Seeing that several people were shocked, Ren Jiahua smiled slightly, and did not explain, but pointed to the other two dishes.

"Keep trying!"

"I've tasted it for you just now. ”

"It's delicious!"

"On par with mine!"

If there's anything else that can keep a chef motivated, it's only two.

Top quality ingredients or top quality food.

And now in front of everyone is undoubtedly the top food.

The deliciousness of the crucian carp tofu soup has already made them forget, not to mention the other two superb dishes.

Although Su Zifang already knew that the taste of these two dishes was not as good as crucian carp and tofu soup, the joy of tasting two S-grade dishes still made him excited.

The first thing to taste is the boneless duck paw.

As an accompaniment to alcohol, duck paw can be prepared in a variety of ways.

Cured meat, pickled pepper, marinade, deep-fried ...... However, the one handled by Zhou Annian is a little different.

It is obviously a duck paw that has been boiled for less than half an hour, but it has a translucent gelatinous texture, which is more like the edge banding formed by even the collagen stewed out after a long stew.

The taste is also unique.

The webbed part of the duck is divided into two parts on the left and right, and the upper leg is divided into two segments. It's all treated to different flavors.

Spicy red oil, wine, mustard, salted egg yolk.

Then re-put the decorations according to the corresponding season, one person at a time, which has a sense of the same vision in the world, but it is more in line with the standards of the state banquet dishes.

Just after tasting one serving, Su Zifang felt as if he had gone through the four seasons in his mouth.

The salted egg yolk duck palm is blended with a little bald butter to enhance the umami to the extreme, and with the spinach pier on the side, there is a sense of white hair floating green water, and the anthurium plucks the clear waves.

The wine-flavored duck paw has a cool and refreshing sour taste, just enough to whet the appetite, but it is not completely satisfied, stimulating the saliva secretion, and looking greedily at the spicy red oil duck paw.

When the duck paw soaked in the red oil is taken out, it has been stained with sesame seeds, green onions, and coriander, and the red peppercorns from Gan Province and the green peppercorns from Shu together give the red oil an extra hemp taste, covering up the sour taste just now, and bringing more hot and intense enthusiasm.

Finally, there is mustard duck paw, a little green wasabi mud on the duck paw, a little yellow sauce mud embellishment, rolled up and sent to the mouth, there is a faint sense of stimulation, and soon it is covered by mild ginger puree, and the mouth is instantly warmed.

After eating the four parts, Su Zi let out a long sigh of relief, and took a big sip of barley tea: "Comfortable!"

Looking at the left and right, it's basically about the same as his performance.

That's when I put my mind at ease!

Everyone has never seen such a delicious food like themselves.

Otherwise, I am the only one who sighs, and I am too social to die at the scene.

Putting down the chopsticks, Su Zifang understood why this dish could be systematically evaluated as an S-level dish.

Except for some countries that do not have the habit of eating duck paws, the other parts are impeccable.

The amount is small and delicate, and the taste is perfectly reflected.

Just one bite is the change of the seasons.

can use one ingredient to reflect the most profound "meaning" in this Chinese catering, Zhou Annian's strength is against the sky!

Several people looked at Zhou Annian, and their eyes were full of indescribable emotions.

Su Zifang faintly felt that he had something to say, but he didn't know how to say it.

Still pondering, Ren Jiahua, who had finished gnawing on a piece of ribs, continued to speak: "There are crabs, let's have a good chat after eating." ”

Ma Jiang's eyes lit up, knowing that this was Ren Jiahua's desire to comment on the dishes, and immediately tasted the carved crab made by Gu Pingping.

Su Zifang also took one and put it on the plate and looked at it carefully.

Gu Pingping's dish uses Taihu Lake crab, in addition to being larger than the crab in Yangcheng Lake, it is more beautiful in appearance, and there is a key point, which is also a point that ordinary diners do not know.

Taihu Lake crab has a lot of oil, fragrant and fresh meat, while the crab in Yangcheng Lake will be more fresh and sweet.

Therefore, Taihu crab will often be used to make some other forms of dishes, and the crab in Yangcheng Lake is the simplest steamed to taste the original taste of crab.

Su Zifang looked at the crab on the plate.

Green shell, white belly, golden claws, yellow hair, strong body, all physical characteristics are in line with the characteristics of Taihu crab, or a female crab.

At this time, crab roe has just begun to form, and some of the better farmed crabs have begun to usher in the morning market.

It is estimated that Gu Pingping picked this batch.

Because of the method, Gu Pingping referred to the practice of salt baking, but added sake lees to it, so the whole crab was red, and it faintly exuded the aroma of wine and the smell of salt.

Out of thin air, Su Zifang thought of a famous dish from the neon country, salt-grilled pine leaf crab.

The same top ingredients, the same top chef processing, but I don't know how big the taste gap is?

"Looks like I'm going to have to try it out there!"

Su Zi thought secretly in his heart.

[Quest (Know Yourself and Know Your Enemy): Ask the host to taste a salt-grilled snow leaf crab that also reaches S level. Reward: Miso soup. 】

Su Zifang: ......

Not to mention what happened to this mission that suddenly appeared.

The task reward for that miso soup alone made Suzi stunned in place.

Miso soup, as the neon national soup, has an irreplaceable status, even equivalent to domestic ...... Tomato egg soup!

Su Zifang exhausted his brains and only came up with this dish that spans the north and south of the country, from the family kitchen to the five-star chef.

Even the state banquet menu once featured this soup.

It's just that the reward of miso soup is completely useless in China.

Unless Su Zifang decides to expand the scope of Japanese food business, this soup can only be an ornament.

Furthermore, the salt-grilled Matsuba crab of the authentic S grade ...... I'm afraid this is hard to eat in Jingling.

Unless you go to Neon Homegrown.

Su Zifang decided to put this task on hold indefinitely, and tasted the crab made by Gu Pingping first.

Eight crabs were brought along with the crabs.

Su Zifang will naturally use it, but he is too lazy to take it.

There are no outsiders here, and the other chefs are all directly started, if you use eight pieces of crab...... It's too pretentious!

With this in mind, go straight to dismantle all the crab legs.

Uncovering the crab bucket, the crab roe inside made Su Zifang a little unbelievable that this was a crab that had not yet reached the season.

What's more, what surprised him even more was that the crab was baked with salt and sake lees, and the crab roe inside was actually in a semi-gelatinous state like a drunken crab, showing an orange-red jelly-like shape, which looked particularly attractive.

The crab meat is even more fragrant, with a faint aroma of sake lees and a delicious sweet aroma, mixed with the grease and aroma of crab roe, which makes people salivate when they smell it.

When you bite into it, the crab roe has a bit of sake lees, but it has a richer aroma than ordinary crabs.

The crab meat is even sweeter, a few points better than Yangcheng Lake crab!

"I'll give 100 points for this crab!"

The voices of Mu Fei and the others on the side had already sounded, obviously so excited that they couldn't do it.

But Su Zifang was even more puzzled.

How is it possible to make this gelatinous crab roe in half a day?

I even had some doubts that I was not suitable for a chef.

Why is it that everyone else is asking such stupid questions?

Three dishes, three questions.

Is that why I can't be promoted to technician?

Su Zifang pondered, and Ren Jiahua's voice suddenly sounded in his ears.

"Looks like we're done eating, so how about we have a casual chat?"

A kind of chef instantly up his ears.

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