After the students chattered.

Teru Kuga and Fusuke Megijima have returned to the cooking table with the ingredients they need for their dishes......

It's a long way off.

Merely.

Kohei Chuangzhen and the others still saw the ingredients prepared by the two of them clearly!

"Huh?"

"Is that an elbow?"

"What's the next dish that my senior will cook? For a long time, there were no chili peppers and peppercorns among the ingredients brought back by my predecessors this time! ”

"Is it difficult?"

"Isn't the dish prepared by my predecessor this time no longer Huaxia Sichuan cuisine?"

"That's it."

"Didn't my senior give up his victory in this game to Nukijima's senior?" Many students couldn't help but have doubts in their hearts.

Hisashi Teruki's best is Chinese Sichuan cuisine.

If Higashi Teruki gives up the direction he is good at and uses the type of cuisine he is not good at to face Nyokijima Fusuke, it will be tantamount to handing over the victory to others.

"Idiot!"

"Although Huaxia Sichuan cuisine is famous for its spicy, there is not only one spicy taste in Huaxia Sichuan cuisine!" Some students couldn't help but say.

Chinese Sichuan cuisine.

Although it is known for its good use of spicy seasoning.

It's just that it doesn't mean that Chinese Sichuan cuisine only has spicy food.

Chinese cuisine.

Although each place has formed its own unique flavor according to the characteristics of each place, it is just that Chinese cuisine is more particular about integrating and adapting the essence of each cuisine.

Eight cuisines.

In this day and age, the boundaries of cooking are not so clear!

It has a wide range of ingredients and a variety of flavors.

The dishes are diverse, the taste is fresh, and the mellow is equally important!

This is the foundation of Chinese cuisine.

There are not a few dishes that are not famous for their spicy flavor in Chinese Sichuan cuisine, and there are also many dishes that are known for their fish fragrance, pure sweetness, and strange taste......

The most famous are boiling water cabbage and Dongpo elbow......

"Long my senior!"

"He's going to cook a dish that should be Dongpo's elbow!"

"Dongpo's elbow?"

"Dongpo elbow is also a Sichuan dish?" After hearing about the dishes that I had prepared according to the rules of the day, the students who knew nothing about Chinese cuisine couldn't help but ask their own questions.

"Humph!"

"These guys don't even know what Chinese cuisine is?" After hearing those questioning whether Dongpo elbow is a Chinese Sichuan cuisine, Miyoko Hojo said coldly.

East slope elbow.

In fact, it is also one of the Chinese Sichuan cuisines.

Not only.

Due to the vast territory of China.

Lots of dishes.

In fact, the same dishes can be found in different cuisines, in addition to Huaxia Sichuan cuisine, other cuisines of Huaxia cuisine also have the shadow of Dongpo elbow.

Adapt to local conditions.

Depending on the preferences of diners in different places, the Chinese cuisine will also change differently, such as the Chinese cuisine restaurant Hojo House run by Miyoko Hojo's family.

Decades in business.

Hojolou's Chinese cuisine has long had a tendency to be neon localized, and in a sense, it is no longer a true Chinese cuisine......

Merely.

Since Neon and Huaxia are both pan-Asian countries, the changes are actually not too big.

A little further.

Chinese restaurant in the United States and Eastern Europe.

The Chinese cuisine they make is also biased towards the tastes of various regions......

Here's an example.

Zuo Zongtang chicken.

This dish belongs to Hunan cuisine in Chinese cuisine!

First of all, take the chicken thigh, remove the bones, marinate it in soy sauce and white powder, cut the skin into cubes, and then fry it in a pan until it is dry on the outside and tender on the inside.

Then add seasonings such as green onion puree, ginger paste, garlic paste, soy sauce, vinegar, and dried chili peppers.

When the dish is finished.

Crispy on the outside and tender on the inside, the color is umami and delicious, dry, spicy and fragrant!

But.

After this dish spread to the West, Zuo Zongtang Chicken's seasonings such as chili pepper and ginger paste were abandoned, and the taste changed from the original dry, spicy and fragrant to fresh and sweet.

It even has a sweet and greasy taste.

……

on the counter.

Nukijima Fusuke didn't care about the discussion of the students below at all, but was concentrating on handling their own ingredients.

First, a large piece of unknown white bone is removed.

And then.

Nukijima Fusuke violently used a large knife to directly cut off this bone, and then cut it into a similar size.

"Uh-huh?"

"What a big bone?"

"Is Nukijima-senpai going to boil tonkotsu broth? It's just that the shape of this bone doesn't look like a pig's bone at all! ”

"Could it be a cow bone?"

"What are you kidding?"

"How the hell did you get to the third grade, you can't even tell the bones!"

"This bone."

"How could it be a cow bone?"

"Ahhh

"And what kind of animal bones do you say you have?" The student who spoke up before looked at the student who questioned how he had been promoted to the third grade.

"Idiot."

"If only I knew the bones of any animals."

"Didn't I say it earlier?"

Hear the words.

The student who spoke out was instantly choked by this sincere answer, and almost didn't catch his breath!

I don't know.

So what kind of big-tailed wolf are you pretending to be here?

on the counter.

Fusuke Nukijima had already thrown his severed bones into the soup cone pot, and then directly turned on the flame to the maximum and simmered the bone soup stock that he used down!

Bring to a simmer with a flame.

