"Alright, both sides are serving their dishes! The foreign side's appetizer is avocado salad, and the Chinese side's appetizer is shredded chicken with peppercorns. We'll now invite 21 public judges from various industries to taste and vote."

The camera was focused on the judges, while the two teams of chefs in the back were busy plating the food.

After the judges tasted the appetizers, the host announced the start of the flag-raising ceremony. The production team placed two small flags, one red and one blue, at each judge's table: red for China and blue for the foreign team.

The host determined the number of votes for each side based on the number of flags of different colors raised.

Foreign party: 11 votes

China: 10 votes

Unexpectedly, China fell behind temporarily in the first round.

I guess the addition of luncheon meat did affect the flavor of the pepper and sesame chicken. Furthermore, the other side's avocado salad was indeed very well prepared. The presentation was beautiful, with a small touch of greens, complemented by several other vegetables, creating a luxurious feel in the center of the large plate. In this context, the somewhat plain pepper and sesame chicken managed to hold its own, and getting 10 votes was quite impressive.

The second round was soup.

Chef Luo had informed the organizers ahead of time that the broth for the boiled cabbage would be poured on-site, preferably by their own staff. While Ye Tian and Lu Hao were plating the cod main course, Chef Luo and Zhang Li went to pour the chicken broth for everyone.

"Wow!"

As the "boiling water" poured over it, the pure white lotus blossomed slowly, its beauty blooming in an instant, fulfilling the saying, "The lotus emerges from clear water, naturally free from embellishment."

Some of the judges had tried the Boiled Cabbage dish before, and seeing it again was still astonishing. Furthermore, the lotus flower design was even more lifelike and ethereal, making it difficult to put a spoon in the soup bowl.

But you still have to drink the soup, and after drinking it, you will definitely come back to life and become an immortal after drinking it again.

Although the cream of mushroom soup from the outside was very aesthetically pleasing, it was a complete failure compared to the stunning boiled cabbage.

In the end, China had 19 votes and foreign parties had 2. The host specially interviewed several judges.

"Boiled cabbage is amazing. I would vote for it."

"Although the broth of the boiled cabbage isn't particularly rich, the competition time was limited after all, and it was completed perfectly! The lotus shape is especially delicate and exquisite, a true masterpiece!"

"Cream of mushroom soup is one of the best Western dishes I've ever had, so I give it a vote."

…

The host walked back to the hosting seat and announced the start of the third round and the main course.

Ye Tian and Lu Hao were ready and prepared to have the staff serve the meal.

Golden cod, emerald green asparagus, orange-red orchids, and a hint of yellow-green in the stamens. The color combination has the vitality of spring, the shady trees of summer, and the golden harvest of autumn. Paired with a white bone china plate, the beauty of the four seasons is displayed in one dish.

The other party's main course was slightly delayed by a minute or two, but was completed smoothly.

Thomas cut the pig intestines into small pieces himself, fried them until golden brown, and then decorated them next to the brown and red steak with a greasy glow. In order to make the shape look good, only a small piece was placed on each plate.

Although the tasting time of the main course was a little longer, it was soon the critical moment of scoring.

"The cod is crispy, tender, and fresh. The color, aroma, and taste of this dish are all perfect. The presentation is very beautiful, and even the asparagus is just right. I vote for this "Seared Cod in Four Seasons"."

"The grilled steak was cooked to a perfect medium-rare, suitable for most people. It was tender and juicy, a truly excellent dish. However, the fried pig intestines were a bit too tough and difficult to chew. The pan-fried cod was golden brown, crispy on the outside and tender on the inside, and paired with the orchids, it was a very lively dish. The two dishes were evenly matched, but the pig intestines were such a failure. I can't tolerate flaws, so I voted for the pan-fried cod."

"I vote for the fried steak. The steak is really great!"

"After considering everything, I finally decided to vote for cod."

…

After all the votes were cast, the host announced the scores: 14 votes from China and 7 votes from foreign countries.

Ye Tian's dish was indeed perfect, but Thomas's steak was also quite good, only marred by the pig intestines. Despite this, he still received 7 votes, which shows that he is indeed capable.

Of course, many people didn't know at the time that it was a young girl who had defeated Thomas. Her ability to use the relatively light-flavored cod to defeat the rich and colorful steak further demonstrated her skill.

At this time, the chefs in the kitchen did not know the score and were still preparing to serve the last dessert.

The dessert prepared by Leo is cheese peach mousse. Adhering to the style of Michelin Western restaurants that are good at creative plating, this dessert has a unique shape. The core part is light pink and is decorated around it, which looks very romantic.

Originally, Lu Hao’s orange pudding was also very exquisite, with a light orange scent, but compared with the peach mousse, it seemed a little pale in comparison.

Ye Tian was also surprised by the other party's dessert. She knew that Chinese desserts were too plain. Whether it was black sesame powder, white fungus and pear soup, or double skin milk, they were all served in a simple bowl and didn't look that amazing. So she suggested that Chef Luo make a Western dessert for the competition.

This time, Chef Luo asked a chef from a Western restaurant to help him out. Lu Hao was also very confident and thought he could compete with the chef. However, he found that there was still some gap between him and the pastry chef from the Michelin two-star Western restaurant.

Sure enough, the scores widened this time, with the foreign team receiving 15 votes and the Chinese team only 6. During the interview, we learned that one of the judges was allergic to peaches, and another said she loved all kinds of oranges, otherwise it would be impossible to have not received 6 votes.

At this time, both teams were invited to the front of the stage by the host to announce the final results.

"Now I announce that the foreign side's scores in the four rounds are 11 votes, 2 votes, 7 votes and 15 votes, and the Chinese side's scores are 10 votes, 19 votes, 14 votes and 6 votes."

"Next, I will announce the final total votes. 35 votes from outside the party!"

"China has 49 votes!"

"So, the final winner is the Luo Zhongxi team from the Royal Hotel. Let us give them a big round of applause and congratulations!"

"At the same time, we would like to thank the foreign team led by Thomas of Fog City Restaurant for also presenting us with a feast of delicious food!"

…

On the way back, Zhang Li was fine, and even showed admiration for Ye Tian. Lu Hao was a little depressed, saying that he would continue his studies after returning, as he still had a long way to go.

"Young man, don't think too much. If you didn't come, we would definitely have even fewer dessert tickets. I would only be able to make some jelly, hahaha." Chef Luo did not forget to comfort Lu Hao.

He did not perform Ye Tian in the car. He was very happy that his apprentice was so talented, but he decided to go back and praise him secretly.

The scenes from the competition kept appearing in Ye Tian’s mind. She liked to review the games and summarize the new things she had learned.

She had never eaten at a Michelin restaurant before, but after seeing it today, she found the plating there truly creative. In comparison, she had previously found beautiful plating to be more about the graceful, hazy mood of Chinese cuisine, while Western cuisine emphasizes visual impact, which she might also find useful.

There is no limit to everything. She will keep working hard and move forward in her pursuit of culinary skills with honesty and simplicity.

"Wait, what was I thinking? Hou... Pu..."

"The last herb in the prescription is Magnolia officinalis!"