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Chapter 85
As soon as the time came, the final judging began quickly.
"Next, let's enter the most exciting part of the competition!"
The host's passionate voice sounded: "The first person to complete the dishes is Hong Lang from Jinyan Hotel! You may have heard of Jinyan restaurants that have opened all over the country. Currently, Chef Hong is in charge of 64 Golden Banquet restaurants.The overall design of the dishes in the Banquet Hotelā"
As he said this, the eighteen judges on the stage had already moved their chopsticks.
Each dish has its own delicious peak period, and the judges need to quickly taste the dishes and complete the scoring.
The camera moved in front of Hong Lang. On the screen, he looked nervous, with sweat dripping from his forehead. He didn't notice the nearby camera positions at all, and stared straight at the judges' seat.
The host quickly explained the dishes provided by Hong Lang. Due to time constraints, he could not speak much, but the sporadic information revealed caused the barrage to explode.
[Three hundred thousand sea cucumbers?!I go!Who the hell can afford this dish!ć
[Only the minced fish used in the mix is saury!That appearance looks unusual...]
[Is this ingredient really a joke?Boiled soles are delicious!ć
Even though the judges on the stage were well-informed, they couldn't help being shocked. Ordinary chefs really don't have the capital to fight like this.
"Fuck, this is too rich! The Hong family dotes on their son too much." In the audience, Zhao Zeming's assistant was shocked, turned to look at his chef, and said with lingering fear, "Fortunately, we have Mr. Liang, the ingredientsItās still pretty good here.ā
Zhao Zeming nodded.Except for the 300,000 sea cucumbers, he can't compare them, but the value of other ingredients can be compared.
For example, the old Huadiao wine he used for drunk crabs is not only expensive, but also has to be obtained through channels.In order to get the vase of flower carvings, a lot of favors were spent.
Although Hong Lang's dishes caused an uproar among the audience, for him, he still didn't feel a sense of crisis.
His sense of crisis comes from the rear.
Zhao Zeming inexplicably felt eyes staring at him, and loosened his shoulders uncomfortably.
Zhao Zeming: "Is there no problem with Lu Li?"
"Brother Zhao, don't worry, they can only admit that they are unlucky, and today is just struggling." The assistant was full of confidence.
"Yeah." Zhao Zeming turned his mind back and looked at the judging panel.
After Hong Lang passed three more chefs, it was him.
As the popular candidate for Xianchu to win the championship this time, coupled with the support of Honglou investors, Zhao Zeming has always been very popular, and the focus of media attention is also on him.
"The next thing to taste is the dishes of Hong Lou Zhao Zeming. Chef Zhao is a talented young contestant. He won the first prize in the National Young Chef Competition at the age of 20.The seat of 'Xian Chu'. In order to test the dishes, the specialty branch 'Hong Yan' he founded in H City, won the 'Top Ten Restaurants' of Dianping.com after only three months of openingā"
Following the host's emotional voice, the camera on the big screen cut to Zhao Zeming's work area.
Zhao Zeming looked at the camera, he knew that at this moment, there must be countless pairs of eyes staring at him through the screen.
He smiled at the camera, elegant and easy-going as usual, full of demeanor.
As the host said, his past experience was very brilliant, and his confidence returned to his heart at this time.
Many people followed Zhao Zeming. In the bullet screen, it was different from the shock of being stunned by money when Hong Lang's dishes appeared. This time there were many voices of discussion.
[This is the chef in Honglou who doesn't see anyone all day?It is said that he often goes to various places to study, and then returns to the building to design dishes, instead of directly cooking.ć
[I tried a piece of minced chicken and golden bamboo shoots in Honglou. I was shocked at the time, but the building told me that it was actually not as good as one-tenth of Zhao Chu's original version!I really can't imagine how delicious he can make!ć
[Isn't this too fanciful?It seems to have some culinary superpowers...]
[You wonāt think itās a joke after youāve eaten it. How can you be called a genius in the industry if your craftsmanship is not unreal?ć
ćwhat!This time, Chef Zhao also made minced chicken and golden shredded bamboo shoots. Is this the real body of that dish!ć
The camera showed Zhao Zeming for a few seconds, and then cut back to the judges' seat.
The judges who had been scoring quietly on the stage had a rare discussion at this time.
"What Zhao Zeming made this time is a condensed version of the 'Golden Banquet'..." Li Sheng's eyes sparkled, "No, this is an advanced version of the 'Golden Banquet'!"
