Signature Dish
Every restaurant, regardless of size, usually has a signature dish that is the most popular and frequently ordered by customers. While the tavern didn't have a specific signature dish due to its unique ordering rules, Zane, in his previous life running his own restaurant, had several dishes that were particularly popular with diners.
One such dish was the beauty-boosting peach gum, also known as "peach blossom tears." This substance, secreted from the bark of peach trees in spring, contains 70% to 80% polysaccharides and is used in food to thicken, emulsify, and solidify textures. Peach gum is often paired with milk, red dates, white fungus, and lilies to enhance its texture and taste.
Currently, Zane was preparing a dessert called peach gum and gorgon fruit soup with white fungus. Since the peach gum, gorgon fruit, and white fungus were all dried ingredients, they needed to be washed and soaked beforehand. Then, they were cooked in a pot and garnished with a few dried cranberries.
While this was cooking, Zane prepared another dish featuring winter melon and shrimp. He peeled and hollowed out the winter melon, making a base to fill with shrimp paste. He minced the shrimp, mixed it with egg white, cooking wine, salt, sugar, and soy sauce, and then added finely chopped pork fat for extra flavor. The shrimp paste was then shaped into balls and stuffed into the winter melon base, decorated with shrimp tails. This delicate presentation made the simple ingredients look more refined. The dish was steamed for 20 minutes, and the winter melon juices were mixed with chicken broth and thickened to create a clear sauce to pour over the stuffed shrimp.
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"Mmm?" Mana blinked, somewhat surprised. The dishes Zane was preparing—peach gum and gorgon fruit soup with white fungus and winter melon stuffed with shrimp—seemed unusual to showcase in front of Azami. She couldn't understand why Zane chose these dishes tonight.
"These two dishes are just the beginning, or rather, a part of a larger course. The real highlight comes at the end. Just watch," Zane explained, taking a deep breath. He looked at Mana and then at Azami, whose expression was a mix of confusion and deep thought.
Zane then prepared a pumpkin by steaming it, scooping out the flesh, and mashing it into a puree. He sautéed ginger and crab meat with cooking wine, then added the mixture to the pumpkin puree, seasoning with salt and white pepper, and thickened with cornstarch. Meanwhile, he also prepared a dish of braised cabbage and tofu by cooking the ingredients together with garlic, dried chili, and scallions, seasoning with salt, and simmering until the flavors melded.
These four dishes, representing different seasons—spring with the peach gum soup, summer with the winter melon stuffed with shrimp, autumn with the pumpkin crab, and winter with the braised cabbage and tofu—were all completed.
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"Some say peach gum is the tears of the peach blossom fairy. Others say it's the peach tree's way of celebrating spring. Either way, peach gum has a unique charm that has become a sweet memory for many. Mana, try this peach gum and gorgon fruit soup with white fungus first. I believe your God's Tongue will be able to discern its hidden secrets," Zane said, inviting Mana to taste the dish.
Mana nodded, trusting Zane's culinary skills, and took a spoonful. The soup's sweetness, delicate fragrance, and smooth texture were enhanced by the chewy and delightful peach gum, which tasted sweet and delicate, like the essence of spring itself. The gorgon fruit and white fungus added a contrasting texture and flavor, making the dish even more enjoyable.
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Mana was left in awe, her eyes wide with disbelief. She quickly moved on to the next dish, winter melon stuffed with shrimp. The fresh shrimp, blended into a smooth paste and paired with the light and refreshing taste of winter melon, created a perfect balance, reminiscent of a summer day by the sea.
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She then tried the pumpkin crab dish, which evoked the warm, rich flavors of autumn. The sweetness of the pumpkin complemented the savory crab meat, creating a harmonious blend that was both comforting and delicious.
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Finally, Mana tasted the braised cabbage and tofu, a simple yet comforting dish that warmed her soul, just like a cozy winter meal. The combination of cabbage and tofu, enhanced by Zane's unique cooking techniques, brought out the best flavors of these humble ingredients.
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Suddenly, the atmosphere in the tavern shifted as a strong gust of wind blew through, causing everything to shake slightly. The commotion startled the diners, but Mana remained focused on her meal, experiencing the full impact of Zane's cooking.
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Azami, witnessing this, was filled with disbelief. He realized that Zane's cooking had fully conquered Mana's God's Tongue, something he never thought possible.
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Mana, noticing Azami's reaction, spoke, "Azami, the magic of the kitchen lies in its bustling activity, the flames and sounds, and the aroma of the food. Chefs have endless possibilities because they are not just robots following a set program. Zane's cooking represents the essence of each season, showing that those who find joy in cooking are filled with love. Your method of forcing everyone to follow a rigid standard is dragging the culinary world into darkness, not saving it."
Mana's words hit Azami hard. Despite his recent dominance in Totsuki, he knew he could never match Mana's influence and expertise. The Nakiri family, with Mana's God's Tongue and the powerful WGO backing her, held far more sway. Even though Azami had managed to oust the previous head of Totsuki, he knew that Mana could easily undo all his efforts if she chose to.
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In the culinary world, chefs often find themselves in a passive role. Customers are the ultimate judges of a dish's quality, not the chef. A chef can't simply declare their food as delicious and expect customers to agree, nor can a restaurant proclaim its dishes as outstanding without customer validation.
