《一饭封神 》第4期下完整版：小超市复活赛花式炫技！ #一饭封神#谢霆锋 #做饭 #综艺 #美食#李诞

《一饭封神 》第4期下完整版：小超市复活赛花式炫技！ #一饭封神#谢霆锋 #做饭 #综艺 #美食#李诞

“A Meal to Immortality” Haitian Big and Small Chef Team Battle This round’s theme Sour Spicy Umami Come on Let’s go Those four are the last people I want to face Careful, here Isn’t there a bit too much smoke? Our sauce must have a complex flavor Got it, I know what you mean Competing with them is really exciting Stay steady, make the flavors stand out Okay The stir-fried chili smells amazing It’s like getting a shot of adrenaline Just go for it Here Dishes are ready It’s done Tingfeng is taking big bites Are you a little nervous? This is pretty stressful Now announcing the voting results Little Chef Facing elimination All eliminated contestants You are about to have a chance to re-enter the competition It will start soon This round’s revival match Starting soon This round’s revival match What’s this for? What’s inside, really? This is way too much The challenge theme for this revival match is Mini supermarket You need to finish within forty-five minutes. Use only the ingredients from the mini-mart to complete the challenge. The judges will taste your dishes in the order you ring the bell. They will taste your dishes accordingly. After all the dishes have been reviewed, the list of contestants who will return will be announced. There are only six spots available for returning contestants. How are we supposed to use these ingredients to make a dish? Many of them are already semi-prepared foods. Normally, I just eat them as they are. At that moment, I felt terrible. There’s a saying: even the best cook can’t make a meal without rice. This really is a case of having no rice to cook with. This really tests the chefs’ ability to adapt on the spot. As well as their sense of flavor pairing, and their ability to combine ingredients. I now announce the mini-mart revival round officially begins now. Good luck! Start running! Get moving! I grabbed the food processor first. There are twelve contestants. But there are only eight blenders. I rushed to get one right away. At a glance, I grabbed whatever I saw. Time was really tight. I had to keep thinking nonstop. What are you going to make? It’s actually quite a challenge. I put anything I thought I might need into the basket. Whatever I got, I’d use. Add a few things and then think about what I can make. This is so exciting. You know, they haven’t scrambled like this in ages. for groceries. It’s a bit nerve-wracking. Everyone was running and rushing around. Did you see any bread? The bread is here. It’s here. Okay. Are they all locals? They know this supermarket pretty well. I saw them, without any hesitation, just grabbing a bunch of stuff. But I still have to slowly figure things out. Honestly, I was a bit nervous. Did you see anything crispy, bro? The moment I entered the supermarket, honestly, I was totally lost. Are there any cookies? When I was thinking about some ingredients in my head, it turned out they actually didn’t have them. What about rice balls? Didn’t see any, right? Did you see any rice balls? Jian, what are you doing? I don’t know. Just grab things first. There are only green onions, ginger, and garlic. Everything else is pre-packaged food or snacks. It just makes you feel lost. I don’t know where to start. What dish should I make? Forget it. My childhood dream was to go into a supermarket and grab whatever I wanted. Today, it turned into a nightmare. You can grab whatever you want in the supermarket, but you have to make something delicious. Yeah. This dream turned into a nightmare. It’s done, right? This one is actually a bit difficult. It’s a bit of a challenge. For people like us who usually don’t eat these snacks at all, we’re doomed. When it all depends on imagination, it’s all about how you use it. Just mix and match. I hope to give the guests a more surprising flavor profile. It’s not just salty or savory. What is he doing? What do you think? You must usually use the most expensive and the best ingredients. The best ingredients. I can only cook a bowl of instant noodles. It’s already formed. You can only heat it up. It really tests your ability to break things down. Break down and then reassemble. Right. There’s only forty-five minutes. So you have to use simple ingredients. Yes, simple ingredients. My initial idea was to make a rice dish. So I picked a self-heating pot of white rice. But I didn’t expect that heating this self-heating rice would take fifteen minutes. Since I only had forty-five minutes, that was too risky. Suddenly, I remembered