The viewers in the live broadcast room said one after another: "Damn it, such a high score, I have to find a chance to try it!"
"It deserves to be the capital of gourmet food in the world. The first dish made the God of Cookery so satisfied!"
"This dish can be eaten twice. Maybe the God of Cookery tried the second way and then let them serve it at the state banquet!"ъìqυgΕtv.℃ǒΜ
The audience in the live broadcast room was very excited. The waiter obviously recognized Ye Gui and said: "Master God of Cookery, wait a moment, the fish is ready!"
She quickly ran to the kitchen and brought out the fish.
The translucent Yusheng was placed on a wooden dinner plate, with a pile of Yusheng in the middle, a ball of shredded white radish in the upper left corner, and a vegetable leaf in the upper right corner.
There's also a little chili sauce underneath.
In addition to these, the waiter also brought over a small plate with a nine-square grid.
There are various colors of seasonings in this.
Shredded ginger, minced coriander, chopped green onion and other seasonings.
These colors look so nice!
The vegetable leaves are simply lettuce.
If the taste is stronger, you can eat the fish directly.
If the taste is lighter, put the fish on the lettuce leaves, add your favorite seasonings, wrap it up and eat together.
After Ye Gui introduced everyone how to eat it, he first ate a heavy-flavored version.
"This fish was cut very thin, and the fish chef's technique was very skillful. He removed all the rows of big spines on the fish's belly, and also cleaned the dirt inside the fish's belly, as well as the areas on the surface of the fish skin.
The layers of mucus and blood are also removed, so that the fishy smell of the fish is the weakest!"
Ye Gui picked up the fish and dipped it in the chili sauce.
The translucent yusheng instantly turned white and rosy, looking like a married girl.
He ate the fish raw in one bite.
The first thing you taste is the sweet and slightly spicy aroma of chili sauce, and then you taste the crunchy texture of crispy grass carp and the taste of river fish.
Ye Gui chewed it carefully and then swallowed the fish in one bite.
“Now I’ll try a lighter taste!”
He took off a piece of lettuce, placed the fish on the lettuce, added a little bit of shredded radish, and then drizzled a little bit of balsamic vinegar!
Wrap the lettuce, open your mouth wide and swallow it in one bite.
He took several mouthfuls and then swallowed it.
After eating, Ye Gui was silent for a long time.
Silence is Cambridge tonight!
The viewers in the live broadcast room felt that something was wrong.
The waiter couldn't help but feel anxious: "Master God of Cookery, is there anything wrong with this fish dish?"
“There is no big problem with the fish, it is very fresh, and the water where the grass carp is raised is very clean, so the grass carp tastes very good, and the shredded radish and other green vegetables are also very tender. It is not so greasy when eaten together, and it is also good.
Get rid of the smell!”
“Overall, this is a very authentic specialty snack!”
Hearing what Ye Gui said, the waiter was completely relieved.
I thought something had happened!
If it’s those things, that’s fine!
"It's just that after eating this Yusheng dish, I can't let you pass the alternative selection for this dish!"
Nani?
The waiters were surprised: "Master God of Cookery, why is this?"
Ye Gui pressed his hands: "Don't get excited yet. The history of eating Yusheng can be traced back to the pre-Qin period. It has gone through many dynasties and flourished several times, forming a rich Yusheng food culture."
"During the Sui and Tang Dynasties, a new method of preparing fish dumplings using fragrant flowers and leaves or golden orange shreds appeared. The fish dumplings prepared with these two seasonings were called 'Jin Yu Jing'."
"It is said that Yang Guang, Emperor Yang of the Sui Dynasty, once praised 'gold and jade dumplings, the delicacy of Southeast Asia'."
"In the Tang Dynasty, the custom of eating raw fish reached a peak of food culture."
"Later, the Japanese country sent a large number of people to study in the Tang Dynasty. They not only learned the architectural style and forging techniques of the Tang Dynasty, but also learned to eat raw fish!"
"It's just that the Japanese country is surrounded by the sea, so most of their fish are marine fish, and marine fish have fewer parasites!"
"But river fish is different. Eating uncleanly treated fish or undercooked fish can easily lead to liver fluke disease. According to research, most patients with liver fluke disease have a hobby of eating raw fish!"
"In a city in Guangdong, the liver fluke infection rate was only 4.19% in 1989, but it rose to 27.11% in 2004, and to more than 60% in 2008. This is a very scary figure!"
"So my suggestion is not to eat raw fish if you can. For the sake of your wallet and health, our ancestors invented ways to cook fish such as pickled fish, boiled fish, cold pot fish, etc. We should not go back to the old fashioned way when eating.
