[Genshin Impact]: I can become stronger by cooking.

Under the watchful eyes of the judges, Ruger pulled out a fish tank from behind him.

Inside the fish tank, several very lively little fish were swimming around.

The judges recognized the small fish as a species found in the waters of Fontaine and Inazuma.

However, although the flesh of this fish is extremely delicious, it has a slightly bitter taste, so not many people eat it, and it is mostly kept as an ornamental fish.

Many judges were curious about how Luger would prepare these small fish.

In the cooking area, Ruger took a few deep breaths.

Focusing his attention, he began to learn the essential skills he had acquired from Master Inazuma.

In front of all the judges, Ruger reached into the fish tank with his bare hands and scooped out several small fish.

They quickly coated the fish with the sap and mucus removed from their bodies, then coated them with flour, and dragged the still-alive little fish directly into the oil.

"Crack!"

The still-alive little fish struggled painfully in the oil pan, but after a few seconds, it became completely still. Then, Luger scooped it out.

Using his long, slender tempura chopsticks, Ruger scooped the deep-fried fish out of the oil and placed them on the plates in front of the judges.

The freshly caught fish, even when coated with a thin layer of batter, retain an extremely lively shape.

However, the judges present understood.

To achieve this lively effect, what did Luger make these little fish go through...?

After all, this isn't Inazuma, and the people of Fontainebleau still harbor some reservations about this style of cooking.

For example, Fu Ningna even put down her cutlery to show her dissatisfaction with this cooking method.

Perhaps sensing the subtle difference in the judges' expressions, Ruger offered an explanation at that moment.

"The reason I chose to deep-fry this fish tempura is absolutely necessary."

"Although this fish has extremely delicious flesh, it tastes slightly bitter."

"However, this slight bitterness actually appears in large quantities after the fish dies. Moreover, it is a negative bitterness."

"If this fish is fried while it is still alive, the release of its bitterness will be minimized. The little bit of bitterness that remains is a fresh and positive bitterness."

"Not only will it not bother diners, but it will also give its overall flavor an elegant change."

"Of course, deep-frying live fish will also make the final product more vibrant and bring everyone an excellent visual experience."

After finishing his explanation, Ruger slowly bowed to each of the judges.

"We would like to ask the judges to take a look."

The judges looked at each other, bewildered.

In the end, it was the judges planted by Luger's father who took the first bite and tried the freshly fried fish.

"Crack!"

The thin, golden-yellow crust is exceptionally crispy.

The fish meat inside was also very delicious.

Upon closer tasting, a subtle bitterness emerges unexpectedly at the back of the tongue, which, as Ruger described, is a "positive" bitterness that elevates the flavor of the fish to another level.

However, not all of the judges accepted Ruger's invitation to taste the food.

The editor-in-chief of the Chef newspaper simply put down his cutlery and didn't eat anymore; while Funina left her seat directly to express her dissatisfaction with this cooking method.

After Funina left, the six judges arranged by Ruger's father finally breathed a sigh of relief and looked at Ruger with some unease.

Ruger noticed their gazes and said casually as he wiped the counter.

"Gentlemen judges, please listen to your hearts and make a fair evaluation."

Several judges opened their mouths, but ultimately said nothing.

After finishing his signature dish, "Live Fried Fish," Luger began the wrap-up work.

After serving the judges a flavorful plate of seafood, Ruger announced that his tempura dish was now finished.

After finishing their meal, the food judges left one by one and headed to the second restaurant.

Outside the Debo Hotel.

Funina, who arrived earlier, was currently exchanging ideas with the head chef.

"So, the little cakes I eat every Wednesday afternoon are all your creations! They are indeed delicious, and they taste just like one I remember."

"Haha, it is my honor to be liked by Lady Funina."

While chatting, Funina suddenly thought of something and said to the head chef.

“I remember a long, long time ago, a pastry chef, inspired by the love the people of Fontainebleau had for me, created a cake called ‘To the Water God.’ Although it’s very popular now, the taste has changed. But the cake you made is truly the most fitting for that time.”

