Food Wars, My Dishes Don't Just Shine

Upon hearing the girl's words, the man shouted in dissatisfaction.

In his opinion, Erina Nakiri must have noticed him that day, which is why she specifically asked where he was competing and then came looking for him.

What a reserved guy.

However, he didn't dislike her; on the contrary, he found her quite cute.

"This girl is hopeless when it comes to being a fangirl."

The other teammates nearby were speechless at the sight.

In this situation, it's okay if that girl doesn't have a boyfriend. But if she did have a boyfriend and he saw this, I don't know how devastating it would be for him.

However, this is also a necessary course for boys to grow into men, watching the girl they like fall into someone else's arms and experiencing the pain of losing love and affection.

Many students at Chaoyang Academy had malicious thoughts, but their faces remained calm. It was best not to voice these suspicions, lest the other party get angry and bite them.

the other side.

After leaving with Tadokoro Megumi and the others, Erina Nakiri took the elevator downstairs and saw the two schools having a competition.

They are Fale Academy from France and Leo Academy from Italy, and they are currently playing their third match, having won one and lost one of their previous games, making them evenly matched.

"Is the theme of this round fish? One side is serving a famous French appetizer, salmon pudding, while the other side is serving sea bass risotto."

Looking at the theme on the platform, with only one hour allotted for cooking, it was a huge challenge for both contestants, as preparing fish is quite time-consuming.

With less than twenty minutes left in the match, the French team was quite relaxed, with two people chatting in chairs while observing the Italian team's cooking.

After confirming that what they had made was indeed sea bass risotto, a subtle smile appeared on their faces—a smile of triumph.

Erina Nakiri felt a pang of unease upon seeing those smiles, but she couldn't guess what they were thinking, so she could only stand in the audience with her team and watch.

Not only them, but many spectators at the scene also saw the smiles on the faces of the French team, though they were unsure why.

But one thing is certain: there is definitely a conspiracy brewing here.

Chapter 426 France vs. Italy: Strategy and Breakthrough

"Salmon pudding, please enjoy."

Seeing that the Italian team was about to finish their dish, the French team served up their salmon pudding first, with relaxed expressions on their faces.

"Isn't this just fish jelly? Why did that guy call it pudding? Does that mean everything bouncy and chewy is pudding...?"

Looking at the dishes served by the French team through the giant screen in the sky, Yoshino Yuuki frowned and complained, a puzzled expression on her face.

The reason is simple: the dish served by the French team was clearly fish jelly!

Don't think that hiding salmon in fish jelly makes it a pudding!

"In a narrow sense, pudding is a semi-solid, frozen dessert."

Its main ingredients are eggs and custard, similar to jelly, but that doesn't mean other ingredients are unsuitable; they're just used less frequently.

Hearing Yoshino Yuuki's吐槽 (tu cao, meaning to criticize or complain), Nakiri Erina offered an explanation.

The so-called pudding is essentially a semi-solid dish. The salmon jelly in front of me is called salmon pudding, which is perfectly fine.

"Our side is also finished. Stay tuned for the grand opening of the sea bass risotto!"

On the other side, the Italian team couldn't help but show a look of surprise when the French team served up the salmon pudding.

They deliberately slowed down the cooking process and waited a long time so that the French team could serve their dishes first, thus gaining a greater advantage.

This is a conspiracy.

After all, it's a bit odd that the appetizer isn't served first, but rather after the main course.

To showcase the full flavor of their dishes, the French culinary team would always serve the salmon pudding before the French team.

And that is their goal.

Appetizers are meant to whet the appetite and are the first course in a main meal. They are also known as appetizers or cold dishes and serve as a perfect complement to the main course.

One main character and one supporting character.

There is no doubt who the final winner will be.

"Then let me try this salmon pudding first."

Everyone knows the heart of Sima Zhao.

Since it was an open strategy, it was clear that not only the Italian team knew about it, but also the judges and the audience in the front row. They couldn't help but admire the brilliant plan in their hearts.

Although it may be somewhat unethical, a dish that wins a competition is a good dish. Taking advantage of the strengths of your opponent's dish to make your own dish better is not an easy thing in itself.

Then turn your attention to the salmon pudding in front of you.

The salmon pudding sits quietly on the plate, its color resembling the red glow of a coral reef at sunset.

It is topped with a spoonful of glistening caviar, shining like a black pearl, and a touch of lemon curd, like a light cloud, giving it a refreshing feel.

"Gudu."

Looking at the salmon pudding in front of them, the judges couldn't help but swallow hard, then picked up their spoons and reached for it under the drone's camera.

Scooping it up, the texture is as smooth and soft as velvet, sinking into it without any resistance, and finally, I scooped up a large spoonful and held it in front of me with satisfaction.

When you put it in your mouth, it's not as bouncy as traditional pudding. Instead, it's incredibly smooth, moist, and rich, like holding a mouthful of concentrated ocean cream that melts lightly on your tongue, leaving an incredibly delicate sensation.

"After being processed by the contestants, the salmon's flesh fibers were gently broken down and reassembled into a subtle texture somewhere between mousse and cheese."

While possessing a smooth texture, it still retains a subtle grainy feel, reminding the taster of its original characteristics.

Savoring the lingering taste on his tongue, the bald man sitting in the middle couldn't help but speak, a look of enjoyment on his face. The taste was intoxicating.

"The first taste is a rich and mellow aroma of milk and eggs, like being embraced by a gentle older sister. It is a perfect blend of cream, milk and egg liquid."

