The tomato juice in the pot was added with sugar, and after simmering over medium heat, it had slowly become viscous, Sun Youchen put the fried meat pieces into the pot, and took the fresh pineapple pieces and bell pepper segments cut by the assistant, and stir-fried them together.

"Wrong again! The soup is not sticky enough, and if the meat is put into the pot too early, the skin will be boiled, and the effect of collecting the juice will not be achieved at all! The most unfortunate thing is that the pineapple and bell pepper are put in the pot together, which is a mistake that even a junior chef will not make!"

He Donglin started learning Cantonese cuisine, and every step and every detail of this 'pineapple grunt meat' is extremely familiar, and he is familiar with it by heart, so he can naturally point it out at a glance.

Improving a dish is not so simple, and if the original dish is changed beyond recognition, it is better to create a new dish.

It's like Liu Mang once cut the fritters into sections, cut them open and stuffed them with meat filling, and then applied the method of sluggling meat, thickened with sweet and sour sauce, and finally made a mouth-watering 'oil-wrapped meat'.

But if Liu Mang insists that his 'oil-wrapped meat' is an improved 'grunt meat', I believe that many gourmets will not admit it.

Wait until the sauce in the pot wraps the ingredients, Sun You gets up in the morning and puts it into a small plate and rings the bell.

"Judges, my dish is finished. ”

The appearance of this dish depends on the color of the ingredients. The golden pieces of meat, the bright yellow pineapple, and the bright red bell pepper are just the right combination of colors, and there is a natural appetite feeling.

Immediately after that, Juan Carlos's 'seafood risotto' over there was also finished.

When the cauldron is opened, the rich aroma instantly spreads, the pot is golden, and the rice grains are uniform and clear, like a wheat field to be harvested in autumn.

"Strange, how did the color of the rice change, what seasoning was put in?" Lin Xiao said strangely.

Just now, his attention was all on Sun Youchen, and he didn't pay too much attention to Carlos on the other side.

"Saffron, I saw him add saffron at the end. Shan Jian replied.

"No wonder!"

Saffron, also known as saffron and saffron, is not only a valuable traditional Chinese medicine, but also a famous spice and colorant. However, it is rarely used in Chinese food, mainly because it is not produced in China, and this spice is very expensive, and the price is higher than gold.

Juan Carlos' risotto is still being served for the finishing touches, and Sun Youchen's 'Pineapple Slurpin Pork' has been delivered to the judges.

The sweet and sour taste of tomato and pineapple is combined with the tender tenderloin. Mr. Sun, it's no wonder your restaurants are open all over the United States. One of the judges tasted it and praised.

"Thank you!" Sun Youchen bowed slightly, his face full of joy.

"I feel like my taste buds are completely opened by this dish, especially this fried piece of meat, which is very tender and especially to my taste!" another female judge also praised.

"Mr. Sun, have you ever been to China?" However, not all judges liked it, and one judge objected.

"Nope. Sun Youchen shook his head: "My great-grandfather came to the United States from China and has taken root for four generations. I received a pure American education and American culture. As for the so-called hometown, it has always been far away in my eyes. ”

"But this 'pineapple grunt pork' is an authentic Chinese food!" The judge with a beard on his chin shook his head: "I've been to China and I've tasted real Chinese food." With all due respect, your 'grunt meat' has been changed beyond recognition, and it is not at all what it used to be. ”

"So what does it matter? Sun Youchen shrugged his shoulders: "It doesn't matter if the food is authentic or not, as long as it's delicious." Moreover, Chinese food is not to the taste of most people in the West. Isn't it true that I learned this dish from my father and made it better?"

"Okay. If you have the chance, you can go to China and try the real 'pineapple grunt meat', I believe it will change your opinion. ”

"I will, sir. Sun Youchen smiled and nodded.

After the judges finished tasting Sun Youchen's dishes, most of them showed satisfied expressions, but what they didn't expect was that Sun Youchen picked up the remaining 'grunt meat', walked to the audience, and went straight to Liu Mang.

"Hello, Mr. Liu Mang. Sun Youchen spoke Chinese this time, although he had a strong accent, which sounded a little awkward.

"Do you know me?" Liu Mang looked stunned.

"Of course I know, in the U.S., I've been to food festivals and seen your performances in person, and it's breathtaking. So today I recognized you at a glance. Sun Youchen spoke beautifully, and even used your honorific, but the speed of his speech and expression were obviously a little aggressive.

"Then you ......"

"I want you to try this 'pineapple slurp' and see what needs to be improved. ”

Sun Youchen learned to cook at the age of 20, from the beginning of the state cooking competition champion, to take over his father's restaurant, it took five years to expand from a small restaurant to the United States, all the way smoothly, received countless praise, which invisibly fueled his pride and self-confidence.

Seeing the same young Liu Mang today, I naturally want the other party to taste his own works, and there is some sense of competition in it.

"What angle are you standing on?" Liu Mang was silent for a moment and replied.

"What do you mean?"

"Are you coming to me as a Chinese chef or a Western chef?" Liu Mang added.

"Does it make a difference?"

"Of course there is a difference. In China, when a chef meets a colleague, regardless of the status or level of the other party, he should be called a master, not a gentleman. But if you're a Western chef, the judges have already commented on it, and I'm not going to make any more comments. ”

"Of course it's Chinese, I learned it to be Chinese food. ”

Sun Youchen was a little funny, isn't it just to taste one dish, is it necessary to go around so many bends? Is it because this Chinese chef thinks that his dishes are perfect and can't find any improvements? If he can't say anything, he will feel embarrassed? This is too stingy.

"Since you're a Chinese chef and I'm here to give me a review, I'll give it a try. ”

"Okay, Master Liu Mang. Sun Youchen held back a smile and handed over a pair of chopsticks.

Liu Mang picked up the chopsticks, did not directly pick up the ingredients in the basin, but dipped the tip of the chopsticks in the sauce inside, and sent it to his mouth to sip.

"How's it going?"

Liu Mang didn't reply, this time he picked up a piece of tenderloin, put it in his mouth and chewed it carefully.

"Do you want to listen to the truth?" After a long while, Liu Mang raised his head, looked around, and asked.

At this time, the interaction between Sun Youchen and Liu Mang has attracted the attention of the audience and the judges. There are many people who also recognize Liu Mang, after all, his 'fish and sheep freshness' last time was too impressive.