...
In Feng Qianguan.
"What is the Golden Banquet?" He Mingcan was curious.
At this time, the 200-inch large screen sent by Qi Yan showed high-definition images of the dishes. Zhao Zeming made golden soup Buddha jumping over the wall, three sets of ducks, Huadiao cooked drunk crabs, and minced chicken and golden bamboo shoots.
"The Golden Banquet is a signature banquet created by Honglou 20 years ago. The dishes in it are the signature dishes of their previous chefs. After 20 years of accumulation, each dish is said to be the best dish that can carry a famous building alone.When the golden banquet was served, the whole banquet was resplendent and magnificent," Wang Jianian explained.
He looked at the picture with a serious expression: "The few dishes he made are all one of the golden banquet dishes, and they should be innovative, and they are different from the ones I have seen before."
He Mingcan: "Have you ever eaten?!"
"Of course I have to experience this kind of famous banquet. But unfortunately, I have only eaten dishes made by ordinary chefs in their building." Wang Jianian pursed his lips.
"Then Boss Jiang..." He Mingcan watched the live broadcast worriedly.
The screen is showing the appearance of Huadiao cooked drunk crabs. The yellow fat crabs have been infiltrated by aged Huadiao. The aroma of wine is rich and the crab is charming.White and delicate, oily and crystal clear.
"It's okay, Boss Jiang can get a seat of 'Fairy Chef' no matter what." Liang Hui took the lead to comfort herself.
In her opinion, Honglou is a big restaurant that cannot compete. She herself would not dare to eat at a place of Honglou's level, not to mention the legendary famous banquets and famous chefs there.
"But, Boss Jiang's cooking skills are so unscientific...what if?" He Mingcan whispered.
Seeing the legendary golden banquet, the host's expression became more active, and his emotions became more passionate.After the judges tasted the drunken crabs, they started to try the three sets of ducks.
Three sets of ducks is a famous dish in Huaiyang. Domestic ducks are set with wild ducks, and wild ducks are set with pigeons. It is called "three sets". The process is complicated. In front of the 18 judges, there is only one dish.
Wang Zongxuan stood up, took the serving chopsticks, and took the lead in tearing the outermost layer of the domestic duck. Under the full stew, the duck meat has become tender and crispy, and with a little force, the skin and meat will be separated smoothly.
The rich meaty aroma permeates in an instant.
The judges scooped up the soup quickly. The domestic duck had a delicate taste, while the wild duck had a rich and fragrant taste. The two flavors had been blended in the soup, which was extremely delicious.
The most wonderful thing about the three sets of ducks is that every two layers of ingredients can be combined to create a taste, and finally all the ingredients are combined to create another taste, and each layer has a new mystery.
The judges tasted the first layer, and then went on to taste the second layer, all with admiration and satisfaction on their faces.
Wang Zongxuan's brows were all stretched out: "This is the essence of the three sets of ducks! Ten years ago, Master Cheng of Honglou was the best at this dish, and the dish in front of him is no different. This is the truth..ā
A nostalgic look appeared on Wang Zongxuan's face, that was his peer who had retired for many years.He looked at Zhao Zeming inquiringly, his eyes full of love: "Is Master Cheng okay?"
The camera zoomed in front of Zhao Zeming, and he nodded with a smile: "Well, he's alright as an old man."
Until now, the dish that stayed on the field for the longest time was Zhao Zeming.Not only the audience before the live broadcast had a premonition, but the other chefs in the audience also had a look of "it's true" on their faces.
"The next dish is Golden Soup Buddha Jumping Over the Wall!" The host couldn't taste the dish, so he could only watch helplessly as the judges opened the next stew pot.
This cup is equally astonishing. The appearance of the Liao ginseng, abalone, scallop and other ingredients in it is not as good as Hong Lang's sea cucumber, but it is enough to crush other chefs on the field.
Zhao Zeming lowered his eyes, Honglou's financial resources were not built.This time, the "golden banquet" that is the housekeeper's house is presented, and it is even more certain to win the ranking.
In order to become the No. 1 Immortal Chef, he had to use Honglou's housekeeping skill "Golden Banquet", but if he failed to make the "Golden Banquet", it would be clear to the diners that Honglou's signature that has been handed down for many years is not even as good asOthers even lost the face of those old masters.
This is why he absolutely cannot fail.
...
After Zhao Zeming's dishes were taken down, the judges followed suit.
The other chefs on the field were silent.
