Zhang Fenglin and Qi Deqiang have already appeared on the stage, but some judges and diners on the scene are still immersed in the plate on the table, among the chicken and bamboo shoots cooked by Feng Yifan himself.

You should know that most people present should have watched Dream of the Red Chamber. Even if they have not read books, they must have watched TV series. No matter how bad they are, they should have heard of it. They know that Dream of the Red Chamber is a well-known "Four Great Classics".

But what most people present did not expect was that someone could actually make the dishes in the Dream of Red Mansions.

For a moment, many guests watching from the table below were talking about this plate of chicken and bamboo shoots.

Seeing this situation, Zhuang Daozhong said, "Let's do this, it seems that our two contestants need some time to prepare. Using this time, I will talk about this plate of chicken marrow bamboo shoots."

When he heard Zhuang Daozhong's words, there was a silence in Fujing Tower, and everyone's eyes were focused on Zhuang Daozhong.

Zhang Fenglin and Qi Deqiang, who had already appeared on stage, looked at each other, and both of them were secretly a little grateful at this moment.

When they came on stage, they saw the discussion below, and the two of them were actually curious about the plate of chicken and bamboo shoots.

So it seems that the two of them are standing in front of their respective stoves, but their minds are not on this game.

Now Zhuang Daozhong is willing to come out to talk, first, to solve the problem of Zhang Fenglin and Qi Deqiang, and second, to give them some time to adjust their mentality.

The host stood up again and said: "Okay, I think Mr. Zhuang's proposal is very good. Let us all welcome Mr. Zhuang to talk to us about the past and present life of this plate of chicken and mastiff bamboo shoots."

There was a burst of applause from the scene, and Zhuang Daozhong stood up and bowed to everyone, then sat down.

Then, the old man looked at Feng Yifan and said, "Yifan, since you have made this dish, should you stand up and talk to me about this dish?"

Seeing that Uncle Master said publicly, Feng Yifan, who was originally accompanying his daughter, could only stand up.

"My uncle must have a broader knowledge than me. I just know that there is such a dish in Dream of Red Mansions. It should be a dish that Jia She gave to Jia Mu in the 75th chapter of Dream of Red Mansions."

Mr. Zhuang Daozhong then said, "Well, it should be true. In the seventy-five chapters, Yuanyang's conversation with Mrs. Jia said that the master outside sent him to respect Mrs. Jia. After a few tastings at that time, he asked someone to send some of the filial dishes back, saying that he didn't have to deliver them every day, and that he would ask someone to ask for whatever she wanted."

As he said that, Zhuang Daozhong even re-recorded the original text and really surprised everyone present.

After saying this, Zhuang Daozhong smiled and said, "Many people judged from this paragraph that Jia Mu did not like Jia She, and said that Jia She was not born by Jia Mu."

A state banquet master sitting next to him said: "There are indeed scholars who have studied say this, but there seems to be a saying that it is precisely because Jia Mu and Jia She are not polite, which shows that they are mother and son."

Zhuang Daozhong smiled and said, "Those are things that the Redologists study, so we won't discuss them here. Let's just talk about this dish, chicken marrow bamboo shoots."

The state banquet master followed and said, "Yes, we only talk about food, not novels or romantic things."

As soon as these words were spoken, the newspaper on the scene made a burst of laughter.

Zhuang Daozhong pointed to the chicken and bamboo shoots in front of him and said, "This dish is also a treasure in Dream of Red Mansions. Otherwise, how could Jia She specially use it to honor Jia Mu?"

Another master of state banquet nodded in agreement: "Yes, it is indeed a treasure, and the method is very complicated."

Zhuang Daozhong continued: "The characteristics of this dish are salty, fresh and crisp. Although it is not heavy in taste, it is neat and refreshing. It is also very suitable for older people to eat when paired with meat and vegetables."

At this moment, the people in Fujing Tower were blinded and didn't even dare to show off their anger. They listened quietly to Zhuang Daozhong.

"The real difficulty of this dish is not to peel and gluten the chicken into chicken gluten, nor to dig the bamboo shoots into hollows, but also to pour the chicken gluten into it. The key point of this dish is that high-end clear soup that needs to be used many times. Cooking and cleaning soup are all technical tasks."

The state banquet master also said: "Yes, broth is the key, and clear soup must be used, which looks like boiled water, but the soup tastes very delicious."

Another said: "The opera-singing style is the chef's soup, for us, soup is too crucial."

Zhuang Daozhong looked at Feng Yifan and said, "Yifan, if this dish was made in your Su Ji, you shouldn't use the soup from the back kitchen of Fujinglou, right?"

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When Feng Yifan was asked directly, he could only smile and nodded: "Yes, it's mainly because I came here. It's too late to go there, so I can only use the soup from Fujinglou."

The two state banquet masters suddenly realized: "Well, it's no wonder, the soup is still a little lacking."

Su Liancheng and Mei Ru were standing together at this time. Only when the two of them listened to Feng Yifan and the three state banquet masters, they understood some of the problems.

Some things in the kitchen in Fujinglou were indeed a lot of relaxation because Chen Wei and Tan Xueli left.

Today, Feng Yifan came over and pointed out many problems in the kitchen.

Su Liancheng just emphasized in the kitchen that the kitchen should be improved as soon as possible.

Zhuang Daozhong continued: "The first thing is to do is to have good ingredients. Whether it is pork bones or chicken stands, it must be fresh. When cleaning the soup, the timing of the meat and the control of the heat will take many years to immerse it in and study it."

A state banquet master next to him said: "Now that restaurants are cooking, many chefs no longer make soup first, but they use various soups and baos instead of substitutes. It's really a pity."

