gluttonous adventure king

Chapter 375 Glorious Tradition (Part [-])
On December 23, the decisive battle at the top of gourmet food.

Early in the morning, several judges arrived at the scene early.

"It's a decisive battle. I didn't expect that neither side was joking. What kind of feedback can I get after waiting for ten hours?"

"It seems that both sides are going to come to the real kung fu."

But to watch this battle, people far away in the eastern hemisphere can only sleepless all night.

There are only two hours of football live broadcast, even if overtime is played, plus other time consumption, at most two and a half hours, and a fifteen-hour ultra-marathon game, then some people will watch it.

Fang Hong came to the venue with the materials, put them down one by one, picked up the pen, picked up the paper, and wrote down the menu.

"When I remembered the first live broadcast, I couldn't even write a menu."

That live broadcast was boiled cabbage, and no one watched it at all.

Today, Fang Hong is making another boiled cabbage. This time, he will make it under the attention of the whole world.

No one watched it before, but now the whole world is watching. After several years of hard work, there is such a big difference.

"Boiled cabbage was invented in the Qing Dynasty, and the inventor, Huang Jinglin, was awarded the top four products."

In the Qing Dynasty, there were eight governor-generals at the first level of feudal officials. Military, political and legal officials were at the top of the list. From the first rank, SC had a governor, followed by a governor, from the second rank, and the prefect of CD was only the fourth rank.Sitting at the same level as the mayor of CD, that patriarch is awesome enough.

Back then, this big man who was good at cooking was called a generation of strange people, and he was called the 'Royal Chef'.

In fact, all kinds of sayings about imperial chefs are wrong when filming TV dramas now, because there was no such official position in that era.From the very beginning, the imperial chef was a good name for Huang Jinglin, and then it spread, and later the court chef was called the imperial chef.

The boiled cabbage is the most precious legacy left by this famous talent.

I never thought that a gifted scholar who can speak well, is excellent in poetry and painting, and is good at matching sons, will finally be famous in history because of a dish.

Fang Hong started so early, why did Pascal come so early?
On Pascal's side, making foie gras and baked snails takes a lot of time, but there is no need to start ten hours in advance.

The only reason is that it's December 23rd, Christmas Eve, and Pascal's main course is, roast turkey.

When Fang Hong saw Pascal's menu, he was stunned. He turned around and asked a few meters away, "Pascal, don't you want to win?"

Roast turkey, Christmas roast turkey, is a symbolic food. Europeans who have been poor for thousands of years discovered many novel foods and made a fortune. After they made a lot of wonderful things, roast turkey was among them.

Chicken has very serious birth defects. The first is that it is not tasty and easy to burn. The second is that the turkey is too big.

The combination of the two problems makes roast turkey a typical dish that is not good or bad. It is eaten in the whole West, especially in the United States at Christmas, but no one likes it.

It's very simple, if it's too big, it's not easy to roast, it's easy to burn, and it can't be eaten in one meal. Such an unpalatable thing needs to be eaten in several meals. Who can bear it?

Pascal glanced at Fang Hong's menu: "Don't you want to use chicken, don't you want to win?"

So, this guy isn't making a Christmas roast turkey, what is it?

Fang Hong quickly looked at the opponent's console, and saw one thing, vanilla.

"Golden toad roast chicken?" It turned out that the other party wanted to use the French method of golden toad roast chicken to make roast turkey.

Chinese people are very proficient at filling one kind of food with another kind of food, but Americans are not.

But the Americans don't know it doesn't mean that Westerners don't know it. People from France and Germany are very good at this.

The way to make golden toad roast chicken is to stuff the buttery leaves from the neck of the chicken, stuffing the whole back of the chicken, so that the back of the chicken is wrapped with a lot of herbs, and finally it looks like the back of a toad.

This method can turn the skin of the chicken into something very delicious.

Unfortunately, the chicken is tough, but the skin is really good for cooking.

