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The Cheat Emperor of the Culinary World

Chapter 634 - 627: Risking Life for Pufferfish · Oct 10, 2026

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Chapter List (823)

Page number / 17

601 Chapter 601 - 594: This Is Harmony and Prosperity 2026-10-10
602 Chapter 602 - 595: Jackpot 2026-10-10
603 Chapter 603 - 596: Universal Spatula 2026-10-10
604 Chapter 604 - 597: Now That’s Something Extraordinary 2026-10-10
605 Chapter 605 - 598: Everything Happens on the Same Day 2026-10-10
606 Chapter 606 - 599: The World’s Unsolved Mysteries 2026-10-10
607 Chapter 607 - 600: Relying on Others Isn’t as Good as Relying on Yourself 2026-10-10
608 Chapter 608 - 601: This Is It 2026-10-10
609 Chapter 609 - 602: Absolutely Incredible 2026-10-10
610 Chapter 610 - 603: A Thought Stirred 2026-10-10
611 Chapter 611 - 604: Not Like Certain People 2026-10-10
612 Chapter 612 - 605: Times Change 2026-10-10
613 Chapter 613 - 606: Clear Distinction Between Likes and Dislikes 2026-10-10
614 Chapter 614 - 607: Chef Fu Teaches Cooking 2026-10-10
615 Chapter 615 - 608: Simply No Solution 2026-10-10
616 Chapter 616 - 609: The Flavor Is Off 2026-10-10
617 Chapter 617 - 610: Mian Guo Jujube 2026-10-10
618 Chapter 618 - 611: Third Profession 2026-10-10
619 Chapter 619 - 612: Forming a Partnership 2026-10-10
620 Chapter 620 - 613: I Can Handle It Myself 2026-10-10
621 Chapter 621 - 614: It Really Isn’t Easy 2026-10-10
622 Chapter 622 - 615: Limited by Lack of Education 2026-10-10
623 Chapter 623 - 616: Spot Check 2026-10-10
624 Chapter 624 - 617: Appearing Gracious 2026-10-10
625 Chapter 625 - 618: An Overblown Accusation 2026-10-10
626 Chapter 626 - 619: Food Poisoning 2026-10-10
627 Chapter 627 - 620: We Will Definitely Take Responsibility 2026-10-10
628 Chapter 628 - 621: Just in Case 2026-10-10
629 Chapter 629 - 622: This Matches the Symptoms 2026-10-10
630 Chapter 630 - 623: In High Spirits 2026-10-10
631 Chapter 631 - 624: A Single Call of ”Master 2026-10-10
632 Chapter 632 - 625: Over Before It Even Began 2026-10-10
633 Chapter 633 - 626: Currently Single 2026-10-10
634 Chapter 634 - 627: Risking Life for Pufferfish 2026-10-10
635 Chapter 635 - 628: Long Time No See 2026-10-10
636 Chapter 636 - 629: Flood at the Doorstep 2026-10-10
637 Chapter 637 - 630: Making Waves at Home 2026-10-10
638 Chapter 638 - 631: Especially Satisfied 2026-10-10
639 Chapter 639 - 632: Deep Love, Stern Reproach 2026-10-10
640 Chapter 640 - 633: Easily Hurts Others 2026-10-10
641 Chapter 641 - 634: Lotus Meat 2026-10-10
642 Chapter 642 - 635: Stunning Dishes 2026-10-10
643 Chapter 643 - 636: Spectacular Beyond Compare 2026-10-10
644 Chapter 644 - 637: Utterly Astonishing 2026-10-10
645 Chapter 645 - 638: A Shining Presence 2026-10-10
646 Chapter 646 - 639: So That’s How It Is 2026-10-10
647 Chapter 647 - 640: A Complete Makeover 2026-10-10
648 Chapter 648 - 641: No Hiding 2026-10-10
649 Chapter 649 - 642: How Expensive Could It Be? (Double-Length - ) 2026-10-10
650 Chapter 650 - 642: How Expensive Could It Be? (Double-Length - ) 2026-10-10

In the kitchen, besides the head chef Zhao Meng, Liu Junrong and Sun Weixing regarded Fu Yu as their direct supervisor.

After all, Head Chef Yao Shi rarely came to the back kitchen.

Compared to Yao Yihang over by Gu Yunwu’s side, Fu Yu was not only energetic and had a good personality but also possessed exceptional culinary skills.

Most importantly,

Fu Yu had no airs at all.

He took good care of those below him.

Whenever there was a chance to observe his cooking, Fu Yu never hesitated to offer tips on cooking techniques.

In a back kitchen like this, it’s generally impossible to get advice from the chef in charge.

Unlike other industries, the culinary field is extremely competitive; every chef has their own set of secrets that they rarely pass on to outsiders.

After all, these are hard-earned experiences; if you teach your apprentice everything, the master might starve.

However, Fu Yu never kept his knowledge to himself; whenever asked, he kindly provided guidance.

This made Liu Junrong and Sun Weixing’s impression of Fu Yu get better over time, and they respected him from the bottom of their hearts.

Unconsciously, Fu Yu’s status in their eyes was beginning to surpass that of Zhao Meng.

When something happened, their first reaction was to ask Fu Yu for help.

They didn’t know when it happened, but in their minds, Fu Yu became an omnipotent presence.

