Moreover, because the taste of this soup is so light, the fragrance of the fruits and vegetables in the appetizer continues smoothly in the mouth, blending with this milk soup, forming a new experience. The stomach and intestines who had already eaten a set meal were moisturized by this milk soup and regained their vitality again, but in terms of style, this milk soup is the work of Jiro Nakamura.

Whether it is this light seasoning or the method of cooking vegetables separately, it is all Japanese cuisine, but it seems that it has been guided and improved by Chen Jianfeng.

From this point of view, Chen Jianfeng's team should have joined forces to create the dishes, including the first dish, which can also be eaten with Cai Jia's style, but the ingredients should be decided by the four people.

Compared to the styles of Han Jiayi's team that combine all four people's styles, Chen Jianfeng not only integrates the skills of the four people, but also focuses on the characteristics of one of them.

Next, the waiter served side dishes. The plate was filled with small lumps the size of pigeon eggs, and it was impossible to tell what the ingredients were. However, there were a lot of spices and colorful peppers in it, and it was a strong spicy flavor as soon as it came over.

"This must be Jamie Tira's work..." Bai Renzong frowned and said.

But in fact, Jamie Tira's style is actually very popular among Chinese people. After all, more people in their country like spicy food, and Bai Renzong is a minority.

Bai Renzong looked carefully and found that these lumps were the legs of bullfrogs with bone-deep legs.

He picked up a bullfrog leg and ate it. The skin was crispy and firm, a bit like a dry pot bullfrog. The bullfrog legs were drizzled with lemon juice, which provided sweet and sour and fragrant while also making the bullfrog meat tighter. In terms of taste, the first thing I tasted was the strong numbness, but the strong pepper aroma could clearly taste the flavor of spices such as sesame, cumin, coriander.

The dishes are mainly salty, but there is also a hint of sweetness inside, and this slightly sweetness...

Bai Renzong carefully savored the sweetness, and a trace of strong fragrance remained in his mouth. This aftertaste was the fragrance of wine. Obviously, when making this bullfrog, alcohol was added and then dried the alcohol with high heat. This sweet fragrance was very familiar and he could smell it every day.

Bai Renzong closed his eyes and thought carefully: It was the fragrance of Han Jiayi's body, the fragrance of osmanthus flowers on Han Jiayi's body.

"Ah, is it osmanthus wine?!" Bai Renzong suddenly realized, "Wow, this osmanthus wine is really wonderful...ah!"

Just as he savored, the other smells in his mouth dissipated, and only the extremely strong spicy flavor remained in his mouth. The hotness made his lips and tongue burn, and he quickly picked up the drink and took a sip.

"Sure enough, this is definitely Jamie Tira's style..." Bai Renzong said angrily.

However, it has to be said that Jamie Tira handled this dish quite well.

The grasp of spices should be based on Cai Jia's guidance. Even though the taste in the mouth gradually dissipates, the aroma left is still extremely rich. Sesame, cumin and pepper are really a wonderful combination, and the lemon juice enhances the flavor.

In addition, the most wonderful thing about this dish is probably the use of osmanthus wine.

Jamie Tira definitely doesn't know about osmanthus wine. In addition, in terms of ingredients, he also chose bullfrog, which foreigners don't know how to eat. These should be the suggestions put forward by Chen Jianfeng. It can be seen that Chen Jianfeng is still the leader of the entire team.

However, despite such a spicy dish, Bai Renzong did not feel uncomfortable in his stomach.

And this is the credit for the previous stew of milk soup. The collagen in the milk soup provides a protective film to the stomach. The tenderness reflected in this detail is really gratifying.

In this way, there is only the last main course left.

In Bai Renzong's opinion, although this package is excellent so far, it is still slightly inferior to Han Jiayi's team, but it doesn't matter.

Because the focus of a set meal is on the main course, even if the first few side dishes are slightly inferior, as long as the main course is excellent enough, you can still get back to your disadvantages. The final main course must be handled by Chen Jianfeng himself.

After a while, the waiter brought the last main course.

The plate is a serving of pagoda meat, but the difference is that there are too many "layers" of this serving of pagoda meat, which makes it look less like a pagoda, but more like a pyramid.

Bai Renzong counted it briefly and said that there were at least twenty levels.

"What an amazing knife skill..." Bai Renzong couldn't help but exclaim.

After coming back to his senses, Bai Renzong explained to the camera: "You may not know much, so let me explain. The method of making pagoda meat is to cut a square pork belly from the edge, just like peeling an apple, dialing it bit by bit from the outer layer until the whole pork belly is cut into slices. The pork belly must not be broken in the middle of the cut. Therefore, the number of layers of pagoda depends on the chef's knife skills, and the thinner the cut, the more layers."

"You may only see seven or eight layers in the restaurant outside, but this..." Bai Renzong picked up a piece and shook his head and sighed: "The thickness of this layer of meat... is less than one centimeter. Do you know how difficult it is? Let's go to the kitchen to see how Chef Chen Jianfeng's knife skills are? But now, let's taste it first."

As he said that, Bai Renzong ate this thin layer of pagoda meat.

"It's so thin, and it's stewed so hard that I don't have to chew it." Bai Renzong pointed to his cheek and said, "Did you see it? Without chewing, I'll take a sip and disappear. As for its taste... I'll show you the inside of the pagoda first."

Immediately, Bai Renzong pulled down a layer of meat steak outside and showed the filling inside in front of the camera.

"Mushrooms, winter bamboo shoots, chestnuts, lotus seeds, shrimps, glutinous rice, green beans, quail eggs..." Bai Renzong counted the ingredients inside, then turned to the camera and frowned: "A process is so complicated and there are so many ingredients, how can it not be delicious? The delicious pork is suitable for fat and lean, and the instant it is eaten, melting in his mouth, leaving only the deliciousness of various ingredients left on your tongue..."

Bai Renzong closed his eyes and sighed: "Ah... it's such an ultimate enjoyment."

Just as Bai Renzong was immersed in the deliciousness of this pagoda meat, the waiter suddenly asked carefully: "That, the dessert of Chef Han Jiayi's team is ready. Do you want to eat it now, or wait and taste it later?"

"?" Bai Renzong looked at the waiter and frowned and said, "Dessert?"

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