Fang Yu's assessment dishes were quickly sent to the judges and examiners by the staff.

To be honest, Fang Yu's dish actually looks very good.

After the high-quality fungus silk is oiled, the surface becomes dark and shiny, and even the gray fracture shows a brittle and tender reflection. The magnolia slices made of winter bamboo shoots are already firm in flesh, and the shredded and oiled ones show a white color and texture like jade. As a side dish, the carrot has an eye-catching color, and the orange-red carotene is absorbed by the rapeseed oil, and it is even more colorful.

The most eye-catching thing is the main ingredient of this dish, shredded pork.

The pig breed selected by Fang Yu is "two-headed black", which itself is a very high-quality edible breed in China, with particularly good meat quality, bright red color, strong water absorption, tender and juicy, rich in muscle fat.

Wuzhou ham made of "two-headed black" hind leg meat is world-famous, and is known as the world's three major hams along with Parma ham and Iberian ham.

Fang Yu does not choose the usual pork, but the most tender tenderloin on the pig, also called pork fillet or pork eyebrow.

Pork loin is divided into outer loin and inner loin, and the outer loin is above the pig's back, which runs through the entire back, so it is also called through the loin, flat meat, and hard spine, and it is also relatively tender lean meat. Due to the small amount of tenderloin, many butcher shops and restaurants often use tenderloin instead of tenderloin, and ordinary customers can't distinguish it anyway.

The real tenderloin is located on the lower side of the outer loin, which is a piece of meat between the kidney and the water-dividing bone, with a long round shape and a slightly thinner end, which is the most tender meat on a pig. Because this piece of meat resembles an eyebrow, some people call it pork eyebrow.

Good meat also requires good knife work, and Fang Yu's knife work must be first-class.

As the saying goes, "cut cattle and sheep horizontally and cut pigs vertically", the beef has many old tendons, and it must be cut horizontally with fiber lines, so that the texture of the knife and the meat is 90 degrees vertical, so that the tendons can be cut. The meat slices cut out in this way have a "well" shape. If you cut along the lines, the tendons will be retained, and they will not be chewed after cooking.

The meat quality of pork is relatively tender, and there are few gluten in the meat. If you cut it against the texture of the pork, as you would with beef and mutton, the stir-fried meat will be scattered. Therefore, the pork should be cut along the texture of the meat, the texture of the knife and the meat is horizontal, and the meat slices cut out have a pattern of "Sichuan".

In Fang Yu's dish, each shredded meat is exactly half a finger wide and three fingers long, with uniform silk, clear texture, clear roots, and delicious lengths. The thin layer of sauce wraps around the orange-red shreds, reflecting an amber glow, which is really tempting.

The five examiners had different attitudes towards this peculiar "pickled pepper shredded pork".

The No. 1 examiner was a little annoyed, but his expression showed some regret and helplessness.

Examiner No. 3 was full of doubts but also some expectations.

Examiner No. 4 looked impatient and scoffed at the dishes.

Although the No. 5 examiner said "I am interested in the dishes" just now, he is now absent-minded and does not care about the quality of the dishes.

Only the second examiner looked at the dish thoughtfully.

He picked up the small sign next to the dish, which theoretically would have the name of the dish, but now there were only four words written on it.

"Eat and Know"

A smile appeared on the face of the second examiner, and he picked up chopsticks and put a chopstick of shredded meat into his mouth.

Needless to say, the taste of the shredded meat is not to mention, Fang Yu's exquisite knife work is paired with the already tender and juicy tenderloin, which is tender and chewy in the mouth.

The "tenderness" of the shredded meat corresponds to the "crispiness" of the various toppings.

The fungus is soft and crispy, the bamboo shoots are crispy, and the carrots are sweet and crispy, and the three side dishes with similar tastes and different styles are cut under the teeth at the same time, and the wonderful taste makes people feel quite interesting.

However, the most outstanding thing about this dish is not the taste, but its seasoning.

The sugar, wine, sauce and vinegar added by Fang Yu are just right, the sour does not suppress the sweetness, the sweetness does not cover the sour, and the sweetness and sour are palatable. Shredded ginger and pickled pepper are the finishing touches, bringing out the appetizing spicy and salty flavor, but the soft aftertaste is not too much to steal under the blend of the sauce. A chopstick shredded meat is chewed and swallowed, salty, sweet, sour and spicy, and the green onion, ginger and garlic are fragrant, which makes people feel a little impulsive to call a bowl of rice.

As soon as the No. 2 examiner thought of this, he heard No. 3 first exclaim softly, and then shouted with a smile:

"A bowl of rice. Fang Yu, you really didn't brag about this dish, but it doesn't go well with rice, bad reviews. ”

Fang Yu laughed, feeling that the straightforwardness of the No. 3 examiner was quite appetizing.

"Yes, I was just getting ready."

As he spoke, he opened the rice pot next to him, took out a bowl of rice, and put it in the pick-up port of the small kitchen.

The No. 2 examiner carefully pondered the taste in his mouth, and a smile appeared on his face:

"Good dish, this dish is indeed worth a bowl of rice. Fang Yu, I'll have a bowl too. ”

Examiner No. 4 was extremely dissatisfied with Fang Yu from the moment he saw this dish, and he felt that Fang Yu was simply flouting the association and teasing the examiner for making such a "simple" dish in such an important and sacred assessment.

How can a food artist like him eat such careless dishes. Therefore, after he got the dish, he didn't taste a single bite, and made up his mind to give Fang Yu a zero score for a while.

I thought that everyone could simply go through the motions and taste a few to start scoring and end this boring assessment. didn't expect No. 2 and No. 3 to eat so happily, and they also put down the dignity of the examiner and asked the candidates for food.

"One, I think we can start scoring, this farce should almost be over." Examiner No. 4 finally couldn't bear it anymore.

A puzzled voice came from the speaker:

"Four, haven't you tasted this dish yet?"

Examiner No. 4 said in a cold tone: "I won't taste this kind of insincere dish." ”

"How can you judge it if you don't taste it?" Examiner No. 3 retorted.

"The dish is very average in terms of ingredients and preparation, and there is nothing difficult to identify. Although I didn't major in Chinese cuisine, as a good chef, I can picture the taste of the dish in my mind just by looking at the ingredients and condiments, and I don't have to taste it at all. ”

For No. 3, No. 4 had an examiner who seemed to be a little flattering and explained a sentence.

"Hehe, can you really picture the taste of this dish in your head? It's amazing. Examiner No. 3 teased, "But I suggest you try it first." Children, sometimes don't be overconfident. ”

The No. 4 examiner was a little unconvinced after listening to No. 3's ridicule:

"I can simulate in my mind the various flavors formed by the combination of more than 40 kinds of spices, and there are only 13 kinds of main ingredients, side dishes, and seasonings in this dish, how can it exceed my expectations."

At this time, the No. 1 examiner suddenly laughed, and the No. 4 examiner who laughed was a little annoyed but inexplicably weak-hearted.

"Good ability, good taste, amazing, Fang Yu, please bring me a bowl of rice too." Examiner No. 1 said with a smile.

"Okay," Fang Yu asked with a smile while serving rice, "Examiner No. 4 and Examiner No. 5, do you want to have a bowl of rice too?" ”