Cooking

I firmly remembered the taste of the other party, and it was not long before we separated, but I missed it deeply at the moment of posting.

It is indeed a delicious feeling, surpassing the sensory memory of any food, but it cannot be filled with any food, because the meaning of hunger itself is limited, so this feeling is the only way to solve hunger.

The soul floats in the gray void, sometimes dizzy and sometimes trembling, just like the excitement and timidity of going to an amusement park to ride a pirate ship when I was a child, and also like the freedom when cooking dishes wholeheartedly, and wrapped in the sudden and helpless waiting for tasting Help, a moment of weightlessness hit, like a dream.

Love is not only sweet and greasy like honey, but also bitter like bitter gourd. The glued lips lose a lot of moisture, and the tongue is hot and numb. What a tangled dish such a kiss is, because it needs two cooks.

As soon as he let go, he gasped for breath, and Buroni's face flushed from holding back. Li Xiangrong's aura was probably stronger than usual at this time. He said a little shyly, "I want to sleep for a while," and pulled up the quilt to cover it up. head.

Li Xiangrong smiled softly, and said softly, "You rest first, I'll go find something delicious."

No matter how smart and considerate a partner is, it is impossible to do everything according to the other party's wishes. Li Xiangrong has never been so confident in the future and love, but also full of melancholy about reality and love.Maybe he should just stay with Bruni, the two of them are hungry together.

Li Xiangrong got up quietly, took the room card and went out.

So Buroni pulled down the quilt again, leaning on the wall and entering the bathroom.

Although the relevant items provided by the hotel were used, the discomfort between the buttocks was still obvious. For the first time, Li Xiangrong's performance was not bad. Of course, this had more to do with Buroni gritting his teeth to control the overall situation.

This is probably the best way he can think of to build Li Xiangrong's self-confidence. It is not necessarily a good way, nor is it necessarily a bad way.

Do your best, let him go.

Since you have tried your best, you must let him go!

Buroni is also tangled enough.

But who is not entangled?Either a saint, or a lack of heart.

Buroni is definitely not a saint, he still has a lot of eyes.

Confused, he collapsed on the bed and stared for a while, and was startled by the sound of the door opening. The smell of food lingered in the slightly cold air, suddenly giving birth to infinite warmth.

With the aftertaste of rippling water remaining, Li Xiangrong's face gradually became clear in the field of vision, and his pupils were full of tenderness.

"It's time to eat." Rusha's voice was like the sweetest spring breeze, and Buroni was a little dazed for a moment, and reached out to touch his face.

The palm was held, and the other party pulled him up and threw him into a warm embrace. Li Xiangrong wrapped his shoulders, and smiled in his ear, "Did you fall asleep?"

It's over, why is it that I suffer more than before?Bruni got up quickly, trying to suppress his weird self-knowledge.

Li Xiangrong dragged the imperial concubine couch to the front of the bed, placed a travel guidebook on it, and set up plates and bowls. The big bowl was filled with porridge that was half full. chopped green onion, proudly said, "I borrowed the improved version of preserved egg and pumpkin porridge. I borrowed the kitchen and boiled it for more than an hour. It is guaranteed to be delicious."

Buroni picked up a spoon and swallowed a big mouthful, swallowing slowly, the preserved egg was soft, the pumpkin was sweet, and it was extremely delicious.There are also two side dishes, the lotus root slices are sweet and refreshing, and the cold white fungus is crisp, tender and slightly sour.

Buroni laughed while eating, well, indeed, a thoughtful and skillful attack is a good attack.

Next time you attack by yourself, you should also perform well~

When I went back the next morning, it was probably due to psychological reasons. The expressions and actions of the two of them were very unnatural. Although I was not afraid of others knowing, Buroni had even hinted at his parents before, but he had to blatantly go out and talk to you and me. It also seemed so wrong.

Stumbling into the gate, he ran all the way to the kitchen, He Zhishan was packing up his things, when he saw Li Xiangrong, he asked, "Are you going?"

"I'll go." Li Xiangrong replied calmly.

"What are you going for?" He Zhishan chased after him.

