On the stage, a judge was shocked.

"Yes, this dish can take at least one day and one night. How do he make it in just two hours?"

"That's right, can Buddha jump over the wall after making a sudden fire? Can it still be called Buddha jump over the wall?"

It’s not a plea to these judges be surprised, even many viewers on the stage were surprised.

After all, the dish of Buddha Jumping over the Wall is so famous, and 99% of people probably have only heard of its famous name and have no chance to taste it.

Buddha Jumps Over the Wall, also known as Fushouquan, is a famous dish in Fuzhou.

Its materials are exquisite and diverse, including those flying in the sky, swimming in the water, running on the ground, growing in the mountains... all of them are all, and they can be said to be a collection of delicacies from mountains and seas.

Most of its main ingredients are: abalone, sea cucumber, fish lip, yak skin glue, abalone mushroom, tendons, flower mushroom, cuttlefish, yao pillars... and so on.

Each main ingredient needs to be processed first, then added broth and old wine to put it in a clay pot, and simmered slowly over low heat.

Its fragrance is rich, soft, tender and moist, with a strong aroma of meat, and it is also meaty but not greasy, and it has a taste in the taste.

There is a legend among the reasons why Buddha jumps over the wall.

It is said that an official named Zhou Lian went to the banquet and ate a dish at the dinner. He simmered it with chicken, duck, sheep elbow, pig's trotter, pork ribs, pigeon eggs, etc. on a slow fire.

After Zhou Lian ate it, she never forgets this dish.

Because he is also a delicious mouth and has also studied food.

So I studied it repeatedly with my own chef and tried it continuously to reduce the amount of meat and add various seafood and fungi, making the ingredients of this dish richer and more delicious.

So, Zhou Lian made a special stew and invited friends to come and taste it.

After tasting the friends, they shouted again and again. One of the scholars was on a whim. Seeing a temple next door, he improvised the poem: "The smell of meat is opened on the altar and the fragrance of meat is floating around the neighbors. When the Buddha heard that he abandoned Zen and jumped over the wall."

So, someone named this dish according to this poem: Buddha Jumps over the Wall.

Tang Niu was very proud of the surprise of the crowd, which was exactly the effect he wanted.

The more others don’t believe it, the more they want to make it, so that they can achieve a stunning effect.

His move was indeed very successful, attracting the attention of the judges and attracting the vast majority of the audience, including the camera, from time to time, and became the focus of the audience.

On the other side, Fang Dong, who was next to Tang Niu, was also preparing slowly.

The dishes he cooks are French cuisine, which is also his specialty. He knows how to cook Chinese cuisine but rarely cooks them. He also knows it himself. He is definitely not as good as the local chefs present in the market for making Chinese cuisine.

So, of course, he must do what he is good at.

As for Ah Xing... what was unexpected was that he took out a ball of beef and started hitting it with his palms...

"Strange, everyone else is making big meals. What's the point of this Stephen Zhou?"

A judge on the stage asked in confusion.

"Can he make seafood beef pills again?"

"He only knows this dish?"

"That's right, I made beef balls in the semi-finals. Why did he still make this dish in the God of Food Competition?"

"Even if he makes seafood beef pills, if Tang Niu really wants to make Buddha jump over the wall, he will definitely win."

The judges whispered to each other, and generally did not like Ah Xing.

Indeed, although seafood beef balls have their own characteristics, they lose their freshness after eating them again and again.

In the audience, many people were also glad that they didn't buy A Xing to win...

However, Ah Xing didn't care what others said, just focused on doing his own thing.

This time he hit the beef, he cleverly used his internal strength and controlled the strength very well so that he would not break the beef.

In short, you cannot lose the toughness of beef.

Time passes slowly...

Tang Niu was familiar with his movements, and he drew his bows from left to right, constantly processing various ingredients.

Fang Dong was also slowing down, processing his foie gras and caviar...

It is said that laymen watch the excitement, while experts watch the tricks.

In the outside world, Fang Dong is the second most popular candidate after winning the championship, but the judges have already PASSed before they tasted his dishes.

To put it bluntly, Western cuisine and Chinese cuisine are completely different systems.

Western cuisine eats the atmosphere and the original flavor, suitable for romantic couples and those who think they are aristocrats and disdain to be with the common people.

In fact, for a delicious mouth and for a real foodie, Chinese cuisine can be called a delicacy with both color, fragrance and taste.

So, no matter what Fang Dong does, so what if he is a Michelin three-star chef?

In Chinese, Michelin three-stars are just suitable for making comparisons. Maybe it’s not as delicious as the snacks at street stalls.

The judges commented on the God of Food, and they need to judge from many aspects. In short, they are all color, fragrance and taste...
Chapter completed!