gourmet food

Chapter 1435 Working all night long!
Christopher hurried over with many members of the organizing committee. There were also many judges in the group, who were also attracted by the smell here.

Just seeing Auguste and Diadona here, Christopher immediately began to ask: "Have you found any reason? What's going on with the aroma?"

This scent has already caused many people to gather in the square outside, and it continues to ferment. Safety issues have become the top priority, so Christopher has to solve it quickly.

Naturally, the two of them didn't know what was going on outside. Diadona responded immediately: "The fragrance is emitted by the Chinese team, and it should have something to do with their selection of ingredients!"

August nodded in approval, feeling somewhat shocked that the ingredients brought by the Chinese team were completely beyond his knowledge over the years.

In previous competitions, I have never smelled such a fragrant smell. In this competition, although the Chinese team was just trying their luck in a small way and used relatively few ingredients, the fragrance at that time had already impressed me. Very impressed.

Now that they have used a large amount of Chinese ingredients, it is normal for the aroma to become stronger and stronger. Is it worthy of the host committee's attention?

Chinese team?
Christopher immediately looked at the white smoke coming out of the back kitchen of the Chinese team members, and clearly noticed that the closer he got, the stronger the aroma became.

That's it!

"Notify us and ask for additional security outside. We must not allow spectators to enter in advance. Let them evacuate the crowd in the square as soon as possible!"

The secretary nodded and immediately turned around to make arrangements. Since it was the fragrance that appeared on the Chinese team, it was not a big problem. I had experienced this kind of fragrance before in the daytime games.

It's just that this is the time when they are collectively making dishes, so it is normal for the dishes to be rich in flavor.

After pondering for a while, Christopher warned again: "Everyone should be in their positions. Pay attention to the status of the players at any time. If you find anything abnormal, report it immediately!"

After everyone responded, Christopher knew that it would be difficult to take a nap tonight, but the dishes made by the Huaxia team must be quite exciting, so he went to the monitoring room to take a good look.

If you stay here all the time, it will definitely affect the performance of the players, and even affect the work of the judges. Let's go and see what kind of food these members of the Chinese team are making. What kind of food are they making? Such a big commotion?
Ma Fu was not surprised at all by such a strange thing, but what he was curious about was why the fragrance this time was not as strong as before.

You must know that when the boss was mad in the past, the aroma was at least several times stronger than now, or even ten times. Is it because there was no jar meat?
Ma Fu was also guessing in his mind, would the boss prepare this ultimate delicacy in Sichuan cuisine in the next competition?
Thinking back to that cooking experience in Thailand, the power of jar meat is super invincible, and its range of influence reaches hundreds of kilometers. Will the boss come up with another king this time?

Chu Yunfeng didn't know anything about what was happening outside, and at the same time he didn't want to know. It was just that this time, everyone's ingredients were synthesized for special reasons.

In order not to expose any flaws, the proportion of synthesis is kept to a minimum, so it is not a big problem if the fragrance is slightly improved, and even if it arouses curiosity, it will not be too surprising.

The only troublesome thing is that many foreigners who have never experienced the aroma of Chinese cooking are completely attracted by this aroma, so the confusion caused by it makes Christopher depressed.

But they still don't know that compared with Chu Yunfeng's previous "records", this is nothing at all.

The remaining judges who arrived later rushed into the Chinese team's kitchen. When they saw their formation, they were all so surprised that they were speechless.

How many dishes do we need to make?

Especially the captain of the Chinese team, who is simply a guy wearing a super cheat, actually wants to make 81 dishes. Is this possible?
The judges who were completely shocked could not calm down for a long time. They were too horrified by the performance of the Chinese team this time.

Compared with the excitement of the Chinese team, almost no one is visiting the other national teams at the moment, but their production speed is also orderly, and they are all showing their own styles and strengths.

Slovenia's captain Handanovic is making a very unique dish, shrimp and chicken salad, with a very unique processing technique.

The fresh shrimps and chicken are processed through several special techniques, which will make people feel that the taste and aroma are different from the past.

Cook low and slow!

Put the shrimp and chicken into a plastic bag to remove the vacuum, and then put it into a low-temperature slow cooker for cooking. The water temperature is usually around 60 degrees, and the taste of the cooked ingredients will be very special.

Under normal circumstances, more beef is used to cook it, which will keep the ingredients more moist and fresh. Coupled with the exquisite presentation of the salad, Handanovich is very confident that his dish will definitely make people happy. The judges were amazed.

Naturally, he is not the only one who has the same idea. Latif, the captain of the Swedish team, is making a cold dish of cod. Even though the main dish is only cod, there are quite a lot of steps involved.

