As the countdown began, all three teams rushed to the ingredient area and selected the various ingredients needed to be used as fast as possible. During this process, all the anchors and reporters in the venue did not disturb them, so as not to affect the progress of the contestants.

If you want to shine in the final, the choice of dishes is particularly important! Because the opponent is not weak, it is difficult to determine the winner of ordinary dishes. Therefore, the more difficult the dishes cooked by a team, the higher the completion degree and the better the taste, the greater the chance of winning the championship.

This is also the main reason why the host mentioned before why the finals are the same as the first round, but they are very different. After all, the more difficult the dishes are, the more complicated the steps will be. It is impossible for a person to complete them in thirty minutes.

Not only the contestants, but also most of the audience members also understood this principle.

Speaking of dishes, Chinese cuisine can be roughly divided into home-cooked dishes, Jianghu cuisine and court cuisine. As for the later aristocratic dishes, Wenhao cuisine, and artist cuisine are just branches that have gradually emerged over time. At the root of it, they can also be covered by the first three cuisines.

Home-cooked dishes, as the name suggests, are dishes made by the family every day, the source of Chinese dishes and the basis of local cuisine. This type of dish can be cooked with seasonings in ordinary people's kitchens, and the skills are relatively simple.

For example, fish-flavored shredded pork, mapo tofu, etc., are all home-cooked dishes.

The characteristics of Jianghu cuisine are earthy, rough and miscellaneous.

The so-called earth means that it has an extremely strong rural atmosphere. Some Jianghu cuisine starts in roadside shops or is made by fishermen and village girls, and then gradually becomes famous after one to ten, ten to hundreds.

The so-called roughness means that it has a rough and bold temperament. It does not care about the usual methods when cooking, sprinkle peppers with large handfuls of pepper, hide chicken in spicy shells, and swims crucian carp in red oil soup. It is not limited to the details in terms of form, burn the soil stove, use a thick bowl, serve meat in a large plate, and serve soup with large bowls, and then invite friends to drink wine, eat meat in big mouthfuls, and talk about the world.

Generally speaking, Jianghu cuisine brings diners not a delicate taste, but a spicy and fresh aroma, and pursues more stimulation in the taste.

The so-called mixed means that it has the "hybrid" technique of integration and continuation, using strange and bizarre cooking techniques, compound seasoning, cooking in the north, cooking in the south, cooking in the west, cooking in the west, cooking in the west, etc. The dishes cooked make people feel familiar, but they can't figure out the way, which makes people incredible, and they can't help but criticize them.

Dishes such as braised prawns, boiled fish fillets, spicy snails, etc. belong to this category.

Next is the court dishes. This type of dish used to refer specifically to the royal dishes of the palace and royal family, and is also an outstanding representative of Chinese cuisine. Its characteristics can be summarized in four words: "rare, rare, rare, elegant, and weird". It is particularly exquisite in color, quality, taste, shape, and utensils, with a royal elegance and luxurious temperament and a very artistic beauty.

One of the biggest characteristics of court dishes is that they are "strong soup and thick taste" without losing "soft, glutinous and elegant". They are strictly selected, exquisite in production, beautiful in shape and color, and have clear, fresh, crisp and tender in taste. To achieve this, many operations require no secrets.

However, with the progress of the times, such dishes that had nothing to do with ordinary bosses in ancient times became popular, and many cooking steps were also known to many people.

Take the technique of "hanging soup" as an example. This is a skill that only court dishes are available, and now it is mostly used in home-cooked dishes. The most typical example is the authentic Mapo tofu cooked by Chen Chong, and there are traces of "hanging soup".

However, dangling soup is just a general term, and what Chen Chong mastered is the best soup and the top skills of double dangling soup! Using this technique in Mapo tofu has impeccable taste and texture.

Of course, among the authentic Mapo tofu, Chen Chong is not just as simple as the cooking technique of "double hanging soup". Ingredients, legendary bean paste, fire control, etc., every step is unimaginable to outsiders!

Because of this, any customer who has tasted food in the food industry has long been spoiled by Chen Chong before they knew it and has become particularly tricky. It is basically impossible for ordinary restaurants to retain their stomachs.

"Xiao Chen, I will take the chickens, ducks, young pigeons and quails back to deal with them." Zhao Si selected the four best live birds under Chen Chong's guidance, and then hurried back to the work area to slaughter them.

