Life requires a sense of ritual, and competition requires a sense of ritual, so this opening process is particularly important. But at such a high-profile moment, the golden lid is too heavy!

No one is qualified to open the cover except the contestants themselves!

Chen Chong and the other two slowly reached out to the top of the lid under the instructions of the staff, and with a sound of "up", the three of them uncovered one by one.

It is worth mentioning that the lighting control on the scene is very powerful. The moment the three people reach out to touch the lid, the light dimmed. When the lid is lifted, three spotlights accurately hit the three dishes, attracting everyone's whole mind.

Wow.

As the first dish revealed its true face, the audience exclaimed in order.

The first person to open the lid was Dongpo pork from Mr. Huang. However, it was not served in a large plate as you usually see, but was served in ten small white bowls.

The plate of each small bowl is exquisitely decorated with four small cabbages, with the leaves at the bottom, the roots facing up, and radially placed in four directions, front, back, left and right.

The roots of the cabbage are transparent, and the color gradually changes from the bright whiteness at the roots to the green greenness in the direction of the vegetable leaves. It is very beautiful.

Sneaked in the middle by four small cabbages is a square-shaped piece of pork belly with wide at the top and narrow at the bottom, bright red color, like red agate. The sauce on it is like a syrup melted by high temperature, slowly flowing around, as exquisite as a work of art.

"It's so tempting!"

Although the audience can't smell the smell just through the big screen, the delicate appearance of "Dongpo Pork" is really unstoppable and saliva is overflowing. I wish I could rush up and take a bite, feeling the satisfaction of the meat melting on my tongue!

However, before everyone could imagine the taste of Dongpo pork, the second dish appeared.

It was a large white disc with a diameter of about thirty centimeters. On the outermost side of the plate were eight babies' palm-sized pomelo peels, dark brown, and shaped like dragon scales. Further inside, mushrooms and garlic cloves from the fryer were distributed, which were black and yellow, and the colors were clearly defined.

But these are not the highlights.

When this dish is completely presented to everyone, the most eye-catching thing is the eel that is surrounded by all the side dishes in the center, the lifelike, complete body, coiled like a snake!

The back of the eel is black, with white on both sides, and is set off by the yellow sauce on the bottom of the plate, which is extremely eye-catching!

What's even more incredible is that if you look from a distance, you can find that the whole dish looks like a small sun with sunshine blooming. It's just that its light is dark brown.

The audience was stunned and it was difficult to combine the bloody scene before with the extraordinary dish in front of them.

The only shame is that this dish is a bit unfamiliar to the public. It cannot be combined with some similar memory flavors just like Dongpo Pork.

Now there is only the last dish left but the true face is not revealed.

After seeing the exquisiteness of Dongpo pork and the grandeur of the supra bone eel, the audience was even more looking forward to the last dish! But when Chen Chong lifted the lid, that expectation turned into a look of surprise!

"What kind of dish is this?"

"I don't know, I feel the overall look is awkward."

"Fish is not like fish, meat is not like meat..."

"What's even more strange is that there is a word on the dish!"

"What's that word?"

"The camera is too fast and I can't see clearly..."

…

Many viewers were full of confusion and kept whispering, not daring to speak loudly, for fear of being ridiculed. The other party was Chen Chong, who was the top figure in the pyramids of the food world! They were not qualified to point fingers at him or say anything.

But when everyone was confused, the old man standing beside Chen Chong suddenly opened his eyes wide, sometimes looking at Chen Chong, sometimes looking at the dishes in front of Chen Chong, with disbelief in his eyes.

Obviously, he knew what dish this was and also knew the origin of this dish!

As the heat rising from the plate dissipated, the strange dish finally came clearly to everyone's sight.

The plate is still white, but it is an oval long plate.

The dishes on the plate are like fish but not fish, like meat but not meat, like boats but not boats, with strange shapes.

If you say it is a fish, you can indeed see the head and tail of the fish. The head of the fish is at an elevation angle of 45 degrees. In its open mouth is a flower carved with ham and is about to bloom. The tail of the fish is raised up, like the rudder of a boat, controlling the direction.

If you say it is meat, you can indeed see a whole piece of meat that is about three centimeters thick, ten centimeters long, five centimeters wide, and slightly bright red. It is placed between the head and tail of the fish, replacing the original position of the fish body, making it difficult to tell which part is the real staple food!

On both sides of the fish and meat, there are six vegetable hearts, which are like torches, and a small red dot is decorated with ham in the middle.

These cabbage hearts are obviously decorated, but they vaguely connect the fish head and tail to form a whole fish. After careful observation, they find that the cabbage heart is like a boat oar, while the main part is like a dragon boat with its head and tail upturned and a flat dragon boat in the middle!

However, if you ignore the fish head and tail, the cabbage heart is like the eater who kneels at the table to eat in ancient times, and the table is the large piece of square meat!

Very magical!

Of course, the most eye-catching thing is the word "fresh" on the meat piece!

The font is yellow, three-dimensional, with borders around it, giving people the feeling of ancient seals and is very textured.

In general, this dish looks nothing likes, but it looks like everything, just look at the angle the audience observes it from.

"It's really eye-opening!" In the review seat, ten professional judges stood up excitedly, and the speaker was Yang Xiaoling, who had always been calm.

"Dongpo pork, stealing dragon-turning phoenix eel, and... sheep hiding fish!" Wu Wei said in amazement: "One is a famous classic dish, the other is a long-lost special dish. As for the last one... Oh my God, this is the 'the world' of the Chinese delicacies'!"

"Just because these three dishes appeared at the same time, today's final is worth the trip!" Han Zhifeng nodded in agreement.

