Chapter 743 - 557: Can You Use These Spatulas to Make Teppanyaki? (Part 3)

Chapter 743: Chapter 557: Can You Use These Spatulas to Make Teppanyaki? (Part 3)

The teppanyaki chef sprinkled some fine sea salt and black pepper on it.

Yang Deyi couldn’t help but exclaim, "These asparagus look really nice, their color is enticing and the aroma is irresistible."

Liu Shiwei smiled gentlemanly and replied, "Yes, the grill master here has excellent skills, the dishes made are extremely tasty, even surpassing the flavors of some French teppanyaki places outside."

On the side, the three little ones, Qingqing, Weiwei, and Liu Ruihan, were excitedly waiting, especially Qingqing and Weiwei, who were full of curiosity about this novel cooking method.

Soon, the pan-fried asparagus was carefully placed on delicate small plates and served to them one by one.

Everyone started tasting it with their chopsticks.

The fresh texture of the asparagus perfectly blended with the intense heat of the grill, with simple seasoning that wonderfully brought out the asparagus’s sweet crispness.

The taste was truly remarkable!

Liu Shiwei looked around, a satisfied smile on his face, as he asked Huang Jun and Yang Yuxi’s family, "Brother Huang, and Miss Yang, Mr. Yang, Mrs. Yang, what do you think of the taste of this dish?"

Yang Yuxi’s family beamed with satisfaction, nodding in agreement, "Very good!"

"Indeed, it’s excellent!"

Huang Jun also chimed in, full of admiration, "The timing of the asparagus cooking is well-controlled, retaining the freshness of the ingredients while adding a hint of charcoal aroma. The taste is great."

Hearing these affirmations, Liu Shiwei’s smile became even brighter, "As long as everyone is satisfied, then I’m relieved."

With the perfect start of the pan-fried asparagus, the teppanyaki master showcased dazzling skills on the hot grill, with the wagyu beef sizzling enticingly on the teppan, the oil and meat aroma intertwining to form an irresistible fragrance, filling the entire elegant room, with occasional flames leaping up.

"Wow, it caught fire..."

Qingqing and Weiwei were slightly startled by the sudden flames, their little faces filled with surprise as they subconsciously leaned back.

Liu Ruihan saw this and immediately turned his head to comfort them in his young voice, "Qingqing, Weiwei, don’t be afraid... it’s not a fire, it’s the chef uncle performing a spectacular fire show for us!"

Huang Jun reached out to gently touch their small heads, "Yes, don’t be afraid. It’s just the chef uncle using his magical skills to bring us a special surprise."

"Mm, I’m not afraid!"

Qingqing and Weiwei finally relaxed, their little faces blossoming into reassured smiles, sitting back obediently, continuing to watch the flipping and jumping delicacies on the grill with wide eyes full of anticipation,

while Yang Yuxi, Wen Xueqian, and Shu Meiling each held up their phones, intensely filming the teppanyaki chef, even when the chef was introducing the ingredients and eating methods, they were completely immersed in filming, unresponsive.

Huang Jun continued to intently watch the chef’s performance, occasionally sharing a few of his thoughts on teppanyaki, chatting quite congenially, and the atmosphere was quite harmonious.

Before long...

The teppanyaki chef cut the cooked steak into small pieces, neatly arranged them on plates, and served them to them one by one again.

Seeing that Qingqing and Weiwei had already started eating under Yang Yuxi’s care, Huang Jun quickly picked up his own piece of beef to taste.

This beef was cooked wonderfully, its surface gleaming with a slightly charred color, emitting a rich aroma.

At the moment of chewing, the dense and delicate texture of the meat perfectly fused with the rich aroma, instantly filling the entire mouth.

The fat hidden within the meat was truly the secret weapon of deliciousness, making the beef’s texture richer and bringing abundant meat juices that made it hard to stop eating.

In one word: Delicious!

Huang Jun had tasted wagyu before, but it was usually grilled or in hot pot.

But this was his first time trying teppanyaki wagyu.

Watching the teppanyaki chef slowly frying a fresh piece of beef to a golden-brown crisp, and listening to him talk about the story of wagyu, the feeling was really different.

No wonder people say that teppanyaki is a luxury only enjoyed by the high-end elite.

Now it seems, that statement is true. 𝘧𝓇ℯℴ𝓂

Sitting here, watching the chef cook, listening to stories, and eating gourmet food, it’s quite an enjoyable experience.

And then sipping a little red wine, the taste is simply a perfect match...

After the beef feast, it was time for the foie gras to make its appearance.

The foie gras chosen today was of exceptional quality, and as it was slowly pan-fried in the low-temperature area, its rich aroma wafted directly into the nose.

In high-end Western cuisine, foie gras is almost a must-order dish.

Despite its controversial production process, its taste truly deserves the title of one of the world’s three top delicacies.

Even in Huang Jun’s view, the taste of foie gras surpasses both caviar and truffles.

Especially its fine, smooth, melt-in-your-mouth texture, it leaves a lingering memory.

The foie gras in front of him, after being perfectly slow-fried at low temperature, was elegantly drizzled with a glass of decanted red wine by the teppanyaki chef.

Instantly.

The fragrance of the red wine and the rich aroma of the foie gras intermixed, filling the air, making one’s fingers itch to try it.

This temptation is not just a craving for food but an appreciation and impulse for culinary artistry.

When the perfectly cooked foie gras was placed on the plate in front of him, Huang Jun couldn’t help but ponder the art of teppanyaki, which indeed holds endless charm, worthy of in-depth exploration and study.

From the meticulous selection of ingredients, to the refined craftsmanship, to the chef’s simple yet engaging explanations, and the occasional little surprise, this culinary culture undoubtedly provides valuable insights for Chinese cuisine.

At least, in the high-end Chinese culinary field, we should also pursue this meticulousness and dedication, making each dish an art piece, allowing diners to taste the food while also experiencing the cultural depth and ingenuity within.

Just as he was immersed in pondering the art of teppanyaki, Liu Ruihan suddenly posed an unexpected question, "Daddy, do you know how to make teppanyaki with those spatulas?"