Chapter 837: Who's Really Showing Off Their Skills? (Part 2)

Chapter 837: Chapter 734: Who’s Really Showing Off Their Skills? (Part 2)

Li Zongming was taken aback when he saw Fu Yu in person.

He couldn’t believe that the chef praised endlessly by Ren Yuchang was such a young man.

Isn’t he too young?

He looks at most in his early twenties, quite energetic, but this age…

Fu Yu was chopping yam and turned his head upon hearing a noise.

He saw Ren Yuchang following Liu Yiming, and was surprised: “Dean Ren! What brings you here?”

Ren Yuchang was clearly pleased by Fu Yu’s familiar attitude and replied with a smile: “Yiming invited me to try the medicinal feast. I didn’t expect the chef tonight to be you, it seems I’ve come for a treat.”

Fu Yu also smiled: “What a coincidence, I must showcase my skills so you can evaluate them.”

Amidst the laughter, Fu Yu kept his hands busy, quickly processing the yam and putting it in the pot, adjusting to high heat again.

Once it boiled, he turned it to low heat for slow simmering.

Ren Yuchang glanced at the ingredients in the pot and curiously asked, “What is stewing? Pigeon?”

Fu Yu smiled and introduced, “Yam quail.”

Ren Yuchang was somewhat surprised: “This dish is well-composed! According to ‘Compendium of Materia Medica’, yam is neutral, sweet, non-toxic, beneficial for kidney energy, strengthens muscles and bones, enhances the spleen and stomach, stops diarrhea, transforms phlegm, and moisturizes skin.”

“Moreover, the rich mucoprotein in yam is very good for the intestines and stomach.”

“Quail meat is neutral and sweet. As a dietary therapy, it has diuretic and detumescence effects. Stewing quail with wolfberry and fried eucommia is beneficial for lower back and knee pain. Asthmatics may find good results combining roasted quail powder with rice wine and brown sugar. Quail meat nourishes the organs and beautifies the skin.”

“Stewing together with yam provides high nutritional value, supplementing the body’s functions well.”

“Indeed, this medicinal dish is quite suitable!”

Standing beside, Li Zongming observed, internally agreeing with Ren Yuchang’s evaluation. He himself had some research into medicinal cuisine and was skilled in cooking.

Watching Fu Yu’s operation now, he raised his assessment of this young medicinal cuisine chef.

As Ren Yuchang pointed out, this dish is indeed a good choice.

The primary materials for quail stewed yam are quail and yam; tender, delicate quail meat should be boiled briefly to remove any gamy flavor during stewing.

Yam, a plant of rich nutritional value, contains abundant vitamins. Quail and yam stewed together yield a healthy and nutritious broth.

The combination of these two ingredients truly complements each other.

Li Zongming looked at the relatively clear meat broth inside the pot, knowing that Fu Yu’s blanching before was well done, and his heat control was fairly standard.

It appears Yao Shi has good judgment in inviting this young medicinal cuisine chef, who seems to be the right choice.

However, purely judging from this one medicinal dish’s cooking, Fu Yu’s true ability is still unclear.

After all, medicinal cuisine isn’t like regular cooking, where good culinary skill resolves all problems.

The primary focus of medicinal cuisine is the pairing of medicinal and food ingredients, along with the chef’s understanding of pharmacology, followed by cooking techniques.

Taking advantage of the time while the yam is simmering, Fu Yu swiftly prepared a chicken, cleaning and removing bad parts.

His ingredient preparation was fluid and highly efficient.

After cleaning the native chicken, Fu Yu began preparing the medicinal herbs.

Seeing the medicinal herbs displayed on the kitchen counter, Ren Yuchang raised his eyebrow slightly and turned to look at Li Zongming beside him.

The two were long-time friends who understood each other well.

Though Ren Yuchang was skilled in Traditional Chinese Medicine treatments, he knew little about medicinal cuisine.

Seeing one particular herb, Xiangfu, he was surprised to find it could be used to stew chicken.

