Chopping knives is one of the basic skills of chefs, which is to hold knives in both hands, keep a certain distance, use the strength of the wrist, from left to right, from right to left, and repeatedly chop the chop, which is an extreme test of skill and strength.

At this time, this little girl, who looked weak, held two knives that added up to more than a dozen catties, wielding them as lightly as a brush.

Jiang Cheng's little apprentice was distracted, his face stiffened and he picked up the same kitchen knife, and secretly stuck out his tongue - if he wanted to chop with two knives, it was estimated that he would be defeated in a minute.

This look was quietly watched by Chef Jiang, and he asked, "Do you know where the gap is?"

The little apprentice humbly bowed his head: "My basic skills are still not solid enough."

Jiang Cheng nodded with satisfaction, and his eyes at Yu Jian softened slightly. The little girl is still a little useful, at least she can let her unscrupulous apprentice recognize her own shortcomings.

The crab roe Wensi tofu soup was presented to the judges' table. Jiang Cheng turned his toes and straightened his chest facing the judges, full of confidence.

Shi Jiachuan observed the hair-thin tofu shreds in the soup pot up close, and his eyes were full of appreciation: "I have heard the word "Wensi" for a long time, and it really lives up to its name."

I saw that the tofu was cut to a very fine and very small and continuous, and the Guanjiang City soup was cooked with a gentle technique. The soup base is clean, but you can clearly taste the taste of chicken, and the crab meat is used as the guide, the egg white is used as the base, and finally the crab roe is sealed with incense, and the whole dish is full of colors, which is the soul of Huaiyang cuisine.

"From this dish, we can see the chef's hand work, steady but not messy, fine but not mixed, Chef Jiang showed us what the peak of knife work is like!" Liu Chenggao answered the phone and also spoke highly of it.

I saw that the lights on the judges' bench flickered and froze, and the two pressed the voting button at the same time, but Guan Shanyue was still immersed in the soup that was not much left in the bowl, immersed in the delicious world and couldn't extricate himself.

The host reminded with a smile, "What does Professor Kwan think of this Wensi tofu soup? See how much you're eating—"

"Of course it's delicious!" Guan Shanyue pretended to be displeased and glared at him, and shushed twice, "Don't disturb me to taste the food~"

Jiang Cheng stared at the voting button in his hand until he finally finished eating the last shredded tofu, picked up a tissue and wiped his mouth, Orchid fingers cocked, and gently clicked the button, which was completely relieved.

You must know that only two judges voted for him in the first round of the competition, which was more difficult for him to accept than losing to Yu Jian. He claimed to be one of the best chefs in China, but he didn't even catch the appetite of the judges.

It's a great shame -

Now that all three votes have been received, the rest of the public judges, he is naturally confident that they will all bow down under a bowl of Wensi tofu soup.

Yu Guang naturally glanced at the little girl next to him who didn't know what she was still busy with, and showed a comfortable smile.

……

"Knock knock!" Yu Jian held his breath and chopped the flying dragon leaf on the board to pieces, threw the knife in his left hand, and turned the knife in his right hand sideways, crushing the leaf fragments into mud little by little.

He took the yam again, peeled it with a hob, steamed it in a pot, and then pressed it into a puree with the back of the knife.

Next, it's time for the crucial seasoning work.

Don't look at the simplicity of the materials used in this Tai Chi Liangyi soup, but it is true knowledge since ancient times. The broth in a pot is bubbling, quickly add the leaf puree, add only salt to taste, and add starch to thicken after boiling.

Put the mashed yam in another pot, add honey to boil, beat in the egg whites and stir until thick.

Between this back and forth, the color of the two instruments has been formed, it is really white like snow, green like willow, the color is light and elegant, but it faintly reveals an unusual wind and bones.

The ancients' thirst for immortality is a thought engraved in their bones, and it is also reflected in the luxury of food.

The disc is supported at the bottom, Yu Jian holds the handle of the pot in both hands, and the Tai Chi Bagua diagram has been generated between the shaking of the wrist, and finally embellished with each other between the various colors, which is the Tai Chi Liangyi soup that even the emperors of the Southern Song Dynasty flocked to.

Shi Jiachuan couldn't hold back the excitement in his heart for a long time, and felt that it was not enjoyable to watch on the big screen, so he pushed a chair and prepared to go on stage to watch it up close.

"I have learned the poles of yin and yang, and since then I have embarked on the path of cultivating immortals." He shook his head and spoke freely and loudly. When I got closer, I felt even more shocked, and I looked at Yu Jian even more, "Does this dish have a history?"

Yu Jian pursed her lips and smiled, but just glanced at Guan Shanyue, who was lazy and lazy.

The latter trembled his lower lips and glared at her dissatisfied, probably blaming him for disturbing his lazy time, and feeling that the little girl's eyes were really firm, so he pinched the microphone and spoke: "Writer Shi, do you still have a blind spot in history?" Laugh at every opportunity.

How could the historian not know the reason for this, and still pretended to glance at him with hatred, and his tone was sour: "I'm not a famous historian—"

This back and forth has full of the effect of the show.

Even the host secretly gave a thumbs up to the two of them, it's too good - this scene will definitely explode in the later editing!

Guan Shanyue's face did not change, and his heart did not beat to accept his compliment, and said indifferently: "In 1278 AD, Zhao Nan, the last emperor of the Song Dynasty, fled south and stayed in a temple deep in a mountain. The Buddhist disciples in the temple respected him, and saw that he was tired and hungry all the way, so they picked fresh leaves in their sweet potato fields, removed the bitter leaves, and made soup. Emperor Song felt that this dish was green and fragrant, soft and delicious, and felt that the Buddhist disciples were protecting themselves and maintaining the Song Dynasty, so he named this dish as a "national protection dish". Miss Yu's Tai Chi Liangyi soup should have evolved from the national cuisine, right?"

threw the question to Yu Jian on the stage again.

"Yes and no." Yu Jian replied, looking at Liangyi Soup's eyes unconsciously more distant, she said slowly, "Since ancient times Buddha and Taoism, the emperor's thirst for long-term power has made the word "immortal" from false to solid. In the past, Xu Fu Dongdu mined the elixir, and then Taizong was obsessed with the elixir of immortality. As everyone knows, it is to conform to the nature of heaven and be in a normal state. It's like cooking, moderation is the most perfect."

In just a few sentences, seeking the past and arguing the present, all highlight Yu Jianyuan's knowledge and culture, and vaguely discern a trace of life's insights.

Guan Shanyue stroked her beard with a smile.

Shi Jiachuan's face was surprised, his eyes were bright, and in an instant, he felt that his thoughts were moving, and then he was overjoyed.

Even Jiang Cheng was impressed by this silent little girl.

looked at the little apprentice next to him scratching his head and ears, and he looked like he was in a fog.

After such a comparison, I feel more and more that he should experience a lot of aspects-