Dragon Birth Nine Sons.
In the video, Jiang Feng detailed every step of the cooking process. When netizens saw the description in the video, they were all astounded, staring wide-eyed and slack-jawed. No matter how much they thought about it, they could never have imagined that a single dish would span the entire country, requiring ingredients from various regions. The water was a mixture from the Songhua River basin, Liao River basin, Hai River basin, Yellow River basin, Huai River basin, Yangtze River basin, and Pearl River basin. The ingredients included mushrooms from the snow-capped mountains of the Northeast, red dates from Kunlun in the Northwest, lilies from the Xiang River Region, abalones from Canton in the Southeast, caterpillar fungus from Bashu in the Southwest, and mature coconuts from the Hainan region. The ats included deer at from the Northeast, fish at from the East China Sea, horse at from the Grassland, beef from the plains, and yak at from the Sichuan-Tibet region. Indeed, it was a gathering of delights from all directions. Such ingredients, combined into one dish, were nad Dragon Birth Nine Sons. How commanding was its presence!
The video instantly went viral, and the comnt section exploded.
"Boss Jiang’s dishes are truly miraculous! I never thought a single dish could be made like this!"
"Honestly, the symbolism is really good!"
"Majestic China, Dragon Birth Nine Sons! Bringing together ingredients from all over to make nine atballs and calling it Dragon Birth Nine Sons is not an exaggeration at all."
"Wow, who knew you could play around with cooking like this!"
"This has truly been an eye-opener for a country bumpkin like !"
"Boss Jiang is seriously impressive!"
Netizens were generous with their praise, lavishing complints one after another. So people also spotted interesting details.
"Did you see how Boss Jiang rolled the atballs? How does he just place the minced at in his hand, and a atball cos out just like that!"
"I rember when others make atballs, they put the minced at in their hands and squeeze it out from the space between their thumb and forefinger, but Boss Jiang’s thod is very different!"
"This technique makes the atballs rounder. Look closely, aren’t those atballs especially round!"
"They really are! Wow, how does he roll them so perfectly round!"
"Could it be that they’re only this round because Boss Jiang is the one rolling them?"
"He’s a master of rolling atballs indeed!"
"This skill is truly unique!"
Everyone found interesting points and couldn’t help but comnt and discuss.
The video was very engaging. It was this video that finally brought the dish into everyone’s view, allowing people to see it for the first ti.
At this very mont, in a certain departnt in the Capital City, a group of chefs were watching this video. The thods for making top-tier court dishes naturally piqued their curiosity. After all, even these chefs who prepared state banquets had never heard of the dish Dragon Birth Nine Sons. But now, after seeing it, everyone thought it was a marvel. The dish’s symbolism was excellent. It involved gathering delicacies from across the country and stewing them in a rich broth to create a pot of delicious atballs. Then, a dragon was added to the presentation. It was definitely the pinnacle of atball dishes!
"This young man is really impressive. Judging from the ingredients and the standards, this dish indeed qualifies as a court dish, and a very impressive one at that. He actually managed to make it!" one head chef said, full of astonishnt. They had never seen a recipe like this. China’s culinary culture is dazzlingly diverse, with myriad types of delicacies. To this day, it had beco tough to create truly innovative dishes; at most, one might find a new flavor. However, Jiang Feng’s dish, which combined deer at, fish at, horse at, and beef, was truly astonishing. This combination itself was remarkable. Moreover, to balance the characteristics of these types of at, the proportioning was crucial. Which at was primary and which was secondary had to be clearly distinguished; otherwise, the taste might not be pleasant. For a mont, everyone wanted to figure out the recipe for this dish.
State banquets, after all, also varied greatly in scale. For instance, ordinary banquets, such as those at large conferences catering to thousands of attendees, simply required the preparation of ordinary yet exquisite ho-cooked dishes. Then there were banquets for departnts hosting foreign guests or conducting business negotiations, where a special feast with higher standards was necessary. Dragon Birth Nine Sons, as a top-tier court dish, naturally t the highest standards of a state banquet. Successfully preparing this dish could also add a touch of sophistication to any feast.
"This dish is really good, with excellent symbolism and presentation. I wonder how it tastes."
"But atballs stead in a savory broth are bound to be delicious."
"The cooking thod might not be overly diverse, but the concept behind this dish is truly elevated."
"Only an Imperial Chef could conceive such a thing."
"Indeed impressive!" exclaid a highly esteed head chef.
Jiang Feng had no idea that his dish, appearing online, had astonished not only the netizens but also many top chefs. After all, the famous dishes he had made before had been prepared at state banquets. But this one was indeed a truly lost dish. The impact it had was therefore only natural. Jiang Feng was unaware of the stir it had caused online. He only knew that after the video was released, soone outside Jiangyue Terrace was offering a high price for Dragon Birth Nine Sons.
Outside, a custor shouted loudly, "Whoever can buy the dish Dragon Birth Nine Sons, I am willing to pay twice the price for it! I hope those in line for Boss Jiang’s food will transfer this dish to !"
