The National Vegetarian Cuisine Competition is a regular competition, and not everyone can watch it on site. You need tickets or internal electronic invitations to enter.

Peng Li took Song Shiqiong into the main entrance, and immediately a middle-aged woman wearing high heels came up, maintaining her professional smile, and said, "Hello Chef Peng! I am Wang Qian, the lobby manager here. During the competition, if you encounter any problems, you can report them to me and I will deal with them immediately. You shouldn't have breakfast yet?"

Peng Li also smiled back and said, "I have heard that the vegetarian dishes in your Jade Buddha Building are awesome. It is rare to come here today. Naturally, I came over with an empty stomach and tasted it."

Wang Qian bowed slightly, pointed her left hand and said, "Okay, Chef Peng and this lady, please come here! Three judges have arrived and are having a meal. You can get familiar with each other in the past."

After saying that, he took Peng Li and Song Shiqiong to a compartment on the first floor without any hesitation.

The compartment is not big, and it was supposed to be a tea room for the chefs to rest and drink water.

Therefore, the decoration is relatively simple. Only four round tables are placed, each table is equipped with six chairs, so that people can sit down and rest or chat while drinking water.

Peng Li entered the door and saw two of them sitting on three tables.

Wang Qian is a workplace elite who is good at observing words and expressions, otherwise she would not be able to sit in the position of the lobby manager of the Jade Buddha Building. From Peng Li's behavior and expressions after he came in, everyone knew that they didn't know each other.

So he smiled and introduced to the people inside: "Three chefs, this is Chef Peng Lipeng, the closed disciple of Master Cheng Shouyi, the chef of Cantonese cuisine.

After listening to Wang Qian's introduction, the six people sitting had different expressions, but in the end they all smiled at Peng Li.

But Peng Li is now on the second level of the soul, with extremely sharp spiritual sense and eyesight, and the expressions of the six people are all in sight.

Wang Qian led Peng Li to the only empty table. Before Peng Li sat down, she turned around and introduced Peng Li to the three tables sitting.

Looking at the innermost table, the first one. Wang Qian pointed her right hand politely at a middle-aged man with thick eyebrows, big eyes, and national face, and said: "Chef Peng, this is Chef Mo Zhengfei from Qinan, Shandong Province. She is a perfect cooking in Shandong cuisine!"

Peng Li and Mo Zhengfei, who had a national face, nodded to each other and said hello.

Wang Qian continued to introduce: "This is Chef Cheng Zhicai from Shengdu, Sichuan Province. Chef Cheng's Sichuan cuisine is very famous throughout Sichuan Province."

Cheng Zhicai is a strong man with a sham beard, but he is enthusiastic from a Sichuan Provincial People. After Wang Qian introduced him, he immediately stood up and smiled: "In the chef competition in March, your master once gave me a tip. He said that we were a family five hundred years ago. Unexpectedly, we met his apprentice again in July, haha... I remember to find me when you come to Sheng, and I will treat you to Mangmang!"

Eating Mangmang is a Sichuan dialect, which means eating. Moreover, the names of people in Sichuan are not ordinary. Dance of square dance is called dancing baba dance, and ugly tangerine is called rakura orange. If you are not careful, you may mistake it as a baba tangerine. *^o^*

When Peng Li heard that the other party knew each other and the master, he hurriedly smiled and said, "That's great. I've wanted to go to Sheng to see the giant panda."

Wang Qian continued to introduce the last table, pointing to a thin middle-aged man with a pointed nose and a small mouth, saying: "This is Huang Zhongming, Chef Huang from Rongcheng, Fujian Province. His skill in swordsmanship is also unique in Fujian Province."

Peng Li and the other nodded to each other again to show politeness.

The three judges have average attitudes and one is more enthusiastic, which is normal. After all, everyone doesn’t know each other. If you get enthusiastic as soon as you come, it only means that you have met a liar.

When he arrived here, Wang Qian completed her work tasks, said hello and returned to the main gate to greet the other judges.

