The internal competition of Feng Zhengming's Zhengluxing Catering Group almost overlaps with the provincial young chef cooking exchange competition.
The reason why he made such an arrangement was to make the internal competition less conspicuous.
Use the attention of the provincial young chef cooking exchange competition to overshadow the year-end competition within your own company.
Of course, Feng Zhengming had another purpose for making this arrangement, which was to take advantage of the opportunity of the provincial young chef cooking exchange competition to invite some retired masters to Quancheng.
In addition to serving as judges for the Young Chefs Cooking Exchange Competition, the veteran chefs also happened to come to Feng Zhengming to give guidance to the young chefs.
Including the head chefs of five branches outside the city, young chefs recruited by Feng Zhengming gathered at Huiquanlou in Quancheng.
For the chefs from branches across the country, they came to Quancheng to participate in an internal competition.
They do have a glimmer of hope in their hearts.
I hope to follow Feng Zhengming south to Shanghai’s store.
Although they all knew that since Feng Zhengming had arranged for them to be in charge of branches in various places, he would probably not transfer them south to the store in Shanghai.
But as the saying goes: water flows to low places, and people go to high places.
The chefs of branches across the country all know that they will achieve better development if they can go south to Shanghai with Feng Zhengming.
Therefore, they still wanted to give it a try and talk to Feng Zhengming.
After meeting the chefs of branches in various places, Feng Zhengming roughly knew what they were thinking.
So he first gathered the chefs of their branches together for a chat.
"You all want to go south with me, to the store in Shanghai. Do you also want to tell me that even if you have to start all over again in the store in Shanghai and start from doing odd jobs in the kitchen, are you willing to give it a try?"
As soon as Feng Zhengming opened his mouth, he said what the five branch chefs had been thinking about for a long time.
This made the five branch chefs look at each other in bewilderment, not knowing how to start the conversation.
Feng Zhengming then asked: "What are the current customer reviews of the branches that you are responsible for?"
This question left the five branch chefs a little unsure of how to answer?
In fact, of Feng Zhengming's five branches, the Yancheng branch is managed by the sixth senior brother, the Dezhou branch is managed by the second senior brother, and the Taicheng branch is managed by Liang Fen and Liu Zhongwei.
Only the branches in Daocheng and Heze are managed by two head chefs, Gu Zhicheng and Bao Feng.
The two people who most wanted to go south to Shanghai with Feng Zhengming were Gu Zhicheng and Bao Feng.
The second is the Yancheng branch, which has two apprentices of the sixth senior brother, Lu Zhengyu and Peng Yan.
Of course, the branch in Taicheng is managed by Liang Fen and Liu Zhongwei, and Li Kang, who is now the head chef, also wants to go there.
Perhaps the only people who had no hope of going south to Shanghai were the few people from the Texas branch.
Because the Dezhou branch is mainly run by Senior Brother Feng Zhengming, the young chefs from the Dezhou branch cannot be considered as the real branch chefs yet.
So after some analysis, Feng Zhengming realized that the leaders should be Gu Zhicheng and Bao Feng.
He glanced at several people but did not speak to Gu Zhicheng and Bao Feng first.
Instead, he spoke to several young chefs from the Texas branch first.
"You guys should go back first. After participating in this competition, go back to the Dezhou branch and continue to learn from your master. If you want to go to Shanghai, you should learn the skills first."
The three people from the Texas branch didn't dare to say anything and immediately agreed to leave first.
After the three people left, Feng Zhengming looked at Li Kang from the Taicheng branch.
The latter didn't wait for Feng Zhengming to speak, and took the initiative to give up the opportunity to go south.
"Uncle Master, I understand. I'd better stay in the Taicheng branch. I also need to study hard. I can't go to Shanghai now. I'll go back first."
Li Kang also pushed open the door of the private room and left without any reluctance.
There were only four people left in the private room: Gu Zhicheng, Bao Feng, Lu Zhengyu and Peng Yan.
Next, Lu Zhengyu and Peng Yan also expressed their willingness to continue staying in the Yancheng branch.
