The Game of Life-Chapter 810 - 809 Selected
Chapter 810: Chapter 809: Selected
Chapter 810: Chapter 809: Selected
Upon leaving memory, Jiang Feng first opened the attribute panel to check the newly acquired recipes.
The recipe section was highlighted by another person.
Lv Guizhi (1/1)
[Braised Meat, F grade]
Creator: Lv Guizhi
Dish details: This is a dish horrendous both in knifework and seasoning; its only redeeming feature is the cooking duration, which also happens to be the source of its intolerable fishy stench. In times of scarcity, a simple serving of braised meat might be deemed a supreme delicacy, but for the eater, it is a nightmare that lasts a lifetime, with a 100% chance of gaining the appreciation of a prospective father-in-law after consumption.
Number of times it can be prepared per day (0/1)
Friendly reminder: Need to consume a full bowl of not less than half a pound of braised meat to trigger this buff.
Jiang Feng: ?
The game planners really need to check themselves.
Do you know what a full bowl and at least half a pound of this braised meat signifies?
It means he’ll be sent straight to the hospital before he can even gain his prospective father-in-law’s appreciation!
Jiang Feng felt he would never cook this dish in his life, even if his prospective father-in-law didn’t appreciate him, he still wouldn’t do it.
While appreciation is precious, life is priceless.
After reviewing three memories, Jiang Feng had not obtained a single currently valuable recipe.
A C-grade radish and rib soup, an A-grade roast duck, and an F-grade braised meat that could compete with pure meat dumplings to see who truly is the most suffocating dark cuisine.
These three dishes would likely be of no use in the upcoming competitions, and the corresponding buffs might be useless as well. Actually, in terms of dish quality alone, the A-grade roast duck is not bad, and its buff, enhancing marital affection, is somewhat beneficial.
But Jiang Feng can’t cook roast duck.
For the current Jiang Feng, cooking roast duck itself is not difficult; if he truly wanted to learn, he felt he could master it in a week, but slicing the duck is a different story.
Slicing duck requires great skill.
A roast duck is a roast duck, slicing a duck is something else.
Producing one hundred and eight slices with the edges like lotus leaves is no easy task; no matter how good your knife skills are or your excellence in basics, you must practice on duck after duck, and there’s no shortcut to mastery.
Paired with this is the lotus-leaf pancake. In the memory, when Sir was cooking roast duck for Madam Zhang, the state-run restaurant had no flour, so lotus-leaf pancakes were substituted with steamed buns.
In real life, Jiang Feng can’t just serve roast duck to his guests and then tell them, “Sorry, we’re out of lotus-leaf pancakes today, have some steamed buns instead.”
A delicious, soulful roast duck requires excellently roasted duck, perfect slicing skills, fresh spring onions, cucumber strips, pancakes, decent sweet bean sauce, sugar, and other various ingredients unique to each restaurant, all of which cannot be mastered quickly. Sir’s adept slicing skills in the memory suggest he probably spent much of his childhood assisting and learning on the job.
This is also why Taifeng Building doesn’t sell roast duck; they don’t have dedicated roast and slicing duck chefs.
What Jiang Feng now needs are dishes like Two-tone Shrimp and Braised Big Black Sea Cucumber, which are technically challenging, preferably more skillful than they are difficult, uncommon, and could be learned decently within a few weeks.
Having developed his dishes to about 80% perfection, along with an unknown buff, one dish could just about suffice.
After the second round of the competition, it would be the semi-finals, followed by the finals. Traditional culinary contests focus on the dishes themselves. Jiang Feng still doesn’t know the competition format, and if it only covers two rounds, his secret buff dishes might suffice. However, if it’s a point-based race or themed contest, his hidden buff dishes might not be enough.
He wants to win, and he wants to win beautifully.
But facing Chef Arno, winning beautifully is no easy feat.
Chef Arno might not be great in interrelations, but in cooking, he is nearly flawless.
Thinking this, Jiang Feng went back to browsing the recipes, considering which dishes he could use to make an impression.
The recipe section has many dishes, most of which he seldom cooks, due to cost, buff effects, and personal preferences. However, it’s undeniable that any A-grade or above recipes created by a master chef in the recipe section are very promising, and achieving S-grade would even be noteworthy enough for Xu Cheng to write about.
Jiang Feng went through the dishes again.
He planned to save Jiang’s Sea Cucumber Soup for the finals. He hadn’t mastered this dish yet, but as long as he cooked it with care and performed normally, it should solidly rank as S-level. This dish was a genuine Jiang Family Dish, with authentic origins taught by Peng Changping. If Jiang Feng could defeat Chef Arno with this dish in the finals, it would definitely restore the renown of the Jiang Family Dishes in Beiping.
