Who gave this heretical practitioner permission to cook?

Chapter 200 Are you kidding me? You think I surpassed you just because of the local judges? (First update of 4K)
Sama savored the delicate, juicy, and richly flavorful taste in her mouth, a look of pure bliss on her face.

"This is incredible! Can wild boar meat really taste like this?"

Just as she was beaming with joy, Tan Zhifeng noticed something amiss.

"Putting aside the fact that the wild boar meat has been completely deodorized after being stewed, the richness of its fat content is something that wild boars shouldn't have."

He was right. New Zealand wild boar, due to its wild environment and omnivorous habits, has a very different meat quality from domestic pork.

The fat-to-lean ratio of an adult pig is generally between 1.5 and 8.5. Apart from the special sweat gland areas, the only usable fatty parts of a wild boar are the "shoulder and neck area" and the "abdomen".

However, the "abdominal" fat is thinner, so baking is more practical than braising.

Therefore, only the "shoulder and neck" area can barely meet the requirements for fat accumulation.
Even young pigs, whose exercise levels are far less than those of adult wild boars, could never produce the so-called "streaky pork" that domestic pigs are known for.

At most, it's just one piece of lean "plum blossom meat," containing a small amount of fascia and alternating layers of fat and lean meat.

But Tan Zhifeng clearly heard Sama say the word Kunekune just now.

In China, this might represent a young boy who once practiced for two and a half years and wore basketball overalls.

However, in New Zealand, this likely refers to the distinctive "Kunekune" pig breed, also known as the "Kunukune" or "round and plump pig."
In this area, this kind of pig is still very precious, and it is usually used as the grand finale in major ceremonies.

But in Australia, more than 1,200 miles away, their numbers are even greater.

Over there, these friendly and adorable creatures called "KunKun Pigs" are kept as pets by some people, and there are even regional competitions for them.

Farms also use it as a natural "weed mower" because of its characteristics.

They are gentle in nature, naturally love to rub against each other, are rather ugly-cute in appearance, and the adult pigs are not very big.

Compared to the common large white pigs of China, its fur is thick and complex in color, and because it mainly eats "pasture", its meat naturally has a faint grassy taste.

There is one point to note here.

In Australia, because the regulations on castration are determined by each region, pigs raised as pets or raised for meat from the beginning have a chance of being castrated.

If Kun Kun pigs are properly castrated and fed on pasture, they become a relatively high-end ingredient called "Kun Kun pork".

Unlike most pork, which has a natural meaty aroma, properly processed Kun Kun pork has a delicate texture, a good balance of fat and lean meat, and a very faint natural grassy flavor.

Because of its characteristics, Kun Kun pork is usually prepared by "low-temperature roasting", "slow stewing" and "making sausages".

The last method is more commonly used because it is easy to preserve and has a unique flavor.

However, it is not a commonly used breed of pig, so it is still quite difficult for ordinary people to eat it.

However, Tan Zhifeng was no ordinary person; he had naturally eaten there before.

In his mind, it is closest to the taste of the "premium Taihu pig" in China, but it is a little fatter and the fat has a special aroma.

Of course, he ate the "kangaroo country" version. The biggest difference between New Zealand and "kangaroo country" is that New Zealand has a complete set of animal protection laws.

It explicitly stipulates that castration of boars is prohibited.

However, Kunkun pigs are quite expensive locally, and sow meat is naturally also precious.

This has led to an interesting phenomenon: premium Cucumber pork from Australia does not work in New Zealand.

The Kun Kun pigs here have a porky smell, so they're not considered high-end; they're just a bit rare.

In this way, it became possible for the local tribe to receive special allowances from above.

Of course, even without castration, "Kun Kun pigs" are much tastier than "wild boars" when properly cooked, and are indeed considered a top delicacy for the Maoli people.

Taking a deep breath, Tan Zhifeng brought his thoughts back to the present.

"Judging from Sama's performance just now, the locals will compare Xia Ming's wild boar meat dish with Kun Kun pig, one of the important reasons being the fat content."

"But without domestic pigs, Xia Ming couldn't just conjure up pork belly out of thin air, so he must have used some kind of technique."

Tan Zhifeng had actually tasted eel earlier, but from the appearance of this flower, there was no eel part to be seen.

So he used chopsticks to break it down.
As the flesh, as thin as a cicada's wing, was dissected, Tan Zhifeng's eyes gradually widened.

Because, to his surprise, he saw that the innermost part of the meat contained a translucent layer of fat that was slightly yellowish.

Obviously, wild boars wouldn't have such a thing.
That thing can only be
"It's definitely the thin layer of subcutaneous fat on the belly of the New Zealand broccoli bream!"