So in the end, only Gu Zhicheng and Bao Feng were left in the private room.
Seeing this situation, the two men realized that they might not be able to go south to Shanghai.
Feng Zhengming looked at the two of them and said, "If you come with me to Shanghai, will there be anyone in your branch who can take over from you?"
This question left Gu Zhicheng and Bao Feng stunned.
Feng Zhengming continued.
“I’m going south to Shanghai to open a store, and I do need some capable helpers, but the two stores I’m opening after the Chinese New Year are just branches of the dry rice shop, so there’s no room for you for the time being.
Maybe if I officially open a restaurant in Shanghai, I will need you to go south to help me."
After hearing this, Gu Zhicheng and Bao Feng quickly understood what Feng Zhengming meant.
Bao Feng took the lead: "Don't worry, chef, I will run the branch well, arrange for staff to learn the skills as soon as possible, and ensure that the taste of the Heze branch will not deteriorate because of my departure."
Gu Zhicheng was overtaken by Bao Feng in expressing his opinion, so he was more direct.
"Chef, I have already started taking apprentices. When you need me, I will teach them well and let them be responsible for supporting the branch in Island City."
When Feng Zhengming heard these statements from the two, he couldn't help laughing.
“You guys, please think clearly. The restaurant I want to open in Shanghai will surpass the current Huiquanlou restaurant. The competitors we will face include not only the top chefs from all over the country, but also famous chefs from overseas.
The most important thing is that Shanghai also has its own local taste preferences, and we may need to make a lot of adjustments.”
After hearing this, Gu Zhicheng and Bao Feng looked at each other and then expressed their willingness to give it a try.
“Chef, we learn the craft and we need to constantly improve ourselves.”
"That's right. If we want to promote Shandong cuisine, we must let more people know about it and eat it."
Seeing that both of them were determined, Feng Zhengming nodded with satisfaction.
"Okay, I'll give you two years at most. The millennium is almost here, and I should be able to open a formal restaurant in Shanghai in the millennium. Then it will depend on your abilities.
Remember, not only do you have to have good cooking skills, but you also have to ensure that the branch will not be affected after you leave."
It has to be said that Feng Zhengming gave Gu Zhicheng and Bao Feng a heavy burden.
In his opinion, Gu Zhicheng and Bao Feng should have such ability.
After all, according to Feng Zhengming's idea, he wanted to open a restaurant in the most iconic International Building in Shanghai.
As the chef, he will coordinate Shandong cuisine, Hong Kong-style Cantonese cuisine, as well as cuisines from other regions and even some Western dishes from overseas.
By then, young Shandong cuisine chefs like Gu Zhicheng and Bao Feng will be able to compete with Jiang Chengzhe.
Gu Zhicheng and Bao Feng walked out of the private room, both with excitement on their faces.
Their hearts were burning with fighting spirit at this moment.
Especially the thought of following Feng Zhengming to make Shandong cuisine shine in Shanghai, so that diners across the country and even overseas can experience the true deliciousness of Shandong cuisine.
How could this not make the two young chefs excited?
Feng Zhengming appeased Gu Zhicheng and Bao Feng and moved on to the next competition.
Gu Zhicheng and Bao Feng also performed very naturally and well.
Gu Zhicheng made a dish with oysters, which was quite amazing.
It received unanimous praise from several master craftsmen.
"Not bad, Xiao Gu has made great progress. This oyster is very good."
“Yes, oysters are indeed delicious.”
"It has a very unique taste. In the past, oysters were steamed. I didn't expect Xiao Gu to come up with this roasting method."
"And Xiao Gu also did a good job in seasoning. The use of gold and silver garlic oil was great." After receiving praise from the old masters, Gu Zhicheng naturally turned his gaze to Feng Zhengming.
His meaning was very clear, he hoped to get Feng Zhengming's praise.
Facing Gu Zhicheng's expectant gaze, Feng Zhengming smiled.
