Although this 'Cihang Pudu' that integrates molecular cooking techniques is good, it is more meaning-oriented, neither full nor satisfying, Zhou Aiguo has been very successful so far, and has successfully aroused the cravings of the judges with this Cihang Pudu.

And he is also very smart, knowing that he has a few catties and a few taels, and eleven of the twelve hot and cold dishes selected are not lost, although there is not much problem, but it is definitely not amazing, but he has used this great effort to impress countless judges, which is actually a tricky method.

Of course, if there is no hard dish, it will not work, so Zhou Aiguo chose to roast suckling pig in the barbecue!

The judges who have just tasted the bitter gourd juice have already cleared the fire and removed the oil, and their stomachs are comfortable, and it is the right time to serve this most satisfying hard dish at this time.

"Master, seniors, the barbecue project I prepared is a roast suckling pig. ”

Zhou Aiguo smiled: "It just so happens that there are two wells in this yard, one is a live well with sweet water, and the other is a dry well that has died. ”

"Oh, the ancient method of roasting suckling pig? You actually think of using the dry well in this yard, you really have some ideas. ”

Yan Qingshan's eyes lit up, the real purpose of inviting Zhou Dong from the internal selection of special first-class chefs this time was not to let Zhou Dong be the judge, but to let this young chef who became famous at a young age take this opportunity to truly integrate into the Chinese Cuisine Association;

Unexpectedly, Zhou Dong actually recommended his disciples to participate in the selection test, which made him, the president, a little worried, if Zhou Aiguo's cooking skills were qualified to be promoted to a special first-class chef, then they would naturally be happy, in case the upgrade failed, where would Zhou Dong's face go?

If this makes this young chef and the Chinese Culinary Food Association suspicious, then a good thing will turn into a bad thing.

Cihang Pudu is good, but unfortunately the other dishes are lackluster, it is not lost to say that it sounds good, and it is not bright to say that it is not good, if there is no hard dish, it will not be......

Unexpectedly, he was secretly worried about Zhou Aiguo, this young man actually wanted to make an ancient roast suckling pig, which suddenly made him put half of his heart down.

Yan Qingshan laughed and said: "Everyone, this roast suckling pig is a good thing, but it's a pity that the real ancient roast suckling pig is too troublesome, even I can rarely eat it, I didn't expect to have a chance to feast on it today?"

Haha, let's go and see ...... together."

As long as Zhou Aiguo's roast suckling pig is above the standard, everyone will naturally watch him, the president and Zhou Dong's face, eat a few more bites, and then catch Zhou Aiguo and praise him to death, and this heir to the chef will naturally become the youngest first-class chef since the founding of the People's Republic of China.

How can you not understand this kind of thing like this? It's all old fritters!

The judges naturally responded one after another when they heard this, Cai Chongjiu also walked to Zhou Aiguo's side with a smile, patted him on the shoulder and said with a smile: "Aiguozai, this ancient method of roasting suckling pig is not enough to have a hanging well, is the firewood ready?"

Anyway, Zhou Dong has no time limit on this dish, if Zhou Aiguo is inexperienced in this, Cai Chongjiu doesn't mind being a good person and giving advice.

"After receiving the master's notice, I prepared lychee wood to make firewood, all of which have been naturally dried for more than three years.

"Oh, I actually know that using lychee wood to roast suckling pig is much better than ordinary pine wood. Yes, yes, it seems that Yuan Kid is not hiding his secrets......"

Cai Chongjiu glanced at Yuan Zidan with a smile, and had some doubts in his heart, Suiyuan's reputation in diligence is not bad, but it is not very good, it seems that he has never heard that the masters of Suiyuan in the past have such a broad mind? This Yuan Zidan is only afraid that he not only values Zhou Aiguo's talent, but also has the intention of befriending Zhou Dong.

The dry well in the courtyard was dug and built at the beginning of the Republic of China, although it dried up later, but because it was a very characteristic hexagonal well, it was also regarded as a landscape, so it was not filled in, at this time it happened to be used by Zhou Aiguo, but because it was dried for many years, there were a lot of weeds, mud and insects and ants in the area, and the well should be burned first after being cleaned before it could be used normally.

Although the lychee wood is not expensive, it can be transported from the south to the north and it will take three years of natural air drying and drying, and the price is also very expensive, but now it is used by Zhou Aiguo to burn the well without feeling distressed, and all the old masters nodded secretly.

