Just when Su Zifang was thinking about what went wrong in this matter, the judges and the food critics finally finished tasting the last dish.

A chicken with a score of 8.5 is called a flower chicken.

Su Zifang also wanted to look up to find the chef, but was interrupted by a voice from the judges' seat.

Probably worried that Xue Yi and Mei Yuanbai were too tired after tasting the dishes for a day, the spokesperson was replaced by Gu Pingping.

"This is the end of the first day of the competition, and we have tasted and commented on the works of more than 200 contestants, and then I will point out the evaluation of your dishes by the jury and food critics, and announce the list of contestants who will be eliminated today. ”

Gu Pingping held the list with a serious expression.

"Zhang Ze, boil the dried shreds. The thickness of the dried tofu is uneven, and the chicken soup base is used as the soup base but the chicken fat is not removed, resulting in the finished product being too greasy and uneven in taste, and the taste is not good. ”

"Liu Sicheng, fried snails. After removing the tail, no attention was paid to clearing the intestines, the screws were not flavorful enough, and at the same time, too much emphasis was placed on innovation, and the virtual meaning of the plating was far greater than the actual significance. ”

......

"Mu Fei, Qian Yunjiao, it can be seen that you have worked hard to train knife workers, otherwise you would not have cut it so evenly. However, there is one point, you are probably using Jinhua leg for the first time, so I don't know that even if Jinhua leg and Xuanwei leg are used for the same dish, the cooking time is not the same, this is due to the different ham production methods and drying methods, generally speaking, Jinhua ham is about 10% shorter than the cooking time of Xuanwei ham, so as to achieve the best use state, your share of money ham is a little old, but because you turn off the fire in time, it does not lose a lot of flavor. ”

"Why do you have so many comments?" Su Zi glanced at Mu Fei. Compared with the Puzhong chef who commented casually before, the judges' support for him is visible to the naked eye.

"Probably fate. Mu Fei smiled and accepted this envy.

After Mu Fei, there was a long list of ordinary dishes of ordinary Chinese chefs, with the highest score of only 8.1 points. I can't read the name of the food, and I don't know what he wants to cook.

"Drunk shrimp, Zhao Xiaoman. ”

Finally, a dish that has heard the name appears, and as soon as the judges open their mouths, they are indiscriminately hurt!

"As a chef of Lu cuisine and Northeast cuisine, your performance exceeded all of our expectations. This dish is one of the most eye-catching cold cuts of the day, and it is not only exquisitely presented, but also has a unique taste. In terms of seasoning and raw material processing, the technique of pumping shrimp line is much more beneficial than those innovative dishes that are not known. However, because the heat is not reflected at all, the score is limited. Hopefully you'll bring something different to the table in your next competition, and at least let us have a hot meal!"

The judges seem to be ridiculous, but in fact they are a hint to all the contestants.

The first person to make cold dishes is a genius, and the second person to imitate is a fool.

"Stew, what's the matter. ”

"The eel cuisine is indeed excellent, but in the process of cooking, there are still many places that are not in place, such as the eel segment is not knocked apart, the middle section is hard and affects the taste, and the pork belly also tastes the same. However, it is important to point out that your knife skills still need a lot of practice, and this time the eel segments and pork belly are not cut well enough, which is also an important reason for the flavor. ”

After Gu Pingping finished speaking, he deliberately glanced at what he said.

After all, it's an old friend's child, so there's nothing wrong with a few more seconds.

Seeing Gu Pingping's eyes, He nodded and returned a smile that would continue to work hard.

"Aozuo, chicken noodle soup. ”

Gu Pingping looked at the middle of the player's seat, and a tower-like man had already stood up and waited.

"First of all, congratulations on creating a new kind of pastry. This sentence was personally said by Yang Tan, the master of the white case. Since the development of flour and rice noodles, the development of pastry has almost stagnated, and many chefs have focused on improving their cooking methods, without thinking that there is one person who has been thinking about it for years in order to present a different world of cuisine. ”

"Judging from this point, you have succeeded!" As soon as the words fell, the audience burst into applause, and they all applauded a new kind of white case cuisine.

"But there's still a point, what you're doing now, it seems that it will take a long time to make a few bowls of noodles. In other words, it is destined to be difficult to become a popular delicacy. It can only enter the list of legendary dishes of Huaiyang cuisine. I suggest that your future direction can be to optimize the speed of making chicken noodle soup, and when you can serve such a bowl of noodles in 60 seconds, this bowl of chicken noodle soup will be eligible for the list of classic Huaiyang dishes. ”

Gu Pingping said earnestly, and Ao Zuo also thought seriously for a few seconds, and finally hugged his hand, showing an expression of gratitude.

"Wu Ping, squirrel Guiyu. ”

"As a long-standing dish, the lace of the squirrel fish blooms very well, and it is all shrunk together, like a real little squirrel. The seasoning is bold, and it is combined with pine nuts to make the flavor richer. Honestly, this is the most chic and delicious dish I've had in recent years, especially the spoonful of oil in the sauce, which instantly moisturizes the fried fish. When several of our judges tasted it, they were all struck by the taste. Gu Pingping did not hesitate to praise himself.

already knows from internal sources that Wu Ping and himself are brothers, so it is reasonable to congratulate them.

But Su Zifang looked at Wu Ping and found that in the contestants' seat, Wu Ping's expression was normal, and he looked at him exactly the same as usual, calmly as if the judges' comments had nothing to do with him, and silently withdrew his thoughts of visiting.

This kind of senior brother who is obsessed with cooking to the point of madness, he still doesn't dare to recognize it for a while.

Wouldn't it be miserable if you dragged him to try the dishes?

Thinking wildly, he suddenly heard his name coming from the stage: "Fire square tofu, Su Zifang." ”

Immediately after, Gu Pingping's voice came out.

"I admire the courage of the chef to be able to choose innovative dishes at such a time, almost the same ingredients as the Twenty-Four Bridges Bright Moon Night, but with different flavors, and of course, I also hope to see you cook some classic dishes in the next competitions to show your strength. ”

Su Zifang nodded to Gu Pingping from afar and thanked him.

"Finally, Zhao Zidan, tofu dumplings. ”

"Many of you are wondering why the first place would be given to an unknown chef and a dish that has been lost. In fact, this is the opposite direction of innovation, restoration. We don't know how much she went through during her recovery, but what we do know is that she made a dish that had been lost for eight years, and it tasted exactly the same. ”

"I think that's some of the things we chefs should do. It's not just about innovating, it's about looking back. Only in this way can Huaiyang cuisine flourish forever. ”

Then, after the judges' comments, next, the list of contestants who will advance to tomorrow's competition will be announced. Gu Pingping took a sip of water and picked up another page from the table.

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