Shokugeki: Start with an izakaya, making everyone cry

In the original plot of "The Cooking Master Boy".

When Liu Maoxing took the special chef qualification exam, he had to do the following in the initial test:

A countryman has no equal!

Among them, 5 people won.

Lan Feihong made cold noodles. When he was making the noodles, he used lotus leaves to wrap them. The noodles he made looked like a "peerless beauty", which forcibly corresponded to "unparalleled national talent".

Although this dish seems a bit off topic, it still makes sense!

after that.

That's Witch Lin.

She is a chef who is good at using game, and a lot of game is poisonous, so most people don't dare to eat it.

Therefore, most people don't dare to try the noodles she makes.

Only people with great courage can eat it, and they are called "unparalleled national talent".

Xiao Han, the chef of Dongjiang Restaurant.

When he first appeared, he was shirtless, with two big swords on his neck and no hair on his head. He looked like a monk.

The noodles he made were a bowl of bone soup noodles.

The essence of the bones is boiled out, and the main essence is in the soup, which also adds to the chewy texture of the noodles. Only those who are "unparalleled in the country" can eat it.

As for Liu Maoxing who appeared last, the dish he made, “Unparalleled Noodles of the Country’s Best”, had neither soup nor marinade.

Ah!

There was only one portion of noodles, which tasted chewy.

This kind of noodles, which is the most delicious in the world, is indeed worthy of the title of "unparalleled in the country".

……

now.

What Zhang Fan did was unparalleled.

In fact, it is a noodle dish from Banlin Restaurant. It uses eight kinds of ingredients, corresponding to the eight good virtues of filial piety, brotherhood, loyalty, trustworthiness, courtesy, righteousness, integrity and shame:

Therefore, it can also correspond to the theme of "Unparalleled Countryman"!

In other words.

This bowl of seafood noodle soup is a dish that combines a variety of seafood ingredients.

Using a refreshing and appetizing cold salad method suitable for the season, the seafood has a chewy texture and can relieve the loss of appetite in summer.

At the same time, the seafood sauce, with the blending of rice vinegar and mashed garlic, makes the taste of the seafood ingredients themselves sweeter, the sauce more mellow, and the taste of the noodle soup more distinct.

Actually.

Making a bowl of seafood noodles is harder than making seafood.

When cooking seafood, just keep the original flavor of the ingredients.

To make a bowl of noodles, you need a well-prepared broth, and the seafood you put in must be of top quality, and must not ruin the taste of the soup.

After all, the fishy smell of seafood is a big problem.

However, this bowl of seemingly ordinary seafood noodle soup cleverly solves this problem by utilizing other ingredients.

The various small seafoods in the bowl are not just used as embellishments, but they occupy more than half of the area. You can feast on them with relish. When you finish eating, you must hold up the bowl and drink up the delicious and rich soup!

……

Now, it is the middle of winter.

It’s still a bit cold.

As soon as you go out, you can feel the coolness in the air. Winter is becoming more and more real.

Therefore, if you can add a dish of seafood with a warm-colored skin to the chilly dinner table, it will definitely make the bowl of noodles a lot warmer.

Gently pick up a piece of noodles with chopsticks and put it into your mouth with a few slices of seafood. First, the deliciousness of the seafood blooms on the tip of your tongue, followed by the mellowness of the noodles and the richness of the soup intertwined together, forming an indescribable wonderful taste.

At that moment, it seemed as if the whole world had quieted down, leaving only this pure and profound taste enjoyment, which made people involuntarily indulge in it and forget the hustle and bustle of the world.

Fragrant!

It's really fragrant!

It does not contain any artificial seasonings, bone broth seasonings or the like; it is "pure natural, additive-free ramen".

The soup base is mainly made of sea bream, but it is also made with some red shrimps, slippery shrimps, tofu fish, swimming crabs, razor clams and other ingredients.

The taste can’t be better described in one sentence:

Clear but not bland, fresh but not greasy.

Not only that, the light green chopped green onions have also undergone a series of processing and a lot of thought to bring out their natural sweetness just right.

It was precisely because of the fragrant and slightly bitter fried onions sprinkled on it that made Nakiri Masaki sigh.

This combination is absolutely wonderful!

Even in Tokyo, no, in the whole of Japan, it is impossible to make ramen with such a taste.

……

“Awesome!”

Nakiri Managi ate slowly at first.

