"Oh, this melt-in-the-mouth taste..." Bai Renzong smiled happily, "Marinated with miso, Japanese soy sauce, basil, lemon juice, and sake, but it is very clever to mix okra and fish, so it creates a sticky texture. In addition, this just right knife technique... it really makes me feel like I melt-in-the-mouth."

As he said that, Bai Renzong ate a bite with the rice: "The fish is mainly salty and sweet. Prince Ming was added to the rice to enhance the flavor. It matched the pickled snapper."

"This method of dealing with snapper is really amazing..." Alan Robs sighed with his chin, "Actually, from the taste and taste of the fish, I can eat it. The snapper is about to be fresh, but it is handled so well."

"Indeed." Sato Ryoto nodded in approval, "The taste of the fish is softened by marinating, and at the same time it also covers up the stale taste in the fish. It is worthy of being a teacher, and you can't find it if you don't eat it carefully."

"This marinated snapper sauce is also very good with Prince Min's rice," said Rossini Salerno, sniffing the rice, "It's a bowl of golden bream rice bowl, it's great..."

Bai Renzong was actually a little surprised. In his opinion, the fish that was treated with this quick freezing should not be able to be made into sashimi. As a result, the old man made a sashimi...

It seems like I'm showing off my cooking skills to him: Even if it's not fresh enough, I can make delicious sashimi for you.

Just as everyone was immersed in the bream bowl with golden light, Chef Paul came to everyone with a tray and smiled: "Is it bad to judge people by their appearance?"

As he said that, he placed a plate of black and black dishes in front of everyone.

"Sealf-sauce hodgepodge," Paul Patterke smiled.

"Like a plate of coal..." Sato Ryoto said with shame.

"But there is a diamond-like delicacy." Paul Patterke raised his eyebrows.

"Then try it." Bai Renzong said, stirring the seafood chowder with a spoon.

There is only seafood inside, no rice or noodles added, the soup has almost been dried up, and the black cuttlefish sauce really gives people a sense of burnt coal.

Such a seafood chowder looks a bit difficult to get down on...

However, compared to the appearance, the rich fragrance made Bai Renzong swallow.

"Try it." Bai Renzong said, scooping up a shrimp and eating it, then closing his eyes and sighing: "Wow... the faint fishy and bitterness of cuttlefish juice, coupled with the fragrance that is somewhat similar to ink, is really addictive."

Bai Renzong tasted another bite of mussels, which was also extremely delicious and strong: "The seasoning was made with onions, black pepper, garlic, olive oil, rosemary, but the most important thing was the spice, tarragon leaves. This spice was particularly matched with the aroma of cuttlefish sauce... It was really a coal-like appearance and a diamond-like deliciousness."

"Mussels, shrimps, crab claws, cuttlefish..." Allen Robbs counted the ingredients inside, "Well, everything was handled very well. It was also cleverly done with cuttlefish sauce to cover up the odor produced in frozen seafood."

"And, the use of cuttlefish sauce is superb..." Rossini Salerno gently stirred the seafood in the pot. "Generally speaking, chefs dare not bring the cuttlefish sauce to this level, because the cuttlefish sauce has a fishy smell similar to ink, but it was perfectly dissolved with tarragon leaves, which added the flavor of cuttlefish sauce."

"Indeed, at first I was a little worried that the cuttlefish juice would be too much, but after eating it, I realized that after I finished the cuttlefish juice, the umami taste was so strong..." Sato Ryoto also praised it.

"Because cuttlefish juice is rich in amino acids, the umami flavor of the amino acid will become stronger after the juice is collected." Bai Renzong smiled, "I didn't expect that Chef Paul actually has this trick."

"It's okay, after all, he is also the chef of the Michelin restaurant ranked 16th in the world. How could he sit in this position without a single moment?" Chef Paul smiled with his arms in his arms, and inadvertently glanced at Yang Hua next to him.

He deliberately emphasized the saying "the world ranked 16th". Yang Hua, who was still handling his own cooking, seemed to solidify for a second, but then he returned to normal and continued to work at hand.

"Ah, okay..." At this time, Zhang Guanghan wiped his sweat and then came to the judge with his own dishes.

"Everyone, I've been waiting for a long time." Zhang Guanghan smiled and placed the casserole in his hand in front of everyone, "Please use it."

"Oh, this, this is..." Bai Renzong raised his eyebrows, "The famous dish among Shandong cuisine, roasted sea cucumbers with onions! It is a blessing to eat the onions and sea cucumbers made by the descendants of the intangible cultural heritage level, which is really a blessing..."

