As Han Jiayi cleared her throat, Bai Renzong also turned his attention.

Han Jiayi smiled at him and then threw a charming look, which meant "I am your lovely wife." Bai Renzong just smiled and threw back a "know" expression.

Chef Ina continued to serve her side dishes: "The entanglement of love..."

"This is..." Bai Renzong looked at the dish in front of him, a little embarrassed.

This dish is a combination of abalone and eel, and with a milky white sauce, it has to be said that these two ingredients are a bit confusing on the same plate, not to mention that the dish is called "The Entanglement of Love".

"Well... in short, let's try it first." Bai Renzong frowned slightly, and Ina covered her mouth and smiled: "The people in your country are really shy. In our romantic capital, this is not possible, and they will not be favored by women."

"Romantic and openness are two concepts. As long as the two people in love are subtle and restrained, they can be very romantic." Bai Renzong retorted lightly, "What's more, my relationship with women is pretty and good at cooking. "I found a very good wife. I was both beautiful and good at cooking."

Han Jiayi smiled and threw a kiss at him, but was accurately photographed by the cameraman.

Bai Renzong first tasted the abalone, and then was a little surprised: "This dish...is actually sweet."

After tasting it, Bai Renzong turned to the camera and explained: "As the saying goes, salt is the first priority. When people eat dishes, they are usually used to eating salty mouth first, but this dish is sweet and salty. The white sauce is made of coconut milk, dill, mint, cheddar cheese with salt and sugar, very..."

After thinking about it for a while, Bai Renzong frowned and said, "...moist. It makes the abalone taste particularly smooth and tender, as if it has no friction, sliding around in his mouth, but this lubrication actually makes the abalone feel more elastic. Moreover, after biting it, the delicious soup and sauce in the abalone merge again to form a brand new flavor."

Then Bai Renzong tasted the eel again: "Eel also has this lubricating texture, but the eel is stewed softer. The oil in the eel meat is integrated with the sauce after biting it. The taste of these two ingredients forms a very distinct layering, and at the same time it also produces richer variations in the taste. In my opinion, it is a very excellent side dish."

However, such a prominent side dish is a bit of a snatch. Can the next protagonist regain the role?

"The last main course, 'love of gains and losses'." Ina said, putting the last dish in front of Bai Renzong.

On the plate in front of me, the duck meat was made into the shape of a tiger-skin cake roll and cut into three pieces.

Judging from the color of the cut surface, several different sauces seemed to be added to the duck meat, which formed three obvious color layers on the sides of the duck meat roll. Bai Renzong then forked up a piece of duck meat roll and tasted it, then exclaimed: "Oh..."

After savoring it carefully, Bai Renzong explained: "The duck meat itself is stewed first and then roasted, so the skin is very crispy. However, simply stewing first and then roasting may cause the gravy of the duck meat itself to be completely lost, resulting in a dry taste. So the duck meat is rolled up and a layer of sandwich is added to it. Not only can the gravy of the duck meat be avoided, the sandwich also absorbs the taste of the duck meat."
Chapter completed!