"For the sake of not regretting it." Li Xiangrong looked into his eyes, "The possibility of failure is very high, but you have to try."

"Don't care about winning or losing." He Zhishan's expression was a little relieved, "It's for yourself, don't regret it."

It is difficult to say what is right and what is wrong when making a decision. The same thing can show a completely different look from another angle.The world is vast, but the steps you can take are very small. Even the closest friends and the most familiar family members have their own fields and look far away from each other.

There are some things that you would rather do and regret than not do, because you don’t necessarily regret if you do it, but you will regret it if you don’t do it...

What exactly do we need?

To what extent can it be satisfied?

People change, so the answer keeps changing.

Because of cowardice, I dare not face my own flaws, force myself to change, accept unknown things, and actively face everything that is constantly changing.

Cowardly people are corrupt.

Don't fall any further, be brave.

Don't be weak anymore, be strong.

Now that you have decided, go all out!

After Zheng Hao has discussed with all parties, the duel between the Bu family and the Zhong Ding family on traditional official dishes will officially start in the Dragon Boat Festival one and a half months later.

Two chefs from both sides competed for [-] hours (some materials were prepared in advance by themselves), and each made a small set of four small dishes, four main dishes, one soup, one dessert, and two snacks.

The judges include: the expert representative of the national food competition - the culinary master Lu Tianwen, the catering industry giant Chen Xiao, and the most important one is the representative of the royal court cuisine in the capital, Yuan Chen, the heir to the royal chef.

These three people are quite well-known in China and even in the global Chinese restaurant circle. They have appeared in the finals of the gourmet world. They have a certain impression of He Zhishan, who came from the Bu family and won the championship. It is impossible to be unfair for a young man who is only familiar, and Zhong Ding's family also made great efforts to invite them.

In fact, no matter the result, from the perspective of commercial marketing, both companies will win something.

The reputation of people in Rongcheng who are good at eating has spread throughout the country. The catering industry in Rongcheng is also known for its raging wars. How many century-old restaurants have been passed down to the present, and how many rookies in the food industry have emerged one after another. People's hobbies will be led by new tastes that are suddenly invented. I will also be nostalgic for the tradition, and only want the most authentic one.

Appetite is actually the most difficult to grasp, especially the personal preferences of the judges will become a criterion for judging, so the contestants need to pray for their own luck.

The author has something to say: the big showdown, the big showdown! !

We can see the end horizon!

The last few chapters!See people take a bubble!

93

93, 42...

According to "Jingchu Sui Shi Ji", because midsummer ascends, Shunyang is on the top, May is midsummer, and its first noon is the day when the weather is good when ascending Shunyang, so the fifth day of May is called "Duanyang". Festival".

For the current Chinese people, no matter whether the origin of this festival is to commemorate Qu Yuan, Wu Zixu, Cao E, or the Dragon God, the most important thing to celebrate the festival now is probably eating zongzi. Many folk customs have been forcibly broken by history. Now It's not easy even if you want to be particular about it. Apart from eating rice dumplings and watching dragon boats, tying colored ropes around your wrists, bathing in orchid soup, drinking realgar wine on your forehead, and hanging vanilla sacs around your waist, the significance of these traditional customs is probably not widely known.

The Dragon Boat Festival is the festival of the sun. It is one of the oldest traditional festivals in Chinese history. The sun has the sacred power to exorcise evil spirits. With a strong meaning of fighting, justice is upheld and evil is expelled.

Zheng Hao really put his mind into setting this date.

In order to show fairness, the venue of the competition was set at Jincheng Hotel, a well-known hotel in Rongcheng. All the judges and guests were invited. Zhong Cheng specially brought people to record on the spot, and other major media also came to join in the crowd.

The largest banquet hall has been cleaned up. There are only two sets of cooking areas in front of the ring. Behind a round table sits the most demanding judges. There are hundreds of people under the stage. A gong sounded and the battle began.

Buroni reached out to help him straighten his chef's hat. Over the past year, Li Xiangrong has grown a lot taller. The tall white hat completely covered his hair, making his forehead smooth and clean, his eyebrows thick and black, and his eyes calm and calm.

