Pull this bowl of [Songsao Fish Soup] in front of you.
Of course, as usual, the audience eats first.
Li Xiao scooped up a spoonful of fish soup and held it in front of the camera.
The clarity of the new camera shows all the details very well.
Li Xiao opened his mouth to introduce this dish.
"Song Sao Fish Soup is usually made by steaming mandarin fish or sea bass, removing the skin and bones, and adding seasonings such as shredded ham, shiitake mushrooms, minced bamboo shoots, and chicken stock."
“This Hangbang dish has a very long history.”
"It is said that when Emperor Gaozong of the Song Dynasty visited the West Lake, he met the Fifth Sister of the Song Dynasty who was setting up a stall by the West Lake."
"Song Gaozong, on the cruise ship, heard Song Wu's sister-in-law shouting, and she actually shouted with a Bianjing accent."
"Song Gaozong had the feeling of meeting an old friend in a foreign land, so he stopped the boat and chatted with Song Wusao from Bianjing while eating fish soup."
"Gaozong of the Song Dynasty was very happy after eating it and praised the fish soup highly, so Mrs. Song's fish soup became a famous dish in Hangzhou."
After explaining the history of this dish, Li Xiao picked up a spoon and scooped up a spoonful of fish soup.
He took a closer look and nodded.
The fish soup has the right consistency, not too thin or too thick.
After all, it is a four-star food judged by the system, so it must be of a minimum standard.
"Okay, let me take a bite first and then tell you what it tastes like."
The golden soup spoon and the milky white fish soup are evenly mixed with colorful threads of five colors.
The fish soup is put into the mouth, and with a slight suction, the fish soup passes through the lips and enters the tongue and mouth.
Shredded ham, shredded mushrooms, and shredded bamboo shoots have already been stewed, and they only need to be chewed gently to blend into the smooth fish soup.
Li Xiao nodded slightly,
"Fresh, sour, sweet, spicy, salty, one fish soup, five flavors."
"The five flavors do not conflict with each other. This level of seasoning can be said to be superb."
"The fish soup has a rich flavor, and the shredded Jinhua ham and bamboo shoots are rich in flavor."
"The soup base is a clear soup made by old hens, which adds freshness to the fish soup without any obvious chicken flavor."
"The fish is mandarin fish, with fine and tender meat and few spines."
"There are two ways to make shredded fish. One is to steam it first and then shred it."
"The other is to cut the fish into thin slices, then shred it and put it in the frying pan."
"The former has a richer fish flavor, while the latter has more delicate fish shreds."
"I chose the former here. I put green onions and ginger on top of the cut fish, add rice wine in the sun, steam it, and then use chopsticks to press the lines of the fish to tear it apart."
With that said, Li Xiao scooped up a spoonful of fish soup again and explained
"Look, there are most white fish shreds on it."
"There are also light brown mushroom shreds, red Jinhua ham shreds, yellow bamboo shoot shreds, and green onion shreds."
"Except for the shredded green onions, the other three types are cooked in advance and then added to the fish soup."
“The combination of the five colors is also very nice, with clear priorities and not overwhelming.”
Li Xiao drank half a bowl of fish soup while introducing it.
The taste of the fish soup is still very good. The taste has been specially lightened. The originally strong and smooth fish soup has become much lighter.
Although it still has a spicy and sour taste, it is estimated that many customers who do not eat spicy food can easily accept it.
I pushed away the half-bowl of fish soup. It wasn't that the fish soup wasn't delicious, but that the next dish was coming.
After all, whether it is an 8-year-old boy or a 38-year-old boy, they are all very specific. They like to eat things they have never eaten before, play with toys they have never played with, and use things they have never used before...
Ahem...eat vegetables, eat vegetables.
When there are new dishes, of course you have to eat the new dishes first.
The second dish is [Abalone Braised Pork]
It is also a meal for one person, a 30-head abalone, a piece of braised pork as big as the 30-head abalone, and a circle of green green beans next to the plate.
The presentation is very simple, but it has a very good presentation.
"[Abalone Braised Pork] Guests are advised to eat with caution."
Many people in the live broadcast room complained when they saw the abalone and braised pork in front of them.
"Oh my God, how much does this damn thing cost?"
"158! I remember it clearly, one guest is 158."
"Or does the anchor have a conscience? Such a small abalone and a piece of braised pork cost 158?"
"The abalone I received tonight is quite a bit bigger compared to this one."
"I have decided that I will participate in the next event."
"I'm not hungry for abalone, but I think the bunch of tender mung beans next to it looks very appetizing."
“The portion is a bit small.”
“This is basically the case for high-end restaurants.”
Li Xiao turned [Abalone and Braised Pork] in front of the camera before introducing it.
"Dongpo Pork is also one of the 36 Hangzhou dishes. It is a very bold idea to use Dongpo Pork to make abalone."
"Dongpo pork, half fat and half lean pork belly is the best."
"Actually, we are very particular about choosing pork belly."
"Pork belly is divided into upper pork belly and lower pork belly."
"Pork belly is the meat that is connected to the ribs. It is the layer of meat outside the ribs that is removed when cutting the ribs."
"It is characterized by relatively large amounts of fat and very thick meat, with a little lean meat sandwiched in the middle."
"This kind of pork belly has a little more fat, so it's most suitable for making dumplings or making pork belly."
"Pork belly, which is usually meat cut from the belly of a pig."
"This part is divided into meat, usually one fat and one thin."
"The most common pork belly has three layers, and the more common ones have five layers."
As he spoke, Li Xiao picked up the piece of pork belly, which was slightly shorter than his little finger, and held it up in front of the camera.
"The best pork belly has ten layers. You can carefully count the layers of this piece of meat."
Some people in the live broadcast room don’t believe it,
"Pork belly, pork belly, doesn't the literal meaning of pork belly mean five layers of meat with alternating fat and thin?"
"No, I've actually eaten pork belly with many layers."
"I, a housewife, said that this kind of meat is very expensive and can only be found at four or five o'clock markets."
"Who has better eyesight? Go quickly and count to see if there are really ten levels."
"I've finished counting. There's no tenth floor, it's obviously the ninth floor!"
"Brother, it's ten layers, okay! Isn't the skin meat?"
“When does skin count as meat?”
"Hey, the skin is not meat, is it vegetarian?"
.....
Seeing that there was going to be a quarrel in the live broadcast room, Li Xiao quickly advised
"Okay, okay, we're having dinner, why are we so noisy? Let me take a bite of this braised pork and see what it tastes like."
As he spoke, a large piece of the small braised pork was bitten off.
It's soft and smooth, fat but not greasy. However, it seems that the sauce is a bit too thick?
Chewing the pork belly in your mouth with your teeth, the aroma of meat and sauce are mixed together.
However, the sauce aroma was too strong, almost completely covering up the aroma of the pork belly.
It's a pity, such top-notch ten-layered pork belly.
Originally, after long-term high-temperature stewing, the fat layer in the pork belly will have an emulsification effect.
The fat in the fat meat will precipitate in large amounts, either absorbed by the lean meat, or integrated into the sauce.
It will make the pork belly sweet and the texture of the lean meat will become smooth and crispy.
