That night, the results of the assessment were announced.

Su Zifang tied for first place with Ren Jiahua's handpick.

Also receiving this award were a chef of Cantonese cuisine and a chef of Peking cuisine.

I don't know Su Zifang of Cantonese cuisine, but Ma Jinglun, who has a relationship with Beijing cuisine.

This made Su Zifang a little surprised that Beijing cuisine could make very good dishes.

After inquiring in the group, Yang Qiong, a jack-of-all-trades, immediately answered.

"Shabu mutton. ”

Su Zifang and other friends in Shanghai at the same time: ???

Didn't you say that it was all black chicken? How can you compare it to making a mutton?

But soon, Zhao Xiaoman came to solve the puzzle.

"The methods used in each cuisine seem to be different, for example, Beijing cuisine and Shaanxi cuisine both choose mutton as the main ingredient, while Cantonese cuisine is beef ......."

After looking around, Su Zifang couldn't help but secretly complain.

Other cuisines are more convenient ingredients, but Huaiyang cuisine is a whole chicken dish, and the title alone makes a small half of the people directly fail the course.

The side floor chatted for a while, and the focus returned to Ma Jinglun's shabu mutton.

"What kind of mutton shabu does it have to be ten points?"

Su Zi made it clear that his chicken leg and winged rice were completely because of Ren Jiahua's appreciation, and this time he was qualified to reach the level of ten points, if it was pure taste, it was estimated that it would only be nine points.

As for Ma Jinglun, according to Yang Qiong's news, Ren Jiahua only tasted one bite, and gave a full score in more than ten seconds.

It can only be said that it conquered Ren Jiahua and the judges in terms of taste.

"What did the judges say?"

Although it was unlikely that Yang Qiong knew the news, Su Zifang still tried to ask.

"What if!

You must know that Yang Qiong is someone who can even find the finale of "Priceless Sister" that has not yet been broadcast, and this kind of thing should not be difficult.

Sure enough, a few seconds after the question was issued, Yang Qiong's message flashed.

"Plump as crisp, delicate as rotten, lubricated as clouds, melt in your mouth!"

There are not many reviews, only sixteen words.

But it made everyone who saw it drool without arguing.

There is only one picture in my mind.

A pleasant goat was running carefree on the green grassland, and suddenly the gray wolf appeared and made the pleasant goat into shabu mutton.

It is estimated that only at this time can I taste the sixteen words that Ren Jiahua said, right?

Yang Qiong probably felt that the credibility was still a little low after speaking, and there were not a few pieces of evidence.

"This is the rating of Taihe Yuan, where Ma Jinglun is located, you can take a look. ”

"Shabu mutton has always been a perfect score. ”

And in the evaluation, there are many gourmets who specifically calculate Ma Jinglun's work time to eat shabu mutton, and his belly burst is also very authentic. ”

Yang Qiong said, Su Zi put his mind on a group of diners with their mobile phones to count Ma Jinglun's days at work......

I always feel that something is a little weird.

However, removing this point, there is no vanity under the fame, and to be able to break into such a great prestige in the gluttonous imperial capital, Ma Jinglun's strength should definitely not be underestimated.

Ma Jiang: I remember, I know him!

All:???

Suzifang: beer, cigarettes, melon seeds, drinks, mineral water, .gif

Zhao Xiaoman: Eat melons .gif in the front row

A string of emojis swiped the screen, and Ma Jiang slowly typed out a paragraph in the group.

"I didn't remember it at first, but when you said that, I remembered that Ma Jinglun's original name was not Ma Jinglun, what was Ma Xiar or something. ”

"He is a Mongolian, he grew up on the grassland, and later learned to cook with Master Han, and then he came to Taiheyuan. ”

"Naturally, I have a sense of closeness to mutton cooking, and even the most qualified knife master in Taihe Yuan at that time thought the mutton cut was good. ”

"At that time, he had only been cooking for two years, and he had only practiced cutting lamb for a few months......

As soon as these words came out, even though other people had not seen Ma Jinglun's shabu mutton, they already had an impression.

After all, while chef is considered by many to be a profession that requires innovation, there are some special tasks that can only be done by full-time chefs for many cuisines.

For example, the palm knife of sliced duck, yusheng, and mutton shabu, smashing beef balls, and stir-frying hot pot base......

These chefs are more professional than others, but they are also more difficult to transform, so they often do it in one place.

A mutton cutter who can serve as a knife in Taiheyuan, that is at least to make the slices of meat sticky and not fall off the plate, easy to separate and not stick to the plate, divided into two into the pot, fat and thin evenly, can be regarded as a qualified slice of mutton master.

It takes at least three or four years for an ordinary chef to practice to this step, and another three or four years to perform well, but Ma Jinglun can achieve the results of several years of hard work of an ordinary chef in a few months.

This talent is indeed not low.

But then, Ma Jiang's words were even more interesting to them.

"If it's just good knife skills, forget it, Ma Jinglun successfully made Taiheyuan's mutton shabu taste better, and the key secret is that he improved the dipping sauce of shabu mutton!"

These people were completely shocked and speechless.

For more than 1,000 years, I don't know how many chefs have tried to improve the taste, but in the end, it was only a fixed practice.

And the biggest change made by each mutton shabu restaurant is only to work on the sesame paste, but it is only barely changing the taste, and there is no fundamental taste improvement.

Ma Jinglun can change so much, it must have its unique charm.

"Leek-chan!"

Without waiting for a few people to ask, Yang Qiong sent an answer.

"After Ma Jinglun entered Taihe Garden, the leek sauce was all wild leek sauce mailed back from the grassland, and the taste was very rich, and the leek sauce prepared by other restaurants in the imperial capital was not that taste at all. ”

"Then why don't you go find the same leek sauce!"

"It's hard!"

Ma Jiang sent out a sad meme.

"I've tried so many restaurants for so many years, but I can't get the taste of the leek sauce he made. ”

"I can only say that he has more experience than us from snacking that leek sauce. ”

"Not necessarily!"

Mu Fei shook his head.

Just like when Mu Yun taught him to cook, he often let him feel it.

But he didn't feel it......

It's awkward.

Because of this matter, he is still a little resistant to asking Mu Yun for advice on some things, and now he is a little speechless when he hears Ma Jinglun's experience.

However, such a straightforward questioning also made others a little unexpected, and they raised question marks one after another.

Mu Fei immediately had a spin in his head.

"I just want to...... Since he has brought wild leek sauce from Mongolia Province, it is normal to bring something else. ”

"What if the wild leek sauce is just a façade and the real flavor is something else?"

Ma Jiang's mind was suddenly opened, and his eyes lit up!

Right!

It could be!

Otherwise, it would not have been rumored that Ma Jinglun still only has a few specialty dishes for so many years.

If that's what it looks like, it makes sense.

The ingredients that guarantee the taste are brought by the sauce itself, and he is only responsible for the shabu mutton and the garnishes.

Everyone was thrilled by this reasoning.

Only Su Zifang frowned slightly, he always felt that it was not so simple!

At least, it won't be as simple as they say!

But what exactly will happen can only be said when we meet.