Gourmet: From a Stall in Northern Europe-Chapter 218 - 158: Everyone’s Finished, and You Haven’t Even Started?_2

"Indeed, it's much tastier than expected. This marinade tastes familiar. Is it a modified version of Orléans?"

Dreya took small bites of the pigeon leg, appearing elegant but in reality eating quickly, not losing out to Anna's wolfing down.

Having missed out on the pigeon, Wang Ziqin didn't mind much, at least the remaining pieces of snake steak were all for him to enjoy.

As a man, the only advantage right now is having a large appetite and eating more.

So what if you eat first, if you can finish it all, buddy will raise his hands high and shout "666!"

Both plates of meat on the table were completely wiped clean, with only a few pigeon breasts left, which Jiang Shuqi picked up and placed on his plate, preparing to slowly feed them to Xiao Hei.

Elsa had just cleared away the empty plates when Dais, with a large clay pot, brought it to the table. 𝒇𝒓𝒆𝒆𝙬𝒆𝒃𝓷𝒐𝓿𝙚𝙡.𝒄𝓸𝒎

Inside the pot, the thick sauce of the braised soft-shelled turtle was bubbling with small bubbles, the rich aroma mixing with the meat's smell, wafting towards everyone's noses.

Even Dais, who was used to culinary temptations, couldn't help but swallow secretly.

If they hadn't tasted braised dishes before, it would be fine, but the problem was they just ate some a few days ago. Just thinking about that wonderful taste made their mouths water uncontrollably.

Previously, it was served on ordinary plates without any presentation. This time, the official dish was served in a dedicated clay pot, which kept it warm very effectively, bubbling with steam all the way to the table.

The braised sauce wasn't reduced too much, just thick enough to start being viscous, presenting an alluring reddish-brown color.

The meat wasn't cut too large, just right for a mouthful, especially the edges which had started to become gelatinous, appearing semi-transparent and covered in a glossy red sauce. If only this could be mixed with a bowl of rice, how delicious would that be?

Having tried snake meat, this braised soft-shelled turtle seemed not challenging at all in Dreya and Anna's eyes, even looking somewhat like chicken pieces with bones.

Without any prompting, five pairs of chopsticks reached for the pot simultaneously.

"It has to be braised; this taste is simply it. When I'm away from home, I crave this."

"Does turtle meat taste like this? Its texture is between chicken and pork, tender, and very tasty, though it feels a bit sticky."

A bit of king trumpet mushroom was added to the turtle meat, cut into small squares and stewed with the meat, allowing the mushroom to fully soak in the juices, bursting with flavor with each bite.

The mixture of meat juices and mushroom liquids, fresh upon fresh, were even more delicious than the turtle meat.

"Here, try this edge part; it's especially good for women, enhancing beauty and looks."

Chu Yueyue picked up two jelly-like translucent edge pieces and placed them on Dreya and Anna's plates.

Hearing about the beauty benefits, the two of them picked it up without hesitation and ate it, not forgetting to thank her.

The texture of the turtle's edge is a bit like pig skin, soft and glutinous, not greasy, with no particular flavor, just sticky.

"Whoosh"

A fiery blaze lit up the center of the dining room, instantly grabbing everyone's attention.

Lin Chen was continuously tossing the pot, visible plenty of amber-brown unknown objects tumbling in the flames.

Tossing and flipping while grabbing big handfuls of chive leaves and sprinkling them in, flipping a few more times and immediately turning off the heat, the entire process like a fleeting blossom, lasting only a brief seven or eight seconds.

Uncovering the steamer, inside was the previously cooked transferred rice.

To make good rice with a topping, nothing is more important than the sauce and the rice itself.

The sushi rice he used naturally had a good texture, with distinct grains. After cooking and steaming, the wooden aroma of the steamer permeated into the rice, creating a barrel-like rice texture.

Scooping up a full bowl of rice and smoothing it down, he flipped it over onto a shallow plate, arranging five plates side by side, then pouring the stir-fried cuttlefish along with its hearty broth over them.

