Bai Renzong looked at the puff in front of him. The visual effect was similar to ordinary puffs, but the cream on it was a little red. I don’t know if it was added with strawberry jam. Bai Renzong cut half of the puff and ate it, and a charming fragrance spread in his mouth.

"Ah, it turns out to be saffron..." Bai Renzong sighed intoxicatedly, "This fragrance is really elegant. It is obviously just ordinary cream, but it adds a sweet and sour atmosphere because of the saffron."

"Of course," Carl Brando inserted his mouth at this time, "in addition to spices, the cooking is also very good, and it is definitely first-class. In addition to this high-level spice use... it is definitely the level of a top chef."

"This girl is growing at a speed visible to the naked eye." Emma Berry smiled, holding her chin, "In another year, she should be among the top 10 three-star Michelin restaurants in the world."

"I feel that most of the here will be among the top 10 three-star Michelin restaurants in the world in the future." Yuto Yamamoto smiled.

"So," Bai Renzong picked up his arm and smiled, "Tell me, what is the 'ans' that makes the cuisine delicious?"

Cai Jia nodded and said confidently: "For me, this answer is 'focus'."

"What do you say?" Bai Renzong asked with a smile.

"Because in cooking, there are too many different styles in the world, but only by focusing on one of them, going to the end on this road, and pursuing the ultimate of this technology, can you make delicious dishes." Cai Jia said seriously, "If you want anything, you will eventually get nothing. God rewards not geniuses, but dedicated geniuses."

"Well, a good answer." Bai Renzong nodded and smiled.

As a result, there was no one who showed off his own cooking on the court, only Yang Hua and Han Jiayi were left.

Han Jiayi was obviously making a time-consuming dish and was concentrating on checking.

Yang Hua has now entered the final stage of placing the market, and Bai Renzong knows that he will come soon.

Sure enough, Yang Hua breathed a sigh of relief, relaxed, and then walked forward with a tray.

"My friend!" Yang Hua smiled excitedly, "Are you ready to have something delicious?"

"It's OK at any time." Bai Renzong said with a smile, and Yang Hua immediately stepped forward and put down his cooking.

The dish on the plate was a plate of crystal clear red pebbles with some white sauce on it.

This dish instantly evoked Bai Renzong's memory: "Ah, this is not..."

"Not bad." Yang Hua said with a confident smile, "It was the set I made for you when we first met. After two years, I have remade this set based on my current understanding of the cuisine. Please try it."

"I hope you understand that I am as strict as two years ago." Bai Renzong teased, then scooped up a pebble.

In the version two years ago, this dish was made of red cabbage juice and made into the scallops wrapped inside by jelly, but the protagonist was actually a white sauce drizzled on top, made with cream and wasabi.

When eaten, the wasabi in the sauce will stimulate people to inhale hard, which will make the aroma of beeches and scallops burst into the mouth and nose.

In fact, this dish is a very excellent dish, but there are many factors to consider in the whole set meal.

This dish looks exactly the same as the previous version, of course, just as refined.

"Then try it." Bai Renzong murmured to himself, scooped up a "pebblestone" and ate it.

It is still a jelly made of soft and bubbly red cabbage juice, but the filling inside and the sauce on it have changed.

The filling inside was replaced by scallops to a fresh fragrant pear, which provided a crispy texture but no taste. As for the sauce...

"It is a sauce made of truffle, wasabi and cinnamon..." Bai Renzong sighed, "Through the previous issue, everyone should know that truffle originally had a very strong and irritating smell, but also had its unique fragrance. This fragrance became a bit like the combination of cinnamon and wasabi and fragrant pears..."

Bai Renzong pondered for a while and continued, "Yes, there is a sweet scent of bananas and the spicy scent of chili peppers! This fragrance is really refreshing... Moreover, the sauce is the main body of this dish. The beetroot jelly and pear below just provide the taste and aroma, and their own taste is very light."

Next, the second soup was soaked in the bright yellow soup with a few white bamboo shoots.

In the previous version, Bai Renzong remembered that this soup was made of spicy and sour seafood soup made with clams, prawns, kelp and sea salt. The white bamboo shoot core only provides a fresh and crispy texture.

"Then come and try it." Bai Renzong scooped up a spoonful of soup and drank it. The main ingredients of the soup were replaced by Longli fish, seasoned with lemon juice and citrus. It was slightly sweet and sour and a little delicious, rather than strong sour and spicy.

The taste of Longli Fish itself is very clear, so the soup tastes basically the aroma of lemon and citrus.

