The smell of food in the room was floating, but Su Mengbei no longer planned to continue eating.

He did not vomit or feel nauseous, which means that the level here is already acceptable.

Of course, it was also his endurance, which was actually much better than before.

Over the years, he has done a lot of training to maintain his tongue's sensitivity, but he is also training his patience with crude food and taste.

Yang Yuying and Situ Qing thought about it, ordered two more dishes, ordered some rice, and then filled their stomachs first.

"Mengbei said, do you want to continue to try food elsewhere, or do you want to buy the outfit for Situ and I will make it for you when you go home?"

Su Mengbei smiled and said, "Since you've all come out, I still want to try the food here."

He pondered for a moment: "Actually, some dishes should be pretty good. I have watched a lot of food programs, all of which are great."

Lord Yang’s craftsmanship is definitely not bad.

Although Su Mengbei has never enjoyed it, he has heard from his colleagues about Lord Yang, saying that she is the pearl of the Imperial City Department, very smart, and is particularly valued by Chief Zou.

Some people also say that Chief Zou wants to train Lord Yang.

In the near future, their Imperial City Department will welcome a female manager.

As a test-drug sect, Su Mengbei served His Majesty and was considered a person around His Majesty and had a low status, but according to the rules of the Imperial City Department, his level was countless levels different from Yang Yuying.

When necessary, Lord Yang asked him to die, and he had to take the order and act.

Now that Lord Yang is asking him to prepare three meals a day, Lord Yang is happy, and he feels embarrassed.

Situ Qing went to check the bill, and everyone was about to leave, but later a strong man with a strong body of at least 1.9 meters tall and strong muscles appeared.

Several guests around were shocked.

Such a strong man looks fierce and full of murderous aura, and several people can't help but hide.

However, the man politely smiled at Su Mengbei. When he opened his mouth, his voice was full of magnetic and it sounded very nice: "Guest, how are the dishes in our store cooked? Does it suit your taste?"

Su Mengbei whispered: "Fry for a while on the heat." He raised his eyes and looked at the kitchen through the transparent glass, and turned around and said, "It would be better if it was thirty-one seconds."

Without waiting for someone to answer, Situ Qing pushed his wheelchair and left quickly.

Live broadcast room netizen: "Did we watch a food program?"

"We should say that we are watching a foodie show."

"What's this? It's very well-pretended. Like it!"

“Like one.”

The live broadcast room was lively, but Hong Wei was shocked. He returned to the kitchen and gathered his short hair, and fryed another plate of shredded potatoes.

After frying, Hong Wei's thick and thick eyebrows stretched out, and he grabbed them and called his master.

"Master, I think my shredded potatoes are delicious. When will you try it?"

Chef Bai was immediately surprised: "Oh? You have to try it."

Hong Wei said what happened today and laughed: "I heard the story of the old generation of lecturers in the early years, saying that our master had just started his teachings and his skills were not bad, but there was something that seemed to be something."

"The master's master told him that the little thing he owes takes a long time to understand. When he greets enough diners, he will slowly realize it."

"But unexpectedly, when Master Zu went out to study around, he met a Diao Tongue in Xiangjiang. Every dish he cooked, the Diao Tongue could find fault with it. Master Zu was also a stubborn person and vowed to make dishes that satisfy the tongue. So he was willing to accompany him and stayed by others for a year. Finally, there were a few dishes that made Diao Tongue satisfied and kept silent after eating."

"From that day, the master has truly transformed himself into a great generation."

"What I met today is not a tricky tongue, right?"

When Chef Bai heard his eldest disciple chattering there, he couldn't help but feel funny, "Would you like to go with him and serve him for a year or two?"

Hong Wei: "He comes to have a meal, I can give him a 50% discount."

The master and apprentice didn't care much about it. At most, they felt that the person who came to the "Yu" building today was indeed a picky and good diner.

But unexpectedly, within two days, Hong Wei met the diner in a wheelchair again, and the scene was a bit... strange at one point.

This day is exactly the fourth day of August.

The annual qualifiers for the Chef World Golden Knife Awards in Heng City were held today at the Bihai Hotel in Heng City.

There are 25 hotels in the country that received the invitation letter from the Golden Knife Award this year, and there is not one in Hengshi, so the famous chefs from the hotel in the city can only compete for three places.