Dragon Birth Nine Sons was priced at 499 yuan. With such premium ingredients, the price was naturally high. If it were an ordinary person, hearing that a dish cost 499 yuan, they would think it outrageous. Five hundred yuan for a few atballs, isn’t that insane? But once they saw how the dish was made and understood its significance, that changed everything. Sotis, dining is all about the feeling. Ingredients gathered from far and wide, personally prepared by Jiang Feng—of course, it would co with a higher price tag. Even when soone offered double the price, no one was willing to give up their dish. After all, for many people, this could be their only chance to taste imperial cuisine.
「Inside the restaurant hall.」
Those who couldn’t get into Jiang Feng’s queue could only order from the nu. With Jiangyue Terrace’s opening celebration offering a 20% discount, this al was still a steal for these folks. Plus, all the dishes in this restaurant had passed Jiang Feng’s assessnt and were unquestionably delicious, definitely surpassing more than half of the other restaurants out there. Moreover, right outside the restaurant was West Lake. Dining while enjoying the views of West Lake also had its unique charm.
Once at Jiangyue Terrace, many people still preferred to order a particular dish: West Lake Vinegar Fish. This dish was truly a favorite among tourists. People these days were often rebellious, wanting to try things for themselves. Their thought was often, I just want to taste for myself how bad this dish can possibly be to have beco so famous. As a result, after tasting the West Lake Vinegar Fish, many people were pleasantly surprised. The taste was definitely great. The fish ca from reservoirs in suburban areas, specially purchased by Jiang Feng through contracts; they were all lake-bred fish without a strong fishy sll. And when cooked, the chefs also made sure to specifically remove any fishiness. Even the vinegar sauce was from Jiang Feng’s optimized recipe. This dish was the result of Jiang Feng’s ticulous training, so it tasted really good. Those who tasted the West Lake Vinegar Fish thought it was quite delicious. Many even left comnts, saying they would return for it.
Within the main hall, every ti soone ordered Dragon Birth Nine Sons and the dish was served, many people would co by, smile embarrassedly, and then ask if they could take a photo. The guests who ordered this dish were generally generous and naturally agreed to the requests. Looking at the dish on the table, the sense of vanity was quite gratifying. This is imperial cuisine, after all! The kind eaten by emperors. And now it’s on my table! A lifelike dragon carved from a radish sat imposingly on the plate. On the dish was a rich broth with nine large atballs. These nine atballs would need at least four people to finish them.
After everyone finished taking pictures, a diner would use chopsticks to lift a atball from the broth into a bowl and gently pull it apart. Steam could be seen rising from the center of the atball, with plenty of broth flowing out from within. The texture of the atball was very fine, and it even had a translucent appearance. Upon taking a bite, the surface was crisp and hard, a result of being deep-fried, leaving it with a crunchy texture. Yet the at inside was exceptionally tender. While eating, one could even feel the texture of the sinews. The broth was particularly savory, and one could discern the various flavors it contained: the taste of the Grassland, the taste of the sea, the taste of the snow-capped mountains. The guests savored the atballs carefully.
"This at... the texture is so good, but I have no idea what kind of at it is! It’s definitely not any type commonly found in the market!"
"There’s the taste of red dates, coconut, and seafood in it... it seems like chicken broth."
"There’s even caterpillar fungus in the soup!"
"This dish is just too perfect!"
"Imperial cuisine is indeed different; it’s impeccable."
"Delicious!"
Several guests could not stop praising the dish. Others nearby who saw this scene suddenly found their West Lake Vinegar Fish or Longjing tea shrimp less appealing. They also regretted not being able to join Boss Jiang’s queue. But that line was especially long, and the average person really couldn’t get a taste. Moreover, when the restaurant opened, the spots were all snapped up in no ti; there was indeed no chance.
In reality, Longjing tea shrimp was also a state banquet dish of high prestige. The Longjing tea shrimp at Jiangyue Terrace was also a signature dish, carefully perfected by Jiang Feng. The taste of this dish also made the other guests very fond of it. Dragon Birth Nine Sons had caught the attention of many.
「At the sa ti, Wang Shulin’s phone began to ring.」
The caller was the current head of state banquets, Li Chunjiang, who had once been Wang Shulin’s assistant. The man respectfully addressed Wang Shulin as "Master" and inquired about Jiang Feng.
"Do you want him to cook at a state banquet, or do you want him to teach you the ingredient ratios for Dragon Birth Nine Sons?" Wang Shulin asked directly, noticing Li Chunjiang’s hesitation. "Just tell clearly, so I can communicate it to him."
"Ah?" Li Chunjiang was quite nervous in front of Wang Shulin and said, "Both, actually. We were thinking of inviting him to cook once so everyone could learn from him in person."
Upon hearing this, Wang Shulin nodded. "Alright, I’ll help you communicate, but he may not go. We’ll see what he thinks. However, since he has made the recipe public, you can prepare the five types of at, make a few atballs, and experint. It’s not impossible to replicate it. It should be primarily beef; you can try that."
Li Chunjiang hurriedly replied, "Okay, Master, we’ll give it a try. Boss Jiang is really impressive; this dish is indeed good. If we can learn it, we’ll have one more outstanding dish for top-tier banquets. We really owe it to him for this!"
Reviews
All reviews (0)