"No sea salt is used, nor is it made into hot and sour soup." Bai Renzong praised, "using the aroma of lemon juice and citrus to relieve the umami flavor of the fish. It seems to be a regression, but in fact it is a concession made for the overall feeling of the set meal."

In the previous package, Bai Renzong's evaluation was "the primary and secondary are reversed".

The appetizers and soups impressed people too much, and the side dishes and main dishes at the back became foils.

Now Yang Hua has weakened the presence of the appetizers and soup, with the purpose of setting up a stage for the next side dishes and main dishes.

So Yang Hua next brought out his side dish: three fish balls placed on a piece of meat floss.

Bai Renzong ate a fish ball. In the past, he used to use trout meat, but now he has changed it to cuttlefish.

The cuttlefish fish balls tasted lighter in comparison, just providing a texture and serving as a carrier for the sauce, and the theme of this side dish is also formally made with sea urchin and cream inside.

The strong umami flavor of sea urchin bursts into the mouth, and at the same time it has a very delicate texture.

"It's such a clever evolution..." Bai Renzong exclaimed, "The fish balls made from cuttlefish have a more delicate texture, and their own taste is lighter than trout. It's really suitable as a 'carrier' to provide a taste. The sauce made from sea urchin and cream inside provides a delicate texture and a strong taste."

The main course served at the end was very different from the last time Yang Hua served.

The last main course was a mutton pie made from mutton minced mutton from different parts, but the sauce was so strong that it overwhelmed the taste of the mutton. This time the main course was a French fried foie gras spread with a thick sauce.

The dishes are beautiful in shape, with some colorful flower cores sprinkled on them, which makes people feel a little unbearable to watch.

Bai Renzong cut off a piece and ate it, then closed his eyes and sighed comfortably.

"The soft and silky foie gras melts in the mouth, but in fact, the foie gras itself only provides the taste. All you can taste is the taste of the sauce above. The sauce is made of mutton soup, white wine, olive oil, pepper and tarragon leaves. The mutton soup should be made of mutton and lamb internal organs, and has a very strong but delicious mutton smell..." Bai Renzong closed his eyes and analyzed carefully: "It's basically a mutton with a foie gras taste, which is really wonderful."

This dish is completely opposite to what Yang Hua made before. In the past, Yang Hua used mutton as a carrier to show the taste of the sauce above, but now it uses foie gras as a carrier to show the taste of the lamb in the form of a sauce.

The unique and delicate texture of foie gras melts in the mouth and is paired with the smell of mutton, which is really irresistible.

This time the set meal also had an extra dessert, a French fruit tower, but the butter tart was covered with not fresh fruit, but colorful jam.

In one bite, the combination of butter tarts with crispy skin and soft inner layer, yellow peach sauce, kiwi jam and blueberry sauce forms a rich sweet and sour aroma, as if eating a whole basket of fruit in one bite. This dessert also puts a perfect end to this set meal.

For Bai Renzong, he could clearly feel the "change" of this package.

But in terms of the impact of the cuisine, Bai Renzong did not find it amazing because he had eaten the "original version" before.

So, in this regard, Bai Renzong consulted other reviewers’ opinions.

"What do you think of this package?" Bai Renzong asked tentatively.

"It's amazing." Carl Brando couldn't help but praise: "If you try it carefully, you will find that the protagonists in each dish are changing. The protagonist of the appetizer is the "earth", which emphasizes the strong smell of truffles with various ingredients; the protagonist of the soup is the "forest", which highlights the deliciousness of the asparagus core with citrus and lemon juice; the protagonist of the side dish is the "ocean", and the sea urchin and cream form a strong delicious and delicate texture; the protagonist of the final main dish is the "prairie", which uses foie gras as a carrier to perfectly show the rich aroma of mutton!"

"And," Emma Berry held his chin and pondered, "the food that seemed to be the main body is actually just a carrier of the sauce, which only provides a taste and fullness. The real protagonist is the sauce above. The presence of the sauce is much stronger than the ingredients below. What a distinctive personal style..."

"In fact," Bai Renzong explained, "This is the second time I have eaten this set meal. Of course, the first time I have eaten is different from this one. At that time, the set meal brought by Chef Yang Hua was still not completely solid. Although it was excellent, it lacked the overall and layered feeling of the set meal. Today, two years later, when I taste this dish again, I can clearly feel that Chef Yang Hua's style has been completely improved."

"This is all for you, Xiaobai." Yang Hua said gracefully, "The encounter and acquaintance with you are the luckiest thing in my life."

Bai Renzong seemed to hear Lu Yao from a certain angle: "Meow Meow Meow?"

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