that rice balls also have rice in them. So I went back and grabbed some. But after opening them, I realized the rice was really hard. It was all in separate grains. It seemed like it was already dehydrated. So I added some starch. To make the rice stick together. Time was tight when choosing ingredients. At that moment, I was thinking how to keep it simple, how to make it work. So I decided to make oil-splashed noodles. For oil-splashed noodles, you need chili to bring out the aroma. So I wanted to find Hunan chopped chili. Did you see the chopped chili? Chopped chili. No. I thought, “I’m doomed.” There were only thirty minutes left to finish the dish. So I had a sudden idea and grabbed some snail noodles. That’s a bit bold. It has to be convenient, quick, and tasty. In the blink of an eye, more than ten minutes had passed. A lot of people use canned dace with black beans. When you see canned dace with black beans, you know they’re from Guangdong. Actually, I really like this product. I like it too. It’s so successful. This canned dace with black beans. Yeah. You can make so many things with it. Really. Make one. You can even make a paste. A paste. Yeah. Really. I believe you. Make one. A canned dace with black bean mayonnaise. Sure, just crush up the bones inside. Yeah. I never thought of that. He also opened a can. Fermented black bean dace. When I saw the fermented black bean dace, I knew more or less what kind of dish I needed to make. No Cantonese person hasn’t tried fermented black bean dace. The judges include Nicholas. There’s Vicky (Zheng Yongqi). And Uncle Rong. I believe he’s had it too. It’s a pretty good ingredient. It’s flavorful and can be used in stir-fries. Soups and braised dishes. Even in salads, you can add it. And then, extending from that, there’s an older dish. Crispy fried noodles. As for crispy fried noodles, many chefs don’t make it anymore. It’s an old Cantonese dish. It’s rarely seen in restaurants nowadays. How much time is left? Twenty-three minutes. Twenty-three (minutes). I want to squeeze out more time. I want to serve the dish first. Because this dish isn’t easy. After eating many other elements first, it needs to have that initial burst of umami flavor. Who finished? Who finished? So fast. I’m the first to serve my dish. Yes. Impressive. Thank you. Crab broad beans. Underneath is a Cantonese-style crispy fried noodles. The noodles are lightly moistened. Then they’re pan-fried. Slowly fry them until crispy. After they’re fluffy from frying, use high heat to force out the oil. On the side, I make a thick soup. Fermented black bean dace. And crab sticks. Chicken breast meatballs. Fresh cucumber. These ingredients make up the soup. Do you have starch water? I have some, come get it. Give me the starch water. Add the starch water at the end. It gives the soup a glossy finish. Then pour it over the crispy noodles. This is a very Chinese dish. It includes some vegetables and seafood. It has layers of umami. It has layers of crispiness. At the same time, it has the smoothness of a thick soup. When I was at the supermarket, I happened to find crab-flavored broad beans. They go really well together. Thank you. You’re welcome. What’s the yellow “ran shao”? Besides crab sticks, the red (yellow) ones, I added a little bit of meatball. Just a little bit of meatball. Meatball. Yes, just a little bit of meatball. Because dace with black bean sauce it has meat fibers. This crab stick has a shredded texture. The meatball is crunchy. Yes, they have three different textures. I think these noodles have a great texture. They’re crispy. And the thing we just added, the clear sauce, Yes. This is a noodle dish I really want to eat after work. This is a noodle dish I really want to eat after work. Yes. Thank you. I just walked in, and I also thought about making these double-sided fried noodles. I think this choice makes a lot of sense. In such a limited space, you can still have so many layers. I think it’s quite successful. Thank you. I also think it’s pretty good. Thank you. Thank you, teacher. When the judges were tasting the food, you could tell they really approved of this dish. At that moment, I felt almost certain of winning. The “Dark Horse of Lion City” has finished. “Dark Horse of Lion City.” He has a very unique style. I think he’ll create some really interesting dishes. Hello, teachers. This is a dessert. The inspiration comes from a local Malaysian snack. Bread ice cream. The first thing you see inside is ice cream. So I thought of making a dessert with ice cream. It’s quite simple and