The chosen boss of the end times, just wants to lie down

(Note: Next, the fourth chapter of the dinner mainly introduces traditional Cantonese dishes. I personally like to write about it. If you don’t like it, you can skip it and it will not affect the development of the plot.)

The few people who had stayed in the capital for a period of time all knew that Miss Du was spoiled, so they didn't say anything. Except Zheng Ming, no one cared about it. No wonder Zheng Ming wanted to marry her off day by day.

But the remaining few people were a little angry.

Everyone on the scene had already introduced themselves to each other and had drunk two pots of tea.

It's bad enough that he was late and made everyone wait, but he complained about this and that after he came. But seeing that Chen Ye looked calm, he didn't say anything.

Chen Ye chuckled, "Everyone is here. Let's serve the food." Then he looked at Qin Wei and said, "Today we have Cantonese nostalgic food. Next time we will make dishes from Boss Zheng's hometown."

Zheng Ming heard this and waved his hand, "No need to cater to me, you are not used to the food in my house, and I have been eating at Mr. Qin's house for so long that my taste is almost the same as his."

Chef Wu spent a long time preparing for this meal, and cooked most of the dishes himself, just because he heard from Chen Ye that Qin Wei's family had a team of chefs who were very good at cooking Cantonese cuisine, and they were very picky eaters.

The first dish served was soup.

A group of chefs prepared the food on the huge table nearby and brought it to everyone.

In the white porcelain soup bowl, a white lotus blooms in a pool of yellow soup as clear and transparent as a full moon.

Zheng Ming laughed when he saw the soup. "This isn't Cantonese style, this is Sichuan cuisine! I thought you would prepare Buddha Jumps Over the Wall, or what the old Cantonese people often call the old-fashioned soup."

"Buddha Jumps Over the Wall is a Fujian dish! Chef Wu has carefully prepared many seafood dishes today. The portions are very generous. You can eat them with the soup first to whet your taste buds."

Mai Jian took a sip, shook his head in satisfaction, and said with a smile, "Luxury. You capitalists! Others can't even afford to eat, but you eat boiled cabbage, Buddha Jumps Over the Wall, and seafood feasts!"

Mai Zihao rolled his eyes at him and said, "You talk as if you don't have any share!"

The first main course is crispy roast suckling pig.

A suckling pig, roasted to a bright red, sizzling hot, with a mixture of spices and roasted fat aroma, was lying on a tray covered with lettuce.

Wu Hongquan held the knife, turned his wrist, and the blade touched the red skin on the back as it swept across, making an irresistible crispy sound.

Qin Wei looked at the bright red piglet, his eyes full of nostalgia. "Back then, whether it was worshipping our ancestors or starting each project, we would carry a roasted suckling pig with red skin and pray to the gods for great profits. If we carried a big pig, we would cut it up and share the food, and everyone present would eat it to get good luck. The natural disaster has been going on for a long time, and we haven't seen roasted suckling pigs or this kind of sharing of food for a long time."

Chen Ye nodded, "This is the origin of the common name 'Taigongfen Pork'."

Qin Wei smiled, "Yes!"

The piglets for this dish should weigh about 4-5 kg. A piglet of this weight should be fat and lean. It cannot be too small, otherwise the skin will not be crispy when baked.

Wu Hongquan used the traditional Cantonese method, which is very tiring. When roasting the pig, you have to hold it in front of the charcoal stove and keep turning it.

I don't know if he was determined to compete with Qin Wei's chef, but he did everything himself throughout the whole process without asking anyone else to do it.

When the roast suckling pig was shown, someone carried it over to the side and started chopping it into pieces and arranging it on a plate before bringing it over.

A little bit of sugar, put it in your mouth, and it will be sweet and crispy. The skin is crispy, the meat is salty and fragrant, and with sugar, a very inclusive condiment, the two can be said to be a perfect match. The sweetness fades and the fragrance is enhanced, just like biting a piece of crispy food. The crisp sound of "pop pop" has made many gluttons in the world dizzy.

There were many people at the table who were not used to this way of eating, so Wu Hongquan prepared a variety of dry and wet dipping sauces.

This complicated and labor-intensive delicacy, which was rare and had not been seen for a long time, was prepared with both northern and southern dipping sauces, and no one gave it a bad review. Even the arrogant Miss Du did not speak and ate quietly.

The second dish is stewed ginseng with crab meat and grass carp.

Dill, also known as dill leaf or fennel, has the flavor of coriander, a hint of hay and lemon, and is perfect for removing fishy smells.

Many people are very resistant to sea cucumbers because of their unique slimy feeling. Wu Hongquan stuffed the fresh crab meat into the pickled sea cucumbers.

Roll it in the batter again and fry it in oil.

After frying this crispy batter, bubbles of varying sizes appear on the surface of the ginseng, which is almost transparent, like cicada wings. It is thinner than the batter used for frying tempura, hence the name cicada skin batter.

I don’t know if it was to cater to people with trypophobia, but when the dish was served, gold foil was dotted on this thin shell full of bubbles.

With the blessing of exquisite plating and the shining golden foil, this dish looks like it tastes like money.

The clever combination and cooking of ingredients have resulted in a radical change in the taste of the sea cucumber.

The outer layer is crispy and melts in the mouth. The meat of the sea cucumber becomes firm after being fried. When you chew the crab meat inside, the firm meat rushes out of your mouth with its unique fresh, tender and sweet taste.

This method should have been introduced from Hong Kong Island. The older generation of chefs there like to use traditional cooking methods and pair them with Western-style plating. The expensive dishes in high-end restaurants are no exception.

Qin Wei turned his head and smiled softly at Xu He, "Madam, you might as well eat more. It contains a lot of collagen and is good for your skin."

Xu He smiled slightly, nodded, and responded softly without saying anything.

The third dish was crispy fish maw, scallops and matsutake mushrooms in green sauce.

When the dish was served, the smile on Qin Wei's face paused. When he turned to look at Wu Hongquan, he said sincerely: "Master Wu, thank you for your hard work!"

Wu Hongquan smiled, "It's not hard. I hope I can catch Mr. Qin's eye."

The green juice in this dish is not the barley green juice we usually talk about.

The dried scallops are steamed in a broth with a low fire, and their own freshness blends with the broth. They are extremely delicious with just a sprinkle of seasoning salt. When served, the broth at the bottom is clear and transparent.

As we all know, fish maw is usually used for stewing. Qin Wei specially comforted Wu Hongquan because this is a dish that requires risking one's life to make.

After the fish maw is soaked in broth and expanded, it is filled with broth. At this time, frying it in a frying pan is like pouring a bucket of water into a pot of hot oil.

The oil will immediately splatter everywhere, which is very dangerous. And you have to keep an eye on the changes in the fish maw in the pot.

Without some courage and skill, it would be difficult to cook this dish.

After frying the fish maw, it needs to be simmered in matsutake chicken soup until it is crispy and becomes soft and fluffy again. After it absorbs the soup, it can be placed on the scallops.

Continue to cook the remaining soup until it is neither too thick nor too thin, then carefully pour it over the fried fish maw.

Only the inherent characteristics of each ingredient are used, without a drop of other seasoning, and through complicated and overlapping steps, the original freshness of the food is restored.