Life is a Game

This was the first time that Jiang Feng didn't hear any sound in the mist.

He's used to the memory of people arriving before they hear anyone, and he's really uncomfortable when it's so quiet all of a sudden.

The fog cleared, and Jiang Feng found that he seemed to be at the scene of a cooking competition.

The competition venue is open-air, and the surrounding buildings look like they are in a factory area. They are very simple and there are no sheds. The onlookers are standing behind a white line painted with lime. They don’t even have chairs. Everyone stands and watches. lively.

If it wasn't for Jiang Feng who could have guessed that this memory was the culinary final between Sun Guanyun and Sun Maocai with the theme of pigeon swallowing, he would have thought that this was the rural F4 battle between Wang Er and Zhang San at the entrance of the village.

Jiang Feng was standing next to the middle-aged Sun Guanyun. In front of Sun Guanyun was a makeshift cooking table, which was very simple. Not far behind him was a cooking table, which was also temporarily built. Behind the cooking table stood a young man who looked about 20 years old.

This young man is Sun Maocai, Sun Guanyun's younger brother and later a master of Cantonese cuisine.

When he was young, Sun Maocai was still a little handsome, with a strong body, thick eyebrows and big eyes, a little dark, and he looked like a very healthy and athletic man.

Sun Guanyun couldn't do it anymore. Sun Guanyun was a little fat in his middle age, and Jiang Feng could still faintly see his belly.

There is a vacuum between the two, no people, no animals, no sound, not even the wind.

There were many people at the scene, both men and women, some young, some middle-aged, some old, but there were no children, and they wore all kinds of clothes. Some are wearing Lenin suits, some are wearing trendy clothes from Hong Kong City, some are cutting their hair short, some have fashionable curly hair, some are dressed very elegantly, some are wearing big sunglasses, and they only need two gold chains around their necks You can collect protection fees.

They gathered together and gathered here without making a sound or disturbing them. They just watched intently because they knew that they were about to witness a culinary showdown.

Jiang Feng also knew that he knew much more than the people watching here.

He knew that at this time Sun Guanyun was 46 years old and Sun Maocai was 26 years old.

Sun Guanyun's father had just passed away, and before his death, his father bought back Jubaolou, known as the number one restaurant in FJ.

He also knew that this game was about pigeon swallowing, and in the end Sun Maocai won the game, and Sun Guanyun won the restaurant. Sun Maocai took advantage of the trend of reform and opening up to go to Hong Kong City, gathered directors of cuisines from various countries, and pushed Cantonese cuisine to a new height, becoming a well-deserved master of Cantonese cuisine. But this game has become Sun Guanyun's eternal demon, he won the restaurant and lost confidence.

Jiang Feng remembered that the way he wrote the article he had read before was a true example of the reporter from Hong Kong City. He called this competition——

Battle of the century.

And now, he was going to witness the battle of the century with his own eyes.

At this time, Sun Guanyun was very nervous, and he should be nervous. After all, he didn't come from later generations. I don't know that Sun Mao will give up the Jubao Building at his fingertips. For him, this is the ultimate battle related to his ancestral business.

Sun Guanyun was so nervous that his hands shaking when he was handling the pigeons, but because he was so nervous, he didn't even have an expression on his face, and the onlookers were far away from each other. It couldn't be seen that he was nervous, and he might think it was because he was calm The embodiment of calm.

Sun Maocai behind him looked much more natural than him. He handled the pigeons in an orderly manner. The whole pigeon was deboned very naturally and smoothly. Combined with his age, the eyes of people around him were full of admiration.

Ge Tunyan belongs to Chaoshan cuisine in Cantonese cuisine. It is a nourishing and superb dish that can be compared with chicken pot wings. As for the chicken stewed wings, Jiang Feng also checked the Internet specifically. It is a nourishing dish made with chicken and shark's fin as the main ingredients. Like pigeon swallows, as long as one end is served on the table, it will reveal a sense of wealth.

Ge Tunyan pays attention to freshness and sweetness. To achieve such a taste and taste, it has very high requirements on the processing of ingredients.

The bird's nest hair must be soaked and baked, and the swelling must be transparent. When picking out fluff and impurities, you must be careful and careful, and you must not make any mistakes.

Sun Maocai finished processing the pigeons one step faster than Sun Guanyun, and also started to pick out the fluff and impurities in the bird's nest one step faster than Sun Guanyun.

This is a delicate task, one must hold one's breath and concentrate on it, and no one will be disturbed or interfered by the outside world, which is why the onlookers kept silent and did not say a word.

Sun Guanyun couldn't see Sun Maocai's movements, and didn't know that Sun Maocai had completed the whole deboning of the pigeon one step ahead of him. He took the scissors and operated the scissors carefully to shuttle inside the pigeon.

Ge Tunyan also has very high requirements for pigeons. It requires whole pigeons, that is, the whole pigeon must not be pierced, and the knife must not pass through the neck. Of course, this high requirement is only compared to other dishes in this era. Babao Chestnut Pigeon has higher requirements for pigeons, so the steps they take to deal with pigeons are nothing to Jiang Feng.

After a few more minutes, Sun Guanyun finally finished the whole deboning of the pigeon and started to deal with the business.

This kind of meticulous work can easily calm people down. Jiang Feng was standing next to Sun Guanyun. He could clearly feel that Sun Guanyun's tension was gradually subsiding with the passage of time. Faced with the complicated and trivial matters, I began to devote myself to this dish.

After the bird's nest is soaked, it needs to be simmered.

It was still Sun Maocai who took the first step. He put the swollen bird's nest into boiling water and boiled it for about two minutes. smell.

It takes time to simmer, but in the above steps, the outcome can already be seen.

Sun Maocai is obviously better than Sun Guanyun, and it doesn't mean that Sun Guanyun is not good. His knife skills, the way he handles the bird's nest, and his control over the heat during simmering are all pretty good. It's a pity that Sun Maocai's technique can be called perfect.

The 26-year-old Sun Mao has such sword skills and passion, he is indeed a genius in heaven.

Simmering the cooked bird’s nest needs to be dried with a clean towel, and the subsequent steps are a bit similar to those of the eight-treasure chestnut pigeon. Mix the bird's nest and ham fine grains and fill them into the abdominal cavity of the squab, rest the place tightly, tie the mouth, put it in boiling water, add pine needles, then rinse with clean water, put it into a large stew pot, add ham coarse grains, Shaoxing wine, ginger and spring onion and other seasonings are steamed in a cage.

In this way, Ge Tunyan is basically completed.

Next, you only need to wait 90 minutes to skim off the slick oil in the soup, then season and cover it, and continue to simmer for half an hour, so that the squab is half-floating and half-sinking in the soup, and the pigeon swallow can be out of the pot.

As Sun Guanyun steamed the pigeon swallow in the basket, the crowd of onlookers began to discuss in low voices.

Jiang Feng finally heard the voice of human beings.

From the time he entered this memory to just now, this area can really be described as silent, not to mention a needle dropped on the ground, he can hear even a grain of rice dropped on the ground.

Jiang Feng even had the feeling that he was watching a mime.

Sun Guanyun and Sun Maocai have nothing to see here, all they can do next is wait, Ge Tunyan has already been steamed, and it is too late to make amends.

Jiang Feng walked towards the crowd, wanting to hear if there were any freshly baked old melons that could be eaten.