In the second one, Jiang Hao and Zhen Xiaoqiu targeted Japanese restaurants again.

The most famous restaurant in Japan is sushi restaurant.

Kashiwa Yaya, also a Michelin recommendation.

After communication with the assistant director, Bai Yaya agreed to the program team to enter the store for filming, the restaurant is mostly wooden, very Japanese-style, and their box is greeted by Chef Sakata himself.

The first course is sturgeon caviar, the red fish roe is full of grains, and the flavor is enhanced with yuzu peel, which is eaten in one bite, which is just an appetizer.

The second course is salmon sashimi, which the chef says is processed from fresh salmon.

The third course is sukiyaki, a type of beef hot pot, the most expensive Wagyu beef ordered by Jiang Hao and Zhen Xiaoqiu, which Chef Sakata said was the top Wagyu beef. Wagyu beef is gently swept in the soup pot and then served in the mouth, and the meat melts in your mouth.

"Fugu is a tiger puffer fish flown in from Japan, slaughtered by the most skilled chef in our store, the first dish is puffer fish skin, the second dish is thick slices of puffer fish raw fish, which is the main course, the third course is fried puffer fish, and the last dish is puffer fish soup pot." ”

I have to say, this puffer fish is really delicious.

"Ding~~ Collect the "taste of food", please keep up the host's efforts. ”

After harvesting a few task points in a row, Jiang Hao put down his chopsticks with satisfaction, it was delicious, but he still had to complain.

Zhen Xiaoqiu looked at Jiang Hao's appearance and knew that it was the final stage, so he said at the right time: "Zhou Sheng, what do you think of today's dishes, comment on it." ”

Jiang Hao pretended to groan and said, "I feel a little disappointed. ”

Zhen Xiaoqiu was not surprised at all, but Chef Sakata of Baiya looked at Jiang Hao in some surprise, "I don't know why the guests said so, our ingredients are all top-notch, very fresh, all airlifted from Japan, isn't it to your taste." ”

Jiang Hao shook his head, pointed to Wagyu and said, "You just introduced that this is the top Wagyu beef, I have doubts." ”

Chef Sakata frowned, "I don't know if you have any suspicions. ”

"If I'm not mistaken, the grade of these Wagyu beef should be A2, up to A3 level, A4 and A5 are the real top, so you just said that it is the top quality Wagyu beef, this sentence is wrong."

Chef Sakata's face changed slightly.

Jiang Hao continued to complain:

"Why do you use fresh fish for salmon sashimi?" Jiang Hao asked.

"Because this way the guests prefer it." Chef Sakata Road.

Jiang Hao smiled, "Wild salmon has a large number of parasites on its body, and it needs to be frozen and dewormed, frozen below minus 20 degrees for a week, or frozen below minus 35 degrees for a day, and can only be eaten after killing insects, which is the most correct way to eat." ”

Chef Sakata looked at Jiang Hao and did not refute.

Jiang Hao didn't let go of this topic, and said to the camera lens: "Let me tell you a common sense, salmon is a special paradox, even if it is about to rot, it is still yellow and clear, neither discolored nor smelly, so the salmon you look good at may not be the best." ”

Chef Sakata was angry in his heart, what do you mean by this, now at this time, belittling salmon, obviously means something, but Jiang Hao didn't point to their fish and said, he could only endure it.

"As for the puffer fish feast, it's really good, and I like it very much, but the problem is that the chef said that this fish was flown in from Japan, and I want to say, this fish should be farmed in China, how could it be flown in from Japan." Jiang Hao looked at the chef and said.

Chef Sakata's eyelids jumped, and he said in his heart, how could this bastard even know this, but he still denied it, "No, it's the top ingredients shipped from Japan." ”

Jiang Hao shrugged, "Say whatever you want." ”

"My final evaluation is, 6 points, just passed, the food is very exquisite, the chef's words are a little exaggerated, the cost performance is not high, this thing costs more than 10,000, I can only say that it is expensive." Jiang Hao said to the camera.

Chef Sakata was anxious when he heard this, and said angrily: "How can you evaluate us like this, you have to retract what you just said." ”

"Also, we are a Michelin rating shop, what qualifications do you have to rate our store, your filming has been terminated, and you have to leave the tape before you can leave."

It's not the first time I've encountered this situation, Zhen Xiaoqiu immediately said: "We also allowed us to shoot before." ”

"You don't have the right to leave anything behind, we pay for the meal."

Chef Sakata's face turned pale, knowing that he had been fooled.

These guys who do TV shows are so cunning.

The Japanese called the police, and the police came, but what can the police do about this kind of thing, the TV station did not violate any regulations, and Jiang Hao is very chicken thief, and the process of coming in and negotiating with the sushi restaurant was recorded with a camera, and the Japanese could only pinch their noses and admit it.

The next day, the program team selected a Michelin-rated French restaurant, and after seeking the consent of the restaurant, the program team started drying, Zhen Xiaoqiu and Jiang Hao ordered Provencal fish soup, Saint-Jacques scallops, fried foie gras, stewed veal in white sauce, French snails, French dry fried flounder, grated potatoes baked beef ground meat, apple black blood sausage, puff pastry onion soup.

It's all classic French cuisine.

French cuisine is eaten one by one, so the eating process is very cumbersome and the time is also very long, during the meal, Jiang Hao and Xiaoqiu sat opposite the table, and filmed the two of them as if they were a couple dining, turning the previous comic painting style.

During the meal, Jiang Hao would casually comment on these dishes, from classic dishes, to various evolutions, to taste, side dishes, etc.

Xiaoqiu also listened with relish.

Of course, Jiang Hao was also in a happier mood, because he absorbed a lot of food and taste task points, and the task was completed one step further.

After eating, it's time for evaluation again.

Jiang Hao looked at Zhen Xiaoqiu and said: "The evaluation of food mainly starts from the aspects of 'color, flavor, and shape'. Color is the use and matching of colors, cold and warm matching, light and dark matching, shade matching, etc., the most important thing is to be pleasing to the eye. ”

"Incense is fragrance, and you must at least have an appetite to smell it, and you can't smell it nauseously."

"Taste is taste, it should taste good, this is basic, no matter how beautiful the appearance is, it tastes like chewing wax, it will not work."

"The shape is the appearance, the color is the color, the shape is the overall layout, it should be organically matched, so that people are not disgusted, and in this regard, French cuisine is well done."

"A utensil is a utensil, and now I pay more attention to this, for example, a small plate of vegetables in a large bucket, of course, it is not good-looking."

After saying goodbye, it is natural to turn on the spit mode.

In fact, there is a strong subjectivity in the tasting of food, after all, everyone's taste is different, and it is unfair to forcibly say whether a dish is good or bad and how it tastes.