"Yes, yes," Qian Jiayu nodded with satisfaction: "I thought you were just cooking as a hobby, but I didn't expect you to still work hard...... You should have been practicing such a delicate carving for a long time, right? ”

"It's not a long time," Shen Jinchu recalled slightly: "I learned it when I was a child, and then I like to carve a little bit by myself when I have nothing to do." ”

Although the family doesn't let her always mix with the people in the kitchen, there are always times when the supervision is not strict, and her mother spoils her, as long as she doesn't toss too much, she will turn a blind eye.

When she was five or six years old, she learned the art of carving ingredients from the master chef in the kitchen, and during the year she lived alone in the courtyard, there was no one around her, and when she was idle and bored, she would carve that little thing with her hand.

Sometimes it's pumpkin, sometimes it's turnips, and sometimes it's all kinds of melons and fruits.

Over time, she will naturally become familiar with it, but compared with the master who taught her to carve, it is naturally far inferior.

"It's really unseemly," the judges who had guessed the wrong author of the dish couldn't help but sigh: "Just by virtue of interest, you can persist for so many years, and reach the point where many professional chefs can't reach it, Shen is really amazing." ”

Shen Jinchu, who suddenly accepted a bunch of compliments, had a slightly red face, and his eyes were shining, obviously very happy.

"Well, this soup is called Fengwo Chizhu...... Red vermilion must be a very bright color, right? Why is the color of the soup so clear? The dark-skinned judge looked around the soup a few more times and asked Shen Jinchu.

"Because there is still a little thing to be added," Shen Jinchu picked up a small bowl from the side and gently poured it into the soup, "This is a complete Fengwo Chizhu soup." ”

"Red soup? Is it a seasoning? Cai Yun carefully watched the pouring gradually blend into the soup, and her expression was a little puzzled: "But why don't you put them together at the beginning?" ”

"Because if you put it in too early, the aroma will come out too early," Shen explained, "and you can only enjoy the aroma of the soup to the fullest if you add it before drinking." ”

As soon as her words fell, a faint smell of fresh fragrance wafted out of the casserole, and the aroma was even stronger than the flat aroma of the broth at the beginning, and it also had an indescribable attraction that made people want to take a quick bite.

Qian Jiayu is a thorough man of action, he adheres to the concept of starting first, quickly takes a bowl of hot soup, simply blows two bites, and then can't wait to taste it.

As soon as you enter your mouth, the rich aroma fills your mouth, the hot broth slides down your throat, your esophagus is ironed comfortably, and the cells of your whole body relax in this warm atmosphere.

From the moment the soup is entered, all the food eaten before seems to lose its attractiveness, and after the mouth is baptized by the fragrant soup, it seems to have been washed by a torrential rain.

And in the baptism of that fragrant fragrance, there is also a wisp of wonderful taste, which is different from the freshness of the broth, and also different from the freshness of the vegetables, which seems to have a little sourness, but it has always wanted to catch it.

It's like a rainbow on a sunny day after a rain, beautiful but untouchable, distant but fascinating.