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Four dishes, Xiao Yalin's Longjing shrimps were first served.

Longjing shrimp is the most famous Qiantang dish with Qiantang characteristics. The fresh and green Longjing green tea and the tender West Lake live shrimp are prepared together. The tender and white shrimps are permeated with the unique tea aroma of Longjing green tea. The tea flavor and the shrimp are intact blended together, which are sweet and delicious, making people unforgettable.

Speaking of which, Longjing shrimps are still very good. It is said that Qianlong had visited Jiangnan many times. Once, he went to Qiantang Tea Farmer's house to drink Longjing new tea. He thought the tea was fragrant and delicious, so he secretly grabbed some tea leaves and went back. When he was dining in a restaurant in Qiantang City, he asked the shopkeepers to make tea with this tea.

The shopkeeper was very clever. When he saw a corner of the dragon robe hidden inside Qianlong, he immediately told the shop owner that the shopkeeper was cooking shrimps. In panic, he sprinkled the tea leaves in the shopkeeper's hand into the pot as green onions. But he didn't expect that by chance, the wrong tea leaves were beautiful in color and unique in flavor. Qianlong ate them and claimed that they were good.

The production process of this Longjing shrimp is not very complicated, but it is not so easy to make this dish special.

"Old man Man, come, you can try it first!" Yu Uraze said.

Man Chengde did not give in nor did he take a sip of water, rinse his mouth, and took the lead in picking up a piece of shrimp. Although the shrimp was not very big, Man Chengde did not put it directly into his mouth. Instead, he took a small bite, chewed it slowly in his mouth, and savored it carefully. When someone saw it, he had to praise him: Professional!

After a while, Man Chengde put down the chopsticks in his hand and spit out the things in his mouth. In order not to affect the next taste, the tasting chef could not eat the tasting dishes. Therefore, the tasting chef was not as beautiful as he imagined.

Yu Uraze also tasted it. After finishing, he said to Man Chengde, "Old Man, please tell me your opinion first."

"It's rare, very outstanding!" Man Chengde only said a few words, but he had already expressed his admiration for this dish.

"First of all, let's talk about the selection of ingredients. The No. 17 player was very careful. All the shrimps were almost the same size. It can be seen that they had put some thought into preparing the ingredients. Secondly, the treatment of the ingredients. The shrimps were removed from the shell and picked out the shrimps very carefully. There was no trace of residue left in the shrimps, and the shrimps did not leave any residual color on the shrimps, and the shrimps remained perfect. In addition, the processing of these ingredients was also very hard. From these aspects, it can be seen that the player's basic skills were extremely solid.

Next, let’s look at the color of Longjing shrimp. The color of each shrimp has changed to a light pink and green color. It can be seen that during the stir-frying process, all shrimps are heated very evenly and the color reaches the most perfect state.

Finally, let’s talk about this taste. The umami flavor of shrimp and the fragrance of Longjing tea are perfectly integrated, and the other seasonings are also controlled perfectly, and the heat is just right. It is not a bad idea to be a top-quality dish."

Man Chengde highly praised Xiao Yalin's Longjing shrimps and gave them a very high evaluation.

Yu Uraze followed her comment on Xiao Yalin's Longjing shrimp, "It's a rare female chef. Now, there are not many young girls who like cooking, but we can see the girl's love for cooking from the cooking process. You will feel a touching look at her cooking process, that is, the spirituality that fills her! I think this girl has extremely outstanding talent in cooking. President Man has already evaluated the taste of Longjing shrimp very comprehensively. I agree with President Man's evaluation. I hope that the more new culinary talents like the No. 17 contestant, the better."

The subsequent public judges also exclaimed, "I am an amateur in tasting, but I will use my amateur perspective to examine the cooking skills of all of our contestants. I want to thank contestant No. 17 for making the most delicious Longjing shrimp I have ever tasted in my life. If it weren't for her, I wouldn't have known that Longjing shrimps can be delicious to this extent."

Xiao Yalin stood aside with a slight smile on her face. Whenever the reviewer or the public judge gave her opinions, Xiao Yalin would smile and bow to the other party to express her gratitude. Xiao Yalin was not worried about the final score result, because the result was not the purpose of Xiao Yalin coming to participate in the cooking skills. She only cared about other people's opinions on the dishes she cooked and in which aspects she still needs to be improved.

The judges were not in a hurry to announce Xiao Yalin's score. In fact, the references were different between different groups, and the scoring standards were not completely consistent. The references were more of the contestants in the same group.

Xiao Yalin's Longjing shrimps had just been evaluated, and the West Lake vinegar fish on the riverside had already been prepared and put them out in a bowl. After this period of training, the riverside put the fish into the dishes and completed the shape while putting the sauce banana on the fish. Then, some cut vegetables were decorated around the fish and on the fish body, and it looked decent.

