《一饭封神》 第3期下完整版：辣味对决！00后主厨PK川菜女王 #一饭封神#谢霆锋 #做饭 #综艺 #美食#李诞

《一饭封神》 第3期下完整版：辣味对决！00后主厨PK川菜女王 #一饭封神#谢霆锋 #做饭 #综艺 #美食#李诞

Welcome to the Haitian Chef Team Battle What just came down? Sour, spicy, fresh Sour is fun Sour is definitely fun Heavy and physical work Just leave it all to me The sour flavor showdown starts now You can’t cut tree tomatoes like this Tree tomatoes need to be roasted It tastes too earthy, that’s not good Look at her pickled fish I’m a bit nervous now Will this work? No Sprinkle salt Just sprinkle salt, that’s enough Don’t make it too complicated Don’t make it too complicated Be a bit bolder Okay, let’s go Serve Serve Just go straight Not enough fish Fish There’s not enough fish here We’ve got this in the bag It’s very easy We’re definitely going to win I’m happy to share with everyone here Raw marinated shrimp Today we’re using sea bass I’m a bit worried we don’t have enough fish It’s fine Everything is just right Actually, we Even if the sky falls There’s someone tall to hold it up Haitian Chef Team Battle: Sour Flavor Showdown Let me start with the junior chef’s team. Let me start with the junior chef’s team. I really like the way you used charcoal grilling. You added more of that grilled flavor to the sourness. You added more of that grilled flavor to the sourness. And with every spoonful at the bottom, there’s also the finger lime. Some little surprises from the finger lime. So every bite has many different layers. As for the head chef’s team, I think the way you handled the shrimp, the pounding was just right. It allowed the different cross-sections to soak up the sauce. I think every bite has a different texture. And it’s well-seasoned. Thank you. Junior chef team, I have a question for you. The sweet peppers we grilled, and the sauce you made from them, what’s the difference compared to not grilling them? You should be able to taste a subtle smokiness. Because we wanted to add a bit of smokiness, so we just grilled them over charcoal, and then blended them into the sauce. I really like everyone’s teamwork. As for the junior chef’s team, I like your sauce. With the apricot. Because the apricot you chose is very sweet, and your sauce is also quite sour, so it has just the right sweet and sour balance. As for the head chef’s team, I think you did a great job with the temperature. Because I often say, hot dishes should be hot, but cold dishes should also be cold. You did well on both aspects. Now, let’s announce the results of the sour flavor competition. Very confident in the team. We won’t lose. We’ll win. And we’ll win beautifully. The gold light represents the head chef. The silver light represents the junior chef. First, let’s announce the votes from the three judges. So nervous. The three judges are very important. They definitely all voted for the head chef. Trust me. Now, please announce it. Head chef. With the first bite, I think it’s the texture of the shrimp. It’s handled very well. The sourness from the marinated ingredients also matches the quality of the ingredients. I got Vicky’s vote. Yeah, I think so too. I got Vicky’s vote. That’s so important. Today’s competition theme is sourness. What about the junior chef’s dish? With my first bite, the sourness really bursts out. Then slowly, there’s a hint of sweetness. The sourness is actually a bit more complex. It’s delicious. As for the head chef’s dish, I think it strayed a bit from the theme. It didn’t have the impressive sourness I was hoping for. The texture of this shrimp I think it’s very springy As for the junior chef’s side that fish is relatively dry The voting result is two to one My little fellow countryman (Nomad Junior Chef) won’t be leaving us just like that, right? My little fellow countryman It’s a bit risky Not risky There are still forty-seven left Oh no, will the overall trend be two to one? We’re doomed All I can do now is pray that the other judges will like our dishes When the main judges revealed their scores we were very confident There was a ninety percent chance of winning I don’t think there’s much suspense Hurry up and make a decision Now announcing the voting results from the other judges I’m so nervous The head chef won A lot were for the junior chef It feels so close. Currently, Chef Chen Xiaodong’s team has fifteen votes. Little Chef Xiaohua’s team also has fifteen votes. It’s a tie right now. There are still twenty votes left. There are twenty more. Those are all from the northwest region. They’re all kind of regional flavors. Their flavors are quite strong. But