Food Wars, My Dishes Don't Just Shine

　The short old man, who had been sitting like a Zen master, also spoke up at this moment. He looked at the dishes with a slight change in expression and picked up his portion of braised beef with his chopsticks.

　The cuts on the surface of the beef tendon expand after slow cooking, forming a delicate grid pattern. The crevices absorb the braising sauce, and the gelatinous parts are translucent amber in color, making it look exceptionally tempting.

　The next moment, the two of them simultaneously put the food into their mouths, then closed their eyes and savored it.

　"I tasted star anise, cinnamon, and Shaoxing wine in it..."

　Savoring the taste on his tongue, the tall old man spoke up and explained the origin of this flavor.

　The first bite of the dish is a classic savory and slightly sweet flavor from the rich, dark sauce. The complex aroma of the braising sauce envelops the tongue, and the savory flavor is deep yet not greasy.

　"The outer layer of the beef tripe, after being slow-cooked at a low temperature, is elastic and chewy, while the inside is soft, sticky, and glutinous like tendon. The gelatinous substance melts slowly in the mouth, releasing a rich animal flavor similar to that of top-grade fish maw, which is a delightful experience."

　The short old man spoke up at this moment. He closed his eyes and focused on feeling the flavors, describing in great detail the taste of the dish.

　"The dense foam melts on the lips, instantly transforming into a fermented sweetness and a slight sourness."

　The caramelized garlic aroma of black garlic, along with a deep, sweet aftertaste reminiscent of dark chocolate, balances the richness of the braised dish.

　Zhang Zhong picked up some food from behind the two men, and the first thing his tongue touched was the black foam on the beef.

　It was a sauce made with black garlic, with a unique and distinct flavor that gave Zhang Zhong a strong impact as soon as he took a bite.

　This also made him look surprised.

　I initially thought it was just decorative foam, but I never expected it to taste so unique. Molecular gastronomy is truly amazing!

　"The airy lightness of the foam contrasts dramatically with the solid texture of the beef jerky. It's like adding a drop of clear dew to thick ink, which calms the mind. It's a very good idea!"

　Zhang Zhong sighed from the bottom of his heart, but his face did not show any obvious change in expression. He simply picked up a small red wine ball, preparing to taste the gel ball on its own.

　When he gently bit the wine ball, the thin, brittle outer membrane burst open with a "poof".

　The chilled liquid bursts forth with aromas of black cherry and vanilla, its bright acidity instantly washing away any sauce residue from the taste buds, and the addition of mint refreshes the palate!

　"After a brief clash between the tannins of red wine and the aroma of braised sauce, a lingering sweetness and spice finish remain."

　Then pick up a piece of beef jerky and put it in your mouth, enjoying the interplay of flavors. That pleasure can make you feel satisfied from the bottom of your heart.

　"Among them, the most outstanding one is not Niu Chong, but the last one, Asparagus."

　Chewing the crisp asparagus tips, the slightly bitter, grassy taste further cleanses the palate, providing a refreshing ending to the dish—a perfectly executed design.

　The tall, elderly man spoke, looking at the emerald green asparagus on the plate with a hint of fondness on his face.

　"But without the rich and robust flavor of the molecular braised beef, the asparagus at the end would not be able to play its role."

　The short, elderly man's judgment was more impartial. Speaking of taste, without the beef broth as the main ingredient, the asparagus would just be ordinary asparagus.

　"The two complement each other and are indispensable!"

　The tall, elderly man nodded slightly in agreement. If asparagus is a bright, clear moon, then Niu Chong is a blazing, fiery sun. Only those who have experienced the sun can truly appreciate the preciousness of the moon.

　"The traditional braising techniques of richness, oiliness, and red color have been deconstructed and reconstructed."

　Zhang Zhong's voice was full of praise as he deconstructed the braising cooking method and then created an advanced braising 2.0 version.

　"A savory, gelatinous flavor, a sweet and savory fermentation, an explosive aroma of wine, and crisp vegetables."

　Each bite is a rollercoaster of flavors, from rich to light, culminating in a balanced aftertaste.

　Close your eyes, and you'll feel as if you've left the competition venue and found yourself in an amusement park, where the roller coaster's ups and downs provide an exceptionally thrilling experience!

　"The novel cooking method makes its taste unique and magical!"

　The three judges praised the dish, saying that the unique cooking method created its novel flavor.

　"Thank you very much for your praise."

　Alice Nakiri simply responded with a faint smile.

　She had already foreseen this outcome the moment the dish was finished.

　"You're welcome. These are all the results of your hard work."

　In response to Alice Nakiri's polite words, Zhang Zhong simply replied in a flat tone.

　"The young lady is quite good; she is willing to embark on this unknown path alone."

　You are most likely the first person in China to study molecular gastronomy. I hope you can do more research in this area and fill the gap in China's lack of this type of cuisine.

　The tall old man, revealing a mouthful of yellow teeth, gave Alice Nakiri a kind smile.

　Molecular gastronomy, now

　This society is developing so rapidly. Ingredients go into the machine, and when they come out, the taste is completely different.

　Back in their day, there was no such amazing thing as molecular gastronomy.

　He could completely alter the form of the ingredients, and even their flavor; if he weren't so knowledgeable, he probably wouldn't have been able to tell the difference.

　"Indeed, you brought very novel dishes and made good use of the two cooking styles of braising and molecular gastronomy, combining and innovating them to create this level of top-notch cuisine."

