"Brother Zhou, it seems that I want to congratulate you in advance for winning the gold medal in the Chinese competition zone?"

Zhu Yanping should be very busy today, otherwise he would not have missed the breakfast and dinner provided by Zhou Dong in succession. Fortunately, he was lucky enough to catch up with Zhou Dong's "Xirong".

After looking at the foodie judges who had eaten Xirong and were still holding empty bowls, Zhu Yanping suddenly discovered that he was familiar with Yi Lao, Dong Lao, a genius in the kitchen industry, and even the famous Poison Dragon King in Xiangjiang was among them.

Why is this old poison dragon, who made the chef of Xiangjiang, flushed and shy as an old lady at this moment?

Zhu Yanping was surprised, and heard someone in front of him say, "Mr. Zhu, it's great to meet you here."

"Oh, is it Inukaikun?"

Zhu Yanping glanced at Inuya Jingzhai who was standing in front of him, and nodded with a smile.

The Yellow River Group had some business dealings with the Dog Raising Family a few years ago. The Dog Raising Family used the Yellow River Group to expand its influence, while the Yellow River Group used the Dog Raising Family's reputation in the island country to earn money from the island people, which was considered a pleasant cooperation.

Although he had no intention of dating people from the island, he was very cunning in his business to the extent of Zhu Yanping. On the surface, he was still very enthusiastic about Inukai Jingzhai: "Haha, Inukaijun is not participating in the competition in the competition area. Has he already secured the gold medal in the island competition area?"

"Mr. Zhu is a joke. What kind of suspense will be there in the competition in the island country?

Inuyaki Jingzhai smiled slightly: "And compared to the gold medal in the island national competition area, I am more interested in Zhou Sang's "Xirong".

Although I am from the island country, I have heard that not every bowl of wonton noodles can be called Xirong. I believe that Zhou Sang's cooking skills will not disappoint me."

“That’s natural.”

Zhu Yanping exchanged his eyes with the old man in black who came with him, and then smiled and said, "But Inuyangjun may not know yet. This squid is actually the best pot. Even if you can't eat squid soup, you should come as soon as possible.

If it weren't for something delayed, I would definitely get the soup pot, but I wouldn't be ranked No. 99 and No. 100 like now."

No. 100 is naturally the old man in black who came with him. He has been standing beside him and looking at Zhou Dong’s booth with a smile, but he doesn’t seem to be talking much.

Most of the judges in Xiangjiang know Zhu Yanping, a rich man and the first sponsor of the competition, but they are very unfamiliar with the old man in black.

He looks neither like a bodyguard nor a businessman. There is no such person in the food industry in Xiangjiang. Why does he appear next to Mr. Zhu?

Moreover, Mr. Zhu also had to stand in front of the old man in black, as if he was very respectful to him, which was strange.

"This is the real fruit, adapting to local conditions and becoming a dish according to people. This kid really has the capital to be arrogant and does not take my mantle and billions of property seriously!

It seems that I was really wrong. I shouldn't have treated him like this that day. I regret it... Oh?"

Although the portion of the fine broth of one or two sides and four wontons is small, if it is changed, it is normal. Guan Dasheng can eat half a bowl and don’t start scolding, which is a great way to give the chef a face.

Today, I ate very fast, and I ate it clean without realizing it. I sat on the little stool with an empty bowl, feeling lost in my heart.

I accidentally looked up and saw the old man in black standing behind Zhu Yanping. I was stunned and opened my mouth, but I didn't say anything after all.

The old man in black paused slightly on him, nodded and smiled at him, Guan Dasheng's body trembled, as if he suddenly remembered something, stood up from the stool, and whispered to the bodyguard: "Let's go!"

"Mr. Zhu said, I was originally planning to come and queue up early to have a big shot.

However, I later changed my mind because I wanted to know whether Zhou Sang's cooking skills could remain consistent.

Because, he will be my opponent in the finals!

There is a saying in your Chinese that is great, called 'Know yourself and your enemy and win every battle'!"