But, make this dish with turkey?When the meat is roasted, the skin is all mushy, how do you eat it?
Fang Hong didn't know what Pascal was going to do, and didn't bother to care about it, so he started making his own boiled cabbage.

Old hen, scallops, ham hooves, ribs, each of these things can produce the best umami and aroma.

The same Fangru is blanched in a large water pot to remove blood and impurities.

After it's all done, put it all in another large pot that is boiling, add water, ginger, green onion, after it boils completely, add cooking wine, turn to low heat and simmer slowly.

If it weren't for modern tools, it would not be a simple matter to boil such a large bucket of water but keep the fire low.

Boiled cabbage, the boiled water is actually a brown broth, the secret lies in these few ingredients, and the cooking time is not that simple.

Now boiled water white tea has developed two different methods, one is that the cabbage heart needs to be blanched, and the other is to directly add the cabbage heart.

It takes five hours to cook the cabbage directly, but it takes ten hours to blanch the cabbage.

No one knows the reason, it was only discovered by generations of chefs through their own efforts.

After ten hours of practice, Cheng Tang shocked the world.

And Pascal had put several turkeys into the oven separately.

It was a long roast because Pascal turned the heat down to a minimum.

Fang Hong glanced at the other party's stage and saw all the materials clearly before he understood what the other party wanted to do.

It turned out that after ten hours of baking, the other party only needed the chicken skin.For each piece of roast chicken, only the skin on the back needs to be used.

This may be a huge waste, but that's what top French cuisine is.

Why not boiled cabbage.

Back then, boiled cabbage became famous in the capital, and then returned to Sichuan with Master Huang Jinglin, and no one in Beijing had eaten boiled cabbage.

After liberation, when Master Luo Guorong returned to the capital with this dish that had been legendary for decades, it had already become a legend.

Back then, the domestic economy was extremely poor, Deng Gong and Luo Gong, who liked this dish the most, could eat this dish only when entertaining foreign guests with the highest status.

A hundred vegetables are not as good as cabbage, so leave a name here.

The ingredients for this dish cost Deng Gong nearly half a month's salary. Of course, the frugal older generation like Deng Gong couldn't bear it, and he never ate this dish a few times in his life.

A few years ago, Fang Hong cooked a dish of boiled cabbage in a live broadcast. At that time, there was no video recording, and few people saw it. After it was cooked, Fang Hong threw it away without tasting a drop.

So, for Fang Hong all these years, except for eating it once when he was studying, he still can't remember the delicious aroma of this dish.

The judges sat in the judges' seats, trying to maintain their demeanor.

But I can't do anything, the buttocks I'm sitting on are really uncomfortable, and it's hard to grind even a gentleman.

"I heard that Chef Fang Hong's dish is a dish that rarely appears in Chinese state banquets. If it is really like the legend, then it is worth it."

By the time the soup was initially boiled, four hours had passed.

In China, many people have already gone to bed, waiting to get up and watch the final battle.

The longer the cooking time, the better, but almost all the essence of the four ingredients can escape, and we can't wait too long.

"Is the minced pork ready?"

"hold on."

The lean meat is chopped into puree and soaked in water to make porridge, which is a key to this dish.

At the same time, the method of chicken breast is the same, and it is also chopped into porridge.

There should not be a single bit of tendon or fat in it.

So this is also a very critical step.

On the other side, Pascal had already taken out the turkey, the buttery herb, and the stuffing again.

Because the chicken skin has already been stretched, the second filling is very time-consuming.

“The pork is ready!”

Fang Hong took the pork, put it on a plate, opened the big vat, and sifted out all the soup dregs and slick oil on the surface of the soup.

The whole pot of soup has become very clear, and the color is already brown, but there are always some small things undulating in it.

Fang Hong poured the pork into the pot, stirred it, and turned it to medium-low heat to let the minced pork disperse naturally.

"Shanzhen is the most likely to produce dross, and the method of using minced pork and chicken to get rid of the dregs is the most difficult and expensive method to control."

