Cantonese chef Chen Achun was disturbed by the slightly exaggerated expressions of several judges at this moment. He stopped moving his hands, his face was like iron, and his eyes were like an eagle directed towards Jiang Cheng who was smiling with his hands covered. After looking at it for a long time, he suddenly revealed a calculation.
With a kind smile, he said in Cantonese: "I can't get on the stage."
The reason why Haicheng Restaurant is so prosperous today is not only the support of diners, but also Chen Achun’s secret Taishi cuisine skills.
There are two major Nanhai cuisines, one is Tan cuisine and the other is Taishi cuisine. Tan cuisine went north and became the top official cuisine, the predecessor of the Manchu-Han banquet. Taishi cuisine has always been rooted in Nanhai and became "the first Cantonese cuisine". I think back then
As long as Jiang Shengong comes out with new dishes, he will make all the restaurants follow suit.
It's just that the last generation of descendants went to Hong Kong Province after the war, which caused Taishi cuisine to gradually lose traces in Guangfu. People who had seen and eaten it gradually passed away, and the younger generation didn't know where to trace it back.
Chen Achun studied art in his early years and traveled all over the world. He once sneaked to Hong Kong and stayed in an unknown small restaurant for several years. The master chef in the kitchen looked sloppy and down-to-earth, but he was really the successor of Taishi Cuisine.
Chen Achun is not his true disciple, but he has been taught one and a half moves. This is completely enough for him to win this game.
When it comes to cooking ancient and famous dishes, no one can beat him, Chen Achun.
This is not arrogance, this is confidence accumulated over many years.
The pork belly is stewed, then put into a pan to collect the juice, and cut into thin slices. The second chef has already taken the mold, one in each hand, and pressed it into the shape of a copper coin.
Ice meat is marinated in advance, and only in Cantonese cuisine, because of the word "eat", even if the method is complicated and takes too long, you will calm down and wait quietly. But the method of ice meat
It's quite simple, just mix the fat meat with a lot of rock sugar, and add an appropriate amount of white wine, but the marinating time is quite long, and you have to wait for half a month before it takes shape.
"Eh... Is Chef Chen from Haicheng Restaurant too old to understand the question? He uses pork in everything he cooks. Where are the offal? Why haven't you seen it until now?" Someone from the audience noticed it.
Something is wrong. Could it be that Chef Chen is old and confused?
Before he could question it again, Chen Achun had already opened another small stew pot that had been covered with dust for a long time. Light smoke slowly rose, revealing the bright and oily soup inside. The colander stirred slightly, then lifted it up, revealing that the soup inside was bright and oily.
It is full of chicken livers, all plump and bulging, facing everyone with teeth and claws, as if looking down on others' disrespect for it.
After the chicken livers have cooled slightly, it is the most important stage of assembling. Make a base of iced meat, cover it with chicken livers that are also cut into rounds, seal it with pork belly, and then brush a thin layer of secret red wine from top to bottom.
Oil, lightly roast it over fire, and secure it with toothpicks. This is the famous Taishi cuisine - Money Chicken!
In the public jury, there was a middle-aged man in his forties, wearing a pair of gold-rimmed glasses, who was gentle and elegant. However, the moment he saw Chen Achun take out the copper coins, the corners of his eyes became wet.
When the golden chicken was brought to him, he was even more excited. The cameraman sniffed out the clues from the lens and silently gave him a perspective. Everyone stopped and stared at him. After a long time, he could not stand it.
I could stop my emotions.
He showed a particularly tearful smile and said, "Can you bring me some white rice?"
Only then did Chen Achun notice the speaker. He glanced at it, lowered his head, as if he had thought of something, glanced again, and shouted in shock: "Ahua?!"
Ah Hua stood up, bowed deeply towards Chen Achun on the stage, and shouted: "Uncle Achun."
The host was confused. He looked at the two people back and forth and stuttered when he spoke: "...this, this, this..."
"Ah Hua's father is the descendant of Taishi Cuisine." Chen Achun seemed to think of the past and couldn't help but sigh, "The last time I saw Ah Hua, he was just a half-year-old boy living in Mong Kok.
I was doing my homework in the shop, but I didn’t expect it to be so big in a blink of an eye.”
Ah Hua was a little embarrassed: "Uncle Ah Chun has not changed much. I always wanted to find a chance to see you, but I didn't expect to meet you here. My father kept talking about you when he left..."
Chen Achun was silent for a long time, and finally turned into a sigh. His eyes were focused on the gold chickens on the plate, which were like gems. The old friend had passed away, but he still remembered him after all.
Ah Hua also knew that Chen Achun's sadness was mentioned, and after a few words of greetings, he sat down and stopped talking. Everyone was still full of emotions after eating the melon, and turned their attention to this delicacy again.
As a successor of official cuisine, Liu Chenggao had naturally heard of the reputation of Taishi cuisine. He felt that although the items on the plate were small, they were full of rich fragrance and had a strange floral fragrance. He sniffed carefully
, is the smell of rose water.
Looking at its shape, the marinated fat meat is as white as ice, translucent, really like ice crystals, the chicken liver is golden, and the barbecued pork is red and bright in color, looking like a plate of sparkling gold and silver jewelry.
To attract wealth and treasure, wealth will come rolling in.
Take a careful bite, and you will feel the fat, soft and glutinous aroma in your mouth. Although the mouth is full of meat, it is sweet but not greasy. The different fat aromas of chicken liver and pork are mixed together, and there is also the caramel aroma of honey, giving you a multi-layered and different taste.
The mixed aroma explodes in the mouth, and the taste is sweet and surging. It is truly a representative of fine workmanship.
"It is indeed the number one Cantonese dish!" With just one sentence, this golden chicken dish was named.
All the judges nodded unanimously and pressed the voting buttons in their hands.
…
Two teams have already submitted their dishes, and the remaining three teams have received special attention.
Fang Zilu's hand holding the handle of the knife was trembling slightly. This wild big herring was so powerful that it was not easy to catch it in an aquarium, not to mention the fish tail. He fanned it a little bit and was able to catch it.
My hand with the knife was unsteady.
Uncle Fang glanced at his nephew and shook his head gently. Fang Zilu had been proud of his talent since he was a child, but he didn't want to almost miss in the second round. His temper became calmer, but he spoke less.
"Zilu, let me do it." Uncle Fang took the knife from his hand, held the fish's head with one hand, and when the fish's tail was raised, he quickly scratched the belly of the fish with the tip of the knife. This move brought the fish alive.
He didn't know how many times he had performed the caesarean section. In just a moment, the herring was greatly stimulated and began to swing violently, but was firmly pressed down by a big palm. After two minutes, it finally stopped moving.
The belly of the fish contains the important ingredient in this dish - fish liver.
When asked about "herring bald lung", 90% of the old people in Modu will look confused: "What is this?"
As everyone knows, this is a famous dish in Lao Modu, but because of the special ingredients, few people can make it. As early as the day of the competition, Uncle Fang had targeted the plump white fish in the aquarium under the cool scales.