However, in Jiangbian's eyes, it looks very good, but in the eyes of these experts, there are many flaws. Several experts picked up a small piece with chopsticks, put it in their mouths, and savored it for a while.

"Old man Yu, start with you this time?" said Man Chengde.

Yu Uraze nodded and said, "Well, let me throw a brick and jade first. Let me talk about the contestant's cooking process until the dishes are formed. Although there are also many highlights, there are no particularly outstanding places. The basic skills are relatively solid, and the entire cooking process is not wrong. If you only talk about this place, contestant No. 8 really has nothing to compete with other excellent players.

But no matter how exquisite the dish is or how wonderful the cooking process is, it is ultimately a food for people to eat. So if we want to evaluate the quality of a dish, it ultimately depends on its color, aroma and taste.

The West Lake vinegar fish dish from contestant No. 8 is delicious in color and fragrance. I believe everyone has smelled it. The fish smell is everywhere, and the taste is simply amazing. When I taste this smell, I can tolerate any shortcomings of this contestant in front, and any knife skills and shapes can be ignored.

I think West Lake vinegar fish is the most representative of the famous dishes of Qiantang. It has both beautiful legends and local representatives. And the most praiseworthy place is that the ingredients used in this dish are not precious fish, but grass carp that is so ordinary that it can’t be more ordinary. It can be said that it is true to know it in ordinary! Such ordinary ingredients have become a famous dish of Qiantang. It is simply a model of turning decay into magic.

The No. 8 contestant also has a pair of skilled hands that turn decay into magic. The West Lake vinegar fish he made made me understand that if this famous Qiantang dish is truly developed, it must continue to develop and innovate.

I think whether it is Qiantang famous dishes or countless famous dishes in our country, they are not a constant flavor, but require continuous innovation and continuous development. Only by making famous dishes of different styles can we promote the development of our traditional cooking skills!"

As the president of the Cooking Arts Association, Yu Puze was very impressed when talking about the famous Qiantang dishes. With the help of all sectors of society, the Cooking Arts Association spent a long time organizing the famous Qiantang dishes and formulating standard recipes and cooking methods, which greatly promoted the development of famous Qiantang dishes.

However, the new problem is that the popularization of Qiantang famous dishes has gradually lost some unique flavors of Qiantang famous dishes during the promotion process, which is more heartbreaking to the culinary industry.

However, the works by Jiangbian gave Yu Uraze a new direction. The development of traditional famous dishes is not just a retro, but also continue to study on the original to create a more unique flavor.

Man Chengde smiled and said, "President Yu is right! But let's first comment on this dish. President Yu said just now that if we look at the shape alone, this West Lake vinegar fish can only be considered ordinary, and among the finalists, it should be weak. However, the flaws do not conceal the merits. The taste of this dish allows us to completely ignore the defects of this shape. However, although the shape is not outstanding, the temperature of this dish is quite outstanding, which can be seen from the sauce color.

We know that the coloring of this dish is mainly done through the sweet and sour coking, which requires very fine control of the coking process. If the coking is not done enough, the color will be too light. If the coking is too dark, the color will also increase the bitter taste of the coking, which seriously affects the flavor of the fish. The West Lake vinegar fish we see now has a light red color and a clear sauce.

Of course, the most outstanding thing is the taste of this dish. I savored it carefully and seemed to taste the natural taste in this dish. Although this fish is an ordinary grass carp, this grass carp is not as simple as it looks. Our contestants must have used wild fish of extremely high quality. Moreover, the ingredients used here that look ordinary vegetables and other ingredients are different from what we usually see on the market. These vegetables taste fresh and tender, sweet and delicious. It seems that they were also made directly from the countryside with vegetables that did not use chemical fertilizers and pesticides.

This contestant is said to have a very good secret recipe for fish soup. I thought he would use this West Lake vinegar fish, but I didn’t expect that he didn’t use it. This was beyond my expectations. But what was even more unexpected was that even if he did not use the secret recipe, he could make this West Lake vinegar fish so delicious.”

Next, after tasting all the judges, everyone was amazed by this West Lake vinegar fish.

"Hello, may we contestants taste the dishes cooked by other contestants?" At this time, Xiao Yalin, who was still standing aside, suddenly asked the host Man Qing.

Manqing is not easy to answer this question and is preparing to ask the review expert.

Yuuraze, who was standing beside him, immediately replied, "Of course, the cooking competition is an opportunity for people who love cooking to communicate. However, you can only taste it and have no right to score."
Chapter completed!