The Three-Style Duck made by Fu Yu was entirely based on the plating style from the classic old flavor recipe.
The thoroughly stewed three birds were served in a large porcelain bowl.
The wide edge of the porcelain bowl made it easy to handle and gave a particularly grand appearance.
The three birds inside were tucked with their legs covered, the duck’s head pressed under its body, and the back of the duck was layered with slices of winter bamboo shoots and cooked ham, stacked into a floral shape, while the center was an exquisitely carved water-soaked shiitake mushroom.
From above, it looked as if a lively and realistic water flower was blooming on the birds.
The most brilliant finishing touch was the three neatly arranged cucumber carvings spelling "Three-Style Duck" on the edge of the porcelain bowl.
Fu Yu wasn’t great at writing, but his carving skills were impressive.
He mimicked the clerical script from the classic old flavor recipe, copying and carving the dish’s na with accuracy.
Not to brag, but those three characters looked as if they were peeled directly from the image, perfectly imitated.
The staff carried the Three-Style Duck to the judges’ table.
According to the order, Dai Jinghe was the first to evaluate.
In a rare mont of unanimous interest, the other judges all leaned in to admire the dish.
Dai Jinghe observed the Three-Style Duck placed before him but didn’t pick up his chopsticks for a while.
After a mont, he heard Zhang Zhiyuan next to him comnt, "I’ve heard this dish praised for its allure that makes people ’stop their horses to sll and park their carts to taste.’ I never thought I’d have the fortune to see it in person today, and it truly stands out!"
Chen Xinwei couldn’t help but urge, "Elder Dai, please try the Three-Style Duck’s flavor already!"
Dai Jinghe first looked at the dish, then the words, and couldn’t help but sigh, "The thought put into this plating is exquisite!"
Only then did he don disposable gloves.
Eating this Three-Style Duck requires cutting the dostic duck open with a small knife, sampling from the outside in.
The preparation is complex, and the eating thod equally demanding.
When Dai Jinghe disassembled the three birds, his skill attracted the admiration and praise of the other judges.
The caraman’s attention was also caught, zooming in to capture the judges.
On the big screen, the judges’ expressions were clearly visible, and their comnts were broadcasted through the speakers.
Seeing the judges begin to taste his dish, a trace of nervousness crept into Fu Yu’s heart.
He hadn’t tasted this dish beforehand. Although he was sowhat confident, knowing his cooking wouldn’t be bad, he still felt a bit uneasy, fearing so unnoticed misstep.
The dostic duck’s at was rich and fresh, with a clear and fragrant broth, complented by the aroma of cured at, creating a harmonious blend of flavors.
Then they tasted the wild duck.
The wild duck’s at was firm and flavorful, with a rich, delicious taste and no off-flavors at all.
Dai Jinghe casually inspected the wild duck’s abdon and the sides of its thighs and indeed found so small punctures.
He smiled and praised, "This wild duck is handled very professionally!"
The others, also knowledgeable, leaned in to take a look and then chuckled knowingly.
The wild duck carries a natural odor, mainly concentrated in its abdon and sides of the thighs.
Since these parts have more at, removing the odor is challenging.
Therefore, chefs would use an awl to puncture the at in several places and then scald the wild duck in hot water.
The duck at would tighten from the heat, pushing out the odor and blood through the punctures.
Fu Yu handled it perfectly.
Dai Jinghe took out the pigeon.
Since the pigeon in the Three-Style Duck was hidden deepest, it was heated layer by layer from the outside in, with the at texture transitioning from the old drake to the wild duck and then to the pigeon, from tough to tender.
But this dish required simring over heat for about two hours, so the pigeon at was too tender to withstand long boiling while too tough at wouldn’t be cooked through.
This was the essence of preparing this dish.
Fu Yu’s timing and heat control for the Three-Style Duck were just right.
The pigeon’s at was loose yet tender, with a subtle and exquisite taste.
The whole dish, eaten layer by layer from the outside in, beca more tender and fresher, reveling in an endless wonder.
After tasting, Dai Jinghe sincerely exclaid, "As the saying goes: ’Better eat an ounce of fowl than a pound of beast.’ The combination of three birds enhances the freshness, layer upon layer, with a taste beyond words, truly extraordinary!"
This statent was already high praise.
Dai Jinghe’s voice echoed through the sound system, startling all the contestants present...
Was the Three-Style Duck made so exceptionally well?
At that mont, Dai Jinghe removed his gloves and began his evaluation: "The ’Three-Style Duck’ is crafted using dostic duck, wild duck, and pigeon, deboned and ford. The gathering of three birds showcases superb skill, employing a novel cooking thod."
"The key to this technical dish lies in deboning the birds without breaking the skin, ensuring a continuous and aesthetic presentation."
"It also requires precise control of the heat, boiling with high heat and simring on low until the at turns stewy and tender, achieving a delightful flavor."
"After the ’Three-Style Duck’ is cooked, reaching the point where the dostic duck is fatty and tender, the wild duck is aromatic, and the pigeon is delicate and crumbly, that’s when the craftsmanship is perfected."
"Contestant No. 2’s Three-Style Duck features lean wild duck at and tender pigeon at, stead together into a dish with clear and fresh broth, multiple flavor layers, harmonizing perfectly."
Dai Jinghe praised, "I must say, the result of this dish is exactly as I rember it from the local old brand in Yangzhou, absolutely perfect!"
This comnt from Dai Jinghe effectively set the standard for Fu Yu’s dish.
With the innovative techniques and exceptional culinary skills, the dish created was practically perfect.
Having received such comndation from Dai Jinghe, Fu Yu’s standing in this competition was essentially secured in the top three.
As they evaluated the other contestants’ works, Zhang Zhiyuan quietly distanced himself from the microphone and privately asked Dai Jinghe, "Elder Dai, I noticed you seed to be letting Fu Yu show restraint before; why the sudden change today..."
Mid-sentence, Zhang Zhiyuan halted.
Dai Jinghe, also away from the microphone, looked at Zhang Zhiyuan with so surprise.
Zhang Zhiyuan was sowhat well-known in the circle, but because he kept a low profile, his social network wasn’t extensive.
Dai Jinghe had heard of Zhang Zhiyuan, and this encounter was their first eting.
The impression Zhang Zhiyuan left was consistent with his reputation, being reticent and gentle in temperant.
Dai Jinghe had a good impression of him and smiled, saying, "I previously underestimated, thinking since he’s young, it might be better to lay low and bide his ti... But now I suddenly realize, gold will always shine; trying to hide it is just deceiving oneself, as talent can’t be concealed."
Zhang Zhiyuan nodded, looking at Fu Yu, who stood out like a crane among hens on the stage.
Being in his early twenties with such culinary skill, his future was undeniably bright!
For soone so blessed, there was no need to hide his skills.
Because his abilities are too outstanding, his personal excellence too pronounced, attempting to conceal it is impossible.
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