On December 23rd, the decisive battle at the top of the food scene.

Early in the morning, several judges arrived at the scene early.

"It's a decisive battle, I didn't expect that no one on either side would joke, what kind of feedback can I get from this ten-hour wait?"

"It looks like both sides are going to do real work. ”

And to watch this battle, people in the far Eastern Hemisphere can only stay up all night.

Football is only two hours of live broadcast, even if it is overtime, plus other time consumption, a maximum of two and a half hours, a fifteen-hour ultramarathon game, then there are some to watch.

Fang Hong came to the venue with the materials, put them down the same, picked up the pen, picked up the paper, and wrote down the menu.

"I remember the first time I livestreamed, I couldn't even write a menu. ”

That live broadcast was boiling water cabbage, and no one watched it at all.

Today, Fang Hong is going to make a boiling cabbage again, this time, it is to be made under the attention of the whole world.

No one watched it before, but now the whole world is watching, and the effort of several years is so different.

"Boiling cabbage, invented in the Qing Dynasty, the inventor Huang Jinglin was awarded the top of the four products. ”

In the Qing Dynasty, the first-level feudal officials were eight governors, and the military, political and legal affairs were grasped, from the first product, SC was having a governor, followed by the governor, from the second product, and the CD prefect was only four products. Sitting at the same level as the CD mayor, that ancestor is also awesome enough.

Back then, this big man who was good at cooking was called a strange man of a generation and was called the 'imperial chef'.

In fact, the statements of various imperial chefs when filming TV dramas now are incorrect, because there was no such official position at that time. From the beginning, the imperial kitchen was a good name for Huang Jinglin, and then it spread, and later the palace chef was called the imperial kitchen.

And boiling cabbage is the most valuable legacy left by this famous talent.

I never thought that a talented man who can speak well, poetry and painting is excellent, and is good at pairing, and finally became famous in history because of a dish.

Fang Hong started so early, why did Pascal come so early?

Pascal's side has to make foie gras and bake snails, although it takes a lot of time, but it doesn't need to start ten hours in advance.

The only reason is that it's December 23rd, Christmas Eve, and Pascal's main course is, roast turkey.

When Fang Hong saw Pascal's menu, he was stunned, and turned around, a few meters away: "Pascal, don't you want to win?"

Roast turkey, Christmas roast turkey, is a symbolic food, poor Europeans for thousands of years after discovering many novel foods, and making a fortune, made a lot of strange things, including roast turkey.

Chicken, birth defects are very serious, the first is not flavorful, easy to firewood, the second turkey is too big.

The combination of these two problems makes roast turkey a typical dish that is not well liked in the West, especially in the United States, but no one likes to eat it.

It's very simple, it's too big and not easy to bake, it's easy to roast, and you can't eat it all in one meal, you have to eat it in a few meals if it's so unpalatable, who can stand it?

Pascal glanced at Fang Hong's menu: "Don't you want to use chicken too, don't you want to win?"

I see, this guy isn't making a Christmas roast turkey, so what is it?

Fang Hong quickly looked at the other party's console and saw something, vanilla.

"Golden Toad Roast Chicken?" It turned out that the other party wanted to use the French Golden Toad Roast Chicken method to make roast turkey.

The Chinese are very proficient in the art of pouring one food into another, but the Americans are not.

But just because the Americans won't mean that the Westerners won't, and the French and Germans are very good at it.

The way to make Golden Toad Roast Chicken is to stuff butter bay leaves from the neck of the chicken and stuff the entire back of the chicken, so that the back of the chicken is wrapped in a large pile of herbs, and it will eventually look like the back of a toad.

This method can turn the skin of the chicken into something very delicious.

Unfortunately, the chicken is hard to eat, but the chicken skin is really good for cooking.

But when the meat is cooked, the skin is paste, how do you eat it?

Fang Hong didn't know what Pascal was going to do, and he didn't bother to pay attention to it, so he started making his own boiling cabbage.

