The three contestants brought their assistants and got busy in full swing. Pen, fun, and www.biquge.info

"Liu Mang, who do you like about these three people?" asked Li Ruonan.

"I'm not sure yet, but I think the female chef has a good chance of winning. ”

"Why?" Seeing that Liu Mang was the only woman among the three, and she was also a beauty, Li Ruonan felt a little bit of a taste in her heart.

"Because a woman can be a chef in a Chinese restaurant and can stir-fry on the stove, there must be something special about her. You see, the speed at which she stabbed was already significantly faster than the other two. ”

This female chef named Shan Jian is not very old, only about twenty-three or fourteen years old.

She has delicate facial features, no powder, and her dark hair is tied in a ponytail at the back of her head. She is very tall, at least 175 or more, and if she takes off her chef's uniform, she looks more like a model on the catwalk.

Shan Jian is now processing the grass carp (grass carp) that her assistant has slaughtered for her.

The grass carp with the head and tail removed and the main spines removed are placed on the cutting board, and as the shiny kitchen knife falls, the crystal fish fillet as thin as a cicada's wings jumps out of Shan Jian's hand.

On the wall on one side of the hall, three huge LCD screens are installed, and as the camera zooms in, you can clearly see the movements of the three players.

"Is she going to make yusheng?" Liu Mang saw the fish fillets she cut, and roughly guessed what Shan briefly cooked.

"Yusheng, isn't that Dongyingna?" asked Five-Eyes strangely.

"Don't say this in front of other knowledgeable chefs, or it will make people laugh out of their teeth. Liu Mang reminded the five eyes.

"The winter solstice fish is the same everywhere, the fresh fish is close to the jade, and a glass of hot wine chats about the cold, which is like the wind of eating in the previous dynasty. This 'guan' refers to finely cut meat, so in ancient times, yusheng was also called yushan. As far back as the Spring and Autumn era, the Chinese had the habit of eating raw fish. It is not a boast to say that the set of things of the Dongying people are all passed down from us. ”

"That's right, but I think people still like to eat hot food. ”

"Well, eating yusheng is very popular in coastal areas, especially in Fengcheng. Because it is eaten raw, the most important thing is the freshness of the ingredients, and the transportation in ancient times was inconvenient, so it did not become popular in the mainland. Liu Mang nodded.

"She is at a loss to be a sashimi at this time, unless she has her own exclusive secret recipe, otherwise she can't see her stove skills at all, and it will be greatly discounted in the impression of the judges. Li Ruonan was a little strange.

Speaking of which, Shan Jian's yusheng had already been cut, and she took the fish head and fish bone section handed over by her assistant and began to cook it on the stove.

"Huh? It's kind of interesting, it turns out that one fish eats more. Liu Mang understood.

At this time, the other two contestants also finished cooking the ingredients and were ready to cook.

"Sichuan-style boiled fish and squirrel mandarin fish? It's quite a traditional dish, but I don't know if there is any innovation of its own. ”

If you want to win, in addition to having excellent skills, you should also have your own unique understanding of cooking.

Otherwise, it will be difficult to impress the discerning judges.

"Ding ding!" After a quarter of an hour, Shan Jian was the first to ring the bell placed on her board, indicating that her dish was finished.

Because there are many people who taste it, the amount of food made is several times more than the amount usually eaten at the hotel.

In a large glass disc, the pre-marinated fish heads and bones are fried until golden brown, and are placed on the outermost edge of the disc in the shape of a hill, surrounding the snow-capped mountains in the middle.

Snow Mountain is made of shredded carrots, shredded lettuce, shredded onions, and shredded cucumbers, and topped with thinly sliced snow-white fish fillets.

Coupled with the pagoda carved out of yams, it really makes people feel that 'Hutian is flying snow in August'.

The presentation of this dish, although it does not have the charm of Liu Mang's herring bald lungs, is not much worse.

"Yes, she must have studied Chinese painting and calligraphy since she was a child, just like you. Hey, I'm a foreigner who grew up, and I can't do it. There was a slight sourness in Li Ruonan's tone.

"That's not necessarily, the dishes still have to rely on the taste to win in the end, and the other two people should not be bad. ”

"Ding Ding Ding!" two bells rang at the same time, and the dishes of the remaining two contestants were completed at the same time.

Yang Peng of the Bashu Shixian Restaurant is a young man in his thirties with a lovely smile, and he makes three boiling fish with grass carp.

Three grass carp lay side by side in a square stone plate, covered with red diced chili peppers, green peppercorns, green green onions, and yellow ginger slices......

Yang Peng picked up the wok, poured the hot boiling oil inside, and bursts of spicy fragrance spread from the square table in an instant.

"Typical Sichuan cuisine, it doesn't seem to be anything special. Li Ruonan was a little surprised.

"Look at it again, everyone who can come here has two brushes, and it will definitely not be so ordinary. Liu Mang replied.

Wei Kai of Pingchaolou is a middle-aged man with a serious expression, and he has made two squirrel mandarin fish, which are arranged in the shape of two fish playing on a large white plate.

In the middle of the two fish mouths is a hollow pearl carefully carved from a small pumpkin, which is not special, but it is also decent.

In order to save the time of the competition, the food carvings used by the contestants to arrange the plate can be made in advance, and the time used is not counted in the competition.

Otherwise, some more complex food carvings can easily be carved for hours, and the audience and the jury below will go crazy.

"Liu Mang, don't you have a food sculpture for plating?" asked Li Ruonan.

"No, I think it's okay to make a little decoration with food carving, and the shape and color of the dish ultimately depends on the color of the ingredients themselves and the chef's knife skills. ”

"Okay, the dishes of the three contestants are all done, and now you can invite the three judges to taste them. ”

Yang Yan's voice was soft and glutinous, and he smiled smartly, and the five eyes on the stage felt hot in his heart.

The cameraman carried the machine to shoot the finished three dishes up close, so that the audience could see it clearly.

"Brother Liu Mang, can we also taste it?" Guan Xiaomeng stared at the LCD screen on the wall with a look of longing.

"Yes, the contestants could have tasted their opponent's dishes. Li Ruonan nodded: "Wait for the judges to evaluate the presentation of the dishes, and then you can start tasting." ”

The judges in the audience exchanged their heads and ears, as if discussing how to score the initial impression of the three dishes.

"Host, it's time to start tasting. Soon, the old man on the judges' bench stood up and said.

The three dishes were placed on a square table, and the three judges stepped forward to taste them first. Then the remaining thirty public judges took the small plate in their hands and took turns to try the dishes.

"Xiaomeng, Ruonan, you wait, Xiao Wu and I will go up and get some back, and give you a taste. ”