The long knife is inserted into the gills on both sides, the right hand holds the hilt, and the left hand slaps the back of the knife fiercely. Saito neatly removed the head of the giant blue flag tuna and placed it vertically aside. Take out a few pieces of kitchen paper and carefully wipe the 'original' long knife. Pull out a thick back blade from the belt. Peel off the fine and tight scales on the fish, cut off the dorsal fin, pelvic fins on both sides, cut off the caudal fin, and shave off the serrated raised bands on the upper and lower parts of the fish. Cut the whole tuna into sticks.

The 'original' was thrust along each side of the vertebrae, dragging it from head to tail. It seems to be rough and unorganized, but in fact, the back fish has been separated from the backbone. Then pull two knives along the side lines of the tuna, and the upper half of the whole fish will be directly unloaded. The blade cuts downward, breaking open the belly of the fish and separating the lower half of the fish from the backbone. The audience erupted in cheers, and in just a few breaths, a whole giant blue flag tuna was unloaded into four parts by Saito.

With the cheers, Jiang Yunfeng also noticed something unusual in the audience, the commander-in-chief Nagi Kiri Senzaemon sitting in the middle of the first row, next to the blue belt Alan Ducasse on the left, and Wang Zhanyuan on the right. The second row behind the three bigwigs sat their respective subordinates, and there was still the same Yuanyue teacher in the middle separating the two sides. However, in the camp of Chinese food, Jiang Yunfeng found a familiar figure, the current dragon head of Cantonese cuisine - Lu Ming. However, among this group of middle-aged men, there is actually a young royal sister, and this royal sister also scoffs at Saito Shomei's constantly changing gorgeous knife skills.

The sound of the blade entering the sheath drew Jiang Yunfeng's attention back to the stage. Saito carefully wiped the knife he had just used, and the four large pieces of fish in front of him had now been transformed into a sashimi platter according to different parts. The fleshy and firm parts of the upper back, middle back, and lower back are cut into small pieces to show off the delicate lines. A jewel of the sea in the eyes of top gourmets, the tuna belly has only been slightly altered to present an impeccable and perfect oil flower.

The audience applauded for a long time, and the host introduced the cooking methods and eating techniques of each part to the other audience. After finishing it, everyone's eyes were focused on Jiang Yunfeng, expecting him to show the Chinese food magic knife skill in the teleportation. "Come on!! Brat!!!! Don't embarrass us!! Led by Lu Ming, several other dragon leaders stood up and shouted, especially the royal sister who seemed to have an extremely hot temper. Wang Zhanyuan in the front row felt that his old face was about to be lost. I couldn't help but turn around and let them all sit down, "Okay!!" Sit it all down for me!! You are all so old, why are you still like hairy boys. Don't you feel ashamed? ”

The royal sister pursed her lips disapprovingly, and whispered, "I don't think so. ”

"Do you have any comments?!!

By Wang Zhanyuan's roar, the dragon heads who had just stood up and shouted sat down obediently. Seeing that his subordinates were soft, Wang Zhanyuan felt that his brain hurt, and bringing this group of problematic middle-aged men and rebellious royal sisters to help him would become an indelible stain on his glorious life. I can only laugh and think about the two explanations next to me, "I'm sorry, I made you laugh." ”

"Hehe~ Young people, impulsiveness is inevitable. You and I weren't the same. Alan Ducasse smiled with the elegance that characterizes France.

"Huh... Wang Zhanyuan felt even more embarrassed, a group of middle-aged people in their forties were still young... But I'm much younger than my three old guys, and it seems that I'm old.

Jiang Yunfeng on the stage moved his fingers and responded to Lu Ming with a reassuring smile. Choose a kitchen knife on the knife holder, take out a slaughtered duck from the sink, wipe off the water, and cut an 8 cm hole along the root of the duck's neck. Carefully cut off the cervical vertebrae, the skin and flesh of the neck turned outward, and the kitchen knife was carefully scraped. The meat is separated from the sternum, and the wings and leg bones are cut off from the joints. Pull most of the duck frame out and continue the blade downwards to remove the tiny tail vertebrae. In the surprised gaze of Saito and the cheers of the audience watching the excitement from the audience, the entire trunk skeleton of the hemp duck was completely pulled out of that small mouth. Then the duck meat was completely opened, and then the duck wings that had been cut off in advance were separated from the duck leg bones, and it was still a complete and round hemp duck for more than ten minutes, and now it has become a boneless skin bag in Jiang Yunfeng's hands.

