I'm the Culinary God-Chapter 781 - 344: Truly a Delicacy Praised by Ancient Poets! The Bulk Preparation of Fish! [Seeking Monthly Tickets]

Chapter 781: Chapter 344: Truly a Delicacy Praised by Ancient Poets! The Bulk Preparation of Fish! [Seeking Monthly Tickets]

「In the private room upstairs.」

After Chen Yan had served the Silver Shrimp Soup to everyone, they picked up their bowls and took a small spoonful to taste.

Then, everyone was stunned.

"The flavor, the texture! It’s truly Silver Shrimp Soup!"

"One sip takes you back to the feasts of ancient literati and scholars."

"No wonder the great poets of the Tang and Song Dynasties continuously wrote poems in its praise."

"This exquisite flavor is indeed worthy of being lauded in poetry and prose."

"After tasting this soup, I finally understand why Sun Yue’e complained. The hair-thin Fish Filaments in it must be sliced one by one—what painstaking work that must be!"

"The owner of this restaurant is truly skilled!"

"..."

Praises were unending. After tasting a few more sips, the conversation shifted from Silver Shrimp Soup to the preparation of Fish.

Ren Chongmo said, "During the Tang Dynasty, Fish was a delicacy for nobles. Scholars could only taste it when invited to the feasts of the wealthy, which is why many poems from that era are full of flattery. In the Song Dynasty, it became exclusively enjoyed by cultured men, who often used Fish metaphorically to describe their emotions. By the Yuan and Ming Dynasties, it became a specialty enjoyed by destitute scholars. This shows that fine cuisine has always trickled down from the top."

Geng Lishan commented incisively, "Royalty and nobility are temporary, and even cultured men cannot escape the turbulence of their times. Only when a delicacy spreads among the common folk can its culinary art truly be passed down."

Professor Xu asked, "Mr. Lishan, as a culinary expert, is this Silver Shrimp Soup truly a lost dish?"

Geng Lishan tasted the soup, nodded, and said, "Silver Shrimp Soup has indeed been lost to time. This soup requires stock for its preparation, and that alone limited its spread among the common people. However, Fish itself is still made today."

Seeing everyone’s puzzled expressions, Geng Lishan explained which regions still preserve the tradition of making Fish. "Essentially, regions such as Hunan, Hubei, Guangdong, Guangxi, as well as Yunnan, Guizhou, and Sichuan, all have traditions of using Fish to preserve food. However, the methods for preparing Fish have changed significantly based on local characteristics and are completely different from what is recorded in historical texts."

Cuisine, after all, is always evolving.

Back in the 1980s, who could have imagined that Sichuan cuisine would, in just a few decades, evolve from its ’hundred dishes, hundred flavors’ tradition to a state where the numbing-spicy flavor became overwhelmingly dominant?

「Downstairs in the kitchen.」

Lin Xu had originally intended to make use of the leftover soup. Looking at the completely empty soup tureen, he said with a smile, "That was the broth for poaching the Fish Filaments. Don’t you find it too salty?"

Wei Qian replied, "It was a bit salty, yes, but it was delicious!"

"Let’s make a few more fish next time! That was really satisfying to eat."

"Exactly! This soup could be sold as a high-end dish in our restaurant. It has a storied history and a wonderful flavor; customers would surely be scrambling for a taste."

Lin Xu said, "Now isn’t the best season for making Fish. It needs to be done around the fourth or fifth month of the lunar calendar, using lotus leaves. That method brings out an even better aroma."

With that, he instructed one of the kitchen assistants, "Go buy some more Carp, Grass Carp, and Spanish Mackerel. We’ll use these types to make some more Fish."

"You got it, boss."

After giving these instructions, Lin Xu left the kitchen and headed to the duck roasting oven area.

When he opened the oven door, a delightful, savory aroma immediately wafted out.

"Wow, what’s roasting in there? It smells so good!"

Lin Xu turned his head, saw Shen Baobao behind him, and said, "I sliced some marinated fish and have been roasting them over low heat for half an hour. Let’s see how they’ve turned out. Want to try some?"

"Of course, I do! I skipped lunch just so I could try your cooking. See how much I support your work? Don’t you think you should reward me?"

Lin Xu smiled and took out the roasting net that was hanging on the rack.

The white fish slices that had been laid on it were now all roasted to a golden yellow. They exuded a captivating aroma, a blend of the fresh taste of Fish and the unique savory fragrance developed during fermentation.

In short, it smelled incredible and was utterly mouthwatering.

He picked up a piece, blew on it to cool it down, then tore off a strip and put it in his mouth.

After being roasted over charcoal, the texture of the Fish had become chewier, yet it wasn’t dry like fish jerky. Instead, it was firm with a hint of tenderness. And within that tenderness was the distinctive savory umami of the marinated fish. This flavor, combined with the special fragrance from being roasted over fruitwood charcoal, elevated the texture and taste of the Fish to an exquisitely delightful level.

Delicious!

He tore off another piece and was just about to taste it again when Shen Baobao snatched it from him.

"Be careful, it’s hot."

"Wow, this is so delicious! Who knew roasted fish could be this amazing? It’s fragrant, savory, and chewy. I think it’s even tastier than little dried fish snacks!"

That’s the benefit of fermentation. It allows ingredients to achieve an even purer umami.

After finishing one strip, Shen Baobao took the piece Lin Xu was holding. "This makes me really crave a beer... If even I want a drink, others definitely will too! Xu, why don’t we add it to the menu? We can serve a plate of this roasted fish and call it ’Ancient-Method Roasted Fish.’ What do you think?"

Lin Xu initially wanted to tell her not to mess around. But on second thought, he realized the restaurant did indeed lack a roasted dish that would pair well with drinks.

The preparation of this type of Fish wasn’t too complicated and could easily be done in bulk. For example, they could wrap the fish with Glutinous Rice, place it in a large bamboo basket with alternating layers of fish and straw, and then leave it in a warm place. After a few days, the Fish would be ready. It could definitely supply the restaurant’s needs.

Thinking of this, Lin Xu put his arm around Shen Baobao and gave her a kiss. "Thanks for the suggestion! I’ll start making the Fish this afternoon. Once it’s ready, we’ll start selling it in the restaurant. This kind of Fish fills a gap in the culinary market, and there’s no reason we shouldn’t capitalize on it."