Presenting ten ingredients and showcasing at least five cutting techniques might be a piece of cake for some. Some can even craft a delicate garnish using just one. But for others, it's baffling. They might know horizontal, vertical, and maybe diagonal cuts, but that's the extent of their repertoire.

It's fair to say that those who know, know; those who don't see the difference immediately.

The host walked around, occasionally stopping to interview some participants.

“Excuse me, sir, why are you smashing that cucumber?” the host curiously asked a chubby contestant.

The man looked up, flashing a naive smile, “I couldn't think of another technique. Does smashing cucumbers count?”

The host paused momentarily, trying to find words, "...I suppose you can call that a 'slapping' cut technique you've invented?"

Yu Antong chuckled, glancing around at the spectacle, barely suppressing his laughter. "These people are just too entertaining," he thought.

Walking up to Yu Antong, the host remarked, "You seem quite amused. It seems this round didn't pose much of a challenge for your team?"

Yu Antong gestured to the chopping board with a smile. Lin Haoning's hands moved swiftly, showcasing various cutting techniques – clearly at ease.

As Lin Haoning continued, Yu Antong commented, "That's the 'flat cut', 'rolling cut', 'pressing cut', 'slapping cut'..."

The camera zoomed in for a close-up. The host gave a thumbs-up, recalling earlier, "So, there is an actual 'slapping cut' technique?"

"Indeed," Yu Antong replied, his smile deepening, evidently recalling the contestant who had slapped the cucumber, "But it's not about slapping the food with the knife. Instead, you embed the knife's blade slightly into the food, hold the handle with one hand and forcefully slap the knife's spine with the other. The resulting force cleanly cuts through the food."

The host nodded appreciatively, "I've learned something new today," before continuing on to the next contestant.

Ten minutes might sound long or short, but for many contestants scratching their heads, it passed in a flash.

"Time's up!" The host announced, "Stop what you're doing. The cameras by each of you have recorded your cutting techniques."

Some staff members reviewed the footage and counted. Those who failed the challenge were promptly informed to leave.

"Based on our count, 36 teams have passed the first round! Congratulations to these 36 teams!"

"As you can see, there's a door right here," the host pointed out. "Behind this door are five judges. You will have one hour to select ingredients from our pantry and prepare your signature dish."

Continuing, the host said, "You'll present your dish to the judges behind this door. If at least three of the five judges are impressed, you'll have a chance to continue competing for the title of 'Culinary Master'."

"But first, let's get to know our esteemed judges through this large screen."

The door the host pointed at illuminated, revealing itself as a movable electronic screen.

The screen displayed the five judges who waved, greeting, "Welcome, everyone!"

"And we welcome our judges," the camera panned to focus on the first judge, "Let's meet our first judge – Ms. Qing Ning, a renowned food critic and author of numerous culinary books. Welcome!"

Qing Ning, 37, exuded an aura of mature charm with her wavy hair reaching her waist and her bright red lipstick.

The host then introduced the rest, "Next is Sun Ming, executive chef of a prominent hotel. His sharp eyes hinted at a man in his early forties, radiating competence and acumen."

Sitting in the center was Jiang Liushen, the 75-year-old vice president of the Chinese Chef's Association. With white hair and a healthy complexion, he's dedicated his life to promoting Chinese cuisine.

"Following him is Shen Yuexing, a celebrity known for her love for food. While her beauty might be considered average in the entertainment world, her innocence and ability to eat without gaining weight have earned her a darling reputation."

"And lastly, the CEO of the sponsoring company, Red Sun Rice Cooker, food entrepreneur, Jia Sibo. A tall man with a square face, he looks like the average man in his mid-thirties."

Yu Antong felt a sense of familiarity upon seeing him, struggling to recall if he had met him somewhere. However, the CEO of Red Sun Rice Cooker was not someone he knew personally. Perhaps he mistook him for someone else due to his common features.

Before Yu Antong could dwell on it further, the images on the screen faded, and the electronic display reverted to its door-like appearance.

The host announced, “We’ve just greeted our five esteemed judges. Now, contestants, head over to select the ingredients and tools you need. Prepare to cook! You have one hour. 3, 2, 1! Let the clock begin!”

At the host’s signal, many darted towards the on-set “supermarket” to grab their essentials. Meanwhile, some teams, in groups of twos or threes, huddled to discuss their dish choices.

Having had a first round as a buffer, Lin Haoning and Jiang Yuxiu were now completely at ease in front of the camera. What was initially meant to be a mere attention-grabbing appetizer by the producers inadvertently became their boon.

The trio gathered to deliberate on their dish selection.

“For our first dish,” Lin Haoning inquired, “Master, do we go simple, holding back our skills, or do we aim for something intricate and truly make a statement?”

Yu Antong posed back to the two, “What are your thoughts?”

Jiang Yuxiu replied, “We are here to promote the Immortal Feast. We should stand out and capture attention from the very first episode.”

“Brilliant!” Yu Antong snapped his fingers in agreement, echoing Jiang Yuxiu’s sentiments. That was precisely his line of thinking.

While a steady and cautious approach is commendable, it’s a strategy for the average. He joined this show to earn fame, intending to captivate viewers right from the start.

His plan was to consistently surprise and steadily build a favorable impression of the Immortal Feast. He hoped to entice viewers to leave the confines of their homes and sample the dishes of the Immortal Feast in person.

Yu Antong declared, “Let’s go with the Phoenix Cry on Qishan, a dish we've practiced. One hour should suffice.”

In unison, the two responded, “Alright, let’s get the ingredients and tools.”

For the "Phoenix" in "Phoenix Cry on Qishan," they use pigeon. Known for its delicate taste, the pigeon is cleaned and its belly stuffed with scallions and ginger. It’s marinated with rice wine, salt, soy sauce, star anise, cinnamon, and bay leaves for thirty minutes.