Old hens, scallops, ham hooves, ribs, all of these things make the best umami and aroma.

Blanch the same Fangru pot of water to remove blood and impurities.

After all is done, put it all in another boiling vat, add water, ginger, green onion, and bring to a boil completely, add cooking wine, turn to low heat and simmer.

If it weren't for modern tools, it would not be easy to boil such a large bucket of water but keep it on a low fire.

Boiling water cabbage, the boiling water is actually a brown broth, the secret lies in these ingredients, and the boiling time is not so simple.

Now boiling water white tea has developed two different methods, one is that the choy sum needs to be blanched, and the other is directly into the choy sum.

Directly into the choy sum, it takes five hours to cook, while it takes ten hours to blanch the choy sum.

No one knows the reason, and this is only discovered by generations of chefs through their own efforts.

The ten-hour practice has become a soup that shocks the world.

Pascal had already put a few turkeys into the oven separately.

It was a long roasting process as Pascal turned the fire up to a minimum.

Fang Hong glanced at the other party's stage, saw all the materials clearly, and then understood what the other party wanted to do.

It turns out that after ten hours of baking, the other party only needs the chicken skin. For every piece of roast chicken, only the skin on the back needs to be used.

It may be a big waste, but that's what the best French food is.

Boiling water cabbage is not.

In that year, the boiling water cabbage became famous in Beijing, and then with the return of Master Huang Jinglin to Sichuan, no one in Beijing had ever eaten boiling cabbage.

And after the liberation, when Master Luo Guorong returned to the capital with this dish, which had been a legend for decades, it had become a legend.

At that time, the domestic economy was extremely poor, and Deng Gong and Luo Gong, who liked this dish the most, could only rub this dish when entertaining foreign guests with the highest status.

Hundred vegetables are not as good as cabbage, so they are famous.

And the ingredients of this dish cost Deng Gong nearly half a month's money, and the thrifty older generation like Deng Gong was of course reluctant, and he had never eaten this dish several times in his life.

A few years ago, Fang Hong made a dish of boiling cabbage in the live broadcast, and there was no video material left at that time, and few people saw it, but after the dish was made at that time, Fang Hong poured it out and didn't taste a drop.

Therefore, Fang Hong has eaten it once when he was studying for so many years, and he still can't remember the beautiful aroma of this dish clearly.

The judges sat in the judges' bench and tried to maintain their demeanor.

But I can't do anything, and the ass I sit on is really uncomfortable, and it's hard to grind even a gentleman.

"I heard that Chef Fang Hong's dish is a dish that rarely appears in Chinese state banquets, and if it is really like the legend, then it is worth it. ”

By the time the soup was first cooked, four hours had passed.

In China, many people have already gone to sleep, waiting to get up and watch the final battle.

The longer you boil it, the better, but almost all the essence that can escape from the four ingredients has come out, and you can't wait too long.

"Is the minced pork ready?"

"Wait. ”

Lean meat minced into puree and soaked in water to make a porridge shape is a key to this dish.

At the same time, the same is true for chicken breast, which is also chopped into porridge.

There can not be a trace of tendon or fat in it.

So this is also a very critical step.

On the other side, Pascal had already taken out the turkey, removed the butter vanilla, and refilled it.

Because the skin has already been stretched, the second filling is very time-consuming.

"The pork is ready!"

Fang Hong took the pork, put it on a plate, opened the big pot, and sifted out all the soup residues and oil slicks on the surface of the soup.

The whole pot of soup has become very bright, and the color is already brown, but there are always some small things in it.

Fang Hong poured the pork into the pot, stirred, and turned to medium-low heat to let the minced pork spread naturally.

"Shanzhen is the most prone to dross, and the method of using minced pork and chicken to get rid of dross is the most difficult and expensive means to control. ”

In the Chinese little master, Liu Angxing has been thinking about using paper for a long time, but in the real Sichuan cuisine, there is a method of using meat to put aside the floating powder, but the author of the Chinese little master does not know.

