"Say yes! Spicy is indeed not the whole of Sichuan cuisine, but it is the 'soul' of Sichuan cuisine. A voice sounded full of anger and not angry and self-assured. There was a burst of screams from the periphery of the crowd, and then there was a commotion centered on the voice, Jiang Yunfeng stepped on his feet and looked over, as if some great big man had appeared, and the young tourists present were all excited, and they raised their mobile phones to take pictures.

"Everyone, let me go. The old man is old, and I am so crowded that I panic. The humorous tone caused the visitors to burst into good-natured laughter, and the crowd automatically parted to make way for a passage on both sides. A touch of brilliant blonde hair floated by, and the Queen of the Far Moon, the tenth seat of the Ten Masters, Erina Nagikiri, appeared first. Jiang Yunfeng now understands why those young tourists are so excited, the eldest lady often attends all kinds of food-related public occasions, perennially the cover character of the No. 1 selling "Food Weekly" in Japan, for which Japan's largest TV station NHK also recorded a documentary about Erina's growth process, and other local stations competed to broadcast it. The ratings are as high as 98.9%, becoming the ratings champion over the years. A peerless appearance that is rare to see in a hundred years, gorgeous and dazzling golden hair, and a cold temperament like a kaolin flower. Let Erina Nagikiri's popularity in Japan surpass those popular A-list actresses, and she deservedly become the idol of all young people and the dream lover of all men between the ages of 16 and 35. (I don't know if someone else is the author, at least it's the author's dream lover)

But the reporter who accompanied the interview this time obviously did not give the noble lady many shots, but focused all his attention on the big man who appeared later. An old man dressed in a crescent white chassis dragon pattern decorated with Tang costumes, meticulously groomed silver hair, and a neatly trimmed beard. The eyes on the square and majestic face of the Chinese characters seemed to perceive everything in the world like a deep pool, no matter how many times they looked at each other, Jiang Yunfeng felt a palpitation.

"Girl, you're not a qualified leader. Take care of me, an old man! Wang Zhanyuan's tone seemed to be a reprimand, but in fact it was full of spoiling. Erina Nagi spit out her little fragrant tongue, ran back quickly, supported Wang Zhanyuan's left hand, and said coquettishly, "I'm sorry, Grandpa Wang." Don't tell my grandfather, or I'll be scolded again when I go home tonight~"

Wang Zhanyuan smiled kindly, and did not mean to continue to blame. Walking slowly with a red sandalwood dragon cane, the onlookers automatically separated and consciously kept their distance. Walk between the 'Kuga Hotel' and the stall of Kohei Soma. Wang Zhanyuan glanced left and right, and said with a smile, "It's already noon." My baby girl is probably grumbling with hunger. Let's have some lunch before continuing the tour. ”

Erina Nagi immediately stopped following the words when she heard this, "No~ I didn't have a hungry cooing... ”

"Okay, it's the old man, my stomach is growling with hunger." After appeasing Erina, Wang Zhanyuan looked at the other golden retriever present, and said with a kind smile, "It's a long time since I've been in the past, it's been a while, how are you doing?" ”

After a long time, I Zhaoji heard Wang Zhanyuan call his name, so he stepped forward excitedly, respectfully performed the disciple salute, and replied excitedly, "The younger generation is Jiu I Zhaoji, the head still remembers the name of the junior, and the younger generation is really... I'm so happy. "Because of the emotion, the tone of the voice is a little shaky.

"It's the 21st century, so don't call it 'boss' anymore. Besides, how could I forget the young genius who passed the senior chef test in a year," Wang Zhanyuan waved his hand and said with a smile, "It's already lunch time, can my classmate make a dish for this old man to taste, I'm old, I can't stand the spicy." ”

Jiu Ji excitedly agreed, and quickly returned to his store to start preparing.

"Then let's go over there and find a vacant seat to sit down." Wang Zhanyuan pointed to the rest area behind Xingping Chuangzhen, and the group sat down on a vacant seat. ”

Wang Zhanyuan smiled and said to Erina Nagikiri, "Girl, come on, Grandpa Wang invites you this time." ”

"Don't be nervous, Megumi." Erina Nagikiri comforted Megumi Tadoko first, then glanced at the recipe, frowned, and said, "Call Jiang Yunfeng to me." ”

Receiving the call of the eldest lady, Jiang Yunfeng immediately put down the wok, ran over with a fart, and said with a smile, "What do you command?" ”

"You made this recipe?" Erina Nagikiri patted the recipe, a little dissatisfied, and asked, "Is there any more advanced cuisine?" ”

"This... I'm really sorry.,Because of the budget.。。 Jiang Yunfeng could only answer embarrassedly, "Moreover, Chuangzhenjun takes the civilian route, so our stall style is a food stall." ”

"Forget it, girl. The food stalls also have delicious food, young man, I remember you, in Yokohama, you made a very good yellow eel claypot. What do you think? Do you have any recommendations for your signature dishes? ”

Jiang Yunfeng asked rhetorically, "What do the seniors want to eat?" ”

"Old man, I want to eat fish today."

