Do you know where we are going today? No, I don't. All I know is go to an old established restaurant firm But I don't know which one. The route is up. Eight minutes, 1.8 kilometres. We're starting from Dong Jiao Ji Yi, so it's very close. Are you wearing a seatbelt? Buckled up. Is this the one they're talking about? Oh, yeah, yes There's a new opened Zigong restaurant here The environment here is good Yeah We here for Da Rong He There you go Straight ahead A lot of people. Hmm The parking lot It's almost full. There's a wedding banquet today. Someone's getting married. Yeah Oh, no wonder. No wonder it's full of cars. Let's go get some "free food", shall we? You're from the groom's side I'm from the bride's side Hahaha This way up to the 2nd floor on the left. A young fellow is taking us for a walk How many floors do you have here? 3 floors in total Three floors. Yes How many tables downstairs? Yes For the ground floor All adds up, plus the private room There are over 60 to 70 tables in total Sixty or seventy tables. So adds up, there's probably It's 10 people big table That's about 600 or 700 people Yes, sir This is the wedding banquet today. Oh, there is the wedding That's pretty big Good, it's beautifully laid out. Let's see something else. Where is the kitchen? The kitchen is over there, in the back. 4D kitchen is good. We can go in and see it, right? The sign that you wrote above says welcome visit. Can I visit? Yes Oh, good. Thank you. Oh, cold dishes. Yeah I'm sorry Hello. Can I help you? Could I have a look in the kitchen? Oh, no today It says welcome to visit. You can't visit at the moment. The tour is finished. We had the tour yesterday. Not today Today is Saturday Okay... When can we visit the kitchen other time? You can do it on another day, Tuesday or Wednesday. Tuesday Wednesday Tuesday Wednesday is good There are banquets today so it's not convenient to visit Oh, it's here, isn't it? Hey, young chap Is there a room charge for this room? Yes, there is a room charge, but it can be avoided if you spend a certain amount of money. How much is the room charge? And how much to spend? I'm here to work part-time. I'm not really sure. I can ask it for you. Ah, help me ask. How much do you get paid per day for this part-time job? One hundred One hundred RMB a day Right Oh Excuse me If you spend 1500 RMB, there's no charge for the room. It's a free room for orders over 1500. How much is the room charge? 120 RMB 120 RMB for the private room charge Right That's okay. That's okay. Let's order now. How fast can you serve the food? Normally, it's about 15 minutes. Today will be 20 minutes. Oh, thanks It's okay Actually, 20 minutes is not that slow. Order a fish head "Open the Red Door" Soya Sauce Stir-fried Cabbage Pork Feet with Ginger "Triangle Peak" in Stone Pot This restaurant has been operating for eleven years Look This TV is an antique now This one looks like it's made of leather These decorations seem a bit outdated in today's world Look at these Although these are old. But it's still clean You can tell it was once luxurious The first one Pork Feet with Ginger Try the ginger first The ginger This ginger sauce It doesn't just have ginger It's got red onion This is the red onion It's got the scent of onion. And then there's the appetising flavour of sand ginger This reminds me of Cantonese food Chicken with sand ginger in Cantonese cuisine. This dish's idea borrowed from Cantonese cuisine I'm going to have a piece of pig's foot now Now I've had several pieces of pig's foot The ingridient choice is very good Did you see this? After ate it. After I ate it, there weren't many bones. See? It's a small pig's foot. It's not like that big pig's foot that ater you chop it up Beside a layer of skin, it's all bone. Look at this one. It's got small bones Also you can see that the meat inside is quite thick. Personally, the taste is not heavy enough And the pig's feet are frozen ones The chopped ginger is a bit too big Okay, next one Wow, this is a very heavy pot I'm telling you, this whole pot is at least 15 or 16 jins (7.5-8 kg), including the soup. It's a bit too much for the average waitress to handle. Okay, now try the "triangular peak" in the stone pot. This dish is an original creation of Da Rong He. "Triangle peak" is actually a kind of Huang La Ding fish It's the green pepper flavour The flavour is all in the soup So I'll have some soup first Yeah, this soup. I tasted a strong mustard. The taste of mustard oil Why I say this Because I'm very sensitive to mustard. Let's not worry about it. Let's eat a fish now. Look at the shape of this fish. It's straight, so I can tell you From the look of it It's not freshly butchered before cooking Otherwise this fish will burst or twist when it's cooked. It bends and twists. The meat will expand. Taste this meat. Drink some water. Strong green chilli peppers And then the fish, though it's frozened But it doesn't taste fishy It's still very tender when you eat it. But it doesn't come off the bone as easily. This may have something to do with how fresh it is A little something to do with the freshness. And then the way it cooks It doesn't look like it's cooked in a wok. This should cook in this stone pot through the whole process. Using the mild temperature of the stone pot Slowly cooking it out It's tasty Honestly Back then I just had a little cough while eating it It's not that I can't eat spicy. It's the mustard that does it for me. That rush Coughing a little. The portion size is also okay The fish is about 7 or 8 liangs (350-400 grams) The fish is on the smaller side 98 RMB for this much of serving It's also a good presentation. Use a stone pot. Keep it warm But you can see this pot This pot is actually a bit dirty There's a layer of this black stuff on top It's probably During each cooking The oil burns on it It will stick to it Look This thing will be super hard to wash If it's been in there for a long time Plus with high temperatures It's very easy to burn. This does not look good This is not done well enough Here comes the "Open the Red Door" Look What does it mean by "Open the Red Door" You can see it right away, it's very red This dish I can tell It's actually Borrowed from Hunan's steamed fish head with chopped peppers Get the greens out of the way. And small spicy chilli ring This is a Hua Liang fish's head I'm going to visualise how big this head is It's actually very big This head should be a bit over two jins (1 kg). Let's eat the fish. To see if the fish head is fresh or not See here Is the fisheye rising? If the fish is super fresh The eye of the fish is going to pop out And this piece of meat It's going to burst out This is not popping out That means this fish is not freshly butcher Try the meat This is the place where good meat is This fish head is very flavourful And it doesn't smell fishy Try the meat in the back The front part of the fish mouth is good It's like jelly It's tender, flavourful, and relatively fresh, it's good.
