Tập 1—Phần 1 FULL: Hàng trăm đầu bếp hội tụ, nội dung Black Pearl Michelin vượt chuẩn

Tập 1—Phần 1 FULL: Hàng trăm đầu bếp hội tụ, nội dung Black Pearl Michelin vượt chuẩn

This time the top 100 chefs in China have gathered here from community restaurant owners to fine dining head chefs everyone will rely on their culinary skills to compete for the one and only title of Master Chef Now your teams will be announced It feels like a beast has been awakened in my blood The competition has begun I want to prove the student can surpass the master I want to tell you the older, the wiser The era of chefs born after 2000 has arrived Just wait, we’re going to shake things up You definitely have a chance to beat me but you’re more likely to lose A big game is about to begin In this intense culinary battle who will be the last one standing? Who says women can’t reach the top? Many will be eliminated The pressure is intense Speed up Hold on until the end The goal is definitely to win the championship Champion A grand production I realized I was the first one to go in I was extremely nervous My mind went completely blank The line in the middle is the Chu-Han boundary It’s a very distinct division It’s like a chessboard The lighting has a Chinese style to it It’s so beautiful Qin Tianzhu The “Qin” as in “poultry” Changsha Xiao Jiao’ao A hidden culinary talent in the entertainment industry Let me find where I am Everyone’s names are really interesting I think it should be over here Found it I’m the Xiamen Night Star Chef There are many big names Celebrities visit our restaurant Our restaurant is in the Qishang Hotel in Xiamen We mainly serve Fujian cuisine We use the most authentic ingredients to express the mountains, the sea, and emotions That’s my philosophy It’s really about beauty that speaks for itself When it comes to the refinement and taste of the dishes I’m very confident in both I’m very confident in both My name is Ran Shao I’ve participated in many world competitions Later, I transitioned to running a restaurant Competing and running a restaurant are two different things I think I can handle both I clearly know what customers want I clearly know what the judges want Goal It has to be the championship Champion Hello Hello I am Kung Fu Panda I am the champion of “Top Chef” The dishes I make No one has ever said they’re not delicious Three words I am the champion of “Chef’s Glory” Hello Kung Fu Panda Hello Handsome We are from “Great Cantonese Chefs” Grand champion Why is it you again Hello I’m called the double champion I am the 2024 Paul Bocuse China regional selection champion I am from the 2nd National Molecular Gastronomy Cooking Competition Special Gold Award winner Everyone here is a champion I noticed all the grand champions are on that side One champion after another Come in, and they’re all Sitting on the other side of me I was thinking Am I going to compete against all the champions? You look so lonely It feels like playing chess I wonder if it’s going to be a match-up There’s a river in the middle Wishing all my colleagues here And all the teachers Good health and good fortune I’m from Chengdu. I’m the “Old Kitchen Rascal.” Our place is called Ruoyuan Nightlight Cup. It’s a “Kouhong” shop that’s been running for many years. Back then, there was no internet. Everything spread by word of mouth. That’s why it’s called “Kouhong” (word of mouth). Every day, people wait in line. They take numbers and call out numbers. We specialize in late-night snacks. We’re the top late-night spot in Chengdu. I’m a seafood person. The restaurant is Xu Ji Seafood. I’m very skilled at preparing seafood. I want everyone to know about national chain brands. They offer certified great flavors. Prepared by a professional chef Meat Bro I’m the King of Stir-fried Pork Our Chef Fei’s chili stir-fried pork is our signature dish It’s a hit in top-tier cities A must-order at every table Hello Venom Noodle House I’ve been there A lot of people I’m the owner of a popular noodle shop in Shanghai We sell about two tons of noodles a month You order, I cook it fresh Every pot is full of wok aroma I’m known as the Rice Noodle Prince of Jinshi I’m the fourth-generation heir of Liu Deaf’s Rice Noodle Shop in Jinshi I’m Star Skewer I want to spread Northeastern barbecue and make it famous everywhere Hello everyone, I’m Sauce Princess I’m in Changsha I run a Hunan cuisine restaurant Welcome home, everyone The taste of grandma’s home Eat soup dumplings Come to Guimanlong Wishing you, beautiful lady, a face free of pimples, and never any extra fat on your body. No extra fat? Thank you! Good luck, my friend. I also saw at the scene chefs from all the major cuisines. There was Sichuan cuisine, Minnan cuisine, Hui cuisine, and Su cuisine. Hello. Cantonese cuisine, ethnic minority cuisines, and even overseas Chinese chefs. Chefs of different types and from different regions were all well represented. Let’s bet on whether the next one is a man or a woman. It’s him. The creator of iconic moments. That’s the one. That’s the one. Haven’t seen him in ten years. The “Nine-Turned Intestines” is back again. I finally got to see him in person today. I finally got to see him in person today. I removed most of the off-putting smell from the intestines. But during the cleaning process, I left a little bit behind. Was it on purpose or by accident? It was on purpose. This time, I want to prove my intestines are good. Judges, are you ready? I really like that “Nine-Turned Intestines” guy. I didn’t expect he would actually show up. He brought a