Life is a Game

Four forty-seven, thirteen minutes before the end of the game.

All contestants have entered the final finishing stage, and the time has not been grasped. Now they have stopped and started to think about the problem of placing the game. Jiang Feng's almond dew was ready, and it was time for the last two drops of sesame oil to suffocate the porridge with preserved egg and lean meat.

It is worth mentioning that this time Jiang Feng used a medium-sized casserole instead of the extra-large casserole that is characteristic of Jiang's family.

The spectators outside the stadium have already moved their index fingers.

If I hadn't seen it with my own eyes, it would be hard to imagine the scene at this time, even Xu Cheng was seeing it for the first time.

Soaked in the broth, the roots are bright, translucent and soft, like golden crab roe and shark fins that have been stained with broth. There are also large chunks of vegetarian crab roe made from salted duck egg yolk floating on the shark's fin, and under the shark's fin are buried dried tofu, carrots, bamboo shoots and mushrooms that absorb the soup. A whole serving of crab roe and shark's fin is like a bowl of gleaming gold on the kitchen counter, which is very eye-catching without any arrangement.

The three sets of ducks that came out of the pot seemed unattractive. In a big pot of duck soup that was like white water, there was a complete white fat duck with four legs in the sky and knots on its belly. It was accompanied by only a few of the freshest and tenderest ducks. The cabbage heart is very shabby. But it only takes one knife to cut open the belly of the duck to reveal its inner world, and the shabby becomes a low-key luxury.

Not to mention the high-calorie feast of lobster cooked with butter, fish broth, cream, crab roe, and cheese, which is eight centimeters taller. The fat-flavored crab meat lion head, the white-robed shrimp, which is known as the first hot dish at the founding banquet, the Wensi tofu, which shows off the knife skills like the three sets of ducks, and the colorful white dishes produced by Chef Zhiweiju and Zheng Siyuan dessert.

Even Tai Fung Restaurant, which seems to be the most perfunctory, only pursues quantity and not quality, the dishes of baked lobster and Wenchang chicken in soup are quite good.

The fragrance of vegetables has already drifted into the noses of everyone present, and also into their hearts.

Han Youxin has already begun to swallow his saliva spinelessly.

At five o'clock, the game ends.

The dishes of the contestants in the seven groups are all on their respective cooking tables.

All contestants looked at each other in blank dismay, because they realized a very serious problem.

There seems to be no judges.

It's not that they look down on Peng Changping, Xu Cheng and Han Guishan. These three are the gold master's father, the first chef and the strongest food critic. Of course they are qualified to be judges, but...

Their performance didn't look like they came to be judges, but they just came here to eat.

The game was over, and the three of them were still standing far away, watching from afar, with no intention of approaching at all.

Everyone felt confused and started whispering.

Everyone, please be quiet. Just when everyone was discussing and showing a little bit of dissatisfaction and displeasure, the staff finally jumped out to preside over the overall situation.

Shit, who are the judges today? Chef Arnold glanced at Peng Changping in the distance, very dissatisfied.

Hearing Chef Arnold say shit, the staff subconsciously trembled. His good professionalism allowed him to quickly return to normal, and he explained loudly, Now I will announce the selection rules for the final test of the points competition.

After speaking in Chinese, there was an English translation for Chef Arnold's team.

The evaluation method of this test is to exchange comments. Please taste the dishes of the other six groups and give the corresponding rankings before 5:40. After that, we will analyze the rankings given by each group and announce final ranking.

There was an uproar, and no one thought that the last test would be an exchange of mutual evaluations.

Chef Arnold's face darkened in an instant, his beef tart was not enough for twenty-four people.

Not to mention twenty-four, six people are enough.

Looking at the reactions of the chefs on the field, Han Guishan looked regretful: Actually, the program team should have announced that it was an exchange of comments from the very beginning, so that there might be a little more food when cooking. I just don't know what else we can do after the self-evaluation is over. What to eat.

It would be boring if you said it was an exchange of reviews from the beginning. Don't worry, not everyone will taste it. Xu Cheng laughed.

Xu Cheng was right. After the program group announced that the rule of this review was to exchange reviews, each group started a discussion. Each group only sent one or two chefs to taste the dishes of other groups.

The reason for choosing this way is entirely because no one thought of this kind of evaluation method. Generally, there are three to six judges in food competitions, and six people is already a lot. Although this competition is very long, everyone has spent such a long time on preparatory work, such as hanging broth, soaking and marinating ingredients, except for Taifeng Building, each group does not do much.

Taifeng Building is only for filling up - porridge is for filling up.

There are also a lot of porridge cooked in a medium-sized casserole.