"Yes, you have a lot of ideas for this dish. The golden and silver garlic oil is paired with a little bit of white pepper. In fact, you can also add a little bit of chopped shallots, and at the end of roasting, spray a little bit of white wine.
Of course, your method is actually very good. It retains the freshness of the oysters, and the golden and silver garlic oil also adds a good oily aroma. "
Gu Zhicheng was very happy to receive Feng Zhengming's recognition.
Bao Feng made a soup dish that combined Heze’s famous mutton soup and mung bean meatballs, with delicately sliced mutton and mutton offal.
Use the method of three-shredded scallops, put the ingredients in a bowl, steam it and turn it upside down to form a complete shape, and finally pour the milky white mutton soup on it.
When Bao Feng's soup was served, it also amazed the chefs.
Master Cui looked at Feng Zhengming and said, "It seems that these young chefs under you have been greatly influenced by you. They have learned to integrate some methods of other cuisines into our Shandong cuisine."
Master Sun nodded: "This dish really looks a bit like the three-thread dish."
Feng Zhengming smiled and said, "Master uncle and master uncle, you have misunderstood. The cooking technique of Bao Feng is a development of a traditional technique in Shandong cuisine."
These words stunned all the masters present.
It was a master craftsman from Boshan who smiled and pointed out the problem.
"This technique should be the fermentation method we have over there."
The other masters reacted instantly.
After carefully digging into the soup, I discovered that the mutton had been stir-fried.
"It's really a fermentation method, not bad, not bad, this is a great idea."
"It's great that you can think of using the fermentation method to cook mutton. It's a good idea."
Feng Zhengming didn't expect that Bao Feng and Gu Zhicheng would indeed bring him a lot of surprises today.
It seems that neither of them is stagnant at the branch.
Even though they are the chefs and managers of the two branches, they are still working hard to make breakthroughs in their culinary skills.
Feng Zhengming also roughly understood that Gu Zhicheng and Bao Feng's research was to show their abilities to him, hoping that they could go south to Shanghai with Feng Zhengming in the future.
In addition to the surprises that Gu Zhicheng and Bao Feng brought to Feng Zhengming and the masters.
There are also Xia Hui and Sun Hai.
In terms of the years they started learning cooking, Xia Hui and Sun Hai are actually much younger than Gu Zhicheng and Bao Feng.
After all, Xia Hui and Sun Hai first followed Feng Zhengming to run the food stall.
Gu Zhicheng and Bao Feng are already capable chefs.
In the past few years, Xia Hui and Sun Hai were intentionally promoted to higher positions by Feng Zhengming, so that they would compete with Gu Zhicheng and Bao Feng.
Especially Sun Hai, after he became the apprentice of Feng Zhengming's third senior brother Yang Bin, he really learned a lot from his master.
So in this year's competition, the two of them finally showed the results of their learning.
Sun Hai demonstrated a dish of pocket tofu.
Sun Hai hollowed out the middle of the tofu and filled it with meat filling mixed with dried seafood, diced mushrooms and bamboo shoots.
Boil it in the pot over high heat for a long time to allow the tofu and the fillings inside to be fully flavored.
The final thickening is also very good.
Make sure each pocket of tofu is covered with sauce.
And if you lift the tofu on the plate without using chopsticks, you will find that it is still angular and square.
If you pick up the tofu with chopsticks, it won't break.
This shows that Sun Hai handled it very well.
The key is the taste, which is a very traditional Shandong cuisine with scallion-roasted flavor.
It has a salty and fresh taste, with a strong onion flavor, but it's not too salty.
That’s why it doesn’t taste very salty.
Apparently Sun Hai paid some attention to the tuning of the tune under the instruction of his master.
Xia Hui used the deboning technique of Confucius cuisine to make a dish of three whites of duck in fermented wine.
The overall method is similar to the Shandong cuisine's fish fillet in sauce.
The only difference is that Xia Hui used boneless duck feet.
The stewed duck feet are white, tender and chewy.
When arranging the dish, a thin layer of duck meat is placed at the bottom, and the layers above are duck feet and duck liver.
The fermented rice wine sauce that was poured on at the end was just a thin layer of rice soup.
