When Su Zifang served the dishes, one-third of the contestants had already finished grading, and the rest didn't know whether they hadn't finished or were waiting and watching, so he didn't pay too much attention.

Ever since Ren Jiahua announced his role, he has felt a sense of loss.

I don't dare to pay attention to the performance of other players, worrying about any chain reactions.

I just want to submit the dishes I made to be rated.

Su Zifang is very confident about his dishes. After all, S-level dishes are considered to be the better ones among the dishes he has mastered.

Sure enough, from Zhou Anyian to Ouyang Tian, ​​no one expressed any opinions and directly gave the highest score in the audience.

Ren Jiahua was a little picky and gave it a 9, for reasons that Su Zifang couldn't defend.

"The timing of serving is wrong. The syrup on the outside of your lily is a bit dry and the taste is not very good. It would have been full marks if it had been served earlier."

Others were speechless after hearing the comments.

When Su Zi raised his hand, there were two people waiting in front of him, so he couldn't just jump over them and come again.

However, Su Zifang knew that Ren Jiahua's purpose was not to deduct points for himself, but to ask him to pay more attention to time and details.

This kind of thing could have been avoided originally, but I was too confident after seeing the S-level, so this problem occurred.

Su Zifang is not that stubborn and will correct his mistakes when he realizes them.

Nodding and taking note of Ren Jiahua's instructions, Su Zi put it back to the side and waited for others to serve.

This is the best time to pay attention to other people's cooking styles and abilities.

Although most people can think of this as Ma Jiang as a benchmark for testing baseline strength, they may not necessarily have enough strength to make any changes. They still need to make their best dishes to sprint.

After all, the first dish is also the appearance. If it is not done well, it will leave the impression of cheating and cheating, which will not be good for future career plans.

I have to say that the chefs who can come here are not simple in their skills.

Su Zi took a quick look and saw that the dishes with the lowest scores were all at A-level, the other dishes were all at A-level or even A+, and three of them were S-level like him.

Sure enough, they all have hidden secrets!

Su Zifang withdrew his eyes and didn't say much. He waited for Ren Jiahua to finish his comments one by one and then memorized the three S-level chefs who scored next to him.

Fujian cuisine Lin Yu, Beijing cuisine Ma Jinglun, Cantonese cuisine Chen Hongyu.

They are all chefs I have met before, and they all cook their own specialty dishes.

But what made Su Zifang curious was that none of them cooked specialties in the traditional sense.

For example, Buddha Jumps Over the Wall, Roast Duck, Splendid World, etc., instead use other classic dishes from their respective cuisines for the first round.

They don't look weak...

An idea flashed through Su Zi's head when he heard Ren Jiahua announce today's benchmark score.

The lily dumplings put by Su Zi naturally ranked first.

"Creatively combining northwest folk snacks with traditional Chinese dishes, it combines east and west in appearance and creativity. The taste is crispy, sweet and fragrant, and the appearance is exquisite. It is a rare creative delicacy."

Lin Yu's dish is whitebait with eggs, which is also a very typical Fujian dish, especially in this season.

In winter and spring, whitebait grows most plump and tender.

Each one is white and fat, as thick as a little finger, and about two inches long.

The method is not complicated, but it requires a lot of skill from the chef.

For convenience, many restaurants make this dish into the shape of an egg pancake. Beat the eggs and spread them directly into the pot. Then add blanched whitebait for seasoning.

But Lin Yu’s approach is different.

The broken egg flowers are golden and bright, wrapping the whitebait, like interlaced gold and silver? It looks particularly delicate, and the little green onion embellishment on it makes it look like emerald.

The most important thing is that the whitebait is clearly distinguishable, and the eggs are just embellishments, not overwhelming.

Although it is the same dish? But the taste and texture are completely different.

Ren Jiahua's comments are spot on.

