After Su Zi put the dishes, the other chefs looked at him with a slightly subtle expression, as if they were a little envious, a little expectant, and a little indescribable...... Hot.

It's like seeing the old moon for lack of marriage, seeing the God of Wealth for lack of money, and seeing the red ticket for nothing!

Su Zifang couldn't help but tremble in his heart!

You don't seem to have done anything, do you?

I carefully recalled my various performances after coming to Shanghai.

Except for posting some extremely abusive photos of dogs when I was dating Shen Anyan yesterday, such as holding hands, couple watches, etc., my behavior at other times can be called a standard three-good student.

Take classes, take exams, and take the first!

However, the game is not over yet, and Su Zifang is not good at asking what happened.

Can only wait for others to do the dishes, serve the dishes and comment.

The chef of Cantonese cuisine is Chen Hongyu, and the chef of Hunan cuisine is Cang Wufeng, and the two are served together after Su Zifang.

To be honest, when Su Zifang heard the name, he always felt that these two people were not suitable to be chefs, but actors.

Chen Hongyu's name doesn't need to be changed, he can directly be used as the protagonist in the ancient style.

Cangwu Feng is even more so, with a strong style of outstanding disciples of the Immortal Cultivation Sect!

The key is that the two of them are still very good-looking, although they are not as good as themselves, but a little dress up is definitely a middle-aged posture.

If it weren't for the fact that there are many Puzhong and Pugao chefs to set off, Su Zifang would almost think that the threshold of chefs is linked to appearance.

After all, what kind of little fresh meat authors, little fresh meat actors, etc., are very popular in other industries now......

Su Zifang didn't want to bring this problem to the chef world.

At that time, they were all chefs with the appearance of Isshiki Hui in "The Spirit of the Halberd", but without this strength, it was simply a disaster scene.

And...... Are the people who really go to Isshiki's restaurant to eat for the food?

No!

That's greedy for his body!

"Huh...... It seems that I can try my appearance and figure......"

Su Zifang's terrible thought was pushed back before it was fully generated.

After all, in Huaxia, this kind of appearance still has a very strong psychological quality, and it is easy to be indescribable!

After thinking about it, Su Zifang retracted his mind and looked at the dishes presented by the two.

Chen Hongyu's dishes are very simple and Cantonese fish dishes, but the presentation is a bit unique.

The largest round white porcelain plate was used, with a diameter of one meter alone, and it was placed on the table, and even the table was visibly shaken.

The contents of the plate are also very interesting, and the colors deepen from the inside to the outside, and there is a splendid flower cluster on the plate.

Stamens, petals, and leaves bloom in turn.

"What is this?"

"Splendid. ”

Chen Hongyu read out his name softly.

"Because the topic is seafood, flowers, and cold cuts. ”

That's why I came up with the idea of the well-known yusheng in Cantonese province and neon cuisine to show this topic. ”

"All the shapes on the plate are made from fish that meets the standards of the sashimi and has been frozen and sterilized. ”

"It can be eaten as is. ”

Well?

Not only the judges, but also several other contestants were stunned for a moment.

Yusheng has always needed to be eaten with dipping sauce, one is to remove the fish, and the other is to sterilize and disinfect.

Now Chen Hongyu actually said that it could be eaten directly.

Even if it has been sterilized by rapid freezing, the taste still can't be changed!

However, looking at Chen Hongyu's confident appearance, the judges also knew that there must be a backhand, so they tasted it with confidence.

The chopsticks fall and the fillet enters.

It may be as thin as a cicada's wings or as thick as chopsticks, but it is the most appropriate part and the most appropriate way to cut.

Eat them one by one, from regular salmon, tuna, and sea bream to sailfish, lobster, sweet shrimp, crab meat, and ......

The palate is rich, and the taste changes are like music, and before you know it, you will taste the last piece.

I saw that all the judges had an indescribable satisfaction, and after a while, they opened their eyes and looked at each other.

"Delicious!"

"The taste and creativity are very good!"

If the taste is good, other people can understand it, but when it comes to creativity, everyone doesn't know what to say.

In their eyes, it's a plate of sashimi arranged in small shapes one after the other.

Ah, no, or that sashimi is no longer suitable, it should be called Splendid.

But at the end of the day, it's just a plate of sashimi.

If you want to talk about creativity, it's an exaggeration!

But the judges obviously didn't want to expose the secret so directly, and just smiled and left a foreshadowing.

"You'll feel it for yourself when you taste it. ”

Su Zifang: ......

You must know that even your own dish that has worked so hard is revealed on the spot.

What secrets can an ordinary sashimi have?

But his eyes fell on the incubator, and he suddenly didn't think so.

[A plate of exquisitely conceived and creative novelty, Grade S-level. 】

The S-level officially certified by the system is exactly the same as the level of the bamboo forest you made him.

That said, this dish is definitely unique in terms of details, settings, and arrangement.

Looking at the explanation again, Su Zifang suddenly realized.

Looking at Chen Hongyu's eyes, he also had a little more admiration, and he actually thought of this method to deal with sashimi.

It's the same thing, it's the same thing!

At this time, Cangwufeng's dishes have also been presented.

"Tofu, meat, blanched"

The topic manifests itself and does not need any prompting, and a dish automatically comes to everyone's mind.

Mapo tofu!

As a dish that is so famous that it has become famous internationally, mapo tofu is even listed as a classic spicy dish among the must-learn dishes in the old south.

You must know that there are only ten dishes with this honor in the entire spicy cuisine, and mapo tofu ranks first.

It is conceivable that the status of mapo tofu is known.

Cang Wufeng did not disappoint everyone by revealing the name of the dish.

"Mapo tofu, please taste it. ”

The judges' faces were also very ordinary, and there was a slight disappointment.

After all, Cang Wufeng brought out this dish, and there was no surprise for them.

It's like going out for a walk, knowing that you will pass a hospital, a school, two supermarkets, and a park on the way.

When I went out, I really met it, and I felt like this.

However, as a judge, you still can't jump to conclusions, even if it's mapo tofu, what if it will have a different taste?

The professionalism of several judges was vividly reflected at this moment.

That bit of disappointment dissipated in less than ten seconds, and he put on a smile and looked at the mapo tofu in front of him, and stretched out his spoon.

No matter how this dish changes, the key is: "numb, spicy, hot!"

Generally, people who serve dishes will deliberately choose a casserole with excellent heat preservation effect.

Cang Wufeng chose the iron plate this time, which gave mapo tofu a bit of a sense of iron plate tofu.

"Do you want to increase the temperature with an iron plate and make the entrance scorching instantly?"

Ke Pengyi has seen too many of these little tricks, and he doesn't think there is anything outstanding.

Calmly put a spoonful of tofu into your mouth.