Tập 1—Phần 3 FULL: Cuộc chiến đầu bếp 1 đấu 1 sắp diễn ra! | Một bữa ăn để trở thành một vị thần

Tập 1—Phần 3 FULL: Cuộc chiến đầu bếp 1 đấu 1 sắp diễn ra! | Một bữa ăn để trở thành một vị thần

That’s too overpowering. This flavor… You can smell the aroma even from here. That’s too cruel. Your result is… elimination. Vicky (Zheng Yongqi) is the strictest so far. Actually, I still think… Did you achieve the point he wanted? If this weren’t a competition, I would finish this whole plate. The kitchen’s old rascal joins the game. Uncle Rong, when he eats… His sense of taste is incredible. The “ten ways to eat duck” changed my life. It’s the dish that best represents my own style. So the result I give you is… Your result is… Let’s see what Uncle Mei’s result is. It’s to be decided. Alright? Okay. Alright? Okay. I dare say, it’s rare for a chef to create an entire table of dishes with duck. It’s actually quite difficult. So I give you a thumbs up. Thank you. First, you are very knowledgeable. Second, your passion for food— many of your ideas are truly impressive. Thank you. Uncle Mei, Okay. I think, in such a short time, making so many dishes it’s probably impossible to ensure that every dish tastes absolutely perfect. That’s a bit of a pity. It’s my first time as a junior chef. I find it very interesting. Whether I get eliminated or not, the greatest joy and satisfaction is experiencing the happiness of being a chef. The one in black clothes does outdoor banquets. I heard they’re really impressive. My name is Yan Jiusheng. I’m the national champion in molecular cuisine. I specialize in customized outdoor banquet services. I often have to cook in very extreme conditions. I often have to cook in very extreme conditions. I’ve even held a banquet for a hundred people in the desert. So I think I can quickly adapt to high-pressure environments on site. What the other person makes also seems pretty interesting. She specializes in outdoor dining. I need to take a look. It’s a bit more wild. My name is Hengheng. My name is Hengheng. I tend to do things a bit more wildly. Some unexplored areas I’m willing to try them all. Before coming to this show, I just got back from the Arctic. I went there to cook for the scientists. I was the only chef. So the scientists there were very happy. They thought Chinese food was delicious. Some even cried while eating. I think that’s the charm of good food. I’m actually telling a journey through food. The first dish represents Changsha. It’s a wild vegetable salad. It contains some wild vegetables that I found in the mountains. The most special part that I think represents Changsha is the chili sprouts and chili flowers. This is what I want to show you— the look of Changsha in early summer. I am from Yunnan. So I chose the Tibetan fragrant pork from Shangri-La. The Tibetan fragrant pork from Shangri-La has a taste of freedom. I paired it with the most aromatic wild mushroom. Tiger paw mushroom. Together with highland potatoes, I made mashed potatoes. It immediately feels like a pig searching for mushrooms in the forest. The scent of the forest comes right at you. Is this a piece of beef? Short ribs. I’ve always wanted to make a Chinese-style steak. I wrapped the short ribs with cured meat and cooked them slowly at a low temperature. Then I seared and roasted them. So that it achieves a crispy outside and tender inside texture. Next, there will also be pineapple marinated in perilla vinegar. This helps cleanse the palate and relieve greasiness and spiciness. I’ve loved eating since I was a child. When it comes to ingredients, I also have my own ideas. Even now, when catering outside banquets, the dishes we make are all developed by myself. Smoking. She also uses a smoking technique. I’m really looking forward to seeing how she does this. This concept and theme are excellent. This dish has been served to at least a thousand people. Not a single person has said it wasn’t delicious. So I want to see if our judges can recognize and appreciate my dish. The cured meat is smoked too, right? Yes. Now it’s being smoked again. Will the wood overpower the original flavor of the cured meat? No, please try it. There are three ways to eat it. The first way, you can first try the aroma of the smoked cured meat. Wow. I really love this kind of detail. It’s yours— the part where you hold it still keeps a bit of this. This dish is especially good. Now, for the second way to eat it, you can try the green sauce in the lower left corner. I used green Sichuan peppercorns, as well as garlic sprouts, and a bit of chili to make it. Next time, the beef can be cut a bit smaller. I cut it into big pieces to give it a juicy, bursting texture. And for the third way to eat it, you can try this pineapple marinated in perilla vinegar. This is prepared for you. Rose soda. Sometimes, dishes don’t need to be overly complicated. Some dishes are naturally a perfect match on their own. The aroma of your meat with this pineapple, and then paired with this soda, I actually really like it. I think everything is very well-balanced. I’m really looking forward to your future development. Banquet Trainee, you’ve made it in. Congratulations. Thank you, Chef Nicholas. Thank you. Alright. Banquet Trainee. Okay then. Is it tasty? Whether it’s good or not, Uncle Rong will decide. I hope that when this dish is presented to the judges, they can choose for themselves which dish to start their journey with. Then I’ll try this one first, okay? Alright. This uses black pork. Yes, black pork. Because Uncle Rong is a person who is very particular about ingredients. At that moment, I still felt a bit nervous inside. Actually, I really like that you have this wild, rustic flavor. Being able to travel to different places for inspiration. So your result is joining the game. Congratulations Thank you, Uncle Rong She probably doesn’t have a professional chef background But she uses local ingredients and flavors She interprets them in her own way and brings them to life I think it’s really great Hello, friends on the second floor I’m here Friends on the second floor Hug Congratulations Thank you So happy Thank you Hmph, hug Okay Happy to see you As a female chef in the kitchen it’s actually a very tough job I really admire the girls of this generation People have always had a stereotype about head chefs that they’re either tough guys or older men who can make great dishes That’s an outdated