In this theme, the trap set by Bai Renzong is the "parts".

There are many parts of pork. It is not enough to choose one part and make it delicious, but to give full play to the unique characteristics of this part. For example, the fatty and greasy pork belly, the fat and thin plum meat, and the thin pork leg meat, to exert these characteristics, which are the perfect topic.

"I originally planned to see if anyone had stepped on the trap, but I didn't expect that Chef Jamie, the first Chef, discovered this detail. He is the world's top chef." Bai Renzong hugged his arms with satisfaction and exclaimed.

Bai Renzong did not point it out, but the chefs on the scene should have realized it.

The second chef who will serve his own set meal is Paul Patterke. The appetizer he tasted first. Chef Paul placed four trays in front of the judge and smiled and said, "Please use it."

On the plate are small crisps, with small orange particles mixed with white sauce on top of the crisps, and some green broken leaves, which look very delicate and cute.

Bai Renzong picked up a piece and tasted it: "Oh, it's roasted potato crisps, the white sauce on it is feta cheese, and the small orange particles mixed inside are crab roe. This crispy grainy feeling is really special..."

Bai Renzong thought for a while and said, "The taste is a bit like... the milk we have drunk before with jelly particles, but it tastes different. It tastes very much like egg custard, but it tastes much more mellow and very delicious. Generally speaking, I don't like eating crab roe because it tastes very fishy to me, but the tarragon leaf inside is very clever."

"What a great appetizer," said Allen Robs, holding his chin. "Usually, people add sour flavor to the appetizer to stimulate appetite, but this appetizer is 'fresh', which is very special."

"And, potato crisps are grilled rather than fried, so they won't be very greasy," adds Ryoto Zuoto. "There are usually a bit dry-mouthed potato crisps, but the cheese on it makes up for that."

The second dish, soup.

"Corn, chicken, carrot soup." Bai Renzong scooped up the ingredients in the soup and checked it, then took a bite, "Well, there were onions and celery seeds added, but there was a very unique fragrance inside, which matched the corn..."

Bai Renzong took another bite and nodded, "It's pumpkin. This is used so smartly. Instead of adding cream, pumpkin is used to increase the concentration and sweetness of the soup, which can make the sweetness of the corn more obvious."

"But, I'm telling me, this soup is a bit... too light." Rossini Salerno frowned. "If you don't want to make soup, you can stew a pot of light pastoral vegetable soup. There's no need to use pumpkin instead of cream."

"I think this should be a prelude? Without cream, it is probably for the protagonist behind." Bai Renzong smiled with his arms in his arms, "Obviously, the main course behind may be a guy with a strong presence."

"Oh, Xiaobai..." Paul Patterke smiled with a gratitude, "You still understand me."

Then Paul Patterke served his side dish: "Please use grilled salmon with sauce."

In the tray, an orange salmon was soaked in a green sauce, with some black particles floating on the surface.

"This is caviar... not right." Bai Renzong scooped up a spoonful of sauce and observed the black particles, but he couldn't tell what it was through the visual effect. So he stuffed the fish into his mouth and tasted it, then raised his eyebrows: "Oh, this is... artificial caviar made of seaweed extract."

"This seaweed extract really improves the umami flavor of salmon by several levels!" Zuo Teng Ryoto exclaimed, "It is obviously a grilled salmon, but its umami flavor is almost as strong as the sashimi just cut. It is all thanks to this seaweed extract!"

"But, I still think this side dish is a bit...e." Alan Robbs frowned. "Don't get me wrong, it's delicious, just a little... lack of satisfaction. Without fat, it makes people feel... thirsty."

However, with Bai Renzong's suggestion, everyone now knows what mystery Paul Patterke has in the main course. So everyone has been patient, but at this time everyone has been enchanted.

Finally, Paul Patterke finally delivered his main course, and the main course was full of portions.

"It's actually a crispy pig elbow..." Bai Renzong said with some surprise, "Oh, now I think the previous appetite is worth it."

Generally speaking, crispy pork elbows are paired with some German kimchi or sour cucumbers to relieve greasiness, but the crispy pork elbow in front of them is only pork elbows and sauce, which makes people worry about the heavy taste of this main dish.

However, after Bai Renzong took a bite, he could not control the sense of happiness spreading from his mouth to his whole body, as if every cell in his body was longing for these oils.

