Wang Zhanyuan poked the crimson duck meat with chopsticks, and the crispy texture of the duck skin was conveyed to the old man through the purple bamboo chopsticks after being fried at high temperature. A smile appeared at the corner of his mouth, he picked up a piece of duck meat, looked at it repeatedly for a while, and then put it into his mouth, closed his eyes and savored it, and said with a smile: "This sweet duck is a famous snack in Meishan City, southwest of the Chengdu Plain." Compared with the world-famous Sichuan cuisine, it is much more obscure. Old man, I didn't expect my classmate to make it for a long time, and the taste is still authentic. ”

Jiu I Zhaoji looked a little embarrassed, and replied respectfully, "It's also a coincidence, after the junior went to Chengdu last year to complete the senior chef test, I wanted to enjoy the scenery of the land of abundance." I want to visit those masters who are buried in the famous shops, and in a small shop that looks very shabby in the old city of Meishan, the younger generation tasted the taste of sweet duck for the first time in his life. immediately canceled the future trip, and gave the aunt 3 months in the small shop to get the true biography. Then he turned his head to Jiang Yunfeng beside him and said, "Senior Brother Jiang Yunfeng, I am indeed good at using strong spicy to dominate the taste buds of diners, but it doesn't mean that I can only cook spicy dishes." ”

Jiang Yunfeng admired Jiu I Zhaoji's dedication to cooking, and was willing to spend three months working for free in order to learn a snack together.

Wang Zhanyuan nodded, although he was Japanese for a long time, he was also very pleased to see that there was another young genius in Chinese food to carry forward the inheritance, and said with a smile, "I don't mind if you want everyone present to introduce the method, right?" ”

"Of course." Jiu Teruki smiled, "First slaughter and rinse the duck and dry it, then spread the seasoning mixed with salt, pepper noodles and cooking wine evenly on the duck, and marinate for 5 hours, which is the first step." The second is to prepare the marinade, and grind the peppercorns, cumin, star anise, cinnamon, bay leaves, grass fruits, cloves, and licorice to make spice packets. Put it in the broth, pour the pre-melted sugar water, cooking wine, a handful of chives, ginger to a boil, put in the marinated duck, and marinate until completely cooked. The third step is frying, after cooking, the duck skin is fried in hot oil until crispy, then it can be chopped and served on a plate, and the finished product is like this. After speaking, he pointed to the plate of sweet-skinned duck on the table that was full of sugar, oily and ruddy, crispy skin, rotten meat, and fragrant bones.

"Not bad, not bad! It's really commendable to have such cooking skills at such a young age. Wang Zhanyuan encouraged me to follow the discipline for a long time, and said, "There are no major mistakes from the finished product alone, but there are still a little flaws in some details, and you will continue to work hard to hone your skills in the future." ”

"Follow the teachings."

"Okay, I've praised you for a long time, and the little brother next to me is cold." Wang Zhanyuan smiled and said, "Filling the soup with yellow croaker, this is the 'surplus' of the four major town tables on the main table of the Qing Palace's Manchu and Han Dynasty back then." One of the seven famous dishes in the capital, let me taste the old man. ”

The chopsticks easily pierce through the crispy fish, and when you pull it down, a mellow soup flows out of the mouth, slowly filling the empty plate. Both Erina Nagikiri and the onlookers were surprised, and they didn't understand when Jiang Yunfeng poured the broth into the stomach of this big yellow croaker.

Wang Zhanyuan scooped up the soup with a small bowl, took a sip, looked at Jiang Yunfeng in surprise, and said, "Little brother, how do you make mutton soup to complete this soup of yellow croaker?" ”

Hearing this, Erina Nagi couldn't wait to scoop a spoonful and drink it, wanting to explore how Jiang Yunfeng fused the flesh of mutton with the fishy meat. After drinking this sip of broth, Erina didn't have time to figure out how to distinguish the flavors, but she understood the meaning of the Chinese character 'Xian'.

"How's that, girl. Delicious, right? ”

Erina Nagikiri put down the spoon and replied with a smile, "Grandpa Wang, today I can understand why the Chinese characters use the words fish and sheep to form a 'fresh' character. It's a rare delicacy. "The reporters who accompanied the interview faithfully recorded the 'Tongue of God' and reposted it. I believe that tomorrow the front pages of major Japanese newspapers will report on Erina Nagikiri's evaluation, and some experts or scholars will give their own analysis of this evaluation in later interview programs.

"Hehe, girl, this is not a complete 'yellow croaker in soup'."