The Golden Knife Award is a relatively niche but authoritative competition in the chef industry. It is jointly organized by the Food Association and the Chef Association, and is mainly dedicated to discovering rookies.

Generally, chefs who are already particularly famous have little time to participate in this award competition.

All chefs who want to participate in the Golden Knife Awards competition can submit letters to the Food Association if they meet the regulations.

Within a year, the Food Association will send gourmets to secretly visit the hotel where these chefs are located.

Usually, there are five people in groups and they go together.

The three of them gave the consent tickets and the chef could participate in the Golden Knife Awards competition.

However, if you do not pass the food critic assessment or miss the time to submit your letter, there is still a chance. The Golden Knife Award will deliver invitations to 25 hotels across the country and invite chefs.

Generally, some invitation letters are given to some famous chefs.

Chefs can compete for these invitations.

Today's Heng City qualifiers are a competition between chefs for three invitations.

Hong Wei has never taken such a game very seriously.

He is an old-fashioned person and always thinks that it’s great to focus on treating good diners with them. What’s the use of having so many flower heads?

What is their skills? The old diners' tongues can comment, and there is no need for others to point fingers.

However, in this industry, there are many relatives and friends. The old seniors asked him to be a judge, but he was embarrassed to refuse.

There should be a total of 49 chefs participating in today's competition. The topic I drew was river food. You can bring your own ingredients or choose river food purchased from Bihai.

Hong Wei went to Bihai Hotel at the time and saw two gourmets, chefs of the Imperial Capital Hotel and Longhai Hotel, Sun Chengcheng and Wang Chen, poking on the rostrum, playing with their mobile phones seriously.

The chef and others from Bihai Hotel stared at the three participating chefs in the lobby and looked back at Hong Wei: "Is it still better than...?"

There are three quotas in Hengshi.

There were only three people who came to participate.

Hong Wei: “…”

The Bihai Hotel is almost crying.

"Many reporters have come, brothers, not only our city but also the provincial reporters, but also reporter Wang from Food Weekly is waiting in the lounge to participate in our food competition soon."

“What should I do now?”

Hong Wei: How did he know?

"Can you ask, what's wrong?"

Public relations manager Xu Yinglian made several calls and finally smiled bitterly: "You guys look at this."

Use your mobile phone to get a public account article. The official account is from Dashun official website, and there is an additional food commentary article.

The comment article clearly has no focus, but it focuses on commenting on how bad the food is.

But it's just very attractive.

Many food lovers are unconsciously attracted by the content of the article. The shortcomings of the dishes that they could not taste seemed to fall on the tip of their tongues and could not fade away.

It's okay for diners.

Those chefs have heard this comment and have since fallen into a state of madness, making the same dish over and over again, and even feel that their cooking skills, which have not been broken through for a long time, have improved a little bit.

It feels like playing a cooking game.

Every exercise is not in vain, as if you can see the experience bar slowly rising with your naked eye.

"The dozens of top chefs in Heng City have suffered major stimulation during this period and are all in seclusion. As for our qualifiers... I called Master Cheng, who is a chef in Hangzhou, and Master Cheng heard me say a few words. His chef said, don't worry about the competition, the chef is busy and will not participate."

Everyone: "..."

Hong Wei and the others were speechless for a while.

Just as he was thinking about how to end this time, Hong Wei's phone rang, and Hengshi fish king Yu Xiaoxian called him.

"...I heard that you are in Bihai now. Do you recognize Master Zhou of Bihai? They have removed all the best rainbow trout and yellow croaker on the market. Can you let me have a few of them? There are important guests today."

Hong Weigang hung up the phone.

There, Chef Chen also received a call from the catering department manager of the No. 1 Hefei House, who wanted to borrow a batch of high-quality Hefei.

The phone rings come one after another.

After everyone asked, Su Mengbei, the top and most conspicuous chefs in Heng City are now competing for beauty, not for anything else, but for the first time they appeared, Su Mengbei, a gourmet who became a god in Heng City.

Hong Wei was surprised: "It's fine if others are there, Fish King, Yu Xiaoxian, Master Cheng from Hangzhou's food, and Master Wang from Hexianju, are also joining in the fun?"

Hengshi is not big and there are not many famous chefs.

In addition to the Bihai, there are several large hotels, several chain food shops, and two private restaurants with masters.

Other experts may not be considered to be first-class domestic chefs, and at most they are famous in the province.
To be continued...