If the quantity is not large, it is doomed to be impossible for everyone to eat, and each person has different tastes, radish and cabbage have their own favorites, and if there is a dispute between the same group because of the ranking, it is difficult to determine the overall ranking in the end. Each group sends one or two representatives, and the most powerful person is sent out to make comments.

Soon everyone reached an agreement, and each group assigned one person to taste the dishes, the best one.

Taifenglou sent Sun Maocai, Jiang Feng could only stare at the dishes he wanted to eat with a little regret.

He wants to taste the beef tower, crab roe shark's fin and three sets of ducks. The beef tower is probably nothing to look forward to. The crab roe shark's fin and three sets of ducks are probably a bit interesting.

The seven selected chefs began to go around and taste the dishes under everyone's watchful eyes. The cameraman could only carry the camera, silently swallowed his saliva and followed behind.

Because there is a videographer next to him to take pictures, everyone’s facial expressions are very restrained, only Chef Arnold is doing himself, basically every pore on his body is screaming loudly every time he tastes——

That's it?

Rubbish!

It's not as delicious as what I make!

Even when eating three sets of duck and crab roe and shark's fin, Chef Arnold is almost in this state.

Until he walked to the cooking stage of Taifeng Building.

I don't know why, every chef is deliberately avoiding the cooking station in Taifeng Building. Obviously, the cooking station of Taifeng Building is in the middle, and no matter how you go, you will pass by, but everyone seems to have agreed to not pass by, even if you take a detour to the cooking station of Huaiyang Building, you will not pass by Taifeng Building In front of the kitchen counter.

Chef Arnold was the first chef to stop at the Tai Fung Building cooking station.

He tastes the fastest food. He basically stops for two seconds after eating and leaves without any aftertaste. Other chefs are still trying the third or fourth restaurant. Chef Arnold has already tasted five restaurants. .

Chef Arnold walked up to Jiang Feng and looked at Jiang Feng.

Jiang Feng confidently and calmly made a gesture of invitation to him, obviously with a plan in mind.

Wu Minqi and Sun Jikai stood behind eating melons.

Chef Arnold looked at the dishes on the table. Compared with the top dishes in other restaurants, these dishes in Taifeng Building can only be said to be home-cooked dishes. Except for Sun Maocai's two meat dishes, the others are indeed just home-cooked dishes.

Sishen Soup, Fish Flavored Eggplant, Almond Milk and Preserved Egg Lean Pork Porridge are all common home-cooked dishes.

According to Chef A Nuo, Wu Minqi and Sun Jikai's cooking skills are at the level of home cooking.

Chef Arnold picked up his chopsticks and started to eat with disdain. The more he ate, the more disdainful he became. His face was full of disgust. Even when he ate the baked lobster and Wenchang chicken in soup, the distaste on his face only decreased and did not disappear.

Jiang Feng always felt that Chef Arnold still wanted to say some sarcastic and sarcastic words, but he didn't finish his meal so he held back for the time being.

What is this? Chef Arnold asked in Chinese, pointing to the unopened casserole.

Preserved egg and lean meat porridge. Jiang Feng said, and opened the casserole.

In an instant, the aroma of preserved egg and lean pork porridge burst out from the casserole.

Yes, it's a burst, not a float. It was like a bomb made of preserved egg and lean meat porridge exploded in the factory. The aroma inspired by the sesame oil swept the entire venue almost at the same time Jiang Feng lifted the cover, covering the taste of all other dishes .

If we say that the previous competition venue was full of cuisines from all over the world and a hundred schools of thought contend, then the current competition venue is dominated by preserved egg and lean pork porridge.

Master Xu ate three sets of ducks, but what he smelled was the porridge with preserved eggs and lean meat.

Everyone was shocked, including Jiang Feng.

He knew that adding a few drops of sesame oil to the porridge after the porridge was finished could stimulate the fragrance of the porridge with preserved egg and lean meat better, but he didn't expect it to be so exaggerated this time, it was like adding special effects.

Ever since the preserved egg and lean meat porridge was ready, Jiang Feng has always been very confident.

Even if other people's dishes are crab roe and shark's fin, three sets of duck, Wensi tofu, deep-fried double crispy, beef tower, he is very confident.

Because he saw the game's evaluation of today's preserved egg porridge.

【A perfect preserved egg porridge】

Perfect.

The game will not evaluate the dishes that are not in the recipe, but will use words such as fair taste, excellent taste, and close to perfection, which make it difficult for you to judge his true level, and then use A more detailed check and filling will tell you that this dish is actually full of shortcomings and room for improvement.

The level fluctuations in these evaluations are actually very large.

