At 4:47 a.m., thirteen minutes were left before the end of the game.

All the contestants have entered the final stage, and the time is not right, and now they have stopped and started to think about the plating. Jiang Feng's almond syrup has been ready, and the porridge with preserved eggs and lean pork has reached the time when the last drop of two drops of sesame oil will be boring for a while.

It is worth mentioning that this time Jiang Feng used a medium-sized casserole instead of an extra-large casserole with Jiang family characteristics.

The spectators outside the stadium have already moved their fingers.

If you hadn't seen it with your own eyes, I'm afraid it would be difficult to imagine the scene at this time, and even Xu Cheng saw it for the first time.

When soaked in the broth, the roots are bright and shiny, and the shark fin is like a golden brown crab roe shark fin dyed with broth. The shark fin is topped with large chunks of salted duck egg yolk made with a plump and oily salted duck egg yolk, and under the shark fin are buried dried tofu, carrots, winter bamboo shoots and shiitake mushrooms. A whole serving of crab roe shark fin is placed on the kitchen counter like a bowl of glittering gold, and it is very eye-catching without any plating.

The three sets of ducks out of the pot seem to be unsightly, a large pot of duck soup like white water floats a complete white four-legged fat duck facing the sky, and the belly is still knotted, and he is accompanied by only a few freshest and most tender little cabbage hearts, which is very shabby. But with just one knife, it only takes a knife to cut the belly of the duck, revealing its hidden treasures, and shabby becomes a low-key luxury.

Not to mention the eight-centimetre beef tart, the high-calorie feast lobster cooked with butter, fish stock, cream, crab roe and cheese, the crab roe lion head that has just been stir-fried and steaming hot in the pan, the lion head of crab roe that looks like a fat flower in full bloom, the white-robed shrimp with the reputation of the first hot dish of the founding of the country, the Wensi tofu that shows off its knife skills like three sets of ducks, and the colorful white case dim sum produced by chef Zhiweiju and Zheng Siyuan.

Even if it seems to be the most perfunctory Taifeng Building, which only pursues quantity and not quality, baked lobster and Wenchang chicken in soup are also quite good dishes.

The fragrance of the dish has already wafted into the noses of everyone present and into their hearts.

Han Youxin has already begun to swallow spinelessly.

At five o'clock, the game ended.

The dishes of the seven groups of contestants were all served at their respective cooking stations.

All the contestants looked at each other because they realized a serious problem.

It seems that there are no judges.

It's not that they look down on Peng Changping, Xu Cheng and Han Guishan, these three people are the father of the gold master, the first chef and the strongest food critic, of course they are qualified to be judges, but they are ......

Their performance is not like they are here to be judges, but like they are simply here to eat.

The game was over, and the three of them were still standing far away and watching from a distance, with no intention of approaching at all.

Everyone felt confused and began to whisper.

"Everyone, please be quiet. Just when everyone was discussing and showing a trace of dissatisfaction and unhappiness, the staff finally jumped out to preside over the overall situation.

"Shit, who are the judges today?" Chef Arnold glanced at Peng Changping in the distance, very dissatisfied.

Hearing Chef Arnold say that the staff of shit subconsciously trembled, and his good professionalism made him quickly return to normal, and explained loudly, "Now I will announce the selection rules for the final test of the points competition. ”

After the Chinese finish, there was an English translator who translated the Arnold Chef group into English.

"The evaluation method of this test is to exchange reviews, ask the chefs to taste the dishes of the other six groups with each other, and give the corresponding rankings before 5:40, after which we will statistically analyze the rankings given by each group and announce the final rankings. ”

There was an uproar, and no one expected that the last test would be an exchange of mutual evaluations.

Chef Arnold's face darkened instantly, his portion of beef was not enough for twenty-four people.

Don't say twenty-four, six people are enough to choke.

Looking at the reactions of the chefs on the field, Han Guishan looked regretful: "In fact, the program team should have announced at the beginning that it was an exchange of reviews, so that maybe there would be a little more when cooking." I just don't know what else we can eat when the self-assessment is over. ”

"It wouldn't be interesting to say that it was an exchange of reviews at the beginning, and you can rest assured that not everyone will taste it. Xu Cheng said with a smile.

Xu Cheng was not wrong, after the program team announced that the rules of this review were to exchange reviews, each group started a discussion, and each group only sent one or two chefs to taste the dishes of the other groups.

The reason for this choice is entirely because everyone didn't expect this way of commenting, and the general food competition judges are three to six people, and six people is already a lot. Although this competition is very long, everyone has spent such a long time doing preliminary preparations, such as hanging broth, soaking and pickling of ingredients, except for Taifeng Lou, the amount of each group is not large.

Taifeng Building is just full - porridge is full.

