"Mu Yun's grandson is also ready. Xue Yi saw Mu Fei raise his hand and said to the side.

"Hasn't his family always made Yunnan cuisine, why did he come this time?" Mei Yuanbai said angrily: "Last time I went to the National Chefs Association for a meeting, his grandfather also publicly said that the eight major cuisines should be changed, and it is best to add Yunnan cuisine." ”

"I shouted. Xue Yi didn't hide this. "His grandson is good at cooking, but his son is not good, and the merchant is too heavy. ”

"Today's young people just want to make money, do you see which of the restaurants they can cook?" Mei Yuanbai shook his head.

"What kind of dish did he cook this time?" Mei Yuanbai couldn't see the dishes served.

"It looks like a cloud of money legs. Gu Pingping's eyes were sharp, and he could see the dishes on the plate from afar.

"I remember not preparing Xuanwei ham, right?" Xue Yi muttered to himself.

"It's Jinhua legs. "Gu Pingping is an expert in making ham, and he knows everything about the ingredients.

"Oh, I don't know what it tastes like. I'm used to Xuanwei legs, and I don't know how much of the finished product is. ”

"Is the money cloud leg considered Huaiyang cuisine?" He Jianmin asked curiously: "Shouldn't it be considered Yunnan cuisine?"

"Look at how to define it, this dish is in line with the practice of Huaiyang cuisine, but it has the name of Yunnan cuisine. If you change the name to say steamed ham, you really can't say wrong. Gu Pingping said in popular science.

"It's like boiling water cabbage, many people seem to think it's Huaiyang cuisine, and people often order this dish in our store, where do you know that this is authentic Sichuan cuisine. ”

"I don't want to think about boiling water cabbage if it's so easy to make, as for the state banquet?"

Gu Pingping said this angrily and funny, obviously angry at the unreasonable request of the diner.

As he spoke, Mu Fei's money cloud legs had already been served.

To be on the safe side, he chose the safest method of slow cooking over low heat, where the boneless ham was cut flat and rolled into a circle, tied with hemp rope and then steamed in a pot, and then taken out and cut into two millimeter slices after setting.

In cross-section, the oil and rose color form a moire, which is bright in color and rich in fragrance. With a bird-shaped carrot on the plate, it is particularly beautiful.

"The knife skills are good. Mei Yuanbai glanced at it and commented.

"It does look good, but this phoenix seems to be only available to us?" Gu Pingping saw that the food critic did not make the same plating, but just made a simple plating with cucumber on the bottom.

"How many people are kneading over there, do you still expect him to carve a phoenix in a minute?" He Jianmin tasted a chopsticks and ham slices, and nodded with satisfaction.

"It should be extra processed ham, it tastes good, the umami is stronger, and the aftertaste is endless. ”

"It's better than the big boiled dried shreds just now. Huang Sheng said little and gave an 8.5 points.

"It's good, the original flavor of the ingredients is very good, the fly in the ointment is the heat, a little older, the taste of the ham is a little worse. Gu Pingping was a little picky and wrote down 8 points.

"I've never been exposed to Huaiyang cuisine, so it's good to be able to touch the class, and the taste is not disappointing. Although Mei Yuanbai had opinions about Mu Yun, the score was still very fair, and Mu Fei was given 8.3 points.

The scores of the food commentators were quickly summed up, and Mu Fei scored 8.3 points, becoming the first contestant to exceed 8 points.

"Tsk, the first one to score more than 8 points is actually a Yunnan chef, this chef can't do it!" He Jianmin opened his mouth as aoe, and everyone present was a watch bag of preserved chicken.

"Ahem. Xue Yi coughed twice: "Your son is still underneath." ”

"That's what he said, it's so slow to make stew, I really don't know where the usual work is spent! If this is in the store, the customers should be refunded!" He Jianmin seemed to return to the back kitchen of the Jianghuai family and scolded He so-called.

