Just as he was about to see how Su Zifang was preparing, he saw Ma Jinglun had already served the food.

Now I don’t have time to worry about anything else, let’s taste it first.

When the food is served, it is different from what was shown inside the pot.

The bottom of the black volcanic plate was filled with golden pumpkin juice, and all the excess condiments were picked out and not placed on the plate.

The baked pumpkin strips are slightly browned and exude the sweetness of pumpkin. They are spread out in a circle along the crab shell, with the same pink and white crab meat on top, and the top is covered with crab roe.

"Mid-Autumn Moonlight, please taste it!"

Listening to the names and looking at the presentation of the dishes, the judges all nodded.

The combination of pumpkin, crab, and duck eggs fits the theme very well. As far as the title echoes, there is nothing wrong with this dish.

And from the appearance, there is a hint of autumn charm in it!

This was enough to make this dish reach a good level, and several people expressed satisfaction with Ma Jinglun's craftsmanship.

After all, as Beijing cuisine chefs, baked vegetables are not their common cooking method. It is not easy to complete this pumpkin baked crab dish so well.

It can be seen that I usually put a lot of effort into researching other dishes.

After studying the appearance, Ke Pengyi also changed three angles to take photos, and finally entered the formal tasting session.

Several people scooped up pumpkin juice, pumpkin strips, crab meat and crab roe respectively.

All four items are put into the mouth, and the dense pumpkin strips melt in the mouth like tiramisu, with the unique aroma and faint sweetness of pumpkin.

When I tasted it next time, it had a different texture. The jelly-like pumpkin strips were wrapped in salted egg yolk on the outside, but were flavored with whipped cream and sugar on the inside.

The oily aroma of salted egg yolk mixed with the salty and sweet taste should have been a conflicting taste, but here it is unobtrusive and even forms a unique taste.

It's a bit silky in the mouth. In terms of taste, this pumpkin bar itself is enough to serve as a dessert.

Scooping a spoonful of pumpkin soup, which is equally moist and gentle, gave the judges a unique and gentle breath of autumn, as if there were waves of wheat rising and falling in front of their eyes, full of joy of harvest.

The last thing I tasted was crab meat and crab roe.

The crab roe and crab meat laid flat on it are closely connected, and you can bite it off in one bite.

Sweet! Fresh! Tender! Smooth! Fragrant!

The texture and taste are all unparalleled! This taste made the judges nod their heads in praise.

Ren Jiahua took a long breath and smiled with his eyebrows.

"very nice!"

“This dish ranks among the top ten crab dishes I’ve eaten this year!”

After hearing this answer, no one else's expressions changed, but Zhou Anyian's expression changed.

Others don't know.

He was well aware of Ren Jiahua's schedule in the first half of the year. He traveled to many countries to exchange cooking skills, and at the same time participated in several high-level chef forums as a judge. The dishes he tasted were all made by top chefs from various countries.

It’s definitely not easy for Ma Jinglun’s dish to stand out among so many dishes and get the top ten!

Unlike ordinary tests, the judges and contestants are separate.

Here, everyone could hear Ren Jiahua's comments and couldn't help but look up at the dishes cooked by Ma Jinglun.

[A very good pumpkin baked crab dish, grade A+.]

The system prompt flashed over an untouched dish next to it, making Su Zifang slightly surprised.

He also thought about the fact that Beijing cuisine does not have baked dishes.

The fact that Ma Jinglun was able to complete this dish in such a short period of time is clearly the result of his extra study.

I don’t know whether I studied on my own or sought advice from another relevant master.

But... no matter what the situation is, being able to make an A+ dish in such a short time shows Ma Jinglun's strength.

With Su Zifang's current strength, A-level is common and A+ is rare.

"Later, all of you will have to taste other contestants' dishes and make reviews, so work hard!"

Ren Jiahua reminded Ma Jinglun that he could go back and clean up the cooking table first, but did not announce the score on the spot.

This made everyone breathe a sigh of relief.

If the scores were announced on the spot, it would undoubtedly be a huge psychological pressure for everyone.

Here, Su Zi was half done with the dishes on hand.

He figured out how to make the dishes one step later than other contestants, and it was not easy to do this.

Bamboo, fish, soup!

Since the soup cannot be changed, Su Zifang simply set the theme to soup.

Bamboo basket, with a bowl placed in the middle, surrounded by plates made of bamboo shoots and bamboo fungus, and the asparagus was carved into bamboo sections and placed aside.

A waterwheel-shaped prop is used to set up the bamboo tubes on the side, and the two other bamboo tubes are opened and the soup inside is poured out.

The slightly green soup was poured into the bowl, and a few small shining fish suddenly washed away at the bottom of the bowl, as if they were swimming.

Finally, a small hole was cut into the bamboo tube placed on the waterwheel.

The soup in the bamboo tube slowly flowed out, the water wheel began to rotate, the dry ice on the side also began to rise, and the whole dish suddenly started to move.

Su Zifang calmly raised his hand: "Bamboo Grove Tan, the food is served!"

When the whole dish was placed on the table, the judges were a little surprised.

Even though they are well-informed, they have never seen such dishes.

Ke Pengyi took it even more seriously. After taking the photos, he recorded a short video.

By the time he finished recording, the other judges also came to their senses.

“The presentation of the dishes...is very good!”

"It's really good."

"But the only drawback is that the waterwheel cannot be eaten, which is a failure." The speaker was Gu Pingping.

This can be regarded as identifying a shortcoming, but it can also be regarded as protective criticism.

After all, "color, fragrance, utensils, mind, image, nourishment" can only find some problems here, which means that there are almost no problems in other places.

After finishing speaking, Zhou Anyian glanced at Gu Pingping with a smile but not a smile: "Why don't you talk about other places."

Gu Pingping said calmly: "Huaiyang cuisine has good seedlings, and you can't find the shortcomings of other places."

Zhou Annian shook his head after hearing what he said and looked at Su Zifang: "What Master Gu said is actually not a problem. I won't worry too much about the presentation."

"Everything served on the table should be eaten. This sentence is actually not very important during the game."

"For the sake of effect, no more than 10% of the part is allowed to be purely decorative, but if you can implement all edible materials, the score will be a little higher."

"I think your dish seems to use bamboo tube soup and small whitebait. Can you explain your idea?"

Su Zifang had the experience of formulating a menu with Yang Qiong, so it was natural that he would come up with such words.

"Actually, it's very simple. I just saw the title and thought that this scene should be very peaceful, so that's what I thought of."

“I chose whitebait because this is the only fish whose size and texture can match the soup.”

"The soup base uses ham and winter melon, and the broth is used to ensure the delicious taste."

“The whitebait is blanched and then added at the end to ensure a fresh and tender taste. The overall seasoning is also on the light side, but it will be a little unique. This will only be known after the judges taste it.”
Chapter completed!