National Tide 1980.

Chapter 1014 5D Level
Since the first dish was spicy, Ning Weimin couldn't continue to bully the Japanese with his taste buds for the second dish.

How could a person like him use the same trick twice.

Lost status!
So next, he changed his approach, and changed to the spirit of torturing the Japanese.

The second dish was coordinated by Dai Hong, the leader of the Cold Meat Team, and Xiao Cha, Jiang Dachun’s younger brother. What they presented to the guests was an upgraded version of seafood crispy rice.

But let me be clear first, Xiao Cha, who is really in charge of making the main course, is only to assist Dai Hong's secondary role.

why?
Just because this dish is called an upgraded version of seafood cracker, the content presented is no longer the cooking and taste of the dish itself.

It is to let the Japanese who care about the form have a good experience of the unique food carving skills in our Chinese food culture.

Then the protagonist is undoubtedly Dai Hong.

Many dishes in high-end banquets in our country use food carving. This technique is not only related to the shape of the dishes, but also related to the "fragrance" and "meaning" of the dishes.

Because if you carve melons and fruits into containers to hold dishes, the fragrance of melons and fruits will permeate into the dishes.

The exquisite sculptures created by food carvings can more intuitively reflect the cultural content related to dishes.

According to these two starting points, the application methods of food engraving can be roughly divided into two categories.

One category is for viewing and cannot be used, such as "watermelon lanterns", which are usually called "watching vegetables".

One category is for both viewing and eating, such as "winter melon cup", cold spelling and so on.

But no matter which type, it can bring people a beautiful visual sensory stimulation and pleasant artistic enjoyment when eating.

What Dai Hong showed in public this time was the so-called "watching food".

She chooses a big radish as the main material, and uses food carving knives, dough plastic knives, oil plastic knives, ice carving knives and other carving tools.

Carving techniques such as cutting, peeling, applying, digging, and engraving, and shaping techniques such as rubbing, sticking, pressing, and lifting are used on site.

In just a few minutes, a large carp in the form of jumping was prepared on a large rectangular fish plate.

Then it took a few minutes to use various root vegetables and various fruits to make lotus leaves, lotus flowers, and a green dragonfly, which were assembled and arranged at your fingertips.

At this time, it was the time when Xiao Cha came to the field pushing a trolley.

And what he has to do, I think, is to carefully place the scorching hot rice crust around the food sculpture on the plate with tongs.

Afterwards, I personally poured a pot of hot gravy that has just been fried, which contains rich seafood ingredients, on the rice crust around the lotus leaf carp on the big fish plate.

Just listening to "stab la la", there was a faint sound like spring thunder, and white mist rose from the scene.

Then, the aroma of various seafood ingredients permeated the nostrils of the guests.

Good guy!
When the dish reaches the moment this pour is done.

The guests in the four seats felt extremely amazed and applauded like thunder.

There is no doubt that the sensory enjoyment brought by this dish is too direct and too three-dimensional!
Senbei, squid, sea cucumber, shrimp, sea urchin, all kinds of rich and colorful high-grade seafood ingredients are poured on the tooth-colored rice crust refined with rice, millet, and soybean noodles.

Not only does it create a vivid scene like shrimp soldiers and crabs undulating various aquatic species in the waves, echoing the beauty of the carp and lotus pond.

And the key is that this dish can smell, hear, and feel the heat on the skin.

Then after the reporter finished taking photos, everyone tasted another piece of food, enjoying the crispy rice crust and the fragrance of seafood with their tongues in the rich aroma, which is obviously a very pleasant feeling.

Such grandeur and grandeur make people dazzled and fascinated. They only feel interesting dishes. How can there be traditional Japanese food in Japan?

Yes, the Japanese have always been very particular about the aesthetics of food.

But they have always been able to borrow beautiful utensils to simply cut and arrange the food.

Yes, since the Edo period, food carving technology has indeed been introduced to Japan from China.

It's a pity that it has not been taken seriously by the Japanese.

Japanese food carving technology has always been limited to some texture carvings on the surface of melons and fruits.

To put it bluntly, the food standard in Japan has always remained in a two-dimensional space.

The Chinese diet has already evolved to the 5D level.

Today's Japanese, never imagined that there is still a way to make exquisite three-dimensional shapes with food in this world, and can also form life scenes with dishes.

