I don't really spray people.

Chapter 289 All-Star Lineup

After returning to Beichang City, the sponsor was confirmed at station D, and the site is about to be completed, and the filming can start within two days.

Finally, there is another key point, which is to determine the number of episodes of this program.

From the point of view of station D, the more shots the better, after all, the popularity is so high, it is best to overdraw this IP.

But Bai Renzong disagreed. His suggestion was to shoot [-] episodes as a quarter, and then wait for him to accumulate resources in various aspects, such as chefs and popularity, before considering the second season.

This can also give him a buffer period in the middle, allowing him to prepare for the game appreciation videos and film and television appreciation videos to be released during the second season.

If the response is not good, then only one season will do.He is more disgusted with the kind of behavior that forcibly shoots the second installment for the sake of bad money, but in the end it ruins the word of mouth.

Game Appreciation and Movie Appreciation have already reached the highest level ten on the Appreciator app, so the popularity of rewards is a little higher than before.

After Bai Renzong and Han Jiayi got married, he usually didn't open the connoisseur app, but he could still get the popularity rewards, but even so, the popularity of these two things was still far inferior to his food programs.

The main reason is that these two are relatively passive. Appreciation of games and movies depends more on others. Good materials have to wait for good games and movies to come out. Food shows are something he can control independently. If there are good materials, he can find them by himself.

While saving time for the live broadcast, Bai Renzong also decided on the chef to invite for the next episode.

Because the venue has expanded, besides Han Jiayi, Adam, and Yang Hua, Bai Renzong plans to invite five more people this time.

These five people are also well-known chefs at home and abroad. They are the chef Fujikawa Goro from the three-star Michelin restaurant "Hefengtang" in R, and the chef Chang Ning from the two-star Michelin Chinese restaurant "Fulinji" in Dongzhou City. Hui, Li Qin, one of the current state banquet chefs, Xu Dong, the well-known chef UP master, and the last one... Garcia Williams, one of the top ten famous chefs in the world.

The lineup this time is undoubtedly extremely luxurious. Everyone has a famous name and a dazzling resume, which can be called an all-star lineup.

Although there are chefs from abroad, Wang Bei is perfectly qualified for the job of translation.

On this day, Bai Renzong also made preparations and brought the film crew to the scene.

Because today's lineup is too luxurious, Bai Renzong is actually a little nervous.

"Good evening everyone, welcome to 'Food Match'." Bai Renzong smiled mysteriously, "I'm a little excited today, first of all because of this new venue. It's much bigger than before, isn't it? And there are This logo."

As he said that, Bai Renzong motioned to the camera to take a look at the "Food Matching" logo behind him, and said with a smile, "Well, the venue is much more beautiful now, right? But I'm excited not only because the venue has changed, but also because The lineup of chefs in this issue is quite gorgeous, so let me introduce them to you one by one.”

The first three are Yang Hua, Han Jiayi and Adam. They are all old members, so Bai Renzong gave a brief introduction, but after the broadcast, there will be a separate short film of more than ten seconds for the restaurant of the three, and the chef behind Same.

As a short, 50-year-old Asian man entered the hall, Bai Renzong also introduced: "This is the chef Fujikawa Goro from the three-star Michelin restaurant 'Hefengtang' in R. He is good at Japanese style cuisine, signature dishes are Wagyu Teppanyaki and Miso Black Cod.”

Then came a man in his 60s with a slightly fat body: "This is Ning Hui, the head chef of the two-Michelin-starred Chinese restaurant 'Fulinji' in Dongzhou City. He specializes in Cantonese cuisine, and his signature dishes are roast suckling pig and Liao ginseng in abalone juice."

Then came an aunt in her 40s with a slender figure and a kind expression: "The chef who made the dish 'Green Crab Stuffed with Orange' at the state banquet today, Li Qin!"

Then a 30-year-old tall young man entered the venue: "This one should be familiar to everyone, right? Chef Xu Dong, the owner of UP, was the sous chef of the famous three-star Michelin restaurant Licorne before becoming the owner of UP."

At this time, Wang Bei interjected: "Is it the branch of the one we had done business cooperation in Beichang City and ended up closing down?"

"That's right, that's the one." Bai Renzong replied dryly, "You make it sound like it's my fault."

"Oh, I just mentioned it casually. If Lao Bai can't save the restaurant, there must be a big problem." Wang Bei smiled mischievously.

The last one appeared was a Caucasian man with a big beard and glasses, who looked a little nerdy: "And the last one, Garcia Williams, one of the top ten famous chefs in the world! Banana cream caramel Founder of Pie!"

Speaking of this, Bai Renzong explained in a low voice: "Of course, the top ten famous chefs refer to fame. It does not mean that his craftsmanship is ranked among the top ten in the world. These people are usually because they created a special famous chef. dishes, or some special reasons have a greater influence inside and outside the circle, so they are included in the top ten famous chefs."

