Basard's assistant divides the foie gras into small pieces and puts them into small plates, which are served to the audience to taste.

"It tastes so good!"

"Yes, it's a chef from France, it's delicious!"

Many viewers who tasted foie gras were amazed.

"Mr. Liu Mang, if you want you to rate my dish, how many points can you rate for my dish?" asked Basad.

"What is the standard for scoring?" Liu Mang frowned.

"Let's fight to the highest standards of your Chinese cuisine. Bassard laughed.

"The highest standard, right?" Liu Mang thought for a moment: "Then 7 points." ”

"7 points?" As soon as Liu Mang's words came out, there was a burst of discussion below.

In fact, Liu Mang's 7 points are 1 point more, because according to the highest standards of Chinese cuisine, for example, compared with boiled cabbage, then Basard's foie gras is barely passing at best.

"It's only 7 points?" Bassad's tone was flat, but there was a look of displeasure on his face.

In Barsad's view, his dish made with tofu and foie gras combines the characteristics of Chinese and Western cuisines, is full of creativity, and even if it is won by the French Chef Competition, it is a rare masterpiece.

Liu Mang's 7-point evaluation is inevitably too low, and even a little insulting.

"Mr. Liu Mang, can I watch what is the highest standard of Chinese cuisine?" said Basad.

"Not right now. Liu Mang shook his head: "Many of the top dishes of our Chinese cuisine need to prepare ingredients in advance, and sometimes a dish even takes a day or a few days. ”

Liu Mang knew that this was a little unconvinced by Basad, but he didn't lie either.

For example, the top Buddha jumping over the wall in Chinese cuisine requires dozens of precious ingredients, and these ingredients also have to go through complicated processes such as soaking and steaming in advance.

There is also a seemingly simple boiling water cabbage, which also has to be hung in advance to pour the top soup of the cabbage, which is impossible to make in a short time.

"Mr. Liu Mang, you won't be perfunctory to me, right?" Basad asked as he stared into Liu Mang's eyes.

"Of course not. Liu Mang thought for a while, and then changed his words: "Of course, I can't demonstrate the ten dishes now, but there is no problem with ** points." ”

"Really?" Bassard raised his eyebrows, his body was slightly sustened, and he stretched out his hand to make a gesture of invitation: "Then it will trouble Mr. Liu Mang." ”

"Okay. Liu Mang lifted his suitcase and walked to the stove and unbuttoned the first button on the neckline of the tunic suit.

"I don't know what the boss is going to do next, but I have a feeling that this Frenchman is going to be slapped in the face. The five-eyed thief laughed.

"That's it. Lin Xiao also sympathized with this: "Lao Liu's current cooking level, not to mention the current Basad, even if his teacher, the French culinary godfather Paul Bocuse, comes, it is estimated that it will be enough to choke." ”

Speaking of this, Lin Xiao let out a long sigh: "If it weren't for this incident, which made Lao Liu disheartened, there would definitely be a place for Chinese in this year's World Chef God Competition." ”

Liu Mang on the stage tied an apron, took a deep breath, and then pressed the button on the wooden box.

With a "poof", various colored knives were displayed in front of everyone's eyes.

"Old friends, let's let everyone appreciate the beauty of Chinese food. Liu Mang pulled out a handful of it, stroked the cold blade, and muttered to himself.

"Interesting, it's rare to see Lao Liu carving first and then cooking. Seeing Liu Mang walk to the area where the ingredients are placed, and after picking a narrow green-skinned pumpkin and starting to carve it, Lin Xiao smiled.

Because Liu Mang's carving is not only exquisite, but also extremely fast, he often uses the gap between cooking to carve the food carvings used for plating.

The pumpkin opens from the top, and the melon pulp inside is pulled out with a long-handled spoon......

As the pumpkin skin and excess flesh fell, a knotted and tangled root gradually appeared in front of everyone's eyes.

"This ......" Bassard and his assistant froze.

They have eaten Chinese food in France, but it is only improved in ordinary restaurants, and they rarely use food carvings to decorate dishes.

"Isn't he still a carver?"

Liu Mang's expression is very focused now, and in the end, he is very cautious every time he goes under the knife, often after carving a few times, he takes a few steps back to look carefully, and then continues to carve.

"That's not right...... What the hell is Lao Liu carving? Ordinary food carvings don't make him so cautious. "He is also a middle and high master, Lin Xiao naturally saw something that others couldn't see.

"The boss said that he wanted to make chrysanthemum tofu, but isn't the chrysanthemum tofu to be soaked in the soup? How can such a big food sculpture be arranged?"

"I don't understand. Lin Xiao shook his head: "Be patient! ”

After waiting for more than ten minutes, Liu Mang finally carved the three-foot-high root carving.

However, to everyone's disappointment, although the image of this food sculpture is not perfect, because on the surface of this tree root, there are many potholes, as if it was carved by mistake.

Next, Liu Mang puts half a jar of water in a large glass jar, and then puts a piece of pre-selected tofu in.

"Hey, it's not a cut, it's a carving, what is Lao Liu going to do?" Lin Xiao exclaimed.

I saw Liu Mang on the stage put his hands into the water tank, holding the tofu in one hand, and cutting it quickly with a carving knife in the other.

There are many kinds of food carving techniques in Chinese cooking, and the ingredients used are also varied, but when it comes to the most difficult, the high requirements for chef's knife skills are none other than tofu carving.

In order to carve soft tofu into various shapes, it must first be put into water, and with the help of the buoyancy of the water, the tofu will not break easily under the force.

However, in this way, the refraction of the water itself will give the chef's eyes an illusion and affect the accuracy of the knife. If you are not careful, you will immediately lose all your efforts.

At this time, the chef no longer relies entirely on the eyes, but on the touch of the hands and the mental strength honed over a long period of time!

The crumbs on the tofu were scattered in the water, and the carving knife in Liu Mang's hand kept flipping and moving.

There was silence in the huge studio hall, and everyone held their breath and stared at the big screen.

At the end, with Liu Mang's wrist gently shaking a few times, a white magnolia flower quietly bloomed in the water!

"Wow!" When the camera zoomed in, cheers and applause resounded throughout the hall, and Liu Mang's amazing skills stunned everyone's eyes.

"Haha, you should let these Frenchmen who claim to be the number one in the world see what a dish is!" Lin Xiao stroked his palms and laughed.