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    Roger didn't understand, and even the friends next to him didn't understand. Zeng Gong became even more confused after Zeng Gong explained.  They are familiar with sashimi, but what is fish breast?  Many people think that fish dumplings and sashimi are delicacies. However, fish dumplings gradually disappeared in China and were promoted in the Korean Peninsula and Japan. However, there is still a big difference between the two. Although sashimi was born out of fish dumplings, one  Whether it is shredded or sliced ??into thin slices or small pieces, the taste is completely different when you enjoy it.  "Don't say that the bass is worthy of being eaten. When the west wind blows, the eagle of the season has not returned yet."  The deliciousness of fish breasts cannot be explained by Japanese seafood sashimi. Although this is the first time Zeng Gong decided to make fish breasts, he is still full of confidence.  "It's really better than Japanese sashimi." Roger asked hesitantly.  "Don't worry, you will definitely like it, but we have to prepare some ingredients." Zeng Gong nodded with a smile.  Of course, one Atlantic cod cannot satisfy his appetite. I believe they will have abundant fish when the sun sets.  The sea breeze rustled, and the sea and sky were rosy.  After returning home in good spirits, the waiter quickly packed away the fishing gear. Roger and others looked very excited while tasting the red wine in their glasses, and they all eagerly followed Zeng Gong into the kitchen.  This is the first time, the first time to watch cooking up close. Although they usually claim to be gourmets, 'Junzi Yuanchu' is their best interpretation. If Zeng Gong hadn't prepared to cook today, I'm afraid  They will never come to the kitchen in this life.  The kitchen of the cruise ship is very modern, clean, hygienic and tidy, and it leaves a good impression on people. Even if you are a little bit obsessed with germs, you will not find anything objectionable. The only thing that makes Zeng Gong a little dissatisfied is that there are no Chinese thick-backed kitchen knives here.  , I had to choose a similar one.  Chinese chefs have never used all kinds of fancy kitchen knives. A thick-backed kitchen knife is enough to conquer the world. All kinds of thrilling techniques all start from a back-backed kitchen knife. This is true even for Huaiyang cuisine, which is famous for its knife skills.  Rarely resort to other styles of knives.  "Mr. Zeng, what are you going to do?" Roger asked excitedly, looking at Zeng Gong playing with all kinds of beautiful swords.  ¡°Just watch it.¡± Zeng Gong said and picked up a Maine lobster.  After getting out of the water, the big guy in his hand immediately opened its teeth and claws, trying to get rid of Zeng Gong's control, but it was in vain. The ferocious big turtle still made Roger and others who came over frightened and took a few steps back.  Zeng Gong ignored it, and the cold light flashed in his hands. The shrimp heads, shrimp shells and big clams were separated from their bones and flesh under Zeng Gong's strong hands. What was left on the chopping board were only the crystal shrimps and shrimp meat, and in the blink of an eye, a lively Maine lobster shell.  He disappeared, leaving Roger and others stunned for a moment.  Following the same pattern, ten Maine lobsters weighing about seven or eight kilograms were killed by Zeng Gong's kitchen knife.  "Elena, is Mr. Zeng usually so bloody?" Natasha wrinkled her nose slightly and asked indifferently.  "What does it mean to be bloody, Natasha, haven't you ever cooked?" Elena said somewhat unhappily.  "Uh." Natasha was choked and speechless for a while.  Cooking is the job of the chefs, okay? There are only two chefs responsible for daily meals in their manor, and there are four or five assistant cooks, so she doesn't need to worry about it at all.  "I've never done it, but it doesn't need to be so bloody." Natasha responded weakly.  Elena caressed her smooth forehead, and suddenly remembered that they were the same as before, maybe they could only make the simplest salad.  "Chefs usually cook like this, and it's all trivial. Have you ever seen the cowboys slaughtering their own cows? If you had seen it, you wouldn't say it was bloody." Elena explained slowly.  "Okay." Natasha felt defeated, maybe she was a fake best friend next to her.  While they were talking, Zeng Gong started the next magical operation.  The big strings are noisy like the pelting rain, and the rain is still like hemp.  The slightly clumsy kitchen knife was like a swimming dragon in Zeng Gong's hand. When he touched the chopping board slightly, the sound of "rustling" was like snow falling on the ground. As the saying goes, "When an anvil falls, the paper becomes wet."  "You never tire of fine food, and you never tire of fine food."  Natasha approached Zeng Gong and gently picked up a piece of shrimp, and suddenly took a breath of air.  This is not a thin slice, this is a strand of hair, no, it is thinner than a hair, but when did he cut it? Looking at Zeng Gong wielding the knife like a wheel, he can see the flaw at all.  "Hey, Natasha, what's wrong with you?" Elena looked at Natasha's dazed look and couldn't help but stepped forward to touch her.  "Ah, Elena, look at what Mr. Zeng did." Natasha reacted and fiddled with the filament in her hand in front of her eyes.    "What's the matter? It's normal. He was once an excellent gourmet. Even the chefs in those Michelin three-star restaurants can't compare to him. If he can't do these, he is still a gourmet." Elena didn't  He rolled his eyes at Natasha angrily, feeling a little bit dumbfounded.  "But" "What's wrong with Natasha?" Garcia came up at this time.  "By the way, Garcia, your family runs a restaurant, and there is more than one Michelin three-star restaurant. Does your chef have such knife skills?" Natasha dangled the shrimp shreds in her hand in front of Garcia's eyes.  Shake.  "This" Garcia looked at the shredded shrimp in Natasha's hand in shock. He knew what such knife skills meant.  Japanese cuisine, which is world-famous for its knife skills, does not have chefs with such knife skills, let alone Western restaurants like these. It is simply shocking.  ¡°We don¡¯t have one in our restaurant, not even a Japanese chef from our three-Michelin-starred restaurant in Japan. We can¡¯t find such a person in the United States.¡± Garcia said with a wry smile.  "Okay, okay, you guys, stay out of the way and we'll eat the fish and meat later." Seeing that the two men were staring at Zeng Gong but not moving, Elena quickly pulled them over.  After processing the Maine lobster, Zeng Gong took the Atlantic cod and bluefin tuna out of the pond, made a slight cut on the gills, peeled the skin, removed the meat, and finally cut into shreds. His knife skills were as smooth as clouds and water.  Zeng Gong began to prepare the ingredients, including kumquat shreds, green onions, white plums, ginger shreds, garlic shreds, mint shreds, caviar, and a little salt. Then he used fish bones, old chicken, and pork bones to make soup. Finally, Zeng Gong found  Set up a strainer, spread the lobster and shredded fish in a thin layer, pour it lightly with a spoon three times, place on a plate and add the ingredients.  "Okay, everyone, let's try it. This is a way of eating fish dumplings in China more than a thousand years ago. I have slightly improved it." Zeng Gong confidently pointed to the fish dumplings on the table and introduced. ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????OUTOUT THE DINNER: Everyone looked at each other in confusion.     eat?  How to eat it? This is a work of art.
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