Li Laosan's three dishes are: abalone buckle goose paw on the lake Ding Su Buddha jumping over the wall.

Sinan's three dishes are: shark's fin lined with walnut kernels, roasted sea cucumber with fried dough sticks, and small balls with persimmon meat.

Sinan tasted it one by one, the taste was good, the abalone was simmered thoroughly, the middle of the soft heart of the entrance was crispy and the flexibility of the surrounding abalone skirt formed a complementary taste, Shanghu Dingsu first used vegetarian broth to cook all kinds of raw materials into the flavor, and finally used the top vegetarian soup to simmer all the ingredients for a while, before the pot was pushed thin and drenched with oil, the materials are also good things, all kinds of cherished mushrooms are together, the entrance is soft and smooth and fragrant, and the Tianling Gai Buddha jumps over the wall and still walks the road of raw materials. These three dishes, from kung fu to material selection, from seasoning to heat, are all refined and tend to be perfect, and Li Laosan's cooking skills should not be underestimated.

After eating a round and biting his ears with Boss Wu, Sinan said: "They are all mellow and fatty dishes." Bad matching. ”

Boss Wu lowered his eyelids and whispered, "Nouveau riche are like this." ”

Li Laosan was also quite surprised by Sinan's three dishes: the tender white and crisp walnut kernels and the soft and soft soft glutinous shark fin complement each other, and the crisp bean sprouts are used to balance the taste more elegantly。

The guests were obviously more interested in Sinan's cuisine: "Little girl, your dishes are all Yangzhou cuisine, but they are not the current Yangzhou cuisine style, where did you learn it?"

Sinan smiled slightly: "Diaoding Collection" This is a cookbook of food in the middle of the Qing Dynasty, which brings together more than 300 kinds of Yangzhou cuisine, more than 2,000 kinds of dishes, more than 1,000 kinds of refreshments and fruits, and sprinkled the whole ten volumes. The person who wrote the book was recommended by Tong Yue, a Yangzhou salt merchant on the wealthy side. The salt merchants have been famous since ancient times, so this food masterpiece has been passed down for more than 300 years and is still regarded as a model for many food lovers.

After everyone finished discussing, an old man with white hair stood up and tapped the porcelain plate with chopsticks: "I am entrusted by you to announce the final score." The room fell silent, and someone came up to me and handed over a piece of paper. Si Nanxin said that I have memorized the score you scored with your fingers just now, and if it doesn't match my calculation, let's settle the account.

The old man took out tortoiseshell reading glasses from his chest, put them on his nose, picked up the piece of paper, and began to read:

Abalone buckle goose paw: 4 points, Shanghu Dingsu 5 points, Buddha jumping over the wall: 3 points

Walnut kernel lining shark fin: 4 points, fried fritters, roasted sea cucumber: 4 points, persimmon meat round: 5 points

In total, Li Laosan scored 12 points, and Sinan scored 13 points. Sinan narrowly won by one point.

Li Laosan's face couldn't hold back, he put down his chopsticks and walked in front of Sinan: "Where did you get your nine golden wings from this day? It is illegal to buy and sell the fins of basking sharks, an endangered animal banned by the state!"

Sinan was amused by this true villain who unabashedly behaved, and she asked rhetorically, "Are you sure that I am the Tianjiu Golden Wing?"

"Of course. This taste, this size, this shape, only the Tianjiu Golden Wings can have. And only the fins of the basking shark can become the Tianjiu Golden Fin, we are cooks, cooking is cooking, and it is not good to do illegal things in order to compete for fame and profit. "It must be a big hat that crushes people.