I found a life simulator.

Japanese-style Chinese cuisine, as the name suggests, is Chinese cuisine adapted for Japanese tastes. After adjustments, the flavors are made to better suit Japanese palates.

Fukuyama Yasushi not only specializes in Japanese-style Chinese cuisine, but also has in-depth knowledge of the original flavors of Chinese cuisine, and holds a certain academic position in the Japanese culinary world.

If this judging panel were to include the "God Tongue," not only the audience but also the restaurant owners who have previously participated in judging the "God Tongue" competition would likely be terrified.

The highest scale, an unprecedented standard!

And this standard is actually used to evaluate an ordinary restaurant?

Su Ze glanced at the three of them. Was his wife here to cause trouble, or to mess with him? With such a big entourage, was she here to assess a master chef?

The most ridiculous thing is that he would know all three of them later.

Fukuyama Yasushi's son was his apprentice. He later studied the essence of Chinese cuisine under Su Ze, but his academic performance was not ideal. It took him more than ten years to barely pass the evaluation for a master chef.

Ono Shikataro's youngest daughter married his son, Nakiri Arisawa.

Roland Chapel served as his grandson's tutor at Totsuki Academy.

Let's not talk about these things.

These three are all genuine master chefs.

God's Tongue plus three master chefs.

Isn't this the legendary All-Star lineup?

Could it be that he had a fight with his wife yesterday, and Erina got angry and punched him to assert her dominance in the family?

Not to the point.

There's no difference between the subordinate overthrowing the superior and the superior overthrowing the subordinate; he can accept either.

They're all the same principle anyway.

Su Ze frantically winked at Erina Nakiri, making faces at her in the kitchen where they were preparing food.

Erina Nakiri seemed to have noticed Su Ze's gaze.

He gave a wink without any expression.

Aze, get going! Conquer them with your skills! This time, the God Tongue judging panel is my way of giving you a boost in your career. Don't hold back, show off your skills to the bone!

Erina Nakiri specially invited three highly respected culinary masters to serve as judges for her.

Without him.

Erina Nakiri just wants to hear others praise her husband.

The more famous her husband became, the happier Erina Nakiri was.

Su Ze noticed the look that Erina Nakiri was giving him.

A stalemate ensued.

what does it mean?

What does my wife mean by this?

Why didn't he understand?

grass.

Could it be that his wife is really angry and wants to beat him to a pulp, giving Su Ze the ultimate show of force so she can ride roughshod over him for the rest of her life?

You can't do that!

What does it mean to constantly bully your husband?

After the review is over, Su Ze will definitely give her a taste of her own medicine!

......

Third update!

Thank you again to all the readers for your tips, monthly tickets, and even the razor blades!

It's actually quite sad.

On this day in 2015, my birthday, I was dumped by my first love. It was also on that day that I began my career as an author.

So October 13th is a very meaningful day for me. It's a day to commemorate my birthday, to remember my first love, and to recall my original intention for writing. Without further ado, thank you all again!

Chapter 24: A Masterpiece

Outside the restaurant.

The photography crew is in place.

The judging of the God Tongue is not only a representative event of the Totsuki Culinary Group and the Nakiri Group, but also a way to demonstrate the Nakiri family's status in the culinary world.

A TV station specializing in food programs chose to collaborate with Tongue Totem in order to improve its ratings. Their most classic program is the weekly Tongue Totem judging session.

The main content of the program.

It involves filming chefs' cooking methods, the comments from the judging panel and the God Tongue, and some chefs' opinions on their own dishes.

Therefore, people who care about food are very familiar with the name "Tongue of God," which is why so many people gather at the judging sessions of "Tongue of God."

After all, there is a certain element of media publicity involved.

"Sir, what kind of dish would you like to have?" Domoto Kawa, the director of the photography team, asked politely from an empty seat outside the jury.

"Ramen, please," Su Ze said after a moment's thought.

There are two important aspects to consider when making ramen.

One is the dough, and the other is the soup base.

Noodles made from carefully prepared dough.

Its texture, its chewiness, and its taste all affect the flavor of the whole bowl of ramen. In addition, the soup base is the soul of a bowl of noodles.

Whether a bowl of noodles is delicious or not depends on the quality of the soup.

Su Ze is known as the 'highest mountain that cannot be climbed' not only because he has an encyclopedic knowledge of all cuisines, but also because of his most famous technique for handling spices.

Simple spice combinations and processing techniques can create any flavor and atmosphere that Suze wants diners to experience in the noodle soup base.

In preparation for the judgment of the God Tongue.

Su Ze has been practicing his dough-making skills recently. While they aren't exactly aesthetically pleasing, they're certainly not so bad as to be embarrassing to show off.

The three members of the judging panel heard Su Ze speak.

Roland Chapel frowned immediately.

The other party chose a type of food that Erina Nakiri did not like—ramen, because it is a more approachable and affordable noodle dish that anyone can afford.

First of all, the process of making it is not complicated. Secondly, the ingredients used are very simple. Most importantly, people who are not used to eating ramen will never like eating ramen.

Because of its simple preparation and popularity in the Japanese culinary world, God Tongue reviews countless ramen shops every year. Under such circumstances, if this young man cannot create something unique, he is likely to suffer the consequences.

Roland Chapel thought to himself, to be honest, he didn't like ramen either. As a French chef, ramen was too oily for him and didn't suit the French palate.

Could it be... a choice made to appease Yasushi Fukuyama?

