Su Le looked into the crowd and found his master Zhu Laoer, but saw that Zhu Laoer had drooping eyelids, as if he was not paying any attention to the competition scene. Su Le sighed in his heart. It seemed that his master really didn't have much hope for him. In the past, he often made ducks when he was in Xiaodongfeng. Because of the nature of Xiaodongfeng restaurant, he didn't need too many tricks to cook. Su Le mastered nothing more than ordinary cooking methods such as old duck cooking, beer duck, and braised duck. He looked around.

Qian Xiaohong on the left chose a fat cram duck and opened it from the spine. Qian Xiaohong was very skilled with a knife. He swung the knife and broke the duck's belly, took it out of the internal organs and washed it, and then put it in a cage.

Shen Yingnan on the right also began to move. He chose a Jianchang duck, placed the clean duck on the chopping board, took out the knife from the knife holder, cut a knife about half an inch long under the duck neck, and then used his left hand to open the knife edge, and kept moving with his right hand. After a while, the duck skeleton was taken out from the knife edge, and the scene was amazed. Shen Yingnan made the bones on the spot. He used a unique technique to remove the bones of the duck from the knife edge of the neck, and to keep the duck's body intact. This required extremely high requirements for the chef's knife skills and techniques, and it was also based on the familiarity with the anatomy of the duck.

While Shen Yingnan pulled the bones from the duck's body, he slapped the duck's body with his palms from time to time.

Youdao is an outsider watching the excitement, and an expert watching the trick. Among the judges, Jia Xuegong has already begun to praise: "Yingnan's skill in making bone-removing ducks with his hands makes me feel ashamed." He is the chef of Dongxing Hotel. Shen Yingnan is currently serving as a chef under his command. Psychologically, Jia Xuegong naturally supports Shen Yingnan. He just performed extremely fairly and impartially because Shen Yingnan has not had the opportunity to show it yet. Now Shen Yingnan makes bone-removing ducks as soon as he appears, and Jia Xuegong naturally starts to praise it without missing the opportunity. However, the practice of reducing his identity and promoting Shen Yingnan seems to be a loss of identity.

Ma Deliang, chairman of the Nanwu Catering Federation, could not help but nod. He thought Qian Xiaohong would use his knife skills to be the first to win, but Shen Yingnan was the first to show his superb knife skills. He whispered: "It seems that Yingnan is going to make three sets of ducks today."

As expected, after Shen Yingnan treated the duck with bone removal, the duck's appearance remained intact and held it in his hand, which was extremely soft. He then began to deal with another wild duck. The method of the wild duck was the same as before. Shen Yingnan obviously accelerated the speed, and his technique was dazzling. Then he raised his knife and chopped off the pair of duck feet of the wild duck. Then he put the kitchen knife back to its original place, picked up the bone-removing duck, stretched the blade under the neck of the duck, first stuffed winter bamboo shoots, mushrooms, ham and other materials into it, and then stuffed the wild duck into the round hole. Soon the whole body of the wild duck entered the belly, leaving only the duck's head and neck exposed.

Xie Yunan also expressed his appreciation, and he said to Qi Cuiting: "Mrs. Sister-in-law, it is really gratifying to have such a successor in Yanxi Hall."

Qi Cuiting also felt the glory on her face, and she smiled and said, "The boy in Yingnan is indeed very talented."

Song Xuan slowly dropped the teacup and said calmly: "It's nothing special. He should have learned some internal kung fu, using his palm power to break the duck's bones and reach the point of separation of bones and flesh, so he can take out the duck stand so calmly. In fact, as long as a person who knows internal palm skills can do it. If kung fu can represent the level of cooking skills, then I can also become a chef!"

Although Qi Cuiting felt that Song Xuan's words were unreasonable, she had to admit that what he said was indeed very reasonable and her eyes returned to the scene.

Mao Qingzhong, located on the far right, also used a knife to fly. He chose a fat and tender duck. After washing, he cut off the skeleton, cut off the wing tips and duck claws, put them in boiling water to remove blood and drain them, then apply the skin with the best Wanjiaxiang soy sauce, cut the ham, chicken lees, winter bamboo shoots, and mushrooms with diced ham, chicken lees, winter bamboo shoots, and mushrooms together with dried scallops, shrimps, lotus seeds, and green beans. Add appropriate amount of cooking wine, soy sauce, sugar, and broth, mix well, fill it into the duck belly, put the duck back up in a large bowl, seal it with cellophane, and steam it on a cage.

Ma Deliang said: "Eight Treasure Duck!"

Jia Xuegong nodded at the same time. Babao duck is a famous dish in Shanghai and has become a famous dish in Shanghai. It is obvious that he should compete with Shen Yingnan's three sets of ducks in Huaiyang.