idea It’s definitely not like that now There are many strong women Only three spots left It’s over The rest are in danger Let’s see what the man in danger does This is a Black Forest Bug Pizza It has bamboo worms silkworm pupae and bee pupae After being deep-fried at high temperature they have a crispy, pepper-salt flavor Dangerous man How is he dangerous? You first need to tell me about it. I’m a little worried. When I’m developing new dishes, I tend to add ingredients that others are afraid to use. These are ant eggs. The black ones. Ant eggs. Yes. A lot of people don’t dare to eat this insect. It’s an insect from Yunnan. Right. They’re all insects. Definitely dangerous. Where? Right here. I’ve eaten some scorpions before. Wait. But I never thought someone would put insects on a pizza. Don’t be scared. But eating this is just too much. Oh my god. When you eat it, you’ll feel a bit of a bursting sensation. I’m not actually worried about the bugs in this dish. Because it’s high in protein and low in fat. It’s actually quite nutritious. Maybe it’s not yet a completely typical pizza. But it’s still pretty good. We To be decided. Okay. Thank you. Thanks. Teacher Vicky, would you be resistant to this kind of dish? It’s all made of bugs. I wouldn’t resist. I can eat it. If it’s edible, I’ll eat it. Good things should be shared. Yes. Thank you, Teacher Vicky. Alright. Uncle Rong, let me get you a piece. You don’t resist it either, right? I don’t resist. Thank you. Thanks. Dangerous man: pending. Love for love’s sake: bell rung. I think your result is Pending. Pending. Okay, got it. Playing with fire gentleman: completed. Your result is Pending. Your result is Pending. Thank you. Uncle Rong. Thank you. Ten-minute countdown. Too much pressure. He’s very anxious, look at him. Look at his expression. Look at that chef’s expression. He’s been staring over here the whole time. He’s under a lot of pressure. This pressure is too much. Just keep making your noodles. Hurry up. Is there still enough time? Rushing, a bit rushed, I’ll just flip the fish first. If you want to eat, you can wrap it right away. Just finish wrapping and it’s done. It’s burnt. It’s over. The more nervous you are, the more mistakes you’ll make. The flame is a bit too high. My sauce got burnt. It’s over now. I cut my hand. I’m running out of time. I have to hurry. Ouch. It really is very stressful. Then I started bleeding a little. Hello, judge. Hello. Is your hand okay? I cut my hand. Here. Thank you. Can you handle it? Yes. Hold it. Hold this. Hold it first. Like this. Raise it up. Raise it, yes. 028, go to the entrance. We’ll get a doctor to bandage you. Okay. The tighter the time, the more pressure there is. With pressure, you do even worse. You’re more likely to make mistakes. Right. I’ll go over first. He just cut his hand. I really admire his professionalism. He really wants to finish. What he needs to make for the competition. After getting bandaged, I still have to hurry and finish my dish. I hope I don’t lose time. There are five minutes left. Time is going by too fast. He pressed the buzzer. If the judges now If the judges now can’t make it in time, that would be risky. Because they have to follow the order of the buzzers to taste. And then give their comments. It’s extremely stressful and nerve-wracking. I don’t know what the judges will say when they come to me next. I don’t know what result they’ll give. The pressure is huge. This still isn’t ready yet. There are only two minutes left. I want to make something fresh. It’s just that the timing is too tight. I don’t want to just get it over with. I definitely want to present it the way it should be. Today I’m making Taiwanese-style braised beef noodles. I’m paying close attention to every step. I’m being extremely strict with every detail. Even though there were some unexpected issues, I still have to seize this opportunity. Go in. We did it. Come on! Nice! Clean up the area. Plate the dish. Release the air. Seven seconds left. There’s no time. Six seconds. Five seconds. Four seconds. Three. Press it quickly! Hurry, ring the bell! Ring the bell. Did you ring the bell? I did. I rang it too. Why is no one here? Because I already finished. At this point in the timeline, Teacher Vicky was always judging the others. I noticed he walked really far away. He kept turning his head, looking around. The remaining contestants Before this, Tianyin kept saying Who would be eliminated. It gives you an invisible sense of pressure. Like a pressure cooker. At the scene, if new contestants join, it means there will be fewer spots above you. I was so anxious I stomped my feet. Thinking, why aren’t they here yet? Why aren’t they here yet? Why haven’t they come over here yet? Hello, judges. Hello. Hello. This is a rabbit meat Italian dumpling. First, I sear the rabbit meat. Then I use an Italian-style tomato broth to stew it. At the same time, it enriches the texture and flavor of the ingredients. That’s quite clever. He uses that rabbit meat. Actually, the flavor of the rabbit is also quite unique. Then I mix rabbit meat with brain to make the dumpling filling. This compensates for the rabbit meat’s lack of fattiness. It makes the texture smoother. This is a nice innovation. I’m looking forward to his dish. Then I take the handmade fresh pasta and brush it with olive oil. I pipe the filling to shape it. Finally, I use chicken stock and butter to braise the Italian dumplings. For the sauce, I use the white part of scallions to make a creamy scallion purée. It’s paired with scallion oil made from the green parts. Garnished with arugula sprouts and oregano leaves for aroma. The whole dish presents a very authentic Italian style. Your dish idea is very good. It combines Sichuan and Italian concepts. Your result is… Hello, teacher. My name is 028. Today, I want to use Western techniques to present the flavors of Sichuan and Chongqing. I’ll use Western ingredients and beef for charcoal grilling. With French techniques, I’ll make an emulsified doubanjiang sauce. I hope it has both a modern aesthetic and the soul of Sichuan cuisine. Which cut of beef is it? Ribeye. The overall seasoning is good. Now it’s just us from Inner Mongolia left. Only my fellow countryman is left. He said it’s clear stewed lamb. Clear stewed lamb. From Inner Mongolia. I’m worried for him. That’s it. Yes, just eat big bites of meat. Like eating roujiamo. You can give it a try. It smells