The Book of Sui records that in the first year of the Great Cause, Emperor Yang went to Guangling, and there were tens of thousands of dragon boats, and the huge dragon boat team was connected end to end, stretching endlessly.

Huaiyang cuisine, which began in the Spring and Autumn Period, flourished in the Spring and Autumn Period, flourished in the Ming and Qing Dynasties, can be said to have a long history. And the Guangling banquet is a "textbook-level Huaiyang cuisine".

Jiang Cheng, as the chef of Guangling Banquet, has worked diligently for most of his life. When he was still an apprentice, he followed his master to participate in various competitions at home and abroad, won a lot of awards, many celebrities came to visit, a lot of variety shows were filmed in the store, and the master made the Guangling banquet reach a new height - the first black pearl and one diamond restaurant in China.

Black Pearl Restaurant is jointly created by the famous review website, which belongs to the Chinese people's own food list, and this year, the shortlisted restaurants include more than 20 cities at home and abroad.

Fried long fish noodles with green onions is one of the original specialty noodles created by Jiangcheng chef. Over the years, Jiangcheng has been continuously improved, retaining the original long fish noodle soup, and adding long fish noodles and fried noodles, which has become one of the signboards of Guangling feast.

What he wants to do today is his best long fish noodles.

Bring salt, balsamic vinegar, ginger slices, green onion knots and cooking wine to a boil, pour in the long fish, and quickly cover the pot. The long fish is specially required by the organizer to transport from Guangling wild pen stick green, three inches long, uniform thickness. Wait for the mouth of the long fish to open and remove it and wash it.

Rowing a long fish pays attention to two sides and three knives, this kind of kung fu is not skilled if you haven't practiced it for a few years, but fortunately, Jiang Cheng's apprentice has followed him since he was a child, and he just entered the back kitchen and began to do the work of rowing long fish, Jiang Cheng glanced at it a little and nodded with satisfaction.

The apprentice took a special tool, and now the long fish has a knife on the belly, and the second knife cuts the back, and the eel's bone is triangular, so it has to be three knives to take out the eel bone completely. The little apprentice did it very seriously, and after a while, he separated the flesh and bone of a full pot of eels.

The hot oil in the Jiangcheng oil pot has reached the optimal temperature, and the eyes quickly scoop up the eel bones taken out, throw them into the oil pan and start frying, this method of frying at high temperature can not only make the eel bones fishy, but also boil out the bone marrow in the later boiling process.

Wait until the eel bones are crispy, drain the oil and mash them with a spatula. Throw ginger, green onions, long fish bones and rapeseed oil into a large iron pot, and boil over high heat. Looking at the constantly tumbling soup, Jiang Cheng felt a little pity. The long fish soup in the Guangling banquet has to be boiled for six hours, but the time in the competition is limited, and the taste of the fish soup is still slightly worse.

So he didn't choose the more popular long fish noodle soup, also taking this aspect into account.

The little apprentice had already boiled the green onion and ginger water at the moment, and poured the long fish meat into the ginger soup to remove the earthy smell. The long fish belly meat is not easy to cook, it must be cooked in the pot first, the fish back meat is easy to cook, and then the pot, which the little apprentice has done thousands of times, and he will never be mistaken.

At this time, the color of the long fish soup under the Jiangcheng soup spoon became milky white, and it had a strong fragrance.

"Boiled noodles!" He snorted, and the little apprentice hurriedly took out the finished noodles. Guangling's Yangchun noodles are famous all over the world, the color is like snow, as thin as hair, and it is cooked with a colander and then blanched twice in boiling water.

Dry noodles pay attention to the seasoning, pepper, soy sauce, plus a spoonful of lard, the hot noodles are buttoned up, and the lard is melted with residual heat......

……

On the judges' bench, Shi Jiahua looked at a bowl of white soup and a pot of somen noodles in front of him, and some didn't know how to put down chopsticks.

He was silent for a long time, and pushed the tray forward for no other reason, this legendary long fish noodles are too ...... He has no appetite left.

It's just a bowl of white soup, and I can't even see the ingredients. Besides, the color of the noodles is white and flawless, but what is so delicious about white noodles?

It seems that this so-called Black Pearl Restaurant, however.

Guan Shanyue was still well-informed, and Yu Guang glanced at Shi Jiahua, who was pondering, and secretly smiled in his heart. I picked up the chopsticks by myself, first stirred them in the noodle plate, turned the sauce underneath up, and then shook the chopsticks from side to side, slightly scattered the noodles, and then turned the noodles from the bottom.

At the moment, it was really shiny in color, with the peculiar smell of lard.

Shi Jiahua was dumbfounded on the side, and hurriedly followed his example to do it, and in an instant, he was aroused by the aroma of noodles.

Guan Shanyue continued to look at the soup bowl. The long fish soup is original, and there is no other feeling except fresh when you drink it, and then sprinkle it with a little pepper, and it has a hot and spicy taste. The long fish meat is buried in the soup, the fish belly meat Q bomb is chewy, and the back of the fish is soft and tender. The aroma of the long fish caught and mixed into the noodles to soak the fish in fat is another wonderful feeling.

Guan Shanyue swept away all her snoring, touched her mouth, and looked at the empty plate in front of her, a little unsatisfied.

The organizers are very "caring", afraid that they will have to taste the dishes of each team, and they will break their stomachs, and the food they give them is all small portions of MINI.

Sighing, Guan Shanyue moved her gaze to the hot cooking table in front of her, who was next?

When will I be able to eat Ah Jian's dumplings?

Yu Jian glanced at the half-left hourglass, and her face was a little solemn. Dumplings are made using the "water priming method", an ancient method of resting dough by submerging the dough in water and using the water to draw out its toughness and malleability. The resulting dough is chewier and smoother, but the only drawback is that it takes a long time to draw upon, taking up to an hour.

This is a big challenge for Yu Jian, who was originally just fighting alone.

Yu Jian stretched out his finger and poked the dough in the water, shaking his head, it was not time yet. Seeing that the other teams were finishing their own production one after another, she bit her lip and prepared to move on to the next step, which was to make tasteless juice.

Sweet, sour, bitter, spicy and salty, it is the five flavors. But things are mutually reinforcing, and the same is true for this seasoning, and if you want to make the most perfect ratio of five-flavor sauce, you have to be a master.

Onions, ginger and garlic are spicy, malt jujube is sweet, black plum hawthorn is sour, green tea is bitter, and salt is salty.

Yu Jian followed the steps in the ancient recipe, adding various ingredients little by little, and as her wrist kept turning, the pale green juice slowly became clear and translucent.

While she was still busy preparing the ingredients, another team rang the closing bell. Yu Jian looked up and saw that the lean chef of Haicheng Restaurant breathed a sigh of relief, revealing a mouthful of yellow teeth to his second chef.

Sensing that there was something else to look at, he shook his head and looked around, and saw that it was a young girl looking at him and winking at her playfully.

Yu Jian replied with the same narrow smile, and had a good impression of this chef in her heart. For the first time in her competition, she was given an unbiased look......