After carving the last fox, Ferredy, Jiang Feng put down the white radish and the knife.

All the characters in Pezzle Pig have been neatly placed on the board, and an hour and a half have passed since the game time, and the cooking time of the chickens is much longer than that of the pigeons, Jiang Feng approached the steamer and smelled it, and it felt almost there.

Turn on the heat and make the sauce with the chicken broth.

After three minutes, the Babao chicken is out of the pot and thickened.

The color is very plain, the skin of the Babao chicken is yellowish, the chicken belly is round and bulging, the fragrance is locked very dead, and its appearance is not good.

Jiang Feng put the radish flowers carved at the beginning on the edge of the pot for decoration, and Peppa Pig couldn't put the radish carvings of the full set of animals, so he took another plate and raised his hand to signal the staff.

"Please bring this plate up as well. Jiang Feng pointed to the plate of radish and said, "Is there a knife on the judge's seat? ”

"Yes. The staff smiled perfunctorily, "The competition rules stipulate that each player can only cook one dish. ”

"This plate is an ornament that can't be put up. Jiang Feng said, "You should be a small gift to the judges." ”

Staff member:???

The staff still served Jiang Feng's radish carving, anyway, the five judges who are quite wealthy don't look like people who will operate in the dark for a few pigs.

As soon as the dish was served, Han Guishan said in surprise: "I will eat this kind of dish, just cut the chicken belly and eat the ingredients inside!"

Then Han Guishan looked at the other four judges.

Huaiyang cuisine, well-known chef, famous chef.

He chose to keep his mouth shut.

Tong Deyan took a knife to cut the belly of Babao chicken.

The filling inside rolls out like jade beads, chestnuts, scallops, ham and mushroom grains are the first to be drawn out, scattered on the chicken and in the thickening sauce, the fat of the little tender hen is not fat and just right wrapped in the vegetarian filling, with the unique fragrance of chicken and the fragrance of a variety of vegetarian fillings. The strong visual and gustatory sensation instantly adds a lot of color to this dish.

"Vegetarian stuffing. Han Guishan was very satisfied, he was a little tired of eating so much chicken just now, and he needed some vegetarian relief at this time.

"The taste is very locked!" Tong Deyan sighed.

"Well, the basics are pretty solid. Zhu Chang flicked the chicken body with chopsticks, "The technique of removing the bones of the whole chicken is quite mature and sophisticated, and the chicken body is very complete." ”

"These radish carvings are quite interesting, what is this pig?" Pei Shenghua picked up Peppa Pig.

"Peppa Pig. Han Guishan said, "My son likes this, he watches it every day, but he likes to eat it." ”

"Eh, this should be something to take away, I'll take it home for my son to eat, he hasn't eaten vegetables for a long time, it's time to eat some radish to clear his stomach." ”

Pei Shenghua: ???

Cut open the chicken belly and eat it while it is hot, one spoonful per person, Han Guishan made the last move, he just saw the movements of other people and realized that the sauce on the outside of this dish is not a decoration, it is used to dip. There are also a few pigeon eggs buried under the vegetarian filling, and the pigeon eggs are hidden in the innermost part to absorb the flavor of a variety of ingredients, plus their own umami, which is the most delicious.

However, Han Guishan didn't know how to do it, he was not interested in pigeon eggs and thought they were quail eggs, so he only scooped chestnuts, scallops, lilies and mushrooms on them. There was originally a piece of ham, but the spoon fell into the sauce.

In the mouth, the aroma of chestnuts, the freshness of dried scallops, the tenderness of shiitake mushrooms, the plainness of lilies, the sweetness of chicken and the freshness of the sauce are not all five flavors, but they can be called excellent in taste.

Jiang Feng didn't overturn the car, and the dishes he made were still very reliable.

"That's right, this tastes a bit like Sun Lao's Eight Treasure Chestnut Pigeon!" Han Guishan sighed and scooped another spoonful.

"Mr. Han has also eaten Sun Lao's Eight Treasure Chestnut Pigeon?" Pei Shenghua was interested and asked.

"Yes, yes...... Ten years ago, I was fortunate enough to eat at the Treasure Building. Han Guishan did not expose that Sun Guanyun had done eight treasure chestnut pigeons in a healthy stir-fry restaurant before.

With a stroke of the pen, Han Guishan continued to eat the eight treasure chicken made by Jiang Feng.

Jiang Feng's final score, 86 points, tied for second place with Wu Minqi.

Zhang Guanghang's red wine stewed chicken was already a little cold, and the taste was not as good as before, Han Guishan liked the new and hated the old and quickly gave it up, and concentrated on eating Babao chicken, and when he ate the pigeon eggs buried underneath, he couldn't help but sigh: "Yo, this pigeon egg is delicious!"

No one paid attention to him, everyone was watching Ji Xue's movements, and the tiled altar carved chicken she made was about to come out of the pot.

Ji Xue half-squatted, her nose parallel to the lid of the casserole, leaning next to the casserole and closing her eyes to smell the smell carefully. The tile altar Huadiao chicken can not be opened after adding the Huadiao wine, and the judgment of the heat can only be sniffed closely, and the people who cannot master the skills can not smell anything.

