Su Zifang thought of the comments of the judges when his Yangzhou fried rice was served at the Huaiyang Cuisine Competition.

"It's good, but it's not as good as Master Du's. ”

At that time, he didn't know who Master Du was, but later he was a little stunned when he learned that it was Du Wentao.

It was the first time for him to make Yangzhou fried rice, and he actually compared him with the Yangzhou fried rice that Master Du had made all his life, and he really looked up to him!

However, after this evaluation, and knowing that tofu dumplings are Chef Du's innovative dishes, he also became curious about the Yangzhou fried rice made by Chef Du.

Yangzhou fried rice, which can be praised by a group of top chefs and gourmets, will definitely not taste bad, maybe it is the same as Xue Yi's Longjing shrimp, which belongs to the town's cuisine. In this way, it is likely to be S-class or even higher.

Su Zifang was frightened by his own thoughts.

Chen Guiqi has not improved in the past 30 years in Wentao Restaurant, but I heard that he is Du Wentao's most important but least accomplished apprentice.

Du Wentao's other apprentices left one after another after Du Wentao left, and now there are those who have successfully passed the technician assessment and become the head chef in the Imperial Capital Restaurant, some who have gained a lot of reputation by operating Du's cuisine, and some who are second and third chefs in five-star restaurants.

Only Chen Guiqi has been sticking to Wentao Restaurant since he started, and he has been guarding Wentao Restaurant for 30 years with a salary of 6,000 yuan.

People said that he was not worth it, but he didn't care, even if Du Wentao's children were demons, it didn't change the situation, Su Zifang knew that Chen Guiqi was paying off his debts.

Du Wentao taught him cooking for 15 years, and he worked in Wentao Restaurant for 15 years to pay off debts.

Now that the fifteen-year personal debt has been repaid, Chen Guiqi can finally display his talents and ambitions.

This Yangzhou fried rice is likely to be his famous work after fifteen years of accumulation.

Thinking of this, Su Zifang's eyes became excited, and he hurriedly took the plate and divided it into three small bowls and handed it to Xue Yi and Ma Jiang.

Compared with his excitement, Xue Yi and Ma Jiang's performance was much more normal, and they took the bowl with just a shallow spoonful, and after tasting it carefully, they showed a contemplative expression.

Su Zifang scooped up a spoonful and tasted it, and he was also a little puzzled.

[A bowl of bland Yangzhou fried rice, grade B+.] 】

The prompts of the system will not deceive people, Chen Guiqi's Yangzhou fried rice tastes really average, and it is not as good as what Su Zifang fried at that time.

"Master Chen, there seems to be something wrong with your fried rice. Xue Yi pondered his mouth, looking at Chen Guiqi's eyes with a little indescribable emotion.

"Master Du's Yangzhou fried rice shouldn't be like this. ”

"I know. Chen Guiqi replied in a deep voice: "This is not my master's fried rice, but mine." ”

"A few people were in a hurry to eat just now, so please try it again now. ”

All three were stunned for a moment.

After half a minute of cooking, will there be any changes in the temperature other than the change in temperature?

Su Zifang scooped up a spoonful and put it in his mouth.

"Zila!"

A sound that seemed to be overloaded with electricity rushed from the tip of his tongue to his mind, and instantly traveled through all his limbs, bringing an exceptionally refreshing experience after a burst of excitement.

The ordinary ingredients in your mouth are instantly energized.

The rice is mellow, the eggs are soft and tender, the duck gizzard is crispy, the winter bamboo shoots are elegant, and the shrimp is sweet......

When I first tasted it, the ingredients had their own flavors, but they still didn't form a harmonious texture.

But just after eating it again, after eating a spoonful of fried rice, it is like the scene of pomegranates in "Fruit Ninja" being cut with dozens of knives and bursting in an instant, and the flavors of the ingredients instantly condense together and explode in the mouth, forming a feast for taste buds.

Su Zifang felt that he had a transparent feeling from the soles of his feet to his hair, and his facial features instantly became much clearer.

"Wasabi!"

Ma Jiang suddenly said a seasoning that is not very commonly used in Huaiyang cuisine, and his eyes showed a look of consternation: "How did you think of using mustard to match Yangzhou fried rice!"

Xue Yi didn't ask this sentence, and his eyes seemed to have thought of the answer.

Su Zifang was shocked by the system prompt in front of him at this moment.

[An unparalleled Yangzhou fried rice, grade S-grade. 】*

[The innovation of lard wrapped in wasabi gives birth to a wonderful experience for this fried rice, and the ordinary taste tasted in the first bite before it is moistened produces a wonderful texture in the second bite. All the ingredients are wrapped in lard to produce a smooth and smooth transition, and the mustard with it makes diners feel extremely refreshing, this dish is the pinnacle of Chen Guiqi's work, and it lives up to its name!

Looking at the evaluation given by the system, Su Zifang was silent.

Everyone thinks that Chen Guiqi is an obscure, high-level chef, and even Du Wentao didn't see him inherit his mantle before leaving.

Tofu dumplings and Yangzhou fried rice, the two specialties of Dujia cuisine, Chen Guiqi did not master any of them.

But this did not prevent him from practicing cooking silently, and he hibernated for fifteen years, once shocking the world.

Fifteen years of teaching allowed him to learn ordinary Yangzhou fried rice, but no matter how he practiced, he did not have the spirit and soul of Du Wentao's Yangzhou fried rice.

The fifteen-year road of repaying his debts made him realize that there were some problems with the path he had taken, and Master did not want him to follow his own path, but wanted to help him find his own path.

As a chef, learning from other people's dishes will eventually fall into inferiority.

So, he continued to learn cooking at his master's former cooking table.

In the end, I found that I spread a layer of lard wrapped in mustard in the middle of the Yangzhou fried rice I made, and used the temperature of the rice to melt the lard, so that the mustard and lard were completely integrated with the ingredients in the rice, and a particularly wonderful taste would be formed.

After countless attempts, he finally has this brand new Yangzhou fried rice that belongs to him.

Without any other dishes, Su Zifang can be sure that with this original Yangzhou fried rice, Chen Guiqi's name is in the Huaiyang Chef Directory.

"Very good!" Xue Yi's evaluation was very simple and short.

But the principle that the fewer words, the bigger the matter, also applies here.

This evaluation means that in Xue Yi's opinion, there is no obvious problem with this dish, and it can be used as a staple dish in any restaurant.

Ma Jiang didn't speak, he recognized Xue Yi's judgment, lowered his hand, and said lightly: "It's me who lost." ”

After speaking, he turned around and left, without a trace of regret.

For him, losing to Su Zifang can be said to be an accident, and losing to Chen Guiqi can no longer be described as an accident.

As a technician, Ma Jiang has his own pride, and he has been defeated twice in a row by people with a lower level than him, which makes his self-esteem and self-confidence shaken a little.

He even wondered if he wasn't fit to be a chef in the first place, or if something had gone wrong with him in the past.

Just as he was about to step out of the back kitchen door.

Xue Yi's voice came from afar: "Do you still want to prove yourself?"

Ma Jiang stopped.

"Don't you dare to lose twice? Is this what a genius chef is?"

"Tian Yi told me that Jingling Hotel has a genius for two days, and he is the youngest technician in the store, and he became a third chef at a young age. ”

"Now it seems that what kind of genius is just a lucky man who has a smooth sail. ”

"I can't stand even the slightest setback, and I still want to be a chef at the top of the chef?"

"Why?"

The three words were the same as just now, but they said a different momentum in Xue Yi's mouth, which made Ma Jiang's expression change drastically when he was standing at the door.

He...... Got it!