As the saying goes, Chinese cuisine pays attention to "color, fragrance, shape, utensils, and mind."

Under normal circumstances, it is already remarkable that senior chefs can master the "color, flavor, shape and utensils". A few particularly talented people can master the "meaning" stage, and only the ancestors who appreciate food can master the "cultivation" stage at this stage.

And just now, the boiling cabbage was blooming.

The three judges suddenly choked.

They seemed to have seen something different.

Grandmaster was feeding Su Zifang with a spoon, one mouthful after another, making people want to die with envy.

This rice is so delicious!

They all swallowed a lump of saliva and reached for the boiled cabbage with several chopsticks.

Su Zifang stood aside and looked a little disappointed. As expected, everything depends on appearance.

The mirror box tofu and honey-glazed tofu made by myself were also presented according to my best knife skills. They looked very good, but they lost their charm in front of this plate of boiled cabbage.

Even the cabbage soup has been sold out, and the tofu and Huofang have not been touched yet.

Su Zifang couldn't help it. He looked at the three judges and coughed lightly: "The cabbage is gone. How about trying other dishes?"

The three judges' faces turned red and they glanced at each other in embarrassment before slowly extending their chopsticks to the dishes next to them.

Ten seconds later, the tofu plate in the mirror box was empty.

Twenty seconds later, the honey fire square plate was as shiny as water.

Under the stage, some candidates who were waiting turned pale when they saw this scene.

The judges of other dishes were all interested in one or two bites, but when it came to Suzi Fang, he actually started to play the disc.

And they were still very inconspicuously competing with each other, not willing to give in even to the last sip of soup.

It can only be said that the three dishes prepared by Su Zifang were all very delicious, so delicious that the judges didn't even want to be elegant.

This is a stable thing to pass.

Half of the examination room looked at Su Zifang with envy.

If they had this strength, there would be no need to go to Liu Yong'an to buy the tome. I'm afraid they would have started living a happy life as urban chef gods.

It’s true that comparing people to each other will lead to death, and comparing goods to goods will lead to throwing away things.

Several chefs who had been tortured by Su Zi in the intermediate examination room now stopped what they were doing and started checking their own cooking problems again.

What happened in the intermediate chef qualification examination room just now cannot happen again, otherwise they may have to live in the shadow of Su Zifang for the rest of their lives.

Whether I can pass the chef qualification certificate in the future is a question.

Soon, Su Zifang left the examination room with the warm smiles of the three judges and the perfect score notice, and sat back in the waiting area to wait for Kong Yan and the others.

In the examination room, a chef who Su Zi put on the stage next confidently put down the dishes in his hands.

These are three dishes he carefully prepared, and one of them is a performance dish.

He thought that with these three dishes, even if he failed to pass with full marks, he would still be able to leave a good impression in front of the judges.

I just didn't expect that as soon as the dishes were served and explained clearly, I heard the judges nonchalantly say: "Let's get started."

A certain Puchong chef: Did I do something wrong? Why do I feel like the judges are looking at me a little strangely?

However, since the food was the first thing, he couldn't think too much about it and hurriedly started his performance.

There are not many cooking methods that can be used for performances, and even fewer extra treatments are required when serving food on the spot. However, the dish he was named this time was drunken goose. For the sake of effect, he specially made Shunde's famous local dish drunken goose.

Pour the cooked goose meat into the sauce and rice wine, cover the pot and add the wine, cover and cook for a while and use a lighter to light the fire. A flame will light up in the gap between the lid and the pot, which is very eye-catching.

At this moment, we have reached the final step.

Seeing the slightly calm eyes of the judges, he quickly lit the warm wine in the pot.

In an instant, blue and white flames began to dance on the goose meat, and chopped green onion and coriander were sprinkled on it, creating a rich aroma.

The aroma of wine, goose, and vegetables lingered around, making him want to eat up the entire plate of drunken goose on the spot.

However……

The three judges took a look and showed no interest at all. They just picked up two pieces of goose meat, tasted it, and gave their comments.

"It's too old, the wine smell is too strong, and the taste is not outstanding enough."

The other two tests have the same results.

The judges glanced at him.

"Forget it! It's not as delicious as last year's dish, and it's not as good as the dish just now."

Chef Puzhong was stunned for a while.

This is the top dish that his senior brother told him. During the last senior chef exam, his senior brother passed the advanced chef exam with this dish. Why is it that the judges have not changed, but the score and treatment are so different...

Obviously he feels that what he does is almost the same as what his senior brother does.

When I asked again, the judges waved their hands to signal the next contestant to come on stage.

Zhao Xiaoman came over with his own dishes: dry-roasted eggplant strips, soy sauce potatoes, and smooth pork soup.

The three dishes are simple but elegantly presented. The eggplant strips, one purple and one white, are clearly arranged, like waves rushing in.

The small potatoes in sauce are spread on a layer of meat sauce, half buried, and garnished with fresh potato vines, as if they are growing out of the soil.

The final smooth meat soup is simply served in a soup basin, alternating white and green, clear and pleasant, exuding a lingering aroma, which is particularly appetizing.

The three judges all showed incredible expressions after tasting it.

“Show off on the outside and inside on the inside! Delicious! Excellent!”

Zhao Xiaoman passed unanimously.

Since her sudden realization, her cooking skills have improved again, and Su Zifang even feels that she has the ability to pass the technician exam in one go.

Based on this calculation, if Kong Yan, Mu Fei, Zhang Zidan, and Xie Guang can all pass the exam.

Shibuyu can be regarded as a stove chef, at least a senior chef, and two technicians. In terms of overall strength, it can keep up with some well-known restaurants.

Su Zifang sat outside chatting with Shibuyu and others.

Xie Guang suddenly walked out of the examination room and saw them nodding and saying hello.

"How about it?"

Su Zifang asked seriously.

Others have made sure that there are no problems, but Xie Guang is still a little unsure. Although Xue Yi has said that Xie Guang is strong enough, he did not participate in the subsequent mock exams, so Su Zifang is not sure whether Xie Guang can do it.

success.

Xie Guang looked at the people and said softly: "I'm lucky, the questions I got were mutton shaomai and thousand-layer cake."

"My uncle happened to teach me and I was able to finish it quickly."

The judges didn't feel embarrassed after tasting it, so it should be fine.

At this point, all the chefs who participated in the Shibuyu exam have completed the exam and are just waiting for the final results to be announced.

"How about we go have a meal tonight?" Su Zifang suggested.

"Okay!" Zhao Xiaoman and Zhang Zidan agreed as they looked at Su Zi and smiled.

"Then we have to call the people in the store." Kong Yan thought for a while and said, "It's Yuan Caizhe and He Zang, right?"

"Then I'll contact An Yan and Mu Fei will call someone."

"Okay!" Mu Fei immediately picked up the phone and started to contact a few people resting in the store.

After agreeing on a time, several people started to go back to prepare for the evening business, but to celebrate, the business hours were reduced by one hour.
Chapter completed!