Judging from Tan Zhifeng's expression and actions, Xia Ming knew that he had already opened the flower.

Actually, the reason he used this design can be traced back to a famous Sichuan dish.

【Lizhuang Pork Belly】

Its essence is "garlic pork belly", but it is the most famous version.

The final dish is presented in thin slices, which, depending on the part of the meat used, can be as thin as a cicada's wing and the fat so delicate it's almost translucent.

Xia Ming used eel fat to simulate pork fat, and wild boar shoulder and neck meat, which he specially processed, to simulate the lean meat of pork.

And combine them in the shape of a flower.
In this way, the fat in the fish can compensate for the leanness of the wild boar meat, making its taste closer to that of "Kun Kun pig".

That's right, Xia Ming had already learned about "Kun Kun Pig" from Qiao Ruoning.

Like Tan Zhifeng, Qiao Ruoning also ate Kun Kun pork, but the version she ate wasn't the freshest.

According to her description, the slow-cooked pork from Kun Kun tasted similar to a slightly fatty "Jinhua pork." Perhaps it was the specific piece she ate that caused her to not taste any natural grass flavor.

Through her description, Xia Ming understood the significance of "Kun Kun Pig" to the Mao Li people and also pieced together the general taste of "Kun Kun Pig".

Based on this, he thought of using the "layering" technique commonly used in Sichuan cuisine to simulate its flavor.

Although the "layering" method is generally used in "sandwiched pork belly (sweet braised pork belly)," this does not prevent Xia Ming from using similar logic to process eel.

Originally, Xia Ming planned to return to store some ingredients before heading to the other side to catch eels. However, upon returning and seeing that there was a trade going on, he realized he wouldn't need to make another trip.

"Don't be fooled by the fact that it's just wild boar meat with eel fat; the ratio is incredibly precise."

Xia Ming only managed to grasp the core balance of different sauces after multiple attempts on site. Of course, this also meant that the eel fat they were eating was from the previous batch.

However, the locals were already completely absorbed in the moment, and Xia Ming felt that they probably wouldn't mind this minor flaw.

"Of course, I also hid two very thin mushrooms at the junction to compensate for the fat. However, I think a little oiliness would be more to their liking in their local diet."

As Xia Ming observed the judges, viewers in the live stream began to discuss the smiling faces of the local judges.

[IP Hua: It looks delicious! Although it's made like Western food, I don't mind!]

[IP Hua: Goodness, you've got a good pick!]

["IP Eagle": Judging from their expressions, they don't look like they're eating wild boar meat. Strange, could it be that China has a unique way of preparing wild boar meat?]

[IP Malaysia: That's not surprising, my friend. There are many cuisines in China, and they can always find a way to use various ingredients.]

["IP Bear": One small flower isn't enough; let's have a hundred or so to try first.]

[IP Kangaroo: A very Chinese way of making it. A classmate of mine made it this way last time; I think it was called "Stacked Noodles"? The name is a bit of a mouthful, but it was delicious!] [IP Day: The knife skills still need to be thin enough. I feel like the wild boar meat could be sliced ​​with more skill! Chinese chefs still have a lot to practice!]

[IP Hua: Who told you that cutting it thinly necessarily makes it better? Ultimately, it still comes down to whether it suits the texture of the dish.]

[IP Hua: Exactly! If you really want to show off your skills, then take a look at Xia Ming's "Crystal Chrysanthemum Cup." To this day, no one has been able to completely replicate it. It completely blows you guys away!]

Just as netizens were discussing, Sama finally raised the second flower.

Although she had already given Xia Ming a perfect score in her mind, she still wanted to taste what the two sauces tasted like.

Although the people of Maoli rarely eat sauce, believing that it easily overpowers the original flavor of food, Xia Ming doesn't actually mind.

Having dipped a small amount of the orange-red sauce in, Sama felt as if a ray of light had suddenly shone down from the sky.

The light fell squarely on the wild boar meat flowers dipped in sauce.

Amidst the shimmering sparkles, a rosy glow, slightly darker than yellow, appeared out of nowhere before our eyes.

Sama thought she was seeing things, so she blinked hard. Then, she realized that the light had disappeared for some reason, as if it had never appeared at all.

"miracle?"

For the Maoli people, food is sacred; ordinary city dwellers would simply think they must have misread it.

But for Sama, this means that the "gods" have acknowledged Xia Ming's cooking.

Her expression instantly turned serious, and she dared not shake her hand holding the dish, for fear of disobeying the will of the gods.

