Shokugeki: Start with an izakaya, making everyone cry

Paris, this city, is like a bright pearl embedded in northern France.

Strolling through the streets, everyone will be shocked by the architecture here. The Gothic Notre Dame Cathedral stands on the banks of the Seine, with its spiers and flying beams shining in the sun, as if telling ancient stories.

Not far away, the Eiffel Tower has become an iconic building with its majestic appearance and unique shape.

Night falls.

The lights on the tower will light up.

Reflected on the Seine, creating a dreamlike feeling!

Romance is almost everywhere in Paris. On Montmartre, you can even overlook the beautiful scenery of the entire city and feel the tranquility and beauty.

In a certain food street, in an exquisite three-star restaurant, the clear crystal glass reflected the soft and warm light, blooming with transparent colors.

The delicate and smooth red wine slowly swirls in your mouth.

The confusing fragrance is elegant and swaying. After sliding into the throat, I feel a gentle warmth.

Finally, Dojima Gin put down his wine glass and came back from his intoxication.

……

"Things are really unpredictable."

"You two unexpectedly met in the same city."

"Yes, fate is quite a wonderful thing."

Yukihira Joichiro sighed.

His eyes, which have witnessed years of ups and downs and experienced the vicissitudes of life, seem to contain endless wisdom and stories.

In his eyes, there is not only a profound insight into life, but also an indifference and detachment towards life.

Since bidding farewell to his son Chuangzhen in the Jiexingliao dormitory, he has continued to wander around the world. Not long ago, I was caught in the middle of the night as a cook and was defeated by Chaoyang Caibo. I was not allowed to work as a chef in this three-star restaurant!

Coincidentally, in order to discuss some matters with several partners in Paris, Dojima Gin also temporarily settled in this romantic city.

What's even more coincidental is that the two actually met.

"Chuangzhen, should it be your son?"

Later, Dojima Gin remembered something and asked Seiichiro.

"Well, he is my son."

"Now, my surname has been changed to Yukihira, and I am no longer the Saiba Joichiro you know."

Seiichiro continued to take a sip of wine and replied.

"Sure enough, you went through a lot of things after you dropped out of Yuanyue."

Dojima Gin's eyes flashed and he said.

……

"What happened in the past has long become an unbearable memory."

When Joichiro heard this, a flash of pain and reminiscence inevitably flashed in his eyes. It seemed that he didn't want to mention or talk about the incident of dropping out of school!

The taste of red wine is deep and layered.

As long as it flows gently on the tip of the tongue, it will have a light fruity aroma, making people feel like they are in a harvest orchard.

The sweetness and slightly sourness of the grapes are intertwined and begin to awaken the taste buds.

After drinking, Joichiro suddenly thought of a figure in his mind, thinking of the boy who always followed him as an example in cooking!

He couldn't help but feel a little emotional and asked: "How did he become after I left?"

"Like you, I chose to drop out of school midway."

Dojima Gin understood the implication and replied without hesitation.

"Oh!"

Yukihira Seiichiro fell into silence.

The atmosphere became extremely quiet at this moment, and only the faint ticking of the clock on the wall could be heard.

At this time, whether it was Dojima Gin or Yukihira Joichiro, they were drinking alone and silently.

Although many years have passed, this pair of good friends finally reunited again. Naturally, they have a lot of things on their minds to talk to each other, but they are reluctant to mention it!

……

At the same time, in distant America, in a luxurious kitchen.

Nagi Kiriji was looking very weakly at the bowl of three shrimp noodles in front of him. It took him more than 7 hours to finish this dish.

Three shrimps refer to shrimp roe, shrimp brain and shrimp meat.

They are undoubtedly the most precious things in shrimps.

In Suzhou, China, "three shrimps" and tofu were used to make a three-shrimp tofu dish.

In the early 20s, some famous restaurants in Shanghai would use three shrimps and noodles to make "three shrimp noodles" as a snack for high-end banquets.

Later, many noodle restaurants sold it and it became a delicacy in midsummer noodles!

Ah!

There are many ways to separate three shrimps.

However, nagi-giri thistle is the most tedious one.

Dry the shrimp roe, drain the shrimp roe with gauze to remove debris, heat the pan over low heat, add the shrimp roe, add a little white wine, sugar, light soy sauce, remove from the fire and bake for 45 minutes until the fine sand is dispersed.

Pour two tablespoons of smooth noodles, one tablespoon of stock, remove the shrimp roe and soy sauce, then pour in the three shrimp toppings, mix well...

These rigorous steps are enough to drive people crazy.

But no matter what, the quality of the three-prawn noodles made by Nagi Kiriji is instantly better than any noodle restaurant outside.

"No, this level is far from enough."

Unexpectedly, Nakiri Kiku just ate a mouthful of three-prawn noodles and spat it out. He said with a calm face: "Senami Saiha, after all these years, I still can't reach your level!"

……

Qualified twice-cooked pork.

The taste is crispy on the outside and tender on the inside, fat but not greasy.

Anyone can say these two words, but it is very difficult to achieve them!

Looking at the knife skills, the meat is neither thin nor thick, between 2 and 3 mm. Secondly, look at the heat. The meat slices are deep-fried until they are slightly curled. As the old saying goes, it is called a lamp nest, forcing out the excess fat. It is crispy on the outside and soft and tender on the inside. You can’t bite out a mouthful of oil, and it shouldn’t be dry or hard!

As the owner of the izakaya that is open at night, Zhang Fan has prepared the ingredients at this moment.

Black pork belly, green garlic sprouts, bean paste, black bean paste, white sugar, ginger, green onion, Sichuan pepper...

At first glance, there are ordinary ingredients.

This makes Miyoko Hojo, a diner who has just arrived here, a little disappointed.

But she also knows that the true essence of Chinese cuisine often lies in the heat, knife skills, and various exquisite cooking skills, and the quality of the ingredients has little to do with it.

Therefore, she sat "obediently" and quietly observed the twice-cooked pork that Zhang Fan made next.

……

A whole piece of pork belly.

In terms of method, you must first heat the pot and then place the pig skin in the pot for roasting.

Therefore, when Miyoko Hojo was wondering whether the pork belly was processed according to traditional methods, Zhang Fan began to put the pork belly on the hot pot and sear it!

Sizzle! Sizzle!

As the sound sounded, wisps of green smoke gradually emerged from the pot.

Seeing that the time had come, Zhang Fan quickly picked up the pork and saw that the outside of the meat was almost browned and even carbonized in some places.

After taking it out, he used a sharp kitchen knife to scrape off the carbonized areas on it, and then washed it clean.