From the application of plating and overall cooking techniques.
The Kong family's bone-removing skills are particularly evident.
All the masters present were amazed.
"Okay, this dish is really amazing."
"Yes, this dish was said to be one of the signature dishes of Quanjude in Beijing, but I haven't seen it for many years."
"Xiao Xia's skills are really good."
"Your uncle's teachings have not been in vain. You have adhered to tradition and have made your own innovations. You have used key techniques very well. Old Xia, your granddaughter is incredible."
When Master Xia heard everyone praising his granddaughter, his face was filled with undisguised pride.
The young chefs who participated in the internal competition were also amazed by Xia Hui and Sun Hai's dishes.
Gu Zhicheng and Bao Feng originally thought that they were the two with the most breakthroughs.
I didn't expect to meet Xia Hui and Sun Hai, and found that they had made breakthroughs while retaining the tradition.
After this comparison, Gu Zhicheng and Bao Feng suddenly felt that they were indeed not qualified enough to go south to Shanghai with the chef.
The dish presentation by Xia Hui and Sun Hai immediately raised the ceiling of this competition.
It also puts a lot of pressure on other young chefs participating in the competition.
Fortunately, these two were basically the last young chefs to appear.
After them, the remaining young chefs all cooked traditional Shandong dishes and were no longer as innovative as they were.
There was no doubt that Xia Hui was the winner of this internal competition.
Her dish of pickled duck and three whites is really hard to rival.
Even Feng Zhengming praised: "You really combine creativity and tradition very well. It is really bold for you to think of using the method of sautéed fish fillets to make duck three whites.
Your deboning of the duck feet and the marinating of the duck liver are both very well done. It seems like you have been preparing for a long time, right?"
Xia Hui looked excited: "Yes, after you came back and told us about what you saw and heard outside, I started thinking about the dish for the competition."
Feng Zhengming nodded: "Great, your dish combines tradition with creativity, and it's really transcendent."
Receiving such recognition made Xia Hui even happier. At this moment, she finally felt that she could be called a real young chef. (End of this chapter)
The reason why he made such an arrangement was to make the internal competition less conspicuous.
Use the attention of the provincial young chef cooking exchange competition to overshadow the year-end competition within your own company.
Of course, Feng Zhengming had another purpose for making this arrangement, which was to take advantage of the opportunity of the provincial young chef cooking exchange competition to invite some retired masters to Quancheng.
In addition to serving as judges for the Young Chefs Cooking Exchange Competition, the veteran chefs also happened to come to Feng Zhengming to give guidance to the young chefs.
Including the head chefs of five branches outside the city, young chefs recruited by Feng Zhengming gathered at Huiquanlou in Quancheng.
For the chefs from branches across the country, they came to Quancheng to participate in an internal competition.
They do have a glimmer of hope in their hearts.
I hope to follow Feng Zhengming south to Shanghai’s store.
Although they all knew that since Feng Zhengming had arranged for them to be in charge of branches in various places, he would probably not transfer them south to the store in Shanghai.
But as the saying goes: water flows to low places, and people go to high places.
The chefs of branches across the country all know that they will achieve better development if they can go south to Shanghai with Feng Zhengming.
Therefore, they still wanted to give it a try and talk to Feng Zhengming.
After meeting the chefs of branches in various places, Feng Zhengming roughly knew what they were thinking.
So he first gathered the chefs of their branches together for a chat.
"You all want to go south with me, to the store in Shanghai. Do you also want to tell me that even if you have to start all over again in the store in Shanghai and start from doing odd jobs in the kitchen, are you willing to give it a try?"
As soon as Feng Zhengming opened his mouth, he said what the five branch chefs had been thinking about for a long time.
This made the five branch chefs look at each other in bewilderment, not knowing how to start the conversation.
Feng Zhengming then asked: "What are the current customer reviews of the branches that you are responsible for?"
This question left the five branch chefs a little unsure of how to answer?
