Ji Zhiguo Ning Ning was still expressionless, but there was a trace of embarrassment between his eyebrows. I don't know if I should take it or not, after Jiang Yunfeng stirred, the seasoning hidden at the bottom of the bowl smeared the whole bowl of plain noodles with colorful colors. The red chili oil, the white jade soft and glutinous radish, the crispy black fungus, the golden egg skin, everything is so tempting.

Jiang Yunfeng, who had obviously seen that Ji Zhiguo Ning couldn't put it down, took the initiative to stuff it into her hand, and said with a smile, "Take it, what's so embarrassing~ Isn't it just a bowl of noodles, and no one will accuse Senior Sister Ning Ning of you after eating it, ah~ Hurry up and drop, don't soak it later... Saying that, Jiang Yunfeng suddenly turned around and ran back to his cooking area, and after a while, he ran back with a small porcelain bottle.

"How can you eat noodles without aged vinegar~ This bottle is filled with authentic Shanxi old vinegar. Still, I hope that the three judges will taste the noodle soup before deciding whether to add vinegar or not. Jiang Yunfeng shook the porcelain vase in his hand.

"In that case, let's try it." Anne smiled and stretched out her chopsticks to pull a pair of chopstick noodles out of the steaming soup base. I was surprised to find that the original blackened and carbonized soba noodles were miraculously softened after soaking in the soup, and the carbonization layer on the surface only cracked, and many small cracks did not peel off each noodle. Curiosity drove Anne to take a closer look, and from the cracks and fine lines, she could clearly see the delicate texture and jade-like texture of the soba noodles inside.

Gently blow cool, gently open the small mouth and suck the noodles into the mouth, and the multi-flavored spices are slowly simmered for a long time, and their unique aromas overlap with each other, and the fatness of the beef and mutton penetrates into every drop of soup. The carb layer of the soba noodles soaked in this soup does not have the expected bitter taste of burning, but the crispy raw wheat tulip.

As the teeth begin to chew, the surface of the soba noodles is cut off, and the inner texture of the noodles is transmitted to the diners' brains through the dense touch of the teeth.

Q bomb!

The three judges all widened their eyes in surprise and looked a little wooden. Having tasted so many types of soba noodles, I never thought that I would encounter a type that tastes so different from the past, and I didn't know how to express it in words.

"Judges, please give their comments." Rei Kawashima, who was the loser and enlivened the atmosphere of the scene, saw that the judges fell silent, unable to let the embarrassing atmosphere continue, and at the same time wanted to avenge Jiang Yunfeng's scare for himself, and deliberately wanted to guide the judges to belittle Jiang Yunfeng's cuisine, "After stir-frying in an iron pot and soaking in hot soup, is the flavor of soba completely gone." The judges must be disappointed, right? ”

"Not at all!" Esther fiercely picked up a piece of beef, stuffed it into his mouth, swallowed the soba noodles, and said with a long sigh of relief: "The aroma and unique flavor of buckwheat have not dissipated, but have become more vigorous!" When you chew it, you can feel the smoothness of the noodles that is completely different from the smoothness of the soba noodles made by Miss Nene Kinokuni. ”

"The flavor of 100% pure buckwheat is already rich enough, and after stir-frying in the hot oil in the iron pan, the surface of the noodles is fried in sesame oil, and the various spices in the soup and the fat of beef and mutton penetrate through the inside of the noodles. It also raises the flavor of the buckwheat to an unsurpassed level!! ”

"No~ Why is there no record in the 'canon' of such a dish with such an obvious style?" Anne went crazy and kept flipping through the GO books neatly stacked on the table behind her. From this year's latest calibration release, all the way back to the first issue of the 19th century. All the chapters on Chinese food in each volume do not mention the bowl of noodles in front of him.

"Executive Anne, don't look for it. Even if you look at these texts upside down, you won't find detailed information about my dish, do you think it has a shadow of many of China's famous noodle dishes, such as Lanzhou ramen and mutton steamed buns? ”

"That's right, I just can't figure it out, why is there no record when it's so distinctive? Even if there was a picture. Anne put down the book in her hand and gave up the useless inquiry. Jiang Yunfeng put the porcelain bottle with aged vinegar in his hand in front of the judges. A little embarrassed, he said, "Actually, this bowl of noodles is a piece of work I put together." The soup base is boiled according to the standard of Lanzhou ramen, and the foundation of fried noodles is the dry fried beef river of Cantonese cuisine. The real core is the technique of making noodles just now, which is the same as the technique of the Northern Song Dynasty more than 1,000 years ago. ”

"More than 1,000 years ?!!" Whispers began in the venue.

Charum asked curiously, "Since Jiang Yunfeng can use the craftsmanship of a thousand years ago to make soba noodles, why not use the soup base at that time?" ”

"After so many dynastic changes, the soup recipe and the details of boiling it have long been lost. The soba noodle recipe was also mentioned when I was a child when I heard the chatter of the older generation of chefs. Although Jiang Yunfeng felt a little helpless about the lost dishes, he was also glad that it also gave him more creative space, and continued, "But think about a thousand years ago, there was a lack of materials, and even the seasonings and side dishes were pitiful, even if they were made according to the ancient method, it was estimated that it would not be delicious." So ~ today I will use the soba noodle making skills that have been inherited for thousands of years, and combine it with several kinds of modern Chinese noodle dishes to create this intersection through thousands of years of time and space. ”

"Noodles are the most plain, even simple and satisfying, but they can also set off the ingredients and accommodate thousands of flavors." Jiang Yunfeng picked up the small porcelain bottle, poured a little old vinegar into the bowl held by Ji Zhiguo Ning Ning, and said, "Senior Sister Ji Zhiguo, hurry up and taste it, otherwise it will really bubble in a while." ”

Looking at Jiang Yunfeng, who was constantly gesturing to himself with the gesture of 'please, please' in front of him, Ji Zhiguo Ning Ning finally picked up chopsticks to stir the noodle soup, picked up a round soba noodle and sent it into the sandalwood. After tasting the soup base, the three judges also wanted to find a more penetrating taste experience, so they added aged vinegar to the bowl.

The mellow and soft sourness of the bowl of buckwheat noodle soup directly sublimates the flavor of the whole bowl of buckwheat noodle soup, and if you say that the buckwheat noodle soup before the vinegar is added, it is a vigorous horse, carrying a knight to gallop across the vast grassland. Now with the addition of vinegar, the steed immediately evolved into a fierce mustang, threw off the knight on his back, and broke free from the reins that bound him. No longer obey anyone's commands and constraints, but only follow one's own instincts.

The judges sitting in the chair felt that they couldn't appreciate the feeling of being able to sit and eat noodles like this. But I didn't know what kind of posture to change to, so I asked Jiang Yunfeng, "Jiang Yunfeng, do you know how to feel special when you eat noodles in China?" ”

Jiang Yunfeng pondered for a moment and replied, "Ge jiu, I see that people in the northwest provinces, who mainly eat noodles, like to squat when they eat noodles, saying that they can only feel good when they eat it this way." ”