The flavor of the cuttlefish rice is also braised, distinguished by the cuttlefish's inherent freshness and the unique fragrance of chives.

When these two ingredients were added to the braised sauce, they completely transformed its flavor, elevating it significantly.

Don't be put off by the cuttlefish's worm-like appearance, pink and plump and quite unsettling. But before MSG was extracted, clever coastal dwellers found that drying cuttlefish and using it in soups or dishes made them incredibly savory.

It's essentially natural MSG.

Once the cuttlefish was poured on, the snow-white rice grains were coated in a thick layer of sauce, and the chive leaves had just wilted, continuously emitting their fresh aroma.

The cuttlefish was cut into short pieces, resembling chunky ring shapes, entirely devoid of its unsettling worm-like appearance.

Dais and Elsa approached together to serve the dishes, not at all flustered by having to handle five plates with two hands.

First, holding a plate flat between the right forearm and wrist, ensuring stability, then balancing a bowl on the right hand, lastly the left hand, leaving the remaining two bowls for Elsa to carry.

This skillful bodily utilization is a must-have secret for every seasoned waiter. Her maximum record is carrying six plates at once, though that depends on the plate shapes and dish contents; not every dish can be carried this way.

"Is this that big worm???"

Anna, still chewing some meat, saw the inviting rice plate come up, her face full of disbelief.

"Well done, this rice with topping looks quite professional, at least the presentation is good."

The three rich heirs, including Wang Ziqin, had definitely tried cuttlefish rice before, and quite a few times too, as it's a well-known seafood dish.

To make it tasty, fresh cuttlefish must be used. The dead ones taste entirely different and can be distinguished with one bite.

A generous amount of cuttlefish is necessary; otherwise, the broth will lack freshness, tasting only like braising soy sauce, which isn't good.

Before eating, the rice and sauce should be thoroughly mixed, ensuring each grain is coated in the thick sauce, then taking a full spoonful with chives and cuttlefish to enjoy the ultimate deliciousness of cuttlefish rice.

"Mmm~~~"

"Delicious, I declare this cuttlefish rice to be today's best overall, bar none!"

"It's almost exactly like what I ate in a northern seafood restaurant back home, this small bowl could easily sell for 68 yuan, and over here, twenty-odd euros would definitely sell well."

"Old Lin, didn't you have a stall yourself? This stuff is tasty and easy to make, find some time to start selling it!"

Lin Chen was thinking the same, openly saving himself a piece of cuttlefish, scooping rice from the steamer and tossing it right into the pot, soaking the rice in the leftover sauces on the pot walls, thoroughly mixing before tasting and nodding in satisfaction.

Indeed, just like the internet says, the texture of cuttlefish is very similar to beef tripe, characterized by its crisp, tender, and savory freshness.

Despite being braised sauce, merely adding cuttlefish and chives makes it astonishingly delicious, akin to enjoying pure natural abalone sauce rice.

The crisp and tender cuttlefish breaks under gentle tooth pressure, paired with refreshing chives and distinct grains of rice, filling the mouth with robust flavor.

Adding a few pieces of soft turtle meat further whetted their appetites, so engrossed were they by the meal that they ended up pitching the plates to their mouths directly.

While Lin Chen had completed his side, Jonathan next door had just finished prepping all the ingredients.

He had no choice really, save for the pigeon, everything else was unfamiliar, not knowing how to handle them. He had to rely on his observations just now and his culinary intuition from years of experience to clean them.

Glancing at Lin Chen who was clearing the counter, he smacked his lips and sighed helplessly.

This chef from Great Xia is just too strong; he knows how to handle any ingredient, cooks fast, and the diners' reactions are all very positive.

How could someone of this level not be a head chef at a branch?

He wondered if he was being set up, maybe they sent the top chef from the branch to teach him a lesson?

Thinking of the scenes where Chef Marchello would scold him every now and then, Jonathan sighed softly.

Let it be embarrassing, there's still time; finishing before clocking out is what matters.