Food Wars, My Dishes Don't Just Shine

　Zhuang Huiyuan.

　After chatting with Mieko Tadokoro about funny things that happened when Megumi Tadokoro was a child, Shirabuchi glanced at the time on the wall and got up to go to the kitchen.

　As soon as he stepped into the kitchen, a rich aroma of fried fish wafted into his nostrils. Looking down, he saw monkfish tempura that Tadokoro Megumi had placed on the stove.

　Without much hesitation, I strode forward to the food stall, picked up some monkfish tempura, dipped it in sauce, and then closed my eyes to savor its flavor.

　"Is it fish tail meat? Compared to other parts, fish tail meat has a firmer texture but lower fat content, resulting in a lighter taste."

　Experiencing the wonderful texture of the fried monkfish tail tempura, Bai Yuan gave his evaluation.

　"That's right, we also tried the back meat and cheek meat of the fish."

　And the gills and meat—these three have different textures and flavors, and you can try them all on that plate over there.

　Upon hearing Bai Yuan's voice, Tadokoro Megumi, who was focused on frying vegetable tempura, immediately turned around and pointed excitedly at the other parts.

　She bought a lot of monkfish at the supermarket, all kinds of parts, but only a few parts tasted good when made into tempura.

　Frying and stewing are completely different types of cooking.

　Only by trying it yourself can you know the specific advantages and disadvantages and scores.

　"Then there's the sauce, which is quite innovative. Does it combine monkfish liver with spices?"

　Monkfish liver is rich in oil, and if not prepared properly, the sauce may be too greasy.

　That makes sense, but you shouldn't add no oil at all, or only a very small amount of oil.

　It takes time for the fat to render out of the liver. If no extra oil is added before that, it's like dry-frying the liver directly on a hot plate. This direct contact between the liver and the hot plate will severely affect its flavor.

　The correct way is to add a suitable amount of oil to the pan, stir-fry the monkfish liver until melted, then pour out the excess oil. Next, add mirin, sake, and spices for seasoning. This will result in a richer, less greasy flavor.

　Megumi Tadokoro's method likely involves using a very thin layer of oil to render the fat from the monkfish liver, then slowly frying it until it's broken up, before adding mirin, sake, and spices.

　This method is fine for making soup base because the oil doesn't have a significant impact on the soup. The stir-fried monkfish liver is only used as the base of the soup, and the focus is still on the deliciousness of the fish meat.

　It can be used as a sauce, or as a sauce to accompany tempura.

　The importance of monkfish becomes apparent here; if it is not fried directly without adding enough oil, it will affect the balance of the sauce.

　In addition, too many spices will mask the freshness of the fish liver, while too few will fail to enhance the overall flavor profile, which is a challenge.

　"You didn't do this part well. The tempura was alright, and the combination of the two is considered delicious even in first-class cuisine, but it's far inferior to premium cuisine."

　Bai Yuan gave an extremely fair assessment: the dish was only mediocre; the idea was good, but there were significant problems with its preparation.

　However, considering that this was Tadokoro Megumi's first time making tempura sauce, these mistakes are understandable and forgivable.

　These mistakes could be corrected after numerous attempts, but the opponent clearly didn't give them that much time.

　"It's getting late. The competition starts in two hours. Leave the rest to me. I'll show you what the final product of this dish will look like."

　Because his opponent was a top-tier four-star chef, Bai Yuan did not underestimate his opponent.

　Although he was allowed to study the cooking techniques and refine them, refinement takes time, and a hasty approach could only produce dishes that were at best luminous.

　To transition from luminous to flowing light, meticulous attention to detail is required; the slightest mistake will render the entire process impossible.

　Therefore, Bai Yuan definitely needs to polish this monkfish tempura before the competition. If he only makes a glowing dish during the competition and becomes just like Wang Zhi, then how can he be shameless?

　Bai Yuan mentally complained, but his hands didn't stop moving. He quickly took Tadokoro Megumi's place and started busying himself in the kitchen.

　Even though her spot was taken, Tadokoro Megumi didn't sit idle. She actively assisted from the side while observing Shiro's movements and secretly memorizing them.

