Zhou Rui couldn't help but look back, and his eyes couldn't help but light up.

Not to mention, there are some foods that have emerged after the great changes in the world.

For example - cabbage.

This cabbage is different from the usual cabbage.

This cabbage is not very large.

It's the size of an adult's fist.

Moreover, the cabbage is engraved with various patterns.

It's a very peculiar pattern.

Circle by circle, with a variety of colors.

Some are red.

Red cabbage with a hint of spiciness.

But this spicy is not pungent.

Some cabbages are green on top.

Green cabbage is watery.

It tastes sweet.

Some cabbages have yellow on top.

This cabbage tastes crunchy.

That's why this cabbage is called the magic cabbage.

······

Next to the cabbage, there is another vegetable.

This is a mushroom.

But it's bigger than a normal mushroom.

What's even more peculiar is that the mushroom is humanoid.

It's like ginseng.

It's just that this mushroom has a cloak on its head.

It looks quite "magical".

This mushroom is called a "face mushroom".

Because the mushroom's face has a different countenance.

It's very clear.

Some have bitter gourd faces.

Then this mushroom must be bitter.

Some are smiling faces.

Then the mushroom must be a smiley face.

And then there's anger.

Don't eat this mushroom.

Poisonous.

······

After Zhou Rui finished reading it, he fished out ten protein gem shrimp from the water.

Then he exchanged it for some ingredients after the changes in the big world.

The chef of No. 79 looked at the ingredients in Zhou Rui's food warehouse and was also greedy.

There were so many things in it that he had never seen before.

Then, Chef No. 79 was also cheeky and changed some for Zhou Rui.

These ingredients will not be thrown away anyway.

If it's useless, you can take it back.

Zhou Rui got some ingredients that he hadn't seen before, and he couldn't help but be a little happy.

Then, Zhou Rui got busy again.

Set aside the sliced golden beef and take out the flamed red peppers, then divide the red peppers into sections.

Firing.

Take the wok on the side and place it on top.

Next is to pour the oil.

Zhou Rui only poured a small part.

Then take out a piece of "pork" from the food store.

This pork was taken from the world of "Captive of Gastronomy", roasted whole pigs.

And what comes out is only a layer of oil on the outside.

Zhou Rui put it in the pot and began to refine.

The pork is constantly stirred out of lard at temperature.

And this lard is not the same as the lard in the real world.

Every drop of oil is like gold.

Crystal clear.

It's very bright.

What's more, there are no impurities.

Zhou Rui once used this pork to stir-fry.

It has to be said that far more than the real world soybean oil, peanut oil.

But be careful, this lard should only be in moderation.

Not too much.

Zhou Rui looked at the lard that was simmered in the pot, and then used kitchen utensils to get out the pork and put it in a small bowl on the side.

Next, pour in the flamed dried chili peppers.

"Bang", I saw that this dried chili pepper touched the oil and burned instantly.

Vigorous.

The aroma exploded as if it had been brewing for centuries.

"En", Zhou Rui smelled this fragrance, and his mouth was immediately full of relish.

It's really fragrant.

Flame dried chili peppers, which burn instantly when they encounter a flame.

This is also the reason why the other party calls it a flame dried chili.

After waiting for the aroma, Zhou Rui put the prepared beef into the pot and began to stir-fry.

Of course, it's impossible to just fry like that.

Zhou Rui then put some materials into it.

For example, chopped green onions, and so on.

Of course, the most important thing is the seasoning.

Cooking wine, salt, etc.

This is very important.

······

While Zhou Rui was busy working here, Zhang Dongguan, Stephen Zhou, Xueluo and others were also working.

Zhang Dongguan plans to make a dish - sweet and sour carp.

The fish chosen by Zhang Dongguan is not an ordinary fish.

Rather, it received a mutation - the golden "golden carp".

This "golden carp" is golden all over, like gold.

Golden.

This golden carp is from the Dongting area.

The number is quite scarce.

Later, some were bought by the people behind Zhang Dongguan.

In addition to Zhang Dongguan, some other golden carp were bought by some wealthy people, and some went into the hands of other chefs.

······

Zhang Dongguan's craftsmanship is no worse than Zhou Rui.

Especially when it comes to knife work.

It's even more amazing.

Zhang Dongguan's knife work can be said to be the best in the world.

When Zhang Dongguan had not yet learned to stir-fry, he was already the best in the world with his knife skills.

What's more, the current Zhang Dongguan is well-deserved - "God of Cooking".

Zhang Dongguan has the strength of the God of Cooking, but he did not get the title of "God of Cooking".

So, he's desperate to win this one.

Then become a real "kitchen god".

Stephen Zhou on the other side is even more powerful, and he plans to make a "Buddha jumping over the wall".

Buddha jumping over the wall, also known as Mantan incense, Fu Shouquan, is a local famous dish in Fuzhou, belongs to Fujian cuisine.

According to legend, it was developed by Zheng Chunfa, the owner of the Fuzhou Juchunyuan Restaurant, during the Daoguang period of the Qing Dynasty. Buddha jumping over the wall is rich in nutrients, which can promote development, beauty, delay aging, enhance immunity, and is a good tonic.

The process of making this dish is very complicated.

There are more than a dozen kinds of raw materials for Buddha jumping over the wall, such as abalone, sea cucumber, fish lips, yak skin glue, oyster mushroom, hoof tendon, flower mushroom, cuttlefish, scallop, quail eggs, etc. In order to fully reflect the taste and characteristics of each ingredient, it is necessary to make these more than a dozen ingredients into a dish independently, and then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours, so that the taste can truly achieve mellow characteristics.

······

Zhou Rui can also do Buddha jumping over the wall.

But he didn't choose Buddha to jump over the wall.

It's not just a problem of the family, but also because the odds of being a Buddha jumping over the wall are not particularly large.

Under the same conditions of cooking skills, Zhou Rui has a much higher chance of getting it.

There are many legends of Buddha jumping over the wall, among the rumors, an official of the Fuzhou Official Money Bureau invited Zhou Lian, the political envoy of Fujian, he was the knot Zhou Lian, so that the inner family personally cooked, with Shaoxing wine jar chicken, duck, mutton, pork belly, pigeon eggs and seafood and other more than 20 kinds of raw and auxiliary materials, simmered, named Fu Shouquan.

After Zhou Lian tasted it, she was full of praise. When asked about the name of the dish, the official said that the dish means "auspicious and longevity", and the name is "Fushouquan".

Later, the chef Zheng Chunfa learned how to cook this dish and improved it, and the taste was better than the first.

When Zheng Chunfa opened the "Juchun Garden" restaurant, it caused a sensation in Rongcheng with this dish. Once, a group of literati and ink writers came to taste this dish, when Fu Shou Quan went to the altar, the meat incense overflowed, one of the show talents was fascinated, triggered the poetry, and immediately chanted: "The altar Qi meat incense floats in the neighborhood, and the Buddha hears and abandons Zen and jumps over the wall."

Since then, quoting the meaning of the poem: "Buddha jumping over the wall" has become the correct name of this dish, which has a history of more than 100 years.