The time of the game passed quickly, and when Su Zifang and Kong Yan were inserting the silver threads of fire buds one by one, there were already restaurants that began to serve food.

Huayuan Restaurant, a restaurant that feels very atmospheric when you hear the name, is the No. 1 restaurant in Jianye District in the semi-finals, making new Huaiyang cuisine, improving a lot of new dishes, and being able to eat so early does indeed show its strength.

Su Zi put a few people in the back kitchen, and could only vaguely see that the dishes they served out were shrimp and crab, a June yellow, and the aroma was overflowing, which made the rest of the kitchen look sideways.

The dishes were served, and the judges ate them really.

The crab roe lion head made by mixing salted duck eggs has a unique layer of duck egg butter in addition to the deliciousness, and the whole lion's head is more attractive due to the addition of salted egg yolk.

Mullet egg soup. A dish born from Lu cuisine has been interpreted by Huayuan Restaurant to have a different taste, a piece of mullet eggs as thin as cicada wings floating in the clear soup, like a lily leaf as light, the soup is slightly sauce-colored, smells sour and spicy, and is very appetizing.

"The dish was good. Ke Pengyi tasted it and nodded in satisfaction: "It's good to be able to come up with sauerkraut water to flavor it." ”

"Is there a difference?" asked the judge, who didn't know much about cooking.

"If you use vinegar, the mullet eggs will shrink and harden, and the color will not be as good. After tasting it, the chef judges said: "Three catties of ingredients and a mouthful of soup, fresh and smooth." This dish is even better than what I ate in Lu Province, and it seems that Huayuan Restaurant has a master's guidance. ”

"It's delicious!"

The next dozen or so dishes are all improved new versions of Huaiyang cuisine, although there is no complete banquet name, but it is an excellent display of the flavor of Huaiyang cuisine.

The judges also recognized this table of banquets and gave a high score of 9.3 points, which is very good as the first restaurant to serve food.

Of course, there is no small pressure on the participating teams behind.

Jianghuai's family happened to be the second restaurant to serve food, and after hearing the score of Huayuan Restaurant, He So-called turned pale, and looked at Peng Lidong and didn't know what to say.

"Let's go, leave it to fate. ”

"Anyway, it's already done, and you can't change the result. Peng Lidong simply organized the serving.

Not surprisingly, it is still a long fish feast, but it has improved a lot in terms of presentation and refinement.

"Do you know that repetitive dishes may affect the final score?" Ke Pengyi looked at Peng Lidong and spoke softly.

"Yes. Peng Lidong nodded slightly.

"Then why don't you change the cuisine?" Ke Pengyi asked with a smile.

"Because of focus, Master said that we Jianghuai people should focus on making long fish, maybe we are not the best Huaiyang cuisine restaurant for banquets, but we are definitely the most professional restaurant for long fish. ”

"Since the Qin and Han dynasties, some people began to eat long fish, thousands of years of food history handed down from the long fish dishes there are hundreds, the back kitchen of the Jianghuai people, just find a three chefs can make more than 60 dishes, this is why we stick to the long fish feast. ”

"Jingling has a long history of eating long fish, and there are enough dishes, and the long fish feast as a big feast can last a week of flowing water banquet in the early years, but now with the progress and development of various technologies, there are more and more better dishes to replace the original banquet dishes. ”

"But a person's energy is limited, and it is not easy to learn how to make a dish, and we chose long fish, and that's it. ”

Peng Lidong opened his mouth lightly and said what should have been said.

However, the people present did not feel the slightest sense of disobedience.

Because the so-called dishes have begun to become miscellaneous and extensive, far less specific than Peng Lidong's.

The current Jianghuai family, if He Jianmin is the best chef of long fish cuisine, then the second place is definitely Peng Lidong.

"Try it. ”

Several judges looked at each other and put down their chopsticks.

Fried eel silk produced by Peng Lidong, different from the traditional Jingling practice, green onions, ginger and garlic after the pot also added Shu specialty green pepper, the taste of fresh hemp instantly came up, soon, the sweetness of the sweet noodle sauce and with the sauce aftertaste, smoothed the numbness just now, forming a completely different compound taste.

The pureed eel is boiled into eel balls, boiled at a low temperature in the water until it is seven ripe, and the remaining soup is dried with pickled pepper tomato juice, and finally a few drops of lemon are added to form a special sour and spicy taste.

What is the so-called cold salad eel silk, referring to the practice of cold fish skin, spicy and fragrant, but weakened a little spicy, and changed to mustard oil to modulate, which instantly made the judges gasp.

At first, the judges' faces were relatively calm, but soon they became different.

After a few dishes.

Ke Pengyi looked at Peng Lidong, and his eyes showed a bit of approval: "Interesting! The five flavors and colors are what you thought of yourself, right?"

In addition to the old chef, the other judges reflected the mystery of the dishes on the table.

The main color of each dish corresponds to a taste, sour is cyan, sweet is orange, bitter is brown, spicy is red, hemp is green, and the soup is as clear as water.

A table of dishes is clearly arranged in this order.

After some discussion, the judges were not stingy to give a score of 9.3 points, and bluntly said that if it were not for the fact that the three times were long fish feasts, this score might be a few points higher.

Peng Lidong showed a slightly stunned look, and quickly regained his confidence: "Next time, it will definitely be possible!"

Behind the Jianghuai family, Ma Jiang led the Jingling Hotel team to start serving.

Sixteen dishes, exactly the same number as the food choice.

After placing them in turn, Ma Jiang lifted the lid of the plate on the table, and the judges immediately exclaimed: "The Red Chamber Banquet!

As a banquet recorded in the Dream of Red Mansions, the Red Chamber Banquet is said to be simplified according to the Manchu and Han Dynasty banquets, and the scale includes a lot of large and small banquets, breakfast, lunch and dinner dinners, birthday banquets, family banquets, and wind banquets, which are known as the pinnacle of Huaiyang cuisine banquets.

The judges were able to shout out, not because everyone really recognized the Red Chamber Banquet, but that all the ingredients of this table were carved with the scenery in "Dream of Red Mansions", and the middle piece of pastry that I don't know if it was jujube cake or what flavor it was, outlined the three words Red Chamber Banquet with brown sugar.

"Is your new banquet?" the chef judges looked at it a few times, and the dishes on the table were basically recognized, which was regarded as a sign of approval.

"Yes. Ma Jiang replied loudly.

"This is the dish we restore according to the dishes in the Dream of Red Mansions, the more classic dishes are, sauerkraut and camelina sauce, eggplant, jade feather, rouge goose breast, watermelon cup wine drunk chicken, flower basket mandarin fish rolls, etc. ”

"It's all based on the practices recorded in the Dream of Red Mansions, and then improved according to the current seasoning and cooking techniques, which are much better than those in Sioux City. ”

"Hmm. Ke Pengyi didn't say anything after hearing this.

The Red Mansion Banquet in Suzhou City was indeed majestic for a while in the early years, but it was also criticized by people, not to mention the high price, the things were really average.

Ke Pengyi was tricked into eating once back then, and after coming back, he scolded in QQ Space for three days.

Right...... At that time, there was no WeChat circle of friends.

So Ke Pengyi's impression of this banquet is a little indescribable.

However, looking at the dishes in front of him, he felt that he could still try them first, after all, the dishes made by Jingling Hotel, even if they don't taste good, there is a lower limit