Seeing this, Lin Xu felt that let alone Jiang Tuan, just pick two leaves and cook them, and the taste would not be any worse.

After adding the clear soup, cover it with plastic wrap to prevent condensation from dripping in.

Dai Jian used a toothpick to poke a few holes in the plastic wrap to facilitate ventilation, then picked up the soup basin and put it into the steaming cabinet to start steaming.

"This approach... is really classy!"

Lin Xu sighed, it was the first time he had seen this kind of practice.

However, this kind of high-end cuisine pays attention to the harmony of aroma and umami. In this dish, there are obviously more umami ingredients than aromatic ingredients. Can the aroma be matched?

Although there is a lot of fat in the two slices of pork ribs, it is somewhat thin compared to ingredients such as ham.

In line with the principle of finding someone to answer your questions, Lin Xu asked this question.

As a result, the several head chefs present all showed expressions as if they had never eaten Jiangtuan before, making Lin Xu even more confused.

"Junior brother, Jiang Tuan is different from other fish. The meat of Jiang Tuan contains a lot of fat and has a rich flavor, so this dish only uses pork net oil."

As soon as Xie Baomin finished speaking, Song Dahai also said:

"Among the eight major cuisines, Sichuan cuisine is the one that likes to use lard the most. The reason why Lao Dai uses it so restrainedly is because the glutinous rice dumplings are greasy and rich in oil."

Oh...got it!

Lin Xu felt happy for a while. Fortunately, he hadn't pretended to eat Jiang Tuan before.

Otherwise, I would definitely be able to dig out half of the community with my feet right now in the kitchen.

Next, in order to express his welcome to Lin Xu and his love for Song Dahai's contribution of ingredients, Dai Jianli made several more representative dishes.

For example, unpopular dishes not seen in ordinary Sichuan restaurants, such as fat intestines in clear soup, white oil loofah, magnolia chicken slices, garlic tripe strips, and ginkgo stewed chicken, really opened Lin Xu's eyes.

Forty minutes later.

When lunch is almost ready, the Jiang Tuan in the steaming cabinet has also been steamed.

Open the cabinet, take out the basin of steamed glutinous rice dumplings, peel off the plastic wrap, and a rich aroma wafts out from the basin.

The soup in the basin still remains clear, but there is an extra layer of grease on the surface.

This should be steamed from pork net fat, ham and fish.

The soup is clear in color and the fish meat is intact, making it look quite appetizing.

But the most attractive thing is the rich fragrance and umami. The two flavors are intertwined, and just smelling it makes the pores of the body feel comfortable.

Lin Xu couldn't help but take a deep breath.

Oh my god! This is so sexy.

"Is this Jiang Tuan ready to be steamed?"

He couldn't wait to try it, but the answer he got was:

"Not yet, wait a minute."

Dai Jianli brought a basin, carefully poured out the soup from the steamed glutinous rice dumplings, and then picked out the pork net fat that had not completely melted and threw it away.

Then he rearranged the fish in the basin to make the presentation more perfect.

The ham slices and other things in the basin have also been rearranged.

Then pour the poured soup into the pot, bring to a boil over high heat, and then add a small spoonful of sugar and a small spoonful of pepper to bring out all the delicious flavor of the soup.

After mixing, pour the soup back into the basin containing the glutinous rice balls.

When the hot soup is put into the basin, the fish meat that has cooled down slightly is stirred up by the hot soup, and the rich and delicious aroma wafts out again.

The delicious flavor has become rich again, even more delicious than when it was just taken out of the steamer.

"Let's go, let's start eating!"

Dai Jianli carried the basin and walked to the private room. When he was about to leave the kitchen door, he turned around and ordered the head chef:

"Don't forget to give us some ginger vinegar. This is indispensable for eating Jiangtuan."

Ginger vinegar?

Isn’t this a dipping sauce when eating meat or hairy crabs?

Is this the best way to dip your glutinous rice dumplings in this?

Seeing Lin Xu's doubtful eyes, Guo Weidong said:

"The meat of Jiang Tuan is already fatty. When steamed with this fragrant ingredient and thick soup, the fat feeling will be more obvious. So when eating it, you should dip it in ginger vinegar like you would eat crabs and meat.

