On the day of the exchange competition, Chen Zuyi and others were taken to a place.

As soon as he came in, Chen Zuyi and others were surprised.

The decoration here is very special. There is a stage-like ring in the middle, and the difference is that there are two stoves on it.

These two stoves are very wide, but there are some obvious differences between the two stoves. One is a Chinese stove and the other is a Japanese stove.

Apart from the stove, there is nothing else on the stage, and even a camera does not have it.

Around the stage, there are not the audience's stands, but several tables, which are large round tables for banquets, covered with red cloth, and a piece of rotating glass on them. Different positions of the tables are placed with different names on them.

Chen Zuyi was not surprised. They had already known the specific rules of the exchange competition before they came.

In this exchange competition, there are only those judges, but all viewers can taste every dish. This means that the participating chefs cannot just cook the portions that the judge tastes, but also cook the portions of others who are present to watch the competition.

There is no ingredient area here, so you don’t have to choose the ingredients yourself. In order to avoid waste, all ingredients are prepared uniformly by the Chefs Association.

Of course, to prepare ingredients, you must report the ingredients in advance. You don’t need to report the name of the dish, but the ingredients and portions used need to be reported.

Chen Zuyi and his group were uniformly wearing white and brand new chef uniforms, spotless.

On the other side of Japan, it was wearing a uniform blue chef's uniform, with an apron tied around its waist and a strap tied around its head.

The participating chefs from both countries walked to the ring one after another, waiting for the start of the competition.

The opening ceremony of the exchange competition was not complicated, which means that the leader came to the stage to say a few words.

The general idea is to welcome Japanese chefs to China for friendly cooking exchanges; the principle of the exchange competition is friendship first and competition second; I hope that under this principle, everyone can have friendly exchanges and promote the growth of cooking skills between the two countries.

Although it's a bit of nonsense, you still have to do it.

When listening to the leader's speech, I'm afraid that the chefs participating in the Chinese competition in other places have long been impatient and even whispering. However, today, everyone stands straight, not to mention whispering, there are not even people who bow their heads and make a sloppy move.

The same is true for the Japanese side.

After the not-so-complex but slightly lengthy opening ceremony, we officially entered the competition.

According to the competition process of the exchange competition, the chefs who were the first to compete on both sides took the stage one after another.

On the Chinese side, Sun Hao is on the stage.

Sun Hao's cooking skills are at a medium level among the eight participating chefs in China.

There is actually a reason why the first game was handed over to Sun Hao.

In China, Chen Zuyi should be the one with the best cooking skills. But it is precisely because Chen Zuyi is too strong that he dare not send him to the first place. First, it is the finale, and second, it is afraid that Chen Zuyi will win too many games, which will lead to the Japanese country's face being unable to overcome.

However, the outcome of the first game is very important, which is related to the morale of both sides. Therefore, we cannot lose in the first game. After repeated consideration, China sent Sun Hao to the front.

Sun Hao's cooking skills are not weak, but he is not too strong.

The Japanese chef played in Japan with short hair and his eyes flashed from time to time.

As the host of this exchange competition, Ren Pengcheng said with a microphone.

"The first round of the exchange competition will be made by Sun Hao of China against Shun Aki of Iwayo of Japan! The first round of the competition will officially begin!"

As Ren Pengcheng finished speaking, staff brought the ingredients.

The two chefs did not start processing the ingredients immediately when they got the ingredients, but carefully checked the ingredients.

Not to mention that there is a chef's association to check the ingredients, there is definitely no problem with the ingredients. Checking the ingredients before cooking is a chef's most basic quality. If you can't even guarantee the quality of the ingredients, how can you talk about cooking?

So, the two of them checked the ingredients as soon as possible, and none of the people present said anything.

After the ingredients are checked, we start processing the ingredients.

The ingredients in Sun Hao’s hand are fish, and the ingredients treated by Toshimi Iwayo are also fish.

The difference is that there are big differences between the two fish.

Sun Hao's fish are freshwater silver carp, while Iwayo Toshimi handles sea fish.

To be precise, the fish in Sun Hao's hand was a fish head, and each fish head was about two pounds. The fish head was slaughtered alone, but it was not processed.

The fish Iwayo Toshiaki was treated was a snapper. When the ingredients came up, the snapper was still jumping around.

The two of them had very different treatment methods. Sun Hao cleaned the gills in the fish head and the scales at the connection between the fish head and the fish body. He also split the fish head in half.

However, Iwayoshi Shun obviously didn't care about the snapper for the time being, but took out a few huge pieces of ice and started carving it. The snapper was still jumping.

The dish Sun Hao wants to cook is chopped pepper fish head!

This is his best dish.

Sun Hao cooked step by step, following his method, cooking slowly.

On the other side, Toshiaki Iwayo finally finished carving the ice and began to deal with the snapper.

The first step after killing the snapper is to remove the head and internal organs, then remove the fish skin, leaving only the most essential part of the fish.

Shun Akira Iwayo took out a very thin knife and started cutting the fish. His movements were quick, and the fish was cut into very thin fish fillets. While he was cutting, he spread the fish fillets on the carved ice.

The dishes made by Toshiaki Iwayo are the representative dishes of Japan - Sashimi!

The fish sashimi tests not only the ingredients themselves, but to a greater extent the chef's knife skills. The knife skills of this kind of fish fillet sashimi are very important, and the thickness of the fish fillet must be appropriate to maximize the taste of the fish itself.

In addition, mixing sauces is also a very important test. The sauces you need to mix without sashimi are different. What kind of sauces can better be called the taste of sashimi? This is all a matter of particular concern. It is not just a mustard to travel around the world, it is just a general way to eat them.

When Toshiaki Iwayo's sashimi was completed, Sun Hao's chopped pepper fish head was also completed.

The two dishes were served on the table at the same time and delivered to everyone.

As the host and also as the judge, Ren Pengcheng naturally paid attention to the two dishes at the first time.

The chopped peppers on the head of the chopped pepper are bright red and full of fragrance. Ren Pengcheng couldn't help but nodded subconsciously. He is a Chinese, so his heart is naturally more inclined to Sun Hao.

Then he looked at the snapper sashimi made by Toshiaki Iwayo!

When he saw it, Ren Pengcheng exclaimed lightly.

I saw that the ice was carved into the shape of a mountain, and its shape was not unfamiliar, it was the shape of Mount Fuji, Hikoku.

The fishing fillets are neatly placed on the iceberg and are surrounded in a circle. They look like the white snow on Mount Fuji, but the colors are different.
Chapter completed!