Universe Infinite Canteen

The waiters walked to Sun Mei's cooking table, picked up the 13 celadon moon discs on the table one by one, and carefully carried them to the judges' seat.

Even if it was painting, it was crazy to complete 13 paintings in just one and a half hours, not to mention that Sun Mei had to deal with the ingredients.

Her cooking speed was amazing, and it didn't look like she had been delayed for more than ten years. She was like a complete veteran.

However, completing the cooking was only the most basic requirement of the competition. The key was to see how many qualified cards this dish could get.

"Ladies and gentlemen, what is being served now is the work from cooking table No. 11 - Tianya Haijiao."

The female host introduced, "A very elegant and beautiful dish, like an oil painting, the content is Sanya's famous tourist attraction - Tianya Haijiao. Such a beautiful dish is like a work of art, and people can't bear to eat it."

Her words spoke the voices of many people, and the judges and experts on the scene also took out their mobile phones to take pictures as a souvenir.

As top chefs and food critics, they have seen many dishes painted on the plate, but generally only sauces or side dishes.

This is the first time to see a whole dish turned into an oil painting.

As the team leader, Sun He spoke first, "It is indeed a bold attempt to use ingredients as paint to paint, making a breakthrough in visual effects. I can give full marks for the presentation.

"But using a grinder to grind all the ingredients into a paste destroys the structure of the ingredients themselves, and highlights the so-called beauty at the cost of losing taste. In my opinion, it is a behavior of giving up the tree and buying the casket to return the pearl.

"After all, cooking is not painting, and visual performance is not the first pursuit. Deliciousness is the most important."

The other judges nodded slightly to agree.

Sugawara Daimu, a food critic from ELLE magazine, smoothed things over, saying, "Anyway, let's try it first."

As he spoke, he scooped a spoonful of sand with a spoon and put it in his mouth, then let out a light "eh".

Then he scooped another spoonful of sand and ate it again. This time he tasted it very carefully and closed his eyes.

After a moment, he opened his eyes again and exclaimed, "So that's it. The same color can have different flavors. I tasted three flavors of mango, potato and pineapple in this yellow beach.

"In this way, the problem of single taste is solved by arranging and mixing the ingredients and adjusting the proportions, making the taste richer.

"And because you don't know what kind of ingredients you will eat next, you can also create a sense of surprise like opening a blind box."

"Not only that," Julian Roy, the chef from Odette restaurant, swallowed the food in his mouth and added.

"On the surface, this contestant roughly beat all the ingredients into a paste. In fact, the grinding precision of different foods is different. For example, the rock I just ate was ground from brown mushrooms.

"In the grinding process, large pieces of particles are deliberately retained to simulate the roughness of the rock, so that the ingredients can further present a richer sense of layering. It is a very imaginative approach. ”

“But if you ask me, the real highlight is the sea,” said Rocky Chen, a chef from Hong Kong.

“The rich chicken soup made from Hainan’s specialty Wenchang chicken can be tasted alone, and as time goes by, it will give the beach a different flavor after being soaked in the beach. ”

“In short, this is a failed work that sacrifices taste for visual appeal, but in fact it is a genius work that maximizes the change of taste. ”

“For this dish, I have nothing to say except to present my pass card. ”

“Full marks. "Gaggan Anand, the Indian chef from gaggan restaurant, said succinctly.

Sun He snorted, but finally took out a pass card.

In the end, this "End of the World" was unanimously recognized by the judges, and all thirteen pass cards were received. Sun Mei was not surprised by such a result, and she was not too excited when facing the congratulations of the female host.

For her, she had participated in countless similar competitions when she was a child, and the trophies and medals she received almost filled Sun He's bookcase.

Except for the final of the World Youth Chef Competition, which she deliberately lost, she has never won the second place.

For this Chef God Competition, she is also determined to win.

Sun Mei then looked at Malu and frowned, "You've been wandering around for a while, aren't you going to cook properly?"

"Why don't you all believe that I'm done? "Malu glanced at the traveler bracelet on his wrist.

"My steamed buns have just finished fermenting and baking. They still need to bake for 17 minutes. I have nothing to do if I don't hang around.

"But since you've finished, come with us to visit other contestants' creations. We just happen to be in need of a host who can provide a professional perspective."

"Ah, do we need one?" The female host said weakly.

"No." Sun Mei shook her head, "What's so good about this? Chefs just need to stick to their own path. No matter how good other people's paths are, it has nothing to do with you."

"Oh, this is not a question of whose path it is. It's boring for you to go back to your room now. And I see that you didn't eat much breakfast. Why don't we go to other contestants to get some good luck together."

"Hmm?"

"Someone must have cooked too much, or left some leftovers, such as the whole lamb roasted on stone in Jirimutu. The judges must not be able to finish it, so we can also try a piece.

"Aren't you curious about what lamb cooked in a sheepskin container tastes like?"

"That cooking method is too rough, and stones are not suitable for heating. In my opinion, it is a gimmick that is more meaningful than practical. In addition."

Sun Mei paused, "Sanya has warmed up now, and this season is not suitable for eating roasted lamb."

"Cooking also needs to consider seasonal factors."

"Ordinary restaurants don't need it, but if you want to win the championship and win the title of chef god, you must consider the needs and feelings of the guests in all aspects."

"So professional." The female host exclaimed.

"Look, what did I say? Our hosting team still needs a professional." Ma Lu said.

This time the female host was convinced, "Then please ask Chef Sun Mei to explain the next dishes to our audience friends in front of the TV. "

As the three were talking, another person finished the work. This time it was Master Luang Pho Sen from Thailand. He almost didn't cook vegetarian food, so he finished it very quickly.

In fact, when the plate was served, it looked like a miniature vegetable garden, with many kinds of vegetables such as loofah tips, snow peas, water melons, hot peppers, green beans, pumpkins, bamboo shoots, etc.

They are all common varieties in the Hainan market in this season, served with borscht soup with vanilla soy milk as the base.

Master Luang Pho Sen called this dish the Early Spring Bowl.