Gu Pingping glanced at the time.

It seems that it is only half an hour before He so-called comes in and prepares to cook......

In such a short time, it is enough to complete a stew!

However, He Jianmin was in charge of his son, and he didn't bother to interject, and he was not his own son.

Thinking back to the money cloud leg just now, I thought about it, if my son was so slow to cook his own specialty food, most of them would be irritable.

The so-called stewed raw knock has actually reached the last step, the eel in the casserole has just been stewed, as long as the cooked oil is poured in, it can be served.

However, Zhao Xiaoman's drunken shrimp was obviously faster, cutting off the beard before he raised his hand and serving it in advance.

"Where did that contestant come from?" asked casually on the judges' bench.

"Zhao Xi's daughter. Xue Yi knew Zhao Xiaoman's share, so he said it without turning over the list of players.

"Zhao Xi, isn't he cooking Northeast cuisine and Lu cuisine, how did his daughter learn Huaiyang cuisine?" Yang Tan said in surprise.

"Do you know?" Xue Yi looked at He Jianmin, also a little surprised.

"The three famous chefs of Jingling University, how can they not know each other. Yang Tan stretched out his hand and counted.

"Zhao Xi, Ye Jiawen, degree. ”

"A senior chef of Lu cuisine and Northeast cuisine. A special first-class pastry chef and a Sichuan cuisine master. ”

"The last time I went to Jingling University for an exchange, I also ate the dishes made by Zhao Xi, and the taste was really good. ”

Yang Tan is full of memories when he talks about these.

"How can this Jingling University cafeteria feel stronger than your red-shirted kitchen lineup?" He Jianmin said with bad intentions.

"Hehe, it's as if you Jianghuai people have this lineup. ”

"You can ask me, our previous squad was better than this. Xue Yi listened to He Jianmin and Yang Tan rooji pecking each other, and couldn't help but say loudly.

Yang Tan and He Jianmin: "Hehe!"

"Okay, let's try the food first. Gu Pingping couldn't stand it, Xue Yi beat the children, and pulled the three of them back to business.

Zhao Xiaoman's drunken shrimp is very simple, with half a bowl of amber marinade in a transparent glass bowl, dozens of river shrimp and shrimp heads facing inward in a disc-shaped circle, covered with minced garlic, ginger, chili flakes, and ice cubes floating on the soup noodles.

"This wine is the aging of Guyue Longshan, right?" Mei Yuanbai took a sip and said in surprise: "Few people use this brand of wine now, the little girl is not very old, and she knows more." ”

"The shrimp also tasted good, refreshing and springy, and there were no shrimp lines. ”

After Mei Yuanbai ate one, he picked up a new one from the bowl and put it in front of his eyes.

After a while, it dawned on me: "No wonder you can't eat shrimp lines, all of them are picked clean with toothpicks." ”

"The fundamentals are solid. Huang Sheng followed with a compliment.

"It shouldn't be as difficult as your white-robed shrimp, right?" He Jianmin looked at Huang Sheng.

"Well, but when I was her age, I didn't have the basics to pick out shrimp lines with a toothpick without shelling. Huang Sheng parted the shrimp heads and tasted the sauce again.

"The seasoning is also very good, the wine is mellow, the flavors of garlic and ginger are blended in the wine without being abrupt, and the sour and spicy taste is also particularly skillful, which perfectly reflects the freshness of the shrimp. I think I can give it 8.6 points, which is poor in the quality of the shrimp and some creativity. ”

"Hmm. Mei Yuanbai nodded in agreement.

Zhao's final score was 8.5, which could have been higher if it weren't for the fact that two food reviewers were less receptive to the practice and gave them a relatively moderate score.

Seeing his results, Zhao Xiaoman was quite satisfied, and when he passed by Su Zifang's cooking table, he still had the heart to say hello.

"Congratulations, well done!"

"Come on, so are you!"

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