Then she became more and more hungry, and began to eat lavishly, completely disregarding her eating manners. She had no sense of elegance at all, but she enjoyed it very much.

As soon as you step into the steam filled with a faint smell of sea and flour, your nose will be captured by a fresh yet rich seafood aroma.

This aroma.

It seems to lead your taste buds directly to the blue coast and feel the comfort of the sea breeze.

In the bowl, the golden noodles are as delicate as silk. After absorbing the essence of the soup, they become soft and elastic.

Each one is filled with rich soup, melts in your mouth, smooth and not greasy, making you want to eat one bite after another and can't stop at all.

The addition of seafood is the soul of this ramen.

The tender shrimps are pink and white, with firm and chewy texture, and carry the freshness and sweetness of the sea.

A few thick slices of fish fillet, smooth and tender without bones. With a light bite, the delicious juice bursts in your mouth, complementing the mellow taste of the noodles.

There are also various kinds of shellfish, such as scallops, mussels, etc., which have been carefully cooked to retain their original sweetness while absorbing the essence of the soup. Every bite is the ultimate tease for the taste buds.

The soup base is the essence of the whole bowl of ramen.

It is made by boiling chicken and pork bones for a long time, and then blending in the essence of seafood. It has a clear color and a mellow taste.

It has a hint of sweetness amidst the freshness, which is not too strong and perfectly sets off the freshness of the seafood.

Take a sip.

The warmth spreads from the tip of the tongue to the heart.

Finally, sprinkle a handful of green onions and a few slices of coriander, which not only adds a touch of fresh color to the bowl of seafood ramen, but also enhances the texture and taste of the whole dish.

The spicy aroma of chopped green onions and the freshness of coriander blend perfectly with the delicious seafood, the rich noodles and the rich soup base, weaving together a symphony of the ocean and taste buds.

……

The amount of noodles and ingredients are sufficient.

Neatly cut rice noodles, paired with fresh and authentic seafood.

The combination is so perfect that the rich seafood soup makes your mouth water with every sip.

no doubt.

A bowl of seafood noodles like this can definitely taste the flavor of the sea.

In fact.

The whole bowl of seafood eight-flavor ramen looks cheap.

But the ramen itself was very tempting, topped with a generous amount of red shrimp, slippery shrimp, tofu fish and maitake mushrooms, and the preparation seemed to retain the original flavor of the ingredients.

As a special executive officer, Nakiri Managi could tell at a glance that the preparation of this bowl of noodles took a lot of effort.

have a bite.

The taste of the noodles is quite good.

This bowl of seafood eight-flavor ramen is made with high-quality wheat flour, which is hand-pulled into thin noodles and quickly cooked and fished out in a short time.

Take the noodles in the soup for example.

Its fineness has reached the limit, and the speed of cooking and scooping it out is measured in seconds.

Yes.

That’s right, the speed of the whole process is so fast.

This wonderful cooking method allows people to feel the proficiency that Zhang Fan has acquired over the years, as well as the delicate sensitivity in his character.

He is very serious in everything he does, just like this bowl of seafood sea bream ramen in front of you, which is absolutely eye-catching and makes people deeply feel the taste of the noodles, which is indescribable.

this moment.

Nakiri Masaki closed her eyes and couldn't help but let out a "hmm".

……

Ok?

This taste...

Then, Nakiri Masagi, who had come back to her senses, was slightly shocked.

The smoothness of the noodles and the fishy aroma are complemented by ingredients such as razor clams, flower clams, small yellow croaker, hairtail slices, monkfish liver, small white pomfret, etc.

So much so.

Just taking a bite of seafood eight-flavor ramen.

My whole body felt warm, and I couldn't help but blow out a breath and let out a long sigh.

Finally, Nakiri Masaki drank another drop of soup, closed her eyes, and savored the aftertaste in her mouth, feeling deeply incredible about this accident that happened in this unexpected place.

The noodles were shaped like an island, while the seafood broth resembled a sparkling sea with a few leaves floating on the surface.

Do not!

Those are not called leaves, they are coriander which serves as flavor enhancer.

"Suck Suck Suck"

Hurry and continue eating.

"Suck Suck Suck"

He took another bite.

Then... before she knew it, the whole bowl of seafood eight-flavor ramen was eaten up by Nakiri Managi.

I saw her put down the bowl and took a deep breath, feeling that she was still not satisfied.

Followed by.

