I have a restaurant in East Sakura

Floral, crispy, oily, seafood, hairy crab.

As soon as it comes up, it only takes two or three bites of chewing, and several kinds of aromas have already begun to linger in the mouth.

Before the tongue can distinguish the taste, the aroma is already thrilling.

The jelly soup melted quickly, and a bowl of clear spring rippling inside the mouth wrapped the Baihua chicken without losing its crispness or covering up its deliciousness. The first delicacy spread out on the tip of the tongue like a fairy.

Floral, chrysanthemum, camellia, tuberose, jasmine, lotus.

It's as if you suddenly entered a garden, and a hundred flowers bloom on the tip of your tongue. The fragrance is strong and elegant, but there is still a hint of sweetness and deliciousness.

“It's a collection of herbal tea and chicken soup”

Mr. Cai Qing's tongue is naturally not as sharp and clear as God's Tongue, but his experience and taste are definitely much better than Erina's.

The secret of that soup jelly was soon revealed.

The chicken broth is boiled from the boneless bones of Lyon chicken. After freezing, remove the upper layer of chicken fat, and then use the chicken broth to make scented tea.

In the end, when you eat it together with the Hundred Flower Chicken, you can feel what is meant by 'flowers are not flowers, chickens are not chickens'.

The chef who created this Jiangnan Hundred Flowers Chicken was definitely a super genius, otherwise he would not have been able to change the chicken dishes to this level.

After the crispy shell is crushed, the lower layer is the chicken that is attached to the tuna and lobster filling. The chicken juice is also constantly flowing, tender and delicious, but when you chew deeply, the tuna The strong deliciousness of the lobster can no longer be concealed.

Like the tide of the sea, it is generally turbulent.

After grilling and removing the water, the brewing flavor of this dreamy ingredient is more intense. When paired with the crab paste and crab roe of the hairy crab, the deliciousness from the shrimp and crab seafood is even more straight to the top of the skull.

It was almost about to burst completely in the mouth, and at this moment, the long fragrance of Tuberose came out, pulling the taste experience from extreme to plump, thick, and full of essence.

The deliciousness is still extreme, but it is no longer a strange peak, surrounded by many other smells, especially the smell of flowers, and the smell of soup jelly is also released at this time.

In the mouth, it collides with the extreme freshness formed by tuna lobster and hairy crab crab paste and crab roe, but it gives people a long aftertaste experience.

The appetite was continuously boosted by the delicious taste buds, eating one piece was like opening an appetite, the three judges involuntarily stretched out their chopsticks again, picked up the second piece and the third piece.

It doesn't feel burdensome at all, and it won't be greasy. Instead, after eating, the cells in the body release a happy and satisfying feeling, and even the skin and spirit are a little better.

You must know that among the judges present, even the old man Cai Qing has already evolved the existence of gourmet cells, and he has eaten all kinds of top delicacies. The gourmet cells have already been fed into a super picky food.

Being able to satisfy them can only show that the taste of this dish has definitely reached a level beyond the imagination of outsiders, and it is comparable to the peak work of the giant Dragon Chef.

'But this is just an appetizer.'

There was a flash of light in his eyes, Mr. Cai Qing put down his chopsticks, but his gaze had already fallen on the dishes on the other side of the plate.

At this time, it was like a dish made of a golden body, continuously flowing with golden brilliance, and the gravy sauce was wrapped on the ingredients, just like a dish that came out of an animation.

Even someone like Cai Qing has never tasted such a few dishes that can enter the secluded level.

In front of such dishes, Zhao Fuyu's 'Jiangnan Hundred Flowers Chicken' can only be regarded as an appetizer.

You know, this dish is almost a perfect restoration of the original recipe, not to mention even adding Zhao Fuyu's ingenuity to make the taste even better.

A great gourmet of Mr. Cai Qing's level is also extremely satisfied, and his gourmet cells that have experienced many battles feel the joy.

It's just that no matter how dazzling the light is, it will dim after meeting Zhao Fuyu's 'Dinghu Shangsu'.

This Jiangnan Hundred Flowers Chicken can only be said to be.

I echoed the sentence of Tong Yao, and let the old man really understand why this dish will be lost among the four famous dishes in Guangfu.

The seasoning, cooking, and floral fragrance blending ratio that is almost impossible. It's simply mind-boggling.

Don't look at the chicken and the filling with dreamy ingredients is the main ingredient, and even the most important source of taste, but what really makes this dish the finishing touch is the ubiquitous flower fragrance that disappears in the mouth very cleverly .

It is also a floral fragrance created by many kinds of flowers, mainly tuberose.

This kind of aroma is by no means something that ordinary people can grasp casually. Without this skill, even if the same technique is used to make a Jiangnan Hundred Flowers Chicken, it will never have such an amazing taste.

This is the true fragrance of hundreds of flowers, and this fragrance is the soul of Jiangnan Hundred Flowers Chicken!

Ben Gordon, England's hell chef, also woke up from the artistic conception and taste created by Jiangnan Hundred Flowers Chicken. The endless flowers and wonderful scenery made him, a foreigner, really seem to have entered a world of wonders.

Different from Erina and Mr. Cai Qing who paid more attention to discovering the taste, this master chef from hell fell into the gourmet mood created by Zhao Fuyu from the very beginning.

When he entered the artistic conception, the wonderful taste was continuously released in his mouth. When he woke up, the top-quality aroma in his mouth was in conflict with the deliciousness, although the previous level of beauty was missing.

But that alone already surprised him.

This level of cooking, even if he does his best, he may not be able to cook it.

Zhao Fuyu is just a Lin chef

‘Is it true that for geniuses, the level of cooking is really meaningless? '

A certain doubt arose, and Ben Gordon tasted a piece of Jiangnan Hundred Flowers Chicken unwillingly, and once again fell into the artistic conception of it.

It can be regarded as a real resonance of the deliciousness.

But for Erina, what she paid more attention to was the dish that Zhao Fuyu really put his heart and soul into.

That dish is also one of the four major nouns in Guangfu, but in fact the origin has been passed down for a longer time, and it has already become a famous high-end recipe in Zhongzhou. Dinghu Shangsu!

It seems that because the dishes were pushed in front of them, the taste that was originally extremely reserved, appeared in front of the three judges at this time, and gradually made them fall into a kind of intoxication.

It even surprised many people present.

How can this be?!