The owner of this shop is Zhang Xuewei, the only foreign apprentice of Zheya, the God of tempura. The biggest signboard of the whole store is no better than this. It is said that it was written by Mr. Zheya, the first daughter of Zao.

Speaking of "tempura", perhaps everyone"s impression is that the fried shrimp wrapped in flour is thick and greasy. If you take a bite, you will feel that the oil will come out at any time. Therefore, I have not been particularly fond of, and will not take the initiative to choose. But what tempura really eats is the original taste of the food. It only hangs a thin layer of clothing. According to the characteristics of different ingredients, the processing method, the degree of hanging slurry, the oil temperature and the time are adjusted to remove the excess moisture of the food, and at the same time take away the bad smell, so that the purest taste of the food can be precipitated. Gourmet Cai Lan once said that the most representative of Japanese cuisine is tempura. When it comes to tempura, it"s impossible to bypass the Japanese "God of tempura" Zao Yi Nu Zheya. His restaurant "shishanju" has to be reserved 2-3 months in advance. The price is high, but it still attracts celebrities and politicians. Obama and Shu Qi are both guests. Xuewei is the eldest disciple of Zao Yi Nu Zheya. In 2003, he entered the "Sanhe" Tianfu Luodian of Zao Yi Nu Zheya. Originally, he only worked as a dishwasher in the restaurant. However, he fell in love with tempura for 12 years. Following master for 12 years, the craftsman spirit of Zao Yi Nu zhe Ya deeply influenced Xuewei and guided his cooking career. 12 years later, Xuewei "only dare" to go back home. From Tokyo to Beijing, from assistant to chef, Xuewei inherited not only the amazing skills of the God of tempura, but also the full concentration. Xuewei always studies every detail and insists on using the most suitable ingredients for the season. Based on what she has learned in the past, she firmly believes that she can also make top-notch tempura cuisine in China. Not long after its opening, Xuewei attracted many celebrities, including Feng Tang. "Xuewei" store is not big. It is a typical Japanese style restaurant. The menu has only three pieces of paper, which is written by Feng Tang. Xuewei once appeared in Feng Tang"s SouShen Ji. In the program, two people competed in cooking skills. Feng Tang was defeated without any suspense, but he also became a frequent visitor of Xuewei. The episode was named "the top God of food.". The 45 degree tempura shrimp of Zao Yi Nu is famous all over the world, and Xuewei also brings this craft to the extreme. Under the gaze of the diner, Xuewei pours oil into the pot and focuses on the change of the oil surface. Then she wraps the shrimp into the noodles and feels the temperature of the oil with her hands. After a while, she hears the sound of "Chi La", and the shrimp goes into the pot perfectly. After 24 seconds, it is accurately fished out and placed in front of the diner without any oil star. Diners taste the shrimp delicious sweet, and there is a faint fragrance. Xuewei explained that when the shrimp is fried in oil at 200 ℃ for 24 seconds, the temperature of the shrimp core is the closest to 45 ℃, which is translucent. At this temperature, the human tongue is the most sensitive and can taste the extreme freshness and sweetness of shrimp meat. And the mysterious fragrance tasted by diners is hidden in the fried oil.