The story begins in Food Wars, when Alice took him home.

"It's a domesticated duck, but I let Little Green roam freely on the mountain, so in a sense it should be considered half wild duck. It has fulfilled its mission very well."

Upon hearing Kobayashi Rindou's evaluation, Yoshino Yuuki stuck out her little tongue, made a cute face, and then looked at Bai Yuan with anticipation.

She really hoped her cooking would satisfy him.

"The braised duck breast has an appealing color, with a glossy sheen and a deep brown color that reveals hints of red, which proves that you have a good grasp of the cooking time."

Its meat is plump and tender, becoming exceptionally soft after a long braising process, and fully absorbing the braising liquid, making it easy to tear apart with a gentle touch.

As Bai Yuan spoke, he put a few slices of duck meat into his mouth. The tender meat slowly melted on his tongue, followed by the aroma of the braising sauce filling his mouth.

This aroma has both a spicy kick and a sweet aftertaste; the various flavors intertwine to create an indescribable delicious experience!

Such a dish has clearly reached the edge of the top grade. Looking up at Yoshino Yuuki, whose forehead was covered with fine beads of sweat, Shirai reached out to wipe them away.

It's clear that the little girl is working very hard.

"Especially the thin layer of duck skin, which becomes soft and tender without being greasy after being braised, adding more flavor and texture to the whole dish!"

Beside her, Hisako Shinto said that her favorite part was the thin layer of duck skin, which clung tightly to the braised duck meat after being braised, and it was very moist!

"I deliberately kept this because if it only has duck breast meat, the taste would be too monotonous. I thought adding duck skin might be the finishing touch, so I did it."

Seeing that someone had finally discovered her little scheme and even said it aloud, Yoshino Yuuki's face flushed, and she seemed somewhat excited.

"It's a really good idea. The duck skin has a very chewy texture. If you want to try something innovative, you might as well try roasting it first and then braising it, or frying it first and then braising it."

This method of processing duck skin might further enhance its texture and flavor, creating a taste you've never experienced before. Give it a try when you get home.

Upon hearing Yoshino Yuuki's explanation, Shirabuchi nodded. To be honest, simple braised dishes are a bit monotonous, but with their current skills, they can't bring out the full flavor. They can only make the dish more delicious by adding more steps.

"Understood, I'll try it when I get home tonight!"

After hearing Bai Yuan's evaluation, Yoshino Yuuki's eyes lit up. She immediately said that she would try it when she got back, and then stepped aside to wait for the next person to come forward.

Somewhat coincidentally, the person below her was none other than Mito Ikumi, who was known as a meat expert.

The young woman brought up a plate; she had made very standard braised beef, but what set her apart from others was the exceptionally high quality of the beef.

"The beef you chose is of good quality."

Looking at the thinly sliced, colorful beef, Bai Yuan couldn't help but exclaim, "This cow must have been alive three hours ago."

“There happens to be a Mito Group breeding base at the end of the far month, so I went to my house and got some beef shank, which was slaughtered that morning.”

Upon hearing Bai Yuan's words, Mito Ikumi's face flushed slightly before she replied.

"I see, no wonder it's so fresh."

Bai Yuan nodded slightly without saying anything, then put the braised beef into his mouth. It is worth mentioning that each piece of braised beef was still attached to the tendons, indicating that it was of excellent quality.

As the dish entered his mouth, a rich and deep aroma burst forth, causing him to raise an eyebrow. The chewy parts, in particular, had become soft and tender yet still elastic after being braised for a long time!

"With good ingredients and skillful technique, it's impossible for it to taste bad. It's top-notch in every aspect. You've made great progress recently."

Braised dishes are practically a required course for any chef, and even those at Totsuki Culinary Academy have taken numerous related courses. Furthermore, beef is Mito Ikumi's absolute comfort zone, so it's no surprise that she could achieve a top-tier level of skill.

"With a powerful combination of quality and technology, success is inevitable."

Let's see how mine turns out: spicy braised chicken wings. I learned this recipe from Sister Wanwan, and I carefully selected all the chicken wings—each one is big and plump!

As they were talking, Miyoko Hojo squeezed in. She was wearing a fitted cheongsam that accentuated her figure perfectly, and she looked quite good.

At the same time, Ryoko Sakaki stepped forward. Her dish was relatively simple: a plate of braised edamame with a faint minty aroma.

