Jiang Yichen followed the round belly to the backstage and met the chef Zhao Hongsheng.

When I returned to my seats in the hall, I saw that all the players in the second half had already appeared on the stage, and they were all carefully debugging and inspecting the facilities and equipment, washing their hands, cleaning the boards, and making final preparations.

Different from the first half, this time because they had the object of attention, Jiang Yichen and the three of them were more interested in watching the game, and they all wanted to see how capable Master Zhao was and whether he could break into the top four.

According to the usual practice, the host introduced the players on the field to the audience one by one, and then announced the official start of the game.

Master Zhao was at the second stage with two of his assistants, and his personal number was thirty-two. Today's self-selected entries are a cold spell "Moonlight on the Lotus Pond" and a hot dish "Hibiscus Shrimp Ball", which must be completed within the stipulated hour and a half.

The cold platter has a long history, known as the "welcome dish" and "façade dish", focusing on the theme of the banquet and improving the quality and grade of the banquet, which is a culinary art with both delicacy and appreciation, and is also the project that can give full play to the chef's imagination and aesthetic taste.

On the large LCD screen on the side of the stage, this cold spell "Lotus Pond Moonlight" is clearly displayed, using ordinary ingredients, broccoli, carrots, cucumbers, onions, heart beauty, watermelon skin, etc., but it is a dish that is very exquisite knife skills and plastic arts.

Under the camera, I saw a bright green long cucumber with thorns on the top flower being thrown onto the board, Master Zhao held a knife in his hand, the blade and the melon body were at a 45-degree oblique angle, pinching the head and tail. Immediately after that, the blade trembled slightly, and the "dodo" was like a fierce drumbeat, and slices of cucumber slices were stacked on top of each other, and the thickness was neat and consistent, as if it had been measured by a steel ruler.

Well, the kitchen knife is swept away, and the cut melon slices leave the board. Put it in the disk for later use.

Then there are the carrots, almost as they are concocted.

At some point, the kitchen knife in his hand was replaced by a carving knife, and he made a few cuts on the two peeled onions, and then turned the sides again, just a few seconds. A few sparkling petals were revealed, as if by magic.

The audience was fascinated and applauded warmly.

"Hehe, this Chef Zhao has two hits." Ma Detao praised.

"Nonsense, it's all the top eight, and no one can get on this stage in two clicks." The belly is round and I think it is natural for the contestant to have such a look.

In a short period of time, Master Zhao changed several knives, and successively used various techniques such as cutting, slicing, chopping, rolling, patting, and chopping, and the movements were skillful and exquisite. Coherent.

The male and female hosts stood aside to comment, so that the audience could have a better understanding of the art of cold spelling.

At this time, an assistant takes over the shift and carries out subsequent processing of the loose ingredients, blanching, splicing, and arranging the drawings according to the predetermined plan.

Chef Zhao changed positions and began to cook the hot dish "Hibiscus Shrimp Balls".

Another assistant has already shelled a plate of green shrimp, picked out the mud line, scratched the back, and marinated the cooking wine. Ginger shreds, green and red peppers, green onions and other ingredients are ready.

The gas stove is ignited and the pot is filled with oil.

Wait until the wok is hot. Chef Zhao first sprinkles the ginger shreds and green onions into the stir-fry until fragrant, then stir-fry the green and red peppers, and then pour in the marinated shrimp.

"Zi..." stirred up a white mist.

Chef Zhao held the handle of the pot in his left hand, shook his wrist upward, and the shrimp and side dishes in the pot rose into the air together. Instantly fell again.

Offstage, Jiang Yichen watched this scene intently, and in his eyes, this Chef Zhao's smooth technique did not seem to be stir-frying. It's more like conducting a symphonic melody with a baton.

After several reciprocations, the shrimp has shrunk into a ball. Add salt, sugar, chicken powder and other seasonings, stir-fry, then pour a circle of red wine and put on a plate.

I saw that in the blue and white porcelain plate, the golden shrimp balls gathered in the center, and the red and green pepper segments were scattered and distributed in the periphery, with bright colors, beautiful overall shape, and distinct layers, just like a handicraft. Although I don't know what the taste is, this appearance alone is enough to make people salivate.

"Wow, I'm hungry. It's better to be a judge. Ma Detao was really envious and jealous of the privileged jury at this time.

The stomach was round and swallowed saliva, and the hand touched the chin without saying a word, and I thought it was the same feeling.

The hibiscus shrimp balls were successfully cooked, and the cold platter of "Moonlight on the Lotus Pond" on the other side was also nearing the end, as if a painting of flowers and birds was slowly unfolding.

At this point, the moderator interviewed a senior commentator on the judges' bench. This person spoke highly of this work: the idea is ingenious, the choice of ingredients is natural and appropriate, the composition is vivid and expressive, and the artistic conception is far-reaching.

"Chenzi, why don't we just think of poaching this one." Ma Detao was impressed by Chef Zhao's wonderful performance on stage, and turned his head and whispered to Jianyi.

In order for a seafood restaurant in the pipeline to gain a foothold in the world of fine dining, in addition to excellent ingredients, skilled chefs are also an indispensable element.

