Although this "Cihang Pudu" which incorporates molecular cooking techniques is good, it focuses more on meaning. It cannot be full or satisfy its cravings. Zhou Aiguo has been very successful so far, and with this Cihang Pudu, it has successfully aroused the greed of the judges.

Moreover, he was very smart, knowing how many pounds he had. The 12 hot and cold dishes he chose were eleven. Although he didn't have much trouble, he was definitely not amazing. However, he used this craft to surprise countless judges, which was actually a way to make tricks.

Of course, it would not be possible without a hard dish, so Zhou Aiguo chose the roasted suckling pig for barbecue!

The judges who had just tasted bitter gourd juice had already cleared the heat and removed the oil, so that the stomach and intestines were relieved. At this time, the most satisfying hard dish was the right time to serve.

"Master, seniors, the barbecue project I prepared is a roasted suckling pig."

Zhou Aiguo smiled and said, "It just so happens that there are two wells in this yard, one is a living well with sweet water, and the other is a dead dry well. This dry well has not been buried. I can use it to make an 'ancient roasted suckling pig'."

"Oh, ancient roasted suckling pig? You actually had some ideas when you thought of using the dry well in this yard."

Yan Qingshan's eyes lit up. The real purpose of this special first-class chef's internal selection was not to let Zhou Dong be the judge, but to allow this young and famous young chef to take this opportunity to truly integrate into the Chinese Cooking and Food Association; after all, Zhou Dong is younger and more able to take responsibility than the legendary chefs.

Unexpectedly, Zhou Dong actually recommended his disciples to participate in the selection test, which made him a little worried. If Zhou Aiguo's cooking skills are qualified to be promoted to a special-level chef, then everyone will naturally be happy. If the upgrade fails, where will Zhou Dong's face be put?

If this makes this young chef quarrel with the Chinese Cooking and Food Association, then good things will turn into bad things.

Cihang is good, but unfortunately the other dishes are all lacking. To put it nicely, it is not lost. To put it bluntly, it doesn’t have highlights. If there is no hard dish, it won’t be...

Unexpectedly, he was secretly worried about Zhou Aiguo that this young man actually wanted to make an ancient roasted suckling pig, which immediately made him feel half of his heart.

Yan Qingshan laughed and said, "Everyone, this roasted suckling pig is a good thing. It's a pity that the real ancient roasted suckling pig is too troublesome. Even I rarely eat it. I didn't expect that I had a chance to have a good time today?

Haha, let's go and have a look..."

His statement was actually a hint to the judges. As long as Zhou Aiguo's roasted suckling pig reached the standard, everyone would naturally see him, the president and Zhou Dong, eat a few more bites in the face, and then catch Zhou Aiguo and praise him to death. The successor of the God Chef naturally became the youngest special-level chef since the founding of China.

How can you not understand the fact that people are carrying people in a flowery sedan chair? They are all old fry!

The judges naturally responded when they heard this. Cai Chongjiu also walked to Zhou Aiguo with a smile, patted his shoulder and said, "Askan, this ancient method of roasted suckling pig is not enough. Are the firewood materials used for preparation?"

Anyway, Zhou Dong has no limit on time on this dish. If Zhou Aiguo lacks experience in this, Cai Chongjiu doesn't mind being a good person to give some advice.

"After receiving the notice from the master, I prepared lychee wood to make firewood. They were all lychee wood that had been drying naturally for more than three years. Can you see, Senior Cai?"

"Oh, I actually know that using lychee wood to roast suckling pigs is much better than ordinary pine wood. Not bad, it seems that Boy Yuan has not hidden his own personal information..."

Cai Chongjiu looked at Yuan Zidan with a smile, and was a little confused. Suiyuan's reputation for diligent work is not bad, but it is not very good. It seems that I have never heard of the owners of Suiyuan in all dynasties with such a broad mind? This Yuan Zidan is afraid that not only value Zhou Aiguo's talent, but also has the intention of being intimate with Zhou Dong.

The dry well in the courtyard was dug in the early Republic of China. Although it was dry later, it was a very distinctive hexagonal well, which was also a landscape, so it was not filled out. It happened to be used by Zhou Aiguo at this time. However, because it had dried up for many years, there were a lot of weeds, soil, insects and ants inside. After cleaning, the well must be burned to use it normally.

