Food Wars, my food not only glows!

　Someone nearby complained that although he couldn't tell what it was either, since they had taken pigeons and quails, it didn't look like a dish like Peking duck.

　"Compared to this, Master Tianci only took a piece of pork. Does he intend to use this piece of pork to make a dish related to knife skills?"

　"Only took a piece of pork? What are they planning to do with that?! The thoughts of these master chefs are truly unfathomable!"

　Those who were paying attention to Master Tianci couldn't help but speak up, drawing the attention of others as well. They then discovered that despite having so many ingredients, he had only taken one piece of pork and returned to the cooking station!

　"The man in the blue shirt also made a move. He chose carp and pork... dishes I've never seen before. This isn't Guangzhou cuisine, is it?"

　"That young man in black robes, what he took..."

　"Ahhh! I don't understand what they're trying to do at all, but it feels so exciting, like I'm actually there, participating in a cooking competition!"

　The actions of the chefs on stage were completely incomprehensible to laymen, as they touched upon areas of ignorance, leaving them with a sea of ​​questions.

　But that didn't stop them from feeling excited, especially the skilled chefs who were quick and efficient, their crisp and clean movements were incredibly stress-relieving!

　"That's the charm of cooking competitions; they can give people an immersive feeling, as if they are actually participating in the competition."

　Moreover, the chef's superb skills also provide a visual treat!

　Someone nearby exclaimed in admiration, their eyes shining as they looked in the direction of Bai Yuan and the others.

　He was also a chef who came to watch the competition to learn. He then started fantasizing about one day standing on that stage, being watched by so many spectators, who cheered for him!

　On the playing field.

　Looking at the prepared ingredients, Bai Yuan's expression was extremely serious. He placed his hands on the counter, taking long breaths in and out, constantly adjusting his state.

　This wasn't about winning the competition, but about gaining the approval of the legendary kitchenware.

　Although the specific conditions are unknown, it's best to do your best at this time and let the legendary kitchenware see his determination!

　Come to think of it, he has never given his all in all his time in this world!

　After all, although there are people in this world who can pique his interest, they are too weak to be dealt with without going all out.

　But now...

　Gazing at the legendary kitchen utensils wrapped in red cloth not far away, Bai Yuan's eyes seemed to burn with boundless passion! Even the surrounding temperature seemed to rise considerably!

　"This kid's got me all fired up. Let me see what you're capable of giving it your all. I hope you won't disappoint me!"

　Bai Yuan's boiling passion infected the uncle in blue at the nearby kitchen counter.

　There was a live carp in front of him. As he finished speaking, the fishing stick came down, and the once lively carp instantly became still.

　Make a horizontal cut at the tail, severing the spine. Insert a long, thin, sharp knife through both cuts and gently separate the flesh from the bone along the spine, keeping the fish's belly intact.

　Remove the spine and internal organs from the gill opening, wash and drain them for later use.

　Mince the pork and put it in a bowl.

　Add Shaoxing wine, salt, scallion and ginger juice, and MSG, mix well, and finally beat the pork quickly by hand to make it firm.

　Once the mixture has developed a firm consistency, add diced shiitake mushrooms, diced bamboo shoots, diced chicken gizzards, and shrimp, and mix well...

　The man in blue moved nimbly, and his eyes, which had been casual at first, became serious and earnest, like a sleeping tiger slowly awakening.

　"Master Tianci has started cooking pork! This method... I roughly know what he's going to make. This is a famous dish from Sichuan, Lizhuang Pork Belly!"

　Renowned for its thin skin, tender meat, perfect lean-to-fat ratio, refreshing aroma, and non-greasy texture, this dish truly tests one's knife skills!

　Some audience members recognized the dish that Master Tianci was making, and their faces lit up with excitement. They then began to tell the people around them about it.

　"Indeed, I've heard that there's a famous dish in Sichuan that requires laying the pork belly flat and then slicing it horizontally with a cleaver, making sure the skin and meat remain intact. Only a master with extremely exquisite knife skills can achieve this!"

