Everyday Life Starting with Food Wars

"The 'Mahjong King Competition' existed as early as the late Qing Dynasty. At that time, the Thirteen Factories of Guangzhou were at their most bustling. The head chefs of the various restaurants were not convinced of each other's skill, and each believed that their skills were better. Since everyone thought they were better, they decided to set up a competition stage and let all the best chefs compete in front of the diners. The diners would decide who had the better skills, and the winner would be the 'Mahjong King' of that year."

Why is he called the King of Mahjong?

"Sparrows love to chirp and chatter. Locals believe in the finest food and the most exquisite preparation. The highest level of cooking is to make diners shut their mouths like sparrows meeting the king of the birds, focusing only on eating and no longer chirping."

The old man laughed as he spoke, “A chef who can make this kind of dish is called the King of Mahjong.”

Chen Yuxing found it quite interesting; this title was much more down-to-earth than titles like "God of Cookery" or "Saint of Cookery."

"Later, this competition was held intermittently until the Republican era, but it was interrupted for a long time due to war. It wasn't until the 1980s that the older generation of Guangzhou's food industry picked it up again and held it every five years." The old man took out a somewhat worn booklet from the drawer, which read "The 19th Mahjong King Competition".

"However, unlike those commercial competitions outside, the 'King of Mahjong' competition does not sell tickets to the public, nor does it allow media to film. The judges are all senior chefs, and we do not charge any tickets or sponsorship fees. It is simply a competition between capable chefs."

"Grandpa, what are the requirements for registering for this competition?"

"The requirements are quite simple. The first is that you have to be a proper chef with at least three years of experience as a head chef or above in a well-known restaurant, but this is not necessary."

The old man flipped through the registration booklet. "Secondly, after achieving the first point, you need to undergo a preliminary review, where you must cook a dish on the spot for the judges within a specified time. Thirdly, you need to bring a kitchen helper, who must be under thirty years old."

"Is it necessary to bring a kitchen helper?" Chen Yuxing looked at the old man with some distress.

"Correct."

The old man closed the registration book in his hand. “The rules of the ‘Mahjong King Competition’ are as follows: some senior chefs say that no matter how good a chef is, it’s all for nothing if he can’t teach apprentices. Skills need to be passed down. If there are no apprentices to learn, the transmission of skills will be broken and there is no point in it. So the Mahjong King competition is not only about his own cooking skills, but also about the competition between his apprentices.”

Chen Yuxing fell silent. Putting aside the fact that he didn't have any apprentices, there wasn't enough time to find one on the spot. Besides, he looked too young, and it was hard to say that anyone would be willing to become an apprentice of a young man.

"If I want to apply, when is the initial review period?"

"It happened at 2 p.m. today, in the kitchen behind this building."

The old man led Chen Yuxing to a table, gave him a registration form to fill out, and said, "Young man, fill out this form first."

Chen Yuxing picked up the pen and filled in all the information. He hesitated for a moment in the kitchen helper section, but finally wrote down Hojo Miyoko's name.

Miyoko Hojo has some background knowledge, and we've previously discussed exchanging ideas. I just don't know if she'll be available. Anyway, I'll fill in her name first and ask her later.

He handed the filled-out form to the old man, who took the form, glanced at it, and then looked up at Chen Yuxing with some surprise.

"You're Chen Yuxing? Weren't you the one who impressed Xiao Su at Jumanlou yesterday?"

"You know Master Su?" Chen Yuxing was also somewhat surprised.

"I know him more than I do! I've watched Xiao Su grow up since he was a child. He came to me last night to complain, saying that a young man beat him up and wanted to shut down his family's restaurant, Jumanlou, for rectification."

The old man laughed heartily, "Hahaha! I even said he was a good-for-nothing, no match for a young upstart. I never expected to run into you today! Alright, alright, then you meet the first requirement. Looks like this year's 'Mahjong King Competition' is going to be interesting!"

Chapter 44: Initial Review Passed, Miyoko Hojo Arrives

When the old man learned that the person who came to register was Chen Yuxing, he immediately became enthusiastic, asked Chen Yuxing to sit down, poured him a cup of hot tea, and began to explain the rules of the main competition.

