At noon the next day, a strong man in a white suit and sunglasses came to the hometown pavilion, claiming to be Dalton's assistant, and asked Hao Xian to fill out a registration form for the second Street Food Championship.

Dalton himself also came to dinner as promised, and in addition to eating three roast geese, he also began to taste Hao Xian's other dishes.

The original menu has been sealed by Hao Xian, and the new menu is just a simple A4 printer paper with nine Cantonese dishes inherited from his father.

In other words, Hao Xian hid all the dishes that he couldn't cook, leaving only the plug-in dishes to save the reputation of the hometown restaurant.

The reason why all ten dishes were not served was because the difficulty of making Fengcheng fish skin horn was too high, and it was not suitable for daily sales.

With these nine dishes alone, the business of the hometown restaurant has also begun to pick up, although it has not yet turned a profit, but at least it has not lost so much.

To the right of the Hometown Pavilion is a Koryo barbecue restaurant, located on the corner of Chinatown's main thoroughfare and side lanes, and is arguably one of the best shops in Chinatown.

Although most of the customers passing by will be intercepted by the barbecue restaurant, as long as Hao Xian can maintain the quality of the dishes at his hometown, he believes that he will one day be able to beat the annoying Korean boss next door like his father.

Delicious food always shines.

The weekend was swept away with sweat in the busy business, and the time soon came to the Monday agreed with Li Pengju.

The Hometown Pavilion is closed on this day, which is a rule set by Hao Xian's father, setting aside one day a week to retreat and research new dishes, so as to bring forth the new and keep improving.

At the same time, Monday is also the busiest day for ordinary people, with those who should go to work and those who should go to school, so business in Chinatown is often not as good as at other times.

"Uncle Li, you're here!" Hao Xin let the visitor into the hotel, carefully hung up the "temporarily closed" sign, and closed the door.

Li Peng was fat and stocky, looked to be in his thirties, carried a white cooler in his hand, and after entering the store, he looked around with nostalgia on his face, and then greeted with a loud voice:

"Be careful, have you taken care of yourselves lately? How do you feel like you've lost weight? ”

"How can there be~" Hao Xin lowered his head embarrassedly.

"That's it, Uncle Li, you're joking, she's obviously gained almost a pound in the past few days." Hao Xian walked out of the back kitchen.

He wore a mask and a white apron with a plate of lifelike dumplings painted on it, which looked very tempting.

"Hao Xian, how do you know! Did you peek at me and weigh me? Hao Xin raised his head with a murderous expression.

"No, no, I'm talking nonsense, silly sister, how can you take it seriously." Hao Xian reached out to rub Hao Xin's head with sloppy eyes, but was pushed away with a disgusted face.

Li Pengju smiled and watched the two siblings playing, secretly relieved that they seemed to have finally come out of the shadow of losing their father, squatted down to open the refrigerator, and found a big silver-gray fish:

"Dace you want! Expedited air freight is still fresh! ”

Hao Xian walked over quickly, bent down to touch the fish, and said with sincere admiration:

"It's worthy of Uncle Li!"

Dace is very common in southern China, but it is rare in this wonderful country, and it is generally only available in cans.

Hao Xian's father originally wanted to develop a delicious new dish based on Fengcheng fish skin horn, so he asked Li Pengju to help him import frozen dace regularly. It's rare to get dace so fresh and unmechanically processed, but it's a luxury to get live fish.

"Fengcheng Fish Skin Corner is a famous dish in Shunde, the city of food, and the production process is very complicated, and it belongs to a dish that is hovering on the verge of being lost. Most of the shops have simplified the steps for the convenience of production, and the taste is naturally not so authentic. But even the simplified steps are much more difficult to make than ordinary dumplings, and they are still worth trying. Hao Xian said like a few treasures.

Fengcheng is another name of Shunde District, Foshan City, fish skin corner is a local traditional snack, similar to dumplings, but not real dumplings, because the skin it uses to wrap "dumplings" is not a dough made of flour, but a "fish skin" made of dace and fish, a special product of the Pearl River, which is smooth and tender, and has unique characteristics.

"You know, your family uses the most orthodox, laborious, and delicious method of cooking fish skin horns, and not many people know it anymore. I don't know how many times I've heard this phrase. Li Pengju shook his hand with a smile and said, "Let's start quickly after hanging people's appetites, I'm all hungry." ”

"I've sent a message to Sister Sisi, and she'll come over at noon." Hao Xin was also smiling, she hadn't tasted this dish for a long time.

Hao Xian picked up the refrigerator and returned to the kitchen, walked to the spacious kitchen counter, took a azure cutting board, and placed it next to the sink.

Seven colours of chopping boards are stored on the kitchen counter to process meat (red), fruits and vegetables with strong smells (orange), cooked foods (yellow), unscented fruits and vegetables (green), fresh vegetables (green), seafood (blue) and other ingredients (purple) to prevent contamination of different ingredients.

It is a common practice in commercial kitchens to use special cutting boards for different foods, and even if the store is not particularly particular, there are generally two types of cutting boards: raw food and cooked food. This set of polypropylene cutting boards in the Hometown Pavilion is a high-end product designed by Hao Xian's father after referring to some restaurant practices and customized from Germany.

Hao Xian walked to the sink and began to thaw the dace.

Li Pengju and Hao Xin stood at the door of the kitchen, watching Hao Xian do it while gossiping with him.

However, as the thawing of dace was completed, neither of them spoke anymore, for fear of interfering with Hao Xian's operation.

I saw Hao Xian clean up the internal organs, cut the scales into two sides, and after removing the fish bones and head, he nailed the cut piece of fish meat upwards to the azure cutting board, and the other piece was temporarily put on the plate on the side.

Li Pengju, who didn't have much chance to enter the back kitchen, just admired Xiaoxian in his heart, and his spirit was different from before.

Hao Xin was a little trance-like, his eyes were completely attracted to Hao Xian's body, holding his breath and reluctant to blink.

This was the first time she had time to watch with full attention since his brother's cooking skills suddenly improved. In the past few days, because of the business situation, I often have to go out to entertain customers after looking twice.

I saw Hao Xian concentrate on placing the sharp kitchen knife horizontally on the fish, holding both ends of the kitchen knife with both hands, and using force on both shoulders at the same time, slowly chopping and scraping off the fish.

The small pieces of fish flesh were as fine as cotton, just like the tender white snow flakes falling in winter, and he carefully scraped them off with a thick kitchen knife, every strand of it, as if he was afraid of breaking the most precious work of art......

In an instant, Hao Xin seemed to see another figure on Hao Xian's body, the tall figure that had sheltered their brother and sister and sheltered them from the wind and rain.

She shook her head and found that Hao Xian was still the same Hao Xian.

However, there seems to be something else in him than before.