There is no suspense for RB to win, the Champagne Aden team cannot form a real threat to RB, but the RB team is also changing its strategy, and has let Saotome take over the main course, and in the later games, they may not find out what sushi god, the god of yusheng or something, that chef so far, it is basically determined that he is coming out in name, with his strength, it is impossible to be the chef of the RB team, Saotome Oriya is more than an order of magnitude higher than him.

However, there were still things at the scene that Fang Hong couldn't imagine, and at the scene, Fang Hong saw Lulu again.

It stands to reason that the diners in the game are drawn from the tourists who come to watch the game one day in advance, in other words, it is almost impossible to be drawn as diners for two consecutive days.

Unless...... She was a member of a certain team, and she became a diner by going through the internal spectator procedure.

December 15 passed in a hurry, December 16, the most important game in the second half of the game is underway, the Chinese Hui cuisine team VS the Turkish team, Turkish chef Kaya is indeed very powerful, but compared with Zhang Guangshun, it is even a little worse.

However, Zhang Guangshun also showed his housekeeping skills.

Huangshan stewed pigeon, a pot, stinky salmon, this is already the most famous dish in Hui cuisine.

On the 16th, the Chinese Hui cuisine team won the Turkish team at the end of the third course.

If you just look at it now, it feels like the quarter-finals are not as intense as the quarter-finals.

But on December 17, the style of painting changed abruptly.

China Taiwan Strait Team VS French Burgundy Team.

The chef of the French team is Pascal, and the chef of the Chinese Taiwan Strait team is Peng Yuxiang.

Peng Yuxiang, who studied under Peng Changgui, if you count it in terms of seniority, his seniority in the chef industry is even older.

Peng Changgui is Lao Jiang's imperial chef, the inventor of Zuo Zongtang's chicken, and has invented many dishes, and he was also mentioned in the live broadcast before.

Unfortunately, the only remaining master in China died of illness fifteen days ago, on December 2, at the beginning of the competition.

It cannot be said that the Taiwan Strait team has nothing to do with this rising all the way against the trend, perhaps it is the encouragement that makes them perform so well.

However, the factions are different, he has nothing to do with Sichuan cuisine, Peng Changgui is the god of Hunan cuisine, and he died at the age of ninety-eight, which can be regarded as the end of his life.

This is very similar to the recent situation of the Sichuan cuisine team.

Master Shi Zhengliang died in a car accident some time ago, and the older generation of banquet cuisine master Wu Yusheng passed away in 2013.

In recent years, the older generation of celebrity chefs has passed away one after another, and the times have changed, and now it is the world of the new generation.

In the competition, Peng Yuxiang was full of firepower, and the four dishes used four famous dishes from the four major cuisines.

The nine-turn large intestine of Lu cuisine, the fish-flavored shredded pork of Sichuan cuisine, the roast suckling pig of Cantonese cuisine, and the osmanthus cake of Huaiyang cuisine, Peng Yuxiang has already taken out the ability to take care of the house, and he wants to impact the top four.

Pascal wasn't polite either, with puff pastry onion soup with the name of the queen of soups, mussels in white wine (because he couldn't make enough white wine, Pascal prepared Belgian beer), veal in white sauce, and creamy caramel.

In fact, Peng Yuxiang is also a person with dreams, he did not give up the dish of Jiuzhuan large intestine because of the resistance of foreigners to internal organs, but put it first.

What is surprising is also this, Pascal's first course Belgian beer mussels, and the nine-turn large intestine are tied, both S.

Peng Yuxiang ate the loss of the materials and the loss of the internal organs, and Pascal ate the loss of not being able to use white wine, but both of them reached the S level, and they sparked as soon as the war started.

"Brother Gun, what is mussel, it looks like a shell. ”

Mussels, also known as mussels and dried products as mussels, are bivalve mollusks with black-brown shells that live on coastal rocks. The mussel shell is wedge-shaped, with a pointed tip and a broad, rounded back. Generally, the shell length is 6~8 cm, and the shell length is less than 2 times the height of the shell. The shell is thin. The top of the shell is near the very front of the shell. The two shells are equal, symmetrical to the left and right, the shell surface is purplish-black, shiny, and the growth streaks are fine and distinct, and they grow in a ring from the top. ”

"Haven't you seen the Chinese on the tip of your tongue, the mussels in it are the product of mussels made into dry goods. ”

Coincidentally, on the tip of the tongue, Chen Lao made mussels just to go to the Taiwan Strait to save his relatives.

For the second course, Pascal wants to take out the bark and onion soup, and Peng Yuxiang wants to take out the fish-flavored shredded pork.

The fish flavor type is the most famous of the nine flavor types of Sichuan cuisine, and the more common is the spicy flavor type, of course, everyone only knows that it is spicy flavor, but they don't know that it is spicy flavor type, so the fish flavor is more famous.

"Oops. Fang Hong asked questions when he saw half of it.

"What's wrong with Brother Gun?"

"No, the fish-flavored shredded pork was done wrong. ”

What's worse is that Peng Yuxiang, as the successor of military village cuisine, studied under Peng Changgui, Peng Changgui is the god of Hunan cuisine, but his understanding of Sichuan cuisine is not as good as that of other military village cuisine chefs, Peng Changgui has repeatedly improved Sichuan cuisine when he has not gone to the Taiwan Strait, and it has become a new military village cuisine, but it does not mean that every change he makes is right.

"Compared with other Sichuan dishes, fish-flavored shredded pork requires more knife work than heat, because only the material is shredded and the same thickness can be quickly fried in the pot, not old and not raw, so that all food is cooked at the same time, and the seasoning is completed, it is not possible to control the heat, you must rely on knife work.

But when Peng Yuxiang's team cut the lettuce shreds, it was obviously thinner.

Fish-flavored shredded meat, ruined.

"This hasn't started yet, and if they know now, they still have time to change it. "Although they have to prepare a lot of portions and need to cut a lot of vegetables, with their knife skills, they can prepare a new one in a while.

"It's not possible, because they don't know it, they think it's the right thing to do. ”

This is a situation that can easily occur in the inheritance of food, because it is passed on to another place, and after passing it on, it is normal for things to make mistakes, and once such a thing happens, then you will never get back the original taste.

Fang Hong didn't say, this fish-flavored shredded meat, even ...... New Oriental can't reach the graduation level, because its materials are wrong, no matter how well it is fried, there will be no unique appetite and refreshing feeling of fish-flavored shredded meat.

Sure enough, in the second course, Peng Yuxiang's chess is one move away, A+, or rather, their improved version is also very good, but it is not the best.

If you say a B-grade dish, then you can change it casually, but if a dish itself is a world-famous S-grade dish with standardized practices, and you change it, then if you change it a thousand times, there will be 999 times when it is changed and worse.

Peng Yuxiang also seems to feel the pressure, and the third course pursues perfection, roasting suckling pig in an open oven, the pork skin is crispy and crispy, and the pork is tender and fragrant.

However, Pascal still maintains his style, steady, error-free, and meticulously finishes the veal in white sauce.

Two dishes got the S at the same time.

Two draws and one loss, theoretically Peng Yuxiang still has a chance, but the last dish is dessert, not as the main comment object, unless Pascal messes up the dessert, otherwise the judges will not change the situation formed by the first three dishes because of a dessert.

It's a pity that Pascal has been as stable as a dog for ten years.

"Peng Yuxiang did not lose in craftsmanship, but lost in the decades of isolation between the Taiwan Strait and the mainland. ”