"After you pass the preliminary review, the main competition will have three rounds. The first round is called 'Themed Creation,' where all contestants will make the same dish according to the requirements set by the organizers. This first round will eliminate half of the contestants. The second round is called 'Master Chef and Assistant Chef Exchange,' where each master chef needs to guide their assistant chef, who will then compete in the main preparation of the dish. The final score will be based on the master chef's guidance and the assistant chef's results to determine who advances to the next round. The third round is very simple. The remaining master chefs will compete in the final round, with no restrictions on the theme. They can create freely, and the outcome depends entirely on their own abilities."

"Single-elimination system?"

"Yes, losing just one match disqualifies you from competing for the championship. Also, each group needs to register two chefs when they sign up, one head chef and one assistant chef. Changing chefs is not allowed during the competition, and neither of them can be absent. If either one is absent, the group will be disqualified."

Upon hearing this, Chen Yuxing's heart skipped a beat. Although he had given the name of Hojo Miyoko, she was not in Guangzhou at all. After passing the preliminary review, both chefs had to be present. He had to ask Hojo Miyoko if she had time. If not, he would have to miss the competition.

After thanking the old man for his explanation, Chen Yuxing left the association and found a quiet place to call Hojo Miyoko.

The phone was answered within seconds of ringing.

"Hello? Chen Yuxing? Why are you calling me all of a sudden? Is something the matter?" came the voice of Hojo Miyoko from the other end of the phone.

"I might need your help."

“I want to participate in a competition in Guangzhou called ‘The Mahjong King Competition,’ but the competition requires two chefs, and I need a helper chef. You’re the only one I know who’s good at Chinese cuisine, so I’ve taken the liberty of registering you as well.” Chen Yuxing didn’t mince words and directly stated his request. “I was wondering if you have time to participate in the competition together. If you’re available, I’ll cover your airfare and accommodation, and consider it a favor I owe you. Of course, it’s not mandatory; if you don’t have time, just pretend I didn’t say anything.”

"You just signed me up?!" The voice on the other end of the phone suddenly rose, accompanied by a clatter and hurried footsteps. Chen Yuxing could hear the surprise on Hojo Miyoko's face when she heard the news.

"...What kind of competition? Mahjong King Tournament? I've never heard of it, but I have heard my friends in Chinatown mention the Cantonese Chefs Association's competition. Is it that kind of competition?" Hojo Miyoko was silent for a while, and then suddenly asked excitedly.

"It should be about the same. This competition isn't very well-known, but the chefs participating seem to be the best from Guangzhou. It's a competition between chefs. How about it? Do you have time? I really need a partner."

There was a few seconds of silence on the other end of the phone, followed by Miyoko Hojo's hearty laughter.

"Come on! Of course I'll come! I'm just sitting in Yokohama Chinatown and have nothing to do. I don't want to miss this competition of veteran Chinese chefs, and it'll also make you owe me a favor. This is a rare opportunity! Wait a minute, I'll go book the plane tickets right now!"

"Thank you for your help. Contact me when you arrive in Guangzhou and I'll pick you up. The competition is in two days, so there's no need to rush."

After hanging up the phone, Chen Yuxing breathed a sigh of relief. With the kitchen helper issue resolved, the rest were just minor matters. Moreover, Hojo Miyoko was most skilled at Chinese cuisine. Although it might differ somewhat from authentic Chinese food, having her around made it all manageable.

……

At 2 p.m., the preliminary hearing was held in the old kitchen behind the association.

This old kitchen is very similar to the open kitchen in a teahouse. Although it looks a bit old, it is clean and the tableware is neatly arranged.

Several iron pots of different sizes hung on the wall, the stove was an old-fashioned, high-powered stove, and the cutting board was covered with knife marks.

There were only two judges for the preliminary review. One was the old man at the counter, and the other was an old lady with gray hair and reading glasses. Although both of them were very old, they looked quite energetic.

"This is Aunt Mai, the former manager of Da San Yuan Restaurant. Back then, people called her 'Chef Mai'. Although she's over eighty years old now, her tongue is still sharper than yours."

