"Perfectly roasted is perfect, so Chef Belvein's concern that the other ingredients will not taste good is actually unfounded."

"Or if, according to Chef Belvin, all the essence is only left in the last ingredient, then the original intention of this perfect roast has been lost, and it is a complete failure!"

Li Wenbo did not exaggerate the difficulty of introducing 'Ten Perfect Roasting' to Zhao Youqian, and it is precisely because the control of heat and ingredients, as well as the grasp of taste, are required to be perfect, that this dish can become a test level for Chef Lin to be close to the heat of Dragon Kitchen!

Otherwise, it's just really only one aspect of the skills, where is the difficulty of being qualified to become a Yaozhou Lin chef?

The lamb and roast suckling pig with a faint golden glow do not have such a prominent culinary vision, but it is precisely because of this restrained and neglectful appearance that it can bring the biggest surprise to the judges.

Tender lamb meat that has absorbed the aroma of beef and suckling pig, and suckling pig, which has absorbed the delicious taste of mutton and the fat sensation of lion's head goose, are two ingredients that are not uncommon, and the flavor has become richer and even more than their previous taste limitations due to cooking.

With each bite, you can feel the pleasure brought to the diners by the combination of several ingredients.

What's more, after these ingredients with their own unique tastes are matched, there is only indescribable deliciousness, and there is no trace of fishy taste at all.

On the contrary, because the different marinades they marinate are blended with each other, after the rich smell of barbecue, there is still a trace of coolness to wash the whole body.

It's so juicy that it drips off the tableware at any time, but it doesn't make people feel a little greasy, only the taste that pulls people's appetite, and people keep reaching out to taste it.

"The lamb meat is already delicate, after more than two hours of roasting, the fierce fire of charcoal has penetrated in, and the texture of the meat has been roasted to a very soft and rotten texture, but it is precisely because of this that the flavor of the spices in the lamb meat is also completely integrated into the meat..."

"The fat of lamb meat is not much, and at this time, the beef soup and the fat of suckling pig add to the flavor of lamb..."

"It can be said that this small dish of lamb alone is already a rare boutique!"

When it comes to describing the taste of food, Hilvin, the editor-in-chief of the Wall Street Financial Food Newspaper, is definitely the best of the five judges.

In a few words, he described the taste in his mouth.

It also made the audience in front of the screen feel that the snacks they just ate were quickly digested, or the fried chicken in their mouths suddenly became unfragrant.

"Different from lamb, suckling pig is almost another flavor, full of the marinade taste of vegetables and fruits, suckling pig itself has a faint frankincense, the similar taste of lamb meat is also absorbed by it, plus the poultry fat of the lion's head goose makes up for the suckling pig itself because of the roasting overflowing soup, so that the taste of suckling pig is between pork and poultry..."

"The delicate suckling pig skin layer seems to rebound when touched slightly, and it is obviously a fire that will melt in the mouth effortlessly, and it has a fragrant Q elastic taste."

Pilsen also picked up the conversation and showed his presence.

"I'm now starting to look forward to the next taste, and the last... Delicious! ”

Even if it is perfect, seeing the ingredients that Zhao Youqian put in at the end, Pilsen is obviously looking forward to the taste of the last ingredient, what kind of changes will there be.

However, Zhao Youqian did not directly serve the last perch, even if he had already taken it out and put it on the plate, he first served the meat of goose, chicken, duck, pigeon, quail, and other kinds of poultry.

This is the so-called third taste, birds and beasts!

The whole body of the suckling pig was pierced through the skin and meat, and the taste of the three large ingredients was slowly immersed in these poultry ingredients, and because they were all boneless, geese, chickens, ducks and pigeons and quails were all connected by skin and meat, so naturally there would be no problem that the taste could not penetrate.

On the contrary, because of the loss of bones, the skin and flesh were layered on top of each other, and after Zhao Youqian cut and cut them with a knife, the meat of various poultry had been mixed together, and it was almost difficult to distinguish which ones were which.

With the marinade and the moisture of the poultry itself, all of them are mixed with a spoonful of shredded meat and about half a spoonful of soup.

It's like a soup of chicken and duck, it doesn't have that thick thickening feeling, but it has a similar flavor.

At this time, Li Wenbo noticed the rich aroma of pepper, which was lined up one after another, and gradually became beautiful.

Each bird has a different flavor to pickle, but they all use different types of pepper, whether white, black, red or green, and all kinds of pepper flavors are combined in the soup.

Paired with a gradually calming spice powder, the final scoop of flavor is enough to make the five knowledgeable judges feel like they have entered a wonderful world of gastronomy just by virtue of the aroma.

There were countless birds flying all around, and in this one of them, the king of fowls in feathers, came down with a faint flame.

But when the smell entered his mouth, Li Wenbo was shocked!

His eyes were completely out of focus, obviously bulging, but let people know that he had lost consciousness.

Not only him, but even Pilsen, as well as Belvin, the chef, have lost their consciousness and are completely transported into a delicious world that only birds can have!

Even at this time, Li Wenbo knew that the so-called flame, the so-called smell of fire were all illusions, and that faintly appeared somehow, walking all over his blood, it seemed to burn the impurities in his body, and the coolness of purification was the classic of this 'bird and beast' smell!

As a result, the audience could only see that the five judges fell into silence, as if they were stunned, feeling the boundless deliciousness!

"It's Luo Han Guo!"

I don't know how long it has been, getting rid of the influence of food, the first to speak is Pilsen, who has an understanding of spices in various countries, especially in Southeast Asia and Yaozhou, these places pursue the same source of medicine and food, and many medicinal materials are ingredients.

The smell of clearing his throat and washing his whole body was finally secreted by him.

"No wonder it's called Bingfeng Shiquan Roast!"

Li Wenbo also came back to his senses, looked at Zhao Youqian's location, and couldn't help but stand up.

"This clear and icy breath is really an ice phoenix!"

At this time, words have been exhausted, how to describe the taste of these ingredients are pale, I have not tasted it completely incomprehensible, the taste of piping hot in the mouth, the rich taste of the delicious to the top, and suddenly the stomach turns into a cool nourishment What is the feeling.

This sense of contrast, the wonderful taste of the cold in this flame, is simply unforgettable after enjoying it once!