In fact, of Feng Zhengming's five branches, the Yancheng branch is managed by the sixth senior brother, the Dezhou branch is managed by the second senior brother, and the Taicheng branch is managed by Liang Fen and Liu Zhongwei.
Only the branches in Daocheng and Heze are managed by two head chefs, Gu Zhicheng and Bao Feng.
The two people who most wanted to go south to Shanghai with Feng Zhengming were Gu Zhicheng and Bao Feng.
The second is the Yancheng branch, which has two apprentices of the sixth senior brother, Lu Zhengyu and Peng Yan.
Of course, the branch in Taicheng is managed by Liang Fen and Liu Zhongwei, and Li Kang, who is now the head chef, also wants to go there.
Perhaps the only people who had no hope of going south to Shanghai were the few people from the Texas branch.
Because the Dezhou branch is mainly run by Senior Brother Feng Zhengming, the young chefs from the Dezhou branch cannot be considered as the real branch chefs yet.
So after some analysis, Feng Zhengming realized that the leaders should be Gu Zhicheng and Bao Feng.
He glanced at several people but did not speak to Gu Zhicheng and Bao Feng first.
Instead, he spoke to several young chefs from the Texas branch first.
"You guys should go back first. After participating in this competition, go back to the Dezhou branch and continue to learn from your master. If you want to go to Shanghai, you should learn the skills first."
The three people from the Texas branch didn't dare to say anything and immediately agreed to leave first.
After the three people left, Feng Zhengming looked at Li Kang from the Taicheng branch.
The latter didn't wait for Feng Zhengming to speak, and took the initiative to give up the opportunity to go south.
"Uncle Master, I understand. I'd better stay in the Taicheng branch. I also need to study hard. I can't go to Shanghai now. I'll go back first."
Li Kang also pushed open the door of the private room and left without any reluctance.
There were only four people left in the private room: Gu Zhicheng, Bao Feng, Lu Zhengyu and Peng Yan.
Next, Lu Zhengyu and Peng Yan also expressed their willingness to continue staying in the Yancheng branch.
So in the end, only Gu Zhicheng and Bao Feng were left in the private room.
Seeing this situation, the two men realized that they might not be able to go south to Shanghai.
Feng Zhengming looked at the two of them and said, "If you come with me to Shanghai, will there be anyone in your branch who can take over from you?"
This question left Gu Zhicheng and Bao Feng stunned.
Feng Zhengming continued.
“I’m going south to Shanghai to open a store, and I do need some capable helpers, but the two stores I’m opening after the Chinese New Year are just branches of the dry rice shop, so there’s no room for you for the time being.
Maybe if I officially open a restaurant in Shanghai, I will need you to go south to help me."
After hearing this, Gu Zhicheng and Bao Feng quickly understood what Feng Zhengming meant.
Bao Feng took the lead: "Don't worry, chef, I will run the branch well, arrange for staff to learn the skills as soon as possible, and ensure that the taste of the Heze branch will not deteriorate because of my departure."
Gu Zhicheng was overtaken by Bao Feng in expressing his opinion, so he was more direct.
"Chef, I have already started taking apprentices. When you need me, I will teach them well and let them be responsible for supporting the branch in Island City."
When Feng Zhengming heard these statements from the two, he couldn't help laughing.
“You guys, please think clearly. The restaurant I want to open in Shanghai will surpass the current Huiquanlou restaurant. The competitors we will face include not only the top chefs from all over the country, but also famous chefs from overseas.
The most important thing is that Shanghai also has its own local taste preferences, and we may need to make a lot of adjustments.”
After hearing this, Gu Zhicheng and Bao Feng looked at each other and then expressed their willingness to give it a try.
“Chef, we learn the craft and we need to constantly improve ourselves.”
"That's right. If we want to promote Shandong cuisine, we must let more people know about it and eat it."
Seeing that both of them were determined, Feng Zhengming nodded with satisfaction.
"Okay, I'll give you two years at most. The millennium is almost here, and I should be able to open a formal restaurant in Shanghai in the millennium. Then it will depend on your abilities.