The old man gave a brief introduction and then waved to Chen Yuxing, "Alright, Chen, we can talk about the rest after this. Let's start the preliminary review now. The ingredients are all on the shelf over there, and the seasonings and cooking utensils are over there on the stove. Take whatever you need. The task is to use the ingredients here to make your best dish. You have forty minutes."

Chen Yuxing nodded and walked to the food shelf, looking at the ingredients on it.

The contents on it were all very common ingredients: a large piece of pork leg, a few cucumbers, a basket of eggs, a few pieces of tofu, a bag of flour, and some seasonal vegetables, scallions, ginger, and garlic.

"Can you two eat spicy food?" Chen Yuxing asked, turning around.

"Hehe, don't underestimate Aunt Mai and me. We might be able to handle spicier food than you. Even the spiciest Sichuan dishes are a piece of cake for Aunt Mai and me."

Hearing the old man's reply, Chen Yuxing thought for a moment, then picked up the piece of pork leg, along with a cucumber and a small handful of dried chili peppers.

He had already decided what to make—Mapo Tofu.

Mapo tofu is one of Chen Yuxing's best dishes, and since the two elderly people can eat spicy food, authentic Mapo tofu is the best choice. Adding an appropriate amount of chili can promote blood circulation and increase appetite.

Chen Yuxing picked up a kitchen knife and began to prepare the ingredients.

First, he placed the pork leg on the cutting board, pounded it a few times with the back of a knife, and then began to cut the meat.

"Tap tap tap tap tap..."

The sound of chopping meat rang out in the kitchen.

Chen Yuxing cut the pork into evenly sized cubes, then placed the cubes in a plate and sprinkled them with salt and cooking wine to marinate.

Next comes processing the tofu.

Take out a piece of soft tofu and cut it into thick slices, then cut it into small cubes. Chen Yuxing then picked up a small pot from the side, poured in some drinking water, added some salt, and started heating it.

The cut tofu needs to be blanched in hot water with salt for about a minute. This removes the beany smell of the tofu and allows the protein in the tofu to coagulate slightly, increasing its elasticity and preventing it from breaking apart when stir-frying later.

Next, we begin processing the ingredients.

Chen Yuxing picked up a small handful of fermented black beans, put them in a bowl, rinsed them slightly with water, and then chopped them on a cutting board. Because the flavor of fermented black beans is a bit strong, they need to be chopped finely so that they can be melted into the oil when stir-frying.

After cutting the fermented black beans, the dried chilies also need to be cut into small pieces. Although the old man said it was fine, we still need to cut them in smaller pieces to take care of their stomachs. Then we shake off the chili seeds.

Set up a new wok and heat the oil. Add the prepared dried chilies and stir-fry slowly over low heat.

Because it's stir-fried over low heat, the chili peppers don't have a very strong smell.

Once the edges of the chili peppers are slightly charred, they can be taken out of the pan.

Then, pour out the oil from the pot, add fresh, cold oil and the marinated diced meat. Chen Yuxing kept stirring the diced meat with a spatula. Under the influence of the oil temperature, the diced meat turned from its original pinkish-white color to golden yellow. When the surface of the diced meat had a slightly charred feel, he added the chopped fermented black beans and a little bit of broad bean paste.

The fermented soybean paste and fermented black beans are quickly stir-fried in the boiling oil until they release their red oil. At this point, minced scallions and garlic, along with the dried chili peppers that have been removed from the pan and a small amount of Sichuan peppercorns, are added.

"Sizzle!"

As the ingredients were added, a spicy and numbing aroma quickly filled the entire kitchen.

"This smells...delicious! My mouth is already watering!" The old man's reading glasses were fogged up, but he still couldn't help but stand up and lean forward.

"Hmm...this aroma...is this Sichuan cuisine..." Aunt Mai pushed up her glasses and looked at the pot with some anticipation.

Chen Yuxing added an appropriate amount of water, then poured in the tofu cubes and started stewing. The tofu kept tumbling in the red broth.

The final and most crucial step is thickening the sauce.

He divided the cornstarch slurry into several portions and added them little by little along the edge of the pot.

The first thickening process involves reducing the sauce initially. The second thickening involves gently pushing the tofu with a spatula to ensure the sauce completely coats each piece. The third thickening process involves using high heat to make the sauce so thick that it clings to the surface of the tofu and slowly drips down.

