"You never tire of fine food, never tire of fine food" is the Central Plains food style advocated by Confucius. Cantonese cuisine is inherited here, with complex and delicate cooking methods.
Cantonese cuisine covers a wide range. In addition to Cantonese cuisine itself, it also includes Chaozhou cuisine and Dongjiang cuisine. It can be said to be an authentic Central Plains cuisine that combines the strengths of many people.
Haicheng Restaurant enjoyed a great reputation in Guangfu in the late Qing Dynasty more than a hundred years ago, and is truly a century-old restaurant.
Before Chen Achun came to Shanghai, he specially opened a family ancestral hall and paid homage to the ancestors of the Chen family, hoping to get the top spot in this selection competition.
He is now almost seventy years old. Although his body is still strong, the old man still has an unfulfilled wish in his life, which is to stand on the world stage and show people the charm of Cantonese cuisine.
Cantonese cuisine is complex in its ingredients and uses a wide range of exotic ingredients, including snakes, insects, rats, ants, birds and beasts, as well as delicacies from the mountains and seas. But when it came to making pasta, it was really difficult for the old chef.
After much deliberation, Chen Achun decided to go on stage himself, but what he made was just ordinary fried noodles with soy sauce.
In Guangfu in the 1960s and 1970s, the streets were full of porridge shops and fried dough stick shops, and occasionally there was a teahouse, which was crowded with people, holding tea bowls and speaking in local accents, it was very lively.
At this time, Soy Sauce Emperor Fried Noodles quietly appeared, first in porridge shops, and slowly spread to fried dough stick shops. Later, one day, all the teahouses in Guangfu also served this morning tea.
Chen Achun's first dish is Soy Sauce Royal Fried Noodles.
Wash and drain the bean sprouts and leeks, stir-fry evenly, then add thin egg noodles, and pour in Chen Achun's secret soy sauce. The fire at the bottom of the pot is raging, and the flames burst out in an instant. Master Chen is seen holding a spatula in one hand and holding the pot in the other.
, the wrists moved at the same time, the pot jumped rapidly, and the spatula shook rapidly.
The stir-fried noodles with soy sauce are full of aroma when they are cooked out of the pan. As you get closer, you can smell the strong smell of fire.
Mr. Liu couldn't help but clapped his hands and shouted: "Good craftsmanship!"
Delicious soy sauce fried noodles, one part of the effort lies in the preparation of the soy sauce, and the other part of the effort lies in frying the noodles.
When Chef Chen Achun's fried noodles with soy sauce were served, Liu Chenggao praised again: "I didn't expect that after so many years, Chef Chen's fried noodles are still as good as before." In his early years, he had eaten Chen Achun once in Guangfu.
The fried noodles he made, he thought they were the best soy sauce fried noodles he had ever tasted.
Looking at the small plate now, both in terms of aroma and color, it is better than what I have eaten before.
He tremblingly picked up the noodles and shook them. Each noodle was uniform in color, slightly dry, and even more crispy in texture. The noodles exuded a fragrant soy sauce flavor, thick but not salty, with a hint of sweetness.
It tastes great, and the bean sprouts are refreshing, and the leeks are crisp and delicious. It tastes really perfect.
He took a sip of tea and said slowly to the camera: "This plate of fried noodles is nothing special, but it definitely tastes different from what's sold outside. Chef Chen's soy sauce sauce has a secret recipe!"
Indeed, fried noodles with soy sauce are the most common food in the streets and alleys of Guangfu, but every chef has his own habits when preparing soy sauce. Some like it sweet, some like salty, but like Chen Achun
In this way, the one with a 100% perfect taste ratio is almost one in a million.
"This vote, I vote for Haicheng Restaurant!" Liu Chenggao took the lead and opened the voting machine. Guan Shanyue and Shi Jiachuan also cast their votes.
The three heavyweight judges made a unanimous choice, which surprised Chen Achun on the court. Putting aside the public judges, he already had sixty points at this moment and was half-stepped into the next round of the competition.
.
Looking at the two teams just now, Xiangyuan Hotel and Yangzhou Banquet each only got forty points. They looked grim at the moment and were whispering to each other without knowing what they were talking about.
Chen Achun's heart dropped to his stomach, his clenched hands quietly loosened, and his whole person became more benevolent.
…
Yu Jian held the freshly risen dough in her hand, and used a plastic blade to slice it into thin slices of even thickness. The two slices were superimposed, and with a flash of the knife, they became leaf-shaped. Then she used thin wooden strips to outline the outline of the branches and leaves.
It's "leaf cake".
After the leaves are shaped, blanch them in hot water. The surface will be clear and the edges will be slightly transparent. This is the best state.
Falcon Tu Hoo is a unique way of eating Hoo. The roasted lamb leg meat is placed at the bottom of the bowl, the dough is placed on the lamb, then the hot five-flavor sauce is poured in, and the fried Sichuan peppercorns are mixed in.
Crispy.
This is Emperor Xuanzong's favorite Falcon Tu Fu. Just smelling it has an unexplainable aroma...
"Ding——" Yu Jian pressed the bell at hand and wiped the sweat on her forehead with the hem of her sleeve. The leg of lamb was huge, but the meat that could be used was only one foot and three inches. It was placed on the iron stone board to keep the fire.
Roast it and brush it with the meat. The pepper cake needs to be baked with hot oil. The oil temperature must be kept at a certain level to maximize the aroma and stir-fry to bring out the spiciness.
It was almost too late, but fortunately at the last second, Yu Jian finally completed the entire process.
She felt that the venue was quiet. When she raised her eyes, she saw everyone staring at her without blinking. She suddenly felt a little overwhelmed and could only smile slightly awkwardly.
The host's passionate voice broke the silence: "Okay! Our last contestant to finish is Yujia Restaurant from Beijing. This young girl finally completed her creation at the last moment of the hourglass. Let us
Let’s see, what exactly did she do?”
The lens is focused on several bowls of different colors on the table. In the bright green soup, there are leaves floating, and occasionally a little red appears under the leaves. Even the photographer has never seen such a strange... face, and the camera does not move.
He didn't move, he couldn't wait to look at it like this, just to get some clues.
Shi Jiazhuan frowned deeply and said "Huh".
Guan Shanyue asked: "Teacher Shi, do you know what this is?"
"I have a little impression, but I don't know if this little girl is the one..." Shi Jiazhuan is a little unsure. When writing a book, he will read many books, ranging from general history to folk biographies. Unofficial histories are indeed
There was an ancient record of pasta. The one in the little girl's bowl was somewhat similar, but also somewhat different. What were the specific differences, but he couldn't tell.
All I could do was urge the host: "Come here and take a look -"
Yu Jian felt flattered. She didn't expect that the last one to finish would have such an honor. Not only would she attract everyone's attention, but she would also get a shot alone.
Watching the staff pushing the trolley up and down non-stop, she craned her neck to look at the judges' table. In the final analysis, the fate of this Falcon Tu Fu is still in the hands of the judges. Thinking of this, Yu Jian's eyelids twitched.