The snakehead with its gills cut off frantically churned in the aquarium, and the vigorous movement caused the blood of the fish to gush out, staining the whole box of clear mountain spring water a faint red. Jiang Yunfeng scolded and wiped away the blood that oozed from the tiger's mouth on his left hand that was cut by the sharp teeth of the snakehead. Grabbing a handful of peeled garlic, he picked out a grain of garlic and pressed it on the cutting board with his left hand, and when he held it with his right hand, he quickly waved the kitchen knife that was sharpened to sharpness. With each swing of the knife, the left hand pushes forward a little, leaving a flat and translucent slice of garlic on the cutting board.

A grain of garlic with a thickness of one centimeter was pushed and cut by Jiang Yunfeng, and more than a dozen layers of slices were spread on the cutting board, and on average, the thickness of each garlic slice was less than a millimeter. The superb knife skills dazzled the faces of the audience present, and Jiang Yunfeng, who quickly finished slicing the garlic, gathered those garlic slices again, and turned into shredded garlic as thin as a hair in the rapid and crisp sound of tapping the cutting board. The kitchen knife is shoveled and loaded into a large plate specially used to hold ingredients in Hengxian Yusheng.

In just three minutes, the originally empty white porcelain plate is now filled with a variety of colorful side dishes, such as perilla leaves, mint leaves, pickled ginger, green papaya, onions, Hengxian's unique head dishes, and dozens of side dishes such as Yusheng grass, which is essential for eating Yusheng, are all cut into hair-thick thin strips. After cutting the bright red millet pepper, Jiang Yunfeng grabbed a large handful of fried crispy peanuts and fried white sesame seeds, put them in a small bowl, and pounded them into minced pieces with a kitchen knife, so that all the ingredients were basically ready.

On the other side, when Jiang Yunfeng was doing it, Ji Zhiguo Ning Ning also started cooking at the same time, opening the box elaborately made by the golden silk nanmu on the table, and when the lid of the box was lifted, the intricately designed mechanism inside the box also staggered the kitchen knives contained in the box and arranged them in a stepped manner, from top to bottom, according to the length, the shortest blade for dealing with fish, followed by the universal Sande Ox knife, followed by the thin-bladed vegetable cut for chopping vegetables, and finally the longest sashimi knife willow blade.

Ji Zhiguo Ningning took out a white ribbon from his arms, bit one end and carried the other end around the body and tightened it, and then tied a knot at both ends of the ribbon at the left shoulder, and the wide sleeves of the Japanese food dress were tied to the torso to facilitate movement, and the snow-white arms were also exposed.

Fishing out the live real sea bream in the aquarium, Ji Zhiguo Ning Ning took off the blade and chopped the tail of the real sea bream, and the strength of the knife was very good, just cutting a side of the fish flesh and cutting off the vertebrae of the real sea bream, without chopping off the entire fish tail. Put down the knife and replace it with a tough thin steel wire and poke it along the spinal cord of the real sea bream, and after a few back and forth, the real sea bream, which was still beating, shook violently as if it was connected to high-voltage electricity, and then collapsed without moving, leaving only the fish's mouth still in that one piece.

"Hiss~~~~" Jiang Yunfeng couldn't help but gasp as he watched Ji Zhiguo Ning Ning's operation. Ji Zhiguo Ning Ning also noticed this, so the jade hand pinched the thin steel wire and glanced back and forth on Jiang Yunfeng's body, which meant to ask him if he wanted to try it on himself? Frightened, he covered his back, looked frightened, walked back quickly, and accidentally fell off the edge of the stage, but fortunately, Kohei Chuangzhen and several boys on the field gave up their lives to lift him to save him from falling on all fours.

"Get up! Don't you know that you weigh like a pig?!! Xingping Chuangzhen used the greatest strength in his life to push Jiang Yunfeng, who was pressing on him, away, and then lay on the ground and breathed in fresh air to fill his shriveled lungs.

Jiang Yunfeng, who stood up with the support of Marui Zenji and Ibu Saki, was wondering that he had fallen from the stage that was at least 1 meter high from the ground, so there was no pain at all, and when he looked back, he was happy, and he was happy to feel that he was using Kohei Chuangzhen as a cushion to press under him, no wonder it was soft, and hurriedly reached out and pulled up Kohei Chuangzhen, who was embedded in the sand, to help him pat off the sand on his clothes, and said gratefully, "Sure enough, he is a good brother who can entrust his back with peace of mind, and he sacrificed himself to save him at a critical moment~ People were super moved and said, There is no way to repay the great kindness and virtue, only the posture of Pu Liu, the prince will not dislike it~"

"Get out of the way!! Also the posture of the willows? Do you have a look?!! ”

Jiang Yunfeng covered his face with one hand shyly, and replied shyly, "Yes~"

Kohei Sojin was too lazy to talk nonsense with the guy in front of him who would be brilliant when he gave a little sunshine and dared to open a dye shop if he gave a few colors, and instead complained to Marui Zenji and Ibu Saki, "Say okay to go together, so you guys will flash aside halfway and let me carry the heavy guy like a pig alone?" ”

The way Marui Zenji and Ibu Sakijun whistled one and looked into the distance made Kohei Chuang's teeth itch with real hatred, and he turned his head and roared at Jiang Yunfeng, "And you!" A thin wire scares you into this cowardice, and you're embarrassed to laugh?!! ”

Jiang Yunfeng argued in a low voice: "You didn't see it, Senior Sister Ning Ning's expression just now, combined with that wire, not to mention how scary it is... ”

"Shut up !!"