As a small country with few resources, I don't have the heroic spirit of sprawling, sprawling, and pouring rich food in public.

What is a big dish!

This is the real dish!
Only a food country with a long history like Yangyang China can have such creativity and methods.

To be honest, as soon as this dish is served, it is like offering a dragon-slaying sword at a martial arts conference, and the Japanese are convinced!

The resulting effect was even more sensational than the first course.

Many people were even fanned by the two chefs on the spot.

After the cooking was finished, the chefs went up and down the stage without even thinking about the tasting, and they insisted on keeping Dai Hong and Xiao Cha to take a photo together before giving up.

But even so, these Japanese people have failed to truly appreciate the essence of this dish.

Otherwise, they wouldn't be admiring and praising them, I'm afraid their noses will be crooked with anger!

Because there are two other names for seafood crispy rice.

One is called "A Thunder on the Ground", and the other is called "Bombing Tokyo"!
you got it?

Ning Weimin is such a weak boy!

He did it on purpose, today he specially invited the Japanese to eat anti-Japanese dishes!

Seeing the Japanese clapping and applauding, and taking pictures with joy, that's called hi!

As the saying goes, over and over again.

The culinary art show has reached this stage, even if the first two dishes are amazing, it cannot stop there.

I'm afraid there will be a finale dish to make it a perfect ending.

Otherwise, it will be suspected of being anticlimactic.

As for the last dish, what Ning Weimin is going to taste to the guests is a classic dish that the Republic often presents at state banquets - boiled cabbage.

His purpose is also very simple. Don't the Japanese always claim that they are a fresh-eating nation?
"Boiled cabbage" is the Chinese chef's ultimate understanding of umami.

He is going to have a head-to-head confrontation, defeating the opponent with what others are best at, that is called a crushing and complete victory.

But having said that, the dish of boiled cabbage is famous in China.

Although it takes a lot of time to make, it is a very delicate dish.

It takes at least several hours and more than a dozen high-grade ingredients to make it.

But the color and form of the dish can't reflect the preciousness of this dish, and it can only be tasted with the tongue.

On the contrary, the appearance of this dish looks so unpretentious.

The real dish lives up to its name, as if there are a few small cabbage leaves floating in the clear and translucent "boiled water".

As a result, foreigners who don't know how to do it feel disgusted when they see this dish for the first time.

It is often misunderstood that the host of the treat is too stingy, and no one even wants to take the initiative to taste this dish.

Every time, these foreigners have to have a try with the attitude of the host under the strong call and kind invitation of the host.

Only in this way can we discover the mystery and be amazed by the umami taste of the ingredients.

It turned into a jaw-dropping, full of praise attitude!

Therefore, in order to prevent the Japanese from being foolish in public, and to make up for the lack of presentation of this dish, Ning Weimin made some targeted improvements.

First of all, he decided to be different from the first two dishes that could attract guests by relying on skills, and he could not show them dryly.

This dish should be given a corresponding soundtrack to set off the atmosphere and set off its solemn and elegant style.

The song chosen by Ning Weimin is the theme song of the puppet show "Magic Brush" filmed by Shanghai Film Studio in 1955.

This is one of the masterpieces of music written by the famous composer Ding Shande in our country.

Unfortunately, due to the limitations of the age, this song cannot be widely used in commercial activities like the theme song of "The Last Emperor" with Oscar's free ride.

It only stayed in an era, and it only existed as the soundtrack of puppet shows, and it was a bit buried.

However, don't look at the puppet show soundtrack that is familiar to children in mainland China. Contemporary people in the Republic will think of Ma Liang when they hear it.

But this piece of music is very graceful and elegant in the water town of the south of the Yangtze River.

In terms of the beauty of the melodious melody, it is not inferior to the theme song of "The Last Emperor".

Moreover, it is majestic and upright, and it seems to allow people to experience the magnificent scene of the beautiful rivers and mountains of China from a bird's-eye view.

If it is compared with the theme song of "The Last Emperor", it can only be said that this song is a musical work with different emotions and performed in a different style.

There is absolutely no way to say which is better.

So after Ning Weimin traveled through time, the first time he heard this song on TV, he was deeply impressed, and he will never forget it.

Then it is logical, in this era before the theme song of "The Last Emperor" has had time to come out.