"Don't be nervous," Buroni smiled, brushing his fingers casually across his cheek.

Li Xiangrong smiled faintly, "You must be nervous."

"Well, I'm nervous," Buroni readily admitted, "you, come on."

The backstage that was temporarily covered with a curtain for the filming effect was extremely small, and there were people coming and going around him, and Buroni patted him on the shoulder, "I'll watch you from below."

"Well," Li Xiangrong turned his head slightly, and quickly shook Buroni's hand. The warmth spread throughout his body at that moment. He took a deep breath, "I will do my best, believe me."

In front of the curtain came the voice of Zhong Cheng's guest host. The contestants from both sides were about to enter the stage. Bai Yuanyuan, who specially put on light makeup, urged softly, "Ah Rong, it's time for us to go out."

"Sister Bai, thank you." Buroni said softly.

"Silly boy," Bai Yuanyuan pushed Li Xiangrong out, "We won't lose."

She said we won't lose, which doesn't mean we will win...

Bu Langni returned to the stage and sat down. Both Bu Wei and Master Lu looked dignified. If the loss in this match is too ugly, even if the goal of expanding the popularity of the Bu family has been achieved, the Bu family's past glory in the catering industry will be lost. became a joke.

Official dishes are originally intended for the so-called high-end people to enjoy uniquely, making them feel that they are unique and superior to the lives of ordinary people. Buwei is not without such concerns——

But Zheng Hao and Bu Langni are already the new decision makers of the Bu family.

Bu Wei sighed softly, although the noon sun was shining outside the window, the curtains were drawn tight and the brightest light was turned on inside.

Mr. Xu from the Zhong Ding Family looked over from a distance, showing a confident smile.

Standing in the middle of the stage was Zhong Cheng who held up the microphone. He praised the event with gorgeous rhetoric just now, which almost made everyone present feel as proud as witnessing the history of the food industry.

Standing on the right are the chefs of the Bu family, Li Xiangrong and Bai Yuanyuan, with two young faces, peaceful and calm.

Standing on the left is An Dong from the Zhong Ding family and another older master. An Dong has a solemn expression.

"Huh, it's not Tao Xingming?" Buroni asked Zheng Hao beside him in a low voice.

"It seems that they temporarily adjusted the personnel? When we talked about it before, they said it was Tao Xingming..." Zheng Hao frowned, "I don't know the origin of this person."

"Just now I introduced that his surname is Gu," Liu Yunxian, who was sitting in the back, approached and whispered, "He used to be the chef of Jincheng Hotel, and I was also an apprentice under him."

Buroni snorted softly, "Then he was also dug out, based on his qualifications, he is deeper than Tao Xingming."

Liu Yunxian continued to add, "He's a nice guy, and he does have skills, but he's a bit excluded in Jincheng Hotel, heck, there are a lot of people excluded."

"Could it be that...he came to Jincheng specifically to find a place today?" Zheng Hao said with a low smile, "That makes sense."

"I think Tao Xingming didn't appear on the stage, so he probably can't get rid of his face. He is not a thick-skinned person..." Buroni thought deeply. Hold a grudge."

Zheng Hao said with a light smile, "That's what people do. People leave and stay for what they need... I don't know Tao Xingming well. Since he has the face to change jobs, he shouldn't be afraid of meeting people."

"Hi! Hello, everyone." A low-pitched laugh suddenly came from around, and when they looked up, it was Feng Yifan who bent over and squeezed over.

"Why are you here?" Buroni was pleasantly surprised, "Sit down quickly, you are too elusive."

"Hi, I answered Tao Xingming's call yesterday. He told me. I hurried over by this morning's plane and finally made it."

"He, give you a call?" Buroni was stunned.

Feng Yifan rubbed his chin, "Yeah, he sounded very depressed, and told me some things about where he went there, alas, each has its own difficulties, and said that it would not be against the Bu family anyway, so I got off the plane I haven’t been able to get in touch with him, so I’ll come and have a look first.”

"Hey, stop talking, it's starting," Zheng Hao coughed lowly.

