Chef Gu originally wanted to say that Jiang Jinbao was a child who had no knowledge and had never eaten anything good, so he couldn't eat how good the stuffed crab bucket he made was.

But this sentence made many people present dissatisfied.

The people of Anjing Town learned that there was a competition here, and they came to see the excitement, and they also wanted to take the opportunity to see what the food of the two major restaurants of Qianxianglou and Baiweiju was.

Ordinary people work all day long to have a food and clothing, where do they get too much spare money to go to the restaurant all year round? Doesn't this mean that they are also uninformed and can't eat well or badly?

Lu Yiyue saw that the situation had changed, and she also came forward in time to appease everyone's emotions.

"Okay, the results of the competition are naturally based on the results of everyone's evaluation, this is the first dish, and there are two more dishes to compete."

After listening to her words, the people's dissatisfaction was slightly calmed, and they all began to look forward to the next dish.

With Lu Yiyue's mediation, the surrounding discussions gradually stopped, and soon everyone's attention was attracted by the two chefs who were showing their cooking skills.

"I feel that this little girl is still a little hot, no worse than that chef."

The crowd of onlookers began to whisper to each other.

"It's not, but Chef Gu's anchovy shrimp is indeed a must, last time my relatives came to visit, invited him to Qianxianglou to taste it once, that taste ......"

Of course, there are people who trust Chef Gu's cooking skills more.

"I'm looking forward to that little girl, just look at the shrimp." Some people are very interested in Jiang Li's craftsmanship, and point to Jiang Li's cooking techniques to discuss with their peers. "You see, the little girl is very delicate, put the shrimp in the sea bowl and spit out the sand, wash it."

"But Chef Gu uses a knife, and he has good knife skills. You see that he has one in each hand, and uses a knife to draw a shrimp line, so that he doesn't have to soak in the water for too long, so as not to make the shrimp meat fresh. Could it be that this little girl can't do knife work, so she wants to use her hands? ”

Jiang Liang is completely different from Chef Gu's approach to handling shrimp, unlike Chef Gu's show-off skills, cutting open the shrimp shell with a knife and taking out the shrimp line, but pinching the shrimp tail with one hand, following a piece of scale armor in the middle of the shrimp tail, gently pinching it, and cleverly pulling it back, completely peeling out a complete shrimp line, and then removing the shrimp head.

Her technique is clean and neat, and she quickly handles all the shrimp.

In this comparison, everyone subconsciously felt that Chef Gu's knife skills were better, his techniques were clean, and the thickness was consistent, and he looked like he had practiced.

Compared with Jiang Liang directly peeling off with his hands, his show-off skills invisibly increased the favorability of the masses.

However, Jiang Liang didn't care about everyone's thoughts, but used a little trick to make the shrimp obediently erect the tail shell, knock the egg with one hand and sprinkle salt with the other, and the egg white was wrapped with salt grains to wrap the shrimp meat.

Chef Gu's method is completely different from hers, after removing all the shrimp meat, put it in a basin, wrap it in flour and add a little salt and Huadiao wine, and marinate it to taste.

Chef Gu listened to the discussion of the onlookers, smiled proudly, processed the shrimp in his hand and began to work on other things, and began to prepare condiments.

Soon, the two began to carve in unison.

Chef Gu thought that his knife skills did not need to be shown, so he simply took the carrot and carved it into the shape of a phoenix's tail feathers, put the finished salt-and-pepper anchovy shrimp on the plate, and matched it with the carrots he carved, which was indeed a good dish.

Jiang Liang glanced at his plating, had an idea in his heart, and directly chose the white radish.

Her food carving skills are superb, and soon the original ordinary white radish gradually reveals the shape of a flower under her hands, and the soft petals, as thin as cicada wings, crystal clear, are placed on the plate, but it makes people feel that this dish looks extraordinary.

The exquisiteness of the carved flowers on the river fence, coupled with the fragrance of Chef Gu's fried shrimp, immediately hooked the mouths of the people present.

"Soon, huh? It won't take long for this anchovy shrimp to count, but the two chefs are so skilled that I look hungry. ”

Some people began to swallow saliva while watching the process of cooking, and they couldn't wait to taste it.

"It's quite lively here! I wonder if the old man can come and taste it too? ”

A slightly old voice came, and everyone looked curiously at the sound, and saw that the old man had also come here to join in the fun.

Old Man Gu is a well-known gourmand in Anjing Town, where there is food, there is this old man, and this time is obviously no exception.

Lu Yiyue was overjoyed when she saw the old man, and nodded hurriedly.

"Uncle Gu is here. Of course, the original competition was to help everyone try it to see which dish was better. ”

Not only Lu Yiyue, but also Qin Yongan was also humble when he saw the old man, and immediately asked the shopkeeper Yuan to bring the Taishi chair for the old man and waited beside him.

You must know that a gourmand like Mr. Gu has not had a great influence on the restaurant. In the past, Baiweiju was able to quickly attract a large number of diners, in addition to the delicious food in its own restaurant, another reason was the influence of this old man.

After the old man sat down, he began to focus on watching the competition between the two chefs, but his eyes mainly fell on Jiang Li, he had only seen Jiang Liang once, and he was very curious about this young girl having such a high cooking skill.

At this time, he saw Jiang Li's appearance when cooking, as if a master carver was meticulously carving and polishing the work, and her dedication to the work could be seen everywhere.

For example, the used stove, Chef Gu is obviously used to using a cook, at this time, without a cook, his stove will inevitably look disorganized, but Jiang Liang is extremely natural to carefully clean every used tool, back to the original position, the action is not messy at all, but makes people feel that she is not cooking in the stove, but dancing.

The smooth flow of clouds, but not the slightest superfluous action, will make the process of cooking pleasing to the eye.

Coincidentally, this time Jiang Liang also made salt and pepper anchovy shrimp.

After the two of them had finished cooking, everyone began to discuss again, not knowing which was better or worse this time.

Seeing this, Qin Yongan said a few words to the shopkeeper Yuan who had been beside him, and the shopkeeper Yuan found a young man and asked him to go to Chef Gu and Jiang Li, put their dishes in two small plates, and sent them to Master Gu.

"Old man, please taste it."

"I'm hungry when I smell this scent, so I'm welcome." Seeing this, the old man touched his beard with satisfaction and took the chopsticks, but he hesitated, not knowing which plate to move first.

In fact, not only the old man, but everyone present was also very curious, who was better than the anchovy shrimp of these two.