He chose this song to be used in the opening ceremony of the Ginza Altar Palace, which promotes Chinese culture, and it was completely natural.

In fact, it works surprisingly well live.

When the two musicians brought by Ning Weimin played the piece together with the pipa and the flute, the melodious folk music sounded, immediately setting off the atmosphere of the scene.

The guests at the scene were all surprised, and were attracted by the melodious strings of the two beauties in cheongsams.

Especially the Japanese, the expressions all show a tendency to be intoxicated, and the little devils also have aesthetics, okay?

And this time, Ning Weimin didn't need to say hello at all.

The two chefs, Yang Feng and Jiang Dachun, had just appeared on the scene with carts, and the Japanese knew that the third course was coming.

Before the two chefs came on stage, all the guests applauded at the beginning.

Even the applause was much warmer than the previous two times, which directly showed that the expectations of the guests had been raised to a higher level.

At this time, the reporters also took their positions again and set up their "guns".

After the applause subsided, Yang Feng and Jiang Dachun walked onto the stage together while the audience was silent and listening to the music.

To live up to everyone's expectations and launch their magic operations in public.

Jiang Dachun's task was mainly to take out an exquisite blue and white soup bowl from the trolley and put it on the table in public.

This soup pot was also chosen by Ning Weimin, because it has the texture of tangled lotus, which can echo the theme of the dish

Following Jiang Dachun, he took out several cabbage hearts that had been processed in advance, and carefully placed them in the middle of the big soup pot.

At this time, it was time to witness the miracle, and it was Yang Feng's turn to act.

I saw him pick up a kettle full of boiling hot chicken soup, and slowly pour the soup in the kettle on a few cabbage hearts.

And as the heat dissipated and the fragrance overflowed, a scene that the Japanese couldn't even imagine and felt extremely incredible happened in full view.

The cabbage hearts in the soup bowl were slowly opened one by one...

And as the soup was thoroughly watered, it gradually turned into a lotus flower that bloomed in full bloom.

The whole process is as gorgeous and elegant as a flash in the pan, just like the boundless Dharma.

Yes, this dish improved by Ning Weimin has also improved in the way it is prepared.

In fact, it should be called "Lotus Cabbage" to be more appropriate.

Speaking of which, this is the insight and insight that Ning Weimin gained during a business banquet he attended in his previous life.

That time was the first time Ning Weimin ate this dish, and he was amazed when he saw the cabbage blossoms.

So he couldn't wait for the banquet to end, so he asked the manager of the restaurant specifically about this dish, and he got such an explanation.

According to people, there is no difference between this lotus cabbage and boiled cabbage in terms of soup taste and taste.

The only difference between the two dishes is the way the cabbage leaves are processed.

The traditional boiled cabbage is made from the tenderest leaves in the middle of the cabbage.

The improved lotus cabbage is to remove all the cabbage heart, and then carve the cabbage stuffing into a lotus flower.

Re-tighten the carved cabbage again and place it in the middle of the plate.

When serving, just pour the boiled water-like soup that you made before, and the cabbage heart will gradually disperse, and finally it looks like a blooming lotus flower.

Undoubtedly, improvements like this emphasize the visual effect of this dish, which is more in line with the aesthetics of modern people.

Obviously, it is very suitable for today's treasure offering environment.

So Ning Weimin learned and used it flexibly, and moved it here.

As for the final result, it is self-evident that this dish completely shocked the Japanese.

Even before Yang Feng finished pouring the soup, the cabbage in the soup basin had just been opened for a moment.

The whole venue boiled like a ladle of cold water being poured into a frying pan.

In the flashing lights, in the ensemble of pipa and flute, the guests spontaneously burst into applause like a tide.

Even this was not enough, because when it was really time to start tasting, many people couldn't help but let out a sound of admiration.

It's totally appreciated from the soul.

The reporters couldn't wait for the guests to finish tasting, so they flocked to the stage.

Before the guests, they were eager to ask the two chefs who made the dish questions, eager to know everything about the dish and record it.

It can be said that when the process of the banquet reaches this stage, the keynote of the success of the opening ceremony is already doomed, and there can be no more variables.

Ning Weimin is really like a magic pen in his hand, drawing dreams come true like Ma Liang in the story.

But even so, the last factor of success cannot be ignored and must be mentioned.

That is Renhe.

(End of this chapter)