I don't really spray people.

Chapter 482 Inheritance
After Nakamura Jiro, it is Chen Jianfeng who will serve his own food.

As the chef recommended by Lei Zhengliang, there is no doubt that he is not inferior to Lei Zhengliang in terms of craftsmanship, so what kind of works will he produce in this set meal that represents his answer?

Chen Jianfeng brought out his first dish with a smile: "Orange skin chicken, please use."

On the tray is a bite-sized piece of chicken covered with a viscous orange-red sauce. As soon as you get close, you will be greeted by a strong aroma of tangerine peel.

"Chen Pi is..." Emma Berry asked curiously.

"A kind of traditional Chinese medicine is actually dried orange peel, but its medicinal effect is very good. When it is put in cooking, it can enhance the aroma and appetizer, regulate qi and invigorate the spleen." Bai Renzong explained, "As for its taste, You'll know it when you try it."

"This is medicated diet... To be honest, I have always been interested in medicated diet. It is really admirable to be able to combine delicious food and cure diseases." Hiroto Yamamoto said, picked up the piece of tangerine skin chicken and ate it, and then heavily He let out a deep breath, with an intoxicated expression on his face: "Hey! This taste is really great! This sweet and sour taste is unparalleled! It is more than enough even for the current food and drink!"

Bai Renzong ate this piece of tangerine skin chicken, and the unique aroma of tangerine peel diffused in his mouth. The chicken was not soft, but juicy, elastic, and chewy. The key was the sweet and sour flavor and strong aroma. It arouses people's appetite, and at the same time, it also cleans up all the residual taste of the previous set meal.

"It's Master Chen after all." Bai Renzong breathed a sigh of relief, "I was worried that this dish would be too much for the first dish, but now it seems just right."

"Can I have another one?" Carl Brando asked the staff. "I love this scent so much."

"Don't eat the appetizer to fill yourself up." Emma Berry teased, "Try the second course first."

Then, Chen Jianfeng served a clear and white soup.

Bai Renzong had heard about this soup, but had never really tasted it, so he immediately became interested: "This is... scorpion lung soup!"

"Barb lung soup?" The other three judges asked curiously, "What is it?"

"It is a soup made from a fish liver called barb. Because our country is used to calling fish liver fish lung, it is called barb lung soup." Bai Renzong explained simply, "This is a very famous soup. This is also the first time I tasted it. In addition to barb lungs, you can see shiitake mushrooms, spring bamboo shoots, pea sprouts and ham slices... I don’t know how it tastes.”

As he spoke, Bai Renzong took a spoonful and took a sip. An indescribable deliciousness came from his mouth. He said with a bitter face: "I really don't know how to describe it in words. Although the main ingredient of this soup is It is barb fish liver, but its soup base is chicken soup, and then lard, fish, poultry, and livestock are mixed together to make a soup...but it can be so light!"

Immediately, Bai Renzong took another sip and sighed intoxicated: "Forgive me for my ignorance. I really can't think of how to describe this soup other than the word 'fresh'. In addition, you can taste the aroma of Shaoxing wine in it. But, how can we integrate all these delicacies into one?"

"Ah, it turned out to be Shaoxing wine, no wonder it tastes so good." Hiroto Yamamoto frowned with his eyes closed, "Since I went to a new local Chinese restaurant last year, Shaoxing wine has become my favorite. Here it is Shaoxing wine dishes will definitely not be unpalatable!"

"This is a dish...you can only know the taste if you taste it yourself." Emma Berry said with a smile: "It's so incredible and delicious, it's different from any ingredients I've eaten in the past."

"I don't know what the original barb lung soup tastes like, but this...I like it very much." Bai Renzong said holding the soup bowl, "Each ingredient has its own unique taste, but their flavors are perfectly integrated One..."

Speaking of this, Bai Renzong suddenly realized: "Ah! I understand, this is the unique charm of 'soup'! It can combine the tastes of different ingredients into one! This is the effect that only soup can do! Master Chen thought Is that what you mean?"

"That's right." Chen Jianfeng smiled gratifiedly, "You young man, you really have a future."

"Where, you are too much." Bai Renzong scratched his head in embarrassment and smiled.

Afterwards, Chen Jianfeng served his own side dishes, and introduced with a smile: "Three boneless fish to eat."

"Boneless fish..." Bai Renzong's eyes widened in surprise, "This is really a difficult dish."

The so-called deboned fish is an extremely difficult dish in Chinese cuisine. Just like the name, it is required to remove all the bones of a fish, but the shape of the fish cannot be damaged, and the fish can remain intact after removal.

The three foods are steamed fish, stewed fish, and fried fish. The belly of the fish is fried, the tail and back of the fish are stewed, and the portion near the head is steamed.

But even though three cooking methods were used, in the end it was a whole fish.

