Food customizer.

The people in the banquet hall were no longer as noisy and noisy as before, and almost everyone was doing the same thing.

Bury your head and eat like crazy!

There are a variety of ingredients in the ceramic bowl with soup inside, and various ingredients on two small plates.

Each ingredient has its own unique flavor, but is also contaminated by the flavors of some other ingredients. The combined aroma of the meat is simply an unprecedented taste experience!

As the saying goes, what makes a chef happiest?

That is, the delicious food you make is loved by everyone.

When Su Chen returned to the kitchen, all the kitchen helpers who had just watched the live broadcast in the banquet hall looked at him at the same time, clapped their hands vigorously, and began to cheer for Su Chen.

"Boss, what you said is great! Why should we always be nostalgic for the previous dishes? Maybe the anticipation for the next dish is the best thing!"

"That's right. Buddha Jumps Over the Wall embodies the essence of this sentence. Look at the way everyone eats it. Haha!"

Su Chen took a deep breath and returned to his workstation.

Maybe, in the eyes of outsiders.

That is a bowl of soup and two plates of ingredients.

But only I and my kitchen assistants who have personally experienced the making of this dish know how much effort it takes to make this dish.

In fact, if he could do it again, Su Chen would refuse to cook this kind of dish.

Eighteen hours ago.

The ingredients for other dishes have not yet been processed, but the ingredients for Buddha Jumps Over the Wall have already begun to be prepared.

The first thing to prepare is shark fin!

"Boss Su, I can do this little job." One of Lu Yongliang's disciples ran to Su Chen and watched him cutting the edges of the shark fin.

Su Chen shook his head, "You'll have to do it later, I have to do this myself."

The shark fins with the edges cut off were placed in a pot of boiling water and cooked slowly over low heat. The control of the heat this time really opened everyone's eyes.

The water in the pot is boiling, but not too boiling.

This is a very mysterious feeling. Only those who have been immersed in the kitchen for many years can feel the value of the cooking skills involved.

With Liu Abao's repeated "miraculous skills", the shark fin was cooked in boiling water for a full half an hour!

During this half hour, Su Chen did not leave the pot.

Even so, this laborious step is only to wash away the mud and sand from the shark fins. The cleaned shark fins are then put back into the pot and simmered over low heat for six hours in the same state.

During these six hours, someone must stay by the pot at all times. Once any changes are found in the boiling state of the water in the pot, they must immediately report to Su Chen and adjust the heat in time.

After six hours, the cooked shark fins are soaked in clean water for 12 hours, and then boiled in boiling water for two hours. The fish bones are then removed and placed in rows on a bamboo grate. A bamboo grate is also used to cover the shark fins to prevent the fin needles from being scattered due to high heat during cooking.

Then add onion and ginger and cook for ten minutes. Take it out and add fat and steam for two hours.

In this way, the shark fin is processed.

A dish of Buddha Jumps Over the Wall has dozens of ingredients and takes more than twenty hours to prepare, but only one of them is prepared.

After boiling the fish lips for six hours, Su Chen began to process them.

Similarly, the fish lips should be boiled for half an hour to wash away the mud and sand, then boiled for two hours and then soaked in clean water for six hours. After removing the bones, cut into pieces one and a half inches wide and two inches long, add onion and ginger and cook for ten minutes before use.

Light abalone is the more precious ingredient here, and when selecting, it is airlifted directly from Hu Jian. Each one is soft, golden in color, and looks translucent. Even the weight is almost the same: six cents.

Abalone also needs to be boiled in boiling water for two hours, then put into a bowl and add fat, cooking wine and chicken broth.

Unlike shark fins and fish lips, abalone is mainly prepared by steaming!

Place the bowl in the steamer and steam it over high heat for six hours. Then cut the abalone into cross-shaped slices, add the original juice left over from steaming and continue steaming for another hour.

Even things like sea cucumbers, fish maws, various tendons, and winter bamboo shoots.

Almost every ingredient is cooked in this way, either steamed or boiled, and the seasonings added during the cooking process are very limited, basically just seasonings such as onions and ginger to remove fishy smell and enhance flavor.

For this dish, many people at that time did not get a good night's sleep. Sometimes a certain ingredient needed to be steamed continuously for too long, and the kitchen helpers had to take turns to keep an eye on it.

Until all the ingredients are processed.

It's time for Su Chen to take action!

The Shaoxing wine jar is washed clean, boiled with clean water on the fire first, and then the water is poured out. This is mainly to prevent the jar from breaking.