This is what Jiang Feng intended to do, and what he was preparing to do.
Actually, Gold and Jade Cabbage could also be used as a trump card, but the dish took too long to prepare, especially since the soup required a full day to stew, making it impossible to use in a competition. Besides, Jiang Feng hadn’t practiced this dish at all; he had only watched tutorial videos repeatedly, and it was uncertain whether he could achieve an S-level rating.
Besides those, Swallowing Pigeons, Steamed Green Eel, Soup-steamed Lobster, Two-tone Shrimp, and Buddha’s Jumping Over the Wall were all very suitable as trump cards.
Unfortunately, Jiang Feng didn’t know how to cook Buddha’s Jumping Over the Wall yet. The elder always said he would teach Jiang Feng and had always wanted to learn, but they just couldn’t find the time lately.
Out of the other dishes, Jiang Feng was least familiar with Steamed Green Eel, which he hadn’t practiced much. He had briefly practiced Swallowing Pigeons, Soup-steamed Lobster, and Two-tone Shrimp, confirming they could all achieve an S-level and could be used for the semi-finals.
If conditions were right, Sweet and Sour Yam, which could reach an S+ level, could also be used in the semi-finals.
Even though the second round hadn’t started yet, Jiang Feng was already planning what dishes to make for the semi-finals and finals.
Thinking about this invigorated Jiang Feng, and he finally found something to do. He picked up pen and paper to write and draw, listing the dishes, evaluating their strengths and weaknesses, production difficulties, preparation time, and suitability for the competition. He wrote the whole afternoon, absorbed for three to four hours until Wu Minqi came back from shopping with bags of items, pulling him back to reality.
“Fengfeng, what are you writing?” Jiang Feng asked curiously as he placed down his bags, though the writings seemed rather peculiar and challenging to understand.
Sweet and Sour Yam S+ (Semi-finals✓ Finals?)
Vegetarian, dessert, short preparation time, stunning, difficult to plate.
…
Wu Minqi: ?
What’s all this?
“I’m strategizing the dishes for the semi-finals and finals,” Jiang Feng explained.
Wu Minqi pointed to the ‘S’ on the paper, “What do these ‘S’ and ‘S+’ mean?”
“Those are the ratings I’ve given these dishes,” Jiang Feng said.
Wu Minqi did not understand Jiang Feng’s thought process and went to get the dinner she brought for Jiang Feng, placing it on the coffee table: “These are the shaobing you found decent last time we went shopping. I guessed you hadn’t ordered takeout, so I bought two, one with pork and one with beef.”
Jiang Feng started eating the shaobing, and Wu Minqi sat next to him and picked up the paper to take a closer look at what Jiang Feng had written, still finding it largely incomprehensible.
A well-planned pre-match preparation written by her Fengfeng, resembling a game strategy guide.
“By the way, when I was coming back, I saw in the WeChat group chat that you were discussing selecting dishes. Have you all chosen your dishes?” Wu Minqi brought up a serious topic.
Jiang Feng then told Wu Minqi about everyone’s chosen dishes. After listening, she nodded, clearly thinking the selections were quite good.
“That’s good. This afternoon I discussed with Yue, and I’ve chosen spicy dumplings,” Wu Minqi said.
The source of this c𝐨ntent is freeweɓnovēl.coɱ.
The four dishes for Taifeng Building were thus decided.
Jiang Feng’s Crab-stuffed Orange, although not too difficult to make, was tricky, and the chefs drawn from Taifeng Building’s restaurant might not necessarily know how to make it. Sun Maochai’s Ding Lake Vegetarian, although difficult, could be made by anyone willing, but it was very hard to attain a high level of praise. The dishes of Wu Minqi and Sun Jikai were easier and common, with the only downside being poor sales.
This arrangement was neither too harsh nor too easy, mainly depending on which restaurant would draw from Taifeng Building.
Beyond these four dishes, Wu Minqi had another doubt after reading the announcement.
“Fengfeng, don’t you think there’s a problem with the rules for the second round of the competition? It’s fine for ordinary restaurants to swap and cook each other’s dishes, but we use a chef-pairing model for ordering. If we four switch, what will happen to our dishes? If our dishes are taken off the menu, won’t customers easily notice that we are not in the restaurant?”
Jiang Feng hadn’t thought about that; he had skipped straight to considering the semi-finals and finals.
“The production team will surely consider and resolve that issue. Besides, it’s not just us who have this problem. The top restaurants do too, right? All of Chef Arno’s dishes are marked, and if I remember correctly, Huaiyang Building and the dishes of Pei Shenghua are marked too,” Jiang Feng said.
“Don’t worry too much. It probably won’t affect us. Let’s wait for tomorrow’s draw results to see which restaurant we get,” Jiang Feng suggested.
