After the seventh episode was broadcast, the content of this episode was still well received, and various cute little desserts received praise from a large number of female viewers. The number of viewers who made an appointment for the final episode of the eighth episode exceeded one million. Although D station had decided to kick Bai Renzong out, they still promoted the last episode well.

"Are you ready? Beauty." Bai Renzong asked while watching the seventh episode of the show, gently stroked Han Jiayi's head leaning against his chest, "Package?"

"It's almost done." Han Jiayi put her beautiful legs on him and rubbed her absent-mindedly. "The main course has been decided, but I still have a little bit of a mystery to the side dish. The appetizer and soup are very easy to handle..."

"The shooting will start the day after tomorrow." Bai Renzong flicked her forehead lightly, and Han Jiayi blinked her eyes because she was so cute that she looked very cute. She bit her finger and said, "I know, I will think about it before that."

On the day of the eighth episode of the program, Billy Chen acted as an arrogant winner and directed the staff of Station D to arrange the cameras on the show, as if he had begun to imagine the situation of making a fortune in the third season.

However, Bai Renzong would wake him up from this dream.

Of course, the IP of "Food Touch" is already very loud, so the third season D station will inevitably attract a lot of sponsorship.

But Bai Renzong's new show will be aired before the third season of "Food Touch" is broadcast, and then sponsors will realize they have been deceived.

Bai Renzong didn't know what would happen next, but he knew it would definitely be wonderful. There would be a lot of messes waiting to be cleaned up at D station.

"Welcome to the final episode of food pairs and matches." Bai Renzong said with a smile, "In this episode, we will usher in the 'end' of food pairs and matches... Oh, the end of the second season. So, let's look forward to everyone's performance?"

Bai Renzong deliberately misled his tongue, but in fact he was also implying that this was the last episode of "Food Touch".

In the future, the protagonist of "Food Touch" was no longer "Food" but "Money".

While the chefs were going to get the materials, the judges also started chatting.

"So, there's a lot of stuff to try today," Alan Robbs teased, "eight people, thirty-two dishes."

"Yes, but it doesn't matter. Since that episode, I have spent a month recuperating my stomach and intestines. I believe it should be no problem to survive this episode." Bai Renzong said with a smile, "Anyway, don't disturb everyone's interest."

Today's chefs are obviously more serious than usual. Because it is a set meal, they have to serve the dishes one by one, so they use the method of drawing lots to decide the order of serving dishes, and the first person to serve everyone was Jamie Tira.

First of all, the appetizer is some kind of egg stuffed with snow-white boiled eggs. The egg yolks are individually conditioned and stuffed back into the egg white. They are covered with sauce and a slice of parsley for decoration. They look white and tender and cute.

Bai Renzong tasted a portion and smiled happily: "The egg yolk is made by mixing mayonnaise, green papaya, and pickled red peppers. A little lemon juice is added to it, and the taste is quite soft. The red pepper provides a light spicy and fragrant aroma, but it is mainly sweet and sour. The egg yolk and mayonnaise together form a delicate and silky texture, which is very appetizing."

“The lemon juice and the pickled red peppers form a strong fragrance, but the eggs become a carrier, providing only the taste, and the taste itself is suppressed,” adds Allen Robbs, “a pretty good appetizer.”

Next, Jamie Tira served his own soup.

Originally, Bai Renzong was a little worried that Jamie Tira would serve another red pepper soup, but to his surprise, the other party did serve red soup, but it was cold fruit soup and yogurt and cherry soup.

More than a dozen small and delicate cherries are soaked in the pink soup, which looks very pink and tender.

"It's really surprising that there was no pepper added." Bai Renzong said with interest.

"This dish is called gyucsleves," explained Jamie Tira, "is a cold fruit soup that I often make in my hometown."

"Then come and try it." Bai Renzong scooped up a spoonful and tasted it: "Yogurt and cream provide a sticky texture and sweetness, and it combines with the same sweet and sour cherries to form a very special taste layer. In addition, some kind of red wine is added to the soup. The taste of this red wine is really special! This fragrance and sweetness makes it hard to believe that it is actually wine..."

"It's Tokayin wine, the national wine of Hungary," Alan Robbs explained. "In fact, this wine is a special amber wine. It is made of grapes that rot on the vines, so it has a stronger sweetness. It is also called a precious rot wine, which is usually cooked with desserts. It tastes like a combination of pineapple, lychee and citrus, which is very special."