great. Thank you. This dish combines my understanding of French cuisine and my hometown’s food. For the preparation of the lamb, I combined the French method of stuffing meat with the traditional Inner Mongolian braised lamb technique. I tied the meat with a butcher’s knot, simmered it in a rich broth, and then grilled it over charcoal to enhance the aroma. As for the pita bread, I chose coarse-grained flour and added a spice commonly used by ethnic minorities, fermenting it with nigella seeds. This makes the texture closer to that of oat noodles. This way, it preserves the flavor of Inner Mongolia while also incorporating French cooking techniques. Beautiful. Thank you. Your result is Wow Not bad This makes my scalp tingle a bit Inside the wonton the texture of the rabbit meat is a bit a bit coarse Your result is Eliminated Thank you Thank you Overall the seasoning is okay too But this bite is very salty Very salty my whole mouth just tastes salty Sorry Your result is Eliminated I think it’s really interesting. This bun smells great. The lamb, too. It’s also very tender. Thank you. Overall, his dishes have a really perfect texture. All the flavors of the lamb, the taste of the sauce, the aroma of the spices, and the texture of the bread all have their own unique style. Very fragrant. It contains different spices. I can really feel what he wants to express. A style from Inner Mongolia. Join the competition. Join the competition. Thank you. Congratulations. Thank you, teacher. Thank you. Nomadic Little Chef joins the competition. I’m really excited. I feel that choosing this industry all the effort has been worth it. Every choice has led to the best outcome. I feel like I’ve made my hometown proud. I’m especially proud. Food lovers all watch “Yifan Fengshen”. True foodies all come to the Meituan Must-Eat Festival. Go to the Meituan App or Dazhong Dianping App. Search for “Must-Eat Festival”. Must-eat dishes from a hundred cities are all here. Must-eat set meals are up to 70% off. Every dish is a signature dish. The round for new chefs has ended. How many spots are left? Two. Two. Two spots. Then we should choose from the remaining candidates. I want to choose someone innovative and with potential. Someone who can create their own unique flavor. Among the remaining candidates, I will choose the one whose first bite impressed me the most. I will choose the contestant who was just a little short in my mind. Now, let’s have the judges announce the final two contestants to advance. The two advancing are I think I’ll make it. If I get the chance, I’ll do even better next time. I still feel like I have a shot. It’s nerve-wracking. It’s all nerve-wracking. Bald Chef. The moment my name was called I felt a kind of as if a beast’s bloodline had been awakened Baodao Yizhimei I’m really happy I will definitely seize this opportunity Congratulations The sixteen young chefs entering the competition The participants have been confirmed Next, we’ll be facing the master chefs When facing the master chefs I still don’t think I’m any worse than you Competing with them actually makes me very excited This belongs to our new generation The era of young chefs born after 2000 has arrived Just wait for us to shake things up No matter who I face next as long as I perform at my true level I’ll be unstoppable For me I’m one hundred percent confident What’s this? Interesting “A Meal to Immortality” Nice So cool Yes Are you nervous? It’s starting I’ve got goosebumps Exciting I feel like another big game is about to begin I feel like another big game is about to begin My whole body is shaking This scene is so overwhelming There are characters. Yes. This is a cabinet, right? This is. Sixteen. Each province. Sixteen. The abbreviation of each province. The abbreviation of each province. Jing, Yun, E, Qiong. Su, Gui. Ji, Ning. License plate number. Where is Yue? There’s no Yue here. There aren’t ingredients inside, are there? Is this the theme of the competition? Is this the theme of the competition? Looking forward to it. Looking forward to it. So nervous. What are we playing this round? I’m really curious. The second round is here. Time to win the second round. First, congratulations to those who entered the competition in the junior chef round. Congratulations to the sixteen junior chefs who made it. Congratulations. Before the official competition begins, let me first announce to everyone the number of survivors for this round. How many people will it be? The number of survivors in this round is sixteen. Half. The format of this round is Head chefs and junior chefs face off one-on-one Raring to go Exciting This time, we’re up against masters The pressure is immense They probably feel even more pressure than we do Yeah, it’s actually a bit easier for us Losing to them isn’t embarrassing Uncle, who do you want to challenge? Whoever you arrange, I’m not afraid. A one-on-one battle. This is interesting. As for the current junior chefs, each of them has their own style. And they’re all very strong. I can’t wait. The theme for the 1v1 showdown is right in front of you, among the sixteen ingredient display stands. Ingredients. Each of these stands has a treasure ingredient from sixteen different provinces. This is really interesting. I’m interested in this. I was just guessing what it was. The chef and junior chef who become opponents must jointly choose one of the display stands. The ingredient from the chosen stand will be the main ingredient that both must use in this round. Choose together. Sounds good. So, whose opinion should I follow? Or should he listen to me? If it were me, I wouldn’t choose. Just let the junior chef choose. Then let him choose. Let him choose. He can pick whatever he likes. You have to be open-minded. Come on. The masters are all so calm. They’ve definitely seen more ingredients than we have. And they’ve handled more than us too. Yeah. I need to close my eyes and think about which one to choose. Next, we will officially begin the 1v1 showdown. Opponent matching. Come on. Here we go. Come on. Come on, hurry. Very impressive. The first chef to accept the challenge is Li Zi’an. Guess if anyone will want to choose him. A bunch. I’m really worried that no one will dare to choose him. So much pressure. Feels like being supervised by a master chef. Feels like one against sixteen. I want to. Any junior chef who wants to challenge Chef Li Zi’an, please step forward. Go