Chapter 20 Chapter 20 Taste Carvers

When I didn’t give away the TV, I would watch the “Man-Han Banquet” competition on CCTV 2 every weekend. It was a long competition called “National TV Cooking Competition” and now the second session has come to an end. , the third drumming kicked off.I was invited to be a "food critic" in the second semi-final stage. This title feels higher than a chef's hat, but the real food is delicious.In the past, watching cooking competitions in front of the TV, electronic technology is omnipotent, and still can't convey the taste, but I don't know how to do it well when I hear the judges say yes in the sound and light.After boarding the judges' table to drink, I tasted delicacies that cannot be tasted in the bustling market, and then I realized that the taste is really wonderful.The National TV Cooking Competition has a relatively high threshold. It is known that the contestants must be famous chefs. The program organizers CCTV, Qingdao TV and the China Cuisine Association also intend to present China's top food culture works. Each competition is determined a theme.

"Food critic" is not easy to do, eat and comment now, with a three-inch delicious tongue, it is better to write a book review that can be read repeatedly, carefully considered and written calmly, and can be revised. Food critics have to express themselves in front of the camera lens , there are chefs and audiences in front, and choreographers and directors next to them. You must tell the first, second, and third of the taste in time, and don’t forget to dig a little bit of food culture, regional folk customs, and historical allusions. If what you say is not better than what you do, you will be wronged. .The chefs defending and attacking the competition are fighting each other with one shovel, one spoon at a time, it is difficult to get a position, it needs to be carefully tasted, but there is no chance to calm down on the scene, and many flavors can be understood and difficult to express. Experience "eating", labor is not easy.

Cooking in the arena is not easy. Only those well-proven famous chefs can calmly and confidently dance with knives and shovels under the camera, and can also carve delicately, making people dazzled. It is worthwhile to cook four exquisite dishes in 45 minutes. A celebrity chef.The entries in the competition are elegant, with clear taste, silky strands, fresh or spicy, fresh or dry, salty or sweet, elegant or mellow in the same dish, all of which give people clear taste information. Type of delicacies, and will not be chaotic.Tasting the first chopsticks, when the sense of taste is not activated, it is a little blurry, but the second chopsticks can capture the feeling, and you need enough vocabulary to express it.I participated in the first rematch of the 2nd National TV Cooking Competition, with the theme of spicy and spicy, no matter what the cuisine is, I still remember the taste of the seasoning prepared by Chef Chenming in Chengdu, Sichuan. , Passing through the taste buds, it is really fragrant and fragrant.The chef has a very good "Spicy Fish Cloud" dish. This dish can be made at home. Remove the fish cloud from the fish head, boil it in boiling water, and pour it with spicy seasoning. .

Those professional judges can judge the taste from the cooking process. They are all top chefs in China, who have achieved fame in this field or are reaching the pinnacle of cooking.Gao Bingyi, the director of the judges, is the vice president of the China Cuisine Association. He has a profound accumulation of Chinese food history and classical culture, and is extremely serious. There is a dish of fresh fish and sheep. The popular saying is that Confucius took students to a place. If there is nothing to eat, the students combine fish and mutton. Cooking a dish tastes very fresh, so Xianzi was invented. Mr. Gao Bingyi found out that it was invented by Peng Jian in the Shang Dynasty, and he did not follow the crowd.Zhuang Weijia, Executive Chef of White Swan Hotel in Guangzhou, is quite disapproving of chefs in the Midwest vying to make abalone and bird's nest.Hao Baoli, executive chef of Diaoyutai State Guesthouse, is committed to introducing Western-style cooking utensils to transform the cooking environment of Chinese cuisine.Shi Zhengliang from Mianyang, Sichuan studied cooking ingredients and wrote 18 monographs.Wang Jiagen, secretary-general of the World Federation of Chinese Cuisine, is fond of Chinese food culture and has traveled to many countries for exchanges.Gao Feng reshaped the Tianzhu Hotel in Harbin. He said that the chefs of the Tianzhu Hotel have been cutting vegetables in the hotel for 20 years. Whenever they go to the Tianzhu Hotel, they always cut the same vegetables.Xu Burong of Hangzhou Zhijiang Hotel is especially concerned about the taste, and highly recommends the beauty of the salty and fresh Hangzhou dishes.Zhou Xiaoyan is a bit special. He is a culinary master, deputy director of the Chinese Cuisine Department of the Tourism Culinary Institute of Yangzhou University, a culinary master and a professor.The other judges all have their own specialties and are by no means mediocre. Zhu Banghong from Huainan, Anhui Province is a culinary master and economist, and the vice president of Huainan Tofu Research Association.In the semi-final stage, Mr. Gao Bingyi led the judges to the Ocean Hotel where his disciple, Liu Jinbo, had a drink. There was a grilled shrimp, a poinsettia stewed abalone, and a small pancake. It was unforgettable. Mr. Zhuang Weijia, who said he would not drink alcohol, drank I ordered a small bottle of 70% Langyatai baijiu.

It is easy for chefs to prepare dishes and attack them. However, Chinese cuisine pays attention to delicacy, beauty, shape and beautiful utensils, which are combined into four beauties.For me, "Wu eats four beauties", of course, the plate stays.I said that only the shaping of beauty and beauty can see the real skill, so the ring arena is just reminiscent of the examination room of the Central Academy of Arts and Crafts. Chef Li Fu from Zhejiang, he spent a lot of time carving golden pheasants and even the feet. The carrots with dark lines are carved and pasted on, and the faint foot prints can be discerned.Good cooks are almost all sculptors, and the chef's carvings are strictly paid attention to, and the materials must be edible, hygienic and clean.Carving is divided into relief and semi-relief, which are integrated with containers and dishes, and its color, fragrance and shape completely artisticize the dishes.It's a pity that dishes can't be preserved. They are always beautiful in an instant, so beautiful that people can "eat them while they are hot". When they are photographed by TV cameras, they are also broadcast. I have to say regret.

The photobook of "National TV Cooking Competition-Man-Han Banquet" (published by Shandong Science and Technology Press, February 2004) I have in hand is a supplement. The photographer took pictures of the exquisite competition works in the first time. , What catches the eye: the exquisite work of taste sculptors.There are various garlands and luxuriant leaves on the plate, and the ingenuity is amazing. The diving fish, cranes, animals and birds are lifelike.That feeling is not enough to have a great chef for 10 or 20 years. It requires artistic perception and superb culinary skills, otherwise it is difficult to reach such a peak.This book is the historical record of the first "National TV Cooking Competition". For food lovers, it is an artistic super luxurious cookbook. In the cooking and cooking teaching circles, it is a rare textbook.With it as a reference, maybe in the coming year, you can wave your sleeves and shovel to attack.