When the minced meat spreads out, the entire surface of the pan turns pink and white, but there is a lot of black in between.

Those are the blood in meat, usually cook by yourself, and generally no one cares about these things, but making a top-notch dish is different, you must keep improving.

After all the pork was dispersed, Fang Hong carefully fished out all the minced pork with a colander, and also brought out most of the impurities that were not easy to distinguish with the eyes.

Next, the soup is brought to a boil and the more delicate chicken puree is used twice more to remove the oil from the residue.

By the time the whole process was complete, more than six hours had passed.

"Divide into two pots and seal the pot!"

Continue to boil, if it is those two restaurants in China to make this dish, it is enough to reach this point, and it can already be a dish.

But Fang Hong is a competition, it must be perfect, and there is still a lot of heat left.

As the minutes ticked by, more and more people watched the game because the time they were used to had come.

"The last half hour!"

Hearing this, Pascal's eyes lit up: "Cod!"

Fang Hong glanced sideways, and sure enough, Pascal's grilled chicken is not simple, he wants to use cod as the base, and the use of chicken skin should be the same as the use of fish skin, after being roasted crispy, crushed and sprinkled on the cod, it turns out that the so-called roast chicken is such a dish.

"Cabbage!"

Cabbage needs cabbage, only the innermost third of the part, and the tendons of the cabbage must be carefully torn off little by little.

"My God, the most tender cabbage is only used in cabbage sum, and the tendons have to be torn off?"

"Otherwise, how can you be called the emperor of Sichuan cuisine. ”

The most complex method, the most stringent control of heat and taste of Sichuan cuisine, can be simple?

After tearing off all the tendons of the cabbage, you need to put it in the broth and burn it until it is seven ripe.

"Up!" Fang Hong brought his own sound effects.

After the cabbage rises, quickly put it in clean water to cool.

You can't blanch it all at once, and then the cabbage will have a hairy smell that will be wrapped in it.

The three of them took out silver needles for acupuncture and pricked them on the cabbage.

Because of the seven ripeness, the cabbage is not deformed at all, and the needle is pricked at this time, one is to ensure the appearance of the cabbage, not to shrink, but to ensure that the hairy smell is all removed.

As for the way to get rid of it, it is to use soup!

"This is the soup that has been boiling for nearly ten hours to wash the cabbage?"

The judges didn't know much about this dish and were very surprised to see this scene.

Such a big deal is just to wash the cabbage?

"Time!"

"Five minutes!"

Fang Hong: "Okay, put it on the plate!"

One by one, the cabbage was put into a small soup pot, and then, Fang Hong opened another pot that had been sealed.

Unlike the pot of cabbage that has been boiled with several ingredients, this pot does not have old hens, scallops, pork ribs, ham hooves, but a pure upper soup that has long been separated.

"Boil!"

It's been left for three hours, and even if the pot is completely open when it is closed, it is already cold now.

Only five minutes.

Under the fire, the three-minute broth boiled off, and the three of them took spoons and scooped the soup into each soup pot where the cabbage was placed.

Old Shang: "I haven't made this dish for many years." ”

Fang Hong carefully scooped out the last one and pretended it: "So many seniors participated in this competition and won the championship, I can't be an exception." ”

Although the system has been restructured, the previous predecessors have never lost, and Fang Hong can't lose either.

Lao Shang nodded, Lao Shang's senior brother won the championship, and one of Lao Li's senior brothers also won the championship more than ten years ago.

On the other side, Pascal's first course was also made.

Contrary to what they imagined, they did not use cod as the main ingredient, but tore off the meat of the back of the chicken little by little, and the cod is really a bottom plate, and the chicken skin is completely crispy, and completely soaked in the butter and vanilla aroma of chicken skin.

The two dishes take as long as they do.