and give it a try. Will anyone do it? I’m really curious. Go! Anyone? Awesome. Go for it, wow! You can do it! Li Zi’an is a master I really admire. I just want to compete with him a bit. Yeah, it’s such a good opportunity. I know his cooking style is very free. I hope the next round will be interesting and full of surprises. Awesome. Go for it! Impressive. I’m thinking of challenging some Western cuisine chefs. Impressive. Keep it up! Three people. Yes. Impressive. Three against one. Hakka preserved vegetables and pickled vegetables are put together. I haven’t seen that very often. As a Hakka person, I myself am very focused on preserving traditions. It’s very well balanced. Yellow croaker can be presented in a Western style like this. It’s wonderful. It’s wonderful. Please choose the junior chef you want to challenge. I choose Baodao Yizhimei. Okay. Good luck. Congratulations. Good luck. I’ve known her for a while. It’s good for everyone to compete a bit. We can also see if she’s improved. Chef, I’ll see you off. I’ll make sure to send you back to Hong Kong, China, properly. Saying the harshest words in the gentlest tone. Impressive. Nice knife. Head Chef Li Zi’an. Junior Chef Baodao Yizhimei. The two have been successfully matched as head chef and junior chef competitors. Junior chefs who weren’t matched still have a chance to be selected again. Now, will the two chefs who are opponents choose from the sixteen ingredient display stands and select one of them. What should we choose? I’ll just pick the same as you. Watch out for the floor. Beijing? No way. Is it “Yun”? Yun. Yunnan. It really is “Yun”. Why did you pick Yunnan? I picked Yunnan too. Yunnan is great. Yunnan has a variety of ingredients. Yes, it’s very diverse. I think Yunnan… Everyone is still too familiar with it. Please place your identity pieces into the ingredient display. So many mechanisms. Let me see what it is. What from Yunnan? Maybe some kind of insects? Or matsutake mushrooms or something. The ingredients you chose are… a Yunnan mushroom assortment. They are termite mushrooms, agaricus blazei, and black bolete. I love them! That’s great! Termite mushrooms. Great ingredients. Great ingredients. Next, let’s welcome Chef Liang Weihao. Want to… challenge Chef Liang Weihao… any junior chef who wants to, please step forward. Awesome! Ran Shao, get fired up! Get fired up! Burn bright, Ran Shao! Dark horse. Go for it! Liang Weihao is well-known internationally. He’s also famous in Hong Kong, China. I want to compete. Challenge myself. Liang Weihao is the head of the Hong Kong, China chef team. In my eyes, he’s like a towering mountain. I hope some skilled masters can join in on this. Impressive. Please choose the young chef you want to challenge. I choose the dark horse from Lion City. This will be interesting. I saw how dedicated he was while cooking just now. So I want to work hard with him to do our best. I want to prove that the student can surpass the master. Alright. Good luck! Congratulations! Next, let’s welcome Chef Huang Qiyun. Those who want to challenge Chef Huang Qiyun please step forward now. Please come out now. Let’s get started. Then let’s do rock-paper-scissors. Whoever wins will compete against me. This way is fairer. Interesting. Three, two, one. No. Alright, thank you. Interesting. Those who want to challenge Chef Wang Qinrui please step forward. They are a team. Because they both make strongly flavored dishes. I’ve specialized in seafood for over ten years. Deboning is what I do best. So I want to challenge Master Lin. Bring it on. My brother. Brothers sparring. When brothers meet, there must be a contest. Let’s see who lasts till the end. Looking forward to your challenge. So many people challenging. Not bad. His business is the best. I choose him. I heard you’re the best in your field. Then let me show you what it means to always have someone better. Please choose your ingredient display stand. Now revealing the competition ingredients. The competition ingredients for both of you are Ningxia Yanchi Tan sheep, Bijie Litsea cubeba, Changbai Mountain thorn bud from Jilin. Have you seen it before? No, I haven’t. I haven’t either. It’s more fun if you haven’t seen it. Really haven’t seen it. It’s more fun if you haven’t seen it. Beibu Gulf sandworm from Guangxi. I’m most afraid of it. I’m most afraid of bugs. You’re scared? I’m scared. It’s still moving. This is the easiest to cook. Easy to cook. The competition ingredients for both of you are This one is really hard to cook. I can’t even imagine it. You really can’t cook this one. 1V1 showdown. All participants matched. Entering the competition space. Welcome to all thirty-two contestants to the Haitan “One Meal to Immortality” second round competition site. We will now begin the 1V1 chef showdown. In this round a special judging method will be used. During this round the three judges will use blind tasting to evaluate the dishes. This blind selection Blind tasting Interesting The judges will not watch your cooking process The judges, without seeing the identity of the dish’s creator will choose between two dishes and pick the one that impresses them more making a completely fair judgment So that’s how it is Interesting It’s getting more and more fun Yes Only by winning over more judges with your dish can you stay in the competition Actually, in this case I really think it’s very fair to us Because they don’t know if it’s made by a junior or senior chef So they judge based on the dish’s flavor and taste alone That’s great, let the taste speak for itself This is also what I’m good at I’m definitely going to make it No pressure It’ll get more and more fun from here I also hope to make it to the end Contestants, please give your best performance and defeat your opponents This competition format is really good Actually, when you eat at a restaurant most of the time you can’t see what’s happening in the kitchen either You know if it’s good or not once you taste it I think this is the fairest test I like this kind the most I think I’m pretty strong. I’ve never admitted defeat to anyone. Competition is a very ruthless thing. But it’s also very fair. I’m one hundred percent confident in myself. I believe in myself. I’m never afraid of losing. Because I’ve never lost. A one-on-one battle for me is a battle of honor. My intuition tells me I’ll win completely. The showdown starts now. Let’s go! My hands are sweating right