Time Smuggling Starting from the Year 2000

For the chef, it is the gun in the soldier's hand, the woman Bao Lifu's wife...

Whether it is Felicity Restaurant or other high-end restaurants in Hong Kong, dried abalone from Japan is indispensable, not only because of the deep sea in northern Japan, the sea is deep and the water is clear, and the abalone grows particularly delicious. The most important thing is that Japan has a special technique for sun-dried abalone, and its secret recipe is not known to the outside world. Therefore, even if there are excellent-quality fresh abalones elsewhere (such as South Africa, New Zealand, etc.), it is still impossible to dry Japanese dried abalone. Bao effect.

This is a very interesting thing. China is the country that eats the most abalone and also likes eating abalone the most, but Japanese dried abalone is the best abalone made in the world, and the signature dish Ayi Abalone of Felicity Hotel is always used It is high-quality Japanese abalone. However, as people eat more and more abalones, the volume of abalones becomes smaller and smaller. A three-headed dried abalone needs 3 weights of fresh abalone to dry out. Such a large net abalone grows normally in the sea. , at least 30 years.

Although the weight of abalone used in Felicity Restaurant is also decreasing year by year, as a chef, both Li Wenji and Yang Guanyi still hope to use better abalone for cooking.

In Liu Ziqing's fax to Fulin Hotel, he claimed that there were hundreds of three-headed abalones. Li Wenji didn't believe it at first, but even if there were only ten, it would not be a loss to come here. If the master asked him to come, he would coming.

For Li Wenji, 10 or 100 three-headed net abalones are precious, but the number of three-headed abalones that have passed through his hands is not uncommon. It is not that he did not have one-headed and two-headed abalones in the early years, and this time it is just a bigger business. .

But when he really saw the net Bao that Liu Ziqing took out, he was completely shocked.

Yes, shock.

This is better than knowing about 9/11. More shocking news than hearing that the price of oil has risen. Second only to cuckolding.

Li Wenji calmed down for a while, picked up some tea, moistened his throat, and then asked Liu Ziqing, Your boss, where did you get these abalone fields?

Liu Ziqing has been working in the auction house for 20 years. I know what kind of emotions a person has, so he said with a smile: I am a part-time job. I do what the boss asks me to do. How can I ask so many questions.

Speaking of fundamentals, Li Wenji is a chef, no matter how big a chef is, he is also a chef. cook. It should be in the kitchen, without having to learn how to hide your expression. The more famous chef he is, the bigger his style will be. There is no need to hide yourself. therefore. As a chef, Li Wenji was surprised. It was impossible to hide it from Liu Ziqing.

In the auction house, this expression means that your treasure has increased in value by 15.

Li Wenji's mansion is shallow, but his vision is deep. Also as a chef, he can easily distinguish between the primary and secondary guests at the dinner table. Of course, he also knows what Liu Ziqing's calculations are. He sipped his tea and said: Tell me, you sell What kind of regulation is this abalone?

Liu Ziqing rubbed his hands secretly, and said with a smile: My boss has a long family background and has saved some precious abalones. Now he wants to sell them for a good price, but the quantity is too large. After much deliberation, I think I should ask Master Yang Guanyi.

Is there really 100? Li Wenji couldn't help picking up the abalone in the incubator again, although he knew it was wrong to do so.

More than 100, maybe 1000. This is what Huang Xuan told him. Although Liu Ziqing was nervous, he still said this. In negotiations, it is very important to be the first to win.

Li Wenji snorted and said, Young man, abalone and abalone are different.

As he said this, he even looked at Liu Ziqing contemptuously.

Liu Ziqing can be regarded as middle-aged, and Li Wenji, who is only 10 years older than himself, called him and immediately got a little angry, but he couldn't mess up today's affairs, so he just said with some resentment: Then ask Li Wenji Sir, what is the difference between this abalone and ordinary abalone?

Li Wenji snorted softly, pushed the cup in his hand to the middle of the table, beckoned, and said, Peidan, come and have a look at this abalone, and tell your brother Liu.

