In fact, the four dishes served by Matsumoto Yohei, especially the last stewed duck meat, are definitely not bad for Bai Renzong. They are of Samsung Michelin level in terms of taste and platter. However, after eating the Adam and Jamie set meal, this set meal is really mediocre.

"This dish uses a unique cooking method in R, Yoshino," explained Matsumoto Yoshihiro. "This stewing method can eliminate the odor in the meat, which is a very commonly used stewing method in our place."

"Ah, it's really unique. It includes the sake and miso added inside, as well as Japanese soy sauce..." Bai Renzong suddenly realized.

He thought in his mind how much should the package be given to Matsumoto Yohei.

But just as he was thinking about it, Luo Qing's food also came.

"It is the first time I serve the dishes in this form. I am sorry for the poor reception." Luo Qing smiled slightly.

"Hey, you are polite." Bai Renzong quickly asked for a polite approach.

Then Luo Qing placed the tray in front of Bai Renzong. The tray was placed with cold dishes made of squid flowers, fresh pickled vegetables and some vegetables. The surface was covered with a light red oil, which was almost the amount of two bites.

Bai Renzong picked up some and ate them, and replied: "A side dish with cold-mixed sesame oil, chili oil, and chili oil contains squid, fresh pickled cabbage, sweet potato leaves, shredded carrots, Qianzhang and chopped peanuts. It is a little oily, but because of the freshness and sour taste of the pepper, it is not greasy. It tastes very fragrant and appetizing. It is a bit of a side dish."

Then, Luo Qing served the second bowl of dishes: "Cabbage tofu soup."

The soup in front of him was very clear, which reminded Bai Renzong of the boiled cabbage at the state banquet. However, the dish took a long time to prepare, and the soup alone had to be boiled for dozens of hours, and there were only two hours on site, so it was impossible to reappear the dish at the state banquet.

Bai Renzong scooped up a spoonful of soup and tasted it, and let out a gentle breath: "Ha... it is the soup base of the mountain delicacies made from bamboo shoots, Chinese toon, wild onions and bamboo fungus. It tastes light but is particularly delicious. The sweet cabbage and soft tofu are soaked in this umami flavor. It tastes very gentle, and it feels like the whole person is healed."

"Dried roasted pickled fish." Luo Qing placed the third dish in front of Bai Renzong.

White flowers, cut into strips of grass carp meat, soaked in a light brown sauce, covered with some sauerkraut.

"Oh? This is a brand new way." Bai Renzong looked at the dish with interest and sighed, "Although it is sauerkraut fish, it does not have the soup of sauerkraut fish. Instead, it collects water in the form of braised fish, and finally makes this dried sauerkraut fish. It can be imagined that the fish must have a particularly strong taste after the juice is collected..."

Bai Renzong picked up the fish and took a bite, then opened his mouth uncontrollably, with a painful expression: "Ha..."

"So spicy!" Bai Renzong roared and commented with difficulty: "The concentrated sauce... is very spicy! After eating it, it seemed to explode in his mouth! But... it is special... delicious! It's enjoyable!"

Bai Renzong said, waved to Wang Bei. Wang Bei knew it and quickly delivered him a bottle of drink. Bai Renzong had to try the set meal of four other people, so he didn't dare to drink too much, so he just took the drink in his mouth until the spicy taste eased a little.

"The concentrated sauerkraut fish soup is several times more sour and spicy than ordinary sauerkraut, but I also adjusted the amount of salt to make it not so salty. But it is really spicy..." Bai Renzong shook his head and said, "I can only eat this one bite. Although this dish is very spicy, the sour and salty combination is very good, and the fresh and sweet fish is just right."

Finally, it was finally the turn of the main course, and Luo Qing put his duck meat dish in front of Bai Renzong: "Full duck stew."

"Which whole duck stew..." Bai Renzong looked at the dish in front of him and felt a little palpitation: the black-red soup was soaked with various ingredients. You could see the duck tongue, duck feet, duck heart and duck meat at a glance.

From a formal point of view, it is a bit like the "Couple Lung Tablets", but it should not be that simple.

Bai Renzong swallowed nervously: It felt like it would be very spicy...

"Oh, if something goes wrong with being spicy, it's considered an industrial injury?" Bai Renzong sighed in distress, picked up a chopstick and tasted it, then raised his eyebrows: "Hmm? It doesn't seem very spicy..."

"Because I don't want the spicy taste to cover the duck meat itself." Luo Qing explained with a smile, "So, I didn't season this dish with such heavy flavor, but instead seasoned it while retaining the duck meat itself."

"The oil in this dish is also duck oil..." Bai Renzong said with interest, "and then seasoned with regular spices such as pepper, garlic, crumbled peanuts, parsley, cinnamon, white bean, cooking wine, cumin, etc., but..."

