The next dish is Jin Youcai's Haiyu Tu, which combines Shunde sashimi, Japanese sashimi, and street seafood stalls to put the common and uncommon seafood sections on the plate.

Served with a variety of seasonings such as mustard, lemon, and ice, it is indeed particularly appetizing at first glance.

But Ren Jiahua only tasted a few bites and then stopped tasting it, shaking his head and looking at Jin Youcai: "You made this dish in the wrong direction." ”

This is the first time Ren Jiahua has made such a serious evaluation, so that everyone can't help but prick up their ears, wanting to hear what is wrong with this dish.

Jin Youcai also swallowed his saliva nervously, not knowing what was wrong with him.

"When Chef Qin makes this dish, he will definitely put vegetable leaves on the bottom, in order to prevent raw and cooked food from mixing together and affecting the taste. ”

"You used a whole lotus leaf, although the beauty was improved, but you didn't pay attention to the good division, resulting in the flavor of various ingredients may be mixed. ”

"For example, the lemon oysters here and the wasabi sashimi next to them have a cross-flavored taste. ”

"It's not that you can't eat it, it's just that it's a lot worse than the idea of progressively progressing the flavors you had in mind. ”

"If you didn't guess wrong, this dish should have been thought of by yourself, and you haven't shown it to Master Qin yet. ”

"It's good, but it's still a little worse, so I suggest you think about it. ”

After saying a few words, Jin Youcai instantly sweated.

He hadn't thought it would happen again.

Although he is a disciple of Qin Chang'an, he usually deals with some cold dishes and carvings, and it doesn't take long to get started with the dishes, which is a dish that he painstakingly conceived to compete with Qin Chang'an's cold dishes, but it became the first dish that Ren Jiahua pointed out the problem, and it was really a bit face-saving.

However, he was also accustomed to this feeling, took a few deep breaths, wrote down Ren Jiahua's words, and prepared to practice after he returned.

Lychee meat, birds and phoenixes.

The evaluation of the two dishes after Ren Jiahua tasted them was relatively simple.

"It is a classic dish of Fujian cuisine, the appearance and practice are very perfect, impeccable, some micro-innovations make the dishes more flavorful, but if you want to enter the state banquet, you still need to reconsider the amount and presentation form. ”

"The taste is fine, but you have to pay attention to the senses of the diners, but since it is not a platter, you can take a look at Gu Pingping's dishes, try to reduce the portion, and increase the richness of the dishes. ”

"It's not just about stacking up the flavors, it's also about the texture and visual beauty of the split meal system."

I have to say that Ren Jiahua's words opened up the thinking of a group of chefs, originally they thought that making dishes only needed to consider color, flavor, and shape, but they didn't expect that after entering the senior chef or even technician, the requirements changed again, and it became a little different, but it was in the same vein as before.

Looking at the way they were thinking, Ren Jiahua nodded again and headed to the dishes below.

The taste of the stewed soft-shelled turtle with ham was praised by Ren Jiahua, but the presentation of the dishes was criticized.

"The most delicious taste, the most difficult to taste"

"This dish is a top-notch dish in terms of both the taste of the meat and the taste of the soup, but I had problems tasting it. ”

Again, high-end cuisine needs to take into account something other than taste. ”

"And the dish has a taste of alcohol, so you need to consider the situation of the diners driving. ”

"If you separate the soup from the meat and re-present it in the form of skin jelly, the ham, the soup and the turtle will definitely look much better. ”

Ren Jiahua not only gave the direction of the improvement of the dishes, but even gave the specific shape.

This made Dong Qi's mind flash in an instant, and more than a dozen adjustment methods flashed, and he couldn't wait to go back to adjust on the spot.

The chefs below listened even more fascinated.

This kind of secret is not passed on, if the experience is not so thorough by Ren Jiahua, it is very likely that it will be difficult to find it for a lifetime by studying it yourself.

That's the benefit of the division and the famous store.

Gain experience while minimizing detours.

The next dish is osmanthus glutinous rice lotus.

The work of a chef who is strongly admired by hemp ginger.

Ren Jiahua looked at his appearance and did not put down the chopsticks first, but carefully observed it before picking up a piece and putting it in his mouth.

It is not to swallow it in one bite, but to take a bite on each side in a circle, and then swallow the last lotus root with satisfaction.

"Not bad"

Li Heng listened to the evaluation, and a little excitement appeared on his face.

can get a good evaluation from Ren Jiahua, there is no problem with the idea of this osmanthus glutinous rice lotus.

"The choice of lotus root and the choice of fillings are very suitable, and there seems to be something a little different in the finished product, which is coarse sugar, right?"

"Adding sugar particles to the soft and glutinous lotus root texture creates a crisp and hard taste, and at the same time brings a different taste experience, which is a very clever innovation, and this dish also has the strength to be able to be on the state banquet dish, but it still needs to be polished."

Listening to the evaluation, Su Zifang couldn't help but reposition Ma Jiang with great strength.

Very strong, it turned out to be equal to the strength of the state banquet dish

Without waiting for him to think about it, Mu Xiangjun's dish review began.

Ren Jiahua looked at the bloom of the colorful Yunnan Province with an uncertain expression, but when the chopsticks fell, the doubts on his face suddenly disappeared, and the eyes that looked at Mu Xiangjun were also a little more approving.

"You didn't let Mu Lao's cooking skills be dusted"

Just one sentence, but it made other chefs speechless.

Su Zifang was also a little moved.

Mu Yun's strength is on par with Xue Yi, and Ren Jiahua's words almost show that Mu Xiangjun's dishes are very close to Mu Yun's, and even surpass.

But even more surprising is yet to come.

Ren Jiahua looked at Haiyutu again and said: "It's also a platter dish, the biggest difference between this dish and Haiyutu is that the gradient of taste is much better than Haiyutu."

"Sweet, sour, bitter, spicy and salty, the five flavors are intertwined, and each part is distinguished by color, but at the junction, it is deliberately blended, so that the excessive taste is extremely natural, and I even feel that this is a dish. ”

"This is the feeling that Haiyutu can't give me, and even the world can't give me such a feeling"

Of course, this may also be due to the fact that the flavor of Yunnan cuisine is relatively concentrated, and the practice also originates from the same vein, using the same seasoning to build this taste connection. ”

"All in all, I am very satisfied with the performance of this dish"

On one side, Jin Youcai, who was whipped, instantly lowered his head again, it was so difficult

The last two dishes are pork buns and peony and swallow vegetables.

Ren Jiahua's review of the first dish is very simple, to the point of cherishing words like gold.

From Su Zifang's point of view, it's just one sentence, twenty-nine words.

"It's delicious, it's impeccable as a traditional snack, but it's not innovative, and it can only be used as a snack. ”

The learning experience left for Su Zifang is.

Even if there is no innovation, a dish can be entered into the state banquet to the extreme, but this extreme is still a bit difficult for him.

The last peony swallow dish made Ren Jiahua smile a little, and looked at Sun Guohao's expression with joy.

"How did you choose this dish?"

"Because I want to make the hardest and most delicious food," Sun Guohao said with a heroic spirit.

Ren Jiahua couldn't stop nodding.

"The dishes are handled very well, the shredded radish is treated with broth and white fungus, the taste is very good, the taste of the soup is sweet, and the peony swallow dish lives up to its name."

At this point, all the reviews are finally over, and the Young Chef Forum is finally about to officially begin.

All the chefs in the audience were sweating, not knowing what fate they would face next