As soon as Peng Li and Song Shiqiong sat down, a waiter delivered the vegetarian breakfast specially prepared for the judges by the Jade Buddha Building.

Two bowls of red bean and rice porridge, a plate of refreshing side dishes (cucumber, carrot, celery and boiled five-spice peanuts), 1 handful of longan and jujube, and 5 vegetarian buns.

Simple, they are common vegetarian foods, but Peng Li discovered the extraordinary features of these vegetarian foods at a glance.

Take the red beans in the porridge for example. They are slightly smaller than the common red beans, but they have full grains and bright red color. They should be produced in Kunming, Yunnan Province, and grow in plains at an altitude of 600-1700 meters, in mixed forests at the bottom of the ditch, and on hillsides. They are specially cultivated by local farmers. They receive sufficient rainfall and have extremely high quality. They have strict requirements on the time for sowing and harvesting.

For example, the cooked five-spice peanuts are not ordinary peanuts, but Hongyazi peanuts, also known as Xingcheng peanuts. They are named because they are mainly produced in Hongyazi Town, Xingcheng. Hongyazi peanuts have high trace elements, bright color, sweet taste, low aflatoxin content, and the quality is the best.

...

Peng Li explained to Song Shiqiong the same way, which shocked Song Shiqiong.

At first, she thought that each of these vegetarian breakfasts was very good, and the ingredients inside were full of food. She thought that the red bean peanuts from other people were all good peanuts selected from many peanuts.

But I never thought that all the high-quality ingredients purchased from specific places.

After a few minutes of talking, Peng Li and Song Shiqiong began to taste it carefully. The taste was comparable to the fine dishes, and they fully utilized the refreshing and clean characteristics of the vegetarian dishes and the variety of colors.

This surprised Peng Li secretly. It was not that he was confident, but that he had followed Cheng Shouyi for six years. Whether it was the skewers and stir-fry at the street stalls, the exquisite side dishes in ordinary restaurants, or the high-end dishes in star-rated hotels, Peng Li had tasted them.

Especially Peng Li has tasted the dishes at the quasi-national kitchen level countless times, the only thing that is, the dishes at the national kitchen level have not been tasted.

According to Peng Li's experience and the level division given by the system, all the ingredients on the earth should belong to ordinary food, so the dishes made should be divided into ordinary food according to the principle.

Of course, the ingredients extracted from the Journey to the West are unchanged, but the spiritual energy is converted into another special energy, so it can restore the spent brain power and cure mental diseases.

Therefore, the dishes made by ordinary people on earth are elementary and ordinary dishes, the dishes made by restaurant chefs are intermediate and ordinary dishes, and the dishes made by star-rated hotel chefs are high-end ordinary dishes.

Most of the dishes made by Master Peng Li are high-end dishes, but the dishes made in the field of expertise are elementary and fine dishes, and the best dishes are equal to intermediate fine dishes.

In other words, with its superb cooking skills, Jun Guochu is enough to break the barriers of food grade and use ordinary ingredients to cook fine dishes.

That's why Peng Li always felt that he was still a little different from his master because he could not break the barriers to ingredients. In the world of Journey to the West, he could do it with spiritual cooking methods, but he couldn't do it on earth.

But that was the past. Just today, Peng Li made great progress in the three sword techniques of straight cutting, push cutting and pulsing cutting, and both reached the perfect state of the coming of the Tao of Heaven and the heavenly rhyme of Tao.

It’s just that on earth, Peng Li hasn’t used that perfect sword technique yet, so the effect is not very clear, but the effect must be!

So today, Peng Li can be said to have entered the ranks of juqian chefs with half his feet.

Some people may say that Peng Li cooked gem-level and white jade-level dishes in Journey to the West, and his cooking skills have long surpassed those of the quasi-national chefs.

That's because the ingredients in Journey to the West are too high and contain huge spiritual energy. If Peng Li's master Cheng Shouyi traveled to Journey to the World, he could also cook white jade-level dishes.
Chapter completed!