Seeing this, several judges wiped their sweat: "After waiting for so long, I just finished it in time, and it's the same on both sides." ”

"Come on!"

French food is the best time-consuming, because most of the time it has to be cooked to order, so these judges have experienced a long wait, but it was the first time they had seen a 10-hour wait for an appetizer.

Neither side has done the preparation of the second course, ten hours, just for one dish.

Both sides are working hard to suppress each other in the first course.

Fang Hong is full of confidence, and Pascal is also full of confidence.

"That tea, I want to eat it when I see it. ”

"Damn, why didn't you go to France, I really want to eat. ”

Not only the judges, but even all the diners did not speak, and they all fell into the deliciousness.

The judges put down their knives, forks or spoons, looked at each other, and smiled.

Pascal's dish is classic, but the cod is just the base, and the judges just tasted it, and the boiling cabbage, not a drop left, and not a single bowl has a little bit of soup.

Fang Hong handed over a soup pot: "Try it." ”

Pascal also prepared Fang Hong's share.

Fang Hong nodded while eating, long-term low-heat baking is a practice in Western food, 70 degrees of low-fire baking is enough to cook the food after a long time, and does not hurt the moisture, and the chicken skin separated by vanilla is crispy and tender at the same time, it actually maintains a little toughness, the top method.

However, the taste of cod is indeed missing.

On the other hand, Pascal's expression was not good after he tried, and he seemed to see his future in two and a half hours.

"I think I don't have to judge them to get the answer. ”

Fang Hong smiled: "This is a spoonful of soup fused with thousands of years of wisdom, it's not that my ability is so much higher than yours." ”

"It's useless to talk too much, even if you win the first game. But don't think about winning so easily, my father won't lose to you again. ”

The judges thought for a long time, but it was not that they had no doubts about the outcome of this dish, but because these four people did not hand over their heart stars, and now they are considering whether to give Fang Hong's boiling water cabbage, four stars.

Anyone with a discerning eye can see that there is no doubt about the outcome at all.

One of the judges whispered, "I think you're all looking forward to the next dish, but don't forget, this dish took ten hours to cook, and the next dish didn't have that much time." I recommend giving it directly. ”

The organizing committee of the conference has already agreed that if the dishes in the finals are not good, they will give up the stars and choose one of the best dishes as the best dish before, and if the final dishes are good, they must concentrate four stars on the same dish and select the best single dish of the conference in the finals.

"What do you think?"

"Give it. ”

"Give, I will give. ”

"I agree. ”

After the four judges synthesized their opinions, a tall, thin and glasses judge stood up: "For the appetizer part, we will give Chef Yu Pascal's roast turkey S rating, and Chef Fang Hong's boiling cabbage SS rating." ”

"Huh?" After this rating came out, everyone asked, where did the SS rating come from, the highest S+?

The judges paused: "Originally, it only had an S+ rating, but if it got four stars, it would be higher than S+ in the rules, so it was an SS rating, and the four of us unanimously decided to give our star rating to this dish." ”

That is, regardless of the outcome, the best single dish has already come out.

However, after winning the S-rank and losing a whole level, does Pascal really have a chance to turn the tables? Unless Fang Hong takes the initiative to make a mistake.

"The second course will be a showdown between baked snails and hibiscus chicken slices. ”

"Let's go!"

As soon as the three of them returned to the counter, the old merchant said, "Chef, do you really want to do this? I suggest just making ordinary hibiscus chicken slices, because the name of the dish is not clearly written, and they won't know that we have made changes." ”

"I also think that now that we are sure of victory, why take the risk?"

Fang Hong raised his head: "Old Shang, when your senior brother participated in the competition held in Malaysia, he won the only triple-A gold medal in the entire ten years of that era, was it just to win?"

At that time, there was no S, S was a double A, then SS was a triple A, that is, the boiled cabbage got the same rating as the spring water tofu back then.