Wang Zhanyuan nodded with satisfaction, and said to the two old friends beside him, "The kung fu in that hand is very skillful, and you can take out the whole skeleton of the hemp duck twice with a kitchen knife." This whole duck deboning is the core skill of making three sets of ducks. I didn't expect to see it in the hands of a first-year freshman in Yuanyue. ”

Nagi Sen Saemon laughed, "Brother Wang is too modest, this kind of carving insect skills is just a small skill." ”

Wang Zhanyuan shook his head and said, "I saw this kid some time ago when I was taking the junior chef exam in Yokohama, and his knife skills were still a little rusty at that time. Unexpectedly, after half a year, he would be able to move the knife as he wanted, and he could do it with ease. There is no limit to the future accomplishments of this Son. ”

Nagi Senzaemon suddenly felt that there was a light on his face, after all, Jiang Yunfeng was his student of Yuanyue, and his future achievements would not represent Yuanyue's achievements.

Saito also applauded and agreed with Jiang Yunfeng's knife work. Then take out a white radish and a tender cucumber. The ultimate knife work of Japanese sushi is on display. Between horizontal and vertical knife switches, the cucumber becomes a pine tree and a fence. A section of white radish in Saito's hand is like an endless web, and the almost transparent radish slices are falling slowly and continuously. Cutting enough of what he needed, Saito cut off the radish 'paper towel', rolled it up again, and turned his hands together to change the shape of the knife. Served on a white porcelain plate with cucumbers, the simple and elegant Japanese sushi vegetable platter is complete. Saito took off the belt on his body, put on the uniform presented by the executive committee members, and ended his display, looking directly at Jiang Yunfeng, as if to say: Start your performance.

Although Saito Zongming's eyes were very piercing, out of politeness, Jiang Yunfeng still applauded and smiled and gave a thumbs up. Seven boxes of lactone tofu were then delivered. I first took a large basin of water. The staff had already put the tofu on the cooking table, Jiang Yunfeng first chose the smallest kitchen knife from the knife holder and threw it into the basin, then untied the scarf and folded it into a long strip to cover his eyes. Carefully fumbling with both hands, he picked up a piece of tofu and slowly moved it to the basin.

This series of strange actions successfully attracted the attention of the audience, and the media also aimed the camera at Jiang Yunfeng, who was blindfolded and reached into the water without knowing what he was doing. Over time, the basin of clear water is now covered with white tofu residues. Through the broadcast footage, the audience finally understood that Jiang Yunfeng was picking tofu. Erina Nagikiri, who was sitting in the second row and didn't speak, finally couldn't hold back her curiosity and asked the dragon heads on her right, "Since it's a carving, why does he still cover his eyes, how can he carve if he can't see?" ”

Several dragon prime ministers looked at each other and smiled, and the mature royal sister replied with a smile, "Miss Erina, I don't think I have ever touched tofu food carving, because of the special material of tofu, I can only carve it in water." In this way, the residue removed by the knife will be suspended in the water, which will seriously affect the operator's line of sight, resulting in a high degree of error. Invalidates the carving of the whole piece of tofu. So this training is usually done at night, and the chef abandons the sight and focuses all his attention on the touch of the hands. ”

"Even if you want to concentrate, you just need to close your eyes, why do your friends blindfold?" Erina Nagikiri has a mysterious attachment to the cause of the blindfold, a posture of breaking the casserole and asking the end.

"Because it's daylight." It was Lu Ming who took over the conversation, "The sun in the sky and the flashing lights of the media may distract him, and a mistake will cause irreparable results, I think he simply blindfolded him." ”

The audience's exclamation interrupted the conversation, and their attention was refocused on the stage. Jiang Yunfeng had already carved the first piece of tofu and slowly lifted it out of the water. Gently place it on the left side of the large plate, and pick up a piece of lactone tofu from the right side again and put it in a basin of water. The engraving speed is noticeably faster than the first one. There are fewer and fewer tofu on the right, and the number of characters on the large plate on the left gradually increases. When the last piece was carved, Jiang Yunfeng tore off the blindfolded scarf and breathed a long sigh of relief. Bring the large plate to the center of the venue and arrange it with the Saito Sushi vegetable platter. The media camera zoomed in, and the true face of the seven-sided tofu carving finally appeared on the big screen.

The seven have different expressions, either sitting, or lying, or raising a glass to invite the moon, or bowing their heads in contemplation. Drinking, singing, and wanton hearty boldness are undoubtedly displayed. What's even more valuable is that on the base of each character, Jiang Yunfeng carved the character's name in traditional Chinese characters. The audience read out each person's name in unison with the camera, "Ji Kang!" Nguyen! Shantao! Xiang Xiu! Liu Ling! Wang Rong! Nguyen Xian! ”

"Good boy! It will be the 'Seven Sages of the Bamboo Forest' picture. I really didn't expect it. "The dragon leaders stood up and applauded Wang Zhanyuan this time, but he didn't stop it, because he was also shocked, a nobody in the domestic kitchen industry who had no background and information at all could actually complete the 'Seven Sages of the Bamboo Forest' with the highest difficulty coefficient in such a short period of time with seven pieces of unmanageable lactone tofu...