Bai Renzong looked at the dish in front of him. Even Yang Hua didn't say it, he could not guess that it was mutton: the snow-white mutton was covered with a layer of white sauce, and at first glance, he thought it was a cream cake.

Bai Renzong cut off a small piece with interest and tasted it. He should have stewed the mutton first and then dried it in the pot and cooked it. The fleshy fibers were already very soft and rotten. They squeezed it slightly with their tongue and palate and it would spread.

But because of the water, the mutton is not as thin as the mutton cooked, and it has a certain degree of chewiness.

However, the most wonderful thing is actually the sauce on the surface of the mutton.

This sauce is made of yogurt, yam paste, sugar, salt, pepper, cumin, and fennel seeds. It has a sticky texture and a light salty taste, with a hint of sweetness and sourness, which is very appetizing.

But the most amazing thing is such a large piece of mutton, which is not at all boring with the help of this sauce.

"Lactobacillus, cumin, and yam paste are all ingredients that can regulate the stomach and intestines, and mutton is also warm and tonic." Yang Hua said with a smile, "Even if you eat this whole piece of mutton, your stomach and intestines will never be burdened."

"But why didn't this sauce destroy the mutton smell of mutton?" Bai Renzong asked in confusion, "but instead turned the mutton smell into a very strong milky aroma..."

"Because I use yogurt made from goat milk." Yang Hua said with a smug smile. "Lamb itself has a fragrance of goat milk, so yogurt made from goat milk can actually add to its flavor, which is not only delicious but also good for the stomach."

"It's really clever..." Bai Renzong said suddenly, "This lamb has really been the ultimate. He deserves to be Chef Yang Hua, and his use of sauce is always so powerful."

"Hmph." Yang Hua hugged his arms and glanced at Adam with a squinted look on his face, with a look of "You can't do it".

"But..." Bai Renzong frowned slightly, and he didn't say anything afterwards.

He thought that although this kind of mutton was delicious, it was too light and there was no pleasure in eating meat.

But at this moment, Paul Patterke served a portion of roasted lamb legs, and a large piece of lamb and bones were served. There were still oil on it. There were a large number of caramel-fried potatoes on the side of the lamb. There were some green spices sprinkled on the lamb, which looked like rosemary. The rich aroma came to his face and instantly aroused Bai Renzong's appetite.

"Oh, you have to try this." Bai Renzong smiled, but suddenly glanced at Han Jiayi's gaze, so he put down a large piece of mutton he had prepared to cut, cut a small piece of it from it, and then put a few potatoes on a plate.

Han Jiayi nodded with satisfaction and continued to prepare her own cooking.

Bai Renzong sighed secretly and ate the mutton: the skin was crispy, and the gravy almost exploded in his mouth after biting it. The unique aroma of the mutton lingers in his mouth.

"The lamb is marinated with sage, rosemary, garlic, white wine and olive oil, and then roasted slowly over low heat." Bai Renzong carefully savored, "Ah, this kind of happiness in eating meat with big mouthfuls cannot be replaced by any dish..."

As he said that, Bai Renzong tilted his head and thought for a while: "But there seems to be a very special sweet and sour smell inside."

"It's Basamik vinegar." Rossini Salerno smiled, "It is a unique black vinegar in Italy. This vinegar is special, with a very sticky texture and a fragrance. It is not usually used for heating and cooking, but is poured directly on the finished product to add to the flavor of the food. Using wooden barrels as containers during fermentation can add a very special floral aroma to this vinegar, and..."

"This vinegar is beneficial to the digestion of the stomach and intestines." Alan Robbs nodded and said, "It's really clever."

"This strong sweet and sour taste is hard to associate it with vinegar, and it feels more like grape juice." Bai Renzong nodded in praise, "Chef Paul's hand is really amazing. His use of certain special ingredients has reached the extreme. If I were not still recuperating, I am afraid that I could eat up all the lamb leg alone."

"Honor is over." Paul Patterck bowed gracefully and smiled, then glanced at Yang Hua with contempt.

"Bastard..." Yang Hua clenched his fists and gritted his teeth, cursing, both of them facing small eyes.

Bai Renzong discussed with the other three judges the "Basamik vinegar".

"This vinegar will cause its aroma to disappear during heating, so it is usually served directly with salads, fish, meat and even ice cream. The simpler the dish, the better the effect of this vinegar will be," explained Alan Robbs.

"This vinegar is a specialty of our Italy. If you are interested, I can give you a bottle on behalf of our country." Rossini Salerno said proudly, "It is difficult to deal with authentic barsamic vinegar. Now many of these vinegars on the market are made of wine in order to pursue quick success, but the real barsamic vinegar is made of grape juice and fermented after more than ten years."

"So that's it... Since that's the case, I'm not polite." Bai Renzong smiled, "The smell of this vinegar is really special."

