Gourmet Food Supplier - v3 Chapter 219

  Originally, Budhan and the others were a little breath-holding when they saw Yuanzhou’s movements, but they wanted to smell the scent first and narrow their noses to the plate without a trace.

  As the lid was opened, the first thing I felt was not the fragrance, but a golden light flashed before my eyes, and then there was a burst of strong fragrance.

To be honest, at this age, Mohammed should be familiar with the fragrance of various dishes. He was confident that there was no fragrance that could entice him to lose his saliva. After all, he had a lot of knowledge. Yun’, he has seen the taste of food made by various top chefs, and he feels that he is knowledgeable.

  Today, Yuanzhou’s dish directly hit his self-confidence, that is, when the golden light flashed in front of him, the nose was wrapped in a strong fragrance.

The scent makes him indescribable, burnt, sweet, crisp, meaty, fruity, floral, all kinds of scents are mixed together, and ordinary people must be like a hodgepodge. The nose must be Unbearable, too complicated.

But the dish in front of you is different. I haven’t seen its shape yet. The fragrance is first and foremost, and it is not swarming. It has the same three-tone difference as the perfume. It is progressive, complex and rich. It can make people feel irritable, but very fascinating.

  Mohammed touched the corners of his mouth silently and found that there was no saliva overflowing before he looked at the dishes on the plate casually. The fragrance was already satisfied, and it depends on the appearance of the plate.

This look is amazing. It is not that I have never seen such a lifelike picture. On a green vine, there is a huge golden gourd hanging, which looks lifelike, just the heat that is rising above it. They are all like the mist in the fairyland, adding a bit of fairy air to this dish.

  The gourd is large and the vines are thick. The green leaves are dotted on the vines in twos and threes. When you look closer, you feel that it is a decoration made of vines. The oval-shaped large plate happens to contain it and looks exquisite and beautiful.

  The most important thing is not such a realistic presentation, but the feeling that the whole dish is completely natural, as if it is naturally presented like this, without a trace of craftsmanship, this is the reason why Mohand is surprised.

And Budhan and Sanada Yuichiro even looked closer, wishing to put their eyes on the plate, and sniffed their noses hard as they leaned closer. They looked like a big cigarette, which made people not look at them, and they were still talking about them. “People are getting older and their eyes are not working well. You have to be closer to see clearly” and so on, which perfectly interprets the phrase “people are shameless and the world is invincible”.

  Comparing the two, everyone feels that Mohammed has really seen the market.

  In fact, it was not that Mohammed didn’t want to be like them. The truth is that he was a bit slower and waited until he wanted to get together.

  Fortunately, there were few people at the scene. Except Yuanzhou and a camera aimed at the judges’ bench, no other people or objects were present, otherwise this respected image would probably not be kept.

After three full minutes, a few people came back to their senses with a dry cough. This is the first time that three people have been immersed in a dish at the same time. It is really incredible, but think about Yuanzhou before. The performance in cooking is something that should be taken for granted.

   Woke up, Sanada Yuichiro’s pale eyebrows wrinkled slightly and said, “Is Chef Yuan, the famous eight-treasure gourd duck from China?”

The tone of    was a bit hesitant and unbelievable. After all, this game has rules. It must be lost or newly developed dishes are counted. Otherwise, no matter how good the taste is, it won’t work.

  After staying with Fujiwara Jiayuan, the Huaxiatong for a long time, I have a better understanding of some Chinese customs, especially some supernatural dishes. Eight-treasure gourd duck is one of the dishes that Fujiwara Jiayuan will never forget.

  Sanada has never eaten it, but he has seen the pictures that Fujiwara Jiayuan showed him. They are not as exquisite and perfect as Yuanzhou, but they are very similar, they are all in the shape of a gourd.

   “There is indeed a part of the inspiration from the Eight Treasures Gourd Duck. Can you judges, can you try the taste of my pearl secret cast today?” Yuan Zhou said directly.

This dish was specially thought of by him to participate in this Ankara meeting. It is different from Turk’s ten years of sharpening his sword. He only decided on the menu in the last month, mainly because the previous chef test also cost him. For some time, coupled with the usual busy schedule, being able to spare a whole month to develop new dishes is already very important.

Hearing the name, the three of them, whether it was Sanada, who just thought Yuanzhou’s dishes did not meet the standards, or Budham, who had been poking and smelling the scent, or Mohand, who had been carrying it, all choked up. This is golden. What is the relationship between the appearance of the dish and the name of the dish? Is it too perfunctory? !

  Such a delicate and fragrant dish is placed in front of him, no one can look away, but there is a bit of a feeling that Yuanzhou is not a Babao gourd duck, but Sanada feels that it is not up to the standard and must be eaten first.

  Otherwise, it is absolutely a horrible thing to not eat such fragrant dishes before you. I completely forgot the rules of the meeting. There is no need to try dishes that do not meet the requirements.

The duck’s head is hung from the vine, like a medium connecting the gourd and the vine. The whole duck is plump and golden. It can be seen from a closer look. The duck also wears a slightly sauce-colored transparent gauze because of the sauce. The juice is thick and suitable, just like the sky growing on the surface of the duck skin, except where it touches the plate, it is slightly deformed due to the weight of the squeeze, and it sticks to the bottom of the plate. Of course, this is the inevitable result of the contact between the duck and the plate. , Other places are very clean, no sauce drips.

  The bright sauce adds a bit of softness to the already golden duck, which makes people excited and tender in an instant.

Except for the head, the whole body of the whole duck is recessed into the shape of a gourd from the middle. It is different from the traditional gourd duck, which uses cotton thread to tie the gourd to the duck. Although Yuanzhou is also in the shape of a gourd , And it’s perfect, but I didn’t use cotton thread, but I don’t know what material I used. I can’t see it anymore. I can only see a finger-thick line running across there, dividing the gourd into two. , The color is darker than other parts, it is dark golden.

After Yuan Zhou said the name of the dish, he took a sharp bamboo knife prepared in the tray and swiped it gently down the neck. It was originally airtight, except for the gourd waist which was slightly darker in color. It seems that it has not been slaughtered, nor is there any toothpicks used by ordinary gourd ducks to seal the opening, or ducks with wounds sewn with cotton thread. Following the force of the bamboo knife, it slowly opens from the middle to the sides as if a flower is blooming.

  Because the duck was boned beforehand, the duck with only one layer of flesh left was cut a layer very smoothly, and then a layer of reddish duck skin was exposed.

  Yes, it’s duck skin.

  ……