Dishes are served.

The crucian carp and tofu soup cooked by Ren Jiahua, Zhou Anyian's boneless duck feet, Gu Pingping's Huadiao baked crab, and Su Zifang and Ma Jiang's mutton.

The others did not receive the order and understood that Ren Jiahua looked down on his cooking skills and did not show off his shame.

On the contrary, Jia Xibei very sensible asked a few people to wash some vegetables, tofu and so on.

"Eating boiled mutton alone is not necessarily enough, and mutton tails are also easy to get greasy. Eat some green vegetables and scald them to relieve the greasiness and reduce the oil."

Ren Jiahua listened and nodded in agreement with Jia Xibei's statement.

Then, he lifted a bag from his feet.

"It happened that a friend sent me two bottles of wine, but I can't take them away. Let's finish drinking today and talk about it while drinking!"

"You all drink, right?"

While Ren Jiahua was talking, he had already removed the packaging to reveal the wine bottle.

One bottle of red wine, with no year visible, and one bottle of white wine, with a very simple appearance and no trademark. It looked like it was produced by a small workshop.

“Only red wine.”

Zhao Xiaoman smiled apologetically, and Zhang Zidan nodded and pointed to the red wine: "Thank you, Mr. Ren, for the hospitality."

Su Zifang and others didn't have any taboos. They were also curious about what kind of wine Ren Jiahua could use as a table wine, so they all reported their drinking capacity.

Of course, except for Su Zi who had a measly cup, even Mu Fei ordered five times the amount.

One or two enough.

But this was because there was not much wine, otherwise Mu Fei could actually drink a whole bottle by himself.

You must know that the Mu family spends every festival in Yunnan Province at the wine table.

As the eldest son and grandson of the family, Mu Fei grew up dipping the tips of his chopsticks into home-brewed liquor.

Although my drinking capacity is not so high that I can drink a thousand cups without getting drunk, I can still have a drink with the chef from Shandong Province.

Since there was no waiter, Su Zifang and Mu Fei were responsible for pouring the wine.

One person shares white wine and the other person shares red wine.

Tea is seven and wine is eight, but it does not apply to red wine. Since they are all girls, it should be a little lighter.

There is slightly more liquor to show respect.

When the two returned to their seats, everyone looked at Ren Jiahua consciously.

After all, he was the one who organized the situation, so he must say something appropriate.

Unexpectedly, Ren Jiahua waved his hand unambiguously: "Today is purely a foodie game, there is nothing to say!"

"Began to eat!"

There was an alcohol stove placed under the casserole, and the flames were licking the bottom of the pot. The inside of the pot was bubbling and emitting a light vapor.

Put a few pieces of mutton into the pot and add a piece of mutton tail.

What a great relief!

Su Zifang was not in a hurry to eat the mutton, and kept staring at the crucian carp and tofu soup made by Ren Jiahua.

Ke Pengyi just changed three angles to take the photo, but Su Zifang felt as if he had been waiting for three centuries.

After all, the system prompts in front of him were so bright that they blinded him.

That rich golden color has only one meaning.

S+ level!

[A perfect crucian carp and tofu soup, grade S+.]

According to the level of the system, this is the highest level of delicacy that can be made using conventional methods.

For Su Zifang, now he can only complete this level of cooking with all his BUFFs fully activated.

And there is only one.

If you include the probability of failure, it can only be half-measured at best.

However, Ren Jiahua just made a few random attempts and made an S+ level crucian carp and tofu soup. The difference in strength is evident.

The person who can become the head chef of the Fishing Hotel is definitely not an average chef.

You must know that even Xue Yi cannot complete an S+ level dish so easily. In most cases, it is more S level.

Now among the dishes on the table, except for the hot pot lamb and lamb tail three dishes, which are A+-level dishes, the other dishes are all S-level dishes.

Su Zifang just wanted to taste it as soon as possible.

By the way, I silently complained in my mind: "Why should a chef bring a food critic with him to dinner!"

The dishes are cold!

At the same time, they also observed three minutes of silence for the judges during the competition.

After all, I only waited for a few minutes, but during the competition, I had to wait for every dish.

Su Zifang was still thinking this, but someone beside him asked: "Lao Ke, why didn't you ask your apprentice to come over and take pictures?"

Ke Pengyi took the photo without raising his head: "Hi!"

"That kid can eat well, but he can't do the delicate work of taking pictures. It's just a matter of two words to make him eat."

"Tasty, bad, average, okay..."

"If his tongue hadn't been really accurate, I wouldn't have let him inherit my mantle!"

The people next to me also laughed when they heard the words.

"What legacy do you eaters have that you can inherit? Really!"

Ke Pengyi happened to finish taking the photo, and when he heard this sentence, he immediately lowered his face and said seriously.

"Why didn't you inherit it?"

"For those of you who are chefs, if you don't pass on your good skills and insist on saving them, you can't figure out what you are going to do."

“Master Du’s tofu dumplings and duck fat sesame cakes didn’t stay!”

"Master Huang's Yanyun wontons and Shuixie cantaloupe are not left."

“Guangdong Province’s medicinal diet is missing half.”

"I think Master Qin's food carvings will be out of print..."

"These are all like this, not to mention those quack dishes that have been passed around from time to time and now there is no record of them!"

"If it weren't for us food critics, we would have eaten, written, sorted, and recorded it."

"A hundred years from now, with your craftsmanship, who of your descendants can still believe that Chinese cuisine can be so delicious?"

"How organized!"

After saying this, others didn't have any special feelings, but Su Zifang was filled with emotions.

I accepted the task of the system myself.

Among them, the Chinese Cuisine Record is to retrieve those delicacies lost in history and let the delicacies be passed down.

Ke Pengyi's words gave him a deep sense of empathy, and he even enjoyed watching Ke Pengyi take photos.

"Take more shots!"

"Shoot more and write more!"

“This way, no one will know that what we do is so important!”

…

While thinking, a word suddenly came to my ears: "Hey, Boss Su, don't you want to eat?"

Then he turned around and found that Mu Fei and the others already had a bowl of crucian carp soup in their hands.

Su Zifang:???

what happened?

Why is this happening again?

Did you miss out on S+’s delicacies again because of Ke Pengyi’s words?

Su Zifang also came to his senses, and it turned out that this habit of random thoughts was really bad.

The few chefs who just thought something was wrong with Ke Pengyi didn't dare to speak, and quietly watched Ke Penyi take pictures.

Fortunately, Mu Fei had already helped him divide the soup when he saw that he was in a daze, and now he can eat it.

Su Zifang scooped up a spoonful of soup and put it into his mouth first, filling his mouth with a delicious and mellow flavor.

The taste of this soup is different from any other crucian carp and tofu soup I have ever tasted.

Thin, it moistens the throat, and is full of that extremely rich and complex taste, but it does not take away the deliciousness of the soup.

Tasting it slowly can separate the flavors, but when you take another bite, the taste seems to have changed.

Scooping a piece of tofu, there is no beany smell, it is smooth and tender, and it is no exaggeration to say that it really melts in the mouth.

The fish meat has been processed into fillets, blooming like flowers in the bowl, and the taste is not picky.

After a few mouthfuls, the soup was already dry and the bowl was empty.

Su Zifang looked at Ma Jiang and then at the others, with only a sigh in his eyes.
Chapter completed!