Shen Yingnan's technique of making bone-removing ducks was awesome, and it attracted most of the attention of the scene to him. When he stuffed the pigeon into the wild duck, Su Le started to move.

Su Le picked a Linwu duck for a long time, cut it open and washed it, put the duck on the chopping board, took off a bone-cutting knife from the knife holder, cut off the duck head and duck claws, grabbed the duck leg with one hand, and then slashed it down with one knife.

In fact, most people at the scene were focused on the other three people, and few people paid attention to Su Le's movements. The moment Su Le waved his sword, Zhu Laoer raised his head.

Su Le's knife slashed on Jing Ya's back. Zhu Laoer was not the only one who paid attention to Su Le's sword. Xie Yunan and Song Xuan also looked at Su Le almost at the same time.

Although they were nearly six meters away, they could still see at a glance that Su Le's sword was slashing at the center of the duck's back, the absolute center. Moreover, Su Le's sword was powerful and strong. With the reach of the blade, the flesh and blood were separated, and there was no point in the connection. Then Su Le cut down the second sword. If the first sword could only see the power and speed of his sword, then the second sword fully demonstrated the accuracy of his sword. This sword and the knife just now slashed in a straight line. The place where the blade overlapped was completely integrated, and the naked eye could not see any deviation.

After two knifes, the duck was divided into two even halves.

Xie Yunan's fingers trembled slightly, and his eyes turned to the audience and found Zhu Laoer sitting there. Zhu Laoer realized his gaze. Xie Yunan nodded, and Zhu Laoer showed a faint smile.

"Good sword technique!" A loud cheer burst out from the audience, but the cheer was not for Su Le, but for Qian Xiaohong.

The ducks put in the cage were steamed until they were 70% mature. They were taken out and cool. The knife was taken to remove the duck bones. The key to using the knife was to keep the duck skin and duck meat intact. She first cut the duck two vertically to become three strips with the same width, and then cut them across the line to become small strips about one centimeter wide. Then she cut the winter bamboo shoots, water-boiled mushrooms, and cooked ham into small strips, with a width of one half of the duck meat strips, and the length was consistent with the duck meat strips. This required a lot of knife skills. The audience on the scene could not help but exclaimed.

Qian Guisheng couldn't help but feel proud when hearing the cheers at the scene. When it comes to knife skills, his daughter was the first, but he did not notice Su Le's two drastic swords. If he saw Su Le's two drastic swords, he would have divided the duck into two even equal parts, I'm afraid he wouldn't think so.

Ma Deliang seemed quite satisfied with the performance of this future daughter-in-law. He had already seen that what Qian Xiaohong wanted to cook was the duck of Chaiba, which was the representative dish of Tan Family cuisine. Tan Family cuisine is one of the most famous government dishes in China, and was named after Tan Zongjun's family banquet. Because it was the second-largest in the second year of Tongzhi, it was also called the second-largest dish. The cooking method of Tan Family cuisine is mainly roasted, stewed, simmered, and steamed. It is good at distributing dry goods and is good at cooking the eight treasures of the sea in the old fire. It is the most complete government dish now.

Qian Xiaohong blanched the winter bamboo shoots and mushroom strips in boiling water, took them out and cooled them with cold water. At the same time, soaked the cabbage in boiling water and washed them with clean water. Each cabbage was broken into two more. Place the cabbage strips horizontally on the cutting board, put the duck meat strips horizontally on the cabbage strips, and put the mushroom strips on the duck meat. Then put the winter bamboo shoots and ham strips on it, and then tied them into a firewood handful with the cabbage strips, and put the duck skin down into a disc. Put the remaining pieces of mushrooms, winter bamboo shoots, ham and duck meat on top and add chicken soup, add cooked chicken oil, salt, sugar, cooking wine, and steam it in the cage.

This place was dry and Su Le was not idle either. He boiled boiling water in the pot, put half of the duck into the water to remove blood, drained it, chopped it into small pieces, then put a small amount of peanut oil in the pot, and started stir-frying the duck. The meat of the duck decided that water would come out during the stir-frying process. Su Le kept stir-frying, after changing color, covered the pot and simmered the water, poured in cooking wine. Then continued stir-frying, adding fine salt and sugar.

Compared with the three senior brothers and sisters, Su Le's dish seems very ordinary. What he cooks is a home-cooked braised duck. It's not that Su Le doesn't want to make a famous dish that shocks the crowd, but that he doesn't. If you ask a wild chef and three professional chefs to compete with the styles and dishes, isn't that difficult for him?
Chapter completed!