I think marinated raw shrimp is generally not something northerners are used to. We even smoked it a bit. Our fish is half-cooked. Yes, ours is half-cooked. It’s still unclear who will win. Which team will enter the sour flavor showdown in the end? Little Chef. In the end, Chef Chen Xiaodong’s team got twenty-one votes. Little Chef Xiaohua’s team got twenty-nine votes. All members of Little Chef Xiaohua’s team advance. It’s okay. Great. Awesome. Who else? Congratulations. Congratulations. Congratulations. This makes me happier than winning by myself. Because it was my team that won. I’ll say it again, only teamwork leads to shared success. We were a team put together temporarily, but among a panel of fifty judges, we managed to beat the master chef. I feel very proud of us. I’m really happy. I’m very proud. Go, little chefs! Let’s do our best! Thank you to my teammates and captains. Without them, it’s like cooking without any chemistry happening. When we faced problems, we solved them. There are always more solutions than difficulties. When time was tight, we were like playing soccer. In soccer, there’s never just one person on the field. No one fights alone. You need a goalkeeper, a center forward, forwards and defenders. Just a glance, and we understand each other. So when we work together, the work doesn’t feel tiring. Within these hundred minutes, we made use of every second. That’s how we created a miracle. Really? I was quite surprised when I heard the result. I thought about it for a long time. Looking back now, there are indeed many cities where people are quite resistant to eating marinated raw food. Just this alone is already extremely important. That also clearly shows the chef’s decision overlooked this point. You really need to pay more attention to who your customers are. Where the people tasting your food are from. Their background. They didn’t consider the differences between cities. This is the biggest mistake. We haven’t carefully calculated how many people are from the north and how many are from the south. What flavor profiles they tend to prefer. I’ve actually reflected on this. Tingfeng I think the contestants coming up are under a lot of pressure. Young people these days all seem to like expressing themselves this way, right? What you did might be considered “2G surfing.” Maybe we shouldn’t call it that anymore. I wanted to add a bit of variety show flair for the audience. Otherwise, only the few of us get to eat. Wouldn’t it be bad if the audience can’t try it too? Don’t worry, Uncle Rong. Our show has Meituan group deals. How could we not take care of the audience? Search for “Yifan Fengshen” on the Meituan app. These chefs’ restaurants and the same dishes from the show are available at many places. So, audience friends, go search for “Yifan Fengshen” on the Meituan app now! So professional. The audience will probably go search. They probably will. We’ve worked so hard to promote it. I know. This is what you call “Amway” (meaning: a strong recommendation). Haitian Big and Small Chef Team Battle Spicy Flavor Showdown In this round of the competition, you need to use the ingredients from the corresponding spicy ingredient room as your main source of seasoning. At the same time, you can also freely use the corresponding Haitian spicy product sets on the stove. Chef Team Team Leader Zeng Huaijun Really You’re the most suitable You really are the most suitable You’ll take the lead on Sichuan cuisine Right, we’ll introduce some Western elements Add those elements in Okay Let’s settle it like this Those three are the people I least want to face I feel I feel they are really strong Chef Zeng has been handling chili peppers his whole life Teacher Dong Jiaqi has been cooking for over twenty years Very steady Teacher David Extremely skilled But the four of us each have our own strengths There shouldn’t be any big problems if we work together Who wants to be the team leader Anyone is fine I’ll do it You do it I’ll do it I can handle both Chinese and Western cuisine That’s fine, no problem I’m good at competitions I’m good at competitions Whether it’s an individual competition Or a team competition Yes, I know exactly what to do in a competition And what to think about Which one should we choose: sour, spicy, or fresh Spicy can be used for many types of meat Any kind of meat can be used Whether it’s seafood Or red meat Or poultry All can be used The team must have someone experienced in both Chinese and Western cuisine He will have a solid foundation in Chinese