Seeing the judges' performance, Su Zifang felt that he should have no problem.

Take a long breath of relief and relax.

Among my dishes, the most reassuring ones are the golden fish head soup and Longjing bamboo sun.

Both dishes are very distinctive in terms of taste and creativity, and can also neutralize the taste of Hui cuisine and Shandong cuisine.

It is not obvious, but it is still fresh in people's memories.

Anyway, Su Zifang felt that it was better than the other two dishes he made.

When the osmanthus sweet wine was brewed, it was specially sprinkled with crushed ice, and now it is just cool and sweet to drink, and there is some anti-greasy effect, just right.

The last thing to taste is dried artemisia.

Compared to the other dishes, this dish performed decently, and due to the order in which the judges tasted it, this dish did not achieve the score it deserved.

At least that's the case with the judges' feedback.

Finally, the judges finished tasting.

This time it was a banquet dish, and there was no exaggeration to eat any of the dishes, but in line with the principle of not wasting, the judges still packed the remaining dishes.

Ren Jiahua beckoned several people to return to the audience and began to comment one by one.

The first to comment was the dishes of Ma Jinglun and the three.

"Full Han Banquet?"

Ren Jiahua nodded, and continued to speak as if talking to himself: "The dishes are good, and the taste is very good." ”

"It's almost funny compared to what I've eaten, but it's not a big problem. ”

"It's even better. ”

Ren Jiahua thought about it, and saw that even Zhou Annian and a few people were a little puzzled, so he nodded.

"One in a hundred. ”

This next week, An Nian and Ke Pengyi reacted and thought so!

The reason why the authentic Manchu and Han banquets are called the first banquet in China is because of the fine selection of dishes.

The ingredients of each dish, from the main ingredients to the ingredients, are selected from a hundred miles.

Speaking of a single dish of white grilled fish lips, although some people use the whole fish skin as a fish lip, but the dish of white grilled fish lips must be a real mouth skin.

For this dish alone, I don't know how many sharks and plowfish are needed every year.

Not to mention cherished ingredients like shark fin......

That is, it is now advocated that there is no killing without buying and selling, otherwise this kind of ingredient really can't stand up to the chef's cooking.

It takes a few pounds of ingredients to pick out a usable part, which is of course excellent for all the chefs and diners. After all, a stricter selection of ingredients means better taste.

However, it also causes more waste.

Ma Jinglun's Manchu and Han full banquet is indeed brilliant in taste, but due to the problem of raw material control, it still fails to reflect the best taste.

However, this is not really a chef's problem, but an environmental problem.

Therefore, Ren Jiahua feels that it is a fly in the ointment, not not good enough.

looked at Xiao Yunxiao again: "White blood sea cucumber, you made this dish, right?"

Everyone turned their attention to the plate that Ren Jiahua was referring to.

I saw a plate of white tofu-like objects like clouds cushioned underneath, with sliced sea cucumbers on top and ruddy sauce on the sides, a bit like sea cucumbers grilled with green onions, but it was completely different.

Xiao Yunxiao nodded and admitted that this was indeed a white-blooded sea cucumber, and Ren Jiahua nodded with satisfaction.

I haven't heard of this dish Su Zifang, and obediently listened to Ren Jiahua's comments.

"This dish is an innovative Shaanxi dish, right?"

"A few years ago, when I went to Yangxian County, Shaanxi Province, I went to eat this white-blooded dish, but it was either sea cucumber or normal Mao Xuewang. ”

"What you make is better than what you make locally!"

Xiao Yunxiao didn't hide his selfishness, and generously admitted that he learned the craft in Yangxian, and later improved it, so that he could make such white blood.

The others listened to the conversation, and then realized what white blood was.

This is the local characteristic of Yangxian County, the fresh pig blood is precipitated and then skimmed out of the serum, and then precipitated into white blood, which is opposite to red blood, which is a very precious ingredient.

A pig can make no more than three taels of white blood, and in the early years it was a delicacy that only pregnant women and VIPs were eligible to enjoy.

When everyone heard this, they suddenly felt a little moved.

I thought it was tofu flower when I looked at it just now, but now I heard that it was actually made of white blood, and I was immediately interested.

Looking at Xiao Yunxiao's eyes again, it was a little different.

"How did you come up with the idea of learning the practice of white blood?"

Ren Jiahua asked casually.

"I think these things should be passed on, so that future chefs don't know how to do it. ”

"Yangxian white blood, as a famous Shaanxi dish, has not many people continue to make it locally. ”

"Only big restaurant wedding banquets and banquets will appear. ”

"I came across this dish by accident, and after tasting it, I realized that this dish is much more than just making vermicelli and soup. ”

"And this way of processing pig blood has never been seen before, and it is also the first of its kind in major cuisines. ”

"So I think it's still necessary to carry forward this dish, at least, it can't be broken with me. ”

Su Zifang vaguely felt that Xiao Yunxiao's master definitely had something to do with Ma Jingfu, otherwise he would not have such an idea.

However, at such a time, it is rare to find people who can still devote themselves to doing these things.

Xiao Yunxiao, like him, is a very serious chef!

Ren Jiahua listened to the answer with a satisfied expression.

"It's very well said, Chinese dishes must have such inheritors, so that the things of the ancestors can be left. ”

"Xiao Xiao's dish is doing well, you can come to me later and consider adding this dish to the state banquet dishes. ”

"If you can, maybe you can name it. ”

Hearing this, some envy flashed in everyone's eyes.

You must know that in this day and age, it is difficult to have a dish with its own name.

forced Xue Yi, Mei Yuanbai and others to carry forward a dish and let others remember their dishes.

But just like Du Wentao, if one day he can't continue to cook, diners who haven't eaten him won't know about him.

And those diners who have eaten will slowly forget that there was once another person who made tofu dumplings and Yangzhou fried rice that topped the world.

Coming up with a name for a dish is a different story.

It's like a Buddha jumping over a wall, after so many years, as long as others mention Buddha jumping over the wall, they know the founder of this dish, Zheng Chunfa.

That's how the inventor of the dish treated.

Even if everyone present is promoted to technician, or even if the dish becomes a state banquet dish, they may not have the opportunity to receive this treatment.

That's why I feel a little envious of the white-blooded sea cucumber that Ren Jiahua praised so strongly.

Ren Jiahua's eyes swept over, and when he saw the expectation in their eyes, he smiled slightly without a trace and looked at Liu Qin again.

"I thought you would make boiled cabbage, why did you choose this dish?"

"Matsutake fish maw soup?"

"If I'm not mistaken, this is also a new Sichuan dish, did you ask Master Cao or Master Cheng?"

"This seasoning is kind of familiar. ”

"I've consulted them all. Liu Qin replied humbly.

"I wanted to make a new Sichuan dish at the time, but I didn't grasp it well. ”

"It was completed after consulting two teachers, and it is currently the signature dish of the store. ”chaptere