Jiang Yichen didn't say anything, but just turned his inquiring gaze to the round belly.

"I guess it's enough, Jinjiang Fishing Port is a big restaurant, and people are the pillars there, they do a good job, and they don't have a deep friendship with us, where is it so easy to dig the foot of the wall?" Belly Round shook his head, vetoing the brothers' non-divisive thoughts.

Ma Detao sighed in disappointment and leaned back in his chair.

"Oh, do you see, that fat man over there is Boss Cui from Jinjiang Fishing Port." For a moment, the belly was round and punched the Nunu mouth on the right side of the seat in the front row.

Jiang Yichen followed the trail and saw a short and fat man in a black suit sitting there, nothing else, the most obvious feature was that the chin was very wide, and there were several layers stacked. It shouldn't be too old, I guess it's about forty.

Jiang Yichen looked at the short and fat Boss Cui, thinking in his heart.

The four groups of contestants on the stage have completed their works within the specified time, and the following is the key scoring link.

Miss Hostess brought all eight contested dishes to the judges' bench in turn, and the nine judges began to take turns tasting and scoring.

The rules of the competition are evaluated according to the six items of color, aroma, taste, shape, meaning and nutrition, and each item has a full score of ten points, and the ranking is determined by the total score.

Moreover, for each dish, there are strict and specific requirements from raw material processing, operation process, health and safety, to knife work, taste and texture, process heat, form and color, creativity and practicality.

The judges tasted the dishes in small bites and made short comments, pointing out the strengths and weaknesses of each dish.

About 30 minutes later, the scoring session ended.

The male and female hosts got the competition report card from the judges' seat and returned to the stage.

The whole audience fell silent, everyone waited.

The host first thanked the list of sponsors as is customary, and then read out the results of the competition.

"The nineteenth player, Fuxinglou's representative Liu Kangcheng Master Liu, the final total score is 54 points."

"The No. 23 player, the representative of Taoyuan Xiaozhu Restaurant, Guo Haitao and Master Guo, the final total score is 53 points."

"The forty-seventh player, Zhang Yunfeng and Master Zhang, the representative of Huanglong Seafood City, scored a total of 56 points."

"The thirty-second player, Zhao Hongsheng, the representative of Jinjiang Fishing Port Restaurant, Master Zhao, has a total score of 56 points."

The audience applauded thunderously, mixed with whistles and cheers.

According to the rules, the top four players in the total score of this game will advance to the next round of the semi-finals. Chef Zhao is impressively listed.

"Okay, Master Zhao, it's good!"

With round stomachs, Ma Detao, and Jiang Yichen all stood up from their seats and applauded to express their heartfelt congratulations to Chef Zhao.

Zhao Hongsheng smiled and waved.

His fat boss was also excited, and he stood up and clenched his fists and waved them in the air.

Next, the notary will read out the notarization statement to prove that the competition process is fair and just, and the results are true and valid.

Finally, the host announced the end of today's game, and the semi-finals will be held on time at 8 o'clock in the evening two days later, still using the scoring elimination system, of which the top two will enter the championship and runner-up finals. Everyone is welcome to come and watch and cheer for the players.

In addition, there will be a pastry chef's competition at this venue tomorrow morning, which will also be exciting, and everyone is welcome to come and visit.

Ten minutes later, Jiang Yichen and the three of them left the venue with the flow of people, and it was already evening. The belly is round and said that watching the cooking competition is full of gluttony, and the belly is grumbling and protesting, and the boss Jiang has the responsibility to invite guests to comfort him and go to Dingxiangyuan to greet him. Of course, you can't use the staff canteen to prevaricate.

Ma Detao agreed with this mention, and shouted that he wanted the kitchen to take out the "Pastoral Nostalgia" boutique series, especially the fancy chicken skewers, which had to be managed.

In order to avoid arousing public anger, Jiang Yichen had to agree. But it is impossible to state that the boutique collection can only be matched with a part, and it is impossible to manage enough. The reason is very simple, any good thing in the world is worth tasting and reminiscing slowly, but it is not used to eat Haisai, it is called a tyrannical thing, only the uneducated turtle nouveau riche and the old man will do so.

Belly Yuan and Ma Detao all repaid Boss Jiang's stingy behavior, but the decision was up to others after all, so they had to settle down.

The two cars left the parking lot and drove in the direction of the main store of Ding Xiangyuan.

"Hey, if you want to say that the masters of this cook, they are all concentrated here. The ones out there are really far from them. ”

In the carriage, Ma Detao held the steering wheel and looked ahead, thinking back to the game just now, and couldn't help but sigh. Those chefs on the stage, even if they pull two casually with their eyes closed, can lift up the seafood restaurant.

"Those people are the big bosses of the major restaurants and restaurants in the city, can they be bad. Forget it, don't think about it so much. Everything is difficult at the beginning, and when the reputation of our restaurant becomes big in the future, what kind of chef can't be found? ”

Jiang Yichen in the passenger seat shook his head gently, the attraction of his side under the current situation must be very limited, and he should not expect too much.

Ma Detao actually understood it in his heart, so he concentrated on driving and stopped mentioning it. (To be continued......)