Zhuang Daozhong looked at Feng Yifan and said, "Yifan, why do you Su Ji only make lunch and dinner?"

Feng Yifan was stunned at first, but soon understood why his uncle asked this.

He did not hide it and directly replied: "Because the ingredients need to be prepared in the morning, especially the soup takes a long time, so if you make breakfast together, it will be too late."

These words made the three state banquet masters, including Zhuang Daozhong, nodded frequently.

This is a recognition.

Su Ji compared the hotel where the three state banquet masters were located, which was just a small restaurant. So there was no way to divide the labor in the back kitchen, and it was impossible for a chef to be responsible for making soup. It can be said that all the ingredients needed by Su Ji’s chef to prepare by himself.

Under such circumstances, Feng Yifan still insisted on preparing ingredients and using real ingredients to make soup.

What's this?

This is the bottom line that a chef should stick to.

Zhuang Daozhong praised without hesitation: "Everyone, do you understand now that as a chef, the bottom line you should stick to? If you are not willing to spend time to cook a pot of good soup, how can you make good dishes seriously?"

Speaking of this, Zhuang Daozhong picked up the chicken marrow bamboo shoots and said seriously: "This seemingly simple dish needs to be steamed with broth, and finally seasoned with broth to add a layered texture to its taste. If there is no good soup, how can this dish of treasures be available?"

Mr. Zhuang said seriously: "So I hope that all the chefs can take their own dishes seriously and cook the soup first."

After introducing Feng Yifan's "Chicken Marrow Bamboo Shoots".

Zhang Fenglin and Qi Deqiang on the stage were also ready. Zhuang Daozhong smiled and said, "Okay, it seems that our two participating chefs have prepared their soup, so let us all wait and see. Feng Yifan's thrown brick has been given, can the two chefs bring us surprises."

Dongdongdongdongdong.

With the sound of drumbeats, the finals officially began.

The final did not specify specific dishes, but the topic given was "eel".

After all, in Huaicheng, eels can be regarded as specialty dishes.

The final did not specify specific dishes, and it was also after Zhuang Daozhong and the two invited state banquet masters discussed, and finally decided to test the creativity of the two final chefs in the final.

The superficial theme is "eel", and the focus of the assessment behind it is on innovation.

As for how to innovate, this tests a chef's specific ability.

Feng Yifan returned to his daughter, and Feng Ruoruo immediately threw himself into his father's arms, and Yang Xiaoxi and Chen Yaofei also followed him.

In front of Papa Feng, there were three girls hugging and taking the three girls to watch the chef together.

It is fair to have two people perform at the same time.

When serving, it can also be presented at the same time, allowing the judges to evaluate the color, fragrance, and shape of the instrument.

When Guo Jingyi saw three little girls beside Feng Yifan, she followed her and wanted to hear how Chef Feng would explain to them.

Zhang Fenglin's son also quietly approached Feng Yifan's side.

Feng Ruoruo was bold in his father's arms and asked directly: "Dad, look quickly, why did Uncle Zhang use that net bag? You also use that when you are at home."

Feng Yifan smiled and said, "Which net bag is to kill the eels directly and cook the eels in the pot. This way, after taking them out, it will be easier to deal with them."

Qi Deqiang on the other side did not use scalding methods, and he prepared some eels that had been slaughtered in advance.

From the two people's techniques, Feng Yifan could actually roughly guess the dishes the two people were preparing to cook.

Qi Deqiang spread the eels flat and used a wooden stick to beat the eels.

From this step, Feng Yifan has already guessed that Qi Deqiang is planning to make "Stewed Raw Knock".

Feng Yifan was a little disappointed with this. The stewed raw tasting dish cannot actually be regarded as a local dish in Huaicheng, it should be considered a Jinling dish. Moreover, judging from Qide's strong technique, he actually did not show any innovative means.

Feng Yifan felt that from this point alone, Qi Deqiang might be at a disadvantage.

Next, look at Zhang Fenglin, the eel has been scalded.

The process of killing eels seems simple, but in fact there are certain considerations.

Because the eel cannot be completely cooked, it will be very troublesome to separate the eels after they are cooked, and it is easy to break the eel meat directly. Once it is broken, the incomplete eel will be bad.

If the time for scalding is too short, although the eel is scalded to death, some of the odors on the eel may not be cleaned up, which will affect subsequent cooking.

Therefore, controlling the degree of scalding is a test for a chef.

Feng Yifan stared at it carefully, calculated the time, and nodded when he saw Zhang Fenglin picking out the net bag.

Zhang Fenglin has a good grasp of the time of scalding. Although it seems a little bit too far in Feng Yifan's opinion, it at least ensures that the meat still retains some elasticity.

During this competition, it is understandable that a little deviation occurs.

Next, Zhang Fenglin started to separate the eels with a bamboo stick knife.

Seeing Zhang Fenglin's actions, Feng Ruoru immediately exclaimed: "Oh, Dad, Uncle Zhang is like you, and he also uses that bamboo stick to kill fish."

Feng Yifan smiled and explained to his daughter and the children around him: "That is actually equivalent to a bamboo stick knife. Because the eel has been burned to a half-cooked state, if you use a normal knife, the meat will be broken, so you have to use that kind of bamboo stick knife, which will not easily break the eel meat."

Zhang Fenglin cut open the eels, separated the eel back and the navel door, and cleaned the internal organs, picked out the spine, and some eel blood was also made out.

In this way, the eel back and navel gate are left intact, and then the spine and eel blood are thrown into clean water and cooked.

Seeing this step, Feng Yifan was a little surprised: "Oh, Uncle Zhang wants to use eel bones and eel blood to make soup, which is a good way."
To be continued...