Let's see what has changed in this dish.
"It's raining in Dongying."
Nagi Senzaemon suddenly said something that was a little incomprehensible.
But just look at this "real sea bream island map" and you know what he's talking about.
A gust of autumn rain is cool.
The milky white soup falls into the "Picture of the Sea Bream Island" like autumn rain falling on the earth, and then turns into a turbulent mist, rushing past the Hokkaido side like a spring tide of melting snow, and then winding across the island of Honshu like an incense burner, and finally gathering in Shikoku and Kyushu.
By the time Yang Ming stopped, the dish had changed dramatically.
The current "sea bream island map" has been sealed in a white milky fog, and everything is hidden in the thick fog, except for the top of Mt.
Fuji floating above the thick fog.
"Three judges, if you don't mind, how about a second taste" Prior to this, Ye Shan Liang had used the flames in his hands to show everyone what the art of fire was.
The roaring flame brought out the deliciousness of the sea bream and the spices covered on it, like a high-spirited war song And now, Yang Ming used the opposite way to tell everyone present that not only fire, but also water can do the same thing.
The warm, thick white fish soup falls into the "Sea Bream Island Map" and disappears in an instant, like autumn rain moistening the soil.
And the charming fragrance was also revealed in an instant, long and profound, no less than the cuisine of Ryo Hayama just now.
This dish, combined with the frosty moonlight, is beautiful.
"What does this dish taste like now?"
Nagi Senzaemon moved the tableware with great anticipation.
Click.
With a crisp sound, the spoon cuts into the sea bream rice.
Squeak.
With a slight press, some white soup overflowed from it.
Hula.
The steam with the strong aroma of matsutake mushrooms made him twitch his nose.
Ahh When you scoop a spoonful and put it in your mouth, you can feel a completely different flavor from the previous one, which contains a unique, simple, sweet and mellow taste, mixed with the smell of the sea and the forest.
No, not only that.
The milky white fish soup that poured out of the water connects the four islands like a rising sea level, and the four dishes that were originally distinct are slowly merged into one under the effect of this soup.
As you chew the dish, several delicacies stimulate your taste buds in stages, overlapping times, and the unique flavor of the sea bream explodes in your mouth one after another The mild sashimi contrasts sharply with the temperature of the heated sea bream, and the sea bream at different temperatures jumps out on the tongue, making its presence even more prominent.
The foreshadowing laid in the cooking process has been fully revealed under the pouring of this fish soup.
Isn't it the supreme taste of the fish that dissolves on the tongue along with the vegetables?
Temperature, heating, time, these are the condiments that belong to Yang Ming.
The deep-fried dough of the tempura has also become a juice-absorbing existence, and the sea bream tempura, which is full of soup, condenses the energy of the sea bream inside, and releases a strong impact at the moment of biting, in the face of this power, it is impossible to dodge the blow in the face of the blow "Commander-in-Chief Him" "The Commander-in-Chief, his shirt is torn" This is Dongying in Yang Ming's eyes They finally saw it.
Under the impregnation of the fish soup full of autumn breath, this land is transformed into autumn scenery.
The four seasons are distinct, and the longest is autumn, which is the season that can best comprehend the precipitation of the soul and make people's hearts empty.
The maple trees that cover the mountains of Hokkaido turn red in autumn, and from north to south, as the weather alternates between warm and cold, there are layers of red as far as the eye can see.
The snow from Mt.
Fuji flows through the ground and filters into clear spring water, which then emerges from the ground to nourish the majestic maple trees along the stream.
In Kyoto, autumn leaves appear in the city.
Kinkaku-ji Temple, Ginkaku-ji Temple, Sanzen-in Temple, and Kiyomizu-dera Temple are all surrounded by autumn leaves, and the scenery is infinitely beautiful as you walk along the trail intertwined with bamboo and maple leaves, and walk along the quaint path full of autumn and autumn leaves.
This is not a beautiful scenery that can be summed up in a few words of Dongying autumn scenery, they have completely substituted into Yang Ming's vision, and viewed this poetic land from the perspective of a girl from China.
This is a dish that only a chef who is proficient in Dongying culture and Chinese culture can make Other words "It's also a 'nirvana' dish."
A dish that is unique and cannot be copied by others is called a "nirvana".
Although they are both "nirvana dishes", these two dishes are completely different.
One is a masterpiece of fire, blazing and violent, containing Ryo Hayama's love and fanaticism for spices from beginning to end.
The other dish is the embodiment of water that embraces all things, embracing all rivers, and the flavors of convergence are constantly flowing in the mouth, containing Yang Ming's unique cognition and experience of the country of Dongying.
"When the review is over, the judgment begins," Nagi Senzaemon announced.
Ye Shan Liang and Yang Ming glanced at each other and stood in front of the judges' seats, waiting for the final results to be announced.
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No matter what the result is, whether it is crying or laughing, this long autumn selection is finally coming to an end "Thank you for your hard work," Nagi Senzaemon's voice was full of passion, and he couldn't tell that he was an old man at all, "At the decisive moment, both of them used the way they are best at making delicious dishes, and if you look at it purely in terms of cooking skills, the two are almost comparable." ” Yang Ming nodded silently, the "Grilled Snapper Sashimi" cooked by the flamethrower's tongue of fire was perfectly cooked, even if he did it, he might only be able to do that.
"What's even more amazing is that although the theme of one dish is fire and the other is water, the taste of the two dishes is comparable."
Isn't it comparable?
"This has happened in the past.
The two dishes that are completely inseparable taste so perfect that at this time, we tend to use another standard. ” "That is, whether there is a sign of the chef's uniqueness in this dish, and whether it can make people reflect the chef's face from the bottom of their hearts when they taste this dish."
"If we could, we would often call it the chef's 'nirvana'":