Most of the onlookers present didn't understand what Ge Changhe was going to do at first, and they hadn't heard of the name of Wensi Tofu, and they didn't know what it was about.

But when Ge Changhe cut the tofu into paper-thin slices, everyone present was shocked!

No one would have thought that such a soft and tender tofu could be cut into such thin slices that can even transmit light!

Although I have just seen Yang Huairen's exquisite carving on the radish, this scene still makes everyone feel another sigh for the most basic knife work.

The knife method of cutting tofu looks ordinary, and it seems to be not much different from the usual cutting vegetables and meat, but people cut smooth and tender tofu, and it is easy to break the tofu with a light touch, and it is cut into thin slices like paper, in their memory, no one in this world has ever heard of it.

Everyone suddenly realized that perhaps it was the most basic cutting technique that could best show a chef's most exquisite knife skills, and the crowd erupted in exclamations and applause from time to time, and even Yang Huairen himself couldn't help but applaud Ge Changhe's skills.

Ge Changhe's heart is much more mature than that of his apprentice, focusing all his attention and energy on his hands, ignoring all kinds of voices outside his body, and still patiently continuing to cut down, as if he has a protective layer around his body that isolates the outside world.

Knife after knife, each knife down, Chef Ge used the force of inertia to slice the tofu, and then slowly lay the tofu slices neatly, his rhythm is very stable, as if a mechanical operation, there is no slightest error, each piece of tofu is separated from his knife, and the appearance is almost identical.

When he had almost cut twenty slices of tofu, he put aside the last bit of scraps, gently used the blade of the knife to arrange the tofu slices more neatly, and once again calmed down and continued to shred the tofu slices.

The technique of shredding and slicing are different, and the latter requires higher coordination between the two hands and between the hands and eyes than the former.

The technique is to press the left hand of the tofu slice and hold the kitchen knife on the right hand at the same time, the horizontal and vertical forces used are different, but to keep the movement of the hand, so that the strength is used just right, not the slightest difference.

In addition to the feel of the knife under the right hand, the stability and coordination of the left hand is also very important.

As with slicing, when the kitchen knife falls, each knife must maintain an absolute verticality with the cutting board, but before the knife is lowered, the rhythm of the knife falling should be slightly slower, and when the blade touches the tofu slices, it should be appropriately pressurized.

The reason for the afterburner is that the tofu slices are too thin, and if the action is too slow and the force is too small, the cut tofu shreds will stick to the kitchen knife and be carried up, so that it is easy to tear other tofu shreds.

The appropriate speed and strength are to avoid this, and the time for the knife to enter and exit is very short, which is a bit similar to the reason that a blank piece of paper is quickly pulled out from under the teacup, and the teacup does not fall.

Ge Changhe's every movement is almost identical, and the whole person seems to be fused with a kitchen knife.

The same action, under the constant repetition, the shredded tofu was cut out, and gradually piled up into a small pile, Yang Huairen knew at a glance that Ge Changhe's basic skills were so proficient, without years of continuous practice, it was absolutely impossible to have.

Yang Huairen was even a little ashamed, thinking that many chefs in later generations no longer had such high requirements for themselves, and it was rare for chefs who could endure the temperament and practice basic skills diligently, preferring to use machines to process good ingredients rather than practicing basic skills.

Even if he wasn't for his father practicing with him day after day, maybe he wouldn't have his solid basic skills today, and when he met Ge Changhe, a master, he didn't need to panic when he saw such superb skills.

Ge Changhe finished cutting the shredded tofu, took a porcelain bowl, added water to the bowl, and then carefully put the shredded tofu with a kitchen knife and gently put it in the porcelain bowl.

When there was still a pile of shredded tofu, everyone present couldn't see anything, and they couldn't see it clearly from a distance, and they were still thinking about what Chef Ge was doing, and what did it mean to chop tofu in the performance?

But the moment the pile of shredded tofu fell into the clear water, a beautiful scene unfolded in front of people, the tension of the water separated the piles of shredded tofu, like a blooming firework, scattered in the bowl to all sides.

Now everyone saw it clearly, Ge Changhe cut a piece of tofu into thin strips!

Ge Changhe went to a chopstick, reached into the bowl and picked up a few shredded tofu, and showed it to everyone, and the crowd immediately exclaimed again, and then cheered loudly.

The onlookers were also comparing in their hearts, Yang Huairen's painting on the radish did show his exquisite carving and novel creativity, but everyone felt that Yang Huairen should not be the only one who could do this in this world.

But the skill of cutting a piece of tofu into hair strands, they have never heard of it, they have never seen it, and they think that in today's world, there is no one who can have such skills, except for Chef Ge Changhe, there is no second person.

Ge Changhe probably thought so too, although this kind of knife technique was not created by him, but he was sure in his heart that among all the chefs in the world today, there would never be a person who was more exquisite than him.

After all, carving radish is different from cutting shredded tofu, and the technique of carving radish is a creative talent, but Yang Huairen is not the only talented chef in the world.

Cutting tofu into shreds is the most basic skill of knife work, which tests not only the talent of a cook, but also his diligence, perseverance and patience, which requires years of tireless practice to achieve a realm.

Chef Ge deliberately brought the porcelain bowl filled with tofu shreds to Yang Huairen, and asked a little proudly, "What does Yang Jungong think of the old man's knife work?" ”

Yang Huairen really admired Ge Changhe in his heart, so he respectfully put his hands together and praised, "Master Ge's knife work is worthy of being the best in the world, and I admire it!" ”

Ge Changhe couldn't hide the ecstasy in his heart, if he defeated Yang Huairen, the current kitchen god, in the cooking competition, does it mean that he will be the new kitchen god? And it is not only the kitchen god of Liao, but the kitchen god of the whole world.

It's just that he wasn't happy for too long, and Yang Huairen suddenly said as if nothing happened, "But...... If you compare it with me, that's it, hehe, hehe......"