royal family

The audience on the audience stage who saw the title clearly erupted into discussions. The option of signature dishes did not surprise many people.

The spectators can only enter the competition with the invitation letter. Those who can sit here will not be ordinary people. They have some understanding of the chefs who are preparing in the arena, and immediately start discussing the signature dishes of these chefs with their accompanying companions. Which is better.

Chef Leon’s foie gras and blood duck at Changta restaurant are world-famous. Basque restaurant chef Alisaac’s baked lobster with black truffle and caviar sausage are equally unremarkable. Chef Iko Sakurai’s matsutake Matsusaka beef and puffer fish Sashimi, etc... Gao Yuan, who was sitting in the front row, was leaning on the armrest of the audience chair, holding the invitation card, and slowly recalling the past to the cloaked women sitting next to him. ? What is his signature dish?"

The cloaked woman gave him a blank look, and thought about it for a while: "I went to City A a few times ago, and every table in the oldest shop over there had to order... Maybe it's Buddha Jumping the Wall?"

"Fart! Fotiaoqiang doesn't have roast suckling pig red in S city yet. Yumenxi's most popular dish in S city is cold vinegar celery. It seems to be roast suckling pig and golden bamboo shoots before." Gao Yuan retorted subconsciously.

The cloaked woman said: "The most popular ones right now are crispy sea cucumber and jade soybean milk!"

"I also said it was sea urchin rice. The last time I went to Yumonzai, sea urchin rice was the best!"

The two looked at each other slightly coldly, and turned their heads away without speaking to each other with a soft snort, but the arena below the stage was already heated up.

The chefs tried their best to win, and Leon and Alisaac didn't have time to talk to Shao Yan.Leon picked a fresh duck with even fat and thinness, and put it in the oven after marinating for a while. Shao Yan noticed that the duck did not look like a local breed, and the commentators in the arena excitedly began to record the introduction : "This is a free-range male duck that the organizing committee sent a special plane to the Loire River in country F to find. It was processed and chilled half an hour before the opening. It seems that Mr. Lyon is planning to make his signature foie gras blood duck Yes. The requirements for this ingredient are very strict, and you must only choose the standard of 2.8 to 3 kilograms..."

While listening, Shao Yan saw all kinds of sterling silver instruments gradually brought up by assistants on the kitchen counter in Lyon, and quickly realized that the recipe of this dish was probably quite unusual.

Alisaac on the other side also started to process lobster and black truffle.The washed truffles are carefully cut into even thin slices by her with a knife. The white patterns intertwined with the black mushroom slices have a natural artistic sense, which is as mouth-watering as the best beef with perfect fat distribution.She was the first to open the pot, and after melting the butter, she fried the truffle slices on low heat. Almost as soon as they touched the surface of the pot, the strange aroma bestowed by the gods spread violently.

Shao Yan squinted his eyes and sniffed, squinting his eyes intoxicated for a moment, then glanced out of the corner of his eye, and saw the chef from country R who was hostile to him before the start of the game was solemnly performing a special ceremony on his knife.

He clasped his hands together and whispered something respectfully towards the knife, then took a step back and bowed almost ninety degrees, and finally held up the biggest knife solemnly and carefully.

Noticing Shao Yan's gaze, he glanced coldly, his eyes swept over the lonely one and one small kitchen knives on Shao Yan's kitchen counter, and a mocking smile appeared on the corner of his mouth.

Seeing that he was about to make a move, the narrator exclaimed exaggeratedly, and quickly rushed over with the camera, and explained: "Mr. Sakurai finally asked for a knife! He chose a fresh puffer fish and a piece of good quality Loosely tied beef, it seems that he is going to make the famous puffer fish sashimi and matsutake pine meat! His dishes are not only outstanding in taste, but you must know that Mr. Sakurai was born as a samurai, and his mysterious knife skills in handling ingredients There is almost no one in the culinary world of country R. Many diners in the world have followed his footsteps to Yihuang branches in various countries, just wanting to see his gorgeous knife skills with their own eyes...Look!"