In Zhonghua Xiaodangjia, Liu Angxing thought about using paper for a long time, but in real Sichuan cuisine, there is a technique of using meat to remove the floating powder, but the author of Zhonghua Xiaodangjia didn't know it.

After the minced meat was dispersed, the surface of the entire pot turned pink and white, but there were many blackish things in between.

Those are the blood in the meat. Usually when cooking by oneself, no one cares about these things, but making a top-level dish is different, and you must strive for excellence.

After all the pork was scattered, Fang Hong carefully took out all the minced pork with a colander, and brought out most of the impurities that were not easy to distinguish with the eyes.

Next, boil the soup again, and use more delicate chicken mince for two more times to completely remove the residue and oil.

By the time the whole process was completed, more than six hours had passed.

"Divide into two pots and seal the pot!"

Continue to cook, if the two domestic restaurants cook this dish, this step is enough, and it can already be a dish.

But Fang Hong is a competition, he must be perfect, and he is still a little short of fire.

Time passed by every minute and every second, and more and more people watched the game, because the game time they were accustomed to had arrived.

"The last half hour!"

Hearing this voice, Pascal's eyes lit up: "Cod!"

Fang Hong glanced sideways. Sure enough, Pascal’s grilled chicken is not simple. He uses cod as the base, and the chicken skin should be used in the same way as the fish skin. It should be roasted and crumbled before being sprinkled on the cod. Roast chicken, is such a dish.

"Chinese cabbage!"

Cabbage needs the heart of the cabbage, only the innermost third, and the tendons of the cabbage must be carefully torn off bit by bit.

"My God, the most tender cabbage is not only the heart, but also the ribs?"

"Otherwise, how can it be called the king of Sichuan cuisine?"

The recipe is the most complicated, and the most stringent control of heat and taste is a respected dish in Sichuan cuisine. Can it be simple?
After all the tendons of the cabbage are torn off, it needs to be put into the broth and roasted until it is seven mature.

"Get up!" Fang Hong had his own sound effect.

After the cabbage rises, quickly put it in clean water to cool down.

It can't be boiled at one time, in that case, the smell of hairy cabbage will be wrapped in it.

The three of them took out the silver needles used for acupuncture and pierced them on the cabbage.

Because the cabbage is seven mature, the cabbage is not deformed at all. At this time, the needle is used to ensure the shape of the cabbage and not to shrink, but to ensure that the hairy smell is completely eliminated.

As for the way to get rid of it, it is to use soup!
"This is the soup that has been boiled for nearly ten hours to wash the cabbage?"

The judges didn't know much about this dish, so they were very surprised to see this scene.

Such a big deal, just to wash the cabbage?Are you serious?
"time!"

"5 minutes!"

Fang Hong: "Okay, put it on a plate!"

One by one cabbage was put into small soup pots one by one, and then Fang Hong opened another sealed pot.

Unlike the pot of washing cabbage that has been cooked with several ingredients, this pot does not have old hen, scallops, ribs, and ham hooves, but the pure upper layer soup that has been separated long ago.

"boil!"

It has been left for three hours. Even if the pot was fully opened when it was sealed, it is already cold by now.

Only 5 minutes.

Under the fire, the soup boiled in 3 minutes, and the three people took a spoon and scooped the soup into each soup pot with cabbage.

Veteran: "I haven't cooked this dish for many years."

Fang Hong scooped out the last portion carefully, and pretended: "So many seniors participated in this competition and all won the championship. I can't be an exception."

Although it has been restructured, the previous seniors have never lost, and Fang Hong can't lose either.

Old Shang nodded. Old Shang's elder brother won the championship, and one of Lao Li's elder brothers also won the championship more than ten years ago.

On the other hand, Pascal's first course also became.

Unlike what they imagined, they did not use cod as the main material, but tore off the meat of the back of the chicken bit by bit. The cod is really the bottom of the plate. On the chicken is the chicken skin, which is completely crispy and Chicken skin soaked in the aroma of butter and herbs.