Yes.

Of the three judges, Roland Chapel had the worst impression of ramen, which is due to the difference in everyone's taste. Just hearing the name ramen made him frown. And the only person on the judging panel who would be interested in ramen was probably Yasushi Fukuyama.

Of course, Ono Shikatarou wouldn't have any particular taste preference for ramen.

Ramen is a type of dish that is generally acceptable to Asians.

However, if you think you can use ramen as a starting point to please the judges, you're overthinking it. The judges won't make an exception for you just because of the type of dish you make.

In the end, the taste of the dishes will determine the winner.

However, Fukuyama Yasushi has a deep understanding of ramen, both Japanese and Chinese styles, which means that if the ramen doesn't taste good enough, it can become a double-edged sword.

Isn't this just digging your own grave?

The selection of dishes wasn't good enough.

Thinking of this, Roland Chapel's expression shifted.

in front of you.

Su Ze spread the flour on the table where he was cooking, poured cold water over it, turned around and took a salt spoon, sprinkling glistening salt grains into the flour and water mixture with a casual and elegant gesture.

Knowing he would be facing the judges of the God Tongue on the weekend, Su Ze had been slowly working on his 'rehabilitation training' during the week. Ramen was the most profitable, easiest to learn quickly, and most convenient way to showcase one's culinary skills.

With the help of God's Tongue, Su Ze learned most of the dishes circulating in the market in just one year. Now, he is focusing on mastering a dish he once excelled at, and his skills have recovered quickly.

A young body is also more likely to remember that feeling.

Despite the seemingly casual way he sprinkled the salt, Su Ze's control over the amount of salt was extremely precise. Then, with cold water in his hands, Su Ze began to knead and mix the dough.

The salt is added to dissolve in the flour and water mixture, forming an electrolyte solution. This causes the proteins in the flour to coagulate upon contact with the electrolyte, thus forming a protein gel.

This protein gel is key to increasing the elasticity and gluten content of the dough.

As his slender, fair hands met the milky-white dough, Su Ze slowly unleashed his power in his wrists, stretching and flattening them repeatedly, before slamming them onto the table with a crisp sound.

The force exerted by the fingers, wrists, arms, and other parts of the body during the stretching process gradually increased in speed, eventually forming a blurry silhouette that was difficult to discern.

Before you know it, the noodles have gradually taken shape.

Before moving on to the next step, Su Ze wrapped the entire dough in plastic wrap and placed it in the microwave. He then placed a cup of boiling water inside the microwave to raise the temperature. The process of letting the dough rise was to prevent cracking and holes from forming during rolling. This method allowed the drier parts of the dough to absorb water and soften, resulting in a more even distribution of moisture throughout the dough.

It enhances the gluten strength and extensibility of the dough, allowing the proteins in the dough to fully absorb water and swell, thereby forming a good network structure.

While waiting for the microwave to "ding," Su Ze reached out to prepare the spices needed for the soup base.

When the microwave beeped, Su Ze stopped preparing the spices, took out the dough from the microwave, and began to slap it on the counter, his face showing only meticulous seriousness.

When he is focused on doing something, he forgets everything else.

The sound of the dough hitting the countertop grew increasingly crisp and pleasant. It was flipped back and forth, placed on the table, and then lifted up. The thin noodles showed no signs of breaking, and the white, translucent strands of dough appeared extremely resilient in this pounding.

"Such fine noodles." Fukuyama Yasushi's expression changed slightly.

The noise gradually subsided as Su Ze continued to slap the noodles. When the noodle-slapping action reached its peak, the shop was so quiet you could hear a pin drop.

One minute, two minutes, three minutes.

"It didn't break?" Ono Shikatarou maintained his amiable and calm smile on the outside, but his heart was in turmoil.

Japanese cuisine generally emphasizes details.

It doesn't have the same bold and sweeping style as Western cuisine.

Sushi, too, requires meticulous attention to detail. The choice of rice—whether it's leftover or fresh, whether to use cold or hot rice, the cooking time, and the timing of adding garnishes and their flavors—all these must be clearly defined.

To make good ramen, you need to pay attention to these details, but most ramen dishes are made in a very rough and casual way in order to save time and cook quickly.

This would result in many flaws in the taste and texture.

Ramen noodles, when made into strands with a good chewiness, represent the pinnacle of noodle-making. However, it's worth noting that many people make a mistake during the stretching process, causing the strands to break during the slapping motion. While this doesn't affect the texture, it creates a disjointed feeling in the overall cooking process.

There's a kind of cognitive bias that subconsciously makes you feel that a dish with a mistake isn't very tasty.

This guy, knowing full well that this situation would occur, still chose to demonstrate his dough-making skills in this way. Isn't that just blatant showing off?

"Still making noodles?"

"what!"

"The dough can change again?!"

The three judges were still reeling from the shock.

However, shock was just beginning to build in my heart.

In everyone's sight, a tall and majestic figure appeared as if it were faintly visible behind Su Ze, displaying his skills as if he were dancing alongside Su Ze.

Their figures slowly overlapped with Su Ze's.

The smile on Su Ze's lips was as confident as if he were already sitting at the pinnacle of the culinary world.

Meanwhile, Erina Nakiri, who had been staring intently at Su Ze, unconsciously revealed a smile.

......

Chapter 25: Three A's, the difficult problem is handed over to Erina Nakiri.

All eyes were fixed on the skill displayed by the young man.