In the early morning of the next day, the Xiangjiang Manhan Tower was lit up, as if it had really become the inner courtyard of the palace, and it looked magnificent. Ｘ

The center of the hall is filled with all kinds of delicacies in the Manchu and Han banquets.

The lobby is surrounded by well-known figures in the Hong Kong dining scene, and it is arguably the most important chefs and gourmets in Hong Kong and even in China who gather here today.

The entire lobby of the Manchurian Mansion was full of friends, and it was worthy of the royal style of the Manchu and Han banquets, making this cooking competition the most influential catering event in Hong Kong in the past ten years.

"Ladies and gentlemen, the third Manchu and Han banquet in the history of Xiangjiang has officially begun. This time, the Manchu and Han banquets will be held in the form of a competition, and the cooking competition of three main dishes will be held in three days. Master Liao Jie of Man Han Lou replaces Master Au Zhaofeng and faces Master Huang Rong of Chaofan Group. ”

Under the introduction of the master of ceremonies, Peng Yichen slowly walked into the lobby with a group of people from Manhan Building. Stand in front of the prepared kitchen stove board.

And opposite them, Huang Rong also walked out with a group of subordinates. He was wearing the dragon robe of the Qing Dynasty emperor, and his face was full of ambition.

It's a pity that when Peng Yichen looked at him, he was not frightened by his momentum, but almost laughed.

Because the actor who played Huang Rong this time was Zeng Zhiwei, Huang Rong in the plot world also looks exactly the same as Zeng Zhiwei.

Looking at Huang Rong shaking his head on the other side, Peng Yichen suddenly thought of the comedy movies that Zeng Zhiwei had acted, and felt that he was holding back his laughter and internal injuries were about to come out.

The members of the judging panel of this competition are: Mr. Hou Xiaotian, the second-generation successor of the founder of Huaxia Fangdian. ”

This role is played by Fang Long.

The second is Mr. Cai Lan, the organizational consultant of the Heung Kong Catering Industry Association. ”

The role was played by Leung Ka-fai.

"The third famous Chinese gourmet, an expert in Manchu and Han banquets, Mr. Nguyen Thanh Tian. ”

This role was played by Zhang Xueyou.

"The judging will be scored from five aspects: color, fragrance, taste, meaning and shape. First of all, we will present the Manchu and Han all-time menus prepared by both sides of the competition in advance, including 'four dried fruits, four candied fruits, four cold dishes, four Han fruits, four hot dishes, five cold dishes, and 19 hot dishes', so that the judges can have a basic understanding of the cooking skills of both sides. ”

As soon as the master of ceremonies finished speaking, dozens of dishes were introduced in the back kitchen, except for the judges of the jury who tasted a little in turn, the rest were eaten by the guests who came.

After everyone returned to their seats, the master of ceremonies walked up to the stage again, "First of all, please ask Chef Huang Rong of Chaofan Group to start cooking today's main dish: bear paws." ”

Without waiting for the master of ceremonies to finish speaking, Huang Rong immediately bounced up from his seat. Confidently introduced: "The dish I want to make today is called Walking in the Snow and Finding Bears." ”

With that, he took out the already stewed bear's paw from a large cauldron.

Zhao Gangsheng, who was standing behind Peng Yichen, listened to Huang Rong's introduction and sneered, "If he doesn't pull a few bear's paws, can it be delicious?"

Peng Yichen didn't reply, and stopped Zhao Gangsheng from continuing to complain about Huang Rong's ** with his eyes.

Because he knows that the other party's cooking skills are extraordinary, and they are no worse than himself.

But as far as the dish of treading the snow and looking for bears is concerned, it has gone far beyond the scope of delicious food and reached the highest level of culinary art.

Only chefs who have a truly meticulous grasp of ingredients and cooking will dare to make such an attempt to subvert traditional cooking techniques.

Huang Rong didn't know what Peng Yichen said about him in his heart.

Still contented, he continued to introduce his cooking techniques.

"I first stew the bear's paw with ginger, shallots, and French white wine for 6 hours. ”

After saying that, he took out a boning knife and cut the bear paw on the cutting board vertically twice.

Then he easily took out the bones in the bear's paw.

It seems that the action is simple, but it is like a cow and a cow, and it is amazing.

"Chopping board!"

With Huang Rong's order, his subordinates immediately put a big cutting board on the desk.

I saw that he flipped the boneless bear paw and flew up, like a milk swallow throwing itself into a nest, and landed in the center of the chopping board.

Then he kept flapping the bear's paw up, and every time he landed on the cutting board, he left holes evenly on the surface of the bear's paw.

His way of dealing with bear's paws is not at all in traditional Chinese cooking. The onlookers couldn't understand what he was trying to do.

After the bear's paw was processed, Huang Rong lifted another cauldron on the side.

The lid of the pot had just been opened, and the people around had already smelled the smell of delicious and sweet fish.

"Sturgeon soup. Huang Rong proudly introduced.

At this time, even the judges on one side couldn't sit still.

Ruan Qingtian, a Chinese gourmet, said to the other two judges with emotion: "It's been a long time since anyone has used sturgeon to make soup. This is the greatness of heaven and earth, the king of soups. ”

"This Huang Rong, with a ten-pound sturgeon, simmered slowly over low heat, finally only boiled out this bowl of soup. It's not just the king of soup in the world, it's simply a heavenly soup that can only be seen by immortals and Buddhas in the sky. ”

It's not that these judges are uncommon. This sturgeon is produced in the coastal areas of China and in the major waters of the north and south, and is one of the few fish in the world that has a living fossil in the water. It is recognized as one of the most nutritious fish of all fish.

