During the interview, several judges have already tasted all the dishes that are silent.

In particular, the Longjing shrimp was patronized twice

Three times......

Four times......

The plate is empty!

In the host's stunned eyes, the judges were very dissatisfied and began to fight.

"Who grabbed the last bite of shrimp just now?

"Women can hold up half the sky, what's wrong with eating shrimp!"

"I'm a representative of the organizer of the competition, eat a little more, so I can report the results, is there something wrong?"

"Good food, it's worth learning! If I take one more bite, I might be able to make the same dish!"

"Wo Bo is a national agitation, you can't bully Wo Bo won't use it quickly!"

......

A minute later, the angry judges finally began to comment on the session, but their eyes were still unconvinced.

Su Zifang is faintly looking forward to it!

He didn't see it in the review session of Hanfu Restaurant just now, but he only noticed that Qiao Xin and the others were smiling when they stepped off the stage, and guessed that there should be a way to improve the cuisine.

It would be nice if this whole shrimp feast could be improved a little more, although there are a lot of system bonuses, but the original level is still very important.

Seeing that the judges were about to speak, Su Zi took a deep breath and was about to listen to the judges' opinions, when he heard a loud shout:

"Who makes Longjing shrimp?"

"Yes, who did it?"

"Which chef made Longjing shrimp, can you come out for a while?"

Shi Bu said that several pairs of eyes looked at Su Zifang and asked him to come forward.

"Is that you?"

"Hmm. Su Zifang nodded, not knowing what was going on (qíng).

Glancing sideways, I saw an empty plate in the whole shrimp feast, which was filled with Longjing shrimp.

The system prompt is obvious and dazzling [the residual juice of a plate of eaten up Longjing shrimp, grade S. 】

Su Zifang: !!

A sentence exploded in his brain, and the whole person couldn't react.

Even the rest of the soup is S-grade, what kind of fairy-level Longjing shrimp did you just make?

When I was in a hurry when I first served the food, I handed it over to Kong Yan directly after it was fried, and I didn't notice the level of the dish, and now that I think about it, I probably missed the best dish since I learned to cook.

Remorse, quite remorse!

"I don't know how you made this Longjing shrimp?" said a judge dressed in a chef's suit.

"It's made according to the method of Longjing shrimp. Su Zifang said honestly.

Judge: I feel that there are internal injuries, but I can't say that he is wrong.

"I have eaten a lot of Longjing shrimp, including the one made by Master Xue Yi in the outer building back then, but in my opinion, it can't compare to the one you made, so I'm a little curious, how did you make such a good Longjing shrimp at a young age. ”

"Xue Yi is my master, but I didn't learn my Longjing shrimp from him, he decided to take me as an apprentice after eating the Longjing shrimp I made. ”

Su Zifang's words were very informative.

Explain all the skills of his teacher and Longjing shrimp clearly.

Several judges who knew Xue Yi glanced at each other, revealing deep disbelief.

As early as more than 20 years ago, Xue Yi's craftsmanship was proved by gourmets, and Huaiyang cuisine is unparalleled!

In particular, Longjing shrimp and three (tào) duck can be said to have created the peak of these two dishes in Huaiyang cuisine in the hands of Xue Yi.

Now a chef suddenly appeared and said that Xue Yi decided to take him as an apprentice because he tasted his Longjing shrimp, either he was talented or he was talking nonsense.

However, after eating Suzifang's Longjing shrimp, no one really dares to say that he is talking nonsense.

After thinking for a few seconds, the judges of the restaurant association came forward and asked, "Which other dishes did you make?"

"Tempura. Su Zifang replied honestly.

Everyone went back and tasted a chopstick, smacking their lips, and felt that it was still almost meaningful, not as good as Longjing shrimp.

"Tell me?"

The judges actually put on a posture to listen to the story first.

Su Zifang: ......

"Say what?"

"How did you come up with the idea of making a whole shrimp feast, and what does it have to do with the business card of Jingling City?"

"Kong Yan, you're coming!"

Su Zifang decisively arranged this kind of thing (qíng) to Kong Yan, who had been exposed to the types and stories of major banquets since he was a child.

"Hmmm......"

Kong Yan thought for a few seconds and spoke boldly.

"The rich land in the south of the Yangtze River is the land of fish and rice, the river is fresh everywhere, rich in shrimp and crabs, and the shrimp is also chosen because the shrimp occupies a relatively high position in Huaiyang cuisine, and Jingling, as the city with the most concentrated Huaiyang cuisine, has no sense of disobedience with the shrimp feast as the city's business card. With crayfish, you can create a shrimp cuisine city......"

sprinkled five or six hundred words, and even Su Zifang believed that this was the idea that they chose the whole shrimp feast in the first place.

Several members of the judges even expressed the same emotion: "It's really!"

Finally, when Kong Yan finished speaking, the judges looked at each other and didn't ask any more questions, but talked about the cookbook (shēn).

"Your whole shrimp feast, on the whole, there is no problem, whether it is the specifications, the arrangement of dishes, the type, the display of cooking techniques and the balance of nutrition. Very good performance in today's banquet game!"

"But there are a few questions to talk about. ”

"Hot and sour shrimp crackers don't seem to be pure Thai cuisine, right?" the judges looked at the five of them, as if trying to find the chef who was cooking.

"Hello judges, I made this dish. Mu Fei stood up.

"Dai cuisine?" asked a gourmand curiously.

"No, it's my grandfather who told me that some of the spices used in Thai food can be replaced by domestic spices, which can be closer to the domestic taste. ”

"It seems that your grandfather is also a master here, I don't know which famous one it is?"

"Diancheng, Muyun. Mu Fei said very generously.

Gourmet: ......

Seeing this, the judge next to him quietly asked, "Is it amazing?"

"The first chef of Yunnan cuisine. The glutton nodded slightly and stopped talking, and suddenly understood why the other party could make this hot and sour shrimp cake taste like this.

If even Mu Yun, who knows Southeast Asian cuisine the most in China, can't make it, then there really is no one who can make it.

"Hibiscus shrimp roe egg soup, shrimp roe is the finishing touch, can the chef who can think of this, can you let us see?" someone in the judges' seat said with a smile.

Zhang Zidan took a half step forward and nodded slightly.

"Delicate thoughts, sure enough, tofu dumplings should also be your handiwork, right?" the old glutton who spoke smiled slightly.

Zhang Zidan looked shocked: "How do you know?"

"Maybe you missed a shrimp roe in the tofu dumplings, orange, more conspicuous. ”

As soon as these words came out, Su Zifang instantly admired everyone to the point that they couldn't do it.

Being able to find a shrimp roe in a tofu dumpling is definitely a top gourmet, and it is absolutely convincing to ask such a person to be a judge!

Later, Kong Yan and Zhao Xiaoman's cooking was also praised fiercely.

Kong Yan's (chūn) knife work and conception are extremely exquisite, and Zhao Xiaoman's drunken shrimp has a full taste and a long aftertaste, which can be called the best of the drunken dishes.

Then there were some minor issues, such as taste and plating, but they couldn't be raised too highly, just minor issues.

It seems like a lot of questions, but only three minutes have passed.

Su Zi let go of the stage and heard the host speak loudly.

"Food is silent, whole shrimp feast, the final score, 9.6 points. ”

It's not bad with Su Zifang's guess, it's like hanging!