Chen Er's words have come to this point, and the director and Yamada Kazusuke are not too likely to keep it, otherwise it will be too revealing of their purpose.

However, the other staff were very reluctant to let Chen Er leave, they had only eaten it once, and they already felt that this was a rare delicacy in the world, if they could eat it often or every day, wouldn't they be happy to fly?

A few staff members even asked Chen Er if he had opened a restaurant in Huaxia, and Chen Er nodded and smiled, "Of course there is." ”

So everyone asked him about the name and address of the restaurant, and he looked excited.

"Next time I travel to Huaxia, I must go to Master Chen's restaurant for a meal!"

"Master Chen, you have changed my view of Chinese food! It turns out that Chinese food is so delicious! ”

"Chef Chen's restaurant must be doing a good business, right? Do I need to make a reservation in advance? ”

"Alas...... I really want to eat the delicious food made by Master Chen......"

Chen Er smiled and told everyone the name of the restaurant, "Reservations are required for the restaurant, good luck to you." ”

At this time, most people still don't quite understand what Chen Er means by "good luck".

It wasn't until much later that they realized that what Chen Er said about wishing you good luck was actually the same as "May God bless you".

The news that Chen Er was leaving knew about it that night.

Rina Koike looked very shocked, and almost subconsciously blurted out, "Why are you leaving so soon!" ”

Chen Er said with a smile, "I still have some things to deal with back to China, and it's not good to delay any more now." ”

Rina Koike wanted to say something, but when she saw Chen Er's flawless eyes, she couldn't say a word.

She glanced at Chen Er, and then lowered her eyes deeply, making it impossible to see the emotion in her eyes.

"Have a nice trip."

That night, Toshitoku Koike cooked and cooked a large table of dishes.

They are all very distinctive traditional dishes of the island country.

Looking at so many dishes, Chen Er discovered one thing, the people of the island country are not only very close to South Korea culturally, but also the eating habits of the two countries are very similar.

Korean cooking doesn't like to put oil, and I don't like to put too many seasonings and spices. The same is true of island nations.

The island country does not like stir-fried vegetables and chili peppercorns in its diet, and the same is true for South Korea.

Even the habit of eating cold food is exactly the same.

South Korea likes to drink ice water no matter what it eats, while island countries like to eat cold food, such as sashimi and sushi.

In this regard, Huaxia is very different from them.

In the Chinese diet, all kinds of cooking techniques have been inherited very well, and they have also developed very well, and they are deeply loved by the Chinese people.

The biggest difference is that Chinese people adhere to the idea of moderation and do not like to eat food that is too cold or too hot.

For example, to drink water, drink lukewarm water, and so on. The Chinese people believe that this is the way to maintain health.

And we don't like to eat food that is too cold.

In the traditional diet of the island country, there are not many heavy dishes, and most of them are light in taste, without mustard.

This is new to most Chinese people, but they are not used to it.

Chen Er is a person who is not spicy or happy, so he is very unaccustomed to it.

When Koike Toshitoku's udon noodles were served, it took a lot of effort to resist his urge to take out a can of old godmother from his pocket.

During this time, the food with little soup and water almost turned him into a pool of water.

But today is the Koike family practicing for himself, and of course he has to finish it with a smile.

There are many types of udon noodles in the island country, and the common ones are Inaniwa udon from Akita, Mizusawa udon from Gunma, and Kasu udon from Saitama.

Udon noodles are also one of the most characteristic noodles of the island country, and they are called the three major noodles of the island country, along with soba and green tea noodles in the island country, and are indispensable protagonists of island restaurants.

In winter, it is added to the hot soup and served cold in the summer. Cool udon noodles can be eaten with a thick sauce called "noodle sauce".

The most classic island udon noodle recipe is beef and dashi, the noodles are smooth and soft, and the miso soup is rich.

Today, what Koike Toshitoku made for Chen Er is the famous cold rice garden udon.

This dish has two major characteristics, one is that ice cubes can be put in the noodles, and the other is that the broth in the noodles comes from bonito.

Bobby is a cold-water fish that is mainly found in cold seas. Its dried products look like firewood and are called "bonito" by Cantonese people. It has the function of strengthening the spleen and stomach and benefiting yin and blood. Cantonese people often use it to make soup and porridge.

The dashi in Inaniwa udon noodles is made by boiling bonito flakes and kelp.

The noodles are cooked twice, then removed and cooled with ice cubes, then drained and added to the bonito soup.

Serve with shredded seaweed, chopped green onions, and mustard sauce.

The fishy smell of seaweed and bonito is very strong, and adding a small amount of chopped green onion and mustard sauce can make diners feel that the fishy smell is not so heavy when eating the food.

Actually, it's just a delusion.

However, the islanders are used to this smell, and this fishy smell is nothing to them at all.

Chen Er took a sip of soup first.

The soup is almost lukewarm, and you don't feel much temperature anymore.

This probably has something to do with noodles.

This udon has just been scooped up from the ice water soaked in ice cubes, and even the hot fish soup can only be lukewarm at the moment.

The fish soup tastes good, and the umami is still there, which probably has something to do with the fact that the chef uses very fresh fish.

However, there are no ingredients or spices in the soup that can suppress the fishy smell, and the fish meat is not well handled, so the fishy smell of the fish soup is very obvious, and Chen Er doesn't like it very much.

Chen Er took another bite of udon.

The noodles are quite good, and Chen Er thinks the taste is better than the noodle soup.

Udon noodles are thicker, but they don't feel bulky at all, but they are very flexible and elastic.

When Chen Er instigated the last noodle into his mouth, the noodle was like a fish's tail, bounced in the air, splashed a little soup out, and then successfully sucked it into Chen Er's mouth.

As soon as Chen Er finished eating the udon noodles, someone pushed open the door of the restaurant and came in.

Rina Koike just stood up and said, "I'm sorry, we're not open today." ”

Chen Er saw a girl wearing a kimono and a pink cloth flower walking in.

Rina Koike's eyes widened, and she was speechless for a moment.

Chen Er pulled out a napkin and wiped his mouth.

The girl in the kimono walked up to Chen Er in small steps, and then looked down at the empty noodle bowl in front of him.

Smile on.

Rina Koike stepped forward, "How dare you come in, get out quickly!" You're not welcome here! ”

The kimono girl glanced lazily at Rina Koike at this time.

The tone seemed contemptuous and pitiful, "I'm not welcome, I'm coming in too." ”

"What can you do?"