Fang Yu saw that Du Changfeng and the bearded man were muttering there, and he didn't care about it at first.

Later, I found that they were talking and talking, secretly looking at themselves from time to time, but they didn't know that they were now with sharp senses, and they had already discovered it.

Fang Yu wondered if they were going to make some kind of trouble again, so he couldn't help but use Yuan Force to enhance his hearing and quietly listen to what they were saying.

"This idea is okay, Sixth Master, I'll go and prepare."

"Okay, remember not to come too fast, it's best to come at noon."

"I understand, but Sixth Master, you're here... No problem. ”

"Oh, you don't worry about my ability, you just wait to see him make a fool of himself in front of all the people of Shudu."

"Well, it's up to you whether you can get out of my bad breath."

"Wrap it around me, and promise to slap him in the face for a while, and see that I don't abuse this kid and cry."

Speaking of this, Du Changfeng secretly glanced at Fang Yu, smiled gloomily, and turned to leave.

Fang Yu didn't understand what he heard, but at least he knew that the two of them must have discussed some kind of ghost idea to deal with him.

But I have nothing to be afraid of, the soldiers will block the water and cover the earth, whether it is cooking or force, I am fearless.

Besides, his careful preparation in the past few days is to make Shuxianglou look good, and add an additional Du Changfeng, at most, it can be regarded as a phone bill.

Just thinking about it, Fang Yu found that the bearded man actually walked over, stopped outside his small booth, and arched his hand in an ancient style:

"In Xia Ma Hao, the fourth generation of Tang family cuisine, you should be Fang Yu, Boss Fang."

Fang Yu put down the work in his hand, wiped his hands, and learned from Ma Hao to return the salute.

"That's right, I'm Fang Yu. I don't know what happened to you, Mr. Ma? ”

Ma Hao snorted: "It's actually nothing to say." Just came to say hello to you, I'm going to offend today. Actually, I don't have any grudges with you, I can't help it, I can only blame you for not arranging the booth opposite me. ”

Fang Yu felt a little funny, this guy came here just to say this, pretend to clear it up in advance? Didn't you say that you were going to beat me in the face and torture me to cry?

Fang Yu looked at Ma Hao with a smile and said, "I don't know how Mr. Ma wants to offend me." ”

Ma Hao pretended to be heroic and said:

"We are all chefs, and we all rely on our skills to eat, and today I want to make a bet with you."

"What bet?"

"Bet I can keep your booth empty!"

Fang Yu sneered, how could this guy think of it with himself.

Originally, Fang Yu and Wei Zhen discussed for so long and spent so much effort to prepare, just because they wanted to rely on special food to attract guests who visited the exhibition in the future, so that Shuxiang Building, which grabbed its booth, had no guests, and died of shame.

This Ma Hao is quite interesting, and he actually has this idea, but I don't know if he has the ability.

Ma Hao looked at Fang Yu's words to him, smiled but didn't answer, and his face was a little unbearable.

"Young man, don't believe it, I'm also kind enough to tell you, take advantage of this opportunity to shout a few more times, and do as much business as you can. As soon as I get back to work, there will be no guests at your booth. Don't be in a hurry to cry when the time comes. ”

"Yes, I believe it. But since you bet, there should also be a bet, what are you going to bet on, is it money? Fang Yu couldn't help but smile and asked.

"Oh, everyone is a craftsman, and it's so boring to talk about money." Ma Hao saw that Fang Yu was in the trap, so he pretended to be casual and said, "In this way, let's make a harmless joke." Whoever loses, how about standing in the middle of this food hall and shouting 'I'm a pig' three times? ”

Fang Yu understood as soon as he heard it, this guy seemed to be bold, but in fact he was vicious, this was planning to curry favor with Du Changfeng by humiliating himself.

"Okay, Mr. Ma's proposal is exactly what I want, I bet." Fang Yu agreed without hesitation.

Ma Hao was overjoyed when he saw that Fang Yu agreed so readily, "Then we will decide, limited to one o'clock at noon on the last day of the exhibition, and see who has more guests at the booth at that time." ”

“No...” Fang Yu said a foreign word.

Ma Hao was stunned, thinking that Fang Yu had refused.

