For ordinary cooking enthusiasts, they either don’t know this method at all, or they only know the reason but not the reason.

A superb technology like Xie Qingfeng that perfectly integrates tradition and the times with the times and uses precisely the cooking time and dishes required.

The name of the ghost chef that the audience unanimously praised should be a perfect interpretation.

After Xie Qingfeng's "weird" but very practical and effective method, it originally took half an hour to pickle, but it took less than 8 minutes to complete it all.

The whole chicken, which had enjoyed a full-body massage, was covered with slices of onion and ginger, and was covered with a ginger coat. It was "comfortable" all over and was put into the steaming steamer, and began its second step towards becoming a delicacy.

The whole chicken is expected to take half an hour to steam it. Xie Qingfeng used this time to start making the second dish.

There are many types of snacks, and Xie Qingfeng's creativity is still a merger of Chinese and Western styles. Although desserts are his favorites, Xie Qingfeng, a white snack, has outstanding strength.

Baikan is a major feature of Chinese food, including buns, steamed buns, dumplings, chaos and other delicacies, and has now become famous all over the world.

A chef who can't do anything is definitely losing his ancestors' face.

Xie Qingfeng, who came from the "all-round cooking class", has his own white kung fu and combined Western cooking techniques, and has become his own trump card.

For this competition, he was preparing to make a Xie's dim sum that he carefully developed while in the army - "Chesy Thousand Layer Cake."

The recipes of the thousand-layer cakes and thousand-layer crisps are almost the same. People in China have basically eaten them and know what's going on.

After dozens or even hundreds of folds, this type of pasta dessert that was finally made has a very wonderful taste.

It is not an exaggeration to call it a food that you never get tired of.

In order to maximize the advantages of the competition, Xie Qingfeng added Western cheese crispy skin to the traditional thousand-layer cake, which gave this traditional food a modern feature and a corresponding increase in difficulty.

There is a high risk of failure when produced within a limited time.

But once it is really successful, the first thing to do is the scorched cheese peel crumbs, then the fragrant soft cheese, and then the crispy and soft inside of the theme thousand-layer cake.

This combination of multiple textures can definitely make your teeth and tongue feel the ultimate enjoyment.

Not to mention that when you bite it and pull it out, you will also pull out the kind of brushed cheese, which will make diners feel the joy of eating delicious food while eating.

Vision, taste, senses, and enjoying the stimulation brought by food at the same time will definitely make the food judges linger and gain more advantages for Xie Qingfeng.

Of course, this is just the level that Xie Qingfeng wants to reach and finally present in the competition.

In the current limited time, whether it can be perfectly presented in the end is a test of Xie Qingfeng's performance in the arena and his ability to control time.

Xie Qingfeng tried his best and took out all his trump cards to try his best. Fang Liuguang on the other side was also not slackened at all.

The main dishes, Tom Yum Kung cuttlefish and dessert French baked lace, are both difficult foreign dishes.

Through the two dishes selected by Fang Liuguang, it can be seen that he has also put in the effort and knows that it is the aesthetic fatigue period of traditional Chinese dishes, so he made a Southeast Asian main course and a Western-style snack.

For the owner of a small restaurant in Benbangcai, choosing to make these two dishes is completely an adventure to challenge his own limits.

If it can be successfully produced, no matter whether it can win the final championship or not, he will be a successful player in the arena.

Because he has broken through himself and moved to a new level of cooking.

The two players on the field showed their strength and fought for the championship in their own way. Watching the three food judges on the side also felt the efforts of the two and they evaluated them from their own perspectives.

"Xie Qingfeng is quite interesting. The two dishes he chose are both a fusion of Chinese and Western styles, and it will inevitably take a lot of effort to complete. Moreover, the competition time is very tight, which greatly increases the difficulty."

After Cao Kefan finished speaking, Zhou Huajian continued: "Chinese and Western food has its own characteristics and is very distinctive and independent. Chinese and Western techniques such as Xie Qingfeng are used in foreign restaurants. However, it is very rare to be able to make the unique taste of Chinese delicacies. Many foreign Chinese foods have been changed to be called the Chinese Super League. It really takes a lot of courage to try Xie Qingfeng boldly in the competition."

"Well, indeed, this is extremely challenging." Liu Yifan nodded in agreement, "The competition time is only one hour, and there is no time to give them a chance to remedy. If Xie Qingfeng wants to complete the dishes, he must tell himself that I can do it."

Cao Kefan continued: "Yes, this is a arena that challenges others and challenges oneself. So, if you win, you must win beautifully, and you must lose beautifully. Xie Qingfeng dares to challenge the integration of Chinese and Western cuisine. I have to say that this young man is amazing."

Hearing Cao Kefan's comment, Liu Yifan also said affirmatively: "The purpose of the chef is to serve diners. The more food he receives, the more successful he can make himself. If Xie Qingfeng's future efforts can make the Chinese and Western food he makes, which can not only satisfy the domestic and foreign people, then his future will indeed be amazing."

As a Chinese chef who travels around the world and has rich experience in chefs, Liu Yifan has a deep understanding of the integration of Chinese and Western cuisine.

He is very clear about the influence of Chinese food in the world, and is increasing rapidly year by year, and the market space is very large.

But one of the most important things is missing, that is, the systematic "international Chinese food standard". There cannot be one like Western food, so that diners will think of the "unified standard" of Michelin standard whenever they think of Western food.

It is a good thing to compete for beauty for a hundred flowers, proving the prosperity of the industry!

But sometimes it is a bad thing. Everyone is doing their own things and wants to be the boss. They can't gather together and lead Chinese catering forward.

As of now, there is no one or any company in the country or even the world that has enough influence to drive the "Chinese catering with flowers that are full of beauty", so that anyone in the world will think of Chinese food as long as they think of this name.

As for what this "name" will be in the future, no one knows now!

The last trump card that Xie Qingfeng showed in this final gave Liu Yifan hope. After the rise of a young generation of young Chinese chefs, he led Chinese food to become the world's largest food system.
Chapter completed!