The third dish Ye Qiu presented was crispy roasted duck. Each spring roll skin was topped with a slice of duck meat, both fatty and lean, alongside layers of shredded cucumber, carrot, and scallion as garnishes, then smeared with a bit of sweet bean sauce, creating a juicy and richly textured roasted duck.
The French chef presented pan-seared foie gras with black truffle, whereas the Japanese chef prepared lobster sashimi. Although the preparation was simple, their ingredients were of the highest quality, giving them a considerable advantage.
This round, Ye Qiu overlooked one detail—not everyone loves green onions. The French chef won this round, placing Ye Qiu second, and the Japanese chef gradually widened the gap with the others.