The two dishes took about the same amount of time.

Seeing this, several judges wiped off their sweat: "After waiting for such a long time, I just finished it under the pressure of time. Both sides are the same."

"bring it on!"

French food is the most time-consuming, because most of the time it is cooked to order, so these judges have experienced a long wait, but after ten hours of waiting to eat the appetizer of a meal, it is the first time I have seen .

Neither party had done any preparations for the second course, ten hours, just for one dish.

Both sides are trying their best to suppress each other in the first course.

Fang Hong is full of confidence, and Pascal is also full of confidence.

"That brown color, I want to eat it when I see it."

"Damn! Why didn't you go to France, I really want to eat and see."

Not only the judges, but even all the diners fell into the delicacy without speaking.

The judges put down their knives, forks or spoons, looked at each other, and then smiled.

Pascal's dish is very classic, but the cod is only the base, the judges just tasted it, and the boiled cabbage, there is not a drop of soup left, and no bowl has a little bit of soup.

Fang Hong handed over a soup pot: "Try it."

Pascal also prepared Fang Hong's share.

Fang Hong nodded as he ate. Long-term low-fire baking is a practice in Western food. Low-fire baking at [-] degrees is enough to cook the food after a long time, and it does not damage the moisture. While the chicken skin is crisp and tender, it still maintains a little bit of toughness, which is top-notch.

However, the taste of cod is indeed almost a little bit.

On the other hand, after Pascal tried it, his expression was very ugly. He seemed to see his own future two and a half hours later.

"I think, without them judging, I can get the answer directly."

Fang Hong smiled: "This is a spoonful of soup made up of thousands of years of wisdom. It's not that my ability is so much higher than yours."

"It's useless to talk too much. You'll win the first round. But don't think about winning so easily. I lost to your father and I won't lose to you again."

The judges thought about it for a long time, but it was not that they had no doubts about the outcome of this dish, but because none of the four had given up their hearts, and now they were considering whether to give Fang Hong's boiled cabbage four stars. .

Anyone with a discerning eye can see that there is no doubt about the outcome.

A judge whispered: "Although I think you are all looking forward to the next dish, don't forget that this dish took ten hours to cook, and the next dish doesn't have that much time. I suggest giving it directly."

The organizing committee of the conference has already agreed that if the final dish is not good, give up the star, and choose one of the best dishes before as the best dish. If the final dish is good, you must concentrate four stars on the same dish Dishes, the best single dish of this conference will be selected in the finals.

"What's your opinion?"

"Give it."

"Give it, I will definitely give it."

"I agree."

After the four judges combined their opinions, a tall, thin judge with glasses got up and said, "For the appetizer, we will give Chef Yu Pascal's roast turkey an S rating, and Chef Fang Hong's boiled cabbage an SS rating."

"Huh?" After the rating came out, everyone wondered, where did the ss rating come from, the highest S+?
The judges paused: "Originally, it was only rated S+, but if it gets four stars, it is higher than S+ in terms of rules, so it is SS rated. The four of us unanimously decided to give our star rating to this dish."

That is to say, no matter what the result is, the best menu has come out.

However, after getting S rank and losing a whole level, does Pascal really have a chance to come back?Unless Fang Hong took the initiative to make a mistake.

"The second course will be a duel of baked snails and sliced ​​chicken with hibiscus."

"start!"

As soon as the three of them returned to the operating table, the old merchant said, "Chef, are you really going to do this? I suggest to make the ordinary Furong chicken slices directly, because the name of the dish is not clearly written, and they won't know that we have changed it." .”

"I also think that it is already a win, why take risks?"

Fang Hong raised his head: "Old Shang, when your elder brother participated in the competition held in Malaysia, he won the only triple-A gold medal in the entire ten years of that era. Was it just to win?"

At that time, there was no S rating, and S was double A, so SS was triple A, that is to say, boiled cabbage got the same rating as spring water tofu back then.