“... Problem" Fang Yu smiled slightly and gave Ma Hao a thumbs up.

As soon as Ma Hao showed a triumphant smile on his face, Fang Yu dropped his thumb, raised his eyebrows, and raised his chin: "The surname is Ma, let the horse come." ”

Ma Hao's smile froze, his face sank, he snorted heavily, and brushed his sleeves away.

Fang Yu was too lazy to play games with this hypocritical villain, obviously he just wanted to deal with himself, and he was pretending to chirp crookedly, he was really annoying like a fly.

Fang Yu left in anger, and Ma Hao began to make his own special food.

He first took a small half pot of purified glutinous rice and soaked it in water.

Then I took the vanilla stick and divided it in two, and scraped out the vanilla seeds inside with the back of a knife.

Fang Yu was doing things here, and Ma Hao on the opposite side also put on a chef's uniform, put on a chef's hat and began to make his own specialty, cold pot fish.

This cold pot fish is a very famous dish in Rongzhou.

According to legend, its birth is also related to a great writer in ancient times.

It is said that this great writer once went to visit his friend Su Dongpo, and his friend naturally invited him to dinner.

On that day, they were on a boat trip, ready to make a hot pot with freshly caught fish.

But it happened that the great writer was a little angry, and felt that the way of eating hot pot was too dry, so he instructed the cook on the ship to use hot pot ingredients as condiments, and put various condiments into the fish through the processes of frying, stir-frying, stripping, and boiling.

After the fish is cooked, it is put into the pot with the hot pot ingredients, and when it is served, the fish is cooked, but the pot is still cold.

It not only integrates the characteristics of hot pot "numb, spicy, fresh, fragrant, and long aftertaste", but also has clear layers, not fishy or dry, and the population is smooth and tender.

The great writer's friend was full of praise for the meal, and felt that this method was particularly creative, so he asked the great writer to give the dish a name.

The great writer said: "The biggest difference between this dish and hot pot is that the dish is still cold when served, so it's called cold pot fish." ”

So, with the reputation of a great writer, this cold pot fish has been handed down among the people.

A writer who was very influential in the political circles of the founding of the modern era also tasted this dish after hearing the story of the great writer thousands of years ago.

After eating, he happily wrote a poem, dismantled the word "cold pot", and praised: "The two of them, in the golden mouth, nephrite is draped in red glow, mellow brewing for hangover, cold pot fish, the first taste of Pakistan."

Since then, the eating method of cold pot fish has become popular in the land of Sichuan and Shu.

Ma Hao, as one of the main disciples of Tang Jiacai, is naturally not very interested in the previous legends about the great writer.

Just because the great writer is from Sichuan and Shu, there are many dishes related to that great writer in the land of Sichuan and Shu, some of which may be true, but there are also many that are estimated to be chiseled.

Take cold pot fish as an example, this way of eating has actually been around for a long time.

The original birth, in addition to the fear of eating hot pot, there is another reason. That is, the heat of the fish is not easy to grasp when shabu-shabu, the taste of half-cooked is not good, and it is easy to break if it is too cooked.

Therefore, some people came up with this kind of cold pot fish that is processed and cooked by the kitchen first, which not only saves the trouble of diners, but also fully guarantees the tenderness and deliciousness of the fish, which is an important reason for the longevity of cold pot fish.

Although Ma Hao's character is not very good, his cooking skills are indeed good.

Just watch him heat the cauldron set up by Shuxianglou, pour rapeseed oil, and as the oil temperature rises, a natural fragrance rises.

Then put in Z County bean paste, and after fermentation, the rich aroma of bean paste mixed with oil and fragrance came out.

Ma Hao moved quickly, while constantly pushing the spoon, while adding pickled chili, pickled ginger, mustard, minced garlic, green onions, dried chili peppers, and Sichuan peppercorns to stir-fry, the mixed sour and hot fragrance rose to the sky, enveloping the entire food hall in his aroma.

When the pre-made fish bone soup and secret sauce are boiled again, a wonderful aroma that makes people's blood boil quietly lingers on the tip of everyone's nose and tongue.

The boiling aroma wafted out along the entrance of the food hall, and immediately a large group of foreigners who were visiting the exhibition followed the aroma.