The head chef was taken aback for a moment, then smiled with relief.

"I didn't expect that Lady Funina would still remember her master's work."

"That's right, my cake-making apprenticeship comes from the pastry chef who founded [To the Water God]."

"Passed down from generation to generation, although each generation has its own ideas, the original recipe has been preserved in its original form."

"So that's how it is..."

"I can't help but sigh," Fu Ningna said, looking at the head chef of the De Bo Hotel.

"I'm interested in learning how to make pastries."

"What?!!!"

The head chef was quite startled by Funina's sudden remark, and even stopped his preparations, staring at Lady Funina in astonishment.

"Haha! I was just kidding!"

"As a wise water deity, if I truly wish to learn, I can comprehend it myself; why would I need the wisdom of my people?"

Hearing this, the head chef finally breathed a sigh of relief.

"Lady Funina is very insightful."

But at that moment, Funina was thinking about something else entirely.

"It seems that learning to cook is indeed a good idea; it can help pass a lot of time."

"So...should we find a teacher, or study on our own?"

In a daze, a figure suddenly appeared in Funina's mind.

"correct!"

"That wretched Fool is the cook, isn't he? You can ask him about learning to cook."

Thinking of this, Funina's eyes grew brighter and brighter.

Chapter 162 This moment is when the lion awakens!

As time passed, the judges left Ruger's restaurant and arrived at the simple dining area of ​​the Debord Hotel.

Once the judges were all present, the head chef began his cooking.

The head chef picked up the pre-processed long strip of semi-finished product from the cutting board and threw it directly into the oil pan.

As the oil slicks out, the carved patterns on the semi-finished product gradually become clear, and the color becomes more appealing.

The head chef, holding a swishing net, stood around the oil pan, constantly turning the food inside.

When the time is right, scoop out the oil and place it on the cutting board.

Then, the head chef took a sharp knife and gently scraped along the surface of the long, rectangular finished product.

"Sizzle, sizzle!"

The enticing sizzling sounds indicate the crispness of the finished product and the chef's mastery of the heat.

Seeing that the judges' attention was drawn to the crisp sound, the head chef also got to work.

The sharp knife sliced ​​through the golden-brown exterior, revealing the mushroom sauce and perfectly cooked beef patty inside with a crisp, crackling sound.

The chef cut the long strip of finished product into nine equal pieces and distributed them to the nine judges in front of him.

Looking at the judges during the tasting, the chef was actually quite relaxed.

Because he had no intention of winning the championship at all.

After all, the selling point of the Grand Hotel De Bo is the combination of "art and food", not just fried food.

The chef was already quite satisfied with making it to the finals of this competition.

Moreover, he didn't want to get involved in the power struggle between [Luger Restaurant] and [Delicious Taste Restaurant].

These two men, one whose father is a high-ranking official in Fontaine; the other even more outrageous, directly summoned Lady Funina.

The Debo Hotel doesn't want to get involved in this mess.

Therefore, the head chef deliberately chose a lighter seasoning and a very small portion.

This approach showcased both her culinary skills and the upscale atmosphere of the [Debo Hotel], while also ensuring the judges didn't eat too much, leaving them room to critique Chao Ke's work.

The editor-in-chief of the "Chef" newspaper glanced at the food on the plate and guessed what his old friend meant.

"This guy, despite his age, handles things flawlessly."

While the judges were eating, the head chef washed his hands and pulled out an exquisite violin from behind his back.

As the chef plucked the strings, melodious and elegant music slowly rose, serving the judges a unique "side dish".

The judges nodded occasionally, enjoying their food amidst this elegant art.

This fusion of art and gastronomy is truly befitting of the style of the [De Bo Hotel].

Perhaps because the portions were small, the judges finished their meal quickly.

But they remained where they were, captivated by the head chef's violin playing, waiting for him to finish.

The melodious piano music gradually deepened, just like a swift returning home, slowly arriving at its nest.

Finally, contrary to his usual behavior, the head chef's gentle piano music suddenly soared, like a sudden storm in a calm sky.