Chapter 123: Joichiro's Astonishment!
In the restaurant industry, there's never a shortage of quirky geniuses.
Some newcomers, with unorthodox methods, can outshine veteran chefs and become instant sensations.
However, industry data shows that the average lifespan of a restaurant is 1.5 years. While there are success stories, many restaurants also fail.
"I never expected that the young owner who set the 'order anything' rule would be so young," Joichiro couldn't help but tease after observing.
"Did you think the tavern owner had to be an imposing older man with a scar on his face?" Zane shrugged.
"I admit, I did think that for a moment," Joichiro said, feeling slightly embarrassed. "I'm new here, could you recommend some dishes?"
"Sure, I recommend the Tai Continent Map. It's currently the highest quality dish I can make with the available ingredients."
"Hmm? Tai... Continent Map?" Joichiro was stunned by the dish's name.
After leaving Totsuki Academy, he traveled the world, competing and learning from local chefs until he met his wife and settled down to run a diner in Japan.
He had seen many impressive dishes in his life, but he had never heard of a dish called Tai Continent Map.
"Alright, I'll go with the chef's recommendation," Joichiro decided, thinking it might be a unique creation of Zane's.
"OK! Please wait a moment," Zane said, turning back to the kitchen.
...
Under the light, Zane's knife gleamed with a cold light, its blade sharp.
The mirror-like blade reflected his handsome face as he looked at the Tai fish on the cutting board. He steadied his breath, calmed his emotions, and then decisively cut off the fish's head.
He then opened the fish's belly, removed the innards, washed away the blood, and dried it. He cut along the fish's bones, filleting it with precise strokes.
This method is known as Sanmai Oroshi, or three-piece cutting.
"He used Sanmai Oroshi? Is he making Tai sashimi or sushi?" Isami Aldini wondered, watching intently.
"The entire process is smooth, and his knife skills are impressive," Joichiro commented, more interested in Zane's technique than the dish he was preparing.
...
Ignoring the reactions of the spectators, Zane maintained a serious and focused expression. He coated the Tai fillets in starch, rolled them into cylinders with fish skin, and then dipped them in egg white batter.
He fried the fish rolls at medium heat until cooked, then increased the heat to crisp them.
He fried Sichuan peppercorns and dried chili until fragrant, then removed them and added ginger slices, garlic slices, and chopped scallions. He cooked these until fragrant, then added the sauce.
"Tai tempura?" Isami realized, slapping his forehead in understanding.
"No, that's not tempura," Joichiro corrected. "Tempura doesn't use Sichuan peppercorn and dried chili sauce. I think he's making Sichuan-style crispy fish."
...
Crispy fish is characterized by its fragrance and crispiness. It's boneless, with a spicy flavor typical of Sichuan cuisine.
However, using Tai for this dish seemed excessive, making it hard for Joichiro to understand why Zane would use such a high-quality fish for a common home-cooked dish.
Next, Zane preheated the oven to 200°C and baked the fish for six minutes. He prepared duck pancakes, similar to those used for Beijing roast duck, by steaming them until soft and cutting them into triangles.
He placed the salted and baked fish fillets, sweet sauce, and scallion strips on the pancake, folded the edges, and rolled it up.
"What? Sichuan crispy fish earlier, and now... Beijing roast duck style?" Joichiro was confused, unable to grasp the full concept of Zane's dish.
...
Zane then sliced green and red peppers, removed their membranes, and cut them into small pieces. He mixed these with the fish belly meat, oyster sauce, and various vegetables in a bowl.
"Cantonese cuisine? This is a typical method in Cantonese cooking," Joichiro exclaimed, realizing that Zane was incorporating multiple Chinese culinary techniques.
No one could have guessed that using just one Tai fish, Zane could integrate three distinct styles of Chinese cuisine: Beijing, Sichuan, and Cantonese.
"Ah? This... this..." Rindo Kobayashi sighed, feeling that the Lion's Head dish she had just eaten was overshadowed.
Isami, observing Zane's preparations, noted that he still had some fish tail left.
"Do you think he'll..." Isami trailed off, only to see Zane slicing the fish tail into thin pieces.
Zane mixed crab roe with ginger juice and placed a small spoonful on each fish tail slice, wrapping it up.
"Including crab roe with the fish tail? This is a technique focused on subtlety and highlighting the natural flavor of the ingredients. This must be... Shanghai cuisine," Joichiro realized, his body trembling with excitement.
One Tai dish incorporating the four major Chinese cuisines: Beijing, Sichuan, Shanghai, and Cantonese.
Creating such a dish required profound knowledge of each cuisine, a feat beyond most chefs.
"This dish could be on par with the Manchu Han Imperial Feast," Joichiro thought, deeply impressed.
...
"Sonoka, I need your help," Zane called out, handing her scissors. "When I count to three, we need to cut the strings around the Tai fish simultaneously. Understand?"
"I understand," Sonoka nodded, feeling nervous but determined.
Despite standing further away, Sonoka noticed a shimmering glow around the dish, reminiscent of Zane's previous glowing dishes.
"Could it be another glowing dish?" she wondered.
...
"Okay, one, two, three... cut!" Zane and Sonoka cut the strings together.
With a swoosh, the fish body, released from its bindings, revealed its full contents in waves.
The map of China emerged on the plate, and a bright light illuminated the entire tavern.
"It's glowing! How is it glowing?" Joichiro was stunned.
As the light faded, the dish, resembling a map of China, was complete, leaving everyone in awe.
...
The northern part represented Beijing cuisine, with salted and baked Tai fillet wrapped in pancakes with scallions.
The western part represented Sichuan cuisine, with fried fish fillet and a spicy sauce.
The eastern part represented Shanghai cuisine, with delicate fish tail wrapped with crab roe.
The southern part represented Cantonese cuisine, with fish belly mixed with fresh vegetables and oyster sauce.
"Tai is a beloved fish in Japan, known for its culinary versatility," Joichiro said, calming down. "But combining the four major Chinese cuisines in such a stunning dish is truly unprecedented!"
"Let's eat while it's hot," Zane suggested, confident in the dish's impact.
...
As Joichiro tasted the dish, a grand and majestic melody filled his mind, reminiscent of the Great Wall of China.
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