Then, the deep, sweet flavor of the salmon quietly emerges, without any fishy taste, filled with the rich, oily sweetness that slowly seeps out from within.

Beside her, a voluptuous woman covered her face with her hands, revealing an expression of enjoyment as she savored the flavors on her tongue, her eyes sparkling with delight.

"A touch of lemon's tartness, the refreshing fruitiness of white wine breaks through the richness, brightening the taste buds and transporting you to the wilderness, where beautiful scenery abounds!"

On the other side, the old man closed his eyes.

At this moment, he felt as if he had entered an orchard, surrounded by fresh lemons and plenty of grapes hanging from the vines, with fish swimming by the pond, a scene of tranquility.

"This appetizer perfectly blends the freshness of salmon, the gentle smoothness of milk and eggs, the refreshing aroma of herbs, and the finishing touch of spices."

Its incredibly silky texture creates a multi-layered symphony of savory, rich, refreshing, and spicy flavors, making it irresistible to keep eating it!

"It must be said that this is a very good fish dish. Now, please invite the contestants from the Royal Academy to come forward and present your dishes."

As time went by, the judges ate most of the salmon pudding, and then the three of them looked at the Kings Academy, who were already ready, with expectant expressions.

"Please taste it."

"Sea bass risotto!"

Upon hearing the voice, the two men in tuxedos exchanged a glance, both seeing the confidence in each other's eyes. They then stepped forward, one on each side, and placed the dishes on the judges' table, extending their hands to introduce them in a serious manner.

On the porcelain plate, the risotto presents a warm and moist creamy yellow color, a beautiful base color formed by the blending of Parmesan cheese and olive oil.

The rice is not loose, but rather comes together with a velvety, thick texture, glistening with an enticing sheen that makes one's appetite irresistibly whetted.

The main ingredient of the dish is a large piece of snow-white sea bass, which is lightly laid on top, and its skin is fried to a perfect golden brown with a slight char.

In addition, the surface of the sea bass is covered with a thin layer of chopped parsley, scattered small shrimp, and saffron threads.

Shrug your nose, and the steam rises, bringing with it the fresh scent of the ocean.

The sea bass releases a pure and fresh aroma after being pan-fried or grilled, without any fishy smell, only a deep salty and savory flavor.

Immediately afterwards, a rich and complex milky aroma wafted over.

It's a rich symphony composed of the salty aroma of Parmesan cheese, the rich fat of butter, and the creamy fragrance of rice, making it irresistibly enchanting.

A subtle hint of wine acidity, the smoky aroma of garlic, and the herbal freshness of parsley create a harmonious balance among the rich notes.

"The overall aroma is rich and layered without being overpowering, thanks to the wine, garlic slices, and parsley. Now let's see how it tastes..."

The bald judge in the middle muttered softly, then scooped up a spoonful of rice. Authentic Italian rice was smooth on the outside, but still retained a slight chewiness inside.

This wonderful texture, soft on the outside and chewy on the inside, feels like it's dancing on your tongue when you chew it.

The thick sauce clings tightly to every grain of rice, bringing ultimate smoothness and richness, like the gentlest embrace in the world, causing him to unconsciously close his eyes.

The sea bass, when touched lightly with a fork, crumbled like garlic cloves; the flesh was incredibly tender, juicy, and sweet, perfectly embodying the phrase "melts in your mouth."

The fried fish skin provides a crispy and delicious contrast, complementing the soft and sticky rice.

"Although it is just a small dish of rice, it is divided into three layers, and each layer is distinct."

The first element is freshness.

The ultimate, pure freshness of the sea bass is the vibrant and bright main theme of the entire dish.

The second element is alcohol.

The rice, slowly simmered in fish broth, absorbs the essence of the broth in every grain. Parmesan cheese and butter give it a deep and mellow base flavor, with the salty, creamy, and rice aromas gradually blending together during the cooking process.

The third level is purity.

The subtle tartness of lemon juice, the fruity notes of white wine, and the freshness of parsley arrive like a timely sea breeze, dissolving any potential cloyingness and making the overall flavor bright, three-dimensional, and vibrant. However...

To maintain the traditional style of the dish, you added significantly more butter and Parmesan cheese; thankfully, the appetizers helped prevent it from becoming too greasy.

The only female judge among the three spoke up, her eyes revealing surprise. It was hard to imagine that the contestant could grasp the flavor so precisely.

This is at least at the level of a Special Grade Two Star!

"The salmon pudding provides an exquisite, unified, cool, and smooth mousse texture. It's like a velvet curtain, gently awakening your taste buds."

The sea bass risotto that followed presented a complex, warm, and varied texture. The soft and slightly chewy rice, the tender fish, and the crispy fish skin were perfectly presented in one bowl.

This evolution of texture from a single smoothness to a complex layering avoids monotonous fatigue on the taste buds.

The silky smoothness of the appetizers accentuates the slightly chewy texture of the rice and the crispy fish skin in the sea bass risotto, greatly enhancing the enjoyment of the meal.

Thinking of the salmon pudding they had eaten earlier, the bald judge in the middle couldn't resist combining the two and tasting them together, finally drawing a conclusion.

The salmon pudding elevated the dish slightly, fulfilling its role as an appetizer, but that was about it; it still looked like an ordinary appetizer...

"In addition, the flavors of the dishes progress from a deep salty and savory taste to a rich sweetness."

The flavor of salmon pudding is concentrated.