　Both were trying it for the first time, but Bai Yuan's cooking experience was clearly far superior to hers. Even though he only knew the principle, he could make glowing dishes as soon as he got started.

　In just over ten minutes, Bai Yuan was simultaneously frying monkfish tempura and preparing a sauce with monkfish liver, focusing on a two-pronged approach.

　He knew his time was limited and wanted to try as many dishes as possible and control the details during this time, so he needed to go all out!

　As for why he didn't use the Silver Chopsticks Ten-Pot Return technique, one reason is that this technique can only cook in a general way, and another reason is that he needs to improve the precision of cooking.

　He prepared the first dish according to Tadokoro Megumi's research, without making any major changes, only adjusting some details.

　"It's done, try it."

　As he spoke, Bai Yuan placed the freshly made monkfish tempura in front of Tadokoro Megumi. The golden and crispy outer layer shimmered enticingly under the light, glowing with a faint, flowing light.

　Megumi Tadokoro carefully picked up a piece, dipped it in a sauce made with monkfish liver and spices, and put it in her mouth.

　Instantly, her taste buds were enveloped by a rich, savory aroma. The tempura's outer layer was perfectly crispy, making a slight "crunch" sound when bitten into, as if it exploded in her mouth.

　The firm texture of the monkfish tail meat dances on the tongue, with a subtle sweetness that contrasts perfectly with the crispiness of the tempura!

　And the sauce is the finishing touch. The rich flavor of monkfish liver slowly releases in your mouth, and the delicate balance of the oily aroma and spices brings immense satisfaction.

　This is distinctly different from the sauce she makes. This sauce has an exceptionally smooth and delicate texture, without being overly oily or heavy, nor dry or thin. The moment you dip it in, it coats each piece of tempura perfectly, making its flavor even richer.

　"It's a bit too monotonous."

　There were no problems with the production; it barely met the requirements.

　It's a dish that's visually appealing, but the taste is quite problematic; the monkfish is the only exception, being too bland.

　This level of quality is clearly insufficient to be considered a signature dish of the restaurant.

　He can make this dish delicious because of his superb skills, but others who try to replicate it can only achieve the level of a first-class dish at best.

　"Then let's add something new..."

　Bai Yuan looked at the other ingredients on the counter, where there were other parts of monkfish, as well as local specialty vegetables such as kiku squash, Tachikawa burdock, and red-rooted radish.

　Since it's all out of good intentions, it would be really inappropriate not to use it.

　If that's the case, then let's just mix them all together!

Chapter 229 A Clash of Masters! Golden Broth and Jade Wine with Cabbage

　The streets were bustling with people; most of the town had gathered there.

　The once spacious street was now packed with people, shoulder to shoulder and toe to toe, creating a lively scene.

　The air was filled with the aroma of various foods, mixed with people's laughter and expectant whispers.

　It's not a holiday, but it creates an atmosphere that only holidays have.

　The streets were lined with makeshift stalls, and some clever vendors took advantage of the large crowd to sell snacks and drinks, their shouts echoing throughout the area, and business was booming.

　The children weaved through the crowd, some holding candied hawthorns and others cotton candy, excitedly pointing at the two food counters in the center and asking their parents questions, their eyes full of curiosity and anticipation.

　The adults stood in groups of three or five, some standing on tiptoe, others squeezing their way to the front, just to get a better view.

　For them, the competition between master chefs might be a once-in-a-lifetime event.

　Therefore, upon hearing the news, a large number of townspeople and tourists flocked over, eager to witness the master chef's skills, creating this unique scene.

　Time slowly passed to five o'clock in the afternoon, and the sky was gradually tinged with a rosy glow.

　On both sides of the street, between Zhuang Hui Garden and the Bird House, two figures slowly walked over.

　As they arrived, the noise of the crowd seemed to be paused, and all eyes were on them.

　The first person to catch the eye is Wang Zhi. He is wearing a linen-colored double-layered chef's uniform with four stars on his right shoulder, representing his status as a top-level four-star chef. Every step he takes is steady and powerful.