When Yu Sakurai faced the camera, his whole body quickly settled down.He stood there silently staring at the pufferfish as if he was planning something, and before the narrator finished speaking, he suddenly made a move!

The big and sharp knife stuck to his palm like a magnet, spinning, tossing, tumbling, the tip of the knife quickly opened the belly of the puffer fish.Every action of removing the internal organs of the puffer fish is precise and beautiful, and the light of the silver knife reflects the lights above the arena, shining brightly.Starting from the big knife, Sakurai Yuo will change knives of different shapes and models for almost every part he handles. This practice is also rare among a group of chefs who have a lot of requirements for knives in the arena. But after a set of actions, I have to say, It is indeed full of the exquisite beauty unique to R country cuisine.

The puffer fish meat is sliced ​​into thin slices, and the snow-white meat slices have a healthy and transparent luster. Sakurai Yuo spreads them on a frozen and processed stone plate. compared to.

Although he is an opponent, but the strength of the opponent is worthy of respect, Shao Yan is willing to judge with an attitude of appreciation.Whether it is Lyon or Sakurai Yuu, the various behaviors of the chefs in the arena have shocked him quite strongly.Shao Yan looked at it, and felt that his mind was slowly emptying out, and then little by little, he was gradually in a floating state.

The people in the audience began to whisper in surprise because he hadn't done anything yet. Gao Yuan pinched his watch and stared at Shao Yan for a while, then poked the cloaked woman with his elbow: "Twelve minutes."

The cloaked woman temporarily forgot about the cold war between the two of them, and frowned worriedly: "What happened to him? Did he encounter a problem or was he just in a daze?"

The narrator took the camera that was inseparable from him and turned around one kitchen table by one kitchen table. After taking pictures of the table behind Shao Yan, he immediately stood up when he saw Shao Yan’s name on the teleprompter—this is the year The big celebrity, the organizing committee specially told him to deal with it carefully before going on stage, and never offend the existence.

The competition has been held for so many sessions, but it was the first time he was told in this way.Although he didn't know the details of Shao Yan, but he listened to people's persuasion to eat enough, so naturally he would not take the organizing committee's well-intentioned advice seriously.

The narrator immediately put on a warm smile and started drafting in his belly, combining all kinds of praise words into a universal golden sentence, just preparing for a while, no matter what he saw Shao Yan did, he would respond quickly and praise him.

"The next thing is Mr. Shao Yan, a well-known and powerful guest from our country C. The restaurant Yumenxi under the name of Mr. Shao Yan and his family was just selected as a three-star restaurant in Gumei not long ago. It is very rare in the world, it seems that he will probably do it today..."

In front of Shao Yan, there was an empty kitchen counter with two kitchen knives in sight.

"..." The commentator was silent for a few seconds, and immediately rescued the scene, "He is probably still thinking about what kind of dishes he should make to be sure of winning... The signature dishes in the cuisines of country C are always known for their rich taste and gorgeous appearance, delicacies from mountains and seas , Natural treasures, the more precious the ingredients, the more difficult the cooking method. The signature dishes must be more imposing while taking into account the color and fragrance..."

"Momentum..." Shao Yan, who was a little impatient because he was talking too much at the table, paused in his heart and repeated it softly.

"Mr. Shao Yan." Seeing that he didn't seem to be completely lost in thought, the commentator immediately spoke with a smile, "Can you tell me what the current signature dish of Yumenxi is?"

The light in Shao Yan's eyes was shining brightly, and his eyes swept over the two knives on his kitchen counter. He raised his eyes to look at the camera and microphone facing him, and chuckled slightly: "The dishes I cook are all signature dishes."

Pressed by his momentum, the commentator was stunned for a moment, and even forgot to take back the microphone he handed to the outside.

Too embarrassing!

The people on the audience stage also had a brief commotion because of his answer.Gao Yuan had met Shao Yan before, and it was the first time he saw that he was an arrogant guy, so he was not surprised at this time.The cloaked girl was very stunned, and looked at the field with a bit of admiration besides surprise: "This character suits me!"

