Dare to cook

Chapter 173 Pseudo New Year's Eve Dinner Exam Questions
Qindao, Tangdao Bay.

In the main arena.

Li Jian'an, dressed in a Tang suit, came to the stage under the gaze of everyone, took out a bright yellow scroll that resembled an imperial decree, and began to read out the rules of the competition.

There are three combination questions in this game.

The total duration of the game is four hours and 240 minutes.

These 240 minutes were divided into three stages.

Eight 10 minutes are available for each stage.

These three stages correspond to three groups of competition questions.

The title of the first stage is-Four Cool Peking Cuisine.

The title of the second stage is—Four hot stir-fries in Beijing.

The competition topic of the third stage is——Beijing Cuisine Four Soups.

The so-called four cold dishes of Beijing cuisine means that four old Yanjing cold dishes must be prepared within the specified time.

The four old Yanjing cold dishes are: mustard pie, fried crunch, pork skin jelly, and colorful peanuts.

The teams that finish the four cold dishes within the specified time will be able to enter the next round.

And their spare time can also be used to increase the total time of the next round.

in contrast.

If any group of players times out when doing the first question, that group will be eliminated directly.

But if you only care about speed and don't pay attention to quality, once the dishes you make are judged as unqualified by the judges, you will also lose the qualification to continue the competition.

Finally, after three rounds of competition for examination questions.

The ten groups with the highest total points and the shortest time among the sixty groups will win.

After Li Jian'an read out the competition questions for this game, the contestants in each group were in a panic and started to get busy.

In the auditorium, Zhu Xingchen said:

"Four cold dishes, four hot dishes, four meat dishes, and four soup dishes. These are the standard dishes for the old Yanjing people's New Year's Eve dinner, which means that the coming year will be stable and smooth."

"Now, Senior Li combined hot dishes and meat dishes, subtracted four of them, and it became the topic of this competition."

"Mr. Li is really trying to save trouble when he came up with the questions." Yao Yu rubbed his chin and said, "I thought he would come up with banquet cooking questions like Eight Big Bowls and Nine Big Guis."

Lu Chenyu said:

"The cold dishes and soup dishes are fixed and cannot be changed. But the hot dishes can be chosen by yourself."

"You said, which four hot dishes will these contestants choose to cook?"

Shen Qiuming said: "There will definitely be Sixi balls."

"The eight hot dishes of the Beijing New Year's Eve dinner are braised carp in soy sauce, sea cucumber with green onion, fried shrimp, fried squid, steamed pork with flour, Sixi meatballs, braised elbow, and twice-cooked pork."

"Anyone who has a little knowledge of the Jingpai diet will not miss this dish of Sixi meatballs."

"If this dish is missing, the taste of the New Year will be much weaker."

"That's right." Yao Yu also nodded:

"Braised carp in soy sauce and sea cucumber with green onions are two dishes that every group will definitely be able to cook."

"There is no feast without fish. No matter what kind of feast you make, you must have fish."

“So braised carp is a must.”

"Scallion sea cucumber is a major dish in Beijing and Shandong cuisine. As long as it is done well enough, it will definitely get extra points. So it is also a must-choice dish."

"For the rest of the dish, I think they'll have a choice between tamales and braised pork knuckles."

"Why did they choose twice-cooked pork?" Zhao Jingxi asked.

"Because the popularity of twice-cooked pork is not as good as those two dishes." Zhu Xingchen said:
"Compared with twice-cooked pork, Chinese people have more affection for tamales and elbows."

"We'll see. I feel like there will be a lot of teams that choose to make tamales in this competition."

On the main arena, [-] sets of stoves have been prepared in advance.

Each group of stoves is a stage for a group of contestants to display their culinary skills.

Between every four groups of stoves, there is also a pile of ingredients full of food, so that the contestants can choose at any time.

Yao Yu and the others were facing Chen Li and Wu Zhongliu's team.

In this team, apart from Chen Li and Wu Zhongliu, there is also a Jade Food List chef named Tang Pengjun, whose ranking is exactly 2th on the Jade Food List.

The last chef in Wu Zhongliu's team was the champion from the Chengdu Division, Jon Jones.

Jon Jones is a black American.

He is from New York, grew up in Chinatown, and has the experience of learning from teachers in many Chinese restaurants in Chinatown.

A month ago, during the decisive match in the Chengdu Division, many people were amazed by Jon Jones' Chinese food prowess.

No one expected that a black player from the United States would be able to win the championship in the Chengdu Division.

Rongcheng is the base camp of Huaxia Sichuan cuisine chefs.

Of the [-] famous Chinese chefs on the Jade Food List, nearly one-fifth of the chefs are from the Sichuan-Chongqing region.

There are only 40 chefs on the Qilin list, of which more than [-] are from Sichuan cuisine.

It can be seen from this that the comprehensive strength of Sichuan cuisine chefs in the Chinese culinary art world is strong.

Moreover, in this year's famous selection competition, there are also a lot of seed players who signed up for the competition in the Chengdu competition area.

The so-called seed players are chef players who have the strength to hit the jade food list.

According to the statistics of the moderator of the "Idle Egg Pain" on Wanghai Tower, among the top eight chefs in the Rongcheng competition area this year, except for Jon Jones, the others are all direct disciples of active chefs on the Kirin list.

However, those direct disciples of the chefs on the Qilin List all lost to this black American.

Even more embarrassing.

Now the other 49 Huaxia players who have been killed from the Chengdu competition area have all been wiped out.

Now, representing the Chengdu Division, the only black player left to continue to fight in the National League.

And not surprisingly, Jones will reach the top 64 of the famous draft.

If he is more lucky, he may even get close to the top 32 and top 16.

For most Chinese chefs, this will be a disgraceful thing.

Zhu Xingchen and Shen Qiuming also noticed Jon Jones, who was in the same group as Wu Zhongliu.

Shen Qiuming smiled and said:
"That guy is Crossing the River Dragon from the other side of the ocean. During the group points match, there were three Jade Food Chefs who were grouped with him in the same group."

"As a result, they were all killed."

"This black guy who can endorse toothpaste also said: I didn't expect that the chef of Yushibang was also a parallel importer, which made him feel very disappointed."

Zhu Xingchen heard this and sneered: "That's a big statement. I'm really looking forward to meeting him in the game!"

"You want to call him a man, and at the same time give you a name as a Sichuan chef, don't you?" Yao Yu squinted and smiled, making funny gestures.

"This Jon Jones has a deep understanding of Chinese cuisine. It can be said that he is a Chinese expert in the catering field." Lu Chenyu said suddenly, "Did you see that Wu Zhongliu actually asked him to make mustard pies."

Mustard pie is an authentic Yanjing common dish.

The main ingredient of this dish is Chinese cabbage.

In general, there are three ways to make mustard pier:

One is to eat and cook now, one is to make short-term (1-2 days) marinating, and the other is to marinate for a long time (6-10 days).

At this time, everyone is competing, and of course we can only make mustard pies by eating and cooking.

However, apart from the authentic old Yanjing people, there are not many chefs who can clearly distinguish the three mustard pies.

This dish is both simple and yet not simple.

If you want to make authentic taste, you must have a deep understanding of the food culture of the capital.

But now, Wu Zhongliu was so relieved to let a black foreigner cook this kind of dish.

This move surprised many people who followed Wu Zhongliu's group.

(End of this chapter)