Before, Chen Chong assigned his job carefully when he was in the car, and Zhao Si was the owner of a food stall. He often slaughtered poultry and was very skillful in his technique.

Objectively speaking, Chen Chong is not as good as Zhao Si in this regard.

"Okay!" Chen Chong nodded, turned to check the situation of other teams, and was in an orderly division of labor and cooperation.

During this, he saw Wang Xing put a bloody sheep head into the cart, while the Qi ducks and Xiaoya from Wangjiang Pavilion were choosing Antarctic deep sea cloves. This shrimp is one of the most expensive seafood!

It can be seen from this that both detachments are preparing their respective "big killing weapons".

"Xiao Chen, see if it's these seasonings." Fatty Li pushed the cart and ran out of breath from the side. The shaking curve of the fat body could no longer be described as "rhythm", and it strangely developed inertia.

"Rice wine, soy sauce, salt, green onions, ginger. That's right, there are quite a lot." Chen Chong just glanced at it and finished the inspection.

"In this way, just take the seasonings back first and hand me the other ingredients." Fatty Li quickly exchanged a cart with Chen Chong.

"I only found dried scallops and squid, but also lacked sea cucumbers, dried squid, peas, ham, glutinous rice, shrimp, mushrooms, hawthorn, and baking soda." Chen Chong said word by word.

"Okay, I remember, leave it to me." Fatty Li nodded seriously and devoted himself to finding ingredients again.

Time was already in short supply, so Chen Chong didn't dare to hesitate. After choosing a piece of slaughtered hen and lean pork, he hurriedly pushed the cart back to the work area.

Zhao Si was bleeding to four poultry. The water in the pot had already boiled, and he would use it to pluck his hair later.

"It will take me about three minutes." After Zhao Si said that, he put the smallest quail and blood-released quail into an iron basin, poured boiling water in immediately, and prepared to pluck hairs.

There are six stoves in the work area, two with boiling water, and the other four are idle.

Taking advantage of this gap, Chen Chong was not idle either. He washed the chicken and lard, took out a rust knife and treated it for a while, and then blanched it in a boiling pot.

This water was originally used by Zhao Si to burn hair, so he didn't care whether it was used for other purposes, as long as it was not used to wash feet.

What he wants to do now is to prepare for the steps after the "four treasures" of "setting up the four treasures".

Originally, this dish could be replaced with clear water, but in order to make its taste more pure, exquisite double hanging soup is essential, which can meet the two words "top".

…

On the other hand, Luo Feng and Qi Ya from Wangjiang Pavilion also returned to the work area, leaving only Xiaoya anxiously looking for ingredients.

"You wash the cloves first, and then come and help me." Luo Feng said as he took out a few red tomatoes from the car. After two times, he put the tomatoes in a large basin, then poured them in boiling water, obviously planning to peel them.

"Brother Feng, we seem to be 2 minutes slower than the planned time." Qi Ya stood next to the pool and was busy.

"It doesn't matter, our 'Causage Sashimi Wuwei Sauce' is a combination of Chinese and Western styles. In terms of cooking techniques, it is simpler than traditional famous dishes, and time is still enough." Luo Feng looked at Chen Chong and saw that the latter was boiling water and chopping meat, which was busy.

"I paid special attention to those two teams when I was selecting materials just now, but I really couldn't guess what exactly they were going to cook." Qi Ya said quickly as if she knew Luo Feng's thoughts.

"I didn't see it either." Luo Feng shook his head: "However, both Wang Xing and Chen Chong are not simple characters. We must not take it lightly, we must do our best."

"Don't worry, our Wangjiang Pavilion has never been a arrogant fool." Qi Ya smiled.

"Yes." Luo Feng habitually patted his shiny big bald head. When he looked at the 'Dashi Dai', his body shivered involuntarily and murmured: "It's so cunning!"

…

When Luo Feng was in large numbers of Wang Xing, the latter was holding a bloody sheep head in one hand and scrubbing the brush repeatedly with the other hand. He even opened the sheep's mouth and put it into the mouth with a small brush to brush the mouth. Then the stolen goods in the mouth, ears, and nose were constantly cleaned out.

This scene is really creepy. Even the nearly 10,000 viewers above also heard the sound of smoking from time to time. I guess no one expected that this handsome young man with extraordinary temperament would have the same strong psychological quality.

"Oh, time passes so fast. In this blink of an eye, I, a master, can only help you." Wang Shan, who was over 50 years old and had an old face, sighed.

