After the production session, it is time for the judging session.

The jury is composed of 16 representatives of the judges selected by the World Federation of Chefs Societies and professionals composed of professional food connoisseurs.

They were sorted by the teams, and they came to the booth of the national team in turn and began tasting.

They are very careful in judging and looking before smelling and tasting, and rinse their mouths with water between each dish to prevent the smell from spreading.

Every time they taste a dish, they record the score of the dish on a score sheet in their hands and write a comment.

However, during the tasting, they did not communicate with each other, which was to prevent them from influencing each other.

The judges are very efficient, and each dish is tasted lightly, only one bite is eaten, and never too much.

This is to leave more appetite to taste the dishes of the later teams, so as not to be too full to eat.

After a person has eaten enough, the sensitivity of taste will be significantly reduced.

In order to ensure fairness, the scores of the participating teams in the second half of the judging process will be multiplied by a coefficient when scoring, and the final score will be increased accordingly.

This is also to balance the slight imbalance of the senses caused by the judges' decreasing taste sensitivity during the tasting process.

The efficiency of the judges was very high, and they quickly tasted the side of the Huaxia team.

When they arrived at the booth, they stared at the [fried beef tenderloin with green onions] that had just come out of the pot.

The "Agni Stir-fry Method" that Li Yi stir-fried just now was very visually stimulating, which also aroused their curiosity.

In addition, the green onion pieces stir-fried with a fierce fire exude the fragrance of green onions, which is particularly obvious among the dishes on the table.

This dish uses green onions, which are the most basic and important condiments in China and even in the entire East Asian region covered by Chinese culture.

Its status is the same as that of the onion in the Middle East and Europe, and it has an unshakable position.

The green onion made by the explosion method is the most fragrant, can retain the most juice, and has the best taste.

Around the [green onion fried beef tenderloin], the judges stepped forward to observe carefully, and sniffed the aroma with their hands, and judged the appearance and fragrance before they began to taste.

Thanks to Li Yi's last stir-fry of this dish, and the continuous heating of the plate heated in advance, the [fried beef tenderloin with green onions] at this time still maintains a relatively high temperature, and the woks are full of energy.

So, when the judges picked up the green onions and beef tenderloin, they could still feel the heat on their faces.

However, the heat is composed of the rich aroma of green onions, but after the initial aroma of green onions, the aroma of fried beef suddenly stands out from the rich aroma of green onions, like the sun jumping out of the sea, clear and warm.

After smelling this aroma, the judges did not rush to eat it, but sniffed it carefully a few times to distinguish the seasoning of the beef tenderloin.

This is also to let the temperature of the beef tenderloin naturally decrease.

After the tenderloin had cooled down slightly, they put it in their mouths and tasted it carefully.

The popping method is the most heat-oriented technique in Chinese cuisine, and the chef can control the ingredients in a newly ripe state, so that diners can taste the most tender taste.

The beef used by Li Yi is all pulped in advance, which retains the moisture of the beef to the greatest extent.

So, when the judges took a bite, a stream of fresh sweet juice suddenly gushed out of the tender beef tenderloin.

And when the green onion segment under the beef tenderloin is squeezed by the teeth, releasing a fresh and sweet juice that belongs to the green onion segment, the two flavors are mixed together, forming a unique fragrance that occupies all the taste senses.

Visible to the naked eye, the judges' expressions have changed significantly, and there is a little more surprise in their eyes.

As you chew, the aroma becomes clearer and clearer, and the judges can't help but smile with satisfaction.

After swallowing the beef tenderloin in their mouths, many judges looked at the plate of [Beef Tenderloin with Green Onions] again, and a trace of hesitation flashed in their eyes.

They all had the urge to have another piece.

But this impulse was quickly suppressed by them.

There are still many dishes to taste in the follow-up, and the rules cannot be broken.

Then, they looked at the second course.

The order of dishes is decided by Li Yi, and the dish arranged by Li Yi in the second dish is [Golden Snake Blessing], that is, [Xiangyou Eel Paste].

But before the judges moved, Li Yi took a small copper kettle next to the dinner plate.

He held the handle of the pot, through a layer of hand towel cloth, in front of the judges, and poured it onto the [Hibiki Eel Paste].

A stream of hot sesame oil poured on the minced garlic and pepper spread on top of the [Xiangyou Eel Paste], making a sorifying sound.

The reason why it is called this name is that you have to listen to this oil sound.

And pouring oil is not only for the excitement, but also to stimulate the aroma of the dish to the extreme before the diners eat.

【Hibiki Eel Paste】Eating garlic and pepper, the hot oil splashed down, instantly stimulated the aroma of minced garlic and pepper, and quickly diffused.

Smelling this aroma, not only the judges in the vicinity raised their eyebrows, but even the participating chefs from neighboring countries stretched their necks and looked at the [Xiangyou Eel Paste] floating in front of Li Yi, and were amazed.

They were not amazed by the taste of the dish, but by Li Yi's operation of pouring oil on the spot.

Although they are not as particular about woks, they also know that the aroma of the dishes that have just come out of the pot is the strongest.

Sure enough, after smelling this warm aroma, the judges present couldn't help but swallow their saliva in unison.

And their reactions were all expected by Li Yi.

The reason why he arranged these two dishes at the front was to achieve this effect.

In the CCTV live broadcast room, the audience also drooled.

Although they couldn't taste it, they could imagine how fragrant the dish was when they looked at the boiling heat from the hot oil through the screen.

Followed by [Pan-fried Smoked Horse Intestines], [Zigong Fresh Pepper Rabbit], [Panlong Blessing], [Tiger Skin Elbow]...... The judges tasted one dish after another.

Every time they taste a dish, the judges' expressions change in a new way.

The unique smoky taste of smoked horse sausage, the clear fresh hemp of fresh pepper rabbit, the unique taste of Panlong cuisine, and the fragrant marinade of tiger skin elbow, each dish sent by the Huaxia team has a completely different taste and has a clear and independent style.

When tasting dishes from other countries, the judges could feel that they were all of the same origin and had a unified style.

But the style of the Chinese team's dishes is too varied, and it feels like each dish comes from one country.

This made the judges enjoy eating, and they couldn't help but sigh that the Chinese food culture is really broad and profound, and the richness of the practices shown by these dishes can catch up with a continent.

After the twelve dishes were eaten, the judges also finished scoring.

Some nostalgic ones left the Huaxia dining table, and the judges went straight to the next national team.

Perhaps because the sea was once difficult to water, the judges have accelerated a lot when reviewing the follow-up teams, and the review time of each team is far less than that of the Huaxia team, and even half of them are rare.

After a round of judging, the judges returned to the judges' bench and handed over the scoring sheet to the staff for scoring.

At the end of the 20-minute count, the president of the jury announced the winners.

Under everyone's nervous gaze, the name of the Huaxia team was read out.

This also means that the Huaxia team won the championship of the second event.

(End of chapter)