Mandarin fish, also known as `gui yu`.
Many people find the character 'Mandarin fish' too complex in strokes and easy to mispronounce, so they simply write 'Cassia'.
Over hundreds of years, this has caused no issues, showcasing the wisdom of the common people.
At this moment, a mandarin fish was taken.
Slowly, the scales, internal organs, blood vessels, and fishy membrane were removed…
Then, with a 'thud', the chef's knife was used to swiftly cut off the fish head, following the fin near the head.
In an instant, blood splattered, and the fish head was completely separated, set aside for later use.
Next, following the large central bone, pressing down on the flesh, a straight knife was used to make incisions two-thirds of the way into the fish meat, with equal depth and uniform spacing.
"What kind of knife technique is this?" Sakaki Ryoko, who specialized in fermented dishes, was surprised to see Sosuke using such a strange knife technique to prepare the mandarin fish!
"Cross-hatching!"
Isshiki Satoshi narrowed his eyes slightly and chuckled.
"If I'm not mistaken, isn't this a very common knife technique in Chinese cuisine from the Celestial Empire?"
Beside him, Yukihira Soma pondered slightly. He had seen this knife technique used by his father, Jōichirō Yukihira.
"Yes."
"It's a knife technique unique to Chinese cuisine."
Isshiki Satoshi nodded.
...
In Chinese cuisine.
Not all knife techniques are called "cutting."
"Cutting" generally refers to the blade being vertical, with wrist force, evenly dividing ingredients from top to bottom.
Besides that, there are other knife techniques, such as:
Harder ingredients require chopping or mincing; for thin, soft, or tough ingredients that need to be sliced, the knife body must be flat or angled. This action is called "slicing."
And the technique of incising an ingredient without cutting it completely through is called "cross-hatching."
"Sōma, watch carefully."
"I believe that from his dish, you will understand why I told you not to be as eager as Alice Nakiri to show off your strength!"
Just as Sōma began to ponder, Isshiki Satoshi maintained his faint smile and said mysteriously.
"Oh!"
Sōma was a little puzzled.
But he still sat up straight and continued to observe Sosuke.
Afterward, Sosuke was seen sprinkling salt, ginger, sugar, and cooking wine over the surface of the mandarin fish, marinating it for ten minutes to allow the fish meat to absorb the seasonings.
Next, he coated all parts of the fish evenly with starch.
Every crevice had to be coated, then patted and shaken to remove excess starch.
This step, in fact, was to prevent the fish meat from hardening during the subsequent high-temperature process, maintaining the delicate texture of the fish.
After wiping the pot dry, a suitable amount of oil was poured in. When it reached about 70% heat, the mandarin fish was added and deep-fried over low heat for 5 minutes, then removed and plated.
The pot was emptied, a small amount of oil was added again, then salt, sugar, and white vinegar were added and simmered over low heat.
Then, water starch was added and stirred into a paste. The prepared tomato sauce was poured over the mandarin fish, and pine nuts and green peas were sprinkled on top.
Finally, green vegetable leaves were placed, and the fish head was reattached, assembling it into the shape of a squirrel.
...
Squeak! Squeak!
Squeak! Squeak!
As soon as it was served, the hot gravy was immediately poured over the mandarin fish.
Because the fish itself was still hot, and the gravy on top was also hot, a "squeaking" sound was instantly produced!
This was the sound of the gravy penetrating the crispy fish, and it also resembled the chirping sound of a squirrel.
Especially the entire mandarin fish, having been processed with the cross-hatching technique, looked even more like a blooming chrysanthemum, and its shape also resembled a squirrel.
Upon closer inspection, one could also notice that the chopped-off and reattached fish head had its mouth opened upwards.
Beside the fish head, some pine nuts were scattered, as if they were pine nuts dropped by a squirrel after eating a pinecone.
Such a presentation was truly stunning!
"Oh!"
"How truly magical!"
"This... this... it really looks like a squirrel, and even the sound of the gravy pouring over the fish meat is very similar~"
Yoshino Yuki cried out in surprise at this sight.
Looking at the pieces of fish meat that were connected to each other but still not broken.
In fact, it wasn't just her; everyone present also showed a change in their expressions.
"I didn't see it clearly when I was watching earlier."
"Now that this Squirrel Mandarin Fish dish has been presented, I realize that Sosuke's cross-hatching technique has already reached a state of perfection."
Isshiki Satoshi was secretly amazed.
Objectively speaking, the Squirrel Mandarin Fish dish is extremely complex to prepare.
Even a slight mistake in the heat control or poor color of the gravy would affect the overall taste of the Squirrel Mandarin Fish.
Furthermore, the demands on knife skills reached an exacting level.
Typically, the mandarin fish body needs to be cut dozens of times, and different parts require different amounts of force. Even experienced chefs would be sweating profusely after "torturing" the mandarin fish.
Because when cross-hatching diagonally, the angle between the knife and the fish body cannot be too small, otherwise the'squirrel fur' would be too long, appearing messy and chaotic, which would be just as regrettable as being too short.
In other words, this dish tests the chef's cross-hatching technique, their true mastery of harmonizing the five flavors, and their timely control of heat…
Therefore, industry insiders are well aware.
To prepare a magnificent "Squirrel Mandarin Fish" dish is not a matter of a single technique or move; it requires time for refinement.
...
"Shopkeeper, how many incisions did you make?"
"I made 108 incisions."
Sosuke, facing Isshiki Satoshi's question, merely shrugged and said softly.
"I'm impressed!"
"I'm truly impressed!"
At this moment, what more could Isshiki Satoshi say?
Even as the 7th Seat of the Elite Ten, upon learning that Sosuke's decorative cuts reached 108 incisions.
Each cut was precise, every single one felt as if it had been practiced thousands of times. He could only feel a sense of inadequacy!
Finally, after a few more side dishes were served.
The Squirrel Mandarin Fish placed in the center instantly made the entire table glow.
"Well then, first, congratulations to Tadokoro Megumi for successfully passing the first assessment of the school year!"
Looking around and sensing that the atmosphere was just right, Isshiki Satoshi raised his teacup: "And now, let's welcome Yukihira Soma, our transfer student, as a new member of our Polar Star Dormitory!"
With that, he toasted everyone present at the dormitory.
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