The requirement of the Chef God Competition is that all the ingredients you get must be used, including the ones sent by the other party.

Now it was time for the exchange. The foreign party happily took the Chinese salt. After taking it, they found that there was also a bottle of black pepper and sea salt. They immediately felt that it was a mistake, but there was nothing they could do.

As for what dish to send to China, they had already decided: luncheon meat. There's nothing wrong with canned luncheon meat, and it tastes good in hot pot, but Chinese people prefer fresh meat when cooking. Using luncheon meat doesn't seem to capture the freshness.

The four people in Chef Luo's team were all very calm: We still have salt, and what's so difficult about luncheon meat?

It was the Chinese side's turn, and it was Zhang Li again, who smiled and served the other side with pig intestines.

Thomas was stunned. Wasn't this pig intestine the dish they had chosen in the first round? Wasn't it used in a delicious Chinese dish? Why was it given to us? We foreigners don't even eat pig intestine!

The other three foreign assistants, including the two Chinese, were also surprised. They did not expect that Chef Luo asked people to take the pig intestines not for his own team's use, but to give them to them in the end.

This is clearly making things difficult for them!

How difficult is it to clean and handle pig intestines? Furthermore, they're incredibly difficult to cook, and the odor is even stronger during cooking. Oh my god, just thinking about it makes me cringe!

As for taking away the other dish, Chef Luo initially considered taking the steak, but then decided against going too far. Taking away the main course, steak, would be like removing the fuel from the pot, which would be unbecoming of his style. He'd just symbolically take their olive oil.

And if you win too much at once, the meaning of the game will be lost.

But Zhang Li was a little bad. He deliberately picked up the steak in front of the other party. After seeing the other party's frightened eyes, he slowly put it back and finally took away the olive oil.

The foreign party had been watching his movements closely, terrified that he might take the steak. While olive oil was essential for the appetizer, at least there were other options. Seeing that Zhang Li had simply taken the olive oil, they finally breathed a sigh of relief.

After the two teams exchanged ingredients, the host announced the official start of the competition. The two teams had to prepare 21 appetizers, main courses, soups, and desserts within two hours.

During the exchange, Chef Luo had already discussed the dishes he would be preparing. The appetizer was pepper chicken, the main course was pan-fried cod, and the soup, of course, his specialty, was boiled cabbage. For dessert, Chef Lu planned to make orange pudding.

This way, all 15 kinds of vegetables and seasonings can be used. The chicken can not only be used to make chicken soup, but also to make pepper chicken, which is really killing two birds with one stone.

The chicken soup cooked in just two hours tasted a little worse, or even less than two hours, as it still needed further processing. Fortunately, they had the big bones and Jinhua ham, so the flavor of the chicken soup should be fine.

After the competition started, Chef Luo personally put the chicken soup ingredients into the pot, and then arranged for Chef Zhang Li to be responsible for the pepper and sesame chicken, and started preparing the sauce in advance, and subsequently assisted Chef Luo in processing the chicken soup; Ye Tian was responsible for processing the cabbage, cutting out lotus shapes after cooking, and finally frying the cod; Lu Hao was responsible for making pudding, and processed the cod pieces and some side dishes while waiting.

Each of them handled the dishes calmly and without any hurry, which was in stark contrast to the outsiders.

A piece of fat intestine can make them collapse!

Thomas assigned the Chinese female assistant on the team to handle the pig intestines. Although she was Chinese, she had trained in Western cuisine and was not skilled in handling pig intestines. The other three were even less knowledgeable, and the third Chinese chef had recently returned from abroad.

They were planning a salad for the appetizer, but they were out of olive oil, so they had to leave it out. As for the pig intestines, Thomas had no idea where to put them. He didn't want to use them with the steak main course, as it would affect the main course's score. A vegetable salad wouldn't be suitable for the appetizer either. Dessert was certainly out of the question. Could pig intestines be added to the remaining cream of mushroom soup?

Thomas was about to cry when he smelled the intestines! He decided to ignore it and wait for his assistant to finish processing the intestines. After all, they had other work to do.

He arranged for Leo to make soup and dessert in a panic, and another male assistant to prepare salad. He himself went to study the steak to see how to cook the beef provided by the organizer.

