"It's time. Yuan Zhou got up and said loudly.

"Okay, let's ask Chef Yuan to taste it. Qiu Ji was the first to speak.

Then Cui Hang also asked for a tasting, and on the other side, the Sichuan people were much more peaceful, and they all nodded again and again and said okay, you can taste it.

"Then I started tasting from the first person who spoke up, what did President Zhou think. Yuan Zhou turned his head to look at Zhou Shijie and asked.

"It's all up to Xiao Yuan. Zhou Shijie said.

Yuan Zhou nodded, and then said to Zhong Lili: "Trouble Miss Zhong to serve the dishes." ”

"No hassle. Zhong Lili shook her head, and then walked down the stands.

"I was the first to speak up. Qiu Ji confidently and slowly said to Zhong Lili.

"The second one is me. Cui Hangdao.

"And then it's me. Wu Yue, who said this, couldn't eat spicy mansion dishes, he said softly.

"There is also my boiled beef, which I specially cooked to ask Chef Yuan for advice. Li Yu said very modestly and seriously.

Just kidding, in the face of the current Sichuan cuisine borrowed handle, can you not be modest?

"After eating the staple food, it is naturally our dim sum. The two masters of Cantonese dim sum looked at each other and spoke together.

"Let's just put our snacks at the end. The two chefs of Sichuan-style dim sum were opened by Yuquan.

Zhong Lili listened carefully, and waited until everyone finished speaking before she spoke.

"So let's start with Chef Qiu. Zhong Lili's plain hand stretched out and gestured.

"Hmm. Qiu Ji nodded with satisfaction, and then served the fried osmanthus perch he made and walked to the stands.

"Chef Qiu, I'll come. Zhong Lili hurriedly followed.

"No, I'll do it myself. Qiu Ji took the dish and walked steadily towards the stands.

To say that Qiu Ji also has his own careful thoughts, what he eats in this stir-fried fish is a fresh and tender, if it is cold, it is not beautiful, so he is the first to go with his fast steps.

The stands where Yuan Zhou and Zhou Shijie were located were not far from the stove, and in less than a minute and two minutes, Qiu Ji came with his dishes.

"Smack" Qiu Ji placed the plate between the two of them, and then said loudly: "Please President Zhou and Chef Yuan to taste." ”

When he said this, Qiu Ji was confident.

"Hmm. Yuan Zhou nodded, Zhou Shijie just nodded, and then the two picked up chopsticks and prepared to eat.

This stir-fried osmanthus sea bass focuses on the delicious flavor of the fish, and it does not require other side dishes.

The stir-fried osmanthus sea bass also has no side dishes, and the white porcelain plate with small bowls of fried snow-white fish fillets looks fresh and natural, without any fancy dishes.

Yuan Zhou directly stretched out his chopsticks to pick up a piece of fish, then stuffed it into his mouth and began to chew.

The fish is slightly cool in the mouth, there is a faint tenderness, and the freshness of the fish bursts out when you chew it slightly, and the flavor of the fish itself is outlined by a little bit of sugar, and the saltiness of the soy sauce itself is also just right.

The aroma of green onion as the base material makes this simple stir-fried osmanthus sea bass have a layered feeling, and the petal-shaped fish meat still has a little tenacity, making the fish more textured when chewing.

"Well, it tastes good. Zhou Shijie spoke first.

As soon as Zhou Shijie said this, the smile on Qiu Ji's face became brighter.

"It tastes really good. Yuan Zhou put down his chopsticks and nodded in affirmation.

"Of course, this fish is our famous dish in Fengcheng. Qiu Ji said.

"It really deserves to be called a famous dish. Yuan Zhou nodded in affirmation.

And Zhou Shijie on the side looked at Yuan Zhou, Yuan Zhou just looked indifferent and then spoke: "It's just that the season is not right." ”

"Huh?" Qiu Ji looked at Yuan Zhou.

"In the south of the Yangtze River, there used to be a saying that the New Year's perch, the February knife, the March mandarin fish, the April anchovy, the May white, the June bream, the July eel, the August catfish, the September crucian carp, the October grass carp, the November silver carp and the December herring. Yuan Zhou slowly read out a rhythmic timetable for eating fish.

"I know that. Qiu Ji didn't care.

"Of course, you know that you are good at fishing. "Yuan Zhou Road.

"So what does Chef Yuan want to say?" asked Qiu Ji.

"It's very simple, you almost mean this fish, did you deliberately leave a hand to prepare for the exchange and then show it?" Yuan Zhou said bluntly.

Yuan Zhou's question directly surprised Qiu Ji, and Qiu Ji looked at Yuan Zhou with some surprise in his eyes.

"I saw where you had just cut the knife, and the fish should have been able to be thinned by a third, but you stopped, and the fish lacked a little bit of its original fishy smell as a final touch. "Yuan Zhou Road.

"Do you see that?" Qiu Ji chuckled in his heart, and unconsciously used honorifics.

It's no wonder that Qiu Ji was surprised, from such a distance, just taking a bite can tell what he is hiding.

Yes, when cutting the fish, no, or when making this dish, Qiu Ji thought that he wanted to hide it, but in the end he decided to make a fuss about the thickness of the fish and the fishy smell.

The thickness is very secret, and the fishy smell is a test of Yuan Zhou's understanding of Fengcheng cuisine, speaking of which Fengcheng cuisine pays attention to the original taste, and the fishy smell is actually the original taste of fish, depending on how it is played.

In his selfish heart, Qiu Ji felt that this was a test for Yuan Zhou, after all, this was something that ordinary people couldn't see, even the second and third classes were difficult to see.

Because the fish fillets served by Qiu Ji are already very thin, and after stir-frying, they show a transparent jade color, which shows that this dish is already at its peak.

But Qiu Ji, who is a double star of Fengcheng's culinary skills, can indeed go half a step further, but he took this half step and wanted to experiment whether Yuan Zhou could eat it.

A chef is born to be a connoisseur of fine food.

But just one bite, Qiu Ji's careful thinking was revealed, there was no way that Yuanzhou Primary School was in class five.

"Of course," Yuan Zhou frowned slightly and looked at Qiu Ji, and continued, "I hope you can show your true level, so that I can easily arrange your position during the exchange." ”

When Yuan Zhou said the last sentence, he deliberately looked at Cui Hang, another Fengcheng culinary double star.

This look made Cui Hang chuckle in his heart, and he couldn't help muttering: "Didn't he know that I also kept a hand before he ate it?"

Yes, Yuan Zhou's obvious eyes made it difficult for Cui Hang not to think about it, and Cui Hang really kept a hand.

"Even if he knows Cantonese cuisine, he won't be so familiar with Cantonese cuisine, right?" Cui Hang was secretly shocked in his heart.

Only by knowing a dish well can you see the level of the chef's skill just by looking at it, and you can see the chef's level of the dish from the way you cut the knife.

"It seems that Qiu Ji and I miscalculated, this Chef Yuan is not only good at Cantonese dim sum, but also good at Cantonese cuisine. Cui Hang secretly regretted it.

On the other hand, the Sichuan chef does not have this trouble, after all, Yuan Zhou is already good at Sichuan cuisine, and he has not had time to use all his skills, how can he hide his clumsiness.

Yes, these Sichuan chefs are all calm, but the Cantonese chefs on the side are a little embarrassed.

......