The pet king of the city

Countless chefs in Food City now dare not put their masterpieces on stage, and at the same time, they are looking forward to someone who can break the deadlock and save their face.

And the food city owner has a fly-eating expression on his face: "How can this be? How can Abao's tongue be so tricky?"

"Ha ha……"

Ren Qing sneered.

Lao Li was still so calm.

"Let me do it."

A chef from the Yangtze River Delta stood up.

He is best at home cooking. He used to be the chef of a four-star restaurant in the Yangtze River Delta. However, because he offended the restaurant’s owner son, he left his job angrily and came to Pengcheng alone to start a business.

He intends to build a reputation here, and now is one of the best stages.

"My entry is Jinling Grass."

Chef Jinling Grass showed off his masterpiece.

Jinling grass is fried wormwood.

A very common dish.

Old chefs and female gourmets did not dare to underestimate A Bao, they looked at A Bao collectively, and waited for his opinions to come.

The audience also watched A Bao.

Sniff!

A Bao seemed to smell a good smell. After he posted his breath to make sure, he picked up its special large spoon, scooped out a dish very carefully, and handed it to Ren Qing cheerfully, and then spooned another dish. Come out, this dish is naturally for itself.

"A Bao is so good"

"It didn't hurt you for nothing."

Ren Qing's heart was as sweet as eating honey.

Old Li envied: "A Bao is so good, he knows that he has good things to share with his own people. It is a pity that the old man is not close to him, otherwise this time he will be the old man."

What the food city owner sees is other.

He asked excitedly: "Does this mean that this dish is good?"

Old Li nodded.

Although Abao ate very little, it was at least eating. Compared with the previous dislikes, there were totally two attitudes.

Chef Jinling Grass breathed a sigh of relief.

In the next moment, he received countless praises.

The old chef picked up a few imports, and then praised: "It is very authentic, and the natural fragrance of reed wormwood is completely preserved. It feels like eating at home."

"The verdant appearance alone makes people appetite."

The spectacle chef praised: "The taste is also very standard. It is not as messy as other Jinling grass. After eating, the lips and cheeks are particularly refreshing."

Next, female gourmets waited in admiration.

There was applause.

Many tourists present applauded the chef of Jinling Grass, which attracted the envy of many colleagues.

Chef Jinling Grass really enjoys this feeling.

"Abao, your beef skewers are here!"

Chen Lie brought a dozen beef skewers in one go.

A Bao rose instantly.

It was so excited that it climbed directly to the judges' table, and its bloated body roughly squeezed away the food, reaching out to grab it.

"Good, good."

"Abao, no one is going to grab it with you, what's the hurry."

Chen Lie rejoiced immediately when he saw A Bao's devouring food.

But he obviously said the wrong thing.

Ren Qing is here.

Old Li is also old.

They came to grab the beef skewers as quickly as possible.

After taking a bite, Mr. Li heartily exclaimed: “No wonder Saburo Tobe can be tortured to death. At this level, the old man has the best barbecue. In the past, even the state banquet chefs barbecued. It doesn’t taste that much either."

Old Li's words revealed how prominent his former identity was.

"I was greedy to death just now in the background."

"This time I have to be satisfied."

"At most it is half an hour of exercise."

Ren Qing ate like a vent.

Seeing the rapidly dwindling beef skewers, A Bao was immediately anxious, screaming and using both hands, rushing to grab the remaining limited top food.

The audience watched this familiar scene, and they all enjoyed themselves.

The Jinling grass chef was a bit unconvinced.

He picked up the Jinling grass and asked: "Mr. Chen, your cooking skills are so high, and I believe you have a unique appreciation for food. I hope you can give me some advice."

"You Jinling grass is fried very appetite."

"Don't tell me, I want to taste it too."

Chen Lie was not depressed by making things difficult, he happily picked up a piece of Jinling grass and sent it into his mouth, then nodded.

Chen Lie praised: "Jinling grass, the core of which is Artemisia spp.

Chef Jinling Grass showed the expression that still used you.

Chen Lei asked: "But Artemisia reed is common in the East, and it also grows near Pengcheng, but why is Jinling Grass the most famous?"

Chef Jinling Cao replied: "Because Nanjing has done the most authentic."

"No no no!"

Chen Lie said: "Nanjing fried wormwood is a standard vegetable stir-fry, except for a little oil and salt, almost no other condiments. But what makes it a representative delicacy is the fine art of fried wormwood by the Nanjing people. , And harsh."

"harsh?"

Chef Jinling Grass was a little startled.

He has lived for nearly 40 years, and he still doesn't know how to be harsh on the ingredients.

Chen Lie smiled and said: "Nanjing people eat Artemisia spp., 70 to 80% of a catty is chopped off, leaving the cleanest and crispest stalks of Artemisia spp., what is it?"

"Got it!"

Chef Jinling Grass took a deep breath and finally thanked him respectfully.

This is surrender and thanks.

Chen Lie then reminded: "Also, you have to use oil seriously, but I won't tell you what oil to use to bring out the charm of green vegetables. I can only tell you, don't learn from this prawn..."

"Phoenix shrimp?"

This anchovy was the first delicacy that came up. It was performed by many judges, but it was rejected by A Bao.

Until now.

Everyone still doesn't know why Abao dislikes it.

The female gourmet who was hurt by this delicacy asked eagerly: "My pet, I don’t know what's wrong with this exquisite phoenix shrimp? The ingredients are the freshest, and the phoenix tail is also handled in a unique manner. Deep-fried with duck, to maximize the umami flavor of shrimp, I think it has been done perfectly."

"What you said is correct."

"But it is also the biggest regret."

Chen Lie picked up a phoenix shrimp and handed it to the female gourmet, and demanded: "If you smell it carefully, you only smell the oily smell, maybe you can detect the inside..."