“I can still taste the aroma of ginger and cinnamon…” Rossini Salerno exclaimed. “It is admirable craftsmanship and creativity to apply wine so cleverly in a sweet soup.”

"And this sweetness is not greasy, it is mainly sour." Zuoto Ryoto said with a smile, "I like it very much."

Then, Jamie Tira served his side dish. When he saw this side dish, Bai Renzong knew why this guy served sweet fruit soup in the "soup".

On the plate in front of me, there was a piece of fish that was almost the size of a T-bone steak in a bowl of red sticky sauce. The spicy aroma came to my nose, causing a tingling pain in Bai Renzong's nose. You could feel the spiciness before you even had it.

"It's the fisherman's soup..." Rossini Salerno was so spicy that he wiped his tears, "This is known as the spicyest dish in Europe, but I didn't expect it to be served here. Is this really suitable? There is a main dish behind it."

"It's actually not easy to be a judge." Alan Robbs sighed distressedly, then took a bite, but then he raised his eyebrows: "Hmm? It doesn't seem to be that... cough cough!"

Before he finished speaking, he started coughing violently and quickly took a drink.

Bai Renzong cut a small piece of fish and ate it. The taste was very soft when he put it in. It even had a hint of sweetness. This sweetness came from onions. It was made by puree the onions, mixed with red peppers, sweet peppers, and added basil, pepper, sea salt and other ingredients. In addition, the dish also uses Tokayin wine, providing it with rich sweetness.

In addition, this whole piece of cod was cooked very soft and melted in the mouth, and the seasoning was very light, so it was mainly based on the sweetness of fish meat and fish oil. It was precisely because of these sweet ingredients that the spicy taste of the pepper was immediately covered up, but in a short while the flame would burn in the mouth. Fortunately, with the lessons from Allen, Bai Renzong was prepared.

"This dish is the type that will trick you into eating it all the time, and when you realize it's too late." Bai Renzong took a sip of soaked water and said, "It's so scary... but it's really delicious. The fish, onions, and the prickly wine provide a very rich sweetness, and it's not very good. It's very suitable as a side dish before the main course... although it's a bit spicy."

"God, every time I taste Chef Jamie's dishes, I will make me sweat." Rossini Salerno said, wiping a sweat. "But whether it is suitable as a side dish depends on the presence of the main dish next."

Finally, it was the main course.

"Let's see which part of the pig Chef Jamie will use..." Bai Renzong looked at Jamie Tira expectantly.

The other party placed the plate in front of everyone. It was a piece of pork chop, covered with a thick piece of bacon with caramel-colored potatoes and onions around it, and a few lemon leaves were added to decorate.

"My God, there is a piece of bacon on the pork chop. Isn't this really too heavy..." Bai Renzong said hesitantly, then cut off a small piece of pork chop and ate it with the bacon.

The plump gravy spread in the mouth, which made Bai Renzong's mind a little confused for a moment.

"This is the method of using pork ridges, which is cooked in oil." Bai Renzong explained, "It is the method commonly used in French cuisine to fry fish. Put the fish meat in a pot and fry it in a small amount of oil, and then constantly scoop the oil and pour it on the fish meat. In this way, the fish meat can be fried to the outside and tender on the inside. Unexpectedly, can this method be used in meat dishes?"

"It's actually very difficult," Alan Robbs explained. "Because pork is harder to cook than fish, you need more time. If you don't grasp the heat well, it may cause the meat to be fried, but the crust is burnt. To achieve this... the meat is tender but the crust is crispy, I think it takes a lot of time to practice and study."

"This tender texture is almost the same..." Rossini Salerno frowned, "It feels like it was served just after it was fried, and the crispy crust and bacon also provide a rich texture. What's amazing is that it is obviously a combination of meat and meat, but it doesn't make people feel too greasy, but it can make people taste the strong pork aroma."

"Because of this 'fried'," Bai Renzong said after taking a bite of this pork chop alone. "This fried cooking method retains the gravy of the meat to the greatest extent. Note that it is gravy rather than fat. Because the ridge of the pig is used, the fat content of the ridge is relatively low, so the gravy is not greasy. It is paired with the bacon on it, and the mouth is full of rich meat flavor."
Chapter completed!