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Of the four dishes, Xiao Yalin's Longjing shrimp is the first to come out of the pot.

Longjing shrimp is a famous dish of Qiantang with the most Qiantang characteristics. Fresh and turquoise Longjing green tea is prepared with fresh live shrimp from West Lake. The fresh and white shrimp meat permeates the unique tea fragrance of Longjing green tea, and the flavor of the tea and the umami of the shrimp are perfectly blended together, sweet and delicious, making people unforgettable.

Speaking of which, this Longjing shrimp still has a lot of origins. It is rumored that Qianlong once went to the south of the Yangtze River for many private visits, and once went to a tea farmer in Qiantang to drink Longjing new tea, and felt that this tea was fragrant and delicious, so he secretly grabbed some tea leaves. When I was dining at a restaurant in Qiantang City, I asked the guys in the store to use this tea to make tea.

The guy in the store was very clever, and when he saw a corner of the dragon robe hidden in Qianlong, he immediately told the shopkeeper. The shopkeeper was cooking shrimp and in a panic sprinkled the tea leaves in the shopkeeper's hand into the pot as green onions. But I didn't expect that the yin and yang were wrong, and the tea shrimp that went wrong was clear and beautiful in color and unique in flavor. Qianlong ate a big meal and claimed that it was good.

The process of making this Longjing shrimp is not very complicated, but it is not so easy to make this dish unique.

"Old man Man, come, you taste it first!" Yu Puze said.

Man Chengde did not give in, took a sip of water, rinsed his mouth, and took the lead in picking up a piece of shrimp with chopsticks. Although the shrimp is not very large, Man Chengde did not put it directly in his mouth, but took a small bite, chewed slowly in his mouth, and tasted it carefully. When people look at it, they have to praise: professional!

In the middle of the ring, Man Chengde put down the chopsticks in his hand, and then spit out the contents of his mouth. In order not to affect the following tasting, the taster should not eat the dish tasted. So the taster is not as beautiful as he imagined.

Yu Puze also tasted it, and after finishing, he said to Man Chengde, "Old man Man, you tell me your opinion first." ”

"Rare, outstanding!" Manchengde only said two words, but he already said his admiration for the dish.

"First of all, let's talk about the selection of ingredients, the No. 17 contestant is very careful, all the shrimp are almost the same size, it can be seen that in the preparation of the ingredients, it is a lot of thought, followed by the processing of this ingredient, the shrimp shell and pick out the shrimp line is also very detailed, the shrimp line has no trace, the shrimp shell does not leave a residual color on the shrimp, and the shrimp is kept perfect. In addition, the processing of these ingredients is also very laborious. From these aspects, it can be seen that this player's basic skills are extremely solid.

Next, let's take a look at the color of this Longjing shrimp, the color of each shrimp has changed to a pale pink emerald green color, which shows that in the process of stir-frying, all the shrimp are heated very evenly. The color is at its most perfect.

Finally, let's talk about this taste, the umami of the shrimp and the fragrance of Longjing tea are perfectly integrated, and the other seasonings are also perfectly controlled, and the heat is just right. Not a dish. ”

Man Chengde was very appreciative of Xiao Yalin's Longjing shrimp and gave a very high evaluation.

Yu Puze then commented on Xiao Yalin's Longjing shrimp, "A rare female chef." Now, there are not many young girls who like to cook, but we can see this girl's love for cooking from the cooking process. When you look at her cooking process, you will be moved, and that is the spiritual surname that overflows her! I think this girl has an extremely talented talent in cooking. The taste of Longjing shrimp has been evaluated very comprehensively by President Man, and I agree with President Man's evaluation. I hope that there are as many new chefs as possible like the No. 17 contestant. ”

The subsequent public judges also praised, "I am a layman when it comes to food tasting, but I will use my layman's point of view to examine the cooking skills of our contestants." I would like to thank contestant No. 17 for making the most delicious Longjing shrimp I have ever tasted in my life, and if it wasn't for her, I wouldn't have known that the Longjing shrimp would be so delicious. ”

Xiao Yalin stood to the side with a slight smile on her face, and whenever the review experts or public judges gave their opinions, Xiao Yalin would smile and bow slightly to the other party to express her gratitude. Xiao Yalin is not worried about the final scoring result, because the result is not the purpose of Xiao Yalin's cooking performance. She only cares about what others think of the dishes she cooks and where she needs to improve.

The judges did not rush to announce Xiao Yalin's scores, in fact, the reference between different groups is different, the scoring criteria are not completely consistent, and the reference is more to the players in the same group.

