Huaiyang cuisine refers to the specialty dishes of the Yangzhou and Huai'an regions.
Yangzhou needs no introduction, and the city of Huai'an, situated by the Huai River, was once misunderstood as the "City of Disappointment" for certain reasons.
This city has a history spanning thousands of years!
Its ancient canal and weathered temples continuously narrate stories of its rise and fall.
Here, you'll find delicious fried rice, Four Happiness gluten, and assorted grain cakes.
The dazzling night markets are another signature of Huai'an, with mouth-watering aromas that leave a lasting impression.
While every city has unique street scenes, different foods, and cultural customs, the soul of a city lies in its most down-to-earth cuisine.
When people talk about noodles, they often think of northern places like Shaanxi, Shanxi, Gansu, and Hebei, believing these areas have numerous types of noodles and that people there eat noodles daily.
When it comes to the southern regions, many might only think of:
Chongqing noodles!
Wuhan hot dry noodles!
People often overlook Jiangsu.
In fact, Jiangsu is a hidden noodle kingdom, comparable to the north.
Yangchun noodles are its most famous dish!
…
If Jiangnan were a painting, it would be a misty watercolor.
And if Jiangnan were a bowl of noodles, it would undoubtedly be a bowl of Yangchun noodles.
There are no fancy toppings, and few seasonings; Yangchun noodles are all about the freshness of the broth and the chewiness of the noodles.
The Yangchun noodles Zane made had pale yellow noodles soaking in the broth, absorbing the various flavors of the ingredients. The broth and noodles wrapped around each other.
The broth was clear.
The taste was fragrant.
Finally, sprinkled with a few green scallions, the color became more vibrant, and the aroma more enticing.
The fresh green sprouts signified the rebirth and vitality of March, a fitting description for this bowl of Yangchun noodles.
The Director's previously troubled mood became much lighter at the sight.
…
He then reached out his fingers.
Gently touching the bowl's edge, he felt the slight warmth, which seemed to pass through his fingertips and reach his heart.
Next, he picked up his chopsticks and stirred the noodles.
The tangled noodles instantly separated, dancing like silver ribbons in the broth.
Their light color was elegant, like a spring morning with sunlight filtering through the mist, soft and fresh. The noodles were delicate yet firm, each strand meticulously crafted.
Taking a deep breath,
He felt it was the taste of spring, fresh and warm.
The Director began to blow on the broth, gently pushing aside the green onions, and without any hindrance, slurped the noodles into his mouth with a whooshing sound.
They slid into his mouth, smooth and chewy, while the broth was clear and rich.
The faint soy sauce aroma mixed with the lard's oiliness, creating a unique savoriness.
This savoriness wasn't overpowering.
It was like a gentle breeze, quietly warming the heart.
With each bite, he could sense the subtle scallion fragrance, adding a bit of vitality and energy to the whole bowl.
…
The wheat flavor of the noodles!
The freshness of the broth!
The aroma of the scallions!
All three blended, creating an extraordinarily rich taste.
The simpler the noodles, the more they tested the chef's skill. Nowadays, many noodle shops have stopped making Yangchun noodles due to their low profit margins.
Thus, finding an authentic bowl of Yangchun noodles usually means visiting old noodle shops.
Unexpectedly, Zane's bowl of Yangchun noodles was the simplest yet the most fulfilling.
Without exaggeration,
A bowl of Yangchun noodles truly captured the essence of life, making the Director sigh:
Life is short; I should have another bowl!
As he continued to savor each bite, a satisfied smile finally appeared on the Director's face.
Lastly, he took a sip of the broth. The liquid slipped down his throat, warming his chest, making him feel the broth flowing through his body, washing away all fatigue and worries.
…
At the Totsuki Resort,
Gin, having just returned from a business trip in France, learned about the recent upheaval at Totsuki Academy and felt quite distressed.
"Sigh, I never expected this."
"In the time I was away from Japan, such significant changes occurred at Totsuki!"
After learning about the situation, he immediately started investigating Azami, discovering a grand conspiracy!
It turned out that before this,
Azami had been secretly expanding his influence, centering on North America.
Then, after establishing his power base in North America, he set his sights on Japan.
Particularly in Tokyo, he began expanding his network, leveraging the resources provided by the Nakamura Trading Company, including materials, manpower, and money.
In other words:
The collective defection of the Elite Ten.
Was not a sudden event but a long-planned scheme by Azami!
…
Clang!
A chef's knife with a blue sheen was being polished by Joichiro Yukihira.
Afterward, the blade, reflecting like a mirror, showed his cold, stern face. The knife's tip held a point of chilling light that seemed to flow continuously.
Without a doubt, this was a good chef's knife.
In fact, many handcrafted Japanese chef's knives evolved from the old samurai swords.
Hence, they retain many common features, meeting the chef's demand for precise cutting!
And so, using a chef's knife ensures a smooth cutting experience.
…
"Soma, have you been maintaining your knife properly?"
At the same time, Joichiro, who worked as a head chef in a five-star hotel in France, returned to Japan with Gin and headed straight for Totsuki Academy's Polar Star Dormitory!
Upon learning about the recent upheaval, he also decided to stay at the Polar Star Dormitory for the time being. Like Gin, he was very concerned about Azami.
