The delicacies of the heavens begin with obtaining gem meat.

Chapter 216 The Moon Festival Ends, First Appearance in Chef Ninja

The area near the mountains is completely different at night from during the day.

The warm yellow streetlights spread out along the forest path, and the air was filled with the aroma of food, creating a wonderful atmosphere.

Jiang Yan didn't linger along the way and went straight to Si Yingshi's simulation shop.

The shop has a minimalist style with minimal decoration, yet it exudes sophistication in every detail.

The waiter at the door saw Jiang Yan and immediately bowed, with a perfectly appropriate smile on his face.

"Welcome, Mr. Jiang Yan."

"Today's theme is 'Echoes of Autumn Ingredients,' and we will be serving eight dishes. Please follow me into the inner room."

The waiter led Jiang Yan through the corridor and into the room.

Eishi Tsukasa prepares the dishes in the open kitchen, allowing diners to directly observe the cooking process.

Not long after Jiang Yan sat down, the waiter began to serve the dishes.

It must be said that as the first of the Elite Ten, Tsukasa Eishi's cooking truly deserves the title of "perfect".

The first autumn salmon sashimi dish uses only the fattiest part of the salmon belly, paired with freshly grated wasabi and a touch of kelp soy sauce.

The moment it enters your mouth, the sweetness of the salmon explodes on your tongue, and the oil is as smooth and creamy as melted butter, without a trace of fishiness.

The second dish, chestnut soup, uses autumn chestnuts and a little bit of clear chicken broth as a base. It is smooth and creamy, with a pure sweet aroma. There are no extra seasonings, but the original flavor of chestnuts is brought out to the fullest.

The third dish, Matsutake Chicken, features matsutake mushrooms, chicken breast, and a touch of kelp. The moment the lid is lifted, a burst of fresh aroma fills the air.

Each dish brings out the best in the ingredients, the technique is impeccable, the balance is perfect, yet you can't see the chef's own presence at all.

Just like these dishes are meant to taste this way, Tsukasa Eishi simply acted as a "transporter," presenting the ingredients in their best condition.

Jiang Yan ate bite by bite, and gradually understood the strange feeling in his heart.

The food was incredibly delicious, practically perfect in taste, and it even slightly excited the food cells within him.

But this perfection lacks the emotions the chef wants to convey through the dish, and it lacks a bit of sincerity.

Like a realistic painting with unparalleled technique, every stroke is precise and flawless, but the artist's intention is not visible. It has a perfect shell but lacks a soul that can move people.

Even so, Jiang Yan still felt that the dinner was worthwhile.

-

Over the next three days, Jiang Yan thoroughly explored the entire Moon Feast Festival.

I visited over a hundred shops, trying every single one of their dishes at the Moon Festival.

However, even after the Moon Festival came to an end, Jiang Yan still did not see Azami Nakiri appear.

It was clearly because he seized Gan Jie's seat that Qieji's original plan to seize power changed.

However, Jiang Yan believed that Qieji would definitely not give up so easily.

As long as they don't come after him, Jiang Yan doesn't plan to bother with them.

Whether it's the power struggles within Totsuki Academy or the positions of the Ten Heroes, nothing is as important to Jiang Yan as finding new ingredients and making delicious dishes.

Of course, Jiang Yan didn't want the Far Moon Academy to become chaotic.

After the Moon Festival ended, Jiang Yan's life returned to its usual tranquility.

Every day, I attend classes, research cooking, and handle the affairs of the Ten Masters—life is leisurely and carefree.

About a month passed like this, and autumn deepened, with the sycamore leaves outside the window turning golden red.

-

On a day off, Jiang Yan returned home and looked at the newly appeared Gate to the World.

On the other side of the door lies a completely unknown new world, filled with unknown and never-before-seen ingredients and delicacies.

With anticipation in his eyes, Jiang Yan walked towards the Gate of the World without the slightest hesitation.

The next moment, Jiang Yan appeared on the damp bluestone road.

A humid, hot wind, carrying the aroma of everyday life, wafts towards you, mingling with the herbal scents of street-side herbal tea stalls, the salty fragrance of preserved meats, and the enticing aromas wafting from distant eateries.

Jiang Yan looked around and saw a row of ancient buildings. The gable walls with green bricks and gray tiles were staggered and the sliding doors facing the street had a warm luster from the years. The gray brick carvings on the lintels were exquisite and vivid.

The cloth banners hanging from the shops along the street swayed gently in the wind, displaying the words "raw-cooked congee," "delicious soup cooked over an open flame," and "Shiqi pigeon." The shouts of vendors and the laughter from the teahouses rose and fell, creating a vivid picture of everyday life in the city.

