I have become popular in modern times with food

"Never tire of fine food, never tire of delicate food" is the food style of the Central Plains advocated by Confucius, and 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 best of many.

Haicheng Restaurant enjoyed a high reputation in Guangfu in the late Qing Dynasty more than [-] years ago, and it is a veritable century-old restaurant.

Before Chen Achun came to Shanghai, he purposely opened the family ancestral hall and paid homage to the ancestors of the Chen family, thinking that he could win the first place in this competition.

He is almost seventy years old now, and although he is still in good health, the old man still has one unfulfilled wish in his life, which is to stand on the world stage and show people the charm of Cantonese cuisine.

Cantonese cuisine has complex ingredients, with a wide variety of ingredients, such as snakes, insects, mice, ants, birds and animals, and delicacies from mountains and seas. But when it comes to making pasta, it really makes things difficult for the old chef.

After much deliberation, Chen Achun still decided to play in person, but what he made was just ordinary fried noodles with soy sauce.

In Guangfu in the [-]s and [-]s, the streets were filled with porridge shops and deep-fried dough stick shops, and occasionally a teahouse was sandwiched between them. There were crowds of people in it, carrying tea bowls and accenting their local accents. It was very lively.

At this time, Soy Sauce Emperor Fried Noodles quietly appeared, first in porridge shops, and then slowly spread to fried dough sticks shops, and then one day, all the teahouses in Guangfu also served such a morning tea.

Chen Achun's first dish was Fried Noodles with Soy Sauce Emperor.

Wash the sprouts and chives, drain, stir-fry evenly, then add thin egg noodles, pour Chen Achun's secret soy sauce, the fire is raging at the bottom of the pot, and the flames burst out in an instant. , the wrists moved at the same time, the pot was thrown up rapidly, and the spatula was shaken rapidly.

The fried noodles with soy sauce are full of dry aroma, and you can smell a strong fire when you get close.

Mr. Liu couldn't help clapping his hands at the bottom, and shouted: "Good workmanship!"

Delicious fried noodles with soy sauce, one kung fu lies in the blending of soy sauce, and one kung fu lies in the frying of noodles.

When Chef Chen Achun's fried noodles with soy sauce were on the table, 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 the early years, he once ate Chen Achun in Guangfu The fried noodles I made, I just think it is the best soy sauce fried noodles he has ever eaten, bar none.

Looking at the small plate now, whether it is in terms of aroma or color, it is even worse than the ones I have eaten before.

He tremblingly picked up the noodles and shook them. Each noodle was uniform in color, slightly dry, and more crispy. The noodles exuded a strong soy sauce smell, thick but not salty, with a hint of sweet taste, and the sprouts in it are refreshing, and the chives are crisp and crisp, which is a perfect match.

He took a sip of tea and said slowly to the camera: "Although this plate of fried noodles is nothing special, it definitely tastes different from the ones sold outside. Chef Chen's soy 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 making soy sauce, some like sweet, some are very salty, but like Chen Achun In this way, it is almost one in a million that tastes [-]% perfect.

"I vote for Haicheng Restaurant!" Liu Chenggao opened the voting machine first.Guan Shanyue and Shi Jiachuan also voted for themselves.

The three heavyweight judges made a unanimous choice, which surprised Chen Achun on the field. Leaving aside the public judges, at this moment, he already has [-] points in his hand, and has half a foot into the next round of competition .

Looking at the two teams just now, Xiangyuan Hotel and Yangzhou Banquet each only scored [-] points, and they looked serious at the moment, whispering to each other, not knowing what they were talking about.

Chen Achun's heart fell into his stomach, and he quietly let go of his clenched hands, and his whole person became more benevolent.

……

Yu Jian held the freshly risen dough in her hand, and sliced ​​it into thin slices with a uniform thickness with a plastic blade.Two thin slices are superimposed, and with a flash of a knife, it becomes a leaf shape, and then the outline of the branches and leaves is outlined with thin wooden strips, which is "leaf houtou".

After the leaves are made into shape, they are boiled in hot water, the surface is clear, and the edges are slightly transparent. This is the best state.

Falcon Houtou is a different way of eating Houtou. The roasted lamb leg is placed at the bottom of the bowl, the dough is covered on the lamb, and then poured into the hot five-flavored juice, mixed with fried peppercorns crisp.

This is Emperor Xuanzong's favorite falcon tuhu, and there is an inexplicable fragrance just by smelling it...

"Ding—" Yu Jian pressed the bell next to her hand, and wiped the sweat from her forehead with the hem of her sleeve.The leg of lamb is huge, but the meat that can be used is only one foot and three inches. It is roasted on the iron stone board over the fire and brushed with meat.Pepper crisps need to be baked with hot oil. The oil temperature must be kept at a certain level in order to stimulate the aroma to the greatest extent and stir-fry to bring out the spiciness.

It was almost too late, but at the last second, Yu Jian finally completed the whole process.

She only felt that the venue was quiet, and when she looked up, she saw everyone staring at her without blinking, which made her feel a little at a loss, and she could only smile a little embarrassedly.

The host's passionate voice broke the silence: "Okay! Our last contestant is from Yu's restaurant in Beijing. This young girl finally completed her creation at the last moment of the hourglass. Let us Let's see, what did she do?"

The camera panned to several bowls of different colors on the table. In the bright green clear soup, there were leaves floating, and occasionally a little red was exposed under the leaves.Even the photographer has never seen such a strange... face, the camera does not move, he can't wait to see it like this, just want to see a clue.

Shi Jiachuan frowned deeply and let out a "huh".

Guan Shanyue asked: "Mr. Shi knows what this is?"

"I have a little impression, but I don't know if this little girl is the one who did it..." Shijiazhuan is a little uncertain. When writing a book, he will read a lot of books, ranging from general history to folk biographies. There is an ancient pasta record.The one in the little girl's bowl is somewhat similar, but also somewhat different.Where is the specific difference, but he can't tell.

I can only 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 attracted everyone's attention, but also got a shot alone.

Watching the staff pushing the cart up and down non-stop, he stretched his neck and looked at the judges' seats.In the final analysis, the fate of this falcon tutu is still in the hands of the judges. Thinking of this, Yu Jian's eyelids twitched, and her heart gradually became uneasy——