Remember, not only do you have to have good cooking skills, but you also have to ensure that the branch will not be affected after you leave."
It has to be said that Feng Zhengming gave Gu Zhicheng and Bao Feng a heavy burden.
In his opinion, Gu Zhicheng and Bao Feng should have such ability.
After all, according to Feng Zhengming's idea, he wanted to open a restaurant in the most iconic International Building in Shanghai.
As the chef, he will coordinate Shandong cuisine, Hong Kong-style Cantonese cuisine, as well as cuisines from other regions and even some Western dishes from overseas.
By then, young Shandong cuisine chefs like Gu Zhicheng and Bao Feng will be able to compete with Jiang Chengzhe.
Gu Zhicheng and Bao Feng walked out of the private room, both with excitement on their faces.
Their hearts were burning with fighting spirit at this moment.
Especially the thought of following Feng Zhengming to make Shandong cuisine shine in Shanghai, so that diners across the country and even overseas can experience the true deliciousness of Shandong cuisine.
How could this not make the two young chefs excited?
Feng Zhengming appeased Gu Zhicheng and Bao Feng and moved on to the next competition.
Gu Zhicheng and Bao Feng also performed very naturally and well.
Gu Zhicheng made a dish with oysters, which was quite amazing.
It received unanimous praise from several master craftsmen.
"Not bad, Xiao Gu has made great progress. This oyster is very good."
“Yes, oysters are indeed delicious.”
"It has a very unique taste. In the past, oysters were steamed. I didn't expect Xiao Gu to come up with this roasting method."
"And Xiao Gu also did a good job in seasoning. The use of gold and silver garlic oil was great." After receiving praise from the old masters, Gu Zhicheng naturally turned his gaze to Feng Zhengming.
His meaning was very clear, he hoped to get Feng Zhengming's praise.
Facing Gu Zhicheng's expectant gaze, Feng Zhengming smiled.
"Yes, you have a lot of ideas for this dish. The golden and silver garlic oil is paired with a little bit of white pepper. In fact, you can also add a little bit of chopped shallots, and at the end of roasting, spray a little bit of white wine.
Of course, your method is actually very good. It retains the freshness of the oysters, and the golden and silver garlic oil also adds a good oily aroma. "
Gu Zhicheng was very happy to receive Feng Zhengming's recognition.
Bao Feng made a soup dish that combined Heze’s famous mutton soup and mung bean meatballs, with delicately sliced mutton and mutton offal.
Use the method of three-shredded scallops, put the ingredients in a bowl, steam it and turn it upside down to form a complete shape, and finally pour the milky white mutton soup on it.
When Bao Feng's soup was served, it also amazed the chefs.
Master Cui looked at Feng Zhengming and said, "It seems that these young chefs under you have been greatly influenced by you. They have learned to integrate some methods of other cuisines into our Shandong cuisine."
Master Sun nodded: "This dish really looks a bit like the three-thread dish."
Feng Zhengming smiled and said, "Master uncle and master uncle, you have misunderstood. The cooking technique of Bao Feng is a development of a traditional technique in Shandong cuisine."
These words stunned all the masters present.
It was a master craftsman from Boshan who smiled and pointed out the problem.
"This technique should be the fermentation method we have over there."
The other masters reacted instantly.
After carefully digging into the soup, I discovered that the mutton had been stir-fried.
"It's really a fermentation method, not bad, not bad, this is a great idea."
"It's great that you can think of using the fermentation method to cook mutton. It's a good idea."
Feng Zhengming didn't expect that Bao Feng and Gu Zhicheng would indeed bring him a lot of surprises today.
It seems that neither of them is stagnant at the branch.
Even though they are the chefs and managers of the two branches, they are still working hard to make breakthroughs in their culinary skills.
Feng Zhengming also roughly understood that Gu Zhicheng and Bao Feng's research was to show their abilities to him, hoping that they could go south to Shanghai with Feng Zhengming in the future.
In addition to the surprises that Gu Zhicheng and Bao Feng brought to Feng Zhengming and the masters.
There are also Xia Hui and Sun Hai.
