"The so-called 'Zhejiang cuisine' is the local flavor cuisine of Zhejiang Province," the East China Sea chef Wang Panghai, who was born in the vein of Zhejiang cuisine, took the lead in obtaining special training guidance for happiness, and strangely enough, he did not pull happiness into the kitchen to instruct, but brought him to the food storage warehouse behind the kitchen, "Zhejiang cuisine is mainly composed of four schools of Hangzhou, Yong, Shao and Wen, each of which has strong local characteristics, but on the whole, the four major schools have four common characteristics, that is, the selection of materials, the cooking is unique, and the original taste is emphasized. The production is fine, and this is what distinguishes Zhejiang cuisine from other cuisines. ”

"Therefore, if you want to truly grasp the essence of Zhejiang cuisine, you must first learn to choose ingredients," Panghai continued, "and there is one of the most basic principles of material selection, that is, to follow the 'order of the four seasons', pay attention to the variety of ingredients and the season, only in this way can we fully reflect the tenderness and crispness of the ingredients themselves, so that guests can eat the original delicious food!" ”

"At the same time, if you want to really choose the ingredients, you must keep in mind the four-character recipe for material selection, that is, 'fine, special, fresh, tender'......" Da Dahai pointed to the rows of various ingredients on the food shelf in front of him, and selected several ingredients to analyze each point of the four-character recipe one by one, focusing on how to distinguish the freshness of the ingredients and which part is at the end.

In the first six days of the special training, Da Dahai passed on the cooking skills of how to select materials to how to cook, how to highlight the original taste of food to the most refined form of the dishes.

Of course, because of the limited time, Panghai only selected more than a dozen of the most classic Zhejiang dishes as examples for teaching.

At first, Da Da Hai estimated that it would be good if he could learn one or two achievements from it, but he didn't expect that by the sixth day, Happy would be able to skillfully boil out a pot of authentic Song sister-in-law fish soup, which was red and bright in color, suitable for sweet and sour, and firm in fish. Delicious and tender, the taste is like crab meat, and everyone is amazed by eating it.

In addition, the oily, soft and glutinous, mellow and delicious Dongpi meat, the color is yellow and bright, the dry fried bell that is crisp like a bell when eating, the delicious and fragrant Huatong chicken and the fresh and delicious, juicy white and mellow yellow croaker in the snow cabbage soup make several chefs eat that dazzle, fluttering like a fairy!

At this point, Huge Hai had to look at Happy with a strange gaze, and there was some relief. There was another kind of jealousy: "Ah! I didn't expect that my skills in the past few decades are not as good as this kid's learning in six days! ”

In this regard, several other chefs were even more grockling, without any sympathy. But soon, they also realized the mood of the huge sea at this time.

Six days after the second. Robgan's mouth was wide open, looking at the Sichuan dishes that filled the table in front of him. The gaze was glazed.

It's only six days. Happy actually touched the essence of Sichuan cuisine, and brought the essence of Sichuan cuisine - seasoning techniques to the fullest, this kind of demonic performance made Robogen no longer calm and completely demented!

When many people hear Sichuan cuisine, they think of spicy food, and they think that this spicy taste is the only thing in Sichuan cuisine. In fact, this is a misunderstanding of people.

Sichuan cuisine is in one vein, and it is the best in the world with its taste.

For a long time, Sichuan cuisine has spread the good story of "one dish, one grid, cabbage and one hundred flavors", and its "seven flavors and eight flavors" seasoning outline is even more talked about.

"Seven Senses". That is, sour, sweet, bitter, spicy, numb, fragrant, and salty, these are the basic flavor types of Sichuan cuisine. On this basis, the primary and secondary, intensity, and quantity of flavors, and the changes in blending, coupled with the differences in material selection, cutting and cooking methods, can be blended into a variety of compound flavor types; "Eight flavors" refers to these complex flavor types, including fish flavor, spicy, sour and spicy, dry roast, spicy, red oil, strange flavor, and pepper sesame flavor.

The "seven flavors and eight flavors" of Sichuan cuisine are like the general outline of swordsmanship in "Dugu Nine Swords", all the flavors of Sichuan cuisine come from this, constantly blending and changing, accommodating and absorbing, and now there are more than a thousand flavors, but no matter how it changes, this can not be separated from the original "seven flavors and hundreds of flavors".

In these six days, Robgan handed over the "seven flavors and hundred flavors" seasoning outline to Happy, but he didn't expect him to integrate this general outline in just seven days!

Oily but not greasy, the entrance is fragrant back to the pot meat, numb, spicy, hot, fragrant, crispy, tender, fresh, live, word-for-word beautiful mapo tofu, dry, fragrant, crispy, tender, delicious salt fried meat, crispy and tender, spicy and fragrant hot waist flower, as well as the five flavors, tender but not greasy strange flavor chicken......

If you hadn't seen it with your own eyes, I'm afraid no one would have believed that this table of authentic Sichuan dishes would be made by a rookie who has only been learning for six days!

The two astonishing performances in a row finally made the four chef kings except Qiu Yin realize that they might have really met a peerless demon!

