Bai Renzong cut a small portion of the burger and tasted it, and now he finally confirmed it.

"I used pork tenderloin. After repeated pounding, the meat tendons were completely broken and ground into meat. The taste was a bit like char siu pork." Bai Renzong explained, "During the marination process, I used sake, Japanese soy sauce, ginger, mirin, and pork chops to add perilla leaves, which made the meat smell fragrant. But!"

Speaking of this, Bai Renzong laughed and said, "This whole set meal is not that simple, and every dish has a response. First of all, the tomato tofu and razor clam miso soup of the appetizer, and the tomato tofu also has tofu in the miso soup. Combined with tomato tofu, the deliciousness of the unique amino acids of tofu is further enhanced."

"Then the next one is the miso soup and side dishes, which is the saury fish. Our domestic audience may not know much about it. In fact, this fish is very fishy and bitter. People in other countries may not be used to it. However, the miso soup is made of wood-fish soup and razor clams. These two ingredients relieve the fishy smell of saury, thus highlighting its deliciousness."

"In the end, the side dish of the Karao sauerkra and the Karao burger dish were used. The fishy smell of the Karao sauerkra was removed, but its bitterness was still retained, so it can highlight the sweetness of the pork. Therefore, the burger dish was used as a method, and the tenderloin was also used very well. You will realize that the pork was so sweet."

"It's worthy of being Baisang." Jiangchuan Yousheng smiled, "It's so professional. In fact, I personally think that among the four judges on site, although your experience and cooking methods are not as good as the other three, you have to better understand the cuisine. I can also understand why those chefs think it's an honor for you to taste their cuisine."

"You have been awarded the award, and I still have a lot to learn." Bai Renzong said humbly.

"To be honest," Alan Robbs laughed, "I think Mr. Bai's understanding of cooking is really unique. I think this is talent. That sensitive taste is really jealous and admirable."

"I think so too," Rosini Salerno replied. "Although this young man needs to go to various countries to see various dishes, he is indeed so talented that he makes me, the old guy, jealous."

"I wish I could have such a keen sense of taste," Sato Ryoto joked, "but most of the time I taste it, I can only taste the sour, sweet, bitter, spicy, salty, and a certain fragrance. How can I tell which ingredients come from?"

"Oh, don't talk about me anymore. I'm just a small character who can be replaced at any time. The protagonists of this show are the chefs." Bai Renzong said with a smile, "Then, the next one...oh, it's finally Chef Adam's turn."

"Thank God, I can't wait." Adam suddenly breathed a sigh of relief, then picked up his small tray and placed it in front of the four judges, and smiled: "It's time to have something delicious, gentlemen!"

Bai Renzong looked at the appetizer in front of him, and used an enamel spoon as a container. There were some small white minced meat on the spoon, which looked like crab meat, with bright red and emerald green sauces crossed on it.

Bai Renzong grabbed the spoon and stuffed it into his mouth, his pupils suddenly dilated, and then said in surprise: "These minced meat that looks like crab meat is actually made of sauce made of white peach, cheddar cheese and banana, and then cooled with liquid nitrogen and then smashed."

"The red and green liquid that seems to be the sauce is actually the theme of this appetizer. The soup made of carrots and tomatoes is precipitated in a centrifuge, while the green one is the extract of cucumber and mango. So do you understand? The sauce is the main body, and the sauce seems to be the main body."

Speaking of this, Bai Renzong glanced at Adam and smiled: "It seems that Chef Adam has regained his initial confidence, the confidence that... the form, temperature, taste, and taste of the dishes are all determined by me."

"It's all your credit," Adam said with a smile, "Cooking is about having a level that suits its positioning."

"I know what you want to express, but you say that very... abstractly." Bai Renzong said with a smile, then clasped his fists and said expectantly, "Then, continue with the next one? I can't wait."

"Oh, you anxious little guy." Adam smiled dotingly, then served his second soup.

"Is this soup?" Bai Renzong frowned at the cherry blossom-like dish in front of him that looked like a Japanese dessert.

A clear and transparent gelatinous substance is wrapped in several bright red roses.

"Oh my God, this is amazing," Alan Robbs sighed, then scooped up the "jelly" and ate it.

Bai Renzong also tasted it. The jelly itself was a thick soup, a bit like fish jelly. After entering the mouth, it immediately melted into a sticky thick soup. The rose petals inside were marinated with salt. The unique salty fragrance was intoxicating.

"This is the first time I have discovered that the roses pickled with salt have such a unique fragrance." Bai Renzong held his chin and pondered, "There is also the form of this dish, which is not only from taste to taste, but also from the ultimate enjoyment."