There is also a lot of porridge cooked in a medium-sized casserole.

If the amount is not large, it is destined to be impossible for everyone to eat, and everyone has different tastes, radish and cabbage have their own preferences, and if there is a dispute between the same group because of the ranking, it is not easy to determine the total ranking. Each group sends one or two representatives, and the strongest people are sent out to comment.

Soon everyone agreed that each group would assign one person to taste the dish, the best one.

Taifeng Lou sent Sun Maocai, and Jiang Feng could only stare at a few dishes he wanted to eat with a little regret.

Beef tower, crab roe shark fin and three sets of duck He wants to taste it, the beef tower is not hopeful, crab roe shark fin and three sets of duck are estimated to be a little playful.

The seven selected chefs began to taste the dishes in circles under the gaze of everyone, and the cameraman could only carry the camera, silently swallowing saliva and following behind.

Because there was a camera master next to him, everyone's facial expressions were very restrained, only Chef Arnold was doing himself, basically roaring loudly every pore on his body every time he tasted it-

That's it?

Litter!

It's not as good as what I made!

Even when eating three sets of duck and crab roe shark fin, Chef Arnold was almost in this state.

Until he walked to the kitchen counter in Tai Fung Building.

For some reason, every chef is deliberately avoiding the kitchen counter in Tai Fung Building. Obviously, the kitchen table of Taifeng Building is in the middle position, no matter how you go, you will pass by, but everyone seems to be the same as agreed, but you don't pass by, even if you detour to Huaiyang Building's kitchen table, you don't pass in front of the kitchen table of Taifeng Building.

Chef Arnold was the first chef to stop in front of the kitchen counter in Tai Fung Building.

He tastes the fastest food, basically stops for two seconds after eating, and leaves without aftertaste, other chefs are still trying the third or fourth restaurant, and Chef Arnold has already tasted five restaurants.

Chef Arnold walked up to Jiang Feng and looked at Jiang Feng with four eyes.

Jiang Feng confidently and calmly made a gesture of invitation to him, obviously confident.

Wu Minqi and Sun Jikai stood in the back eating melons.

Chef Arnold looked at the dishes on the table, compared with the top dishes in other restaurants, these dishes in Taifeng Building can only be said to be home-cooked side dishes, except for Sun Maocai's two meat dishes, the others are indeed just home-cooked side dishes.

Sishen soup, fish-flavored eggplant, almond sauce and preserved egg and lean pork porridge are all common home-cooked side dishes.

Wu Minqi and Sun Jikai's cooking skills are at the level of home-cooked cooking in Chef Arnold's opinion.

Chef Arnold picked up the chopsticks and ate it with disdain, the more he ate, the more disdainful he became, his face was full of disgust, even when he ate the soup baked lobster and Wenchang chicken, the disgust on his face was only reduced and did not disappear.

Jiang Feng always felt that Chef Arnold actually wanted to say some sarcastic, harsh and sarcastic words, but he hadn't completely finished eating, so he held back for the time being.

"What is this?" Chef Arnold asked, pointing to the casserole that had not yet been lifted, in Chinese.

"Porridge with preserved eggs and lean pork. Jiang Feng said, opening the casserole.

In an instant, the aroma of preserved egg and lean pork porridge burst out from the casserole.

Yes, it's bursting, not floating. Just like a bomb made of preserved eggs and lean porridge exploded in the factory, the fragrance stimulated by the sesame oil swept the entire venue almost at the same time as Jiang Feng lifted the lid, covering the taste of all other dishes.

If the previous competition venue was a hundred flowers of cuisine from all over the world, and a hundred schools of thought contended, then the current competition venue is preserved egg and lean porridge.

Master Xu ate three sets of ducks, but what he smelled was the smell of preserved egg and lean porridge, so much so that eating three sets of duck brought out the taste of preserved egg and lean porridge.

Everyone was shocked, including Jiang Feng.

He knew that after the porridge was made, a few drops of sesame oil could be covered and stuffy, which could better stimulate the fragrance of the porridge with preserved eggs and lean meat, but he didn't expect it to be so exaggerated this time, it was like adding special effects.

Since the porridge with preserved eggs and lean meat is ready, Jiang Feng has always been very confident.

Even if other people's dishes are crab roe shark fin, three sets of duck, Wensi tofu, fried double crispy, and beef tart, he is very confident.

Because he saw the game's evaluation of today's preserved egg and lean porridge.

【A perfect porridge with preserved eggs and lean pork】

Perfect.

The game will not have an equal evaluation of the nature of the dishes in the non-recipes, but will use words that make it difficult to judge his true level, such as acceptable, excellent taste, and close to perfect, and then use more detailed checks to tell you that this dish is actually full of shortcomings and room for improvement.