There were rustling comments about Shao Yan's conceited voice, most of them were guests who had never had much contact with Yumen seats and had nothing to do with the food industry. Derived action.

Shao Yan picked out a white and fat goose, a piece of soft and fresh tender venison, touched the smaller kitchen knife on the kitchen counter, weighed it, and finally replaced it with the larger one.

So many guests in the arena are using as small and delicate knives as possible, Shao Yan is the only one who uses a kitchen knife, and also the one with the fewest knives.The huge kitchen knife looked uncoordinated in his hand. His wrist was not much thicker than the handle of the knife. When he held the knife, his hand drooped naturally, and it seemed that his arm was about to be broken in a second.

Yuo Sakurai in the back had already finished cutting the puffer fish, put down the unique knife in his hand that had followed him throughout his career as a chef, and found that Shao Yan had finally made a move, and immediately looked over, his gaze fell on the hand that was holding the knife. Up, a disapproving arc curled up at the corner of his mouth.

The narrator finally found an opportunity and signaled the photographer to focus the lens on Shao Yan, while he was ready to say something nice, but the next second, the knife light flashed in front of him, and the momentum made him lose his voice.

If you don't make a sound, it's a blockbuster!

When the heavy kitchen knife was in Shao Yan's hands, it immediately became an obedient little sheep.Shao Yan moved his hands, moved his fingertips slightly, and played with the gleaming silver kitchen knife in the applause.In fact, his sword technique is mainly based on speed, but because of his skill, a few ordinary throws are as eye-catching as a show of skill.Because the tip of the knife is infuriating, it feels like no one is in the land when cutting, and even when peeling off the goose skin, it seems to have a different kind of pleasure.One move after another, the angle of the knife is tricky, it is extremely sharp.With such a large knife, Shao Yan feels lighter when using it than other chefs' various types of knives that are as thin as cicada's wings. The narrator does not know how to evaluate this skill alone.

Yuo Sakurai, who was at the back, was stunned. After staring blankly at Shao Yan's movements for a while, he suddenly widened his eyes and slapped his palm on his kitchen counter: "This is the Sakura Shoto style!"

The narrator was stuck, and was suddenly drawn to his attention by his voice. He was worried that he didn't know how to describe Shao Yan's sword skills, so he immediately stepped forward and asked him: "Mr. Sakurai has research on Mr. Shao Yan's sword skills?"

Sakurai Yuu's expression was very subtle.He stared at Shao Yan with unbelievable eyes, and at the same time couldn't restrain his yearning for his sword skills, so his expression was ferocious and confused.

He murmured: "This is the Yingshou Dongtian style, the Ghost Dao sword! It is the sword technique handed down by the ancestors of the Sakurai family after they came to country C... I have seen the sword manual kept by my grandfather. To describe it...it must be right!"

The commentator was stunned for a moment, and when he heard that Sakurai Yu said that he and Shao Yan had a similar sword technique, and then thought of the sword technique that the other party used just now, he couldn't help asking: "Then what Mr. Sakurai used just now is what you said? What about this knife technique?"

Sakurai Yuu came back to his senses as if he had been beaten with a sap, first stared at the commentator for a while, his eyes became more and more unwilling, and his face twitched.

The narrator immediately realized that he had asked the wrong question.It's true that Sakurai's swordsmanship just now was brilliant, but even a layman like him can tell that Shao Yan's fast, accurate, ruthless and highly appreciative swordsmanship is still several levels better than his.Watching Shao Yan dance the knife, there is a sense of absurdity that is not in reality. After all, although there are often exaggerated art of knife skills in movies and TV shows, in reality, who has ever seen the handle of a knife peel off the whole piece with a single turn of the fingertips? What about the goose skin?

His eyes fell on Shao Yan's fluttering movements for a long time and he couldn't regain his consciousness. It is by no means an easy task to learn such a saber technique.Sakurai has such a deep obsession with this, probably because such a unique sword technique has been lost in the Sakurai family, right?

