Thirty-four women wearing cheongsams, long hair tied behind their heads, and a well-decorated woman walked in through the gate.

There was a number on their chests. After entering, they walked straight to the simple kitchen corresponding to their numbers. After smiling at the chef, they put the dishes on the tray and walked towards the judges in order.

At this time, all the shots were aimed at the dishes on the tray. The five-color combinations were bright and dazzling, simple and elegant, or delicious dishes wrapped in a mysterious cover. Everyone in the live broadcast room howled:

Want to eat so much!!!

I really want to eat!!!

Such a beautiful dish should be served with red, white, blue and purple beer!

Oh, Jesus is here, let me finish this cup!

I went, and forgot to bring out the red wine I had collected for a hundred years!

One hundred years? Is it funny? My white wine has only been buried in the ground for fifty years, and now I am a little bit overwhelmed.

Qingdao has been doing it for 19 years!

18 years of snowflakes, let’s work together... Help!!!

???

?????

What did this brother do?

I guess I have drunk expired beer and am under rescue.

...

Since ancient times, there have been many funny people on the Internet, and Peng Li has not seen the live broadcast room, but is quietly waiting for the arrival of the entries.

Soon, the vegetarian roasted eggplant made on No. 1 was brought to Peng Li by a cheongsam woman.

The woman in the cheongsam put down the tray and took a step back so that the camera could capture the scene where Peng Li tasted.

Peng Li glanced at the appearance of the vegetarian roasted eggplant. The color combination was very appetizing. The length of the eggplant was almost the same. The knife skills were good. The eggplant had skin. The nutrition of the eggplant with skin was one level higher, but it would affect the taste. It depends on how the heat was controlled at No. 1.

Then, Peng Li smelled the aroma of the dishes again, and finally picked up a piece of eggplant with public chopsticks and put it on his plate, put it in a spoon and put it in his mouth.

Soft, glutinous, fragrant, spicy!

Peng Li pondered for three seconds, then pulled out a card marked with the number 8 from the box on his right and put it in the No. 1 tray.

I tasted it in one piece and gave my own scores, most of which were 7 points and 8 points.

The beautiful host used her experience to select some special dishes to give the judges a few comments.

When it was the turn of dish No. 17, the other eight judges had already commented, so it was Peng Li's turn to comment on the dish. It was a "flavored potato bar". The chef was the middle-aged uncle who showed off his sword skills.

The beautiful host walked to Peng Li with a microphone and said with a smile: "It's our youngest judge below. Chef Peng Li Peng will comment on this flavored potato!"

Peng Li naturally took the microphone handed over by the host and commented in a colorful way: "The golden potato strips, cut red peppers and green chopped green onions, add a lot of color to the dish and make people look very pleasing to the eye. That's because the chef of this dish used a relatively rare embellishment technique, which is the "Star and Moon Hand" in Sucai cuisine.

You can see if the slice of pepper in the middle looks like the moon? And these seven slices of chopped green onions look like the Big Dipper? Does this larger slice of pepper look like the North Star?"

The camera immediately followed Peng Li's words and gave the flavored potato strips a close-up. The crescent-shaped pepper flakes in the middle of the plate were immediately presented in the live broadcast room, with sporadic chopped green onions and chopped peppers. The audience who could not see the way out immediately understood.

At this time, it had risen to a live broadcast room of 1.5 million people, and the barrage rolled quickly, all of which were smooth:

It’s really alas, I don’t know if I don’t say it, I’m shocked when I say it!

A starry sky actually spread out!

666!

A cow!

66666!

...

Peng Li paused, then picked up a potato with public chopsticks and put it in his spoon, took a bite, and continued to comment: "It's crispy and refreshing to the mouth. Thirteen fragrant flavors are just right, salty, fragrant and spicy. The three flavors are combined in one after the heat, and they are not distinguished from each other. It's good. But..."

The middle-aged uncle was so young that he could comment on his dishes. He was happy when he was suddenly stunned by Peng Li's "button".

After all, the previous few words are enough to show that this young judge is truly talented and knowledgeable, and hopes not to comment on his own dishes without any use.

Peng Li put down the spoon, pulled out a card marked with the number 9, put it in the tray, and said, "But... I can only give you 9 points. Just judged by the color and fragrance, the chef of this dish has already made a good deal and should give 10 points. The taste is also good, the three flavors are integrated, and the taste is very delicious, but it is wrong that the three flavors are integrated too thoroughly, which makes the dish lose the main flavor of the potatoes, so I want to take it back one point, thank you!"

After listening to Peng Li's comments, the other eight judges nodded, expressing their agreement with Peng Li's statement, and they did all score 9 points.

This potato bar has the highest rating so far.

The competition continued, and various dishes were served in an orderly manner in front of Peng Li.

There is a folk vegetarian dish: steamed tofu with double peppers,

Konjac bamboo shoots, enoki mushrooms and fried zucchini with tomatoes...

There are vegetarian dishes in the court: colorful vegetarian dish rolls, braised winter melon for meat-eating vegetarian dishes, and vegetarian diced vegetarian dishes...

There are vegetarian dishes in temples: broccoli tofu, fragrant dried tofu, fried lily with asparagus...

There are all three major vegetarian dishes in China, including the full vegetarian stream of temples, the luxurious vegetarian dishes of courtesy, and the simple local airflow that has been passed down by the people to this day.

In twenty minutes, all thirty-four dishes were reviewed, and the staff of the Taotie Association had also counted the scores of each chef in this round. The chefs also left the simple kitchen in an orderly manner and replaced them with the chefs participating in the second round of the competition.

The chefs there started the second round of the competition, and the audience ushered in the part they most longed for - the gluttonous feast!

I saw beauties of cheongsam carrying dishes and walking past everyone one by one. Whenever they walked to an audience, they would stay for a few seconds, and they would pick up food for the audience with public chopsticks to one of their own plates.

Since the launch of the gluttony feast, the chefs are required to prepare more when cooking during cooking competitions, and the audience has also been reminded not to be greedy when picking up dishes, and try to make every audience member eat every dish.

After another twenty minutes, the audience happily scrambled with dishes, and the large plate in front of everyone was filled with half a plate of various dishes.

The chefs in the venue began to process the ingredients one after another, while the audience was enjoying the delicious food on the plate while watching the thirty-four chefs cooking delicious food for them. The feeling was really unspeakable.

The nose smells fragrant.

It feels so good to see with your eyes.

The mouth chews vigorously.
Chapter completed!