"Then it's my turn!" Song Xiande, the king of Jizhou chefs, was excited, and he couldn't wait to teach his Ji cuisine cooking skills!

Although Ji cuisine has become the ninth largest cuisine in China, compared with the first eight cuisines, the fame of Ji cuisine is too slow, and it is still quite lacking compared with the other eight major cuisines.

If you want to spread the fame of Ji cuisine, in addition to the necessary marketing and publicity, the skill of Ji cuisine chefs is the most critical, but unfortunately, after Song Xiande, although Ji cuisine is a good hand, but after all, there is a lack of a master who can win the king of chefs, which is also what Song Xiande has been regretting and distressing over the years.

But today, Song Xiande finally met such a talented demon as Happy, and he couldn't help but see Happiness as the hope of Ji Cai to carry forward!

It has to be mentioned here in addition.

The title of Huaxia Chef King, except for the "left-handed chef king" like Old Man Qiu and the "fast knife king" like Chu Xuanyi, are named after their cooking skills, most of them are named after the cuisine region.

For example, the East China Sea Chef Wang Da Hai is the grandmaster of Zhejiang cuisine, and the Xichuan Chef King Rob Gen is naturally the grandmaster of Sichuan cuisine.

And Song Xiande, the king of Jizhou cuisine, needless to say, is of course the top master of Ji cuisine among the nine major cuisines.

Since the end of the Qing Dynasty and the beginning of the Republic of China, Sichuan, Guangdong, Suzhou, Fujian, Zhejiang, Hunan, Hui, Lu and other eight cuisines have been the mainstream cuisine of the Chinese culinary world, and have become the most influential and representative cuisine in Chinese cuisine.

This situation was only broken after Song Xiande came out.

At the 7th Chinese Chef King Competition more than 40 years ago, Song Xiande from Jizhou defeated all the masters of the chef industry with his exquisite and majestic Ji cuisine cooking skills.

After a dragon battle, Song Xiande won the throne of the king of chefs with an indisputable advantage.

Two years later, Song Xiande led a group of Ji cuisine chefs to win the crown of the first China Catering Industry Expo New Cuisine Competition held by the Ministry of Commerce, the Chinese Chef Association, and the Huaxia Hotel Association.

In the following ten years, Song Xiande also won the throne of the king of chefs twice, becoming one of the few three chefs in the history of Chinese chefs, and he was immediately famous and famous at home.

"Hebei cuisine can be divided into three major schools, the cuisine of the Zhili Guanfu represented by Baoding, the court cuisine represented by Chengde and the coastal cuisine of eastern Hebei represented by Tang Mountain." In the kitchen, Song Xiande looked solemn and said in a solemn tone, "In terms of material selection and production, Ji cuisine and Zhejiang cuisine are very similar, both pay attention to local materials, and require fine. In terms of taste, it is mainly salty and fresh sauce, among which the soup is a must-have dish in Hebei. ”

In addition, the gorgeous and atmospheric utensils are also the characteristics of Ji cuisine, different types of dishes with different plate art, different types of dishes, using different containers. Pay attention to one dish, one shape and one utensil, perfect integration, complement each other. ”

After telling Happy about the general characteristics of Ji cuisine, Song Xiande selected the most typical Ji cuisine dishes, and taught Ji cuisine the selection of materials, cooking, seasoning, plating and other techniques.

Six days later, looking at the table of Ji cuisine-style dishes, Song Xiande smiled with satisfaction.

"It seems that it is my turn," after eating the Ji cuisine dinner, Feng Wanchun, the Holy Hand Chef King, wiped his mouth with a napkin, and said with a slight smile, "Several old friends have all taken out the skills of housekeeping, if I cherish myself again, I'm afraid it will be a little unkind." ”

"Happy," Feng Wanchun turned his head to look at Xingxing, a strange light flashed in his eyes, "Are you interested in learning 'Ning Xiang' from me?" ”

"Ningxiang?" Happy stunned for a moment, in the past eighteen days, he has learned three cuisines with the three chefs, but he has never heard them talk about "condensing incense", and he can't help but be curious.

And at the same time, when Qiu Yin and the others heard Feng Wanchun hear this "incense", their faces changed drastically, and they immediately looked at Feng Wanchun with wide eyes, and Qiu Yin was even more solemn: "Old Feng, don't be joking!" I remember you said back then that this incense is not a secret, and it will not be passed on to death! ”

The huge sea and others on the side also immediately nodded and said, "That's right! We remember too! ”

"yes, that's what I said back then." Feng Wanchun smiled and nodded, "But that's because I didn't find the right person!" ”

"And now," Feng Wanchun looked happy and said with a smile, "I found it!" ”

"Huh? Lao Feng, do you want to ...... Do you think about it again? Qiu Yin hesitated for a moment and persuaded him, and several other old friends also persuaded Feng Wanchun, which made the happiness on the side quite puzzled.

What is this incense condensation technique, why are these old men so nervous?

Seeing Happy with a puzzled look, Qiu Yin immediately explained to him the technique of "condensing incense". (To be continued......)