The old businessman smiled: "But the judges have no more stars."

"But they can downgrade each other's dishes."

Fang Hong’s second dish is Furong Chicken Slices, but Fang Hong plans to mix milk soup Suhui with Furong Chicken Slices, and the Furong Chicken Slices are fried, not boiled and finished. From the perspective of the method, it is very strict , there is no room for error.

"Let's get started, there is no time to waste, time is tight."

Fang Hong said solemnly: "At this time, I can't finish it alone, so I need the full assistance of two people."

"Since you have made your decision, of course I fully support it, and that's what I'm here for."

"Then create an untouchable miracle."

Fang Hong shook his head with a smile: "Zhuyu is in front, I just don't want to lose my predecessor's reputation, inherit the glorious tradition of my predecessors, and continue my undefeated record."

"it is good!"

Milk soup generally uses chicken, duck, pork bones, trotters, pork knuckles, pork belly and other raw materials that are easy to make the soup white (fatty acid). , ginger, wine, simmer and boil until the soup is thick and milky white.

Sliced ​​winter bamboo shoots, green bamboo shoots, carrots, and white radishes are cooked separately and blended into milk soup. This is the milk soup vegetarian painting of this season.

As for Fang Hong, he needs to prepare the Furong chicken slices. Furong chicken slices are a way to reshape the shape and taste of chicken breasts and make them into a new ingredient.

The chicken breast is beaten into minced meat without any gluten, and then shaped into chicken slices in the soup, and then removed and fried.

Youde Furong Chicken Slices are cooked directly in the soup, which is a little less difficult, and more difficult to stir-fry.

Basically, Vegetarian Stewed Milk Soup and Furong Chicken Slices are the most sophisticated dishes in Sichuan cuisine, even better than boiled cabbage.

Although boiled cabbage is complicated, it is assisted by a long time and will not be rushed, and these two dishes need time.

And combining the two dishes into one is even more difficult.

While making minced chicken, Fang Hong was mixing the milk soup.

After the milk soup is ready, Fang Hong will make chicken slices.

After the chicken slices were taken out, Fang Hong needed to cut them with a knife. This time, he had to combine two dishes, so it was no longer sliced, but carved. The four kinds of materials with different hardness had different carving contents.

The winter bamboo shoots are openworked using the same technique as the micro-carving of window grilles. Carrots and green bamboo shoots are carved along the lines. Winter bamboo shoots are the most difficult. To carve, it is necessary to estimate whether they will deform after cooking.

Fang Hong's hands are fast, the three main carving speeds are very, very fast, and the ordinary dishes served to diners are carved with slices, which is simpler.

When Fang Hong carved, he used the technique of watermelon carving in Suzhou and Hangzhou. Some small details were cut from the main material, separated from the main body, and linked together.

"This is, snake tail? Why does this person have a snake tail?"

The judge raised his glasses: "Medusa?"

After the domestic audience saw the color difference, they suddenly realized, cross love, Legend of the White Snake!

The cyan beauty snake, the white beauty snake, and the red niche.

There is a row of characters engraved on the only piece of carving, but it is a pity that foreigners don't know it at all.

It said that the lady's name was Bai Suzhen, and her family lived in Furong City, Sichuan.

At that time, from thirty miles outside the city, there were full of hibiscus flowers in clusters of flowers. CD was named Furong City, also called Jinguan City, which means ten miles of brocade officials.

The container is a boat, and the inside of the boat is full of water. Because of the heavy rain, the three of them stood on the boat and had a conversation.

Foreigners don't know what this is, they can only think that the carving is very good.

The hibiscus chicken slices are placed on the periphery, like folded waves.

Time buzzer, just done.

Fang Hong wiped his sweat. This is the most difficult job he has ever done in his life. Carving is really exhausting.

The baked snails on the other side also became.

The judges looked at the big dish and frowned.

Fang Hong smiled. The mountain spring tofu back then was also served as a meal, not in separate packages. Foreigners have to get used to this way of eating from then on.

