Chapter 1455 Keep One Hand

"The time has come." Yuan Zhou stood up and said loudly.

"Okay, let's have Chef Yuan taste it." Qiu Ji was the first to speak up.

Then Cui Hang also asked for a taste, but the people from Sichuan on the other side were much calmer, and they all nodded and said yes, you can taste it.

"Then I'll start tasting from the first person who speaks up. What does President Zhou think?" Yuan Zhou turned to look at Zhou Shijie and asked.

"It's all up to you, Xiao Yuan." Zhou Shijie said.

Yuan Zhou nodded, and then said to Zhong Lili: "Miss Zhong, please bring the dishes."

"No trouble." Zhong Lili shook her head and walked down the stand.

"I was the first one to speak out." Qiu Ji spoke slowly and confidently to Zhong Lili.

"The second one is me." Cui Hang said.

"Next is me." The one who said this was Wu Yue, a man from the mansion who can't eat spicy food. He said in a gentle tone.

"The other thing is my boiled beef. I cooked it specially to ask Chef Yuan for advice." Li Yu said very modestly and seriously.

Just kidding, how can we not be humble when faced with the current situation of Sichuan cuisine?

"After finishing the staple food, of course we have dim sum." The two Cantonese dim sum chefs looked at each other and then said together.

"Just put our dim sum at the end." Tang Quan spoke for the two Sichuan style dim sum chefs.

Zhong Lili listened carefully and waited until everyone had finished speaking before she spoke.

"Then let's start with Chef Qiu." Zhong Lili stretched out her bare hand and gestured.

"Yes." Qiu Ji nodded with satisfaction, then took the fried sweet-scented osmanthus seabass he made and went to the stands.

"Chef Qiu, I'll do it." Zhong Lili quickly followed.

"No, I'll do it myself." Qiu Ji carried the dishes and walked steadily to the stands.

It should be said that Qiu Ji also has his own little thoughts. The fried fish he eats is fresh and tender. If it is cold, it will not be beautiful.

So he walked quickly and was the first to go.

The stand where Yuan Zhou and Zhou Shijie were sitting was not far from the stove. In less than a minute or two, Qiu Ji arrived with his dishes.

"Pah!" Qiu Ji placed the plate between the two of them, and then said loudly: "President Zhou and Chef Yuan, please taste it."

When he said this, Qiu Ji looked confident.

"Yes." Yuan Zhou nodded, and Zhou Shijie just nodded, and then the two picked up their chopsticks and prepared to eat.

This stir-fried sweet-scented osmanthus seabass focuses on the delicious flavor of the fish, so it doesn’t need other side dishes.

The fried sweet-scented osmanthus seabass that was served also had no side dishes. It was served on a white porcelain plate with slices of fried snow-white fish fillets in the shape of small bowls. It looked fresh and natural, without being fancy.

Yuan Zhou directly stretched out his chopsticks to pick up a piece of fish, then stuffed it into his mouth and started chewing it.

The fish meat is slightly cool in the mouth, with a slight smoothness and tenderness. The deliciousness of the fish bursts out as soon as you chew it. The seasoning of a little sugar brings out the deliciousness of the fish itself, and the saltiness of the soy sauce itself is also just right.

The aroma of scallions as the base material makes this simple stir-fried sweet-scented osmanthus seabass layered. The petal-shaped fish meat also has a little toughness, which makes the fish meat more texture when chewing.

"Well, it tastes good." Zhou Shijie said first.

As soon as Zhou Shijie said this, the smile on Qiu Ji's face became brighter.

"It tastes really good." Yuan Zhou put down his chopsticks and nodded in confirmation.

"Of course, this fish is a famous dish in Fengcheng," Qiu Ji said.

"It is indeed worthy of being called a famous dish." Yuan Zhou nodded in affirmation.

Zhou Shijie on the side looked at Yuan Zhou, but Yuan Zhou just said indifferently: "It's just that the season is wrong."

"Huh?" Qiu Ji looked at Yuan Zhou.

"There used to be a saying in the south of the Yangtze River that the first month of the year is perch, the second month is sword, the third month is mandarin fish, the fourth month is shad, the fifth month is white, the sixth month is bream, the seventh month is eel, the eighth month is bream, the ninth month is crucian carp, the tenth month is grass carp, and the eleventh month is silver carp. And blue carp in December." Yuanzhou slowly read out a rhythmic fish-eating schedule.

"I know that." Qiu Ji didn't care.

"Of course, you know that you are good at cooking fish," Yuan Zhou said.

"So what does Chef Yuan want to say?" Qiu Ji asked.

"It's very simple. You are so stupid. Did you deliberately save it and show it when you communicate?" Yuan Zhou said bluntly.

Yuan Zhou's question immediately shocked Qiu Ji. Qiu Ji looked at Yuan Zhou in surprise.

"I looked at the position where you cut the knife just now. The fish should be able to be sliced ​​one-third thinner, but you stopped, and the fish lost a little of its original fishy smell as a final embellishment." Yuan Zhou said.

"Did you see it?" Qiu Ji's heart skipped a beat and he unconsciously used the honorific.

It's no wonder that Qiu Ji was surprised. Even though he was so far away, he could reveal what he was hiding after just one bite.

Yes, when cutting the fish, no, or when making this dish, Qiu Ji had thought about hiding his clumsiness, but in the end he decided to make a fuss about the thickness and fishy smell of the fish.

The thickness is very secretive, and the fishy smell is a test of Yuan Zhou's understanding of Fengcheng cuisine. Speaking of Fengcheng cuisine, it pays attention to the original taste, and the fishy smell is actually the original taste of fish, it depends on how it is used.

Privately, Qiu Ji felt that this was a test for Yuan Zhou. After all, ordinary people couldn't see this, even the second and third classes.

Because the fish fillets served by Qiu Ji were already very thin and turned into a transparent jade color after being fried. The color and taste all showed that this dish was at its peak.

However, Qiu Ji, who was one of Fengcheng's two culinary stars, could indeed take a step forward, but he held back and wanted to test whether Yuan Zhou could eat it.

Everyone who is a good cook is born to be a food connoisseur.

But with just one mouthful, Qiu Ji's little thoughts were revealed. There was no way that Yuanzhou Primary School was in Class 5.

"Of course," Yuan Zhou frowned slightly and looked at Qiu Ji, then said, "I hope you can show your true skills, so that I can easily arrange your positions during the communication."

When Yuan Zhou said the last words, he specifically looked at Cui Hang, the other two star chefs in Fengcheng.

This look made Cui Hang's heart skip a beat, and he couldn't help but mutter: "Did he know that I was keeping something in reserve before he even ate it?"

Yes, the obvious look in Yuan Zhou's eyes made it difficult for Cui Hang to think twice, and Cui Hang really had a hand in reserve.

"Even if he knows Cantonese cuisine, he wouldn't be so familiar with it, right?" Cui Hang was secretly shocked.

Only when you know a dish well can you tell the skill of the chef just by looking at it, and you can tell the skill of the chef on the dish from the way he cuts the knife.

"It seems that Qiu Ji and I made a miscalculation. Chef Yuan is not only good at Cantonese dim sum, but also Cantonese cuisine." Cui Hang secretly regretted it.

The chef from Sichuan on the other side doesn't have this problem. After all, Yuan Zhou is good at Sichuan cuisine. How could he hide his clumsiness before he even tried his best?

Therefore, these Sichuan chefs all looked calm, which made the Cantonese chef beside them feel a little embarrassed.

…

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