Recommend a copy of the literature I just saw:

"Rebirth of Salted Fish Life" - Bring the big salted fish system to the pinnacle of salted fish life!

It takes five minutes to pretend and two hours to salt.

I am Yu Xian, and I speak for salted fish.

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"Noodles scooped up!"

The longer time to burn the noodles is to only make the noodles, and the time to cook the noodles is not long.

Fang Hong has enough rest time here, and he has to equalize the game with burning noodles, otherwise he will be out.

It can't be too spicy, not too oily, but the fragrance must be enough.

It's very difficult, to control the amount of oil, not to have more points.

"Grilled crocodile meat is already ready for them!"

Fang Hong looked at the time: "It's almost time, add seasoning, serve." ”

Different from grilled crocodile meat, grilled crocodile meat sounds like a big dish, but it can be made together by dozens of people, and Xufu burning noodles is different, burning noodles should grasp the cooking time, not one minute more, not one minute less, and even for the entries, the time control should be accurate within seconds, if multiple portions are put into the pot together, the taste will be different after cooking, so the time must be calculated between each serving, not served at the same time, but the finished product, it must be served.

"First to the diners, and finally to the judges, one by one in a short time, they can't see the time difference. ”

"Don't you have to mix it for them, what if they won't eat it?"

Fang Hong was also drunk: "Tell them directly that they need to mix the noodles before they can eat them." ”

A dish that requires the diner to complete the final step before he can eat it, which is not often seen in Western cuisine.

Since entering the eighties, the progress of the world has led to the arrival of the fast food era.

This era of fast food is not about eating this kind of fast food, but about the arrival of fast-paced life.

After entering this society, the pace of life in major countries around the world has generally become faster, so the pungent spicy taste has quickly become popular.

After entering the millennium, fast food culture was introduced to China, and began to decline in Europe and the United States, so people who claim to be trendy have begun to look for everything that can satisfy themselves from the classics.

Including clothing, leisure, food, all in the nostalgic style.

However, the explosion of informatization has led to a wave of impact on fast food culture.

In the process, people's ability to embrace the new is infinitely higher, and trends are constantly colliding between retro and innovative.

For spicy food, it is still spread from a few countries in the world that eat spicy, and for most diners, they have not experienced spicy taste.

And Sichuan cuisine is in a period of change.

To put it simply, for China, Sichuan cuisine has crossed the level of impacting market share with spicy flavors, and has begun to transform into the direction of tall, while in the world, it still uses spicy flavors to continue to impact, which is the result of the agreement between Chef Shi Zhengliang and several other Sichuan chefs.

No one may believe it, but now the hot pot restaurants on the street, skewers of incense and spicy tang, are just a decision made by a few chefs who are proficient in Sichuan cuisine 30 years ago, and a marketing promotion is carried out.

At present, the share of this market has reached the level of 100 billion US dollars.

Now, it's time to introduce the various flavors of Sichuan cuisine to the world.

Basically, people in Europe and the United States are accustomed to the taste of kung pao chicken and fish-flavored shredded pork, but they don't know that it is only a small part of Sichuan cuisine.

Now this burning noodle dish will unveil the other side of Sichuan cuisine.

That's the snack.

Snacks aren't just small snacks sold at street stalls.

From the perspective of Sichuan cuisine, food other than Chinese food and hot pot is counted as a snack.

This is also the difference between the major cuisines, for example, in the northern cuisines such as Shaanxi and Shandong, pasta is actually the staple food, while in Sichuan cuisine, pasta is undoubtedly a snack.

Whether it is sweet water noodles or dandan noodles or burning noodles, whether it is fried sauce or ginger duck noodles, from the perspective of Sichuan chefs and Sichuan people, there is not much difference from the three major cannons, ice powder, egg baked cakes, and cold cakes.

Because these pasta dishes are sold in the streets and alleys from the place where they are produced.

There is a characteristic of burning noodles that Westerners absolutely love and cannot refuse.

That's the sauce for burning noodles.

The noodle sauce is a spicy sauce, and it is made with knife-edge sea peppers, which are characterized by their sweetness.

Therefore, this sauce is called sweet and spicy sauce in some restaurants, don't be deceived by the word sweet and spicy sauce, because of the structure of the tongue, we are not so easy to eat sweet, but Westerners are very sensitive to the feeling of a single taste.

Sure enough, from the beginning of the serving, many foreign diners have begun to express their admiration, Fang Hong's cooking skills account for a large part, and the flavor type is also one of the helps.

Fang Hong drained the noodles while scooping them: "I'm going to serve the judges." ”

Fang Hong had already seen the reaction on the spot, the opponent would not be able to win in this dish, because what the taste of grilled crocodile meat was, Fang Hong had already tried it, at most it was a hunt, and the powerful taste enjoyment of ostrich meat was completely different levels.

What's more, they used a Nile crocodile, which is a little more unpalatable than a small crocodile, and the meat is very creamy, just like the taste of a rabbit stewed undercooked.

Thankfully, Kenya's food culture was imported from the West.

If they knew that there was still such a thing as rabbit and chicken, and they would be a crocodile meat, then the shortcomings of softness would be perfectly covered, and they would really not be able to win them at that time.

The judges are accustomed to all kinds of novel flavors and all kinds of ingredients, and some people have eaten crocodiles in Southeast Asia, and the shortcomings of crocodile meat are still obvious, and they can't think of a way to cover them up, so they can't get their attention.

"Steady. ”

Before the dessert item, it must be tied.

Sure enough, several judges gave points respectively, and the result was a tie for burning noodles S, grilled crocodile meat A, and drawn.

In the third course, Fang Hong turned the tide and gained an advantage.

The reason is that if there is no result than the big score, it will be better than the small score, and the grilled crocodile meat only has A, which is the weakness.

"I didn't think the competition would drag on until the dessert showdown. A judge: "I heard that Fang Hong once got three stars for making desserts before, is he very good at desserts?"

"Probably not, I should say that he is very creative, but the level of cooking is very stable, from the beginning of the competition to the present, basically all dishes are S, and there is no repetition. ”

This is in stark contrast to the Kenyan team, which has a one-size-fits-all approach and the menu is changed between seven or eight dishes.

"The dessert of the Chinese Sichuan cuisine team is called Shrimp Ball Hongshan, this shrimp ball should be meat, can meat be made into dessert?"

"What I want to know more is what the Red Hill is. ”

And on the operating table, Fang Hong has already moved out a few large watermelons, no mistake, Hongshan is watermelons.

However, it is not the whole watermelon carving that is popular in Suzhou and Hangzhou, but the watermelon carving.

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