Remove from heat and plate.

Chen Yuxing scooped the cooked Mapo Tofu into a plate, sprinkled some pre-roasted Sichuan peppercorn powder and chopped scallions on top, and then drizzled a spoonful of boiling hot chili oil over it.

"It's done. Mapo Tofu. Please enjoy it, judges."

Chen Yuxing served the Mapo Tofu to the two elderly people.

Aunt Mai didn't rush to pick up her chopsticks. Instead, she picked up the plate, looked at the brightness and color of the sauce against the light, and then smelled it. "Hmm, the color is bright and the aroma is wonderful. Judging from its appearance, it looks very good."

Then the two judges picked up spoons, scooped up a piece of tofu, and put it in their mouths.

The first sensation is the numbing sensation of Sichuan peppercorns, followed by the spiciness of dried chili peppers.

Just as the numbing and spicy flavors were vying for dominance, the tenderness of the tofu, the salty aroma of the fermented black beans, the scalding heat of the oil, and the crispiness of the diced meat all rushed up and blended together, enveloping the taste buds that had been stimulated by the numbing and spicy flavors with a warm feeling, and then flowing down the esophagus into the stomach.

Aunt Mai felt warm all over, as if she had returned to the Thirteen Factories of Guangzhou decades ago.

At that time, she was just a young girl learning cooking skills from her master in a restaurant.

Every winter, when the weather gets cold, the chef would always make a bowl of hot Mapo Tofu. It was so spicy that she would break out in a sweat, but she couldn't help but savor it bite by bite.

That warm taste remains unforgettable to this day.

She could almost see her master bustling about in the kitchen, hear his hearty laughter, and hear his teachings—these were her most cherished memories.

On the other side, the old man also had an expression of enjoyment on his face.

He too fell into an illusion.

He felt as if he were in a sea of ​​fiery red flowers, made of chili peppers, exuding a captivating fragrance.

He continued to explore this sea of ​​flowers, and a breeze carrying the scent of Sichuan peppercorns blew from afar, making his previously stiff body feel light again.

"This...this is..."

The two elderly people opened their eyes at the same time and looked at Chen Yuxing with some surprise.

"This Mapo Tofu not only tastes authentic, but the spiciness is also perfectly controlled," the old man exclaimed. "It retains the essence of Mapo Tofu while also taking care of our somewhat sensitive stomachs. It's truly rare!"

"Spicy, hot, fragrant, crispy, and tender."

Aunt Mai nodded, "Young man, I declare you have passed the initial review. These young people are really something else, with such strength at such a young age."

Upon hearing the two judges' comments, Chen Yuxing smiled faintly.

"Thank you both, judges."

"Alright, Chen, since you've passed the initial review."

The old man stamped the registration form. "Two days later, on Saturday morning at nine o'clock, bring your kitchen helper to Liwan Plaza for the first round of the competition. Remember, don't be late."

"Ok, thank you."

After accepting the registration form and thanking the two elderly people, Chen Yuxing left.

……

Chen Yuxing didn't have any free time for the next two days either.

He first looked up some information about Guangzhou cuisine online, and then followed his original itinerary to sample several famous time-honored restaurants.

For example, rice noodle rolls on Shangxiajiu Road, beef offal on Beijing Road, and morning tea in Xiguan, and so on.

By the afternoon of the following day, Hojo Miyoko had also arrived in Guangzhou.

When Chen Yuxing went to pick her up at the airport, he saw Hojo Miyoko from afar.

She was wearing a jacket, carrying an oversized suitcase in her hand and a hiking backpack on her back.

"Chen Yuxing!" Hojo Miyoko ran over as soon as she saw Chen Yuxing. "It's so hot in Guangzhou!"

“Yes, the climate here is indeed much hotter than in Japan.” Chen Yuxing handed her a bottle of ice water and then took the suitcase from her. “Why did you bring so much luggage?”

"Of course, since we're going to participate in the competition, we need to be fully prepared. There's still an iron pot that hasn't arrived yet. I'll have my family send it to me; it should arrive tomorrow."

Miyoko Hojo looked very excited, which was quite different from her aloof demeanor during the previous Food Wars.