But even if these dough sculptures were not used in the end, their mission was completed. Mu Jie called a photographer to take a photo of the four of them.

At the same time, the customers outside also began to taste the first dish of the Chinese team, rice-crusted red saury in milk sauce.

This dish is entirely made by Mu Jie himself, combining Chinese and Western tastes.

"The sauce goes very well with the sweetness of the fish, which I really like."

"I like the taste of milk very much, and I also like eating fish. The chef perfectly blended these two things together. Although I don't feel like it has an Italian flavor, I still have some leftovers after eating it."

After previous training and habits, Mu Jie has figured out the taste of these Italians.

Therefore, this dish is also liked by many people.

Then there was the peach blossom cake made by Chen Nian. After this dish was served, everyone's eyes couldn't help but be attracted by this food with a strong Chinese style that was like a work of art.

"Is this really food? It looks like a work of art."

"Yes, this feels like a real flower."

Everyone couldn't help but marvel at it. Italian art is relatively famous in the world, and these customers who go to high-end hotels are also very knowledgeable in this regard.

But at this moment, the Italian girl who was reluctant to eat began to have difficulties in her heart again.

Looking at the elegant and light peach blossom in front of her, she held a fork in her left hand and a knife in her right hand. She looked left and right and didn't know where to start.

Finally, an older brother next to her reminded her: "It's better for you to eat the food, because no matter how well-cooked the food is, it is still food. Only by eating it and giving a fair evaluation is the greatest respect for the chef."

"

The young lady nodded, finally put down her knife and fork, took out her mobile phone and took a photo of the peach blossom cake before tasting it carefully.

After the lifelike petals enter the mouth, they are extremely crispy, with a light fragrance and fruity aroma, which makes all diners feel refreshed. It is not as sweet as the previous desserts, but after eating so many dishes, I have tasted various kinds.

After such a taste, there is nothing better than leaving this refreshing fragrance in your mouth towards the end.

The filling inside is also made from aged jam, but when making it, the filling was also considered to be light and consistent with the pastry, so it was mixed with a little extra.

"This dish is simply a work of art. I have always longed for this mysterious country in the East, and now it seems necessary to go there in the future."

"Originally, I thought that apart from the dim sum, the patterns below were on the plates, but I just wiped them with a paper towel and found out that they were actually painted on. This is simply amazing. In a short period of time, Chinese chefs

Being able to complete such a creation is an eye-opener for me.”
Chapter completed!