Huang Zihongfan participated in the 6th episode of "The Ambassador's Kitchen".

In the sixth episode of "Ambassador's Kitchen", a food study team composed of Li Chen, He Chaolian, Liu Wei, Wang Chenyi, and Huang Zihongfan set out from the official residence of Dr. Gao Yang, the Belgian Ambassador to China, to embark on a journey of Belgian food culture.

Following the footsteps of "Team Jamie" and "Team Smurfs", the audience was able to appreciate the style of the embassy and taste the humanities behind the Belgian food map.

In the sixth episode of "Ambassador's Kitchen", according to pre-determined groups, the food study teams set out to learn from their masters.

Li Chen and Liu Wei will learn how to make "fried beef cubes with snowflakes" from Chef Ren Deqing.

He Chaolian, together with two new kitchen novices, Wang Chenyi and Huang Zihongfan, competed on the two dishes of "Belgian Beer Roasted Conger Eel" and "Pear Pear Mousse" under the guidance of Chef Mo Jialei.

Taking into account the differences in food culture between China and Belgium, the two chefs started from their own expertise and tried to make the Belgian tasting group feel at home through three fusion dishes.

The ingredients include wine and prawns, and French fries are used as a side dish. The dish "Fried Snowflake Beef" is closely related to Belgian preferences.

The "Belgian beer-roasted conger eel" requires a large amount of Belgian beer to remove the fishy smell, and the pear and red currants in the dessert "pear mousse" are made with special fruits from Belgium.

?With a 4-hour countdown, the two teams are gearing up, and the long-awaited gourmet reenactment is finally here.

Faced with the test of increasing the number of dishes in a short period of time, the food study team not only made no mistakes while busy, but also made bold innovations based on the original dishes.

The indented exterior made of pears and white fungus is wrapped with a heart-shaped mousse made of Chinese rice wine. He Chaolian, who has always insisted on replicating food, subverts his personal style and perfectly integrates Chinese and Belgian food; while Li Chen is in the original juice sea

White pepper and chicken essence are added to try to inject a new Chinese flavor into this "grandma-style" dish from Belgium.

?After the race against time in the cooking session, the China-Belgium Food Tasting Fair officially began.

If the exquisite presentation and matching made the tasting group's eyes shine, then the taste of careful cooking touched the softest memories deep in their hearts.

After tasting the bitter cabbage ham rolls of the "Smurfs", Dr. Gao Yang, the Belgian ambassador to China, said that this was the "taste of grandma" in his heart. His high praise and true feelings moved every trainee team member.

It is this natural intersection of emotions that truly presents the attitudes of people from different countries towards food and life, leading the audience to explore the cultural imprint behind delicious food, and to go to a world where ambassadors are messengers and food is

A journey of international cultural discovery.