"Damn it! Cool!" Gao Yuan couldn't help but want to whistle loudly, with his fingers in his mouth, he realized that he almost did something out of line.The cloaked woman took out the camera she was carrying and pointed it at Shao Yan with a look of amazement on her face. From her expression, one could tell that her nerves were tense.The group of people around who had just discussed Shao Yan's too arrogant posture had already lost their voices. The shock brought to them by seeing this live movie plot in reality almost subverted their original worldview.

What about logic?What about gravity?Where is the science? !

Shao Yan quickly peeled off the whole goose skin, and then picked off the meat from the two goose legs and the goose breast.He waved a kitchen knife to cut the goose and venison into small pieces, because he couldn't find them in the tool box under the kitchen counter, and ordered the shared assistant in the field to find two thick wooden sticks outside for him.

"What is he going to do?" There was a whisper on the audience stage, and the commentator had been walking around him for a long time. Seeing Shao Yan throwing a wooden stick and hitting the sliced ​​meat on the chopping board, he was surprised and said: "He Do you want to make meat paste? But there is a machine for making meat paste on the kitchen counter..."

There are many things in modern times that are really convenient, but Shao Yan once tried to use a machine to process minced meat. For some reason, the minced meat made by the machine is slightly inferior to the one made by his hands in terms of texture and taste.Shao Yan is absolutely no less serious about the ingredients than any other chef. Since he can do better, why should he settle for the second best?

In just a few minutes, the goose meat and venison meat became a thick and delicate meat pulp under the wooden stick. The fibers of the venison meat had been completely smashed and mixed with the snow-white goose meat. The color ranged from deep red to light. Much brighter and more beautiful.

Shao Yan put the seasoning on the meat paste, added the chilled broth and some foie gras and stirred well, then picked a few puffer fish and some tofu fish, tidied them neatly, and sliced ​​the puffer fish into thin slices with a knife.

It's puffer fish again, and I'm colliding with Yu Sakurai again.

Sakurai Yuu was sullen when he picked the puffer fish, and the corners of his eyes twitched suddenly after seeing how he handled the puffer fish.He scanned the cameras arranged around the arena, not daring to show his anger, only bowed his head and continued to process his Matsuzaka beef.

The tofu fish was shaved off the head and main bones by Shao Yan with a knife, then wrapped in gauze and squeezed out the fish paste without any fine bones.

Put flour in the venison and goose pulp, and knead it with the meat pulp and a spoonful of broth just now. Shao Yan used a chopstick to hold the slightly thin meat paste and flipped it with his fingers to carefully pinch the shape. Throw the noodles into the frying pan as soon as they leave the support and have not collapsed, and use chopsticks to flip the plastic continuously while frying.

The very typical cooking method of C country is completely different from Yangchun Baixue's Western-style food ingredients, and it is unique in the arena where most of the Western-style dishes are prepared.The spectators from country C who watched the game were fine with it, but the judges on the judging platform had already begun to whisper to each other about the harm caused by heavy oil to their bodies.

But soon, more important details appeared.

The venison and goose pulp roasted at high temperature began to exude a tangy aroma after being out of the pan. The combination of the two ingredients plus a small amount of broth and seasoning seemed to give birth to a new and different type of ingredient.It is not as fishy as venison nor pale as goose. This is a fragrance that no one has ever touched. It is like the result of piled up with beautiful words in various literatures. It is hidden in the heart and yearns for it the most. The taste can instantly grab people's attention.

Shao Yan kept frying, a small part and a small part, as if he was assembling parts for a big part.After the meat sauce is fried, it is very fresh and translucent red, very thin, and the steaming aroma attracts the chefs who are concentrating on cooking to look at it frequently.Shao Yan heard Leon's translator asking loudly what he was doing, so he fried a small piece of meat and handed it over.Leon was still fiddling with the flour with his hands, seeing him like this, he reached out to pick it up with his mouth very naturally.Although the chefs are competitors, the viewers find it interesting that the relationship between the chefs has become very harmonious because of their sympathy.

