Seeing the performance of the judges, Su Zifang felt that he probably had no problem.

He breathed a long sigh of relief and felt relieved.

Among the few dishes I have made, the most reliable are the golden fish head soup and Longjing bamboo fungus.

Both dishes are very unique in terms of taste and creativity, and can balance the taste of Anhui cuisine and Shandong cuisine.

It doesn't show off mountains and rivers, but it is still fresh in people's memory.

Anyway, Su Zifang thought it was better than the other two dishes he made.

The sweet-scented osmanthus fermented rice is specially sprinkled with crushed ice when it is served. It is refreshing and sweet when you drink it now, and it also has some anti-greasy effects, which is just right.

The last thing I tasted was dried fan-shaped mugwort.

Compared with other dishes, this dish performed quite well, and due to the order in which the judges tasted it, this dish did not achieve the score it deserved.

At least that's what the judges' feedback says.

Finally, the judges finished tasting.

This time it was a banquet dish, so there was no exaggeration in finishing which dish, but in line with the principle of not wasting, the judges still packed up the remaining dishes.

Ren Jiahua greeted everyone back to the stage and began to comment one by one.

The first thing to comment on is the dishes of Ma Jinglun and others.

"A banquet between Manchu and Han Dynasties?"

Ren Jiahua nodded and continued as if talking to himself: "The food is good and tastes very good."

"It's just not as good as what I've eaten before, but it's not a big problem."

"It's even better this way."

Ren Jiahua thought for a while and saw that even Zhou Anyian and the others were a little confused, so he gave some advice.

"cream of the crop."

This time Zhou Annian and Ke Pengyi reacted and were convinced!

The reason why the authentic Manchu-Han banquet is called the first banquet in China is due to the careful selection of dishes.

The ingredients for each dish, from the main ingredients to the toppings, are carefully selected.

Let’s talk about a dish of grilled fish lips. Although some people use the whole fish skin as fish lips, the dish of grilled fish lips must use the real skin of the mouth.

Just for this dish alone, countless sharks and rays are needed every year.

Not to mention rare ingredients such as shark's fin...

That is to say, it is now advocated that there is no buying and selling, and there is no killing. Otherwise, these kinds of ingredients will really not be able to withstand the cooking skills of chefs.

It is of course great for all chefs and diners to easily select a usable part of several kilograms of ingredients. After all, stricter selection of ingredients means better taste.

However, it will also cause greater waste.

The Manchu-Han banquet made by Ma Jinglun is indeed outstanding in taste, but due to the problem of raw material control, it still fails to reflect the best taste.

However, looking at this now, it is not actually a problem with the chef, but a problem with the environment.

Therefore, Ren Jiahua felt that it was a flaw, rather than not being good enough.

He looked at Xiao Yunxiao again: "White blood sea cucumber, you made this dish, right?"

Everyone turned their attention to the plate pointed by Ren Jiahua.

I saw a plate of white tofu-like objects like clouds placed underneath, with sliced ​​sea cucumbers placed on top, and red sauce dotted on the edge. It was a bit like grilled sea cucumbers with green onions, but completely different.

Xiao Yunxiao nodded and admitted that this was indeed a white-blooded sea cucumber, and Ren Jiahua nodded with satisfaction.

Su Zifang had never heard of this dish, so he listened obediently to Ren Jiahua's comments.

“Isn’t this dish considered innovative Shaanxi cuisine?”

"A few years ago when I went to Yangxian County, Shaanxi Province, I ate this white blood dish because of its reputation. But it was not sea cucumber, it was just like normal Maoxuewang."

“What you cook is better than what’s made locally!”

Xiao Yunxiao didn't hide his secrets, and openly admitted that he learned the craft in Yang County and later improved it, so that he could make such white blood.

Others listened to the conversation and realized what white blood was.

This is a local specialty of Yang County. Fresh pig blood is precipitated and the serum is skimmed off, and then precipitated to form white blood. As opposed to red blood, it is a very precious food.

A pig can only produce three ounces of pig blood at most. In the early years, it was a delicacy that only pregnant women and distinguished guests were eligible to enjoy.

When everyone heard this, they suddenly felt a little moved.

Just now I thought it was tofu pudding, but now I heard that it was actually made of white blood, and I immediately became interested.

The look in Xiao Yunxiao's eyes was a little different.

"How did you come up with the idea of ​​learning how to do white blood?"

Ren Jiahua asked casually.

"I think these things should be passed on to prevent future chefs from not knowing how to cook them."

"Yangxian Baixue is a famous Shaanxi cuisine, but not many people in the local area continue to cook it."

"Only wedding banquets and banquets in big restaurants will appear."

"I came across this dish accidentally. After tasting it, I felt that this dish is much more than just making vermicelli and soup."

"And this method of processing pig blood has never been seen before, and it is also the first of its kind among major cuisines."

"So I feel that this dish still needs to be promoted. At least, it cannot be discontinued here."

Su Zifang vaguely felt that Xiao Yunxiao's master must have something to do with Ma Jingfu, otherwise he would not have such an idea.

However, at this time, it is very rare for people to be able to concentrate on doing these things.

Xiao Yunxiao, like him, is a very serious chef!

Ren Jiahua looked satisfied when he heard the answer.

"That's very good. Chinese cuisine must have such inheritors, so that the things of our ancestors can be preserved."

"Xiao Xiao did a good job with this dish. You can come to me later and consider adding this dish to the state banquet dishes."

"If possible, maybe you can name it."

Hearing this, everyone's eyes flashed with envy.

You must know that in this day and age, it is extremely difficult to have a dish that you can name yourself.

Forcing Xue Yi, Mei Yuanbai and others to promote a dish and let others remember their dishes.

But just like Du Wentao, if one day he can no longer cook, diners who have never eaten will not know him.

And those diners who have eaten it will slowly forget that there was once a person who made the best tofu dumplings and Yangzhou fried rice in the world.

Naming a dish is different.

It's like Buddha Jumping Over the Wall. After so many years, whenever people mention Buddha Jumping Over the Wall, they all know the founder of this dish, Zheng Chunfa.

This is how the inventor of the dish is treated.

Even if everyone present were promoted to technicians, or even if their dishes became state banquet dishes, they might not have the chance to receive this treatment.

That's why I feel a bit envious of the white-blooded sea cucumber that Ren Jiahua praised so highly.

Ren Jiahua glanced at them and saw the expectation in their eyes, and smiled without revealing any trace before looking at Liu Qin.

"I thought you knew how to cook boiled cabbage. Why did you choose this dish?"

“Matsutake fish maw soup?”

"If I remember correctly, this is also a new Sichuan dish. Did you ask Master Cao or Master Cheng for advice?"

"This seasoning is a bit familiar."

"I've asked for advice all over." Liu Qin answered humbly.

“I wanted to make this dish as a new Sichuan dish, but I wasn’t sure about it.”
Chapter completed!