"Golden silk noodles, this is a noodles that is very difficult to make. This kind of noodles originated from Dandan noodles, but it is more refined than Dandan noodles and is more difficult to make." Mr. Yu said.

"I know Dandan noodles. I have eaten them before. They are spicy and fresh and delicious," said Wang Hua.

As one of the top ten noodles, Dandan noodles are still very famous.

"Although this golden silk noodles originated from Dandan noodles, they are different from Dandan noodles. Dandan noodles are mainly spicy and fresh, and follow the heavy gust of Jianghu cuisine. However, the golden silk noodles have a light taste and are matched with high-end clear soup." Mr. Yu said.

There is no difference between these two flavors, but they are not suitable for people.

When Wang Hua heard this, he couldn't help but nod.

"Old Yu, do you need to use this thing for making this big sword golden silk noodles?" Wang Hua pointed to the thing in Liao Wenping's hand and asked.

Mr. Yu looked over and saw Liao Wenping take out a large bamboo pole. The bamboo pole is as thick as a bowl, a bit yellow, with a smooth surface, like patina.

This is the special kitchen utensils that Liao Wenping took out!

"This is not the case. The production of golden silk noodles can be made with a longer rolling pin. His method of making them is also possible." Mr. Yu said.

I saw Liao Wenping put one end of the bamboo pole on the chopping board and put some fixings on it. The other end was very long and stretched out the chopping board.

The awakened dough was placed under the bamboo pole. Liao Wenping stood in front of the bamboo pole, with one leg straddling the bamboo pole and the other leg bounced upwards.

Suddenly, the bamboo pole bounced up and down rhythmically, and in the process, the dough was constantly squeezed.

"This method of making noodles with such a long bamboo pole is rare." Wang Hua said,

"This kind of noodles is called sedan noodles, but it is relatively rare." Old Yu nodded.

This method requires a lot of effort. Don’t think it’s easy to jump, but you will only realize the difficulty if you really get started.

Not only is it difficult for novices to jump up, but what is even more difficult is to jump out of a sense of rhythm.

Liao Wenping has been immersed in this pasta for decades and has long been very skilled. Although this movement is difficult, it is very simple for him.

The dough became thinner and thinner, so Liao Wenping went to fold it up again and repeatedly squeezed it with the bamboo pole.

On the other hand, Du Dawei has almost processed the ingredients. The pastry he wants to make is buns, but it is not ordinary buns.

Looking at his ingredients, you will know that this pasta is not simple, and he spends a long time processing the ingredients.

He did not just cut it, but that each ingredient would be processed by him and then mixed together to make it into bun filling.

Gao Dian was still making soup, and he was standing by the side of the pot and carefully boiling the soup base.

The most interesting thing is Liao Wenping. Such a long bamboo pole is rarely seen in ordinary people.

After pressing to the end, Liao Wenping stopped and took off the bamboo pole and placed it. Then he spread the folded dough.

The movements of this step must be gentle, because the dough of this step is extremely thin, and if you don’t pay attention, it will be easy to break.

Liao Wenping completely unfolded it and covered the entire chopping board.

You know, he didn't knead much dough, only a small ball, but after flattening it, it directly fills the entire chopping board.

It is conceivable how thin this face is.

Afterwards, Liao Wenping divided it, which was to divide the most suitable noodles length.

It's not OK if it's too long, it's not OK if it's too short.

The dough is rolled up, and the next step is to cut the face.

The production of handmade noodles is actually roughly divided into two categories: one is ramen and the other is knife-cut noodles.

This is a general statement. There are many special types of noodles. Gaodianhui’s knife-cut noodles are actually more special noodles.

Noodles cut by knife are very common. According to the taste, the noodles cut by knife are divided into wide noodles and thin noodles.

And the golden silk noodles are the most thin noodles.

In ramen, it is roughly similar to dragon whisker noodles and golden silk noodles.

However, the two methods of making the dough are different, and the ratio of the dough is also different.

The golden silk noodles need to be added with eggs, and the proportion is relatively large. The noodles made in this way can be golden in color.

Because the noodles are as thin as hair and golden in color, they are called golden silk.

As the name suggests, a big knife needs to be used when cutting faces.

This kind of knife has a characteristic, with a long blade and a relatively heavy one.