"It looks like an architecture from the Ming and Qing dynasties of China."

Jiang Yan rubbed his chin with his fingertips, his brows furrowing slightly involuntarily.

He has been to several worlds, and they all have decent ingredients. But if it were ancient China, he would most likely only be able to find some ordinary chickens, ducks, fish, and pigs, which are not very appealing.

But Jiang Yan didn't make a decision right away. He walked into a teahouse on the side of the street, ordered a bowl of water chestnut soup, and chatted leisurely with the old man who set up the stall and the tea drinkers at the next table.

In less than half an hour, Jiang Yan figured out his location, which was in the Lingnan region of China.

However, when asked about the current reign title, the tea drinkers mentioned a name he had never heard of before.

However, Jiang Yan then heard someone talking about a master chef.

This made Jiang Yan momentarily distracted.

Master chef? This term suddenly triggered one of the most profound memories of his childhood.

Jiang Yan continued listening without showing any emotion. At the next table, two men dressed in shorts were chatting animatedly, talking about how amazing the cooking skills of Master Zhou Yu at Yangquan Restaurant in Guangzhou were.

Speaking of the previous Guangzhou Dumpling Competition, how the dumplings from various famous restaurants competed so beautifully, I'm really looking forward to this year's dumpling competition.

It is also said that the quadrennial master chef examination will be held in Guangzhou after the new year. Famous chefs from all over Lingnan are scrambling to register. I wonder how many people will pass in the end.

"So this is the world of MasterChef."

Jiang Yan paused in mid-air, holding his teacup, and couldn't help but smile.

There are indeed no special ingredients in this world.

But here you'll find top-notch culinary skills that push cooking techniques, heat control, and understanding of ingredients to their limits.

Having traversed numerous worlds and collected a vast amount of ingredients, I was still unable to fully bring out their flavors.

There is so much for him to learn from the chefs in this world.

Jiang Yan then asked a few more questions, subtly inquiring about whether there was a young chef named Liu Maoxing. The tea drinkers all shook their heads, saying they had never heard of this name, let alone the "youngest special-grade chef in history."

This immediately gave Jiang Yan a clue: the quadrennial top-level chef test hadn't started yet, and Liu Maoxing should have just arrived in Guangzhou.

Jiang Yan originally planned to head to Guangzhou immediately to visit Yangquan Restaurant.

After all, how could we not meet Liu Maoxing, the master chef, when we've come to the world of MasterChef?

He really wanted to try the Little Chef's Golden Fried Rice and the Magical Mapo Tofu with its six flavors all in one bite!

However, Jiang Yan soon changed his mind and decided to postpone his trip to Guangzhou.

The reason was simple: Jiang Yan was attracted by the title of a top-level chef and the red and white uniform of a top-level chef.

Since we're already here, and the timing is so perfect, there's no reason to miss it.

-

Of course, not just anyone can participate in the master chef test; certain qualifications are required to register.

To register for the master chef exam, one either needs a recommendation from a well-known restaurant, an introduction from a high-ranking government official, or a solid track record and reputation in the culinary world.

After thinking for a while, Jiang Yan quickly came up with a plan.

The simplest and most direct way to quickly make a name for yourself is to take on challenges.

Challenge the head chefs of famous restaurants, win the competition with your real culinary skills, and when your name spreads throughout Lingnan, you will naturally be qualified to sign up for the master chef test.

Having come up with an idea, Jiang Yan immediately took action.

After making a few inquiries, Jiang Yan quickly found out about Xu Ji Restaurant, the most famous restaurant in the area.

This restaurant has been open in the area for over 20 years. The head chef, Xu Hui, is a master of Cantonese cuisine, especially his braised abalone and poached chicken, which are well-known throughout the region. He is a recognized master chef in the area.

Jiang Yan walked to the entrance of Xu Ji Restaurant and looked up at the four large, gilded characters on the solid wood plaque.

The water tanks at the entrance are teeming with lively grouper, prawns, and plump abalone. The roast goose and char siu hanging under the eaves are glistening with oil. Just by smelling the aroma, you can tell that this restaurant has a solid foundation.

I stepped inside, found a seat by the window, glanced at the menu hanging on the wall, and started ordering.

"Poached chicken, braised pigeon, stir-fried beef noodles, pork soup with night-blooming cereus, honey-glazed char siu, crispy roast goose, soy sauce chicken feet, Shunde-style raw fish, and claypot rice with preserved meat —"

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