cuisine And some understanding of Western cuisine What about the other two teammates I just want to focus on the general public’s Chinese food judging I believe most of them will be Chinese Win by playing it safe Let you experience “young and spicy” Competing with them is really exciting We have to win They’re no match for me On the field We let our food do the talking We let our whole concept do the talking We let our dishes do the talking Then I’ll show you what real Sichuan spice is If it’s about numbers You win But the result of the competition will definitely still be us Those young people talk big but deliver little They’re all pretty strong And they have competition experience They also have a chance to win Haitian Big and Small Chef Team Battle The spicy showdown starts now Let’s go We’re making roasted chili. Sea bass. Seeing so many fresh green peppers, what comes to mind is roasted chili sauce. There’s sea bass and seafood in the fridge. Sea bass is a bit easier to work with. Chef Zeng is great at making chili. He’s very confident about it. Let’s make a chili oil. Cook the fish in the chili oil. Simmer it over low heat. It’s a bit like poached fish, almost the same. After cooking, there’s oil on top. It’s more fragrant that way. I’ll make a chili oil for you. That aroma will— First, cook the fish. The flavor can get into the fish. Sichuan cuisine has a flaw. Sichuan cuisine has a flaw. It’s too oily. Their Western chefs handle it cleanly and make it tender. So we decided to combine our strengths. They do what they’re best at. I focus on my specialty in flavor. Do we have light soy sauce here? It’s fine, I’ll get it if you write it down. You write it down, if we don’t have it, I’ll get it. David, wait a moment. Let’s first— Let’s first talk about how to do it. Ginger, scallion, and cooking wine. Okay. The plate, in the middle here, are the fried shrimp balls. After looking at the ingredients in the storeroom, we first ruled out using meat. Making meat dishes in a short time would be too risky. So we just used shrimp. In the middle here are the fried shrimp balls. They’re coated in a crispy batter. There are some vegetables underneath from Yunnan. Okay. Next to it is a soup. Shrimp broth with tomato. Shrimp broth. You can sprinkle some chili powder on top. It’s already quite complete. Let the flavor really come through. Flavor—flavor is the most important thing. Make it delicious first, then worry about appearance. Because he has competition experience, he follows the competition process and rules to finish quickly. Everyone’s roles and assignments help us quickly decide our product direction. It quickly lets us know what dishes we need to make and which part each person is responsible for. After you finish picking up the ingredients, come over here. I’ll set up each of your stations, and once they’re ready, we start working. Alright, let’s get started. Got it. Nice. Bring over another cart. I’ll head over first. Grill that pepper. And the sliced chili. Right. And the chili powder. What’s the situation with the opponent? Because that doesn’t really have much to do with me. Execute the entire dish precisely. That’s the most important thing to do right now. Chili oil. And we need the blistered peppers. I think those two are a bit slow. The other side has already started. I’m actually very anxious. For this grilled pepper bass, we… …divide it into several steps. Let’s talk about this dish first. How are we going to present it? Let’s start by making… Chili sauce, right? That’s one. Chili sauce, right? That’s one. Then the fish, that’s another. Chili oil. Chili oil, yes. Write down these three steps. One person goes to get the ingredients. I’ll go get the peppers. I’ll get the seasonings, okay. You go get the bowls. I’ll bring the seasonings. Okay. Then I’ll go clean the fish. So many varieties of chili peppers. She’s an expert. Chef Zeng’s restaurant is all about spicy dishes. Getting those chilies feels like shopping at a market. For the Sichuan roasted chili flavor, using so many types of chilies to express it is the best way, in my opinion. When choosing chilies, the green ones are usually not very spicy. The colored ones tend to be spicier. About ninety percent are not spicy. Only about ten percent are spicy. This way, customers can handle the level of spiciness. We picked up a lot of chilies. They’re all different colors. When you marinate the fish later, you can add a bit of Sichuan peppercorn. Okay. Spiciness is Chef Zeng’s specialty. She cooks Sichuan