Xu Zhien swallowed a saliva when he heard this and forced himself to withdraw his gaze.

The movements on his hands stopped, and he saw him taking a few deep breaths, as if he was stabilizing his mind, and then he began to continue working.

The second cold dish [Magnolia Okra] is still highly praised by diners.

"The perfect salty and fresh mouth, light and crispy, which neutralizes the sour and sourness of the appetizers, and the two dishes complement each other."

"And the magnolia is very exquisitely processed. If I tasted it correctly, I should have used onion and ginger water to make the magnolia topping, and the taste is progressive in a clear layer."

"This Master Xu showed amazing fish making skills from the beginning. Unexpectedly, after leaving aquatic products, this seemingly ordinary vegetarian cold dish was made so amazing."

"In my opinion, Master Xu's skills are even slightly better than Master Liu Yan, but if you compare with Miss Ling'er, it is still slightly inferior."

"Haha...it's mainly because the foie gras is really hard to meet. This [Magnolia Okra] is a common cold dish in the Jokhang. Even if you go to the sky, you can't achieve the surprises that foie gras brings us."

"It's right, but this year, Master Xu has given us a lot of expectations. I still remember the dish [Black Scale Fish Soup] when he signed up, which is really amazing."

All the people who finished serving the dishes, like the onlookers, stood at their own stove and watched the last station No. 1 perform the dishes, which was very much attention.

Nie Ling'er has seen Xu Zhien's technique of cooking aquatic products, and has also thought that several meat dishes he had during the second trial might have something to do with aquatic products.

The first cold dish [Bright pepper fish skin] has further confirmed his guess, but what Nie Linger did not expect was that as the third hot dish of the most important hot dish, the No. 1 hot dish was not fish and shrimp, but

It is made of pork [Qiankun Crispy Meat].

The appearance of this dish is exactly the same as the later generations of [dried fried tenderloin]. The meat strips are wrapped in a pink coat and fry them in the pot. The finished product is crispy on the outside and tender on the inside, and the meat is juicy. It is a dish suitable for all ages and young.

Nie Ling'er was a little surprised. Xu Zhien suddenly jumped out of his comfort zone at this time, because he was afraid that his dishes would be too single and wanted to take risks, or he himself was not limited to the ingredients in the river, and at this moment he cooked pork ingredients.

, to win by surprise!

Subconsciously, Nie Ling'er and his friends were curious about this [Qiankun Crispy Meat], and also curious about Xu Zhien. They looked at the diners who were sitting in the trial together with the dish.

Like Nie Ling'er, several diners who sat and examined were subconsciously stunned when they saw the [Qiankun Crispy Meat] in front of them, because they thought Xu Zhien's hot dishes should be related to fish, but they did not expect a plate of them were served.

Pork.

But after tasting, the diners raised their eyebrows at the same time, without disappointment on their faces, but instead nodded at the same time.

"It smells so good. The meat strips were seasoned and marinated in advance before putting them in the pot. They have a very strong sweet and sweet taste, and the cumin."

"It's the modified [Qiankun Crispy Meat]. The seasonings for the whole cured meat strips have undergone a major change, but the only thing that keeps the pepper and stew is mixed with cumin, su fruit, liren, cardamom, etc.

Spices, this dish should be a very heavy dish, but for some reason, it smells everywhere when you eat it. You can obviously taste the fragrance of all the seasonings, but you don’t feel heavy at all.”

Some diners were amazed and asked questions again. It was obvious that the Xu Zhien and his brothers used some ingenuity in this dish, so that professional diners could not taste it for a while, so why did it taste so good?

Lin Qingrang said the mystery, put down the chopsticks and said in a faint tone: "It's orange peel powder. Master Xu wants the taste of these spices, but he is afraid that these spices will taste too much, so he soaked all of these spices in it.

In orange peel powder, it effectively neutralizes the top notes of spices and leaves only some tail aroma to marinate the meat strips. The punching will naturally be greatly reduced."

As he said that, Lin Qingrang smiled unconsciously, nodded with admiration: "He is an idea-friendly chef, not everyone knows this method."

When others heard this, they suddenly realized it, and they didn't realize that they were praising Lin Qing again.

The next two dishes are [Shangyang River Mushroom] and the soup [Bazhen Turtle Soup].

[Shangyang River Mushroom] is a traditional dish of Shangyang Festival on the traditional Jokhang festival, because every time it reaches Shangyang Festival, it is the most tender period for the river mushrooms in the Jokhang to grow, which is this month.

This dish has a long history in Dazhao and is well-known. The two brothers chose this dish to meet the upcoming Shangyang Festival this month. Although this dish was successfully made, it was too classic and made people feel that it was just a perfect match.

What surprised the diners the most was the last dish of the two brothers [Baozhen Turtle Soup]!

After going around, I finally returned to the river.

The two brothers came forward to introduce themselves, and Xu Zhien said, "This soup is called [Eight Treasures Turtle Soup]. The eight treasures are taken from bird's nest among the eight treasures, monkey heads, deer tendons, and black ginseng among the eight treasures.

, dried scallops, broad belly, and Sichuan bamboo shoots and big mouth mushrooms among the eight treasures."

Xu Zhihe continued: "This soup is salty and fresh, with rich nutritional value. The eight treasures are perfectly simmered in a low heat and are combined with the base soup."

The diners nodded one after another. Nie Ling'er and others not far away couldn't help but blink in shock when they heard this.

Yao Tianhe whispered: "Master Xu has used all the money he has earned in the past few days on this dish!"

Li Zhiqiu couldn't help but chuckled: "It seems that the profit is not enough, otherwise why did these eight treasures use the eight treasures and the eight treasures? They should use all the eight treasures!"

Several people laughed when they heard this, but Nie Ling'er had to admire Master Xu. He was actually a person who could spend all his money for the ingredients. When he signed up, he also did not even have the silver to rent a kitchen in order to buy black scale fish.

.

"Master Xu, it's really a good craft for cooking aquatic products. This turtle soup is salty and delicious, and the lips and teeth are fragrant. As the last dish today, it's worthy of the word "finale!"

"The turtle meat is treated just right, without the slightest smell of river turtles. The eight treasures are also very reasonable. The eight treasures of vegetarian food and eight treasures of meat are included, which adds a rich flavor level to this dish."

"The [Qiankun Crispy Meat] just now was also good, but I have to say that Master Xu's skills in cooking ingredients in water should be better. This soup is completely comparable to the [Black Scale Fish Soup] you signed up for.

And it's even worse."

Fortunately, the diners gave extremely high evaluations, which proved that Xu Zhien's money was not spent in vain. At least this soup was unanimously recognized by everyone.

Xu Zhien also breathed a sigh of relief, but before he could completely relax, he became nervous again.
Chapter completed!