　On the playing field.

　Master Tianci ignored the comments of others and quietly continued cooking, his movements slow but orderly.

　After putting the pork in cold water, bring it to a boil over high heat, add scallions and Sichuan peppercorns to season and remove any unpleasant smell, then use chopsticks to pierce the meat to ensure it is cooked through during the cooking process.

　As time goes on, once the meat is about 90% cooked, turn off the flames, cover the pot, and let it simmer until fully cooked. This will improve the texture and make the meat more tender.

　It takes about an hour to simmer until cooked through, and the time in between is used to prepare the sauce.

　Sichuan cuisine is mostly spicy and numbing, with numbing being the main flavor. People in Lizhuang like to make glutinous rice cakes with chili peppers. The chili peppers are boiled in a pot for four or five minutes, then simmered. After simmering and cooling, they are pounded. While pounding, fragrant garlic is added. One ounce of dried chili peppers and three ounces of garlic are used. Pounding until the peppers are stringy and release moisture is considered acceptable. The more thoroughly pounded, the better the result!

　"These chilies look really spicy, will this dish really taste good?"

　Some people from Guangdong frowned when they saw Master Tianci take out so many chilies, and some even took two steps back, their faces looking as if they were wearing a mask of pain.

　"This meat is pretty good. It would be perfect if you sliced ​​it thinly and added some minced ginger and garlic. Adding so much chili would be a waste!"

　"You don't know anything! If Lizhuang pork belly doesn't have chili peppers, then it's not Lizhuang pork belly!"

　"But there are so many chilies, it's impossible to eat them! Just looking at them gives me goosebumps, and the smell makes my eyebrows twitch. I can hardly imagine what it would taste like!"

　With the abundance of chili peppers prepared by Master Tianci, a heated discussion broke out on the spot. Some people believed that authenticity should be upheld, while others believed that when in Guangdong, one should adapt to local customs and modify the seasonings.

　The argument lasted for more than ten minutes until Master Tianci finished processing the chili peppers and began processing the soy sauce.

　"So many spices! I can't even imagine how delicious it would be if these spices were simmered with soy sauce! I feel like it would be perfect with just this soy sauce!"

　Place galangal, bay leaves, cloves, cinnamon, Sichuan peppercorns, cardamom, white cardamom, and star anise into a cloth bag, put it in a pot, and then add a large amount of soy sauce to simmer.

　The rich aroma immediately filled the air, drawing most people's attention to the soy sauce, which was bubbling and simmering with various spices. They couldn't help but swallow hard.

　This stuff tastes good even when dipped in shoe soles!

　Chapter Seventy-Nine: Dark Secret Technique: Heavenly Phoenix Escape Technique

　"Tianci's cooking skills have improved again. He's probably not far from being a top-tier six-star chef. I never expected him to come to this competition. The legendary cooking utensils are indeed a source of anxiety for our generation."

　Watching everything unfold on the field, Master Baiyao couldn't help but sigh. As a powerful figure from the same era, he was naturally familiar with Lei Tianci.

　Because he was much older, he always referred to Lei Tianci as "that kid".

　So many years have passed and the habit is hard to break. Even though that kid has become a renowned master, in front of him he is still just 'that kid'. It's a time that makes people nostalgic.

　Thinking of some things from his youth, Master Baiyao's eyes revealed a sense of nostalgia.

　It seems like more than a decade has passed since they last met. Life is like that! How many more times can we meet without any connection...?

　"Brother Tianci is right. He's been at the Special Grade Five Star level for over thirty years. Now he's suddenly changed his style. He must have found an opportunity to break through, and perhaps he's already succeeded!?"

　The skillful old woman nodded excitedly, and a look of nostalgia appeared in her eyes.

　Back then, the three of them had an exceptionally good relationship; they were practically inseparable.

