The Hong Xiaodou and Hongyazi peanuts in Kunming are just the top-notch ingredients among ordinary foods, but they are still ordinary foods. After the chef of the Jade Buddha Building, they actually made high-quality vegetarian dishes!

Is the chef of this Jade Buddha Building a quasi-national chef?

In fact, it was not just Peng Li, but those who came to serve as judges thought of this possibility. After all, those who could be recommended by Quasi-National Chef have good cooking skills and good judgment skills for dishes, otherwise it would be embarrassing to recommend their Quasi-National Chef.

However, the four people who knew it did not say it, but waited quietly.

Time flies as everyone eats breakfast, and Wang Qian also takes one judge to the compartment very professionally and introduces it one by one:

"This is Zhang Yunlei from Huizhou Bofat. Chef Zhang's butterfly face was once reported on CCTV programs, and it can be said to be famous all over the country."

"This is Chef Wang Minghong from Yangzhou, Suzhou Province. Chef Wang's Huaiyang cuisine was praised by the National Chef God Competition this year."

"This is Zheng Bin from our Hunan Province. Chef Zheng is the master of the Fire Palace. His stinky tofu is definitely the most authentic in the country."

"This is Chef Shi Luoyi from Hangzhou, Zhejiang Province, the hometown of fish and rice. Chef Shi has reached 39th place in this year's Chef God Competition!"

At 8:00, a total of eight judges came, seven men and one woman.

The eight major cuisines in China, Lu, Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan, and Hui. Each of the cuisines has a representative arranged to serve as a judge. Among them, Shi Luoyi from Zhejiang cuisine and Wang Minghong from Su cuisine are the two with the highest cooking skills in the open. Peng Li, a young young man, has become an experience in everyone's eyes.

Peng Li was very puzzled, which jutsu national chef was the chief judge?

At this moment, a figure came in outside the door. The man was wearing a white chef's uniform and a white high hat. He was obviously a chef from the Jade Buddha Building.

He is neither fat nor thin, 1.7 meters tall, with ordinary facial features, but has a unique temperament. Judging from the wrinkles visible on his face, he should be an elderly chef over 50 years old. He only saw him smiling with a kind smile and said with a smile: "Everyone, are you satisfied with my monk's breakfast?"

Peng Li thought, this should be the quasi-national chef who can make all kinds of ingredients into fine dishes. Could it be that he

Is it the main judge of this vegetarian competition?

However, except for Peng Li and Song Shiqiong, everyone present stood up to show their respect and thanked them.

"It's delicious, thank you Master Jingyi!"

"Thank you, Master Jingyi!"

...

Peng Li finally remembered who the chef was, so he also pulled Song Shiqiong to stand up, bowed slightly and said, "Thank you Master Jingyi's delicious food!"

Master Jingyi is a Taoist monk from the ancient temple "Yu Foshan Temple" of Chongqing famous temple in Wudu. Jingyi is his monk's name.

If he was just a monk who was enlightened, Peng Li might not know him, but Master Jingyi has another identity. He is the leader of the temple vegetarian cuisine, one of the three major vegetarian cuisine schools in China, and the founder of the thirty-four jade Buddha buildings.

Master Jingyi took off the white high hat on the top of his head, revealing his shiny head, with nine conspicuous ring scars on it.

Master Jingyi, who took off his hat, looked more kind and outspoken. He smiled and raised his hand to signal everyone to sit down, saying, "No need to do this, everyone continue to eat. Let's listen to the rules of this competition together later, okay?"

Everyone nodded in agreement, and the people who came behind them consciously accelerated their meals.

At 8:20, everyone finished their breakfast, and Wang Qian once again acted as an instructor: "There are 971 professional vegetarian chefs registering for this national vegetarian competition. After the preliminary competitions of each province, each province decided on the top three, and a total of 102 vegetarian chefs participated in the competition.

There are three rounds, each round is limited to 40 minutes, and 34 chefs cook at the same time. Nine judges jointly decide the top ten, and the top thirty can be decided at twelve noon.

The final will be held in the afternoon, with a limited time of two hours, and will be ranked according to the ratings of the nine judges.

When rating dishes, the nine judges please rate them with a fair, just and professional attitude, because the entire competition is live broadcast on the Internet, and CCTV Food Channel will also follow and broadcast at 7 o'clock in the evening."

Afterwards, Song Shiqiong and other apprentices brought by the judges were taken to the competition site by the staff.

The nine judges communicated the evaluation criteria together, and adopted the traditional Chinese three-fold judgment method of "color, fragrance and taste".
Chapter completed!