There are several kinds of seasonings for pickled cod alone, ahem!
Compared with Chinese pickling spices, they are naturally much inferior. Chinese pickling spices can have twenty or thirty kinds, which is not lacking in richness.

However, the tastes of foreigners are different, and some don't like to eat things with too strong spices, but the most important thing about pickled cod is to remove its fishy smell.

So lemon juice is also indispensable. Hoffman has checked it before and roughly understands his method. He should use butter to fry the ginger slices.

Finally, fry the cod for a richer flavor.

The preparation of this cold dish seems simple, but every ingredient is carefully cooked, especially everyone can make appetizers, there is no doubt about this.

But if this appetizer is compared with Huaxia's kimchi, I don't know how the judges felt after they finally tasted the power of this ordinary vegetable.

The performance of the Japanese team is actually quite good. Yamada Shoichi makes the top-notch Wagyu beef cold cuts, and the way he handles it is quite extraordinary. Not everyone can reach Yamada Shoichi's level.

Needless to say, the ingredients are definitely of the highest quality, A5 grade Wagyu beef, and a very special ingredient called wasabi.

This kind of wasabi is very special because it is root-like, unlike 99% of restaurants that use wasabi powder. The quality of this fresh ingredient is the most perfect.

And its price is also very beautiful, about US$200 per pound, which is indeed not cheap.

The rest of the side dishes are also extraordinary, and there is something called Parmesan cheese, which is the ultimate delicacy from Italy and is known as the king of cheese.

The price is not cheap either. Yamada Shoichi obviously wants to compete with Chu Yunfeng for ingredients, but he doesn’t know yet that the variety of dishes made by Chu Yunfeng will definitely blind his titanium alloy. eyes.

For a competition like this, you can usually make up to 2-3 types, one appetizer, two main dishes, or one main dish and a dessert.

As expected by Masaichi Yamada, Chu Yunfeng was able to make up to nine dishes, which was incredible. After all, this competition was about the exquisiteness of the dishes, and making too many dishes would be superfluous.

I guessed the number correctly, but if you break it down, it will look different.
But Yamada’s dish also uses sea salt, wasabi leaves, truffle oil, olive oil, balsamic vinegar, caviar, sugar, yuzu juice, soy sauce and black pepper.

I saw that Yamada Shoichi first mixed a balsamic vinegar sauce, then cut off the fat edge of the wagyu beef, put it on the rack and grilled it directly on the fire.

The roasting method is very special, and it is still shaking. When it is about 4-5 layers cooked, the fat beef is cut off piece by piece and placed on the plate for presentation.

Finally, roll up the excess wagyu slices in circles to make a petal shape and place it in the middle of the dinner plate, surrounded by these wonderfully patterned wagyu slices.

Grind fresh wasabi into puree, put a little on top of each piece of wagyu, then garnish with caviar, and then grate the cheese into fine pieces and sprinkle it on top.

I have to say that after the cheese is ground, it turns into long and thin crumbs. The white ones look a bit like white radish cut into thin strips, but they are extremely delicate.

Next, arrange the small wasabi leaves, and then pour some prepared sauce. This exquisite wagyu cold dish is ready, and the appearance still looks very beautiful.

For those who like to eat Wagyu beef, this delicacy is definitely the ultimate experience. Whether it is the heat, seasoning or presentation, it is impeccable.

It is not an exaggeration to say that no one can surpass it. Even a three-star Michelin chef cannot produce such high-quality food.

Yamada Shoichi was very satisfied with the dish he made. He even stopped and admired it for 5 minutes before starting to make the next dish.

This time, he was very confident that the ingredients he chose would never lose to the Chinese team. But just when he turned around to prepare other dishes, he suddenly froze.

The stupefaction lasted for a full minute, because a faint fragrance hit, which immediately made Yamada Masaichi feel that he was about to split his mind!
Is this the scent coming from the Chinese team?

There is no need to guess too much. This scent is too familiar. It must have come from the Chinese team. It is much stronger than the scent in the morning.

hiss~!

Just now, I was determined to surpass the Chinese team in terms of ingredients. This slap in the face came so quickly, how could I make Yamada Shoichi calm down?
China has a vast territory and rich resources, which is far beyond what small island countries can compare with. Yamada Masaichi is naturally envious of it, and he also yearns for China's wide variety of food ingredients.

That's why he spared no effort to occupy the market here and suppress the catering industry in China. This has been the dream of his family for generations.

It is a pity that it is not possible to show the Chinese cuisine and techniques at present, which makes Masaichi Yamada feel extremely depressed that he has a lot of ability but cannot show it.