Although the game time is 12 hours, it means that from 10:[-] in the morning, the chefs of both sides can start preparations under supervision. It is a formal operation. It takes a long time for the chef's brilliant skills and the final perfect dishes to be presented. If the edited program is only about [-] minutes, the actual competition is boring, but the audience present are basically from the catering industry. Professionals who come here make a special trip to see the doorway.In the eyes of these restaurateurs, senior chefs and gourmets, the details will be magnified and picky, and even the unique skills of the participating chefs may be glimpsed. Cooking is a sophisticated technology and an art of creativity.

As for the two teams on the field, they are actually not well-known. Are they worthy of being pushed into such a scene?

Zhong Cheng had already left in the arena, the timer was pressed, and the two sides immediately started to move in an orderly manner.

Compared with Bronney's worries, Li Xiangrong's mood is very calm now, as if his heart is as calm as water.

All kinds of fresh and delicious raw materials are spread out in front of him, and the aroma of the food blocks the noise. He just needs to let go of his consciousness and do every step freely.

He didn't need to see who the person opposite was, he only needed to have a low-pitched conversation with Bai Yuanyuan who was beside him occasionally. He didn't care who the person under the ring was, as long as those people looked up to him.

The current Chinese catering industry judges dishes, generally speaking, from six aspects of color, fragrance, and shape. The first impression is whether the color of the food is beautiful; the second is whether the aroma of the food is attractive. The feeling that is kept the longest; the third is the taste of tasting, which can be judged with the tongue; the fourth so-called shape refers to the shape and presentation of the dish, and the knife and decoration techniques are the key; the fifth "meaning" refers to the artistic conception. The cultural connotation of food can give people a good spiritual experience; the sixth "nourishing" refers to the nutrition of food, whether the materials and cooking are scientific, whether it is a healthy diet, etc.

A good dish has attractive colors, tangy aroma, graceful taste, profound artistic conception, beautiful shape, and natural health. Those who can eat it are indeed blessed, and those who can cook it can be said to be great.

It is difficult to achieve perfection in all six aspects.

The ultimate pursuit of the chef is probably to make every diner mesmerized.

Attractive colors are not necessarily delicious, delicious ones are not necessarily good-smelling, fragrant ones are not necessarily artistic, and cultured ones are not necessarily healthy. In this case, it is necessary to set rules and regulations to be the guidelines for chefs. It can only be said that people are above food The effort is indeed well-intentioned.

Li Xiangrong kept moving his hands, and his mind was almost blank, like the endless sky, almost a feeling of floating in mid-air.

"It's good..." It seemed that a gust of wind blew by, and he couldn't realize who was speaking for a while.

"Arong..." Li Xiangrong raised his eyes slightly, and he saw a corner door in the hall was pushed open, and two people walked in bent over.

It was Le Zhengchun and Chen Zhiqing, they found a seat at the back and sat down, maybe they heard what Zheng Hao said about it to join in the fun.

"I'm leaving," the voice said in Li Xiangrong's mind, "Goodbye, Ah Rong."

Li Xiangrong spun neatly with the carving knife, thin shredded carrots hanging from his wrist, he moved his mouth lightly, without making a sound, "Master...goodbye...".

The author has something to say: Xu Ji has finally completely disappeared... In the main story, he is not very useful. He is not so useful to Li Xiangrong for opening cheats, he is just a guide. As for where to go, it depends. The people around Ah Rong...

After the cooking method is over, I have to step up to fill the pit of the punishment~ I really feel sorry for Xu Ji...

94

94, 43...

Although the competition items are only four small dishes, four big dishes, one soup, one dessert, and two snacks, but still in accordance with the rules of eating official dishes, the judges were first served with new tea, "Dao Bong" (that is, four-color exquisite refreshments) )

Tea, snacks, melons and fruits are provided by Jincheng Hotel, just for the completeness of the form, and have nothing to do with the dishes cooked by the chefs of the two sides. The three judges also have the meaning of interpreting the rules of the table. They greet each other and sit flat Come down, sip the fragrant tea, and start "Mingxu" (that is, chatting while drinking tea before meals, a formal step in old-fashioned communication), the three of them moved slightly, "Daofeng", and the waitress gave each of them two servings in time. Small dishes of melon seeds and dried fruits are called "hand dishes".

