The Cheat Emperor of the Culinary World-Chapter 169 - 168: Just Can’t Resist This

Yao Shi spoke while watching Fu Yu's operation closely.

"Keep your hands steady! The cut must be swift! To slice sashimi pieces as thin as 0.5mm, your fingertip must clearly sense the knife tip passing closely, thin but not breaking, and you can basically achieve this thickness."

"When slicing the fish, do not retract the knife midway to ensure the slices are neat, smooth, and aesthetically pleasing."

Fu Yu nodded, "I understand."

He lowered his head, gripped the mulberry knife tightly, pressed the fish meat with his fingertip, and sliced at an angle.

By then, Gu Yunwu had already unknowingly stepped forward, peering at Fu Yu's knife, even holding his breath unconsciously.

Under the heightened skill of his knife work, Fu Yu's hands became remarkably agile, and at the moment the knife touched the fish, the most precise and effective slicing plan flashed through his mind.

Without hesitation, Fu Yu made a decisive cut.

At the instant the knife cut through the fish, Fu Yu's eyes lit up.

An indescribable hand feel made him glide the mulberry knife past his fingertip without hesitation.

The sensation of the knife tip scraping against the skin amplified all his senses.

He could even clearly sense that the knife tip was at the optimal cutting angle — a tiny deviation would tear the fish, a slight tilt wouldn't achieve the 0.5mm thickness.

At this moment, both Yao Shi and Gu Yunwu were fixated on Fu Yu, their hearts hanging in suspense, rising and falling with the movement of Fu Yu's knife.

If this cut failed... all previous efforts would be wasted.

And this dish wouldn't make it to the table for the customers.

With undivided focus, Fu Yu saw only the snow-white fish and the sharp yet thin mulberry knife in his hand.

The knife edge slid to the edge of the fish, pausing at a most perfect angle before pulling out and redirecting. 𝒻𝑟𝘦𝘦𝘸ℯ𝒷𝑛𝘰𝓋ℯ𝘭.𝘤𝘰𝘮

Using the same method, he swiftly and crisply sliced off another piece of fish.

The two pieces of fish were connected by extremely thin points, the slices thin and transparent.

Seeing the fish sashimi being lifted, Yao Shi urged, "Quick, place the fish slices onto the plate."

Fu Yu followed the instruction obediently.

As the fish piece touched the plate, he adjusted the placement and angle precisely under the guidance of the green line.

Yao Shi breathed a sigh of relief, his tone softened, "The fish slices should be plated quickly; if it's left in the hands for too long, it will become sticky, which is a major taboo in sashimi preparation."

Fu Yu nodded, but his hands kept moving.

One after another, he sliced the fish, placing them on the plate.

All the sliced fish were as thin as cicada wings, so delicate and transparent they seemed touchable.

The carefully selected fish were divided into two plates of sashimi pieces.

Finally!

When the last piece of sashimi was placed on the plate.

Fu Yu's tense nerves relaxed, and he exclaimed with relief, "All done!"

Yao Shi and Gu Yunwu's hands were now uncontrollably shaking.

From the moment Fu Yu started slicing the first piece to when the two plates were beautifully set, it had only been a little over two minutes.

Yet, it was the first time they felt these 120 seconds were so prolonged yet fleeting.

Success!

Fu Yu had actually managed to make Shunde Fish Sashimi.

Incredible!

Gu Yunwu hurriedly covered his mouth, afraid his thoughts would spill out.

Yao Shi finally exhaled, reminding, "After slicing the fish, put them in the fridge to chill for a while, so it'll be firm and sweet."

Fu Yu quickly put the fish slices in the refrigerator.

As he casually closed the fridge door, an electronic prompt sounded in his ear again:

[Ding! NPC Chef Yao Shi's dedicated guidance has been successfully completed, you have received a reward: a key to open the 'Knife Skill' training practice room]

Knife Skill?

Fu Yu blinked.

Can I enter the training practice room again?

For Fu Yu, entering the training practice room to rack up points was like playing a game, exhausting but thrillingly satisfying.

Though he knew this so-called point-racking was essentially a veiled way to make him practice, why did he still find it so enticing?

Fu Yu even suspected the system had grasped a lifeline of his gaming addiction, wrapping the culinary skill in a guise of game levels.

And it was just what he fell for.

Once played and you're hooked.

No matter what, the key is in hand, and when he gets off work at night, he'll enjoy a good session first!

Among the four dishes of a fish cooked in four ways, the most challenging to make was the sashimi pieces.

Now that the sashimi is done, Yao Shi decided to let Fu Yu take over the other three dishes as well.

Pepper Salt Fish Bones.

Fu Yu had learned earlier from Zhao Meng.

He chopped the ribs and spine of the bighead carp into small pieces.

Placed them in a basin, added a spoon of salt, and kneaded for two minutes.

Then rinsed in clear water twice, squeezing out the moisture.

Put the scallion sections, ginger slices with the fish bones, then added a spoon of cooking wine, a spoon of salt, half a spoon of white pepper, mixed well to marinate.

During this time, Fu Yu started making fresh fish congee.

Using the white tender fish leftover from the sashimi.

Once the rice grain hit the pot, Fu Yu turned to work on the fish skin.

After soaking in hot water for a few seconds, then into cold water, bringing the fish skin to its bounciest state.

The ingredients for mixing fish skin used the restaurant's secret sauce.

Yao Shi took out a glass jar with the secret sauce from the fridge, carefully scooping out half a bowl.

To protect the recipe's secrecy, such sauces were always mixed by the boss Dong Jun Tian personally, others only retrieving them for use but never involved in the making process.

However, now to Fu Yu, this so-called secret formula seemed pointless.

The plating of fish skin was also meticulous, a blue-edged shallow plate accentuating the evenly cut square fish skins, looking exquisite and aesthetically pleasing.

The dark brown sauce was served in a white porcelain bowl, convenient for customers to dip after being served.

The fish bones were marinated well.

Fu Yu took the marinated fish bones, laid them on a baking tray.

Placed the tray in the middle of the oven, baking at 120 degrees with heat from both up and down.

The fresh fish congee was almost done cooking, finally adding fish meat, a bit of salt, and white pepper.

This congee was all about its freshness, naturally keeping seasonings minimal.

The seafood congee was served in a special earthen pot, just enough for each guest at a table to taste a couple of bites.

Waited for the fish bones to achieve a light yellow crust, no moisture, then took out.

Poured oil into a pot, heated to six-tenths hot.

Fried the baked fish bones over medium heat for 10 minutes, until crispy and crunchy, then removed.

After plating, sprinkled with salt and pepper, this dish was complete.

After all three other dishes were done, first arranged the condiments for the sashimi on the table.

Lemon grass, onion shreds, white radish shreds, garlic slices, preserved vegetable shreds, carrot shreds, sour ginger shreds, fermented bean sauce with pepper, dried tangerine peel shreds, pickled mustard shreds, pickled shallots, ginger shreds, sesame, oil bottle, and soy sauce.

None could be missing.

Finally, brought out the chilled sashimi slices.

Authentic Shunde Fish Sashimi was served directly on plates, unlike regular sashimi needing ice plates for freshness.

Watching the server carry away the sashimi slices.

Yao Shi silently marveled in his heart: This kid, amazing!