Spicy braised chicken wings, mint-braised edamame.

Looking at the two portions of braised food placed in front of him, Bai Yuan rubbed his chin with his fingers, first tasting the spicy braised chicken wings, then putting them in his mouth to chew and savor them.

The chicken wings are carefully selected, with plump and elastic meat, a bright red color, a fragrant aroma, and a spicy but not dry flavor that is both spicy and fragrant, with a fresh and savory taste.

"This flavor... first the spiciness dances on the tip of the tongue, then the aroma of the braising sauce slowly spreads in the mouth, and finally the deliciousness of the chicken wings themselves lingers for a long time."

Hisako Shinoto also chose to try the chicken wings first. At that moment, she was sticking out her tongue and smacking her lips. The spicy marinade tasted great, but she really couldn't eat too much.

At least for her, who can't handle spicy food very well, she really doesn't like spicy braised dishes.

"The chicken wings are simmered in spicy braising liquid until they fully absorb the rich broth, resulting in a slightly charred skin and juicy, tender meat."

With just a gentle bite, you can feel the wonderful burst of juice in your mouth; your timing is truly excellent.

Beside him, Kobayashi Rindou spoke highly of him.

She has a good tolerance for spiciness, and the taste of this spicy braised dish really appealed to her; she couldn't stop eating it, one bite after another.

In no time, she finished all the chicken wings on the plate and also took Hisako Shinto's.

"You can soak it again after it's braised to make it more flavorful."

Besides, the braising liquid needs adjustment. You added too much chili. Spicy braising is all about a complex flavor profile that's spicy with a hint of sweetness and a delicate aroma.

"It needs to be sweet... I understand, I'll try it later!"

Upon hearing Bai Yuan's words, Hojo Miyoko stroked her chin thoughtfully, then nodded seriously, preparing to conduct the experiment when she returned.

Seeing this, Bai Yuan didn't say anything more, but instead looked at the braised edamame that Sakaki Ryoko had brought. He was intrigued by the faint minty aroma.

Did you add mint leaves to the braising liquid?

"That's right, mint leaves have a unique deodorizing effect, effectively removing the fishy smell of ingredients, while their refreshing aroma can also enhance the flavor of braised dishes."

In addition, brine is usually quite salty, while mint leaves have a refreshing flavor; the combination of the two creates a contrasting and surprisingly delicious taste.

Ryoko Sakaki looked at Shiro with anticipation, eager to know how her carefully crafted dish would be evaluated, hoping it wouldn't be too bad.

"The refreshing minty flavor not only helps to enhance the texture of edamame, but also brings a touch of coolness in hot weather and stimulates the appetite."

As the edamame entered his mouth, he felt a slight coolness on his tongue. Kobayashi Rindou showed a surprised expression, as if he hadn't expected that adding mint to the braising broth could make it so delicious.

These edamame retain the savory and salty flavor of traditional braised dishes, while incorporating the coolness and subtle sweetness of mint, a delicate flavor that lingers very well.

"This braised dish is quite fresh and perfect for summer. Its refreshing taste can increase your appetite. However, the proportion of mint could be adjusted. Although the current flavor is quite good, it is far from its limit."

Bai Yuan spoke up, and he immediately saw the advantages of the mint broth, which was particularly beneficial in summer, while its disadvantage lay in the chef's control over the proportions.

"Adjust the mint leaf ratio? I'll remember that."

Ryoko Sakaki nodded, stood aside, and then lowered her head, appearing deep in thought.

At this moment, only Alice Nakiri and Erina Nakiri have not yet served their dishes.

Even with many eyes on them, the two remained oblivious to what was happening outside, focusing intently on the pot of braised meat in front of them.

"finished!"

Erina Nakiri gave a low shout and excitedly scooped the braised goose out of the pot, placing it on the cutting board to slice into small pieces. When she looked up, she was surprised to find everyone staring at her, and immediately felt a little embarrassed.

"What's wrong? Is there something on my face? Why is everyone staring at me...?"

You and Alice are the only ones left who haven't brought out the food. Who else should everyone look at if not you?

"It's alright, bring it up quickly."

Bai Yuan mentally ranted, but his attention was focused on the dish in front of Nakiri Erina: a plate of braised goose.

"This is a lion goose, which is perfect for making braised dishes. And this one is only about 140 days old, which is when its meat is at its most tender."

