Universe Infinite Canteen.

Chapter 579: Big and Small Caves
As the shell of the toasted bun cracked, a strange aroma emanated from the small hole.

Zhang Yang took two deep breaths and felt every pore in his body relax. Then he looked through the small hole into the steamed bun and saw a scene that he would never forget.

I saw a fairy air lingering inside the baked bun, just like the residence of immortals, and cranes, pines, cypresses and rocks were looming in the fairy air.

However, as the toasted buns were cracked open, the fairy air quickly dissipated.

Zhang Yang also gradually saw clearly what was inside. What he originally thought was rock was actually lamb chops, and the pine and cypress were coconut leaves. As for the crane, it did exist, but it was carved out of radish.

Although he understood what that stunning glimpse meant, Zhang Yang's shock did not diminish but became even more intense.

In terms of the sophistication of plating, many of the dishes participating in the competition today can surpass this toasted steamed bun.

Not to mention Choi Jun-hyun's "Flowers", in which he even makes use of the dewdrops on the leaves. It can be said that he has brought his culinary skills to the extreme.

However, those present were all experts in the culinary field and could roughly guess how Choi Jun-hyun did it.

But this baked bun was different. Even with Zhang Yang's vast knowledge and experience, he had no idea how it was made.

The whole baked bun is natural and has no openings.

Could it be that the cook of this dish had already stuffed the meat, side dishes and spices into the steamed buns in advance?
But how did he make the steamed bun skin so thin? It’s impossible to shape it.

And how can he ensure that the ingredients inside can present the shapes he expects after baking?

The more Zhang Yang thought about it, the more incredible it seemed to him. This dish completely surpassed common cooking knowledge.

This strong sense of subversion gave Zhang Yang a sense of déjà vu.

At this time, the other judges also noticed Zhang Yang's expression changed drastically.

They followed Zhang Yang's example and used spoons to break the shells of the toasted buns in front of them.

The cameramen on the scene also pointed their cameras at the inside of the baked buns.

A fairy-like scene suddenly appeared on the big screen in the banquet hall, and the people who witnessed this incredible scene all opened their mouths involuntarily.

French chef Julien Roy from Odette restaurant exclaimed, "Oriental magic! Is this Eastern magic?"

Zhang Yang had already stood up and was walking around the judges' table, observing the other twelve steamed buns.

Zhang Yang got goosebumps when he found that the shapes inside these steamed buns were exactly the same as his.

What an amazing calculation and control power!
When the steam dissipated, Sun He took the lead in scooping a piece of lamb chops with a spoon and placed it in front of him, "This is Hainan's specialty Dongshan lamb.

"Dongshan sheep meat is bright red and shiny, and the fat is light yellow. Compared with sheep meat produced in other places, it has almost no mutton smell.

"There is a famous dish in Qiong cuisine called Dongshan goat in white sauce, which is cooked with Dongshan goat as the raw material."

After Sun He finished speaking, he put the lamb chop into his mouth, spit out the bone, and began to chew it carefully.

“Well, although this dish is roasted lamb, it cleverly uses the steamed bun shell to isolate the loss of moisture. Compared with ordinary roasted lamb, it is not so dry and the meat is fuller.

“It is also interesting to use coconut leaves as spices. As I said before, the mutton of Dongshan sheep has no peculiar smell, so it tastes good as long as it is cooked in a simple way.

"On the contrary, if you add too many spices like you would with other mutton, the flavor of the spices will overwhelm the umami flavor of the mutton itself, so using coconut leaves here is a very smart approach." "It not only adds a fresh fragrance to the mutton, but also does not overshadow the main flavor. Moreover, these two things are local specialties of Hainan, which reflects the creator's strong ability to create according to local conditions."

"And the scene inside the baked buns," Zhang Yang added, "the clouds are rising, just like the Taoist cave paradise, which also coincides with another scene in Sanya - the big and small caves."

"This is what you Chinese often call the beauty of artistic conception," said Chef Gaggan Anand. "I think the visual effect, creativity and cooking difficulty of this dish are far superior to the previous dishes "End of the World" and "Flowers."

Cui Junxian, who was named, looked very unhappy.

His performance "Flowers" had just amazed the judges and the audience, but he was only proud of it for less than three minutes before he was surpassed by someone else.

And it was surpassed by a toasted bun, which is such a shame.

Sun Mei's expression was also very solemn. Unlike the others, she not only knew who made the steamed bun, but also knew that Malu had only been busy for thirty minutes from beginning to end.

After that, he just kept hanging around, guest hosting, and looked like he was doing nothing.

Sun Mei guessed what Ma Lu might be up to. Although her relationship with Sun He became strained because of the succession issue, she never doubted Sun He's judgment of people.

She also knew that Sun He wanted her to lose this game, and since Sun He chose Malu to stop her, it meant that Malu must be very strong.

At least she is not worse than before she went abroad, but Malu's strength to this extent is still a little beyond her expectations.

I don’t know if this can be considered as telepathy, but both of them chose a scene in Sanya as the theme of their creation.

As chef Gaggan Anand said, her “The End of the World” which incorporated oil painting techniques ultimately lost to Malu’s “Baked Buns”.

And it’s comprehensive.

Such a result made her feel unwilling, but at the same time it also aroused her fighting spirit.

Although he lost this round, Sun Mei does not think that he is inferior to Malu.

There are three full rounds in the match, and she still has time and chance to turn defeat into victory.

Sun Mei still maintained her strong self-confidence, but the appearance of the millipede did make her feel a deep sense of crisis.

In the end, this magical dish "Baked Buns" received unanimous praise from all the judges and unsurprisingly won thirteen passing cards.

The judges also expressed their desire to get to know and communicate with the chef who cooked the dish, but this will have to wait until the competition is over.

After a brief commotion, the game continued as usual.

Dish after dish was served on the podium, and the judges gave their comments on the works, choosing to give or retain passing cards.

Kawano Masaaki finished his work in the last twenty minutes. Surprisingly, he did not choose Kaiseki cuisine, which is what Japanese chefs are best at, but instead made a bowl of Valencia rice.

Valencia rice is a specialty Spanish rice dish. Kawano Masaaki added seafood to it to make a seafood rice dish.

The main ingredient he chose is another Hainan specialty, the Hele crab, which is as famous as the Dongshan sheep.

(End of this chapter)