Chapter 141 Competition Results
When the scores came out, everyone was stunned. This was already the third competition, and no one expected that the scores would be exactly the same.
Six dishes, four professional judges and ten audience judges, comprehensive scores, adding up the two decimal places, and finally getting exactly the same score, it's really weird.
There is no contingency plan for two teams to have the same scores in the competition.
Cai Zhiyuan said to Yue Ning cheerfully: "You see, the show becomes more exciting when you come here."
Yue Ning looked at him and said, "I don't want to do my job anymore, I'll just earn ratings for you."
The host asked the two teams of chefs what they thought?
Zhang Hongxing said happily: "I really didn't expect that we could tie. To be honest, when their Sebu Eel came out, I thought our team might not win. I am very happy to get this score!"
Ho Ka Fai looked at Yue Ning and Li Xinrong. He was a fat cook who looked like Maitreya Buddha. He laughed and said, "Do I have the right to vote?"
No one knew what he meant, so he said, "I want to give my vote to Chef Zhang."
All eyes were on him. He Jiahui laughed, "I was able to win this time because I came to Ningyan and rethought the competition. If I had made the traditional Sebu eel, my score would not have been so high. And soup is my absolute weakness. I am good at everything else, but I am far behind in making soup. So even Ningning can only help me take a shortcut and use the Japanese soup-making method to quickly get a clear soup base. But I know how much this dish is inferior to the soup made with boiled cabbage and chicken broth and sea clams. Even if I win this time, facing my uncle Chef Zhang and the heir of Lu's cuisine, let alone winning, it will be difficult for me to even have the strength to fight."
He looked at Zhang Hongxing: "Your chicken and quail porridge look impressive, and your basic skills of dry-fried noodles are better than mine. If you go up, you will be more exciting than me. I hope I can vote for you."
Zhang Hongxing couldn't believe it: "Chef He, no matter who coached you, this is the level of your competition. Why are you being so modest?"
He Jiahui's face was stern: "Oh! I want to retire in a dignified way and practice cooking soup. Maybe there won't be so many talented young people next year, and I can win the chef championship."
The whole audience laughed. Zhang Hongxing smiled and went over to hug him: "Thank you!"
He Jiahui patted his arm and said, "Come on, I hope you get good results."
In the end, the professional judges announced that Zhang Hongxing from Kunhe Restaurant won the competition.
The host asked Ho Ka Fai, "Chef Ho, after you quit, who do you hope will win next?"
"This is a difficult situation for me. From the perspective of my fellow disciples, I hope Chef Zhang wins. From the perspective of Aocheng, I hope Chef Lu wins. From the perspective of today's competition, I hope Chef Zhang can go to the end with my blessing." He Jiahui asked, "What do you think we should do?"
"Wow! You're so good at talking!"
"Come back next year!" He Jiahui looked at Li Xinrong and said, "I just disappointed the master."
Li Xinrong stood up: "Ah Hui, you are my pride!"
Yue Ning also stood up: "I say on behalf of grandpa, you are also his pride!"
After the game, Cai Zhiyuan called Yue Ning and invited the Japanese to have a light meal in the restaurant downstairs of the TV station. Yue Ning called Ning Yan first, and then went to the screening room together. Yue Ning sat with them. The program was already playing on the screen.
It’s more like a restaurant visit than a food show.
This is a feast prepared by a Michelin three-star chef. The main dish of the feast is bladder chicken. Cantonese cuisine has pepper pork belly chicken, and French cuisine has bladder chicken, which are essentially the same.
Yue Ning watched the approximately 45-minute TV program carefully and listened to the translator saying that the meal was broadcast live on satellite for three hours.
Yue Ning tilted his head and asked, "What were the final ratings?"
The Japanese stopped talking.
Yue Ning asked someone to rewind the video and watch the moment when the bladder was brought out from the chicken back. In the video, the pig bladder swelled into a ball with blood vessels all over it.
Yue Ning walked over and pointed at the picture: "Is this picture beautiful? Don't you think it's too strong?"
The translator told a few Japanese people about it, and Yamamoto said, "This is a century-old French dish, created by this three-star Michelin chef. The chicken used is Bresse chicken, which is known as the king of chickens."
"Then what?"
"Haven't I said enough? You may only know that France has foie gras and beef Wellington. You don't know what a dish like this that requires exquisite craftsmanship is like. This is one of the specialties of French chef Paul Bocuse."
After listening to the translator, Yue Ning nodded: "Bresse chicken is a type of chicken that is raised on grasslands in the Bresse region of France. It is fattened during free-range farming, and a balance is achieved between the chicken meat and the fat. After being slaughtered, the Bresse chicken is not put on the market immediately. Instead, the feathered chicken body is wrapped and sewn up with cloth to prevent it from coming into direct contact with the air, but unlike wrapping it in a plastic bag, it is not completely isolated from the air. After being wrapped and squeezed by the cloth, the fat on the chicken body seeps into the meat, making it more tender, soft and juicy. At this time, such a Bresse chicken can be used to make this traditional French dish."