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But when you get to the back of the meat It tastes a little bit a bit "flaky". In Sichuan, we call it "flotsam". It's kind eat what? Like paper? for example. The mean reason is Not enough fresh When I mean fresh. The fish is freshly butchered right before cooking If it's in the frezzer for sometime It just feels that way. But besides this point. It's very tasty. Still not a trace of fishy flavour. The most important thing in fish head dish is to avoid the fishy flavour Try this chilli This spicy chilli Oh, wow It's not that I can't eat spicy food It's in my throat This chilli is fermented very well I can taste the fermented lactobacilli. It is quite fragrant And then it's just right thing to suppress the fishy flavour of the fish head This is a good dish. After all, it's a their signature dish If I am opening my own restaurant I would freshly butcher the fish to cook this dish But for them The size is too big too do that Sometimes you need to prepare Hundreds of tables of dishes If you butcher the fish on sight That cost a lot of time It's possible as a small restaurant. If go small but do it right Keep everything as Fresh as possible Try to shorten the time Between the live fish and the serving table Shortening the time in between. That will be a better experience for guests Of course, the cooking skill is also very important Good This dish I think it's good It's fine Good Okay Put this dish away It's not like we don't have a waiter It's me Ask for that Leave the dishes I'll do it myself Do you know why I ordered this dish? Because it claims to be wild eel 98 RMB Let me try how is this eel? Let's have a piece. This eel is boneless. It's eel meat slices. Okay Let's see this eel. Look at the skin of this eel. The skin is not golden yellow So this is not local wild eel. Why there are so many of Restaurants Even for big restaurant I've try many places Because I love eels I'll order it if there is It's not wild eel But thet are labelled as wild eel. I don't agree with that. This is farmed eel I don't think this is wild eel The wild eel is covered in yellow. As we know this from growing up in the countryside But the texture is good The wild eel is crunchy and popping. This dish is also got some of that texture to it. The cooking skill is good The cook use high oil temperature to fry the eel Let it cook quickly This is technically very good Plus the chilli peppers This chilli tastes good It has a nice flavour It's also fried in advance And then in this dish There are green and red Sichuan peppercorns. A little bit of Peppercorn flavour This pepper is not too spicy A very good cooking method 98 for this dish I think it's It's not expensive for what it sells But this is not wild eel If this is wild eel I will still buy it for 158 RMB. For this dish Okay, next. Cabbage, what's it called? Soy Sauce Stir-fried Cabbage Soy Sauce Stir-fried Cabbage What's this? Shredded dried scallops How about the cabbage? I think it's prepared this too early. The cabbage is been sitting after cutting for a sometime. It's not torn right before cooking Why do I say that? You see generally For Stir-Fried Cabbage It's on the crunchy side But this cabbage is soft. It's soft after frying. And the flavour. It's just savoury. This dish is actually a dish need high control of fire It requires a lot of skill. Once it bursts in the wok You have to pay attention to the amount of oil If the oil is not enough, it will be burnt in no time For example, if you look at this piece Right? If there's too much oil It tastes greasy And if the temperature gets too high It won't cook through If the heat is lowered, the cabbage will full of water This dish I think it's either that slow stir-fry in a big wok Or it's been deep-fried for a while And then stir-fried You can see that it's burnt So as this dish I think it's very average 28 RMB A veggie dish for 28 Not expensive in a place like this. But the cooking skill need to improve the control of the fire. There is another brown sugar Brown Sugar Cake I will just leave it. Okay Today all the dishes 646 RMB (the actual 698, wife and children also came to order 2 more dishes) There is also a problem with the waiter Every couple of minutes or so. They open the door and take a look Open the door and look They didn't knock. I think this is This service is designed a bit poor It's not very sensible. It doesn't matter the food waiter Or the manager Or whatever They are all just - boom! Open the door. Poke the head in, take a look and leave. I think this It's not particularly good in terms of experience That's all for today Let's eat After we finish eating I will talk a bit more Now we have finished all the dishes It's all finished. Let me tell you something more Why do I come to have a meal at Da Rong He? Because there's a long history I used to know a Chef A peer also a senior He was a chef a decade or two back then He worked as a chef in Da Rong He He's in R&D His salary were much higher than peers. The most important thing is Some of them were Used to get flat as bonous It's hard to imagine Back in the day, a decade or two ago To be able to work in a business Improved skills at the same time And be able to get a free flat He was a big influence on me at one time. In Chengdu, a company with a long history A decade or two There's a lot more In the next videos, tell me which one you want me to visit. Tell us in the comments Okay, that's it for this video Bye Bye
