Han Jiayi's appetizer is indeed very excellent. Not only is the dish itself very distinctive and exquisite appearance, but it also has a good opening effect. The most important thing is to steal Yang Hua's limelight and leave Yang Hua speechless, because this appetizer really makes Yang Hua's cuisine even better, which cannot be done by the power of a dish alone.

Because in terms of cooking methods, smoke and Yang Hua's dishes conflict, although the smoky taste can enhance the flavor of the venison chop, as explained by several other judges, he could not add this link to the venison making process and could only suffer this loss.

This time, Han Jiayi taught Yang Hua a hard lesson through her own cuisine, which has to be said to be very satisfying.

However, for Bai Renzong, this is just a small fight between the two, so there is no need to over-interpret it.

"So, after seeing the set meal of Chef Yang Hua's team, the next one is Chef Jamie's team." Bai Renzong said and turned to Jamie Tira.

Paul Patterck sorted himself out, then came to them with a tray, and smiled and said, "Please use it."

When Paul Patterke put down the tray, everyone on the scene couldn't help but exclaim.

"This is... so beautiful, too." Emma Berry sighed, covering her mouth, "It's just an oil painting!"

The dish on the plate is a dish similar to vegetable frozen, but it is completely different from the one made by Han Jiayi.

Ordinary French vegetable jelly is a whole piece divided into different colors of vegetable jelly, while the dish in front of it is a thin piece, and the making method is a bit like a crystal elbow, but it can be seen that it is made of three ingredients.

However, from the visual perspective alone, it is like a painting of oil painting: green fields, red mountains in the distance, and the sky dyed red by the sunset behind it, full of the breath of nature.

However, it can still be seen that the ingredients of these three colors seem to be made of three vegetables. The green one should be cucumber or cucumber, the red one should be red heart radish or red bean curd, and the orange on the end is probably carrot.

"Okay, you can only know if you have tasted it..." Bai Renzong said, picking up this thin piece of dish.

He originally thought the thing was soft, but after he picked it up, he found that the thing was as hard as dried vegetables.

"Please pour the red sauce on the side to serve." Paul Patek reminded.

Bai Renzong then found that there was a little butter sauce next to it, so he poured some on the dish and tasted it.

Various rich smells spread in the mouth, and Bai Renzong couldn't help but breathe: "Wow... it's so fragrant."

As he said that, he placed the dish in front of the camera and explained: "I roughly know how this thing is made. The first layer cuts the salmon into rectangles, dehydrates and dried them into dried fish as a 'canvas'; then cuts the red vegetables into semi-circles and places them as a 'mountain'; finally cuts the cantaloupe into long strips and pastes them on the red vegetables as a 'grassland'."

"The beetroot is dehydrated and baked into dried vegetables, while the cantaloupe is sliced ​​into dried fruits. In this bite, the flexibility of the salmon, the softness of the roasted vegetables and the crispness of the syrup are rich in texture. And each ingredient adds its flavor by shrinking, so its flavor is even more intense..."

Carl Brando continued: "But the beauty is that there is no other seasoning for these ingredients, and all you can taste is the aroma of the ingredients themselves. So this dish is not that heavy, it is a very good appetizer. Plus this artistic style... it's amazing, I can't wait to have the next dish."

The second "soup" was made by Adam Lucas, but Bai Renzong was not sure whether this guy would make trouble. After all, Adam has always been willful and may not be very satisfied with Jamie Tira's arrangement to make "soup".

Under Bai Renzong's gaze, Adam smiled and brought his own dishes to everyone with a smile.

"Please use it." Adam replied in a mechanical voice, then lowered the tray.

What was placed in front of everyone was a piece of okra soup.

This is a special dish from New Orleans and is also the state's "state dish". It is made of okra, meat, shellfish, air-dried vegetables and thickeners. Due to the special stickiness of okra, the stewed soup will be particularly sticky. This soup is also often used in other dishes' "thickeners".

It is roughly equivalent to the "thickening" technique in Chinese cuisine, but it depends on the characteristics of okra.

Bai Renzong scooped up a spoonful of soup and tasted it, then closed his eyes: "Oh, this sticky taste almost doesn't look like soup, but it's closer to stew. It's used inside..." Speaking of this, Bai Renzong frowned: "What kind of meat is this? It's weird, it tastes like some kind of fish but it's much harder than fish."

Adam raised his eyebrows to Bai Renzong with malicious intentions and whispered: "It's crocodile meat..."

