In the second half of the semi-finals of the cooking competition, the battle on stage was in full swing.

In the first row of guest seats, Boss Zhou of Huanglong Seafood City, was crossing Erlang's legs, squinting his triangular eyes and watching the game with interest.

In his opinion, although Chef Zhao's skills are good and his performance is excellent, today's qiē efforts are destined to be in vain.

In order to prepare for this crucial match, he made a lot of careful arrangements. Take this tuna as an example, the one that I snapped up from Boss Cui's supplier did not use, but ordered directly from Japan through a special channel and then flown in two pieces of the finest bluefin tuna belly.

As we all know, for a long time, the Japanese government has always been very strict about the protection of the environment, (except for a few cases where the nuclear power plant was damaged by disasters), the water quality of the surrounding waters is clean and less polluted, so the various types of seafood produced are known for their excellent quality, and the market price is much more expensive than that produced in China's coastal waters.

Driven by profits, some fishermen in China are often willing to take risks to sail to fish, resulting in conflicts and arrests.

According to reliable sources, the Jinjiang Fishing Port Restaurant finally got a yellowfin golden gun, although the origin is unknown, but in any case, it must not be compared with its own imported bluefin golden gun, which is a common sense problem that everyone who is engaged in high-end restaurants knows.

Therefore, although Chef Zhao's sashimi works look very beautiful, they will be immediately superior as soon as they enter the tasting session.

He glanced at Boss Cui not far to the right, and saw that the fat man was still pretending to be calm, but the face and the beads of sweat on his forehead couldn't be contained.

Hehe, I want to take advantage of Lao Tzu, and I'm almost a little Taoist to teach you how to behave. Boss Zhou thought proudly.

Stand 2. At this time, Chef Zhao and his assistants have completed the "Spring Garden".

He looked left and right, seemed to be satisfied, and did not make any further adjustments.

Next, he took out a paper bag and opened it, revealing a long columnar rhizome about ten centimeters long, rough and pale green plant rhizome. Give it to the assistant to clean it under the tap.

After cleaning and drying with clean gauze, Chef Zhao took a small wooden paddle-like thing and rubbed this rhizome in a clockwise arc on it.

Almost at the same time, Master Zhang Yunfeng on the opposite stage No. 1 was also doing basically the same action.

The host held the microphone and introduced the procedure to the audience.

The pale green rhizome of the plant is called wasabi root, which is ground on a wooden grinder covered with shark skin, so that the green mushroom is the famous green mustard.

Fresh green wasabi has a strong aroma and is the perfect accompaniment to sashimi. However, because its aroma is volatile, it should be ground before eating to achieve the best effect.

As for the kind of paste-like wasabi that is common in shopping malls, it is just a low-grade substitute for green mustard, and the two are not the same grade.

"This haute cuisine is really TM so exquisite, eating a few pieces of sashimi requires such a big set." In the VIP audience, Ma Detao couldn't help but sigh, always feeling that it was really troublesome to get food like this.

"Huh. That's because you're not at that level yet, you're still at the lower stage of eating for survival. Belly Round sneered.

"So what stage are you at again? Eating is not for survival. Is it for the sake of fork loading? Ma Detao was not convinced, and ridiculed him.

"Summer insects can't talk about ice." The stomach was round and shook his head repeatedly.

was so angry that Ma Detao wanted to pinch his neck, but Jiang Yichen hurriedly stopped him.

On the stage, Chef Zhao put the ground green mustard into two small plates and shaped them into a heart, and the assistant poured soy sauce into the other two small plates.

Chef Zhao carefully checked it before and after. Then raise his right hand to the host to indicate that his work has been completed. At this point, there are twenty minutes left before the allotted time for the game.

Master Zhang Yunfeng on the opposite side followed closely and also raised his right hand.

Now comes the crucial refereeing session, where the entire audience is silent and waiting for the final result.

Several hostesses follow the instructions of the host. All four dishes will be served in front of the judges' table in turn.

The rules remain the same, and the six items of color, aroma, taste, shape, meaning, and nutrition are evaluated separately, with a full score of 60 points. However, today's assessment is based on sashimi, and the seafood soup is only used as an auxiliary reference.

The judges rinsed their mouths with paper cups of mineral water and prepared to start tasting.

At this time, Chef Zhao on the stage didn't know what he suddenly remembered, only to see him hurriedly run off the stage and go straight to the judges' table.

He negotiated with several judges led by him, but the voice was not loud, and the people behind him could not hear the specific content clearly.

After a moment, the judges nodded their heads, and Chef Zhao returned to his place.

The episode ended quickly, and the judges began to take turns trying the dishes, and the movements were unhurried.

Hold the sashimi with chopsticks and put it on a plate in your hand, take a little green wasabi and spread it on the fillet, fold it inward, then dip the side that does not stick to the green wasabi in soy sauce, and finally put it in your mouth.

This is done so that the green wasabi does not come into direct contact with the soy sauce, which may affect the aroma of the green mustard.

After the tasting, the judges commented on the works of the two masters.

Knife techniques for selecting fish parts, storing them chilled, and slicing them; To the theme of the work, the composition and design, the choice of ingredients, the color matching, the order of plating, etc., you can see the dedication of the two chefs, as well as their love for the art of food.

In short, the two dishes "Spring Garden" and "Spring River Flower and Moonlight Night" are very excellent artistic masterpieces, which are unanimously highly praised by the judges.

Next, the judges began to score the two contestants, and the staff counted the results and handed them to the host on the stage in an envelope.

The two hosts were smiling and did not rush to open the envelope, but took turns reading the list of thanksgiving sponsors. The audience, who were anxiously waiting to see the results of the semi-finals, were very impatient, and some whistled.

Finally, the male host opened the envelope in the urging and announced the final results of the competition.

"The No. 47 contestant, Master Zhang Yunfeng, the representative of Huanglong Seafood City, entered the entry "Spring River Flower Moonlight Night", and finally scored 57 points."

Chef Zhang Yunfeng took two steps forward and bowed to the audience.

The audience burst into warm applause.

Boss Zhou showed a relaxed smile on his face in the guest seat, this result was good, and he was completely relieved.

The two players in the first half scored 56 and 58 points respectively, and Chef Zhang is currently in second place, and it seems that he is safe to enter the final. (To be continued......)