Following He Zhibai all the way, we were taken to a small incense hall in the Lubi Pavilion, where Hui Sizhu had already placed a pillar of incense on the statue of Confucius in the middle of the incense hall and sat in a chair waiting for us. Pen, fun, and www.biquge.info

This time, he seems to have learned the lesson of the morning's loss. In addition to the rat-eyed kid who was crippled by dislocation, he also brought a large number of bodyguards to escort him, several of whom were dark-skinned and full of murderous eyes, and seemed to be trained special bodyguards.

There are many people behind Hui Sizhu, naturally his waist is hard, his waist is hard, and he is angry when he speaks, he smokes while drinking Red Bull, and he has returned to the atmosphere of bullishness when they first met this morning.

At the beginning of the meeting, Hui Sizhu pointed to the statue of Confucius in the middle of the incense hall, and said with a shudder: "Stick the incense head and worship the master! ”

Zhao Haipeng nodded, and then took us to kowtow respectfully, offer incense, and perform auspicious worship etiquette. Then he stood up and confronted the pillar of Emblem.

The incense insert is a gift, and the first of the three rounds of the two-win competition began, and the emblem pillar stood up and led us to the back kitchen.

When I got to the back kitchen, I saw that the vast kitchen was running a running water, and it was a lot of traffic.

As far as the eye can see, during the shuttle of the Shuitai needle case, the chef stir-fried and cooked with fire, and the master of the lotus and side dishes buried his head in silence, and everyone was so busy that they had no time to look at us more.

Rudely, the scale of this large kitchen is far larger than the previous store, if you guess correctly, it should be the configuration of a five-star hotel.

Looking at this back kitchen, I finally understood that I dare to love the power of Qiankun in this Lubi Pavilion, figuratively speaking, it is Alto's brand BMW car, a proper "low face and high match".

Looking at the thirty or forty cooks who were uniformly wearing white coats and shuttling between them, Zhao Haipeng snorted coldly, turned around and asked Hui Sizhu: "Do you want to play 'Knowing the Details'?"

"That's right! This game is clear!" Hui Sizhu nodded, and then asked He Zhibai behind him to explain to everyone the rules of this first game.

He Zhibai nodded, and said to us in a concluding manner: "Ming Cha Qiuhao's game, the fight is eyesight, and it falls on a heart. ”

As for the rules, He Zhibai said very simply, she pointed to the kitchen of the dozens of people and told Zhao Dao: "There are a total of thirty-five cooks here, among the thirty-five people, thirty-four are Lu cuisine cooks, and one is a Huaiyang cuisine cook." As long as you can find that Su Cai chef in half an hour, you will win. ”

"That's!" I was dissatisfied: "Is this a fight? This is purely to find faults, these people are the same from wear to wear, and the teacher and faction are not written on their faces, what do you think?"

My words caused Zhao Shuihe to laugh for a while, she stretched out her hand, grabbed me, and whispered: "Little meaning, you look at it, if Zhao Haipeng can't even see this, he is not worthy of the surname Zhao." ”

Zhao Shuihe's words were enough to make me stunned, but what made me even more stunned was that Zhao Haipeng's next performance confirmed Zhao Shuihe's words.

"Discerning" is to find a Su cuisine cook from the thirty-five Lu cuisine cooks.

Of course, this search is by no means a blind search, I think this Hui heir pillar is in damage, and it should also leave a trace of information for Zhao Haipeng, otherwise it will really become a fog and a big luck.

I can't see this kind of information, because it involves a lot of basic knowledge about the kitchen, I want to come to the perennial Huaiyang cuisine chef and the perennial Lu cuisine cook, there must be a little habit, style, and even the difference in body shape and appearance, we don't understand, but the chef of the Five Organs Temple is afraid to know it.

And if you want to find that difference from these 35 people, it is not only your eyesight, but also your own experience, cooking skills and experience.

This seems to be a simple rule, but it is actually a comprehensive consideration of culinary skills, which is very difficult.

In the face of many difficulties, Zhao Haipeng was in danger, he slowly approached the cook's formation, carefully observing everyone's movements, limbs, shouting and stir-frying techniques, from the fire worker in charge of the chef, to the dough of the white cook, from the sashimi of the chef of the water table, to the gestures of the side dishman, and so on.

In the sea of white chef uniforms, only Zhao Haipeng stood alone in black, he crossed his hands, his expression was calm, as if he was thinking, and seemed to be meditating.

Time passed minute by minute, Zhao Haipeng walked back and forth from the beginning, to the last corner of the wall silently, for a long time......

"Fifteen minutes! I pointed to my watch and wanted to inform Zhao Haipeng, but as soon as I opened my mouth, I was stopped by He Zhibai.

Sister Zhibai glanced at Zhao Haipeng with concern, shook her head at me and said, "Telling him time can only distract him, and ...... He's about to have an answer. ”

Hearing this, I was overjoyed and hurriedly looked in the direction of Zhao Haipeng.

Almost at the same time, Zhao Haipeng seemed to have made up his mind, he stared intently at a person in the cook's pile, walked up to him, and patted the person on the shoulder!

That...... He is an inconspicuous water bencher.

Shuitai is one of the lowest types of work in the Chinese kitchen, responsible for killing chickens and fish, cleaning the fishy and dirty, but all chefs have to start from the water table, but the water platform may not be able to become a chef.

When Zhao Haipeng slapped the inconspicuous water platform worker, he was holding a kitchen knife and an iron brush to scale a fish, and the whole person was stuck in a chair, slowly competing with a pot of fish.

He disguised himself very well, but unfortunately, he couldn't escape Zhao Haipeng's eyes.

In the end, Zhao Chong smiled at him, then turned around and said to Hui Sizhu, who had a gloomy face: "Among all of you, only this water platform is the cook of the Huaiyang Two Ancestral Temples. ”

"Tell me why!" Hui Sizhu snorted coldly.

"Knife!" Zhao Haipeng picked up the knife that the man used to chop fish as he spoke, and explained to us: "This kind of knife is only easy to use by people who make Huaiyang cuisine!"

It turns out that the general appearance of the kitchen knife remains the same, but because of the different regions used, cooking habits and the different foods eaten, there will be subtle differences, which ordinary people do not understand at all, but professional chefs can see the clues with a little attention.

Take Texas, where we live, for example, because Texas is located in SD, chefs often use a compound knife called SD Wenwu knife to cut vegetables and cook.

As the name suggests, the Wenwu knife is the knife that can be written and martial, this knife shape is different from the ordinary rectangular kitchen knife, the biggest difference is that the back tail has a curvature, the front mouth is a square head, and the knife is narrow and heavy.

The reason why the knife with Lu cuisine is designed like this, because the ancient Lu cuisine is mostly for ceremonial banquets or sacrificial dishes, and the amount of dishes is very large, and it is more efficient to use such a knife shape, such as cutting vegetables, peeling and other "cultural work", which is completed with a square knife head.

Knowing this, let's take a look at the cook who Zhao Haipeng found to remove fish scales...... He used a completely different Huaiyang kitchen knife.