now. I feel like I’m the one competing down there. Come on! Go for it! You can do it! Chef Shuai is amazing. He’s truly a veteran in our chef community. I’ve been a chef for thirty-six years. I started in this industry when I was a teenager. Later, I opened my own small Shanghai cuisine restaurant called “Home Taste.” Homestyle dishes aren’t made to be overly complicated. It’s about taking everyday ingredients and making them refined. This pursuit has always stayed with me. It hasn’t changed to this day. I think my true skill as long as I show it is basically unstoppable. Will the challenger to Chef Shuai please step forward? No one dares to go up. See, no one dares to go up. Who dares to challenge Chef Shuai? No one? I’ll go. I’ll go. Good luck! Go for it! Bald Chef You can do it! Chef Shuai Xiaojian is from my father’s generation. All the young chefs look at each other. No one dares to choose him. Everyone is afraid to face such a strong opponent. Chef Shuai is a veteran in Chinese cuisine. But, I hope you’ll be careful too. Be careful not to get beaten by me. Without confidence, the food won’t taste good. The bigger the waves, the more valuable the fish. I’m very confident too. Being able to have an exciting match with him. Bald Chef Actually, watching him yesterday, he was very passionate about cooking. I saw him make a charcoal-fried rice. It felt quite innovative to me. He’s definitely someone with ideas. My son is also a chef. He’s also in his twenties. He also thinks Old man, you’re getting old. Today, I want to see if your reputation is deserved. Because the two of them, one cooks Shanghai cuisine, and the other does Western cuisine. There’s quite a big difference between the two. So I’m really looking forward to this group. Both Zhejiang and Guizhou are fine. I think Zhejiang is most likely seafood. Guizhou might have some wild herbs and spices. Wild ingredients and spices. So which one do you want to choose? Let’s pick something more interesting. Let’s go with Guizhou, since it’s more unpredictable. Guizhou? Alright. Okay. Thank you, teacher. I’ll follow your lead. This is quite interesting. I’m really curious about what ingredients are inside. What? The ingredient you two have chosen is Litsea from Bijie, Guizhou. It’s a signature ingredient representing the flavors of western Guizhou. In Hunan, it’s also known as mountain pepper. Because of its unique aroma, netizens call it the most addictive flavor. To be honest, when Litsea was chosen, it’s not that I’m unfamiliar with it. It’s just that I think its usual pairings are a bit well-known. Its typical combinations are mainly sour and spicy. So making it taste different is very difficult. Litsea. It’s a kind of spice. So we definitely need to find a way to maximize its strengths as much as possible. Chef, what is this tool? It looks so advanced. So what does it do? For example, this tool with water at the bottom, first boils and then evaporates. Its function is distillation. The stem of the Litsea cubeba, its aroma is different from that of the seeds. So, this stem, how do you extract its fragrance? If you just boil it in water, not much aroma will come out. So I use the method we use for distilling and extracting aromatic essences. Using our scientific cooking techniques, I extract the Litsea cubeba stem essence. The flavor of Litsea cubeba is really strong. If you extract it, won’t it be even more intense? Extracting it might make it purer. It could actually be easier to control. This time, I’ll make two dishes. The first is tomato rice noodles. This is a specialty of Guizhou. If you go to Guizhou now to eat tomato rice noodles, there are very few places where you can find it. The key to making this tomato rice noodle dish is to incorporate the Litsea cubeba stem into it. So I use the extracted Litsea cubeba stem essence to mix with the rice noodles, so the rice noodles fully absorb the aroma of Litsea cubeba. My idea is that in the dishes I cook, all the elements should be close to Guizhou. Finally, add a sauce made from sour tomatoes and pickled chili peppers blended together. This gives the dish a layered flavor profile. It’s very refreshing. I really love eating this. I’ll go have some later. How does the chef make this? What is he doing? Is that the root of Litsea cubeba? I think the flavor of Litsea cubeba is very strong. Just a simple soak is enough to bring out its flavor to a great extent. So I first use the flowers and roots of Litsea cubeba and soak them in hot water. It’s summer now. I want to use cold dishes to capture the diners’ appetites. But I’m worried that most people when faced with Litsea cubeba can’t accept it. So while using the aroma of Litsea cubeba I try my best not to make it too strong. He made it into a soda. I really want to try it. This kind of sparkling water I think most people can accept and even like it. I especially like this. It’s refreshing and invigorating. It feels great to drink this. The fire’s on. Here comes the heat. This time, I used Litsea cubeba. Every edible part of it. Wow. I made oil from the fruit of Litsea cubeba. And my own fermented sour broth. To make a sour soup. I can smell the Litsea cubeba aroma. The sour broth is a lot like sour soup. Adding some Litsea cubeba goes perfectly with it. This is making my mouth water. This smells amazing. It’s over, he won. He won. It’s over. Goodbye, handsome chef. Handsome chef. It’s over. What’s this now? Litsea cubeba leaves. Used every part. Since I can’t introduce the dish to the judges, I hope to use the plating to let them sense that I used the flowers, leaves, fruit, and roots of Litsea cubeba. The key is, his dish looks especially beautiful. He put a bunch of flowers on it. The plating by the cook is actually quite beautiful. When I saw his dish at that moment, I didn’t feel any pressure. I went for ultimate simplicity. I made it simple. The simpler, the better. My second dish is called Sour Rice Oil Yellow Croaker. I use simmered rice oil and season it with Guizhou pickled chili. It smells wonderful. As for the taste, I believe Chef Shuai will have no problem at all. All the flavors shouldn’t be overpowering. The five flavors should be balanced. But when making it the main theme, I will make it stand out a bit more. I make sure all its layers are five stories high. But the Litsea cubeba is six stories high. These two styles are completely different. Finally, in the water used to cook