With Huang Sanshi's lazy and casual personality, Lin Su estimated that he would not care even if he really didn't meet the deadline for submitting his works. This World Chef Competition may be just an episode of Huang Sanshi's trip abroad.

Although Huang Sanshi's cuisine is a little special, the audience pays a lot of attention to him at all. Since ten minutes ago, the rich aroma of sauce emanating from Huang Sanshi's pot has filled every inch of space in the stadium.

With such an attractive aroma, the taste of the food is sure to be no worse.

"The meat on Gerald's neck was so soft that the sauce was so soaked in the meat that it was as if he were tasting it. Ma Shi of the Ten Old Men, he said after taking a bite of Huang Sanshi's work.

"When the meat is cut into pieces, the texture of the meat itself is not damaged at all, and the meat is scattered into threads when you bite into it, which is exactly the same as the feeling of gnawing on the neck of the chicken. ”

Dongba has already seen that Huang Sanshi's dish is completely imitating the taste of ordinary people's chicken neck. It's just that the meat of Gerald the Strange Bird is used instead of the regular chicken to make the taste even better.

"Sichuan pepper, rosemary, red pepper, star anise, grass fruit...... The flavors of nutmeg, bay leaves, cinnamon, and the flavors of the thirty-seven spices are perfectly combined, and this method reminds me of a person who is also surnamed Huang. Li Yan tried to remember while tasting the food. He'd seen so many cooks that he couldn't remember them for a while.

But to be able to make such a deep impression on him, the chef is obviously not simple.

"You're talking about Huang Baoguo, who is known as 'Dr. Spice', that's my grandfather. Huang Sanshi said suddenly.

"That's right, it's him. I have only seen this method once in my life to be able to use thousands of spices freely and combine them with the best flavor of the ingredients. Your grandfather, he was an amazing cook. ”

Some fragments from the depths of Li Yan's memory were excavated, "When your grandfather invited me to eat roast beef, the beef was very ordinary, but the dipping sauce made everyone stunned. There are a total of one hundred and eight dipping sauces, each of which is different.

Roasted beef is dipped in different dipping sauces, and it becomes a completely different dish. I remember joking that it was called a 'spice feast'. Although I don't know if you have learned all of Huang Baoguo's skills, judging from this dish, you have not embarrassed him.

I would venture to ask, is your grandfather okay?"

"He is in good health and still insists on cooking by himself every day. Huang Sanshi replied.

"That's good, that's good. Li Yan repeated it several times in a row.

The last thing an elderly person wants is for the people he once knew to leave one by one, and no one is exempt from this.

Huang Sanshi's sauce monster bird Gerald's neck meat finally scored 91.707 points, temporarily ranking seventh on the list.

The three chefs in the Gary Kingdom have collectively broken into the top 10 in the preliminary round, and this result immediately became big news. No one thought that the contestants of the Gary Kingdom would be so strong, and the name of the Gary Kingdom could be regarded as a good face in the hearts of the people of the world.

The media in the Kingdom of Gary went into a frenzy, and hundreds of domestic media reported on the incident at the same time. This is proud news, although Sally El among the three does not have the nationality of the Kingdom of Gary, it does not prevent people from seeing her as their own.

"Chef Wolfgang's cooking skills should be similar to Huang Sanshi, so it seems that I still have a good chance of entering the top 100. Hodge also gained confidence after seeing Huang Sanshi's game.

Initially, his goal was to finish in the top 200, but now it seems that this goal could be taken even further.

The World Chef Contest is going on in an orderly manner, and every day, 100 chefs will present a wonderful showdown for the audience.

The words of the World King Chef Competition firmly occupied the first place on the hot search list, and the names of Sally Elle and Mrs. Wenxu also entered the top ten. Not only that, but almost all of the top 100 are related to the content of the World King of Chef competition.

It's either the name of the chef who did well that day, or the name of the cooking creation, and some rare ingredients.

On the fourth day, Wolfgang came on and scored 91.687 on a deep-fried rock armadillo to occupy 15th place overall.

On the fifth day, it was finally Hodge's turn to play. His contest was a dish of crispy fried bacchus and pho, a dish born out of the dry-fried beef river.

Following Sally El's advice, Hodge has taken out a portion of the refrigerated Bacchus Dragon every day since he captured the Bacchus Dragon to make this dish, carefully feeling the subtle changes in the alcohol content of the Bacchus Dragon meat, and constantly adjusting his dishes to keep the taste at its peak.

After more than ten days of continuous experimentation, Hodge was already familiar with this crispy fried bacchus dragon and pho.

In less than ten minutes, his meal was ready.

The World Chef Contest has reached its fifth day, and after the stimulation of so many chefs in front of them, everyone is no longer surprised by Hodge's completion speed, and they are more concerned about how it tastes.

Hodge followed the staff to bring his work to the judges, and then he drizzled the dish with natural brandy, also from the brandy spring of Sakarando, and lit it with a fire to complete the final step of the dish.

With the roasting of the flame, the aroma of the wine spreads, and the rich aroma of the wine makes people feel slightly drunk after smelling it for a while.

"Dishes made with the meat of Bacchus are a favorite of good drinkers. Dongba's eyes lit up when he looked at the food in front of him, and the taste of the best brandy could definitely not escape the nose of the old drunkard.

"The heat of the flame enhances the aroma of the ingredients, and it is cleverly paired with pho, which is a good idea. Most of the ingredients used in this dish are taken from the sake brew islands, which are truly a paradise for sake lovers. ”

Mashta took a strip of shredded meat and put it in his mouth, and then said, "The breast of the Bacchusaurus is tender and delicious. After stir-frying, it retains its smooth and tender characteristics, while the mellow flavor of the brandy is completely left in the meat, which is the essence of the bacchulon. ”

"The pho has a moderate flavor and the sauce on it doesn't mask the flavor of the meat at all. The meat of the pho and bacchus is grilled with a final flame to add a layer of crispiness to the finish of the dish. The rich aroma of the sake fills my mouth, as if I am chewing a solidified ointment, reminding me of the spirit of drinking when I was young.

At the same time, you add aluminum cabbage and turmeric poop to the side dish, so that non-drinkers and elderly people can enjoy this dish without pressure, and this care is commendable. Boudreau nodded at Hodge.