Yang Huairen looked up at the judges on the stage suspiciously, except for Cai Jing who was a layman, the remaining nine people, including the beautiful Li Shishi, were all famous gourmets in Kaifeng Mansion. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

The hint of bitterness is hard to detect, but it's not something you can't eat at all. And they are full of praise for Wei Lao'er's unanimous opinion, right?

Yang Huairen didn't dare to think about it, and he couldn't think of a reason.

It is impossible for Jiawang Zhao Hao to pit him, Yang Huairen can be sure that for the identity of Zhao Hao, if he wants to deal with him as a little cook, there is no need to go around such a big circle, and the interests of the two of them are linked.

So who else?

Yang Huairen looked at Wei Cai's fish suspiciously, and suddenly remembered one thing, he broke the fork and mixed it with rice and ate it again.

This time he couldn't taste the slightest hint of bitterness. Yang Huairen was reassured, and he understood the mystery.

Wei Cai's ancestral sauce uses a special ingredient that tastes similar to spicy, but because it is not a chili pepper, it still has the bitter taste of some mysterious ingredients.

If you just try the seasoned sauce, people who are very sensitive to taste like the judges will naturally taste the bitterness, but the sauce is added with several other spices, and when the sauce is added to the sauce, and then combined with the special fermented flavor of the sauce, the bitterness is neutralized.

Therefore, Yang Huairen just made a false alarm, not that the judges were cheating, but that Wei Lao'er's ancestors did have admirable wisdom in the harmony of taste, as praised by the prince at the beginning.

Wei Lao'er's fish made today is indeed as he overheard in Wanhualou at the beginning, and it is absolutely delicious in this era, but it is just ......

In Yang Huairen's heart, he began to have an answer to the results of this competition.

The waiters refilled a bowl of water, and the judges rinsed their mouths anew, ready to try Yang Huairen's work.

The same dish, the judges still eat the same way, but this time, when the ten judges put the fish made by Yang Huairen in their mouths, they showed a very uncomfortable expression.

Wei Lao'er squinted at their expressions, and breathed a sigh of relief, he felt that he had won, if Yang Huairen's fish was delicious, the judges couldn't look funny.

Therefore, Wei Lao'er felt that everything that happened now was not unexpected by him, Yang Huairen still lacked some heat, and maybe he still had a chance to make other dishes, and he dared to compete with him, which was too self-defeating.

Although the judge's expression looked a little painful, none of them put down the small azure porcelain plate in their hands, but continued to chew the fish made by Yang Huairen with the rice in their mouths.

The spectators on the field couldn't figure out whether Yang Huairen's fish was delicious or unpalatable, how could they judge that they looked in pain, but they couldn't stop eating?

For a while, there were different opinions, but no matter how imaginative they were, it was impossible to think of what Yang Huairen's spicy red oil was.

Wei Cai has a mysterious sauce handed down from his ancestors as a killer feature, and Yang Huairen has chili peppers from a thousand years later to deal with it.

In traditional Chinese life, there are five types of tastes: sour, sweet, bitter, spicy, and salty.

In fact, in terms of the taste that can be felt by the human sense of taste, these five should be sweet and sour, bitter and salty, plus umami.

It's just that the taste of umami is very different for everyone's feelings, and even the known language cannot accurately describe the taste of umami.

Therefore, some people once praised that the taste of Xian comes from the five flavors, but it is beyond the five flavors.

Before chili peppers were introduced to China, spicy taste did not refer to the spiciness, but to the taste of "pungency" in ancient China.

Modern scientific research has proved that spicy is not actually a taste, nor can it be tasted by our tongue, our taste sensory organ.

Spicy, a feeling, or a stinging sensation to be precise, comes from the capsaicin contained in chili peppers.

Capsaicin is a unique, colorless, non-toxic corrosive substance in pepper, the species of pepper, in evolution, in order to prevent its fruits and seeds from being eaten by animals and affecting his reproduction, through tens of thousands of years or even longer, through continuous evolution and genetic variation, naturally called a unique substance.

For chili peppers, it is just to evolve the function of producing capsaicin for the reproduction of the race, and I never thought that it is precisely because of this function that chili peppers have become a favorite food condiment of the people today.

The reason why people like to eat chili peppers, and even many people are obsessed with it, is because when capsaicin comes into contact with our oral cells, it will corrode the oral cavity and make us feel a burning pain.

The human brain's response mechanism to external stimuli causes our pituitary gland to produce a hormone-like peptide that stimulates our brain nerves to make us feel happy, to resist or counteract the pain caused by capsaicin burning our mouth cells.

So, in order to continue to feel this pleasant feeling, we liked the chili pepper.

Many people who are particularly fond of chili peppers will feel very refreshed after eating a large amount of chili peppers, and at the same time, they will also feel a vague headache. This is caused by the constant stimulation of the pituitary gland, which causes the pituitary gland to secrete too many peptides.

The prince and the ten judges on the stage all felt that the dish made by Yang Huairen was so delicious that it subverted their previous perception of taste.

The rice with just the right heat has a plump sweet aroma of fresh rice, with a faint fragrance of lotus leaves, mixed with a particularly fresh flavor, and the aroma of dissolving the fish juice oozing from the steamed rice on top of the rice, which has surpassed the scope of their memories of deliciousness.

The steamed stud is delicate and melts in the mouth, which is so delicious that it makes their tongues feel like they are in a fairyland, and what makes them even more amazed is that when the fish is swallowed, there is still a mellow aroma of wine between the lips and teeth.

They are all connoisseurs of all kinds of fine wines, and they are so fascinated by the aroma of this wine that they are afraid that if they open their mouths, it will sneak away.

And this kind of wine aroma is not the strong wine aroma of Suiyuan Spring, but more like it contains the melancholy in the light smoke and rain of Jiangnan and the strong meaning of aging cellar.

The most amazing thing is the layer of red oil applied to the skein, the first time I eat it, it seems that the mouth is on fire, and the tongue seems to be burning, but after a short period of pain, it is a refreshing feeling, from the top of the head down the back to the tips of the toes, the whole body will burn with it.