Although lychee wood is not expensive, it will take three years to transport it from the south to the north to the north, and the price is also quite expensive. Now it is used by Zhou Aiguo to burn wells without any worries, which makes all the old masters nod secretly.

This kid is indeed very chef-like and he should spend a lot of money. After the well was burned by lychee wood several times, even the cracks in the well walls would reveal a faint lychee fragrance. It is a good stove used to make the "Ancient Roasted Suckling Pig".

After the well was burned, it was cleaned up again, so it was allowed to be cool naturally. Zhou Aiguo did not put lychee wood in it. What he wanted to make was an ancient roasted suckling pig, but not an ancient smoked suckling pig, so he had to burn charcoal first.

Burning charcoal is also one of the basic skills of chefs. However, in many places in modern times, charcoal is not allowed to be used, which is not environmentally friendly enough. Many chefs even abandoned their basic skills. Zhou Aiguo did not have this concern. When he was in Chudu, Zhou Dong often taught Su family's second treasure to cook charcoal. After all, the authentic Chifeng still needs charcoal to grill to make it delicious. He also learned a lot, and in the end, the ability to burn charcoal was even greater than that of the two live treasures of the Su family.

From selecting materials, to using fire, removing fire, and warming and cooling, Zhou Aiguo's charcoal not only burns the right heat, but also is also very regular. In the later stage, hexagonal standard charcoal racks can be stacked in the well with just a little plastic surgery.

He was not afraid of hard work, so he hung the rope on his waist and fell into the well. It took him more than half an hour to arrange the charcoal piece by piece, then raise the charcoal fire before climbing out of the well.

After these high-quality lychees and charcoal were ignited, a faint lychee fragrance rose from the well without putting them in the suckling pig. The old masters standing at the wellhead immediately knew that this young man had already succeeded halfway.

It's not easy... I heard that a hard-earned child who grew up in Africa is so hard-working, willing to study, and doing his best to the details of the chef. Even if there is no contemporary chef behind him, the old masters want to give this kid a special status.

As long as there is no major problem with this roasted suckling pig, it is basically a foregone conclusion that Zhou Aiguo is promoted to a special first-class chef. Although this is only an internal certification of the China Cooking and Food Association, the relevant departments will not issue qualification certificates to Zhou Aiguo, but in the eyes of Qinxingren, it is more valuable than those senior technicians who have obtained certificates.

Zhou Aiguo's technique is very "Zhou's style". Just like Zhou Dong's cooking skills have been shown again and again, he pays attention to details and never gets tired of it. After seeing that the charcoal in the well has changed from open flame to dark fire, he gently lifted the clean suckling pig into the well. He does not put it directly in like some batch-made roasted suckling pigs, but instead put it in with a refractory rope and gently lift it up and put it slowly in the charcoal fire, allowing the suckling pig to constantly change its position in the charcoal fire. At the same time, he carefully observed the skin color of the suckling pig, occasionally shaking the suckling rope left and right to fully ensure the uniformity of the heat...

After half an hour of operation, Zhou Aiguo's forehead was covered with a layer of sweat. After all, it was very energy-consuming to operate the suckling pig in the deep well with his bent body and wide eyes. This is because he is young enough. Any old master on the scene would probably not be able to bear it. After more than ten minutes, the old waist would be exhausted.

After looking at the time and the skin color of the suckling pig in the well, Zhou Aiguo fixed the rope to the temporarily added cross wooden frame at the wellhead, and then covered the manhole cover on the wooden frame; roasting suckling pigs still has to go through a process of roasting, which does not take long, and it will take about fifteen minutes.

"Master, please go back to your seat, seniors. I will cut the suckling pig slices in fifteen minutes and send them to you."

Zhou Aiguo wiped the sweat from his forehead and smiled very happily. When he was burning the suckling pig, these old seniors praised him a lot. Although the master did not praise him directly, his eyes were very kind, and he knew that he would probably succeed this time.

He became a first-class chef in his early twenties. Only such achievements can be worthy of his identity as the successor of the God Chef. At this moment, Zhou Aiguo was really happy and felt that he had no shame to his mentor.

The best skin color for roasted suckling pigs is not red, not golden, but golden red. It is like a red rabbit among pigs at first glance. If you look closely, you will find that a dark gold color faintly appears in the bright oil. This layer of vaguely visible dark gold is actually made up of the grilled oil and the sugar water applied to the pig's skin. It must be at the right temperature to have such a pure color.