When Su Chen started to make it, everyone, whether they were resting or busy, came over to watch.

After adding lard into the heated jar and continuing to heat it, add a small bamboo grate at the bottom. This is mainly to prevent ingredients such as shark fins from being burnt by the bottom fire.

Only then do you start putting the ingredients in one by one.

“Is this dish worth the effort?”

After seeing Su Chen's actions, a young kitchen helper asked a soul-searching question.

Su Chen just smiled.

Indeed, any one of the ingredients here is enough to become a delicious dish, but now they are just put in a jar.

It feels like the big pot stew from Shanxi Province.

No matter what ingredients you put in, just throw them into the pot. The seasonings are onion, ginger, garlic, plus soy sauce, light soy sauce and salt.

You know what, the big pot stew is really delicious.

“As long as it tastes good, it’s worth it!”

Su Chen's answer also perfectly explains what a real foodie is.

Before putting the ingredients into the jar, there is one final step to be carried out, and this is the step that truly reflects whether the dish "Buddha Jumps Over the Wall" is cooked well enough.

Add lard to the pan and heat it up. Add chicken pieces, duck pieces, tripe pieces, chicken gizzards, pig trotter tips, and lamb elbows. First blanch them in boiling water, remove the blood, then put them into the pan, add onion and ginger and stir-fry for a few times!

Then add abalone, soy sauce, cinnamon and cooking wine and continue stir-frying!

Su Chen's movements can only be described as flowing like water.

What was a little confusing to some of the young kitchen helpers was that they found that Su Chen seldom used the action of flipping the wok when frying, and most of the time he used the hand spoon to push and pull.

After stir-frying for a while, add a little water, cover the pot and start simmering.

After half an hour, pour everything in the pot into the Shaoxing wine jar.

Add ham and scallops to the shark fins, clamp them with a bamboo sieve and then tie them tightly with twine. Su Chen did not forget to remind them.

"Many people don't cook this properly, and after a long time of cooking, the shark fins fall apart."

That would be really embarrassing.

The Shaoxing wine jar should also be covered with lotus leaves and a small bowl should be placed on top to prevent the flavor from going bad!

Unlike other dishes, Buddha Jumps Over the Wall requires charcoal fire, that is, charcoal fire.

And the charcoal stove cannot be exposed to open flames, only reddish charcoal can be used for slow roasting.

Seeing the curious faces of the little guys, Su Chen made a joke that he thought was very humorous: "If the fire is too big, it will easily explode."

In fact, it's not funny.

After feeling the awkward atmosphere, Su Chen explained a few key points and left in a hurry.

After simmering it over the charcoal fire for another two hours, the flower mushrooms, bamboo shoots, sea cucumbers, fish lips, radish balls, eggs, and fish maws were put into the pot. After mixing with chicken broth and Ajinomoto, the mixture was all poured into the Shaoxing wine jar.

It was not until after eleven o'clock in the morning that Su Chen completed this step.

After that, it was simmered on low heat for another hour before the dish was served.

The reason why Su Chen arrived at the banquet hall a little late was mainly because he had explained the follow-up work in the kitchen.

To properly cook Buddha Jumps Over the Wall, you should first pour out half of the ingredients in the jar, then use an iron hook to hook out the shark fin bamboo sieve and cut the hemp string.

The first plate brought to the banquet hall contained shark fin, ham and scallops.

This dish can be said to be eating shark fin. After all, it would be a bit of a waste if such a noble ingredient is not eaten alone.

The second plate contained most of the remaining ingredients.

In the bowl is soup and a small amount of ingredients.

At this moment, Su Chen was greeted by applause that resounded throughout the kitchen. Everyone rushed forward and surrounded Su Chen.

"This banquet was such a success! Boss, you will definitely be the best chef in the country from now on!"

"Who are you talking about? Our boss is now the number one chef in the country. Are you kidding me, second-level member?"

"I just want to ask, what should we do with the little stuff we have left?"

Su Chen took a look.

Only about half of the ingredients in the jar were served, and the soup was also half of that.

It’s just that the shark fin and abalone are gone, but there are still a lot of other ingredients.

"What can we do? Let's divide it up!"

Wow~~

There was a sudden burst of warm cheers in the kitchen, and people rushed to the jar of Shaoxing wine on the charcoal stove like animals seeing feed.

"Don't panic! Why are you pushing so hard? You have no respect for your elders!" Lu Yongliang squeezed into the crowd with his belly sticking out. "Just looking at it is useless! Get out of the way, I'll serve you some!"

