When Su Zifang and others served the dishes, many of the restaurants in the same company were still on the production of the first five dishes.

The processing of ingredients in the early stage of making a long fish banquet like the Jianghuai family is more complicated, and the three stove chefs can finish the first round before starting the second round of dish production.

"Are we doing it too fast?" Su Zifang asked softly as he looked at the waiter waiting next to him to serve the food.

"Yes (tǐng) is fast, but it is still slower than the Jingling Hotel, and if they hadn't waited for the roast duck, the other dishes would have been finished in about twenty minutes. ”

"Whole duck?" Su Zifang was a little surprised.

"Yes, isn't the duck on the table a whole piece that can still be chopped?" the waiter chuckled, as if curious, there were still people who didn't know this common sense.

Su Zifang: ......

He just listened to what was said outside, and thought that Ma Jiang had only cut a part of the duck (ròu) for smoking and roasting in such a short time, but he didn't expect it to be a whole duck.

It is important to know that these two sound like only fragmentary and complete differences, but in reality the difficulty increases exponentially.

Simple roast duck legs or duck wings can be made in the oven and can be produced in batches in up to half an hour with the right method.

But the whole roast duck is a test of the chef's skills.

For example, the Nanjing roast duck made of hemp ginger can be traced back to the Northern and Southern Dynasties.

In the "Food Treasures", it is recorded that "roasted duck" was roasted over charcoal fire at that time, and later evolved into two kinds of hanging stoves and stewing stoves as chef skills and cooking skills continued to develop.

Pay attention to the skin crisp (ròu) tender, fat but not greasy, the duck belly should be filled with water, roasted outside and boiled inside, and finally after baking, the duck belly soup should be used with wine to brew honey marinade, poured with sugar, rice vinegar, refined salt to taste, lack of a little taste is not fragrant and not right.

And the key point is that this kind of roast duck must be marinated in advance, and the roasting time must not be less than two hours, otherwise the temperature of the soup in the duck's belly is not enough to bring out the deliciousness of the duck (ròu).

In this case, Ma Jiang can also complete the cooking of roast duck within an hour, and let the judges give ten points, which can no longer be described by the four words of skill, which can be called a miracle.

What if you go up by yourself?

Su Zifang thought for a few seconds and said that he still gave up this idea, it was too difficult for him to make a near-perfect roast duck in half an hour.

While chatting, the judges also began to taste the tofu feast.

"The speed of the food on this table is also fast, it seems that it is about to catch up with Jingling Hotel?"

"Half a catty and eight taels, the roast duck over there has dragged the speed, and here it is the tofu made by myself that has dragged the speed. ”

"It's all freshly made? ”

As he spoke, the chopsticks stretched out to Fu Lu Shuangquan.

The well-informed take a look at the cuisine and don't forget to share it with the people on the side: "The (tǐng) miscellaneous dishes made in this shop, Lu cuisine, Huaiyang cuisine, Yunnan cuisine, and Sichuan cuisine are all integrated into it." ”

After speaking, he looked at the judge next to him who had already moved his chopsticks: "How is it?"

"The taste is good, and it is not inferior to the table at Jingling Hotel. ”

As the others nodded their heads in appreciation, everyone's eyes began to fire again (rè).

Judges: !!

They are very clear about the level of food at the Jingling Hotel just now.

Now the cuisine produced by this restaurant can reach the level of Jingling Hotel, which is enough to show that the strength is not weak.

"What kind of restaurant is this, check it out, why don't I have any impression of the food?" asked one of the judges curiously.

After turning out the food and silence information, I was at a loss again.

"I don't think I've heard of it. ”

"Food stalls? You shouldn't be without a reputation for making such a good dish. ”

Luckily, there are judges who live nearby and can say a few words.

"I know. ”

"It's a restaurant on Xile Street, which has been open for less than half a year, and now it's very popular. ”

"Hey, is Old Xue over there?" another of the judges suddenly said in a loud voice.

"You mean that Xue Lao?"

"Otherwise, which Xue Lao can it be. ”

"It seems that his circle of friends was positioned over there a few days ago. ”

"It's him, it's him!"

"No wonder the food in this restaurant tastes good, it turns out that Xue Lao is over there!"

The judges next to them who didn't know who Xue Lao was, looked at the joy of the discussion among the other people, and could only hate the food in front of them.

I didn't expect to be able to stop eating it.

"Unicorn bean curd fish? delicious!"

"Tai Chi tofu is delicious!"

"Nine Turns Blessing Sausage? It's so delicious!"

"Wensi Tofu? huh...... Perfect and tasty!"

By the time the jubilant judges who had just discussed came back to their senses, less than half of the banquet was left on the table.

Only then did he hurriedly join the process of snatching.

Soon, the cups and plates were in shambles, and the judges looked at each other with their stomachs touched.

"Or 10?"

"Forget it...... Two consecutive 10 points, some people say that we are cheating, and there are indeed a few dishes with average taste, which is not as good as Jingling Hotel. ”

"What about 9.8?" suggested the judge who ate the most, cautiously.

"Yes. ”

"No problem. ”

......

After some discussion, the score of food silence was announced: 9.8 points.

Su Zifang heard the voice and was slightly lost: "It's still 0.2 points off!"

(shēn) everyone on the side was speechless, this is not satisfied, greedy!

If it weren't for the carving of Kong Yan and the final sprint, I am afraid that it would only be 8.9 points.

The score of the store has been released, and it stands to reason that a few people Kong Yan left, but Su Zifang grabbed the waiter and asked, "Can I watch other people cook?"

Waiter:......

The previous players were all eager to leave early, and it was the first time they heard this request, but considering that Su Zifang and a few people would cancel their results if they made a move to interfere with the game, they still nodded in agreement.

As a result, the (qíng) scene on the field becomes particularly subtle.

The judges were waiting for a new banquet to be served, the silent tofu banquet in front of them was already empty, and on the side of the cooking table, Su Zifang and a few people stared at the other cooking tables, not knowing what they were looking at.

"Well-called, he's looking at us. ”

Ho so-called (shēn) side, a tall chef turning over the pot and what so-called whispering.

"I know. He was dealing with the stew, and his voice was a little hurried.

In the face of Su Zifang's behavior of getting a high score after the game, it depends on his own performance, why don't you almost scold out.

However, due to the competition system, he still hid his anger deep in his heart, but instead made a gesture of waving his hand at Su Zifang with a serious face, and pointed to himself and said: "You can't do it, I'm the first." ”

Here, Su Zifang saw that He finally raised his head to respond to him, and nodded secretly at Mu Fei.

"Look, I just said that Boss He is a good person, I just stayed to watch him cheer him on. He also told me not to worry, he could. ”

Zhang Zidan and Zhao Xiaoman, who witnessed the whole process, looked at each other with blank expressions.

Zhao Xiaoman: Is the thinking of a straight man so simple?

Zhang Zidan: I don't know, but I know that Boss Su must be a straight man with titanium alloy.

Zhao Xiaoman: If you don't wait for Sister An Yan to come back and ask her about her usual love with Boss Su, it seems to be today's event (qíng).

Zhang Zidan: Good idea!

The two quickly made eye contact with the post-match arrangements and looked back at the field.

The other teams' dishes are finally starting to come out!