As the shell of the Roasted Stead Bun cracked, an unusual fragrance wafted out from that small hole.
Zhang Yang deeply inhaled twice, feeling every pore in his body open up. He then peeked through the small hole into the interior of the Roasted Stead Bun, witnessing a scene he would never forget.
Inside, an aura of immortality enveloped everything, resembling the dwelling of gods, with cranes, pine trees, and rocky mountains faintly visible through the misty air.
However, as the Roasted Stead Bun was cracked open, that immortal aura quickly dissipated.
Zhang Yang gradually made out the contents inside, what he initially thought were rocks turned out to be lamb chops, and the pine trees were actually coconut leaves, and as for the cranes, they indeed existed but were carved out of radishes.
Although he now understood what that fleeting glimpse was all about, the shock in Zhang Yang's heart not only didn't subside, but grew even stronger.
When it ca to the intricacy of the plating, many of the dishes in today's competition could surpass this Roasted Stead Bun.
Not to ntion Cui Junxian's "Fresh Flower," which even crafted art out of the dewdrops on the leaves, arguably pushing culinary skills to their limits.
Yet, the experts in the field seated there could generally guess how Cui Junxian achieved that.
But this Roasted Stead Bun was different. Even with Zhang Yang's extensive knowledge and broad experience, he couldn't fathom how it was made.
The entire Roasted Stead Bun looked naturally seamless, without any openings.
Could it be that the cook had stuffed the at, side dishes, and spices into the bun beforehand?
But how did he make the bun's crust so thin without it losing its shape?
And how did he ensure that the various ingredients inside would present the shapes he anticipated after baking?
The more Zhang Yang thought about it, the more incredulous he felt. This dish had completely surpassed ordinary culinary knowledge.
This intense sense of disruption gave Zhang Yang a feeling of déjà vu.
At this mont, the other judges also noticed the drastically changed expression on Zhang Yang.
They imitated Zhang Yang, tapping their spoons against the Roasted Stead Bun shell in front of them.
The caran at the scene also aid their lenses at the inside of the Roasted Stead Bun.
Suddenly, a scene of floating immortal energy appeared on the big screen of the banquet hall, and everyone watching this incredible sight involuntarily gaped.
Julian Roy, the head chef from the Odette restaurant in France, exclaid, "Eastern Immortal Technique! Is this Eastern Immortal Technique?"
Zhang Yang had already stood up, walking around the judges' seats, observing the other twelve Roasted Stead Buns.
Discovering that the interior designs of these buns were, without exception, just like his, Zhang Yang felt goosebumps all over.
What staggering calculation and control!
As the steam dissipated, Sun He was the first to scoop up a piece of the lamb chop with a spoon and said, "This is East Mountain Goat from Hainan.
"The at of East Mountain Goat is bright red and glossy, its fat a pale yellow, and compared to lamb from other regions, it has hardly any gay taste.
"There is a famous dish in Qiong cuisine called White Sauce East Mountain Goat, which is cooked using East Mountain Goat as its primary ingredient."
After finishing his explanation, Sun He put the piece of lamb chop in his mouth, chewed slowly after spitting out the bone.
"Ah, although this dish is roast goat, it cleverly uses the outer crust of the stead bun to prevent moisture loss. Compared to typical roast goat, it is not so dry and the at is fuller.
"Moreover, the use of coconut leaves as a spice is quite interesting. I've said that East Mountain Goat at doesn't have any peculiar sll, so it tastes great even with a simple cooking thod.
"On the contrary, if one adds too many spices like when dealing with other goat at, the aroma of the spices could actually overpower the fresh taste of the at itself. So, using coconut leaves here is a very smart approach.
"It not only adds a refreshing fragrance to the goat at but also doesn't overshadow it. Moreover, these two ingredients are both local specialties of Hainan, showing the creator's strong creative ability to adapt accordingly."
"And the scene inside the roasted stead bun," Zhang Yang added, "is like clouds and mists rising, just like the 'Big and Small Cave Heaven' described in Taoism, which also subtly integrates another Sanya scenery."
"This must be what you Chinese people often speak of as the beauty of artistic conception," Chef Gaggan Anand comnted. "I think the visual effect, creativity, and cooking difficulty of this dish are all far superior to those of the previous 'End of the World' and 'Fresh Flower.'"
Cui Junxian's face looked quite ugly.
His 'Fresh Flower' had just caused the judges and audience to marvel, but the thrill lasted for less than three minutes before it was surpassed.
And it was surpassed by a roasted stead bun, which was quite humiliating.
Sun i also looked very serious. Unlike others, she not only knew that the roasted stead bun was Ma Lu's work, but also knew that Ma Lu had only been busy for about thirty minutes from start to finish.
He had been wandering around everywhere afterward, taking on the role of a guest host, seemingly idle.
Sun i guessed that Ma Lu might have so tricks up his sleeve. Although her relationship with Sun He had beco very tense over succession issues, she never doubted Sun He's judgnt of people.
She also knew that Sun He wanted her to lose this competition and that Sun He's choice of Ma Lu to stop her indicated that Ma Lu's skills must be very strong.
At least not worse than her before she went abroad, but Ma Lu's strength being this formidable was beyond her expectations.
It seed like a case of great minds thinking alike; both had chosen a scene from Sanya as the the for their creation.
And just as Chef Gaggan Anand said, her 'End of the World,' which incorporated oil painting techniques, was ultimately defeated by Ma Lu's 'Roasted Stead Bun.'
And it was a full-fledged defeat.
This result filled her with reluctance, but at the sa ti, it also sparked her fighting spirit.
Although she lost this round, Sun i didn't think she was inferior to Ma Lu.
There were three rounds in total in the competition, and she still had ti and opportunities to turn defeat into victory.
Sun i maintained her strong confidence, but the appearance of Ma Lu indeed made her feel a deep sense of crisis.
In the end, this miraculous 'Roasted Stead Bun' received unanimous praise from all the judges and effortlessly won all thirteen qualification cards.
And the judges even expressed their desire to et and exchange ideas with the chef who cooked this dish, but that would have to wait until the competition was completely over.
After a brief uproar, the competition resud as usual.
One dish after another was served to the chairperson's table, and the judges offered their comnts on these works, deciding whether to give out or retain qualification cards.
Chuan Ye Zhengming completed his dish in the last twenty minutes. Surprisingly, he didn't choose the Kaiseki cuisine, which Japanese chefs excel at, but made a bowl of Valencia stewed rice.
Valencia stewed rice is a characteristic Spanish rice dish, and Chuan Ye Zhengming added seafood to it, creating a seafood stewed rice.
And the main ingredient he selected was also another local specialty of Hainan, the Hele Crab, which is as famous as the East Mountain Goat.
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