The level fluctuations in these evaluations are actually quite large.

Take near-perfect as an example, Jiang Feng found that the range close to perfection should be B+ to S, which is very wide and very confusing, because he has never made a dish that is evaluated as perfect before.

Sometimes he thinks that a dish should be S-class, and the evaluation given by the game is still close to perfect, but the conditions for improvement are more demanding and difficult to achieve.

This made Jiang Feng wonder if perfection could only be achieved with an S+ grade, or if there was no rating of perfection at all, because it was difficult for him to imagine what a perfect dish would look like.

How can there be a perfect dish in this world?

Until ten minutes ago, the game told him that, yes, there was a perfect dish in this world.

Perfect porridge with preserved eggs and lean pork.

It was the word perfect that made Jiang Feng confident.

Chef Arnold was a little stupid, he stared at the preserved egg and lean porridge in front of him for a long time and couldn't speak, and his breathing too hard exposed his uncalm heart.

Chef Arnold felt that the preserved egg and lean porridge in front of him simply subverted his concept of cooking.

Although he was born and raised in the American, he also drank porridge, and naturally drank the salty porridge world.

But how could this porridge in front of you be preserved egg and lean porridge?!

Or how could the porridge with preserved eggs and lean pork be cooked like this!

It's not scientific!!

Of course, this is not scientific, although S-grade or even S+-grade dishes are rare, it does not mean that no one can make them. Chef Arnold can make it, Peng Changping can also make it, and other masters with exquisite cooking skills can also make it when they make their specialty dishes.

S+-grade beef, mutton, pork, sea cucumber, shark's fin, and abalone dishes are easy to make, which does not mean that S+-grade porridge is easy to make.

To some extent, the quality and quantity of raw materials in a dish can play a decisive role in the deliciousness of the dish. The richer the ingredients and the more delicious the ingredients, the higher the chance that the final product will be delicious.

The probability of cooking a perfect porridge with preserved eggs, good quality lean meat, and good rice is almost zero.

This kind of challenge is impossible, and only Jiang Feng, who has excellent talent in porridge, has good intuition, and at the same time is open, can do it.

Have you ever eaten S+ grade yellow braised shark fin, but have you also tasted S+ grade preserved egg and lean pork porridge?

Jiang Feng's perfect porridge with preserved eggs and lean pork is not an exaggeration to say that it can make people reshape their three views on porridge.

It's simply a redefinition of preserved egg and lean porridge.

If Jiang Feng hadn't finished the dishes with everyone, and the ingredients were all taken in the same place, Chef Arnold would almost wonder if Jiang Feng had added some new food additives or chemicals to the porridge, or even psychedelics, which made him hallucinate.

He had never seen such a porridge with preserved eggs and lean meat.

A serving, just smelling the taste and not even tasting it, gives birth to an infinite appetite, arouses the most primitive craving for food in the heart, the stomach burns and shouts that it wants to drink ten bowls, and it can drink as many as it can drink preserved eggs and lean porridge.

Chef Arnold just wanted to yell at his stomach at this point, shit, you shut up and fight for air.

But he couldn't, because he really wanted to taste the bowl of porridge in front of him.

I want to taste it like never before.

Jiang Feng was scooping porridge for Chef Arnold.

To put it mildly, what he was thinking about when scooping the porridge was not to hand the bowl of porridge to Chef Arnold, but to take a spoon and take a bite himself.

How to say this, your cooking skills are beyond your imagination.

The tempting degree of the perfect porridge with preserved eggs and lean pork was indeed beyond Jiang Feng's imagination.

But he still handed the first bowl of porridge to Chef Arnold very principledly.

Half a bowl of porridge, freshly out of the pot, steaming, small pieces of preserved eggs and smooth lean diced pork are intertwined, and the rice is just the right amount of thick and fragrant.

Aside from the fact that it may be a little hot, there is hardly anything wrong with this bowl of preserved egg and lean pork porridge.

Even the preserved eggs and diced lean meat look so well cut.

Don't ask why the boiled preserved eggs and diced lean pork can still be seen to be well cut, just ask, not only with the eyes, but also with the nose and tongue.

Chef Arnold couldn't wait to take a sip.

Everyone was looking at him.

“shit！”

All:???

Chef Arnold: Scald me!

With the lesson of being scalded for the first time, Chef Arnold learned the truth that this kindergarten child knows before blowing two sips of porridge, and soon a bowl of porridge will be at the bottom.

Everyone was still watching him, waiting for him to comment.

Chef Arnold stared at the bowl and pondered for a long time, as if he was savoring.

Finally, his lips moved.

“shit！”

"One more bowl!"

Jiang Feng: ???

？？？？？