Chapter 200: The Battle of the Food Contest

Capital Food Garden

The competition of staple food noodles in the food competition officially kicked off.

Chef Li of Dao Heung Ge said: "Chinese cuisine has a long history, and the production of noodles has been passed down for thousands of years. Noodles can be rolled and cut, pulled, pressed and rubbed, not only simple to make, easy to eat, but also soft and delicious, nutritious, suitable for all ages. As one of the most popular staple foods of ordinary people, noodles have long been integrated into people's daily life. In the long development, the noodle practice has also developed in a variety of ways thanks to the efforts of the chefs. By rolling, kneading, kneading, pulling, kneading and other means, it is made into noodles that are wide or narrow, flat or round, or sliced. It is famous for its Yangchun noodles, ramen noodles, knife-cut noodles, jajang-miso noodles, dragon beard noodles, cold noodles, wonton noodles, longevity noodles, beef noodles, one noodles, dandan noodles and so on. I hope that all the chefs present here can give full play to their strength today to make the noodles of their hometown perfectly, and compete hard for the honor of their hometown. ”

After the bell rings, the race officially begins.

Pei Xiuxiu turned her head and asked Rong Er: "Rong Er, what are we going to do?" What materials should I help you find? ”

Rong Er kept kneading the basin with both hands, and said: "Boss, you have chosen it yourself, I'll roll the dough first, I don't think anything else is important, the dough is the most important." ”

Pei Xiuxiu retorted: "What is the most important aspect? Soup is also important, okay? Have you seen the sous chef in Xiang Shili? I just took so many beef bones and fish bones, I guess he wants to use big bones to make soup. ”

Eiji was so busy that he could only give a perfunctory hum.

Pei Xiuxiu glanced at the chef of Bawanju on the right again, and said, "Chef Bawanju on the other side of Bawanju, I saw that he took a lot of seafood, it seems that he is going to make his best seafood noodles." I've heard that anyone who has eaten the seafood noodles made by Chef Fu can't help but want to eat the second and third bowls. The most exaggerated statement is that there was once a record of a 300-pound fat man who ate eight bowls of seafood noodles in one go, which shows that Chef Fu's seafood noodles are indeed extraordinary. ”

Rong Er's face was wrinkled like a bitter gourd and begged: "Boss, I need to pay full attention when making noodles, and I don't like to be disturbed, so I ......"

"Oh, do you think I'm too noisy? Okay, I'll go and choose the ingredients so that you don't bother you, you can make noodles well. ”

"Well, because I need to communicate with flour so that I can make the perfect noodles."

"Come on!"

"I will, come on!"

Pei Xiuxiu got up and walked into the ingredient room to select the freshest ingredients, and she was thinking as she picked: "What kind of ingredients are good to choose?" Is beef noodles better or seafood noodles? ”

After a while, she shook her head again and said, "No, no, you need to come up with an ingenious taste, there must be many people on the scene who choose to make these noodles." ”

Pei Xiuxiu carefully observed the dazzling array of ingredients on the shelves, hoping to select the most special noodles that could make different flavors.

On the stage, the audience was attracted by Shanxi Master Wang's superb noodle shaving skills.

I saw Master Wang holding the dough in one hand, holding an arc-shaped sharpening knife in the other, and his wrist flexibly rotated to the soup pot, one knife after another, and the dough sheets lined up around the arc and fell into the soup pot.

The steaming pot noodles and leaf soup are turned over, like fish in fine water, which is very interesting.

The knife-cut surface of the pot is thick and thin, with sharp edges and corners, and resembles willow leaves. The entrance is slippery on the outside and gluten on the inside, soft but not sticky, the more you chew, the more fragrant it is, and the taste is beautiful.

Chef Wang's knife-cut noodles over there are amazing, and Chef Long's noodles here are also eye-catching.

The method of making a noodle is to start the kneaded dough from the kneading strips, from the thick strips the size of an arm to the thickness of the thumb, then cover with a damp cloth, and then put it into the pot after the flour is fully awakened.

When the master pinches the head of a noodle and throws it into the hot pot from a distance, it looks like a fierce dragon crossing the river from a distance, and the dragon flies and the phoenix dances.

"Good!"

"Good! It's so exciting! The audience applauded.

Bae Xiuxiu carefully selected the ingredients, and suddenly an uncommon ingredient appeared in the corner and attracted her idea.

This is a black thing placed at the bottom of the Ru class shelf, and it looks inconspicuous.

Pei Xiuxiu was like digging up a treasure, her eyes lit up.

She grinned happily, "Great, I've finally found a special ingredient, and I can help now." ”

Pei Xiuxiukou's special ingredient is called pine Qin, which is a fungus that grows on the roots of pine trees, which only grows in a humid environment with a temperature of 20 degrees Celsius, and only grows in a few endemic areas.

The pine tree is fresh and delicate, the taste is fresh and clean, there is a saying that "I have tasted the pine tree Qin, and I don't think about the taste of meat for three days", and is known as the "king of vegetarians".

The taste is like tender meat, and it is like game, and it is very chewy. In particular, when you eat it, you will feel like you are filled with the unique fragrance of pine trees, and it is completely the taste of nature.

All in all special.

"Eiji, I've found something good, look!" Pei Xiuxiu proudly showed the ingredients she found to Rong Er.