This paragraph was long enough. Yue Ning waited for the translator to finish. The Japanese looked at her thoughtfully. Yue Ning continued: "Bresse chicken is a common home-cooked dish and is already delicious. French chef Paul Bocuse uses it to season bladder chicken, which takes the deliciousness to the extreme. He would stuff black truffle slices under the skin of the chicken breast, tie the whole chicken with a rope, put it into a pig bladder, tie it tightly, and put it into a special soup stock at 60 to 70 degrees. When the pig bladder is heated, the air inside swells into a ball, allowing the chicken to float in the water and stew at low temperature for four hours. The fat in the chicken skin melts, and the aroma of the black truffle permeates the chicken breast. The function of the pig bladder is to lock in the juice of the chicken itself and the aroma of the black truffle."
Yue Ningrang continued to play the video, and the video showed a waiter cutting a pig's bladder with a table knife in front of the guests, and a burst of hot air rose up. The narrator said that this was an extremely wonderful aroma, which made people full of anticipation.
Yue Ningrang stopped and said, "Without the foreshadowing, how can the audience understand such a delicious dish as a chicken stuffed in pig intestines?"
At this time, the waiter took out two pieces of chicken breast, and the chef came over to add black truffle slices and a spoonful of secret foie gras sauce.
Now I'm talking about the black truffle and foie gras sauce. People who eat this chicken describe how indescribably delicious it is.
"Some delicacies can speak for themselves, such as teppanyaki. The chef uses the iron plate as a stage. When the knife and spatula are wielded, the food makes a sizzling sound on the iron plate. The audience can imagine how delicious it is without narration." Yue Ning told them, "The same is true for the foie gras and Wellington steak you mentioned just now. But for the bladder chicken, it can't speak. You need a proper introduction to bring the audience into the beauty of the food. What do you think?"
"You are a master!" said the Japanese who questioned her.
"Not really. I just love cooking and want to cook well so that everyone can enjoy the food." Yue Ning looked at the watch and said to Cai Zhiyuan, "Brother Zhiyuan, it's getting late. Otherwise, we won't have enough time to cook the fish, mutton, and eel. Are there any other guests tonight? If not, I'll order the menu based on five people."
"Add one more contact person for the HTV project. That makes six people." Cai Zhiyuan said.
"Okay!" Yue Ning said to them.
Cai Zhiyuan saw her off and said, "Show your skills and let the devils know that Chinese food culture is our ancestor."
Yue Ning thought Cai Zhiyuan was born in Hong Kong, not like her, but she didn't expect him to be the same. She smiled and nodded: "I know."
Li Xinrong and Ah Hui have already returned to Ningyan. Everyone knows the result of today's competition. Ah Ming feels sorry for Ah Hui, blaming him for not trying harder. Yue Ning goes over and says, "Uncle Ah Ming, you really need to learn from Ah Hui about being a good person. Sometimes you can gain more by giving up. Think about the previous two sessions. In addition to the title of Chef King, which is indeed a signboard, were the second and third place winners remembered? But the one who withdrew today, I tell you, everyone will definitely talk about it for a while. If he participates again next year, everyone's expectations of him will be different."
"If I had known earlier, I would have retreated. How could I have defeated that descendant of the Lu family?"
Yue Ning kicked him and said, "Don't even think about it. It doesn't matter whether you win the title of Chef King or not. You have to hold on to the end. Come with me to prepare the Sebu eel. Ah Zhong, come with me."
Zhang Junming followed Yue Ning resignedly and asked, "What's going on with the Japanese?"
"They are filming a Chinese food program and are going to book a high-end banquet in Hong Kong, which will be broadcast live via satellite. Lide wants to promote instant noodles, and I want to promote Ning Xiaochu, so I must take this opportunity to let the Japanese know what Ning Xiaochu in Lide instant noodles represents."
"Yeah." Although Ning Xiaochu has nothing to do with A Ming, he will do his best as long as it is related to Ning Ning.
The master treated them well, and at that time they were paid slightly more than other restaurants, so even if Ding Shengqiang asked them to go, even if he agreed with Lou Jiafu's statement that the master's son died and the master was old, Baohualou would close sooner or later, and he didn't want to move, thinking that at worst he would find another job after the master closed Baohualou. Unexpectedly, Ningning came, and then they found many possibilities, the most practical of which was that the three of them who stayed were probably the highest paid cooks in Hong Kong.
Last month, Ningning also announced that employees who have worked in the company for five years will receive a housing allowance ranging from 500 to 1,500 yuan per month. In the past, he would have been so happy to get this reward, but now when he looks at the salary of just over 10,000 yuan he received last month, he thinks this money is pretty good to have.
The three chatted and prepared. Yue Ning asked A Ming: "Last time, Aunt Xiao and Aunt Xuelian both said they wanted to change houses. Have you guys decided?"
“Houses in Kowloon are cheaper and you can buy bigger ones, but here in Hong Kong Island they are more expensive.”
"Buy according to demand. In the next few years, the mainland will negotiate with the British government on the return of Hong Kong. There is uncertainty in the next few years and land prices will not go up. There is still time to wait." Yue Ning told them.
The housing prices in Hong Kong and the city have also experienced ups and downs. In the next few years, the housing prices in Hong Kong and the city will remain sluggish. We will have to wait until the final decision is made, and there will be a wave of increases after 1985.
"Then I won't move for now, just live here first."
"Then I won't buy it for the time being?" said A Zhong.
"If you don't buy it, it won't be easy to find a girlfriend." Amin told him.
Ah Zhong was a little proud: "Knowing that I'm a cook at Baohua Building, and also Ningning's cook, many people want to find me!"
Yue Ning knocked on his head and said, "Don't be complacent. Work hard."
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