In the hall of Shuixiyuan, Wang Ming tasted the hairy belly in his mouth, the crisp and fragrant texture, which made him nod silently. Pen % fun % Pavilion www.biquge.info

And the raw material of hairy tripe is very delicate, not to mention stew, even if it is scalded with boiling water for a little longer, it will make its taste extremely flexible and chewy...

After tasting a stew of four pieces, the waiter changed the dishes and dishes again, and the rest of the diners on the side cast their eyes one after another, for this guy with special treatment, many people also saw it, sitting in the ordinary position near the window in the hall, but the sixteen hot dishes of the water mat were tasted one by one, this kind of extravagant thing, probably the little ones of this age can do.

And for such a gaze, Wang Ming didn't care at all, he just came to taste the dishes, if he was allowed to sit alone in the private room, there was a waiter next to him full-time service, he felt that he was really arranging the score, and with the dishes one by one on the table, after all the fifteen dishes were served, looking at the last one served, Wang Ming hiccuped, picked up the spoon with some tears and laughs, and stirred it gently.

The last dish of the Luoyang water mat is the common egg soup, and the egg soup that is usually ordered is different, the whole poached egg rises and falls in the clear soup, in Luoyang, the last egg soup of the water mat, because it is boiled with boiling water, is also called the egg soup, its meaning... Some of them are ridiculous.

After taking two sips of the last egg soup, Wang Ming settled the account, and after walking out of the water mat garden, he felt the warm sunshine outside, stretched his waist, ate and drank enough, and was refreshed.

Stepping on the Santana car, Wang Ming went all the way back to the hotel, after exercising in the gym belonging to the hotel for more than an hour, he went upstairs to take a shower, and began to study the dishes of Luoyang water seat in the room.

Luoyang water seat has a history of more than 1,000 years, some techniques have been lost, even if Wang Ming eats a good meal today, but he can still faintly perceive that today's Luoyang water seat, like the palace recipe in his hand, is limited by the lack of raw materials or other reasons, has not been able to achieve the original effect, and even so, Luoyang water seat has still been passed down, and successfully inherited, this makes Wang Ming thoughtful.

A week has passed in a flash, and in this week's time, Wang Ming is like in Jincheng, most of the time, he will be mixed in the streets and alleys, tasting the special dishes and delicacies here, while also understanding the development of Yu cuisine, feeling the food culture of Luoyang and so on.

The first glimmer of dawn broke through the shackles of the sky, and the gentle light reflected through the huge floor-to-ceiling windows, and the divided light spots shone on Wang Ming's facial features, making his closed eyelashes tremble slightly, and slowly opened.

"Hmm..."

Wang Ming habitually narrowed his eyes, his angular face was still a little sleepy, and after an interval of a minute, he completely woke up, climbed out of bed and entered the bathroom, and when he came out again, his body wrapped in a bath towel, revealing a bronzed strong chest, and his spirit was also vibrant.

Raising his eyes and looking at the time, Wang Ming was dressed neatly, and then slowly went downstairs, driving in the direction of Wangcheng Park, he waited silently for seven days today, and this Henan chef industry annual Yu cuisine food festival will also be held in the square in front of Wangcheng Park in Luoyang City.

Since April, the weather has been warmer, the sun is shining, the sky is clear, the whole Luoyang City is quietly showing a different kind of joy, and many restaurants have hung red lanterns in front of them, which seems to be silently celebrating this year's food festival.

When Wang Ming drove to Wangcheng Park, looking at the scene in front of him, he couldn't help but smack his tongue secretly, he had also seen a lot of big scenes, compared with this Luoyang Food Festival, today's crowds of people are also at the right time to interpret the huge flow of people in a province with the most dense Chinese population.

Wang Ming took the card that had been handled in advance, and as the chef of the Confucian Mansion of Lu cuisine, as a guest of the provincial cuisine of this food festival, he followed the special channel and entered it.

After the lengthy opening ceremony, the city leaders and the vice president of the Luoyang Culinary Association delivered speeches respectively. When the official opening of the third "Cultural and Food Festival" in Luoyang City was announced, the salute around was deafening, and the colorful ceremonial flowers were flying in the wind, the scene was very spectacular, and it also made Wang Ming, who had been drowsy, slowly have some spirit.

As a guest of foreign chefs, Wang Ming was also fortunate to sit on the seat, and after watching some tedious introductions and so on, there were almost ten mouths on the stage, and the ten players who were selected in advance occupied them one by one, and at the same time, the broadcast staff also introduced the names of the players on stage one by one.

Henan cuisine, also known as Henan cuisine, is a general term for dishes, pastries and feasts made under the guidance of culinary theories with the connotation of traditional culture of the Central Plains, using techniques and materials with the characteristics of the Central Plains. Yi Yin, known as the "originator of cooking" and "the ancestor of Chinese cooking", was born in Kongsang, Qixian County, Henan Province, and contemporary Yu cuisine is based on the original court cuisine, government cuisine, market cuisine and folk cuisine, according to the material conditions of the Central Plains, gradually accumulated and evolved. Yu cuisine adheres to the basic tradition of harmony of five flavors and moderate quality and taste, highlighting harmony, moderation, peace and palatability without irritation. Premier Zhou Enlai personally decided to adopt "Yu cuisine" as the state banquet dish, and took Henan chefs as the main chef... All of the above also makes today's Yu cuisine, although it is not among the eight major cuisines, but in terms of the characteristics and fame of local dishes, it can be ranked in the top three.

Different from the cooking competitions and chef competitions that Wang Ming has participated in, these ten chefs are all well-known local chefs in various places, and they are all about 30 years old, and there are no strict requirements for the time they cook dishes, but the requirements for dishes are very uniform.

Ten people make a dish, is also the representative work of Yu cuisine, sweet and sour soft fish baked noodles, the representative work of this Yu cuisine originated from Kaifeng, Henan, it is based on carp, especially the Yellow River carp as raw materials, after preliminary processing, the two sides of the fish are dissolved into a ridge pattern with a kitchen knife, after frying in the hot oil pot, cooking becomes a dish of sweet and sour, salty and fresh, with the famous point of baked noodles combined with each other, its characteristic soup is red and bright, sweet and sour is palatable with a fresh taste, it is a rare two-in-one dish in Yu cuisine.

For the ten contestants not far in front of him, Wang Ming's eyes swept over one by one with great interest, watching them quickly process the raw materials in their hands, cooking this dish called sweet and sour soft boiled fish noodles.

Although the knife skills of the ten people in front of him are not outstanding, when cooking the dishes, everyone is focused, although the knife skills are not as perverted as Wang Ming, but the speed in his hands is not slow, and Wang Ming also showed enough respect, and he was carefully observing the whole process, striving to master some nuances.

There are nearly forty or fifty people above the seat, including Wang Ming, many of whom are unknown to everyone, or through introduction, or have some fame or status in the catering industry, but now most of them are looking at the venue, and in addition to the food festival in full swing here, not far from here, some snacks and various food dishes representing the word Yu have also formed a long food street...

"It's really lively."