In the middle of the round table is a platter made of four kinds of fresh fruits, and four kinds of preserved fruits and fruit for viewing are scattered around.

The banquet has officially begun, and it's time to serve cold dishes to accompany the wine.

There were four cold dishes on both sides, which were served like flowing water.All the tableware is prepared by the chef. The traditional Manchu Banquet and Wanqing Minguo cuisine all pay attention to gold cups, silver plates, jade cups, and ivory chopsticks. Of course, the Bu family does not lack good utensils, and the Zhongding family can also produce quite a few rare things.

Zhong Ding's family served: pepper chicken, hibiscus meat cake, crispy mahua fish, fried Chinese toon, everyone can clearly see that these dishes are all from the hands of the ancient master, and Anton just started silently .

Lu Tianwen and Yuan Chen looked at each other and smiled. They are from the capital, so they are naturally good at appreciating the taste of Yanjing. This time, they are willing to accept the invitation of the Bu family because the Bu family had already made a name for themselves in the capital during the late Qing Dynasty and the Republic of China. It was only during the Anti-Japanese War that it avoided misfortune in the Southwest, and the cooking method must still inherit the tradition, but this restaurant in the ring serves authentic Sichuan cuisine, with different tastes, and the evaluation will be somewhat subjective.

Chen Xiao smiled and said, "These dishes can be regarded as traditional banquet dishes in the southwest region, and I have longed for them for a long time."

Waiting for the waiter to serve all the dishes from Bu's family, Lu Tianwen said lightly, "Let's try it first."

Li Xiangrong's dishes are: osmanthus dried scallops, crystal duck side, stuffed bluegrass mushrooms, and raw fish.

The eight dishes were clearly presented, and the waiter used small plates to distribute some of them in front of the judges. After they finished scoring the appearance silently, they distributed the food to the distinguished guests sitting at the front.

For a while, there was only the sound of chewing lightly, and the guests who tasted the dishes would whisper if they wanted to talk, and they must not show likes or dislikes to affect the performance of the chef.

People in the industry have the ethics of people in the industry, and Buwei's table was also assigned some dishes, and Bu Langni tasted them one by one with chopsticks.

The three judges whispered to each other and lowered their voices. Lu Tianwen smiled and said, "The youngsters of this Bu family are cute. Osmanthus scallops are Beijing flavor, crystal duck is Sichuan flavor, green head fungus is a special product in Yunnan, and raw mixed fish is delicious." Manchu cuisine is really a bit messy."

Yuan Chen also smiled, "Although there are a lot of dishes, there is one thing, these dishes are all vegetarian dishes!"

Chen Xiao said as he ate, "Yuba is pretending to be scallops, bean curd is wrapped in lotus root powder to make duck cubes, and fish pieces are potatoes. It's also thanks to his excellent knife skills that he made them so lifelike, and the taste is almost unreal. It shows that the skill is still good. "

Yuan Chen took another two bites, "This ancient master also has real craftsmanship. The prickly ash, pepper, and pepper used in these dishes are all very measured. Not only does the appearance look authentic, but the taste is refreshing and clean, so it's no problem for outsiders to eat it. , really good at improving Sichuan cuisine.”

Lu Tianwen nodded and said, "The color and aroma are passable, but there is one thing, the diced chicken needs to be deep-fried, and the oil is still too much. This lotus meat loaf is fat meat that is boiled and fried, and it is made of brown sugar and white sugar. Dare to take a bite, the fish is also fried, and the Chinese toon is also fried, which is not very healthy after all."

The two nodded, and Chen Xiao smiled and said, "It's not easy for Lu, I'm speaking from the standpoint of diners. I run a restaurant, but I think these dishes are quick to cook, beautiful in shape, very attractive and easy to operate. , I like this Gu master more."

Several people clinked wine glasses, and they drank exactly from Shuijingfang, which is located in Rongcheng, which is known as "the first liquor factory in China".