chicken with him. So cute. Brother Ji Brother Ji Brother Ji His name is Prince You can tell at a glance he can’t cook I’m representing Shenyang chicken rack Shenyang chicken rack is the best You’re the most fashionable I’m the Mulan of the kitchen This time, I want to meet more female chefs who love this industry Women making Western cuisine and many are also in charge of fusion cuisine I didn’t know so many women were willing to be chefs Because being a chef is a very tough and tiring job So I really admire them All girls We When I was a chef A lot of people told me Can girls cook or not Like this I want people to understand me So I have to make women proud I’m 028 I’m from a Western restaurant Head chef and manager Very young And handsome Everyone here is handsome I’m Mr. Sweetheart My passion leans more towards sweet flavors And making desserts Handsome I wish I were this handsome Only those who hustle will win I am I previously ran a private kitchen studio in Shanghai I’m good at combining cuisines from different regions and creating new pairings and innovations Now, many young chefs not only have great skills but also care about their appearance They excel in all aspects Today, being here in my chef career is the day I’ve seen the most handsome guys My code name is Bald Chef. Because I shaved my head really shiny. He seems to be from Beijing, from the Waldorf. I’m from the Waldorf in Beijing. I’m the head chef at its French restaurant. Now I’ve come here to show everyone something beyond the restaurant. They’re all young chefs. These young ones, they’re all really impressive. On the other hand, we’re under quite a lot of pressure. They’re taking the idol route. We’re relying on our skills. Yeah. That’s true. I feel like there are already many different types of chefs here. As for the vacant seats, I don’t know what other styles of chefs will show up. I’m the hidden gourmet chef of the entertainment industry. I’m the hidden gourmet chef of the entertainment industry. I’ve been cooking for about ten years. I’ve been cooking for about ten years. I guess you could say I’m a home chef. In the entertainment industry, I’m well-known. Pretty famous, actually. In Hong Kong, China, it’s really her. Karena Ng. A lot of people from online came to the event. I’ve seen her videos on apps. She helped Du Haitao lose weight. Fu Dangjia. Full of good fortune. They’re all internet influencers. I’m the noodle queen of London. I’ve seen her before. That Netflix one. She was on Netflix’s “Chef’s Table.” I saw on social media before that a lot of people follow her. I’m your fan. You’re my fan? I’m your fan too. We all are. Hello. That means my teaching is working. Hello. Top-tier. The passion is right here. Uncle Mei. A mega influencer. A mega influencer who can do everything. This is a true master. Anyway, I’ve watched his videos before. There probably isn’t anyone who hasn’t seen them, right? Okay. Everyone’s here. Alright, the judges should be coming soon. I feel like it’s not that simple. Everyone is sitting like a chessboard. This looks just like a chessboard. Yeah. The Chu River and Han Border. Right. We’re all chess pieces. How many pieces are there in Chinese chess? Five soldiers, two cannons, two chariots. Thirty-two. How many pieces do we have now? Everyone’s starting to count. Counting how many people there are. There are only eight pieces on one side. We’re still missing sixteen. I think there’s also Black Pearl. And I haven’t seen the Michelin chef. Why did the lights suddenly go out? What’s going on? I’ve got goosebumps. Over here. Here. There’s still someone inside. Is this an animated short film playing? There’s really someone there. They’ve been hiding for so long. Who is it? That silhouette looks so familiar. That silhouette. So cool. It moved. So sci-fi. I’m backing up. Don’t come over here. Let’s move too. So cool. So cool. Should we compete together? Is it possible for the horse to attack the other horse? We are pawns. Yeah, we’re the front row. We are pawns. We’re the front row. Welcome to the other sixteen contestants. Now, all one hundred chefs have gathered. Let’s see who’s here. The one in the middle. Chef Liang. Chef Shuai. They’re going up too. This is intense. They’re all big names. It’s a bit overwhelming. Yeah, very overwhelming. Next, I will officially introduce to everyone the sixteen chefs making their grand entrance. Chinese culinary world the most iconic celebrity master chef Shuai Xiaojian Chef Shuai Master Chef Shuai He’s so famous Master Chef Shuai really has an outstanding reputation truly a top veteran I grew up watching his cooking shows I grew up watching his cooking shows This time, he appears as a contestant which really shocked me He was my judge ten years ago Seeing Chef Shuai again after more than ten years I’m scared to death I kind of want to go home Internationally renowned Western cuisine master Liang Weihao Chef Liang Weihao Chef Liang actually came I thought he was coming as a judge He has been a judge at many international cooking competitions as a professional judge His contribution to the culinary world and the development of Western cuisine has been a huge driving force What surprised me most was Chef Liang I’ve competed under his supervision before Competing alongside my idol makes me feel very proud Queen of Sichuan cuisine Zeng Huaijun I’ve read reports about the Queen of Sichuan Cuisine before. Ms. Zeng Huaijun is the pinnacle among women in Chinese cuisine. I really admire her. It seems like there’s only one female chef, right? No, this one is