Chapter 105 Winning the Game

Of course Yue Ning was happy. Uncle A Ming was messing around, but she changed her mind and thought, this is a good idea!

Originally they participated in the competition because they were questioned that the few apprentices with good skills of Yue Baohua had all run away, and the ones left were all ugly, and the chefs she brought from the mainland to Hong Kong were actually incompetent apprentices.

She clarified it with the commercial, but it wasn’t enough.

Now Ah Ming and Ah Xing were competing with the master chef of Chun Feng Lou. Except for Uncle Ah Ming's imaginative white-cut chicken, they did not lose in the other dishes. The next two dishes were: one was Uncle Ah Ming's clay pot rice. After their improvements, it was no exaggeration to say that his clay pot rice had no rivals in Hong Kong. The other dish was a soup, which was innovative and tasty, so there would be no big problems.

Losing like this is really a very honorable loss. The competition is very time-consuming, and both Baohua Building and Ningyan are short of people. This one-day tour is very good, especially good.

Yue Ning saw the people from Chunfeng Tower were picking sweet potato leaves. This round of competition was about soups. Chunfeng Tower focused on tradition and made the famous Chaoshan traditional dish, Tai Chi Huguo soup?

This dish requires a lot of skill and taste, but it is actually difficult to make, and it is difficult for a master chef to make a mistake.

At Baohua Building, Ah Ming was filtering the fish soup, and Ah Xing cut some soaked kelp into pieces for Ah Ming.

Yue Ning calmly discussed the situation of Cantonese restaurants in the mainland with Song Ziqiang, urging them to face up to the gap but not belittle themselves.

Song Ziqiang agreed, saying that this game further strengthened his confidence.

Chunfenglou made the Huguo Soup, and the professional judges guessed it. Baohualou rolled the grass carp wrapped in beef paste into the fish soup. This is another new dish. When the fish soup boiled again, Amin added the kelp and made the final seasoning.

Ah Xing brought a row of soup bowls, placed two fish rolls at the bottom of the bowls, and poured a spoonful of fish soup with kelp on top. After dividing the soup, Ah Ming raised his hand and said, "The beef soup with grass carp rolls is ready."

It's still early at Chunfeng Tower. The Huguo Soup is a dish that takes a lot of effort, with two levels of yin and yang. The green color is made from sweet potato leaves, and the veins on the leaves have been removed, otherwise it won't taste smooth. The leaves also need to be blanched in water to remove the astringency, then finely chopped into a puree, stir-fried with chicken oil, and used in broth to make a green soup.

The traditional Tai Chi National Protection Soup originated from the story that a young emperor of the Southern Song Dynasty fled to Chaozhou and hid in a temple. The monks in the temple made him a bowl of soup with tofu and wild vegetables, and the soup got its name "National Protection Soup".

This was originally a vegetarian dish, but nowadays restaurants serve both vegetarian and meat dishes.

For the white version, Chunfenglou used chicken breast, removed the fascia and chopped it into fine chicken mince.

On the stage, the chef from Chunfenglou also refined chicken oil to make the Huguo Soup. Boss Liu, who was sitting in the audience, noticed something was wrong. The way they refined chicken oil was different from that of Baohualou. Baohualou used a mixture of several kinds of onions and added other ingredients, while theirs used onions and ginger.

The chef of Chunfenglou was cooking while the judges were tasting the soup of Baohualou team. The fish soup was milky white and fragrant, with tender and sweet grass carp slices wrapped in chewy beef filling. It was not overly seasoned and every bite was fresh. After finishing two fish fillet beef rolls, people were still reluctant to leave and the judges drank up all the soup.

Ah Ming was happy to hear that most of the judges' comments were praise. Ning Ning told him that he was already very good and was definitely not worse than Lou Jiafu, but he didn't think so. That took many years of practice, and he could catch up in two or three months. Isn't that a joke?

When he was drawn to compete with the chef of Chunfenglou, he lost confidence. Ningning told him to treat it as easy as tasting dishes with her in the kitchen, and he wanted to do it! In fact, for the first dish, he was like possessed by a demon, with white-cut chicken and braised duck in his mind, which was very confusing.

After making a mistake and seeing the score widening and no longer able to win, he calmed down and cooked one dish after another with the idea of ​​going home after finishing. Unexpectedly, the scores of the last few dishes were quite high. It turned out that he was not much different from the great chef. Of course, a lot of credit went to Ah Xing. Ah Xing's knife skills helped a lot.

There is only one last dish, clay pot rice. If I can’t make it well, I’ll just kill myself with a piece of tofu.

He looked across and saw that the chef from Chunfeng Tower had already prepared the sweet potato leaf soup, which would be ready soon.

Amin has already gone to look for rice to make clay pot rice. He is very thoughtful and has both shredded rice and Maba glutinous rice. As an expert in clay pot rice, he cannot be careless in this aspect.

He smelled the cured meat, which was of good quality.

Suddenly, the whole audience exclaimed, he looked back and saw the chef next to him frowning. He couldn't see clearly for a moment, so he walked over and asked Ah Xing: "What's wrong?"

"The chef's hand slipped, and he lost control of the spoon, so the soup didn't form the Tai Chi diagram."

This? It's really a disaster.

The Chunfenglou team was leading by a large margin, but this dish failed.

For other dishes, presentation is not the point, but for this dish, the name of which is "Tai Chi Huguo Soup" it does not become Tai Chi, which is a major mistake.

Sure enough, in this round, Baohualou’s fish fillet roll beef soup performed well, but the opponent made a mistake and Baohualou overtook with a slight advantage.