In a traditional banquet, cold dishes are followed by a corresponding number of hot dishes. After drinking for three rounds, big dishes such as shark’s fin and bird’s nest are served. And soup, etc., repeat this several times according to the scale of the banquet.

Since there is also a big dish of swallow wings in the competition, and it takes a long time to prepare the dishes, the chefs of both sides agreed to serve dim sum before serving the hot dishes together. Chef's technique.

Chef Anton was replaced at Zhong Ding’s house, and Master Gu was taking care of the soup pot. On Arong’s side, only dim sum and desserts belonged to Bai Yuanyuan. Dish for cooking.

Don't think about the result, just do your best.

The feeling of blankness floating in my mind is still extending, except for the cooking table in front of me, it seems that everything does not exist.

Buroni stared intently at Li Xiangrong. The current lover is very different from usual, and seems to be far away from him. He can only guess from the outside of the cooking world where the other party lives, but he has no way of touching it.

Sorghum rice has been steamed and cooled, so it is soft and sticky and reddened.

Bai Yuanyuan divides the rice into two portions, puts them into shallow porcelain plates and spreads them flat, and presses them until the thickness is even. Then put the pressed rice on the chopping board, spread a thick red bean paste, and press the two pieces of rice together. Together, cut into pieces after plastic surgery around them, carefully wrap them with clean green leaves, tie them into small packages, and arrange them on a white porcelain plate, with only a small piece of wormwood dotted on the edge of the plate, which looks fresh and tidy , not pretentious.

"Oh?" Yuan Chen looked at it with great interest, "The leaves used look like basswood leaves."

Lu Tianwen echoed, "It's not easy. This is an old custom of the Dragon Boat Festival in the Manchu Palace in the old days. It's hard for people to do it now."

For a while, the snacks were delivered to the front and served with honey dipped plates. When the leaves were disassembled, a sweet fragrance came out, and there was a faint fragrance of flowers. Pick up the sticky cake and slightly dip it in light white honey. In the middle of the soft pastry, the delicate red bean paste is mixed with rose sauce, mixed with the sweetness of honey, which is simply refreshing.

"Honey is also very unusual." Chen Xiao sipped a little and tasted it carefully. "It should be linden tree honey. It is mellow and sweet, and it is indeed a treasure."

Yuan Chen said with a smile, "It's a pity that this year's new honey won't be available until July or August. This honey is picked from wild linden trees. You can see that it has crystallized a bit."

"The linden tree honey nourishes the stomach and invigorates deficiency, clears away heat and invigorates the middle, detoxifies and moistens dryness. The pastry adds the flavor of flowers, which is also in line with the customs of today's festival. Both meaning and nourishment are excellent, and the Bu family should add a point," Lu said. Tianwen concluded with a smile, "What do you think of Zhong Ding's puff pastry buns?"

Chen Xiaodao, "Sempong buns are Cantonese dim sum, but Bu's cuisine is good at both north and south. This little master An is from the Bu family?"

Yuan Chen raised his hand and said, "Hey, don't care who made it, you just rate the dishes."

"It's stuffed with black sesame and salted egg yolk, the sesame oil is thick, and the puff pastry is crispy, especially when it's hot enough to bite, it's full of flavor," Chen Xiao sighed, "I've eaten sesame buns many times, and the taste is really top-notch." He squinted He squinted his eyes and looked at the stage, just as Anton was carefully looking at him who was criticizing. When his eyes met, Anton smiled sheepishly and flatteringly.

When Chen Xiao saw that the two of the Bu family were just doing things with their heads down, they didn't look around indiscriminately, and secretly admired them.

Before you know it, two hours have passed, and the chefs on the stage are still concentrating on their work in an orderly manner. Some of the older people under the stage are getting sleepy. The waitress refills hot tea one by one, and delivers dried fruit plates and fresh fruits to everyone. pastime.

Zheng Hao touched his pocket, indicating that he was going out to smoke a cigarette, Feng Yifan also yawned, "I've been driving for a long time, I'm tired and hungry," he took an apple and ate it.