　We used to call on each other no matter what competition we participated in. We were both best friends and best rivals. I can’t believe so much time has passed!

　"Whether he has become a top-tier six-star chef or not, you'll know once you taste his dishes."

　Fatty An smiled with his eyes narrowed, but although he was smiling, one could not feel his joy; rather, there was a faint sense of melancholy.

　The herbalist and the skillful old woman exchanged a glance, both seeing the helplessness in each other's eyes.

　These two have disliked each other since they were young. Now that Lei Tianci's strength is suspected to have broken through to the sixth star level, the one who feels the most threatened is Fatty An.

　After all, his current status as one of the Four Heavenly Kings of the Guangzhou Culinary Alliance was taken from Lei Tianci. Back then, he had a slight advantage in their food battle, and then Lei Tianci left Guangzhou and disappeared. He never expected that Lei Tianci would come back now.

　The feud between these two dates back over seventy years. They were both in love with the same girl and frequently fought and bickered over her.

　The girl also enjoyed being fawned over, so she played the game of neither agreeing nor refusing, keeping the two of them hanging on.

　Later, Lei Tianci and Fatty An also realized what had happened, and with the guidance of their relatives and friends, they finally saw the girl's true colors.

　So he abandoned her one after another, but the enmity between them had already been deeply rooted in their repeated confrontations and has continued to this day.

　However, as people get older, they tend to cherish old friendships. At this age, even if they meet an enemy, they will only feel an extraordinary sense of warmth, and they will probably have long forgotten about the grudges.

　"This...is simply too astonishing!"

　Shaking his head, Master Baiyao refocused his attention on the competition, then his gaze was drawn to Bai Yuan's actions and he couldn't look away.

　"The Heavenly Phoenix's Escape Technique".

　Bai Yuan let out a low shout and then swung his beautifully decorated knife.

　The duck, which had been hopping around, suddenly became still, and its feathers fell out of its pores under the influence of internal force.

　And it's not over yet.

　He raised the Lianzhen Blade in his hand, and then a flash of light appeared.

　Surprisingly, the duck's body remained unchanged. However, when Bai Yuan reached out and lifted its claws, the bones inside instantly fell out of the gap in the duck's neck, accompanied by a large amount of blood, piling up into a small, bloody mountain on the table.

　Inside the duck's body, there are no bones to be seen, and it feels soft to the touch. When water is added, it is completely watertight.

　Such a technique can debone a live bird in the blink of an eye without damaging its skin, and can pour water into it without spilling a drop. It is truly an amazing skill!

　"What on earth happened? Such a large live bird was processed in less than a second!? And without even damaging the skin, all the bones inside were dismembered and removed!"

　Master Baiyao's mouth gaped open, his mind filled with the three words "impossible," yet the truth was undeniably before him.

　Rubbing his eyes, Master Baiyao stared intently in Bai Yuan's direction, and then saw him repeat the process on another smaller wild duck.

　In addition, pigeons, quails, and even smaller wild pigeons were all treated in the same way, all while still alive, for twenty seconds.

　"Such a trick is absolutely unique in all of China! This kid is truly a genius! If the kitchen utensils in Daxian Temple are indeed the legendary ones, then their owner can only be him!"

　At this moment, only this sentence remained in Master Baiyao's mind.

　In a large pot, blanch the ducks, wild ducks, pigeons, quails, and wild pigeons (after removing all internal bones) separately, then cool them in ice water.

　Then slice the bamboo shoots, ham, and shiitake mushrooms.

　Prepare ginger slices and scallion knots.

　This dish is actually a famous specialty dish from Yangzhou and Gaoyou in Jiangsu Province: Three-Layer Duck.

　Its status is no less than that of Sichuan's boiled cabbage. It is generally made with Gaoyou Ma duck, Gaoyou wild Ma duck, or pigeons born in the same year as the duck.

　However, given the limited resources available, Bai Yuan couldn't conjure up the exact same ingredients out of thin air, so he made improvements based on them.