Rong Er, who has lived in the mountains since he was a child, is naturally familiar with this black thing, and he smiled innocently: "You are so powerful, you can find this!" That's a good thing indeed. ”

Pei Xiuxiu said with a smile: "That's nature, I'm sharp-eyed, I know the things in the mountains." By the way, what's wrong with your noodles? Why don't you keep doing it? ”

Rong Er clasped his hands on his chest and said leisurely, "I'm waiting." ”

"Wait? What are you waiting for? Pei Xiuxiu looked around and said, "You see that everyone is almost ready, but you haven't started to do it yet." ”

Rong Er smiled: "Don't worry, you have to wait for the noodles to fully ferment, and then grow up." It's like watching the little seedlings grow taller and grow taller, and finally blossom and bear fruit, can you understand the mood? ”

Pei Xiuxiu smiled: "It's strange to understand, you are an idiot." But Eiji, don't say that the noodles you make are really extraordinary, I was lucky enough to eat them once last year, and I still remember the taste of it, which is endless! ”

During the conversation, the dragon beard noodle performance of Chef Taifeng Zhailong over there began.

Chef Long pulls the dough into silk with ease, sometimes like a snake dancing wildly, and then like a stormy wave, and the artistic conception of "flying down 3,000 feet" like a waterfall is perfectly presented in front of diners.

The pulled dragon whisker surface is thin and long, resembling a dragon's whisker.

The snow-white noodles are not sticky or messy when put into the pot, the mouth is smooth and tough, and the soup is clear and soft, which is full of praise.

In addition, the special noodles in the southern region are also very interesting, such as the pot lid noodles of Chef Wang of Zhenjiang, the Ao stove noodles of Chef Liu of Suzhou, as well as wonton noodles, oil-pouring noodles, intestinal noodles, beef noodles, mixed noodles, fried noodles and so on.

Flour fluttered throughout the stage, and the noodles in the hands of the master chefs were as handy as if they were juggling.

Pei Xiuxiu saw that everyone was almost ready, and began to be anxious.

"Rong Er, time is running out, and the face is almost awake? Start making noodles. ”

Eiji lifted the cloth, touched the dough with his hand and smiled, "Well, now you can roll out the dough." ”

Pei Xiuxiu finally breathed a sigh of relief when she heard him say this.

I saw that Rong Er skillfully picked up the dough and kneaded and kneamed it, and his skills were skillful and sophisticated.

"Look at me!" Rong Er was happy and threw the dough back and forth high and caught it, and after such an acrobatic play, he kneaded and rolled the dough step by step.

"Dingding...... There are only ten minutes left, and the time to hurry up is not done. ”

Under the reminder of the judges, the chefs of the stage hurried into the final finishing work.

"Everyone's time! The competition on the side of the food competition has officially begun. ”

After tasting the noodles of the contestants in turn, the three judges cautiously announced: "The top three in the competition of shortlisted noodles are eight bowls of seafood noodles from Chef Jufu, Pine Tree Qin noodles from Chef Tianxiang Lourong, and Dragon Beard Noodles from Chef Taifeng Zhailong. ”

The seafood noodles with full toppings, the fragrant pine noodles, and the dragon beard noodles with excellent appearance and taste were once again served in front of the judges.

Chef Li, the owner of Daoxiang Pavilion, commented: "Chef Jufu's bowl of seafood noodles is indeed not simple, the soup is made of a variety of fish bones and pork bones, and the soup is delicious. The noodles are soft and gluten-free, and with condiments such as shrimp, squid, mussels, shiitake mushrooms, and fresh bamboo shoots, I have to admit that this is a perfect bowl of noodles. ”

Chef Feng commented: "There are so many chefs on the scene who choose to make seafood noodles, but this bowl of seafood noodles by Chef Fu stands out, not only the soup is good, the toppings are good, the noodles are also smooth, and it is really good." ”

"But ......," Chef Feng paused and continued, "If I could only choose one noodle king, I would still think that Chef Tianxiang Lourong's Pine Tree Noodles would be better. ”

Chef Qin, the former head of the imperial dining room, nodded and said, "I also agree with Imperial Chef Feng's point of view, I think that the three bowls of noodles are worthy of the title of noodle king is Chef Rong's pine tree noodles." First of all, the noodles, it is no exaggeration to say that this is the best noodles made in so many bowls of noodles today, whether it is the flexibility, chewiness, and smoothness of the noodles are the most special. Just now I noticed that Chef Rong is very attentive and attentive when making noodles, and the happy expression on his face when kneading noodles is useless to others. From these details, you can see that he is a special chef, so the food he makes is also special. ”

Chef Qin continued, "Pine Tree Qin is one of the very few mountain delicacies, and using it to give the noodles a light texture can make people focus more on enjoying the taste of the noodles themselves, rather than taking the lead from the crowd. The main thing about noodles is noodles and nothing else. A good bowl of noodles is the highest level of noodles when the taste of the noodles themselves outperforms the soup and condiments. ”

Eiji couldn't hide his joy, and whispered to Xiuxiu, "You see I said that noodles are the most important thing?" ”

Pei Xiuxiu raised her thumb without hesitation and said, "Rong Er, you are the best." ”

Chef Li of Daoxiang Pavilion stood up and announced, "The winner of the contest in the food competition is Eiji of Tianxiang Pavilion, congratulations. Today's competition is over for the time being, and tomorrow's highlight of the signature dish competition is to hope that the chefs can have an extraordinary performance. ”

"Tianxianglou is so powerful, the three firsts in the two links!"

"That Chef Rong is really a newborn calf who is not afraid of tigers!"

"The food contest is so exciting!"

…………

The first day of the food competition finally came to an end, and despite the hiccups on the way, it went smoothly overall.