also a female chef. She’s a very cool woman. Her title is really impressive. Because very few women achieve that. Executive chef at a hotel. Two female masters. Black Pearl Two Diamonds. Pioneer of modern Cantonese cuisine. Chen Xiaodong. He is one of the first Black Pearl chefs in the country. That’s truly top-tier. Black Pearl chefs are all outstanding. Where did they find these people? Those who have received the Black Pearl award, are really amazing chefs. They’re only a year or two older than me. But their skills are so strong. But their skills are so strong. I think contestants like this are the rarest. Michelin one star. Fujian cuisine celebrity chef. Yang Yanbin. Hello, Brother Bin. He really achieved it at a young age. Michelin Young Chef. He’s also young. Among the rising star chefs, he’s one of the most representative. Everyone knows him. He’s a highly sought-after star chef. Many of them are Michelin chefs. Very famous chefs. Black Pearl and Michelin chefs will also come. This is a standard that other cooking shows don’t have. Are all of these people who exist only in encyclopedia entries? International Chinese cuisine master Shao Delong. He was among the first internationally renowned chefs from Hong Kong, China. No one in Hong Kong, China, doesn’t know Chef Shao. Even chefs who have reached such a high status still have to compete in the arena. I feel a lot of pressure. He’s here too. So impressive. It’s really hard to get here. He’s amazing. I really like him. Everyone in the restaurant business knows him. The famous Asian restaurant, Neighborhood. Founder and head chef. Lai Chi On. Lai Chi On. Neighborhood, in all of China’s culinary scene, is definitely top-tier. It’s definitely top-tier. Senior Lai Chi On. His restaurant, Neighborhood, has stayed in Asia’s top fifty for years. That’s incredible. It’s said the menu changes almost daily. His creativity in this regard really makes us younger chefs want to learn from him. He’s already received top international honors as a chef. He’s more than qualified to be a judge. But he’s actually willing to compete with us. It’s unbelievable. This lineup is just too intimidating. Every single one is amazing. If you compare it to sports, I’m just a member of the school team. A school team member. And suddenly in front of me appear Shaquille O’Neal, Michael Jordan, Yao Ming, these NBA superstars. We’re all clapping and cheering. My hands feel red from clapping. This is your target, right? How do we play this? So we’re just a single piece? Do we pick one of them? They’re the ones who choose, right? Next, I will now announce to everyone the teams that the 100 chefs present belong to. We have to split into teams? We’re splitting into teams from the start? How are the teams divided? The sixteen top chefs who just made their grand entrance Their team is Head Chefs. And on the other side of the Head Chefs is a team made up of eighty-four chefs, Sous Chefs. Little Calamari. At least it’s not “Mini Sous Chefs.” In this season’s show, the sixteen Head Chefs will compete under their real names, while the eighty-four Sous Chefs must use their code names as their only identifier in the competition. We’re not even allowed to use our real names. Yeah. So cruel. From now on, the two teams will engage in an intense cooking battle. The game has begun. We are all just people. I’m not necessarily worse than you. The production team assigned me to the junior chefs. But I definitely have the ability But I definitely have the ability to beat them. I’m not afraid of anything. I think even a flurry of punches can take down a master. You’re too eager for quick success. There’s no need to hold back. Let’s wait and see. Bring it on. I can’t wait. I really want to win. I’m really looking forward to it. It’s just like playing chess. Every junior chef is like a chess piece. I really want to go up against them. So many outstanding chefs can compete together. It’s totally worth it. When I go home, I can tell my family, relatives, and friends how much of an honor this is. But not every junior chef gets the chance to face off against the master chefs. Only we Only we get to do this. That’s right. There are eighty-four junior chefs on site. They must first compete in the entry round. Only the chefs who pass the entry round will qualify to face the master chef team head-on. The number of spots to advance from the entry round is Sixteen contestants Sixteen contestants Then there’s no need to even think about it. Then goodbye. Buy a plane ticket tomorrow. Because they can’t afford to book that many flights and hotels. Leave quickly. Only sixteen are left after the first round. That’s brutal. That’s brutal. So it’s a “battle royale.” So “battle royale” It’s so intense. Among similar shows in the country, I’ve really never seen it done like this. The sixteen chefs in the main lineup on site don’t need to participate in the entry round assessment. They don’t need to compete in the first round. Winning without a fight. I think it’s unfair. There’s no competition on the same level. That feeling of competing together I really think it’s unfair. No matter how famous a master you are, the competition rules should be the same. If there are chefs who don’t accept the competition rules, you can quit the competition now. Who wants to leave? Five Four Three Two One Time’s up. I’ve come all this way. I have to see this through. Don’t be afraid. Just give it a try. Right? Right. Let’s try it out. Come on! Such a rare chance for a challenge. This cooking competition feels like a martial arts