Then,
He couldn't wait to find his son, planning another cooking duel.
"Of course!" Soma replied, nodding.
"Good, let's begin."
Hearing this, Joichiro also nodded.
His eyes turned cold, cold enough to freeze and crack the opponent instantly, sending shivers down their spine.
"Judge, what would you like to eat?"
Joichiro turned and asked the pensive Satoshi.
"Ramen."
Satoshi thought for a moment and then replied.
"Okay, no problem."
Joichiro and Soma exchanged glances and agreed to make ramen for the duel.
"Guys, I've managed to keep the Polar Star Dormitory safe for now, so feel free to use the kitchen. Anyway, all the ingredients here are at your disposal."
"The time limit for the duel is one hour. Once you decide what you're making, get started."
Satoshi checked the time and announced.
Joichiro and Soma selected their ingredients and began working.
…
Time passed quickly.
An hour later, their ramen dishes were ready!
Satoshi glanced at the ramen and felt deeply impressed. He rubbed his chin, contemplating the two bowls of ramen before him.
After a long while, he looked up at Joichiro and asked, "Senpai, how many chefs are better than you in this world?"
"It's hard to say."
"There are many chefs better than me."
Joichiro stared intently at Satoshi and continued, "But no matter what, Satoshi, you should understand that a good chef needs solid cooking skills, knowledge of ingredients, and an understanding of culinary culture!"
"And, importantly, a sense of identity, love, and respect for the profession."
"Many chefs see it as just a job, a way to earn money, leading to a lack of motivation to learn and explore!"
"So nowadays, many unique cuisines struggle to be passed down."
…
Clearly,
Joichiro's words made Satoshi ponder deeply.
Afterward, he remembered his role as a judge and tasted Joichiro and Soma's ramen dishes.
He slurped the noodles, feeling an intense aroma.
Soma's beef ramen used high-quality beef, fine noodles, radishes, cilantro, and garlic sprouts.
After boiling the water, he added the noodles, cooked them, then mixed them with sesame oil. When serving, he placed the noodles in the ladle, dipped them in boiling water to heat, then added the prepared beef, beef tripe, chili oil, and other seasonings.
Finally, he scooped a ladle of broth from a big pot of meat soup to pour over the noodles.
Generally speaking: beef ramen is all about clarity, whiteness, redness, and greenness - clear broth, white noodles, red chili oil, and green cilantro.
In this aspect, Soma did exceptionally well.
…
"Hmm, not bad."
Satoshi was surprised after just one bite and continued, "A touch of vinegar can bring out the beef ramen's sour and spicy flavor completely."
"The noodles are made from high-quality wheat, smooth and not greasy, with each strand having a strong texture!"
"One bite of noodles and a sip of broth fills the mouth with rich flavor, balanced perfectly."
"The oil used is lard, yet it doesn't feel greasy at all."
Undoubtedly,
Eating these noodles and drinking this broth,
After chewing thoroughly, the mixture slowly traveled down the throat and settled in the stomach.
This process was incredibly delightful!
Such a refined and chewy ramen broth naturally made an excellent bowl of beef ramen, making people crave more.
Satoshi felt quite excited.
He looked at Soma and said, "Well done! Soma, you've improved a lot since the last field training!"
…
"Senpai, I added
black pepper to the beef ramen."
"This way, the ramen suits your taste better, adding a unique flavor."
Soma smiled in response to Satoshi's praise.
"I guess."
"It's not just about the black pepper, right?"
Satoshi thought for a moment and then asked.
"Yes, I also added alkaline water."
"Top-grade wheat flour alone doesn't provide enough elasticity! So, I added alkaline water, giving the noodles extra chewiness!"
Indeed, noodles that bounce back with each bite, providing an unexpected texture, were unique to Soma's creativity.
"Senpai, I call this dish: Yukihira Style Beef Ramen, Version 34."
Finally, Soma couldn't hide his joy and laughed. Seeing Soma's cheerful face, Satoshi could only shake his head.
He then devoured the beef ramen in just a few bites.
Afterward, he put down his chopsticks and exhaled warmly.
…
"Now, for this bowl of ramen."
Satoshi shifted his gaze to Joichiro's ramen.
The best food is always saved for last.
Though unspoken, Satoshi knew Joichiro, being from the same generation as Gin, was much stronger than him!
Then, Satoshi tasted Joichiro's ramen.
This ordinary bowl of rich ramen felt like French cuisine.
Each ingredient was individually prepared, merging at the end to create a deep flavor!
Of course, the highlight was one particular ingredient:
Tempeh.
A fermented soybean product originating from Southeast Asia.
It's high in protein and amino acids, often called the "meat of vegetarians" and used to make various dishes, serving as a natural meat substitute.
Tempeh, though a soybean product, could be used as meat.
With each bite, the tempeh tasted light yet substantial, resembling meat.
…
"Interesting, using kelp and mushrooms for umami. Even without katsuobushi, you can make such a delicious broth."
Satoshi was deeply impressed.
He never expected Joichiro to use such innovative methods to create an extraordinarily tasty bowl of rich ramen!
In fact, this bowl of rich ramen represented Joichiro's life.
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