Can anyone surpass him?
They turned their attention to several senior chefs in the venue, two of whom were also the winners of the previous "Fairy Chef".
The expressions of the two chefs were stern.
The difficulty of "Fairy Kitchen" is that every session must innovate on the basis of the original.The famous dishes of that year will soon be studied by the entire culinary world, and all the details will be picked up. Some chefs may gain new inspiration after tasting the signature dishes of the "Fairy Chef" winners, and create even more amazing dishes..
Zhao Zeming used the "golden banquet" to step on the shoulders of his predecessors, and he added his own innovative secret recipe to it, which can be said to be better than better.
Off the court, Zhao Zeming relaxed his shoulders and let out a breath slowly from his chest.
Those chefs who have become famous have all been thoroughly studied by him.He knew their limits, and he also knew that their dishes in the competition this time could not surpass his own golden feast.
In these few games, he only encountered one variable.
He moved his gaze back slightly.
Jiang Ci stood in the work area, looking up at the big screen in front of her with full concentration.At present, the judges are judging the works of a master of Shandong cuisine. Jiang Ci's expression is very vivid, as if he is also admiring the works of that master of Lu cuisine.
There was no sternness or panic on her face, she seemed to be an audience who was watching happily.
Zhao Zeming's heart skipped a beat.
Jiang Ci is indeed watching happily. Not only is the way of live broadcasting in front of her very novel to her, but also the methods of each chef are unique.Times have changed, and chefs' practices are different from those in the past. Some changes can be said to be more delicate, and the taste of the dishes is also improved.
Watching other people cook in the arena is as happy as when she watched her great-grandfather compete with his peers.
After the judges tasted the dishes of several chefs, the host finally called her name.
Host: "Next, the judges are going to taste the dishes of Feng Qianguan Jiang Ci! Chef Jiang is not easy today, he is the only contestant on our field who has completed all the dishes without the help of assistants.It was also because of a very regrettable situation before the game."
The host explained a few words, and then said: "However, as the youngest contestant present, Chef Jiang can do this at this age, and he can already be said to be a rising star in the culinary world!"
When Jiang Ci heard these words, she was surprised at first, and then suddenly realized.
Judging from the expressions of the judges, these few words may be what they meant.Everyone was feeling sorry for her, probably trying to comfort her.
She doesn't need these regrets, but she also knows it's good intentions.
Anyone who thinks about it will feel that she can finish the dishes under such a disadvantage.
The camera moved to her side, and Jiang Ci took the opportunity to say: "Thank you, although there were some accidents today, fortunately, it didn't affect the completion of the dishes."
no impact?
Hearing this, everyone was a little surprised.
What she said was not "not much influence", but decisive and neat "no influence".
Jiang Ci smiled: "All the judges, please taste it."
The host was the first to come to his senses and reported the name of the dish: "The first dish is peony fish fillet."
After the host announced the name of the dish, his eyes fell on the dish, and he couldn't help but "wow".
The shape of the peony fish fillet is really amazing!At the first glance of the whole dish, you can only see the shape of the flower, but not the fish fillet. The rich and delicate peony flowers seem to be carved out of some kind of light gold and gorgeous material.
Peony fish fillet itself is a palace dish that is good at appearance. Jiang Ci usually cooks dishes, although they are not as exquisite as Feng Lu, but it doesn't mean she can't.On such a big occasion, she knew the importance of being stunning, so she also put a lot of effort into this dish.
A moment ago, the snakehead that swam vigorously in the water has now become an incomparably delicious dish.
Fresh fish fillets are hammered into shape, then deep-fried to form golden "petals", and finally placed on a plate to form a lifelike peony flower.
"In terms of appearance, this peony fish fillet is top-notch." Li Sheng admired it.
At this moment, there was a barrage of "Help, this is actually a dish!", "Mom asked me why I was kneeling to watch the live QAQ", "Is this thing willing to eat?" and other barrages slid across the barrage.
But Huang Zongxuan raised his eyebrows.
He knows this dish, and at the same time, he also knows that the selling point of this dish is its shape.
In order to achieve exquisite appearance, many styling dishes may sacrifice texture and taste.For example, the dish of peony fish fillets, because it takes too much effort in the early stage, the fish fillets have to be fried one by one, and the shape must be perfect. Many chefs lose the taste of fresh fish during this process.
Before he finished tangling, he suddenly heard Zheng Kun next to him yell "Ugh".