straightforward. And time is also very limited. So I used ingredients I’m familiar with. to create some combinations. Flatten the bread with a rolling pin. If it’s thin, it fries up crispier. Scoop out the ice cream. Put it in the center. Brush on some egg wash to stick it together. Coat the outside with egg wash and fry it. Then add coconut milk and lemon juice. Mix them with yogurt. to balance out the sweetness of the ice cream. Finally, sprinkle some crushed nuts on top. to give it a nutty aroma. Coming to China for filming this time I haven’t seen my family for a while and I haven’t seen my significant other either so I thought of using this dish to present to everyone as a way to ease my homesickness At the same time, I hope to introduce some snacks from my hometown to my friends in China This is a childhood memory for us It’s also something my girlfriend and I sold for the first time at a charity sale It was the item we sold It sold really well back then and helped raise a significant amount for the school This dish is also to thank her for supporting me in my career as a chef all along I work away from home and we rarely have time to keep in touch but she has supported me for eleven years so I made this dish to thank her and also to let you all have a taste of our local Malaysian street snack So what is it called in Malaysia? Bread ice cream Bread ice cream It’s basically toast eaten together with ice cream I’ve made an improved version Here, it’s a French breakfast toast Just like French breakfast toast Yes Similar I’ve paired it with some coconut yogurt underneath It’s sweet and tangy There are some pecans on top to add a bit of crunch I’m very touched Thank you It’s very romantic What is this? What’s on top? Soda cracker. Just crush it. Then dip it in some egg and milk. Then fry it a bit. What’s that sour taste? The sourness comes from a bit of lemon juice I used. And I added some lime for flavor. I also put in a bit of coconut milk. Because coconut is also a local product of Malaysia. So I tried to incorporate it into the dish. I think it’s pretty good. It’s a dessert, but not overly sweet. The parts that should be crispy are crispy. The parts that should be cold are cold. You don’t feel like it’s food from a small supermarket. Very creative. Thank you. Thank you, teacher. Thank you. Thank you. Someone else has submitted their dish. They’re all so fast. The young chef from Black Pearl. He’s very creative. And really impressive. Hello. As expected, a Cantonese. Seven (Chen Xiaodong), this plating is interesting. He used that canned dace with black beans. Move yours aside first. Use mine. Okay. When he came up, he gave you a visual impact. He has ideas. He actually put the dish in a can. For my personal taste, I prefer this kind of presentation. What I’m sharing with everyone today is a flavor that has accompanied me since childhood. Douchi sardine mixed noodles. Things from the convenience store that are related to my food memories are douchi sardines and instant noodles. They were, during my school and work days, the late-night snacks I ate most often. In this round of the competition, we’re being judged on creativity. How, under extreme conditions, can I use my creativity to complete this dish? I took the douchi sardines and added some ginger and scallions to make a sauce. I was worried it would be too salty, so I added some oyster sauce to reduce the saltiness. He turned the douchi sardines into a sauce. He really likes making sauces. He really likes making sauces. I’ve noticed that. And his sauces always bring a lot of surprises. Finally, prepare some nuts and corn kernels to balance the overall texture. Let the flavors pop a little. Every bite is different. Then, after cooking the noodles, mix them with the oil from the douchi sardines. This creates a smooth texture and keeps the noodles from sticking together. Secondly, I’ll use the ingredients from the seasoning packet. That’s the soul of the flavor. It makes the taste closer to the one we remember. Seven, that instant noodles of yours is what I want to try the most right now. Because I just love eating instant noodles. My dishes need to have my own style. They should be more distinctive. Then you can add a little bit of this sauce. It will enhance your flavor. So what is this sauce? It’s the fish inside. Fermented black bean dace. With black beans. Made into a sauce. Okay. Because it’s originally too salty. So I added some ginger and scallion sauce. To adjust the saltiness. Okay. I just told Nicholas Tse that I really love fermented black bean dace. I often