"It's amazing!"

Fortson's first words made the audience excited and shocked Robert even more.

"The dense and crispy caramel is mixed with the tender salmon, accompanied by lemon juice and white wine, and the fresh and sweet fish is followed by dry and spicy sea peppers, which instantly elevates the taste of the whole salmon, and the taste buds are a change from calm to exciting, and this rich taste makes my whole body tremble. ”

Fortson closed his eyes and savored it vigorously, shook his head gently, and said with a beautiful look on his face: "Among the fish, there is also a fresh aroma of fruit wood, which cannot be dispersed for a long time, making people linger in the aftertaste, I have not eaten such a delicious dish for a long time!"

Robert chuckled in his heart, and his face changed drastically.

"Haha, my big brother is amazing, now there is hope to win!" Ni Shuai was the first to get excited, as a loyal fan of Chen Mo, any changes about Chen Mo on the field would affect the heart of this elementary school student.

"Don't worry, listen to what the other two referees have to say. "Xu Ming is scheming in the end, although Fortson's evaluation is very high, but after all, there are two referees.

Jason Artleton, who sat to the right of Fortson, was the second to comment.

"This dish is as Ms. Ruiman said, the taste and texture are beyond expectations, and I would like to pay tribute to this young Chinese chef. ”

After speaking, Arterton stood up and bowed to Chen Mo in front of everyone at the scene.

The scene immediately burst into warm applause.

The whistle came and went.

You must know that since this Arterton came to Jinling with Michelin, he has never said such soft words, and on most occasions, he is a high-minded and domineering posture.

Even participating in Zhao Ling's "Food is Coming" has never saved any face for the chefs in Jinling, so it is really rare to be able to pay tribute to Chen Mo in this exchange competition, when he is still a player from the United States, which greatly exceeds everyone's expectations.

It's like the sun rising in the west!

"It's amazing..."Even the mustache, who has always been cautious, thinks that the dishes made by Chen Mo must be incredible.

After Arterton sat down, he continued to say to everyone: "Chef Chen Mo, we once met in Ms. Zhao Ling's show, to be honest, when I first met him, I was thinking, oh God, where did you find this little hairy boy, was he called by the program team to make up the numbers because of my harsh language in recording the show? I thought at the time that this kid must not be more than 20 years old. ”

Immediately burst into laughter.

"Later, all my friends who watched this episode of the show knew that he was the only chef who received my praise when I was a guest, the only one, he was really amazing, I couldn't believe that in this place in Jinling, such a young chef... By the way, Chen, tell me, how old are you?"

Zhao Ling, who was standing on Chen Mo's side, immediately handed the microphone to Chen Mo.

Chen Mo took the microphone and replied with a smile: "I am 22 years old this year. ”

"Oh my God, only 22 years old. Arterton shook his head slightly, then said, "When I was 22 years old, I was far inferior to you. ”

There was an exclamation at the scene, after all, this sentence came from the mouth of a Michelin-starred chef.

The media reporters at the scene aimed their long guns and short cannons at Chen Mo, and for a while, there was an endless stream of flashing lights one after another, and Chen Mo felt that there were only bursts of shining light in front of him, and he couldn't see anything else.

"I've said so much, everyone should understand, for the evaluation of this dish, I'm here, oh, by the way, Jinling's Suiyuan cuisine, I have heard a little, and I have seen it on some food sets, but I don't know very deeply, if Master Hong knows, please popularize it for all of us, thank you." ”

Arteton's comments this time were polite, changing the arrogant attitude of the past, and today's Arterton even made Chen Mo have a good impression.

Robert's face was already very ugly, and a drop of sweat slowly slid down his sideburns and on his cheeks.

The last person to comment was Hong Qi.

Hong Qi tried hard to open his eyes wide, cleared his throat, and then picked up the microphone, his voice still hoarse.

In the seventh year of Qianlong, due to the death of his father, Yuan Mei resigned from his official position and adopted his mother, and bought a dilapidated garden left by Cao Xueqin's ancestors in Jinling. ”

Hearing Hong Qi start telling the story, everyone immediately pricked up their ears.

Hong Qi can tell the story of the Qianlong period, it must be related to Suiyuan vegetables!

"Yuan Mei, one of the eight masters of the Qing Dynasty, wrote as famous as Ji Xiaolan, a scholar, and was called 'Southern Yuan and Northern Ji'. The government and the opposition admire each other, and there are countless visitors and people who seek literature with a lot of money. ”

He was very good at managing money, and spent all his savings for seven years as an official for the construction of Suiyuan, and still left more than 20,000 taels of silver when he died, which shows that he lived a very generous life when he was alive. ”

What's more, Yuan Mei is also a foodie. A "Suiyuan Food List" established his position as the leader of Jiangsu and Zhejiang cuisine. ”

Yuan Mei loves to eat, will eat, every time he goes to a friend's house to eat delicious, after coming back, he will send the chef to other people's homes to learn art, over time, Yuan Mei himself to collect recipes, written into a book. ”

Suiyuan Cai got its name from Yuan Mei's "Suiyuan Food List", which is a book that records various cuisines, but is not a recipe. ”

Although Yuan Mei himself is not an authentic chef, he followed his father and uncle to various official banquets when he was a child, and after entering high school in his youth, he frequently participated in various elegant gatherings in the capital, and returned to Jinling in middle age to poetry and food as the joy of life, so his understanding of food is beyond ordinary people, not only the poet's light and leisurely, but also there is no lack of comprehensive grasp and accurate transmission of ingredients, cooking, dietary rules, etc. ”

"A "Suiyuan Food List", with the ambition of embracing all rivers, it can be said that this record is the refinement of Yuan Mei's lifelong drinking ** marrow, which is close to the realm of the 'Tao' of food!"

This is almost the background and origin of Suiyuan vegetables. ”

After Hong Qi finished speaking, the audience immediately burst into warm applause, and 99% of the audience did not know the origin of Suiyuan vegetables until this moment.

Even the two foreign judges sitting next to Hong Qi applauded very vigorously.

"This dish of caramel salmon with fruit is indeed a dish recorded in the "Suiyuan Food List", and it uses fruit wood to smoke the salmon, and uses the cooking method of the garden, which really makes the essence of Suiyuan cuisine: each thing has its own nature, and each bowl has its own flavor. ”

Hong Qi's small eyes burst with fine light.

"There is no doubt that this is a superb Chinese dish with a history of more than 200 years!"