The Cheat Emperor of the Culinary World

[Ding! NPC Master Chef Wang Yulong’s Phase Task, Phase One: Marinade Whole Chicken. Task Completion Reward: Random]

With the system prompt ringing, Fu Yu calmly chose to accept the task.

But inside, he was already overjoyed.

Who would have thought that just a simple sea salt steamed chicken could trigger a phased task.

”Yes!”

Fu Yu quickly nodded and walked over to Wang Yulong.

Wang Yulong made some room, and the two of them stood side by side at the kitchen counter.

”Xiaofu, watch me marinade, follow and learn. Actually, the cooking method for sea salt steamed chicken is very similar to salt-baked chicken; the difference is just in the ratio of seasonings and some detailed operations.”

Fu Yu’s heart skipped a beat, thinking maybe he was about to trigger his back-kitchen craftsman title’s skill, going into teaching mode.

But no prompt sound came for a long time.

It was just that Wang Yulong, in order to complete the cooking quickly, had no choice but to guide him too.

There happened to be three chickens, with each person handling one simultaneously, saving time wherever possible.

Liu Zhangpeng had an assistant with him, while Wang Yulong and Fu Yu shared a counter, so the assistant who was free watched them operate from the side.

In classic old recipes, the utensils used are clay pots, which can be directly dry-cooked over fire.

However, at Liu Yunong’s shop, they had since been replaced by cast iron pots.

The cleaned chickens have already had their heads, tails, and claws removed.

Wang Yulong, while operating by hand, gave verbal guidance: ”Tie the scallions in a knot, use ginger powder, fine sea salt, and pepper to rub inside and out. Actually, if time allows, coarse sea salt is best. Although the taste isn’t much different, the texture when using coarse sea salt is finer.”

Fu Yu nodded, following step by step to marinade.

He tied the scallions into knots and stuffed them inside the chicken’s cavity.

Fu Yu used Liu Yunong’s taught method of tying a flat knot.

He found this tying method very versatile, fast, and strong.

He coated the entire chicken inside with ginger powder, pepper, and fine sea salt.

The sea salt Wang Yulong used was small-grained, but it was also carefully selected, unsynthesized, natural rough-grain sea salt.

And before use, the sea salt needs to be sautéed.

Sauté the rough-grain sea salt until the moisture has dried out, until the salt turns yellow and sizzles, and the color changes to yellow.

Only then can you proceed.

Fu Yu moved fast, while handling the marinade, he had already prepared the chicken, waiting for it to absorb the flavors.

Wang Yulong and Liu Zhangpeng were still concentrating on rubbing the salt.

Fu Yu finished, paused to take a break.

This series of actions left the assistants watching in a daze!

This speed!

So fast!

The same operation, the exact same steps, faster than Chef Wang!

And most importantly, the assistants watching, although not incredibly skilled at cooking, having observed in the kitchen for so long, had some idea of culinary techniques.

Even they found Fu Yu’s operation astounding.

Too perfect, whether it was knotting or rubbing, it appeared to be quick rubs, but upon closer inspection, Fu Yu’s technique during marination was quite systematic.

From broad strokes to finer details, even the action of flipping the chicken body revealed an inexplicable rhythm.

It seemed like making the marinade was a simple task, one that anyone with long arms could do, and do well.

Yet beside him, Wang Yulong and Liu Zhangpeng continued to focus on salting.

This comparison revealed just how exquisite Fu Yu’s technique was.

So impressive!

This must be what they call a natural talent!

No wonder the boss made an exception to take him as an apprentice!

The assistants were watching, filled with excitement, their blood racing.

This is truly amazing!

With a few swift moves, he completed marinating the whole chicken.

Beside him, Wang Yulong and Liu Zhangpeng were also doing well.

Both in technique and speed, they were impressive.

But Fu Yu was clearly better, which was truly remarkable.

Liu Zhangpeng was originally focused on his task, but the soft exclamations of the assistants caught his attention.

He instinctively looked up at his own master, Wang Yulong was still concentrating on marination.

But Fu Yu, standing beside him, had already finished, with the chicken on the counter clearly marinated.

So fast!

Liu Zhangpeng felt slightly surprised, then quickly calmed down.

He thought Fu Yu’s speed was because he had practiced a lot of disassembling and tying techniques when learning gourd chicken from Liu Yunong.

Fu Yu is young, quick-witted, and dexterous, so he would naturally be faster.

But in culinary arts, speed alone is not enough; details are very important too.

Just like with this whole chicken marination, Fu Yu’s speed was indeed very fast, but his seasoning wasn’t as evenly applied as his own.

At that moment, Wang Yulong had finished marination and looked up, seeing Fu Yu was done, nodding in satisfaction.

At this speed, they should be able to complete the three dishes in the expected time.

But to ensure everything was perfect, Wang Yulong specifically checked Fu Yu’s marination carefully.

Not bad.

The seasoning was applied very evenly, with attention to detail, nothing missed!

The whole chicken was now marinated, just needed to wait.

Taking this moment, Wang Yulong gave Fu Yu some tips: ”Sea salt can be reused, so when sautéing, don’t use too high a heat.”

”And while marinating, don’t be too tense, if the chicken isn’t salty enough, you can prepare a dipping sauce, like chopped scallions, minced ginger, minced garlic, soy sauce mixed with hot oil. These can be adjusted based on the situation.”

Fu Yu nodded, carefully memorizing these operations.

At this point, Liu Zhangpeng also finished marination.

Curious, he leaned over to look at Fu Yu’s chicken.

One look, and he was astonished.

Wang Yulong had been focusing on salting, so he hadn’t noticed.

But he had seen firsthand how fast Fu Yu worked.

In his mind, with Fu Yu working so quickly, the quality must be lacking.

After all, with sea salt, unlike other seasonings, to apply it evenly it needs repeated application to ensure every detail is covered.

Not too thick, not too thin.

This requires certain techniques and attention to detail.

So, seeing that Fu Yu’s marination, not only was the chicken’s surface perfectly seasoned with a layer of spices, but even under the wings, the cavity, and all detail areas were treated flawlessly, Liu Zhangpeng was visibly amazed.

This is done so well!

Truly unexpected.

The key is, it was done so fast.

Faster than him, fine.

But faster than Wang Yulong!

It was truly unbelievable!