gourmet restaurant

Chapter 601 The Exchange Competition Begins

When it was the day of the exchange match, Chen Cuyi and the others were taken to a place.

As soon as they entered, Chen Cuyi and everyone were surprised.

The decoration here is very special. In the middle is a arena that looks like a stage. The difference is that there are two stoves on it.

These two stoves are very large, but there are some obvious differences between the two stoves.One is a Chinese stove and the other is a Japanese stove.

Apart from the stove, there is nothing extra on the stage, not even a camera.

Around the stage, there are not stands for the audience, but a few tables, which are large round tables of the kind of banquet, covered with red cloth, and above which is a piece of glass that can be rotated.There are different signs on different positions of the table, with different names written on them.

Chen Cuyi was not surprised. The specific rules of the exchange match were clear to them before they came.

In this exchange competition, there are only those judges, but all the people watching the competition can taste every dish.This means that the participating chefs can't just cook the servings that the judges taste, but also the servings of other people who are watching the competition.

There is no food area here, so you don't have to choose the ingredients yourself.In order to avoid waste, all ingredients are prepared by the Chefs Association.

Of course, if you want to prepare the ingredients, you must report the ingredients in advance.It is not necessary to report the name of the dish, but the ingredients used and the quantity need to be reported.

Chen Cuyi and his party were all dressed in clean white chef uniforms, spotless.

The Japanese side was wearing a uniform blue chef uniform, with an apron tied around his waist and a belt tied around his head.

The participating chefs from the two countries walked to the ring and stood still, waiting for the start of the competition.

The opening ceremony of the exchange competition is not complicated, that is, the leader comes to the stage to say a few words.

The general idea is to welcome Japanese chefs to China for friendly culinary exchanges; the principle of the exchange competition is friendship first, competition second; I hope that under this principle, everyone can conduct friendly exchanges and promote the growth of the culinary arts of the two countries.

Although it is some nonsense, but face is still to be done.

In the part of listening to the leader's speech, in other places, these chefs from Huaguo who participated in the competition may have been impatient, and even whispered.Today, however, everyone stood up straight, not to mention whispering, and there was no one who bowed his head and deserted.

The same is true on the Japanese side.

After the uncomplicated but somewhat lengthy opening ceremony ended, the official competition began.

According to the competition flow of the exchange match, the chefs of the first competition from both sides entered the field one after another.

On Huaguo's side, it was Sun Hao who played.

Sun Hao's culinary skills are considered to be at the middle level among the eight participating chefs in Huaguo.

There is actually a reason why the first game was handed over to Sun Hao.

On Huaguo's side, the most skilled cook should be Chen Cuyi.But it was precisely because Chen Cuiyi's culinary skills were so strong that he didn't dare to send him up first. Firstly, it was as the finale, and secondly, he was afraid that Chen Zhuyi would win too many games, which would embarrass Japan.

But the outcome of the first game is very important, which is related to the morale of the two parties.So the first game couldn't be lost. After much consideration, Huaguo sent Sun Hao to lead the battle.

Sun Hao's cooking skills are not weak, but not too strong.

The Japanese player was a male chef with short hair and eyes that flickered from time to time.

As the host of this exchange competition, Ren Pengcheng spoke with a microphone.

"In the first round of the exchange match, Sun Hao from Hua Country will face Toshiaki Iwashiro from Japan! The first round of competition officially begins!"

As Ren Pengcheng's words fell, the staff brought up the ingredients.

The first time the two chefs got the ingredients, they didn't start to process them immediately, but carefully checked the ingredients.

Don't say that there is a chef association to check, there must be no problem with the ingredients.Checking the ingredients before cooking is the most basic quality of a chef.If the quality of ingredients cannot be guaranteed, how can we talk about cooking?

Therefore, the two checked the ingredients immediately, but none of the people present said anything.

After the ingredients are inspected, it is time to start processing the ingredients.

The ingredients in Sun Hao's hands are fish, and the ingredients handled by Toshiaki Iwashiro are also fish.

The difference is that the fish of the two are very different.

Sun Hao's fish was freshwater silver carp, but Toshiaki Iwashiro's was dealing with marine fish.

To be precise, the fish in Sun Hao's hand are fish heads, and each fish head weighs about two catties.The fish heads are slaughtered individually, but not processed.

The fish Toshiaki Iwashiro handled was a sea bream. When the ingredients came, the sea bream was still alive and kicking.

The treatment methods of the two were also very different. Sun Hao cleaned up the gills in the fish head and the fish scales at the joint between the fish head and the fish body.Also, split the fish head in half.

However, Toshiaki Iwashiro ignored the sea bream for the time being, but took out a few huge ice cubes and began to carve them.The snapper was still jumping.

The dish Sun Hao is going to cook is fish head with chopped peppers!

This is his best dish.

Sun Hao is cooking step by step, according to his method, cooking in a leisurely manner.

On the other side, Toshiaki Iwashiro finally finished carving the ice cube and started to process the sea bream.

The first step after killing a snapper is to remove the head and guts, and then remove the skin, leaving only the most essential flesh.

Toshiaki Iwashiro took out a very thin knife and began to cut the fish. His movements were fast, and the fish was cut into very thin fillets.As he cuts, he spreads the fillets on top of the carved ice.

The dish made by Toshiaki Iwashiro is the representative dish of Japan - sashimi!
Sea bream sashimi tests not only the ingredients themselves, but also the chef's knife skills to a greater extent.For this kind of fish fillet sashimi, knife skills are very important. The thickness of the fish fillet must be appropriate to maximize the taste of the fish itself.

In addition, adjusting the sauce is also a very important test.The sashimi that is not used, the sauce to be adjusted is different.What kind of sauce can better support the taste of sashimi is something to be particular about.It's not that wasabi is everywhere, it's just a common way to eat it.

When Toshiaki Iwashiro's sashimi was completed, Sun Hao's chopped pepper fish head was also completed.

The two dishes were served on the table at the same time and delivered to everyone.

Ren Pengcheng, as the host and also as the judge, naturally paid attention to the two dishes immediately.

The chopped peppers of the chopped pepper fish head are bright red and full of fragrance.Ren Pengcheng couldn't help nodding subconsciously. He is from Huaguo, so his heart is naturally more inclined to Sun Hao.

Then he turned his attention to the sea bream sashimi made by Toshiaki Iwashiro!
When he saw it, Ren Pengcheng let out a sigh.

I saw that the ice was carved into the shape of a mountain, and the shape is not unfamiliar, it is the shape of Mount Fuji in Japan.

The fishing pieces were placed neatly on top of the iceberg, forming a circle.It looks like the white snow circle on Mount Fuji, but the color is different.

What surprised Ren Pengcheng even more was the fish fillet. The fish fillet was extremely thin, with a faint sense of light transmission.

(End of this chapter)