After tasting Liu Rui's rainbow buns, the old man was ready to try Deng Qinwei's Jiangnan Seafood Restaurant. Pen Fun Pavilion wWw. ｂiquge。 ｉｎfo

"Are you making fried buns?" asked the old man as he uncovered the black clay pot that had been served.

The buns in the clay pot are different from the usual buns, the color is golden and translucent, and there is an attractive layer of oil on them.

"It doesn't seem to be, the fried buns are only golden at the bottom, but the whole skin of your buns is golden brown, have you fried them in oil?" asked the old man as he picked up Deng Qinwei's buns.

"No, I'm roasted. Deng Qinwei, who had a serious face, replied truthfully.

"Roasted? That's kind of interesting. The old man was interested, and immediately picked up the bun and put it in his mouth and took a bite.

"Very good! The skin is browned, the meat filling is tender, and the taste is richer than that of ordinary raw pan-fried. How did you come up with the idea of using roast?" the old man asked curiously, as he ate the bun he had picked up in a few bites.

"This is what I got when I used to travel in Mihe, and I got it from the local herders who baked dough on stones. "This Deng Qinwei is not hiding his selfishness, and he explained it 1510.

"Their dough is wrapped in lamb, mutton fat, cumin and other condiments, and although it tastes good, it is too greasy and it tastes dry. So I came back and improved it, replacing the lamb with fresh silver carp and adding a little chicken fat when kneading the dough to prevent it from being charred when grilled. ”

"But I saw that you didn't use an oven, you used a regular pan. The old man asked.

"Its practical oven will also work. However, the temperature of the frying pan rises faster, so that the moisture in the filling of the bun does not evaporate quickly, and my lid is also cast with a very thick cast iron, and the heat from the bottom of the pan will be transferred to the lid, which will allow the bun to be heated evenly. ”

"I see, constantly exploring and improving the dishes, seeking the best taste, is the most basic professional quality of a chef, and you are very good. The old man nodded and said in appreciation.

"What about you, young man, we seem to have met before, what kind of surprise did you bring us today?"

Liu Mang's soup-filled xiaolongbao is placed in a small emerald green steamer, which is also covered with a lid.

"Oh, there's nothing special about me, I'm just following the recipes left by my predecessors. Sometimes being old-fashioned and authentic should also be a chef's insistence. Liu Mang spread out his hand and smiled.

"Haha, that's right!" the old man laughed: "People's sense of taste has a memory, and sometimes we will unconsciously look for the taste in our memory, but unfortunately, there are fewer and fewer chefs who will insist, so that many delicious foods have disappeared in the long river of time." ”

The old man was a little emotional, stretched out his hand to open the small steamer placed in front of him, and the soup dumplings made by Liu Mang appeared in front of his eyes.

"Sure enough, it's very old-fashioned, I haven't seen such a quaint soup-filled xiao long bao for decades. ”

The steam in the cage swirled, and the skin of the xiaolongbao was white and smooth, and eighteen folds were evenly pinched on it.

Gently grip the top of the bun with chopsticks and lift it, the bun will naturally fall and shake slightly, which can also see the tendon of the bun's outer skin.

The old man picked up the bun and put it on a small plate in front of him, and gently poked it at the top with chopsticks to open a small mouth.

The orange-yellow broth is accompanied by the slightly sweet aroma of crab meat and crab roe, and it immediately flows out of the buns.

The old man couldn't help twitching his nose, stepped forward, and inhaled gently.

"Snort!" There was a soft sound, and the slightly hot soup of the soup dumplings immediately filled the entire mouth.

The sensation on the tip of the tongue went from hot to slippery.

The soup in the soup dumplings made by Liu Mang is thicker than the soup in the traditional soup dumplings, a bit like eating the egg liquid in a sugar egg.

The smooth texture is followed by the sweetness of the crab meat and crab roe.

This sweetness makes every taste bud on the tongue be completely opened, and the arrival of the delicious taste is greeted with joy.

Not only that, after absorbing the soup, the skin of the xiaolongbao collapsed, and the old man picked it up and put it whole in his mouth.

The slightly elastic crust is mixed with the filling inside of the bun, and the residual soup is mixed with the bite of the teeth, and an extremely delicious flavor bursts out between the lips and teeth.

"It's delicious. After eating the buns, the old man couldn't help but close his eyes and taste them carefully.

Even in this turky, boring hall. At this moment, the old man also seemed to have come to the beautiful Jiangnan in the bright spring.

At the end, he opened his eyes and exhaled softly: "Young man, your soup dumpling xiaolongbao is derived from the 'Wanglou Cave Plum Bun', right?"

Liu Mang showed a hint of surprise on his face, and nodded: "That's right, my bun is the most authentic 'Wanglou Cave Plum Blossom Bun'." ”

"I haven't eaten it in years. The old man sighed: "From this steamed bun, I have tasted a feeling of countryside away from the hustle and bustle of the city." ”

The old man paused, and then said, "Young man, do you know?

"What does that mean?"

"The opposite inlay is that after eating a soup bun with crab meat, at most one more is not added, and you must not eat more. ”

"Huh, why?" Liu Mang couldn't help but ask.

"Because I want to keep some thoughts for myself!" the old man laughed.

"If you always eat crab meat, the taste in your mouth will be a little dull, and you will not feel the umami of crab more and more in the future. ”

"Oh, I see. Liu Mang nodded.

This principle is probably only observed by those aged gourmets.

And, it's the utmost respect for food.

"But, you soup dumplings have broken this rule. The old man suddenly changed his words: "Because it's really unbearable!"

He picked up his chopsticks and picked up the two buns left in the steamer.

Hearing the old man say this, the other judges couldn't wait to start tasting.

All of a sudden, through the microphone in front of the judges, the whole hall resounded with the sound of 'snort, snort' sucking the soup.

There were no judges to continue to speak, and everyone was completely attracted by the deliciousness of this soup-filled xiaolongbao.

"Distinguished judges, can you start voting?" asked the host Yang Yan after a while.

"That's it. The old man stood up: "All my 10 votes are for Mr. Liu Mang." His soup-filled xiao long bao brings out the essence of Chinese cuisine to the fullest, and I appreciate it very much. ”

After speaking, he held up a sign on the table with Liu Mang's name on it.

"Mine also voted for Mr. Liu Mang, although the other two players performed equally well. But it's clear that soup-filled xiaolongbao is superior. ”

The other chief judge, a middle-aged man with thick-bottomed glasses, also held up a sign in his hand.

"Although the soup dumplings are very outstanding, if Chinese cooking wants to go out of the world and connect with international standards, it still needs innovation, so my 10 votes are given to Chef Liu Rui, who has the courage to innovate. ”

The third judge, a fashionably dressed middle-aged woman, chose Liu Rui.

The remaining 30 public judges also raised their cards, and after the staff's statistics, the number of votes was as follows.

Jiangnan Seafood Restaurant Deng Qinwei 9 votes.

Dream Creative Catering Liu Rui 15 votes.

Four Seasons Pavilion Liu Mang 36 votes.

In the qualifiers of the God of Kitchen Competition, in the second round of the competition, Liu Mang won!