The intermission was only 180 seconds, and the staff were busy sorting out the pastry making and removing the cutting boards, while the pots and pans, oil, salt, sauce and vinegar and other seasonings were waiting for them, and the time was pressing.

Since it was advertising time, the headset was off, and several judges sat on the stage and chatted, asking from time to time whether Wen Xi, who was recording the show for the first time, was adaptable, because Wen Xi didn't have time to check the energy value collected by the system at all.

The advertising time is about to enter the countdown of 10 seconds, the on-site director held a small sign of "recording starts" and slipped through the audience, and the audience who were still sharing food quickly put down the disposable dishes and chopsticks in their hands, and Wen Xi and the others also stopped talking to each other and returned to their seats to wait.

"Welcome back, this is still the live broadcast of the food explosion program on CCTV comprehensive channel, thank you for your wife's chicken essence, Shenzhen-Hong Kong soy sauce, and Dole sunflower oil for their strong support to the show!"

"Chinese cuisine has a long history, and the ancients can be said to be very particular about eating, never getting tired of eating, not getting tired of eating, breakfast to be exquisite, lunch to be full, dinner to be light and easy to digest. We have already eaten fine pasta just now, and the next thing is the big dish!Teacher Xiaowen, can you tell me how many major cuisines there are in my country?" Da Fat Fang was reminded by the director in the audience, don't ask Wen Xi if it's too sudden, lest the guests can't keep up with the on-the-spot reaction, so Da Fat asked a relatively simple common sense on the premise of saying hello in advance.

"As early as the Spring and Autumn Period and the Warring States Period in China, the flavors of northern and southern dishes in food culture showed differences. By the time of the Tang and Song dynasties, the southern and northern foods formed their own systems. At the beginning of the Qing Dynasty, Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Suzhou cuisine became the most influential local cuisines at that time, known as the "four major cuisines". By the end of the Qing Dynasty, the four new local cuisines of Zhejiang, Fujian, Hunan and Hui were differentiated and formed, which together constituted the "eight major cuisines" of traditional Chinese cuisine. Later, Suzhou cuisine was merged into Zhejiang cuisine, and the eight major cuisines became seven major cuisines. ”

Wen Xi peeked at the teleprompter on the table and spoke seriously, but his actions were secret, and the audience was not discovered under the close-up of the live broadcast. The last sentence Wen Xi really couldn't say if he didn't look at the teleprompter, Wen Xi didn't know about the merger of Su cuisine into Zhejiang cuisine before, Zhejiang cuisine was differentiated from Su cuisine, why did Su cuisine annex it instead?

"That's right, different regions have different diets, and different cooking methods are also different. The ancestors invented the cooking methods of stir-frying (bursting, boiling), burning (stewing, simmering, stewing, marinating), frying (boiling, pasting), frying (cooking), boiling (boiling, stewing, boiling), steaming, roasting (pickling, smoking, air drying), cold dressing, pouring and other cooking methods, and learned from other ethnic groups such as grilling and shabu-shabu to make various dishes. So today, our guests will use various means to make 4 special dishes that represent local cuisine, so that everyone can feast their mouths. Let us applaud and welcome the head of Shandong cuisine, the representative of northern cuisine, the head of Zhejiang cuisine, and the head of Cantonese cuisine!"

Wen Xi can recognize the height of the three heads, the head of Lu cuisine is tall and burly, the head of Zhejiang cuisine is slender, and the head of Cantonese cuisine suffers more, and he is a little shorter than the two on the side.

"There are four famous dishes in Lu cuisine, can you tell me which four?" After the guests introduced themselves, Da Fat asked them one by one.

"Okay, since ancient times, the Central Plains is the origin of culture, and Lu cuisine is also the first of the major cuisines, and the most classic representatives are sweet and sour carp, nine turns of large intestine, scallion roasted sea cucumber, and Kung Pao chicken. The head of Lu Cai spoke loudly and powerfully, putting on a big brother posture, but the other two heads were convinced.

"Then we'll look forward to it later. So what's delicious about Zhejiang cuisine, can you introduce it?" Da Fat asked the head of Zhejiang cuisine, standing in front of the handsome guy, the fat is under pressure, and he is still a few laps fatter than others when he tries to improve his qi and close his abdomen.

"There is heaven, there is Suzhou and Hangzhou, our Zhejiang cuisine is the land of fish and rice, rich in products, the more representative dishes are West Lake vinegar fish, Dongpo meat, braised spring bamboo shoots, lotus leaf steamed pork, called flower boy chicken, Longjing shrimp and so on. There are four dishes to be cooked today, namely Dongpo pork, West Lake vinegar fish, braised spring bamboo shoots in oil and Longjing shrimp!"

"It's all famous dishes that can represent Zhejiang cuisine when you say it, and my saliva comes out! So what's delicious about our Cantonese cuisine?" Da Fat licked his mouth exaggeratedly before handing the microphone to the head of Cantonese cuisine.

"Cantonese cuisine is the representative cuisine of China abroad, and it is on a par with French cuisine, and most Chinese restaurants and Chinatowns around the world are dominated by Cantonese restaurants. Cantonese cuisine is more complicated, fine, time-consuming, labor-intensive, the top ten famous dishes of traditional Cantonese cuisine are A Yi abalone, Guangzhou Wenchang chicken, open oven roast suckling pig, new dragon emperor night banquet, peninsula royal official swallow, steamed East star grouper, hanging oven roast goose, raw crab meat stewed sea tiger wings, Yannanfei tea field duck, Chaozhou lo-mei. In short, it is suitable for all ages, no matter what taste, you can find a dish you like. The head of Cantonese cuisine patted his chest and promised, jokingly, there are few things that GD people can't eat when they fly in the sky and walk on the ground.

"Then what are we waiting for, let's start!" The big fat left hand waved, and the chefs in the operation room showed off their eighteen martial arts.

Before Wen Xi crossed, he liked to eat southern dishes with fine ingredients and the original taste of food, and he was firmly rooted in the vicinity of the Cantonese cuisine master at the beginning; Hu Chen, Liu and Li were the standard northern flavors of the northern belly, and the green onion and garlic sauce of Lu cuisine were attracted as soon as they came out, Hu Chen and the two were wide and tall, and they stood there like a mountain, not to mention the audience, even the camera couldn't shoot it, and finally Mr. Chen and Mr. Li were partners, and the two watched the Zhejiang chef cook.

When the dish was finally served, there was a slip of meat dishes on the table, and the only braised spring bamboo shoots in oil had a strong taste, and Wen Xi still ate a lot of Cantonese food. I have been drinking water in the back of Hutong, but there is no way, the dishes fried with various sauces of Lu cuisine taste too salty.

Due to the geographical proximity, despite the heavy taste, the four dishes of Lu cuisine still got high marks.

Zhejiang cuisine has a little loss, Dongpo meat is sweet, there are sweet and sour carp of Lu cuisine, West Lake vinegar fish in addition to the different meat quality, there is no other outstanding place; Longjing shrimp is good, but it is a pity that the taste of Longjing tea is not as good as before the crossing of the Wenxi, the shrimp can taste a faint bitterness by eating a few more.

The Cantonese chef also wittily chose 4 light dishes, Wenchang chicken is fresh and tender, roast goose can also meet the taste of the four northern judges, Guan Yan took care of the teeth of the elderly, and the braised sea tiger wings with crab meat highlighted the taste of seafood, and won the first highest score in the audience, but the total score was slightly lower than that of Lu cuisine.