Erina Nakiri placed the sauce in front of the three of them and stepped back to introduce it. This dish is Chinese, and she had learned it from her master chef recently.

Although they are all braised dishes, the braising methods of different cuisines are also different. Hers is the braising method from Chaoshan, which she has only recently learned.

I originally planned to showcase it at a certain time to surprise Bai Yuan, but I didn't expect to run into a cooking competition, and Alice even bumped into me.

Now, you can't blame her for preparing in advance!

As if she had just thought of something, Erina Nakiri glanced at Alice Nakiri and a mischievous smile appeared on her face.

Besides using Chaoshan-style braising broth, Lion Head Goose is also a very precious breed, with a robust body, long neck, and five wart-like protrusions on its head resembling a lion's head.

If raised for five years, a single goose head can be worth 100,000 yen, yet even then, demand still exceeds supply, which speaks volumes about its deliciousness.

Unfortunately, the goose head she bought was still in pre-sale status and had not yet been delivered, so she could only use the Lionhead Goose she had just bought and originally intended to raise herself.

"Lion Head Goose? I once ate goose head at a restaurant and I really miss the taste. I didn't expect to be able to enjoy it again today."

Thinking of the delicious food he had tasted while traveling in Chaoshan a few years ago, Bai Yuan swallowed hard and then looked at the braised goose in front of him.

This wasn't his first time eating it. After all, braised goose is quite famous in Chaoshan, and Lion Head Goose is a local specialty. He had eaten quite a lot of it.

However, he was somewhat surprised that Erina Nakiri served him such a dish. He had thought it would be a Western-style meal, but it turned out to be authentic Chinese food. It seemed that she had been assimilated into Chinese culture by him.

"Hehe, you'd better try it and see if it's any different from what you ate before. Mine should taste even better."

Erina Nakiri was very confident. She had learned this skill from a master chef, which was a special treat for her, all so that she would have more opportunities to shine in Shiraibu.

Only if she performs exceptionally well will the other party be willing to spend time and energy to cultivate her. In order to win Bai Yuan's favor, she is willing to give everything!

"Then let me try it first."

Seeing that Bai Yuan and Nakiri Erina were talking back and forth, Kobayashi Rindou stopped being reserved, picked up his chopsticks, picked up some goose meat, and put it directly into his mouth.

"The meat is tender and juicy, not greasy, and melts in your mouth. Every bite is full of rich aroma and deep layers of braised flavor."

Compared to the duck meat we just tasted, the goose meat was noticeably fuller and firmer, with a more compact and coarser texture. This is why Erina Nakiri spent so much time preparing it, and it was the second to last dish served. Goose meat needs to be stewed for a longer time to become tender and flavorful.

"After being braised for a long time, the goose skin becomes soft, chewy, and elastic, rich in collagen. It is both satisfying and delicate when you bite into it."

Both in texture and flavor, it's far superior to the duck skin mentioned earlier. No wonder it's a Lion Head Goose; the quality is exceptional. And the braising liquid is quite authentic.

Bai Yuan also picked up a slice of goose meat and put it in his mouth. Then his eyes lit up and he praised it.

Having just eaten duck, the contrast between the two was particularly striking. Goose meat has coarser fibers, absorbs more flavor from the braising liquid, and the Chaoshan braising liquid has a richer, more robust flavor.

"Your problem lies in the details. The goose meat is processed very meticulously, and the proportion of the braising spices is well controlled. However, the blanching time and braising time are not well controlled. I suggest you calculate the time according to the weight of the Lion Head Goose, and soaking it for a while will make it more flavorful."

Nevertheless, it's still a very good dish, and for someone your age to have reached this level is already quite impressive.

Different sized ingredients require different braising times, especially when a whole goose is put into the pot, the braising time needs to be calculated carefully.

If the braising time can be precisely controlled, the quality of this braised goose will be very close to that of a gourmet dish. With a few more refinements, reaching the level of a gourmet dish is not impossible.

"Okay, I'll be more careful next time."

"Oh yeah!"

Having received Bai Yuan's praise, Erina Nakiri couldn't help but clench her fist in excitement, but she maintained a calm expression on her face before looking at Alice.

At the same time, Alice Nakiri finished cooking, gave her a defiant smile in response to her gaze, and then strode forward to serve the dish.