"Yes, we are diners, so we dare not take the advice, so we can only say that we taste the taste."

Shi Jiahui introduced several other dishes to how to cook them.

It can be said that everyone's dishes are actually cooked with Chinese and Western elements.

Among them, Catherine, Hans and Tom has the most sense of combining Chinese and Western styles.

Katherine's crispy lobster was improved on Feng Yifan's previous lobster rolls.

The crispy crisp on the top was changed from the sugar to a vegetable crispy crisp, and the portion supporting the lobster was stacked below, which was also some steamed vegetables.

Finally, the lobster was made, which was made in a very Chinese way. First, it was cooked, and finally the surface was stir-fried with hot oil.

So the lobster will have some taste that seems to be stir-fried.

The taste of it also surprised everyone. It was obviously lobster, but it tasted like stir-fried.

Hans's "Red Wine Braised Chicken" is not a foreign red wine braised chicken in the traditional sense.

He used Chinese spices, first braised the chicken, and finally stewed it in red wine, added the marinade in the red wine sauce, and poured the sauce on the chicken that was braised first and then stewed.

The little girls like this dish very much, because the chicken is already stewed and soft and bone-deep.

At the same time, after the alcohol evaporated, the whole dish showed a salty and sweet taste.

The three little girls liked what they ate very much.

The two old men also praised this dish for being very bold.

"This dish is really a bold attempt."

"Hahaha, I really didn't expect that you, a foreign chef, would dare to use Chinese braised ingredients."

Hans received a compliment, and thanked him in Chinese: "Thank you."

If Katherine and Hans are integrated with Chinese practices, they are essentially Western food, and even the platter is very Western.

Then Tom is a thorough Chinese dish.

"Small cuttlefish with onion".

This is a Chinese dish.

The key is that Tom actually used the onion flake. When he saw it, even Feng Yifan and the others were a little surprised.

So before the menu was served, Feng Yifan also tasted it himself.

I have to say that Tom really did a good job.

The onion flavor that pops up onions is really strong, and it also adds some Western spices to make the taste more complex and tastes really great.

Of course, if you really want to say that this dish is certain, it is that after eating the cuttlefish, you may need to brush your teeth carefully.

The dishes presented by the three foreign chefs made everyone very satisfied.

The dishes of Shi Jiahui, Ma Xiaolong and Chen Xu also made everyone's eyes shine.

Shi Jiahui's "Sea Cucumber Piercing Elbows" was originally a very traditional Shandong dish, but Shi Jiahui made some improvements. She used Western methods to stew the elbows, then simmered the sea cucumbers with the onions, and then steamed them together.

The taste of the dishes produced is really very complicated. The key is that the taste breaks through the original dish.

The soft, bone-deep elbows are roasted, cooked and finally steamed, and have a unique flavor.

After the onion was simmered, the sea cucumber steamed with the elbow also had a more complex taste.

Ma Xiaolong's golden crab is to disassemble the crab, process the crab noodles and crab roe separately, and finally all of them are poured into the crab shell.

The crab shell was also processed by Ma Xiaolong and fryed in a frying pan.

In this way, the crab shells of crab noodles, crab roe, shrimp paste, and pork paste can be eaten crispy and chewed directly.

It tastes like this and it really has a unique flavor, with a typhoon-shelf flavor.

Paired with the degreasing sauce prepared by Ma Xiaolong, it has a unique flavor.

Chen Xu's dish is the only vegetarian dish among several people, but this plate of "Stir-fried Lentils with Mushrooms" is also very well fried. The Mushrooms are very tasty, and the lentils are not lost in crispness, making them very refreshing.

All of us suddenly relieved the greasiness brought by other meat and vegetables.

After the two old men took it, they asked in confusion: "It seems that the portions are very small?"

Zhuang Daozhong smiled and said, "It's very rare, but because there are still some real dishes to come below. It's Su Jinrong and Feng Yifan, the father-in-law and son-in-law, who will present you the dishes of Mr. Su Quansheng back then."
Chapter completed!