eat it in Hong Kong, China. I’ve been eating it since I was little. The sauce you made has a nice touch of nuttiness. From afar, I could tell it was fermented black bean dace. That’s it. Just hearing the name makes us feel a strong sense of belonging. So this truly tastes like home. Thank you. I really enjoy eating it. And the presentation is very natural. Fermented black bean dace noodles can be salty. So he made a sauce that balances the saltiness while keeping the freshness and aroma. It makes the flavor layers just right. Thank you, Uncle Wing. Thanks. Thank you. Let me tidy up. Okay. Thank you. Good evening to the three judges. I presented it in the form of rice balls. There’s a bit of crispiness on top. It tastes quite chewy. I felt the time was too rushed. I didn’t have much time to think of more ideas. I pan-fried the rice to make it fragrant and crispy. It might be more appealing that way. Then I used crab sticks from the convenience store, beef jerky, fermented black bean dace, braised egg, and some cucumber. I diced them into small pieces and stir-fried them as a filling. Then present it using a roujiamo-style method. Thank you. So you put this inside the rice? Did you add a sauce? I added a little bit inside the rice. Starch. Starch. I really like that you added this starch. It tastes a bit like glutinous rice. Yes, it has a bit of a cheese-like feel. What is this dish called? It’s just a… Rice ball. Rice. Crispy rice sandwich. Crispy rice sandwich. Crispy rice sandwich. Thank you, teacher. Crispy rice sandwich. I saw him nodding a bit when he tasted my dish. That means it’s good. I feel like I still have a chance to stay. Thank you. Thank you. Thank you, teacher. Thank you. Okay. Are you making a type of lo mein? Yes, just cook the noodles and mix them. Done. How much time is left? How much time is left? Eleven. Eleven minutes. Eleven minutes. Okay. Thank you. This is so exciting. It’s just like going to war. I think after you get on the field, the time passes faster than you expect. It goes by in a flash. Hello, teacher. This one is made using a method from Hunan oil-splashed cold noodles. I made an instant noodle dish. I used the chili oil from luosifen. Pickled long beans, and the pickled vegetables from beef noodles. Then I added scallions and garlic to make an oil-splashed topping. I also added a bit of shredded crab meat to enhance the texture. Finally, I poured hot oil over it to bring out the aroma. This cold noodle dish is made using some Hunan techniques. As for the spiciness, because the chili peppers are really hard to find. Right. So I added a bit of the chili from luosifen and poured a little more in. That’s creative. It smells great. It’s delicious. But maybe the pickled vegetables are salty. Yes. It’s a little on the salty side. Just a bit. I think so too. It might be a little too salty. So I paired it with a dessert. When making the mixed noodles, the flavor felt quite strong. So I used yogurt and bread to make a dessert. I think the quality of this noodle dish is very high. Even though the flavor is a bit strong, it still feels acceptable after eating more. Yes, it’s quite good. Thank you, judges. Thank you. Thank you. Thank you. Thank you. Hello, judges. What I made is very simple. You made breakfast? Yes, I made a brunch. All the culinary training I received before was also in Australia. And in Australia, everyone loves to eat brunch. Brunch. Yes. Actually, most of the time I go to convenience stores I’m with my girlfriend. And my girlfriend really likes convenience store snacks. As for me, I don’t really like overly cooked or processed foods. So in a short amount of time, I used my favorite fruits and my girlfriend’s favorite fruits to make a very simple brunch. First, I peeled the grapefruit. Then I carefully removed the flesh with a knife. Then I got my favorite canned pineapple. Chocolate cereal. Then I took the egg and fried it to my preferred doneness. I put a layer of cheddar cheese on top. Then I torched it a bit. Finally, I took the cream filling from a cream puff and mixed it with espresso. Mixed them together. Spread it on the pineapple. A dish like this looks simple, but when you’re with the right person and eat something this simple, your sense of happiness can actually be higher than eating at a fancy restaurant with a complicated dish. What about this one? Is it a milkshake? This is grapefruit. Grapefruit. Yes, it’s made with grapefruit and fermented rice. It’s something like a milkshake. I think the way it’s presented is really great. It has the vibe of a breakfast shop. I can feel that from you too. Your girlfriend must be very happy to have such a beautiful breakfast. Yes. Right? I really like this. This is very creative of you. You managed to make coffee-flavored cream. Very good, thank you. Thank you. Modern home-style cuisine. He put a brunch coffee on top of pineapple. I think that’s really, really good. Actually, I rarely eat brunch. But you left a deep impression on me. I think you truly recreated the taste of memories and brought it back to life now. It’s especially surprising and exciting. Thank you. Thank you. Thank you. Thank you to the three judges. Thank you. Most people would probably choose a staple food. But if we all pick staple foods, there will be too much overlap. I’m planning to make a crispy fried meatball. The filling uses pretty basic ingredients. The fresh meat jerky is similar to a sausage. It can give a starchy texture. Bacon adds a fatty flavor. It also has a smoky taste. The chicken meatball has cartilage inside. So when you chew it, you get a crunchy sensation. Then add a soft-centered cheese filling. Use instant noodles as the outer shell. That brings out the crispiness of the noodles. Sis, I think Baldy is going to make something fried. When I tried frying the meatball filling, it fell apart. That was different from what I expected. So I tried to bind it with mayonnaise. But it still failed. Change of plan. For a while in the middle, as I looked at that bowl of filling, I wondered what to do. If I give up on this now, and start over, what do I need to do? It seems like I can’t fry it successfully. Frying that ball… Once things started going wrong, I felt like this might be the end for me. Nine minutes left. Seven minutes left, everyone. Time is so tight, I don’t even have time to check the time. All I can do is shout. I’m sweating. So nervous. Why haven’t so many people pressed the button yet? Almost there, we can definitely do it. The individual competition is even more nerve-wracking. It really is more intense. The odds are even lower. Yeah. This is the part of the show that’s the most nerve-wracking. Three minutes left. Yang Yanbin is done. One minute left. One minute left. Less than fifty seconds, everyone. Everyone has pressed the button. It’s all over. That’s good. Okay. I’m drenched in sweat. It’s like fighting a battle. Look at my sweat. It’s pouring out. Does this happen in your kitchen usually? Yes. The kitchen is a battlefield too. We get drenched in sweat as well. We also get rushed like this. Yeah. I’m never going to rush the kitchen again. After seeing this, if I ever rush the kitchen at a restaurant again, seriously, I’ll remember this scene. I’m never going to rush the kitchen again. I just looked for any meat ingredients. I roughly combined them. Added some cheese. I used instant noodles on the outside for a crispy texture. It’s like fried chicken and beer. Eating fried chicken while drinking beer. Finally, try it again. Make the most of the remaining eleven minutes. There was cornstarch. I saw there was starch. When I went to look for eggs again, they had all been taken. So I could only use starch to thicken it. Hurry up, only eight minutes left. Because there wasn’t enough time, I decided at the last minute to skip the stir-frying step. I made a sauce. Then I mixed some vegetables with yogurt and put them on the side. To refresh everyone’s palate. Personally, I think if you choose larger cuts of meat, it won’t be as difficult to put them together. Right now, it’s a bit hard to combine them. Thank you. Very creative. Thank you. What did Yang Yanbin make? Hello, judges. Even letting people wipe their hands first, very ceremonial. This is a chilled towel. We used a bit of Haitian (brand). And some white vinegar. Is this for eating? No, the towel is for wiping hands, that’s right. Feeling refreshed. We used some lychee water. Then added a little white vinegar. It disinfects and adds fragrance. And this is lychee season. Actually, these things are all part of our daily work. They’re essential. And how we serve our guests well. We put a lot of effort into the details. How do you play with this? How do you play with this? That’s a clever trick. Yang Yanbin is really good at this too. Impressive. Let me show off a bit. Seriously. And today we have a theme. It’s an afternoon tea. At this time, we’re having a cup of fruit coffee. I made it with lemon juice and black coffee. And also, there is… We’re having twelve dishes. Twelve dishes. From now on, we’ll call you “Scheming Bin.” What am I supposed to say to that? He has to stay steady. I can only say this is called… No one can succeed easily. Because there are some limitations with the tableware, so I used one plate to present everything. After work, I like to have afternoon tea. And pair it with some desserts. Using sweet things to make myself feel happier. At first, I took some potato chips, right. I think potato chips, as a starchy food, are definitely delicious. I can imagine that each contestant might make something relatively simple. Even if they want to make it a bit more complex, they’ll still consider these issues. So I did it as quickly as I could, kind of like a brainstorming session, using the fastest time to turn what I saw at the convenience store into a very high-end presentation. I hope the dessert has a rich texture. At first, I definitely have to consider the time. I would definitely choose the simplest things. Things that can be made in various ways. But later I felt that there seemed to be enough time. Then I thought my ingredients were lacking in flavor. Lacking in texture. Missing some garnishes. So I kept looking around to see if there was anything else. Yang Yanbin Yang Yanbin Pot Okay. What does that mean? Maybe it’s on purpose to let it bubble. Keep it there. So rushed. I think I can put it on top. There’s a space to display it. You can decorate it on top. Add some garnishes you want. You also need to arrange it nicely. You’re really impressive. How many minutes are left? Nine minutes. Nine minutes left. There’s still time. It should be called an afternoon tea. So I made a few savory snacks. And one dessert. To create a combination. I pan-fried some slices of toast. Then I made some mashed potatoes. Served with shredded seaweed sausage. Then I made some more savory snacks. One of them is fried. It contains a lot of dried fruits. I made a dessert. And paired it with a black coffee. With syrup boiled together with sugar. The plating is also very interesting. Yes. Arranging it upside down like this. Gives a completely different feeling than arranging it upright. You really know how to experiment. Looking at the world from a different angle. You’re truly imaginative. He created a design similar to English afternoon tea. It really shows his skills. And under limited time constraints, he was able to present so many different styles. It’s a display of technique. He has the right to show off his skills. Tingfeng took another bite. Look at this. Say something. Look at how this turned out. Alright, Vicky took another sip. I think your dish should be given a name like “Romance.” It’s a very original approach. But if I may offer a suggestion, since you have so many bite-sized items, like open-faced sandwiches, if the base was something other than bread, with more options, like crackers, or maybe some other things inside, like crispy rice or tofu skin shells, or fried bean curd sticks, and so on, I think it would be even more interesting. It’s already very successful as it is. Alright, thank you. This is a great idea. I also think your creativity deserves a very high score. Thank you. Thank you. Everyone is taking a bite and a sip. Take a bite, take a sip. This works. This is seasoned really well. Look at Tingfeng. He kept nodding even after he left. I feel like Yang Yanbin is a sure bet. Now I think he’s the most reliable one. Really? Just one potato? This is Cantonese cuisine. A Cantonese-style dish. A home-style braised potato with fermented black bean aroma. When I saw the black bean dace, I got an idea. I peeled the big potatoes from the supermarket into small potato balls. From the black bean dace, I only used the fermented black beans to make a braised potato dish. I simmered it over low heat. Letting the sauce’s aroma soak into the potatoes. I think it has a wild flavor. It’s very versatile. Yes. Thank you. I made a crispy fried one. A crab stick. It also carries the memories of our childhood of wanting to eat this kind of food. To enrich the flavor, I used crab sticks to wrap Hunan-style spiced duck, cucumber, and green mango together. Then I coated it with egg wash. And wrapped it with instant noodles. Then deep-fried it for a crispy finish. Or rather, I wanted to try making something I had always wanted to. I didn’t expect it to turn out to be such a layered combination. I think it’s pretty good. Actually, it’s just the dish I want to eat after work. Yeah. Thank you. You’re welcome. I want to give it a try. Handmade Italian gelato. So today was actually quite interesting. I gave it a try. I had an idea before. It was to turn Shanghai scallion oil noodles into ice cream. Then I happened to see some scallion oil noodles. So I thought, let’s take a look at this. See if there’s a way to make it. Make it a bit more interesting. So I used Haitian soy sauce ice cream as the base. I wanted to use the oldest method to make it. Italian gelato. But there was no ice cream machine on site. And no liquid nitrogen either. So how could I make this happen? He crushed a lot of ice. Added a lot of salt. To lower the temperature. What did he make? Ice cream. Soaked in an ice bucket. For flavoring, I used the scallion oil packet from scallion oil noodles. And soy sauce. You have to keep stirring it. To let air get into the ice cream. So it becomes smoother and silkier. The texture will be better. This Italian grandma… Yes. Made by grandma. Grandma’s ice cream. I made the ice cream in thirty-five minutes. I think for me, I succeeded in challenging myself. That’s what matters most. Scallion oil noodle ice cream. You can give it a try. You have to do it within forty-five minutes. Make a scallion oil noodle Italian-style ice cream. Whether it’s the technique, Or the temperature, I think this idea is really… Such a forward-thinking person. There’s also crispy rice. Yes, there are some small bits of crispy rice inside. The texture is at the bottom. And different kinds of crunchiness. It feels very special to me. Thank you. I’ve had soy sauce ice cream before. But this is my first time trying scallion oil ice cream. And it was even made with ingredients from the supermarket. Thank you. Thank you very much. Thank you all. Thanks. Hello, judges. I think the chemistry department should make some desserts. Or maybe cakes. I think she’s actually pretty impressive. The stuff in convenience stores is meant to be eaten right away. There’s rarely anything for you to get creative with. So I thought, I can make this cake in such a short time. Because a lot of cake ingredients can be substituted. But there’s only one thing—chocolate— that can’t be replaced by anything else. No. Is that thing here? Hey. No way. I didn’t see it, but… How could it not be here? Why is something missing? I’m so anxious—if there’s no chocolate, I’m doomed. How could it not be here? There’s no way a convenience store doesn’t have chocolate. Seriously? Then I searched the convenience store four times. I finally found the chocolate. Here it is. That scared me. They changed the packaging, so I didn’t recognize it. For the cake I’m making, I’ll use a Swiss roll as a substitute. It’s basically the same. Inside, I’ll make caramel with white sugar. Then, I’ll make hazelnut spread with hazelnuts. Then I couldn’t find baking paper. So I used aluminum foil instead. Pour it into a cool place. The caramel will harden. I didn’t expect it would stick so tightly on there. Come on, please. Fifteen minutes. Fifteen minutes left. Fifteen. Fifteen. Okay. How is it stuck so tight? Be good, please. I’m so anxious right now. So in the end, I can only keep a very small portion of caramelized hazelnuts. Then pair it with dark chocolate. It can be sandwiched as a thin layer in the middle. It tastes a bit like Ferrero Rocher. On the outside, I’ll make a white chocolate ganache. This also needs fresh cream. But I couldn’t find it at the convenience store. So I thought about it. Ice cream also contains milk. I can use those ingredients. So I can use this ice cream together with white chocolate. It’s kind of like emulsifying. to make this ganache. Then add some chestnuts. Because white chocolate is very sweet, adding chestnuts will reduce the sweetness. It will go well together. Coat it on the outside of the cake. Then freeze it for a bit. Hurry up, hurry up! She’s making everyone really anxious. Feels like it still needs another hour. Fork. Where’s the fork? One more minute. Then use a fork to make the tree’s texture. And that’s how you finish a very simple French chestnut yule log cake. This yule log cake is, for me, a very representative dish. It’s something my restaurant makes every Christmas. A French yule log cake. I want to express my style through a dish. My background, my story. I think when you combine these elements, that’s when the food truly comes to life. It feels warmer, more heartfelt. I opened my restaurant when I was twenty-four. It’s now been seven years. And I just closed that restaurant. At our place, the bread, main courses, and desserts are all made by us. So today, I want to make a dessert for everyone to try. This looks like a tree that’s been cut down, with that textured pattern. The outside is a white chocolate ganache, but with chestnut added inside. Inside, I used a convenience store cake, but I added some caramel hazelnut spread inside. I made it myself. This dessert is also a one you just made inside. That hazelnut sauce This hazelnut chocolate is very impressive. Thank you. This sauce The sauce on the outside is the one you just mentioned. The white one. Yes. And the hazelnuts are blended, right? Yes. Cocoa butter. Yes. Cocoa butter. I think the whole design really shows your skills in pastry and your expertise. Thank you. With this dessert, I want to pay tribute to the small shop I ran for seven years. Congratulations, and I hope you open an even better shop in the future. We will definitely come to try it. Okay. Alright? There will definitely be a chance. Okay. Thank you. Thank you. Thank you. Thank you. Let’s finish with a dessert. She made it really complicated. Yes. She even made caramelized crispy topping over there. She made it especially complicated. Hers should be safe too. All dishes have been judged. Thank you. Judges, please discuss and decide on the list of those to be brought back. To be honest, it’s a bit cruel for them. The flavoring of that dessert was probably the most accurate. I think it’s excellent. Yes. Agreed. Some of the noodles just now were really delicious. He really has skill. Every step he took was very logical. The noodles, yes. There are a few here that I especially liked. But if I can only choose one, I’ll pick this one. Those to be brought back There are only six spots. Let it be. Just accept whatever the result is. I really want another chance to come back. I hope so, but I won’t force it. Now announcing the list of those to be brought back. My hands are a bit shaky. The whole atmosphere is very tense. Everyone is extremely nervous. The first thing I thought of was our brothers. The other three have to survive. First, we will announce the first contestant to be brought back. I think I can definitely make it. The contestant who has successfully returned is Silently repeating in my mind I Chef Chen Xiaodong Chef Chen Xiaodong I am one hundred percent confident in myself It’s just that I I’m watching my close friends to see if they can advance smoothly Thank you Whether it’s in presentation or in technique he truly deserves the recognition Of course, I hoped my name would be on the list It definitely is But in my heart I still wish my teammates could make it The second contestant to be revived is The Chemistry Department’s talented chef I feel very lucky The judges know what I do and they approve of it I feel comforted and happy I will keep working hard I’m even happier when my teammates advance than when I do The third contestant to be revived is Chef Yang Yanbin I think this show is very interesting It lets the audience see that this industry is thriving This was my original intention in joining the show Now announcing the fourth contestant to be revived The Dark Horse from Lion City The Dark Horse from Lion City I’m happy Because I can advance to the next round And then I can interact more with different chefs Now announcing the fifth contestant to be revived Now announcing the fifth contestant to be revived The fifth contestant to be revived is Today we’re making premium oyster sauce minced pork tofu. Next, we’ll prepare minced garlic, shallots, and add a bit of very fresh premium oyster sauce. First, add a bit of sugar to the minced pork, white pepper, peanut oil, and cornstarch. Then mix well. Let it marinate here for ten minutes. Next, take the tofu cubes and soak them in salt water for ten minutes. After that, you can blanch the tofu. Then we add the shallots and the minced pork. After stir-frying until cooked, we start seasoning. Add as much premium oyster sauce as you like. This enhances the savory flavor of the dish and makes it look even better. Then add the tofu. Let it cook for a bit. And it’s done! Alright, today I’ll teach you how to make Chaozhou-style clay pot porridge. If you want to cook a porridge base that’s fresh and sweet, choosing the right water is crucial. Using natural, high-quality water to cook porridge is absolutely perfect. Put the shrimp into the pot and sauté them over low heat. Pour in Nongfu Spring water. Add Northeast fragrant rice into the shrimp broth to cook. It becomes even more fragrant and glutinous. The rice grains are distinct and separate. The Chaozhou seafood clay pot porridge is ready. Good water makes good soup, good water makes good rice. If you choose the right water, the natural freshness of the ingredients is locked in.

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