Chapter 231 Tasting
"Rice tofu?"

The chefs were all surprised by the name, which they had never heard of before.

Rice, everyone has eaten it.

I have also eaten tofu.

But rice tofu, what is this?
Someone curiously poked the rice tofu on the plate with chopsticks.

The rice tofu has an oily luster and a soft and natural light yellow hue, like a piece of warm unpolished jade. It has a simple beauty that makes people feel friendly at first sight.

At this moment, the rice tofu was gently poked by chopsticks, but it did not break like ordinary tofu. Instead, it trembled with full elasticity, which was very cute.

This friendly and lovely food immediately gained everyone's favor.

"I've never heard of rice tofu."

"What is this made of?"

"It should be made of rice, but why is it so elastic?"

Everyone asked questions one after another, with curiosity flashing in their eyes.

The other two dishes seemed non-existent in everyone's eyes, and no one paid any attention to them.

The different treatments from the chefs made Chen Guanghe look a little gloomy.

His famous dish, braised chicken with rice, which he had painstakingly prepared, was actually no match for that trick.

Humph, rice tofu is just a novelty. As for taste, his braised chicken with rice is definitely better.

After all, braised chicken with rice is a famous dish in Shandong cuisine, and the famous dishes of various major cuisines have stood the test of time.

Time is the most ruthless and the most fair.

It is like a huge wave washing away the sand, constantly washing away the world, ruthlessly erasing the traces that people left in the world, erasing the laughter and joy of the past, and also erasing the pain and sorrow. Few things can resist its power.

However, there are still some things that remain, things that still have strong vitality and vigor even after being ruthlessly washed away by time.

They span the long river of time and give the same touch to people of different eras. They are remembered by different people and are constantly passed on and continued.

This is true whether it is a classic work or a famous dish.

Time is like an extremely strict connoisseur. Only the most exquisite things can be appreciated and retained by it.

Chen Guanghe chose to make braised chicken with rice because he believed in the power of famous dishes, the power of classics refined by time, which would make people from different regions fall at its feet.

Although rice tofu has attracted everyone's attention at the moment, which makes Chen Guanghe very unhappy.

However, he believed that the moment everyone started eating, they would be impressed by the deliciousness of the braised chicken rice!

Even so, Chen Guanghe admitted that this rice tofu was indeed special.

Not to mention the novel cooking method, the appearance of this dish alone is very eye-catching, which makes people feel good and increases their appetite.

The dishes should have color, fragrance and taste. Just from the color and appearance, this is a good dish.

I didn’t expect that Cheng Peng, who looks unremarkable, actually has such amazing skills.

It seems that this person is a powerful enemy.

Chen Guanghe looked at another person, Xia Yi from Sichuan, without leaving a trace.

At this moment, Xia Yi was staring at the rice tofu with shining eyes, his face full of curiosity.

He wished he could sit at the table right now and taste this rice tofu with everyone.

Chen Guanghe glanced at him casually. At such a tense moment, he didn't pay attention to his own dishes, but was so curious about his opponent's dishes. It seemed that this person came here with the intention of playing.

and……

Chen Guanghe glanced at the spicy rice noodles made by Xia Yi and felt a bit of disdain in his heart.

This person probably doesn’t know that people in Guangdong can’t eat spicy food, so he actually dares to use so many chilies to cook. I’m afraid he will be the first one to be eliminated!

People from different regions have different dietary preferences. Xia Yi didn’t even know this. How could he be a chef?
Just go home and farm.

Cheng Peng looked at the surprise in everyone's eyes with satisfaction.

This is the effect he wants!
First of all, he planted a seed of interest and favor in people's minds about the dishes, so that people would have a preconceived idea, and the scale in their hearts would naturally lean more towards him. In this way, his chances of winning would be greater.

His biggest enemy this time might be the guy who made the braised chicken rice.

That is a classic dish in a cuisine, the essence that has stood the test of time. Cheng Peng dare not take it lightly.

As for the other person, Cheng Peng glanced at Xia Yi casually and didn't take him seriously.

This person was probably an admirer of Xu Qing, and he might be satisfied just to come all the way to see him.

It was obvious from how little he cared about the dishes.

In a place like Guangdong where the food is light, they dare to serve such heavy-flavored dishes.

Although Sichuan cuisine is known for its spicy flavor, it is not without lighter dishes.

For example, the most famous dish is boiled cabbage, which is a very classic Sichuan dish.

Xia Yi didn't even think about light cooking methods, but simply made spicy dishes according to his own preferences. It was obvious that he didn't take the test seriously.

At this moment, the aroma of the dishes has already made the chefs unable to wait.

All the questions and curiosities were thrown aside, and now they just wanted to put the delicious food in front of them into their mouths as soon as possible.

Xu Qing said: "Let's start tasting."

Everyone picked up their chopsticks and put the dishes into their bowls.

Among these three dishes, the one that everyone is most interested in is undoubtedly the rice tofu, followed by the famous dish braised chicken with rice.

As for the spicy rice noodles, almost no one touched their chopsticks.

After all, Cantonese people really can't accept spicy food.

Just by looking at the red and greasy appearance of this bowl of spicy rice noodles, you can tell that this dish must be very spicy, so spicy that it would be daunting.

Xu Qing also understood this. Just because he liked spicy food didn’t mean others would like it too.

Just by looking at Master Luo Tian’s expression before, Xu Qing knew it.

Everyone has different preferences, and he can't force others to eat something they don't like.

If this dish was just a simple spicy rice noodle, Xu Qing would eliminate it without hesitation.

After all, he is not the only judge, all the chefs present are judges.

Choosing cooking methods according to diners' preferences is a basic skill for a chef, and the dishes prepared should satisfy the appetites of most people.

Therefore, a dish that ignores the preferences of most people present and only satisfies his own preferences is not a qualified dish.

In other words, this is exactly the kind of dish Xu Qing dislikes the most.

However, Xu Qing's keen five senses allowed him to detect the mystery of this dish.

It would be a shame if people were scared off by the appearance of the dish and missed out on such an interesting dish.

Xu Qing said, "Everyone should try this spicy rice noodle."

Hearing what Xu Qing said, the chefs served themselves a bowl of spicy rice noodles without hesitation.

The dishes that Xu Qing specifically mentioned must have their unique features.

Over this period of time, the chefs' trust in Xu Qing has gradually become a subconscious reaction.

What Xu Qing, who is so powerful, said must make sense!
However, they put this spicy rice noodle dish at the end.

The first thing they tasted was the rice tofu that everyone was most interested in.

This rice tofu dish is served cold.

Hunan, the hometown of rice tofu, is also a province that loves spicy food, and the original method of making cold dishes requires adding chili oil.

However, Cheng Peng took the appetite of Cantonese people into consideration and specially improved the cooking method of rice tofu, changing the original spicy and sour taste to sweet and sour, which is more in line with the preferences of Cantonese people.

(End of this chapter)