Three days later, all the masters of the well-known local Chinese restaurants in the Xiangjiang Manhan Mansion were invited by Long Kunbao to wait here to watch the first chef in China and show off his amazing cooking skills.

Not long after everyone arrived, three people walked in from outside the door.

The first one was Zhao Gangsheng, who was followed by Peng Yichen and Lin Shang.

Since Peng Yichen and Lin Sheng reconciled that day, Lin Shang quickly dealt with the affairs of his company and returned to Xiangjiang with Zhao Gangsheng and Ou Jiahui.

After only one day of rest, Peng Yichen agreed to Long Kunbao's invitation and came to meet the masters of the Xiangjiang culinary industry.

One of the biggest regrets of Long Kunbao's life was that in the cooking competition with Peng Yichen that year, the other party abstained after only half of the competition.

Seeing Peng Yichen, who had already dressed up, walking in from outside the door, he stood up excitedly and said with a smile: "Master Liao, I finally see you again." We, our colleagues in the food and beverage industry in Hong Kong, are gathered here today to welcome your arrival. ”

After speaking, the masters of the restaurants all stood up, applauded to welcome the arrival of Peng Yichen, and began to introduce themselves in turn.

"I'm the representative of the Northwest Building. ”

"I am the representative of the Chinese restaurant in Fudu City. ”

"I'm the representative of the Drunken Immortal Tower. ”

"I'm the upstairs representative. ”

……

As the saying goes: peers are enemies.

The reason why these well-known masters respect Peng Yichen so much is not only because of his previous prestige in various cooking competitions, large and small, but also because Peng Yichen's cooking skills have surpassed them too much.

A person is a little better than you, and you will be jealous of him.

But if there is a world of distance between him and you, you will respect him.

From this point, you can imagine how terrifying the influence of "Liao Jie" possessed by Peng Yichen in the Chinese chef industry was.

Lin Shang, who was following behind Peng Yichen, saw so many well-known chefs and such respect for her lover, and she also felt pride and envy from the bottom of her heart.

"I really envy you, even though I've been successful in the mall all these years. But I can't even imagine that one day so many peers will respect me so sincerely and applaud me. Lin Sheng looked at Peng Yichen with a sweet and adoring expression on his face.

Peng Yichen smiled, didn't speak, and patted her hands. Let her sit down and wait for herself.

"I am the representative of the Manhan Building. ”

The last person to introduce himself was Ou Jiahui.

She is no longer dressed like a little sister before, with elegant makeup, short black shawl hair, the whole person looks clean and capable, and she really has the appearance of a little chef.

When Zhao Gangsheng saw this Ou Jiahui, who had completely changed, he felt that his heartbeat was a little faster.

Ou Jiahui smiled and looked at Zhao Gangsheng, who was looking at him a little obsessively, and asked, "How is it, I don't look like your idol Wang Zhuxian." ”

He walked up to Ou Jiahui and said with a smile: "How can you be willing to cut off your red hair." ”

"I'm afraid that the red hair is too much like Gollum Meat, you don't like it. Ou Jiahui smiled playfully.

"And what does your hair look like now?" Zhao Gangsheng smiled charmingly.

Ou Jiahui smiled: "Now it's like mushrooms, don't you like to eat them very much?"

Peng Yichen looked at the bright smiles on the faces of Zhao Gangsheng and Ou Jiahui on the side, and couldn't help but sigh in his heart, time is really a pig-killing knife.

Zhao Gangsheng's current appearance should be the same as his brother Zhang Guorong's appearance when he was young, I don't know if my brother can still perform such an immature and youthful temperament in the real world.

After all the chefs introduced themselves, Long Kunbao pulled Peng Yichen to the kitchen stove and kitchen utensils that had been prepared for a long time.

At this time, Long Kunbao launched a small cart and lifted the curtain on it, which was the special kitchenware box that Peng Yichen had left in the hospital.

Long Kunbao looked at Peng Yichen excitedly and said, "Master Liao, we have been looking forward to the soup for many years. I was finally able to taste it today. Please!"

Yellow croaker in soup is the top dish in the Manchu and Han Dynasty banquets in the Qing Dynasty, and it has always been known for its expensive materials and cumbersome workmanship. Even in Kyoto, where famous Chinese chefs gather, there are only a few chefs who can do this.

There are three most difficult parts of this dish: one is to complete the whole fish deboning under the premise of maintaining the texture and taste of the fish, the second is that the soup poured into the belly of the fish has both northern and southern tastes, salty, sweet, fragrant and smooth, and the third is the process of frying and turning the yellow croaker in the pot after filling the soup, and the soup in the stomach must not flow out.

It can be said that this is a top-notch dish that has extremely strict requirements for almost all basic skills such as the chef's knife seal, technique, seasoning, heat, and spoon reversal.

To succeed in this dish, the chef not only needs to hone his basic cooking skills for a long time, but also needs to be meticulously observant.

You can constantly adjust the strength of your hands according to every change of the fish in the oil pan.

And the crucial method of preparing the soup in the belly of the fish is the secret of the Manchu and Han dynasties.

There are no more than five chefs in the world who know this method of preparing soup.

I haven't cooked for many years, and I made this extremely difficult famous dish as soon as I came up, and the pressure in Peng Yichen's heart can be imagined.

