Hang Ziqi gradually lost resistance under the attack of deliciousness. It was as if he was gradually overlapping with the carp and transformed into a mermaid.

This most direct impact on the taste buds is not only clearly felt by Hang Ziqi, but even Fu Xiuyun has become a prisoner of this dish.

Due to the addition of "realm", the characteristics of this dish have also become extremely distinct. The delicious taste of the carp, the rich pork, the mellow shiitake mushrooms, and the refreshing winter bamboo shoots have an excellent tacit understanding with each other, and the taste of the whole dish is different.

Between the four ingredients, the layers are distinct, with the delicious aroma of the fish being the most prominent, and the other three ingredients also have a unique flavor under the backdrop of the fish. The fish meat is eaten in his mouth, like layers of waves, impacting Fu Xiuyun's body, and every moment can make him feel fresh.

Putting down the chopsticks, Fu Xiuyun's eyes also fell on Zheng Ke's body.

"Very good, now you, compared with Que Zhengqing, should have an advantage, even if you don't need to 'break the boundary', just rely on the 'realm', you have a great chance to win the duel. ”

Zheng Ke shook his head, "This...... I don't know yet. After all, after such a long time, Que Zhengqing's cooking skills should also be greatly improved. And, Brother Fu, don't keep saying that, I always think you're calculating something?"

"You're definitely misunderstanding me. Fu Xiuyun chuckled, waved his hand, and denied Zheng Ke's statement, "What I said is the truth, now you definitely have a chance to win against Que Zhengqing, pay attention, I said that there is a chance, but I didn't say it to death." ”

Speaking of this, Fu Xiuyun glanced at Cheng Huaizhi beside him again, but found that he had also put down his chopsticks and bowed his head silently.

"Hey, Xiaozhi, what's wrong with you?" Fu Xiuyun asked.

"I didn't ...... Ahem, the taste of this Su dish reminds me of me a few months ago. Cheng Huaizhi explained.

Fu Xiuyun's face tightened, of course he knew what Cheng Huaizhi meant - Zheng Ke's Su dish was no worse than Cheng Huaizhi a few months ago.

In that case, it's really interesting.

Xiao Han also put down his chopsticks and looked at Zheng Ke, "There is the style of Su cuisine, as Cheng Huaizhi said, the current Su Pavilion, there are only a few people in Su Cai, who is better than you, but if it is a competition, it is difficult to say." The environment also affects how well a chef performs, and depending on how well you perform on the-blue, it's enough to bridge these gaps. ”

With Zheng Ke's understanding of Xiao Han, when he said this, it showed that this "three fresh boneless fish" was not bad. On the one hand, this means that his cooking skills are at a similar level as before.

In fact, Zheng Ke thought too much, the other four people present had never tried Zheng Ke's previous dishes, so their feelings about this dish were also the first impression, and there was no reference. But even so, it is not easy to get the recognition of these people on the scene.

"Alright, here's my dish, roasted carp. Xiao Han pushed his dishes into the middle of the crowd.

Dry burned?

Hearing the name of the dish, Zheng Ke's eyes lit up.

Roasting, in Sichuan cuisine, is also a very important cooking technique.

Common ones such as braised dishes, slightly unfamiliar ones such as white braised dishes, scallion roasts, and soy sauce roasts make Sichuan cuisine delicious and colorful, and dry roast is also one of them.

Roasting, to put it bluntly, is to put the raw materials or preliminarily processed ingredients into the pot, add soup and seasonings, boil the soup over high heat, adjust it to medium or low heat to burn the ingredients thoroughly, and then collect the juice over high heat. However, in general, the sauce is added to collect the juice.

Dry roasting, on the other hand, does not require the juice to be thickened first and then collected over high heat, but uses a low heat to slowly soak the juice into the inside of the ingredients. The ingredients cooked in this way are more delicious, and coupled with the (fire) used before, Zheng Ke has great expectations for this dish.

Zheng Ke glanced at the others, and everyone's eyes also showed their expectations for this carp dish, and they couldn't help but say, picked up the chopsticks, and put a piece of fish meat into their mouths.

The entrance of the fish, the extremely fresh taste, instantly occupied Zheng Ke's taste buds, and his consciousness disappeared into the beautiful fish meat with chewing.

A fresh carp wrapped Zheng Ke's body, and the fresh and strong flavor quickly filled his brain!

There is a faint layer of coke on the surface of the carp, which should be the beginning, put it in the oil pan for dipping and frying, but the internal fish meat is not affected by the hot oil at all, the delicate and tender carp meat, after the entrance, quickly disappears in the mouth, and the soup hidden in the fish meat also flows to all parts of the mouth, like a small hand, scratching Zheng Ke's taste buds, so that his nerves also beat, and even the flowing blood begins to boil up and down, and the inner excitement may be released from the body at any time.

Ordinary diners will only think that the taste of this dish is very attractive, because they have rarely been able to eat it, or even have never tasted such a delicious dish. However, Zheng Ke had other feelings from this dish.

Each ingredient, carp, minced garlic, pork, green onions, watercress, sugar...... Each step of the operation, soaking knife, dipping and frying, raw frying, (fire), dry burning......

Ingredients and cooking techniques blend with each other, and the final flavor bursts out like a machine-carved one...... No, even, the dish in front of you is like it is cooked by a programmed machine.

The superposition of every flavor and the operation of every step are perfect, and the whole dish has no weaknesses.

And it should have something to do with the way you cook.

This is the third heart of God that Zheng Ke has known since he came to this world.

Come to think of it, if you don't have the heart of God, it would be difficult for Xiao Han to have his current cooking skills, right?

Until this moment, Zheng Ke finally knew why Fu Xiuyun and Cheng Huaizhi were unwilling to fight against Xiao Han - losing the game with others could give them a goal to strive for, however, when facing Xiao Han, they had no other feelings except despair.

Now, the feeling given to Zheng Ke is that in front of this dish, he doesn't see any chance to win.

As long as there is no loss of taste, anyone can tell the difference in taste between the two dishes.

This is the youngest stunt chef in Huaxia! Moreover, this is still when Xiao Han did not do his best.

Zheng Ke looked at Xiao Han, and Xiao Han's expression was still flat as before.

"Don't be sad, I can understand you, you're not the only one who feels hopeless. Fu Xiuyun patted Zheng Ke on the shoulder.

"How can I be desperate now, I have just found a goal to strive for?"

Zheng Ke had a light smile on his face, but his eyes were fixed on the "dry roasted carp".

Will you be able to reach this level in six years' time?

Zheng Ke was not very convinced, but Xiao Han's dish undoubtedly reminded Zheng Ke that there were many powerful chefs in front of him, and he had no reason to relax.

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