'Click, click', a flash light lit up, and Qin Shiou's smiling expression was fixed on the photo.

Putting down the check template, Qin Shiou asked Bird in a low voice, "Why do I also want to take pictures?" ”

Bird smiled happily: "Because this way we can enjoy the thrill of setting the zào world record together." ”

The four-metre bluefin tuna was a big deal for the world's anglers, and the president of the International Fishing Association personally came from Hawaii to present the Nelson team with certificates and prizes.

The president of the International Fishing Association is called Robertson Meeme, an Englishman, about fifty years old, but he does not look old at all, his hair is dark, his face is ruddy, he speaks like a bell, and he is in great health.

"Congratulations, Nelson, my buddy, you've done a great job." Robertson sat down and said to Nelson over coffee.

Nelson smiled happily: "Thank you for the compliment, Mr. President, it is a lucky thing to be able to catch the Golden Gun Overlord, and it is even more fortunate to be recognized by the International Fishing Association." ”

Robertson knew that Qin Shiou was Nelson's boss, and later said to him: "I have heard of you, Mr. Qin, you once left a legend in Gloucester Harbour, and the bet between you and the anglers is still circulating in the local area. ”

"Anglers call it the curse of the Mystic East, because for a while, they didn't catch bluefin tuna in Gloucester Harbour." A middle-aged man who looked like an assistant added.

Qin Shiou didn't expect that his fame was quite big in the fishing circle. However, it is estimated that it is not a good reputation, so he shrugged his shoulders and said: "It was just a joke at the time, but I didn't expect those friends to be serious." And the play is not normal, it's a pity. ”

"That's how fishing is, sometimes all the fish don't recognize your bait, they are far away from you, it's like they smell the butcher's breath from you through the sea." Robertson laughed, unimpressed by Qin Shiou's conflict with the Fishing Association in Gloucester.

Taking Gloucester Harbour as the starting point, the group chatted over afternoon tea and snacks such as small sushi, takoyaki, and fish balls.

Finally, Robertson asked Nelson, "This fish is expected to give you more than five million." Man, have you ever wondered what to do with this money? For example, get your own boat and go on a round-the-world fishing trip? ”

Nelson shook his hand and said, "No, no, no." Mr. President, I don't have that much time, our fishery will be out of the harvest soon, and it will be very busy later. As for what that money was used for. I'll consult my boss because he's a rich man and he's experienced, right? ”

Robertson patted Qin Shiou on the shoulder and laughed: "I can see it, man, you are a good boss, look, you conquered the young man's heart." Let's be honest, if I suddenly made five million. I'll definitely order a beloved wooden fishing boat to take a spin around the world. ”

Qin Shiou smiled: "Actually, I'm not such a popular boss, it's just that the bastard Nelson owes me millions, and he knows that after the money is repaid." He's still poor, huh, man? ”

Nelson gave a thumbs up after eating a small takoyaki and nodded, not knowing whether he was praising the taste of takoyaki or Qin Shiou's joke.

In the evening, Robertson had a treat, and the group went to Azabushi Village, a famous traditional food restaurant in Tokyo.

Azabu-Yukimura is one of the 14 three-Michelin-starred restaurants in Tokyo, and chef Jun Yukimura comes from a family of Japanese chefs who began cooking with his father at the age of eight. In the summer of 2000, he opened his family's restaurant from Kitakyushu to Tokyo.

Like all three-star restaurants, Azabushi has a waiting time of a week. However, Robertson is the president of the fishing association after all, and his network is very rich, and he will arrive at the position after a phone call, and Qin Shiou and his party can be regarded as following the light.

When Robertson and the others arrived at the restaurant, a middle-aged man wearing a turban on his head and a chef's costume was waiting respectfully at the door of the restaurant. ”

Robertson returned the salute: "Aligado! ”

Qin Shiou didn't understand Japanese etiquette, so he learned how to poop from a calf, and he did what Robertson did.

This small restaurant is decorated with logs and cardboard, and has a quaint atmosphere, with only 9 counter seats and 1 round table, which Robertson ordered.

Nelson smiled: "Mr. President really has the face to book such a position." ”

Robertson smiled: "That's nothing, just now I called a veteran qualification section chief of the Tokyo Fisheries Agency, and he has face." You see, just now the boss personally went out to greet us because he received a call from the section leader. ”

The specialty of Azabu Yukimura is the trick, and the owner, also the head chef Jun Yukimura, is known as Tokyo's master at using ingredients from the four seasons, and the ingredients used are almost different every day, and only the food that best suits the season is made.

They don't need to order food in this kind of restaurant, as long as they talk to the chef about their eating habits or what they want to taste, and the chef does what they are asked to do. Therefore, it is not easy to be a chef in a three-Michelin-starred restaurant, not only to cook, but also to order.

Tokyo has a saying about eating crabs in late spring, which is different from China's golden nine and silver ten, crabs are cold food, and the Japanese eat crabs in late spring, a little bit to prepare for the scorching heat, and the main meal prepared for them tonight is crabs.

Soon one dish after another was delivered, except for the side dishes, the first thing that came up was the crab shells served in small plates.

When the dish was served, Jun Yukimura also came up to explain, and the accompanying translator said: "Mr. Chef said that they Japanese people have a saying about eating crabs, called 'the crab that must be eaten once in a lifetime', and the crab mainly refers to the snow crab and the long-legged crab, and he invited everyone to try it." ”

Qin Shiou picked up a crab shell, which contained two pieces of snow-white and delicate crab meat like tofu and golden crab roe in the middle, and dug a piece with crab claws and tasted it, the taste was delicious and sweet, and it was indeed extraordinary.

In addition to the crab, Qin Shiou was also impressed by the restaurant's signature dish, Horikawa burdock crab.

The boss explained that the burdock he used was a selection of Horikawa's famous burdock, and the crab used was a human crab.

Robertson praised him again and again, and the boss smiled happily and said that he had won the prize.

Qin Shiou saw that Winnie liked it, so he asked the boss for advice, but the boss didn't hide his secrets, and personally took him to the kitchen to make one.

Qin Shiou obediently learned, first boiled the crab and removed the shell, boiled the burdock with wine, bonito soup, and light soy sauce to synthesize the seasoning, and then paired the lettuce marinated in wine, bonito soup, sweet cooking wine and soy sauce in advance, and then put some plant rhizomes in the special white sauce to dissolve, and mixed according to the amount.

After reading it, Qin Shiou understood, no wonder the boss is not afraid of you learning it, unless the boss is careful to train this craft, it is difficult to learn the original flavor: bonito soup and crucian carp soup are secret recipes! (To be continued)