When Su Zifang served the dishes, a third of the contestants had already finished scoring, and the rest didn't know if they hadn't finished it or were waiting, and he didn't pay too much attention.

Since Ren Jiahua announced his role, he has a feeling of loss.

I don't dare to pay attention to the performance of other players, and I am worried that there will be a ripple effect.

Just think about submitting your prepared dishes for grading.

Su Zifang is very sure of his own dishes, after all, the S-level dishes are also the better ones among the dishes he masters.

Sure enough, Ouyang Tianquan did not put forward any opinions from Zhou Annian, and directly gave the highest score in the audience.

Ren Jiahua was a little picky and gave a 9 points, and the reason was that Su Zifang couldn't defend himself.

"The timing of the dish is not right, the syrup on the outside of your lily is a little dry, and the taste is not very good, if it is earlier, it will be a full score." ”

The others were speechless as they listened.

When Su Zi raised his hand, there were still two people waiting in front of him, so he couldn't just go past others and come again.

However, Su Zifang knew that Ren Jiahua's purpose was not to deduct points for himself, but to let him pay more attention to the time and details.

This kind of thing could have been avoided, but I was too confident after seeing the S-level, and this problem appeared.

Su Zifang is not so stubborn, and he will change his mistakes when he knows them.

Nodding his head and writing down Ren Jiahua's ear and face, Su Zi put it back to the side and waited for the others to serve the food.

This is the best time to pay attention to other people's cooking style and strength.

Although most people can think of this as a benchmark to test the strength of the benchmark like Ma Jiang, they may not have enough strength to make any changes, and they still need to make their best dishes to sprint.

After all, the first course is also a façade, and if you don't do it well, it will leave the impression of stealing and cheating, and it will not be good for your future career planning.

I have to say that the chefs who can come here are not simple.

Su Zi took a look at the past, and the dishes with the lowest scores were all in the A-level, the other dishes were all in the A-level or even above the A+, and there were three dishes that were also S-level like him.

Sure enough, they are all hiding one hand!

Su Zifang retracted his eyes, didn't say much, and waited for Ren Jiahua to comment one by one, and then remembered the three S-level chefs whose scores were second only to himself.

Lin Yu of Fujian cuisine, Ma Jinglun of Beijing cuisine, Chen Hongyu of Cantonese cuisine.

They are all chefs I've seen before, and they're all specialty dishes.

However, to Su Zifang's curiosity, none of them made specialty dishes in the traditional sense.

For example, Buddha jumping over the wall, roast duck, and splendid four seas, instead, use other classic dishes in their respective cuisines to conduct the first round.

It doesn't seem to be weak......

Su Zi's reassuring head flashed with thoughts, and he heard Ren Jiahua announce today's benchmark score.

Su Zifang's lily dumplings naturally ranked first.

"The creative combination of Northwest folk snacks and traditional Chinese dishes has achieved a combination of things in appearance and creativity, with crispy and sweet taste, exquisite appearance, and is a rare creative delicacy. ”

Lin Yu's dish is whitebait with eggs, which is also a very typical Fujian dish, especially in this season.

In winter and spring, whitebait grows the most fat and tender.

Each one was white and fat, the thickness of a little finger, and about two inches long.

The method is not complicated, but it requires a high level of chef ability.

For convenience, many restaurants make this dish in the shape of an omelette shape, and the eggs are beaten and spread out directly in the pan, and then blanched whitebait is added to taste.

But Lin Yu is different.

The scattered egg flowers are golden and bright, wrapping the whitebait, like interlaced gold and silver, which looks particularly delicate, and a little green onion decoration on it is even more jade-like.

The main thing is that the whitebait is clearly rooted, and the eggs are just a garnish, and they are not dominant.

Although they are the same dish, the taste and texture are completely different.

Ren Jiahua's comments are on point.

