Wangcheng Park was founded in 1955 and was named after the site of Wangcheng in the Eastern Zhou Dynasty. The pen and fun pavilion www.biquge.info integrates peony culture and historical culture, humanistic gardens and natural gardens, which can be called "urban oxygen bar", forming a unique "peony boutique, Zhou Ding is majestic, Hetu Luoshu, Liangsi Waterfall, Fengque Yinghub" and other royal city landscapes. There are five scenic spots in the park: peony viewing area, peony cultural area, historical and cultural area, large-scale amusement area and zoo, and it is also one of the most famous scenic spots in Luoyang City.

Since April, the weather in the north has also begun to bloom, and this iconic Wangcheng Park is more lively than ever, bringing together almost half of the various delicacies of Henan Province gathered here, forming an annual food festival of Yu cuisine.

Different from the food cooking station where Wang Ming and other professionals are located, the food street formed in the peripheral area is more crowded, making the gongs and drums noisy, the crowd of people, countless shouts and shouts one after another, forming a noisy movement, the hot scene, but also interprets people's love for food.

In order to promote the development of their own enterprises, most of the food can be tasted for free, and all kinds of catering businesses and individuals have also played extremely preferential policies to celebrate this grand festival once a year.

In the venue, Wang Ming's eyes gradually retracted, and he couldn't help but smack his tongue secretly for the enthusiasm of Henan people for food, such a hot scene and a huge crowd of thousands, he saw it for the first time.

Although the ten people in the field cooked the same dish, they still showed their strengths, and skillfully cooked this representative dish in accordance with local practices.

The knife technique of this fish is quite peculiar, after the initial processing is over, the steps of frying the fish begin, all of a sudden, the oil and gas in the ten woks rise, the processed whole fish is churned in the oil, and the air flow that rises out, with the unique fresh fragrance of the fish, mixed with the taste of frying, directly permeates between this small square world.

Although it is a unified dish, in order to cater to local tastes, and the different learnings of each other, there are still some slight deviations in the chef's practices in each place.

The fried carp lies flat in the fish dish, exuding a burst of fragrance at the same time, the boiling of sweet and sour juice also makes its taste flow, and another convenient, the prepared baked noodles are placed in the shape of a net, fried golden crispy in the hot oil in the auxiliary pot, after the sweet and sour juice is poured on the fish, the fried baked noodles are placed above the fish, at first glance, under the golden fishing net, a carp lies quietly below, the jujube red juice exudes a sweet and sour taste at the same time, the diffuse heat and soup, It also made the baking net above soften slightly, and quietly lay on the fish.

The food festival is not a competition, and there is no so-called distinction between superior and inferior, even if it is a ring, it is just to show the taste and characteristics of its own dishes, and therefore, even if there are more than 40 people present, Wang Ming's piece is still served three dishes.

"Come on, come on, please try it." Although they don't know each other, they all have the same profession, and therefore, after the dishes are served, someone will say hello, and Wang Ming is not pretentious, after picking up the chopsticks, he looked at the rather chic dish, and then stretched out the chopsticks and picked up a piece of fish meat that felt the game was stiff.

The fragrant fish meat is wrapped in jujube red oily soup, crystal clear, reflecting bursts of colorful light under the reflection of the sun, Wang Ming blew lightly, and carefully put it into his mouth.

Carp meat entrance, a fresh flavor with sweet and sour taste directly spread in the mouth, sweet and sour taste is just right, all flavors are there but none of them come out, you have me, I have. No oil, no sugar, no vinegar, sweet and sour. The fish is fatty and tender, refreshing but not greasy. The juice is not exhausted after the fish is eaten, and the part that is rejuvenated by the heat is because of the relationship between saving time, and the fried baked noodles and hot sauce crispy noodles have a wonderful taste.

After two mouthfuls of dishes, Wang Ming couldn't help but nodded, even if it is a representative of local cuisine, it can be a series of its own, and it can also explain its uniqueness, and after the sweet and sour soft boiled fish baked noodles, several people once again cooked fried purple crispy meat, green onion and lamb and other representative works of Yu cuisine, which made Wang Ming feast on his taste at the same time, and his understanding of Yu cuisine was also more profound.

And in the middle of the Yu cuisine food festival, there was a master of Yu cuisine again, which caused a lot of sensation, looking at her belatedly, almost most of them showed respect, looking at her with fiery eyes.

As the chief chef of Luoyang Water Xiyuan, her name is quite loud in the Luoyang City catering circle, not only because she is beautiful, but also because she can run Shuixi Garden single-handedly, whether it is skill or ability, she has become the number one person in Yu cuisine.

Although he had eaten a water banquet in Shuixi Garden, during which he also heard the waiter mention the fame of Shangguan Chef, and knew that she was a beauty, but when he saw Shangguan Jing'er, Wang Ming was still a little surprised, but this kind of amazement has nothing to do with others.

Shangguan Jing'er has delicate facial features, long golden hair, and an obvious mixed-race face with a Western beauty, a white overalls embroidered with peonies, which makes her whole person look more elegant, her age is not very old, about twenty-five or sixteen years old, her figure is concave and convex, even if it is a white overalls, it can't stop her graceful posture, from Shangguan Jing'er, the beauty of Western women, is vividly shown by her.

"It turned out to be a mixed-race child..."Wang Ming said secretly in his heart, his dark eyes swept over Shangguan Jing'er, looking at the many people present who greeted her familiarly, and he also understood in his heart that Shangguan Jing'er in front of him had a certain status in Yu cuisine, both in terms of fame and craftsmanship.

Shangguan Jing'er sat down generously, and after smiling at the people around her, her eyes fell on the cooking table not far in front of her, watching a few people quickly process the ingredients in their hands, and a confident smile was hooked on the corner of her lips.

Wang Ming retracted his gaze after hurriedly passing Shangguan Jing'er, Shangguan Jing'er, who had already stepped into the peak of his career, Wang Ming didn't have much interest, unless there was a possibility of cooperation between the two, otherwise, Wang Ming didn't have any idea of wanting to intersect with her.

Time passed, as the last dish of the ten people was cooked, and after everyone in the seat gave comments, in the center of the seat, a master from the Henan Cuisine Association stood up, his eyes swept over the young talents on both sides, and there were some chefs from other cuisines who came to observe.

"That's all for the display of our Yu cuisine, since it's a food festival, let's also see what kind of delicacy these masters of other cuisines can bring us, everyone says, okay?" After the master of the Henan Cuisine Association looked around, it fell on Wang Ming and several others, and as his voice fell, the audience suddenly burst into unparalleled applause, countless shouts and cheers, one after another, making Wang Ming smile bitterly, and the chefs of several other cuisines, slowly stood up together.

"It's... It's hard to be grand. ”