Xie Xiongfei had an epiphany: "I see, the crispy skin layer isolates the temperature emitted by the crab meat and tofu, so the milk jelly will not melt, but I still don't understand, since you have already frozen, why can you still maintain this temperature?" ”

If you follow what Su Congshuang said, then the food that Xie Xiongfei eats, even if it is not frozen, the temperature should be extremely low, and it will definitely not be so hot.

Su Congshuang grinned and said, "Because I also wrapped the rainflower stone that had been roasted with fire." ”

'Roast was originally a very primitive way of eating in China, and in recent years, it has become popular in Hong Kong, Japan, Singapore and other places. Some restaurants in Shantou have also launched stone roast cooking series, which are favored by the majority of diners because of their "back to basics" eating method.

Su Congshuang explained: "It is used to spread hot rain flower stones on the plate, and then pour the thick juice on it, and the dishes cooked with the stones will have a stronger aroma, and at the same time, the rain flower stone will maintain the temperature for a long time after heating, wrap it in the milk layer with crab meat and tofu, etc!" Not! Wrong! When the milk is frozen, the rain stone will settle to the bottom of the stone pot due to its density, and then heat the milk to further transfer the heat to all the ingredients. ”

Xie Xiongfei hurriedly said: "Stone burning? Yes, one of the most representative is the stone-roasted silver snow fish. ”

Silver cod, which is made with white wine, black peppercorns, white pepper, light soy sauce, and salt, is one of the best examples of Japanese cuisine.

Su Congshuang nodded and said, "Hmm." Yes, borrowed from this approach. ”

Xie Xiongfei said in surprise: "So this dish of yours is a combination of traditional cuisine, desserts, and Japanese cuisine?" ”

Su Congshuang scratched his head and said, "So to speak, I don't know if the chef likes it or not?" ”

Xie Xiongfei took a deep breath, such an idea must be novel, but innovation is often accompanied by failure, such a novel dish. I don't know if Xie Xiongfei can accept it.

Su Congshuang knew what kind of cooking level he was at. also knows that if he talks about cooking skills alone, he can't catch up with Yao Xu anyway, so the only way to be interesting is to beat Yao Xu on top of the creativity of cooking. That's the only way. She has the strength to fight.

Four-flavor crab soup. It was a dish she had come up with out of desperation, a dish that was waiting for him. Will it be victory or defeat, even Su Congshuang himself feels that the balance of victory has gradually moved away from him.

Xie Xiongfei's brows were solemn, this crab meat and tofu soup seemed to be a little beyond the scope of his cognition, although the current culinary industry is in an era of sudden emergence, all kinds of innovative and delicious dishes emerge in an endless stream, and the international community seems to be very respectful of this kind of creative collision of culinary culture. But even with this international trend, there are still a significant number of people who stick to tradition, and although they are not pedantic, they do not appreciate innovative ways of cooking. They believe that it is acceptable to continue the original flavor and improve the cuisine by adhering to the tradition, but if it is changed, it is a bit beyond their bounds.

Yao Xu did this, on the basis of the flowing yellow crab in Ningbo Zhuangyuan Building, added salted duck egg yolk to add aroma, but did not tamper with the original flowing yellow crab to express the emotion, which can be accepted. And Su Congshuang's cooking has obviously gone beyond this category, borrowing many cooking methods, and is extremely bold to go off the rails, even combining fried milk and Chinese hot dishes in dessert skills, if the judges are people who stick to the traditional school, they definitely have no chance of winning. …

However, it is very unfortunate that Xie Xiongfei is a die-hard faction.

Xie Xiongfei is a master of Teochew cuisine, which is one of the branches of Cantonese cuisine. Cantonese cuisine, in a broad sense, is a cuisine composed of three parts: Guangzhou cuisine, Chaozhou cuisine, and Hakka cuisine, among which Guangzhou cuisine is the representative.

Cantonese cuisine, that is, the local cuisine of Guangdong, is one of the eight major cuisines of the Han nationality in China, which originated in Lingnan and has a long history, with its unique dishes and charm, and enjoys a high reputation at home and abroad.

Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be fresh and beautiful. And with the change of seasons, summer and autumn are more light, winter and spring are more intense, the pursuit of color, fragrance, taste, type. In order to show the flavor of the main ingredients, Cantonese cuisine is also very particular about the selection of ingredients and seasonings, the ingredients will not be miscellaneous, and the seasoning is to bring out the original flavor of the main ingredients, both of which are based on freshness.

Yao Xu's Jihuang crab has undoubtedly achieved this, a whole crab bucket that has been fried retains the original flavor of fresh pike crab, although the umami of the pike crab has decreased after cleaning with white wine, but it caters to the aroma of egg yolk more subtly, which can be said to give full play to the flavor of the main ingredient.

