It was introduced from Japan by the food channel. At the beginning of this century, Jiang Lang, the great fairy of Hollywood studios, was brilliant. Except NBC, American TV stations introduced reality shows from abroad, such as Who Wants to Be a Million Air (ABC), Survivor (CBS) and American Idol (FOX), which were all the rage at that time. The food channel first put the iron chef (Japan) and translated it directly from the version of Fuji TV. Each episode of the one-hour program is challenged by a chef (iron chef) who lives in the kitchen of the headquarters to famous chefs invited from all over the world. The Iron Chef and the Challenger each brought two assistants, and they cooked 4-6 dishes in an hour centering on a temporarily announced raw material. Finally, three judges invited by the radio station tasted it on the spot, according to the new taste. I like this program, on the one hand, because I am curious about how chefs play symphonies of pots and pans; On the other hand, because this is a limited time competition, the chefs are often in a hurry at the last few minutes, which often arouses the hearts of the audience.

There are four Japanese in the iron man of Japanese cuisine, specializing in Japanese cuisine or western food respectively. Jianyi Chen, another China native, is good at Sichuan cuisine, which is the longest stay in this program (6 years, from beginning to end). I remember he cooked Sichuan style pork and lion's head. This program was a smash hit in the United States at that time, and the food channel was like catching a life-saving grass, which was broadcast every day every year. It has been broadcast in Japan for six years, and it has come n times in less than two years, so the audience's interest is naturally decreasing. So it set up a cooking iron man (America) and recruited a Japanese, an Italian and 2-3 Americans to be iron men. Personally, I feel that the United States is not as good as Japan, perhaps the latter is more authentic and culturally closer; In addition, the variety of raw materials in western food is limited, which is far less diverse than that in East Asia (China, Japan and South Korea). For example, Chocolate Wars (America) is even worse than Eel Wars (Japan), although it is a bit bloody to watch two chefs nail big eels to the chopping board.

Morimoto's appetizer, tuna Tatar. Morimoto, which is run by Philadelphia restaurant tycoon Steven Starr, is an elegantly decorated high-end Japanese restaurant, and its owner and chef are super celebrities. However, what impressed Zheng Liyuan most was the kindness of the chef who cooked Iron Man. The first time she and her daughter went there, they were excited to sign Iron Man. The chef not only readily agreed, but also signed it slowly with a brush. Patience and sincerity are touching. Zheng Liyuan's recommended dishes include "duck, duck, duck" which combines Beijing roast duck and French cuisine. The roast duck is sandwiched in croissants soaked with foie gras; Japanese bibimbap is inspired by Korean bibimbap, but when serving, the waiter will hold Huang Chengcheng's loin with chopsticks against the edge of the hot bowl until it is half cooked.