Azami Nakiri, despite his stringent rules and high standards, ultimately relies on people choosing to dine at his establishments. Without customers, his ideals and ambitions mean little. While some elite and professionals might appreciate his standardized cuisine, not everyone will agree or enjoy it.
Even if chefs in the Central Gourmet Organization offer affordable, high-quality dishes like Zane does in his small restaurant, they still face the challenge of appealing to a wide audience. The question remains: how many will actually recognize and appreciate their efforts? How many dishes can a chef prepare in a day, and how many diners can they satisfy?
If the public's needs are not met, they will simply find other ways to enjoy their meals, even if that means cooking for themselves.
Azami still couldn't understand why this seemingly simple, traditional cooking could conquer Mana's God's Tongue. He watched Zane with a complex mix of emotions. Initially, he had hoped to recruit Zane, but witnessing Zane's extraordinary skills left him feeling intimidated. Perhaps the situation was slipping out of his control.
Azami had spent over a decade preparing for this coup to establish a culinary empire, but he hadn't anticipated encountering a chef capable of easily surpassing the God's Tongue's discerning palate in this otherwise dark and decaying culinary world.
"According to WGO's studies, traditional restaurants offering stir-fried dishes are fewer compared to hotpot and barbecue establishments. Why? Because traditional cooking requires longer training periods, dishes have shorter life cycles, and are more difficult to innovate and replicate. In contrast, hotpot and barbecue places have simpler training, fewer cost points, and bulk purchasing of ingredients," Azami pondered.
"The restaurant industry is becoming a sunset industry," he continued. "I often tell my executives that these culinary schools are essentially burying traditional chef training. Pre-cooked ingredients are further diminishing chefs' skills. So yes, the culinary world needs change, but facing this vast unknown, even I, with the God's Tongue, am just a small part of it."
"Azami, or rather Nakamura Azami, you should be careful," Mana concluded, looking at him meaningfully.
Experience is essential, of course, and Zane recognized that too. However, the legacy left by predecessors isn't meant for future chefs to blindly follow but to serve as a reference point for innovation and improvement. Mana was thrilled to see a chef like Zane who could conquer the God's Tongue and free her from her aversion to food.
Zane's cooking was traditional yet innovative, always exploring his own path. His dishes were full of warmth and retained the best aspects of tradition while discarding the unnecessary. He wasn't bound by conventional rules, making him a beacon of hope for the culinary world.
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**The Competition Begins**
The next morning, as the Moon Shadow train arrived at the next test site, the culinary competition involving Erina, Hisako, Alice, and Rindo began. Hisako quickly selected large, round eggs and began separating the whites from the yolks, whipping the whites into a frothy state with a mixer. Alice, meanwhile, was preparing chocolate by mixing cocoa powder, cocoa butter, and sugar, adding milk, and stirring until smooth.
The kitchen echoed with the rhythmic sound of knives hitting cutting boards. Rindo looked up from her ingredient selection, surprised to see Erina meticulously slicing dragon fruit. The three students—Erina, Alice, and Hisako—worked seamlessly without prior discussion, dividing tasks efficiently: Hisako prepared the cake base, Alice handled the chocolate for decoration, and Erina selected and prepared the ingredients.
"It seems they've learned this system at the tavern," Rindo mused, a hint of admiration in her eyes. She began preparing her own ingredients: low-gluten flour, salad oil, eggs, sugar, vanilla, and salt—essentials for cake-making. As a member of the Elite Ten, Rindo specialized in cooking rare ingredients, but cakes were not her strong suit.
Still, she understood that Azami had assigned her to compete against Erina not to win but to prevent his daughter from failing the exam. So, she proceeded with her tasks, separating egg whites and yolks, adding sugar to the yolk mixture, and mixing in flour and salt. Her technique closely mirrored Hisako's, aiming to create a sponge cake, a type of low-fat cake. She also prepared a mixture of powdered sugar and toasted cornmeal, spreading it in the microwave to enhance the corn's flavor.
As Hisako finished her cake base, she informed Erina, who nodded approvingly. Erina then layered the cake with cream, followed by dragon fruit and mango, each layer smoothed with cream before the cake was baked.
Alice added the finishing touch with her chocolate decoration, and their cake—a brownie cake—was complete. Meanwhile, Rindo finished her fondant cake, characterized by its sugary exterior and a sponge cake interior.
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When Rindo saw the brownie cake Erina's group had made, she was mildly surprised. As they waited for the examiner, Erina and Alice grew impatient. "Who is the examiner?" Erina asked.
"Wait a little longer; he'll be here soon," Rindo replied.
Suddenly, the room quieted as a figure entered. "Father!" Alice exclaimed, recognizing the newcomer. Erina, too, was taken aback. Nakiri Soe, their examiner, greeted them with a smile.
"Let's start the tasting," he said.
Soe first tasted the brownie cake, noting its rich sweetness, a blend of almonds, walnuts, and a crispy surface layer. He appreciated the subtle bitterness of the cocoa, which balanced the sweetness of the nuts and cake. "This brownie cake's best feature is its combination of rich cocoa bitterness and the nutty crunch, making it an excellent dessert," he concluded.
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