"Wow!!!" Leon chewed the meat slices with a full face of amazement, and was immediately conquered by the strange fragrance in his mouth that he had never felt before.He nodded repeatedly to express his admiration for this delicious mouthful, but he still felt that it was not enough, so he stretched out his flour-stained thumb and waved it vigorously at Shao Yan.

Shao Yan smiled and shook his head.

The narrator swallowed hard, and for reasons of professional ethics, he did not dare to ask for it like Leon did. He watched Shao Yan arrange the fried sliced ​​meat parts on the plate, and stared at the biggest one. After watching it together for a long time, I suddenly realized: "A dragon!?"

Shao Yanman nodded casually, and assembled the parts from the dragon tail to the dragon body.The shell was slightly processed during frying, and some small organs were put together to make the dragon body fit perfectly.Every time Shao Yan puts together two parts, he carefully fills them with puffer fish meat. When he assembles the last part, he pours in the seasoned tofu and fish gravy, and then presses the faucet that is also filled with puffer fish.

The translucent bright red dragon body is filled with snow-white puffer fish meat, which looks extremely tender.The faucet is molded vividly, with its mouth closed in a resting position, and the delicate feeling brings a kind of majesty from itself.

Lyon's duck had been roasted to half-cooked. He took the duck out of the oven, picked out the duck breast, and then picked out the internal organs and duck bones and put them into silverware to squeeze the blood.

The bright red blood plasma slowly flowed out from the bright silver vessel and dripped into the small silver wine cup. The unique bloody beauty also made people unable to turn their eyes away.

Leon poured the blood plasma into the pot for seasoning, and asked Shao Yan politely, "Would you like it?"

Shao Yan watched him put the half-lived internal organs into the machine to squeeze the juice, and his vision was shocked, so he shook his head politely when he heard this.Leon glanced over Shao Yan's half pot of unfried meat paste, looking a little disappointed.

The ingredients were properly prepared, and Shao Yan finally set up the frying pan.Stir-fry fresh bamboo shoots, diced ham and mushroom slices in the pot, then pour in broth and various seasonings to taste. There is also a bottle of flower brew specially prepared for him on his kitchen counter. After thinking about it, Shao Yan opened the bottle and poured Go in a little bit.

All kinds of ingredients were fried until they were bright red and oily. The fresh bamboo shoots, ham and mushrooms in the pot were rolling in the thick soup that was gradually thickening.Shao Yan fished out all the accessories inside, put a few slices of fat ham on the bottom of the pot, and then very gently put the dragon body filled with fish meat and fish juice into the pot.The parts of the dragon body did not fall apart in the pot because they were assembled very well, and were quickly submerged in the bright soup. After eating the soup thoroughly, the skin became more golden and transparent.

After putting the lid on the pot, Shao Yan sighed with relief, and found that most people in the venue were still busy with their heads down, so he took a can of crab roe to make dragon claws and whiskers.

Naturally, the taste of the crab roe is not as fresh as the fresh ones. He kneaded the XO sauce and adjusted it to resemble the color of a dragon body. shape.

Lyon's blood duck has been finished, the processed duck breast meat is placed in a beautiful silver plate, the duck bone and the blood in the duck have been seasoned, and the wine is already fragrant.Duck blood becomes quite tempting when mixed with the strange umami taste of foie gras.After finishing the blood duck, he sliced ​​some apples to fry the foie gras. The foie gras was served as a foil next to the blood duck, and a few black caviar roes were carefully sprinkled on the top.Most people are familiar with this dish, and Lyon relied on it to run the Long Tower restaurant into a world-famous industry.

Lyon said to the commentator: "I'm done."

The narrator has been in a state of excitement, and immediately jumped over when he heard the words.Small pieces of duck breast are topped with a sauce made of duck blood, which contrasts sharply with the silver dinner plate, and small pieces of foie gras are arranged around it, and the exquisite and small plate is full of F The country's unique romantic taste.

The duck meat is not smelly at all because of the raw materials of the sauce, but has a fragrant and rich aroma of wine, paired with the tender and delicious duck breast, and the sweet juice gushes out after one bite.It feels like drinking a jug of wine from a good vintage with a long aftertaste.

