"Don't get tired of eating, don't get tired of fine" is the Central Plains food style advocated by Confucius, and Cantonese cuisine is inherited here, and the practice is complex and fine.

Cantonese cuisine covers a wide range, in addition to Cantonese cuisine itself, it also includes Chaozhou cuisine and Dongjiang cuisine, which can be described as an authentic Central Plains cuisine that combines the strengths of many people.

Haicheng Restaurant enjoyed a good reputation in Guangfu in the late Qing Dynasty more than 100 years ago, and it is a veritable century-old restaurant.

Before Chen Achun came to the magic capital, he deliberately opened a family ancestral hall, and after worshipping the ancestors of the Chen family, he thought that he could win the first place in this selection competition.

He is now almost 70 years old, and although his body is still quite strong, the old man still has an unfulfilled wish in his life, that is, he wants to stand on the world stage and show people the charm of Cantonese cuisine.

Cantonese cuisine is complicated, the materials used are wide and varied, snakes, insects, rats and ants, birds and animals, mountain and sea delicacies are all available, but when it comes to making a noodle dish, it is really difficult for this old chef.

After thinking about it, Chen Achun still decided to play himself, but what he did was just ordinary fried noodles with soy sauce.

In the sixties and seventies, Guangfu was full of porridge shops and fritter shops on the street, and occasionally a teahouse was sandwiched, which was crowded with people, holding tea bowls with local accents, so lively.

At this time, soy sauce emperor fried noodles quietly appeared, first in the porridge shop, slowly spread to the fritter shop, and then one day, all the teahouses in Guangfu also served such a morning snack.

Chen Achun's first dish is fried noodles with soy sauce.

Wash and drain the sprouts and leeks, stir-fry evenly, then add thin egg noodles, pour Chen Achun's secret soy sauce, the bottom of the pot is blazing, the flames burst out in an instant, and I saw Master Chen holding a shovel in one hand and holding a pot in the other, and his wrists moved at the same time, the pot was turned upside down rapidly, and the spatula shook rapidly.

The fried noodles with soy sauce are dry and fragrant, and you can smell a strong fire when you get closer.

Liu Lao couldn't help clapping his hands at the bottom and shouted, "Good craftsmanship!"

The delicious fried noodles with soy sauce are in the preparation of soy sauce and in the stir-frying of noodles.

When Chef Chen Ah Chun's soy sauce emperor fried noodles were served, Liu Chenggao praised again: "I didn't expect that after so many years, Chef Chen's fried noodles skills are still the same as always." In his early years, he once ate the fried noodles made by Chen Achun in Guangfu, and he only thought that it was the best fried noodles with soy sauce he had ever tasted, and there was no one.

Looking at the current small plate, whether it is in terms of fragrance or color, it is even worse than what I have eaten before.

He trembled and picked up the noodles and shook them, each noodle is evenly colored, the noodles are slightly dry, the taste is even crispy, the noodles exude a fragrant soy sauce flavor, thick but not salty, with a hint of sweetness, and the sprouts are refreshing, leek and crisp, it is a perfect match to eat.

He took a sip of tea and said slowly to the camera, "Don't look at this plate of fried noodles is nothing special, but it tastes definitely different from what is sold outside. Chef Chen's soy sauce sauce has a secret recipe!"

Indeed, soy sauce emperor fried noodles are the most common food in the streets and alleys of Guangfu, but every master will have his own habits when preparing soy sauce sauce, some like sweet, some are salty, but like Chen Achun, the taste reaches 100% perfect ratio is almost 1 in 10,000.

"This vote, I vote for Haicheng Restaurant!" Liu Chenggao took the lead in turning over the voting machine. Guan Shanyue and Shi Jiachuan also followed suit and voted for themselves.

The three heavyweight judges made a unanimous choice, which surprised Chen Achun on the court, leaving aside the public judges, at this moment he already has 60 points in his hand, and he has already stepped into the next round of the competition with half a foot.

Looking at the two teams just now, Xiangyuan Hotel and Yangzhou Banquet each only got forty points, and their expressions were grim at the moment, and they didn't know what they were talking about.

Chen Achun's heart fell into his stomach, and his clenched hands quietly loosened, and the whole person became more kind.

……

Yu Jian held the freshly woken dough in her hand and used a plastic blade to form a thin sheet of uniform thickness. The two thin slices are stacked, and the knife flashes to become a leaf-shaped, and then the outline of the branches and leaves is outlined with thin strips of wood, which is called "leaf gluttony".

After the leaves are formed, hot water is applied

Blanched, with a clear surface and slightly transparent edges, this is the best state.

The Falcon is a different way of eating the lamb with the roasted leg of lamb at the bottom of the bowl, the dough is covered with the lamb, and then the hot five-flavor sauce is poured into the fried peppercorn crisp.

This is Emperor Xuanzong's favorite falcon, and there is an indescribable fragrance just by smelling it......

"Ding-" Yu Jian pressed the bell at hand and wiped the beads of sweat from the corners of her forehead with the hem of her sleeve. The leg of lamb is huge, but the meat that can be used is only one foot and three inches, and it is roasted on an iron and stone slab over a fire and brushed with meat. Sichuan pepper crisp should be baked with hot oil, and the oil temperature must be kept at a level in order to maximize the aroma and stir-fry to bring out the spiciness.

It was almost too late, but fortunately, at the last second, Yu Jian finally completed the whole process.

I only felt that the venue was quiet, and when I raised my eyes, I saw everyone staring at her without blinking, which made her feel a little overwhelmed, and she could only smile slightly embarrassed.

The silence was broken by the host's rousing voice: "Okay! The last contestant we finished was Yu Jia Restaurant from Beijing, a young girl who finally finished her creation at the last moment at the end of the hourglass, let's see what she is doing."

The camera pans to several bowls of different colors on the table, and in the bright green clear soup, there are floating leaves, and occasionally a little red is shown under the leaves. Even photographers have never seen such a peculiar ...... face, the camera doesn't move, I can't wait to see it like this, I want to see a clue.

Shi Jiachuan frowned deeply and sighed.

Guan Shanyue asked, "Teacher Shi knows what this is?"

"I have a little impression, but I don't know if this little girl is the ......" Shi Jiabiography is a little uncertain, he will read a lot of books when he writes books, from general history to folk biography, there is indeed an ancient noodle record in the wild history. The little girl's bowl is a little similar, but a little different. Where the specific differences were, he couldn't say.

I can only urge the host: "Come over and have a look-"

Yu Jian felt flattered, but she didn't expect that this last one could have this honor, not only attracted everyone's attention, but also got a shot alone.

Watching the staff push the cart up and down non-stop, they craned their necks to look at the judges' seats. In the final analysis, what is the fate of this falcon is still in the hands of the judges, thinking of this, Yu Jian's eyelids jumped, and her heart gradually became uneasy-