Except for Ke Pengyi, who knew what Su Zifang was doing, the interest of the other judges was quickly attracted by other restaurants.

"Hey, what is Wentao Restaurant doing?

In a word, more judges began to pay attention to the dynamics of Wentao Restaurant.

Two chefs from Jingling Hotel, with three intermediate chefs, are preparing fish, meat and other ingredients.

"What's the problem?" The amateur judges couldn't see the problem at all as they looked at the action in the video.

Fortunately, the chef judges helped answer: "The way the vegetables are washed is not right." ”

"They are now washing leafy vegetables, but they are only rinsed under water, not rinsed, which will lead to unclean washing, and the second problem is that the water will wash the leaves, and the finished dish will not look good. ”

"When handling meat, the fascia and blood vessels that accumulate are not cleared, which can affect the flavor of the dish. ”

"I don't believe you look at other people's actions!"

The video switches six times in a row, and the chef in charge of the water table spreads out the leafy vegetables, rinses them continuously in a basin filled with water, and then fishes them out. Cleaning meat must also peel off all the fascia, and then repeatedly rinse the blood stains hidden in the crevices, and finally wrap it in flour or corn starch to clean, and there is no blood stain before it is over.

Amateur Judge: ......

"Could it be that my more than 20 years of experience in washing vegetables are wrong? No wonder cooking is not delicious!"

"It must be the reason for washing the vegetables!"

An unknown sink set is inexplicably back.

"Master Du's craftsmanship was not kept, and he went to dig up other people's fired chefs at a high price, the children of Master Du's family, that's it!"

The chef judges couldn't help but complain when they looked at this scene.

The people around who didn't know the inside story instantly pricked up their ears, their eyes still staring at the performance of the teams on the screen, but their hearts focused on the gossip.

"What's the situation?" asked Ke Pengyi with interest.

He usually only focuses on food, and he really doesn't care about this kind of restaurant fight.

But now it's boring to sit on the field, and it's good to have a casual chat to relieve boredom.

The chef naturally has his own channels, and he understands it in more detail than Su Zifang's side, and in an instant, he found out how the current owner of Wentao Restaurant, that is, the second boss of the Du family, went to Jingling Hotel to poach people and steal teachers, and after being discovered, he also recalled two chefs back to the store to be chefs, and fired the chefs in the original store.

"Speaking of Chen Guiqi, he is also a poor man! I have studied with Du Wentao for so long, and he is still a senior chef, and I haven't learned a single job, not to mention, I heard that he has been receiving a salary of 6,000 a month for so many years......

"Is this still human?" Ke Pengyi was furious after hearing this.

After Du Wentao left, he never went to the tofu restaurant, because he was worried that the taste of the dishes was not authentic, and he ruined the best tofu dumplings and Yangzhou fried rice in his memory.

Now it seems that he will have to go once after the game.

Master Du is gone, he has to use his own way to protect Du Wentao's dignity, instead of letting the young people use this fame to make a fortune.

This is the last support of a food critic for a chef he once loved.

When the judges on stage communicated, the picture changed again.

The preparation time had passed, and Chen Ming, who smelled the fragrance and dismounted, actually put out hundreds of special small pots, with alcohol underneath and soup stocks of different colors on them.

There were a few exclamations from the judges' bench.

"What is this?"

Ke Pengyi speculated with his decades of experience in the food industry: "It's probably a self-heating hot pot or a portable one, and one pot may be exactly one dish." ”

"It looks like it's still very new, and I don't know what it tastes like. "The official judges of the organizing committee were a little curious.

The judges of foreign friends also showed interested expressions: "Holding the country's muddy and cute goods, the ruthless pool! ”

"It's kind of interesting!" Ke Pengyi smiled and wrote down the smell of incense and dismounted, it seemed that he would have to find time to go again.

The screen switches again, in front of the cooking table of the three masters of the chef team.

Zhao Xi had already plated all the dishes he was going to make, packed the raw materials, and began to carry out the next step.

Ye Jiawen also began to deal with pastries.

Ke Pengyi glanced at it and showed a ghostly expression, Ye Jiawen actually made fried peonies, a famous lost white case dish.

"What's going on today?

First there was a fire bud silver thread, and now there is a lost pastry in the palace, even if there is another steamed saury fish, he doesn't care.

The most leisurely is only the degree, there is a soup pot in the pot, holding a cabbage in his hand, I don't know what is carving, there is no competition posture at all, and I believe that I am practicing my cooking skills.

The picture finally fell on Tang Yu, who knew the taste.

Zhiweiguan is a restaurant famous for Huaiyang cuisine, looking at the dishes and familiar movements. finally returned to the field he was familiar with, and Ke Pengyi finally breathed a sigh of relief.

And a few people who know the taste concept do not highlight innovation, looking full of familiarity, very kind.

Tang Yu, as the chef and owner of Zhiweiguan.

Many people don't understand why he only sticks to the traditional Huaiyang cuisine, and even some variants of Huaiyang cuisine don't enter the restaurant.

But for him, from elementary school, food, clothing, and use, they are all authentic Huaiyang dishes. When I first started as an apprentice, I also saw many new dishes that actually ruined Huaiyang cuisine in the name of innovation.

In the end, I finally had the money to open my own shop, and the first requirement was authentic Huaiyang cuisine.

I ran all over the Louwailou, Jingling Hotel, Jianghuai Family, Meifu Family Banquet and other restaurants, just to make the most authentic Huaiyang cuisine.

Judging from the results so far, there are still many old diners who like this hand.

The dishes brought by Tang Yu today are the same as those made in the second round of Jingling Hotel, which is to form a table of Jingling snacks.

However, in comparison, it can be seen that Tang Yu's products are more exquisite, and it is obvious that there is a master behind them to help adjust and design.

The plum blossom cake really looks like a plum blossom from a distance, the saltwater duck is put together into a painting with the most representative parts, and the firewood small wontons are also extraordinarily careful, just three of them, and there are no ones after eating.

Looking at the number of ingredients, Ke Pengyi even had an idea: "Tang Yu won't be going to make more than thirty Jingling dishes, right?"

However, the result did not disappoint him, and a few minutes later, Tang Yu's words were transmitted to the outside through the big screen: "A total of thirty-eight dishes, treat them well! ”

Ke Pengyi felt a little untenable......

Thirty-eight courses, you have to eat until when!

For the first time, he began to consider whether he wanted to change careers.

On the silent picture, only Su Zifang is still stubbornly wearing bean sprouts.

The rest of the people are getting better, with six plates set up in the prep area, and high-temperature baking lamps help keep the dishes warm.

The host's voice also sounded at the right time: "Audience friends, what you choose to watch now is the final scene of our Jingling City Business Card Food Ranking this year, and the current cuisine is in full swing,"

"Let's look forward to the wonderful performance of the players!"

In front of the judges' seats, a large TV gave real-time feedback on the situation of the ten teams, and the judges' eyes were also full of expectation.