The proportions of the various spices are critical. An imbalance can easily alter the taste, so Yu Antong personally oversees this step.

“Haoning, prepare the ingredients for the pigeon’s filling,” Yu Antong directed calmly, “Yuxiu, work on the decorative carvings for plating.”

Both responded affirmatively.

Lin Haoning steamed dried scallops after rinsing them in cold water, adding ginger and rice wine. He soaked dried shrimps in hot water, then stir-fried diced pork belly, Jinhua ham, mushrooms, and water chestnuts in lard. He added the steamed scallops and soaked shrimp, seasoning with soy sauce, oyster sauce, pepper, and rice wine. This mixture was quickly stir-fried to create a stuffing.

Jiang Yuxiu, with her meticulous touch, carved intricate designs from carrots and watermelon, some resembling budding flowers, others in full bloom. She even crafted cloud patterns from cucumbers and radishes.

Once the pigeon was marinated, Yu Antong positioned its head upright, resembling a chirping bird, using toothpicks. The bird was drenched with hot oil to set its form. Lin Haoning’s stuffing was then filled into its belly, the pigeon's tail tied to preserve moisture. Lemon drops were added to eliminate any gamey taste, followed by a honey glaze, before it was roasted for ten minutes.

Meanwhile, a pot of quail eggs boiled, later to be decorated resembling “little birds.”

This dish required intricate work. With only ten minutes left, other teams were already signaling their dish completion.

Those finished could present their dishes to the judges. The host remarked, “Another team is done, with just eight minutes to spare. Some contestants still seem busy. Are you managing your time? Can you serve on time?”

The host's intense tone noticeably flustered some.

Approaching Yu Antong’s team, the host observed, “Your team seems to have selected a lot of ingredients, but the main dish isn't ready. Is there a problem?”

Although not finished, Yu Antong's team remained poised, unfazed by the host’s interruption. While meticulously peeling the quail eggs, Yu Antong assured, “No issues. We’ll finish on time.”

“I look forward to it. Your team excelled in the knife skills round, and I eagerly anticipate this round's results.”

"Ding!" The oven timer signaled its set duration.

Yu Antong pulled the pigeon out, removing the toothpicks that held it in place. "There we go, it's time to plate."

On an elongated oval platter, an intricately carved layer resembling "auspicious clouds" was laid at the base. The roasted pigeon was then placed at its very center. Next, quail eggs shaped like “little birds” were placed to the sides and behind the pigeon, symbolizing the reverence of smaller birds towards the phoenix. Finally, delicately carved garnishes adorned the plate's edges.

A meticulously crafted dish named “Phoenix's Call from Qishan” was finally complete!

Yu Antong gestured with his hand. A support staff approached, eyes shining with admiration, offering a two-word appraisal: "Breathtaking!"

"I hope its flavor can similarly astonish our five esteemed judges' palates," said the host, motioning towards the entrance. "Carry your dishes and proceed inside!"

Once the five judges have tasted and critiqued, they'll decide the fate of each contestant.

The recording for this episode concluded here. After the judges tasted the dishes and made their decision, Yu Antong and others could leave.

Later at home, when Xing Lixuan returned from work, he inquired, “How was it? Tiring?”

“More entertaining than I anticipated,” Yu Antong replied as he enjoyed a relaxing foot soak. He tilted his head back towards Xing Lixuan, "Don't worry, it wasn't exhausting at all. The live show was fun, and it should be even better once it's edited and broadcasted."

Lying back, Yu Antong felt too relaxed to speak. Pulling Xing Lixuan closer, he said, "Sit with me and soak your feet too. Let me tell you about this hilarious person on the set..."

Xing Lixuan watched Yu Antong chat away enthusiastically. Seeing the show brought so much joy to Yu Antong made it worth the effort for Xing Lixuan.

As Yu Antong chatted, his feet playfully nudged and pressed against Xing Lixuan's.

"Stay still, and enjoy the soak," Xing Lixuan chided. "The water will cool down soon if you keep moving."

Yu Antong cheekily responded, "I'm just giving you a foot massage."

"Alright, that's enough. Don't overdo it." Feeling the water cool, Xing Lixuan lifted his feet, quickly drying them and slipping on slippers. Suddenly, Yu Antong playfully placed his feet before Xing Lixuan, “Honey, dry my feet, please?”

Without hesitation, Xing Lixuan lifted his leg, helping him.

"You're really helping me?"

It was a casual remark by Yu Antong, but he would've surely made a fuss if Xing Lixuan declined.

To his surprise, Xing Lixuan complied without a word, bringing joy to Yu Antong's heart.

Xing Lixuan teasingly tickled Yu Antong's sole, "You have such delicate feet."

Yu Antong's feet were slender and pale, with blue veins visible against the skin.

"Hahaha! Stop tickling!" Yu Antong burst into giggles, his biggest weakness being his ticklish feet. Struggling, he exclaimed, "I don't need you to dry them anymore! Ah! Hahaha! You're so annoying, hubby!"

Xing Lixuan held him still, "Alright, I'll stop. Be careful, you might slip."

Once done, Yu Antong stretched his arms towards Xing Lixuan, pouting adorably, “Hug me, a princess lift, please. I’m your little princess.”

"Stop being cheeky, you little rascal," Xin Lixuan said, supporting his knees and scooping him up in a princess hold.

Author's Note: Tongtong: Dare call me stinky? Xin Lixuan might just end up sleeping in the study tonight!

Thank you to the sweet angels who supported me with dominance votes or provided nutrient solutions between 2020-01-28 22:47:27 and 2020-01-29 23:25:51.

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