At first, the cooking steps of Taishanyuan were quite formal, and when Zhao Haipeng and the others watched, they were thickening with starch and sucrose, as if they wanted to hang juice on something. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

After that, everyone watched as Master Taishan Yuan waited for the matter of finishing the juice, and further asked his subordinates to take out a can from the water table, and then slowly opened it.

This time, it's amazing!

According to Ah Si's recollection, when the can was opened, there was a faint, foul-smelling smell immediately wafting away, which was very individual, almost indistinguishable from the smell of farmhouse fertilizer in the toilet in our hometown, a kind of stench that made people want to retch immediately when they smelled it.

Although the smell was very light, it spread far away, so that everyone present looked sideways and looked at the cans taken out by Taishan Yuan.

What is in the can, my brother is only a shallow learner, I don't know, but Zhao Haipeng is very well-informed, he smelled the smell, the first time to react, and then told my younger brother Shui He, said that this Taishan Yuan Hou Tietong Hou Master took out the thing called "natto", is a kind of volatile and smelly this sauce.

That thing, born with a very individual smell, is produced in the island country, a kind of excellent stinky material that can be compared to the taste of bean juice or rotten fruits, not to mention normal people, even a master like Zhao Haipeng, who is used to seeing strong winds and waves, can't stand it.

For this reason, Zhao Haipeng even changed color and shook his head, saying that this Taishan Yuan Master is too good, I am afraid that he is going to make some earth-shattering dishes to disgust everyone.

And just after taking out this thing, the people of Taishan Yuan really proved Zhao Haipeng's judgment with practical actions.

Just when everyone was stunned by what Taishan Yuan had done, the master and his gang put on gas masks again, and then took out a metallic portable safe that they had carried with them.

Immediately after, they opened the safe, and as the safe opened, a real, irrepressible, downright, pungent smell spread through the venue at great speed!

According to Ah Si's recollections, that smell is no longer something that can be described by simple words such as smelly, sour or evil, if you have to say it, it is just two words "exciting"!

In short, the smell was completely detonated on the field like some kind of bomb, and coupled with the appearance of Master Hou wearing gas masks, the effect was completely sensational.

Seeing all this, Lao Zhao opened his mouth at the first time and said: "Nanjing's Tie Guan Li!"

...... Hearing this, Ah Si was very depressed at the time, so he asked Zhao Haipeng: "What is Tie Guan Li?

In this regard, Zhao Haipeng also frowned, and replied to him and Shui He that Tie Guan Li is a family that produces tofu, and a kind of stinky tofu that his family specializes in is famous for its sour taste like a poisonous gas bomb.

It is said that in the temple of the five organs, stinky tofu is a very particular famous food, because the production method is too unique, so before the industrial era, only a few places all year round to produce, is a typical small output, wide market things.

Among those stores that specialize in the production and sale of tofu, there are nine kinds of stinky tofu in the country that are the most famous, such as the Fire Palace in Changsha, Wang Zhihe in the north, and Wujiafang in Shaoxing, all of which are well-known open-mouthed food.

However, among these stores, you have to say that the most smelly and unique is this Nanjing's "Tie Guan Li".

How did the name of Tie Guan Li come about, it is estimated that no one can tell, but the world speculates that the ancestors of this family used one of the eight immortals when making tofu in the past, and the foot washing water of Tie Guan Li eventually caused the whole pot of tofu to stink and smell.

Zhao Haipeng has not confirmed this legend, but because he had seen the stinky dried son of the Li family in Nanjing Tiegui at Yin Wujia before, he had a deep memory of this unique smell.

After listening to Zhao Haipeng's introduction, the guys in my hotel were extremely afraid of this kind of mass murder, and they were even more admirable for Master Hou who used such a stinky thing.

In order to lose the game, people deliberately went to Nanjing to buy stinky and evil tofu, what kind of spirit is this?

In addition to admiration, my guys simply forgot the time, and everyone widened their eyes one by one, enduring the smell comparable to mustard gas, and they all wanted to see what ingredients were going to come out of this Taishan Garden of Hui Si Tan and canned natto and stinky tofu.

And it turns out that in the next competition, Taishan Yuan really lived up to expectations, in front of our judges and contestants, with their exquisite skills, to produce an earth-shattering dark dish, let us all admire the five-body throw!

Under the gaze of everyone, this master Hou wore a gas mask, held a stinky dried iron cane plum tofu in his hand, and a knife in the other, and then performed exquisite knife work, splitting the stinky dried seeds from the middle, and then packed the natto that his men had already broken into pieces, sealed the mouth, and poured egg whites.

After that, Master Hou hung the stinky tofu pieces in the lake with starch, fried them, and put them on the plate in one go, until the originally black and small stinky tofu was fried into a white and yellowish color, and even made those stinky tofu pieces into a cylindrical shape with thick middle and thin sides.

After all this was done, Chef Taishan Yuanhou finally poured the yellow sugar juice that had been prepared earlier on the plate of tofu and natto, and then divided the dishes and finished.

After listening to Ah Si's narration, I suddenly understood that the dishes made by this Master Hou were one of the representative dishes in Lu cuisine, "Tofu Box", but the white tofu that was originally used to make the box was replaced with stinky tofu, and the spring bamboo shoots and sea rice that were originally used as fillings became natto sauce.

The stinky ingredients can't be more stinky, combined with his Master Hou's unique shaping skills and golden soup...... I immediately linked that dish with the farmhouse manure in my hometown!

Such a dark dish is simply sensational, and it is a proper double kill invincible!

At this point, I am extremely ashamed.

I thought that the vinegared cabbage stewed hot and sour noodles I instructed Ah Si to make had reached the peak, but I never thought that this strong of the strong is even stronger, and Master Hou actually made such an unexpected dish.

What is craftsmanship?

Hearing this, I even began to be in awe of Master Hou, and Ah Si told me that because the things made by Master Hou were too terrifying and too much like farmhouse fat, the judges who did it again didn't even have the courage to eat, and a few gourmets who had never seen this battle picked their children at that time, and ran outside one by one to vomit.

Ah Si was only halfway through his description of the scene at that time, and I forcibly stopped it. Because I still want to take everyone to drink the celebration wine tonight, I don't want Ah Si's overly in-depth and detailed description to ruin our interest.

And just when I was secretly rejoicing at my team's mistakes, Hu Lao Er, the organizer of our exhibition and exchange competition, walked out with shackles under the escort of a team of armed police.

This time, the black tiger turned into a hairless mouse.