　Zhang Zhong looked at the empty plate in front of him and gave a reassuring expression in the direction of Alice Nakiri.

　"Then, let's begin to determine the final winner."

　Seeing the expectant audience and the players Nagi and Ai who had been waiting for a long time below, Zhang Zhong stopped keeping them in suspense, stood up, looked at the two in front of him, and said the following words.

　"It's finally here! Who will win this match?!"

　Their faces were filled with anticipation, and many spectators in the distance stood up, their eyes fixed on the big screen, waiting for Zhang Zhong to announce the final result.

　"I'm so nervous! Erina-sama, you have to win!"

　Behind Shirayuki, Hisako Shinto stood with her hands folded, looking at Erina Nakiri, who was standing confidently on the field, with deep anticipation in her eyes.

　Compared to Alice Nakiri, her feelings for Erina Nakiri are clearly deeper. If one of them had to win, she would hope that person would be Lady Erina.

　"Regardless of who wins, our Dark Cuisine world has advanced to the finals and can start chasing the championship. Tomorrow is the final showdown!"

　Lia shifted her position in Bai Yuan's arms, her voice filled with intense excitement, while her face showed a look of longing.

　"The winner of this match is, Love!"

　Just then, Zhang Zhong's voice came from the stage, sounding very strong.

　Such a simple sentence caused Erina Nakiri's confident expression to freeze instantly.

　"Why? What is it about my Sichuan-style stir-fried eel with chives that's inferior to her beef broth?!"

　Although they are sisters as close as brothers, they are adversaries in the competition. Faced with Zhang Zhong's verdict, Erina Nakiri spoke very bluntly.

　Specifically, it's not as good as several other things.

　First, there is the complexity and innovation of the technology. AiPian uses an innovative combination of low-temperature slow cooking and braising techniques, which retains more than 90% of the internal collagen, whereas ordinary stewing would lose 40%.

　Although your Sichuan peppercorn and chive eel stir-fry is precise in terms of knife skills and cooking time, the technique still falls within the framework of classic Sichuan cuisine.

　Secondly, there is the design of flavor layers and contrasts.

　Molecular-weight braised beef brisket has a base of savory, gelatinous sauce, followed by a fermented sweetness and umami, and a burst of rich, wine-infused flavor. Your Sichuan peppercorn and chive eel shreds, while rich in flavor, are linear—numbing, fresh, and crisp—lacking the surprise of an instant transition.

　Faced with Erina Nakiri's question, Zhang Zhong seemed to have expected it and began to speak eloquently.

　While Erina Nakiri's cooking is certainly excellent, it still falls short of Alice Nakiri's by a significant margin.

　This is an absolute gap in skill level.

　"Complexity, innovation, and most importantly, flavor...?"

　Upon hearing Zhang Zhong's assessment, Erina Nakiri fell into a brief silence. She hadn't expected to lose so decisively and began to mutter to herself.

　If these are the shortcomings, then she really has no way to overcome them.

　This is the fundamental difference in their accumulated experience.

　It cannot be made up for overnight.

　“Naginata, let’s go back.”

　Just as Erina Nakiri had a bitter smile on her face and stood there motionless for a long time, Alice Nakiri's voice rang in her ears.

　Turning her head, she saw a figure with a smug look in his eyes. The person had appeared in front of her at some point and extended his hand to her.

　If it were anyone else, Erina Nakiri would have thought they were mocking her, but since it was Alice Nakiri who said it, she sighed.

　"understood."

　Although she really wanted to ignore her and go back by herself, that would seem too childish. After a moment of silence, Erina Nakiri reached out her hand.

　Upon witnessing this scene, the audience's faces instantly lit up with excitement, and they shouted Alice Nakiri's code name: "Love! Love! Love!"

　The cheers resounded throughout the heavens and earth, reaching Alice Nakiri's ears, causing her to stop in her tracks, wave to the audience behind her, and reveal a bright smile.

　Nearby, Erina Nakiri saw this scene and a strange emotion flickered in her eyes, but she quickly suppressed it and made a decision in her heart.

　Sooner or later, she will defeat Alice Nakiri on the same grand stage and make the audience cheer for her!

　Now, let Alice Nakiri be smug.

　Thinking of this, Erina Nakiri felt an overwhelming surge of motivation. She would continue to train her super senses when she got back and follow the path that her teacher, Hakugen, had walked!

Volume 1: Time Travel

Chapter 279 There are no bad dishes, only useless chefs!

　"Let's go."

　Alice Nakiri also noticed Erina Nakiri's expression, but she didn't say anything.

　It's a good thing that the other person is driven; it can also provide her with some pressure, motivating her to become stronger. Going forward alone is just not interesting.

　Soon, the two left the competition venue.

　This is the halftime break.

　Bai Yuan patted Liya, who was sitting on his lap, stood up, and said to the people around him, "It's getting late, let's go eat first. I'll treat you later. We'll watch Chuanlinghua's competition tonight."

　"That's great! Long live Teacher Bai Yuan!"

　Upon hearing Bai Yuan's words, Yoshino Yuuki raised her hands, a happy expression on her face.

　"Then we won't stand on ceremony."

　Ryoko Sakaki also smiled. As students, their living expenses were limited, and they could only eat the three meals provided by the hotel and rarely ate out.

　They were naturally very happy to hear that Bai Yuan was willing to treat them.