"Do you know this chef?"

"I don't know, maybe Dongying or Koreans. Lin Xiao shook his head.

The young man on the stage who caught Liu Mang's attention was about twenty-seven or eighteen years old, with black hair and yellow skin, and a typical Asian face.

Today is the third round of the Chef God Competition, and Liu Mang and the others were idle anyway, so they came to the scene early in the morning. I found a position at the front and watched the game.

"We have two players today, one from Spain and the other from the United States. They are Juan Carlos and Mr. Sun Youchen. The host picked up the microphone and introduced.

"Mr. Juan Carlos is one of Spain's most renowned culinary masters, and his restaurant has been awarded three Michelin stars for ten consecutive years. And our Mr. Sun Youchen is a culinary genius who has opened his own restaurant all over the United States in just five years!"

"It's really Chinese. can open restaurants all over the United States in five years, and you are about the same age, Lao Liu, you have a rival. Lin Xiao smiled.

"Well, it's pretty remarkable. Liu Mang nodded: "I just don't know, he is learning Chinese or Western food." ”

"Surely Western food, where can I learn authentic Chinese food in the United States?" He Donglin said.

"That's right. ”

"Alright, let's pick the ingredients. ”

Juan Carlos took a lot of seafood, such as mussels, shrimp, mussels, etc., while Sun Youchen only picked a piece of pork loin, as well as vegetables such as tomatoes, pineapples, and bell peppers.

"It's a very simple ingredient, I don't know what he's going to do?" Probably because they are also descendants of Huaxia, Liu Mang's attention is all on this Sun Youchen.

"Pineapple and pork?" could it be pineapple grunt meat?" Lin Xiao muttered.

"No, 'Pineapple Rouge Pork' needs pork belly to be fried, and it also uses sweet and sour sauce, which can't be adjusted by adding tomatoes alone. ”

Now several people, it can be said that they are all masters in the domestic catering industry, and it is easy to roughly analyze the taste of the finished dish through the ingredients.

With a bell, the game officially began.

Sun Youchen brought two assistants, one who chopped the tomatoes and put them in a food processor to squeeze the juice, and the other used a fruit knife to peel the pineapples. Sun Youchen cut the pork loin into mahjong-sized pieces, and seasoned them with salt and black pepper.

"What are the dishes you brought to the judges and the audience today?"

"Oh, this is a Chinese dish that I have in my family, 'Pineapple Rou Pork'. After my improvement, this dish has become the most popular dish in the restaurant, and almost everyone who comes to my restaurant will order it. ”

"yes, I guessed right. I didn't expect him to really learn Chinese food. Lin Xiao shrugged: "It seems that this Sun Youchen does have two brushes, which can actually improve traditional dishes." ”

'Pineapple grunt meat' is also known as ancient meat. It is a special dish of Guangdong. From the Qing Dynasty to the present, it has been spread for hundreds of years.

After generations of chefs, the taste and method have been changed from the original fried meatballs to fried pork belly and then wrapped in sweet and sour sauce, and the taste and method have been finalized, and it is almost impossible to improve it.

Because the traditional famous dishes are too widely spread, and there are more diners who have eaten them, almost everyone knows what it should taste like, and if you change it at will, it is easy for people to spray it as inauthentic.

Although Liu Mang himself often changes the dishes, such as replacing the cotton thread tied with Dongpo meat with straw. Add mint to the crucian carp...... However, these changes are due to his own skills, and his understanding of the ingredients and the characteristics of the dishes has reached a very high level.

These small changes will not change the fixed texture of the dish itself, but will make it taste even better.

Now Sun Youchen said that he has improved the traditional Cantonese dish of 'pineapple grunt pork', and it has been greatly praised, which has to make Liu Mang take a higher look at him.

Sun Youchen cut the pork loin into pieces and marinated it, mixed it with eggs and cornstarch, slurred it, and fried it in a pot.

"No, isn't his paste a little too thick? He Donglin saw some clues.

"It's a bit thick, the traditional 'pineapple grunt meat' doesn't need to be pasted at all, just use dry starch to coat the meat with a layer, is this where he innovates? Combining the Northeast pot wrapped meat and the grunt meat?" Liu Mang was also a little strange.

"Let's see, who said he must be cooking Chinese food?" Lin Xiao probably guessed something and said.

Put the battered pieces of meat in a pan and fry them for five or six minutes until they turn golden brown.

"Where is this 'grunt meat'!" Seeing that Sun Youchen was about to start cooking the sauce without re-frying the meat, He Donglin shook his head again and again.

"This mistake should not be made. Liu Mang also felt a little regretful.

The traditional Cantonese 'grunt meat' pays attention to the crispy skin of the meat bullet, and the bite should have a 'crunch' sound in the mouth, which is also the origin of the name of grunt meat.

Now Sun Youchen has not carried out the second re-frying, and the taste of the meat pieces cannot be guaranteed at all, and the paste skin added to the outer layer is too thick, and the taste of the seasoning is difficult to enter. In the eyes of Liu Mang and others, this practice is far from delicious.

Sun Youchen here is busy, and Juan Carlos's dishes are also being prepared intensively.

He and his assistant first process the seafood, cut it into small pieces, then set up a pot and pour olive oil, stir-fry onions and garlic, and finally add seafood, add soaked long-grain rice, and cook it in fresh soup to simmer together.

"Halfway through it, I'm looking forward to that Carlos dish now. I'm curious, how is this method of 'pineapple grunt meat' so well received?" Seeing Sun Youchen put the beaten tomato sauce into the pot and boil, and finally poured in a large spoonful of sugar, Lin Xiao was really a little speechless.

"Where did he learn how to cook?" and dare to say that he knows Chinese food with such a method?" He Donglin had a look of disdain on his face.

"Wait a little longer and see if there are any unexpected surprises. Liu Mang said.

The sweet and sour sauce for the 'pineapple sour pork' is prepared in a certain proportion with various seasonings such as sour plum, vinegar, light soy sauce, and sugar.

Now the 'pineapple grunt meat' that Sun Youchen is making only has one name, and its method is already 108,000 miles away from the original.

In the eyes of real Chinese chefs like Liu Mang, you can improve and innovate, but you can't change blindly, let alone use the name of the original dish. Otherwise, it is tantamount to degrading the image of Chinese cuisine in the hearts of foreigners in disguise. What's the difference between it and 'selling dog meat on a donkey'?