As they were chatting, Zhang Guanghan came to them with a plate.

"Three hot lamb versions." Zhang Guanghan smiled slightly and said, "Please hurry up and taste the dishes. If they are cold, they will not be delicious."

"Oh? The three popular mutton version..." Bai Renzong looked at the plate in front of him. It should be lamb leg meat, lamb waist and lamb belly. "I know the three popular mutton versions, which are the first time I have seen it."

"'Breaking' is an original cooking method of our Shandong cuisine. It requires rapid heat. You cannot use this kind of fire on the stove at home, and it cannot form such a high temperature." Zhang Guanghan explained, "Different ingredients are placed in the pot at different times, but when the pot is started at the same time, the heat of each ingredient must be just right, which is actually very difficult to achieve."

"Then, let's eat it while it's hot. It tastes the best now when it's out of the pot." Bai Renzong swallowed and smiled. The rich aroma of cumin and green onions from the mutton in front of him made him unable to help it.

Bai Renzong tasted the mutton first: "The meat was cooked and then it started to cook, so the meat was very tender."

As he said that, Bai Renzong leaned closer to the microphone on his collar: "Can you hear it? He chewed it creaked, do you know how tender it is?"

Then, Bai Renzong tasted the goat belly again: "Well, the goat belly is just cooked and it is cooked, and it is crispy. But you should know that the goat belly is harder to cook than the lamb, so it should be put into the pot first."

Immediately, Bai Renzong tasted the sheep's waist: "It's crispy, without fishy smell, and the taste is just right."

Finally, Bai Renzong scooped up a spoonful of mutton, lamb belly, lamb waist and green onions and ate it in one bite.

"Well... the scallions are almost raw, with the rich green onion and cumin flavor, which matches the smell of sheep well." Bai Renzong closed his eyes and sighed intoxicatedly, "This is really an ultimate enjoyment. If you can have another glass of cold beer, it would be too beautiful."

After detecting Han Jiayi's eyes, Bai Renzong added: "If, I mean if..."

"It's amazing to be able to do this." Alan Robbs couldn't help but exclaim, "The cooking time of these three ingredients is very different, but they can be cooked at the same time and can maintain the right heat... This skill cannot be mastered for decades, it's amazing."

"This foreigner knows a lot." Zhang Guanghan said with a smile.

However, Bai Renzong's attention at this time was shifted to Jiangchuan Yousheng.

In fact, he knew that the theme of mutton might be a little trouble for Jiangchuan Yousheng, because R himself does not eat mutton. Usually, the mutton that can be seen in R is basically Genghis Khan’s barbecue, and the rest are restaurants opened by Chinese people in Japan.

So for chefs R, cooking mutton is a difficult point.

However, Jiangchuan Yousheng, a world-class chef, must have his own way to solve this problem.

"Carbon roasted lamb shoulder meat." Yosuko Yoshinobu said, putting the tray in his hand in front of the four people, "Please use it."

In front of the four judges, there was a piece of lamb with about two bites of portions. The outer skin was roasted golden and crispy, and a raw egg yolk was placed on it. It was decorated with the tips of asparagus and sliced ​​turnips. It looked delicate and delicious, but if you look closely, you can see some small dark green particles from above. I don’t know what it is.

Bai Renzong cut half of the mutton and ate it carefully. He savored it carefully. The mutton shoulder meat was more chewy than ordinary meat, and it was not as juicy as it tasted, and it was a little dry. However, it was precisely because of this that the charcoal grilled aroma became more and more intense.

"This mutton is air-dried," Bai Renzong explained, "so although it is roasted, it does not have that much greasy, it tastes not greasy at all, and it has a strong charcoal-grilled aroma. However, there is a very special fragrance of grapefruit and a light spicy flavor."

"It's yuzu pepper." Sato Ryoto explained excitedly, "It's a specialty of r, to be precise, a kind of chili pepper. It is made of marinated with grapefruit peel, mainly to provide fragrance. The spicy taste is very light and there is no burden on the stomach."

"This is grapefruit pepper..." Bai Renzong suddenly realized, "This fragrance is really special. Its spicy taste is a bit like mustard. It is a bit irritating when it is in the first place, but it will not remain on the tongue. Even people who cannot eat spicy food will have no problem."

Speaking of this, Bai Renzong smiled: "Oh, I always feel that everyone today is very considerate of me, a person with bad stomachs, which makes me a little embarrassed."

"Where, the chef just needs to consider diners." Jiangchuan Yousheng smiled.

But at this time, Jamie Tira placed a portion of red roasted lamb in front of everyone: "Hungarian red stewed lamb chops, please use it."

Bai Renzong looked at the red lamb chops in the tray in front of him and said with a stern face: "Sorry, I'll take back the preface."

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