Master Sun was helping in the middle, and within a few days, Yang Zhenxing came to Master Gao's house again with a lot of gifts.

Nanny Wang was the same as last time. After opening the door, she didn't give Yang Zhenxing any good looks.

Yang Zhenxing didn't care. After entering the door, he saw Master Gao standing at the door to greet him this time. He was stunned by the other party's attitude that was different from last time, but he soon came to his senses and apologized before the other party could speak.

"Hello Master Gao, I was blamed for being young and not doing things last time. Thanks to your forgiveness for a lot of me, I'll compensate you first."

Master Gao didn't know how to speak just now because he was targeting Yang Zhenxing with the airs of his master.

Now that he saw Yang Zhenxing so sensible, he breathed a sigh of relief and his face looked much better.

"Well, I did something wrong before. I shouldn't be so emotional. Just don't blame me."

Yang Zhenxing waved his hands repeatedly and said in a panic: "How can I blame you? I did something wrong, but in fact, I usually wish that a master would check my basic skills!"

Seeing that Yang Zhenxing was so good at doing things, Master Gao was a little closer to him for no reason.

He shook his head and sighed: "No wonder Master Chang and other masters have always praised you with me. You are indeed a good child. Lao Huang is lucky to accept such a closed disciple as you."

The old and the young talked very harmoniously, and there was no way to see the tense atmosphere last time.

After drinking a glass of water, Master Gao saw that the heat was almost done, and asked Yang Zhenxing: "I heard from Lao Sun that you want to improve your Huaiyang cuisine? Did you learn Huaiyang cuisine from that master before?"

Yang Zhenxing knew that Master Gao wanted to understand his current level of Su Cai, and replied seriously: "You should have heard that my ancestors in my family have always been imperial chefs. At that time, my ancestors were friends with another Huaiyang Cai imperial chef, and they developed into a good family.

It turned out that when the time-honored restaurant in my family reopened, my grandfather invited the descendant of Huaiyangcai Imperial Chef to help. My skills were learned from that master at that time.

But later the master took another closed disciple and took his apprentice to work in another Huaiyang restaurant. I had no other chances later, so my craftsmanship never improved much."

Master Gao nodded and basically understood Yang Zhenxing's current situation.

He put down the thermos cup, looked at Yang Zhenxing and said, "Although I don't know who the master you are talking about is, the other party is from a family of Huaiyangcai and his skills will definitely not be bad.

I dare not say that my level is higher than the other party, but I am very confident in Huaiyangcai, otherwise I would not have been the main judge of Huaiyangcai in Beijing."

After thinking about it, Master Gao continued, "Since you have a certain foundation in Huaiyang cuisine, I won't teach you basic things. During this period, I can teach you all the dishes I have.

I don't ask you to treat me with the standards of treating your master, but in the future, your Huaiyang cuisine will be improved. If others ask, I hope you don't forget my guidance to you."

Yang Zhenxing nodded and had to answer: "Master Gao, don't worry, this is what it should be. It is said that 'a day will be a teacher and a father for life'. It is impossible for me to forget to give guidance to my masters."

Master Gao was very satisfied with Yang Zhenxing's attitude and continued, "Okay, I won't say much nonsense. I'll tell you my plan first."

Yang Zhenxing listened very carefully when he knew that the content of his learning was related to his next few days.

"When it comes to Huaiyang cuisine, my best thing is to say that it is to make fish. On the fish dishes, I can tell you this. In Beijing, I say no one dares to say that it is the first.

One of my most proud dishes is to study the improved dried roast fish with my master Wang Lan. It was also studied by our master and apprentice when we were working in Xintai Building, Tianjin before liberation."

Looking up at the watch on the wall, Master Gao stood up and said, "I just delayed a lot of effort when I talked, so I won't say that I have too much. Today I asked Xiao Wang to buy two kilograms of crucian carp. I will teach you how to make this dish today."

Yang Zhenxing didn't expect that Master Gao suddenly became so straightforward, which changed his impression of the other party a lot.

In fact, Yang Zhenxing didn’t know that Master Gao Guolu was very quick to do work and liked to study various dishes the most. When he got to work, he would become very serious and strict.

Moreover, when he was young, Master Gao learned a few moves from some masters on the flyover. It turned out that before he retired, he often brought chef clothes and bags, and he would always gesture with young people after get off work.

Although Master Gao is quite fat, he is very quick to move and has very flexible skills.

When he arrived at the kitchen, Yang Zhenxing saw that all the ingredients and tools were ready.

Holding the stove, Master Gao said: "This dish was a famous dish in Sichuan cuisine at the beginning, and it was the work of the famous painter and gourmet Mr. Zhang Daqian.

Later, with the food exhibition spread to all over the country, chefs from other cuisines improved their own cuisines and included recipes in their own cuisines one after another according to the characteristics of the cuisine and local tastes.

If you want to say that the most famous dish in China is in addition to Sichuan cuisine, the dried roasted fish in Huaiyang cuisine is also a bit famous.”

Yang Zhenxing was no longer surprised by this. He took out his notebook and continued to look at Master Gao, listening to the other party's explanation with a serious look on his face.

"The dried roasted fish in Huaiyang cuisine is sweet and has no spicy taste. The fish roast is very soft, which is in line with the characteristics of Huaiyang cuisine that melts in the mouth. The ingredients are bamboo shoots, mushrooms, and slices.

The dried roasted fish in Sichuan cuisine tastes salty and umami, but it also adds pickled peppers and bean paste, which will taste very spicy for northerners.

When cooking, the fish will be dry. Unlike the softness of Huaiyang cuisine, it will taste like a chewy and chewy. The ingredients are mostly powdered. In addition to winter bamboo shoots and mushrooms, minced pork is also added."

After explaining the different methods and characteristics of Sichuan cuisine and Huaiyang cuisine, Master Gao then began to explain the characteristics of dry roasted fish after he and his master improved.

"Before I became a disciple, I worked in a Sichuan restaurant and knew that the dried roasted fish in the restaurant was very spicy. Later, I worked as a chef in a Suzhou restaurant and found that customers often asked to keep the spicy food less.

After my research and my master, combined with the two cuisines, the sweet taste of dried roasted fish was reduced based on the Huaiyang cuisine method, and the spicy taste was added appropriately.

Fish meat is not like the two types of cooking methods. I will cook the fish meat more softly, without losing its softness, and make the fish meat a little chewy."

After the explanation, Master Gao put on his apron, took off his watch, and while washing his hands, he said to Yang Zhenxing: "Next I will do it myself first, and you can watch it carefully from the side.

When I finish making it, you can use another fish to make it again.”
Chapter completed!