Sama carefully put the flower back into her mouth, her hand pausing abruptly at her lips.

As the sauce, with its delicate yet rich ocean flavor, spread across her tongue, Sama felt the surrounding scenery change.

The grassy plains are nowhere to be seen; instead, the scent of the sea fills the air.

On the small boat, Sama felt the waves tossing her, as if she were being embraced by "Tangaroa" (the sea deity in the Mauritian belief system).

Its vast expanse of azure captivated and enchanted Sama.
Just as she was about to succumb, suddenly "Tūmatauenga" (the hunting god in the Mauritian belief system) appeared over the ocean!
As the spear pointed, countless "Kun Kun Pigs" flew towards Sama from the horizon.

He lifted her from the embrace of the ocean and brought her into the embrace of "Ranginui" (the sky god of the chestnut people).

As one Kunkun pig after another carried her up, she flew higher and higher, feeling the lightning in the sky and the rain waves in the clouds.

"Whoo~"

A gust of wind, seemingly from nowhere, blew rain down from the clouds.

Sama felt the warm, oily raindrops assaulting her body, then, in the sunlight, penetrating her chest and merging into her soul.

As the warmth became more pronounced, her soul broke free from its constraints and ascended to a higher realm.

In this boundless sky, a kind-faced "orange-haired Kunkun pig" suddenly appeared and then violently flung her, who was floating in mid-air.

Sama rolled over and landed on the back of "Kun Kun Pig".

Then the Kunkun pigs swooped down and, after a thrilling flight, plunged headfirst into the embrace of "Papatūānuku" (the Earth Mother of the Chestnut People).

The scent of grass returned to her senses, and the vastness of the earth encompassed all her longing for the beauty of food.

Then, she encountered mushrooms, touched ferns, and wandered through sacred lands where potato spirits floated.
She stopped in front of a doorway that incorporated culinary elements.
Looking at the intricate food patterns depicted on it, Sama realized for the first time that, apart from traditional methods, cuisine could be imbued with such a powerful soul.

But just as she was trying to peek into the divine oracle inside, her consciousness was suddenly pulled away.

"Ding--"

The sound is clear and short, like the sound of a fork touching cutlery.

Sama opened his eyes in a daze and saw the empty plate left in front of him.

"Finished eating? When?"

To her surprise, a sense of emptiness, rising from within her soul, filled her body.

This is a dish blessed by the gods; she may never have the chance to taste it again in her lifetime.

"Why was it so short? At least give me one more second."

A gentle breeze blew by, and Sama's eyes were now filled with only longing for the origin of the soul. Looking at Xia Ming, who stood calmly opposite her, she felt her heart flutter for the second time.

A warrior blessed by the god of the hunt.

An angel blessed by the god of gastronomy
Deep in Sama's mind, a figure and the mysterious country behind him were deeply etched.

"China, Xia Ming"

As Sama was experiencing her first taste of life, the other local judges were also moved to tears.

They never imagined that wild boar meat could awaken their longing for a better life, just like Kun Kun pig.

The chief was determined to preserve this cooking method within the tribe, no matter what.

The priestesses even dictated ancient phrases used in local prayers.

"This is amazing! It must be a gift from the god of gastronomy!"

Of course, not only the local judges, but also the judges from various countries present noticed the ingenuity in Xia Ming's dish.

People like Grant, Tommy, and Tan Zhifeng are better off, since they have seen even higher peaks.

But Mina and Valen were different; Xia Ming's cooking greatly impressed them.

"Amazing! So it's possible to use the properties of ingredients to simulate the layering of other ingredients?"

Valen felt he had secretly learned the essence of the technique and thought to himself that he would try it out when he got back.

You can't seem to combine curry and sashimi.
Mina was impressed by Xia Ming's ability to handle the details of cooking perfectly.

Based on this one dish alone, she judged that Xia Ming had already reached the Michelin level.

"Unbelievable, he's so young!"

Looking at Xia Ming's Eastern features, Mina suddenly developed a strong interest in her.

Yamamoto Kawaiji was different from the others; his eyes held both understanding and wariness.

The more he could discern Xia Ming's extraordinary abilities, the more alarmed he became.
Finally, after everyone had finished enjoying the food, the host, considering the needs of those who came after, asked everyone to quickly give their scores.

Upon hearing this, the local judges gave their answer almost without hesitation.
【9分】【9分】【9分】【9分】【9分】

Seeing Sama excitedly holding up the sign, and with the dishes already served, Maca, who was now waiting for the first round to end, completely lost her composure.

"Are you kidding me? You beat me with just five local judges? You... are...?"

(End of this chapter)