Floral, crispy, oily, seafood, hairy crab.
As soon as it comes up, just after chewing it for two or three times, several flavors have already begun to surround your mouth.
Before your tongue can distinguish the taste, the aroma is already mind-blowing.
The jelly melted quickly, and a bowl of clear spring rippled in the mouth, wrapping the Baihua Chicken without losing its crispiness or covering up its deliciousness. Instead, it filled the Jiangnan Baihua Chicken with a unique floral and sweet taste. The first delicious taste spreads on the tip of the tongue like a feather.
"Floral, chrysanthemum, camellia, tuberose, jasmine, lotus..."
"It's as if you suddenly entered a garden, with hundreds of flowers blooming on the tip of your tongue. The aroma is strong and elegant, but there is still a hint of sweetness and deliciousness."
"It's a combination of scented tea and chicken soup..."
Mr. Cai Qing's tongue is naturally not as sharp and clear as God's Tongue, but his experience and taste are definitely infinitely better than Erina's.
The secret of the jelly soup was soon revealed.
The chicken soup is boiled with the deboned bones of Lyon chicken. After freezing, the upper layer of chicken fat is removed. The chicken soup is then used to make scented tea. After brewing various scented teas, it is then filtered and continued to cool to become a soup jelly.
Finally, when you eat it together with the Baihua Chicken, you can feel what it means to be "a flower is not a flower, and a chicken is not a chicken".
The cook who created this Jiangnan Baihua Chicken was definitely a super genius, otherwise he would not have been able to achieve this level of transformation in chicken dishes.
After the crispy shell is bitten into pieces, the lower layer is the chicken attached to the tuna and lobster filling. The chicken juice is also constantly flowing. It is tender, smooth and fragrant. But when you chew deeply, the tuna is The intense deliciousness of lobster can no longer be concealed.
It was like a tidal wave coming from the ocean.
After being grilled and the water removed, the flavor of this dreamy ingredient becomes even more intense. When combined with the crab paste and crab roe of hairy crabs, the delicious flavor from shrimp, crab and seafood goes straight to the top of your head.
It almost exploded completely in the mouth, but at this moment the lingering aroma of tuberose rushed out, taking the taste experience from extreme to plump, thick, and full of heritage.
The deliciousness is still extremely delicious, but the peaks are no longer abrupt, and there are many other flavors surrounding it, especially the floral flavor, and the flavor of the jelly soup is also released at this time.
In the mouth, it collides with the extremely freshness of tuna, lobster and hairy crab paste and crab roe, giving people an experience with a long aftertaste.
The appetite was continuously increased by the delicious taste buds, and eating one piece of it was like opening up the stomach. The three judges involuntarily stretched out their chopsticks again and picked up the second and third pieces.
I don't feel burdened or greasy at all. On the contrary, after eating, the gourmet cells in my body release a happy and satisfying feeling, and my skin and spirit are also better.
You must know that among the judges present, even Mr. Cai Qing has evolved the existence of gourmet cells once, and has eaten all kinds of delicious food. The gourmet cells have already been fed into a super picky person.
Being able to satisfy them only shows that the taste of this dish is definitely beyond the imagination of outsiders, and is comparable to the most peak works of the giant Long Chef.
'But this is just an appetizer...'
With a glint in his eyes, Mr. Cai Qing put down his chopsticks, but his eyes had already fallen on the dishes on the plate on the other side.
At this time, the food was like a golden body, constantly flowing with golden light, and the gravy wrapped around the ingredients, it was like a dish coming out of an animation.
Even a being like Cai Qing has never tasted a few dishes that can enter the level of tranquility.
In the face of such a dish, Zhao Fuyu's 'Jiangnan Baihua Chicken' can only be regarded as an appetizer.
You know, this dish is an almost perfect restoration of the original recipe, and Zhao Fuyu’s ingenuity has even been added to make the taste even better.
A great gourmet of Mr. Cai Qing's level was also extremely satisfied, and his experienced gourmet cells felt pleasure.
It's just that no matter how dazzling the light is, it will dim after encountering Zhao Fuyu's 'Dinghu Shangsu'.
"This Jiangnan Baihua Chicken can only be said to be..."
"It echoes Tong Yao's words, and makes me truly understand why this dish, one of the four famous dishes in Guangfu, will also be lost."
“The required seasoning, cooking, and proportions of floral aromas that are not even close to perfect... are simply mind-boggling.”
Regardless of the fact that the chicken and the fillings filled with dreamy ingredients are the main ingredients and even the most critical source of flavor, what really makes this dish the finishing touch is the floral aroma that is everywhere and cleverly disappears in the mouth. .
It is also a floral fragrance created by many kinds of flowers, mainly tuberose.
This kind of aroma is definitely not something that ordinary people can master casually. Without this skill, even if they use the same technique to make a dish of 'Jiangnan Baihua Chicken', it will never have such an amazing taste.
This is the real fragrance of hundreds of flowers, and this fragrance is also the soul of Jiangnan Baihua Chicken!
Ben Gordon, England's hell chef, also woke up from the artistic conception and taste created by Jiangnan Baihua Chicken. The endless clusters of flowers and wonderful scenery made him, a foreigner, really seem to have entered a world of wonders.
Unlike Erina and Mr. Cai Qing who focused more on exploring the taste, this Hell Chef fell into the gourmet artistic conception created by Zhao Fuyu from the beginning.
The wonderful taste was constantly released in his mouth when he entered the artistic conception. When he woke up, his mouth was full of the best aroma and deliciousness, although it lacked the previous layers of beauty.
But just that alone made him extremely surprised.
Even if he tried his best, he might not be able to cook this level of cooking.
Zhao Fuyu is just a chef...
'Does the level of cooking really mean nothing to a genius? '
Having some doubts, Ben Gordon reluctantly tasted a piece of Jiangnan Baihua Chicken again, and once again fell into the artistic conception of it.
It can be regarded as a real resonance with the delicious food.
But for Erina, what she pays more attention to is the dish that Zhao Fuyu really put his heart and soul into.
That dish is also one of the four most famous nouns in Guangfu, but its origins have been passed down for a longer time. In fact, it has already become a famous high-end recipe in Zhongzhou... Dinghu Shangsu!
It seemed that because the dishes were pushed in front of them, the originally restrained taste appeared in front of the three judges, and gradually made them fall into a kind of intoxication.
This made many people present look surprised.
"How can this be?!"
