Dining room No. 7, in the private room named "Spring".

Three dishes and one soup have been placed on the round dining table. The dishes are sweet and sour fish, stir-fried bacon with pear and wormwood, and shredded yam. The soup is three fresh mushroom soup. The emphasis is on the word "fresh".

Sweet and sour fish and shredded yam are both traditional and famous dishes in Shandong cuisine, but they are also among the "Top Ten Shanxi Dishes" in the eyes of Sanjin people and are quite popular among locals.

Fried bacon with pear and artemisia was specially made by Jiang Yu for Liu Xining.

As a Zhangjiang native who has been traveling abroad all year round, if I don’t take a bite of fried bacon with pear and artemisia after returning to my hometown, what’s the difference between not going home?

There were only two people in the entire box, Liu Xining and Pan Jingchen. They had these three dishes and one soup, plus two plates of scissor noodles with tomato and egg marinade as their staple food, which was already quite rich.

"Chenchen, is this a fish with oval noodles?"

Although Liu Xining also likes to eat pasta, she doesn't eat it often. She knows the common ramen noodles and shaved noodles in noodle restaurants, but she is really confused about these types of noodles that are unique to Sanjin Province.

She picked up a pair of scissors with a tachyon, put it in front of her and looked at it carefully, and said with a smile,

"It seems a little different. It's not as round as oval noodles and not as slender. So what kind of noodles are these?"

"This is scissor noodles. You use scissors to cut the kneaded dough into the shape of small fish bit by bit. Therefore, scissor noodles are also called cut roe. It is said that scissor noodles existed in the late Sui Dynasty, and there are also

It’s a legend!”

It can be seen that Pan Jingchen seems to like the scissor noodles very much, and she even talks more. She takes the kuaizi and mixes the tomato and egg marinade and scissor noodles on the plate evenly, while giving Liu Xining popular science.

When Liu Xining heard this, he immediately became interested and urged: "There is a story behind this scissor noodle? Come tell me and let me hear it!"

"It's just folklore, but it's not necessarily true."

Seeing her impatient look, Pan Jingchen couldn't help but smile.

However, despite saying this, Pan Jingchen still spoke softly,

"Folk legend has it that at the end of the Sui Dynasty, Li Shimin was still studying and practicing martial arts in Taiyuan County, while gathering talents and waiting for the opportunity to start an uprising.

One day, Wu Zetian's father, the warrior Yue, came to visit him. It was just noon, and Li Shimin enthusiastically asked the warrior Yu to have a meal in the study.

Because the incident happened suddenly, Changsun, who was cutting clothes at the time, had no time to prepare lunch.

Just when she was at a loss what to do, Mrs. Changsun accidentally saw the tailoring scissors placed on the table. Suddenly an idea flashed in her mind. In a hurry, she hurriedly mixed the flour with the dough, and then used the scissors to carefully cut the noodles.

Come to entertain guests.

That’s where scissor noodles come from.”

"Wow! I really didn't expect that this seemingly ordinary scissor noodle was actually invented by Empress Changsun!"

Liu Xining looked surprised. She picked up the kuaizi and quickly stirred the scissor noodles on the plate evenly. She said with a smile,

"Then I have to try it. Is the scissor noodles invented by Empress Changsun delicious?"

With that said, she picked up the kuaizi, pinched a piece of kuaizi's scissor noodles, put it in her mouth and started eating.

Before she chewed a few times, Liu Xining's eyes lit up, her little head clicked like a chicken pecking at rice, and she kept saying,

“The scissor noodles are really good, chewy and smooth, especially the tomato and egg marinade is very well made, sour and appetizing, and the soup is thick and juicy!

Chenchen, what are you waiting for? Hurry up and start eating, we still have so many dishes, today is so happy!"

As she spoke, she stretched out her hand and picked up a piece of stir-fried bacon with pear and artemisia and put it into her mouth. Her eyes lit up as she ate.

Without her having to say anything, just by looking at the expression on her face, you can tell that the taste of this stir-fried bacon with pear and artemisia is absolutely the same!

Pan Jingchen, who was sitting next to her, didn't even look at her. Her eating posture was much more elegant than Liu Xining's. Even though there were no outsiders in the box, she was still calmly scooping out the food on the plate with a spoon.

Pick up a few scissor noodles and put them in your mouth, chewing them slowly.

She often ate this scissor noodles before she debuted in the entertainment industry.

Grandma lives in a rural area and her family background is very average. Naturally, it is impossible to buy delicious food for her often. However, my grandma’s hands are very skillful. She can always make a variety of different dishes with the same bowl of noodles.

Delicious pasta comes.

Pan Jingchen first ate this scissor noodles at her grandma's house. Its chewy and smooth texture, coupled with the sour and delicious tomato and egg marinade, often made her forgetful about eating, and she wouldn't even put the soup at the bottom of the bowl away.

Pass.

Now sitting in the private room on the second floor of Jiang Daqi Canteen, she savored the familiar taste in her mouth, and it seemed that she was back to her childhood again:

She was small and helped to light the fire in front of the stove, with streaks of black ash covering her little face. Her big bright eyes were shining, and she glanced at her grandmother busy in front of the stove from time to time...