Sea cucumber with scallion is a representative dish among Shandong cuisine. It is quite famous. It is said that "no juice left after eating", which means that there is no excess juice after eating. Because the thickening is good, the paste is hung on the sea cucumber.

Therefore, this dish is absolutely not allowed to separate oil and sauce. For example, the sea cucumber that can't even be hung up with batter from the Yushenfang is served. The emperor will be beheaded after eating it, which is not a joke.

Bai Renzong scooped up a sea cucumber and ate it. The taste was soft and glutinous, with a strong onion flavor and the unique umami flavor of sea cucumber. The thickening level was extremely high, so the mouth was full of sticky, as if it was about to stick to its mouth.

"Oh, this dish is really beyond my understanding..." Sato Ryoto sighed, holding the chopsticks, "Actually, in our country, we don't eat seafood like sea cucumbers, so it feels a bit scary when we eat it... But after eating it, I realized that the sea cucumbers have this taste, which is really too strange. They are more delicious than any seafood I have ever eaten..."

However, not everyone thinks so.

"I'm sorry, this dish is really beyond my ability," Rosini Salerno said helplessly. "I... don't have the courage to eat this dish, especially when I saw the little thorns on it... I had goose bumps."

Alan Robs hesitated for a while and then took a bite.

"So sea cucumber tastes like this, it's really interesting." Alan Robbs smiled. "Chinese cuisine is really amazing in this regard. I can't even imagine how to make this thing..."

However, despite his words, Bai Renzong felt that he actually didn't like this dish. He had to try it out of his profession. After all, he received a high appearance fee.

"I miscalculated it, Master, there are still a big difference in Chinese and Western cuisine cultures." Bai Renzong said to himself, feeling a little regretful.

But at this time, Adam came to everyone with a confident smile on his face: "Okay, okay, come and have something delicious."

As he said that, Adam placed his tray in front of everyone: "Eat three king crabs."

On the tray was a round crab body, which seemed to have not been treated at all. However, Adam opened the crab shell and everyone discovered the mystery.

The inside of the crab is carved into a special container, with a pile of amber liquid in the middle, and two snacks on the side, one is a square yellow steamed cake and the other is two meatballs.

Not to mention the taste, this exquisite feeling alone makes people feel the "class" of this dish.

That's right, what Adam "understands" is actually the coordination between the content and grade of the dish.

This feeling is like a combination of the content and background music of a movie. If a horror movie is paired with the soundtrack of a comedy movie, the taste will be completely wrong. This is why Han Jiayi's cuisine is often eaten up, because her cooking style matches her cooking grade, the two-star Michelin chef brought out two-star Michelin cuisine.

Sometimes Adam would make some dishes that should be very ordinary, which gives people a feeling of dissonance. Although it is delicious, this sense of dissonance made Bai Renzong subconsciously stop eating.

For example, in the first period of "tea" cuisine, the "Lanatto" made by Adam was actually just a Burmese street snack, but he forced it into a high-end dish, so when he ate it, he would feel an indescribable sense of incongruity.

Adam had done this before, but he himself did not realize it.

After understanding this, Adam's cooking skills should be able to go further.

"I strongly recommend everyone to drink the soup first." Adam smiled with a sarcastic smile.

Bai Renzong first scooped up a spoonful of amber soup and tasted it. The soup tasted refreshing, and although the taste was light, it had a strong umami flavor: "It was a soup made with crab shells and seaweed. It was very fresh, and cognac was added to it."

As he said that, Bai Renzong tasted the yellow steamed cake again. The strong crab flavor exploded in his mouth: "Oh...this flavor! This is a steamed cake made with crab roe and mixed with eggs. Against the background of the soup made with cognac, crab shells and seaweed in front, its deliciousness has been improved by several levels!"

But speaking of this, Bai Renzong suddenly felt a "gurgling" in his abdomen, and then began to turn the world upside down.

He covered his stomach, frowned, and the tumbling in his stomach gradually turned into a colic.

"Um..." He realized that things were not good, so he quickly stood up and rushed out of the field, but after two or three steps, he "drunk" and vomited out all the things he had eaten before.

Adam was stunned on the spot for a moment: What the hell?! My dishes are so unpalatable? They made him vomit?!

However, there was a hint of bright red in the vomit, which was particularly dazzling.

At that time, everyone at the scene was panicked and surrounded Bai Renzong: "Hurry, hurry up! Call an ambulance!" "Oh, I'm so stupid! It's 120! What the hell is you calling 112??"

(Thanks to Xingzai for eating pork ribs, Youshang’s monthly ticket)

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