I Am A Gourmet: Just Eight And You Want Me To Start A Roadside Stall?

at my family’s genes would undergo a mutation so that I can also give birth to a genius like Xu Le.”

On the plane, Xu Le knew that time was precious.
After putting on the earpiece and eye mask, he entered the space system.
As he browsed the menu, he saw many recipes that he had never heard of before.

Before he came, Grandpa Cai Lan had specifically mentioned that there were many restaurants in Beijing.

Due to the tradition of the Qing Dynasty, they were very picky about their food.

There were all kinds of delicacies: bear paws, grouse, deer tendons; abalone, sea cucumber, shark’s fin, fish maw…

The most famous local cuisine was the Tan and Kong residence dishes.

The cuisines from the south could hardly move them.

Therefore, Xu Le wanted to choose a Northern cuisine that was almost lost in history and suited the taste of the public judges.
After a few strokes, he stopped at a page.

He took a deep breath and said, “System, why don’t you just rob me?”

At the bottom was written ’60 Gourmet points’.
Up until now, it was the most expensive recipe he had seen.

Although Xu Le was complaining, he could not delay serious matters.
He gritted his teeth and bought the ingredients.
Then, he looked at the ingredients piled up in front of him and started to practise hard.

Not only was seafood difficult to deal with, if there was any mistakes during the cooking process, it would also taste vastly different, causing a huge disappointment.

At the end, he chose a long-lost dish [Three Stir-fried Baldy].

In the Suzhou dialect of Shanghai, ‘bald’ meant ‘all’ and ‘extreme’; it was the same as “too” and “only” in English.

It had too long of a history.
Its cooking method was very troublesome.
After the dynasty was destroyed, the chef did not manage to pass down his craftsmanship.

The first bald was male crab paste, the second bald was female crab roe, and the third bald was barbel fish lung.

The third bald seemed simple but barbel fish was a type of pufflefish and the barbel fish lung actually referred to the liver of the barbel fish.
It was first recorded in the “Zhengzitong”.

Xu Le buried himself in handling the fish.
The bottom of the fish belly was white, while its back was gray with stripes.

It was just like what was written in the book: “The taut fish is small like a pufferfish in the shape of a river.
There are spots on its back, no scales, no discrepancies in its tail, and white spikes on its abdomen.
It is commonly known as a barbel.”

In mid-autumn, when it was the seafood season, it was extremely fatty and delicious.

He quickly took out the fish lung, but the fish lung was too small, so it was really difficult to get enough for one dish.

The clock on the wall went one round after another for a full two hours before he finally managed to get a plate.
It was barely enough to make one dish.

Xu Le wanted to wipe his sweat with a towel out of habit, but he remembered that there was a temperature system in the system, and he had not sweated, so he rolled up his sleeves.

He said to himself, “Isn’t it just stir-frying a dish, what’s so difficult?”

He then prepared other ingredients, took out the male crab paste and female crab roe, and started to search the records on the menu.

He practised for a whole two months.
Just removing and obtaining the fish lung took him half an hour, which was reduced from his initial two hours.
As the saying goes, “practice makes perfect”.
He untied his apron and taste the dish on the plate.

Once it entered his mouth, the male crab paste was soft, the female crab roe was fragrant and the barbel fish liver was sweet.

After frying under higher heat, the aroma of the food wafted up to his nose.
He took a big bite of it, and it was like flowers blooming in his mouth.

He squinted his eyes in happiness and couldn’t help but praise himself.

Indeed, delicious food was the best at curing people’s hearts.

When the plane landed, Xu Le opened his eyes.
He had been training in the system for two months.
Not only did he not feel tired, he felt refreshed.

Just like that, he dragged a suitcase and carried an invitation letter as he entered the airport..
Suddenly, someone patted his shoulder.