With the help of the No. 3 examiner, Muramasa's kitchen knife made it very easy for Fang Yu to deal with Yusheng, and after a while, every judge had a copy in front of him. Because Tang Yunfei also had to participate in the scoring, Fang Yu also made one for him.

Tang Yunfei looked at Yu Sheng in front of him in disbelief.

Fang Yu's knife skills were a little mentally prepared, but when he really saw the pieces of fish slices that were shaped like willow leaves, thin as cicada wings, and crystal clear, Tang Yunfei couldn't help but show a surprised expression.

He picked up a piece of fish and observed it in front of the light, the texture of the fish meat was exquisite, the jade color was compelling, the edge of the fish slice was clear and smooth, the thickness was even, and there was no trace of the knife at all, which was perfect.

He put the fish meat in his mouth, and as soon as the cold fish touched the warm tongue, it seemed to melt, and a spring-like sweetness spread, and his mouth and tongue were full of relish, and his teeth couldn't help but chew violently.

Although Fang Yu uses freshwater fish, this fish fillet does not have too much fishy smell, although the fish fillet is very thin, but the fish meat is unexpectedly firm, although it is not as hard and crispy as the pufferfish, but it is also quite tasteful, the more you chew, the more flavorful.

Ninety points, Tang Yunfei gave this plate of fish fillets a high score in his heart in frustration.

Although he still felt that this plate of fish fillets did not have the corresponding sauce matching, and the presentation was not as creative as his "Fuji Mountain", it was definitely an excellent dish in terms of the processing of fresh fish and the preparation of fish slices.

Fang Yu's voice sounded again in the speaker:

"Everyone, I'm sorry, please don't rush to taste my yusheng first, the staff didn't understand my dish just now, and didn't send you the corresponding ingredients."

"Oh, you don't need it, it's good to eat it straight this way, and the sashimi is still the best original." Examiner No. 3 responded.

"Hehe, if it's Toei's sashimi, you can eat it directly. However, I make our Chinese sashimi, so it is customary to add toppings. ”

While speaking, the staff had already hurried over to send the raw fish ingredients that had just been missed to the judges and examiners and Tang Yunfei.

Just now, Tang Yunfei was still secretly thinking in his heart, Fang Yu's sashimi lacked sauce and the taste was too monotonous, but now he was stunned and looked at the large number of sashimi ingredients in front of him and didn't know how to eat it.

In fact, don't talk about him, even the well-informed No. 1 examiner was shocked.

Just now, he looked at Fang Yu's handling of the green bamboo fish, as well as some of the ingredients prepared before, and he had basically determined in his heart that what Fang Yu wanted to do should be Fengcheng Yusheng.

Fengcheng is the gastronomic capital of Nanyue Province and a famous gastronomic mecca in China. There has always been a saying in the culinary world that "food is in Yangcheng, and cooking is out of Fengcheng".

Because Fengcheng likes to eat river fresh, it is one of the few places in China that retains the tradition of eating food.

Before the assessment, Yu told Tang Yunfei that in terms of the history of eating sashimi, Huaguo was much earlier than Dongying.

The Book of Songs. Lesser. "June" recorded that Yin Jifu, a general of the Zhou Dynasty, had a private banquet with his friends, saying that he "drank all the friends and made the turtles and carp". It means that he invited his friends to dinner and served two main dishes, one was roasted soft-shelled turtle (the turtle is not a turtle that can fire a cannon, but it is concocted), and the other is sashimi made of carp.

The "Book of Rites" also has: "Chestnut, spring onions, autumn mustard", and "Analects" also has descriptions of "not tired of fine" and "no sauce and no food". This shows that Huaguo not only started eating sashimi very early, but also had experience in eating it at that time. What ingredients should be used in what season, and what kind of ingredients should be made to be suitable for consumption are clearly prescribed.

By the Tang Dynasty, sashimi had reached a peak, and both high-ranking officials and ordinary people liked it very much. This can be seen from the ancient poems that have been handed down.

From the "maid golden pan carp" in the Tang Dynasty, "herring snow falling orange fish" to the late Tang Dynasty's "ice carp chopping silver fish", not only explained the ingredients, methods, and tableware used to make sashimi at that time, but also the condiments for eating in detail.

"Orange rake" is actually orange paste, which is very similar to the orange vinegar used by Tang Yunfei in "Fuji Mountain". It can be seen that it is reasonable to say that the cooking techniques of Dongying sashimi originated from China.

However, with the development of modern diet, more delicious ways to cook fish have been developed, and eating too much sashimi is easy to be eroded by parasites, so the habit of eating sashimi in China has gradually disappeared in many places.