The old merchant smiled: "But the judges have no stars." ”

"But they can downgrade each other's dishes. ”

Fang Hong's second dish is hibiscus chicken slices, but Fang Hong is going to mix the milk soup and hibiscus chicken slices, and the hibiscus chicken slices choose to fry, rather than end when they are scalded.

"Let's get started, there's no time to burn, time is tight. ”

Fang Hong was serious: "At this time, I can't do it alone, so I need the full assistance of the two of you." ”

"Now that you've decided, of course I'm fully supporting, and that's what I'm here for. ”

"Then create an untouchable miracle. ”

Fang Hong smiled and shook his head: "Zhuyu is in front, I just don't want to lose the reputation of my predecessors, inherit the glorious tradition of my predecessors, and continue my undefeated record." ”

"Good!"

Milk soup generally uses chicken, duck, pork bones, pig's trotters, pork knuckles, pork belly and other raw materials that are easy to make the soup white (fatty acid), boil the water first, put cold water to boil, remove foam, put in green onions, ginger, wine, and simmer until the soup is thick and milky white.

Winter bamboo shoot slices, green bamboo shoot slices, carrots, and white radishes are blanched and integrated into the milk soup, which is the milk soup sketch of this season.

And Fang Hong, to prepare the part of hibiscus chicken slices, hibiscus chicken slices, is a way to reshape the shape of chicken breast, reshape the taste, and make a new ingredient.

Beat the chicken breast into a minced meat without a single tendon, then shape it into chicken slices in the soup, then remove it and stir-fry.

Youde Hibiscus Chicken Slices are made directly in the soup, which is slightly less difficult, and even more difficult to stir-fry.

Basically, the vegetarian stew with milk soup and hibiscus chicken slices are the most exquisite dishes in Sichuan cuisine, which are better than boiling water cabbage.

Although boiling cabbage is complicated, it has a long time to assist and will not be rushed, and both dishes need to be stuck for time.

And the combination of two dishes is even more difficult.

When the chicken puree was made, Fang Hong was mixing the milk soup.

After the milk soup is ready, Fang Hong wants ** slices.

After the chicken slices are fished out, Fang Hong wants to cut the flower knife, this time to fuse the two dishes, it is no longer a slice, but a carving, four materials with different hardness, and the content of the carving is also different.

Winter bamboo shoots are carved by the same technique as carved window flower miniature carving, made into openwork, carrots and green bamboo shoots are carved along the pattern, winter bamboo shoots are the most difficult, to carve, but also to estimate whether it will be deformed after cooking.

Fang Hong's hands were fast, and the three main carvings were very, very fast, while the ordinary dishes given to diners were sliced and carved, which was simpler.

When Fang Hong carved, he used the technique of watermelon carving in Suzhou and Hangzhou, and some small details were removed from the main material, which were separated from the main body and interlocked.

"Is this, Snake Tail? Why does this person have a Snake Tail?"

The judges put on their glasses: "Medusa?"

After the domestic audience saw the color separation, they suddenly realized, crossing love, the legend of the white snake!

The blue beauty snake, the white beauty snake, the red Xiaosheng.

The only piece of carving has a row of characters engraved on it, but unfortunately foreigners don't know it at all.

It is written that the young lady's name is Bai Suzhen, and her family lives in Sichuan Furong City.

In that era, starting from thirty miles outside the city, it was full of hibiscus flowers, and the flowers were clustered, and the CD was named Furong City, also called Jinguan City, which took the meaning of ten miles of Jinguan.

The container is a boat, and the inside of the boat is full of water, because of the heavy rain, the three of them stand on the boat and have a conversation.

Foreigners don't understand what this is, they can only think that the carving is very good.

And the hibiscus chicken slices are placed on the periphery, like stacked waves.

Time pressure whistle, just done.

Fang Hong wiped his sweat, this was the most difficult time to do in his life, and the carving was too laborious.

The baked snail on the other side has also become.

The judges looked at the large dish and frowned.