This kid really has the demeanor of a chef, and he should go down to the blood, after this well has been burned a few times by lychee wood, even the stone cracks in the well wall will reveal a faint lychee fragrance, which is used to make the best stove for 'ancient roast suckling pig'.

After the well is burned, it is cleaned again, and let it cool naturally, Zhou Aiguo did not put lychee wood in it, what he wanted to do was the ancient method of roasting suckling pig, but not the ancient method of smoking suckling pig, so it was necessary to burn charcoal first.

Charcoal burning is also one of the basic skills of chefs, but in many modern places, charcoal is not even allowed to be used, saying that it is not environmentally friendly, and many chefs have even abandoned this basic skill. Zhou Aiguo didn't have this worry, when he was in Chudu, Zhou Dong often taught the Su family's two treasures to burn charcoal, after all, the authentic Chifeng pair still needs charcoal to roast to be delicious, and he also learned a lot, and even in the end, the ability to burn charcoal surpassed the two living treasures of the Su family.

From the selection of materials, to the use of fire, the withdrawal of fire, and the coolness, Zhou Aiguo's charcoal is not only burned just right, but also very regular, and only a little shaping is needed in the later stage to stack the hexagonal standard charcoal rack in the well.

He was not afraid of hard work, so he hung himself directly on his waist with a rope and fell into the well, and spent more than half an hour laying out the charcoal piece by piece, and then raised the charcoal fire before climbing out of the well.

After these high-quality lychee charcoal were ignited, a faint aroma of lychee rose from the well without putting in the suckling pig, and the old masters who stood at the mouth of the well and watched immediately knew that this young man was already half of the success.

It's not easy...... is so young, I heard that a bitter child who grew up in Africa is so able to endure hardships, is willing to study, and does his best to cook in detail, even if there is no contemporary chef behind him, the old masters want to give this kid a special identity.

As long as there are no major problems with this roast suckling pig, Zhou Aiguo's promotion to a special chef is basically a sure thing. Although this is only an internal certification of the Huaxia Cuisine Association, and the relevant departments will not issue a qualification certificate to Zhou Aiguo, it is more valuable in the eyes of the diligent travelers than those senior technicians who have obtained the certificate.

Zhou Aiguo's technique is very 'Zhou's style', just like Zhou Dong's cooking skills shown again and again, paying attention to details, Tirelessly, seeing that the charcoal in the well has been changed from an open flame to a dark fire, he will be cleaned of the small suckling pig gently hoisted into the well, not like some batch production of roast suckling pig directly put into it, but hold the refractory rope lightly lifted, so that the suckling pig in the charcoal fire constantly change the position, while carefully observing the suckling pig's skin color, occasionally the sling rope gently shakes left and right, fully guarantee the uniformity of the fire......

After operating like this for half an hour, a layer of fine sweat condensed on Zhou Aiguo's forehead, after all, it is still very energy-consuming to bend down and stare wide-eyed to operate the suckling pig located in the deep well, which means that he is young enough, and it is estimated that he will not be able to bear any old master on the scene, and his old waist will be tired and broken after ten minutes.

Looking at the time and the skin color of the suckling pig in the well, Zhou Aiguo fixed the hanging rope on the cross wooden frame temporarily added at the wellhead, and then covered the manhole cover on the wooden frame; roasting the suckling pig still has to go through a smothering process, this stage does not take long, about fifteen minutes.

"Master, seniors, please go back to your seats, I will cut the suckling pig slices and send them over in fifteen minutes." ”

Zhou Aiguo wiped the sweat on his forehead and smiled very happily, these old-timers praised him when he was hanging the suckling pig just now, although the master didn't directly praise him, he looked at him very kindly, he knew that he was going to succeed most of this time.

In his early twenties, he became a special first-class chef in Huaxia, and only such an achievement can be worthy of his identity as the heir of the god chef, Zhou Aiguo is really happy at this moment, and he feels that he is finally worthy of his teacher.

The best skin color of roast suckling pig is not red, not golden yellow, but golden red, that is, at first glance like a red rabbit in the pig, a careful observation will find that there is a touch of dark gold color in the shiny oil, this layer of faintly perceptible dark gold is actually a fusion of roasted fat and pig skin smeared with sugar water, must be just right to have such a pure color.