Fortunately, as a master of national arts, he has experienced so many trials in the plot world, and Peng Yichen's will is as strong as steel.

In order to truly experience the mentality of a chef, Peng Yichen completely let go of his own consciousness and worked hard to fully awaken the memory of this dish in Liao Jie's mind.

He approached the cart and slowly stroked the kitchen crate on it.

The rough wood pattern on the surface kept rubbing Peng Yichen's palm, like a child constantly complaining to himself about what had happened over the years, complaining about his abandonment of him at the beginning.

Open the kitchenware box, there are dozens of kitchenware inside, shiny as new, it seems that Long Kunbao has been carefully maintaining these kitchenware for so many years.

Peng Yichen took out the kitchen knife placed in the center from inside.

Just as his hand touched the hilt, a subtle sensation of blood connection slowly spread from his fingers to his whole body.

Since childhood, decades of hard practice have made his body's mastery of kitchen knives reach the realm of "human knife integration".

It seems that although he hasn't cooked for many years, his basic skills have not been lost.

Since the moment Peng Yichen picked up the kitchen knife, the people around him have noticed that the momentum on his body is slowly improving.

In between, he picked up various side dishes in his left hand, and the kitchen knife in his right hand turned into a white light, flashing in front of the side dishes and the cutting board.

If you are so close, you can even faintly hear the sound of wind coming from the sword light.

Before everyone could react, several side dishes had all been cut into small dices.

Anyone sitting close could see that the little dings were almost the same size, without a trace of cuts.

After cutting the side dishes, Peng Yichen went straight to the glass fish tank, reached out and pinched the gills, and lifted a few catties of big fish, and a handful was still on the board.

Just wrapped it in gauze at random and threw it the board, and the big fish that was still alive just now had completely fainted.

Take a knife from the cooker box and flick the handle with your fingertips to rotate the blade in the palm of your hand.

In an instant, I became familiar with the center of gravity of this knife and regained the feeling I once had.

Rotate the big fish that has fainted 360 degrees on the board, and the knife keeps flying up and down the fish.

When the body of the fish stopped turning, the internal organs and bones of the fish had been delicately removed from his gills.

There wasn't a single leak in the whole fish.

The ingenuity of his technique is almost to the point of transcendence.

Wrap gauze around the guts and bones of the fish and toss aside.

Peng Yichen took out another bottle of rice wine and poured it into the belly of the fish from the mouth of the fish.

The other hand was not idle, and with an iron brush specially scraped the scales of the fish, the scales on the fish's body were cleaned in three or two strokes.

In this process, Peng Yichen also deliberately added the exertional skills in the national art to break all the small fish bones in the fish into powder, but did not hurt any of the fish fibers, ensuring that the final taste of the fish meat was not affected.

Putting down the processed fish, he picked up another knife, took out two onions, and held them down with his hand to prevent them from rolling, and the knife slashed back and forth several afterimages under the palm of his hand.

Open the palm of the hand that covers the onion, and a row of evenly sized onion slices is cut.

Finally, add a few more accessories to the belly of the fish and fry it in an oil pan.

Every time he turned the fish in the pot, there was a peculiar shaking and rhythm in his hands. Flip the whole fish just right, but don't let the soup in the fish's belly come out.

In less than 5 minutes, the fish is already fried on the outside and tender on the inside, and the heat is just right.

Peng Yichen finally put the sliced side dishes and onions on the plate, forming a beautiful round plate.

Then pour the whole fish from the pan into a plate and pour a little of the sauce from the pan over it.

This classic soup with yellow croaker is complete.

When this dish was served on the table, everyone was already impressed by this amazing cooking skill.

Several chefs couldn't help but rush to the table and use chopsticks to add the fish maw, and the pearl soup inside slowly flowed out, like a pool of jasper spring, which made people salivate.

But after everyone scooped up the soup with a spoon and tasted it in turn, they shook their heads.

The taste of the fish and soup is not only not 'salty, sweet, fragrant and smooth', but salty and bitter and fishy.

As a chef, the most fundamental pursuit is deliciousness.

A dish that is not delicious, no matter how beautiful it looks or how dazzling it is, is equal to zero.

Peng Yichen's soup soup yellow croaker turned out to be so unpalatable.

The chef who was looking forward to it just now was all disappointed, and thought to himself: This so-called world's first chef is just a waste of fame, and it is just a façade.

Immediately, they all said goodbye to Long Kunbao one by one and left.

Zhao Gangsheng and Ou Jiahui also tasted it and spit it out directly.

Long Kunbao thought for a while and said to Peng Yichen: "Master Liao, it seems that your basic skills in cooking are still there, but you have lost the ability to control the taste. ”

Ou Jia Huiqi said: "Why happened?"

Long Kunbao guessed: "It may be because Master Liao has an irregular diet all year round, coupled with long-term alcoholism, which has caused his physical fitness and five senses to deteriorate. Of course, you can't make a delicious yellow croaker in soup. ”

Zhao Gangsheng hurriedly asked, "Then what should we do now?"

Long Kunbao smiled lightly, "I know a training method that will definitely allow him to recover his five senses. ”

Peng Yichen was very calm on the surface, looking at these guys with an innocent face, but he was thinking in his heart, you can be regarded as letting me out, just those few unreliable training methods, you won't train me to death.