In the competition venue, the camera had already shifted from the judges to the other contestants.
The judges had already tasted Gu Zheng's Egg-Fried Rice, and their scores had also been recorded on the scoreboard. If Gu Zheng could enter the top ten in this round, his score would be announced after the competition. If not, he would not be able to enter the next round, just like the other twenty contestants, and would have to watch the others finish today's competition from the spectator seats.
In the guest seats and the reporters' seats, many people were still discussing Gu Zheng's Golden Dragon Soars to the Sky in low voices.
The scene was even more shocking than on TV. They had all seen the birth of the lifelike Golden Dragon. It was not that no one had ever made food that looked like a dragon before. There was once a Chinese Gourmet Competition, and the chef who won the championship had made a dragon, a very big fish from the sea, directly changed it into a dragon.
It was very similar and very lifelike, but that was just a static image. Moreover, everyone knew that it was a fish from the sea.
Today, Gu Zheng's Egg-Fried Rice was dynamic. The grains of rice were like fine sand, and they condensed into a Golden Dragon. Everyone knew that it was more difficult to make a dynamic one than a static one. Many people were still guessing how Gu Zheng had done it.
But no matter how they guessed, no one would have thought that Gu Zheng had relied on the immortal technique to achieve this.
The second person to finish the competition was Master Wang from Xiao Song Noodle House. He was the local representative, and he had also entered the finals. At the same time, he was also a member of the Imperial Chef's Association.
Master Wang's Heavenly Noodles were completely different from the ones Gu Zheng had seen in the noodle house that day. The blue and white porcelain noodle bowl was very delicate. The slender noodles were spinning in the huge bowl, and they looked like white clouds in the blue sky.
Just by looking at the appearance, one could tell that the Heavenly Noodles were much better than usual.
"That's Heavenly Noodles!"
"I've eaten Heavenly Noodles before!"
"Heavenly Noodles are delicious, but I didn't expect there to be such beautiful Heavenly Noodles!"
In front of the TV and the venue, many people saw the Heavenly Noodles made by Master Wang. Different from Gu Zheng's, Xiao Song Noodle House's Heavenly Noodles were very famous in Hangzhou. Many people supported Master Wang after seeing his Heavenly Noodles.
The third dish to finish was Sun Er's chicken blood soup.
Sun Er used the aged soup that he had brought. The chicken blood was also prepared in advance. The chicken that Sun Er used was a pheasant from the Taihang Mountains. It was not an ordinary pheasant. Generally, pheasants were hard and bloody. They were not used to make chicken blood soup. Sun Er used a type of pheasant called striped pheasant.
The striped chicken was twice the size of a normal pheasant, and its meat was harder. It would not rot without being cooked in a pressure cooker for several hours. Moreover, the taste of the chicken was very different from that of other pheasants.
.... the blood.................. blood.......
The Sun family had used countless chicken blood for several generations. Finally, they chose this type of chicken blood to make their best chicken blood soup. Only a very small number of people, or the most important foreign guests, could taste the chicken blood soup. Ordinary people couldn't eat it at all.
. and this kind of pheasant was very difficult to catch, and the number was very small. Fortunately, this kind of pheasant was not a protected animal. Otherwise, the Sun family had no way to make such a chicken blood soup.
The chicken blood they sold in Bian City was just ordinary free-range chickens. The chicken blood they gave to important guests was another kind of specially raised chicken. This kind of chicken was also free-range, but it didn't eat ordinary things. Ordinary food was not given to it at all. Even the chicken ate natural food that was not harmful to the environment. The chicken that was raised in the end had purer chicken blood.
In Sun Er's previous two matches, he had used the latter type of chicken blood. This time, in order to ensure the victory of the competition, he had deliberately used the best chicken blood from the bottom of his chest. This was also the source of his previous confidence.
Before, his ranking was not as good as Gu Zheng's, but he dared to say that he would definitely win against Gu Zheng. This was his confidence.
Sun Er's chicken blood soup made many judges nod. It was worthy of being a century-old soup. The mellow fragrance contained in the century-old soup was incomparable to other fragrances.
Just like aged wine, the taste of seventy years old wine was definitely different from that of ten years old wine.
The first three who finished the game made relatively simple food. Gu Zheng's egg fried rice, Master Wang's noodles, and Sun Er's chicken blood soup were not complicated to make. They could be completed in half an hour. The others were relatively more complicated and took longer.
Gu Zheng finished the game and just happened to have time to see the food made by others.
Those who could enter the finals were all famous chefs with great influence. Each of them had their own characteristics.
At this time, Gu Zheng's eyes were fixed on number 25. The main ingredient of number 25 was grouper, and it was a very good sea red spot. The size of the fish was very big, and such a big sea red spot was rare.
Grouper was very famous. It was a kind of marine fish with low fat, high protein, and delicious taste. The sea red spot was also the best among the groupers. Ordinary sea red spot cost a few hundred per jin. The sea red spot used by number 25 was several times larger than ordinary sea red spot, and the price would be higher.
The price was only one aspect. This kind of fish was very rare and difficult to catch. This was the key.
Marine fish lived in the sea, and the pollution in the sea was relatively low. The grade of the ingredients was inevitably higher. Gu Zheng was very far away from number 25. He did not know what grade the sea red spot was, but good marine fish could easily reach second-grade. Even if it was a little worse, it was still a low-grade ingredient.
The most difficult thing to deal with marine fish was how to get rid of the smell and keep it fresh.
Marine food was very delicious. The so-called seafood was fresh and delicious. First, it had to be made when it was alive. The final taste would be greatly reduced if it was frozen. Second, it had to get rid of the smell.
Fish itself had a very strong smell. Because of the environment in which they grew, the smell was even stronger. Getting rid of the smell had always been one of the most important factors in making seafood. Usually, when people ate seafood, some soy sauce, ginger, cooking wine, or other things to get rid of the smell would be enough. But in a gourmet competition, these were far from enough.
In a gourmet competition, the judges were all gourmet experts who had very strict requirements for taste. In such an important final, the marine fish in the competition had to be completely removed. If there was a little fishy smell left, it would affect the taste and the score. If the fishy smell was slightly stronger, it would definitely not achieve good results.
Therefore, in such an important competition, there were not many people who made seafood. However, as long as they appeared, they were basically top experts. They would definitely have their own way to get rid of the smell.
Gu Zheng did not know what number 25 would do, so he was very curious and kept staring at him.
Time passed slowly. The two hours were almost up. In the last ten minutes, people finished cooking one after another and served the food for the judges to admire and then taste.
The marine fish made by number 25 was steaming. The steamed fish was a whole sea red spot. He did not make the sea red spot look like a dragon, but he made it stand upright as if it had jumped over the dragon gate.
Grouper originally had the title of carp in the sea, and it was a sea red spot. It was completely possible to make it look like this. In the end, number 25 named this dish Fish Jumping Over The Dragon Gate.
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