cuisine. So basically, I I am uh, there were so many chilies at the scene, I didn’t dare to eat them. I don’t know, they might be extremely spicy. So we decided to let Chef Zeng take the lead on the chili cooking part. You see him drunk every day, but deep down, he knows exactly what’s going on. So I chose to mainly handle the fish. This fish is a bit tricky to deal with. Ten minutes have passed. Ten minutes have gone by. It’s going really slowly here. We’ve only finished one fish. Set up the station properly. Come on, set up your stations properly. It feels like a battlefield over there. Star Chef, your station is over there. Okay. Baldy, your station is here. Your station. I’ll move my equipment to the back. I’ll give the most important part of the shrimp to the seafood guy. I’ll let Star Chef handle the sauce. Baldy Cook will make a seasoning. And something aromatic. Star Chef and Baldy Cook will also each handle a side dish. These are also their specialties. I’ll remove the shrimp heads first to use them. Let’s get the main broth boiling first. Alright, that’s fine. I’ll mix a sauce first. Let’s test the result first. You must always taste things when seasoning. Always taste it. Got it. There are special tools. Let me know if you don’t have them. I know where they are. Is there a pot for heating oil? Yes, I’ll do it. You go do your thing. This pot. Fill it to sixty percent. I’ll keep it on low heat. There’s oil in the oil tank. You can fry things directly. How many are there? There are seventy here. Prepare more, not less. Prepare more, not less—fifty-five servings. I’ll sear the soup base first. Okay, good. It’s fine, I’ll do it. You all just cook. Leave the cleaning to me. I’ll take care of the stuff on the floor. Go ahead. Big brother is cleaning again. Captain. All done. Help peel the shrimp. Coming. Move aside. Leave one tail when peeling the shrimp. Okay, got it. Leave a phoenix tail. Baldy Yeah Something’s calling me OK I’m like the central nervous system Each of them is in charge of what they’re good at I’m more of a support to them I’m like a rope that ties the whole team together They’re making this kind of spicy dish It’s pretty challenging The judges are from all over the place You have to bring out the spiciness But it can’t be too intense It’s not easy I think so too It can’t just be spicy It needs some other flavors to support it You’re right If you want to use less oil and still present a complex, fresh spicy flavor you need to use a bit of spicy umami sauce It contains delicious soy sauce brewed in the sun combined with chili, pickled peppers, and other ingredients It enhances the flavor and adds some aroma The fresh and spicy taste is well balanced Yes The strainer, right? Okay, here This oil is about ready, Baldy Careful It’s about to burn Watch out for the scallions Take a look I think we can move it to the side for a bit Be careful This oil and that oil, there are two See? I should do this No, I shouldn’t Is the skin right? We don’t want the skin, right? We want the skin We want the skin If you remove the skin, it’ll fall apart If you remove the skin, it’ll fall apart It’s changed to five or six fish now So I went to ask Master Zeng Then she said we need the skin If we want the skin, we have to start over Scrape off the fish scales That will take more time Yes, it’s very fast, extremely fast Excuse me, do you have any… Excuse me, do you have any… bandages? David cut his hand. He cut his hand. He pricked himself while scaling the fish. If the cut is too big, it could be a problem. Are you okay? I’m fine. I scraped my hand while scaling the fish. Band-aid coming right up. We’ll bring a band-aid up. Be careful. Be careful. Be careful. Be careful. We’ll be careful. Looks like it’s David. David is getting some paper. Basically, I cut myself almost every day. So, it’s not really a big deal. Can you open it for me? I’ll do it. Dry this hand. Give it to me. Put everything here. Okay. Okay. Press on it. Does it hurt? Wrap one more. It’s fine. OK. During the process of cleaning the fish we need to use water. He didn’t dry it off either. Because he was in a hurry too. So it’s fine. Let’s continue. This knife work is pretty tiring. Would peeling the skin be faster? It needs to have skin for that. Maybe he… Grill. It already took a long time to scale it. Then he cut his hand. Now it’s even harder to handle. This fish… It really took two people forty minutes. Sixty minutes remaining. Chef. We don’t need to announce the time so often, right? Okay. We’re good. We have