"What? It's already so delicious, but it's not complete? ”

Wang Zhanyuan nodded and smiled lovingly, "Of course, 'Yellow Croaker in Soup' is the best in Chinese cuisine, and this kind of goods is obviously not yet hot." Let this little brother tell you the specific situation. ”

Just in the eyes of the audience looking forward to it and Erina Nagikiri, Jiang Yunfeng habitually touched his nose and said, "The old-timer is right, today's dish is indeed not a finished product." According to the current fashionable saying, it should be regarded as a beggar's version of 'yellow croaker in soup'. The whole soup is simmered with scallops, bird's nest, shark fin, skirt, abalone, and sea cucumber green chicken soup to bring out the umami flavor and then filtered through multiple channels to remove the dregs. The finished soup is as clear as light tea, and you can see the pattern on the bottom of the soup bowl at a glance, but the taste is delicious and mellow. The mushrooms are diced and simmered in this soup, poured into the belly of the fish with the soup, and then sealed and fried, and all the soup is sealed in the body of the fish when it is served. ”

"But I've been observing the whole process of making, and I haven't noticed that you have the action of pouring soup."

"That's why I said this is a beggar's version, the soup stock is the meat skin jelly that Chuangzhen is going to use to wrap mutton soup dumplings." Jiang Yunfeng spread his hands helplessly and said, "Time is limited, and the conditions are not allowed." I can only use the ingredients I can find at hand to complete the mast of this famous dish. To be honest, it was a bit of a waste of this big yellow croaker. ”

"Not really." Wang Zhanyuan got up slowly, straightened his clothes, left his seat, and came to the two. Stretched out his hand to pat Jiang Yunfeng and Jiu I Zhaoji on the shoulders respectively, and encouraged, "Today, old man, I saw two young geniuses who are insisting on promoting and inheriting the skills of Chinese cuisine. I feel very relieved that there is a successor! However, for a long time, my classmate, you should diversify your cooking techniques, don't be limited to Sichuan cuisine, and dabble in other cuisines in the future, which will be of great help to your improvement in the future. As for this little brother. ”

Wang Zhanyuan turned his head to Jiang Yunfeng and said, "If I'm not mistaken, you should call Jiang Yunfeng, a Chinese student who only entered Yuanyue this year." ”

"That's right, the juniors are."

"Hehe, Xiao Jiang, the old man is many years older than you, so let's talk a few words. I can see from this 'soup yellow croaker' that you have rich theoretical experience and strong on-the-spot control ability, but your skills are still a little hot. If you have time to practice the basics, your foundation is too shallow, and it is still difficult to master these advanced dishes. Generally speaking, Xiao Jiang, you are worse than my classmates, you have to work hard to catch up. Turning back to Erina Nagikiri, he smiled and said, "Girl, let's go when you're full, let's go and see the Linshan Gaotai District." With that, he walked away with his cane.

As night fell, the business rankings of each area on the third day changed again, and the biggest change was in Chuo District, where the Chinese style stall of Kohei Chuangzhen Fish Jiang Yunfeng, which was originally ranked 35th, suddenly overturned the 33 stores in front of it that blocked its progress, and rushed all the way to the second position, with only an extremely slight gap with the first place 'Kuga Hotel'.

In Polestar Liao 113, Jiang Yunfeng sat on the bed and watched his hands fall into deep thought. Sure enough, the practice is not enough, I have the strength of a special chef in my previous life and nearly 20 years of chef experience, but now this body feel is still at the level of a beginner, if you want to return to the top, I am afraid it will take three or five years to hone the feel. Thinking of this, I couldn't help but sigh.

Kohei Soma fell in the final one-on-one barge and ranked second on the team. I almost finished the first chicken meal of the night. Annoyed, he took off his headphones and threw them on the computer desk.

"Hey, tap! That's my computer. ”

"I know, that's why I dare to fall so hard." Xingping Chuangzhen jumped forward, lay down beside Jiang Yunfeng, and said to himself, "Don't play, don't play." There is no chicken to eat tonight. Anyway, since Ah Feng returned to Polestar Liao in the afternoon, you have been sighing, what are you worried about? ”

"You don't understand."

"Let's hear it, maybe I can give you a solution, brother."

"Okay~" Jiang Yunfeng spread his hands and said, "My mood now is the same as if you haven't been able to eat chicken tonight." What do you think I'm bothering about? ”

Kohei Soma pinched his chin and shook his head after thinking about it.

"I said you don't understand, get up and take a shower! Don't lie on my bed if you're dirty. After washing, we are going to Xiaohui to discuss how to help my seniors pull off the horse tomorrow, we are so good! ”。。。 (To be continued)