"The crispy crust and tender and juicy pork, bite it in one bite, and the mouth is full of the happiness of meat. You must understand that feeling, right?" Bai Renzong smiled, "You ask if this dish is greasy? Of course it is a bit greasy. After all, such a whole pork elbow is fryed in the pan and then baked in the oven. How can it be not greasy? But!"

Speaking of this, Bai Renzong changed his tone: "The first few dishes obviously control the fat, and the fat intake is the main source of satisfaction for people to get from eating. So although the first few dishes are delicious, they are actually a way to suck people's appetite. It feels like the feeling that you can finally have a big meal after a few meals. There is only an unparalleled satisfaction when you eat it."

"I have to say that this method is very clever," said Alan Robs, holding his chin. "Everyone said that the food you eat when you are hungry is more delicious, and the appetizers, soups and side dishes in this set meal are all such a trap. Although it is delicious, it deliberately reduces the fat in it, which makes people feel hungry. So when you eat this crispy pork elbow... the happiness explodes."

"The sweet and sour provided by the yellow peach sauce on it can also arouse people's appetite, making me unable to control myself one bite after another." Zuo Teng Ryoto sighed, "I really want to finish all the pork elbow in front of me now."

"And, I chose the pork elbow part very well," Rosini Salerno added. "There is plenty of oil and rich gravy, and the most important thing is the pleasure of eating meat with big stutters. This set meal is really great."

"I think Chef Paul's level has been further improved." Bai Renzong murmured with his chin, "This is a way to enhance the experience of a set meal from a more three-dimensional aspect, not just a simple delicacy. In my opinion, this is the evolution of the 'three-dimensional' cuisine style that Chef Paul had before, which is really admirable."

Eating this crispy pork elbow alone will undoubtedly be very greasy, but with the preparation of the previous dishes, this main dish that is purely pork elbow has become a veritable protagonist.

This is like an anti-hero. Under normal circumstances, the audience may think that the anti-hero's method of punishing criminals is too cruel and dark. But if you put a prelude to describe the cruel behavior of those criminals, then everyone will applaud.

This is also an upgrade of the "three-dimensional" sense in Paul Paitek's cuisine.

"I have to say that it's really helpful to come to this show," Paul Patterke smiled. "I can really learn a lot when I talk to the world's top chefs."

"I'm very happy that you think so." Bai Renzong replied with a smile, "Then, the next one is... Chef Jiangchuan."

Jiangchuan Yousheng smiled slightly and served his appetizer. The plate was a small portion of red raw tofu, covered with a few slices of wooden fish flowers for decoration.

Bai Renzong curiously scooped up a spoonful and tasted it, then laughed playfully: "Tomato-flavored tofu... In terms of taste, this is a portion of tofu, but it should be added with tomato sauce. After eating it, the fragrance of tofu and tomato fragrance, as well as the seasoning of ginger and garlic, and the wood fish flowers on it also add flavor."

"It's a special appetizer." Rossini Salerno said with interest: "This...the feeling of combining Chinese and Western."

"Usually, I'm not very interested in this raw food. After all, if it's purely the deliciousness of the ingredients themselves, what else do you have to cook?" Alan Robbs frowned. "But this tomato is very good and the seasoning is great. The ginger and garlic are just right, and it has that fragrance, and it doesn't overshadow the tofu."

The second portion, soup. Of course, the other party served a portion of Wei Zeng soup.

Bai Renzong stirred for a while and you could see razor clams, tofu, and kelp inside. It should be a traditional razor clam flavor Zeng soup. After taking a sip, the faint white flavor Zeng fragrance and a little aftertaste wine. But at the same time, the tofu in this spoon soup echoed the tomato tofu in the appetizer.

"Could..." Bai Renzong raised his eyebrows, closed his hands and smiled: "I won't make comments for the time being. I will have to wait until the whole set meal is finished before I can draw a conclusion."

"Since that's the case, I'll give a conclusion after trying a whole set meal." Alan Robbs nodded.

So, Jiangchuan Yousheng silently brought out his third dish: Pubayaki sauerkra.

Bai Renzong picked up a small piece of fish and tasted it. At this time, he finally made up his mind, but he was still not in a hurry to draw a conclusion. Instead, he was about to wait until he tasted the last main dish before talking about his opinion.

Then, Jiangchuan Yousheng also brought out his last dish.
Chapter completed!