tournament. There are experts everywhere. I think I can break through the competition. I joined this competition with only one goal. To make it to the very end. Whatever happens, it’s do or die. All one hundred chefs, please remember, only the last one standing can become this season’s God of Cooking. Now, Tencent Video Haitian “One Meal to Godhood” Battle officially begins. Do we have confidence? Yes! We’ll stick it out to the end! Welcome to the competition space. So nervous. Let’s go. Looking forward to it. It’s so big. It’s huge. Have you ever seen something like this? It’s so impressive. It’s so big. Is everyone happy? Happy! It really feels different when you walk in. The production team is really amazing. The setup and scene are all great. This kitchen is so beautiful. Amazing. Nice. Looks good. Yeah, that’s good. This sink is kind of… So big. It’s huge. This workstation is definitely… Awesome. Cool. I’m getting really excited. I’m totally pumped. I’ve got a hot plate here. This hot plate… This serving board… I’ve competed in so many world championships, and this equipment is truly world-class. This one’s mine. I’m calling dibs. Michelin three-star equipment. Seeing all this complete equipment… This kitchen even has a freezer. There’s even a top-notch combi oven. They even have a pizza oven ready. So professional. I want to take all this stuff… and pack it all home with me. When I’m here later… Chef. The head chefs have arrived. I’m… getting goosebumps. When did they come out? I feel so much pressure when they stand here. That feeling is just like a long, long time ago when the exam proctors watched over us. There were sixteen proctors up there. I wasn’t nervous at first, but suddenly I got nervous. They stand there, looking down on us. It makes me feel a bit uncomfortable. Why am I not the one standing there? The junior chefs might think it’s unfair, but we’ve already received some recognition from major organizations or from important rankings. If you don’t accept it, it means you still have a long way to go. I think every head chef here has over fifteen years of experience. They definitely have more expertise than the junior chefs. So if you think it’s unfair, take a look at your own resume, and your own abilities. Let your skills speak for you. Now, let me introduce to everyone the professional judges of “Yifan Fengshen” by Haitian the professional panel. Who are they? Where are the judges? Right. Where will the judges come out from? Who could it be? How many judges are there? Three, maybe? Either three or five. Who will it be? They’re here. They’re here. Three people. Who? Is the one in the middle Nicholas Tse? He’s coming out. It’s him. Nicholas Tse. That’s Tse. The world’s only Michelin Friend. A celebrity gourmet who knows global cuisine. Nicholas Tse. Meeting my— I can finally meet my ultimate goal. I’m thrilled inside. Teacher Nicholas Tse. He’s a singer and actor. His show “Chef Nic” is also amazing. When it comes to cooking, he’s as dedicated as he is to acting. He always strives for perfection. He understands food. And he has his own attitude. He makes being a chef seem really cool. It’s something worth pursuing. He truly deserves his reputation. To make it into this competition, delicious food is just the baseline. The champion I’m looking for must be someone who creates cuisine with a global perspective—an artist. Good luck to you all. Creativity The pressure starts as soon as we begin. Applying pressure Welcome to our second judge. Founder of Xin Rong Ji Group Recipient of China’s Black Pearl Diamonds The restaurateur with the most Michelin stars Zhang Yong Uncle Rong Uncle Rong is here too. Uncle Rong It has to be Uncle Rong. Brother Yong is the pinnacle of Chinese cuisine The best of the best As for Xin Rong Ji, there’s no need to say more. It’s incredible. He also received ninety-six Black Pearl Diamonds. And eighty-one Michelin stars. He is the first in mainland China to receive three Michelin stars as a restaurant owner. He redefined the making and presentation of Chinese cuisine. Uncle Rong has an extremely discerning palate. He is very particular He is very particular about how every ingredient should be cooked. I think the first impression of a person is very important. The first bite of a dish is also very important. So I hope all the outstanding contestants can win me over with your first bite. Thank you. Welcome to our third judge. One of the World’s 50 Best Restaurants. Holder of the highest national ranking. Founder of a two-diamond Black Pearl restaurant. A top chef skilled in both Chinese and French cuisine. Vicky Cheng. This is truly top-tier. A professional chef indeed. He really came. Chef Vicky Cheng. Both of his restaurants have been nominated. In Asia’s Top 50 and the World’s Top 50. His achievements are what any chef specializing in Western cuisine or fine dining aspires to. A lifelong goal to pursue. A Chinese chef excelling in Western cuisine, reaching such a high international status in fusion cuisine, is truly remarkable. I will use the strictest international standards to evaluate each of you. Are you ready? We’re ready. There are also three special guests in this round. They will also witness your journey to greatness. Welcome, Mr. Chen Xiaoqing. Chef Tan Guofeng. Li Dan. I think in all of China, and even the whole world, he’s the person who knows food best. Tan Guofeng. He’s amazing. A legendary figure in Chinese cuisine. Li Dan. I often see him sharing food. He represents the perspective of food lovers. What a lineup this is. Thanks to