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Mr. Ito began to personally show them his proud tea-making memories, and also chatted enthusiastically with them about tea culture.
He said that tea was introduced to Japan during the Tang Dynasty.
The tea culture in China has an earlier origin. As early as the Yanhuang period, Shennong tasted hundreds of herbs and recorded tea.
But later, the first "Tea Classic" written by Lu Yu was the world's first detailed masterpiece about tea.
However, what is sad is that although China is the hometown of tea and the birthplace of tea culture.
But now, there are fewer people drinking tea. Instead, it has been popular in Japan for a long time and has been passed down to this day.
Mr. Ito¡¯s method of making tea is completely different from his own temperament. He is extremely serious and every move is full of elegance.
From grinding to scalding, ordering tea, and matching teathis set is the standard way of drinking tea by literati in the Song Dynasty.
It can be seen that he has a deep understanding of tea, which even Xia Yuwan had to admire.
The first cup of tea should be given to the distinguished guest first.
Mr. Ito actually handed her the first cup of tea. The smile in his eyes was as warm as the spring breeze and he said, "Miss Xia, please drink."
Xia Yuwan took it flattered, pursed her red lips, blew the hot air gracefully, and took a sip.
It has a slightly bitter taste in the mouth, a sweet aftertaste, and a lingering fragrance on the lips and teeth.
It¡¯s amazing to see the flowers on the tea surface come to life.
Xia Yuwan has seen a lot of latte art on coffee, but this is the first time she has seen latte art on tea soup.
She couldn't help but sigh: "Mr. Ito is really amazing. Your proficiency in tea ceremony is admirable. However, I think I can also give it a try."
"That would be great, Miss Xia, please."
He handed the teaspoon to Xia Yuwan with a smile, just as he was about to briefly remind her how to start.
???????????????????????????????????????? Xia Yuwan used this tool very familiarly. Holding her breath, she carefully made strokes on the tea soup, and the innocent and cute kitten appeared on the water.
"Oh, it's so cute. Miss Xia, can you give me this cup of tea?"
The second young master clapped his hands and smiled, then came over and stretched out his hand to take away her cup of tea.
Suddenly, a gloomy voice sounded, and another big hand came from the sky to take a step ahead.
It was Fu Jueshen who was wearing a silver mask. He put his hands on the table and placed the quilt tea in front of him, clearly protecting his food.
He knew that everyone was looking at him, but fortunately the silver mask covered his face, and his expression at this moment could not be seen.
"I like cats."
The explanation he gave was.
The second young master is still a little unhappy. Who is this man that his sister brought back?
Why do you look so hard to get along with?
Xia Yuwan didn't care who drank the tea, because she just felt itchy and wanted to contact him casually.
In order to ease the awkward atmosphere here, the eldest young master immediately turned to ask the old butler behind him, expressionlessly: "By the way. Is the chef coming today?"
Hearing this, the old butler nodded respectfully towards him and replied: "As for the young master, it has already been prepared. Today the chef will make delicious food on the spot to entertain the two distinguished guests."
After saying that, he clapped his hands, and soon a middle-aged man wearing a white chef uniform and a tall white hat walked in with his bare feet straightened.
He was holding a huge bamboo basket in his hand, which contained the tools and ingredients he needed.
The next moment I saw him take out a strange-shaped fish from the bamboo basket.
Xia Yuwan doesn¡¯t like eating fish very much, so she naturally didn¡¯t know the name of this fish. Later she found out that it was called shrimp bone fish.
A famous Japanese sashimi dish - shrimp bone fish.
When she was in China, she also had sashimi several times.
However, due to eating habits, I am not very used to eating raw food. When I arrive in Japan, I follow the local customs and will inevitably have to take a few bites to show respect.
Next, everyone¡¯s eyes were on the middle-aged chef.
I saw him calmly and silently in his own world, placing the tools and ingredients he needed on the table.
That set of knives is made of stainless steel, and the handle is made of pure gold. It is worth a lot at first glance.
Knife?? is the chef's weapon.
The test of a chef in Japan is whether he can cut a complete slice.
After making preparations, the strange chef prayed in front of everyone and made the sign of the cross on his chest.
It can be seen that he is a Christian.
After praying, when he opened his eyes again, his whole aura immediately became different.
His eyes were sharp and full of murderous intent.
Then, he took out a silver knife of his and lifted a fish from the basket with his other hand.
Xia Yuwan originally thought that the fish he took out would be fish that had been killed in advance, but she did not expect that it would be lively and fresh fish.
Being pressed on the cutting board by the chef, the fish was still breathing hard.
The fish lips open and close, the gills open, and the bright red gills are filled with capillaries and red gill filaments.
Because it was out of the water, the gill filaments were stuck together, which looked inexplicably sad and pitiful.
Remove the head and tail, then use a knife to make a slit from the tail, and slowly remove the skin from the fish.
This is a common method used by the Japanese to kill fish.
?Compared with the traditional method of scraping fish scales with a knife, which will always make things fly everywhere; using a knife to cut off the fish skin and scales will actually make it cleaner.
He took advantage of the fact that the fish was still alive and began to remove the fish meat from it bit by bit.
The cruel scene made both Xia Yuwan and Dr. Yanan feel uncomfortable.
However, in their eyes, this is just a normal thing.
Because the dish made in this way can maintain the original flavor of the fish, after the chef completely peeled off the fish skin, the tender white and pink fish meat was still squirming and jumping on the cutting board.
It is still struggling, and its two round eyes are full of water, as if they are crying.
Does fish feel pain?
Xia Yuwan didn¡¯t know about this issue.
But according to these sashimi chefs, fish is a creature that feels no pain, so this cooking method is not cruel, but a kind of respect for food.
When she heard this fallacy, she couldn't help but sneered in her heart.
In less than three minutes, the fish meat was completely removed, leaving only a pair of white fish bones.
What is surprising and admirable is that during the entire process of killing the fish, not a single thorn on the fish bone fell off, which shows his superb skills.
Will these fish bones be thrown into the trash or fed to dogs?
The next moment, Xia Yuwan saw him put two fish bones into a glass vessel aside.
There was water in the vessel, and a magical scene happened. The fish bones were put into the glass vessel, and the bones were still swimming slowly.
This is Japan¡¯s famous sashimi - shrimp bone fish. (Remember the website address: www.hlnovel.com - Didn't finish reading? Add this book to your favoritesI'm a member and bookmarked this chapterCopy the address of this book and recommend it to your friends for pointsChapter error? Click here to report
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