After hearing Meng Ya's words, the three judges Fu Shilang, Yuwen Yi and Wen Qi felt very relieved.
They watched Mengya walk all the way here, and naturally saw her changes, from being timid and unconfident at the beginning to being calm now.
Speaking of the person who made the greatest contribution, apart from Mengya herself, it must be Mingyue who played a very important role in it.
When talking about Mingyue, the three judges felt a little emotional in their hearts. This kid is really a dark horse in the competition. He brought surprises to everyone and also raised the level of this season's competition a lot.
In fact, the production team has privately discussed with the judges whether to internally decide the champion of this season.
Because from a publicity perspective, Mengya is very suitable to be the champion.
Qualities such as motivation, determination despite physical disability, and perseverance are very suitable for creating a popular character.
Moreover, if Mengya becomes the champion, it will not only make everyone pay more attention to disability issues, but also give other people like Mengya in the world hope.
If it were any other time, the production team might have "predetermined" Mengya as the champion without hesitation.
However, there happens to be a bright moon in this session.
Her abilities and talents are so outstanding that the production team would feel guilty if they forced her to lose to Meng Ya.
And if this kind of behind-the-scenes manipulation were done, the audience would probably feel disgusted.
After much deliberation, the program also found several judges to discuss the issue together.
Finally, it was decided to let nature take its course and the final would be decided entirely by the performance of the contestants.
"It's Di Hu's turn next. Bring your dish up."
When Di Hu brought the Yunnan barbecued pork rice noodles to the judges' table, the judges immediately smelled a sour and spicy aroma and felt their appetites rekindled.
Zheng Ling first took a bite of the roast pork.
"It's delicious. The skin of the roast pork is just the right amount of crispy, and you can hear a crisp sound when you bite it lightly. The meat inside is very juicy, and the gravy overflows in your mouth, bringing a full sense of happiness. The special spices of the Yunnan and Yunnan regions add a special aroma to it."
Wen Qi drank a sip of the soup first, then mixed the rice noodles with the above ingredients, and picked up a piece of rice noodles with chopsticks.
"The smooth texture of the rice noodles blends perfectly with the rich flavors of the toppings. I love that you added grilled pineapple; the tartness helps cut through the greasiness. I also tasted some sour particles in the broth. Are they sour plums?"
Di Hu nodded, "Yes, I cut the sour plums into small pieces and put them in the soup base, so that the sour taste has different levels of sourness."
Zhao Ruixiang took a sip of the soup first. "The broth is also very good, perfectly infusing the umami flavor into the soup. Paired with the crispness of the bean sprouts, the freshness of the leeks, the fragrance of the cilantro, and the clever combination of crushed peanuts and sour plums, it is truly a dish that embodies the Yunnan and Yunnan style."
Yu Wenyi commented: "The rice noodles were not overcooked and remained chewy after soaking for a while, without becoming easily broken. The pork belly used for the barbecued pork had distinct layers, alternating between fat and lean. After being marinated and grilled, the fat has taken on an attractive golden color, while the lean meat retains its fresh and tender color."
"The bean sprouts in the side dish are fresh and crisp, and the fragrance of the chives adds a touch of freshness to the whole dish. The use of coriander is also just right, not overpowering the flavor. The Yunnan-Dian spices not only do not mask the flavor of the ingredients themselves, but actually enhance the overall aroma. Di Hu, you are now capable of competing in the main course."
Di Hu smiled broadly at the judges' praise, feeling secretly proud. He never thought that his son Hu Zi would have such a successful day!
The next dish to try is Ming Yue’s main course.
"Come on, Mingyue, it's your turn."
Dang Mingyue walked up to the judges carrying the casserole.
Gently place the casserole on the table and slowly open the lid.
The moment the lid was opened, a strong heat blew towards them, and the judges' eyes were instantly captivated by it.
The heat spread like clouds, and after gradually dissipating, the mist in the casserole finally appeared in front of everyone.
I saw that in the casserole, there was barbecued pork with a layer of sugar shell. The sugar shell was shining under the light and looked very tempting.
Under the barbecued pork is a pot of braised rice filled with various seasonal vegetables.
The green vegetables and the crystal clear rice are intertwined, emitting bursts of tempting aroma, which greatly increases people's appetite.
Zheng Ling tasted the barbecued pork first, and a hint of surprise flashed in her eyes. "This barbecued pork is crispy on the outside and juicy on the inside. It's marinated just right. I like that it's not too sweet. It won't make me sick."
After saying that, she picked up another piece and put it into her mouth.
"Hmm? Wait? What is this?"
Zheng Ling suddenly bit into the barbecued pork and tasted something completely different from the barbecued pork, and chewed it carefully.
“Is this pig liver?”
After hearing Zheng Ling's words, the other judges used chopsticks to separate the barbecued pork and indeed found a few pieces with different colors inside.
Fu Shilang poked it with chopsticks and said, "Looking at the texture, it is indeed pig liver."
"It's not easy to make pork liver well," Zhao Ruixiang picked up a piece of pork liver and put it in his mouth, then raised his eyebrows in surprise. "This method is really unusual. It's a bit like pan-fried pork liver, but the method is the same as crispy barbecued pork. It's coated with a crispy skin on the outside. It tastes very novel. There is a crispy shell on the outside, and the pork liver inside is still tender."
After eating the pork liver, Zhao Ruixiang couldn't help but put a mouthful of rice into his mouth.
The rice with vegetables is very delicious. The aroma of the vegetables wraps around the rice and takes the greasiness in your mouth into your stomach.
It's so delicious that you can't wait to swallow your tongue.
The spring bamboo shoots in the rice are tender and juicy, the sweet peas are soft and slightly sweet, there are also particularly flavorful leeks, and the sweet and soft wutacai.
As you chew, you will find that there are finely chopped chestnuts in the rice. The sweetness of the chestnuts brings a new level to this bowl of rice.
A bite of meat and a bite of rice, this is so delicious.
Several judges couldn't help but eat so much that they finished all the food and dishes one bite at a time, and no one spoke a word.
After they finished eating, several judges realized that they had lost their composure and quickly cleared their throats to express their displeasure.
"This dish is delicious. Few people cook crispy barbecued pork this way anymore."
“The char siu is not seasoned sweetly, so it’s not greasy after adding the crispy crust.”
"Pork liver is also wonderful. I really like the pork liver cooked this way. It has a tender and smooth texture."
"The vegetable rice is also a must-try. This pot can be said to condense the flavors of all four seasons. Hahaha. I really like the sweet chestnuts in it."
After the comments, the judges announced that it was time for the final dessert stage.
"You three have performed very well. Now it's time for dessert. Please return to your cooking stations."
"The last hour is crucial. The countdown begins now!"
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