"What's wrong?" Huang Zongxuan looked at the old chef, Zheng Kun's eyes were wide open, and he was holding chopsticks in the air with his right hand.
Immediately afterwards, similar voices came from the judges' seat one after another.
"Try it!" Zheng Kun came back to his senses and only had time to say this to him.
Huang Zongxuan picked up a fish fillet suspiciously. After touching the chopsticks, he realized that the fish fillet was not as stiff as he imagined. After frying, the surface was only coated with a thin golden yellow, but in fact it was still soft and tender, and it was only maintained by ingenuity.flower type.
He put the fillet in his mouth.
"!"
Even after being out of the pan for a while, the surface of the fish fillet still retains its amazing rosin and crispness.The thin fried layer melted away as soon as the tongue rubbed it... Immediately afterwards, the deliciousness locked inside exploded!
When the teeth bite the fish, the taste is soft and delicate. The juice sealed inside is wrapped in a rich fish fragrance, and it overflows the mouth in an instant... After heat preservation, the inside of the fish fillet is still hot, but it makes people suck and not willing to spit it outWhen it comes out, the sweetness of the river fish bursts like a miracle, and the salty seasoning perfectly matches its freshness.
Taste and taste, shape and aesthetics echo each other and are extremely intoxicating.
Huang Zongxuan's chopsticks also stopped like Zheng Kun.
The omissions that he was worried about in this dish did not appear.
The meat of snakehead is relatively firm. After being beaten, it is not as loose as other fish, and it has just the right taste when chewed.The frying temperature of the dish in front of me is very well controlled, the crust is crispy and thin, and the essence of the fish is firmly locked in, and the moisture inside is not lost. It is surprising that it can be kept so tender and smooth after frying.I don't know what to say.
"How did this happen!" asked one of the judges chefs.
He is good at frying and cooking squirrel mandarin fish, but his dishes have never been made with such a taste.
"There are too many things to say about the ratio of the batter, the mastery of the heat, and the beating and handling of the fish fillets." Jiang Ci laughed.
Answered, but not many.
The judges also realized that they were abrupt, and it must be the secret recipe among the secret recipes to be able to cook fish to this extent!On such an occasion, how can you ask the question from the mouth of the player?
However, Jiang Ci really felt that there was too much to talk about. If she could talk about these details for most of the day, it would delay the tasting of other dishes.
A peony fish fillet entered the mouth, and the judges already knew how abrupt their regrets were not long ago.
This kind of kung fu can't be done by other people, even with ten or eight assistants!
As soon as the peony fish fillet came out, it caused a sensation.
[Why is the judge's expression like this!ć
ćLet me try it, I want to try it too, ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhāāć
[Boss Jiang, serve this dish to the restaurant!Ball ball you!QAQ]
The peony fish was dragged on for too long, the judges did not call for the next step, but the filming director on the opposite side kept gesticulating anxiously.
Seeing this, the host shouted out the next dish before the judges recovered from their experience.
"The next dish is roasted beef ribs!"
On the table, a bold roast beef ribs attracted everyone's attention.
Broiling is a cooking method that appeared very early in ancient times. It can even be said that since the era of slash-and-burn farming, the ancients have tasted this kind of fire-roasted meat.
In front of eyes, the beef ribs were cut into strips and arranged regularly on the plate. The surface was bright red, and before got close, could already smell the strong meaty aroma.
Grilled beef ribs looks simple, but not as complicated as the previous delicate dishes, but no one can resist its charm.Eating meat quickly and drinking heavily can instinctively bring people the satisfaction of eating.
The judges picked up the beef ribs.
bite down.
The beef ribs are plump and plump, and the gravy is rich. Under the high-temperature roasting, the protein undergoes a Maillard reaction with the sugar, and a unique flavor and aroma are volatilized.The oil in red meat is finely distributed, which makes the beef tender and amazing, and brings a mellow and rich aroma.
The seasoning of Jiang Ci is Chinese style. Before the beef ribs are roasted, they are properly stewed. The flavors of spices such as star anise, cinnamon, and bay leaves are deeply immersed in the beef, and then they are smoked and tasted on the tongue.After the rich meaty aroma, the strange dry smoked aroma and woody spicy aroma are poured into the nasal cavity instantly.
Intense, rich and aggressive.
Cool!
"This thisā¦ā¦"
More than stunning.
Once again the judges couldn't contain their surprise.
āāHow did this happen?!
The author has something to say:
happy weekend!