Chapter 394 - 201: Master Zhou, Give Me Some Pointers Too

Chapter 394: Chapter 201: Master Zhou, Give Me Some Pointers Too

These were all seasoned chefs, so their grasp of timing was superb.

Ten dishes were laid out on the table: Braised Yellow Perch, Dongpo Pork, Sautéed Duck Liver, Camphor Tea Smoked Duck, Stir-fried Salted Pork Belly... They were all classic dishes of the Kong Sect. Today, a matching set of white porcelain bowls and plates was used, and the presentation of each dish was meticulous.

Among them, Zhou Yan’s Snowflake Chicken Porridge stood out like a single red flower in a vibrant garden. It was immaculately white, garnished with just a sprinkle of minced ham.

Xu Yunliang’s Dry-Burned Rock Carp was also stunning. The fish, pan-fried to a golden brown, was smothered in minced pickled mustard and garnished with scallion segments and pickled chili peppers. The aroma was intoxicating.

The cameraman stepped forward and took a group shot of all the dishes on the table. Then, at Qian Siyuan’s request, he took individual photos of each one. ℴ

It was good to be rich; they didn’t care in the slightest what a single negative cost.

"Come, our respected elders, please be the first to try the dishes." Kong Qingfeng invited the three elders of the Kong Family to take their seats. They were all in their sixties and seventies, Kong Clan Elders from the same generation as Zhou Yan’s Master.

Also taking seats were Qian Siyuan, the reporter Shen Shaohua, Kong’s senior disciple Xu Yunliang, Second Master Kong’s senior disciple Kong Guodong, as well as Luo Han, Zhong Yong, and Wang Mian—some of the older disciples. It was just enough to make a full table.

The others simply watched from the sidelines.

This wasn’t a formal dinner; it was an assessment of the Kong Sect’s culinary succession.

Compared to the last gathering, the dishes this time were more varied and more upscale.

Kong Qingfeng began his speech. "Counting from my master’s generation, the Kong Sect has now been passed down for four generations. My master only took three disciples: Huaifeng, myself, and Qing Jie. Now, I’m the only old relic left, so allow me to say a few words.

"Twenty-six years ago, my senior brother forsook the traditional family-style inheritance of our craft. He began teaching classes and accepting disciples widely, allowing the once small and obscure Kong Sect to gain the influence it has today.

"Today, the third-generation disciples of the Kong Sect have become the pillars of restaurants both large and small, each of them shining brightly in their respective roles.

"I am both gratified and delighted that, despite your busy schedules, you could all make time to come to Linjiang to participate in this appreciation banquet, and to showcase the culinary arts of the Kong Sect for Siyuan and our fellow townspeople.

"I want to give special mention to Yunliang. Business at Rongcheng Restaurant is demanding, and taking time off is extremely difficult. He returned last night and has to rush back this afternoon. It’s quite an ordeal.

"And among the fourth-generation disciples of the Kong Sect, with Zhou Yan as their representative, we see a new wave of prosperity. The younger generation has drive and intelligence. They are bold in their ideas and actions, and far more clever and adaptable than us old antiques.

"The Kong Sect is passed down from one generation to the next, constantly learning, improving, and adapting to the times through change and innovation.

"But I won’t say any more pleasantries. Let’s all dig in. We can eat and chat. The food won’t taste the same once it gets cold."

Shen Shaohua’s pen scratched across his notepad. He felt more and more that today’s trip was well worth it. There were many angles to explore with the Kong Sect; it had great potential for an in-depth story.

Zhou Yan stood to the side, and as his gaze swept over the table, the Identification results for each dish appeared one after another:

[A Very Good Braised Yellow Perch], [A Very Good Dongpo Pork], [A Very Good Camphor Tea Smoked Duck], [An Excellent Stir-fried Salted Pork Belly]...

[An Excellent Dry-Burned Rock Carp]!

Zhou Yan’s gaze lingered on the Dry-Burned Rock Carp. That was the one Master Xu had made.

Zhou Yan had never actually eaten wild Rock Carp before.

There was a simple reason for this: the wild Rock Carp had managed to get itself on the protected species list, thus disappearing from the average person’s dinner table.

As for farmed Rock Carp, Zhou Yan had tried it once in Mountain City, but it had been steamed. The texture was tender enough, but it wasn’t as flavorful as he had expected.

An old saying ranked the local fish: "Bream first, Rock Carp second, Qingbo third." Their defining quality was their exquisite flavor.

The Dry-Burned Rock Carp Master Xu made today must have been wild-caught.

In an era where even black bears could end up on the dinner table, wild Rock Carp wasn’t that uncommon.

’As expected of the most senior disciple,’ Zhou Yan thought. ’Among all the third-generation disciples here, his performance under pressure is second to none.’

’One shouldn’t underestimate the [Excellent] rating. It signified a dish that was already approaching perfection.’

’The difference between it and [Perfect] was usually just a minute detail, one that the average diner would be hard-pressed to notice.’

Master Luo Han’s Stir-fried Salted Pork Belly was also fantastic, earning an [Excellent] rating as well.

’The [Very Good] ratings for the other masters’ dishes were generally in line with a Level Two Chef’s skill. They might have performed even better on their own familiar stoves.’

’His own master’s skill was likely at the high end of Level Two, approaching Level One.’

’From this, he could get a glimpse into the distinctions between chef rankings.’

’Master Xu, who had established himself at Rongcheng Restaurant, was clearly a cut above the other masters present today.’

Zhou Yan guessed that he probably had one or two signature dishes capable of achieving a [Perfect] rating.

He figured that to become a Special Level Chef, one not only needed exceptionally solid fundamentals but also had to have several signature dishes that could reach the [Perfect] rating and be able to replicate that quality during the certification exam.

As for his own eye-catching [Perfect Snowflake Chicken Porridge], Zhou Yan chose to ignore it.

’There was no helping it; he was an anomaly.’

’He couldn’t be judged by the same standards for the time being.’

’Being unable to register for the exam would likely be a sore spot for him for some time to come.’

"Dry-Burned Rock Carp," Kong Qingfeng said. "This was Huaifeng’s signature dish back in the day. He was better at it than I was, and I’ve never managed to surpass him, not even now. Let’s see how the one Yunliang made today tastes." He then picked up his chopsticks, selected a piece of meat from the fish’s belly, and put it in his mouth.

After savoring it for a moment, he pushed a small bone out from his lips and nodded. "The meat is firm yet tender, and the flavor is exquisite. The ’dry-burned’ style is executed perfectly. He’s improved quite a bit since the one he made last New Year."