"Yes."

Li Yi saw Cai Yan asking, so he pointed to the door of the storage room: "It's over there, just go in and take a look." ”

The poisonous tiger puffer fish has been disposed of by him, and the rest of the fish are not in danger.

When Cai Yan heard this, he came to the storage room with a smile, pushed the door and walked in.

The pantry was a bit crowded, with all sorts of stuff piled up.

On one side of the window is a large fish tank, filled with water, and two oxygen concentrators are constantly supplying oxygen.

Cai Yan came to the fish tank and looked inside.

Although he had watched the video of Li Yi catching anchovies, he still had some doubts about the identities of those anchovies.

He used to eat anchovy decades ago, and it was not expensive at that time, it was very cheap, but then it became less and less, and the price was fried.

He also has foodie friends from the mainland, including a fanatic lover of anchovies.

But even that enthusiast hasn't eaten a serious wild anchovy for years.

He has been to Gaoyou Lake and eaten salted duck eggs and dried tea there.

He knows that Gaoyou Lake is the water area connecting the Beijing-Hangzhou Grand Canal, with a waterway into the river and a direct access to the Yangtze River.

But he didn't believe that there would be wild anchovies that would migrate all the way, through Chongming, through Nantong, and then break through the blockade of Jingjiang and Jiangyin, and then break through Yangzhong and swim into Gaoyou Lake.

Therefore, this is also one of the doubts he wants to solve when he comes to the show this time.

Are the anchovies that Li Yi caught really wild anchovy?

The bubbles are surging in the fish tank, and more than a dozen fish, large and small, are flipping their fins and puffing out the oxygen in the bubbles.

Among them, three fish float in the middle and upper layers of the tank, close to the outlet of the oxygen machine, and the fins are fluttering and full of vitality.

Seeing these three fish, Cai Yan sighed, leaned closer, and looked carefully.

After a while, he stood up and sighed with some surprise: "It's really an anchovy!" ”

In the show, Li Yi said that these should be cloud shad.

But when Cai Yan watched the show, he was a little skeptical.

Because the cloud anchovy live in Southeast Asia, their habits have been fixed.

Although it has been tried to be introduced into China and released into the Yangtze River basin in the early years, it has never seen any effect.

How could such a big cloud anchovy suddenly appear in Gaoyou Lake?

But after seeing these anchovies, he had to believe it.

It was exactly the same anchovy he remembered eating when he was younger.

No wonder Li Yi judged that this was a cloud anchovy, and after seeing the real thing, he also made the same judgment as Li Yi.

The river anchovy in the Yangtze River basin has not been caught for several years, and if it is said that this is a pure wild Yangtze River anchovy, even Cai Yan himself does not believe it.

But if such a big anchovy can be caught in Gaoyou Lake, then it can only be contacted by the cloud anchovy that was released before.

There is no difference in appearance between the cloud anchovy and the burbot.

If it is said that this is the cloud anchovy released into the lake before, and did not choose to go to the sea downstream, but thrived in the lake to grow so big, Cai Yan believes in this possibility.

And this is more likely than pure wild burbot.

It's just that the taste of the lake anchovy is a little doubtful.

Among the various types of migratory fish, the fish in the lake are often inferior to the fish in the river and the sea.

The key to the deliciousness of wild fish lies in the length of time it grows and the quality of its flesh that has been developed in the harsh environment around it.

The more the fish lives in a harsh environment, the better it tastes.

And the fish in the lake have the best living environment.

A comfortable environment will develop a lazy meat, so the meat quality of lake fish is far less compact than that of river fish and marine fish, and the market price is also the cheapest.

Will the anchovy that grows up in the lake taste as good as the anchovy?

Cai Yan expressed doubts about this.

But he was still looking forward to the taste of the anchovies.

In any case, they are also wild anchovies, not farmed fish.

At least it's much better than selling dog meat with sheep's heads and using sea anchovy to pretend to be burbot.

Satisfied, he left the storage room, returned to Li Yi's side, and said with a smile: "You guys are so lucky that you can catch such a big wild anchovy in the lake."

The taste of wild anchovy is much better than that of online goods. ”

As he spoke, he deliberately rubbed his hands and jokingly asked, "I don't know if I have this mouth today." ”

When Li Yi heard this, he smiled and said: "You are a food connoisseur, of course you have a mouthful, and the biggest one in it is specially prepared for you." ”

"Really? Hahaha! That's great! ”

Cai Yan smiled: "I'm looking forward to it too much." ”

While the two were talking and laughing, Li Yi's hands did not stop.

He had already removed the scales of the freshly fished anchovy with the skin, and hung them on a steamer wrapped in plastic wrap with a needle and thread.

At the bottom of the steaming rack, there is a plate with two flowers framed with fish mushrooms.

The fire was already on at the bottom of the steamer, and the steaming heat was steaming, and the fish scales on the steaming rack had begun to slowly ooze grease and drip onto the fish flowers below.

Cai Yan noticed this scene, got closer curiously, and was amazed again and again.

"It's really raining and watching the flowers, the anchovy oil, and the anchovy flowers, and it's a genius to think of using this method to make anchovy."

The dish was steamed for a short time, and after more than ten minutes, Li Yi stepped forward to turn off the heat.

As he lifted the steaming rack, the fresh fragrance locked inside by the plastic wrap suddenly freed up and spread out.

Smelling the fragrant aroma, Cai Yan looked at the snow-white and tender shadfish mushroom flowers on the plate after steaming, and sighed sincerely: "The color and fragrance are complete, how can the taste be bad?" This dish can be eaten once in a lifetime, and it is not in vain! ”

However, he was greedy, but he couldn't eat this dish.

This was ordered by the diner, and he could only watch and swallow.

He knew, however, that after serving the diners, there would be a formal feast for him to taste.

So he was not in a hurry, but came to the front hall with his hands behind his back, admiring the expressions of the diners tasting the food.

"How about this dish? Is the taste okay? Delicious, huh? ”

He shuttles from table to table, asking diners how it tastes.

Every recognition from the diners is a confidence for him, which makes him look forward to the subsequent formal banquet.

From the morning to five o'clock in the afternoon, all the guests who came to dine were finally entertained.

"Happy Tanabata, goodbye."

Huang Xiaoming and Wu Lei saw off the last table of guests at the door, closed the door of the restaurant, and finally breathed a sigh of relief.

They originally thought that wearing a wide-sleeved robe would be cooler, but they didn't expect that this wide-sleeved robe would be like a steamer if they were put on the body.

They have to walk to feel a little cool.

But I can't stop walking, and I'm sweating.

So, at the end of the day, they were exhausted.

Fortunately, there is a good table of food that has been supporting them, if it weren't for the official [Beauty Banquet] at that table, they would have been tired and lying down.

So, after closing the door, they looked at each other, lifted their robes, and strode towards the back kitchen.

2

(End of chapter)