Tiger pufferfish, also known as the King of Pufferfish, is the most delicious and delicious type of pufferfish. The recipes are also varied. It does not cost much to enjoy a pufferfish banquet in Japan, which is about 30,000 yen to 100,000 yen. Top foods have the prices of top foods, and there is no intention of high prices. This is probably the only conscience.

Pufferfish are poisonous, which may cause many people to become resistant and eat with their lives. Such exaggerated statements are more likely to make people feel bored, thinking that this is too ridiculous and meaningless, and is almost an idiotic behavior.

However, when enjoying it in a professional high-end puffer fish restaurant, you don’t need to worry about toxins at all. This is the power of professionalism.

There is a saying that there is risk and gain.

The risk of enjoying puffer fish cuisine is also received by puffer fish.

For example, pufferfish contains two special fatty acids called "brain gold", which are very beneficial to brain health. They are also rich in collagen, which is a famous product for whitening, enhancing appearance and nourishing skin. The pufferfish's sperm contains special natural active materials, such as protamine, which has a healthy effect and inhibits tumors in the human body.

What Xiao Liu enjoys this time is the fish white and white sap of the tiger and puffer fish, which is the so-called semen nest.

It's called a semen, but it sounds like it's very unpalatable at first, but it's not the case.

This has always been a delicious food. The crab's semen is the crab's ointment, and the female crab's ovaries are the crab roe.

In the ninth month of the lunar calendar, the female crab's crab roe grows the plump; in October, the male crab's crab's crab's crab's roe grows the thickest. Therefore, in the past, when eating crabs, there was a saying that "nine females and ten males" was said.

And fish white, like fish roe, is a rare delicacy.

This is the most delicious part of the fish's body, the pufferfish's body.

There is a saying among the Chinese folk: Don’t eat fish white, don’t know the smell of fish. If you eat fish white, you will have no taste.

Of course, there is a saying that this is wrong. The so-called white fish does not usually refer to the semen on the fish, but specifically refers to the white fish of the puffer fish.

The so-called fish white is the fish white of puffer fish.

The name of fish is Xi Shi Mi. As for the origin of this name, it is derived from Su Shi's famous line "The sweetness and beauty are far better than Xi Zi Mi, which the King of Wu had never known at that time."

Of course, the old hooligan Su Shi likes to write such poems. If it is placed in modern times, it will be shot dead in this tide of cultural harmony.

This also shows from another aspect that the fish is delicious.

The old hooligan Su Shi had a friend, Lu Yuanming, who once asked him how delicious the pufferfish was. He was as talented as Su Shi. After holding it in for a while, he only said "Who is worth dying." Later, this allusion became a good story. In Cui Xu's poem "Tianmen Hundred Flavors" in the Qing Dynasty, there was a sentence that said "It is worth dying from Dongpo, and everyone is trying to eat pufferfish."

This is the source of desperately eating puffer fish.

But that was an ancient and modern professional chef. He didn't have to worry about having to eat puffer fish with his life.

The chef of the Senhu Pufferfish Shop carefully took out a large ball of white stuff from the chubby belly of the round and chubby pufferfish - that was the fish turned white.

The silly-looking tiger puffer fish has a super big belly, and there are naturally many white pieces or fish white inside.

This is a delicacy among delicacies. If you want to taste all the delicacies in the world, this ingredient is essential.

The chef carefully cut the fish white into pieces, put it in a water temperature of 60 degrees Celsius, and cook it slowly for a while. In this water temperature, the fragrance of the fish white can be slowly drawn out.

After cooking, the chef took it off, carefully baked it with a cooking flamethrower, and then put the chef's secret sauce on it.

Immediately afterwards, use a thin slice of fat-bred ham that is as thin as a cicada's wings to cover the still hot fish white.

Soon, this ham, as thin as a cicada wing, fit perfectly on the white of fish.

Finally, put two black and white truffles with extremely rich fragrance.

Truffle is known in Europe as one of the three world delicacies, and it also adds a noble and luxurious color to this precious ingredient.

These two slices of truffle are equivalent to two gold of the same weight. One slice is ten grams, and the price is as high as 2,000 rmb, which is 40,000 to 50,000 yen.

And two slices were placed on it, which means that the truffle on the fish and white ham truffle in this dish alone is worth up to 100,000 yen, which is equivalent to the value of a puffer fish feast.

It's a very luxurious enjoyment.

Sitting on the quiet private room on the top floor of the hotel, there is a very rhythmic pure music not far away, the air emits a faint fragrance, and next to it is a large piece of transparent glass, you can see the night view of Himeji City.

Sitting at both ends of the long dining table, Xiao Liu and Shiba slowly enjoyed this delicacy.

Although it is really greedy when eating the fried ham for free, when enjoying this Italian-style dish, you can show enough elegance and etiquette.

This is probably related to the education of Zhenbai’s family background.

In what place, what posture to use, and not be artificial, this is a very good quality or even virtue.

As the most expensive fungal ingredient, black truffle is almost known as a black diamond. It has white patterns under its black appearance, which looks black and white.

Take a sip and the rich truffle fragrance brings an amazing taste effect and immediately impacts the entire taste buds. Then mix it with delicate and delicious fish white to wrap around the entire tip of the tongue, making people unable to stop.

The puffer fish white does have a unique fish flavor, and its texture is more like egg custard or tofu brain, but it also has a unique umami and fish flavor.

Finally, the taste of raw ham slices with fat, soft fat, perfectly wraps the tiger puffer fish white. Although it is raw ham slices, it is too thin and almost melts in the mouth.

The ham selection here is not a ham with a lot of meat, but a fatty ham with a lot of fat. Only it can perfectly show the flavor of this dish.

Compared with the white fish of the tiger and puffer fish, and the expensive black diamond truffle, this piece is as thin as a cicada wing, which is obviously cheaper and more civilian...

At this time, Xiao Liu and Shiba were obviously a bit of buying a coupon and returning a bead after using this meal in order to enjoy the delicious food that the ham can bring.

However, its taste is really fascinating.

In fact, this cheapest fat-bred ham slice is the most critical. Only it can perfectly wrap the fish white, and only it can perfectly match truffles. This is an indispensable key.

At this moment, the fragrance lingers around the tip of the tongue, the rich truffle, the mellow fat-bred ham slices, and the delicate puffer fish white that cannot dissipate for a long time, making people like it.
Chapter completed!