The judges were full of praise for the blood duck, and they all said that Lyon's craftsmanship has improved a lot after not going to the Long Tower restaurant for a while. The characteristics of F meal are vividly displayed by his pair of skillful hands, so that even the pickiest people can't give negative comments.

Alisaac’s truffle lobster followed closely. The specially processed lobster meat maintains the unique sweetness of deep-sea seafood. The sauce made of fried truffle slices and black truffle and lobster meat are a perfect match.When chewing, the sweet taste of lobster and the irresistible fragrance of truffle blend together. The matching combination makes this dish reach its peak in terms of both smell and taste.

As soon as the two three-star chefs made a move, the judges were completely conquered.No matter how they tasted the dishes that were served afterwards, they felt that they were slightly inferior to the first two dishes.Even though the matsutake pine meat served by Sakurai Yuo melted in the mouth, and the fugu sashimi was sweet and delicious, but compared with the truffle lobster and blood duck, the taste was inferior after all.

Everyone agreed that the winner of the guest contest would probably have to make a choice between Alisaac and Leon, and Shao Yan had been keeping a watch on his watch, and finally closed the door when everyone had been selected. Huo announced the completion of his dishes.

The aroma in his pot had been simmering in the arena for a long time, and the moment the pot lid was lifted, a large cloud of water vapor rose violently with the most original aroma.The people on the audience stage who had only smelled the faint fragrance at first felt an overbearing strong fragrance cover their heads, instantly making their mouths salivate.

He was still discussing in a low voice which is better between Alisaac and Leon, and his mind was sucked away. Everyone who didn't know the truth looked over in unison, and saw Shao Yan scoop out a spoonful of soup into his seasoning plate Taste carefully, and then take the big pot slowly and pour the Panlong in the pot into the decorated plate bit by bit.

The skin made from the meat sauce has softened after being stewed in the soup, and it is pink and transparent tightly wrapped around the filling. When it is poured into the plate, the faucet vibrates a few times, and the elasticity is amazing at first glance.

The lifelike dragon body lies in the oily soup, soft but not collapsed, crystal clear and gratifying.Shao Yan passed the crispy fried dragon claws through the soup, placed them together with the dragon's whiskers, and finally filled the depression of the longan with some black fish roe soaked in sauce, like a finishing touch, the whole dish came alive immediately stand up.

On the plate was the pattern that Shao Yan carved with red and white radishes when he was bored just now. On the top of the plate, various colors are clustered together, and there are even fine stamens in the thin petals, which are just like real flowers.The dragon head is just placed in the small depression in the flower group, and the crisp and tender color matches with the bright red dragon body, which is just eye-catching.

Such a grand style of painting is simply the style of Chinese cuisine through and through. Just looking at the appearance, it is enough to make a signature dish.

Just now when Shao Yan was frying the dragon body, the judges who were still discussing that the food of C country was too greasy and bad for the health didn’t fart. The part that looks the most plump is sent into the mouth with the thick sauce.

There was a brief silence on the judging platform.

The skin made of pounded meat paste has an extraordinary taste after being deep-fried. After absorbing the rich soup, it changes from crispy to soft and sticky.When chewing, the elasticity of the meat skin and the rich taste are peeled off layer by layer, and the freshness of the puffer fish and soup is mixed... This is a feeling that cannot be expressed in words.

The puffer fish is incredibly tender, because it is far more delicious than ordinary fish, and it is good enough without too much seasoning.Because of being wrapped in the meat skin, this umami is mixed into a umami that is completely different from puffer fish. It is mixed with tofu and fish juice filled in the filling, and countless juices will be chewed out every time you chew.

The soft and glutinous meat skin, the tender and sweet filling, the ubiquitous sweet sauce of tofu and fish, mixed with stewed and then poured on the dragon body, stir-fried and cooked with various fresh ingredients...

For a moment, all the blood ducks and truffles were forgotten, and the judges grabbed the spoons, leaving only a line of scarlet blood on their heads——

--How!what!Can!able!