Liu Xiaofeng placed a whole piece of sea bream into a washbasin-sized plate and placed it in front of the three judges.
The three judges who had tasted Rina's " seafood feast " were already very full. When they saw Liu Xiaofeng directly send a whole sea bream to them, the expectations they had for his cooking immediately dissipated, leaving only a look of boredom.
"I say, young man. Don't tell me you want us to eat this raw snapper that hasn't been cooked yet? Even if it was to be eaten raw, it should at least be cut into sashimi!”Yuanshan Jinye said.
As soon as he said this, many people around the audience laughed.
"Haha, after so long, all they did was remove the scales and dissect the snapper. They just served it like that. After seeing the opponent's cooking, they were scared out of their wits and gave up, right?”
"Tsk tsk, a transfer student from Togetsu Resort? That's all…"
"Hey, wait, that snapper looks very strange. There seems to be something sparkling on the surface?”
Ming Ya had also returned to her original appearance. She was originally a woman in her thirties, but she still put on a delicate appearance.
" Seriously, after tasting the dish made with top-notch seafood ingredients, I'm still immersed in the deliciousness. I'm not interested in other dishes at all…"
"Madam Mingya, we are professional judges. Even if this is real raw snapper, we have to try it because it is our duty. Besides, this snapper is not as simple as it looks.”Yuanshan Jinye's eyes sparkled as he stared at the sea bream in front of him.
When Liu Xiaofeng saw this, the corners of his mouth curled up into a faint smile. It seemed that the judges were still very perceptive.
Under the ridicule of the others, he turned around and faced Rina, who had her arms crossed and also had a disdainful attitude, and said,""Student, can I trouble you to come over and help me? It'll only take a moment!"
Although Rina was puzzled, she still came to Liu Xiaofeng.
"Here, take this kitchen knife. When I count to three, you will cut the fish head.”
Liu Xiaofeng passed the kitchen knife to Rina while he took a kitchen knife and placed it on the fish tail.
As soon as he said this, everyone realized that there were a few thin strings tied to the snapper. If they didn't look at it up close, they wouldn't have seen it.
"Thread? Could it be that the interior of this snapper is…"
Rina looked surprised. When Liu Xiaofeng counted to three, her movements were the same as Liu Xiaofeng's.
Bang!
The sound of two lines breaking could be heard, and the snappers that were originally bound by the lines immediately spread out.
"What? What the hell? The snapper's body spread out like a fan!”
" I see. It's to wrap the inside of the snapper with the prepared snapper slices and arrange the shape. The whole snapper is like a mold. It's wrapped and fixed with thread, so when the thread is cut off, it can be unfolded like this..."
"Hey, look, the shape of this snapper is…it's the mainland of China!”
The pieces of the snapper spread out like a fan. The overall shape was exactly the same as that of the continent of China. Once they spread out, they immediately occupied almost the entire plate, leaving not much space.
On the outer layer of the border, there was also sauce that outlined the outline of the island and the continent.
A lifelike map of the continent of the Celestial Empire!
"The Map of the True Sea Bream Continent is officially completed!”Only then did Liu Xiaofeng say the name of his dish.
" Real…Real Sea Bream Continent Map?"
Rina was stunned when she saw Liu Xiaofeng's finished cooking. He had turned the body of the snapper into a " Celestial Continent " and completely displayed the Celestial Continent. Not only did this require enough creativity, but it also required a certain level of cutting skills to complete.
It took the three judges quite a while to regain their senses. Then, their gazes landed on the "Continent Map" in front of them. After a closer look, it was not difficult to discover that there were only four parts that made up this continent.
"Four parts, could it be…"
Yuanshan Jinye picked up his chopsticks and quickly picked up a piece of it and put it into his mouth to taste.
After eating the " east " dish, he immediately picked up his chopsticks and turned to the " north ", tasting the four dishes in the east, south, west, and north directions that made up the " continent map ".
"Oh, I see. No wonder you made it into the shape of the continent of China and presented it in four parts. Does this represent the four special local dishes of Chinese cuisine?”
Yuanshan Jinye looked at the food in front of him and exclaimed. Then, his eyes fell on Liu Xiaofeng, wanting to further confirm. After all, they were not internationally judged cuisines, so they did not know Chinese cuisine very well.
Liu Xiaofeng raised his hands and explained in detail,"That's right. In this map, it represents the four famous Chinese cuisines, Sichuan, Shandong, Guangdong, and Jiangsu. Together with Zhejiang, Fujian, Hunan, and Huizhou cuisines, they form the 'eight major cuisines' of Chinese cuisine!”
In fact, in the early Qing Dynasty, there were no so-called " eight major cuisines ". There were only Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Jiangsu cuisine. The most influential local cuisines were called the " four major cuisines."
It was not until the end of the Qing Dynasty that the four new local cuisines, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine, and Huizhou Cuisine, were formed. Together, they formed the "eight major cuisines" of the traditional Chinese cuisine.
Liu Maoxing had created this dish in the middle of the Qing Dynasty, so there were only four cuisines in the " Continental Map of the Red Sea Bream ". Of course, Liu Xiaofeng had also thought of showing all the " eight major cuisines " of China in this sea bream, but there was no time. Moreover, the difficulty level had increased exponentially. There was no need to take the risk.
"The northern part is the most representative Beijing cuisine among Shandong cuisines. This is made with reference to the method of 'Peking Roast'. First, the fish meat on the back of the fish is cut into thin slices and roasted, and the onions are wrapped inside. This is the way to eat Peking Roast Duck.
The southwestern part represented Sichuan cuisine. The ingredients used were the fatter part of the snapper, wrapped with dough, fried in hot oil, and then sprinkled with hot and spicy oil. This also represented the more prominent characteristic of Sichuan cuisine,'spicy'!
Then, there was the sashimi made from the tail and the representative local cuisine of Jiangsu cuisine,'Shanghai Cuisine', which was made with crab roe. As for the last local representative dish of Cantonese cuisine,'Cantonese Cuisine', it was stir-fried with oil using seasonal fresh vegetables and the most delicious fish belly.”
……
(To be continued.)
This book comes from：m.funovel.com。