the fish, I add extracted Litsea cubeba branch essence. This way, as the fish simmers, the aroma of Litsea cubeba will slowly infuse into the fish. Chef Shuai is ready. Chef Shuai is done. Minimalism. What is he doing? He wants to make noodles. In the end, I paired it with a main dish. It’s noodles made with beef. Then I grated the roots of Litsea cubeba into powder. To use as seasoning. Just this dish, I’ve revised it six times so far. Perfected it in the end. Now it’s in a state I’m satisfied with. Wow. It would be really hard for him to lose with this. Ice cubes. Litsea cubeba ice cubes. That’s awesome. So cool. Cool. He’s very smart. He’s really smart. He made a little card. To let the judges know I used the flowers and leaves of Litsea cubeba. Oh. This way, you get sour rice oil with the flavor of Litsea cubeba. Guizhou Bijie Litsea Cubeba Team. Now, please enter the judging room. Good luck! You can do it! Now we have to wait for the results to start. If the young chef wins the first round, you guys will be over the moon. Yeah. We’ll be jumping so much we’ll break the second floor. I’m so nervous. Actually, the first group is the most nervous. And the judges are tasting blind. You have to win them over purely with flavor. Is it empty? Contestants, please place your dishes on the counter. Send them to the judging room. Exactly as I predicted. I guessed he would make something fresh and sour. And sure enough, he used white sour soup. It’s a dish I had anticipated. It was (delivered). The judges should be inside. Wow. Please, the three of you, taste the dish on the left first. It smells so good. Well then, Judges, please try the first dish. I used different methods to prepare Litsea cubeba fruit and branches. I added steamed Litsea cubeba oil to the sour rice oil. As for the yellow croaker, it was blanched with extracted Litsea cubeba branch dew. The tomato rice skin combines the dual flavors of Guizhou and Litsea cubeba. Additionally, I prepared a bottle of Litsea cubeba spray. I put the Litsea cubeba branch dew into a spray bottle. With one spray, the space is filled with a very fresh Litsea cubeba branch aroma. That one of his— Is it a spray? It should be a Should it be sprayed on? Perfume. Oh, hello. This powder— The fragrance left by that spray is very light. It’s a very clever idea. As for me, I’m very familiar with this chili and fermented flavor. But what’s special is that he sprayed Litsea cubeba. It’s like in Western cuisine, spraying a bit of Italian vinegar. It really elevates the dish. The first thing I taste is the freshness of the fish. Then comes the sourness in the sauce. Then comes the sourness in the sauce. Finally, what lingers in my mouth is the aroma of Litsea cubeba. The balance here is done very well. Judges, please taste the second dish. The dish I made this time is called Litsea cubeba Guizhou beef noodles. I used Guizhou yellow cattle tenderloin and mixed flour with tapioca starch to make the noodles. The sauce is made into a savory and sour soup. Finally, it is paired with a sparkling water infused only with Litsea cubeba flowers and roots. a sparkling water infused only with Litsea cubeba flowers and roots. Were the noodles made fresh? They should be. They are freshly made. The noodles he made have just the right texture. The texture is very similar to soba noodles. The sauce is very unique. He added Litsea cubeba to the drink. It’s a bit like adding peppermint oil. It’s really special. Pairing sparkling tea with this dish is very creative. I really like it. At that moment, I felt this is what I wanted. I wanted to express something that feels familiar but is also a flavor I’ve never experienced before. The judges have finished tasting. You may begin voting. Please choose the tastier dish from the two. And the one that best showcases the main ingredient. Voting has ended. Will both contestants please enter the judging room. Have they gone in? Teacher. Hello. The judges will first taste Chef Shuai Xiaojian’s sour rice oil yellow croaker with tomato rice skin. The judges will then taste Bald Chef’s beef noodles with litsea cubeba. Young chef, your dish is truly beautiful. I actually thought it was made by a female chef. It’s very beautiful. I really like how you used every part of the litsea cubeba. Chef, the flavor you created is very well balanced. Every bite captures the essence of litsea cubeba. Yellow croaker. We also sell yellow croaker at our place. I think Chef Shuai handled the yellow croaker with just the right saltiness and perfect doneness. The litsea cubeba spray you extracted actually instantly made this bowl of rice noodles come alive. I personally really like it. Now, let’s announce the result of the Bijie litsea cubeba showdown. Here it comes. Come on, friends. Three to zero. Three to zero. It must be Chef Shuai. No need to say more. The voting result is three to zero. The voting result is three to zero. I think it should be Chef Shuai. Little Baldy. It must be Little Baldy. Definitely Little Baldy. The winner of the one-on-one chef showdown is Bald Cook. Shuai. Shuai. Chef. Chef Shuai. I still have some confidence in my own flavor profile. I think the odds between me and Chef Shuai should be about fifty-fifty. The winner of the one-on-one chef showdown is Chef Shuai Xiaojian. Chef Shuai Xiaojian. Thank you, Chef. Chef Shuai Xiaojian. Just as expected. How could this happen? Thank you, thank you, Chef. Young chef, your dish I have a small question. The balance still isn’t quite right. It might be a little too sour. I have a suggestion. If you serve a cold noodle dish, and there’s cold oil on top, and then you serve a cold drink, the cold oil in the mouth will linger in the mouth. It won’t go down easily. So that’s why hot tea Right. If you combine two things, the result should be greater than two for them to be combined. Otherwise, just make one dish. But, having this level of skill is already impressive. So keep it up! Thank you. What a pity. Because I had high hopes for Bald Chef. He’s a young chef. Especially among the junior chefs. He really lost due to lack of experience. I knew Chef Shuai before, but what he made this time completely surpassed my expectations of him. So to sum it up in one sentence, you’re so talented, but experience still wins in the end. Thank you, Yong. We still feel it’s a shame. Yes. Next time, try a different opponent. Okay. Thank you. Goodbye. Thank you. Although I lost the