Speaking of this, Bai Renzong frowned: "There is a special fragrance inside, what is it that I can't eat. This smell can be said to be the finishing touch."

"The whole duck stewed in oneself and gathers all parts of the duck into a dish. The duck meat tastes very strong. But as the saying goes, meat eaters are savory, herb eaters are savory, water eaters are fishy, ​​and duck tastes very fishy as water eaters. Gather so many parts of the duck meat and then collects juice to this level. In theory, this dish will definitely be very fishy..."

"However, it is precisely because of this kind of ingredients, combined with other spices, that the fishy smell of duck meat is completely suppressed, and it turns decay into a magical stroke."

After pondering for a while, Bai Renzong replied: "Is it some kind of herb?"

"That's right, it's a specialty from our side, called 'Chuanxiong'. This spice has a spicy taste and a strong aroma, which can remove the fishy smell and enhance the spicy aroma and the stimulation to the tongue." Luo Qing explained with a smile.

"Why can't I take it in ordinary couples' lung tablets?" Bai Renzong asked in confusion.

"Because this ingredient produces a slower aroma, it cannot be used in cold dishes," Luo Qing explained. "So it is more suitable for stewing. The cooking method of boiling is basically not made into powder and added to it. The second flavor inside is angelica. Chuanxiong and angelica can form a special fragrance. It is especially suitable for use in dishes with heavier oil to relieve greasiness."

"Ah, so that's it... I learned it." Bai Renzong sighed, "This fragrance is so great. He put so much duck meat together and used duck oil, but it didn't taste greasy at all."

"However, it is difficult to control the amount of these two spices." Luo Qing added, "It is not recommended for novices to use it."

"This combination is really good..." Bai Renzong smiled and applauded, "I am worthy of being the Sichuan cuisine master in our country. Even this Chinese herbal medicine can be used as a spice... This is the accumulation of years of experience."

At this point, Bai Renzong was slightly relieved: Fortunately, there were other capable chefs, so they would not have been seized by the two "geniuses" Adam and Jamie.

The traditional craftsmanship shown by Luo Qing is comparable to Lei Zhengliang who has been here before.

Just so happen, the audience has been complaining recently that there are no domestic chefs with particularly exquisite craftsmanship, and this episode can satisfy them.

Of course, this package cannot be said to be perfect, and there is still a small deficiency.

As for the specific shortcomings, Bai Renzong planned to wait until he tasted the dishes of other chefs and talk about them at the end of the show.

"Finish." Just when Bai Renzong was a little distracted, Paul Patterck placed a meal of appetizer in front of Bai Renzong, "Appetizer, a small skewer in the backyard."

On the plate, a skewer stands upside down on the plate, looking like an upside-down lollipop. The skewers are cherry tomatoes, scallions and a small piece of chicken, which is a bite of it, which is indeed an appetizer.

Bai Renzong grabbed the skewers, ate them in one bite, and then laughed: "This feeling was grilled on the grill, with the aroma of charcoal. In an instant, I had a seed in my mind... the picture of a family using a barbecue grill in the backyard."

"Ah..." Paul Patterke looked moved, but he seemed to suppress the emotion desperately and served Bai Renzong a second dish, "pastoral stew after school."

In front of me was a bowl of milky white onion soup, where some corn and chopped ham could be seen.

Bai Renzong tasted it and smiled happily: "The soup itself is a very mellow soup with onion, corn, and ham, which has a sticky texture and a delicate taste. But what is amazing is that there is a special fragrance inside, such as a mixture of lawn, wood and fruit. It gives people a sense of sitting by his own table, looking at the lawn outside the window and the fruit trees in the courtyard, and eating the stewed by his mother."

Then, Paul placed a skewer of grilled fish in front of Bai Renzong: "Grilled fish in the campfire in summer camp."

This grilled fish is probably the portion of two bites, but it uses a very picture-like method to twist the fish into "S" skewers and grill it on the branches, which looks like the fish grilled by a bonfire in animation and some film and television works.

In order to imitate the bonfire grilled fish, part of the surface of the fish was deliberately burnt.

Of course, Bai Renzong couldn't help but have some doubts: Could it be that it was really a fish roasted with a bonfire?

Bai Renzong grabbed the fish and tasted it, and immediately breathed a sigh of relief: "The fish is made of fried oil. The part on the skin that looks like a roast, is actually a sauce made of olive oil and rosemary. This uneven feeling adds a slight change to the taste of the fish, and it tastes more flavorful."

Finally, Paul brought up a jar: "The treasure in the jar."

At first glance, this glass jar looks a bit like the situation where you were catching cicadas in childhood and stored in the jar. There are branches and a few leaves in it, but at this moment, two pieces of roasted golden duck meat are skewed on the branches.
Chapter completed!