Referee Zhong felt that it was better to choose a day than to hit the day, since Fang Yu was here, he simply introduced Fang Yu to the upcoming opponent in person.

This time, the Quancheng exchange group in Donglu Province sent a total of seven chefs, including cooking masters who have been famous for many years and are well-known at home and abroad, as well as special chefs who often go in and out of various international competitions in their prime.

Although it is said that this time it is only the representative team of the Quancheng Cuisine Association, as the capital of Donglu Province, the Quancheng Cuisine Association has gathered a group of the most outstanding talents in Donglu cuisine, including many masters who are familiar with a variety of cuisines. In fact, there is no need to use other cuisines, just the Qilu cuisine itself is broad and profound.

Donglu Province is an important province in the history of the development of Chinese civilization, and the Confucian culture born from here has had a profound impact on the whole world.

Qilu cuisine, which also originated in Donglu Province, is also the only spontaneous cuisine among the eight major cuisines of China, and is known as the first of the eight major cuisines. In addition, many cooking techniques and habits of the seven major cuisines originated from Qilu cuisine. Even some representative dishes are themselves famous dishes improved from Qilu cuisine.

For example, the essential condiments for high-end banquets - broth, the milk soup and clear soup that the "Rong pie" likes to use in Sichuan and Shu cuisine originated in Qilu cuisine.

Another example is the representative dish of Qilu cuisine, hibiscus sea cucumber, which exists in many cuisines such as Sichuan and Shu cuisines and Dongxiang cuisines at the same time.

The outstanding Qilu cuisine is inseparable from the geographical conditions of Donglu Province. "Historical Records: The Biography of the Goods and Colonies" praised Donglu Province as "a group of mountains and seas, and a thousand miles of soil." ”

Donglu Province brings together large rivers, large lakes, hills, plains, seas and other diverse landforms, the variety of food is unusually rich and balanced, fruits and vegetables, livestock, seafood, freshwater river fresh, mountain mushrooms, dried treasures and other categories of each category of food frequency is between 15% ~ 18%.

In contrast, the frequency of freshwater products in Suyang cuisine accounts for 40%, and the frequency of poultry and livestock in Sichuan cuisine reaches 50%.

Due to the different cooking techniques suitable for each type of ingredient, such a rich variety of ingredients has created a rich variety of Qilu cuisine cooking techniques. Moreover, Donglu Province is also a major cultural province.

As early as thousands of years ago, the sage who was born in Donglu Province has summed up a lot of experience in cooking, among which the spiritual pursuit of "never getting tired of eating fine, never getting tired of fineness" has become the soul of Qilu cuisine.

For a long period of time, Qilu cuisine has occupied the top spot in the food and lakes, and has almost become synonymous with court cuisine and government cuisine. It was not until the other seven cuisines grew and rose one by one by absorbing the nutrients of Qilu cuisine that they gradually broke the situation of Qilu cuisine being dominant.

According to the modern division method, Qilu cuisine is divided into three branches: Quancheng cuisine, Donglai cuisine, and Shengfu cuisine. Specifically, Quancheng cuisine can be divided into three schools: Lixia faction, Daisu faction, and Boshan cuisine.

Lixia Pai is the main cuisine of Quancheng, the soup dishes are particularly fresh and refreshing, the chicken and duck dishes pay attention to the sweet noodle sauce seasoning, and are known for their sweet, salty, and rich sauce aroma, as well as the flavor changes such as sauce aroma, sauce, onion sauce, sugar sauce, etc.

There are many representative dishes of the previous school, sweet and sour carp, fried double crispy in oil, and pu choy in milk soup are among the best, and the stir-fried chicken has also been introduced to Sichuan Gorge Province and developed into the representative dish of Sichuan and Shu cuisine of "Kung Pao Chicken".

Dai Su school refers to the vegetarian dish and temple dish school centered on Daishan, its technique is mostly influenced by the previous school, to burn, fry, fry, boil, fry is good at, like to use all kinds of fungi and vegetables abundant in Daishan, the color is elegant, the taste is fresh and smooth.

Because Daishan is famous for tofu, cabbage, and spring water, the representative dishes are mainly all kinds of tofu and vegetables, such as pot collapsed tofu, soft roasted tofu, fried tofu balls, roasted two winters, and three beautiful tofu.

Among the three schools, Boshan cuisine is more special, it is similar to the style of Lixia cuisine, but due to the different products and geographical location, it maintains its own characteristics, so some classifications will separate it from Ziwei cuisine.

Boshan cuisine is good at burning, frying, drawing silk and other techniques, and the raw materials are mostly meat, poultry, eggs, like to use soy sauce, tempeh seasoning, biased to fresh and salty, slightly sweet, representative vegetables and Boshan crisp pot, Boshan tofu box and Boshan four four seats, etc.

Since the specific list of the exchange team has not been announced, Chief Judge Zhong analyzed by himself that as a representative of the Quancheng Cuisine Association, there will inevitably be a culinary master who is proficient in the authentic Li Xia School among the people who come this time. Secondly, Judge Zhong believes that it is likely that there will be a chef who is good at Donglai cuisine to assist.

Because Donglai cuisine is good at seafood production, it is especially good at cooking small seafood. In contrast, due to the limitations of natural conditions, Sichuan and Shu cuisine has natural shortcomings in this aspect, and a few classic dishes of cooked seafood happen to have some inexplicable origins with Donglai cuisine.

In addition, there should also be traces of Shengfu cuisine in the exchange team, as an old cultural powerhouse, the hometown of the saint has always been a point of pride for the Donglu people. It's hard to imagine that the communications team wouldn't be able to make this a major highlight.

The taste of Shengfu cuisine is mainly fresh and salty, and the production pays attention to the complete shape, does not hurt the skin and bones, and it is very difficult to master the seasoning and molding. Famous dishes include Dangchao Yipin Pot, Imperial Shrimp, Scallop Shangchao, Embracing Carp, and Fairy Duck. The name of each dish has a unique meaning.

For example, the belt is in the court, and the carp in the arms are all placed in the same tableware, which is a fable of generations of officials and generations.

Chef Zhong talked endlessly when he talked about cooking, although Fang Yu had something in his heart, but Chef Zhong quoted classics and talked about them vividly and interestingly, which made him gradually fascinated.

Time passed inadvertently, and it wasn't until Judge Zhong's family reminded the two to eat that Fang Yu realized that he had been listening for a long time.

Referee Zhong left Fang Yu for lunch, because Referee Zhong had explained before, so today's lunch added a few more famous dishes of Qilu cuisine.

The shape of sweet and sour carp is very special, when making, it is necessary to pinch the head and tail of the carp into the pot and fry it, and then mix it with the juice to thicken and make it into a dish. When served, the carp is cocked at both ends, as if it is about to leap from the plate, and it comes to life. This dish is not only brilliant in shape, but also very pleasing in color, with a golden skin that is charred on the outside and tender on the inside, and the sweet and sour sauce is poured on the tender fish.

The soup is also a traditional famous dish of the Lixia faction. Put the pork belly and chicken gizzard into the high-quality clear soup, the texture is crisp and tender, the soup is light in quality, and the taste is mellow. Nourishing and conditioning, strengthening the spleen, appetizing and malnutrition.

Xing Meow: Because it's too late, I'll send it up first, and I'll subscribe to it after I'll change it later

(End of chapter)