plenty of time, guys. Sprinkle the fragrant chili powder on top. That’s good. Alright, it’s done. Is the shrimp soup ready? It’s ready. Great, looks good. Is the Yunnan vegetable ready? The Yunnan vegetables are fried first, then stir-fried at the end. Just stir-fry directly, right? Okay. No problem. Chili oil. That’s good. It’s flavorful. The chili oil is flavorful enough. Okay. No problem, then it’s up to the seafood team now. After I prepare the ginger, I’ll marinate the shrimp for flavor. Alright, no problem. Keep it steady and make the flavor more distinct. The flavor— Flavor is the most important thing. It doesn’t matter if it looks good or not. Alright. It’s a bit like a real kitchen. Have you ever met a chef like this? When I was an apprentice before, I met quite a few. They would just keep shouting. You can’t manage like that nowadays. I think so. Work arrangement and coordination are the most important. What’s the point of yelling? Right. He’ll end up resisting you. It’s very stressful. If he should listen to you, just speak gently. He’ll still listen. Yeah. Star Chef, how much longer do you need over there? The seafood team needs to keep thirty minutes here. Fry some shrimp for him. Okay. You can fry anytime, and switch to a small pot anytime. Alright, that’s fine. The kitchen has to be loud. Just imagine it. In a normal kitchen, with so much equipment running together, the noise adds up. Actually, speaking a bit louder is no problem. He wants to raise the atmosphere and tension. So everyone gets into a good state. I think there’s nothing wrong with that. Chef Zeng’s side has three people. When Ran Shao shouts, it feels more and more tense. We still have forty minutes, that’s enough. Plenty of time. No need to check the clock yourself. He (Ran Shao) also tells me to go faster. I feel like he’s helping me more than he’s helping his own team. They’ve been filleting fish the whole time. Since I came in over twenty minutes ago, Chef Li has been working on the fish nonstop. There are forty minutes left. It took almost an hour to process the fish. They got stuck on this part while processing the fish. It was stuck for quite a while. There’s no way they’re still working on the fish. Now we’re really pressed for time. It’s just that the portions are too large. I think he has four, and there are three on this side. And this side really has such heavy physical work. Over at the head chef’s station, they chose a relatively tough physical task. That is, filleting the fish. The number of people affects the serving efficiency. It definitely has a big impact. I’m a bit worried. Hello, teacher. Hello. What are you doing? I’m making the roasted peppers. You need to bring out the flavor of all those green peppers. Only this roasted pepper sauce can do that. The stir-fried peppers smell amazing. No wonder, since they’re making roasted peppers. Chef Zeng is best at this. Roasted pepper fish. Roasted pepper sauce. It can blend green chili peppers from all over the country. Depending on the season, the freshness of the peppers varies. These peppers Chef Zeng has it under control. He stir-fries them slowly and steadily. He heats the wok until it’s red-hot. He stir-fries them without direct contact. If you don’t char the outside right away, the peppers will wilt. Once the moisture inside escapes, they lose their fresh aroma. Smells so good. The spiciness is very complex. Tiffany (Dong Jiaqi) We need to use the blender. We’re out of time. Okay. Right. We’re running out of time. We can’t chop by hand anymore. We have to use the blender. It’s blended. Add oil and stir-fry it in the wok, and it smells even better. Chef Zeng’s sauce should turn out really well. It smells amazing. Then, when taking it out of the wok, be sure to splash a little vinegar around the edge. It’s not about the sourness, but the aroma of the vinegar. Actually, this kind of sauce just needs a bowl of rice. If I choose spicy, I might not win. That’s true. So you mean they have even less of a chance? Is that what you mean? Our little chef is pretty skilled too, you know. There’s plenty of time, more than enough. It’s solid. Soak up some water. I’ll mix up a crispy batter. Guangtou made a Shaanxi-style chili oil. I’ll combine it into my crispy batter. That way, it can achieve a really good spicy and fragrant fried coating. Tell me what to do. He wants to help over here. Let’s coat it with flour together. Just like this, a little bit. Dip it and shake off the excess. Shake off the flour. Can we start frying? Yes, we can