&y, but didn't say a word, just scooped up a spoonful of mapo tofu again, and brought it to his mouth.

The host smiled exaggeratedly and opened his mouth happily. The feeling of fresh and hot is lingering all the way, the tofu is red and soft, and the spiciness makes the tip of the tongue slowly wooden, but more saliva is secreted in the mouth, which makes the host, who is used to liking light food, can't help but suck his saliva.

The tofu is mixed with the fat of the meat, and when you chew it carefully, it has a unique flavor of pork.

"It's delicious—" he said slowly, puffing.

&y smiled and began to comment: "The spicy taste is very special, your dish is delicious and spicy, and it is well done. I would like to make a small suggestion, if you change the pork to beef, it should taste better." Pork is easy to be soft and rotten, and there will be a pig smell, and the beef meat is relatively firm, with the softness of the tofu, the contrast will be very obvious.

Li Yi was very modestly taught: "Okay, I understand."

His appearance made Takeda Dairo, who was sitting in the audience, turn blue, and his tone towards Watanabe Muraichi was not very good: "Why is he here?"

&y, formerly known as Cai Yuan, is a famous Chinese foodie, known worldwide for his sharp and demanding tastes. There is a saying in the market that as long as Andy says that a good restaurant is three points higher than winning a Michelin award.

It's just that he has a rather eccentric personality, he doesn't like to interact with people, and he often refuses invitations from the media or competitions.

Originally, he shouldn't have been on the judges' bench, but for some reason, he actually appeared on the field.

Takeda pursed his lips and said nothing, his eyes fierce. He and Cai Yuan have a relationship that they don't look down on each other, and Cai Yuan once commented on the pastries he made, and he only used one word to describe them: nothing on the surface. In Takeda's view, this is not just a judgment of his work, but also a judgment of himself.

And in his opinion, how can a person who can't even hold a spatula be qualified to judge what others have done, just by that tongue?

Yu Jian naturally didn't know that there was such an entanglement between the two, but judging from Andy's comments, this person still understands food.

The food has five flavors, sweet and sour, bitter, spicy and salty. Some people think that spicy is a taste, and some people also think that spicy is a pain. But no matter which one it is, it shows that the word spicy is a great shock to people.

In the region of Chinese spicy food, there are light spicy areas, slightly spicy areas and heavy spicy areas, and Sichuan Province, although it ranks among the most spicy provinces, is definitely not ranked first.

At the top of the list is Gan Province.

Neon can find a Sichuan chef to make mapo tofu, then she can also make the most spicy dish in the whole of China and even in the world.

Lai Wei grabbed a duckling cub of about two catties in his hand, and the thin knife wiped it from the duck's neck, and the blood dripped into the small box below.

Everyone at the scene has probably seen such a bloody scene, some hide their faces, some complain, and some cover the eyes of children.

Lai Wei smiled: "Ordinary unknowledgeable gringos." Kill a duck just and make such a fuss about what to do.

When the blood was almost dripping, he took a movement in his hand, lifted the duck, and walked to the side to pluck the feathers and scald the skin, while Fang Zilu stepped forward and picked up the small box full of duck blood, and gently stirred it a few times with a stirring rod. The bright red blood, which had been somewhat coagulated, was once again flowing at this time.

Chef Lai's knife breaks through the duck with one knife, and the second knife swims along the lymph glands around the body, removing all the inedible and dirty parts of the body in a matter of seconds. Then, with a few "clangs", the duck is chopped into equal pieces.

If you look closely, there are bones and flesh on each duck piece, and the fat and lean thickness are the same. This is the most hidden trick in Huaiyang's knife technique.

Yu Jian had already started the pot to heat the oil, put the duck pieces into the pot first, stir-fry over high heat, and then add spices, and when the duck meat became tight and the color changed to light yellow, it was time for the chili peppers to appear. The whole chili pepper gradually disappeared over the duck meat with the shaking of her wrist, forming a perfect steamer state, and then poured hot water, covered and simmered.

With the gentle breeze, the spicy smell slowly enters the tip of everyone's nose on the scene, as if

It's like the scorching sun of midsummer, and the smell alone makes people sweat slightly.

And as Yu Jian lifted the lid of the pot, the spicy smell became more intense, and the thin sweat gradually condensed into beads of sweat, slowly flowing over his shoulders and back.

At this time, the red blood slowly flowed into the pot, and gradually condensed into fine pieces as the handle of the pot shook slightly.

The spiciness, which burst out with maximum energy at this moment, made everyone feel as if they were about to explode in this exciting taste, and suddenly, the heat wave gradually subsided, and the whole body returned to its original state.

Someone sniffed, and the sharp smell just now suddenly turned into a rich and tangy hot fragrance, and the domineering slowly became long and soft, but it was even more tempting.

"Huaxia completes the Lotus Blood Duck." With a soft female voice, a crisp bell rang.

The host stretched his neck, and saw that the green onions on the plate were dotted, the red soup was slightly rolling, and the oil color was clear. The ingredients in it were all as red as fire, and they were full of pots.

The "......" was so red that he couldn't tell what was in it for a while.

Yu Jian explained in the international language: "The main ingredient of this dish is duck meat."

When the judges came forward to taste it, they all made a mistake again. For no other reason, this covered a layer of chili peppers, which discouraged them, and some people smiled bitterly: "I heard that if you eat spicy vegetables in China, you will get gastroenteritis."

Only one person firmly picked up the fork, first peeled off the red covering, and then accurately inserted a piece of duck blood, and gently sucked it up.

Spicy, fragrant, mixed with a hint of pulsating numbness, and a slight sourness, multiple tastes instantly hit his mouth, and for a moment, he felt as if his mouth was on fire, as if it was about to burn.

But in the next second, this taste blended together wonderfully, and slowly flowed to his stomach along the liquid secreted from his mouth, and where he passed, it was faintly hot, but there was no burning feeling at all.

Another piece of duck meat, this time the taste has become soft and chewy, the duck skin is slightly crispy, the duck meat is tender, or with a hint of numbness, the sour taste, but negligible. He seemed to feel the pleasure of the wild duck fluttering in the water, so flamboyant and energetic.

This lotus blood duck actually changed the original perverted spiciness, and it was so soft that everyone could accept it.

He couldn't help but re-examine the Huaxia team. Originally, he had already rejected the invitation of the organizer, but because of a phone call from a friend, he changed his mind.

His ancestral home is in China, and he often travels around the country, so he naturally knows what the taste of lotus blood duck should be.

He savored the remaining taste in his mouth, and suddenly pointed to the plate and said to the others, "You taste it, it's not spicy at all—"