In addition to the melodious bagpipes, plaid skirts, and sweet whisky, Scotland also has a national dish called "Haggis", which is particularly rich in regional colors.

This dish is loved by some people, and some people dislike it, and it is related to sheep offal, and the sales made are unsatisfactory.

The usual recipe for "haggis" is to boil and chop the liver, lungs and heart of the sheep, mix them with onions, sheep fat and oats, and add some spices such as fine salt, pepper and cardamom skin when stirring.

In order to allow the fillings to mix well and develop a special flavor, Max adds the fillings to the stock in which the haggis is boiled.

After stirring the filling thoroughly, there is no rush to put the filling into the sheep's stomach.

Instead, the stomach is cut into several pieces, sewn into a tiny bag with tendons, and the filling is placed in the bag, which is then put into a steamer for steaming.

When arranging, pair the mashed potatoes and cabbage sprouts on the side.

Max is full of affection for this dish.

At the beginning, I met a beautiful girl in Scotland, she was the daughter of a farmer, and she was one of the few girls who had never been married.

That feeling was treasured in my heart for a while, and now the emotions are surging, and they bloom perfectly in this dish.

The vegetable juice is prepared and dripped on the plate, as if it is covered with green grass, and the pocket lamb's belly is like a cow or sheep in the field.

Max carefully prepares every detail, and the attention with which he is present can be seen in the discreet presentation.

Marlon couldn't help but sigh, he had never seen Max so serious.

In the past, he always had a casual attitude, but now it seems that it is because he did not pay full attention, and other competitions are not worth all his talent.

Only when you meet your opponent can you arouse your fighting spirit.

If the appearance of the traditional haggis makes some people feel that it can't be put on the table, but the innovative haggis that has been made by Max's skillful hands is eye-catching.

He fully considered the reason for the defeat in the first round, which was related to the exterior styling, so he added a lot of aesthetic elements.

At this moment, Max's strength as the number one in the Tiger list was fully revealed.

Although there were people performing on the stage, the audience was captivated by every movement of Max on the operating table.

The beauty of cooking is that it's full of creativity.

Like the vitality of a sand painting, no one knows what kind of world Max will construct next.

When Max finished his work, the audience and the judges couldn't help but exclaim, Max created six miniature worlds, and each Haggis work showed a different style.

Farms, mountains, rivers, seashores, jungles, wilderness...... Each style seems to be able to arouse people's imagination whether there has been a touching or romantic love story.

Only a master of the love field like Max can make such a variety of works.

Qiao Zhi didn't pay attention to what Max was doing, he cooked the haggis soup with his heart, using the most modest method.

Although haggis soup is not uncommon in China, the taste of haggis soup is very different.

Qiao Zhi's natural approach is not an ordinary cooking method.

Legend has it that in the late Qing Dynasty, Galeries Lafayette had a preference for a dish, and he drank it every day for more than ten years, and then the chef passed the secret recipe to the apprentice, and the apprentice accidentally said something after drinking, and Lafayette was furious, and both the chef and the apprentice had their heads cut off.

The dish that made the imperial chef lose his head was the secret haggis soup made by the palace.

In fact, not only foreigners feel that animal offal is not elegant, but also Chinese dignitaries will not eat it, such as stewed boiled, beef offal, and haggis, which only the poorest people will enjoy.

The recipe of the palace haggis soup can hide from the world, and it is naturally unique, and the most amazing thing is that it surpasses the taste of the haggis itself, and has a sense of luxury comparable to the top ingredients.

In addition to the palace haggis soup, Qiao Zhi chose a pastry, the doornail meatloaf.

It is said that once the imperial dining room made a round cake with meat filling for Lafayette, and Lafayette liked it very much, so he asked its name, and the imperial chef was speechless for a while, and suddenly he thought that this kind of meat cake was quite similar to the door nail on the palace gate, so he replied that it was the door nail meat cake.

As for the meat filling inside, it is made with haggis. The moment it comes out of the pot, the glass room is filled with a peculiar fragrance, including the sweetness of pasta and the aroma of meat mixed with spices.

They are all made by the palace, and they are matched together to give people an unobtrusive feeling.

Qiao Zhi also made a meticulous composition on the plating, placing the haggis soup in delicate porcelain, cutting a piece of meatloaf into four petals and stacking it into a rockery.

With the thickened sauce, it is splashed from top to bottom, like a stream of water sliding down.

The sauce is thickened and flows slowly, creating a dynamic visual effect.

In addition, there are buildings carved from winter melons, small fish carved from radish, and at least seven or eight varieties of various flowers, forming an exquisite garden composition, full of oriental beauty.

There is not only a macro structure, but also details, if you look closely, take a view of the back garden of the Forbidden City.