Although Japan's food is unique among island countries, if you want to compare it with China, it is like a firefly compared to a bright moon, not in the same dimension at all.

Whoo~!

After finally relaxing himself, Yamada Shoichi suppressed the anger in his heart. Just wait, we will let you know how powerful we are in the last game.
The cold dishes made by the rest of the Japanese team members are also very characteristic of the island country. All kinds of seafood have been specially processed and then beautifully presented.

There will be some ice cubes and fruits on top, as well as some dipping dishes. The choice of tableware is also very unique, with a strong Japanese style.

Some of them use bamboo baskets to put some tableware inside, and the arrangement is also very artistic, but if you want to talk about the splendor and atmosphere, you have to look at Chu Yunfeng.

When it comes to Sichuan cold dishes, most people will definitely think of the sight of red oil poured on them. You can smell the red oil stimulating the taste buds from a distance.

You can't help but salivate, and after you take a bite, you definitely won't be able to stop. The spicier it is, the more you want to eat it, and the more you eat it, the more you can't stop eating it.

Naturally, it makes people want to stop!
However, among the cold dishes Chu Yunfeng made today, there won't be too many spicy oil dishes, but the classic dishes will definitely use chili oil.

Red oil ear pieces!

Husband and wife lung slices!

Weird chicken!
Dry mixed tripe!

Garlic white meat!

Red oil chicken nuggets!

Cold bean curd!

Shredded pork belly with red oil!
Mouthwatering beef tendon!

Drool chicken!
These are very classic red oil cold dishes, especially the couple's lung slices. The red oil juice inside is poured on top of the rice. The rice alone is enough to eat five bowls.

No exaggeration at all!

Secondly, Chu Yunfeng also produced a lot of Sichuan specialty snack dishes.

Sad jelly!

Tofu with shallots!
Fish-spice peas!

Five-spice lotus root slices!

Sichuanbei jelly!

Lantern shadow sweet potato slices!

Crispy peach kernels with sauce!

Sesame sauce shredded chicken cold noodles!

These are dishes with a strong Sichuan flavor. Most Sichuan people like to eat them as snacks in the evening, and they can still have a full meal afterward.

There are also some uncommon dishes that Chu Yunfeng has only learned recently. These dishes are also very beautiful when presented as cold dishes.

Crispy fish with onions!
Pepper duck feet!

Three shreds of mustard!

Lucky Sambo!

Chive soba noodles!
Chuanxiang Diving Bunny!
Fragrant and delicious!
These dishes were recreated by Chu Yunfeng. After careful presentation, they are absolutely beautiful and the taste is absolutely extraordinary!

There are even more other dishes. For cold dishes such as cold dishes, Chu Yunfeng can at least know at least two to three hundred kinds, or even four to five hundred kinds. There is no problem.

You must know that there are more than a dozen flavors in Sichuan cuisine. As long as you slightly change the ingredients and flavor, the dish and taste will be different.

However, Chu Yunfeng still tries his best to choose more distinctive and exquisite dishes. It is estimated that many people have never heard of the following dishes!
Beef with tangerine peel!

Cowpeas in ginger sauce!

Hot and sour waist slices!

Roast pepper beef!

Crispy hairtail fish!

Crispy flower kernels!

Chicken shredded fern root powder!
Rabbit meat mixed with onions!
Sweet and sour pork ribs!

Sweet and sour fish!
Cold Beancurd
Eggplant with roasted peppers
Black and white Shuangsha (fungus mixed with walnut kernels)
Drunken bamboo shoots
Sesame sauce phoenix tail
Roast pepper beef
Sichuan Style Pepper Chicken

Crispy peanuts!
Originally I wanted to make preserved egg tofu, but when I thought about the fear of foreigners for this thousand-year-old "mummy" egg, I finally gave up the idea.

Not everyone can get used to the alkaline taste in preserved eggs. Although the addition of light soy sauce and vinegar will add a complex flavor, this egg is already too famous.

It is estimated that these judges will not challenge it, so if it is done, it will be superfluous, and the judges of the island country may seize the opportunity to deduct their own points.

There are many choices of dishes, so there is no need to choose such unpopular dishes!
One night was enough for Chu Yunfeng to make so many dishes. There were a total of twelve pots placed on the integrated stove here, and he basically didn't stop all night.

Crystal, who had been in the monitoring room, watched with relish all night long. When it was almost dawn and the game was over, he realized that his bones were cracking all the time.

He didn't even move his posture that night, which made Crystal feel incredible.
(End of this chapter)