Yang Guanyi is most famous for abalone, and Li Wenji not only learned the true taste of it, but also pondered many new dishes over the years. He named himself Wanchai Family, and his apprentices were also divided into two, learning one of them separately One of the craftsmanship. The original name of preserved eggs is Pi Shouzhou. When you enter the restaurant, you will naturally think of preserved eggs and lean meat porridge. What he learned is abalone cooking, and he is three points ahead of Li Wenji

Appreciation, now besides his master, other cooks should also call him Brother Pi

Preserved egg is just 30 years old, still in the prime of life, originally sitting behind Li Wenji, stretching his head to look, now he is called to the front, looking at the abalone in the incubator without blinking, and then holding it in his hand to look through it After a long time, he picked it up and smelled it, and then said: This is a net abalone made by Huagu's family.

oh?

The preserved egg glanced at the master before continuing: When drying the abalones, the fresh and live abalones should be washed with clean sea water to remove the sediment and other dirt on the surface. Nowadays, many people either don't understand it, or don't know how to do it. Pay attention, wash abalone with clean water or tap water, the abalone meat is tender, wash with tap water, it is easy to absorb water, the quality will be much worse.

It's like using normal saline for infusion. Liu Ziqing expressed his understanding.

Li Wenji coughed, and the preserved egg continued: When removing the shell, different masters are different. Generally, they hold a round-headed knife from the thick part of the front end of the shell, insert it along the meat wall of the shell, and cut off the meat column to get the meat. Take out the shell, remove the connected internal organs, and wash the flesh. This step is not difficult to say, but it is not easy to take out the whole abalone. But the reason why I say it is made by Huagu’s family is because of the edge of the knife .”

Knife edge? Liu Ziqing looked at the abalone in the box on his stomach, but couldn't find it.

The preserved egg casually pointed to it, and said: This abalone is already very big. If it is directly dried, it will dry too slowly and it will easily deteriorate. Therefore, it is necessary to cut two to four diagonally on the back of the abalone. The slices are big and the body is complete, so there is a lot of knowledge involved, such as how to cut, where to cut, each abalone is different, and the position of the cut is also different.”

When he said this, Li Wenji frowned and said, Young man, do you understand now? For the same thing, the appearance of two cuts and four cuts are different, and the taste will be different when cooking. There are all these things going on and on, there are countless masters who can do this in Japan, the times are different, the older generation of Japanese masters, dead or alive, almost can’t do it anymore.”

When he said this, he said with emotion: The current abalones are caught and eaten before they grow to three. It is basically impossible to see two-headed abalones in the future. It is three-headed abalones. It is also very rare. Today’s young generation in Japan, not to mention three-headed abalone, there are not many people who have the opportunity to cut the headed abalone. Craftsmanship can only be practiced by hand. What kind of hand can only be practiced with 500? Those who practice on the mat can always only dry abalone, not dry abalone.”.

Liu Ziqing had no sympathy for this generation of abalone masters, so he smiled and said, So, the price of 5 abalones here is much more expensive than ordinary abalones?

Don't be afraid of the price. Li Wenji tasted the tea again, and said, The five abalones must have been made by the masters of the Huagu family. Make any bid.

The way Li Wenji smiled at Mimi did not make Liu Ziqing feel much pressure. He has seen big money, and he has been in contact with millions, tens of millions, or even hundreds of millions of dollars. Hearing what Li Wenji said, he felt angry. You are not welcome, raised a finger and said: 150 each. 5 for 750

You really dare to ask for it. Li Wenji was still smiling, Yang Guanyi's apprentices were all in pretty good condition, 150 abalones were rare, but they were by no means rare, so he still smiled and said: Preserved egg, take it.

As he spoke, he bent down to write the check.

Liu Ziqing, who was originally waiting for the other party to confess his love, did not expect to meet such a person. Before the loss started, he became ecstatic. Huang Xuan's request was to start asking the price from one million. Okay, he raised the price by 3 , It can be said that the teacher went smoothly.

Li Wenji breathed out the seven-digit check, handed it to Liu Ziqing, and said with a ruddy face, If Mr. Liu still has abalone, I can still write 10 checks like this.

After confirming the value of these net abalones, Liu Ziqing was not in a hurry. He was the No. 4 figure in Sotheby's China, and Huang Xuan gave the contract to the vice president of the trade department of Hexin Industry. He was also a member of the top management, but He knew in his heart that if he only relied on his relationship with Huang Xuan, his career value would be minimized when the factory in China was built, so he restrained his emotions and said with a smile: If Master Li doesn't mind , wait a few minutes for me?

good..