fry. Wait, Baldy will coat it with flour here. I’ll coat it with flour. You guys keep frying. You do the coating. Come over and fry. Heat the oil to 160 degrees. Okay. Are you ready? I’m scooping them out, right? Fry and scoop at the same time. Alright. After frying, the shrimp are hollow inside. This is called bubble shrimp. Frying bubble shrimp. There are two key points. First, the batter must be mixed well. The proportions must be precise. Careful, on your side. Second, if the oil temperature is too high, it won’t puff up when frying. If the oil temperature is too low, it gets overcooked. You only get one chance with this. No room for mistakes. It’s puffing up, perfect. Check if the batter is thin enough. I think it’s enough. If they’re done, you can take out the ones on the side. The ones on the side. Ran Shao, bring a tray and some parchment paper. Okay, no problem, coming right up. Beautiful. Crispy bubble shrimp like this is rare on the market. His control over the portions especially in a completely unfamiliar kitchen environment and still frying each one so perfectly is really impressive. So crispy. That’s good. Really crispy. Everything over there is almost ready. Chef, if things go like this at this speed, there might be a problem. A little bit. This will be a bit tight. A bit stressful. There’s only half an hour left now. We need to hurry. Otherwise, we won’t make it. Yeah, we’re only just adding salt and stuff now. Marinate. Is your oil ready? It’s ready. You can cook the fish now. We can’t make it. My fish will be quick. Don’t worry. It’s fine, look, Chef Li is still wiping the counter. Chef Li is still wiping the table. Yes. There’s still time. He’s timing when the food comes out of the pot. Calm and collected. He uses the oil-poaching method. This keeps the tenderness well. The chili, ginger, and scallion oil he makes has a fragrant aroma. Its aroma also infuses into the fish. That oil is seasoned oil. Because generally, oil does not absorb the original flavor of the ingredients. It locks the flavor inside. Right. Okay, just scoop it out. It’s cooked. It’s done. It will. It’s very thin. When slicing the fish, you know it only takes two or three minutes to cook. So there’s no need to worry about the timing. Do we have white pepper? White pepper. I’ll go get it. Because she’s slimmer, she moves faster. White pepper. Tiffany delivered it instantly. Super fast delivery. It was brought over right away. This saved our team a lot of time. Do I need to help with the fish? Crush the garlic. Just slice the ginger. Do we have a spatula and those things? Is this okay? Tiffany, I think we don’t have any towels. Here. Strong team spirit. Great coordination. We managed our time well. At the end, we made sure the taste was just right. The bald head can be smoked now. Okay. I need to have one with the smoky aroma of chili peppers There are sixteen minutes left. We need to start plating. Otherwise, we won’t make it. Okay. Come on, Captain. Make an example. Put the fish in the center, right? Then the sauce goes on top. Wait a moment. Just use the torch to sear the fish a bit on top. Chef Zeng, I’ll arrange the fish, you add the sauce. Alright. Put the nice-looking ones first. I’ll help you finish. A little less. Okay. Sure. I’ll divide it. I’ll finish dividing it. You add the next item. Okay. Don’t add too much. That’s enough. Okay. Or just a little bit of this. They can order and eat. I’ll put this in. You add the next thing. Okay. Give me one. Your sauce smells so good. Sure, this one smells great too. What’s missing from this? Nothing’s missing. Then I’ll wipe the plates. Baldy. Did you put everything in your shrimp soup? Pepper. Star Chef, stir-fried vegetables. We’re closing up. Got it. It’s done over there. We’re a bit rushed here. Okay, I’m done here. Will we make it in time? It’s plated. We can’t wait any longer. Fourteen minutes. Plate it nicely. Let’s serve the dishes. Okay. Plate the dishes. One at a time. That’s enough. We have time. We just need to serve a bit later. I’ll portion the soup. Sure, no problem. This much is enough. That’s enough. Don’t put too much. Don’t add too much soup. Has the soup been thickened? Vegetables. Serve the vegetables. Each person gets a whole one, right? Yes, that’s right. Who’s adding the chili oil? I’ll do it. Okay. Be careful when pouring the soup, Chef. This is hard to wipe off. Okay, got it. Be quick and smooth. There’s plenty of time. Let’s make the presentation look nicer. Alright. Add the shrimp last. Add the shrimp last. Then