Ren Yuchang curiously asked, “Xiangfu is neutral, spicy, and slightly bitter, effective in soothing the liver, relieving pain, regulating menstruation, and relaxing smooth muscles. I usually heard of it for brewing wine or extracting essential oils, oh, and it can be fed to chickens as fodder. Can this actually be stewed with chicken?”

Li Zongming nodded: “It can. Besides Xiangfu, he added Chen Ai, Eucommia, and Ejiao. Combining these mainly treats abdominal pain due to deficiency and cold during pregnancy. Miss Xia has endocrine imbalances, making this medicinal dish suitable.”

However…

Li Zongming left one thought unsaid.

Xia Anni isn’t simply suffering from endocrine imbalance but severe anorexia.

This Xiangfu chicken is indeed effective for endocrine regulation, yet the strong Xiangfu flavor, even mixed with aromatic chicken broth, carries a faint bitterness.

The chicken broth is so oily; with Anni’s condition, she would find it impossible to consume this medicinal dish.

Li Zongming looked at Fu Yu laboriously busy in the kitchen, sighing inwardly.

He’s still so young, lacking experience.

In this setting, the best approach is to prepare appetizing, refreshing foods.

First, arouse Xia Anni’s interest in dining, then gradually integrate the medicinal cuisine treatment.

At present, concentrating solely on creating suitable medicinal dishes without ensuring Xia Anni’s willingness to eat would render the entire meal futile.

But this thought remained silent since Fu Yu was the head chef handling the medicinal cuisine tonight.

Liu Yiming introduced everyone individually.

Fu Yu learned that Li Zongming was the traditional Chinese medicine expert with some research into medicinal cuisine, and quickly greeted him politely.

It is said not to judge by appearance, but Li Zongming’s look makes one naturally think he’s a highly skilled old Traditional Chinese Medicine doctor.

His conduct radiates indescribable calmness and solidity, instinctively earning others’ trust.

If he were wearing simple robes instead of high-end casual men’s clothing, he would indeed have an aura of wisdom and serenity.

Fu Yu’s first impression of Li Zongming was very favorable. Having previously heard Yao Shi warn that this person had some research into medicinal cuisine, and knowing Liu Yiming specifically invited him to evaluate Fu Yu’s cooking of the medicinal feast, Fu Yu felt genuine admiration for Li Zongming.

The crowd watched with varied thoughts, and after brief pleasantries, Fu Yu focused intently on cooking again.

He placed prepared Xiangfu and other medicinal herbs into the chicken’s belly, then into the steamer for water-steaming.

Checking the marinated catfish, it seemed ready, so he began preparing ginger-steamed catfish.

First, he made the seasoning sauce.

This dish’s seasoning is crucial, a well-combined set of seasonings not only imparts a unique aroma but also offers an unexpectedly distinctive taste, enhancing the dish’s appeal.

Light soy sauce, Shaoxing wine, pepper powder, and broth from the yam quail pot were used.

The catfish was placed in a deep dish with astragalus and ginger strips, doused with the seasoning sauce.

Covered with cling film, leaving a vent for steam, it was steamed over high heat.

Ren Yuchang watched Fu Yu cook silently without further inquiry.

He had a slight understanding of medicinal herbs but knew nothing about medicinal cuisine.

Seeing Fu Yu prepare this steamed fish, he thought it looked homely, likely mild and delicious in flavor.

Beyond that, he couldn’t tell much more.

Instead, Li Zongming, standing nearby, keenly noticed Fu Yu stuffing astragalus mixed with ginger strips into the fish belly too.

Catfish has high protein and fat content, offering decent dietary therapy for individuals with weak bodies or malnutrition.

Paired further with ginger strips and astragalus, it provides additional benefits like nourishing yin, replenishing blood, boosting middle energy, stimulating appetite, and promoting diuresis, forming a very nourishing medicinal dish.

This dish choice was quite standard.

Highly suitable, the steamed fish would be very tender and its flavor delicate, unlikely to feel burdensome.

A light taste wouldn’t pose much problem, however, being a fatty fish served whole, its appearance might seem daunting.

It’s uncertain if Xia Anni could accept it.