The delicacies of the mountains and seas are the best of the food, which can be divided into the upper eight treasures, the middle eight treasures and the lower eight treasures, and have a strict hierarchy like official positions.

The top eight treasures are scarlet lips, humps, monkey heads, bear paws, bird's nests, preserved birds, deer tendons and yellow lip gum.

The eight treasures are shark fin, white fungus, anchovy, wide belly, civet, hash horse, fish lips and skirt.

The lower eight treasures are sea cucumbers, dragon mustaches, largemouth mushrooms, Sichuan bamboo shoots, red phosphorus fish, dried scallops, oyster yellow and mullet eggs.

said that the ancients were short of ingredients, but they didn't know that they were eaten from all over the world. In modern times, this civet cat has long been a rare thing, the hash ant is an endangered species, and no one is cruel enough to eat orangutans and monkeys.

After all, humans evolved from them-

Yu Jian felt that the organizers were quite doggy.

I don't know who came up with this kind of topic. The six-course dishes must include the delicacies of the mountains and the sea, or they must be the same, and they must have some history. This is a test of the chef's insight, as well as ...... Heritage.

Oh, and one more thing, it also tests their ability to mix dishes.

You can't all eat meat with these six dishes, right? It can't all be vegetarian, right? Gotta soup, right? You have to have some staple food, right?

In this way, not only is the workload heavy, but there will always be places that cannot be taken into account. Then, you do it perfectly, they feel it should, but yes, it's the ones that are slightly flawed.

"Huh." She laughed coldly twice, attracting Huang Nuan's sideways glance.

"What's wrong? What did I do wrong?" She asked.

Yu Jian gave her a reassuring look: "That's right, that's right, you continue."

In this game, it is not about who has the best dishes, but on which team has the lowest tolerance for error.

Just like the chefs of Guangling Banquet and Haicheng Restaurant, this time there are experienced second chefs in the team, and there must be two or three dishes that they have to get started.

Fang Zilu of Xiangyuan Hotel is not weak in itself, and there are also one or two good dishes, which can also solve problems for the chef.

She was the only one who brought two kitchen whites up.

Shi Jiachuan sighed and shook his head, followed Guan Shanyue and Liu Chenggao and said, "This girl from the Yu family is estimated to lose. But it's good to finish fourth......

"Not necessarily." Guan Shanyue smiled, and the light flashed in her eyes.

Liu Chenggao didn't speak, just nodded slightly, agreeing with Guan Shanyue's words, but there was still some worry in his eyes.

In the Yu family's restaurant in the capital, Li Hanzhi called out exaggeratedly: "Yu Jian, what do you want to do? Are you killing yourself?" It's better to find someone than to bring those two little idiots to the stage, right??

Tang Jingling grabbed her, she trusted Yu Jian very much, at this critical moment, since Yu Jian could let her two best friends play, she naturally had her decision.

Besides, until the last moment, I don't know who will kill the deer!

But Jin Changguo held the hot tea and smiled without saying a word, and look, the blessing of this girl is still to come!

……

Jiang Cheng of the Guangling Banquet organized an impromptu meeting as early as when he received the topic, and in the formulation of the menu, it was still based on the traditional dishes of Huaiyang, and the most important ones were lion's head, sheep Tibetan fish and edelweiss tofu abalone soup made by himself.

The second chef is good at making meat, a truffle Dongpo meat is perfect, and the skill of roasting the pigeon is also good.

….

The little apprentice barely studied the kung fu of fried rice, and he made the broken golden rice.

With this distribution, those who want to be in the limelight can also be in the limelight. Jiang Cheng quietly glanced at the smiling second chef, with disdain in his heart. At that time, he competed with the little apprentice for the opportunity to come to power, and blamed Jiang Cheng for not giving him a chance.

But the selection competition is one ring after another, but if there is a little mistake, it will be lost all over the game, and Jiang Cheng can't take this risk.

Besides, the second chef has long been dissatisfied with him, and he also feels that the gap between him and him is not big, and he only hopes that everyone can put aside their suspicions and fight together in this last round.

At this moment, Jiang Cheng also had a trace of worry in his heart, but it was too urgent to cook six dishes alone within the time frame.

Here's the poop

It was his strategy to ditch some of the dishes that were optional and win with the most delicious ones.

For example, the stewed lion's head, and the edelweiss tofu abalone soup that can only appear at the highest level banquets in China.

Dots with noodles. This is Jiangcheng's strategy.

Glancing at the slightly hectic scene of the rest of the teams, he was full of ambition, and the corners of his lips curled.

The one that takes the longest time is the stewed lion's head, which is made into a fist-sized dumpling with the tiger's mouth, put it in a small cup, add the broth, and simmer it in the basket drawer.

Since ancient times, the word "fish and sheep" has been synthesized and fresh, and the sheep side hides the fish and knows it well. Debone the lamb chops, remove the smell with ice cubes, wait until the ice cubes melt into water on the fire, remove the blood foam impurities from the boil, and then put them in a pot with mutton fat and fry them until the skin is browned.

Then take the yellow croaker to remove the head and tail, remove the main thorn and break it, cut the fish body with a flower knife, marinate it in green onion, ginger and pepper water and fry it for seasoning.

Lamb chops are wrapped in yellow croaker, rolled into rings, tied firmly with hemp rope, and stewed in a large broth, which is also a time-consuming and meticulous work.

The second chef was so busy that he kept thinking: "I have to do it myself!" On weekdays, all the side dishes are done by the apprentice, although he bears the name of the second chef, but he is no different from the chef, and even most of the dishes are made by him.

This is also one of the reasons why he is dissatisfied with Jiang Cheng. Without him, the Guangling Banquet would still be the famous Guangling Banquet in China.

"Hey! Come and pluck all the hair off my flesh!" kicked the little apprentice of Jiangcheng who was washing vegetables on the side, and the second chef frowned coldly, and his face trembled.

"Yes...... But I haven't finished my own work......" The little apprentice frowned.

The second chef was not happy: "You can just do whatever you want, who still eats broken golden rice now?" It's just a touch! The most important thing is my meat dish! Don't be verbose, pluck my hair clean! The meat must be plucked, and the pigeon must be plucked!" Saying disdainfully, he slipped aside to watch the other teams cook.

The little apprentice muttered, "How can there be such a person! The chef has said that every dish should not be taken lightly......

Having said that, it is estimated that he is also used to being enslaved, so he put down the food in his hand and went to burn the pig's skin with a musket, looking at the posture, it seems that he has sprinkled all his anger on the pork.

Jiang Cheng unconsciously gave a cold look, but he had expected these for a long time, fortunately, the little apprentice's broken golden rice was not complicated, and these tasks could be done together.

He also has one of the most important dishes to make himself - edelweiss tofu and abalone soup.

As the name suggests, tofu is meant to bloom like a snowflake. This is an upgraded version of Wensi Tofu, and naturally it is more testing of knife skills and skills than Wensi Tofu.

The chicken soup stewed abalone meat already exuded a strong fragrance, Jiang Cheng had no time to care about anything else, picked up the drained tender tofu and put it on the board, and the knife in his hand made a flower, and instantly turned into a sword light......

"Wow - Chef Jiang's knife skills are really amazing!" The audience below had starry eyes.

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