"Crocodile...!?" Bai Renzong widened his eyes in surprise, but then said to himself: "I didn't expect this meat to match okra like this. In addition to the spices such as rosemary, thyme and sage, it also provides a stimulating spicy flavor to wasabi and pepper. This taste is really good! Under the nourishment of okra, the crocodile meat becomes smooth and has a unique taste, but..."

Although this soup is very excellent, Bai Renzong knew that Adam was just making trouble because the next dish after the soup was the side dish, that is, white meat. Crocodile meat, as a white meat with a unique taste, has a umami flavor between river and seafood, so if the next dish is not processed well, it will be difficult to achieve a connection between the past and the future.

In addition, rosemary, thyme and sage are three highly flavored spices, which are usually used to remove fishy smell from offal and seafood dishes. These spices will remain in the mouth for a long time, thus affecting the tasting of the next dish.

"You sinister guy..." Bai Renzong frowned at Adam, "I really don't have team spirit at all, huh? Don't you want to win for your team?"

"I can only make soup, which means that the side dishes and main dishes are definitely better than me, right?" Adam said with a smile on his face, "Since that's the case, this soup is definitely not a problem for them."

Bai Renzong just smiled but said nothing, because the person who made the side dishes next was Chen Jianfeng.

With Chen Jianfeng's strength, it may not be difficult to make a dish that can suppress Adam's soup, but after that...

For Jamie Tira, who made the main course, the pressure might be even greater. Chen Jianfeng came to Bai Renzong with his work and smiled and put down the tray: "Please use it, everyone."

This "side dish" is a kind of white meat stewed until golden. After processing, Bai Renzong could not tell what kind of white meat it was from the appearance, so he could only taste it first.

The sticky, tender and elastic meat and delicious cumin taste are a bit similar to the previous wasabi crocodile meat soup. The salty and fresh mouth has a rich aroma and spicy aroma. It is this peppery flavor that suppresses the residues of rosemary, thyme and sage. It can be said that this dish perfectly inherits the taste and taste of the previous dish.

"Oh, this taste..." Yuto Yamamoto couldn't help but frown and sighed, "Although I don't know what kind of meat this dish uses, the peppercorn is so amazing!"

After saying that, Yuto Yamamoto took a sip of the beer, then raised his eyebrows and smiled: "The taste of beer has become very interesting."

"In fact, this is a pepper, and its taste is softer than that of a pepper." Bai Renzong smiled, "As for this meat... I'll talk about it after you eat it."

"This meat is a bit like snake meat," replied Carl Brando. "I used to eat snake meat when I participated in a food program for survival in the wild. It's very similar to this one, but I have a lot of bones."

"Please tell me this is not snake meat." Emma Berry frowned, "I really can't accept that kind of creature."

"Actually, this is turtle meat." Bai Renzong smiled bitterly, "That is, turtle meat, only the meat that our country can eat. This is a dry pot turtle meat, seasoned with peppers. This method can maximize the juice and enhance its deliciousness."

"Is this the meat of turtle?" Carl Brando asked in surprise. "I didn't expect it to be so delicate and elastic."

"And this gum is really amazing, my lips almost got stuck," sighed Emma Berry.

"But in my opinion, the most powerful thing about this dish is to remove the pressure of Chef Adam's okra soup." Bai Renzong explained, "not only did it perfectly catch the umami flavor of the crocodile meat and the thick okra, but the freshness of the pepper used in it also cleanses the strong spice flavor in Chef Adam's okra soup..."

"Oh, perfectly connecting the past and the future..." Yamamoto Yuto sighed, "The old man is still so spicy."

This is what Bai Renzong wanted to say. Adam's okra soup not only has a thick taste but also has a variety of spices such as rosemary, thyme, sage, etc., but Chen Jianfeng used this dry pot to solve this problem very well.

Not only did Adam's okra soup add to the flavor of the turtle meat, but it also washed away the strong spice flavor, ready for the judge to taste the next main course.

With such a magical assist, Jamie Tira doesn't need to worry at all.

"I really underestimate Chef Chen Jianfeng." Bai Renzong said half-jokingly, "I used to think that Chef Chen Jianfeng's style would be difficult to integrate into the team if it was too strong, but now it seems that Chef Chen Jianfeng can really make red flowers and green leaves. This side dish is really excellent, and it has completely ruined the plan of a guy who wants to make trouble."

Adam's face darkened, and his gloomy face began to stumble.

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