, this will not only relieve the tiredness, but also bring out the freshness in the fish to the maximum extent."

Learned another trick!

Arriving at the private room, Xie Baomin couldn't wait to pick up a piece of fish fin and taste it:

"It has to be Jiangtuan. The taste and texture are simply amazing."

Everyone picked up their spoons and took a bowl of soup to taste. The soup was very rich in umami, but not greasy at all. It tasted not only of the unique fresh taste of river fresh food, but also of the fresh aroma of other ingredients.

And the layer of oily flowers floating on top gives this delicious soup a plump taste.

This taste is really amazing.

Lin Xu finished a small bowl of fish soup with emotion, and the waiter brought ginger vinegar.

Beat the ginger into minced ginger, marinate it in balsamic vinegar, let the spiciness of the ginger and the sour aroma of the balsamic vinegar blend together, then add a little bit of sugar and a little bit of salt, and it becomes the ginger vinegar that is indispensable for eating crabs.

.

Lin Xu watched the others start eating, and then used his kuaizi to pick up a steamed and trembling piece of belly meat from the fish belly, dipped it in the ginger vinegar, and then put it into his mouth.

The plump glutinous rice dumpling meat and ginger vinegar have a perfect encounter in your mouth.

The meat on Jiang Tuan's belly has a jelly-like texture, which makes it easy to get greasy after eating too much. The presence of ginger vinegar not only dilutes the greasiness, but also brings out the delicious taste of the fish.

"How about Brother Lin? Doesn't this Jiangtuan taste good?"

Dai Jianli asked with a smile.

Lin Xu gave him a thumbs up:

"It is worthy of being one of the top ten famous dishes in Sichuan cuisine. The taste is simply wonderful. Thank you to Chef Dai for letting me experience such a delicious dish."

"Harm! This is all a trivial matter. Let's talk about it later, Lao Song... If anyone among you has good ingredients, I will borrow them for you. Then we will taste them together. Anyway, Director Liao said that you will be a distinguished guest of Diaoyutai from now on. Let me borrow them for you."

We have a good relationship with you."

Tsk tsk tsk, no wonder he stole fish under his own banner early in the morning.

It turns out that it was Director Liao from the catering department who spoke.

Lin Xu helped Diaoyutai win a cooking competition championship, repelled the malicious attacks of other foreign-related hotels in Yanjing City, and used his own connections to turn Diaoyutai into a cooperative unit of "Food World".

Now Liao Jinming reciprocates and provides Lin Xu with preferential treatment, which is considered reasonable and reasonable.

As for Dai Jianli stealing fish...

Who could have imagined this?

The taste of Jiangtuan was unforgettable. While eating, Lin Xu made up his mind to find a way to buy two Jiangtuan when he was not busy and steam them in this way so that his family could have a try.

While eating, Xie Baomin said:

"The braised food here at Lao Dai is pretty good. Junior brother, please bring some back later."

Guo Weidong answered:

"Lao Dai's sweet-skinned ducks are really good, don't forget to bring a few."

Qiu Zhenhua echoed:

“The braised oil in Sichuan cuisine is a must-have. Take more with you when you go. It’s delicious with wine and rice.”

He Baoqing nodded:

"There is also Dengying beef, which is a great drink."

Song Dahai put a Jiangtuan head into his bowl:

"There are also spicy rabbit heads. You have to eat five or six of those at a time to feel satisfied. Try more. Building No. 18 is full of treasures."

Lin Xu felt happy after hearing this.

Chef Dai’s popularity in Diaoyutai is really good.

Look how enthusiastic everyone is in praising you.

Dai Jianli was not annoyed and said with a smile:

"Brother Lin, just tell me whatever you like, and I'll pack more for you later."

You can try your best to persuade Brother Lin to take the things here. As much as he takes away today, I will "borrow" it from your kitchen later.

After finishing Jiang Tuan, Lin Xu tried other dishes.

Every dish is exquisite yet delicious, making people want to eat it again.
To be continued...