put the kimchi first. Baldy. You can bring the shrimp now. Here. I’ll do it. I’ll put one here first. That’s fine. There’s one more tray. Let me check the shrimp, I’ll touch it. Okay, no problem. It’s steady, it’s steady. It’s super steady, hurry up. Wait on the shrimp. Wait two more minutes. Okay. To keep the shrimp crispy. As soon as the shrimp is in, we go. Perfect, very nice. Take it over there and wipe it again. Okay. They’re plating over there. Just looking at it makes me want to eat. It smells so good, that roasted pepper aroma. This really smells amazing. David looks so handsome. Bring three plates. They’re already out of time. Hurry up and plate it. There’s no time left. Why is he so unhurried? Let’s start serving the dishes. Serve the dishes. Serve. Lift the tail up. Are the cilantro sprouts still… Not giving them anymore. Take it over first. Give it if there’s time. Okay, I’ll give it. Right, take it over. Give it once you take it over. I’ll bring it over. Yes, that’s right. I’ll give the shrimp. The timing is really impressive. Impressive, they’re confident. They’re confident in their stamina too. Hurry up. Go. This is making me so anxious. Three minutes left. Why is he so slow at this moment? Maybe he’s timing it. But I feel like they… Hurry up and go. Okay. The chefs are almost done plating. Time to hand in the work. Chef. Come. Come on. You made the non-spicy one. Is it spicy? It’s spicy. Tiffany looks so cool. Hello. Hello, not bad. Two and a half minutes left. Only two and a half minutes left. Hurry up and run. Run, bro. Just right. It’s all set up over there. One and a half minutes. It’s steady. Super steady, bro. It’s steady, there’s still time. You can take it. Sure, just a sec. David still has to perform this fire trick. Cool. Hurry Run! There’s one more plate, right? Yes Nice There are thirty seconds left Thirty seconds Okay The leaves should be just finished arranging Is everything set? We’re missing one here No, just two Okay There’s a little left Hurry These ones I have them here Countdown Five Four Three This is the last one Two One This round is over Impressive That was tough Now it’s easier It’s done Although cleaning the fish was difficult Alright Two dishes with very distinct styles Overall, they’re more conservative and use a traditional method We’re more aggressive with newer combinations This time, we have enough confidence We’re definitely going to win Dear judges, In the middle of the dish, I used some special cooking concepts and techniques. A quick process. Because hot dishes need some warmth. The plate still has a little residual heat now. The whole design is a crispy bubble shrimp. I added chili oil made with chopped chili peppers. It’s mixed into the batter for the bubble shrimp. Shrimp shells are used at the bottom. A sauce is made with green Sichuan peppercorns and yellow Gong chili. It’s mildly pleasant. It’s a gentle, lingering spiciness. There’s also a small pickle made with colorful peppers. There’s a layer of vegetables underneath. Myoga ginger. It has a slight bitterness. It has a great texture. I suggest eating the shrimp first. Then pair it with the vegetables underneath. And then the pickles. Thank you, judges. Please enjoy. Let me have a taste. Actually, I still get nervous when everyone is tasting. Yes. Less oily Alright Crispy Okay I can hear the sound I can hear the sound Crunch When they chew I hear that crunching sound, it’s crispy Sounds good It’s good Uncle Rong is tasting it Uncle Rong especially likes spicy food Noticed it The judges are eating big bites Everyone is eating happily and enjoying themselves This shrimp is made very well The crispy batter he used is very airy inside It tastes crispy when you eat it Different layers of aroma linger inside I want to eat a little more This is a dish I really like Look, they’re eating with great enjoyment That sauce is very fragrant. That chili sauce is really fragrant, very fragrant. It should be very fragrant. Yes, pairing it with the fish should be perfect. It’s just the temperature. I think the temperature… Some seasonings in Sichuan cuisine actually taste better when cold. Right? The grilled pepper flavor works for both hot and cold dishes. Actually, it’s even tastier when it’s cooled than when it’s hot. This time, I worked together with my team to match the spicy theme. The other two are both Western cuisine chefs. I specialize in Sichuan cuisine. So we created this fusion of Chinese and Western styles, grilled pepper sea bass. We broke away from the traditional