One of the judges picked up the chicken piece, mouthed it, then frowned, then stretched.

The reason for frowning is: "This is obviously fish slices, why is the name of the dish called chicken slices?"

"This is chicken slices. It uses a unique technique to completely break and reshape the food structure. It is a skill of Chinese cooking, which is very rare in other places."

The chicken slices are not firewood, smooth and tender, and melt in the mouth, which is beyond their common sense.

And one of the judges lowered his head when he saw the diners in the distance: "This sculpture seems to be edible."

Several judges looked up and found that the diners were eating flake food with the same color, but in this plate, there was none.

"This... how to divide..."

Fang Hong looked at the judges: "The umbrellas in the hands of the three are knives, take them off."

The judges took off the toothpick-thin umbrella handle, and the three sculptures collapsed and fell into the water, becoming flakes.

This is the key to Fang Hong's carving. He kept cutting continuously, fixed it with an umbrella, kept the shape, and took off the umbrella handle, and the link could no longer be maintained, and the whole thing fell apart.

I still remember that when Fang Shaowu participated in the competition, a piece of reclining Buddha tofu was tapped lightly, and the outer tofu box was completely shattered, revealing the reclining Buddha. The same method was used, but Fang Shaowu's material was more difficult to carve.

"It turns out that this carving is edible."

"Wonderful, no matter what the taste is, at least the appearance is very wonderful. I have never seen this kind of dish."

Well, of course, this is the top level in China, where can I find it in the West?
The characteristics of the vegetarian stew in milk soup are very distinctive. Fresh and bright are the characteristics, rich in umami and bright in color.

Absolutely no food can be over-watered during cooking to cause deformation, nor can the color of the food be inconsistent.

Very bright overall.

The judges divided and ate it, and it soon bottomed out. One of the judges picked up the white snake's tail, hesitantly, and finally ate it, after all, it was the last bit.

Here, Fang Hong and Pascal were also communicating with each other. To Fang Hong's surprise, this dish made by Pascal was better than the previous one.

"Great!"

Pascal sighed: "There is no hope of making a comeback." If this dish does not chase points, then the opportunity is lost.

"However." Pascal said, "At any rate, I must win one."

"Come on then!"

The third way, Nine-Color Saving Box!

There is nothing left to keep, everything is taken out.

The judges also rated the two dishes as S+.

Fortunately, Fang Hong finally chose to rush, otherwise this dish would have been stepped on by Pascal.

Pascal hid it for so long before taking out the baked snails, so it should not be underestimated.

"It's risky, bet right."

"I've seen the Nine-Color Saving Box before, isn't it too bullying to use this?"

"Old man, I haven't watched this 'episode', what is the Nine Colors Cuan Box?"

"It's just a box with nine grids, each grid serves a cold dish, and each grid represents a taste and type of Sichuan cuisine, covering chicken, duck, fish, and vegetarian dishes, which is equivalent to... bullying the other side with one dish with nine dishes. "

"Is there such an operation?"

"I heard that no one has done this for decades. I just saw it at Brother Gun."

"this is not……"

"Stop talking, Japanese breakfast, right? Jiuse Zanhe is a classic starter dish, and it is also the most suitable food box for spring outings. However, it is suitable as a main course when eating Western food. This is unique to Gungee. stunt."

In an ordinary banquet, how can there be nine cold dishes, not to mention a super platter composed of nine different flavors of cold dishes.

"Brother Gun, are you willing to give them that old food box?"

Fang Hong looked up and smiled: "Don't even think about it, only a few chefs present can eat it, and I will use an imitation to taste it."

It turned out that Fang Hong took out the nine-color storage box to let Pascal and several other chefs try it.

"At this time, only the Nine-Color Box can be eaten."

