The delicacies of the heavens begin with obtaining gem meat.

At this time, Jiang Yan also finished his cooking.

However, before serving the dishes, Jiang Yan first tasted Yukihira Soma's mackerel rice ball with ochazuke.

The tender and chewy mackerel meat, the crispy fish slices, and the refreshing saltiness and mellow aroma of the salted seaweed tea spread across the tongue.

It made him feel as if he were in a spring field where the ice and snow had melted and everything was coming back to life.

A truly excellent dish.

"The mackerel meat is plump and juicy, and the best part is the crispy texture of the skin!"

"With every chew, the delicious flavor explodes in my mouth—it's amazing!"

Yoshino Yuuki, who was standing nearby, couldn't help but exclaim in admiration.

"Simply frying it wouldn't produce this texture. How did you manage to do it?"

Ryoko Sakaki put down her chopsticks and looked at Soma Yukihira with curiosity, asking him a question.

"It's pan-fried buns."

Isshiki Satoshi spoke with certainty.

"This mackerel is prepared using the pan-frying method."

Jiang Yan silently put the last bit of rice into his mouth.

The pan-fried buns that Isshiki Satoshi mentioned are not the pan-fried buns in Chinese cuisine, but rather a technique used in French cuisine.

"Pan Fried Dumpling?"

Yoshino Yuuki, Sakaki Ryoko, and Yukihira Soma exclaimed in unison, their eyes filled with bewilderment.

"Hey, Yukihira, why do you look so surprised too?"

Yoshino Yuuki turned to look at Yukihira Soma beside her and couldn't help but complain.

The dish was clearly made by Soma Yukihira!

"Um... I was wondering, what exactly are pan-fried dumplings (shengjian)..."

Soma Yukihira scratched his head and said with a frank expression.

Although he cooked the dish, it was the first time he had ever heard that the technique he used was called "pan-frying".

"..."

Yoshino Yuuki looked at Yukihira Soma, and for a moment she didn't know what to say.

So it turns out that Yukihira Soma doesn't even know what method he himself used?

..............................

"The so-called pan-fried dish is a technique used in French cuisine to prepare ingredients."

"During the frying process, continuously drizzle olive oil over the ingredients to ensure even heating, ultimately resulting in a uniform and beautiful color and a crispy texture."

Isshiki Satoshi patiently explained.

After the introduction, Isshiki Satoshi looked at Yukihira Soma with a hint of curiosity in his eyes.

"Sōshin-kun, can you tell me why you know these French cooking techniques?"

It's strange that Soma Yukihira doesn't know what "pan-fried dumplings" are, yet he knows how to use them.

"I learned this from my dad."

Soma Yukihira answered casually.

"This method is perfect for making fish skin crispy."

"Fish fried like this goes perfectly with rice. Soaking it in seaweed tea adds a little flavor and creates a unique taste. It's quite interesting."

Isshiki Satoshi nodded thoughtfully, then looked at Yukihira Soma again and asked a follow-up question.

"Did your father study French cuisine?"

Soma Yukihira tilted his head and thought for a moment, then said with a blank expression.

"I don't know either, but it seems like he's cooked all over the world."

To be honest, he didn't seem to know much about his father's past experiences.

"I see."

Isshiki Satoshi looked down at the remaining ochazuke in his bowl, a hint of admiration flashing in his eyes.

Using French culinary techniques to prepare side dishes for Japanese ochazuke (rice with tea), we break down the barriers of national borders and cuisines, creating delicious flavors at will.

A very flexible dish.

..............................

After finishing the bowl of mackerel ochazuke, Isshiki Satoshi put down his chopsticks, stood up, and walked over to Yukihira Soma.

"What a beautiful sight of melting snow, Soshin-kun."

Isshiki Satoshi is very pleased that the Polar Star Dormitory has gained such an outstanding student.

"It's the senior who is right."

Soma Yukihira touched the tip of his nose, his expression very sincere.

"The Sichuan peppercorn-roasted mackerel with shredded cabbage was incredibly refreshing, with the numbing and sweet flavors of the vegetables blending perfectly with the taste of the peppercorns. It was like a gentle spring breeze on my face."

The taste of that dish was in no way inferior to his mackerel rice and rice soaked in tea.

Just as the two exchanged a smile, Jiang Yan's voice came.

"Now, please try my cooking—clear water fish ball soup."

Jiang Yan carried the dishes over and placed them in front of everyone.

Looking at Jiang Yan's cooking, everyone's eyes were filled with curiosity.

In the crystal-clear broth, a few glistening white fish balls lay quietly, their appearance excessively plain.

Soma Yukihira had great confidence in Jiang Yan's cooking skills. He picked up the bowl first, scooped up a fish ball with a spoon, and gently put it into his mouth.

Others also began to taste it.

As soon as my teeth touched the surface of the fish ball, I could faintly hear a very slight cracking sound.

Immediately afterwards, the chewy and crisp texture exploded on the tip of the tongue.

The hand-pounded fish meat is firm yet elastic, with a perfectly balanced salty and savory flavor, and no fishy smell whatsoever.

Take another sip of the clear soup. The seemingly bland water is infused with the purest sweetness of the fish. As it slides down your throat, a warm feeling instantly spreads from your stomach and throughout your body.

My body felt soothed and relaxed by the warmth, and I felt an indescribable sense of comfort.

In a daze, I seemed to see the vibrant life of all things burgeoning in spring.

..............................

Yoshino Yuuki suddenly opened her eyes wide, and almost dropped the spoon in her hand.

He then looked at Jiang Yan with amazement, his tone full of admiration.

"The chewiness of these fish balls is comparable to handmade beef balls! That's amazing!"

Everyone nodded in agreement.

After all, fish meat is delicate, and most ordinary fish balls are soft and loose, so it is simply incredible that they can be so bouncy and crisp.

A faint smile appeared on Jiang Yan's lips.

"It's just that I'm a little stronger."

Even if an ordinary person pounds fish until their arms ache, they might not be able to develop such firmness.

Now, Jiang Yan can easily lift a car and, with brute force, easily pound the fibers of fish meat into a tight knot.

This is what gives fish balls their bouncy and crisp texture.

"Precise control of force, coupled with the perfect ratio of ingredients."

Isshiki Satoshi put down the soup bowl, and his gaze toward Jiang Yan held a touch of solemn appreciation.

"A seemingly simple bowl of fish ball soup actually hides solid culinary skills. Returning to simplicity is the ultimate way to taste good."

To be able to take a seemingly ordinary dish to such an extent, Jiang Yan's true culinary skills are probably far more profound than they appear on the surface.

But this only made Isshiki Satoshi even happier.

Thank you.

"This culinary showdown is truly a rare feast."

As Isshiki Satoshi spoke, he reached out his hand to Jiang Yan and Yukihira Soma.

Tadokoro Megumi, who had just woken up from her sleep, saw the scene before her as soon as she opened her eyes.

Wearing only an apron, Ichiro, a senior student, was gazing at two classmates opposite him with tears in his eyes. The three of them were still holding hands tightly.

Tadokoro Megumi froze on the spot.

My whole body was trembling slightly, and my mind was blank.

What... what's going on? What did she miss?