The competition theme of the first episode of Chongqing Spicy Chicken is Chongqing Spicy Chicken.

We invited four top chefs to participate in the competition, namely Chef Zhang from a time-honored hotpot restaurant in Chongqing, Chef Li from a well-known local restaurant in Chongqing, Chef Wang from a famous Sichuan restaurant in Shanghai, and Chef Wang from a Cantonese restaurant in Guangdong.

Chef Chen.

Before the competition begins, let’s first understand the steps of making Chongqing Spicy Chicken.

Step 1: Prepare ingredients. The main ingredients for spicy chicken include chicken nuggets, Sichuan peppercorns, dried chili peppers, ginger, garlic, green onions, salt, sugar, cooking wine, light soy sauce, dark soy sauce, vinegar, coriander, etc.

Step 2: Fry the chicken nuggets. Marinate the chicken nuggets with salt, cooking wine, light soy sauce, starch and other seasonings for about 20 minutes, then deep-fry them until golden brown, remove and set aside.

Step 3: Stir-fry the seasonings. Saute the peppercorns, dried chili peppers, ginger, garlic, onions and other seasonings until fragrant. Add sugar, salt, light soy sauce, dark soy sauce, vinegar and other seasonings and stir well.

Step 4: Mix the spicy chicken. Pour the fried chicken pieces into the fried seasoning, stir-fry evenly with a spatula, and finally sprinkle with coriander.

During the competition, the four chefs each had their own characteristics. Master Zhang's spicy chicken was rich in flavor, but slightly greasy; Master Li's spicy chicken was fresh and tender, but not spicy enough; Master Wang's spicy chicken was attractive in color, but slightly tasteless.

Monotonous; Chef Chen's spicy chicken has a refreshing taste but a slightly weak spiciness.

In the end, the judges unanimously believed that Master Chen's spicy chicken was the most outstanding. His chicken was tender, moderately spicy and full of aroma, and he won the championship.

Episode 2: Shanghai Xiao Long Bao The competition theme of the second episode is Shanghai Xiao Long Bao.

We invited four top chefs to participate in the competition, namely Chef Wang from a time-honored Xiao Long Bao restaurant in Shanghai, Chef Zhang from a well-known local restaurant in Shanghai, Chef Li from a famous restaurant in Beijing, and Chef Li from a Cantonese restaurant in Guangdong.

Chef Chen.

Before the competition begins, let’s first understand the steps of making Shanghai Xiao Long Bao.

Step 1: Prepare materials. The main materials for Xiao Long Bao are flour, pork filling, shrimp, onion and ginger water, sesame oil, soy sauce, salt, sugar, vinegar, etc.

Step 2: Make the dough. Mix flour, water, yeast, etc. to form a dough and leave it in a warm place to ferment.

Step 3: Make the filling. Mix the pork filling, shrimp, onion and ginger water, sesame oil, soy sauce, salt, sugar, vinegar and other seasonings and stir evenly.

Step 4: Make the Xiao Long Bao. Roll out the dough into a thin crust, add the fillings, place the Xiao Long Bao in a bamboo basket, and steam for about 10 minutes.

During the competition, the four chefs each had their own characteristics. Master Wang’s Xiao Long Bao had thin skin and tender fillings, but lacked innovation; Master Zhang’s Xiao Long Bao was delicious but had a slightly thicker skin; Master Li’s Xiao Long Bao had rich fillings.

, but a little salty; Chef Chen's Xiao Long Bao has thin skin and tender filling, fresh taste, but a little monotonous.

In the end, the judges unanimously believed that Master Chen's Xiao Long Bao was the most outstanding. His Xiao Long Bao had thin skin, tender filling, fresh taste and full of creativity, and won the competition.

Episode 3: Cantonese Claypot Rice The theme of the competition in the third episode is Cantonese Claypot Rice.

We invited four top chefs to participate in the competition, namely Chef Chen from a time-honored Claypot Restaurant in Guangdong, Chef Zhang from a well-known local restaurant in Guangdong, Chef Wang from a famous Cantonese restaurant in Shanghai, and Chef Wang from a Sichuan restaurant in Chongqing.

Chef Li.

Before the competition begins, let’s first understand the steps of making Cantonese claypot rice.

Step 1: Prepare materials. The main materials for clay pot rice include rice, chicken thighs, sausages, mushrooms, abalone, shrimps, onions, ginger, garlic, salt, sugar, soy sauce, cooking wine, etc.

Step 2: Stir-fry ingredients. Stir-fry ingredients such as chicken thighs, sausages, mushrooms, abalone, shrimps, etc., add seasonings and stir-fry evenly.

Step 3: Cook the rice. Put the rice into a claypot, add an appropriate amount of water, and cook until cooked.

Step 4: Steam the claypot rice. Pour the fried ingredients into the clay pot, cover the lid, and steam over high heat for about 10 minutes, until the rice is cooked and the ingredients are fragrant.