Fang Hong smiled, the mountain spring tofu back then was also a meal, not a separate package, and foreigners had to adapt to this way of eating from now on.

One of the judges picks up the chicken slices, takes them in the mouth, then frowns, then stretches.

frowned because: "This is obviously a fish fillet, why is the dish called ** slice?"

"This is chicken slices, which use a unique technique to completely break down and reshape the structure of the food, which is a technique of Chinese cooking, which is very rare in other places. ”

The chicken slices are not woody, smooth and tender, and melt in the mouth, which is beyond the scope of their common sense.

And one of the judges saw the diners in the distance, so he lowered his head: "This carving seems to be edible." ”

Several of the judges looked up and saw that the diners were eating slices of the same color, and in this plate, there was none.

"This ...... How to divide ......"

Fang Hong looked at the judges: "The umbrellas in the hands of the three people are all knives, take them off." ”

The judges removed the handles of the toothpicks, and the three sculptures collapsed into the water and became flakes.

This is the key to Fang Hong's carving, even the knife continues, fixed with the umbrella, maintain the shape, remove the umbrella handle, that trace of the link can no longer be maintained, the whole is scattered.

I still remember that when Fang Shaowu participated in the competition, a reclining Buddha tofu, with a light knock, the outer tofu box was all shattered, revealing the reclining Buddha, the same practice, but Fang Shaowu's material is more difficult to carve.

"It turns out that this carving is edible. ”

"Wonderful, no matter how it tastes, at least it's wonderful in appearance, I've never seen this kind of dish. ”

Of course, this is the top in the country, where to find it in the West?

The characteristics of the milk soup vegetarian stew are very distinct, fresh and bright, that is, the characteristics, the umami is rich, and the color is bright.

It is absolutely important not to let the food out of the water during cooking and cause it to deform, and it is not allowed to make the food inconsistent in color.

Very bright overall.

The judges divided and ate it, and soon bottomed out, and one of the judges picked up the white snake tail, hesitated, and finally ate it, after all, it was the last bit.

Here, Fang Hong and Pascal were also communicating with each other, and to Fang Hong's surprise, Pascal's dish was better than the previous one.

"Awesome!"

Pascal sighed: "There is no hope of turning the tables." "If you don't chase points for this dish, you lose your chance.

"Still. Pascal: "I'm going to win." ”

"Come on, then!"

The third way, the nine-color box!

There's nothing left to keep, everything is taken out.

And the judges also gave two dishes a rating, both of which are S+.

Fortunately, Fang Hong finally chose to rush it, otherwise this dish would have to be stepped on by Pascal.

Pascal hid it for so long before he took out the baked snail, and it really shouldn't be taken lightly.

"It's dangerous, it's the right bet. ”

"I've seen the nine-color box, isn't it too bullying to use this?"

"Lao Tie, I haven't watched this 'episode', what is the nine-color box?"

"It's a box, there are nine grids, each grid is a cold dish, each represents a flavor and a flavor type in Sichuan cuisine, covering chicken, duck, fish and vegetarian dishes, which is equal to ...... Bully each other with a nine-course dish. ”

"And this kind of operation?"

"I heard that no one has ever done this thing for decades, and I saw it here at Brother Gun. ”

"It's not ......"

"Don't say more, Japanese breakfast, right? The nine-color box is a classic first dish of Tang cuisine, and it is also the most suitable food box for spring outings, but it is suitable as a main dish under the Western food eating method, which is the unique skill of Brother Gun. ”

In an ordinary banquet, where can you get nine cold dishes, let alone a super platter composed of nine cold dishes with different flavors.

"Brother Gun, are you willing to give them that ancient food box?"

Fang Hong raised his head and smiled: "Don't even think about it, only a few chefs present can eat it, and I will use an imitation to taste it." ”

It turned out that Fang Hong took out the nine-color box to let Pascal and several other chefs try it.

