Little H and his pup lay lazily aside, wondering why these humans would be so nervous about a plate of food.

In its opinion, this dish, which is more beautiful than Miss Cheng Yuqi, is not as good as a meat bone.

Surprise comes from first acquaintance, shock comes from familiarity.

Among the celebrities present, Mr. Huang and Mr. Yu, two old gourmets, were the most shocked.

After the convex plate cover was lifted, what was revealed to everyone was a poem and a painting.

The ham had long lost its proper appearance. Under Zhou Dong's skillful hands, the ham turned into an arch bridge with a small curvature.

What kind of carving is this? So detailed that one can see the lion statue at the head and end of the bridge, the indirect railings, the people walking on the bridge... There are naughty children who are still in their childhood,

There were trembling old women, husband-in-law carrying umbrellas and luggage on his back, and ladies quietly opening the curtains in the sedan to peek at the pretty husband-in-law.

They say success lies in the details, and the details in this dish are simply outrageous.

Cheng Yuqi even saw the 'bluestone slabs' laid on the bridge. The irregular stone slabs had grooves of varying depths. Some of them were estimated to have been stepped on too many times, and there were even traces of depressions on the surface...

There are twenty-four bridge holes under the bridge, and the white moonlight shines through. Is this the moonlight from the sky? Of course not. After everyone looked carefully, they realized that it was just twenty-four tofu carved into a circle, and it was just this bridge.

If it is too real, it will cause visual deception.

The bridge alone is not enough. Under the bridge is the slightly turbulent water surface. Looking back at this moment, I understand why Zhou Dong gently shook the dishes twice before putting the dishes on the table. Is it to make some waves in the water surface?

On the 'water surface', there are also pieces of lotus leaves with a hint of yellow in the blue, and a white lotus suddenly protrudes, and its petals have been opened. Cheng Yuqi looked curiously, and immediately covered her mouth in shock. The lotus

There are indeed lotus stamens in the petals, but it's a pity that they haven't produced lotus seeds yet.

On the 'shore', there are actually faint rolling green hills, but they are made of green and fresh spinach. In this dish, there are people and things, water and 'light', leaving the green hills in the distance, and looking up close

White lotus!

Is this still a dish?

The cameraman of the program team is also well-informed, but the hand holding the camera can't help but tremble slightly. Fortunately, the camera has an anti-shake function, which does not hinder close-up high-definition shooting!

"This...is this the real Twenty-Four Bridges on a Moonlit Night, right?"

Teacher Huang and Teacher Yu, who had bright eyes, looked at each other and said at the same time: "And it's a real Chinese presentation!"

Chinese cuisine can basically be divided into three categories.

Category 1: Home-cooked dishes. This is basically what Teacher Huang cooks in the show. Most of these dishes are provided in some small restaurants. Even some large restaurants must prepare this kind of dishes, such as shredded potatoes and tomatoes.

Scrambled eggs, seaweed and egg soup, etc.

The second category: regular dishes, eight major cuisines, the best of small cuisines from all over the country, and a table-wide banquet. Compared with home-cooked dishes, it pays more attention to the combination of hot and cold, with meat and vegetables alternated, and the dishes are generally more exquisite, not only focusing on taste,

I also started to pay attention to the external appearance. The dish "Shangchao with Scallops" made by Shen Gongdao actually has both color and flavor, which is essentially different from ordinary home-cooked dishes.

Some private restaurants may even improve on the cuisine and enhance the presentation. Such dishes will be satisfying to eat, and the appreciation process before eating is also very pleasing to the eye.

But even if it is the authentic essence of the eight major cuisines, it cannot be called a real presentation!

The third category is the Chinese dishes: the emphasis is on the dishes’ appearance, colors and tastes. If the dishes are arranged on a long table, it is even more important to have scenery, mountains and forests, every step of the way.

There are allusions in the scenery, and there are characters in the allusions!

In such a banquet, perhaps half of the things are not for eating, but for looking at.

Zhou Dong's Twenty-Four Bridges on a Bright Moon Night is different from the ones made by some small restaurants that blindly adhere to Jinxue. Anyone who has been a chef for several years can do it by digging a few holes in the ham and throwing tofu balls in. But that is called

Twenty-four bridges on a moonlit night? Stop joking, okay?

Zhou Dong's dish truly corresponds to the artistic conception of "the green mountains are looming and the water is far away, and the grass in the south of the Yangtze River has not withered after autumn" in the original poem. Thinking of the original poem, everyone suddenly thought, how could it not have the elements of the golden book?

There was an honest-looking young man on the bridge, and walking side by side was a pretty little beggar. Wasn't it none other than Guo Daxia and Qiao Huangrong?

"Is this China's presentation?"

Gu Yacheng was really shocked. The Shangzhou Group started out as a catering company, and he was certainly no stranger to Chinese cuisine. However, because he received Western education and lived abroad when he was a boy, he never paid much attention to Chinese plating.

In his heart, he doesn't care much about Jiuzhou Dingshi. According to his idea, Shangzhou Group should build high-quality Western restaurants, such as allowing fine restaurants like Michelin to bloom everywhere; if it weren't for his sister Gu Yanan's insistence, his father

I also have high hopes for Chinese cuisine. Kyushu Dingshi should probably be called a European restaurant now.

Now that he has seen this picturesque Twenty-Four Bridges on a moonlit night with his own eyes, Gu Yacheng has to admit that the so-called presentation of the three-star Michelin dishes he has seen before is bullshit.

However, when he thought about the 'shit' he had eaten before, Gu Yacheng was very unwilling to accept it. He thought for a while and said: "This Twenty-Four Bridges on a Moonlit Night is nice to look at, but the ingredients used in this dish are all...

Can it be eaten?”

Teacher Huang and Teacher Yu also looked at Zhou Dong with some worry when they heard his question.

I have to admit that Chinese plate presentation has indeed entered a strange circle in recent years.

For the sake of beautiful presentation, it has gradually been separated from the category of food. You can't imagine that inedible strange stones, green plants and even glass ornaments appear on the dining table, let alone that in order to create the effect of waterfalls and flowing springs, there are actually some on the dining table.

Autologous water circulation system...

Although this practice has existed since ancient times, even if Song Huizong put a small birthday card on the dinner table, he would still have very strict requirements on the dishes. Unlike the current plate presentation, which requires sky-high prices and presents a fairyland.

After eating, you immediately return to the 'human world'.

Metaphysics has become the deepest pain in China's plate presentation, and it is also criticized by many gourmets. Fortunately, Dad Ma's banquet was for a group of foreigners and laymen. If diligent seniors like the "Big Three" went to eat, I guess

I don't have anything nice to say to him.

“All the ingredients used in this dish are edible and very delicious.”

Zhou Dong raised his hand and made a gesture of invitation: "Please taste it."

"OK!"

Cheng Yuqi paused her chopsticks excitedly, then frowned and froze, while Teacher Yu and the others also smiled bitterly.

With such a beautiful and picturesque picture, how can one bear to take off chopsticks, and where should one take off chopsticks?

“Dishes must be in harmony with nature to be considered top-quality. So, let’s start here and start with moonshine.”
Chapter completed!