"You can plunge as you like, as you wish. The pen "Fun" Pavilion www.biquge.info "silently looked at the white 'peaks' in the black disc: "But the name of the dish that fits this dish is the best." ”

"Master, I understand. Liu Mang thought for a while, washed a piece of yam, and then took a knife and carved it quickly.

A knife seemed to have vitality in Liu Mang's hand, like a butterfly flying up and down.

Whether it is cutting, cutting, teasing, picking, carving, painting, picking, leaning, Liu Mang has done it with ease.

Soon, several thumb-sized camels appeared in the palm of his hand.

"Yes, your carving has improved again!" Bu silently pinched a camel carved by Liu Mang and looked at it carefully.

Camels are small, but they have different looks. The eyes are full of limbs, and the end is lifelike.

Liu Mang moved the white mountain peak to the side of the disc, thought about it again, took a piece of maltose and scraped it with a knife.

Golden sprinkles of sugar fell one after another, spreading a layer in the disc. Liu Mang put the camel on it, and suddenly a landscape picture appeared in front of everyone's eyes.

In the distance are snow-capped peaks, and below them is a golden desert, on which a camel caravan is slowly moving forward.

"Camel Bell Ancient Road Silk Road, Hu Ma still smells the Tang and Han winds!Not bad!Not bad!" Han Shaobai also nodded again and again: "Not to mention the taste of the dish, just looking at the presentation of this dish, it will throw off the mediocre people in the Manhan Mansion a few streets!"

"Very ingenious! The camel is deliberately carved very small, so as to set off the steepness of the mountain peak, with the desert as the bottom, it is really like a bonsai on the other side of Dongying. This is much better than those who are stupidly carving a big horse and placing it on the side!" Lin Xiao looked left and right around the dish, and his mouth was full of slurp.

"Why are there so few top Chinese chefs? Because in addition to one's own skills, artistic cultivation is also very important in making Chinese food. Otherwise, you won't be able to experience the artistic conception of Chinese cuisine at all. But how many such people are there? There is simply no one in ten thousand!" Han Shaobai sighed.

"Click!" Lin Xiao picked up his mobile phone and filmed wildly: "Actually, high-end Chinese food is the real work of art, so those foreign devils can't catch up!" But now many people who think they have read books for a few years and drank some foreign ink are making a big fuss, saying that Chinese food can't be put on the table at all, which is really ridiculous. ”

"The characteristics of Chinese food are also here. There are both spring and white snow, and there are lower riba people. There is not only the height of the temple, but also the distance of the rivers and lakes. Those who criticize Chinese food for not being elegant probably think that street food stalls and home-cooked food are all there is to Chinese food. As everyone knows, Chinese cuisine has been inherited for thousands of years, and the charm and artistic conception in it are comparable to those barbarians?" Compared with Lin Xiao, his silent remarks were even more indignant.

"When I went to France last year, those Europeans actually criticized us Chinese for being too cruel! They said that we eat everything, that Chinese food is not a real food!

Talking about this, Han Shaobai also became excited: "Aren't their foie gras cruel? Oysters aren't cruel? Natural selection, the weak eat the strong! God put human beings at the top of the food chain, is it just to eat fasting and chanting Buddha every day?"

"It's just a matter of cultural differences. Lin Xiao shrugged his shoulders: "No way, people used to use guns to open the country, but now they use culture to brainwash us." During my time in the United States, I found that the evaluation of Chinese restaurants abroad is indeed very low. On the one hand, the propaganda is not in place, and on the other hand, our compatriots who have opened restaurants abroad do not have the awareness to promote Chinese culture, and they are just making money. At present, Chinese restaurants abroad, whether in terms of dishes or service quality, can indeed not be compared with some Western restaurants. ”

"Master, uncle, taste the hump, it will change when it gets cold. Liu Mang put an end to the debate.

"Hmm......" nodded silently: "There is a reason why this dish is called 'swallowing the world'." ”

After speaking, he took a kitchen knife, turned the handle upside down, and gently slammed the handle on the top of the mountain.

With a silent knock, a small crack opened at the top of the peak, and a stream of hot air gushed out from the crack and lingered around the peak. With the camel carved by Liu Mang and sprinkled with sugar chips, it seems to sound melodious camel bells in people's ears.

"Whoa!" "Whoa!" as he continued to knock on the peak, the layer of salt crust wrapped around the outer layer all fell off, revealing the fragrant hump meat inside.

"Let's start eating. Bu Yu put down the kitchen knife, took a few pairs of chopsticks and distributed them to everyone.

Liu Mang picked up the chopsticks and grabbed the hump meat and tore it gently, and easily ripped off a large piece.

After nearly a day of cooking, this piece of hump meat has become soft and rotten, and it is rotten to the touch.

Fresh, fragrant, soft, glutinous!

When the hump meat, which was full of rich gelatin, melted in the mouth, Liu Mang suddenly felt that no matter how much time it spent, it could not withstand the power of this delicious bite at this moment.

Real food – it's something to wait for!

"Uh-huh......" silently closed his eyes slightly, and his mouth let out an exclamation of admiration: "Very good! The heat is in place!

"Look at people, you can make this dish so perfectly for the first time! It's okay to use dim sum when you do things in the future!" Han Shaobai waited until the hump meat disappeared in his mouth, and pointed at Lin Xiao and said.

That's why it doesn't have to be swallowed, but it is described as disappearing. It's because the current texture of the hump meat is like a piece of fine clotted fat, and it doesn't need to be chewed too much at all, it turns into a delicious soup that pours down the throat and into the stomach.

"Please!" Lin Xiao pursed his lips, and the chopsticks in his hand went to the hump on the plate again: "People are professional, okay!"

After boiling, stewing and steaming, the hump meat has become extremely delicious, and the salt-wrapped roasting process locks in this delicious taste and allows it to brew itself in a completely enclosed environment.

Just like winemaking, only the word heart, coupled with exquisite craftsmanship, can taste the treasures of this world.

Lin Xiao's talent is not much different from Liu Mang's, and he is also indistinguishable in cooking.

But what he lacks is Liu Mang's tireless pursuit of the art of cooking, and his almost believer-like sincerity.

This can be seen from the fact that Lin Xiao does not want to inherit the Manhan Mansion at all. For him, cooking is just a hobby for a rich kid.

You must know that cooking comes from red dust, and only in red dust can we continue to move forward. A housewife can never become a real chef, and a person who doesn't want to crawl around in a secular kitchen can't become a real chef.

"If I were to compete with him again, I would have lost the same. Lin Xiao stretched out his tongue and licked off the grease on his lips, muttering in his heart.