I have become popular in modern times with food

The next day, the competition kicked off.

After everyone stood still in front of the cooking counter, Yu Jian began to look at these people.

Directly in front of her is the chef of Guangling Yan, the Guangling Black Pearl restaurant. It is said that this restaurant is the only Black Pearl restaurant in China.Diagonally across from her is the successor of Dong's Restaurant, the descendant of Shandong cuisine. He is over thirty years old and has the unique joy of Northeast people. He smiles and squints all day long.A few tables away is Haicheng Restaurant, a chain restaurant of Cantonese cuisine. The chef is a thin old man. His triangular eyes look sideways, and he always feels creepy.

There is also the Xiangyuan Restaurant, a local private restaurant in Modu. Fang Zilu is next to the master chef.

These are all the favorite teams to win the championship, but Yu Jian looks like they are here for soy sauce.

"The competition is about to start. First of all, we would like to invite Liu Cheng, Gao Liu, the successor of the Manchu-Han banquet, to give a speech and give our contestants some encouragement!" the host Shishi said, and handed the microphone to an elderly man.

Liu Lao has been highly respected all his life, even though he is old, he has his own style of character.He opened his mouth, which had already lost many teeth, and said slowly, "Since ancient times, the profession of chef has been called a 'low-class' job. We are not comparable to kings and sages. They rule the country with wisdom; we also They are not as good as Doctor Danqing, they are skilled. We are called "pawns", but whether they are emperors, sages, or doctors, they cannot do without us. I am very relieved to see many young faces here today. Huaxia There are many gourmet traditions, I hope you can go on this road..."

Some words must be spoken by people who have experienced it personally, so that they can move people's hearts more.Liu Lao's words not only evoked a lot of memories present, but also made their hearts surge. So what about "lower class", who can not eat?
Yu Jian looked deeply at the old man in front of her. From him, she revealed the unruliness of a chef and his resistance to the prejudices of the world.She squeezed her fists, and her heart was like the sea, with rough waves.

"Okay! Then, it's time for our chefs to perform. I announce that the competition is about to begin—" With a whistle, the huge hourglass was pushed to the back of the stage, and the fine gravel slowly flowed down, timing Officially begin.

……

Although Fang Zilu secretly opened a restaurant by himself, his job is still in his own Xiangyuan Restaurant.This time, after finally begging his father, he agreed to let him compete with the chef.

Oh, he forgot to say, the chef is his uncle.

Uncle Fang hummed, glanced at Fang Zilu who was still in a daze from the corner of the eye, and sighed helplessly: "Zilu, why don't you hurry up and deal with the yellow croaker?" Staring at the girl in front of me in a daze, it can't be...

Coughed twice again unnaturally, reminding him: "Have you and A Yuan had a problem recently?"

Fang Zilu looked at him suspiciously: "What did you say?" He has a good relationship with his own wife!The two are trying to have a big fat baby.

"Then you—" Uncle Fang vaguely pointed to the front.

Fang Zilu suddenly realized, and explained: "It's someone I know. I didn't expect her to participate in the competition." misstep misstep.

Uncle Fang felt relieved now, and tapped the chopping board with the tip of his knife: "There are so many things you didn't expect! There is nothing to be afraid of, just a little girl. Hurry up and clean up the yellow croaker, and you have to prepare side dishes!"

Xiangyuan Restaurant is a local restaurant in Shanghai, so naturally it wants to conquer the audience with a dish that best reflects the characteristics of Shanghai - the yellow croaker noodles with bones.

Speaking of yellow croaker has always been a favorite of people in Shanghai.Children don’t like to eat fish, but mother brings home small yellow croakers with plump meat, fried golden, and takes a bite while there is still smoke and fire. It is so crispy that there are no bones left.Yellow croaker noodles are even more haunting in the hearts and minds of people in Shanghai. Although it seems simple, the word "fresh" won't let go even if you slap it on the face.

The fresh yellow croaker was placed in the water tank. Fang Zilu picked it up skillfully, knocked it out with the handle of a knife, scraped off the scales, and cut the stomach to take out the intestines.At this time, the fish is still alive, and the meat that has been scratched by the tip of the knife shrinks slightly. At this time, the head can be chopped off to keep the belly.Although Fang Zilu is young, he is very skilled with a knife. The knife enters from the back of the fish and avoids the fish bones precisely. His movements are as fast as a shadow flashing. In just two seconds, a complete fish bone is picked out.

The yellow croaker is fresh. Uncle Fang puts oil in the pan, pours the sliced ​​green onion and ginger, waits for Fang Zilu to dry the fish, and fry it in the oil pan until the skin turns yellow.

There is another important process for yellow croaker noodles, which is to cook the soup.Put the fish bones in cold water, bring to a boil over high heat, then simmer slowly over low heat until the fish soup becomes clear and white, filter out the broken bones, add half-cooked handmade noodles, let the noodles absorb the soup, add pepper and salt to taste.

Take out the noodles and put in the fried fish meat, cook for five or six minutes and it will be out of the pan.

The bone-destroyed yellow croaker noodles at Xiangyuan Restaurant have a very high status in the hearts of diners.Put handmade noodles in the noodle bowl, put a pile of shredded pickled cabbage, add some dried shrimp and fish, pour rich fish soup, and finally put a yellow croaker that has been precisely deboned. It makes people feel that there is no regret in this life.

Fang Zilu watched the uncle finished setting the plate, and pressed the bell at hand.

"Xiangyuan Restaurant is the first to be completed!" Accompanied by the host's voice, the staff pushed the trolley up, arranged the three full bowls of yellow croaker noodles neatly in front of them, and presented them to the three judges.

Shi Jiahua's ancestral home is in Shanghai. Although he has lived in the capital these years, he always has an inexplicable nostalgia for the dishes of his hometown.As early as when Fang Zilu was killing the yellow croaker, he whispered to the other two judges: "Oh, it's the yellow croaker noodles in Modu. It's for eyebrows."

Guan Shanyue: "Is that an exaggeration?"

Shi Jiahua: "I guarantee you won't even have a mouthful of soup left."

Sure enough, before it was served on the table, there was a strong smell of fresh fish.Guan Shanyue glanced at the cart curiously, good guy, every yellow croaker is as long as the palm of your hand, fried until golden.

"Hurry up, take a sip of the soup first to feel it." Shi Jiahua stopped holding the spoon, held the soup bowl, took a few breaths, and took a sip of the soup.The soup is milky white, and there is no fishy smell, but the mouth is full of umami. The soup base is added with pickled cabbage and calli, which is fragrant and delicious.Although the yellow croaker is big, it is charred on the outside and tender on the inside, and it is soaked in the taste of fish soup, which makes the fish more tender and smooth.

The handmade gluten is smooth and chewy, and it is served with the sweet fish soup, which is called "嗲"!

While stuffing noodles into his mouth, Shi Jiahua raised his eyebrows and looked at Guan Shanyue who was enjoying the soup: "How is it? Am I right?"

Little boy, still don't believe it?

He, Shi Jiahua, is also someone who has written a famous gourmet novel. This mouth is holding it——