Chapter 366 - 193: Linjiang Shanshi Noodles, Who Could Resist This

Chapter 366: Chapter 193: Linjiang Shanshi Noodles, Who Could Resist This

After she finished eating, she licked her lips and stared eagerly at Xiao Lei.

"Want more?" Xiao Lei asked with a smile.

"Uh-huh." Zhou Momo nodded, praising him in a cute, childish voice, "It’s so yummy! You’re so gwate, Uncle! Just as gwate as Brother!"

Xiao Lei: ...

The compliment left him momentarily unsure whether to be pleased or embarrassed.

But the little one’s adoration was plain to see, and she was such a sweet-talker—who could possibly refuse her? Xiao Lei picked up another fried eel bone for her and said gently, "Here you go. One more, but that’s the last one. Too much fried food isn’t good for you."

"Okay, the last one." Zhou Momo reached out to take it, then sat down on a small stool to the side. She nibbled on it slowly, happily swinging her short little legs.

Zhou Yan set the kneaded dough aside, covered it with an enamel basin, and then moved closer to the stove to watch his master prepare the Linjiang Shanshi.

The excess oil had been scooped out of the wok, leaving just a thin layer at the bottom. Another spoonful of lard was added—the principle of mixed oils coming into play once again. This was a classic technique in Sichuan Cuisine.

He stir-fried the scallions and ginger until fragrant, then added minced broad bean paste, frying it until red oil separated. Next, he sequentially added the prepared chili segments, pickled peppers, and pickled ginger, stir-frying them as well until their aromas were released. He then added water and brought it to a boil. Once the broth had reduced and thickened, he slid in the previously prepared eel slivers, gently pushing with a spoon to submerge them in the liquid.

"It’s a shame celtuce leaves are out of season, otherwise adding some would make it even more satisfying," Xiao Lei said as he applied the seasoning. "The ingredients are simple: a little white pepper and a moderate amount of salt. The broad bean paste and pickles are already salty, so you have to control how much you add. Bring it to a rolling boil over high heat. Once the sauce reduces a bit, add the prepared cornstarch slurry to thicken it, making the sauce viscous enough to cling to the eel slivers. When it reaches that state, it’s ready to come out of the wok."

The eel slivers were ladled out and transferred into a large, waiting basin, filling it halfway.

In a separate wok, oil was already heating up—it was the rapeseed oil from frying the eel bones, with another half-spoonful of lard added.

A layer of mixed chili powder and sesame seeds was sprinkled over the eel slivers. Then, the scorching hot oil was poured over the top, one ladleful at a time.

Just as when making chili oil, this technique fully bloomed the fragrance of the chili powder and sesame seeds without scorching them.

SIZZLE!

The hot oil bubbled vigorously as an intense aroma wafted through the air, and the dish’s color instantly turned a brilliant, glossy red.

While the oil was still bubbling, a layer of Korean mint was sprinkled on top, almost completely covering the basin. The herb immediately wilted from the heat of the oil. Finally, a handful of tender green scallions were scattered over it. The Linjiang Shanshi was complete.

A crowd had gathered at the kitchen doorway.

Qian Siyuan and Lin Zhiqiang had arrived a while ago. Mrs. Zhao, Comrade Zhou, and Zhao Hong, their lunch break now over, were also craning their necks to watch with curiosity.

Linjiang Shanshi was quite a famous dish in Jiazhou, but you could typically only get it in the major restaurants of Jiazhou or in Linjiang itself. The average person, therefore, had probably never had a chance to taste it.

"Coming through, make way! Time to eat!" Zhou Yan announced, carrying the large basin of Linjiang Shanshi out of the kitchen and setting it in the middle of the table.

Xiao Lei followed, carrying two plates of the fried eel bones, which he placed on either side of the main dish.

Qian Siyuan gazed at the basin of brilliantly red Linjiang Shanshi and felt a tickle in his throat. ’But it smells so amazing!’

It was a spicy fragrance, laced with a unique aromatic note.

Zhou Yan smiled and gestured for him to sit. "Mr. Qian, please, have a seat. Try the Linjiang Shanshi my master prepared. See if it matches your mother’s memory of the dish."

"Alright. Thank you both for your hard work." Qian Siyuan sat down and accepted the bowl and chopsticks his secretary handed him. Staring at the basin of fiery red food, he was momentarily unsure how to begin.

Using a large basin as a serving dish and placing it directly in the center of the table—he hadn’t encountered such a rustic dining style in a long time.

Everyone else remained standing, watching him with curiosity.

Xiao Lei spoke up. "Mr. Qian, I prepared about four and a half pounds of eel today. The plan was to share it with Zhou Yan and his family, and we hoped you would join us to taste the Linjiang Shanshi. Would you mind if we all sat down to eat dinner together?"

Qian Siyuan smiled and nodded. "Of course I don’t mind! My being here has already caused all of you enough trouble. I certainly wouldn’t want to get in the way of your dinner and your business. Please, everyone, sit down."

After the interactions that afternoon, he had developed a very good impression of Zhou Yan’s family.

The hostess was frank and outspoken, the host quiet but kind, and Zhou Momo was absolutely adorable—she’d even gone out of her way to draw a picture for him.

And as for Zhou Yan, he had gone to great lengths for a stranger like him, running all over the place and sacrificing his own lunch break just to ask his master to prepare such a complex dish.

’He was the one mooching a meal here; he’d almost gotten it all backward.’

"Alright then, let’s all sit down and eat," Zhou Yan said with a smile, lifting Zhou Momo into her seat at the table first.

"Zhou Miao, go slice up two plates of braised meats and vegetables," Zhao Tieying called out.

Zhou Miao acknowledged the request and went into the kitchen. A moment later, she came out carrying three plates of braised meats and marinated vegetables.

"Well, don’t mind if I do," Lin Zhiqiang said with a laugh as he sat down next to Qian Siyuan.

It was an Eight Immortals table, and with exactly eight people seated, the table was perfectly full.

"When you eat the Linjiang Shanshi, the first thing to do is mix everything together thoroughly," Xiao Lei explained as he personally took a fresh pair of chopsticks to do the mixing. "You stir it slowly in one direction, just like tossing noodles. This allows the flavors of the chili, sesame seeds, and Korean mint on top to meld completely into the sauce, which then coats the eel slivers. That’s the best way to eat it."

As he tossed the ingredients, the fragrance of the dish billowed out with a puff of steam, instantly assaulting everyone’s senses.

Everyone couldn’t help but swallow.

[An Excellent Serving of Linjiang Shanshi]

Zhou Yan glanced at the Identification result. ’A remarkably high rating.’

"These eel slivers look absolutely amazing," Zhao Tieying couldn’t help but exclaim. "They’re deboned, just like noodles. I bet they’re incredible to eat."