　His face was serious, and his eyes revealed a seasoned confidence and composure. In his hand, he carried an exquisite wooden food box, its surface carved with intricate patterns, giving it an air of solemnity.

　"It's Master Wang Zhi! I never expected that the helper invited by Bai Niao Ju would be this man. He even won third place in the Xi'an Provincial Special-Grade Chef Competition!"

　Someone in the crowd gasped in surprise, revealing his identity to those around him.

　A chef with a four-star rating is a respected figure anywhere, and he wouldn't act lightly. If it weren't for a huge favor he owed in his youth, he would never do something so shameful as to bully a junior.

　"A top-tier four-star chef! I really can't imagine how the opponent could possibly win. They'd be left far behind in experience alone!"

　"Zhuang Huiyuan is in danger now. But with a top student from Yuanyue in the family, maybe we can win it back in ten or twenty years."

　Watching Wang Zhi place the cooking box on the counter, some viewers couldn't help but sigh. Even if he was just a top-level chef, he would be the ceiling in their small place, let alone a top-level four-star chef.

　"Why isn't it Xiao Hui coming out from Zhuang Huiyuan's side? Why is it that handsome young man? Could he be Xiao Hui's boyfriend? Or is he a hired help? Is that guy reliable?!"

　Among the audience, some middle-aged men who knew Tadokoro Megumi were about to cheer her on when they discovered that Zhuang Huiyuan's opponent was Bai Yuan, and the words stuck in their throats suddenly stopped.

　"It's most likely his boyfriend. I saw them holding hands when I went back earlier. They were being so intimate, it would be hard to believe they weren't boyfriend and girlfriend."

　A lean man wearing a waterproof apron and glasses spoke up. He was the fishmonger at the seafood market, and had been doing it for five or six years. His eyes were cold and emotionless.

　"I'll have to give that kid a good warning later, and make sure he doesn't let Xiao Hui down. Otherwise, even if it costs me my old life, I'll break his third leg!"

　I feel the same way.

　Someone brought up the topic at any moment, and several burly men nodded in agreement, all agreeing that scumbags were unacceptable, and then they started chatting about it.

　In an instant, the atmosphere at the scene was completely turned upside down.

　People around who witnessed this quickly moved away, afraid of getting involved with these middle-aged men; they certainly didn't want their third leg broken.

　playing field.

　Bai Yuan and Wang Zhi stood facing each other, neither of them speaking first, only silently gazing at each other.

　Behind them were staff members from their respective hotels, who were pushing their food forward, drawing the attention of the surrounding spectators.

　"This is..."

　"What a huge anglerfish! You rarely see such a large anglerfish even in the fish market. I never expected Zhuang Huiyuan could even get his hands on one!"

　As people watched the anglerfish that Tadokoro Megumi brought over, they couldn't help but start discussing it. The anglerfish was hanging on a hook and was about the size of a fourteen or fifteen-year-old boy.

　Anglerfish of this size are extremely rare, and only a few are found in a year.

　It's normal for only one to appear in the fish market; only the most skilled fishermen can catch one!

　Generally speaking, monkfish of this quality are reserved by big restaurants as soon as they appear, I never expected to see them here this year.

　However, given that a competition involves betting an entire hotel, it seems quite normal to have ingredients of this caliber, since ingredients have a price but hotels are priceless.

　"But did you notice that the anglerfish was actually lifted out by a crane instead of being prepared in the kitchen beforehand? Is he trying to perform a hanging cut?! If this isn't done properly, it could be a laughing stock, and then the judges' impression points will be gone."

　"That's right, hanging cutting is a very famous technique in town, and almost every chef who is even slightly skilled can do it!"

　I just remember he wasn't a chef here; I wonder where he came from, and where he learned the hanging-cutting technique.

　Someone muttered to themselves, a glimmer of anticipation in their eyes. For the people of the town, watching the hanging performance was the best form of entertainment.

　"The 'hanging cut' technique isn't unique to our area; it's normal for others to know it too. I just wonder how well they've learned it, and whether it differs from ours..."

　As Bai Yuan stepped forward with the Greedy Wolf Blade, the townspeople watching began to whisper among themselves.