For the chefs present, Zhao Youqian and Tan Fangti almost unanimously added sauce or dipping sauce outside the main body of the cuisine, which also shows that this icing on the cake has become the consensus of the two of them.

How to go further in the highly finished cuisine is a question that many chefs are tirelessly pursuing.

And the answer given by Zhao Youqian and Tan Fangti is to make some kind of sauce and something like that goes with the main dish.

It's not a very peculiar choice, but the way the sauce is made is different for both of them.

It's also the first time anyone has ever seen someone choose a sauce in this way, almost in an ingenious way to build it.

The sauce, which was originally just used to add bricks and tiles in their field of vision, has become a highlight no less than the main dish in the hands of Zhao Youqian and Tan Fangti.

"This groundbreaking concept may really influence the future of cuisine!"

Xie Wenyuan sees farther than outsiders, and the basic structure of today's Yaozhou cuisine system has actually been perfected to the point that it cannot be added, even if it integrates those cooking systems from the outside world, most of them are just flourishing branches and leaves.

If you want to go further, you can only come out of the cardinal, and designing the sauce according to Zhao Youqian's idea may be a new way.

Mimi didn't think so far ahead, and Iyama Huangquan didn't know much about this matter, so he could only look at Xie Wenyuan with an emotional look in a daze.

But more importantly, Xie Wenyuan couldn't stop appreciating it when he looked at Tan Fangti.

He will not be annoyed by the fact that his cooking completion seems to be comparable to Zhao Youqian, which may be the biggest difference between Xie Wenyuan and others after serving as the principal for so many years.

"It's also to increase the taste, Youqian uses a new form of cooking from Europe and the United States, and what Tan Fangti did is to put some of Yaozhou's original small things on the big stage, who will be better, it's hard to say now..."

Hearing her grandfather's judgment, Mimi didn't think about it so much, what she thought about was how to sneak down and taste the dishes completed by Zhao Youqian and Tan Fangti.

Anyway, the judges won't finish the red wine...

...

Just when Mimi coveted Zhao Youqian's dishes, there were not a few people who had the same idea as her.

The audience was not a wealthy person, if not a noble and powerful person, and if someone in the past had said that they wanted to eat what others had eaten but could not get it, they would probably have laughed out of their teeth.

But here, they frantically contacted the acquaintances in the IGO, and even offered a high price, hoping to get the leftovers of Zhao Youqian and Tan Fangti's two dishes, which were tasted with red wine.

That kind of crazy energy seems to only be found by red-eyed gamblers in casinos.

You can also know how tempting these two dishes are to the diners present.

Not to mention these audiences, even those contestants who have been assessed in the special grade, IGO and the chefs from other places also want to taste the dishes of Zhao Youqian and Tan Fangti.

But the first thing they have to endure is that the red wine, the judge of the special examination, tastes these two extremes of meatball dishes in front of them.

...

The subject of the assessment is oil residue, which is not a tall ingredient, but it is also the case that it is particularly difficult for this exam question to integrate dream ingredients.

Even the famous young chef in England, with absolute chef strength, still loses.

You can know that this exam question is by no means easy to pass.

Now Zhao Youqian and Tan Fangti's dishes seem to have completed the assessment questions perfectly, and the red wine looks at the two dishes served at the same time, with very different flavors and aromas, as if two completely different symphonies have been played in front of him, competing with each other and opposing each other.

The rich aroma of frying and the delicate taste of the clear soup are constantly entangled on the tip of the nose of the red wine.

"It's a different taste..."

The two intense flavors seemed to pull the appetite of red wine, and even the consciousness in his body seemed to awaken with it.

It also made Red Wine realize how far the cooking skills of these two little guys who participated in the assessment have progressed.

After a half-hour stew, the original white oil flowers disappeared at this time, but became as clear as at the beginning, with only a few bits of oil floating on the soup.

Zhao Youqian's 'Blueberry Sauce with Triple Flavor Fried Meatballs' is different, the smoothie-like sauce crumbs at the bottom continue to erode the crispy skin of the fried meatballs, but it can't really make the crispy skin soften.

On the contrary, the heat melts and evaporates the smoothie, and in addition to the aroma of fried food, the smell of blueberry juice fills the nasal cavity, which makes the red wine a little addictive.

After hesitating in the two dishes, he settled down in an instant, and the red wine directly forked a croquette, put it on his plate, and then scraped up a little blueberry sauce smoothie and put it on the other side of the plate, waiting to be taken.

The moment the fork was inserted into the fried meatballs, the red wine almost cheered.

The kind of light and thin touch that is full of the crispy skin of the fried food, even he rarely touches it.

He finally understood why Zhao Youqian wanted to wrap the outside in a layer of net oil to fry it.

Because only the net oil will continue to shrink in the high temperature of frying, not to mention the tight wrapping of the food, the crispy shell left on the outer layer is also absolutely thin.

It's infinitely thinner than any flour or batter you use!

The original fist-sized meatballs, after being fried, were only less than half of them, and I originally wanted to cut them and taste them, but thinking that this was a pulp meatball, Red Wine hesitated for a moment, and chose to take a bite directly with a fork.

It can be said that this sip of red wine is almost under the gaze of tens of thousands of people, and even the bite in the eyes of naked jealousy.

The moment the teeth were bitten, the red wine showed a look as if he had been frightened, and his face showed a touch of crimson.

No one can believe that the first bite he took and pierced the thin net oily skin, and what appeared in his mouth was soup!

Rich, greasy, and fragrant soup!

But he took a bite and started chewing and soon realized that this wasn't soup...

It's the gravy that bursts out of the first layer of pork and beef after it is matured!

The unbelievably rich gravy makes gourmets like red wine have the illusion that they are drinking a mouthful of rich broth!

'Such a taste...'

But is gravy alone all there is to the first layer?

The more you bite into the red wine, the more you feel the infinite changes of this fried meatball!

'On the first floor... Have you integrated the oil residue perfectly??! ’

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