Universe Infinite Canteen

As the shell of the toasted buns cracked, a strange aroma came out from the small hole.

Zhang Yang took two deep breaths and felt that every pore on his body was stretched. Then he looked through the small hole into the baked buns and saw a scene that he would never forget.

I saw a fairy atmosphere lingering inside the baked steamed buns, just like the abode of gods, with cranes, pines and cypresses and mountain rocks looming in the fairy atmosphere.

However, as the toasted buns were cracked open, the fairy spirit quickly dissipated.

Zhang Yang also gradually saw clearly what was inside. What he originally thought was a rock was actually mutton chops, and the pines and cypresses were coconut leaves. As for the crane, it did exist, but it was carved out of radish.

Although he figured out what was going on with the shocking glimpse before, the shock in Zhang Yang's heart not only did not diminish, but became more intense.

In terms of the sophistication of presentation, many of the dishes competing today can surpass this grilled steamed bun.

Not to mention Cui Junxian's "Flowers", even the dewdrops on the leaves can make a fuss, it can be said that he has brought his cooking skills to the extreme.

However, those sitting here are all experts in the field of cooking, and they can roughly guess how Cui Junxian did it.

But this baked steamed bun was different. Even with Zhang Yang's extensive knowledge and experience, he couldn't imagine how it was made.

The whole baked bun is completely natural, without any openings.

Could it be that the cook of this dish stuffed the meat, side dishes and spices into the steamed buns beforehand?

But how did he make the buns so thin that they couldn't be shaped at all?

And how to ensure that the many ingredients inside can take on the shape he expected after baking?

The more Zhang Yang thought about it, the more incredible he became. This dish has completely surpassed ordinary cooking knowledge.

This strong sense of subversion gave Zhang Yang a sense of déjà vu in his heart.

At this time, other judges also noticed Zhang Yang's changed expression.

They followed Zhang Yang's example and used spoons to smash the shells of the baked buns in front of them.

The cameramen at the scene also focused their lenses on the inside of the toasted buns.

A fairy-like scene suddenly appeared on the big screen in the banquet hall, and everyone who witnessed this incredible scene opened their mouths involuntarily.

Julien Roy, the French chef from Odette restaurant, called out, "Oriental magic! Is this oriental magic?"

Zhang Yang had already stood up and was walking around the judges' table, observing the other twelve grilled buns.

Zhang Yang got goosebumps when he discovered that the inner shapes of these grilled steamed buns were all the same as his.

What an amazing amount of calculation and control!

When the water vapor dissipated, Sun He took the lead in scooping out a piece of mutton chop in front of his eyes, "This is Hainan's specialty East goat.

“The meat of Eastern goat is bright red and shiny, and the fat is light yellow. Compared with mutton produced in other places, it has almost no odor.

"There is a famous dish in Qiong cuisine called East goat with white sauce, which is cooked with East goat as raw material."

After speaking, Sun He put the mutton chop into his mouth, spit out the bones, and chewed them carefully.

"Well, although this dish is roasted lamb, the steamed bun shell is cleverly used to prevent moisture loss. Compared with ordinary roasted lamb, it is not as dry and the meat is fuller.

"It's also interesting to use coconut leaves as spices. As I said, the mutton of East goat has no peculiar smell, so it is delicious as long as it is cooked in a simple way.

"On the contrary, if you add too many spices like other muttons, the flavor of the spices will overwhelm the flavor of the mutton itself, so using coconut leaves here is a very smart approach." It not only adds a refreshing fragrance to the mutton , will not overwhelm the guest, and both of them are local specialties of Hainan, reflecting the creator's strong creative ability to adapt to local conditions. "

"There is also the scene inside the baked steamed buns," Zhang Yang added, "the steaming clouds are like the Taoist paradise of cave heaven, which also coincides with another scene in Sanya - the big and small caves."

"This is what you Chinese often call the beauty of artistic conception." Chef Gaggan Anand also said, "I think the visual effect, creativity and cooking difficulty of this dish are far superior to the previous dishes of "End of the World" and "Flowers" superior."

Cui Junxian's face was very ugly when he was named.

His "Flowers" had just amazed the judges and the audience, but in the end, he was surpassed in less than three minutes.

And it was surpassed by a grilled steamed bun, which is too shameful.

Sun Mei's expression was also solemn. Unlike the others, she not only knew whose work this baked steamed bun was, but also knew that Ma Lu only worked on it for thirty minutes from beginning to end.

Since then, he has been wandering around, guest hosting, and looking like he is idle.

Sun Mei guessed that Ma Lu might have some trump cards. Although she and Sun He had a tense relationship over the succession issue, she never doubted Sun He's vision of people.

He also knew that Sun He wanted her to lose this competition, and since Sun He chose Malu to stop her, it meant that Malu must be very strong.

At least she would not be worse than she was before going abroad, but it was still a bit beyond her expectation that Malu was so strong.

I don’t know if this is a tacit understanding, but they both chose a scene in Sanya as their theme creation.

And as Chef Gaggan Anand said, her "End of the World" which incorporated oil painting techniques was ultimately defeated by Malu's "Grilled Steamed Buns".

And it was all-round.

Such a result made her feel unwilling, but at the same time it also aroused her fighting spirit.

Although she lost this round, Sun Mei did not think that she was inferior to Malu.

There were three rounds in the competition, and she still had time and opportunities to turn defeat into victory.

Sun Mei still maintained strong self-confidence, but the appearance of Malu did make her feel a deep sense of crisis.

In the end, this magical "Baked Bun" received unanimous praise from all the judges, and it was no surprise that it won thirteen qualified cards.

In addition, the judges also expressed their desire to get to know and communicate with the chef who cooked this dish, but this would have to wait until the competition was completely over.

After a brief commotion, the competition went on as usual.

One dish after another was served on the podium, and a group of judges also expressed their own evaluation of these works, choosing to give or continue to retain qualified cards.

Kawano Zhengming completed his work in the last twenty minutes. Surprisingly, he did not choose the kaiseki cuisine that Japanese chefs are best at, but made a bowl of Valencia paella.

Valencia rice is a Spanish specialty rice dish. Kawano Zhengming added seafood to it and made it into a seafood rice.

The main ingredient he chose was another specialty of Hainan, the Hele crab, which is as famous as the Dongshan sheep.