Among them, the wild sturgeon fish of more than 10 catties have almost disappeared.

Huang Rong used this ten-pound sturgeon to boil only a bowl of soup for cooking.

How this does not amaze these judges.

Huang Rong slowly poured the scooped out sturgeon fish soup into a smaller glass pot. A needle is then removed and ultra-low temperature liquid nitrogen is injected into the bear's paw.

He explains: "I'm now going to inject absolutely safe liquid nitrogen into the bear's paw. The caviar of the sturgeon is the best of caviar, and I now put it in a pot and simmer it with bear's paw and fish broth. ”

Place the glass pot on the stove and bring to a simmer over medium heat.

Soon the bear's paw slowly began to swell.

He used the principle that the liquid nitrogen inside the bear's paw would expand rapidly at high temperatures, and inhaled the sturgeon fish soup into the inside of the bear's paw through the small holes that had just been punched in the cutting board.

Soon, the bear's paws, which had just been deflated, were already full of fish soup and became plump and round.

Zhao Gangsheng looked at Huang Rong's forced pretense to be so fresh and refined, and couldn't help but sigh: "He is making a horse and killing a chicken for this bear's paw, it will be cold for a while and hot for a while, it must be very cool." ”

Peng Yichen couldn't help but complain: "Breast augmentation is not as big as his bear's paw." ”

On the one hand, Ou Jiahui saw the rapidly expanding bear paw, and then looked at his chest of 'One Horse Pingchuan', and couldn't help but envy: "Wow, it's so big." ”

If Huang Rong heard a few of them complaining about his bear paws like this, I don't know if they would spit out a mouthful of old blood on the spot.

Soon, the bear's paw was ready. Huang Rong quickly brought the bear's paw into the quick-freezer, "Use a low temperature of minus 10 degrees Celsius to quick-freeze the bear's paw." ”

Taking advantage of the time of the bear's paw speed, Huang Rong took out a few more pears, only to see the fruit knife in his hand rotating around the pears, and the flesh and peel seemed to be separated.

Then, he put the pear's butt on the board, and the fruit knife flashed a knife light around the pear, and circled the pear head and pear tail.

Spread out the pear, I don't know when, the pear core has been removed, and the pear flesh is spread out layer by layer, which happens to be a crystal clear and vivid pear blossom.

Arrange the five pear blossoms around the plate, then place the frozen bear's paw on the ice table in the center of the plate.

Huang Rong smiled proudly: "This is my snow treading to find a bear." ”

The onlookers looked from afar, as if they had seen a bear's paw stepping on a towering snow-capped mountain, and under the snow-capped mountain, a little pear blossom had silently bloomed.

Judging from the appearance alone, this is no longer a simple dish, but more like an ingenious work of art.

Wait for the plate to be brought to the three judges.

All three judges spit out the white water they had just put in their mouths.

After purifying his mouth, he picked up the soup spoon, scooped up the delicacy one after another, and slowly put it into his mouth to taste.

The moment the spoon was put in their mouths, the expressions of the three people all changed, and a feeling of coolness like cold jade lingered in their hearts.

"On the bear's paw frozen soup, it is sweet and delicious, refreshing, and rare. The expression of Hou Xiaotian, the heir of Fangshan, was like a person who drank a sip of iced sour plum soup after working on dog days, enjoying and relaxing incomparably.

Cai Lan, the advisor of the Xiangjiang Food Alliance over there, couldn't help but nodded: "The bear's paw is fully integrated with the umami of sturgeon." As the saying goes, 'you can't have both fish and bear's paws', but this dish is a perfect combination of fish and bear's paws, beyond the imagination of ordinary people. ”

"And this knife work and plating. Ruan Qingtian, a Chinese gourmet, picked up a pear blossom and ate it in his mouth. While tasting, he said: "The pear blossoms carved from this pear flesh are vivid, and the knife work is natural, which perfectly retains the flesh quality of the pear meat." The pear meat also absorbs the aroma of bear's paw and sturgeon. The sobering taste is refreshing, eliminating the oiliness of the first few dishes, giving the feeling of being deep in the depths of the snowy mountains. ”

Seeing that the judges finished tasting, the master of ceremonies began to introduce the rules of scoring: "Now please ask the judges to score." ”

He pointed to a scoreboard behind him and said: "Color, fragrance, and shape, under each scoring item, the LED display screen displays the scoring results of the three judges." The display circle represents an extra point, and the display of the eight prongs indicates no points. 15 out of 15. The team with the most points wins at the end. Next, please ask the judges to score Master Huang Rong's 'Walking in the Snow and Finding Bears'. ”

As soon as he finished speaking, the three judges all pressed the scorer in their hands firmly.

"Mr. Nguyen gave a perfect score. Mr. Chua gave a perfect score. Mr. Hou gave the following scores...... Still a perfect score. Let's congratulate Master Huang Rong for getting a perfect score of 15. The master of ceremonies excitedly shouted out Huang Rong's final score.

Over there, Peng Yichen and the people behind him sank in their hearts.

Zhao Gangsheng walked up to Peng Yichen and said worriedly: "That guy got a full score, wouldn't we have a tie at most tonight." ”

Peng Yichen said modestly: "I will do my best." ”

But the calm expression on his face let everyone know that he is extremely confident in his cooking skills.

…….r