"But, this soup is so clear, but it has such a strong smell..." Alan Robbs frowned.

"So," Rossini Salerno turned to Bai Renzong, "Mr. Bai, what materials are there?"

"Chicken, onion, yogurt, celery, mint, sugar, salt, vanilla..." Bai Renzong shrugged, "But what surprised me was how this soup was made in this transparent state. Is it the way to cook cabbage with boiled water?"

"well...no." Adam said with a smile, "In fact, it is the centrifuge, but it only uses different parts. Everyone knows that the liquid after the centrifuge is separated. The upper layer is transparent is the moisture in the ingredients, and the lower layer is the main pigments and nutrients in the ingredients, and I use the layer between these two layers."

"So that's it..." Bai Renzong suddenly realized, "Indeed, if you use the bottom layer, the taste may be too heavy, but the middle layer is just right, so it won't overwhelm the aroma of pickled rose petals inside. This soup is really great, but..."

Speaking of this, Bai Renzong looked at Adam and raised his eyebrows: "You know, if the presence of the previous dishes is too strong, it will put a lot of pressure on the main course? If the main course cannot suppress the previous dishes, it will weaken the presence of the main course. So, do you have the protagonists who can overwhelm these supporting characters?"

"Look at what you asked, who am I?" Adam smiled confidently and placed the side dish in front of everyone.

On the plate is a sushi roll, and in the middle of the seaweed is a variety of sashimi.

"With sashimi, this style is really not like Chef Adam." Rossini Salerno raised his eyebrows and said, "Didn't Chef Adam's style always follow a complicated and difficult cooking route?"

Bai Renzong picked up the sushi and tasted it. At that time, he was confused. He felt a mess in his mouth. Although the taste was like a substance with yellow sea urchin, it was actually a mousse made with salmon and orange juice mixed and conditioned and frozen pulverized. The substances that seemed to be snapper fillets were actually made with octopus minced meat marinated with vanilla and lemon.

In fact, each ingredient is cooked separately and has been changed in shape and shape. Although it is only a small bite-sized sushi, it contains almost all kinds of seafood.

Moreover, it is better to say that it is so exquisite that it will not make this seafood taste too heavy.

"There are sea urchins, fish roe, salmon, octopus and oysters in different ways, which are cooked in different ways, sour, sweet, bitter, spicy, salty, and delicious with the deliciousness of Shanghai food..." Bai Renzong frowned when he said this, "Such a delicious side dish really makes me worry about the next main dish. Can it calm down?"

"We'll know soon," Adam said, putting the last main dish in front of everyone.

In front of me is a small and exquisite roasted pork with skin, four square pieces are placed together, covered with a layer of green mousse, and a few slices of bitter celery, broccoli and cherry tomatoes are used to embellish it, which is full of class.

"Man, your task is very heavy." Bai Renzong said worriedly at the thin pieces of roasted pork in front of him. He carefully observed the roasted pork and found that it was not a whole piece of pork that was connected, but a layer of pork skin made of a layer of pork skin on a layer of ribs. Moreover, the ribs were not made of fat and thin, but a kind of lean meat that was directly connected to a layer of skin.

"Okay, let's see what the secret is..." Bai Renzong said, and ate the roast pork in one bite.

The strong smell of pork suddenly circled in his mouth. Although it was only a small bite, it seemed to condense the essence of the pork body into it. This magical experience left the four judges on the scene dumbfounded.

"Why!?" Alan Robbs said in shock, "It's obviously just such a small piece of pork! It actually has such a strong smell? It's so incredible..."

"Tell me." Adam hugged his arms and smiled at Bai Renzong.

Bai Renzong held his chin and frowned and pondered for a while, then replied: "It's lard... The sauce on this is made of lard, sheep cheese, sage. The pork ribs were marinated for a long time before baking. They were marinated with lemon juice, orange peel, olive oil, gooseberry and other ingredients, and then baked in the oven. Take it out and pour it with oil, cool it and put it in the oven, and repeat it continuously."

"As for the pig skin on it, it is not fried, but smoked, so it is crispy and not greasy. Instead, the smoky taste enhances its flavor. These three materials are processed in three ways and matched... endless variations."

"This is called Tao giving birth to one, one giving birth to two, two giving birth to three, three giving birth to all things." Adam smiled with his arms, and then threw a provocative expression at Zhang Guanghan.

(Thanks for the monthly tickets that you have nothing to be afraid of, thanks to the zero-point artist for 2 monthly tickets)

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