Time passes by every second.

On the Chinese side, a chicken was removed from the broth, cooled in cold water, and then shredded for the pepper and sesame chicken. At Ye Tian's place, the cabbage was almost ready, a row of folded cabbage hearts lying there, though nothing special was visible yet. The final effect would only be revealed when the dish was served.

There is still an hour left. The cod cannot be fried in advance, otherwise it will be cold before serving. You can only clean it all first, cut it into the required size, and drain it dry.

The asparagus used as a side dish was also carefully selected, evenly thick and washed, and set aside. As for the dessert, it had already been cooled in the refrigerator and was placed in rows in glass containers. The orange texture and light orange fragrance made it look very tempting.

As for the luncheon meat they sent, Zhang Li also shredded it, quickly fried it in oil, cooled it, and added it to the pepper and sesame chicken. Because it is salty, the salt content was appropriately reduced. This not only did not affect the overall taste, but it even tasted more delicious than the chicken alone.

For the first half hour, the Chinese team was even a bit idle. Seeing that Lu Hao was merely helping to slice the carrots into simple florets, Ye Tian, with nothing else to do herself, simply asked Chef Luo's permission and began carving orchids from carrots. Meanwhile, using the available materials, she separated the tips of the asparagus to create the flower cores.

With her nimble hands, she flexed and twisted, and a lifelike orchid appeared before her eyes. She worked tirelessly, making more than 20 orchids in half an hour, stopping only when she felt she had enough.

With half an hour left, Chef Luo stopped the cooking and poured out the chicken soup to clarify and filter it; Ye Tian began to fry the cod; Zhang Li was busy arranging the pepper and sesame chicken; and Lu Hao was also cutting orange slices to decorate the dessert cups. Everyone tried to serve the food in just the right amount of time to achieve the best effect.

The host and some of the audience who were allowed to enter the venue did not expect, and even the foreign party did not expect, that the main dish for China would be prepared by Ye Tian.

Chef Luo was confident in handing this task to her because he discovered that her control over the heat was extraordinary, to the point where one more degree would be too much, and one less degree would not be enough.

The cod has been cut into long, uniform strips, the skin removed, leaving only the flesh. The plan is to serve two pieces per plate. Since the pieces are small, they need to be pan-fried on all six sides to achieve a golden brown, a challenge. If you're not careful, some parts might be undercooked or others overcooked. Furthermore, with over 40 pieces being fried simultaneously, the chef must be able to focus on every detail, which places even greater demands on him.

At this moment, Ye Tian danced gracefully in the kitchen, in front of the frying pan, like a pure white butterfly. Her wrists moved up and down, her movements light and flexible. It was as if she wasn't holding a spatula, and the pan wasn't holding cod.

Thomas, who was frying steak, looked up and saw Ye Tian standing far across from him. He suddenly felt that his technique was a bit clumsy and he could hardly hold the tongs in his hand.

Not to mention Leo, whose admiring gaze could no longer be concealed, or rather, he no longer wanted to hide it! He had originally thought she was just there to help with cabbage cutting and carving, but it turned out to be far from the truth.

Zhang Li and Lu Hao were initially a bit upset. Zhang Li, in particular, felt highly skilled, yet Chef Luo only assigned him to prepare appetizers. While he happily complied, he was still a bit upset. After seeing Ye Tian's performance today, he was truly impressed!

They had not practiced frying cod during their previous rehearsal, but there were no other ingredients suitable for the main dish on site. Chef Luo finally decided to choose cod after comprehensive consideration and knew that Ye Tian was capable of doing it.

Everything went very smoothly on the Chinese side, and all dishes were guaranteed to be produced on time.

Thomas was still struggling with the freshly fished-out pig intestines. Finally, he decided to cut the cooked pig intestines into pieces, fry them, and garnish them next to the steak.

Regardless, as the head chef of a two-Michelin-starred restaurant, Thomas is certainly quite capable. His Western cooking skills are indeed very high, as evidenced by the steaks he sears. It's just that his coordination skills aren't that strong.

"Countdown 3 minutes, both teams, please prepare the appetizers!" The host's voice sounded.