match with Chef Shuai, I still acknowledge my own abilities. It was just one match lost. There will be more opportunities in the future. Chef Shuai Shuai Shuai Chef Shuai Chef Shuai I actually like Bald Fire Chef quite a lot. He has a certain very strong inner energy. As we say, when two heroes compete, one might win by just half a move. But both are truly impressive. Their dishes are both excellent. It’s almost thirty minutes. They can start moving now. So the second group will start in half an hour. Yeah. Next, let’s watch Yanbin’s turn. That good buddy of yours. He said that no matter who he faces, it’s always a 90-10 chance in his favor. How can he be so arrogant? Extremely arrogant. Those people over there really need to be taught a lesson. I cheered for Yang Yanbin this morning. I told him, “Good luck!” He said, “I don’t need luck.” “I’m going to beat that star chef.” Yanbin is someone I really respect. A good friend. We’re about the same age. When I first arrived in Xiamen, I often asked myself, who is the best young chef in Xiamen? They said it was Yanbin. Among the new generation of young head chefs, he’s the one who rose the fastest. When he was very young, he already won impressive honors both at home and abroad. Then I got to know him. I really admire him. Later, he went to Chengdu to develop his career. He really achieved some great results. Now, he’s at Fumanlou Restaurant in Chengdu, serving as both the manager and the head chef. He mainly does Chinese cuisine, with a focus on Fujian cuisine. I think he’s a great friend, but an even better rival. Yang Yanbin said, “I’ll easily knock him down.” “I’m going to beat him.” This is pretty interesting. His opponent is just standing there alone. And you’re still chatting here. You go stand over there alone too. Strike a pose. Hurry up. This is so much fun. It’s really tense. Pretending to be relaxed. Feels like cousins. It’s starting. This is really worth watching. A showdown between brothers. They’re not brothers. Once on stage, they’re enemies. Second set of ingredients. Cilongya (edible wild vegetable). The showdown begins. Go for it! These two brothers. Fujian dish with Cilongya, so interesting. Come on! You can do it! Is that cìlóngyá? Yes. I just found out. I just found out. The name cìlóngyá sounds quite elegant. Actually, friends from the Northeast call it cìlǎoyá when they eat it. I’ve only had it prepared in two ways. One is as a cold salad. The other is stir-fried with chili peppers. Its taste is a bit bitter with a hint of fragrance. It tastes very refreshing. They call it the king of wild vegetables. Even though I want to beat him, he’s been a good friend for so many years. Maybe in the end, we’ll end up making the same dish. I think that’s very possible. Cìlóngyá tastes a bit bitter. It has a slightly astringent feel. How can I bring out its flavor? But make it delicious? I think that’s pretty difficult. I’ll divide the cìlóngyá into three parts. I want to use the stem of the dragon sprout to make a five-spice roll. Add fish, fish maw, and cured meat to the stem. Prepare the filling for the five-spice roll. That stir-frying looks impressive. Clean and efficient. Come on, let’s give a round of applause. Keep it up! Everyone’s making a fuss just over stir-frying. What’s going on? This is called making a big deal out of nothing. Because each part has a different texture. So I want it to have different flavors and presentations. I’m using the stem part to make spring rolls. Because the stem is the most bitter and astringent. So I add animal fat and seasonal seafood. A bit of Sichuan pepper oil for aftertaste. This is for my first dish. The filling for the spring roll. Then wrap it with spring roll wrappers. Actually, they’re quite similar. Because I’m also making a roll. What kind of wrapper is this? I don’t know. What wrapper did you use? Pork lard. Pork fatback. Isn’t that just pork cracklings? Yes. I think the key to success is using well-sliced pork lard to enhance the richness of the crispy roll. It reduces the astringency of the dragon sprout. He used the technique from the golden crab box. and applied it to his five-spice roll. He combined them. We’re doomed. He’s bringing out all his best skills. I’m really looking forward to his lard-fried creation. This smells amazing. This is definitely delicious. There’s no way this doesn’t taste good. This one smells pretty good. This thing I think it’s pretty tough for Yang Yanbin right now. Yeah. What did he wrap up over there? That’s a special snack from southern Fujian. I used the leaves of the dragon sprout. to make a southern Fujian snack called pomegranate bun. I added bamboo shoots, water chestnuts, and crab meat, all together as the filling for the pomegranate bun. It has a lot of layers when you eat it. He made pomegranate balls. I guessed it. I got it right. Pomegranate bun. This dish is served at their restaurant. It’s wrapped with the first harvest of seaweed. Yang Yanbin is very meticulous in cooking. I really want to rush down and eat. I also used leaves and water chestnuts. I made a refreshing appetizer. My third dish is a noodle paste made with roots. First, I use crab and the roots to stew the broth for the noodle paste together. What is this? Soup. This way, the flavor of the Aralia sprout is infused and the noodle paste becomes fresher and more layered. Finally, add the noodles into the stewed broth. Then use the roots and crab to let the crab absorb the aroma of the Aralia sprout. as a garnish for the noodle paste. And there’s also crab meat. I also specially fried crispy leaves. To add a crispy texture to the noodle paste. I think he will definitely incorporate some Fujian snacks. and use them in his dishes. But I would consider a more multidimensional approach. What is the chef across from us making? He’s going to make pickles. I want to use the most tender part of the root to make a Sichuan-style “diving” pickle. That sounds delicious. That’s a great idea. It’s hard to go wrong with that. In the years Yanbin spent in Chengdu, he learned the techniques of making Chengdu pickles. He quickly integrated them into his own field. He’s a very smart contestant. The dishes they both make are quite similar. They both use three different parts of the Aralia sprout in their dishes. He’s here. He’s coming. He wants you to try his flavor. Come on. It’s already cut into pieces. Is he coming over to declare war? Trying to make