Chapter 105 - Chapter 105 - 105 Boiled Cabbage (1/2)

Chapter 105 – 105 Boiled Cabbage

The competition site, besides yesterday’s several professional judges, also invited some world-class gourmets.

Originally, they came here to show face to Tong Ming, never expecting to witness a scene typically only seen at a world-class culinary competition.

“Mastering the use of ten different sugars and more than seventy unique flavors in combination, then with exquisite skill, creating a three-dimensional painting, Daniel’s sugar totems have truly reached a divine level.”

“The essence of goose liver mousse lies in the craftsmanship of slicing the liver with a heated knife; a slight deviation can affect the texture of the liver, and you can see that Master Karnim’s technique is particularly steady.”

“Master Yu Huaqing still adores his lotus seedpod with peas dish, which in his hands, becomes akin to a work of art.”

“Master Tullos must have grasped the essence of Minnan cuisine, as his Buddha Jumps Over the Wall dish alone achieves a golden ratio in its choice of ingredients.”

…

The judges’ eyes were all attracted by the four culinary gods.

After all, their reputations were well established, and for a food critic, being able to witness these culinary gods cook was truly a once-in-a-lifetime opportunity.

Chen Yu was still an unknown junior, even if his performance over the past two days had already been astonishing.

Yet in the eyes of these judges, he was nothing more than a young chef who only knew how to cook in large quantities.

“My God, Master Chen Yu’s deboning technique is too exquisite!”

Someone shouted, and then all eyes at the venue focused on Chen Yu.

A processed chicken lay on the cutting board; he pressed down lightly with one hand, then with the other hand grasped the neck and pulled sharply.

A complete chicken skeleton was effortlessly pulled out.

Such a technique, unless one is a chef who has practiced for more than twenty years, couldn’t be so fluid and graceful.

Chen Yu’s ability to master such a technique at his age already qualified him as a genius.

With this, the judges immediately regarded Chen Yu on par with the other four culinary gods.

Throughout the competition, the audience kept exclaiming in surprise.

They realized that these five people were not just cooking, but dealing with extremely delicate pieces of art.

When the five dishes were presented, everyone in the venue stood up, their eyes brimming with desire, wishing they could rush forward and take a bite immediately.

After the dozen or so judges tasted the five dishes, they were at a bit of a loss.

Following a heated discussion, everyone cast their votes for Chen Yu.

That left the four culinary gods fuming.

After all, they were internationally certified, how could they lose to an unknown youngster for no good reason?

However, they maintained their composure as culinary gods and didn’t say much, merely advancing together to take a bite of the plain boiled cabbage prepared by Chen Yu.

Just one bite left all four of them stunned right there.

Plain boiled cabbage is one of the few non-spicy dishes in Sichuan cuisine.

The finished dish is extremely simple, just a few cabbage flowers carved and placed in an exceptionally clear broth.

But to produce this broth, the raw ingredients for the soup base alone amount to dozens of varieties.

Plus, it’s necessary to blend their unique scents without letting them affect each other, and to find ways to enhance each other.

In today’s chef circles, being able to use more than twenty raw materials to make a plain boiled cabbage soup base can be considered a mastery.

And in Chen Yu’s dish, there were at least fifty-four raw materials, with a taste that reached sublime levels.