"At this time, there is a nine-color box to eat. ”

In the complete nine-color box, lean meat ham, cooked duck meat, cooked chicken breast, anchovies, cooked rabbit meat, peach kernels, winter bamboo shoots, hair cabbage, cowpeas, nine kinds are smoked purple meat, red bird (braised duck), yellow bird (chicken slices), blue fish (fried anchovies, blue sauce sauce), white rabbit, green peach kernels (bitter gourd juice and green onions), crescent yellow winter bamboo shoots, hair cabbage, green cowpeas.

Red, orange, yellow, green, blue, violet, black and white.

This is the first time that Fang Hong has made a complete nine-color box.

The main ingredient remains the same, but the sauce has been changed, with the sour being changed to blueberry sweet and sour, and the duck being changed to pure sweetness.

Pascal's foie gras, or red wine, is also the most classic.

He is now desperate to win Fang Hong once.

But Fang Hong didn't want him to win, even if it was any dish.

"Brother Domineering Gun, I'm going to crush it. ”

"Who knows. ”

The same dishes are being cooked in an orderly manner.

Old Shang: "You can make desserts." ”

"Come on. Fang Hong continued to stir-fry the sauce.

The old merchant started making pumpkin pie.

There is nothing mysterious about pumpkin pie, it's just that simple Sichuan people like to eat it, it's as simple as that.

"It's drooling when I see it, it's a pity that it doesn't deserve to eat, this box, I can eat a pot!"

"I'm afraid you're going to eat a bucket!"

Water friends can feel that Fang Hong's momentum is incomparable, and there is no suspense about winning or losing.

Only to see if Fang Hong can create a peak state, all S+.

If it is really done, then according to this system, there will never be a latecomer to surpass it.

Fang Hong is also very embarrassed, because the predecessors blocked the road to death, under the previous competition system, the highest scores were all taken, and now Fang Hong can't get through, Fang Hong also has to add some blockage to the latecomers.

"Is it done?"

"This dish seems complicated. ”

"I'm worried that you can't eat this dish without chopsticks, you look at that kind of nuts, knives and forks can't do it at all. ”

"With the sauce added, I can't use my hands in etiquette. ”

"Several of our judges are used to chopsticks, and those diners are going to make a fool of themselves. ”

The scenery made of foie gras, the nine-color box is a large amount, and if you don't accept it, you will be crushed to death by quantity.

The nine-color box was served, Pascal didn't look like he had tried, he always felt that he didn't have a championship life, and he estimated that he was done with calves this year.

Fang Hong looked at the judges: "Please!"

Several judges started experimenting.

The nine-color box can be seen as a cold spell or a nine-course cold dish.

Cold spelling, in Sichuan, even if you go to KTV to sing, you have to have a good time, but it is not popular in other places, let alone abroad.

There are nine different flavors, some of which are specially added by Fang Hong, and they taste different and have completely different textures.

There are crisp tooth breaking, soft and glutinous, smooth and tender, and refreshing, all of which taste different.

"It's the first time I've seen such a rich dish, and it can be regarded as a grand banquet. ”

"Well, that's right, the grade of each dish is very high, and the level is even higher, and it is no worse than foie gras when pulled out alone, but I think that the amount should be allowed to affect the score?"

"I think foie gras should be S+, you say. ”

"Then it's all S+, but I think this nine-color box is very classic. ”

"Foie gras should indeed be S+, but it's a pity that there is no star for the nine-color box, why don't you downgrade the foie gras by half?"

Differing opinions emerged among several judges.

Some think that it should be S+, and some think that the rating of foie gras should be lowered to highlight the special nature of the nine-color box.

"But is this really a dish?"

"This is a thousand-year-old dish, and there is no doubt that I have checked the information earlier. ”

"Millennium?"

"Yes, it's always changing, but in general it's a long history, maybe more than a thousand years, you know, in China, anything can be older than a country. ”

"That's right, too. ”

"So, it's a dish and has a long tradition?"

