The Game of Life

Chapter 873 - 873 Extra 1 Delay King Xu Actually Delivered (Part 2)

?Chapter 873: Extra 1: Delay King Xu Actually Delivered (Part 2) Chapter 873: Extra 1: Delay King Xu Actually Delivered (Part 2) “Jiang’s Sea Cucumber Soup is a very special sea cucumber dish. I have seen many ways to cook sea cucumber and tasted numerous sea cucumber soups, but I have never encountered a dish like Jiang’s Sea Cucumber Soup, which from preparation to flavor is so unique and exceptional,” he said.

“First, I would like to introduce the method of this dish, which is very unique. Normally, if high broth is needed in a dish, only one type would be used, but this dish uses two different broths—meat broth and chicken broth. From simmering the two broths to adding the sea cucumbers for red braising, until finally lifting the cucumbers out to dice them, and adding diced mushrooms and bamboo shoots, then simmering to reduce the sauce and lastly thickening it, the whole process takes nearly 12 hours. The sophistication of this dish’s concept and the complexity of its steps definitely make it one of the top five dishes I have ever seen,” he stated.

“Even a day later, the exquisite experience of tasting this dish still lingers on the tongue. This dish looks incredibly appealing, as you can see from the picture beside. With the enhancement of Master Jiang Feng’s excellent knife skills, the dices of sea cucumber, mushroom, and bamboo shoot are plump and uniformly sized. After a long period of simmering and final thickening, this delicately dense Jiang’s Sea Cucumber Soup appears as if draped in a thin, lustrous veil, offering an indescribable taste upon entry,” he added.

“Fresh, salty, tender, and smooth are the most direct sensations this soup can offer you,” he explained.

“The freshness comes from the high broth, the saltiness from the bamboo shoots, the tenderness from the sea cucumber, and as for the smoothness, I’m not entirely sure, but based on my understanding of Chef Jiang Feng, the wonderful smoothness most likely comes from the final thickening,” he speculated.

“I have emphasized many times before that sea cucumber is inherently a tasteless ingredient that relies on other substances to enhance it. It is sandy and fishy, and without careful handling by the chef, a sea cucumber dish could turn into something extremely dreadful. When I was younger, I even wondered why such a frightening ingredient was so beloved by many chefs, but as I gained more exposure, I gradually began to understand. Some dishes excel not in flavor but in texture. Sea cucumber is tender yet prickly, and even with long cooking, it does not become overly soft or mushy. If the chef handles it properly, it can retain its natural elasticity. Such a nourishing and high-quality ingredient, with endless flavor possibilities and room for creativity, is hard not to be a favorite among culinary masters,” he reflected.

“And this Soup encompasses all the possible advantages a sea cucumber dish could have, being impeccable in both texture and taste,” he praised.

“As a joke, when tasting this Soup, I even felt as if I was tasting a seafood porridge that Master Jiang Feng had painstakingly simmered for many hours. This is not sarcasm, nor is it a backhanded compliment. Trust me, if you had ever tasted the porridge personally simmered by Master Jiang Feng, you would know what kind of praise this is,” he shared.

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