"The Art of War" and "Romance of the Three Kingdoms" are the most widely circulated Chinese classics in island countries. Although Inuyang Jingzhai's Chinese writing skills are average, this famous quote is quoted very accurately.

"Inuyangjun, I must remind you that those who once regarded Zhou Dong as their opponent either became friends who respected him or became fans, including Chef Huai, the winner of the last Supreme Gold Award."

"Mr. Zhu, if I lose, I will definitely become Zhou Sang's good friend or even a fan!"

"Haha, I hope he will accept you then.

But I think you should not be too optimistic, because as far as I know, when your islanders show weakness to each other, it is actually the most dangerous time."

Zhu Yanping smiled faintly. The Yellow River Group has competed and cooperated with the islanders over the years. No one knows better than him what the islanders are.

"Sorry, Mr. Zhu, I'm in line. Oh, this looks like a very good bowl of Xirong, it's great!"

After Inoyasu Jingzhai politely greeted Zhu Yanping, he picked up the noodle bowl and went to enjoy the food silently. Since he could not get any benefits in front of a "old fox" like Zhu Yanping, he was too lazy to waste his time.

The last three bowls of Xirong were brought to the booth almost at the same time. I didn’t have time to observe the performance of Inuyasu Jingzhai. Zhu Yanping took a bowl of Xirong and handed it to the old man in black: “Old Cai, please ask first.”

"You're welcome, let's go together."

The old man in black took the thin red wine and gently brushed over the bamboo noodles with the soup noodles blooming like flowers. He also observed the location of the spoon and nodded slightly: "There are rules, and it is more ingenious to use the soup. If this bowl of thin red wine is given to the judges who have eaten brunch, the feeling will only be better."

"Haha, Mr. Cai said that the base soup used by Chef Zhou is wrong?"

Zhu Yanping's eyes turned, and he seemed to have thought of something, but he refused to say it out in advance.

"Not that's wrong, he didn't use the soup at all.

Boiled with white soup? It is in line with the earliest recipes of wonton noodles and fine rice rolls, but it is so retro in this kind of competition, so courage and idea."

The old man in black chuckled and said, "This is an interesting little guy. His method of making things reminds me of an old friend...

Alas, I think there is more than a hundred years old. If that old friend is still there, he should have been a big shot in China."

"Wuwu..." answered him with Zhu Yanping's rapid eating sound.

Although I couldn't catch up with both meals in the morning and evening, a rich man like Zhu Yanping was also full of fat and fat. People who had eaten and met undoubtedly had a special liking for this bowl of thin rice dumplings with relatively light taste.

Not to mention that after Zhou Dong's skillful hand, the bamboo noodles in this bowl of fine lotus are not ordinary, reminding him of the "Eight Treasure Noodles" he ate in Chudu that day.

"The soup is white soup, but it is not exactly. It is slightly sweet, or does it have the effect of fish and shrimp heads? This side is indeed different."

The old man in black surnamed Cai is not as stinky as Guan Dasheng, but he also has his own persistence and reserve for food.

The bowl of Xirong was held in his hand. He first looked carefully, looked at the position of the spoon with a very picky look, and opened the bamboo rising surface floating above to examine the four wontons.

Three of the four wontons were pressed under the spoon, and one was inside the spoon.

The slightly eggy yellow wonton skin is obviously the same as the bamboo noodles, and it is rolled as thin as a cicada's wings. Even through the noodle soup, you can see the meat filling of seven thin and three fat in wonton.

The old man in black opened his eyes slightly.

Experts are aware of the tricks. He can't remember how many years have I not seen such a carefully arranged wonton stuffing.

First, the meat filling was cut into one-third of the size of mung beans, and then these meats were like a whole piece of pork belly, with three layers of flowers, and the fat and thin sorting were well arranged!

Neither the shrimp meat is added, nor is it mixed with some explosive beads that are completely for novel effects. Shark balls are the purest pork, following the rules and adhering to the way of food!

