This was the first time, and Jiang Feng didn't hear any sound in the fog.

He was used to remembering people arriving before they heard anything, and he was really uncomfortable suddenly being so quiet.

The fog cleared, and Jiang Feng found that he seemed to be at the scene of a cooking competition.

The competition venue is open-air, looking at the surrounding buildings as if they are in the factory area, it is very simple and there is no shed, and the onlookers are standing behind a white line painted with lime, not even a chair, everyone stands and watches the excitement.

If Jiang Feng hadn't been able to guess that this memory was the cooking final between Sun Guanyun and Sun Maocai with the theme of Pigeon Swallowing Swallow, he would have thought that this was the rural F4 battle between Wang Er and Zhang San at the entrance of the village.

Jiang Feng stood beside Sun Guanyun in middle age, and in front of Sun Guanyun was a makeshift cooking table, which was very simple. There is also a kitchen table not far behind him, which is also improvised, and behind the cooking table stands a young man who looks about 20 years old.

This young man is Sun Maocai, Sun Guanyun's younger brother, and later a master of Cantonese cuisine.

When he was young, Sun Maocai was still a little handsome, with a very strong body, thick eyebrows and big eyes, and some black, looking like a very healthy athletic man.

Sun Guanyun is not good, Sun Guanyun in middle age is a little blessed, and Jiang Feng can still faintly see his little belly.

It was like a vacuum between the two, with no people, no animals, no sound, not even the wind.

There were many people at the scene, both men and women, some young, some middle-aged, some elderly, but there were no children, and the clothes they wore were all kinds of clothes. Some people wore Lenin suits, some wore trendy clothes from the port city, some wore inch haircuts, some had fashionable curly hair, some people dressed very gently, some people wore big sunglasses, and they had to hang two gold chains around their necks to collect protection money.

They gathered together, gathered around, without making a noise or disturbing, just watching intently, because they knew that they were about to witness a culinary showdown.

Jiang Feng also knew that he knew much more than the onlookers here.

He knew that Sun Guanyun was 46 years old at this time, and Sun Mao was only 26 years old.

Sun Guanyun's father had just passed away, and before his father died, he bought back the treasure building, which is known as the first restaurant in FJ.

He also knew that this game was compared to the pigeon swallowing the swallow, and in the end Sun Mao won the game, and Sun Guanyun won the restaurant. Sun Maocai took advantage of the trend of reform and opening up to go away to Hong Kong City, and brought together the directors of cuisines from various countries to push Cantonese cuisine to a new height, becoming a well-deserved master of Cantonese cuisine. And this game has become Sun Guanyun's eternal demon, winning the restaurant and losing confidence.

Jiang Feng remembered that the small writing method of the article he had read before was as good as the true biography of the Hong Kong City reporter, and he called this game

The Battle of the Century.

And now, he's coming to see the battle of the century with his own eyes.

At this time, Sun Guanyun was very nervous, he should be nervous, after all, he did not cross over from the afterlife, and he didn't know that Sun Mao would give up the low-hanging fruit building in the end, which was the ultimate battle for him about the ancestral industry.

Sun Guanyun was so nervous that his hands were shaking when dealing with the pigeon, but he didn't even have an expression because of his nervousness, his face was wooden, and the onlookers were far away, so he couldn't see that he was nervous, and he might think that this was a reflection of his calmness.

Sun Maocai behind him looked much more natural than him, methodically handling the pigeon in his hand, the whole pigeon deboning technique is very natural and smooth, combined with his age, the eyes of the people around him are full of admiration.

Pigeon swallow swallow belongs to the Chaoshan cuisine in Cantonese cuisine, and it is a nourishing dish comparable to chicken pot wings. As for the chicken pot wings, Jiang Feng also specially checked on the Internet, a nourishing dish made of chicken and shark fin as the main ingredients, the same as the pigeon swallowing swallows, as long as one end is served on the table, it will reveal a rich atmosphere.

Pigeon swallow swallow pays attention to moist and sweet, and in order to achieve such a taste and taste, the requirements for the processing of ingredients are very high.

The swelling of bird's nest should be soaked and soaked, and the swelling must be transparent, and the fluff and impurities should be carefully and carefully selected, and no mistakes should be tolerated.

Sun Maocai finished processing the suckling pigeons one step faster than Sun Guanyun, and also began to pick the fluff and impurities of the bird's nest one step faster than Sun Guanyun.

This is a delicate job, and it is necessary to hold your breath and concentrate on it, and there is no room for anyone to disturb or interfere with the outside world, which is why the onlookers remain silent and do not say a word.

Sun Guanyun couldn't see Sun Maocai's movements, and he didn't know that Sun Maocai had completed the entire deboning of the suckling pigeon one step ahead of him, he held the scissors and operated the scissors to carefully shuttle in the suckling pigeon.

The pigeon swallows the swallow of the pigeon is also very high requirements, requiring the whole pigeon, that is, the whole pigeon can not be perforated, the knife edge can not be over the neck. Of course, this high requirement is only relative to other dishes of this era, and Babao chestnut pigeons have higher requirements for suckling pigeons, so their steps to deal with suckling pigeons are nothing in Jiang Feng's opinion.

After a few more minutes, Sun Guanyun finally finished the entire deboning of the pigeon and began to deal with the business.

This kind of meticulous work is easy to calm down, Jiang Feng stood next to Sun Guanyun, he obviously felt that Sun Guanyun's tension was gradually subsiding as time passed, he began to calm down, not to think about the complicated trivial things that need to be faced after the game, and began to devote himself to this dish.

After the bird's nest is soaked, it needs to be simmered.

It was still Sun Mao who took the first step, he put the already swollen bird's nest into boiling water and boiled for about two minutes, drained it with a colander and added stock, soju and a small amount of salt to simmer with the bird's nest, which can increase the fragrance and remove the peculiar smell.

Simmering takes time, but in the above steps, the winner can already be seen.

Sun Maocai is obviously slightly better, not that Sun Guanyun can't do it, his knife work, the way he handles bird's nest, and the control of heat when simmering are all good. It's a pity that Sun Maocai's technique can be called perfect.

The 26-year-old Sun Mao can have such sword skills and fire, and he is worthy of being a genius.

The simmered bird's nest needs to be blotted dry with a clean towel, and the subsequent steps are a bit similar to those of the Eight Treasure Chestnut Pigeon. Mix the bird's nest and ham fines into the abdominal cavity of the pigeon, put it tightly, tie the knot, put it in boiling water, apply pine needles, and then rinse it with water, put it in a large stew pot, add the ham coarse grains, Shao wine, ginger and shallots and other seasonings, and steam it in the basket.

In this way, the pigeon swallowing swallow is basically completed.

Next, you only need to wait for 90 minutes, skim off the oil slick in the soup, then season and cover, and continue to simmer for half an hour, so that the pigeon is half floating and half sinking in the soup, and the pigeon swallows the swallow swallow can be out of the pot.

As Sun Guanyun steamed the pigeon swallow swallow in the basket, the crowd of onlookers began to discuss in a whisper.

Jiang Feng finally heard the voice from the human being.

From the time he entered this memory to just now, this piece can really be described as silent, not to mention a needle falling on the ground, even if a grain of rice falls on the ground, he can hear it.

Jiang Feng even had the feeling that he was watching a mime.

Sun Guanyun and Sun Maocai have nothing to see here, all they can do next is to wait, the pigeon swallow swallow is already on the steamer, and it is too late to remedy it.

Jiang Feng walked towards the crowd, wanting to hear if there were any freshly baked old melons that could be eaten.