"That's right. ”

One of the judges was playful: "Why don't you throw a coin like this, everyone will be S+, and the words will be lowered by half a grade for foie gras?"

"Good!"

No one knows that the four judges are quietly turning over coins under the table, and no one knows that a legend is born around the coin.

"Words!"

"This dish, the nine-color box S+, foie gras S. ”

Fang Hong was stunned for a moment: "It shouldn't be...... Could it be that the downgrade after the comparison?"

That's right, foie gras is very classic, Fang Hong didn't eat it, Fang Hong said never to eat foie gras, but the old merchant was full of praise. Foie gras should be S+, but the judges felt that the nine-color box was better, and it was as simple as that.

This is Fang Hong's opinion, and he doesn't know that several judges are decided by flipping coins.

"One last course, cheer up, and go home with all the wins!"

"The trophy is in hand, a record!"

Fang Hong was very helpless, and the water friend said that it didn't work anymore, because the dessert pumpkin pie had already been prepared, and it had already been put into the oil pot.

Many people make pumpkin pie by frying, but they don't dare to fry it, for fear that the heat will be too high.

Who is Fang Hong, he knows what temperature the pot is with his eyes, and he fries it directly in the pot until the entire skin of the pumpkin pie is the same color.

This is a big test for the chef, and most pumpkin pie recipes end up yellow on two sides, with different colors around the edges.

And Pascal, although he has been defeated, is still good at making cakes without being distracted.

Pascal put things down and put them on the plate: "I've thought about it, maybe I won't be there next time." ”

"Oh?" Fang Hong: "Why don't you try?"

"That means that the opponent is not as good as you, I lost to your father, I was convinced, I didn't expect to lose to you one day, it looks like I should retire. ”

"Retiring after the game is a big loss for the French dining industry. ”

"A couple of those who retired earlier than me...... Why should I be compared to you young people with such explosive power, and leave it to someone else. ”

"Where's the restaurant?"

"Hunger doesn't die. ”

This was Pascal's last conversation with Fang Hong.

The judges tried the cake, tried the pumpkin pie, and there was nothing to say, it was all S+.

A sailor: "Have you noticed that the order of serving food is completely opposite to that of Chinese food!"

That's right, pumpkin pie should be the appetizer, then the cold dish, then the stir-fry, and finally the soup dish, which is the traditional Sichuan dish serving order.

"Who told the foreigner to eat candy after eating, if my son did this, he would have to beat him. ”

"Hahaha, Brother Gun won!"

"In this year's Food World Cup, the final champion is Chef Fang Hong of the Chinese Sichuan cuisine team, Chef Fang Hong has been singing all the way, winning the championship, and winning the first, second and fourth places in the selection of the best single dish, and the following is the award ceremony. ”

"The organizers of the competition are presenting awards to Fang Hong. ”

Fang Hong tidied up his high hat, took off the sweat towel around his waist, and carefully wiped the national emblem on his chest.

A game, that's it.

Generation after generation, it's Fang Hong's turn, Fang Hong is not ashamed, he is still the champion, this is the tradition of Sichuan cuisine, and foreign wars will be won!

"Chef Fang Hong, can you tell us how you feel about winning the championship? ”

"I think of my father, he gave me everything, many years ago, I watched my father win the world championship in a cooking competition, and today it's my turn, and my kids are watching, maybe one day, you will see him. Fang Hong didn't want to be a chef back then, but he did it anyway, and then became the best chef in the world.

"Can you tell us about your next trip, where are you going on an adventure?"

"Adventure?" Fang Hong smiled slightly: "This time I came to Europe, I got two cups, I want to give them to my two deceased relatives, they are waiting for me to go back, I think I have to rest for a while, for a long time." ”

A culinary competition trophy was given to Fang Shaowu, the father who will dedicate his life to promoting Sichuan cuisine.

One is the Holy Grail, and at Christmas, no one is more qualified to use holy water for worship than this pious grandmother of Fang Hong.