Perhaps it was the effect of Huang Cancan gold coins, the fishman chef showed great enthusiasm to me. After receiving other customers in the store, he really pulled down the store door as he said before, intending to do his best to entertain me and Seno.

While waiting for the other guests to leave, I also asked Sano why the fishman chef was so excited, and then got two answers from Sanona.

One is the value of gold coins. As the Fishman Chef said before, even if a gold coin is ordered ten times, there will be a lot left, which is enough to offset the income he earned because of the closing of the store during this period.

Secondly, although I have already expected it, I still underestimated the ability of books to influence in another world. Since there is no TV in another world, the means of publicity are often limited to verbalism. For bards with cross-regional publicity capabilities, most shop owners have the attitude of not being offended even if they do not make friends.

Now a bard comes to the door and asks to include the store’s dishes in his book, so the store naturally welcomes you. However, because there are inevitably people who pretend to be bards and cheat people everywhere to cheat and drink on the mainland, so the payment you should pay must be paid, otherwise it is not impossible to be a sponsorship fee for advertising, even if you don’t have to do it.

Come on, the two have been waiting for a long time. The biggest feature of our restaurant is the full amount of crab dishes. The fishman chef wearing a chef's hat appeared again after leaving for a while and gave us three plates of crabs cooked in different techniques.

I know that there are crabs in another world, but obviously I can't catch them from nearby streams and lakes, so the occurrence rate on the dining table is not high, so I don't have any chance to compare the differences between crabs in this world and other worlds, but now it seems that the crab creature seems to have the same virtue everywhere.

There is no other reason. Although the size is different from what I saw in the fish market before, the ones on the table are definitely the perfect red croaker and hairy crabs.

It’s not a rare ingredient, but because of this, the price is relatively cheaper. The fishman chef laughed twice and rubbed his hands and introduced: I tell you that different types of crabs have different delicious places. For example, this big claw crab, the most delicious thing is its crab paste, which tastes sticky but not greasy. However, eating it alone is inevitably a bit heavier for humans, so it is recommended that you enjoy bibimbap.

Ah, I understand this. It turns out that hairy crabs are called big claw crabs in another world, but I don’t know if they will evolve into giant claw crabs in the future.

To be honest, the big claw crab has an evolutionary type that we call the giant claw crab. The meat quality and weight are definitely not comparable to the big claw crab. However, the evolved big claw crab has become a monster, and the difficulty of capture and purchase price are definitely not affordable by ordinary people in the market, so our store did not purchase goods. The fishman chef added relevant aquatic knowledge to me as if he had telepathy. Unexpectedly, there were really giant claw crabs, and he also jumped three times in one breath from a product suitable for steaming and boiling.

After listening to the fishman chef introducing the hairy crab, I turned my attention to the red croaker on the other plate... Anyway, no matter what its name is in another world, I decided not to change the name. The hairy crab that I have recognized for decades suddenly changed its name to a big claw crab. As long as I am, I feel uncomfortable.

Just like the comic One Piece was forced to be renamed as One Piece for some reason more than ten years ago, but when I really mentioned this work in the future, people would subconsciously call it One Piece.

If the selling point of hairy crab lies in its crab paste, then the attractive part of the red croaker is that it is not delicious without a single part.

It is not difficult to choose good red croakers. I heard from a classmate who is a relative in the fishing industry that the essence of female red croakers is the eggs. Experts will turn the bottom shell open before purchasing to observe the development of the eggs from the gaps. The male red croakers need to be pressed with their fingers. The harder the shell, the more plump the flesh. However, it is best to choose a pure white one with a pointed belly, because this is a boy crab that has not been mate yet, and yellow belly means a little ugly, which is not good.

After a classmate talked, I also wrote down the information, but if I really asked me to go to the fish market to pick crabs, it would definitely be a tragedy. You should know that my knowledge is limited to paper talk.

In fact, eating crabs is also a kind of knowledge. For example, the red sturgeon on this table is because it is fresh enough, so I can thoroughly dig out its umami flavor by steaming it alone, and there is no need to cook it too much. The fishman chef continued to introduce, but I automatically replaced the name of the crab with red squid in my ear: We usually only eat its crab paste with big claws. Don’t look at it as strong as it grows. In fact, there is not much meat in its shell, so it is inconvenient to dig it out.

I nodded, and Seno was responsible for peeling the crab shell for me. She used a tool knife to gesture on the crab shell twice as she seemed to be casually. The crab meat, crab shells, and crab paste were automatically separated into different containers. Her skill was so skillful that she could play a guest-starred vegetable cutter in a Chinese chef's animation.

Sano was busy competing with the crabs, and the chef of the fishman seemed to be endless in a short period of time, so I first lowered my head and tasted the rice with crab meat. Then I put down the bowl and followed the boss's advice, scooped a spoonful of white porridge and ate it with the crab paste treated by Sano.

After consuming two by-products of crabs in a row, I finally pointed the tableware at the crab vermicelli pot on the table. After chewing a few bites, I pursed my lips reflexively.

Honestly, it's not as delicious as I thought.

Come on, eat with vinegar. The fishman boss didn't notice the changes in my subtle expression, and kindly handed me a plate of vinegar sauce.

Boss, I'll tell you the truth. I rubbed my eyebrows with my hands and told me honestly about my feelings: The ingredients here are very fresh, and the crab meat has a faint sweet taste when you put it in. This is very good, but...

The fishman chef, who was originally smiling as bright as a chrysanthemum, suddenly became depressed when he heard the twist in my tone.

You have some methods of conditioning, uh, too much. In order to increase the persuasion, I reached out and took the seasoning plate that the fishman chef had eaten for me with crab meat, and then continued: In my understanding, the red sturgeon basically tastes the deliciousness of its eggs and the sweetness of the meat. There is indeed nothing wrong with eating it with vinegar, but the vinegar tastes too strong, and after being dipped, it will overshadow the fresh sweetness of the crab meat itself. Isn’t it put the cart before the horse?

But I think this tastes the best. My own cuisine was criticized, and the fishman chef stood up on the spot to defend his works.

The taste is objective. After all, everyone has different tastes. Just like I mainly eat the umami flavor of meat, and boss, what you are more concerned about is the completion and evaluation of the whole dish. I got up and bowed to the fishman chef and prepared to say goodbye. There are many restaurants to go to, so naturally I can't fill my stomach at the first one. I already had a guess about the cooking in another world, but in order to verify it, I have to go to a few more stores next.

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Miscellaneous talk:

Food chapter ~

Continue to collect and recommend.
Chapter completed!