The three wontons pressed under the spoon can be seen from the exposed part of the wonton skin and will it stick to the spoon.

Gourmets who know how to eat do not need to eat it. Just take a look at the wontons under the spoon and you can know how much pounds the chef has, so as to determine whether this bowl of fine rice dumpling is worth eating.

Nowadays, many noodle shops under the banner of "Xirong" do not understand the placement of spoons and the rules of suppressing wonton.

At least 80% of the wontons are thrown directly on the noodles. Not to mention that this will cause the bamboo noodles to be taken away by the more intense wontons, and it will lose the layering that a bowl of thin rice broth should have. Is it called thin rice broth?

Even wonton noodles are not worthy of calling them, it should be called Zhusheng Noodles and Cooking Wontons!

When you encounter such a nonsense chef, let alone the old poison dragon, even the old man surnamed Cai will curse people.

So far, the bowl of "Xirong" in front of me has no common soup base that makes the old man surnamed Cai a little confused, but there is nothing wrong with it.

The old man surnamed Cai nodded secretly, held the noodle bowl's left hand and used some secret force to make the noodle soup slightly stimulated.

As soon as the noodle soup moved, I couldn't hold back the spoon with just one wonton. I saw the soup slightly float up, and the three wontons that were originally pressing down immediately turned out one.

"Okay, wonton skin is thin and tough, and it is indeed based on the authentic craftsmanship!"

As the spoon slowly sinks back, it presses the wontons below again, but these wontons are not sank at all compared to before. What did they look like before and what they still look like now? A trace of surprise flashed through the eyes of the old man surnamed Cai. How many years have you not seen such a delicate Xirong?

Thirty years or fifty years?

There is no time to think about it, you can start eating!

There is a lot to do with eating fine broth, first of all, you must start with soup.

Just use chopsticks to gently roll the bamboo noodles on it, up and down, so that the essence of the soup will rise.

However, Zhou Dong's bowl of fine ginger has no base soup at all, so he can just skip this step.

Due to habit, the old man surnamed Cai still gently rolled up the bamboo noodles with chopsticks, rose and fell three times before he started eating noodles.

As soon as the dough was in, a string of smiles appeared on the old man named Cai. His guess was indeed correct. This kid was very cunning and used a technique similar to Bazhen noodles to knead the earth fish meal and shrimp flour into the noodles.

“I have an idea!

This kid came to the judges who had a fat belly for two or three consecutive days... so he gave up the base soup and instead kneaded the fresh powder into the dough.

In this way, it not only retains a certain fresh and sweet taste, but also makes this bowl of fine rice dumplings light. The judges who eat too much will certainly like it very much, but I can also accept it as a new force.

The most wonderful thing is that the bamboo noodles with fresh powder are boiled by white soup. The original ordinary white soup also has a feeling of base soup. Moreover, the freshness is originally melted from the noodles, and the taste between the soup and the noodles is more unified, and it has the special effect of transforming the original soup into the original food!

Compared to using specially made base soup noodles, each has its own advantages!”

At the entrance of the bamboo noodles, there was a very chewy texture, but when the old man named Cai went to chew, his teeth only felt a brief obstacle. Then the side melted itself in his mouth, and a scent of duck egg noodles was fusion, and the fresh fragrance of the earth fish and shrimp heads burst out, making an old guy like him secretly scream!

“I didn’t even add pork bone soup powder?

This is much more difficult than making base soup.

On the one hand, it is necessary to control the amount of fresh flour that is kneaded into the flour, which is more or less bad. On the other hand, it is necessary to rely on very clever techniques to fully knead the fresh flour.

That's the whole duck egg noodles that have been removed from alkaline for at least one to two days, and then add fresh flour afterwards. It's not as simple as saying it. It's a step back twenty years and let me practice for three days. I might be able to do it.

How big is he? It only takes a few days to come to Xiangjiang!

It’s so terrifying to be young!"
To be continued...