A group of chefs from all over the world

Liu Xiaofeng put a whole sea bream into a plate the size of a basin, and with a duang sound, he put it in front of the three judges.

The three judges who had tasted Erina's "seafood feast" were already very full, and when they saw Liu Xiaofeng actually directly deliver a whole sea bream to him, the original expectations for his cooking suddenly dissipated, and the rest was only boring.

"I say, lad. Are you going to let us eat this uncooked raw sea bream directly? Even if we want to eat it raw, we have to cut it into sashimi!" said Toyama Nishiki.

When these words fell, many people around the audience laughed.

"Haha, after making it for so long, the result is just to remove the scales and dissect the sea bream, so it is directly served, this is after seeing the opponent's cooking, I was scared and gave up on myself, right?"

"Tsk, the transfer student from Far Moon Resort......?

"Eh, wait, that snapper looks weird and seems to have something shiny on the surface?".

Mingya also returned to her original appearance, she was originally a woman in her thirties, and she still made a delicate appearance.

"Really, I'......ve tasted the top-notch seafood and I'm still immersed in the deliciousness of the food, and I'm not interested in the other dishes at all."

"Mrs. Mingya, we are professional judges, even if this is a real raw sea bream, we have to taste it, because this is our duty, not to mention that this sea bream is not just as simple as it seems. Yuanshan Jinye's eyes flashed, staring at the whole head of sea bream in front of him.

Seeing this, Liu Xiaofeng smiled faintly at the corner of his mouth, it seems that there are still people who understand with good eyesight in the review.

Under the shameful laughter of the others, he turned to Erina, who was also holding his hands with disdain, and said, "Nagikiri-san, can you please come and do me a favor?"

Although Erina was puzzled, she still came to Liu Xiaofeng's face.

"Come, you take this kitchen knife, and then when I count the knives, you will cut the line of the head of the fish. "

Liu Xiaofeng handed the kitchen knife to Erina's hand, and he took a kitchen knife and put it at the fishtail.

When these words were spoken, everyone knew that there were several thin threads tied to the body of the sea bream, and if they didn't look at it closely, they wouldn't be able to see it at all.

"Thread? Is there a ...... inside this snapper

?"

Erina flashed surprise with a look on her face, and when Liu Xiaofeng counted to "three", she and Liu Xiaofeng moved in the same range.

Boom!

The sound of two broken lines came, and the sea bream, which had been bound by the lines, suddenly spread out.

"Oh, what the hell! The body of the snapper is actually spread out like a fan!".

"I see, the finished sea bream flakes and other dishes are wrapped around the inside of the sea bream and shaped, and the whole sea bream is wrapped and fixed with thread like a mold, so it can be expanded when the thread is cut......

"Well, you see, the shape of this sea bream is spreading... It's the Celestial Empire Continent!".

The flesh of each part of the sea bream is spread out like a fan, and the overall shape is exactly the same as that of the Celestial Empire Continent.

On the periphery of the edges, there is also a dotted sauce that outlines the islands of the Celestial Empire and the mainland.

Lifelike map of the Celestial Empire continent!

"'True Sea Bream Continent Map', officially completed!" Liu Xiaofeng said the name of his cooking.

"Really... Map of the continent of red sea bream?".

Erina looked at the cooking completed by Liu Xiaofeng in front of her, and turned the body of the sea bream into a "Celestial Continent", completely showing the Celestial Continent, which not only requires enough creativity, but also the knife skills must reach a certain level to complete.

The three judges also came back to their senses after a long while, and then their eyes fell on the "continent map" in front of them, and it is not difficult to find that there are only four parts that make up the continent.

"Four parts, is it ......".

Yuanshan Jinye picked up the chopsticks and quickly picked up one of them, put it in his mouth and tasted it.

After eating the "east", I immediately picked up my chopsticks and turned to the "north" and tasted the four dishes in the east, south, west, and north directions that make up the "map of the continent" in turn.

"Hmm, I see, no wonder you made it in the shape of the Celestial Empire, and presented it in four parts, does this represent the four special local dishes in Chinese cuisine?"

Yuanshan Jinye looked at the cuisine in front of him and exclaimed, and then fell on Liu Xiaofeng, wanting to further confirm, after all, they are not international judge cuisine, and they don't know Chinese cuisine very thoroughly.

Liu Xiaofeng raised his hands and explained in detail: "That's right, in this continental map, the four famous cuisines of Chinese cuisine, Sichuan, Shandong, Guangdong, and Suzhou, together with Zhejiang, Fujian, Hunan, and Hui, constitute the 'eight major cuisines' of Chinese cuisine!"

In fact, in the early days of the Qing Dynasty, there were no so-called "eight cuisines", some were just Shandong cuisine, Sichuan cuisine, Cantonese cuisine, Suzhou cuisine, the most influential local cuisine, known as the "four major cuisines".

At the end of the Qing Dynasty, the four new local cuisines of Zhejiang, Fujian, Hunan and Hui were differentiated, which together constituted the "eight major cuisines" of the traditional diet of the Celestial Empire.

And Liu Pleiades created this dish in the middle of the Qing Dynasty, so there are only four cuisines shown in this "real sea bream continent map", of course, Liu Xiaofeng also thought about showing the "eight major cuisines" of the Celestial Empire in this sea bream, but it was completely too late in time, and the difficulty coefficient also increased linearly, so there was no need to take this risk.

"The northern part, the most representative Beijing cuisine in Shandong cuisine, is made in the way of 'Peking duck', where the fish meat on the back of the fish is cut into thin slices and grilled and wrapped in green onions

The southwest part represents Sichuan cuisine, and the ingredients used are the fatter part of the sea bream, wrapped with dough, fried in hot oil, and then drizzled with hot and spicy oil, which also represents the more prominent feature of Sichuan cuisine, 'spicy'!

This is followed by 'Shanghainese', a representative regional dish of Suzhou cuisine made with sashimi made from the tail and crab roe, and 'Cantonese cuisine', a regional representative dish of Cantonese cuisine, which is stir-fried with oil-consuming fresh vegetables and the most delicious fish maw of the whole fish. "

......

(To be continued.) ）