Most people don’t even need to cut it, it’s hard to pick it up.

If you want to cut out noodles with thin hair, the pastry needs to be fully focused and not distracted at all.

Cutting gold wire noodles is the ultimate embodiment of knife skills.

This is a few pastries in the white dish that require extremely high knife skills.

Among the Hongchuang dishes, there are many dishes that require knife skills. The one with some similarities to the golden silk noodles is a dish of Wensi tofu.

Liao Wenping took a deep breath and must maintain the word "stable" when cutting the surface. The hands are stable, the heart is stable, and the breathing is stable.

Even though Liao Wenping had cut it countless times, he was still a little nervous. Cutting this noodles was not that simple, and he had no chance of failure.

The competition is different from making pastries in the kitchen on weekdays. Some people have a bad attitude and can do it well on weekdays, but when the competition comes, there are many loopholes.

Although Liao Wenping is not such a person, he put too much pressure on himself in this competition. He could not win the championship in this competition, and it would be even more impossible for him to come.

So, even he was nervous.

After adjusting his mentality, Liao Wenping began to cut it. He took a knife and steadily dropped it. The noodles were cut out, and then he continued to take the second knife.

One knife after another, and soon the golden thin noodles appeared.

"Such a big knife is probably very heavy, right?" Wang Hua said in surprise.

"This kind of big knife is about five or six kilograms, but it is quite heavy. However, it is difficult to cut this kind of fine noodles, an ordinary kitchen knife is not easy to cut. It is easier to cut it with a big knife of this characteristic." Mr. Yu explained.

"Chef Liao cuts very quickly, one knife after another, without any pause in the middle. Isn't he afraid of the wrong cut in the middle?" Wang Hua asked in surprise.

"What I need to cut this noodles is to cut it out in one breath, and try to keep it in the middle." Mr. Yu said.

Wang Hua nodded and looked at Liao Wenping's production, and felt surprised.

In fact, although Mr. Yu is around him, he has a great pressure, but there is one advantage, that is, he can ask any questions at any time if he doesn’t understand.

Although Wang Hua is quite familiar with pastry, he has so many pastry in China. His understanding is limited to understanding, and he doesn’t understand many things.

But this old man Yu is different. As a state banquet chef, he has a rich reserve of knowledge.

Mr. Yu didn't say anything, and quietly watched the three people making the production in the kitchen.

Du Dawei's dough had already woken up, so he began to roll out the dough and wrap the buns.

This pasta that is very common in life is somewhat unlimited.

On the other side.

Gao Dian's soup base was almost cooked, so he started kneading the dough.

The game has entered the second half.

The more Mr. Yu looked at him, the more surprised he felt.

Are the younger generations now so powerful?

Of course, just looking at the production process, you can’t know the taste. A chef will eventually talk about the taste.

When Gao Dian was still waiting for the dough to wake up, Liao Wenping was ready.

He was the first to complete it, raised his hand to signal.

Soon, a staff member came and took away the golden silk face made by Liao Wenping.

At this time, Wang Hua asked with a smile: "Old Mr. Yu, why don't you go and try it together?"

As the person in charge, Wang Hua still has this convenience.

When Mr. Yu heard this, he naturally would not refuse. He was also very curious about what the pastry made by these three juniors tasted.

When they came outside, all the judges sat upright with a serious expression.

Actually, it’s not their fault. This place has a serious atmosphere. As soon as they walk in, they can’t help but get infected.

They have also seen strong storms. Although they are serious, they have not made them nervous.

It's just that it's more serious than outside.

Liao Wenping's pastry was served and placed in front of all the judges.

"Is this...a big sword golden silk face?" a judge said in surprise.

Although big sword gold silk noodles are rare, the judges are knowledgeable, so it is not surprising to know this kind of noodles.

"I have heard of the big sword golden silk noodles, but I haven't tasted them yet. I've had a good taste today." Another judge said with a smile.

Yu Jinghong's poisonous tongue cannot play any role at this moment. She has tasted the golden silk noodles of the big sword, but... this golden silk noodles of the big sword cannot be found in terms of appearance.

If you are forced to pick it, it is not a sarcastic tongue, but a deliberate search for trouble.

Everyone didn't say much, and they picked up their chopsticks and started to taste them.
To be continued...