Now the competition for the last staple dish becomes particularly important.

The atmosphere on the field suddenly became heated, and even Song Ziqiang became excited: "Ningning, Baohualou should be able to win."

Although, she also thought that what Song Ziqiang said made sense. It would be unfair if Ah Ming didn't win in the clay pot rice. But who knows? After all, the master chef of Chunfenglou would fail in the Huguo Soup.

A Ming looked at Yue Ning, who clenched his fist for him and encouraged him.

He nodded. He was the best clay pot rice chef in Baohualou.

Both restaurants serve their chefs’ signature dishes: Chunfenglou’s is pigeon stuffed with Lipu taro paste, while Baohualou’s is clay pot rice with preserved meat.

The taro paste at Chunfenglou has been steamed. They gut the pigeons, remove the bones, stuff the taro paste on the pigeons, and then fry them in a pan.

This time they are the first to come out. The clay pot rice in Baohua Building has the rice washed and cooked right away, which takes time.

Professional judges ate Chunfenglou's taro-paste pigeon and commented:

"The crispy skin is filled with dense taro paste and juicy pigeon. The pigeon has only fresh flavor without any fishy smell. It is delicious."

"This is also a traditional Kung Fu dish, which is derived from duck with taro paste. Pigeon meat is more tender than duck meat, and the taro paste absorbs the freshness and fragrance of the pigeon meat. It really tastes good."

“…”

No matter how highly the professional judges rated Chunfenglou's taro and pigeon, it did not affect Amin's mentality. He completed the clay pot rice step by step.

The moment he opened the lid of the clay pot rice, a fragrance of rice mixed with cured meat rose up and spread throughout the place. This was already the last dish. Everyone had already eaten the fried pigeon with taro paste, but the taste still made the professional judges' mouths water.

Amin sprinkled chopped green onions and poured in the prepared sauce. The sauce flowed into the bottom and was roasted, making the taste more intense.

He covered the pot again and turned off the fire, and the aroma disappeared for the most part.

Everyone was dissatisfied, all eyes were on the clay pot. Ah Ming opened the lid again, picked up the spatula, and gently mixed the rice. The oily and loose rice grains were coated with sauce. He scooped up the rice crust at the bottom of the pot. The crispy rice crust immediately broke into pieces when it touched the spatula. Ah Xing handed him a bowl, and he scooped it in small bowls.

The judges at the judges' table couldn't help but think that he was too slow, and finally the four small bowls of rice were brought to the professional judges by the etiquette lady.

The audience and judges waited even more impatiently, and they waited, but for everyone else at the scene, it was torture.

The audience in the front row said, "No, I'm going to Baohualou to eat clay pot rice after the show. It's so delicious!"

"I'm going too."

Yue Ning bent down and patted the shoulder of the sister in front of him: "Sister, let's go tomorrow. Besides me and my grandfather, the clay pot rice made by Baohualou is the best. Today, the two of us went out, and my grandfather is at Ningyan! Tomorrow, my grandfather and he will be at Baohualou, and you can order any of their clay pot rice."

"oh oh!"

"Where will you be tomorrow?"

"I've been spending most of my time at Ningyan, preparing for the opening on September 16th!" Yue Ning whispered to her.

This time, the chef judge spoke first: "This clay pot rice is cooked to perfection, has a charming aroma, and the crust is crispy without being burnt. If there is anything wrong, it's that this bowl is too small. I want to eat more."

"You are indeed the best chef at making clay pot rice."

Even if the opponent did not make any mistakes, A-Ming's clay pot rice was so outstanding that the score between the two teams widened. The host announced that Baohualou won the game.

Ah Ming jumped up and said to Yue Ning: "Ningning, I really can do it!"

They won this game, regardless of whether it was the opponent's mistake or not. They won the game beautifully: "Trust me, it will definitely be right."

Ah Ming turned around and hugged Ah Xing: "Ah Xing, you are so kind, you are really so kind."

Ah Xing had just come from the mainland. He was not as open-minded as Ah Ming and pushed Ah Ming away: "Ah Ming, Ah Ming, just shake hands."

Ah Ming was pushed away by him, and then he realized that he was too excited. He calmed himself down and walked over to shake hands with the two masters of Chunfenglou.

Although the chef lost, he was very frank: "Your skills are indeed very good. And you have many different styles. I am convinced."

"Thanks!"

The audience dispersed and were all walking out. Yue Ning went over to shake hands with Boss Liu and said, "Uncle De, let's have tea together next time if you're free."

Boss Liu smiled and said, "Actually, I'm on your side."

"ah?"

"Who will bring out new dishes that haven't been put on the menu yet? Well, I've seen shrimp balls and fish fillet rolled beef." Boss Liu patted her arm, "I hope you can make it to the end and let us see more new dishes."

Yue Ning didn't care whether he was sincere or just doing it for face, she was already very graceful, she smiled: "Thank you!"

After seeing off Boss Liu, Ah Ming and Ah Xing were already waiting. Yue Ning said, "I recently found a delicious Italian restaurant. Let's celebrate Ah Ming and Ah Xing winning the first game."

It just so happened that Director Song and his team were in the mainland, and Cantonese food was their daily meal. They rarely had the opportunity to eat Western food, and even if they did, it wasn't very tasty. Yue Ning invited everyone to have dinner together.

Ah Ming said, "Ningning, let's find a phone booth first. I want to tell Master that I have been promoted."

Yue Ning smiled: "Okay, okay!"