Except for the three of them with older senior judges, the other seven were young and did not know the origin of the two dishes next, but looking at the expressions of Yang Xiaoling and the other two, they also understood how heavy the portions of these dishes were!

…

"Stealing the dragon and turning the phoenix head bone eel? Master, do you know this dish?" In the audience, Wang Xing looked at Wang Shan who was excited beside him and said in confusion.

"That's right." Wang Shan nodded, quickly told Wang Xing the legend about this dish, and then sighed: "Oh, many traditional dishes are complicated and workloads, and many restaurants are reluctant to serve them, which has led to the classics slowly disappearing on the dining table. It is a pity."

"It's a pity, but at least someone can make this dish." Wang Xing comforted. He understood that the older generation of chefs was not that they were unwilling to accept disciples, but that many young people just wanted to quickly learn the popular food skills and were unwilling to come into contact with ancient skills that had traditional culture, time-consuming and labor-intensive, and not necessarily successful.

In the past, food paid more attention to the skills that the chef himself had made after years of baptism, but now food focused on treating headaches and feet pains, which made the unilaterally exciting taste and lost the soul.

In fact, food is the same as life, and it requires stories to be wonderful. With a dish, people are not only filling their stomachs, but also filling their spirits.

Of course, this does not mean that the food culture in the past is better than the food culture in the present, or the food culture in the present is worse than the food culture in the past, both have advantages.

In layman's terms, the food culture in the past could make a person feel comfortable, savor slowly, and sing wine. The food culture today can make a group of people eat happily, enjoy it, and drink and talk about wine.

…

"Next, let's ask all the professional judges and lucky audiences to try it." The lights in the venue warmed up again, and Liu Hua immediately signaled the staff to deliver the first dish to the judges, Dongpo pork from Mr. Huang.

While the judges were tasting, Mu Mu began to introduce the origin of "Dongpo Pork" to the audience and the story behind it, which was roughly similar to what Mr. Huang told Wang Xiongxin and others.

"It turns out that Dongpo Po’s name was named by a group of flood-fighting people in ancient times. I always thought it was chosen by Su Shi himself."

"No, there are certain differences in historical records. If I remember correctly, the group of flood-fighting people only called this dish a "rebirth meat". Later, Su Shi was demoted to Huangzhou as the deputy envoy of Tuanlian, and turned the wasteland he had cultivated into "Dongpo lay Buddhists". Later, "rebirth meat" became "Dongpo pork". Su Shi himself personally wrote his experience in cooking this dish into the Poetry of Eating Poetry."

"Brother, don't be serious. Just be fine. There is no need to figure it out clearly. Just know the story behind 'Dongpo Pork'."

"Uh...right, too."

…

Gulugulu...

Suddenly, many viewers stopped talking and looked at the scene of the judges trying on the food!

In the picture, Wu Wei took a spoon like a knife and cut off a piece of Dongpo pork from the small bowl in front of him. The damn ultra-clear picture completely presents every detail clearly!

q. The meat is squeezed, the exposed whiteness and tenderness, and the flowing sauce...

Wu Wei carefully put the meat piece in the spoon into his mouth. When the spoon left his lips, the sticky juice seemed unwilling to separate from the meat, and pulled out a thin silk thread between his lips and the spoon.

Wu Wei subconsciously ticked it back with a spoon, and his trembling look could see the audience's eyes open fire!

This is a crime, a pure crime!

"I want to eat too!" Many people roared in their hearts...

Bar ji...

Bar ji...

Bar ji...

Hmm...

The sound of the twenty judges sucking their tongues was completely collected by the microphone, and was completely released from all the speakers and expanded. Only by listening to the sound, they would make people hungry.

Fortunately, this torture lasted too long, and for about two minutes, everyone finished the trial and put down the spoon.

However, the ten small bowls served were empty, and the only thing you could see was the sauce that was not licked clean...

"This is too real..." Someone shouted, which made the audience burst into laughter.

Liu Hua and Mu Mu were also amused, but they responded quickly and asked the judges to give a brief comment to disperse the embarrassing situation.

"Let me talk first." Yang Xiaoling smiled slightly, stood up and bowed to the old man in order to show her respect for the latter.

Mr. Huang stroked his beard gently and waved his hand.

"First of all, I must admit that this is the best Dongpo pork I have ever tasted, no doubt about it." Yang Xiaoling said amazingly, and at the same time she also affirmed the success of the dish from the side.

"After the point, your Dongpo pork is very tricky to choose from, which comes from the abdomen of a pig. There is a lot of fat tissue in the abdomen of the pig, which contains muscle tissue, and is separated by fat and thinness, so it is called "pork belly". The lean meat in this part is also the tenderest and juiciest, which just dilutes the fat greasy. It can be said that it is natural incompatible and natural in line.

After the dish is finished, the pork belly is as neat as mahjong pieces. It is obviously finely processed during cooking, so that the meat is completely undeformed during the cooking process and has a full appearance.

The meat is bright red and colored like agate. After entering the mouth, the lean meat is soft but not rotten, and the fat is fat but not greasy. The overall feeling is melting in the mouth, and you can also enjoy the joy of chewing, bringing the characteristics of pork to the extreme. The sauce is rich and mellow, and it tastes long and lasts for a long time.

The treatment of Xiaocai is also very exquisite, without any seasonings added. The appropriate blanching process not only prevents Xiaocai from growing, but also retains its natural astringent taste, perfectly diluting the influence of the sauce, making the sauce unable to accumulate in the mouth, and enhancing appetite in disguise."
To be continued...