On the other hand, Su Congshuang's dish is a bit complicated, with the main dish and ingredients blended together, making it difficult to tell which ingredients are based on the dish. At this point, for the die-hard Xie Xiongfei, it does not cater to the reserved Chaocai in his mind.

Seeing that Xie Xiongfei hadn't spoken for a long time, he seemed to see the trouble in his heart, and Su Congshuang's heart suddenly rose to his throat. She could understand that Xie Xiongfei's confusion did not come from how to distinguish the deliciousness of the extreme crab and the four-flavor crab soup, but how to evaluate Su Congshuang's dish.

Su Congshuang knew that her sword was messed up, and judging from Xie Xiongfei's extremely solemn expression, she was obviously not optimistic about her approach. However, the reason why Xie Xiongfei couldn't make up his mind for a long time may be because Su Congshuang's four-flavor crab meat soup is undoubtedly an extremely lucky success from the perspective of deliciousness.

One of the most painful things about the hard-hitting chefs is that the new chefs are always able to create dishes that go beyond the traditional flavors, and these pedantic diners can't help but waver in their beliefs.

How to choose between the delicious taste and the concept of traditional cooking has always been a powerful weapon for innovative chefs to criticize hard-core chefs. After all, it's hard for the human body and taste buds to resist a truly delicious experience.

Whether it is a traditional dish or an innovative dish, in front of any dish, the human tongue will tell them the inner feelings, and convey the true feelings, whether they are delicious or not.

Obviously, Xie Xiongfei is in such a state now, Su Congshuang's cuisine is undoubtedly delicious, but the cooking method that exceeds the traditional cooking level is not accepted by Xie Xiongfei.

This question bothered Xie Xiongfei for a while, and when he came back, the Yuhua Stone in front of him had already dissipated its temperature, and at the same time, he also found that everyone was waiting for his answer.

In the end, the result of the showdown in front of the gods, which determines whose family the mackerel farm belongs to this year, has become the focus of common attention in Quanqinglin Village.

Xie Xiongfei pondered for a while, and finally made up his mind, and silently told himself in his heart: "That's it." ”

Then Xie Xiongfei stood up, about to announce the answer, and it was not difficult for Su Congshuang to find the helplessness on his expression. That kind of helplessness is like going against your true feelings.

Yes, Xie Xiongfei is the first chef of Chaoshan, and he is famous for Chaoshan cuisine, representing the apex of the Chaoshan cuisine. His every move, his remarks and views, in the eyes of outsiders, are all from the perspective of Chaocai. If Xie Xiongfei allows a dish that transcends traditional cooking methods to win under the taste buds of his master of Teochew cuisine, then it means that he acquiesces in allowing traditional cooking methods to be broken. …

And such a decision is undoubtedly fatal for the isolation of today's Chaocai cuisine.

It is difficult to list many cooking methods of Chaocai, especially steaming, stir-frying, frying, baking, stewing, frying, boiling, stewing, buckle, etc., pay attention to the heat, especially the "wok gas" and fried and eaten, and the dishes made pay attention to color, fragrance, taste and shape. The taste is mainly clear, fresh, tender and refreshing, and changes with the different seasons, summer and autumn strive to be light, winter and spring are more intense, and there are "five flavors" and "six flavors", that is, fragrant, crisp, crispy, fat, thick and sour, sweet, bitter, spicy, salty, fresh. The selection of materials is wide and bizarre, and there are many varieties and patterns, and almost all birds and animals, fish, shrimp and crabs can be served.

However, due to the fact that Chaocai has not been formed for a long time, it has not experienced the precipitation of cultural heritage, coupled with the changes in the current culinary landscape, and there are business-minded businessmen who are good at introducing novelties, resulting in the unstable foundation of Chaocai in recent years, which has been impacted. Originally, the flavor of Teochew cuisine paid great attention to quality and taste, and the taste was relatively light, striving to seek freshness and beauty in lightness, but the concept of Teochew cuisine was repeatedly attacked by foreign cuisine that continued to pour in from outside.

With the convergence of culinary cultures, the status of Teochew cuisine is in jeopardy, and even the natives cannot say what exactly Teochew cuisine is, but ambiguously confuses it with the concept of Cantonese cuisine.

In order to inherit the traditional Teochew cuisine, in addition to dealing with busy work, Xie Xiongfei also constantly appeared to attend major food programs, and established the Teochew Cuisine Research Association, in order to carry forward the tradition of Teochew cuisine.

For this reason, Xie Xiongfei categorically couldn't accept Su Congshuang to sprinkle a handful of salt on Chaocai's precarious wounds, even if the food she made was indeed a little better than that extreme king crab. (To be continued......)

Chapter 422: The Die-Hard Faction.

Chapter 422: The Stubborn Faction: