[Multi SUB] Stellar Bites EP1 10 Star Chefs vs 10 Celeb Sous Chefs! 互選開戰💥誰能成為夢幻搭檔？｜星廚之戰

[Multi SUB] Stellar Bites EP1 10 Star Chefs vs 10 Celeb Sous Chefs! 互選開戰💥誰能成為夢幻搭檔？｜星廚之戰

Food is not just about filling your stomach ; it’s an art that determines victory. Ten top chefs, each with a star-studded dream, will be joined by ten celebrity chef assistants. Alright? Don’t be too nervous . We can do it! Come on, I’ll steam it for fifteen minutes. Add this in too . Okay, they will face the challenge together and fight for the final victory. This is the kitchen, and also the battlefield. This is not only a culinary duel, but also a battle for glory. Welcome to the Star Chef Battle! Food is never a solitary affair. In this brand-new, super-large kitchen, a culinary competition about cooperation and competition —enemies and allies— is about to begin . Ten top chefs, paired with ten celebrity chef assistants, will cooperate to compete for a million-dollar prize. Who will be the ultimate million-dollar chef? Who will be the ultimate million-dollar chef assistant? Let’s see the chef assistants’ abilities! What kind of situation is this? It’s like going on a blind date; we need to know where the other person’s bottom line is, what their abilities are, and what their skills are. It’s like a self-introduction. On stage, we have five assistant chefs . You each have a card in front of you. Open it and you’ll see the name of a dish . Now, please open your card and see what your dish is. This is too difficult, right? OK. Garlic Clam Spaghetti. You’re very good, Wei Jin. Let’s see yours: Stir- fried Udon Noodles . Stir-fried Udon Noodles with noodles. Is this our Amber An? Let’s see what your title is. What is it ? Read it out! Grilled Thai Shrimp. The shrimp are alive. Thank you, Amber An. Li Yuxi, what is your title? Braised Fish. Oh, fish! Oh, I ‘m doomed! Huai Qiu, what is your title? Pan-fried Pork Liver. Pork Liver! Oh, pork liver is difficult! Anyone who thinks they can’t make this dish and needs to look at the recipe, please raise your hand. So many people ! Okay, then please turn to your recipes, open to the second page, tear it open . Huai Qiu, don’t give up! Now, please choose your ingredients. When we just walked in, we were thinking, ” I absolutely can’t get shrimp !” It scared me ! Come in, come in, come in! Oh, he’s talking to it. Come in ! Okay, next, welcome our Dizzy! Dizzy calmly picked up the shrimp that jumped out . Okay, Weijin, take this . Are you out shopping? If the head chef takes that long to find something, would you kick his butt ? Okay , next up is Li Yuxi, the head chef. Did you see that? That’s too harsh! He has to scale it himself. Why isn’t his fish alive ? He drew the lottery. Huaiqiu, the king of tender pork liver. His steps were too heavy. Okay, very good. Huaiqiu, thank you, thank you. Chefs, open your eyes wide. After seeing this, he will follow you. We ‘ll go together or stay together. Thirty minutes. Go go go ! Go go ! I’m so nervous. I’ll have a little wine. I’ll have a little wine. I’ll get a little drunk. Li Yuxi, just don’t cut your hand. I’m not worried about anything else. I was so worried about how he was going to handle the whole fish he got . It was really difficult for him because he hadn’t even used the scales yet . He was actually using them , and he was using them right now . Is it normal for it to fly like that? It wasn’t scaled before , was it? My idea was to scale it by scraping against the scales like that , but I didn’t expect it to start spraying all over my ears as soon as I started scraping. Why is it spraying like that? They peel garlic so gently. They just pat it and it’s out. Yes, someone is patting it. Yes, you heard him complaining that he’s peeling garlic too slowly? Don’t look at me, I just don’t like this seat. It’s so close to them. The first table is too close to all the professional chefs, so they can see very clearly. It gave me a very big… The pressure was immense! I felt so many eyes staring at me, and they were professionals, it was incredibly oppressive . The texture was disgusting! When I touched the liver, I thought it was so hard to cut. I’d never cut anything so soft before. And if you use too much force, the whole liver will move with the knife. Oh, sorry, what’s that noise ? I don’t kill much, usually the animals are already processed. I tried to control myself, not to make noise when the shrimp jump. Oh, sorry , sorry, but I couldn’t help it . Ugh , if I’m going to grill it, I can’t remove the head , right ? Do I have to remove the shrimp intestines? I absolutely have to remove them! Removing the head and the intestines is driving An Xin Ya crazy! She used a toothpick to pull it up from the back… He can still cut the pork liver after he’s already inserted the shrimp vein ?
I don’t know. He’s still cutting the pork liver. He’s been processing the ingredients for too long. Weijin, why are you using tongs ? You can just use your hands! I forgot one. It’s too convenient. I thought you were so skilled . I’m worried about hygiene. It’s so hard to cut! Oh, what do you mean ? Huh? I don’t want to . I brought back two kinds of pork because I wanted to know which one is easier to cut. I’ll choose the one that’s easier to cut , but I think both are difficult to cut. All the chefs agree that yours is the most difficult . Really! Oh , you’ve finished cutting! You’ve finished cutting! Then why is the white one? It’s because it has some blood and is sticky. And some… Yes, how many times do you need to wash it to reduce the fishy smell ? Was it difficult to cut just now? Super difficult! You said it was super difficult just now. So sincere! Super hard , keep going! I found it ! I found it! How does it look? Like this! How does it look? You succeeded ! It is ! It is ! A small step for Amber An , a giant leap for mankind ! It seems reversed! It seems reversed ! A small step for mankind, a giant leap for Amber An! He just had a cosmic discovery! Could it be that after watching these ten people, you finally think, “Forget it, we don’t need a cooking assistant , we’ll rely on ourselves to avoid others messing things up “? Dear friends, there are seventeen minutes left! Seventeen minutes! Oh my god! Halfway through! Seventeen minutes ! If we don’t start now, it will be too late! Is this salt? Yes, Amber An! Run ! Run ! Oh , be careful, turn it off! Oh , the fire is too high! How do I turn it off ? Use a rotisserie! Rotate it! This is really effective! The first one in! I heard a sound! It’s starting! Dizzy is so comfortable! Actually, I think that time is also a kind of pressure . When you get into it, I feel a little better . Find a more comfortable way to cook the dish. Anyway, I’m just being myself. Just treat this as Dizzy’s kitchen . I don’t know what I’m thinking about now. Why is Huaiqiu keeping this up for so long ? Huaiqiu, Zhang Huaiqiu, what are you doing? I’m thinking , I’m thinking, thinking ! Oh my god, even gifted students have to think ! After soaking in water, I looked at the little board and it said to soak for 10 to 15 minutes. I thought, I’ve already cut it for more than 10 minutes, and if I soak it for another 10 minutes, will I have 23 minutes ? I thought, I only have half an hour left, and 7 minutes left, is that enough time? So I just stood there stunned for about 30 seconds. I thought, oh my god, it seems like I don’t have enough time. This fish is too big, bigger than the pot, so I didn’t know what to do for a moment. So, actually, I can cut off the head and tail. Yes , I really can’t fry it in time , so I just cut off the tail. Only 10 minutes left, my dear contestants. 10 minutes, Weijin is going to start cooking his udon noodles. Now he’s about two-thirds done . So far, which of these five groups do you think is the best? Cai Shiyun, Dizzy, Weijin’s is also good. What do you think? Udon noodles, udon noodles, every movement is executed with precision. The braised sauce flavor is becoming more and more obvious. The braised fish flavor is also very strong. Chef Li Yuxi said, “Your braised fish smells very good. Can you smell it ? Yes, I forgot to add water. Oh dear , no wonder the smell is so strong. No wonder you can smell it, because you can still smell it from so far away. Five minutes left . Five minutes, my dear friends. Five minutes left . Come on! Come on! Come on! ” He is still marinating . Maybe he will put it in the last two minutes before stir-frying. It might be quick and precise. If that’s the case, then quick and precise. Wei Jin looks delicious. So delicious. I was shocked . So delicious . So delicious . You can ring the bell when it’s cooked. Wei Jin is done. Ring the bell. So strong. I didn’t expect Wei Jin to be the first to finish. Although it’s nothing , there is still a sense of accomplishment. Wow. An Xin Ya’s shrimp are not cooked yet. There are still three minutes left. Is it enough time? The heat hasn’t gone down yet , so he quickly picked them up and put them directly on the charcoal stove. You use a blowtorch to spray the shrimp directly, but be careful. Shoot the shrimp, not yourself. Beautiful. Come on! Yes, you can pull it a little further away. Keep your distance, don’t get too close. Dizzy is plating, but his hands are shaking so much . His expression is so calm, that’s fine. Okay , put some more basil on top. Okay , Dizzy is done ! Oh my god, amazing ! I’m worried about Huaiqiu now. Huaiqiu seems to be overthinking things. Is it easy for gifted students to do this? The fish head is broken. Anxinya, I can do it! I’m almost done! Keep going! Actually, I’m quite nervous. Okay , amazing ! Anxinya, is it cooked ? Li Yuxi, is it done? Leftover pig liver, leftover pig liver, pan-fried pig liver. If he can’t even handle this , I don’t think many people can. Thank you, Huaiqiu, thank you so much! Pan-fried pig liver is the most difficult dish according to the chefs. There ‘s only one minute left. He might have to turn up the heat and make the most of the time. At this point, he can still be so calm and composed. So handsome! The chef has already counted down: 10 seconds , 9 , 8, 7, 6, 5, 4, 3, 2, 1, please put your hands away. So, is Huaiqiu done? He should be done. Thank you to the five lovely assistant chefs. You’ve worked hard. Now let’s see how their dishes are done. You can eat them or not, it’s okay , really. Now, let’s invite the first one, Weijin, to make stir-fried udon noodles. Wow, I was so nervous to let them taste the food . They were very professional tasters , and everyone was very kind enough to try it. The taste was pretty good ; you could just smell it. Yes , thank you, the taste was pretty good. That was really my first time cooking , and they were very skilled chefs. I’m just a newbie, you know , and I was holding this and I thought it was okay, I was quite satisfied. The chefs’ reactions to the taste were, of course, nodding and maybe giving small compliments. But you don’t know what their real score was. It felt like showing off their skills in front of Guan Gong. Do you want clams? Yes, they nodded vigorously . It was alright . Cai Shiyun did a good job because every step was done quite well. Her pasta wasn’t cooked for too long. I think she might have wanted it to absorb the clam broth , but maybe due to time constraints , or maybe she preferred that firmness . Did you see the three hearts? Yes, thank you, score. I chanted a prayer for the shrimp at first, to help it pass on. Very good, very good, great! The wine flavor was quite strong , but I felt it wasn’t cooked enough. Ours was cooked, I think it was just right. Ours was a little undercooked. Is it cooked ? Let me ask first, is it cooked ? The doneness was just right, very fresh. Were you worried about his cooking? He said it wasn’t quite done. You looked at him, and then someone next to him said it was very fresh. Yes, look at those two more manly chefs , they seem more polite to the women, quite shy. You guys are a plus. Our goal is to target this kind of manly type. We’ve already identified our target customer group, and we hope that when they look at us, we’ll also say something like, “Wow, that’s amazing ! It looks like a chef’s work!” ” Is he pretending to know how to cook ? Is he pretending he can’t cook? It ‘s terrible ! How could he lie? Li Yuxi, he’s a liar! He must be scheming, lying that he’s never cooked before. I think he definitely has. Is this a fish head? The fish head is broken off. This is the center of the fish. My initial impression was that he didn’t cook that fish properly , but actually, when it was served, it was cooked , and the taste was okay. It was a pleasant surprise. The meat was just right, very good , very tender. It was just a little bit undercooked. It really was! Except for the scales not being completely removed, the color, aroma, and taste were all OK. Is this your first time handling fish and you did it like this? I think it’s amazing ! Really? I think it’s super amazing! Thank you!” The heat control and seasoning were quite impressive. Although the head was missing , the doneness was perfectly controlled, and the sauce was also very well-balanced. Everyone agrees that the most difficult dish is the tender pan-fried pork liver, but it wasn’t actually fully cooked. Was this intentionally arranged like this , or was it just because there wasn’t enough time, so you just grabbed the pan and cooked it all at once? Yes, there wasn’t enough time, so we stopped when the time was up. The chefs have finished eating . If they have no problems, I’ll try it. Do you want to take a stomach pill first ? It’s okay , I’ll try it. Really? Look, pick the one that looks a little more cooked. That’s scary. This one should be a little more cooked . Eat in small bites. Okay , thank you. Yes, no sauce yet. No sauce yet. This one is thinner, so it should be safer. It’s a little undercooked. Mine is still raw inside . Mine seems to have some, yours seems to have some , but I don’t dare bite into it. Is yours cooked? No, it’s not cooked. If you have a sensitive stomach , don’t eat it. This pork liver isn’t fully cooked and tastes very fishy , ​​but the marinating is quite good. The marinating flavor is okay. It would be better if the sauce was added. You really picked the most difficult one? Really? Thank you. Then I won’t try it . Bye -bye. After the first stage of their hectic pace, the second stage… The chef assistants must be very nervous . Now, please turn over the boards in your hands and see what your dish name is. First, let’s see Three Cup Chicken. Bai Runyin, it’s Three Cup Chicken. Hu Yuwei, you are … I haven’t seen it yet. Egg Fried Rice, what? Oh, why? Why? I can make all of these. Then, let ‘s see what this is. Nini, Mushroom Chowder , Mushroom Chowder , Mushroom Chowder is very difficult . Yu Xi, what is your topic? I haven’t seen it yet. What is it ? Okay, I see … Rice Noodle Soup. This is super difficult . This is very difficult. Wow, this is too difficult. Bar counter flavor, great culinary god, thank you . What is this? Rice Noodle Soup. I actually have no idea how to make it . Making soup is the hardest. Making soup is the hardest. Did he choose the right ingredients to make the soup? Okay, let’s see our junior, Yao Chunyao. What is your topic? Fried Steak, Mashed Potatoes, Mashed Potatoes. It doesn’t seem difficult. Yes, Mashed Potatoes are very simple. I want to say why there are two. So when I saw it, I was thinking, what should I do? Can I finish it in time? Is there anyone who is not good at making this dish? Please raise your hand. I want to see the recipe. Luckily , some people don’t need to see it. Okay , now, those of you who raised your hands , please tear off your recipes and see what ingredients are needed. What are the steps? Appropriate amount of scallions, garlic sprouts, and ginger. How do I know what “appropriate amount ” means? Bai Runyin is calm and collected . Three-cup chicken, OK, OK, full of confidence , great! Bai Runyin, come out first to get the ingredients. He didn’t look at the recipe because he had made it once or twice during practice. You won’t take everything, will you? Leave some for us. Don’t be so unscrupulous . But his three-cup chicken, his chicken wasn’t chopped. This is a bit troublesome. This is a bit troublesome. Since the start of this competition, I have been practicing constantly , and I usually make one or two dishes every day. Don’t you want to take shrimp? Shrimp with milk will have more flavor and won’t be affected. People are cooking three-cup chicken and they’re asking people to take shrimp. Next , Hu Yuwei , it’s my turn. Okay , come on, we already have oil over there. Yuwei, do you usually cook? More or less, or do you cook a little bit? Scallions, rice, and eggs, I’ll take them all. Take them first. I’m very confused. Whenever I go abroad or go to a bookstore , my first area is always the cookbook section. Cream, OK , he takes the cream. Expecting good. Next, Nini, he’s going to make mushroom soup. Yes , I’m going to make mushroom soup . Nini , Yuwei, looking at your back, showed concern. This couple is arguably the most loving couple in the entertainment industry after Yu Tian and Li Yaping. Welcome the next one, Yu Xi. He brought a recipe. He ‘s so smart . Only he brought a board. His movements are very standard.
We did it like this when we competed in the C-level competition. Based on my ignorance of cooking, I did some basic ingredient practice, like scallions, ginger, and garlic . Hollow ones are scallions, flat ones are garlic. There’s a mnemonic for scallions, ginger, and garlic. Okay, I’ll come and get the liquid later . Did you bring your rice noodles ? I haven’t brought my rice noodles yet. I didn’t bring the rice noodle soup. Next up is Yao Chunyao. Yao Chunyao is steak, steak, mashed potatoes . Chunyao usually seems to be just responsible for eating. He doesn’t know how to cook . You can cook, like blanching vegetables. Actually, I’m someone who really likes cooking , but because the dishes I make are all very simple, like blanched vegetables or stir-fried vegetables. Yao Chunyao, why does your back look like a murderer cooking? Milk, milk, okay, okay . The second group of five contestants are in place. I want to ask the students above, are you feeling much more relaxed? Do you feel like you’re off work? I’m so happy to be off work. Why were they laughing at you just now? You should repay them double. So nervous . The second group starts in thirty minutes. Fried rice is a must. After preparing the ingredients, he started immediately. Yes, because it’s simple and easy to prepare the ingredients, the standard might be a bit higher. His knife skills are amazing! Look at Hu Yuwei, he ‘s very good at cutting vegetables . If he can cut quickly, he ‘ll help a lot. His movements are really neat and efficient. The more you watch, the more comfortable you feel. This gesture is like a small rice noodle roll that’s really difficult to make. The soup is already simmering over there. Are the potatoes cooking? I’m so nervous. It seems like he’s not frying steak. He’ll be quick. So I thought I should make good use of the mashed potatoes first . So I thought that after I got the ingredients, the first thing I would do was quickly peel the potatoes , cut them into chunks, and then quickly steam them. While they’re steaming, I can make some things like steak seasoning and mashed potato sauce. I think this would be a perfect process. You would also suggest that he use steaming, right? He used boiling for the first time, right? Bai Runyin had to handle the chicken. He’s a person who dares to use a knife. He’s fierce, decisive , and calm. Although the pieces were a bit big , at least they were all accurate and cut. I was very impressed. This is great! This is amazing! He cooks without hesitation. It’s not easy to take off your clothes . You’re wearing your clothes . The bodysuit was easy to take off, OK, thank you, thank you. Don’t be shy . I realized I have to talk to myself to know what I’m doing. It’s like I’m in my own little podcast universe. How can I help the audience enter my culinary world? If I’m cooking, everyone is serious. The scene is super quiet, very quiet. How can it be so quiet? The previous group was cuter. This group is all serious and not smiling. Everyone is fiercely serious . How about a competition ? Is the library going to talk to me? Oh wow, what’s that sound? It’s really driving me crazy! Hu Yuwei, your voice is driving me crazy! Don’t do that anymore! We can chat. I’m just doing some actions. Look at the chef’s assistant next door. What qualities do they need ? Like, at home, we love to cook. Our chef is Yuwei, and I’m his sous chef. I think I need to fully assist the chef in the schedule. This is very important because I think if you take care of the chef’s mood, the food he cooks will taste better. Yuwei, are you deliberately letting the pot keep burning like this? Why? Because I want to make eggs. Egg fried rice with egg crisps ? That’s quite an idea! He really should sit here. Egg fried rice sounds simple, so I used egg crisps. Egg crisps can at least be mixed into the rice, and you still get the aroma of eggs. Let me tell you, these egg crisps are really amazing! But I was worried they’d absorb too much oil . A little trick! He really knows how to cook ! I’d choose him first! He’s the first choice! His attitude is perfect! Really, no need to say more, he’s here for the competition. Yes, are you peeling garlic now? Yes , you need a whole head of garlic. Yes , when you were chopping the chicken, all the chefs stood up… ” Get up and watch. It’s your first time chopping ! He said it’s his first time chopping chicken legs ! Even though he’s young, I really admire his very clear attitude when he’s cooking. And watching him chop that chicken leg himself for the first time, I felt like he must be a pro. You’re frying some shallots now. Scallion fried rice. Won’t the shallots be too oily ? Yes, I think they might be a bit too oily. I’m worried about it being too oily, so you’re cutting everything into small cubes now, right? Because I only have half an hour , I don’t think cutting them into big pieces will be enough time. The mushrooms are already…” It’s almost done cutting . Yes, that’s right. What do you think is the hardest part of this dish? I think it’s the proportions. What am I going to do now? I’m not in the mood to chat with you. Am I being rude? And you’ve already surfaced . Right, don’t look at you frying it. Frying it, everyone. There are only seventeen minutes left. Seventeen minutes, time flies! Did you marinate it just now? Or did you not? If you didn’t marinate it just now and fried it plain , then you have no culinary skills. There’s a steak part. What about your potatoes? The potatoes are still steaming. You’re using the steaming method. Why did it stop? Yes, it ‘s still steaming. It looks beautiful . The marbling is beautiful. I think frying steak is relatively easy , but to make it delicious, I think it’s very difficult. I think you should change to medium heat. The heat is a bit too high. Actually, the most important thing about fried rice is the heat. If the rice grains are distinct, then the heat needs to be high enough . But because the heat is like at home, it can’t be that high. He’s so good at frying rice! It smells so good! Yes, if I were a chef, I would choose him. No need to look. I would choose Hu Yuwei. I think many people would choose Hu Yuwei . Yes, but in the kitchen, this is also a problem because the assistant usually doesn’t need too many opinions. He just needs to accept and execute my instructions. The worst thing about giving instructions is encountering those who say, “But I think, I think it should be like this ,” or “When is it your turn ? Oh, it’s overcooked! You’re last, you’re last too ! ” Then , ” Okay , now what do you need to do ? Shake it a bit. Yes, shake it a bit. Now what do you need to do? Shake it a bit. Marinating takes five minutes , you’ve been shaking it for too long! Hey, adding time means extra money!” Hey , this customer, Lin Yu-hsi , is the only one who followed the recipe you prepared for him completely. From the chef’s perspective, what we actually need is someone who understands our instructions and can execute them perfectly. The instructions from the person in charge are very important to me. After sautéing the aromatics , switch to stir-frying the squid until it’s browned. I’m worried about the sesame oil becoming bitter. If you’re using salad oil, it’s okay, but if it’s sesame oil, it’s more likely to become bitter. Bai Runyin, what kind of oil did you use to sauté the aromatics ? I used regular oil because sesame oil can become very bitter. Wow, you’re asking me something so ignorant. If you really want to fry it well , you should use black sesame oil and fry it slowly. Yes, you have to sauté it slowly, slowly. He probably knew there wasn’t enough time, so he added black sesame oil. Black sesame oil is very important. It’s really very stable and probably easy to teach . I actually have a strong impression of it because it’s more effective than regular sesame oil. For a student his age, he ‘s remarkably composed. He cooks with such composure, like a seasoned chef. There are still twelve minutes left. If I’m done soon, this will get cold, so I’ll have to slow down. The rag fell off . The only thing I can criticize him for is… yes, the rag really did fall off . The rag will make the bowl round later. I think that’s too fake. It’s just fake. I don’t think he’ll look closely. It’s stuck to the bowl. Hu Yuwei, are you done yet? I don’t have time yet. There’s still a long time. Then another ten minutes to let it get cold? No, I’m afraid it’ll get cold and then it won’t be good. After eating Hu Yuwei’s fried rice, you finished cooking ? Oh my god, I burned it! I burned it ! Ours is burnt! Burnt it ! No, that’s what we’re going to use later . It needs to be a little charred to taste good. The steak should be ready too. Yao Chunyao, what happened to my steamer? It stopped halfway through and was n’t cooked yet. I switched to boiling water for the potatoes. When I went to steam it, it was halfway done , and I took it out to check . I said, “This isn’t cooked enough. ” When I turned it off, I should have pressed the start button again , but I forgot. When I finished using it and was about to go back to check, I found it was still stuck there. I was truly heartbroken. I thought, “Will I have enough time? ” Then I thought, “I’ll quickly boil it in water and then prepare to boil water. ” Hu Yuwei, because we thought you finished early , and fried rice should be eaten while it’s hot, you can come here first for our judges to taste. Yes , eat it while it’s hot. Your expressions are so intriguing. Oh, what to do ? It’s sticky , right? Not distinct grains , not fluffy , not cooked through, too dry, not separated . Only four minutes left to finish up. Wow! I went down and saw something burnt. I wanted to see Chunyao’s mashed potatoes. It should be fine for his steak. Yes, because the potatoes just had a problem . It turns out that even though I boiled it in water, I still didn’t have enough time. So I thought, ” I might not have enough time to finish the mashed potatoes , so I’ll just make my pan-fried steak.” Is it too salty? No, just right. It ‘s very fragrant. Wow, delicious! Thank you, you’re my fan ! It’s too bland! Oh no, it ‘s definitely not good. Only two minutes left , dear friends, it’s time to plate it. You really can’t ignore the recipe! You’re so self-righteous . Last processing time! You can go plate it now. Okay, Nini, that ‘s all. Does it look like that? Okay, as long as it looks good, that ‘s fine. How much is left? One minute left . The rice noodles are done. Congratulations ! Great ! Done ! Who is it? It needs to be plated. Awesome! Bai Runyin is done . Chunyao-ge , the potatoes are still cooking. A few seconds left, only thirty seconds left. Chunyao-ge, my mashed potatoes, keep going! Five, four, three, two, one! I can’t finish at that position. I think it’s a feng shui problem because Huaiqiu’s fried pork liver isn’t cooked yet, so it must be a problem with that position. Okay, next up is Nini! Mushroom soup. What ‘s that white thing ? That white thing is me. I poured the cream on last , and the one in the middle is olive oil . It smells very good. Oh , really? That’s great. It smells quite good. Nini, where’s the difficulty? I think it’s because I’m a little unfamiliar with the ingredients. I wanted to add a chicken soup flavor , so I took something from the table that should be labeled chicken soup cubes. But after I poured it in, I realized I was wrong. I should have tasted it because it has kelp flavor , which I don’t like. Soup with kelp is actually quite good because the aroma of kelp is umami, and mushrooms are also umami. So these two things together are actually layered on top and won’t overpower the mushrooms. If you use chicken broth, it might be a little bland. I understand that this is an unexpected delight, isn’t it? So it’s been widely praised. Welcome to the next one, Yu Xi. Everyone wants to eat the medium-sized rice noodle soup. Thank you everyone, be careful, it’s hot . The aroma is great , but I’m worried about the taste. It might just look good . I think the soup is a bit bland. The taste could be stronger. You all think it’s not salty enough. We just drank it and it had no taste at all. It’s not easy to make a soup in such a short time. Its seasoning is a little bland, but it’s actually very palatable. Yes, it has a sweet aftertaste, and you can taste the seafood. The strongest little brother is here. The ingredients I saw today are different from what I usually make. My ginger is a little burnt. He was shaking the garlic just now because he wanted the whole garlic clove to be presented inside. Good, the taste is very good. Thirty minutes is already very OK, and there is no bitterness . It’s delicious. Everyone nodded . Yes, it’s great. Everyone is very satisfied with you. Congratulations, Bai Runyin. Thank you . The best dish today is Bai Runyin’s. It’s beyond his age. Thank you. Cut here. Thank you. Why did you bite into this piece for so long without swallowing it ? Did you want to spit it out? Could n’t you find a tissue? Why did you bite into it for so long ? Because it ‘s so delicious! Come on , I just ate it and it tastes a bit oily, right? Teppanyaki chef, is this normal? To add to that, teppanyaki chefs personally prefer to add the regular oil first and then add the butter. This reduces the rancidity of the oil by a lot. So, the rancidity you tasted was actually quite strong. I think it might be because the steak I pan-fried was left out for too long, so it was a bit overcooked. And when I went back to pan-fry it, I probably added too much butter, so it was too oily. Dear friends, we’ve sent a form to our head chef. They need to choose their three assistant chefs they most want to work with. I think Hu Yuwei should get the most votes. Hu Yuwei should get the most votes. Based on my looks, I should get two votes. Voting for An Xinya makes me feel good and makes cooking more comfortable. I think I’m more afraid of noise in the kitchen. The person I least want to work with is Yu Xi. Teaming up is like dating. It’s better to look at fate than conditions , so instead of diligently promoting yourself, it’s better to pray for a good marriage. The fewest votes should go to Huaiqiu, right? Huaiqiu should be Huaiqiu. The chefs who were just very nervous are now relaxed. They ‘re holding pens to take notes. They’re looking to see which chef is good and they want to work with him. They just chose you, now it’s your turn to choose them. Forty minutes , please bring out your signature dishes. Why? Why? Ten more minutes? Ten more minutes ? You’ll do better if you ca n’t. Why? It’s just me! Isn’t this everyone’s opinion? Besides, I’ve forgotten what you just made. Udon noodles. Okay, chefs upstairs, it’ll be your turn in a bit. Now you’ll see how they perform. Forty minutes start. Now they’ll focus on their signature dishes. Chef Chunhao, you… What am I doing? I’m skewering eel. Is the eel raw? My shrimp are alive. Oh, this is my first time bringing charcoal. I think it’s a bit troublesome and risky. He’s holding a watermelon. What dishes are there with watermelon? Watermelon juice. International cuisine. Watermelon. Today I’m preparing a cold appetizer for everyone: a watermelon salad with seafood. There are two watermelon elements in the appetizer. That’s raw beef, raw bacon, etc. That’s fish maw , tuna maw. Doesn’t it look like tuna? Doesn’t it look like tuna ? But it’s actually grilled watermelon. Look at the marinated watermelon . You can touch it. It’s watermelon. It’s watermelon. It’s interesting, isn’t it? You can touch it. It looks like meat. It looks like meat. Why is it so cool? Jessica, can this be eaten directly? This can be eaten directly . It’s grilled with sesame oil and soy sauce. Using sesame oil is amazing . The texture of its cut is wonderful. It tastes like pork liver when you cut it, but it’s definitely not pork liver . The feeling you got when you cut it wasn’t like that. It’s a bit like steak, a bit chewy, yes, a bit chewy , it’s amazing . It’s salty , but it’s still watermelon. It’s salty, still watermelon. This is the first time in my life I’ve tasted such a contrasting flavor. It’s salty , and then it’s like watermelon … it’s like watermelon, it’s watermelon. It’s salty, and then it has the sweetness of watermelon , and the chewiness… it’s not watermelon, but it is watermelon. See, relaxed and comfortable. You were just dealing with the fish head and tail, unsure which to keep because you mainly want to eat the meat. So, is there a better way to prepare the fish ? He said to keep spraying until you’re comfortable, and when scraping, you should use less force. As long as you scrape against the direction of the fish, it’s actually quite easy to remove. If you scrape the right spots, it won’t spray randomly. Those patches are so clean, so beautiful! What was that just now? Don’t say that. I originally came from a Cantonese cooking background , what we call Guangdong cuisine . Currently, I’m a private chef operating on a reservation basis. Today, I’m presenting a Cantonese dish: Braised Crispy Rice Grouper. It’s a very rich broth paired with a very fresh grouper . The crispy rice part is actually similar to rice porridge ; we just fry the rice to increase its texture and crispiness. What kind of dish are you cooking? Squid, snail, and garlic stewed rice. Why use bacon? Because it enhances the texture and aroma. Restaurant dishes become stewed rice. Yes, that’s right, I’m Modern. My name is Zhang Kaiyi, the head chef of Mode Cafe . I chose this dish because people are gradually forgetting about Taiwanese cuisine, such as those served at banquets and restaurants . I want to bring it back, but not just in its original form. I want more young people , or those who have never tried this dish before, to accept it in a new way , turning it into a refined dish. I think Kaiyi is so handsome ! I ‘ll write “handsome” first . ( Hey, who are you talking about ? I was just looking at his name. Kaiyi! The third one, the third one… I’ll write “handsome” first.) He’s so handsome! ( Hey , who are you talking about? I was just looking at his name.) I believe some of us choose people based on their looks. He has that… tattoo. Handsome. Show a little bit, don’t show too much. Will The dish you’re making is a lobster Dingbiancuo ( a type of Sichuan hot pot). Why did I specifically choose it? First, it was the first dish I conceived when I opened my restaurant. Second, its uniqueness lies in the fact that I believe night market snacks can be made exquisitely. I’m Will, and my specialty is teppanyaki. I currently run a teppanyaki restaurant. First, I’ll boil the lobster head with the bone broth again to extract the head . I’ll then use that to make the Dingbiancuo broth, simmering it with pork bones. After that, I’ll put it in a nitrogen tank and set it aside to make a light mousse sauce. Today, I’m making our restaurant’s signature dish . The shop has been around for almost four years . What makes my eel rice different is that I grill it over charcoal the whole time until the skin is crispy, a bit like crispy roast pork . The meat is coated with sauce, so you get two textures at once with one bite: the meat is tender, but the skin is crispy. The sauce is made by simmering fish head and bones with Japanese and Taiwanese soy sauce and sugar. Can I try this? No , wait a minute , you mean perfect, can I try this? I’m so hungry, I was thinking… If I could try this, look how elegantly they cook rice ! This one, Chef Gao, is so elegant ! Oh , that’s Dingbiancuo, the “cuo” is made with rice flour batter . Can you wrap it up? No, I want to fry it into a crispy sheet. So this is considered Taiwanese cuisine, and since it’s a relatively uncommon Taiwanese dish, I made special use of the “cuo” (趖) from the “dingbiancuo” (鼎边趖). I pan- fried it until the outside was almost like a shrimp cake, then topped it with blanched enoki mushrooms , some wild celery , and celery puree. You see, with this ” twisting pot ” risotto, you have to keep flipping it. When I watched Kai-Yi cook, I wasn’t actually watching what he was doing; I was watching him do what he was doing. I was watching him handle that cast iron pot like this—the cast iron pot is so heavy— like this and that, like this and that , with such focused concentration, like Coach Sakuragi Hanamichi. I want to make risotto. Before, we just needed to emulsify it properly, but now it seems like risotto always has to follow this trajectory for a more stable one-handed approach… The purpose of this fancy, flipping motion is to make it gelatinize , thick and sticky, but not so much that the broth is absorbed too directly, and to give it a wok-hei aroma . That’s why you have to keep flipping the wok… It’s so tiring . The stove on site today is completely different from the stove in our store. Even when I turned it to the lowest heat, the center flame was still a bit too high for me, so it was still slightly burnt. That’s why I kept smelling it to make sure it was about right. When he opened the lid, the rice was crystal clear white, and under the light, it seemed to radiate a kind of holy light. Just opening it made me think, how can this rice look so delicious? And when he was stirring the rice , you could feel how carefully he was stirring it, not pressing on the rice to damage its starch structure. He takes his cooking very seriously. My goodness! Our eel and rice are specially selected. We use Chishang rice. I’ve always believed that Taiwanese rice is just as good as Japanese rice, so I used Chishang rice from Taiwan. But unfortunately, the water quality in Taiwan isn’t soft enough compared to Japan, so we use mineral water from Mount Fuji in Japan to cook the rice. Our earthenware pot is made in Kumoi Kiln, Shiga Prefecture, Japan. It’s really about the ingredients. Our job is to bring out the best in the ingredients. This fish is making my mouth water! I feel like my food won’t taste good when it’s cold, including the crispy rice. If it soaks in the soup for too long, it won’t be crispy anymore. So of course, I’d like to press the bell as soon as possible so that my judges and audience can try it. Okay, Chef Yu, alright ! Who …? Who’s ready ? Chef Yu’s specialty , thank you ! It smells so good! Is it enough ? It smells so good! Oh my god, that chicken soup smells so good ! It looks so beautiful! The chicken soup is so delicious! The soup is super delicious! It has rice on top, fried rice, crunch crunch rice , so delicious ! How is it? Are you satisfied? Wow, I’m going crazy ! It’s amazing ! Thai rice is so good! Why use Thai rice instead of Taiwanese rice? Thai rice isn’t as sticky as Taiwanese rice, so it ‘s easier for us to fry. Wow, it’s so delicious! It gives me three satisfactions at once: meat, soup, and rice. I think the aroma of the rice blends perfectly with the old hen soup, leaving a lingering aftertaste in my mouth. Three minutes left! The eel rice is ready! Eel Bro ! Eel Bro! Two minutes left! Keep it up! They’re so amazing! The kitchen counter is spotless, and now they’re washing and tidying things up. Will Will’s lobster hot pot is ready! Thank you so much, chef! Your hands are practically fried! Chunhao Eel Bro: Because our eels are quite long, you can eat the skin and meat together in the first bite. Then, eat the eel with the rice. The skin is so crispy! So crunchy and delicious! This skin is super delicious ! Can I have a refill? Yes, and the rice is super chewy ! This rice is the one that gave us a heart attack earlier! It was so delicious! Oh my god, I don’t usually eat eel, but this is amazing! It’s so good ! I don’t usually eat eel, but this is incredible! I’m usually indifferent to eel, but when I ate this, I really wanted to eat more because it was so delicious . The skin is incredibly crispy and thin , and the inside is very tender eel meat. Combined with the rice, it has an eel flavor. It’s probably the best eel rice I’ve ever had. I don’t want to eat the last bite! I ‘ll finish it for you ! Next up, Kaiyi! We’re looking forward to it! Oh my god, this squid, snail, and garlic risotto smells so good ! It has such a deep, rich aroma. What is that aroma? It’s so strong ! The main aroma comes from the broth I made myself. Many people just add water and canned snails , but yesterday I used vegetables and onions to make the broth, so it’s not as overly sweet as the canned snails . I also added rice wine to enhance the aroma , and the rice is slightly undercooked, which is delicious ! Oh my god, it’s so delicious! Before, I only saw this restaurant-style dish served in a big pot when having family gatherings. It’s very flavorful and delicious, but you don’t usually get to eat it. Today, he made it into a risotto, and as soon as I finished eating it, I immediately begged him to make a microwaveable version for convenience stores! I want to eat this risotto every day! It’s so delicious! Next up is Will’s risotto . This was originally a night market snack , Keelung’s Dingbiancuo, and it’s all Dingbiancuo elements! But I took it all apart and put it back together like this. Wow, the lobster is so delicious! Oh my god, so satisfying ! This soup is so good! It uses lobster heads, pork bones, and chicken bones. And I originally thought it would be quite thick, but it’s actually quite refreshing . Yes, because when I added the sauce at the end, I used a nitrogen cylinder to press it before squeezing it out, so it’s very light. And the Dingbiancuo (a type of rice noodle soup) is made like rice cakes or rice cakes. It’s so delicious ! So wonderful! The texture is so rich , layer upon layer. You’re so happy! I bit my lip. It’s so delicious! Is it because Dingbiancuo is something I often ate with my mom in Keelung when I was little , and this is the first time I’ve ever had Dingbiancuo made like this? It’s so delicate and small, almost like dried scallops. I really wanted to take this dish home for my mom. He spent a long time preparing it , and while everyone else had already moved on to the later stages , he was still at a very early stage. I was a little nervous for him , but he was just focused on doing his own thing. I thought he was so cool. Actually, the company operates a private kitchen that blends art and aesthetics into the dining experience, and also provides exquisite high-end catering services . The catering service venues are very diverse, so I’m quite comfortable with it. I go to unfamiliar places and use the on-site cooking utensils , but I still manage to cook delicious dishes in thirty seconds , so calmly. I could feel the tension. Eight or seven out of ten are nervous. They’re human too. I felt it. Four, three, two, one, please let go, thank you. Pressing the line is so powerful! Cold dishes are smart . They keep well, but cold dishes are often used for catering. This temperature is just right; even after half an hour, they’re still edible. I think that’s the strength of catering. Welcome, Jessica! This is a refreshing summer cold dish. It smells like fish. Can you eat it in one bite? Or is it better to wrap it up so you can eat it in one bite ? So, actually, it’s already a roll at the bottom. Yes, it’s a roll at the bottom. You can imagine it as a tuna roll, but it’s vegetarian, and it has scallops inside. This leaf is really amazing. There’s wasabi in it , which is very similar to… The feeling you get from eating sashimi with wasabi is different here. We use golden lotus leaves instead. The plant smells amazing because we added Korean perilla leaves. Perilla leaves, when combined with watermelon, create a very unique aroma in your mouth. You can’t see the perilla leaves; we’ve chopped them up and wrapped them in the roll, so you don’t see them, but you can taste their aroma. I think it creates a very special experience. Many people ask, “What is this? Really? What is this? ” It deceives your senses and plays with your taste buds. It ‘s so special! Thank you , thank you, Jessica. Were you satisfied with your meal? Extremely satisfied! But it seems like there’s still half a stomach left, right? That ‘s okay , now the remaining five chefs are going to present their signature dishes. Forty minutes! Chefs, show off your culinary skills! Ah Mao, may I ask what dish you’re making? I’m making a soup with three kinds of shellfish: milk clams, large clams, and dried scallops. What dish are you making? I ‘m making a satay-flavored minced pork and potato gnocchi . Satay -flavored minced pork , so Taiwanese! Oh , Sikai, Sikai, I want to ask what dish you’re making. I’m also making Italian gnocchi, one is Taiwanese gnocchi, and the other is Italian gnocchi. I only found out on the spot that there’s a competitor making gnocchi just like me. The dishes have already been served, and my menu has been decided. So, I just want to present the dishes I originally planned in the most complete way possible. Yongzhi , Yongzhi , what dish are you going to make? Yongxiao Clam, Yongxiao Clam, Yongxiao , Yongxiao , Yongxiao. I want to ask, what kind of food is Yongxiao ? Oh, and do you want to say, do you speak Taiwanese? Yongxiao, what dish are you going to make today ? Turmeric Chicken. Yousheng, Yousheng, what dish are you going to make? I’m going to make a French-style duck dish, using chicken skin to wrap duck breast. I’ll start by making this duck breast roll because the duck breast roll needs to go into this vacuum cooking machine for constant temperature cooking. My name is Chen Yousheng, and I’m from Taichung. I’m currently in charge of “One Lunch, One Meal”. My specialty is French cuisine , but I’m also quite good at blending French attitude and spirit into Chinese culinary elements. Hey, the way you fried these potatoes is so cute! Yes, they puff up like pillows when fried, and then I’ll stuff them with mashed potatoes so they have a crispy crust and a smooth texture. I’m going to put them in a cooler. That’s a cooler , a cooler box! He brought the drying box directly ; he has so many tools, I think it’s a really impressive setup. Gourd, gourd juice—is that a punishment? You see on variety shows, they punish people by making fruit and vegetable juices. I’m Amao from Panslut, and my specialty is cooking with simple elements . And I don’t like overly fancy plating or too many ingredients combined into a dish. I prefer the simpler the ingredients, the better . Wow, it’s huge! Is this kelp? Yes, were you using it for soup? Yes, just a little bit. Because kelp gets a bitter taste if cooked for too long, it’s okay. It has that seafood flavor . The reason I wanted to showcase this dish is because similar soups are very popular with my guests . So, for the first time, I wanted to give all the chefs a shock. It ‘s so big! Aren’t you worried that the meat is a little tough? No problem, I’ll break it all up and filter it in a bit. I won’t eat the meat; I’ll eat the dried scallops. That pot is super nourishing ; I’ll get a nosebleed if I drink it later. I woke up immediately. My name is Chen Sikai, everyone calls me Jason. I’m the head chef and owner of Sky Lab. Today’s dish is slow-roasted lamb rump served with gnocchi. The key to this dish is the skill in roasting the lamb rump, the perfect doneness , the accompanying sauce, and the gnocchi. It’s a complete dish. Yes , it’s lamb rump, so fragrant ! I chose a young lamb from New Zealand. I also coated it with maple syrup and cumin to slightly mask any gamey smell. Are these two oils different? No , this one is oil extracted with special spices to fry the turmeric chicken, which makes it delicious. Jiaxian was a place where many people started planting turmeric after Typhoon Morakot, and since then, turmeric has been abundant . All of this is local cuisine , meaning we make what’s available locally. My name is Chen Yongxiao, and I come from Xianxiang Restaurant in Jiaxian, Kaohsiung. I specialize in Taiwanese, Hakka, and some creative dishes. Today, I’m making the restaurant’s signature dish , Turmeric Chicken. The turmeric is dried, ground into powder , and then seasoned with spices. Turmeric has a slightly bitter and fishy taste, so I ‘m adding a smoother, more palatable aroma and more layers of flavor . Because I’m more skilled at fusion cuisine , today I’ll be making Satay Pork and Potato Noodles. For the sauce, I used homemade satay sauce… The minced pork is the main flavor base. Watching them cook is so therapeutic ; they chop it so smoothly and finely ! They chop it so fast! I ‘m a bit impatient when I cook, so I hope that if I could work with a chef or artist who can handle my impatient nature, I think we could achieve better results . It smells so good! The scallops smell so good this way ! Do you want to sneak a bite first? It’s hot! I ‘m sneaking a bite! Hello , why didn’t you ask me? Sorry ! There are so many! He has so many ! Brother Mao is amazing ; he even has time for a tasting ! I want some too! Did you guys eat any just now? They weren’t so happy they were dancing. It ‘s just right, so delicious! And I can taste the garlic flavor! I’ve slightly overcooked it so the moisture comes out a bit more, making it firmer. Did you just marinate it, or did you marinate it yesterday? Just marinating for ten minutes is enough. You underestimated it. I want to ask how you marinated it? How did you marinate it? Just salt and sugar, salt and sugar mixed together, that’s all. So your clams were also crushed. Yes, all of them were crushed. So besides clams, what else is in it? Garlic, butter, onions, it’s very simple ingredients. Clams… I want a direct confrontation. He’s so busy! I think Yu-sheng is the busiest one here. He’s very busy … Xiaobai just said he really wanted to help me. Why did I choose to make this dish within forty minutes ? Because today is our first meeting since we got to know each other. So when I designed this dish, I incorporated a lot of my favorite cooking techniques. I feel like Yousheng is doing a shuttle run, running back and forth. Yongxiao looks so fierce. I feel like I’m going to be attacked by him. What are you cooking? I smell this from over here. It smells really good . Yes, this wafted over , so I stopped here. Do you want to get a chair to sit on? It’s okay. I really want to be this clam . You want to be fried. You want to be massaged . Oh, what? Chen Tingni, how did you think of that? Yes, it sounds like you want to be … He looked so fierce with that kind of scratching motion , and I was initially worried that if I cooked with him, he might scold me a lot . But when I got close to him and watched him cook, I felt that his personality was IQ (indicating he’s a bit shy) . Since I’m a B (indicating he’s more masculine), I think IQ and B are a good match. So I think there would be some sparks if we worked together . What is this noodle dish? They all make noodles. This Italian noodle dish is what made me feel passionate when I entered the Western food industry, which is why I truly stepped into the catering business. Taro balls? No, this is that Italian noodle dish. Oh, sorry, yes, taro balls. I meant taro balls. He wanted to say that he didn’t want to answer because he really wanted to eat something like shaved ice, taro balls. Each dough ball had to be the same size and thickness. If they were different sizes, the doneness would be different when cooking , affecting the chewiness and the flavor of the flour. Because with all noodles, if you don’t add oil right after cooking, they ‘ll all stick together again. So you need to add some oil first , making them easier to separate when frying later. I was born into a family that has been in the food industry for four generations. My father is a Taiwanese cuisine master chef; his father is Ah Fa, that Ah Fa chef. Yes, from when I first got into the food industry until now… I’ve worked in Western cuisine before , including in Spain, Shanghai, and Singapore , so I’m particularly skilled in French and Spanish dishes. I’m really looking forward to trying this! Oh my god, I love satay sauce ! The part I most want to share is the handmade dough balls. It has a specially blended truffle ratio, followed by porcini mushrooms and Parmesan cheese, and then a squeeze of lemon juice, all blended together for a very balanced flavor. Wow, I didn’t have much time to observe it closely , but its method is to use traditional potatoes to make the dough balls, which makes them a little softer . Then, my method is to use cheese and flour to make it, so it will have a better texture. Actually, the two kinds of dough balls look basically the same, but the flavors are different. Today I chose to use potato dough balls , which are actually softer. So it depends on which one the chefs prefer. The teapot is so cute, it looks like the teapot in Beauty and the Beast, really! Because I study design , I think my advantage is that I can incorporate design plating and some creativity into the dishes. Ah Mao, okay, three kinds. Wow ! Oh my god , I think I’m very satisfied because their eyes widened when they drank my soup. Mom, this is so delicious! Amazing! This soup is so fresh! Anyone want a refill? It feels like such a small bowl … He said he could cook a whole pot of spaghetti and offered refills . Anxin Ya, come get a refill! This is so delicious! Baek Yoon-yin, stand up! It’s so good! Thank you for the refill! It’s amazing ! Scorpion Bro, stand up too! Scorpion Bro, do you want some? Scorpion Bro, you can take the whole bowl! We’re all OK ! Oh my god, that’s the first time I’ve ever tasted anything like it. It ‘s on a completely different level! It ‘s so delicious, I really want to learn how to make it. This recipe is incredibly fresh ! I don’t think I’ve ever had such a fresh soup in my life. There are still five minutes left. Make the most of the last five minutes! You can start plating or finishing up now. Yong-hyo, finish ! Will You-sheng have enough time? He really looks rushed and busy . Yeah, I really want to help him. Oh dear, you’re getting emotional again ! I think You- sheng’s situation is too rushed. They’re making French cuisine, there’s not enough time ! Really, you didn’t see the… He also made it very sizzling. Crab tube meat is an ingredient with a very high water content. When the pot is hot enough and there is oil in it, if you throw it in, it will definitely catch fire. When the flames rise, it will actually have a bit of a wok hei feeling, and some aroma will cover the crab meat. The texture will be relatively tender , and the flavor will be concentrated in the crab tube meat. Welcome Yongxiao Brother’s Turmeric Chicken. Is that turmeric? It’s so crispy! It’s my first time eating turmeric. I think it’s my first time eating turmeric slices. I’ve only ever eaten turmeric powder . Turmeric is so delicious. It’s not like turmeric powder, which is bitter. He made it like a biscuit. The chicken is also very tender. So tender! It ‘s fried so well! So delicious! So delicious ! The first oil temperature determines this… The chicken is so crispy and the broth is locked inside, it’s delicious, delicious , delicious! Want more? Okay, want more? Okay , no, no, it’s over there. Oh, it ‘s hidden. That way we don’t have to ask anymore. Okay , what should I do? He’s so cute! He’s so adorable ! I thought he would beat me up, but it was so therapeutic! He’s so cute ! Yongxiao looks fierce , so when I was observing him later, I wondered if I should talk to him. But when he did talk, he was incredibly cute! He’s so cute because he actually looks super fierce , and it’s like he has no expression. I just think he’s a deadpan comedian. The things he voices are very original , which I quite like. I think we can actually learn a lot from him. OK? Our Jiefu is great, he worked so hard! Jiefu, it has the aroma of satay sauce, the wok hei (wok aroma), and the crab sauce is delicious. The potato dumplings are a dish that every Italian family makes, and they have a soft, fluffy texture. In these dumplings, besides Parmesan cheese, I added shallots and parsley, and another very important flavor was fried shallots. Fried shallots are a very important part of Taiwanese cuisine, and the satay flavor was so fresh and delicious! What we taste in our mouths is actually a Chinese flavor, but when we bite into it, we experience a Western texture . The cheese didn’t overpower the satay sauce. I love the idea of ​​borderless cuisine; I like to mix different countries together to create a surprise. Dad, have you ever tried this dish ? Actually, his dad is our state banquet chef, Chef Afa, who came to participate in this program. Most importantly, I want my dad to know that I’m working hard in life because he ‘s given me so much guidance throughout my life and my culinary career. I want him to know how much I love him. Okay, next up, the lamb rump you’ve been waiting for ! Yes, it’s amazing! It smells so good! That lamb rump is so fragrant ! Let me smell that rump over there. I want to ask, has anyone here eaten lamb rump before? No, no, no, so it’s everyone’s first time . It’s so special! It’s my first time too ! The lamb is so delicious ! So tender! How can it be so tender and fragrant ? Many people overlook the deliciousness of lamb rump and go straight for the lamb chops, but actually, lamb rump is very delicious. And your dumplings are so different in texture from the potato dumplings we just had. Although they’re both dumplings, this one is more solid. The chef used potatoes, and I used cheese, so it ‘s chewier. Compared to the potato dumplings , the potato dumplings are a little softer. It depends on personal preference. Oh , what should I do? It ‘s so delicious! When I heard many people starting to press the bell one after another , my own heart was beating faster and faster. I could feel it. If I had this heart rate calculator with me, it would probably be around 170 or 180. There are also accessories and sauce. Oh, there’s only one minute left, please make the most of it. The host was under the most pressure when he was counting down for me because I knew that with only one minute left, I also knew that I might not be able to finish the most perfect version in my mind. Yusheng, don’t be stressed, we’re just waiting for you. Here are ten seconds: 19, 8 , 7 , 6 , 5, 4 , still rolling, still rolling, 3, 2, very good. Congratulations, Yusheng. He’s also in our position. He’s just like me. I wonder if he can’t finish . Last one, welcome Yusheng . The duck part has individual pieces of quinoa popcorn on it. So when you eat it , that’s duck breast. The skin is chicken skin. I pre-aged the duck breast meat for 14 days, so its flavor is stronger. Next is the potato soufflé, which represents high-end and luxury. It’s made by frying potatoes until they’re like pillows . That’s it! Then, a very classic French-style mashed potato is poured on top. But I put it in a nitrogen tank , so it has a lot of bubbles when you eat it , but it still has a shell to give you a crisp texture . So you see, he makes a lot of things. Because there are at least thirty steps in each dish , the plating takes a little longer. The potato is so amazing! I think that ‘s a potato? I ‘m afraid I won’t be able to eat that ball again. The potato tastes so good! How can it be so delicious? I was stunned when I ate that . Yes , and its skin has a very special aroma. What should I write? Write about each one. It’s so delicious! Which three do you want to collaborate with? Please check them and press submit . Good luck! It’s so hard to choose! Ah Mao’s three kinds of shellfish are really amazing. I think Ah Mao’s votes should be quite high. And he ‘s very cute . I think he might get the most votes among all the chefs. The ones I least want to see are You Sheng and Jia Rong (Jessica) because I think their dishes are the most delicate and complicated today. It feels like something with very high technical skill, maybe we amateurs can’t handle it. I think Kaiyi is very handsome , but I’d better not choose him because I think if I teamed up with him I wouldn’t be able to concentrate. I think he’s a bit too serious when he’s cooking, so I think I ‘d probably make him angry. The first episode felt a bit like a dating show, like everyone was on a blind date . Now it’s time to announce the results, so let’s announce the top three celebrity chef assistants, okay ? There’s a ranking too, how cruel! Ugh, why is it like this ? The highest number of votes is five, five votes. Congratulations to Hu Yuwei! His basic skills are actually quite good. He even sweeps the ball around like that. I don’t think his finished product is the highest score among the ten chef assistants , but his whole cooking process is very pleasing to the eye. Second place? Four votes , two people, two people. First place: Cai Shiyun. Second place: I think it will cause public outrage. Yao Chunyao. Why ? Why ? How is that possible ? I think everyone is too kind. I’m someone who can’t even make mashed potatoes. When I turned to look at him, he was just as surprised. The chefs should have seen Yao Chunyao. Four other contestants received three votes for their merits . So , on average, they are: Li Yuxi, thank you Chen Tingni, and Bai Runyin (who everyone favors). I don’t understand this one either, An Xinya. Everyone likes her, she’s effective ! Oh my god , An Xinya, that’s strange. Are you guys judging based on looks? No. Among the other three, some received two votes and some one, so we won’t say anything , okay? I want to know who received one vote. That’s too cruel ! You really got a good deal and are still complaining. Next time you get one vote, I’ll definitely tell you. Let’s look at the chefs’ votes . The highest vote count is amazing! Six votes , more than half ! Congratulations , Ah Mao! Ah Mao’s hot soup should be attractive, right? Everyone, please refill your cups ! Yes! Congratulations, Ah Mao ! Next , Will, Kai Yi , and Zheng Chunhao. Congratulations to all three of you for getting four votes! Second and third place got three votes . Yu Sheng : Seeing Yu Sheng’s cooking, I most want to work with him. I think he’s very willing to try new things because his spirit in cooking is truly admirable. So I choose Yu Sheng and hope we can work together. This is just a friendly meeting to see how good each other’s skills are. Because starting next time… We’re officially starting the competition now! And who will be the first to pack up and take it home after the competition ? Let’s wait and see ! You’ve worked hard, you’re going to eat it all , and you have to keep trying each step. It’ll be different each time. It doesn’t feel like a set meal; the main ingredients have no flavor. Today, we’ve specially invited a mystery guest to be our guest judge. Welcome Paul Lee! Three different dishes make up one dish. Our concept of making Tapas (snacks with drinks) is… well, let’s make Tapas today! It’s become one of the hardest places to book in Tokyo. Welcome Mr. Yosuke Suga! Oh, I see. It tastes like Shaoxing wine. He’s Chef Gu Junji of the Michelin one-star restaurant De Nuit. Welcome Chef! “Tacit understanding” means … well, we’re quite… quite OK. OK! The amazing skill of slicing ! Welcome Jung Ji-sun! You know that one, that colorful one, that’s the slicing… The two groups in the danger zone. The first group is today’s winner. The other group has to say goodbye today. It was really, really hard to decide.

《星廚之戰Stellar Bites》是全台首創的料理組隊實境競賽節目！十位頂尖菁英廚師搭配十位風格迥異的明星廚助，每集組成雙人戰隊展開激烈對決，爭奪百萬獎金。節目強調廚房默契、團隊合作與策略競爭，賽制多變、淘汰殘酷，每場挑戰都讓人熱血沸騰。由金鐘影后鍾欣凌主持，台灣米其林三星主廚何順凱與酒樓大三元董事長吳東璿擔任評審，從專業角度嚴格把關每道料理。準備好一起見證料理的榮耀與戰場上的火花吧！

快訂閱星廚之戰，一起見證廚房的榮耀與對決👉 https://youtube.com/channel/UCjGfxnim2lSxJYGXljQ_DpA/

【#星廚之戰】完整版🔥
📍2025/11/1起 每週六 晚間23:00｜星廚之戰YT官方頻道

#星廚之戰 #料理對決 #廚房戰場