Molecular cuisine, a culinary technique born in the West Spotted Tooth, received numerous applause as soon as it appeared, and of course the applause was given by some wealthy people with a strong petty-bourgeois atmosphere......

The cooking tools are not common pots and pans, but more like syringes, test tubes, measuring cups, etc., which are scientifically tested.

To put it simply, it is to make chemical and physical changes in molecular units, break the original appearance of the food, rematch and shape, make other shapes to deceive your eyes, combine glucose, vitamin C, citric acid, maltitol and other edible chemicals or change the molecular structure of the food, and then recombine.

In fact, in the process of food cooking, different substances are added to create a variety of strange shapes of food.

This kind of food, which is known as the world's most extravagant food, is not only expensive but also the surface of the bells and whistles, probably the most 'miraculous and ingenious' changes, basically belonging to 'what is not like anything, what is like nothing but nothing', trying to make diners 'eat expensive, eat less, and never get enough!'

This is also the reason why Zhou Dong denounced it as a 'magic way'.

What is food? The first principle is to let the general public and the common people eat well and eat well! The second principle is all kinds of connotations, moods, and so on.

Therefore, Chinese cuisine, whether it is a roadside stall, a fly restaurant or a high-quality private dish, is full of people and not empty, and it is very kind.

Molecular cuisine, on the other hand, is more like a beautiful soap bubble designed to tempt people, and you spend a lot of money and send countless compliments, only to find that you don't have anything to eat, and you have to call your friends to have a skewer to have fun, so from the day it appears, it is destined to only appear in a three-star Michelin restaurant......

Although he couldn't taste the pumpkin boat directly, Zhou Dong could still tell that it was a clever molecular cooking method that could make this lifelike Guanyin master disappear into a puff of white mist.

The reason why Zhou Dong said that Zhou Aiguo's 'Cihang Pudu' was appropriately used was because he saw that Tuas atomization was not only to render a magical effect, but to see that after the white mist came into contact with the bitter sea on the plate, the bitter sea changed color, and obviously the bitter gourd juice, which had previously tended to be sweet, would also change its taste.

Although he used molecular cooking methods that he didn't look up to, he didn't just pursue gorgeous appearance and magical changes, but still paid attention to the fundamental element of taste, which was also the reason why he was willing to affirm this dish, otherwise he might have to directly announce that Zhou Aiguo had failed in the selection, even if it was his own disciple, he would have no emotion to talk about!

Took a spoonful of the changed bitter sea water and sent it to the mouth to taste, suddenly felt that there was bitterness in the sweetness, bitterness with sweetness, twists and turns, its meaning was continuous, Zhou Dong sighed slightly, and then changed the position to scoop up a spoonful of bitter seawater, and after entering it again, he found that the proportion of bitter and sweet had changed, and there was even a feeling of sudden change with the change of mood brought by himself after tasting again and again.

Yes, this is the real sea of suffering, the real life, the sea of suffering is boundless, but everyone's sea of suffering is different, presumably every judge's feeling will be different, right?

Zhou Dong smiled and glanced at Zhou Aiguo, the son can be taught, and it seems that this kid is qualified to inherit the position of the ninth chef of Kyushu Dingshi.

"It turns out that this is the true meaning of Cihang Pudu, Tuas turns into white mist, white mist into the bitter sea, the taste of the bitter sea changes, just like the change of life, its wonder is endless......"

Huang Mingju praised Zhou Aiguo fiercely before he asked with a smile: "Patriotism, what is going on with this molecular cuisine, and how did you make Tuas turn into fog?

"Senior Huang, as my chef said, this dish uses molecular cooking techniques, the raw materials are honey refined from pumpkin steamed and dried honey, which is loosened by beating it into marshmallows, as well as condensed milk made from pumpkin flesh and several vitamins...... Among them, some methods similar to chemical changes are used, which is probably ¥##......&*((......"

More than 20 old grandmasters widened their eyes when they heard this, Nima really didn't understand, Dong Qishen looked at his little master and nephew and smiled bitterly: "Okay, okay, since your master has said that this thing can't go deep, otherwise you will enter the devil's way, then let's talk about it here, patriotism, the Cihang Pudu in your dishes is enviable, and the rest of the dishes have also reached a certain level, we are all looking forward to your last barbecue now?"