"Poof~Haha!!" The audience on the sidelines couldn't help but burst into thunderous laughter any longer, and Jiang Yunfeng, who was so thick-skinned, also blushed a little. In the conversation with Erina Nagikiri, Ji Zhiguo Zhene covered his mouth and teased, "Jiang Yunfeng, Ning Ning is just joking, you don't have to take it seriously~"

Jiang Yunfeng scratched the back of his head embarrassedly and smirked.

Erina Nagikiri covered her face and realized that it was a super humiliating thing to sit in the position of this guy's support group of relatives and friends, and raised her hand to the aquarium on the field and said, "The snakehead is no longer moving, how much time do you want to waste?" ”

Jiang Yunfeng looked back and saw that it was really true, and hurriedly rolled up the sleeves of his T-shirt and ran in a few steps, turned over and crossed the arena, and first demonstrated Ning Ning, the country of Chaoji, showed off his high bulging biceps before running to his cooking table. This childish act of revenge made Ji Zhiguo Ning Ning cry and laugh a little, but an indescribable sense of satisfaction and pleasure welled up in the depths of his heart. Ji Zhiguo Ning Ning felt that his body had turned on a terrible switch, so he wanted to 'torture' Jiang Yunfeng like his mother 'tortured' his father, looking at the stubborn expression on his face that he did not admit defeat.

What's wrong with me? Ji Zhiguo Ning Ning hurriedly shook his head to expel those strange thoughts from his mind, calmed down, held the willow blade, and cut the cleaned real sea bream meat into half-centimeter-thick slices, with several brightly colored vegetables, and placed them in a black pottery deep-bottomed square four-sided upturned bowl, with a few cherry blossoms and a handful of freshly ground young green wasabi mud placed on the edge of the bowl. Although the ingredients are simple shredded white radish, mulberry leaves, green bamboo leaves, and pink real sea bream sashimi, through the clever use of colors and arrangements of Kino Kuni Nene and the backdrop of black pottery bowls, this kaiseki cuisine's seasonal cold dish platter 'Eight Inches' adheres to the tradition of Japanese cuisine, and is so exquisite and gorgeous that you can't bear to use your chopsticks to spoil this tranquil beauty.

Compared with Ji Zhiguo, Ning Ning's side of Jingmei Jiang Yunfeng was much more violent, and the mobile phone was placed on the table and a ten-minute countdown was set. Two limes split in half, half of each hand, arm muscles bulged, squeezed the lemon juice into a small bowl, then hollowed out the shriveled flesh, spread the lemon peel flat on the cutting board, the kitchen knife peeled off the white part of the inner side of the peel, cut into very thin strips, and placed on the side of the empty round space in the center of the side plate. Several bright red millet peppers were cut off from the head and tail, and the hob was lifted out of the pepper core and meridians, which were also cut into thin strips and placed on the other side, contrasting with the emerald green lime zest.

The snakehead that was no longer able to move was fished out by Jiang Yunfeng from the red-dyed mountain spring water and placed on the cutting board, disemboweled, took out the internal organs, took out a towel to wipe off the remaining blood and dirt in the abdominal cavity, and then took a clean towel to wrap the head of the fish to prevent the kitchen knife from sliding along the position of the gills of the fish, and the tip of the knife was prying to separate the skin from the fish. Jiang Yunfeng held the head of the fish with his left hand, and with his right hand, he also took a towel to increase friction, pinched the upturned part of the fish skin, and tore it hard, tearing it softly, and the fish skin with fish scales was torn off from the snakehead's body, revealing bright red muscle tissue.

The sharp kitchen knife slashed through the long dorsal fin of the snakehead, and then cut off the two pieces of fish meat along the vertebrae, knowing that the snakehead has few spines and thick meat, and cut off the ribs and fish belly together, and then corrected the corners, Jiang Yunfeng got two pieces of fat fish meat that were white, like mutton fat and white jade, translucent, like crystal. Wrapped in a towel, gently press to absorb excess water, and then spread it flat on the cutting board, the kitchen knife is cut at an angle of 45 degrees, the first knife is not cut off, but the blade cuts through the white fish flesh, and when it touches the red muscle, it is withdrawn, and the second knife is completely cut off Jiang Yunfeng's right wrist shakes and the fish rises into the air, like a butterfly flying in the air, inciting the wings to fall on the bamboo woven from the bamboo outside the cutting board, and when the last piece of fish falls, the mobile phone on the desktop countdown also rings a pleasant ringtone. . .