As long as it was related to cooking, there was nothing Fu Yu couldn’t do or solve.

This morning’s breakfast was prepared by Fu Yu, and each person on Zhao Meng’s side had two pieces of very special fermented tofu steamed chicken in their bowl.

This was a delicacy that the people over by Gu Yunwu couldn’t enjoy.

The few people shared a knowing smile and quietly finished the food in their bowls.

They knew that the steamed chicken was something Fu Yu paid for out of his own pocket to give everyone a special treat.

There’s an old saying that goes, ”If you eat someone’s food, you can’t badmouth them,” and their gratitude toward Fu Yu was beyond expression.

In the afternoon, a server from the front hall came over with an order slip.

Included was an order from one of Fu Yu’s regular customers.

Fu Yu glanced at the slip and was somewhat surprised to see it was an order for a small banquet.

Four dishes, with the main course being the restaurant’s specialty seafood porridge.

What surprised Fu Yu was that the customer ordered the rarely requested red braised pufferfish.

It wasn’t that the dish didn’t taste good or was expensive; rather, pufferfish are poisonous, and a minor slip in the kitchen could easily lead to customer poisoning.

Qianlima hadn’t sold this dish for a long time.

It was popular for a while, but due to a small oversight, a customer who smoked after eating the pufferfish was taken away by an ambulance.

Although doctors concluded that the pufferfish was well-prepared and the cooking method wasn’t the issue,

the main reason was that the customer, who had never eaten pufferfish before, had a sensitive constitution.

Indeed, after eating pufferfish, smoking in moderation might lead to poisoning.

This customer was just particularly unlucky.

Regardless of the reason, this food poisoning incident garnered significant attention.

First, the Food Inspection Bureau thoroughly investigated the entire affair.

Secondly, all local restaurants serving pufferfish were monitored and required to make corrections.

Lastly, on TV, online, and in other widely influential places, there were extensive campaigns warning about the dangers of pufferfish, advising against consumption.

For a time, people’s love for the delicious pufferfish noticeably waned.

The restaurant industry faced the headache of regulatory crackdowns, and pufferfish dishes were gradually taken off menus.

To this day, the excitement is no longer what it once was.

Qianlima did retain its signature dish, red braised pufferfish.

But the ones who ordered it were usually long-time older customers.

Pufferfish, something one eats with trepidation but remembers with fondness afterward.

There’s an old saying, ”Risk life to taste pufferfish.”

Old sayings always have truth to them.

Thinking back, Fu Yu had never dealt with this dish.

The restaurant’s old customers always preferred trusted chefs like Zhao Meng and Gu Yunwu.

When ordering a risky dish, they would undoubtedly choose the more reliable chefs.

Yet this order came to Fu Yu.

It wasn’t clear whether the customer truly appreciated Fu Yu’s skills or if a newcomer, naive to the risks, was experimenting.

No matter what, since the dish was ordered, it had to be cooked.

Fu Yu had made red braised pufferfish during teaching and practice classes.

But in reality, he never had the chance to practice it.

For a moment, he was quite excited.

While cooking the dish at hand, Fu Yu casually instructed a kitchen helper to bring over three pufferfish.

Specifically reminding, ”Bring them alive, I’ll handle them myself.”

Zhang Jinyu responded and turned to fetch the fish, but Liu Junrong, who had just finished chopping vegetables, quickly interjected, ”Brother Zhang, I’ll go. I need to stretch my legs.”

Zhang Jinyu nodded, happy to stay and assist Fu Yu.

Liu Junrong was excited.

He had never seen how pufferfish were prepared.

The main reason was that in this kitchen, it was rare to encounter a customer ordering this dish.

He walked briskly to fetch the fish, eager to observe and learn the cooking process.

Other kitchen helpers shared Liu Junrong’s curiosity.

Even Zhang Jinyu was intrigued.

The thing about pufferfish is that they are highly toxic, and improper handling can lead to incidents.

Whenever chefs cooked this dish, they never trusted helpers to handle it themselves; they would slaughter and clean it personally.

Soon, Liu Junrong returned with the pufferfish.

Fu Yu took over and began the processing.

Thanks to countless practice sessions in teaching classes, Fu Yu accumulated deep experience with seafood like pufferfish.

First is fresh fish processing,

second is controlling the cooking temperature,

third is using separate utensils.

These three key operations are all aimed at detoxification and preventing toxin spread.

Among them, the pufferfish slaughtering process is very important.

Zhang Jinyu, with quick understanding, prepared all the necessary tools ahead of time.

Fu Yu picked up a pair of scissors with a pointed tip, first cutting off the fins and then the eyes.

The eyes had to be removed whole, without puncturing them.

Next, he opened the belly and removed all the internal organs except the liver.

He cut the red tendons, used salt to scrub off the surface slime, and cleaned it carefully.

Using his thumb, he broke the intestines to remove dirt, scrubbed with salt or alum to remove slime, cleaned thoroughly, and wrapped the intestines around the gills.

The ovaries were tied with string, hung in the air to dry, reserved for special preparation later; fresh ovaries must never be consumed.

The leftover liver was trimmed at the edges, membranes scraped off, cut into 5mm slices, blood stains washed away and placed in a dedicated container.

Then he repeatedly washed his hands with soap to remove impurities, preventing toxin contamination of other food and utensils.

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