"No problem, senior, wait a minute." Just as he was about to turn around and leave, he was pulled aside by Erina Nagikiri and whispered, "This is related to our Yuanyue's face, if you dare to bring out any stewed miscellaneous fish, I can't spare you!" ”

"But we really don't have any precious aquatic products here, only some small fish and shrimp. And the taste is not bad, the eldest lady is relieved. ”

"No! If you don't have any aquatic products, you can figure it out on your own, and you can't serve low-grade dishes anyway! After speaking, Erina Nagikiri turned around and went back to accompany Wang Zhanyuan.

Jiang Yunfeng suddenly felt his head grow for a while, how can this be good? I couldn't help but look at the splendid 'Kuga Hotel' opposite, so I had to be cheeky and ask for help.

Hisashi, who was frying the duck, raised his head and asked a little sadistically, "Borrow fish?" Hehe, so what fish do you want? ”

Jiang Yunfeng scratched his face, and said embarrassedly, "A bigger yellow croaker will do." ”

For a long time, I thought that he wanted grouper and other precious seafood, but I didn't think that as long as the yellow croaker was an ordinary commodity. He nodded and asked his men to fetch it.

Jiang Yunfeng returned to the store with a 2-pound fresh yellow croaker, and said to Tian Suohui, "Xiaohui, help me get a bottle of spirits." ”

Because of Wang Zhanyuan's arrival, tourists only watched and did not order. Kohei Soma, who was free, also came over and prepared to make a move, and asked, "Ah Feng, what are you going to cook?" ”

"Soup yellow croaker, Chuangzhen, did you bring your sharp knife with two sides of the blade?"

"Brought it." Kohei Chuangzhen took out the knife from his kitchen knife box in the stall and handed it to Jiang Yunfeng, saying, "Is there anything else you want to help with?" ”

"Find a plate, spread the onion on the bottom, the broccoli lining, and boil a pot of hot oil."

Kohei Chuangzhen agreed, and went to the side to prepare. Here, Jiang Yunfeng cleaned the yellow croaker in the tank, wrapped it in a towel and slammed it on the cutting board.

Seeing this scene, Erina Nagi asked Wang Zhanyuan beside her in confusion, "Grandpa Wang, what is he planning to do when he falls fish like this?" ”

"That's to help the fish stun, so it's easy to do the next step. There are three major points and difficulties in making soup yellow croaker, and he will soon face the first level, which is to lose his bones. ”

Remove fishy lines, gills, and cut off vertebrae. Make a knife behind the gills on each side to make an 8-centimeter incision. Pull the yellow croaker to the edge of the board, press down the fish head with your left hand and cut it bigger. Jiang Yunfeng took a deep breath, inserted the double-edged kitchen knife in his right hand against the vertebrae, and began to cut clockwise.

"The knife is decisive and the technique is steady." Wang Zhanyuan nodded and gave a very pertinent evaluation.

It was the first time that Erina Nagi had seen Jiang Yunfeng so serious and focused, moving the knife gently and gently, and accurately cutting the key nodes connected by flesh and bones. After cutting one side, switch to the other. Under the lens of onlookers and reporters, the fish bones were pulled out along with the internal organs.

After making a small opening in the belly of the fish, Jiang Yunfeng threw it into the sink. Only then did he breathe a sigh of relief and picked up the towel on his shoulder to wipe away the cold sweat that had overflowed due to his high concentration.

He took the high-grade liquor handed by Megumi Tadoko and stuffed the whole bottle into one mouthful. Shake the body of the fish so that the blood-colored wine flows out of the small mouth of the fish's belly, and knock the scales off with your hands. Kohei Chuangzhen came back with the prepared chassis and said, "Ah Feng, I have already done the decoration, and the oil pot is hot." Why do you wash fish in liquor? ”

"A high degree of liquor washes the fish, which can not only remove the fishy smell but also improve the freshness." Jiang Yunfeng stuffed the minced mutton broth skin jelly from the mouth of the yellow croaker into the belly of the fish, smeared the batter on the body of the fish after stuffing it, sealed the incision and ran quickly to the oil pot.

Pinching the tail of the fish, Jiang Yunfeng immersed the whole fish body in the oil pan and fried it roughly, so that the batter on the three incisions solidified first, and if the slightly melted broth in the abdomen flowed out, the previous efforts would be wasted. After the shape is set on the fish, then soak the whole fish in the hot oil and fry it to shape, remove it after a few minutes, and use a sauté spoon to scoop the hot oil and pour it slowly.

After repeating it several times, the yellow croaker is golden brown and crispy. Jiang Yunfeng carefully placed the fish in the center of the plate and sprinkled it with thin slices of kale cabbage heart to garnish. The overall effect is the same as in the movie "Full Banquet of the Manchurians", but the content is a simplified version. It happened to be presented in front of Wang Zhanyuan and Erina Nagi together with the 'sweet duck' of Kuga Teruki. . .