　The biggest improvement is the addition of quail and wild pigeons, which increases the texture and flavor of the dish. The addition of quail and wild pigeons also makes the flavor of the dish richer!

　Because wild pigeons are small, diced bamboo shoots, ham, and shiitake mushrooms are stuffed inside to establish the base flavor of the filling.

　The ham is the source of the saltiness; in other words, there's no need to add salt after adding ham, as the ham will continue to release its saltiness and aroma as the temperature rises.

　After processing the wild pigeon, stuff it into the quail's belly, and add savory ingredients such as ham slices, bamboo shoot slices, and shiitake mushroom slices into the gap.

　Layer upon layer, until finally, only one duck with five heads remains. Its skin is plump and round, giving the impression that it might explode at first glance. However, the truth is that the duck skin is exceptionally tough, and even if you pull it hard, it will not deform much.

　Legs to legs, wings to wings, with bamboo shoots, ham slices, and shiitake mushroom slices filling the gaps in between—everything is so orderly.

　Blanch the five bags of ducks after processing, remove them with a strainer, then transfer them to a large casserole dish and simmer for about 2 hours. All that's left is to wait.

　From preparing the duck to steaming it, Bai Yuan only took less than three minutes, and the whole process was smooth and natural.

　Before some viewers could even react, Bai Yuan had already completed all the steps of cooking, leaving the rest to time.

　Only then did he have time to observe the other contestants, and then he discovered an unexpected situation: someone had already finished cooking.

　"Try it! This is a dish I learned in Chaozhou, Chaozhou raw fish. This dish is extremely demanding on a chef's knife skills, and it's a specialty of Guangdong. I think it should be very suitable for the theme of this assessment!"

　As they were talking, Li Xiao brought a plate of exquisitely presented sashimi to the table.

　Unlike sashimi, which is eaten raw in Japan after being cut and dipped in sauce, this is different.

　Chaozhou-style raw fish requires marinating the sliced ​​fish in advance with seasonings such as salt, sugar, and cooking wine for about half an hour.

　The marinated fish fillets are more flavorful and have a more delicious taste.

　Of course, this doesn't mean that Chaozhou raw fish doesn't have dipping sauce. On the contrary, dipping sauce is the soul of Chaozhou raw fish. In the Chaozhou region, a sauce is usually made by mixing sesame oil, soybean paste, minced ginger, peppercorns, and preserved radish, and the flavor is on the richer side.

　When all the flavors blend together, enveloping the tender fish, a single bite offers a complex and wonderful taste experience!

　"The fish back meat is cut into paper-thin slices, which have a firm and chewy texture."

　The fish fillets were cut into small, thick slices, and small cuts were made on the surface—was this your innovation? The overall flavor is enhanced, and the texture is soft, tender, and fragrant. The fish skin is thick, crisp, and bouncy. Every part has its own charm.

　Looking at the Chaozhou-style raw fish in front of him, Master Baiyao picked up his chopsticks and began to taste it. He took a bite of fish and a sip of sauce, and the wonderful taste slowly spread in his mouth, making him nod in agreement and then show an expression of enjoyment.

　"This is at least a top-tier two-star dish. The knife skills are superb, perfectly showcasing the texture of the sashimi. The sauce is rich and flavorful; the two are a match made in heaven! Truly a classic Chaozhou dish!"

　As his tongue traced the sashimi slices, savoring their rich and intense flavor, Master Baiyao nodded, expressing his praise in a very straightforward manner.

　This dish perfectly showcases the essence of the chef's knife skills, which is very much in line with the purpose of this knife skills competition.

　"In that case, give me a high score!"

　Li Xiao looked at Master Baiyao with anticipation, hoping to get a high score. He didn't need to be number one, but getting into the top three would be good enough to advance to a four-star chef!

　However, Master Baiyao simply shook his head, looked at his face, and slowly spoke.