China Flavor for their craftsmanship. This program is brought to you by 400 years of authentic Chinese flavor, exclusively sponsored by Haitian. A feast for the eyes becomes a feast for the mouth. Legendary dishes and great restaurants. Just search on the Meituan app and you’ll find them. This program is jointly sponsored by Meituan Group Buying. Wishing everyone good luck in the competition. Next, I will announce the assessment theme for the Junior Chef Entry Battle. Make your signature dish. Eighty-four junior chefs will be divided into three groups to compete. Each group has twenty-eight people. The cooking time is Speed up. After the judges taste the dishes, the chefs who successfully advance will move up to the promotion area. The chefs who are eliminated will leave with their identity tokens. If, after the judging is over, the number of advancing chefs is not full, then from the pending candidates, the remaining spots will be decided. Is it always like this? The number of advancing chefs is only sixteen. “A Meal to Immortality” The young chef enters the competition Starting now This is my specialty dish I will definitely win My goal is to earn Chef Nicholas Tse’s approval and ultimately win the championship Those five pressure cookers over there Bring over some chicken racks Have a beer at night It’s really relaxing This is truly turning the ordinary into something magical At first, seeing everyone joking around it felt a bit like we were just playing But once the competition started the serious atmosphere hit immediately Their ingredients are all quite unique Look at that person too A whole bunch of strange plants Yeah That looks like palm heart Isn’t that used for making mattresses? These ingredients must be hard to find It seems like everyone has brought out their very best. I’m really curious to see what they’ll make in the end. I’m Mr. Sweetheart. This time, I decided to break the norm. I made a fish dish I’ve never tried before. I mainly stick to traditional Sichuan cuisine. And I use more premium ingredients. Then I reinterpret the original flavors. My specialty is pork belly wrapped with spicy cabbage. Every young chef or contestant has their own signature dish. I’m really looking forward to learning from each other. That’s impressive. So many people from all over the country have gathered here. Almost everyone is here. This time, quite a few chefs from ethnic regions were chosen. Yes, it’s all about diversity. Culinary diversity. I noticed there are actually a lot of contestants from different cuisines here. There are so many types of cuisine. So I’m also very curious about what standards the judges will use to judge everyone fairly. Eighty-four young chefs. Only sixteen spots to advance. It’s really going to be a tough decision. Hello The more you don’t want something, the more it happens. Actually, I was praying all last night hoping it wouldn’t be him. He won’t be the one judging me, right? Hello, Zheng Yongqi. Hello If it is him, he’ll definitely use stricter standards to judge everything. Right, and here there will be many different varieties. They’re all from mainland China. It’ll be really, really great. To be honest, he’s quite strict. Back when I worked at the restaurant, if he tasted something bad, he’d make you redo it right away. Because you can’t let the customers eat something that doesn’t taste good. Cili, a spice from Taiwan, China is a spice used by indigenous people. My first thought was, “I’m doomed.” I’m definitely done for. A signature dish is all about freedom. If you have the freedom but still can’t make a tasty dish, then in a real restaurant, can you really make a good dish? Hello, Uncle Rong. You’re making yellow croaker? Yes. Making yellow croaker. Because the signature dish at Xin Rong Ji is yellow croaker. You’re making yellow croaker, huh? You dare to make yellow croaker in front of me? Hello, Uncle Rong. Making fish. Yes, I’m making black cod. You’re a Hunan cuisine chef. I’m French style. I make French cuisine. In Shanghai. In Changsha. Average price per person is three thousand. Three thousand per person. Yes, it’s been open for eight years. Uncle Rong, honestly, I’m a bit nervous. They promote the original flavor of the ingredients. So I’m a bit worried. This might not pass over there with him. If you cook it like this, will it overcook the lobster roe? Second fermentation. The main purpose is to reduce its strong odor. Isn’t stinky mandarin fish supposed to be stinky? Why reduce the smell? You know how to handle different ingredients and how to bring out their best. This skill is very important. I hope more people, when it comes to ingredients, will surprise me with their creativity. Give me just a little. I thought… That works too. No need for that much. Just a bit. This is so awkward. I thought he wanted to fist bump me. He said he wanted some sauce. I feel like he has a pretty strong presence. You… Do you make rice noodles? Yes, I make rice noodles. I make rice noodles. To be honest, I actually knew. You were on the list. Actually, before I came in, I ordered two of your rice noodle dishes to try. Because honestly, I was a bit worried. After I came in, You made two of the shop’s rice noodle dishes. No, I wouldn’t. Mushrooms? Yeah. I didn’t expect that I would really have the chance to let Nicholas Tse taste my cooking. Careful, it’s hot. He is a very meticulous judge. He truly cares about the taste and layers of the food. He has high standards for everything. I’m simply a foodie. But since I was young, I’ve wandered through many different