As for the last one, Lei Zhengliang's reason for participating is even simpler.

"I watched the previous episode. The traditional Chinese cuisine made by Ms. Li Qin was loved and praised by everyone, which made me very happy." Lei Zhengliang said with a smile, "I suddenly realized that chefs can also awaken the national pride in the hearts of young people. In this era of traffic stars and idols, this situation made me very pleased."

"So, do you also want to show the charm of Chinese cuisine?" Bai Renzong asked with a smile.

Finally there was a normal person, which really made him feel relieved.

"It's not just that." Lei Zhengliang's expression became serious. "I want to let more people understand the essence of Chinese cuisine through the program, and then hope that more people will pursue this skill. Chefs are actually an art. Only by practicing for more than ten years or even decades without paying attention to rewards can you gain something. These cannot be measured by money."

Bai Renzong then explained to the barrage: "In case some viewers don't know, I'll introduce it to you in detail. This restaurant only cooks one table of food every day and only entertains one table of people, but the guests who have been there are either prime ministers or famous movie stars. It's not enough to have money alone, so you have to start booking a few months in advance. If leaders of various countries go to the line, they have to postpone it."

Speaking of this, Bai Renzong rubbed his hands excitedly: "Oh, I didn't expect that I could actually eat the works of this descendant of the Imperial Chef today... This is really, thanks to this program. But I believe everyone has also noticed the theme today. I am not so determined, I just hope everyone can play a little freely. I believe this program will be very - exciting."

Next, I have been waiting for a long time. After all, the cooking time of meat and vegetables is relatively long. Bai Renzong is also looking forward to the works that will be delivered next.

Of course, because the subject matter was announced one day in advance, everyone brought the ingredients they had pickled in advance when they came, so the production time did not take that long.

The first one to serve her work was Mary Hagen, who brought her a beef stew.

"This dish is called daube, it is beef stewed in Provence," Mary explained, "make it before eating."

Bai Renzong nodded and observed it first. Compared with meat, there were a lot of vegetables added to it, including onions, carrots, garlic, lettuce, and some vegetables that could not be seen in specific types.

The soup of the braised meat is very sticky, but the visual effect is actually very average. It does not have the exquisiteness of Michelin dishes, but it looks very homely.

Bai Renzong then scooped up a spoonful and tasted it, then opened his mouth and sighed: "Wow——!"

It took a while before Bai Renzong came to his senses: "What awesome, this craft..."

He turned to the camera and said, "You also know that Lao Bai's tongue is quite powerful. Generally speaking, I can eat any seasonings in the dish. At most, it is because there are too many seasonings in the mouth and it is too late to tell. But this stew... it is so amazing. What do you feel? It is...it tastes a whole, not separate, can you understand?"

Wang Bei replied: "It's the flavors of all the ingredients are integrated, right?"

"Yes, yes." Bai Renzong nodded, "The taste of beef melts in the mouth, and it breaks with a slight sip. The vegetables are almost boiled into a mud. You feel that the taste of all the ingredients is merged together..."

As he said that, Bai Renzong pondered: "There are cinnamon, cloves, thyme, bay and pepper in it, but I think that the way to make the whole dish blend into one should be its cooking method, and it is definitely not a simple stew."

"Actually, this dish is stewed meat," Mary Hagen explained, "It uses a special pottery during the production process, and the shape is very special. During the cooking process, it can prevent the liquid from evaporating to the maximum extent. In addition, I put a layer of skin on it and sealed it, so the taste is completely concentrated in it."

"Ah, so I only removed the moisture, but retained the taste of the ingredients to the greatest extent, so that the taste of the whole dish is integrated. This is really amazing." Bai Renzong sighed with his chin, "This stew, paired with rice or a bread, is the ultimate enjoyment."

Bai Renzong turned to the camera and said seriously: "You may think this dish has a very average visual effect, but it is really delicious. I tell you the truth, this is the best stew I have ever eaten. Once I eat it, I understand how powerful the chef's skills are, so it doesn't require any gorgeous placing and appearance. As for the cooking, taste is everything."

When talking about "the best stew that has been eaten at the moment", Adam and Yang Hua next to him raised their eyebrows with some dissatisfaction.

Bai Renzong guessed that if the two of them had not prepared the ingredients in advance, they would have immediately left the ingredients at hand and made the stewed meat.

The second one was Lei Zhengliang, and the dish he served was a pagoda-shaped dish, with five square pieces of meat, one piece smaller than one piece, stacked together, with some vegetables placed on the side as embellishments. The appearance was first and foremost very delicate.

"Vajra Pagoda." Lei Zhengliang introduced with a smile, but did not explain the secret of the dish in detail, "Please try it."