In the complete nine-color box, lean meat ham, cooked duck meat, cooked chicken breast, anchovies, cooked rabbit meat, peach kernels, winter bamboo shoots, hair vegetables, cowpea, nine kinds are smoked purple meat, red poultry (steamed duck ), Huangqin (chicken slices), blue fish (fried anchovies, blue sauce), white rabbit, green peach kernel (bitter melon juice and green onion), crescent yellow winter bamboo shoots, hair vegetables, green cowpea.

Red orange yellow green blue blue purple black and white.

This is the first time that Fang Hong has made a complete nine-color storage box.

The main ingredients remain the same, but the sauce has been changed. The sour is changed to blueberry sweet and sour, and the duck is changed to pure sweetness.

Pascal's foie gras is still made with red wine, and it is also the most classic way.

He is now desperate to win Fang Hong once.

But Fang Hong didn't want him to win, not even for any dish.

"Brother Domineering Gun, prepare to crush, this is it."

"Who knows."

The same dishes are being cooked in an orderly manner.

Veteran: "We can make desserts."

"Come on." Fang Hong continued to fry the sauce.

The old merchant started to make pumpkin pie.

There is nothing mysterious about pumpkin pie, it's just that simple Sichuan people like to eat it, it's as simple as that.

"My mouth is watering, but it's a pity that it doesn't go with rice. I can eat a whole pot of this box!"

"I'm afraid you will eat a bucket!"

All the friends in the water could feel that Fang Hong's momentum was unmatched, and there was no suspense about winning or losing.

The only thing to see is whether Fang Hong can create a peak state, full S+.

If it is really done, then according to this competition system, no latecomer will ever surpass it.

Fang Hong is also very embarrassed, because the predecessors blocked the road to death. Under the previous competition system, the highest score was won all over the place. Now that Fang Hong can't get through, Fang Hong also has to add some obstacles to the newcomers.

"Is it done?"

"This dish looks complicated."

"What I'm worried about is that I can't eat this dish without chopsticks. Look at that kind of nuts, you can't do it with a knife and fork."

"With the addition of sauce, I can't use my hands in etiquette."

"The few of us judges are still used to chopsticks, those diners will make a fool of themselves."

For the scenery made of foie gras, the nine-color storage box has a large quantity, and if you don’t accept it, the quantity will crush you to death.

The nine-color saving box was presented, and Pascal didn't seem to try it anymore. He always felt that he didn't have the chance to become a champion, and this year was probably over.

Fang Hong looked at the judges: "Please!"

Several judges started to try.

Nine-color Zanhe can be regarded as a cold fight, or as a nine-course cold dish.

Lengpin is something that in Sichuan, even if you go to KTV to sing, you have to have a good time, but it is not popular in other places, let alone abroad.

There are nine different flavors, some of which are specially added by Fang Hong, which taste different and have completely different textures.

There are crisp crunchy ones, some soft and waxy ones, some smooth and tender ones, and some refreshing ones, all of which taste different.

"It's the first time I've seen such a rich dish, and it can be regarded as a grand banquet."

"Well, you're right. The quality of each dish is very high, and the level is even higher. Pulling it alone is no worse than foie gras. However, I think, should the quantity affect the score?"

"I think foie gras should also be S+, what do you think?"

"Then it's all S+? But I think this nine-color collection box is very classic."

"Foie gras really should be S+, but unfortunately there is no star for Nine Colors, how about downgrading the foie gras by half?"

Differences of opinion emerged among several judges.

Some think that all should be S+, and some think that the rating of foie gras should be lowered to highlight the specialness of the nine-color box.

"But, is this really a dish?"

"This is a dish with a thousand-year history. There is no need to doubt it. I checked the information earlier."

"millennium?"

"That's right, although it's been changing all the time, it has a long history in general, maybe more than a thousand years. You know, in China, anything can be longer than a country's history."

"That's right."

"So it's a dish with a long tradition?"

"correct."

One of the judges became very playful: "How about this, toss a coin, everyone's head will be S+, and the foie gras will be demoted by half?"

"it is good!"