However, although his tone was moved, his slightly turbid eyes were filled with relief. Obviously, it was a blessing for him to see his apprentice better than his own.

"Teacher, you said these boring words again." Wang Xing turned around and said seriously: "If it weren't for your personal teaching, how could I achieve today."

"Haha..." Wang Shan laughed happily, "I'm just happy... By the way, you haven't told me where this 'white sheep head' was learned. You should know that this dish has a history of more than 200 years and enjoys the praise of "The cold wind of Yanjing in October, the sheep head is on the market, the salt flowers are sprinkled like flying snow, crisp and not greasy and refreshing."

"You may not believe it." Wang Xing did not stop his work and continued: "This was learned by chance at a herdsman's home when I was traveling in the Northwest a few years ago. I heard from him that his ancestors were an imperial chef, but unfortunately, no younger generations inherited their skills later. Until now, only this dish has been preserved.

I originally thought it would cost some money to get this dish, but the other party didn't care at all and got it very easily."

"I heard that the folk customs over there are very simple." Wang Shan sighed.

"It's really simple. I don't think there is a chance to exchange it in equal amounts. Later, when I left, I quietly left them 10,000 yuan." At this point, Wang Xing paused and shook his head with a wry smile, "I think 10,000 yuan is less, but there is only so much cash, so I can't stand it."

"You don't have to blame yourself too much. Being able to get the recipe of this dish means you have a destiny and the process is destined." Wang Shan comforted, and changed the topic at the same time, "I think your sheep head is not like the goat you are often used."

"This is a castrated ram, commonly known as Jie sheep, and people on the grassland call it Jiezi. This sheep head is tender and not odorous, and can cut off thin and large slices of meat. It is the most suitable main ingredient for the 'white water sheep head'." Wang Xing explained.

"Oh, this is the great thing about our Chinese cuisine. Even choosing materials is very knowledgeable." After Wang Shan sighed, he no longer interfered with Wang Xing. According to the latter's intention, he placed the coarse salt in a dry casserole, then leaned against the low heat and baked slowly.

…

Chen Chong’s top-notch dish ‘set of four treasures’;

Wang Xing’s special dish ‘Baishui Sheep Head’;

Luo Feng's combination of Chinese and Western "Causage Sashimi Wuwei Sauce"..

Today's final seems to be destined to be extraordinary from the beginning!

...

"Xiao Chen, the duck is dealt with." Zhao Si handed the duck that had plucked the hair and removed the internal organs to Chen Chong, and continued to go back to deal with the chicken.

"Boss Li, I have filtered this pot of clear soup with gauze once. After it boils for a while, you can filter it for me again, then pour it out and set aside for later use." Chen Chong put the duck on the cutting board and said seriously.

The most important step in the dish of Four Treasures is to remove the four poultry from the inside while not destroying the shape and integrity. Otherwise, accidentally piercing a small mouth will be declared as failure because they do not have time to slaughter the second poultry.

"Don't worry, just leave it to me." Fatty Li patted his chest and promised, and then looked at the soup that was being cooked in the pot and was like water, and a hint of shock appeared on his face!

This is the first time he has seen such a clear soup, and although the soup looks so soft, the chicken is very fragrant and rich!

He reached out and pulled the soft sound of the soup pot, and there was a chicken glutinous rice wrapped in gauze tied on it. I heard Chen Chong say that this thing is used to absorb foam.

"Learn more, learn more, read more." Fatty Li said in his heart. Seeing that the clear soup couldn't be boiled for a while, he hurried back to his post.

Dry scallops should be soaked in warm water and swell..

Sea cucumbers should be washed with cold water and then cut into diced...

"Xiao Chen, what is this baking soda used for?" Fatty Li looked at the pile of ingredients on the stage and suddenly asked.

"Look at my memory, this is used to make alkaline water. Put the baking soda into a bowl and slowly add water to stir it. As long as it gets a little thicker, Chen Chong was holding a small carving knife in his hand, and was sorting out how to cut the duck on the duck.

"What is this for?" Fatty Li was puzzled.

"After soaking the dried squid in cold water, tearing off the blood membrane and invading the alkaline water, it can accelerate the swelling rate."

"Okay, I understand." Fatty Li nodded and continued to prepare for other ingredients.

The mushrooms need to be soaked and swollen, remove the stems and diced...

The ham needs to be diced...

The sticky rice needs to be cooked...
Chapter completed!