Immediately, Bai Renzong cleared his throat: "So, let's start making it next? A week ago, I notified the eight chefs of the theme of this show in advance so that they could prepare. So starting from last night , They have already arrived in Beichang City and started the preparation of the dishes, I believe everyone is eager to try it now."

As he spoke, Bai Renzong smiled mysteriously: "The theme this time is...'noodles'."

Next, it's time for the chefs to perform.

Taking advantage of this time, Bai Renzong interviewed these new chefs and asked them why they joined.

"Cooks can understand, right?" Fujikawa Goro said with a smile, "There is a white sang in country Z, he can feel the heart of the cook from the cooking. For a cook, there is nothing more impressive than this." It's a happy thing. So, I want to experience whether this Bai Sang is really so amazing."

"Ah, I hope I won't disappoint you..." Bai Renzong said nervously.

As for Ning Hui's reason, it was very straightforward: "It's nothing, just to promote my restaurant, and by the way, I'm here to test how far my cooking skills can rank in front of world-class standards."

"Really? Then I look forward to your performance." Bai Renzong said with a smile.

Li Qin's reason was more generous: "I want to show off the charm of Chinese cuisine. After all, Western food is at the forefront of the program. As a state banquet chef, I also want to bring glory to our country's cuisine."

"Come on, of course I also hope that there will be particularly eye-catching Chinese cuisine." Bai Renzong said with a smile, "But I am a relatively fair person, and I will only evaluate from the overall performance of the cuisine."

Xu Dong's purpose is also relatively simple: "Let's have a little bit in every aspect, so as to promote yourself and see the world-class level."

Only the last one, Garcia Williams, had the most special reason. He stared at Adam and said with a smile: "I have a bit of a feud with that guy over there, and I came here this time to beat him in terms of culinary skills, so as to avenge my shame."

But Adam didn't pay attention to him at all, this time Adam's attention was all on the cooking in front of him.

"Oh? This reason really smells like gunpowder..." Bai Renzong smiled, "Then look forward to your performance."

Immediately, the on-site cooking process began to reach its climax. Different photographers pointed at each chef, took pictures of their complete cooking process, and then went back to edit.

Similarly, this time the cooking time is limited to one and a half hours, and the ones that are prepared first can be served first.

However, what made Bai Renzong more interested this time was that Adam was not the first to serve it. Obviously this time Adam was not in a hurry to show his creativity, but wanted to win a perfect score work.

Because of this, the first person to present his own work was Goro Fujikawa from the R book.

"This is... Okonomiyaki, right?" Bai Renzong looked at the dish in front of him and asked with interest.

"No, it's 'noodles'." Fujikawa Goro said with a smile, "Please use."

"I'm starting." Bai Renzong put his hands together and smiled.

Fujikawa Goro raised his hand to signal: "Doso, Doso."

The one in front of him was more like some kind of pancake than noodles, so Bai Renzong cut off a small piece with a shovel and ate it.

Firm taste, various ingredients are mixed together but distinct in layers. The first layer is a special sauce, the bottom is fried eggs, then vegetables, the bottom is the main fried noodles, and the bottom layer is fried noodles. Crispy pork belly.

"The sauce on top is made with bonito stock, Japanese soy sauce and miso. It tastes a bit like the sweet bean sauce in our country, but it is deeper. You can taste the strong umami of bonito stock in it, which is very similar to the chopped seaweed on top. It’s delicious.” Bai Renzong explained, “One bite, first the softness of the egg, then the crispness of the vegetables, then the springiness of the fried noodles, and finally the crispness of the pork belly. The texture and taste are distinct, and the traditional Okonomiyaki is different, and this firmness gives this chow mein a strong sense of integrity."

As he said that, Bai Renzong came to a sudden realization: "Indeed, this dish is 'fried noodles' made in the form of Okonomiyaki. This form of cooking is for the overall sense. This is really a fried noodle with a strong Japanese style..."

"This old man is really sincere and fearful." Fujikawa Goro smiled moved, "Bai Sang really lives up to his reputation."

However, when it comes to features, another person at the scene stood up now not to be outdone.

"Please use." Chef Li Qin smiled slightly, and put a bowl of noodles in front of Bai Renzong, "Noodles with scallion oil and dragon beard."

Bai Renzong looked at the bowl of noodles in front of him. The noodles were so thin that he couldn't see them clearly without glasses.

He picked up a noodle and showed it to the camera: "Can you see it clearly? I'm a little worried that you can't see it clearly, because this noodle is really too thin, not much thicker than a thread."

As Bai Renzong said it himself, he began to look forward to it: "Then, let's take a look at this confrontation of traditional Chinese and Japanese cuisine culture?"

(Thanks to Tian Jianxiu for the 2 monthly tickets, and thanks to APTX4869 and Longlonglonglong10086 for the monthly tickets)
(End of this chapter)