Taking close to perfection as an example, Jiang Feng found that the range of close to perfection should be from B+ to S. This range is very wide and very confusing, because he has never made a dish that is rated as perfect before.

Sometimes he feels that a dish should be at the S level, and the evaluation given by the game is still close to perfect, but the conditions for improvement are more stringent and difficult to achieve.

This made Jiang Feng wonder for a while whether perfection can only be achieved at the S+ level, or there is no such rating as perfection at all, because it is difficult for him to imagine what a perfect dish would look like.

How can there be perfect dishes in this world.

Until the game told him ten minutes ago, yes, there are perfect dishes in this world.

Perfect preserved egg porridge.

It was the word perfect that made Jiang Feng confident.

Chef Arnold was a little dumbfounded. He stared at the preserved egg and lean pork porridge for a long time, unable to speak, and his excessive breathing revealed his restless heart.

Chef A Nuo felt that the preserved egg and lean pork porridge in front of him completely subverted his culinary concept.

Although he is a native American, he has also drank porridge, and he has naturally drank the porridge with preserved eggs and lean meat in the salty porridge world.

But how could the porridge in front of me be preserved egg and lean meat porridge? !

Or how could the preserved egg and lean meat porridge be cooked like this!

This unscientific! ! !

This is of course unscientific. Although S-level or even S+-level dishes are rare, it does not mean that no one can make them. Chef Arnold can cook it, so can Peng Changping, and other masters with superb culinary skills can also cook it when they cook special dishes.

S+ level beef, mutton, pork, sea cucumber, shark fin, and abalone dishes are easy to cook, but it does not mean that S+ level porridge is easy to cook.

To some extent, the quality and quantity of a dish's raw materials can play a decisive role in the deliciousness of the dish. The richer the ingredients and the more delicious the raw materials, the higher the probability that the final product will taste delicious.

The probability of cooking perfect preserved egg and lean meat porridge with ordinary preserved eggs, good quality lean meat and high-quality rice is almost zero.

This kind of challenge is impossible, and only a porridge king like Jiang Feng, who is very talented in porridge, has a good intuition and is also open-minded, can do it.

You have eaten S+ grade yellow braised shark fin, but have you also tasted S+ grade preserved egg porridge?

It is not an exaggeration to say that Jiang Feng's perfect preserved egg and lean meat porridge can reshape people's three views on porridge.

It is simply redefining preserved egg and lean meat porridge.

If Jiang Feng did not finish the dishes together with everyone, and the ingredients were all taken at the same place, Chef Arnold would almost wonder whether Jiang Feng had added some new food additives or chemical products, or even hallucinogens to the porridge to make him Hallucinated.

He has never seen such preserved egg and lean meat porridge.

Just smelling the taste or not even tasting one serving will give rise to an infinite appetite, stimulating the most primitive desire for food in the heart, the stomach is burning and shouting that it will drink ten bowls, how much it can drink preserved egg thin Meat porridge.

Chef Arnold just wanted to yell at his stomach, shit, shut up and save yourself.

But he couldn't, because he really wanted to taste the bowl of porridge in front of him.

Want to taste like never before.

Jiang Feng was spooning porridge for Chef Arnold.

To put it a bit unrealistically, when he scooped up the porridge, he didn't think of passing the bowl of porridge to Chef Arnold, but took a bite of it himself with a spoon.

How do you say this, your cooking skills are beyond your imagination.

The allure of the perfect preserved egg and lean meat porridge was indeed beyond Jiang Feng's imagination.

But he was still very principled and handed the first bowl of porridge to Chef Arnold.

Half a bowl of porridge, just out of the pot, is hot, small pieces of preserved eggs and smooth lean meat are intertwined, and the thick rice is full and full of fragrance.

Except that it may be a little hot on the mouth, there is almost no fault in this bowl of preserved egg and lean pork porridge.

Even the preserved eggs and diced lean meat look so well cut.

Don't ask why the boiled preserved eggs and diced lean meat can still be seen to be cut well, just ask why it can be seen, not only the eyes can see it, but the nose and tongue can also see it.

Chef Arnold couldn't wait to take a sip.

Everyone is looking at him.

shit!

Everyone:? ? ?

Chef Arnold: Burn me to death!

With the lesson of being scalded at the first bite, Chef Arnold learned the principle that all kindergarten children know the principle of blowing two mouthfuls before drinking porridge, and soon the bottom of a bowl of porridge was reached.

Everyone was still looking at him, waiting for his comment.

Chef Arnold stared at the bowl, thinking for a long time, as if reminiscing.

Finally, his lips moved.

shit!

one more bowl!

Jiang Feng:? ? ?

? ? ? ? ?