"This whitebait egg is out of traditional Fujian cuisine, and the more exquisite it is, it is far more than traditional Fujian cuisine. Even if it is directly moved to the state banquet, there is no problem. The freshness of the whitebait and the tenderness of the eggs are mixed together, and the flavor is doubly delicious after the mouth, especially the fish meat is quickly oiled first, without a single bone, and it is no exaggeration to melt in the mouth, and the light pepper and cooking wine seasoning also make the taste richer. ”

Su Zifang listened to Ren Jiahua's comments, and his saliva unconsciously accelerated, and he wanted to eat it a little.

Looking at the other people around him, they are also a little greedy, after all, their lily dumplings can only be regarded as desserts, but Lin Yu's whitebait eggs are real dishes.

It feels different.

Ren Jiahua did not stop, and commented on Ma Jinglun and Chen Hongyu's dishes one after another.

Ma Jinglun makes Fushou elbow, which is a kung fu dish.

The finished product requires that the shape of the elbow remains unchanged but the bones are crispy and the meat is rotten, and the chopsticks can be easily separated when they fall, which has extremely high requirements for heat seasoning.

Ma Jinglun chose the back elbow of the black pig, which has a better taste and a better taste, if it is handled in a general way, there will be some meaty smell and a more chai taste, but Ren Jiahua's comments surprised Su Zifang.

"Pork knuckle is treated with special means to remove the fishy smell, the meat is soft but not rotten, the tendons are not firewood, the skin and meat are intact, and they are not treated by the general cutting method, but the relatively rare complete Fushou elbow, the sauce is like glass, translucent and fragrant, wrapped in the pork knuckle such as glass, adding color and fragrance. ”

Su Zifang listened to the evaluation, his eyes stared at the elbow and watched the S-level Fushou elbow appear in front of him, and tears flowed from the corners of his mouth.

The dishes made by Chen Hongyu also made Su Zifang a little speechless.

It's actually claypot rice.

Although claypot rice will definitely have a place in Cantonese cuisine, Su Zifang would never have imagined that he would actually see claypot rice on such an occasion.

But Ren Jiahua and the others commented indifferently.

"Claypot rice, not bad! Very creative ideas, and cooking in a small casserole can just meet the problem of dividing meals at the party, and it is also more delicate and delicate, which is a very good competition dish." The flavor of the pot, rice and sausage is all made according to the normal claypot rice, and the proportion of the heat is controlled without changing its flavor, and there is no strangeness at all, which is very rare!"

The first round is over.

Ren Jiahua announced the results and the evaluation of other players.

Su Zifang listened to the evaluation, and compared the evaluations given by the system he saw one by one, and wrote down all the styles of these players.

I can't tell if it's one of my teammates who is going to the International Chef Forum.

And even if you're not a teammate, remember their abilities and say hello when you meet them in the future.

The phrase "the sweet and sour short ribs you made are really delicious" is always more pleasing than "have you eaten it".

Soon, according to the grouping, Su Zifang also sorted out the level of these chefs.

Not counting the old silver coins like Ma Jiang that deliberately hide their strength.

There are a total of eight chefs who can reach the strength of S-cuisine, and basically there is one from each cuisine, which should be the seed player.

And the appearance of three like Huaiyang cuisine is a bit illogical.

But Su Zifang didn't think there was anything.

After all, he is a hanger, it is normal not to talk about logic, Wu Ping is a genius, and there is no logic at all, except for Ma Jiang, the old silver coin who hides his identity, and completely learns the essence of Gou Dao.

If Su Zifang didn't know his strength, I'm afraid he would have to be yin.

Since then, Su Zifang has been like a tool man, judging by his standards every day.

The average strength also rose from 0.6 to 0.8 su.

The direction is also very clear, personal strength training in the morning, and cooperation in the preparation of banquet dishes in the afternoon.

Originally, no one was convinced when preparing the banquet dishes, but when Su Zifang also joined in cooking, the others finally had no controversy.

However, Su Zifang, who was busy, did not know that his reputation was quietly changing.