cooking method. Fish cooked in oil is more tender. The key is using good oil. It also better preserves the fish’s natural flavor. The main flavor is the grilled pepper. We selected green chilies from Yunnan, Guizhou, and Sichuan. We also used xiaomila chilies and red chilies. This grilled pepper style has a strong pepper aroma. It also enriches the texture. For Sichuan people, spiciness must be paired with numbing. So we also added some Sichuan peppercorns and dried chilies. We made a knife-cut chili as a garnish for aroma. Please, judges, give it a try. Thank you. Tingfeng is eating heartily. The chef team’s dish is mild. Then there are many layers of spiciness. The grilled pepper sauce has its own peppery aroma. But it’s also very soft. And very smooth. Plus, the way the fish is prepared is perfect. It’s extremely tender. Did you see that sea bass? People keep going back for more. That proves it’s delicious. That tangy and spicy one. Look, many people are eating it again and again. Big brother finished all the fish. He ate it very cleanly. Master Zeng’s seasoning is really something. Everyone ate it pretty clean. Now it’s time to vote for the spicy flavor showdown. I have absolute confidence. We will definitely win. I think we should be quite confident. Maybe the junior chef will win. The voting result is The chef is sure to win. Haitian Chef Team Battle Umami Showdown Starting now We’ve been making umami dishes our whole lives We’d like to learn from you too The way you create umami No matter how big their titles are They can still be challenged Let’s all do it This is over Let’s see who does it better Listen to me Make it smaller Make it smaller Lift it up If you use that, I can’t stir-fry here What about yours? Did you skin the fish? No, not yet Okay Add some I think the flavor is overpowering Bro You didn’t cover it properly Bro It’s sticking to the pan, bro Bro, you… Mine is about to burn If you don’t cook it, there won’t be enough time Eighteen minutes Pressing it is too slow The meat isn’t tender yet Isn’t it too late? I’m done Now I’m completely unsure Honestly, I really regret it I should have taken down this team leader Hello, everyone. Today, I’ll teach you how to make Braised jelly noodles with marinated fresh shrimp. I’ll be using jelly noodles, shrimp, pickled mustard, minced salted pork, and most importantly, we’ll use a great kitchen partner, Haitian Organic Oyster Sauce. It’s made from carefully selected premium organic oysters. Just a little makes your dishes extra flavorful. First, blanch the jelly noodles. Boil until the surface turns translucent. Take the salted pork and stir-fry until it’s just cooked. Add the jelly noodles and pickled mustard. Next, I’ll use Haitian Organic Oyster Sauce to enhance the flavor. When I cook, I also love using this squeeze bottle. It’s really convenient. You can squeeze out as much as you need. Now, add the fresh shrimp. Toss the pan, good. This delicious and creative summer dish is now ready. have tirelessly pursued In the past, we would talk about complex umami flavors as being more sophisticated Fish and lamb together create umami Or different ingredients simmered together for umami How exactly is this expressed For example, the French combine meat and vegetables to make a savory broth For the Japanese, it might be katsuobushi and kelp which creates umami As for Chinese umami chicken soup with mushrooms is one kind of umami It has a very clear reference point What exactly does this umami taste like Perhaps every creator every contestant is suited to show their own interpretation If we were to gather people from all over the country to judge together what Chinese cuisine is, this would definitely be a challenge. Mr. Zhang Guangzhi once expressed a very important viewpoint. This great Chinese culinary tradition originates from China, from its vast land and diverse customs. People from the plateaus have their own ways of obtaining energy. People from the plains have their own methods. People living by the rivers and in the mountains also have different understandings. In other words, everyone has a completely different perspective on food. This is perfectly normal. How can we, among all these regions, find a balance and discover an approach that everyone can accept, especially when it goes beyond just satisfying hunger, what we call the realm of fine cuisine, or even more refined food, how can we reach a broader audience? I think this is a very important question.

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