I have become popular in modern times with food

Chapter 220 "The Art of Lizi" ([-])

Cantonese cuisine chef Chen Achun was disturbed by the slightly exaggerated expressions of several judges at the moment. His movements in his hands stopped, his complexion was iron, and his eyes were like eagles. With a friendly smile, he said in Cantonese: "You can't get on the stage."

In addition to the support of the diners, the Haicheng Restaurant has been able to survive until now, and there is also Chen Achun's secret Taishi cuisine.

There are two major Nanhai cuisines, one is Tan's cuisine and the other is Taishi cuisine.Tan's cuisine went north to become the top official cuisine, and it was the predecessor of the Manchu Banquet.Taishi cuisine has always been rooted in the South China Sea, and has become "the first Cantonese cuisine".I think back then, as long as Jiang Shengong released new dishes, it was to make all the restaurants follow suit.

It's just that the last generation of heirs went to Hong Kong Province after the war, which made Taishi Cuisine gradually disappear in Canton.

Chen Achun studied art in his early years, and traveled all over the world. He once smuggled to Hong Kong Province and stayed in an unknown small restaurant for several years.The master chef in the back kitchen looks disorganized and down-and-out, but he is really the heir of Taishi Cuisine.Chen Achun is not considered his true biography, but he has been taught one and a half moves, and this is completely enough for him to win this competition.

When it comes to making ancient and famous dishes, no one can match him, Chen Achun.

It's not ego, it's self-confidence built up over the years.

The pork belly is stewed, put into a pan to collect the juice, and sliced ​​into thin slices.The second chef had already taken the molds, one in each hand, and pressed them into the round shape of copper coins.

Ice meat is marinated in advance, and only Cantonese cuisine, because of the word "eat", even if the method is complicated and takes too long, will calm down and wait quietly.But the method of ice meat is quite simple. It is mixed with fat meat and a lot of rock sugar, and then supplemented with an appropriate amount of white wine, but it takes a long time to marinate, and it takes half a month to take shape.

"Huh... Is Chef Chen at this Haicheng restaurant too old to see the topic clearly? What about the pork and offal that are used in cooking? Why haven't I seen it until now?" Some audience members found out Something's wrong, isn't Chef Chen old and confused?
Before he questioned again, Chen Achun had already opened another small saucepan that had been sealed for a long time.Light smoke rises slowly, revealing the bright and oily soup inside. The colander stirs slightly, and when it is lifted up again, the inside is full of chicken livers, all of them are full and swollen, facing everyone with their teeth and claws, as if they are looking down on others No respect for it.

Waiting for the chicken liver to cool slightly is the most important combination stage.Ice meat is used as a base, covered with chicken livers that are also cut into rounds, sealed with pork belly, and then brushed with a thin layer of secret red oil from top to bottom, slightly grilled over fire, and then fixed with toothpicks.This is the famous dish in Taishi cuisine - money chicken!

In the public jury, there was a middle-aged man in his forties, wearing a pair of gold-rimmed glasses, gentle and refined.But the moment he saw Chen Achun take out the copper coins, the corners of his eyes became moist.

When the money chicken was served in front of him, he was even more excited than he could contain.The cameraman sniffed out the clues from the lens, and silently gave a perspective, and everyone stared at him with closed breaths. It took a long time before he barely stopped his emotions.

Showing a tearful smile, he said, "Can I have some white rice?"

Only then did Chen Achun notice the speaker, glanced at him, lowered his head, as if he had thought of something, glanced again, and shouted in shock: "Ah Hua?!"

Ah Hua stood up, bowed deeply to Chen Achun who was on the stage, and shouted: "Uncle Achun."

The host was confused, looked at the two of them back and forth, and stammered: "... this, this, this..."

"Ahua's father is the descendant of Taishi Cai." Chen Achun seemed to think of the past, and couldn't help sighing, "The last time I saw Ahua, he was just a half-grown boy who lived in Mong Kok. I did my homework in the shop, but I didn’t expect it to become so big in a blink of an eye.”

Ahua was a little embarrassed: "Uncle Achun hasn't changed much. I always wanted to find an opportunity to meet you, but I didn't expect to meet you here. When my father left, he kept thinking about you..."

Chen Achun was silent for a while, and finally turned into a sigh, his eyes were focused on the gem-like money chickens on the plate, the old man was gone, but after all, he still had thoughts.

Ah Hua also knew that Chen Achun's sad incident was mentioned, and after a few pleasantries, he sat down and stopped talking.Everyone was still full of thoughts after eating melon, and turned their attention to this delicacy again.

As the successor of official cuisine, Liu Chenggao has naturally heard of the prestige of Taishi Cuisine. He only felt that although the dishes in this dish were small, they were full of rich and fresh fragrance, and there was also a strange floral fragrance.He sniffed carefully, it was the smell of rose water.

Looking at its shape again, the marinated fat meat is as white as ice, shiny and translucent, really like ice crystals, the chicken liver is golden yellow, while the barbecued pork meat is bright red and bright in color, like a plate of glittering gold and silver jewels. To attract wealth and treasure, the wealth is endless.

Take a bite, the mouth is fat, soft and glutinous. Although the mouth is full of meat, it is sweet but not greasy.The different oily aromas of chicken liver and pork are mixed together, and there is also the burnt aroma of honey. The multi-layered and different tastes are mixed with aromas and explode in the mouth.

"It's the No. [-] Cantonese dish!" With just one sentence, the status of this money 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 attracted extra attention.

Fang Zilu's hand holding the handle of the knife trembled slightly.This big wild herring is so powerful that it is not easy to catch it in the aquarium, not to mention the fish tail, if I accidentally fanned it, the hand holding the knife was unsteady.

Uncle Fang glanced at his nephew and shook his head slightly.Fang Zilu has been proud of his talent since he was a child, but he didn't want to almost miss in the second round of the competition. His temper has calmed down, but his words have become less.

"Zilu, let me do it." Uncle Fang took the knife from his hand, held the head of the fish with one hand, and when the tail of the fish was raised, he quickly scratched the belly of the fish with the tip of the knife. He did not know how many times he had performed the laparotomy technique. It only took a moment for the herring to be greatly stimulated and violently swayed, but was pressed firmly by a big palm. After two minutes, it finally gradually stopped moving.

The belly of the fish contains the important ingredient in this dish - cod liver.

When asked about "herring bald lungs", [-]% of the old people in Modu would show puzzled expressions: "What is this?"

As everyone knows, this is a famous dish in Laomodu, but because of the special ingredients, few people can make it.As early as the day of the start of the competition, Uncle Fang aimed at the full white fish belly under the cold scales in the aquarium.

(End of this chapter)