Xiao Yalin's Longjing shrimp has just finished being evaluated, and the vinegar fish from West Lake by the river has been prepared and packed out in dishes. After this period of training, Jiangbian casually put the fish into the dishes, and when the sauce banana was placed on the fish, the shape was completed by the way. Then some chopped greens are dotted around the fish and on the body of the fish, and it turns out to be decent.

However, the shape that already looks very good in the eyes of Jiangbian himself has a lot of flaws in the eyes of these experts. Several experts used chopsticks to hold a small piece, put it in their mouths, and savored it for a while.

"Old man Yu, will we start with you this time?" Manchengde said.

Yu Puze nodded and said, "Well, I'll start with the bricks and stones, first of all, the cooking process of this contestant and the formation of the dishes can only be called decent, although there are no lack of highlights, but there is nothing particularly outstanding." The basic skills are relatively solid, and there is no fault in the whole cooking process. If you only talk about this place, the No. 8 player, there is really nothing that can compete with other excellent players.

But no matter how beautifully you cook the dishes and how wonderful the cooking process is, in the end, they are food for people to eat. Therefore, if we want to evaluate the quality of a dish, it will ultimately depend on its color and aroma.

The No. 8 contestant's West Lake vinegar fish has a delicious color, and the fragrance I believe everyone has smelled it, the fish is fragrant, and the taste is simply amazing. By the time I got a taste of it, I could look back and I could tolerate any shortcomings of this fighter in front of me, any knife work, any styling, it was negligible.

West Lake vinegar fish, I think it is the most representative of Qiantang's famous dishes. There are both beautiful legends and local representative surnames. And the most commendable thing is that the ingredients used in this dish are not precious fish, but grass carp that is too ordinary to be ordinary. It can be described as seeing the truth in the ordinary! Such an ordinary ingredient has become a famous dish in Qiantang. It's a great example of turning decay into magic.

The No. 8 contestant also has a pair of skillful hands that turn decay into magic, and the vinegar fish he made made made me understand that if this famous dish of Qiantang is to be truly carried forward, it must continue to move forward and innovate.

I think that whether it is the famous dishes of Qiantang or the countless famous dishes in our country, they are not immutable flavors, but need to be constantly innovated and developed. Only by making different dishes with different styles can different chefs promote the development of our traditional culinary skills! ”

With the help of all walks of life, the Culinary Association spent a long time sorting out the famous dishes of Qiantang and formulating standard recipes and cooking methods, which greatly promoted the development of famous dishes in Qiantang.

However, the new problem is that the popularization of Qiantang famous dishes has made some unique flavors of Qiantang famous dishes slowly disappear in the process of promotion, which is more painful for the culinary industry.

However, Jiangbian's works allowed Yu Puze to see a new direction. For the development of traditional famous dishes, it is not blindly retro, but also on the basis of the original, continue to delve into it and create a more unique flavor.

Man Chengde smiled, "President Yu is right!" But first, let's evaluate this dish. President Yu also said just now that if you look at it from the perspective of shape, this West Lake vinegar fish can only be regarded as average, and it should be weak among the players in the finals. But the flaws are not hidden, and the taste of this dish allows us to completely ignore the flaws of this shape. However, although the shape is not outstanding, the heat of this dish is quite good, which can be seen from the color of the sauce.

We know that the coloring of this dish is mainly done by the caramelization of the sweet and sour, which requires a very fine control of the caramelization process. If the char is not done enough, the color will be too light. After charring, the color becomes darker, and the bitterness of the charring will also increase, which will seriously affect the flavor of the fish. And now we see this West Lake vinegar fish, the color is light red, and the sauce is bright.

Of course, the best part is the taste of the dish. I savored it, and I seemed to have a natural taste in the dish. Although this fish is an ordinary grass carp, this grass carp is not as simple as it seems, and our contestants must have used wild fish of extremely high quality. And the ingredients used in these ordinary looking vegetables are not the same as what we usually see in the market, these vegetables are tender and sweet. It seems that it is also a vegetable that has been obtained directly from the countryside with great care, and does not use chemical fertilizers and pesticides.

This contestant is said to have a very good fish soup recipe, I thought he would use this West Lake vinegar fish, but I didn't expect that he didn't use it. This was beyond my expectations. But what I didn't expect was that even without using the secret recipe, he was able to make this West Lake vinegar fish so delicious. ”

Next, after all the judges tasted it, all the people were amazed by this West Lake vinegar fish.

"Hello, may I ask, can our players taste the dishes cooked by other players?" At this time, Xiao Yalin, who had been standing aside, suddenly asked the host Manqing.

Manqing is not easy to answer this question and is about to ask the review experts.

Yu Puze, who was on the side, immediately replied, "Of course, the cooking competition is originally an opportunity for people who love cooking to communicate." However, you can only taste and have no rating right. ”

Xiao Yalin smiled slightly, "That's enough!" ”

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