No one knew that the four judges were quietly flipping coins under the table, and no one knew that a legend was born around the coin.

"Words!"

"For this dish, Jiu Se Zan Box S+, foie gras S."

Fang Hong was stunned for a moment: "It shouldn't be...Could it be that it's the last demotion?"

That's right, the foie gras is very classic. Fang Hong didn't eat it. Fang Hong said he would never eat foie gras, but the old merchant was full of praise.Foie gras should be S+, but the judges think that the nine-color box is better, it's as simple as that.

This is Fang Hong's opinion, and he didn't know that several judges decided by tossing a coin.

"For the last dish, cheer up and go home with a victory!"

"The trophy is already in hand, set a record!"

Fang Hong was very helpless, because the water friend said that it was useless, because the dessert pumpkin pie had already been prepared, and it was already in the frying pan.

Many people make pumpkin pancakes by frying them, but they dare not fry them, for fear that the heat will be overdone.

Whoever Fang Hong was, he knew the temperature of the pot with his eyes, so he put it in the pot and fried it in minutes until the entire skin of the pumpkin pie was the same color.

This is a big test for the chef. In most pumpkin pie recipes, the two sides are yellow in the end, and the edges of the pie are of different colors.

Although Pascal had already lost, he still made the cake without distraction.

Pascal put the things down and put them on a plate: "I've thought about it, maybe I won't participate in the next session."

"Oh?" Fang Hong: "Don't try? What if you win the championship?"

"That means the opponent is not as good as you. I lost to your father, and I was convinced. I didn't expect to lose to you one day. It seems that I should retire."

"Retiring after the game is a big loss for the French restaurant industry."

"Those who retired earlier than me...why let me compare with you young people with such explosive power? Leave it to others."

"What about the restaurant?"

"I can't die of hunger."

This is the last conversation between Pascal and Fang Hong.

The judges tried the cake, tried the pumpkin pie, nothing to say, all S+.

A water friend: "Have you noticed that the order in which Brother Gun serves food is completely opposite to Chinese food!"

That's right, pumpkin pie should be the appetizer, then cold dishes, then stir-fried dishes, and finally soup dishes, which is the traditional order of serving Sichuan dishes.

"Who told a foreigner to eat candy after eating? If my son does this, he must be beaten."

"Hahaha, brother gun won!"

"This year's Gourmet World Cup, the final champion is Chef Fang Hong of the Chinese Sichuan Cuisine Team. Chef Fang Hong made great strides all the way to win the championship, and won the first and second places in the selection of the best single dishes and the No.4 dish. The following is the award presentation ceremony."

"The organizer of the tournament is presenting awards to Fang Hong."

Fang Hong straightened his tall hat, took off the sweat towel around his waist, and carefully wiped the national emblem on his chest.

One match, that's it.

From generation to generation, it is Fang Hong's turn. Fang Hong is not ashamed, and he is still the champion. This is the tradition of Sichuan cuisine, and foreign wars must be won!

"Chef Fang Hong, can you tell me about your feelings about winning the championship?"

"I think of my father, he gave everything to me, many years ago, I watched my father win the world championship in the cooking competition, today it is my turn, and my children are also watching, maybe One day, you will see him." At that time, Fang Hong didn't want to be a cook, but he did it anyway, and became the best cook in the world.

"Can you tell me about your next itinerary, where are you going to take risks?"

"Adventure?" Fang Hong smiled slightly: "This time I came to Europe, I got two cups, and I want to give them to my two relatives who passed away. They are waiting for me to go back. I think I have to rest for a while, a long time. a period of time."

A culinary competition trophy was given to Fang Shaowu, the father who dedicated his life to promoting Sichuan cuisine.

One is the Holy Grail, and at Christmas time, no one is more qualified to use holy water to worship than this pious grandma of Fang Hong.

　There is also the final chapter, and the theme story ends.

　　In addition, I recommend a book called "The Sword of Asking" that I think looks the most interesting this year.

　　


(End of this chapter)