In terms of the years they started learning cooking, Xia Hui and Sun Hai are actually much younger than Gu Zhicheng and Bao Feng.
After all, Xia Hui and Sun Hai first followed Feng Zhengming to run the food stall.
Gu Zhicheng and Bao Feng are already capable chefs.
In the past few years, Xia Hui and Sun Hai were intentionally promoted to higher positions by Feng Zhengming, so that they would compete with Gu Zhicheng and Bao Feng.
Especially Sun Hai, after he became the apprentice of Feng Zhengming's third senior brother Yang Bin, he really learned a lot from his master.
So in this year's competition, the two of them finally showed the results of their learning.
Sun Hai demonstrated a dish of pocket tofu.
Sun Hai hollowed out the middle of the tofu and filled it with meat filling mixed with dried seafood, diced mushrooms and bamboo shoots.
Boil it in the pot over high heat for a long time to allow the tofu and the fillings inside to be fully flavored.
The final thickening is also very good.
Make sure each pocket of tofu is covered with sauce.
And if you lift the tofu on the plate without using chopsticks, you will find that it is still angular and square.
If you pick up the tofu with chopsticks, it won't break.
This shows that Sun Hai handled it very well.
The key is the taste, which is a very traditional Shandong cuisine with scallion-roasted flavor.
It has a salty and fresh taste, with a strong onion flavor, but it's not too salty.
That’s why it doesn’t taste very salty.
Apparently Sun Hai paid some attention to the tuning of the tune under the instruction of his master.
Xia Hui used the deboning technique of Confucius cuisine to make a dish of three whites of duck in fermented wine.
The overall method is similar to the Shandong cuisine's fish fillet in sauce.
The only difference is that Xia Hui used boneless duck feet.
The stewed duck feet are white, tender and chewy.
When arranging the dish, a thin layer of duck meat is placed at the bottom, and the layers above are duck feet and duck liver.
The fermented rice wine sauce that was poured on at the end was just a thin layer of rice soup.
From the application of plating and overall cooking techniques.
The Kong family's bone-removing skills are particularly evident.
All the masters present were amazed.
"Okay, this dish is really amazing."
"Yes, this dish was said to be one of the signature dishes of Quanjude in Beijing, but I haven't seen it for many years."
"Xiao Xia's skills are really good."
"Your uncle's teachings have not been in vain. You have adhered to tradition and have made your own innovations. You have used key techniques very well. Old Xia, your granddaughter is incredible."
When Master Xia heard everyone praising his granddaughter, his face was filled with undisguised pride.
The young chefs who participated in the internal competition were also amazed by Xia Hui and Sun Hai's dishes.
Gu Zhicheng and Bao Feng originally thought that they were the two with the most breakthroughs.
I didn't expect to meet Xia Hui and Sun Hai, and found that they had made breakthroughs while retaining the tradition.
After this comparison, Gu Zhicheng and Bao Feng suddenly felt that they were indeed not qualified enough to go south to Shanghai with the chef.
The dish presentation by Xia Hui and Sun Hai immediately raised the ceiling of this competition.
It also puts a lot of pressure on other young chefs participating in the competition.
Fortunately, these two were basically the last young chefs to appear.
After them, the remaining young chefs all cooked traditional Shandong dishes and were no longer as innovative as they were.
There was no doubt that Xia Hui was the winner of this internal competition.
Her dish of pickled duck and three whites is really hard to rival.
Even Feng Zhengming praised: "You really combine creativity and tradition very well. It is really bold for you to think of using the method of sautéed fish fillets to make duck three whites.
Your deboning of the duck feet and the marinating of the duck liver are both very well done. It seems like you have been preparing for a long time, right?"
Xia Hui looked excited: "Yes, after you came back and told us about what you saw and heard outside, I started thinking about the dish for the competition."
Feng Zhengming nodded: "Great, your dish combines tradition with creativity, and it's really transcendent."
Receiving such recognition made Xia Hui even happier. At this moment, she finally felt that she could be called a real young chef. (End of this chapter)