him nervous, right? The two brothers have already started competing in secret. It’s a challenge. Delicious. How is it? Three to zero or two to one? Three to zero. He’s so confident. It’s over. Here he comes again. He’s coming. Come try mine. What kind of soup is this? It’s the soup from the noodle paste. That’s provocative. They’re testing each other. Very fresh. A confident expression. After drinking this soup, you got a bit nervous. I don’t think he can beat me. I named it “The Life of Cìlóngyá.” Because as a whole, it’s a bit similar to my current life path. The roots are in Quanzhou. The stem is in Xiamen. And now, some developments in Chengdu. Actually, it’s been through a lot of ups and downs. My intuition tells me it’s a complete victory. I think I have a ninety percent chance of winning. This looks really delicious. Every element of it is great. Awesome. The two of them are too hard to… Yeah, those two… It’s too hard to judge. Come on. Jilin Changbai Mountain Ciliangya Team Please proceed to the judging room. Let’s see today who’s the big brother and who’s the little brother. Just looking at that makes you want to eat it. It’s especially tempting. Don’t worry, we’ll win. The theme of this round is Jilin Changbai Mountain Ciliangya They’re so similar. That makes this difficult. Both are fried. So cute. Judges, please taste. The first dish. To make Ciliangya well, you need to understand its intrinsic value and its characteristics. So I combined various flavors in the presentation. Usually, dragon sprout is blanched in water. Then it’s served cold as a salad. He wrapped it into a pomegranate-shaped ball. With one bite, you get the dragon sprout. It’s bitter, with a very unique flavor. The taste spreads throughout your mouth. I think it’s delicious. Tasty. The lower part of it is naturally a bit spicy. He used a marinating method. There’s a bit of chili oil. It also has bitterness. But it’s a gentle kind of bitterness. It sounds very crispy. Yes, very crispy. He made a wrapped crispy roll. It’s very light and crispy. He added a bit of Sichuan pepper oil. I think this is done especially well. He fried a spring roll. He added some butter to the batter. It’s not just the crispiness from the flour. There’s also melted animal fat. Inside this. So you can’t really taste any excess oil or fat. And it’s still so crispy. As thin as paper. Judges, please taste the second dish. I wanted to use northern ingredients and present them in our Minnan local style. By doing this, I can showcase the flavor and texture of dragon sprout and better integrate it with Fujian cuisine. This is fried. It’s the leaf, right? Yes, that’s right. His soup was cooked well. He created a sweet and bitter combination. I think it’s quite interesting. He also made a spring roll snack. The most impressive thing is how he turned the bitterness of the wild dragon sprout into its highlight. I think that’s really rare. Judges, please give your scores. Voting is over. Will both contestants please enter the judging room. Hello, teachers. Hello. Hello, teachers. Hello to both of you. You two handsome guys are competing. I chose Yanbin. I chose Yanbin. Both are from Fujian. Very impressive. Next, we will announce the results of the wild dragon sprout competition from Changbai Mountain, Jilin. I really couldn’t guess. Three to zero. Two to one. The voting result is three to zero. Three to zero. Why is it a one-sided result again? It’s three to zero again. I thought it would be more like two to one. Three to zero. This is a very extreme result. The winner of the one-on-one chef competition is Yang Yanbin It should be definitely on our side now. Star Chef Don’t feel pressured. His Yeah. No suspense. The one advancing is This feels amazing. It’s like an underdog defeating a general. The era of young chefs has arrived. This time, I’m going to take you down. I’m already unbeatable at this. There’s a saying: outsiders watch for fun, insiders watch for skill. The way he cooks is just like the master chefs you see in documentaries. Out of those three, who do you actually hate? Tell me. You served them something like this? I can’t take a second bite. I finished it all. I came here full of confidence, determined to win. The third round is about to begin, it’s a team battle between senior and junior chefs. I’m glad to be here again today at the Haitian Delicious Cooking Class to meet everyone. Today, I want to share with you a recipe for baked organic mushrooms. We’ll need bird’s eye chili, red shallots, and garlic. Breadcrumbs, mushrooms, and dried shallot seasoning. And also Haitian’s triple-certified organic soy sauce. First, we fry the red shallots and garlic. Fry until golden brown, then strain them. Only keep the crispy shallots and garlic. Put them back into the pan. Add bird’s eye chili, chopped scallions, and breadcrumbs. Pepper powder. Black pepper powder. Five-spice powder. White sugar. Salt. Stir-fry everything evenly. Set it aside. Now, let’s prepare the mushrooms. First, pan-fry the mushrooms until they’re browned. Okay. At this point, we can add Haitian’s organic soy sauce. It’s made from selected organic soybeans. Alright, remove from heat. That’s the end of today’s recipe sharing. Remember, choose Haitian when buying organic. There are very few female chefs. First, I needed to have the same physical strength as the boys. Then, I had to be even more determined than they were. To overcome difficulties. To persevere. At that time, I was probably the first professional female chef in mainland China. Back then in London, I wanted to promote this noodle. I feel that most of my life has been devoted to this noodle. Indeed, in this industry, it is quite tough for female chefs. I myself have also thought about giving up this profession countless times. So I think actually, I really admire the young women of this generation. Whatever you do, even cooking, is like being a person. You have to persevere. Hold on to your own dreams. If you decide to become a chef, you must keep going. Don’t give up halfway. This is probably what I want to say to female chefs now. That’s what I want to tell them. Stick to your dreams. Don’t let pressure or anything else defeat you. Just keep moving forward. That’s how life should be. Gradually build up your experience. That’s why we’re called master chefs. It’s because we’ve accumulated so much. And we’ve carried it with us until now. That’s what makes us master chefs.