The pasta made by her grandmother, whether it was oval noodles or fish roe, was the most delicious food in Pan Jingchen's memory, just like the fish roe she is eating now.

The small private room seemed very quiet, with only waves of tempting fragrance floating in the air.

Two young and beautiful girls sat on each side, quietly tasting delicious dishes. The scene was as beautiful as a world-famous painting.

…

In the kitchen on the second floor.

Each tasted a small bowl of scissor noodles, Sanjin's special pasta. Du Guangning, Pei Guofu and others were a little bit unsatisfied. The portion was too small. For foodies like them who are often full of various delicacies, a small bowl of noodles is not enough.

Just enough to get a taste.

"Boss, this scissor noodles don't have to be braised noodles, right? It should be delicious mixed with other vegetables, right?"

Seeing Jiang Yu busy, Du Guangning hurriedly stepped forward to help, licked his lips and asked,

"I still like our Jiangzhou cold noodle. Wouldn't it taste good if mixed with various seasonings of the cold noodle?"

This chapter is not finished yet, please click on the next page to continue reading the exciting content! He has been following Jiang Yu for such a long time, and the longer he has been in contact, the more self-aware he becomes. When it comes to cooking, even if he does it again

Even if you practice for a lifetime, you can't compare to Jiang Yu.

Why does this marinated tomato and egg scissor noodles taste so good?

The noodles are chewy and smooth, but more importantly, the tomato and egg marinade is made by Jiang Yu himself!

Not to mention noodles, even if it is mixed with feed, it is so delicious that it can be swallowed by the tongue!

So, forget about making braised noodles. The ones you make by yourself will definitely not taste good, but if you use scissor noodles instead of fresh rice noodles and mix them with various leftover ingredients of Jiangzhou cold noodles, the taste will definitely not be much different...

…

Thinking of this, Du Guangning couldn't help but swallowed. Once the greed came up, he really couldn't suppress it!

It was just five o'clock now, there was still half an hour before the restaurant opened, and the guests in the private room didn't come that early, so Jiang Yu didn't rush to cook, but prepared a few cold dishes first.

Hearing that Du Guangning was still reciting scissor noodles, he turned to glance at him and said:

"Of course you can. As for pasta, whether it's boiled with soup or mixed with noodles, you can eat it however you like!"

"Oh, then I know!"

Du Guangning nodded, as if he suddenly thought of something again, he couldn't help but smile "hehe" and asked,

"Boss, if you have time next time, can you teach me a lesson or two about cooking?"

"Okay, it's not a big deal."

Jiang Yu continued to be busy with the work in hand and responded without raising his head,

"Okay, hurry up and prepare the food. The guests who have reserved the private rooms will be arriving soon. We have to move faster to avoid making people sit in the private rooms and wait for too long."

"Hey, I know!"

Du Guangning responded and ran to work with a happy face.

After sending Du Guangning to work, Jiang Yu focused his attention on the cold dish he was making - salt-baked sesame fish skin.

】

In fact, in ordinary home kitchens, few people take out the fish skin separately for cooking.

One is because the price of fish skin is not cheap. Relatively speaking, most people still prefer to eat meat.

Another thing is that a large part of the fish smell comes from the fish skin. Once it is not handled well, the pungent fish smell will make people afraid to eat it quickly. Especially if the fish skin is eaten cold, it will be even more difficult to control.

In other places, few people make cold fish skin, but in Guangdong Province, cold fish skin is a famous traditional snack.

The selection of materials for cold fish skin is very important. Generally, the skin of Danshui dace, grass carp or grass carp is used. However, Danshui fish often has a thick muddy smell, so handling it requires skills and knife skills.

Therefore, without two brushes, ordinary restaurants cannot control it at all.

First of all, the fish scales must be cleaned, otherwise the taste will be greatly affected.

Then use a razor blade to remove the fresh fish skin, blanch the skin in a pot of boiling water, pick it up and immediately put it into ice water to chill.

When stimulated by the ice water, the fish skin naturally curls up and turns into thin strips.

Then, put the chilled fish skin into edible alkaline water and soak it for a while, then take it out and wash away the alkaline smell.

Then cut the yuba into thin strips, drain the water and pour it into the bowl with the fish skin. Add the salt-baked chicken ingredients, sesame oil and other seasonings and mix well. Sprinkle with shredded green onions and white sesame seeds and mix well.

Such a cold fish skin not only has no fishy smell in the mouth, but also is full of freshness and crispiness. The more you chew, the more fragrant and delicious it is.

It sounds complicated, but actually it's not difficult to make. Jiang Yu's hands and feet are quick and his movements are fast. Before long, a portion of salt-baked sesame fish skin was ready.

He had just plated the Cantonese specialty cold dish and put it in the fresh-keeping cabinet. When he was about to make the next dish, the cell phone in his pocket suddenly rang.

Jiang Yu frowned slightly, but picked up a towel and dried his hands. He took out his cell phone from his pocket and walked out of the kitchen.

When he came to the rest area outside the kitchen, he picked up his mobile phone and looked at it. The phone number on the caller ID was an unfamiliar landline number. When he looked at the area code, he saw it was from Beijing.
To be continued...