places. I think this dish here is delicious, and that dish there is delicious too. So if you alternate between them, wouldn’t it taste even better? Making noodles on the spot. Yes. What kind of noodles are those? Xinjiang-style Big Plate Chicken belt noodles. Today, I’m making a version without chicken. Big Plate Chicken without chicken. Matsuba crab. Matsuba crab mapo tofu. Such a delicate and precious ingredient, paired with such a strong-tasting doubanjiang, won’t its flavor be overpowered? Because among my twenty-eight colleagues, a large portion specialize in fusion cuisine. But with fusion cuisine, you really have to have traveled the world, and know which places and which flavors have the most natural points of connection. Then you can blend them together. So when I talk about worldview, maybe that’s what I mean. I’m watching that Mulan. Mulan. She also makes fusion cuisine. She used to run a restaurant in Hong Kong, China. I used to work at Mulan Restaurant. Help me get the lotus leaf. I’ll do it. I often go to some cities in the mainland. To learn about high-quality ingredients. I want, through this show, to let more people realize the underrated ingredients from the mainland. Mackerel. Yes. Mackerel. How do you plan to prepare your mackerel? I’ll sear it a bit with a torch. So it’s about medium rare. To enjoy its fresh flavor. This time, I’m pairing loofah with the fish for this dish. There are so many types of gourds. And you’re using loofah from Hunan. Yes. I recognize this one. Very thoughtful. From Liling. Baiguan loofah. Very thoughtful. Loofah itself is quite sweet and mild. And it helps cool you down in summer. So I thought of making a cold appetizer. And then paired it with oil made from fig leaves from Guangxi. Overall, the ingredients are quite simple. to highlight the natural flavor of the mackerel. As for this mackerel, it’s from Dongshan Island in Fujian. I use a torch to lightly sear it. It’s about thirty percent cooked. This keeps the sashimi-like texture. How does this plating compare to yours? Do you feel any pressure? It’s better than what I made. Pressed it. You’re the first to hand in your dish, right? It takes courage to be the first. But taking advantage of the judges being hungry, does that give you an edge? When I’m hungry, everything tastes good. Hello, Chef. The dish I made today was mainly inspired by summers in Guangdong, when we like to eat loofah and fish. I used a torch to lightly sear it. The fat on the surface of the fish gives off more aroma. So for this fish, besides torching it, was there any other cooking process? No, it’s completely fresh. Only torched. Yes. I think there shouldn’t be any problem. You will definitely advance. I really like a female chef bringing such a feminine touch or direction. Hua Mulan Sorry, Hua Mulan. You are eliminated. I think the mackerel is both fresh and a bit fishy. But it was really just a very close call. Yes. For me today, there was still a slight fishy taste. And I think with these ingredients, the pairing hasn’t yet achieved a truly complementary effect. Understood. Thank you. Hua Mulan from the kitchen is eliminated. I’m leaving, bye. So strict. How is that possible? Did she have a problem with the seasoning? Normally, that shouldn’t happen. Hmm. Can this be understood as you wanting the flavor to be stronger? Like, if it’s duck, then the duck flavor should be stronger. If it’s fish, then the fish flavor should be stronger. Right. It can’t all be flat. Yes. Because this is my first time participating in this kind of competition show, I didn’t make a proper estimate of what kind of dish to prepare. So I think this is also a very good experience. Indeed. Mackerel has its own unique flavor. White asparagus has its own unique flavor. But it Why do they need to be put together? Is that really good plating? Besides looking beautiful, does it actually enhance your dining experience? Does it really add value? Never let form outweigh flavor. This is traditional wine-braised eel. Served with nine-year-old lily bulbs on the side. With this kind of plating, and since the eel itself isn’t very large, it doesn’t retain its heat for long. By the time you finish plating everything, the dish has already become quite cold. It’s a cold dish. Today, I made imperial-style Mapo tofu. I used more premium ingredients to reinterpret the original flavor. Why does everything have to use such expensive ingredients? Because I actually think Chinese cuisine isn’t as everyone assumes, something cheap or low-end. I think it has many refined ways of presentation. But it no longer has the true aroma of fermented bean paste that Mapo tofu should have. Don’t use expensive ingredients just for the sake of it. They don’t actually improve your dish. This is a case of style over substance. There’s a saying that our Teacher Chen often uses. The finest ingredients often require the simplest cooking methods. So, I’m sorry, you’re eliminated. I’m sorry, you’re eliminated. Three people have left so quickly. It’s harsh. There are indeed very few spots. Out of more than eighty contestants, only sixteen spots are available. But the harshness isn’t just for the contestants. It’s also for the judges. So, I’ve always maintained a rather strict attitude. They’re making salt-baked dishes over there. You can tell it’s salt-baked from this far away? The sound. The sound. Why? When salt is heated, it makes a crackling sound. I know him. His name is Hakka Shockwave. He’s twenty-four years old. He already runs his own restaurant. At our age, we might just be