Ji Xue closed her eyes and didn't move, time seemed to stand still, there was no difference between the screen that belonged to her and the still picture, and the audience who didn't understand it had to wonder if the screen was stuck.

At this critical moment, the passer-by A contestant who did not do well with the unnamed stewed chicken raised his hand inappropriately and grabbed the spotlight.

The four judges adhered to the concept of fair scoring, took a few tens of seconds to taste it, and after unanimously scoring a low score, they continued to stare at the screen that belonged to Ji Xue.

Ji Xue opened her eyes.

She turned off the fire, waited for a moment, and raised her hand.

Except for Han Guishan, who was immersed in eating Babao chicken, the other four judges were all excited. Authentic tile altar carved chicken, they have all tasted it, Mr. Tan is still making this dish in the store when he is over 70 years old, one is because his children and grandchildren are not angry, and the other is because this is his own dish, and Sun Guanyun's eight treasure chestnut pigeons, only he can do it well.

A year ago, with the death of Mr. Tan, this dish that had amazed the major cuisines of the flower family for half a century, also fell, and many gourmets never had the opportunity to taste this dish again. Tan's Restaurant, a private restaurant that was once famous in Guangdong Province, has also declined in an instant, and the prosperity and liveliness of the past no longer exist, and there is no longer a reservation for a dish that can be scheduled for a year later, and old diners no longer come to this restaurant with regrets. The Tan family's restaurant, which lost Old Man Tan, is no different from an ordinary street restaurant.

At that time, it was commented that the tile altar carved chicken created a precedent for setting off the chicken aroma and taste with wine aroma in the whole chicken cooking, making the chicken taste unique and with a special aroma.

Huadiao wine has a special property, it is not fragrant when it is cold, but it becomes particularly fragrant once it is heated. When the chicken is stewed with Huadiao wine, the ethanol in the wine and the fatty acids in the chicken fat will react chemically to form aromatic esters, which is a unique fragrance. It is difficult to imitate the tile altar carved chicken, because as long as the lid is lifted, diners will know whether it is this taste.

The staff wanted to open the cover, but was stopped by Tong Deyan.

"I'll do it. Tong Deyan got up, if this is really the tile altar flower carved chicken, this will be the day that will be recorded in the history of the recipes of the flower planters, and they are the witnesses.

How difficult it is to pass on a famous dish and a unique skill, only the chef knows the sourness of each center.

As soon as the lid is lifted, the aroma is overflowing.

"It's this taste, it's this taste!" Pei Shenghua said excitedly, "When the tiled altar carved chicken made by Old Man Tan was uncovered, it was this fragrance, it was not wrong at all, it couldn't be wrong." The golden wind and jade dew give the fragrance soul, and the snow is the only skin product. Shunde celebrity chef inspiration, flower carving phoenix delicacies to Xuanyuan. ”

Han Guishan looked up in surprise and smelled incense, but Pei Shenghua was so excited that he chanted poetry.

The chicken is coated with honey, golden butter and shiny, and the meat is tender and sweet.

After tasting the Watan Flower Carving Chicken, Han Guishan instantly threw down Jiang Feng's Babao Chicken and put it into the cold palace to be accompanied by Zhang Guanghang's red wine stewed chicken.

Han Guishan, who has no culture, can only use his poor vocabulary to describe Ji Xue's tile altar carved chicken: "It's delicious, this dish is delicious!"

What kind of nonsense about eating too much chicken and getting tired of eating too much and needing to eat some vegetarian food was completely left behind by him, and he would get tired of eating chicken? Just kidding, how can such a delicious thing as chicken get tired!

Han Guishan, who has a big appetite, said that he wants to eat ten!

The score came out quickly, 95 points, an unprecedentedly high score.

The audience was amazed.

I don't know the truth and can't see the high level of melon-eating audiences, so I can only open my mouth and exaggerate "Wow~" to show my surprise.

"Dad, what is that little girl doing?" asked Jiang Jiankang, who had never seen the world.

"Tile altar carved chicken. "Jiang Wei National Road, which has been mixed in Guangdong Province for a period of time, he has lived in the countryside for a long time and is no longer very concerned about the big melons in the culinary world, and a lot of information is outdated, and I don't know that Old Man Tan has passed away and the Watan Huadiao Chicken has been lost, "I ate that dish forty years ago, it is delicious, it is Master Tan's original dish, but it is not so high." ”

"Master Tan passed away last year, and that dish is lost. Sun Guanyun said, he sat next to Jiang Weiming, but he just refused to join the group chat. After Sun Jikai overturned, Sun Guanyun's color has not been very good, and he has directly switched from a busy state to offline, refusing to receive all messages from people surnamed Jiang.

"I haven't heard that Master Tan has an apprentice, his son is just confused by money and his conscience, guarding people is the same as guarding against thieves, for fear that others will steal Master Tan's stunts, stupid, lazy and short-sighted. Sun Guanyun gritted his teeth, not like he was talking about Master Tan's son, but like he was scolding his own son.

"Wait, if he sees this little girl who can make a tile altar and carve chickens, and that mad dog still barks. ”