"Good evening, dear audience, this is the recording site of "Kitchen God Battle", and our latest episode of the show is about to start!" A good-looking hostess picked up the microphone and said.

"Isn't Andy an actor, why did he come to guest host?"

Andy is an old acquaintance of Liu Mang, and the last time they participated in "Wilderness Adventure" together, they were placed in the same group.

"Well, the film and television industry is not easy to mix recently, and if you want to increase exposure, mixing variety shows is the best choice. The five eyes next to him interjected.

"How do you know?" Lin Xiao said in surprise.

"Uh...... Listen to my wife. Five-Eyes replied casually.

"Showmanship. Lin Xiao pursed his lips and snorted.

"Let's have Chef Aaron Bassard from France. ”

Barsad stood up and waved to the crowd around him, winning a cheer.

"In addition to Barsad, we also invited China's current kitchen god, Mr. Liu Mang!"

Liu Mang also stood up and nodded around with a smile.

The cheers and applause of the surrounding audience resounded throughout the studio.

Compared with Barsad, Liu Mang is more famous in China, especially after he led the Chinese team to successfully apply for the World Heritage Site, his prestige has reached a peak.

"He's Liu Mang, he looks really young!"

"yes, it's a nice smile. ”

"Master Liu Mang, it's been a long time. When Liu Mang walked onto the stage amid the cheers of everyone, Andy smiled.

"Well, long time no see. Liu Mang smiled and nodded.

"Mr. Bassard, today is the last episode of our program, and in this episode, I wonder what kind of dishes you and your team will bring us?" Andy asked.

"My team and I came to China and were fascinated by the culture, so we decided to pay homage to the land with a dish as we went. With that, Barsad paused: "Tofu! We decided to make a dish with foie gras from France and tofu from China." ”

"I actually thought about it. Hearing Barsad's words, Liu Mang was stunned.

"So Master Liu Mang, what about you, what dishes did you bring us today?"

"Me? It's also tofu. Liu Mang replied.

"Tofu to tofu!" whispered from the audience.

"What kind of sparks will collide with the two different cooking methods, Western and Chinese? ”

"Mr. Liu Mang, in fact, a large part of the reason why I came to China this time is because of you. Basad walked up to Liu Mang and said.

"For me?"

"Yes, for you. Bassard nodded: "Because I really want to see what a genius chef is like in the eyes of Miss Dale." ”

"Uh...... All right. Liu Mang shrugged helplessly and pointed to the stove on the stage: "Then you first?"

"Yes. Basad walked over to the stove, and one of his assistants immediately presented an apron.

Bassard put on his apron and got busy, while Liu Mang walked off the stage and sat back in the audience.

"Lao Liu, I didn't expect this Basad to also prepare tofu. Lin Xiao said.

"Well, he and I wanted to go together. ”

"Can foreigners make Chinese tofu?" said Five Eyes, skeptical.

"Don't underestimate others, Barsard can win the championship of the French Chef Competition, naturally he has two brushes. Lin Xiao glanced at the stage and said.

"What does Basad want to do?" Liu Mang suddenly sighed.

I saw Basad take out a piece of tofu from the basin and put it in the food processor and fight.

"Interesting, it's the first time I've seen the finished tofu pulped, what's the difference between this and soy milk?" Lin Xiao also said strangely.

"There is still a difference, soy milk is liquid, and the finished tofu is crushed, the texture will be more viscous, does this Basad want to make tofu balls?"

In Chinese cuisine, tofu is kneaded into minced pieces, mixed with minced meat and starch, and then kneaded into balls and fried in a pan.

Barsad's approach is unusual, but not uncommon. At least in Liu Mang's eyes, it is not innovative.

"It's so strange, there is still such a way to eat tofu?"

I wonder what he's going to do next. ”

Liu Mang knew how to make tofu balls, but many of the audience saw it for the first time, and couldn't help but start to talk about it.

After the tofu was finely minced in the blender, Bassard pressed the pause button.

His assistant immediately took a large lump of pink foie gras, cut it into cubes on a cutting board, and handed it to Basard.

Basad puts the foie gras in the blender and stirs together at the touch of a button.

Once the foie gras and tofu in the blender had been mixed to a pale pink slurry, Basad pressed the switch and poured the slurry into a square tin box, smoothed it with a knife, and refrigerated it in a nearby freezer.

"I could see that Barsad wanted to reprocess the tofu and then make it. Lin Xiao said.

"Foie gras is very high in fat, and mixing it with crushed tofu really adds to the texture of the dish. Liu Mang replied.

The tofu was chilled in the refrigerator, and Basad and his two assistants began to decorate the plates that would serve the dishes in a moment.

The strawberry syrup boiled in a small pot of water, and Bassard scooped it up with a spoon and poured it over a large cold stone slab.

The camera of the program team zoomed in, and when they saw the pattern painted on the Basad slate, the hall erupted in surprise.

"Phoenix? This foreigner can actually draw a Chinese phoenix?"

As the strawberry syrup solidifies on the marble slab, a phoenix reborn from the flames takes shape.

"A foreigner is a foreigner, how can he draw the charm of a Chinese phoenix?" Lin Xiao couldn't help laughing: "Although it is beautiful, it is too fat and not clear enough." ”

"Boss, he uses a phoenix for plastering, will you use a dragon?" asked Five Eyes.

"No, the dragon and the chrysanthemum tofu I conceived are in conflict with each other. Liu Mang shook his head: "The presentation in Chinese cuisine is not casual, it has to match the artistic conception of the dish." ”

"That's right. Lin Xiao was concerned: "This is also something that Western chefs will never experience, sometimes the dishes are not pretty, and the bells and whistles are inferior." ”

After the syrup on the marble slab had cooled, Basad carefully scooped it up with a shovel and stood in a large disc handed by his assistant.

"Mr. Bassard, it's beautiful!" said Andy, who was watching from the sidelines.

"Oh, that's what I learned when I came to China. Basad raised his head and winked at Andy: "Beautiful lady, do you know where it was inspired by?"

"Candy Man, right? I used to eat it a lot when I was a kid. ”

"That's right! from the Sugar Man. ”