Living in the Hong Kong Film World

Chapter 472 Man-Han Banquet Competition ([-])

"Ladies and gentlemen, the third Man-Han Banquet in the history of Xiang-Hong Kong has officially begun!"

"The format of this competition is three days and three games. Master Ou Zhaofeng from Manhan Tower will face Master Huang Rong from Chaofan Catering Group."

Under the introduction of the host, the contestants entered the hall from both sides of the hall, and came to the back of the stoves of both sides respectively.

Feinan noticed that Huang Rong really got a plausible dragon robe and wore it on his body.

Jiahui and Zhao Gangsheng also served as help cooks, following behind Ou Zhaofeng.

Seeing the dragon robe on Huang Rong's body, Jiahui couldn't help but whispered in Zhao Gangsheng's ear and asked, "Did the emperor also cook himself?"

Zhao Gangsheng laughed, and said in a low voice, "I guess he thought it would be more authentic to wear a dragon robe and burn a full feast of Manchu and Han people?"

The two of them laughed together, and Ou Zhaofeng stared back at him before they fell silent.

"The dinner on the first day of the Man-Han Banquet is the Dragon Gate Banquet. For today's competition, both parties need to prepare a banquet on the spot according to the menu of the Dragon Gate Banquet. Three judges are invited to appreciate it and decide the winner."

"There are nine gui and ten items in the Dragon Gate Banquet. Except for the bear's paw for the main course, the rest of the dishes are to be chosen by both parties."

After the host introduced the rules, the contestants began to get busy.

Ou Zhaofeng stepped forward to light the stove, and in front of Huang Rong opposite, the stove also rose at the same time.

Zhao Gangsheng, Jiahui and others took all the ingredients needed to the case and handed it over to Liao Jie to deal with it.

The two sides were busy and busy, and the chefs in the audience were also discussing and analyzing their techniques and skills.

Laymen watch the excitement, while professionals watch the way. The chefs present are all knowledgeable, so they naturally understand that it is not a single dish that best reflects a chef's skill, but a large-scale banquet.

Historically, hundreds of thousands of people were often invited to a banquet in the imperial palace. The chefs in the imperial dining room must handle every detail in place without any mistakes.

This is not something that the chef can do alone, it needs the cooperation of the whole team to complete it together.

The stove provided by the hotel is full of firepower, and after a while, the steam in the set up cauldron has begun to evaporate.

In the pot is the main ingredient bear paw prepared by both parties. Like other ingredients that need to be pre-processed, the two parties have already processed the bear paw and just waited for the on-site production.

"The dish I cook is, stepping on the snow to find bears."

When Huang Rong saw the pot open, he smiled and said, "I use the white bear's paw from the Arctic iceberg."

A subordinate stepped forward and lifted the red cloth on the tray in front of him, revealing two white-haired bear paws that had been soaked.

After finishing speaking, he suddenly lifted the lid of the pot and threw it behind him.

Ou Zhaofeng and the others were handling the ingredients, and they were a little surprised to see him doing this.

Even if he processed the bear's paws in advance, but the other dishes haven't been cooked yet, what is he trying to do now?
The chef who was close to the stage had already smelled the mist floating in the pot, and muttered in surprise: "Brandy?"

"That's right!"

Huang Rong pointed at him and said with a smile: "My white bear's paw has been stewed in French white wine for six hours."

At the judges' table, Xue Jiayan elbowed Feinan and said with a smile, "He uses the Nordic method."

Feinan nodded and continued watching.

Huang Rong took out a colander, fished out a fat bear's paw from the pot, and put it on a plate.

"Chopping board!"

He shouted loudly, and in an instant, a kitchen assistant placed a cutting board full of long needles in front of him.

Then, he picked up the bear's paw with a clamp, placed it on a cutting board, and let the needle point poke small holes in the bear's paw.

While Ou Zhaofeng was busy here, he peeked at it, but he didn't understand what kind of trick he was playing.

Huang Rong was still pressing the bear's paw to the cutting board with the clip until the bear's paw was punctured with densely packed holes.

"Is this for convenience and taste?"

At the judges' table, Tao Zhen stared at Huang Rong's operation, and murmured in confusion: "Then why not do it during preprocessing? This will destroy the integrity of the bear's paw!"

Feinan looked at the soup bucket on Huang Rong's right. The pot of soup was also steaming, exuding a slight fragrance.

"It's so fresh!"

A chef under the stage also smelled the soup, and asked the chef beside him, "It seems to be fish soup."

"What fish? It's so fresh!"

Huang Rong smiled, and lifted the lid of the soup bucket: "This is sturgeon soup!"

The lid was lifted, and the fresh fragrance burst out like a nuclear bomb and spread.

Even the cameramen Fat Brother and Le Huizhen who were filming at the side of the hall couldn't help swallowing a big mouthful of saliva.

"Go and take pictures of that pot of soup!"

Le Huizhen urged Fat Brother to come to the soup bucket, and pointed the camera at the milky white fish soup in the bucket.

Smelling the fresh scent, Tao Zhen nodded approvingly: "It's been a long time since anyone has used sturgeon to make soup. Among all the fish, sturgeon is the most nourishing."

"of course."

Xue Jiayan also said with a smile: "Among all the fish, the sturgeon has the highest nutritional value. I think he used a whole fish, so the maw must be in the same pot."

Tao Zhen swallowed his saliva and said in admiration: "The maw of Sturgeon arowana is a treasure comparable to eight treasures. Adding the whole fish together to make a bowl of soup is simply the freshest soup in heaven!"

"Needle!"

Huang Rong yelled again, and the helper at the side pushed up a large iron tank that looked like a gas tank.

A rubber tube was connected to the spout of the tin can, and a slender air needle was installed at the other end, which was held by Huang Rong and pierced into the bear's paw.

"What I'm injecting now is absolutely safe liquid nitrogen, which has no effect on bear paws at all."

Huang Rong turned on the switch while talking.

Liquid nitrogen was injected into the bear's paw along the air needle, and soon spewed out from the pinholes, forming clouds of white mist.

Afterwards, he put the whole bear paw into the filled Sturgeon fish soup, spread a whole box of Sturgeon caviar on top of the bear paw, put it in a sealed glass pot, and sealed it up .

His novel method made many chefs on the scene amazed, and couldn't help talking about it.

Most of the people who came to watch the competition this time were local traditional Chinese chefs from Hong Kong and Hunan. For them, this approach is indeed an innovative dish.

Feinan rubbed his chin thoughtfully.

This Huang Rong's stepping on the snow to find a bear should be regarded as a draft of those molecular cuisines, right?
While handling the ingredients, Jia Hui looked curiously at Huang Rong's operation, almost cutting her finger.

"Seriously!"

Ou Zhaofeng sternly reprimanded: "Don't be distracted when doing things!"

"Oh."

Jiahui glanced at the time, quickly calmed down and concentrated on processing the ingredients.

Liao Jie covered the gap between the lid of the soup pot with a wet towel to seal the smell and increase the temperature inside the pot.

Inside the pot is their pre-prepared "bear paw" simmering with a dollop of real honey.

This is Ou Zhaofeng's suggestion. He said that since the traditional method is to be used, it is best to stick to the traditional method and use honey to stew, so that the imitation can be more in place.

(End of this chapter)