This layer of dark golden grease is also the essence, if it is used to stir rice, there is no need to go with anything else, at most put one or two green vegetables is the supreme delicious, there is a loud name, called roast pig rice!

So in front of more than 20 judges and Zhou Dong, a small bowl of fragrant white rice was put on the table, and the judges who were 'interested in this' could use it by themselves, roast pig rice and roast suckling pig, which were not changed by the gods.

When Zhou Aiguo came far away with a plate, he looked at a complete suckling pig, and when he put it in front of everyone, he could faintly see the dense but orderly knife marks, this suckling pig was obviously cut with a knife, judging from the knife marks, it should be a very thin slice, so as to make the entrance more crispy and crispy.

At the same time, the judges also immediately judged that the suckling pig is not cut and then put back to its original shape, which will definitely lose fat and heat, affecting the taste, Zhou Aiguo should be the suckling pig on the plate, directly with a fine knife light cutting, the knife is good enough and fast enough, of course, there is, this knife method of cutting the whole pig is even more remarkable.

"The knife skills are qualified, and the young man is very good. ”

Cai Chongjiu said a word, but everyone understood.

A rising star like Zhou Aiguo, what he is most afraid of is that he loves to show off his skills everywhere when he has a small achievement, and the previous Cihang Pudu had to use his knife skills to carve a 'thousand miles' in the pumpkin during the preparation stage, which is not a show of skills, but the right time.

If Zhou Aiguo is proud because of this, he always wants to show himself in front of the master and seniors, and uses the so-called knife skills to make this roast suckling pig bells and whistles, but it will appear frivolous, more talented, and less condensed.

Therefore, no matter how good the knife skills are, it is always necessary to serve the dishes, and the knife skills required for this roast suckling pig are to reduce the loss of oil as much as possible and keep the suckling pig intact under the premise of reasonable division, and now it seems that Zhou Aiguo has obviously done it, and the performance is tepid and just right.

Cai Chongjiu's sword skills are qualified, and at this moment, it is the highest evaluation of Zhou Aiguo.

The suckling pig was cut very thin by Zhou Aiguo, but it will not affect the taste, the suckling pig slices with a faint lychee aroma taste very layered, and the pork skin that was roasted to crispy and crispy, the lean meat, meat tendons, and fat parts that melted in the mouth with a little chewing are even more transparent like jade, and they will not melt immediately when touched by the teeth, and the fat fragrance will spread out with a light bite......

After the judges swallowed the delicious taste in their mouths, they immediately felt that there was a fragrant aroma lingering in their mouths, with a mellow pork aroma, a faint lychee taste, and a very special sweet aftertaste, which gave people a sense of déjà vu.

"Wonderful, really wonderful!"

Dong Qishen laughed and supported his 'little nephew': "Patriotic, if I am not mistaken, the sugar solution used to brush the suckling pig is the honey that has been steamed and dried nine times in the pumpkin before?"

Seeing Zhou Aiguo nodding, he immediately gave a thumbs up: "Yes, this hot and cold twelve dishes plus a roast suckling pig is either amazing or decent, in fact, it is a hidden 'golden mean', but it is better than the thirteen dishes that are all amazing, otherwise if the dishes are all amazing, then there will be no surprises?"

And as a chef, it's also very rare that you can use the wasted ingredients from the previous main dish to another dish and achieve great results.

Especially if you are still so young, knowing how to converge on the edge is also an indispensable quality on the way to success, young man, very good, I am optimistic about you!"

The judges nodded secretly when they heard this, Dong Qishen was right, after all, not everyone can be as amazing and brilliant as Zhou Dong, for ordinary chefs, if they highlight the main dish, that is, they have the ability to put the finishing touch, which can be called a good chef.

For a young chef like Zhou Aiguo, knowing how to play to his strengths and avoid weaknesses and knowing how to make trade-offs when preparing a feast is a sign of maturity. In addition to testing the chef's cooking skills, the promotion test of a first-class chef also needs to consider whether a chef is mature and has the ability of a chef.

"Seniors have won the prize......"

Zhou Aiguo blushed a little when he was praised, and looked at his teacher expectantly, but the teacher hadn't commented on him yet.

"Very good, it seems that I don't have to show favoritism?"

Zhou Dong laughed: "Patriotic, remember today's day, you are out of school!"