She lowered her head slightly and looked at the empty bowl.

Finally, she quickly picked up the bowl and drank the last drop of soup. This drop of soup seemed to contain all the ingredients and essence of the whole bowl of seafood sea bream ramen.

It dripped onto a part of her tongue, and immediately Nakiri Masaki became intoxicated again.

……

In fact, everyone has a foodie heart.

When it comes to food, many people may not be as crazy as foodie Kobayashi Ryodan, but a normal person will not reject delicious food.

That's what Erina is like.

The same is true for Nakiri Managi.

"I understand!"

From beginning to end, Nakiri Masaki kept her eyes closed and felt it.

Finally, she opened her eyes and said calmly, "In addition to the smooth noodles, the most important skill lies in the pure and fragrant soup."

"It can be said that the soup is the soul of seafood sea bream ramen. The seafood soup is mainly made from dozens of ingredients and sea bream soup."

"These ingredients are extremely rich, including red shrimp, slippery shrimp, tofu fish and maitake mushrooms, razor clams, flower clams, small yellow croaker, hairtail slices, monkfish liver, small white pomfret, etc. There are at least dozens of ingredients."

As soon as she finished speaking, Nakiri Managi's face became even more shocked: "Really?"

“Are there so many ingredients?”

"Why didn't I feel anything when I was eating just now?"

It doesn’t make sense!

I possess the power of the divine tongue, so no cooking secrets should be hidden from me!

So, she hurriedly tried to find the aftertaste of this bowl of seafood eight-flavor ramen, and continued to analyze: "Red shrimp, slippery shrimp, tofu fish and maitake mushroom, razor clams, flower clams, small yellow croaker, hairtail, monkfish liver, small white pomfret..."

He said it all in one breath.

"No...no!"

There are as many as 45 ingredients. "

"In addition to the eight main ingredients seen on the surface, there are also..."

Fresh shrimp, crab, fish fillet, shellfish and more, each with a unique ocean flavor.

As these seafoods gently roll in the hot soup, their umami flavor is gradually released and blends with the soup, creating an indescribable deliciousness.

When seafood, soup base and ramen are perfectly combined, the shock they bring is more than just the taste buds.

The feeling of satisfaction from the tip of the tongue to the tip of the heart, the wonderful experience as if being in the deep ocean, will make Nakiri Managi unforgettable for a long time.

……

"Gastronomy" is a profession.

For example, "Civil Engineering" is a major.

Anyone knows that if someone says, "I can move bricks and I can move cement, so I know a lot about civil engineering."

Everyone, do you agree with what this person said?

In fact, everyone knows how to “move bricks”, just like everyone knows how to “eat”.

Many people can not only move bricks, but also mix concrete, build walls, and even build a small brick house by themselves...but can these people call themselves "civil engineers"?

Of course not!

If you can move bricks and build walls, you can be a civil engineer.

Then, there is no need to offer courses in this major, and there is no need to set up a major called "Civil Engineering".

By the same token, "gourmet food" is also a profession, and you can't become a gourmet just by knowing how to eat.

Just knowing whether something tastes good or not doesn’t make you a gourmet.

Because "delicious" is a relative concept.

People in Guangdong in China think that steaming mandarin fish with just soy sauce and hot oil is delicious.

But friends from other provinces may think that it is not delicious at all and has no taste, and it must be braised to be delicious.

So, who is right?

Therefore, in this case, the star rating of the WGO food organization is based on the profession of "food" rather than the single aspect of "whether it tastes good or not".

Let’s use a more extreme example: if you only consider “taste”.

Many outsiders would definitely not be used to Beijing's soy milk, and many foreigners would not dare to eat China's century eggs. Wouldn't it be that the shops selling these foods would not even have the chance to participate in the selection?

Since it starts from the profession of "gourmet food", there is no such joke as "WGO's evaluation does not understand Chinese cuisine" or "WGO is not qualified to evaluate Chinese cuisine".

The saying "Chinese diners look down on WGO" should actually be "Chinese people who are not experts in the field of food cannot understand WGO restaurant."

and so.

Nakiri Managi, she was puzzled.

These so-called "diners" have never even seen the standards and content of the WGO evaluation, and don't know how the evaluation was made. Why do they "look down on" it?

To sum up, WGO's restaurant evaluation standards are professional standards, and non-professionals are not qualified to comment on them.

It is everyone’s choice to taste food according to its star rating!