After all, he was the senior, so everyone obediently stepped aside and made room for him after Lao Lu gave the order, and then they found the bowls they had used to eat before.

I saw Old Lu coming to the jar in an orderly manner, grabbing the handle of the spoon on the mouth, stirring the jar slightly, and then scooping out a spoonful of light yellow but very clear soup with various ingredients in it.

It was poured into the bowl with a gulp.

The young kitchen helper standing in the front row excitedly stretched out his hand to welcome the bowl of dish that everyone had worked hard to prepare for more than 20 hours.

Unexpectedly, Lu Yongliang suddenly glared and snorted, "If you want to eat, serve yourself!"

After saying that, he walked out of the crowd with a small bowl in his hand and drooling, and came to an operating table by himself.

"呲流~~"

The jar was kept warm over the charcoal fire, so the temperature of the food taken out was still very high, and it was a bit hot when you took a bite.

But the hotter this thing is, the more addictive it is!

“I feel like I’m eating uric acid!”

Who said no.

With so many different ingredients being slow-cooked for such a long time, if a gout patient were to have a bowl of this, he would probably gag in the early morning if he ate it at night.

No wonder Wang Zhijun was hiding behind the crowd. He only stamped his feet in anger when others were about to take over.

"Damn it, it hurts so much!"

Immediately, all kinds of smacking and slurping sounds were heard in the kitchen. There were also a few cooks from the north, who probably had never eaten so much seafood stew before.

He actually couldn't help but let out a few low moans while eating, which made everyone feel a chill.

After this scene was broadcast to the live broadcast room, netizens were stunned!

"Didn't you say that instead of dwelling on the past, we should look forward to the future? But others are scratching their heads and trying to eat more, but you are all sitting here with a big bowl in your hands, showing off?"

"Isn't this Buddha Jumps Over the Wall? How come these people look like they're drinking chop suey when they eat it? Can you be more elegant?"

"What's the name of that little fat boy? Why is he eating his second bowl? Is he too shameless?"

"Fuck! I'm going to Jingzhou now. Who knows if Delicious is still hiring? Money doesn't matter. The main thing is that I love this profession!"

"I want to apply for a job at Delicious, even if I have to pay for my own meals every day!"

Fortunately, they did not know some of the employees of Delicious, otherwise, if the news that their salary was not enough for food expenses had spread, they would have been laughed at.

There was a big jar of Buddha Jumps Over the Wall, and each person could finish one bowl.

Su Chen only took a small bowl.

However, when he was in the practice room some time ago, he almost vomited after eating this thing. He felt that it was not as delicious as his own fried rice, so he didn't have any regrets.

Fortunately, the guests above all felt that what Su Chen said just now made sense, and at this moment everyone's mentality changed slightly.

Buddha Jumps Over the Wall is indeed delicious, but Boss Su is right, we will encounter better ones!

Even under Su Chen's guidance, several guests at the scene began to take out their mobile phones to surf the Internet and started searching.

"Provinces ABCDEF are all gone, and I don't think I've heard much about the next province?"

"Gan? Where is this province in China? What is their cuisine? Is it seafood?"

"Oh God, I swear if I can have that seafood feast again, I'd pay anything for it!"

Just because the guests don’t understand doesn’t mean that others don’t understand.

Some netizens only realized at this time that the reason why the previous dishes were delicious was because the cuisines they belonged to were so awesome!

Anhui cuisine, Beijing cuisine, Chongqing cuisine, and Fujian cuisine are all pretty good in themselves, and are even loved by many people in China.

What about this next one?

If sorted alphabetically, Gan.Gan Province?

Some netizens even secretly wondered, "There is such a province in China? Why didn't I know about it before?"

Moreover, does China have a cuisine called Gancai?

However, there were also many viewers from Gansu Province in the live broadcast room. After all, the menu was announced before the banquet, and the dishes from Gansu Province caused great controversy at the time.

Even the local cooking association in Gansu Province stood up and expressed its dissatisfaction with the representative dish of Gansu Province chosen by the Chinese Cooking Association!

But they had no choice because they were the general association and the decision makers for this banquet, so they, an unknown small association, could only follow their arrangements.

So after the tasting of Buddha Jumps Over the Wall was completed, the live broadcast room was divided into two groups.

On the one hand, there is a lack of understanding and knowledge of sweet vegetables.

On the one hand, local people are not confident about the quality of their own dishes. They always feel like an ugly daughter-in-law meeting her parents-in-law!

But what is coming will eventually come.

Su Chen clapped his hands.

"Ready, ready! Serve!"