Of course, Qiao Zhi knew that these foreign judges were not very familiar with the Chinese culture, but he still did his best to complete this dish with a very heavy Chinese style.

Too many Chinese elements have a certain risk.

However, Qiao Zhi feels that in the international competition, as a Chinese chef, he must take a certain risk to promote Chinese culture internationally.

Qiao Zhi completed six works in 50 minutes, which shocked the chefs who were present or watching the game live.

Ask yourself, with their carving skills, it is a bit difficult to complete one in such a short time.

The camera swept over the six plates, and everyone was shocked.

The most amazing thing is not the exquisiteness and grandeur, but the layout of the six dishes is all carved out like a mold, whether it is a pavilion and a water pavilion, or flowers and plants swimming in fish, they are all exactly the same.

If you think of Max's imaginative plating, you can see it as romanticism.

So Qiao Zhi's rigorous and aura arrangement is soaked in a solemn and graceful great country bearing.

Different styles, different cuisines, presented in front of the judges and diners at this moment.

"This is the pinnacle of the Tiger Rankings!" Ma Long was excited, "Even if the Dragon Rankings are competent, it's nothing more than that." ”

Daphany also agreed, "They all have the strength to occupy a place in the Dragon List, it's really shocking, these two dishes make me feel unbearable." ”

Qiao Zhi observed the Scottish cuisine, and judging from the layout, Max used haggis and vegetable juice to outline the plan of a continuous mountain range.

After tasting a bite of "haggis", the rich aroma of haggis exploded in the mouth, and then tasted with haggis dipped in green vegetable juice to have a second taste.

The double flavor is superimposed, which can be described as exploding. The haggis has a pure taste, and when mixed with vegetable juices, it produces a balanced mouthfeel.

The most subtle thing is that the two completely different juices blend on the tip of the tongue, so that the originally keen taste buds begin to analyze the recipe and mysteries.

It lasted for more than ten seconds, and the answer given was, it could not be decoded!

Sure enough, I met a master!

Liu Da's secret recipe for Chinese chain restaurants that has been developed for many years can be analyzed by Qiao Zhi, which shows how terrible his taste is.

But in the face of this dish, he was helpless, which shows that Max's ability in seasoning has reached the realm of subtlety and profundity.

Qiao Zhi is very familiar with ingredients and spices, and the reason why he can't explain it is that Max has incorporated his own unique style into his own dishes.

Cooking with heart, Max is at the same level as Qiao Zhi in the realm.

Max also began to taste Qiao Zhi's works.

In the eyes of Westerners, the work seems to be a bit dull and has no liberal elements, but the rockery made of stacked meatloaf and the slowly flowing sauce add aura to the whole work.

Max savored the dish and took a sip of haggis soup before eating a doornail patty.

He had doubts in his heart, was this really the taste of haggis soup?

Compared with Fang Cai's tripe soup, which is full of tripe aroma, the haggis soup does not seem to have the taste of mutton.

No, when the meatloaf filling collides with the soup, a strange chemical reaction is formed. The taste of haggis becomes rich.

When you taste it separately, there is no haggis taste in either the soup or the cake, but when you mix it, you will have a wonderful aroma of haggis that fills your mouth.

"It's amazing!"

Max roared inwardly, and his sweat and pores stood up.

He's excited to have such an opponent.

Qiao Zhi began to comment on Max's work, "This is a work full of emotion, which reminds me of the feeling of first love. However, my work is not bad, and it can even bring more insight to the taster. ”

Max took the microphone, "I must admit that Qiao Zhi is the most powerful opponent he has encountered in the past ten years, although he is young, his works are atmospheric, and this dish fully demonstrates the familiarity with the ingredients." However, I think this round will be my victory. ”

Facing the boasting of the two players, Gao Xiaobai smiled awkwardly, "Entering the second round, it is really full of gunsmoke, and the smell of gunpowder is very strong." But we've also seen changes, and they've got a sense of sympathy. The result is still up to our five judges, who are confident that they will bring us a fair result. ”

Malone tasted two dishes each with four other judges, and then privately began a heated discussion. According to common sense, the judges mainly give their own opinions, but they are confused about how to give points.

These two dishes have their own merits, but they are definitely on the same level.

Ma Long took the microphone, paused for a long time, and said with difficulty: "To tell you the truth, these two dishes are at a very high level, but when you taste them together, there will still be differences."

Qiao Zhi's works are rich in layers, full of creativity, and have distinct flavors. And Max's dish is light and lively, which makes people feel full of emotions from the food.

In the end, we agreed that in the results of this round, Qiao Zhi scored 49.9 points, while Max scored 50 points.

We want the two of them to get back to the starting line, let go of their hands and feet on the third course, abandon distractions, and unleash their maximum energy. ”