This layer of dark golden grease is also the essence. If you use it to stir the rice, you don’t need to use anything else. At most, one or two vegetables are the supreme delicacy. It has a resounding name called roasted pig rice!

So a small bowl of fragrant white rice was placed in front of more than 20 judges and Zhou Dong. The judges who were "aspiring to do this" could use it themselves. The roasted pig rice and roasted suckling pigs were not replaced by gods.

When Zhou Aiguo walked over with the plate, he looked at a complete suckling pig. When he placed it in front of everyone, he could faintly see the dense but orderly knife marks. The suckling pig was obviously cut with a knife. Judging from the knife marks, the slices should be extremely thin and thin, so that the entrance can be more crispy and crisp.

At the same time, the judges immediately determined that the suckling pig was not cut and then put back into its original form, which would definitely lose fat, heat, and taste. Zhou Aiguo should have put the suckling pig on the plate and directly cut it with a fine knife light. Of course, there is a knife that is good and fast enough, and this method of cutting the whole pig is even more remarkable.

"The knife skills are qualified, and the young people are very good."

Cai Chongjiu said something, but everyone understood it.

What a rising star like Zhou Aiguo is most afraid of is that he loves to show off his skills everywhere when he has achieved something. In the previous stage of preparing the dishes, Cihang Pudu had to use his knife skills to carve a "thousand miles of road" in the pumpkin. This is not showing off his skills, but right at the right time.

If Zhou Aiguo was proud of this, he always wanted to show himself in front of his master and his predecessors, and use the so-called knife skills to make this roasted suckling pig fancy, he would appear frivolous, have more talent and insufficient concentration.

Therefore, no matter how good the knife skills are, we must always serve the dishes. The knife skills required for this roasted suckling pig are to reasonably divide while minimizing oil loss and trying to keep the suckling pig intact. Now it seems that Zhou Aiguo has obviously done it, and his performance is just right.

Cai Chongjiu's words of passing the knife skills are the highest evaluation of Zhou Aiguo at this moment.

The suckling pig was cut very thin by Zhou Aiguo, but it would not affect the taste. The suckling pig slices with a faint lychee aroma were very layered. The pork skin was roasted until crispy and crispy. The lean meat, the tendons, and the fat part of the fat melted in the mouth after chewing it slightly. The fat part was transparent and jade-filled. It would not melt immediately when touched by the teeth. It would have to be bitten gently before the fat fragrance would spread. At this time, I stirred the white rice with roasted lard. The feeling was really like an ecstasy...

After the judges swallowed the delicious food in their mouths, they felt that the aroma in their mouths could not dissipate. The mellow pork fragrance, a faint lychee flavor, and a very special sweet aftertaste, which gave people a familiar feeling.

"It's wonderful, it's really wonderful!"

Dong Qishen laughed and supported himself as his 'little nephew': "Patriotic, if I was not wrong, the sugar solution used to brush suckling pigs is the honey that was steamed and dried in pumpkin before?"

Seeing Zhou Aiguo nodding, he immediately gave a thumbs up: "Yes, these twelve hot and cold dishes plus a roasted suckling pig are either amazing or just average. In fact, it is actually a concealed "the doctrine of the mean", which is more amazing than the thirteen dishes. Otherwise, if the dishes are all amazing, then there would be no surprises?

And as a chef, you can apply the ingredients wasted in the previous main dish to another dish and achieve good results, which is a very rare thing.

Especially if you are still so young, knowing how to restrain your edge is also an indispensable quality to succeed. Young people are very good, I like you!"

The judges nodded secretly when they heard this. Dong Qishen said nothing wrong. After all, not everyone can be as amazing as Zhou Dong. For ordinary chefs, they have the ability to highlight the main course, which means they have the ability to add the finishing touch. This can be called a good chef.

For young chefs like Zhou Aiguo, knowing how to play to their strengths and avoid their weaknesses and knowing how to make choices when preparing for a banquet is a sign of maturity. In addition to exams for a chef's cooking skills, whether a chef is mature and has the ability of a chef also needs to be considered.

"Dear seniors, you have been awarded..."

Zhou Aiguo blushed when he was praised, and looked at his teacher with some expectation. The teacher had not commented on him yet.

"It's very good, it seems I don't need to be favored?"

Zhou Dong laughed: "Patriotic, remember today's day, you've gotten off!"
Chapter completed!