Bai Renzong first tasted the steamed fish near the fish head. The steamed fish meat was bland, not even oyster sauce, only the unique deliciousness and slight salty taste of river fish.

Moreover, the fish meat near the fish head is tender and elastic, and it is perfect to show its flavor by steaming.

Next, Bai Renzong tasted the belly of the fried fish. This part of the fish has a large portion. After frying, he took a big bite. The strong sense of satisfaction was accompanied by the fish oil in the belly meat spreading in his mouth.

The fried fish has the flavor of salt and pepper, and the slight spicy is just right, even Bai Renzong can completely accept it. After taking a bite of fish, the fish's deliciousness remains in his mouth.

The last part of fish tail and fish back is stewed fish. The fish meat in this part of the fish tail is relatively firm, so it is cooked in a stewed way. The fish meat has been stewed to the point of melting in the mouth, and the aroma of garlic and Shaoxing wine is perfectly eliminated. The smell of river fish.

If the steamed fish in the fish head part is to show the most original deliciousness of the fish, then the stewed fish in the fish tail and fish back part is to show the delicacy brought by the chef's craftsmanship.

"These three ways of eating are really great..." Bai Renzong sighed, "The rich texture, taste and aroma perfectly show the deliciousness and characteristics of each part of the river fish. But the best thing is this kind of river fish that can be eaten with a big mouthful You don’t have to worry about stinging thorns at all! I think foreigners must feel this pleasure more, right?”

"Indeed, the delicacy of river fish is far better than that of sea fish. This way of eating is really great." Carl Brando said with a beaming smile, "It just satisfies all my yearning for river fish!"

"This is really an extreme enjoyment, that is..." Emma Berry shrugged, "The difficulty of cooking is too high."

"I think this is the wisdom displayed by Chinese cuisine?" Hiroto Yamamoto said, taking a sip of Shaoxing wine and exclaiming: "Ah! It goes well with Shaoxing wine too."

After that it was finally time for the main event, the main course.

"Braised, stewed lion's head." Chen Jianfeng said, and put a small bowl in front of everyone.

After opening the bowl, there are meatballs about the size of tennis balls, wrapped in brown sauce, with a greasy luster, and decorated with a few cabbage on the side. There is no doubt that this is a generous portion, but as a main course, it is really delicious. Is it enough?

"Try and see..." Bai Renzong muttered to himself, cut a small piece with chopsticks and took a bite, the strong aroma exploded instantly, as if this was not a lion's head in front of him, but a delicious wrapped bomb!
"This lion's head is a bit like boiled cabbage. It is stewed in a thick soup. This soup should be made from pork bones, ham, mushrooms and winter bamboo shoots. Therefore, it does not destroy the taste of the lion's head itself, but gives the lion The first strong smell of pork..." Bai Renzong explained, "Then deep-fried to make the skin crispy, and finally braised in soy sauce... This aspect is a bit like pot-wrapped meat."

"This taste is crispy on the outside but so elastic on the inside." Emma Berry exclaimed, "There is so much fat in it, but it doesn't feel greasy at all, but it has a refreshing taste. Such a strong taste , plus such a big lump of meat, it can produce such a refreshing feeling in the mouth, how incredible..."

"Because there are water chestnuts in the lion's head, right?" Bai Renzong explained, "In addition to this special cooking method, it has been stewed in pork bone soup for a long time, and the fat in the meat has been boiled out. And the most ingenious part is It is also here, because the lion head is stewed in pork bone soup, so even though the fat is boiled out, the meat flavor soaks into the lion head through the soup.”

"That's why it has a strong taste and is not greasy..." Carl Brando said with interest.

"From the point of view of cooking techniques, this can be said to be a dish that combines braised lion's head, dry croquettes, boiled cabbage, and meat in a pot." Hiroto Yamamoto said with a smile: "It is impossible not to use such a complicated cooking process. Is it delicious?"

"There is dessert at the end." Chen Jianfeng said with a smile, and served a white pastry, "Authentic imperial meal, kidney bean cake, the favorite dessert of Empress Dowager Cixi back then."

Bai Renzong took a sip, and found that the taste was so delicate that even macarons couldn't compare with it. The extremely light and elegant sweetness was just right, and it didn't feel sweet at all.

Kidney beans are a very delicate ingredient. After being ground into powder, they need to be repeatedly kneaded for several hours to maintain their taste at this level.After taking this sip, Bai Renzong felt his body and mind calmed down.

"I have to say that Chef Chen Jianfeng's culinary skills are really at the pinnacle..." Emma Berry praised, "This can no longer be said to be pure cooking, but can be included in the ranks of 'work of art'."

"Huh..." Bai Renzong took a deep breath, then looked at Chen Jianfeng and asked, "Then, please tell me, what do you think is the 'answer' to making food delicious?"

Chen Jianfeng raised his head proudly and said, "It's inheritance."

(End of this chapter)