Xiao Yunxiao, Su Zifang had never heard of it before, but he was a particularly serious and excellent chef in Ma Jiang's mouth.

A high-achieving student of Xijing Chef Academy, he obtained the qualification of senior chef after graduation, and obtained the qualification of technician three years later.

"Champion of the Xijing Young Chef Competition!"

"Champion of Shaanxi Province Innovation Shaanxi Cuisine Competition!"

"Honorary winner of the top ten young chefs in Shaanxi Province!"

"The inheritor of Shaanxi cuisine!"

......

There are countless such names, and listening to the accolades alone, it is a perfect template for chefs.

"It's just that such people seem to be villains in it!"

Su Zifang thought about it secretly, and saw Xiao Yunxiao serving the food, and a bunch of small seafood came out of a green porcelain basin.

Cuttlefish, conch, shells, razor clams, snails, abalone, oysters, shrimp, crab legs, squid rings, ......

There is a layer of red oil floating on it, parsley, red and green pepper rings and shredded ginger, just looking at it makes people full of appetite and can't help but swallow saliva.

"It's a little fragrant!"

Su Zi took a deep breath, and the saliva secretion accelerated.

Ke Pengyi obviously swallowed a few saliva when he took pictures, Su Zifang was too familiar with the action of rolling his throat!

To make a glutton like Ke Pengyi feel greedy, what a delicious thing it must be! Su Zifang thought about it, and his saliva flowed even faster.

At this time, Xiao Yunxiao's title was also displayed.

"Seafood, chicken, salad"

This topic is relatively simple, whether it is pepper sesame chicken or cold seafood, you can pass it.

It's just that Xiao Yunxiao brought up small seafood in sauce, which seems to have nothing to do with chicken!

"Is it hidden underneath?"

"But wouldn't the chicken be too greasy?"

Su Zifang couldn't help frowning in thought.

He can now judge the situation of a dish based on his own experience, even if he doesn't use the system.

But looking at Xiao Yunxiao, this thought was not sure.

After all, even he knows about this, and Xiao Yunxiao, as a chef with a more proficient memory, has no reason not to know this.

That must have been something else he had planned.

Su Zifang decided to wait and see what happened, so as not to say something that would be slapped in the face.

The judges looked at the looks and didn't say anything.

The modest name and the way it is placed are exactly the same as the appetizers ordered at a seafood supper restaurant, but the occasion is different.

"I feel like I'm back in the days when I drank beer and skewers. ”

Ke Pengyi looked around and teased, and heard Gu Pingping laughing: "So now uric acid purines are high, right?"

Ke Pengyi laughed: "Isn't it higher than your risk of gout!"

"This kind of thing, for the sake of eating and drinking, is a small thing!"

"Besides, I only got the results of the physical examination a few days ago, and the index is only twice as high as that of normal people, so I'll be fine at ease!"

Listening to Ke Pengyi's words, everyone suddenly felt that compared to them, Ke Pengyi was really dedicated.

In order to eat a bite of delicious food, even physical health can be sacrificed.

But here Ke Pengyi was about to put down his chopsticks, when he heard Ren Jiahua speak in person.

"The portion is reduced by 80%, and only one of each is allowed to be tasted. ”

"What! no!"

Ke Pengyi's eyes suddenly widened, like a child who was robbed of candy.

"The organizing committee also has to consider the health of the judges, otherwise the insurance company will not compensate!" Ren Jiahua found an excuse that could not be refused, so Ke Pengyi reluctantly pushed back the bowl he had originally picked, and took over the one that Zhou Annian helped to make again.

Shrimp, snails, crab meat...... It's all one serving, except for the small half bowl of the material underneath.

"No wonder!"

Ke Pengyi looked at the bedding at the bottom of the bowl and exclaimed.

"I'll just say how familiar it tastes, you actually used this method!"

"It's kind of interesting!"

Su Zifang and the others were separated by a little distance, and they couldn't see the judges' bowls, and they were a little curious when they heard Ke Pengyi's words.

But what is the situation that can make Ke Pengyi so surprised.

Ren Jiahua and Zhou Annian did not express their position, and tasted it with peace of mind.

Gu Pingping had already finished eating his own portion and began to deal with the portion that Ke Pengyi couldn't eat, and the satisfaction on his face was very eye-catching.

Ke Pengyi ate very carefully and slowly, as if every bite was ginseng fruit.

It took several bites to swallow slowly, and even the soup had to be scooped up and tasted.

It wasn't until the end, picking up the bottom material in the bowl, that everyone suddenly realized what Xiao Yunxiao was hiding under the basin.

Chicken fir fungus!

This dish is not unfamiliar, as the crown of mushrooms, the frequency of chicken fir in top Chinese food is not low at all.

Even Su Zifang himself will have several chicken fir dishes.

Not to mention that there is also a Mu Fei in the store who can live a year by relying on chicken fir.

In addition to the public condiments, there are also some private condiment deposits, which contain their own treasured condiments.

For example, Zhao Xi gave Zhao Xiaoman ginseng, sauerkraut, and soybean sauce, Kong Yan's sea intestine powder, sugar color, soup sesame juice, Xie An's aged vinegar, alkaline water, and so on.

And Mu Fei's most seasoning is chicken fir oil!

Full of three large cans.

It's all one of those 1L glass jars.

Because he was afraid that there would be a problem with transportation, Mu Yun made a special trip to send it, and it is not an exaggeration to say that there is no problem with Xiangpiao fifty meters.

Su Zifang exchanged a bottle with bald butter and Mu Fei, and sometimes when he was hungry, he would cook a bowl of Yangchun noodles, add some chicken fir oil, bald butter or something to it, and the taste was so fresh!

Now seeing Xiao Yunxiao's chicken fir in the sauce of the small seafood, his heart suddenly understood.

That's a great trick!

The title only says seafood and chicken, and it is not clear what kind of chicken it is.

Naturally, chicken fir can also be used as one of the ingredients.

Just like making your own toppings with bald butter and chicken fir oil, the combination of these two is a top-notch mountain delicacy and seafood in itself.

The taste of the finished dish must not be bad.

It's just that what surprised Su Zifang was how Xiao Yunxiao could handle such a small seafood.

You must know that if you are not a person who lives by the sea all year round, you will never handle seafood like this, and that chicken fir oil is really the essence of the gods!

Being able to think of these two ingredients in such a short period of time, Xiao Yunxiao's strength is definitely not weaker than Ma Jinglun.

And, the most critical point, Xiao Yunxiao is a Shaanxi chef!

There is no seafood processing in Shaanxi cuisine, but Xiao Yunxiao can make it within the specified time and let the seafood marinate to taste, which means that there is no delay for a minute.

Only then is it possible.

Thinking about it this way, at this level, it is really what Ren Jiahua and Zhou Annian said.

Cuisine is no longer a matter of limiting their development, only their own direction is.

Su Zifang's body suddenly gave birth to an excitement.

It's really, really amazing to be able to compete with so many chefs!

You don't have to limit yourself to Huaiyang cuisine, you can maximize your advantages.

Suddenly, a thought flashed through Su Zifang's mind.

"I don't know which is more delicious, my Phnom Penh cabbage or the Phnom Penh cabbage he made?"