ordinary chefs. That’s impressive. Then please take me to look around nearby. Guan’s broadsword does not harm the old or young. Challengers, come and take a hit. Challengers, come and take a hit. I’m Hakka Shockwave. I’m the owner of the restaurant. And also the executive chef. Refining Hakka cuisine I should be the first to do it. I’m here for the championship. I have no other goal. I’ve already prepared the dishes for next time. Hakka Shockwave. Hello, judges. Today I’ve brought a dish that truly represents Hakka cuisine. One is the Hakka salt-baking technique. The other is Hakka-style stuffing. Today I made salt-baked pigeon leg stuffed with minced meat. First, I deboned the pigeon leg. Inside, we used Heyuan Hakka the best Jiulian Mountain mushrooms, and second-generation native pork to make the stuffing. Then I stuffed it inside. And then sewed it up with a needle. I am full of confidence. Because I have a great handle on the oil and salt. I believe this dish is really outstanding. Take out the special equipment. Quickly blow it dry. Hair dryer. First, blow my own hair. Turns out it’s for myself. Right now, it’s because the aging time isn’t enough. So we speed up the process. After it’s fully cooked, we use the oven to add color. 200 degrees, six minutes. Four minutes on the first side. Two minutes on the second side. The color will be beautiful. Very even. This way, when you take a bite, it has both the stuffed meat’s juices and the aroma of the fat. Then, use this coarse salt and add some spices to bake it to the fullest. This keeps the stuffing’s juices inside. There’s rose salt for plating. It makes for a beautiful presentation. We also added a small detail. Tied a little string. This way, your hands won’t get greasy when eating. The purpose of this paper is to keep it warm underneath. The taste is delicious. Chef Nicholas ate several bites. I feel like he has potential. The aroma of the salt is also present. The layers inside and the textures of different meats are there too. This pigeon’s… I think the whole preparation is very complete. Hakka Shockwave. Sorry. You are eliminated. Hakka Shockwave is eliminated. Why? Today, this skin… I barely managed to… chew through it. If you were in a restaurant… How would you handle the drying process? Naturally air-dry it in the aging cabinet for eight hours. Eight hours? Yes. I do think that in this drying process… If today, in the restaurant… the eight hours inside… are shortened to just an hour and a half… it really is a bit forced. What a pity. It really is a pity today. Because the pigeon really wasn’t done well. The moment he cut open the pigeon… I knew it was over. There was a problem with the pigeon. Is this skin really that tough? Why? Because he sawed at it seven or eight times. He really couldn’t cut through it. Then I used a small pair of scissors to help. I cut it open. Still, what a pity. Such a shame, really a shame. The one Zheng Yongqi was smelling. That’s the “Nine-Turn Large Intestine.” You definitely don’t need to today. No, you really don’t need to. It’s especially clean. It’s fine. Hahaha, hey. We don’t have to eat it, we won’t eat it. The judges will eat it. This time, the “Nine-Turn Large Intestine” is version 2.0. Yeah. Oh my gosh. Judge. This time, you can eat it without worry. Teacher, how about I eat one with you? Okay, let’s eat one together. He’ll eat first. He’ll eat it himself first. How bad is his credibility? He has to eat it himself first. Still chewing. I understand now. I see where the problem is. Yeah. When I put it in my mouth myself, after chewing it, I already noticed it. Maybe I was too impatient. I didn’t cook it until it was really soft. If I used the pressure cooker for another fifteen minutes, this dish probably wouldn’t have failed. After all, I’ve made this dish many times. Also, the pieces you cut are too big. You should try cutting them into smaller pieces. If it really needs more time, then give it five more minutes if needed, or ten more minutes if needed. Cook it a bit longer. It’s impossible to stay in the competition now. But there’s no fishy smell. Okay, teacher. Thank you. Thank you, teacher. The result is elimination. Alright, thank you. Thank you. A signature dish is one you’ve made many times. You should be able to make it perfectly. When I judge signature dishes, my standards are definitely higher. I don’t make mistakes in cooking. My main profession is acting. If I don’t do well in a scene, we can reshoot. But in this competition, there’s no do-over if you mess up. I just want to remind myself not to make mistakes. Hello, Chef. Is this supposed to be a sauce? I’m making a prawn sauce. But I’ve added dried shrimp and shrimp roe. I bought them all from Cheung Chau. They’re all unique ingredients from Hong Kong, China. Brought from Hong Kong, China. That’s right. Looking forward to it. Thank you. This dish is called Shrimp Shrimp Shrimp Roe Noodles. My sauce uses prawn heads and shells. I add tomatoes, stir-fry, and simmer. Then I blend it well. And then strain out the impurities. For the noodles, I used shrimp roe noodles. That’s because it’s very characteristic of Hong Kong, China. Then I add the prepared sauce and stir-fry it for flavor. I also add dried shrimp and stir-fry. Finally, I add black tiger prawns. So, there are three types of shrimp: shrimp roe noodles, dried shrimp, and black tiger prawns. In Cantonese, that’s “ha ha ha.” I hope everyone who tries it will be happy. This lobster noodle dish looks delicious. Even though he’s an actor, sometimes, there’s a saying, “wild