The Cheat Emperor of the Culinary World

Liu Yunpeng was watching Liu Yunong coolly, feeling very annoyed with this woman.

What’s so impressive about her!

Just because people call her ”International Liu,” she really thinks she’s something?

A chef can’t be like in other professions; this hard skill is honed day by day.

A good chef wouldn’t dare to call themselves a master without at least ten or twenty years of experience; how thick-skinned would that take?

Among the judges, Liu Yunpeng genuinely admired only Dai Jinghe.

Elder Dai is a real big shot in the culinary world!

Liu Yunpeng glanced at Dai Jinghe, who was smiling and watching Fu Yu in the crowd, thinking that if asked later, he would choose Elder Dai.

If that doesn’t work, he’d go for Zhang Zhiyuan or Zhang Xinwei as a backup.

Liu Yunpeng pondered this as his gaze fell back on Liu Yunong and Fu Yu.

Because Fu Yu had previously taken over his kitchen station, Liu Yunpeng had no good impression of this handsome young man.

But now, seeing that he actually had the guts to challenge Liu Yunong, Liu Yunpeng’s dissatisfaction with Fu Yu turned into schadenfreude.

He wanted to see how Fu Yu would deal with this smiling tiger, Liu Yunong.

Meanwhile, Liu Yunong faintly smiled upon hearing Fu Yu claim his culinary skills were proficient.

She liked confident people; such individuals are often very strong-willed and have an optimistic personality.

But the premise is, don’t be arrogant and overestimate your abilities.

Liu Yunong causally asked, ”That’s not easy, you must have put in a lot of effort, right?”

Fu Yu nodded, ”Yeah, practicing cooking every day is quite tough, but I work very hard, so I improve quickly.”

Liu Yunpeng: ”...”

This guy is so full of himself!

But Liu Yunong asked with a smile, ”Oh, since that’s the case, can you talk about the names, origins, characteristics, properties, uses, quality standards, and care of the cooking ingredients you are familiar with from a particular cuisine? Also, do you know about the anatomical structure of poultry, livestock, and fish, the cutting sections, and the reasonable use of ingredients? Furthermore, are you familiar with food carving and fancy cold dish garnishing knowledge?”

Upon hearing Liu Yunong’s three consecutive questions, Liu Yunpeng’s face changed!

Damn!

Here we go again!

Is ”International Liu” using this question to dodge everyone she meets?

Such bullying!

Liu Yunpeng couldn’t answer it before.

Who studies the origin and name of those seasonings in the kitchen when it’s the buyers who purchase them for immediate use!

As for knife skills, he just described his usual way, and this woman just smiled without a word, with a face that said everything he mentioned was wrong!

And food carving, that’s the florist’s job, what’s that got to do with him!

He knows a little, but even in this kitchen, no one ever requested the butcher reach a certain level in food carving!

Pure madness!

Afterwards, the more Liu Yunpeng thought about it, the more annoyed he became, and he couldn’t help but complain to an old friend.

The old friend, surprised, said, ”Isn’t this content only covered in the intermediate exam?”

Liu Yunpeng only had a junior certificate and hadn’t thought of advancing his certification after employment.

Hearing this, he realized Liu Yunong was actually asking about intermediate exam knowledge requirements.

Liu Yunpeng was so furious he almost jumped up and down!

Isn’t this pure bullying!

And now seeing Liu Yunong doing the same thing, making things difficult for Fu Yu.

Even for him, as an experienced chef, this question is hard to answer.

Considering Fu Yu’s age, he probably hadn’t even taken the intermediate exam yet.

Surely he wouldn’t be able to answer it.

Liu Yunpeng saw everyone around with schadenfreude expressions and couldn’t help but feel a bit of camaraderie towards Fu Yu.

Actually, among the people present, not only did Liu Yunpeng feel Liu Yunong was intentionally being difficult.

Two others had also tried to approach Liu Yunong in private.

This woman, although pretty and well-mannered, is actually very difficult to deal with.

How many of them, working in restaurant kitchens, actually come from formal culinary schools?

Most of them switch careers, start with odd jobs in the kitchen, and gradually learn through trial and error.

If lucky, they might have a mentor to guide them; otherwise, it’s all self-taught through hard work.

The questions Liu Yunong asked, even they couldn’t answer well.

Let alone someone like Fu Yu, clearly a newly graduated culinary school rookie.

Sigh, another poor soul about to be crushed...

Fu Yu recalled the detailed introduction of seasonings he had just read in a classic old recipe book the night before.

He carefully replied, ”Let me talk about soy sauce used in stir-fried dishes, then.”

”It originates from Guangdong.”

”Flavor characteristics: in terms of color, soy sauce is lighter, reddish-brown. Regarding taste, soy sauce is used for general cooking, and it’s rather salty.”

”Regarding properties and uses: soy sauce is used for seasoning, and because it’s lighter in color, it’s used more in stir-fried or cold dishes. Soy sauce suits cold dishes since it’s light and appears refreshing.”

”Quality standards and identification characteristics: soy sauce is a type of soy sauce made from soybeans or black beans and flour. It’s made through natural sun exposure and fermentation. Its product is glossy red, has a delicious balanced flavor, rich hull flavor, clear and transparent liquid with a unique taste. You can judge by seeing and tasting its flavor and color.”

When Fu Yu started talking about soy sauce, people had mixed reactions, thinking this guy was doomed.

”International Liu” let him choose any cooking ingredient he was familiar with, meaning she probably wanted to hear about some uncommon, distinctive seasoning.

Soy sauce is just too ordinary, what’s there to talk about?

Yet, after Fu Yu finished speaking, everyone was stunned!

This guy is something!

He turned such a common condiment into a science lecture!

And Fu Yu continued, ”Let me talk about the slicing technique for roast duck. Seven parts to roasting, three parts to slicing, with a balance between fat and lean, length, thickness, with 108 slices…”

Fu Yu briefly described the unique skill he learned from Yao Shi, and naturally covered the duck’s anatomical structure and the use of materials while explaining the slicing technique.

Afterwards, he also discussed knowledge about food carving and fancy cold dishes.

He finished the entire response.

The scene suddenly went silent.

Everyone was looking at each other.

This guy is the real deal!

Liu Yunpeng leaned forward to look at Fu Yu, excitedly clenching his left fist and smacking it on his right palm.

”Impressive! This answer is like straight out of a textbook! Made us all proud!”

Looking at Fu Yu again, Liu Yunpeng couldn’t help but admire him more.

The other contestants were dumbfounded, and some were even embarrassed...

Fu Yu’s performance directly convinced everyone present.