An enticing aroma emanated from the pot of soup cones and immediately permeated the entire venue.

"It smells so good!"

"It smells so good!"

"What kind of animal bones are these......" Ryo Hayama's nose kept sniffing, trying to tell what kind of animal bones Nukijima Fusuke was using.

However.

Ryo Hayama couldn't find ingredients that matched this aroma in his mind at all.

"This bone!"

"It's definitely the same as the ingredients used by Kuga and Saito, and I've never touched the ingredients before......"

"Whew!"

"How many ingredients are there here that I've never touched before!" Ryo Hayama's eyes flashed with an inexplicable light......

This time, the United Halberd.

Kanda Farm has brought too many shocks to itself, and there are so many ingredients that I can't tell the difference!

"That's not right!"

"That's not right!"

"It's not a strawberry boar bone at all!" Erina Nagikiri's eyes are also staring at the cooking table on the counter with the same glued eyes!

After the halberd starts.

Erina Nagikiri originally thought that the two of them were the strawberry wild boar they had come into contact with.

There is no way.

After all, strawberry wild boar is also the only meat dream ingredient that Erina Nagikiri comes into contact with.

However.

As the cooking progresses.

Erina Nagikiri's own idea was overturned in an instant!

Strawberry boar.

It is impossible for this ingredient to have such a strong aroma, and this aroma is far superior to the aroma of strawberry and wild boar!

But.

In the captive world of gastronomy.

Strawberry boar.

This gourmet creature is not known for its meat, but for the giant strawberries that grow on its back!

Other than that.

The bones used in the soup stock are ordinary animal bones.

It's the keel!

The bones of a pterodactyl concave.

The captive world of gastronomy is divided into various species according to the characteristics of gastronomic creatures, from reptiles, fish and beasts, to amphibians

Among them, the most powerful beasts are naturally dragon beast food creatures, such as the sea dragon beast Leo dragon and the pterodactyl beast tundra ice dragon......

Pterodactyl concave-jawed.

Also known as Chuck Reynoldton Pterodactyl.

Capture Level 4!

It is a pterosaur beast that lives in mountain areas and cliff caves, and the name Pterodactyl is derived from its sunken jaws.

Although the capture level is only level 4.

But.

In the food market, the wholesale price of 1 kilogram of high-end ingredients is 60,000 yuan, and the retail price is 100g/9,000 yuan......

Except for meat.

The sunken jaw bones can be boiled into a very thick and mellow soup.

The soup made from the concave jaw skull of the pterodactyl is the concave jaw ramen of the soup, and it is also a very popular dish in the world of food captivity!

But.

The keel of the pterodactyl used by Fusuke Female Kijima will naturally not be a concave-jawed skull, but an ordinary bone from the body of a pterodactyl.

"Sure enough."

"The soup that Nukijima's seniors used to cook the soup is a concave jaw wing keel!" Isshiki Hui muttered as she watched the movements of the female Kijima Fusuke.

I came into contact with a lot of fantastic ingredients.

Naturally, Nagijima Fusuke will also prefer certain dreamy ingredients.

For example, Teruki Kuga prefers spicy ingredients such as violent chili peppers and power peppercorns, while Muneaki Saito prefers adhesive leeks......

As for Fusuke Nukijima.

His favorite ingredient is the bones of the pterodactyl jaws.

While the stock is boiling.

Nyokijima Fusuke turned around and picked up the flour made from the harvest rice, and Nyokijima Fusuke prepared the dish as the others in the venue guessed that it was ramen!

Ramen.

It is a noodle made by repeatedly stretching it with both hands.

It's like sashimi.

The origin of ramen is also Chinese cuisine, and neon ramen is also a dish that slowly evolved from Chinese ramen.

Neon three sides.

Udon, neon ramen, soba.

Among them, except for soba, which can barely be said to be a traditional noodle dish native to neon, ubination and ramen are all passed down from China.

Of course.

Of course, this situation is not only neon!

The entire Pan-Asian region.

The cuisine of each country is basically influenced by Chinese cuisine, and after a series of localized evolutions, it has become the cuisine of its own national system.

Neon ramen.

In order to adapt to the tastes of the inhabitants of different neon areas, various variations have taken place, and the cooking techniques and flavors of ramen have been divided into various genres.

Thereinto.

Relatively famous.

There are Nagasaki noodles, Kumamoto noodles, and Fukuoka Hakata noodles in Kyushu, Tokyo noodles in Kanto, Kitato noodles in Fukushima, and Sapporo noodles and Hakodate noodles in Hokkaido.

It tastes according to the soup stock.

Neon ramen can be divided into bone soup noodles, clear soup noodles, miso soup noodles, and soy sauce soup noodles.

It's worth mentioning.

The ramen that Fusuke Megijima is preparing to cook this time is not neon ramen, but a stuffed ramen from the Jin cuisine of Chinese cuisine......

In Chinese cuisine.

There are many types of ramen, such as small ramen, stuffed ramen, water ramen, and dragon beard noodles.

Stuffed ramen.

This is a traditional noodle dish in Jin cuisine, which is generally seen at high-end banquets.

Bad news.

There were thirty-one days in August. (Except for the Spring Festival, the date and day of the week are not important at the construction site, and there are no holidays anyway.) ）

Good news.

Then I still have one day, and the monthly pass will reach 1,000.

Bad news.

The monthly pass is a full 200 short of 1,000.

(End of chapter)