boyutpedia Chapter 958 I ate it in the palace
Chapter 958 I ate it in the palace
As the event attracted more and more attention, Chen Changan almost lost his qualifications as a referee.
Even the car manufacturers are not in a position to sponsor this event.
If it weren’t for the fact that Chen Changan was the initiator of this event and Uncle Nie had no intention of getting involved in it, he would not have been able to get the identity of a referee.
For this competition, except Tibet, Hong Kong, Macao and Taiwan, all other regions sent representatives.
Following the command from their superiors, 69 chefs and 14 pastry chefs started working at the same time.
There are a total of 24 culinary masters serving as judges for this competition. They are either well-known chefs or current state banquet masters.
In order to open a back door for Chen Changan, 8 consultants were arranged in addition to so many judges.
As one of the consultants, Chen Changan also came to the podium of the competition with a shameless face and sat down.
According to the requirements, each contestant needs to complete four dishes, namely two hot dishes, dim sum, and a cold dish platter.
After the dishes were ready, it was time for Chen Changan and his group to taste them, scoring them based on color, aroma, taste, and shape.
Seeing so many chefs competing on the same stage really opened Chen Changan's eyes.
Different ingredients, different cooking methods, and even the knife skills displayed are all different.
Chen Changan was a southerner in his previous life, and a northerner in this life, so he can't eat spicy food at all.
Watching Chef Li from Chongqing Shancheng Shopping Mall making Sichuan cuisine, putting chili peppers in the food as if they were free, Chen Changan couldn't accept it at all.
However, there were many people who liked Sichuan cuisine at the scene. Several consultants and judges around Chen Changan were very optimistic about Master Li.
As a veteran fisherman, Chen Changan was immediately attracted by Master Lu from Wuchang Restaurant.
It is obvious that what Master Lu made was Wuchang fish. As a fisherman, I have never eaten Wuchang fish in my entire life.
I hope this famous Wuchang fish is different from West Lake vinegar fish.
Another equally famous dish is Buddha Jumps Over the Wall. Chef Qiang sent by Fuzhou Hotel is making it with skillful techniques.
Chen Changan had eaten Buddha Jumps Over the Wall a lot in his previous life, but to be honest, he has never eaten it in this life.
Watching Master Liu from the Lumingchun Restaurant in Northeast China chopping open a bear's paw with a knife, Chen Changan instantly recalled a saying from later generations.
Many people say that Northeast China is known for its vast territory and rich resources, but whether it is the four major cuisines or the eight major cuisines, there is no Northeastern cuisine.
Later, some people said that the reason why Northeastern cuisine was not well-known was because the ingredients had been eaten into protected animals.
Chen Changan was not sure whether this statement was correct or not. Li Huaide had also given the bear paw to Chen Changan in the past.
To be honest, Chen Changan felt that the bear paw made by Nan Yi was just average, which might have been due to the lack of seasoning at the time.
Watching Master Li from the Northeast preparing bear paws, Chen Changan was very excited.
As one of the few female chefs at the scene, Chef Chang from Sijiucheng Kangle Restaurant became the focus of everyone.
As a rare female chef, she must be quite capable since she dares to participate in the competition.
Unfortunately, the "Red Sorghum Cubed Pork" she made was also Nan Yi's specialty, so Chen Changan immediately turned his attention to other people.
Fengzeyuan, a time-honored brand in Sijiu City, also sent Master Wang.
Scallion-fried sea cucumber is also very famous, but unfortunately Chen Changan has only eaten it at Fengze Garden.
Although it was improved by Master Wang, Chen Changan knew it clearly.
In such a competition, whether you are a judge or a consultant, if you want to impress everyone, it is best to make something that people don’t usually eat.
Especially since these judges are all locals of Beijing and can eat it often, it is really difficult to get first place even if the dish has been improved.
The first chef to cook the dish was Chef Li from Shancheng.
Seeing that he put so many chilies in it, Chen Changan had originally not planned to try it, but after seeing the "Dry-fried Shark's Fin" and "Double-boiled Sea Cucumber", he couldn't help but pick up some with his chopsticks.
Not to mention that in my impression, Sichuan cuisine can be summed up in one word: spicy.
But Master Li’s two dishes could only be described as slightly spicy, barely within Chen Changan’s acceptable range.
Seeing that several judges were eating these two dishes, Chen Changan felt embarrassed to eat any more.
After all, Chen Changan, the consultant who got in through the backdoor, is just a consultant and doesn't even have the right to give scores.
So Chen Changan tasted the "Assorted Pickles". This dish was on a plate, arranged in different areas.
Chen Changan has tried all the dishes from each area and can only say that each dish has its own style and flavor.
Many of the flavors were ones that Chen Changan had never tasted before, and they immediately whetted Chen Changan's taste buds.
Chen Changan put down his chopsticks and saw that several judges were also discussing this dish.
Listening to the judges' heated discussions about flavors like fish flavor, five-spice flavor, red oil flavor, spicy flavor, etc.
Chen Changan could only say that everyone has their own expertise. He didn’t know what it tasted like, he just knew it was delicious and amazing.
Based on this dish alone, Chen Changan felt that Master Li’s performance would not be bad.
Unlike later generations, with the improvement of economic level, everyone has basically eaten all kinds of dishes. Such dishes are unlikely to surprise most people.
It’s just like a singing competition, whoever has the loudest voice will easily win.
After all, it sounds amazing at first listen, and this kind of song is suitable for competitions.
The same goes for Master Li’s dish. If you eat it often, you won’t find it amazing, but it is perfect for competitions.
The second person to finish was the female chef, Chef Chang.
Chen Changan also often eats "Red Cucumber Diced Pork", but every chef has his own secret recipe.
It is really not easy for an apprentice to learn the real skills, that is, the master's cooking secrets.
Chen Changan simply tasted it and put down his chopsticks. It was better than what Nan Yi made, but it didn't impress Chen Changan.
Maybe Chen Changan ate more of this dish, and although Chef Chang’s was also very good, Nan Yi’s was not bad either.
Neither the Wuchang fish nor the Buddha Jumps Over the Wall could impress Chen Changan.
These dishes are indeed delicious in this era of food and clothing shortages.
But the car factory really has everything it needs, and Nan Yide’s level is not much different from these people.
Maybe it would be popular in a restaurant outside, but it failed to impress Chen Changan, who had lived two lifetimes.
The cooking techniques of this era may not be as good as those of later generations, but the ingredients are still better.
In addition, the common people at that time had never eaten any good food, so any dish fried with lard was considered delicious.
Finally, the bear paw from Master Liu from Northeast China is a must-try dish.
"Orchid bear paw, please taste it."
Not only Chen Changan, but many of the judges had never seen this dish before.
How to rate it if you haven’t eaten it or seen it?
We can't just take whatever Chef Liu says as the truth, even though the dish is indeed delicious.
After eating, Chen Changan immediately returned to his seat. He must not speak at this time. The more he spoke, the easier it would be to reveal the truth.
At this time, a man wearing black-framed glasses stood up from the advisory group.
"I ate it in the palace when I was young, but the skills of the palace chefs were not as good as this chef. So I give this dish full marks."