Bai Renzong first picked up the top piece of meat, tasted it, and then replied: "This piece is roasted pigeon meat, with a crispy skin, and the meat is not very dry because it is well marinated. But..." Bai Renzong looked at the meat below with interest: "The meat below is obviously impossible to be a pigeon, right? The pigeon is not that big."

As he said that, Bai Renzong tasted the second layer and immediately raised his eyebrows: "The second layer is Minglu roast goose. The skin is crispy and the meat is tender. Moreover, the sauce drizzled outside the meat is different from the pigeon on the first layer. The pigeon on the first layer is honey on the outside, but the sour plum sauce on the outside of this layer is.”

Then there was the third layer. After Bai Renzong took a bite, he said: "This layer is roasted lamb, the kind of roasted whole lamb you see, the kind of mutton with skin on the outside. The mutton smell is very fragrant, but there is no seasoning like cumin, which is very strong, because this will destroy the taste of the two layers of meat on the upper and lower layers. This seasoning is very...special, I have never eaten it, like Chinese herbal medicine."

Lei Zhengliang smiled and nodded: "I used ginger, angelica, platycodon, ginseng and longan. These are also the most commonly used ingredients in medicinal foods made for the emperor in the past. They can not only harmonize the smell of mutton, but also increase the nourishing properties of mutton."

"Then it seems Mumu is going to work hard tonight... Cough cough." Bai Renzong drove a car, then cleared his throat and continued to taste it. "The fourth layer is suckling pork. The outer skin is very crispy, the meat is tender and juicy, and the sauce outside is marinated."

Finally, Bai Renzong ate the fifth layer: "And the fifth layer is venison! I thought it would be beef... marinated with onions, oyster sauce, white pepper, sugar, and cooking wine. The outside is also made of Chinese herbal medicine.

Speaking of this, Bai Renzong sighed and shook his head and said, "It's the first time I feel that I'm... very ignorant and can't eat anything. But do you know what's so great about this dish? Although it is divided into five layers, the meat on each layer is different, but its sauce does not affect each other. The sauce is very well hung, so it won't smell each other, it's amazing..."

Lei Zhengliang continued: "It's more than that. Each material is paired with corresponding Chinese herbal medicines based on its own warm or cold nature. It is not only delicious, but also good for the body if you eat it."

"Awesome..." Bai Renzong clasped his fists and said, "I really admire you. I was taught a lesson. It's so fucking good to be the emperor..."

After that, Yang Hua served his work, and he made a steak tartare. The so-called steak tartare is actually a steak made of raw beef and minced horse meat.

Yes, it is born.

Therefore, this dish is very testing the seasoning and sauce, and the sauce must be used to suppress the fishy smell of raw meat.

The blood-red raw meat is piled into a circle, with a raw egg added in the center, and various vegetables are placed on the side as decoration.

In fact, as a Chinese, Bai Renzong was very resistant to this raw meat at the first time, but he had to eat it on this show. He could only bite the bullet and scoop up a spoonful and eat it.

"Ah... I was too worried." Bai Renzong smiled intoxicatedly, "I was a little worried that I would have a heavy smell of blood. It was not that I didn't trust Chef Yang Hua's skills, but because my own taste was too sensitive. Of course, there was a smell of blood, but it was not bad at all. Instead, it was made of delicious by the seasoning."

Bai Renzong said, scooping up a second spoon: "Its seasoning is actually very heavy, with a lot of pepper, garlic, Tabasque chili sauce, sage, lemon juice and wasabi sauce, but do you find that these seasonings have no characteristics? Yes, they only provide spicy and fragrant, but there is no salty and sweet mouth. They only give a little rock salt, which maximizes the deliciousness of the 'meat' itself. This is really..."

Bai Renzong nodded with relief: "The perfect topic... I am worthy of being Chef Yang Hua. It is really amazing when it comes to using the sauce. I never thought that I would like to eat a raw beef steak so much."

In fact, when he arrived here, Bai Renzong suddenly became a little worried: although he said that the work in the previous issue was a fight between gods, compared with this issue, the previous issue was simply a pediatrician.

But at the same time, he felt a little overwhelmed.

Because the level of everyone's works in this issue is too small, relying on him alone as the judge will probably lead to bias.

In the past works, the score difference was ten or five points, but this time, the score difference may be as accurate as one after the decimal point in order to make these people decide the outcome.

"Heart..." Bai Renzong thought to himself, covering his forehead, and the works of three chefs have not appeared.

(Thanks to Xi Yiliu Nian, soulless monthly ticket)
Chapter completed!