punches can defeat a master.” Maybe it turns out tasty. It’s not always certain. Hello. Hello. Could you introduce your shrimp roe noodles and your Hong Kong, China cuisine? I used shrimp roe noodles instead of pasta. They soak up the sauce and have a richer flavor. The toppings are black tiger prawns and tomatoes. You can experience the rich taste of Hong Kong, China. Those noodles, I actually think they won’t be bad. It’s shrimp, shrimp, shrimp—what kind of noodles is that? You have several types of shrimp up front. If you use different kinds of shrimp to present this dish, the layers of flavor will be different. He ate the noodles. He waited thirty seconds. Then I felt maybe it tastes pretty good. Then he ate the tomato. He waited another thirty seconds. I thought, oh, what’s going on? Maybe it’s actually pretty tasty. Then he ate the shrimp. He didn’t say a word for a whole minute. Then I started to feel what’s wrong. Is there a chance? I didn’t expect to be able to eat Hong Kong, China cuisine here. You mentioned this shrimp noodle dish. Because shrimp roe noodles already have a strong flavor. And then you add your concentrated shrimp paste. These noodles are a bit salty. In Western cuisine, the sauce is the soul of a dish. A good sauce must complement every part of the dish. It has to be very balanced. If it’s a sour sauce, you need to use something sweet to balance it. If it’s a rich, heavy sauce, you might need a bit of acidity to balance it. This dish is called Australian Lobster Taco. Because my main ingredient is Australian blue lobster. I thought of pairing it with a kind of bait cake. I think this sauce is quite thick. It’s a bit too thick. The Australian crayfish he chose was a great choice. But he should have chosen a sauce that brings out the flavor of the crayfish. It’s not just about making a great sauce, but this one overpowers the crayfish’s own aroma. I don’t think it’s a good balance. The dish I made is called crispy-scaled tilefish. I pour oil at 180 degrees over the fish fillet to make it blossom. It’s paired with a French-style sauce to elevate the whole dish. If you eat this sauce with the tomato, it’s acceptable. Because the tomato is sweet, and the sauce is salty. But I think this sauce is super salty. This dish is called “Where Did the Tomato Go?” It uses all kinds of tomatoes. A very rich tomato sauce was simmered. It’s paired with pasta. Then all the pasta is coated with the tomato sauce. As for the sauce you made, I think you didn’t sauté the tomatoes long enough. Not enough. Their natural sourness needs to turn sweet. None of them really meet my standards. I’ve been waiting for a dish with the level of completion I expect. I’m waiting for a dish that meets my standards to appear. He’s always been really skilled at making Western cuisine. Yeah. You’re a college student. It’s like reading a freshman’s essay. Yeah. That’s the feeling I get. They’re all gone, not a single one survived. Very good. It’s great to have them as judges. They’re really strict, very rigorous. Noodles. Shaanxi noodles. Shaanxi. Xi’an. Xi’an. Xi’an noodles. Beautiful. Noodle Queen. Yes. Noodles. Okay. That documentary, “Chef’s Table”. The only one from China. The only contestant. That’s really impressive. The only one who made it in. Into the documentary “Chef’s Table”. I’m the Noodle Queen of London. When I first started learning to be a chef, actually, it was also to support my family. I wanted to earn more money too. In 2008, I got an opportunity and went to London. In the seventh year, I opened my first noodle shop in London. I remember it was not long after opening that a British very famous food critic named Fuchsia Dunlop was very surprised that China had such delicious noodles. Then she published her first article in The Guardian. Xi’an noodles are becoming really loved in London thanks to the efforts of Guirong Wei. What I make is our Xi’an-style oil-splashed noodles. It was with this bowl of noodles that I won over the taste buds of countless British people. I even make the dough myself from scratch. Kneading and pulling the noodles, we still choose flour suitable for noodles from China, even locally. The work with our hands mainly involves hand-pulling the noodles. We cook the noodles fresh. Freshness is our priority. The noodles are already in the pot, so it’s time to prepare the sauce. Starting to make the chili now. Does the oil-splashed noodles smell good? The key is this chili. I mainly choose our Shaanxi Qin pepper. It also has another name, thread pepper. It’s a bit more fragrant. It really smells good. But the problem is, when she presents her dish, can the judges taste her bowl of noodles at the right moment? I’m hungry again already. Come on, let’s see the noodle queen. Feels like there’s a chance. Hello. Hello. Noodle queen. If the chili isn’t spicy enough, you can add some oil-splashed chili. When you poured the oil just now, I didn’t have time to appreciate that moment. Foreigners use a knife and fork to eat noodles, or do they use chopsticks? They still use chopsticks to eat noodles. When I opened my first restaurant, at the beginning, foreigners didn’t really like using chopsticks. They would use a knife and fork to twirl the noodles, just like eating Italian pasta. Later, we gradually taught them how to eat with chopsticks. And after ten years of effort, if they come to our restaurant to eat, they feel that not knowing how to use chopsticks is something to be embarrassed about. Look, Nicholas is really enjoying the food. Looks promising. London’s noodle queen.