Buroni poked him lightly, "Are you all right now?"

"It's okay, the old man is still in charge of the family, and I will be the deputy first. Our Fengbo Building has developed well recently and has a lot of manpower."

"That's good, when will I go to your house to play," Buroni said casually.

"Come anytime, I'll take you all over the land of Qilu," Feng Yifan said with a smile, "I heard from my father that 100 years ago, before the Revolution of [-], our Fengbolou and your Bu family were famous in the capital. The family moved to the southwest, and we returned to our hometown in Shandong, and the foundation was somewhat affected.”

"...So what?" Brony felt that there was something in Feng Yifan's words.

"So, it's probably time for a comeback," Feng Yifan said earnestly, "Fengbolou will reopen its store in the capital soon, and I will be the supervisor."

"Oh? Are you going to the capital?" Brony was a little surprised.

"Yes, we must gain a firm foothold in the capital again." Feng Yifan looked at the backs of Yuan Chen and the others in front of him, "The Fengbolou left the capital for historical reasons, and it's not that the chef's skills are inferior to others. What about the Bu family? think?"

Bu Langni coughed lowly, "The most important thing about the Bu family now is to reopen..."

"For Rongcheng, the official cuisine may not be compatible with ordinary people at all..." Feng Yifan muttered in a low voice, seeing that Bulangni looked bored, he temporarily stopped the topic.

Bu Wei turned his head to look at them, then turned back as if nothing had happened, and bit his ear with Master Lu.

There is nothing wrong with it. Bujia cuisine has a glorious history in Rongcheng. If it loses everything today, it is also a management problem, not the chef's fault.

Both Buwei and Bulangni think this way. As a manager, it is very rare for them to be willing to take their mistakes on themselves.

The author has something to say: Regarding Feng Yifan’s House of Storms, it also appeared in the cannibalism~~~

Hot food in the next chapter!

95

95, 44...

The big dishes need to be evaluated and scored one by one.

A shiny chicken lay in the huge soup basin. The light yellow soup solidified the fragrance into a solid body, which almost had a soul-stirring power.

Anton smiled reservedly, and continued with the work at hand. This phoenix swallowing is to remove the feathers from the fat and tender hen, cut the neck from the side, and take out the skeleton and internal organs together, leaving the skin and flesh Gourd bag-shaped, this traditional knife skill is also very personable to show, and then put the shark’s fin in the stewed soup into the chicken body, tie it into the soup and stew it. It is a traditional famous dish in the high-end banquet of Cantonese cuisine. The strength of the north and the south, this dish has been made many times.

Bronney muttered, "He still uses shark fin."

Zheng Hao sneered, "Let him use it. When all the sharks die, this dish will withdraw from the stage of history."

Feng Yifan also laughed, "So many people want to eat, what can we do? Sharks are pitiful, and the chef can't do anything about it."

Buroni snorted softly, "See what Arong did?"

"It's also shark's fin!" Feng Yifan squinted his eyes to watch the waitress bring the soup plate to the judges' table, and asked doubtfully, "Is he making it real or vegetarian?"

"It must be fake. I wonder if he used vermicelli or shredded bamboo shoots today?" Buroni also stretched his neck and looked out.

Lu Tianwen took a sip each, and motioned for the waiter to take the microphone and ask, "Master Xiao Li, what is your minced chicken and shark's fin made of?"

The people below couldn't help being stunned. It seemed that both sides were served with stewed shark's fin. How could it be made of it?

Li Xiangrong replied calmly, "I use a thousand skins."

"Doupi?" Chen Xiao asked.

"Yes, I used thousands of skins from Jinniu Town in Huangshi, cut them into the shape of shark's fins, and deep-fried them in a pan. Because they are cooked bean skins, they are only fried to shape, so they don't absorb much fat," Li Xiangrong said calmly. Tan, "Finally add the soup to season and cook until the bean skin turns from golden yellow to white and tender, and it's done."

Yuan Chen asked with a smile, "You have some tricks in this soup, is it the addition of alkali?"

Li Xiangrong nodded with admiration in his eyes, "Added 5g of edible alkali."

