After Su Zi placed the dishes, the other chefs looked at him with subtle expressions, as if they were a little envious, a little expectant, and a little inexplicable... intense.

It’s like the look in your eyes when you’re in need of marriage and see Yue Lao, you’re in need of money and you see the God of Wealth, you’re in need of everything and you see red tickets!

Su Zifang couldn't help but tremble in his heart!

It seems like you haven’t done anything, right?

I carefully recalled all my performances after coming to Shanghai.

Except for yesterday when I was dating Shen Anyan and I posted some extremely cruel photos, such as holding hands, couple watches, etc., at other times my behavior can be described as a standard three-good student.

Take classes, take exams, and get first place!

But the game wasn't over yet, and Su Zifang couldn't ask what happened.

I can only wait for others to cook, serve and comment.

The chef of Cantonese cuisine is Chen Hongyu, and the chef of Hunan cuisine is Cang Wufeng. The two of them were served in succession after Su Zifang.

To be honest, when Su Zifang heard the names, he always felt that these two people were not suitable to be chefs, but to be actors.

Chen Hongyu's name doesn't even need to be changed, he can be directly used as the male protagonist in ancient novels.

This is especially true for Cangwu Feng, who has a rich style of being an outstanding disciple of the Immortal Cultivation Sect!

The key is that both of them have good looks. Although they are not as good at fighting as themselves, they definitely look like the best if they dress up a little bit.

If there weren't many chefs from Puzhong and Pugao as foils, Su Zifang would almost think that the threshold of being a chef is linked to his appearance.

After all, it’s very popular in other industries now to have small-time authors, small-time actors, etc…

Su Zifang didn't want to bring this problem to the chef world.

At that time, all of them were chefs who looked like Isshiki Kei in "The Soul of Shokugeki". But without this ability, it would be a disaster scene.

And...are those people who really go to Isekhui’s restaurant really doing it for the delicious food?

No!

That's because he's greedy for his body!

"Hey...it seems like I can try out my looks and figure..."

Su Zifang suppressed this terrible thought before it was fully formed.

After all, in China, looking like this still requires a very strong psychological quality, and it is easy to be indescribable!

After thinking wildly, Su Zifang put his mind back and looked at the dishes presented by the two of them.

Chen Hongyu's dishes are very simple and Cantonese fish dishes, but the presentation is a bit unique.

The largest round white porcelain plate was used, with a diameter of one meter. When it was placed on the table, even the table shook visibly.

The content inside the plate is also very interesting. From the inside to the outside, the color gradually deepens, and a beautiful flower group appears on the plate.

The stamens, petals, and leaves bloom in sequence.

"This is?"

"Splendid all over the world."

Chen Hongyu read out the name softly.

"Because the topic is seafood, flowers, and cold cuts."

"So I thought of Yu Sheng, which is very famous in Guangdong Province and neon cuisine, to illustrate this topic."

"All the shapes on the plate are made from fish that meets Yusheng standards and has been frozen and sterilized."

"Can be eaten directly."

Um?

Not only the judges, but also several other contestants were stunned for a moment.

Yusheng always needs to be eaten with dipping sauces, firstly to remove the fishy smell, and secondly for sterilization.

Now Chen Hongyu actually said that it can be eaten directly.

Even if it has been frozen and sterilized, the taste will not change!

However, looking at Chen Hongyu's confident look, the judges knew that he must have a back-up plan, so they tasted it with confidence.

The chopsticks dropped and the fish fillet entered the mouth.

It may be as thin as cicada wings, or as thick as chopsticks, but it is always the most appropriate part and the most appropriate way to cut it.

Eat them one by one, from ordinary salmon, tuna, and snapper to swordfish, lobster, sweet shrimp, crab meat...

The taste is rich, and the taste changes are like a piece of music that makes people fall deeply into it, and they taste the last piece before they know it.

I saw that all the judges felt an indescribable satisfaction. After a moment, they opened their eyes and looked at each other.

"tasty!"

“The taste and creativity are great!”

If you say it tastes good, others can understand it, but when it comes to creativity, no one knows what to say.

In their eyes, this is just a plate of sashimi arranged one after another with a little decoration.

Ah, no, or sashimi is no longer appropriate, it should be called Splendid World.

But at the end of the day, it's just a plate of sashimi.

To say creativity is an exaggeration!

But the judges obviously didn't want to reveal the secret so directly, they just smiled and left hints.

"You will feel for yourself when you taste it later."

Su Zifang:......

You know, even this dish that requires so much thought and effort is revealed on the spot.

What secrets can an ordinary sashimi hold?

But when his eyes fell on the incubator, he suddenly didn't think so.

[A plate of exquisitely conceived and novel Splendid World, rated S level.]

The S level officially certified by the system is exactly the same level as the bamboo forest secret he created.

In other words, the details and layout of this dish are definitely unique.

Looking at the explanation again, Su Zifang suddenly understood.

Chen Hongyu looked at him with a bit more admiration for being able to think of this method to prepare sashimi.

Different approaches but similar results, different approaches but similar results!

At this time, Cangwufeng's dishes were also presented.

“Tofu, meat, hot”

When this topic appeared, without any prompting, a dish automatically appeared in everyone's mind.

Mapo tofu!

As a dish so famous that it has become famous internationally, Mapo Tofu is even listed as a must-learn dish in the Old South as a classic spicy dish.

You must know that there are only ten spicy dishes in the entire spicy cuisine that have this honor, and Mapo Tofu ranks first.

One can imagine the status of Mapo Tofu.

Sogo Feng did not disappoint everyone when he revealed the name of the dish.

"Ma Po Tofu, please try it."

The judges' expressions were also ordinary, and a little bit disappointed.

After all, the dish Sogofeng brought out did not surprise them at all.

It's like going for a walk and knowing clearly that you will pass a hospital, a school, two supermarkets and a park on the way.

When I went out, I really met him, and this was the feeling.

However, as a judge, I still cannot draw any conclusions. Even if it is Mapo Tofu, what if it tastes different?

The professionalism of several judges was fully demonstrated at this moment.

That bit of disappointment dissipated in less than ten seconds, and he looked at the mapo tofu in front of him with a smile and stretched out his spoon.

No matter how this dish changes, the key is still: "Nutty, spicy, hot!"

Most people who serve dishes will deliberately choose a casserole with excellent heat preservation effect.

Sogofeng chose an iron plate this time, which gives Mapo Tofu a sense of familiarity with iron plate tofu.

"Do you want to use an iron plate to increase the temperature and create a scorching moment at the entrance?"

Ke Pengyi has seen too many tricks like this and doesn't find anything outstanding about them.
Chapter completed!