Fengcheng Yusheng is the most famous kind of fish in China, and its method is basically the same as what Fang Yu just showed, and there are more than half of the same ingredients.

In addition to the indispensable oil, salt, and sugar, authentic Fengcheng Yusheng generally uses more than a dozen ingredients such as garlic slices, ginger shreds, green onion shreds, onion shreds, pepper shreds, soy sauce, crushed peanuts, sesame seeds, chili peppers, shredded taro, and fried vermicelli.

Mix these seasonings together, and then mix the iced yusheng into it, and enter it together, the yusheng is cold and tender, chew the raw juice carefully, the ingredients are sweet, sour, salty, spicy, numb, spicy, crispy, all kinds of flavors, full of fragrance, at this time, a sip of wine, it is definitely a great pleasure in life.

Originally, Fengcheng Yusheng already had enough ingredients, but he didn't expect Fang Yu to be able to make so many ingredients.

The two large plates in front of everyone are the so-called yin and yang gossip plates, that is, in addition to the outer ring has eight fan-shaped separations, the circle in the center is also separated, and one plate has ten grids, and two plates do not have twenty kinds of ingredients.

The No. 1 examiner identified the past one by one, including fish grass (also called wild coriander), perilla, false root, spicy knotweed, mint, shredded carrot, shredded papaya, sour orange, buckwheat, shredded sour radish, shredded chili pepper, shredded fried taro, onion, shredded ginger, melon ying, coriander, lemon leaves, sour ginger, seaweed, and green onions.

In addition, bowls of lemon wedges, fried peanuts, chopped green onions, shredded ginger, minced garlic, cooked peanut oil, salt, light soy sauce, rice vinegar, pepper, and there are as many as 30 kinds of ingredients and condiments.

It is said to be a dish, but Fang Yu's fish is a small plate, and the ingredients are on a table, full of colors and flavors, like a feast.

Fang Yu was actually taken aback when he first heard the ingredients of this dish talk about it, but he thought it was quite interesting when he thought about it.

A dish of sashimi in Toei cuisine is usually served with only one sauce, and the pursuit of a single ultimate taste. Hua Guo's Yu Sheng dish is the opposite, with a staggering amount of ingredients coming together, allowing diners to explore the endless world of deliciousness as much as they want.

The difference between these two types of sashimi not only reflects the cultural differences between the two countries, but also reflects the differences in food culture.

As soon as the ingredients were sent over, there was silence in the speaker, and Fang Yu knew that everyone must be a little at a loss in the face of this large pile of ingredients and condiments, so he explained:

"Don't look at the ingredients so much, in fact, it tastes very orderly. The most basic way to match is to add peanut oil, light soy sauce and pepper to the bowl, peanut oil can make the fish fillet smooth and fragrant, light soy sauce can increase freshness and seasoning, and pepper is to reconcile the coldness of the fish to achieve the purpose of warming the stomach. Just these three kinds of fish are already fragrant when eaten raw.

If you want to taste more flavors, you can choose the ingredients according to the recipe of spicy, sweet and sour, and all four flavors, and you can match a good taste according to your taste. ”

After listening to Fang Yu's explanation, everyone began to try to choose their favorite ingredients to eat together, and a hearty chewing sound sounded in the speaker.

Tang Yunfei ate four or five different combinations in a row, and then put down his chopsticks in despair, and his eyes were red and tears were almost flowing.

When he ate the first slice of yusheng, he knew that he had completely lost, but he didn't expect the gap to be so big.

Fang Yu's method of serving thirty kinds of ingredients in one breath and letting diners combine them by themselves looks a bit nonsense, very much like a novice who doesn't know how to cook can only do it to save trouble.

But he randomly matched several according to Fang Yu's formula, and each taste was very distinctive, and the common feature was that it was rich in taste. Obviously, these 30 ingredients are not randomly chosen, and they can all cooperate with each other to remove the smell and increase the freshness, and increase the appetite.

Unexpectedly, Fang Yu had reached the realm of being able to control so many ingredients at will, Tang Yunfei only had one word in his heart, and he didn't have the slightest desire to win.

Walker Meow: I finally came out before midnight today, and I'm glad to congratulate you. The sashimi made by Fang Yu is the H County sashimi of GX Nanning, which is known as the sashimi with the richest ingredients in the world, and everyone must try it if they have the opportunity. In addition, I read on the Internet that there is Houttuynia cordata in the ingredients for eating Yusheng, but it is actually a false rumor, it should be "Yushengcao" is a spice with a slightly long leaf, a small jagged leaf edge, and a taste similar to coriander. Eating sashimi with houttuynia cordata is a completely dark dish, and the person who said this must have never eaten it himself. I'll never admit I've tasted it, 555555

(End of chapter)