"This whitebait egg-wrapped dish is far more exquisite than traditional Fujian cuisine. Even if it is served directly to a state banquet, there will be no problem. The deliciousness of the whitebait and the tenderness of the eggs are mixed together, making it even more delicious after entering the mouth. Especially the fish.

Quickly oil it first? There is no fish bone at all, it melts in your mouth without exaggeration? The light pepper and cooking wine seasoning also make the taste richer."

Listening to Ren Jiahua's comments, Su Zifang's saliva secreted at a faster pace unconsciously. He felt like eating.

Looking at the other people around me, they were all a little greedy. After all, their lily dumplings could only be regarded as desserts, but Lin Yu's whitebait eggs were a real dish.

The feeling is different.

Ren Jiahua did not stop and reviewed Ma Jinglun and Chen Hongyu's dishes one after another.

Ma Jinglun cooks Fushou Pork Pork, which is a Kung Fu dish.

The finished product requires that the shape of the elbow remains unchanged but the bones are crispy and the meat is rotten. It can be easily separated when the chopsticks are dropped, and the requirements for heat and seasoning are extremely high.

Ma Jinglun chose the black pig shank, which is chewy and chewy. If processed in the usual way, it would have a meaty smell and a woody texture. However, Ren Jiahua's comments surprised Su Zifang.

"Pork knuckles are treated with special methods to remove the fishy smell. The meat is soft but not rotten, the tendons are not woody, and the skin and meat are intact. They are not processed by ordinary cutting methods, but are relatively rare intact Fushou knuckles. The juice is like glass.

, translucent without losing the fragrance, wrapped around the pork knuckle like glass, adding color and fragrance."

Su Zifang listened to the evaluation, stared at the elbow, and watched the S-level Fushou elbow appear in front of his eyes, with tears of dissatisfaction flowing from the corner of his mouth.

The dishes cooked by Chen Hongyu also left Su Zifang speechless.

It's actually clay pot rice.

Although claypot rice will definitely have a place in Cantonese cuisine, Su Zifang never expected to see claypot rice on such an occasion.

But Ren Jiahua and others commented indifferently.

“Claypot rice is good! It’s a very creative idea, and cooking it in a small casserole can just meet the problem of sharing meals at a party. It is also more delicate and delicate. It is a very good competition dish. Crispy rice, rice and sausages

The taste is all made according to normal claypot rice. The proportion of heat is controlled without changing the flavor, and there is no strangeness in the taste at all, which is rare!"

The first round is over.

Ren Jiahua announced the results and other players' comments.

Su Zifang listened to the evaluations and compared them one by one with the evaluations given by the system he saw, writing down all the styles of these players.

You can't tell which one is your teammate who is going to participate in the International Chef Forum.

And even if they are not teammates, remember their abilities so that you can say hello when you meet them in the future.

"The sweet and sour short ribs you made are really delicious" is always more pleasing to people than "Did you eat it?"

Soon, based on the grouping, Su Zifang also understood the level of these chefs.

Not counting old silver coins like Ma Jiang who deliberately hide their strength.

There are a total of eight chefs who can reach the level of S-cuisine. Basically, there is one from each cuisine, and he should be the seed contestant.

And there are three dishes like Huaiyang cuisine, which is simply illogical.

But Su Zifang didn't think it was anything.

After all, he is a loser, so it is normal to not follow logic. Wu Ping is a genius, and there is no logic at all. Only Ma Jiang, who hides his identity as Lao Yincoin, has completely learned the essence of Gou Dao.

If Su Zifang hadn't known about his strength, he might have been tricked.

From then on, Su Zifang was just like a tool man, making judgments according to his standards every day.

The average strength also increased from 0.6 su to 0.8 su.

The direction is also very clear. Personal strength training will be carried out in the morning, and banquet dishes will be prepared collaboratively in the afternoon.

Initially, no one was convinced when preparing the banquet dishes, but when Su Zifang also joined in to cook, the others finally stopped arguing.
Chapter completed!