Chen Xiao asked again, "What is your minced chicken made of? Although it tastes delicious, it still doesn't taste like chicken breast."

"That's not chicken, it's bread crumbs," Li Xiangrong explained, "It's chopped from stale bread mixed with fresh bamboo shoots..."

The three nodded with a smile, and put down the microphone. Only then did the other audience hear the clues, and occasionally admiration came out of the whispers.

Anton's eyes darkened, and the speed of cutting vegetables was accelerated. It was probably because the chopping board on the cooking table was not placed properly. At the end of the cut, the chopping board slipped, and the kitchen knife that Anton had just put aside fell to the ground, making a loud noise. .

The chefs were stunned, and Anton quickly bent down to pick up the knife. Unfortunately, the floor was made of marble, and he knocked the tip of the knife into a gap.

What a pity... Anton's heart was instantly blazing with anger. To the chef, the kitchen knife has a hidden meaning, almost a good or bad judgment, and a cut in the kitchen knife is definitely not a good sign...

Anton turned around and wanted to find a spare knife, but Jincheng Hotel only provided one set of kitchen utensils. He searched for something in a panic, and the same kitchen knife was quietly handed to him.

"Use mine." Li Xiangrong's eyes were very gentle, but also implied alienation, "It's all the same, and I brought my own knife."

Anton was taken aback, Li Xiangrong put down the knife and turned around, took out his butcher knife, cleaned it twice and continued cooking.

"Ah Rong is too kind," Feng Yifan said with a wry smile, "When is it time to show off your style?"

"It's better to use that knife..." Buroni raised the corners of his lips.

"Who is better in this game?" Zheng Hao folded his hands and casually looked at Mr. Xu who was far away. The other party's face was also unpredictable.

Next is the bird's nest, but the bird's nest on the market now...

Anton specifically explained when serving the dish that the bird's nest in his hydrangea jelly dish is actually shredded radish wrapped in bean flour, and the hydrangea is also made of mashed tofu with egg whites, which can be said to be a vegetarian dish.

Li Xiangrong raised his head and glanced at him. He cooked this dish at Bu's house... but the mashed tofu did not add egg white, but water starch.He smiled and handed his dish to the waiter.

The most famous dish of the Bu family is shark's fin and bird's nest, and today he is fighting for the Bu family, and he can only make shark's fin and bird's nest.

[Why do you have to make shark's fin, bird's nest, abalone and sea cucumber?It's not that the shark's fin represents the Bu family, but that the Bu family endows the shark's fin with a unique taste. Ah Rong, if you make unique tofu or gluten for the Bu family, then it's all a Bu family dish. 】What Buroni said came to mind word by word, and Li Xiangrong felt how gentle and lingering Buroni's gaze was, which almost made his heart ache.

"I make jelly in clear soup, and the bird's nest is white fungus," Li Xiangrong said, "It is said in "Compendium of Materia Medica" that the bird's nest is sweet and flat, nourishes the lungs and yin, relieves phlegm and cough, nourishes and clears, and white fungus is also Sweet and flat in nature, nourishing yin and nourishing the lungs, and treating cough and asthma.”

Tremella after soaking is as beautiful as hibiscus, with a sweet fragrance, while the traditional clear soup jelly is usually clear, thick and mellow, and there is a clear difference in appearance.

"How do you use a knife?" Yuan Chen asked before entering the mouth.

Li Xiangrong smiled lightly, "My father used to sell stewed pork. He could cut beef louvers, goose intestines, etc. into any shape. The nine-color box (note) he made was praised by everyone..." He lowered his voice, "There are some small tricks in knife crafting..."

Lu Tianwen took a bite, but shook his head slightly.

Chen Xiao said softly, "The taste is a bit far away... the bird's nest is smooth and smooth, the white fungus is slightly crispy, and the shredded radish has a soft texture, which is more similar."

"The nutritional value of white fungus is higher," Yuan Chen said. "In fact, although the quantity of special-grade official swallow is small, how can the two of them not get good ingredients? Today they are all imitation dishes."

Chen Xiao said, "I