In the 1970s, it started with contracting out communal dining.

In that instant, a strong aroma wafted out of the earthenware pot, instantly filling Yang Limin's nostrils.

He immediately looked down at the bowl of soup in front of him.

At first glance, all you can see is a thick, milky-white mass, like a piece of fine mutton fat jade, or like frost flowers forming on a window in winter.

The rich aroma wafted straight into Yang Limin's nose from the broth. Even though it was a hot summer day, the aroma made Yang Limin swallow hard.

He has been a chef reviewer for many years, and this is the first time he has encountered a dish that makes his mouth water.

What did that kid just say was a dish?

Sichuan food!

hiss--

Yang Limin frowned: "This is Sichuan cuisine? Why isn't there any chili pepper?"

"If you want your Mom's Pig Trotter Soup spicy, you can make your own dipping sauce. If you don't eat spicy food, you can just eat it as is!"

As Chen Wei spoke, he brought out a small bowl from the side, in which a red oil sauce had already been prepared, specifically for dipping pig's trotters.

The contrast between the red and white colors is striking, making it look incredibly appetizing.

However, the moment the chili peppers were served, Yang Limin immediately frowned. It was clear that this person deeply hated chili peppers, and no one knew why, but he wouldn't touch any spicy food at all.

No wonder none of the spicy dishes won the championship in those previous competitions.

Chen Wei thought to himself, then quietly put the chili dish back, before handing over a soup spoon and a pair of chopsticks.

"Chef Yang, please try it. The soup base isn't spicy at all."

Looking at the white porcelain spoon that Chen Wei handed over, its color exactly the same as the soup, Yang Limin's Adam's apple bobbed. He was really curious about this non-spicy Sichuan dish.

Yang Limin carefully scooped a spoonful and put it in his mouth, and was instantly attracted by the rich, mellow and delicious soup.

One bite and you feel the rich, gelatinous flavor of pork bursting on your tongue, like the warm sunshine of spring, the gentle breeze of summer, the bright moon of autumn, and the warmth of charcoal fire in winter.

The heat was just right, allowing the collagen in the pig's trotters to seep out. The broth was slightly viscous but not sticky at all. The warm, enveloping sensation slid from the tip of the tongue all the way to the bottom of the stomach, making every taste bud rejoice.

The rich aroma of pig's trotters is interspersed with the fragrance of white kidney beans and the subtle medicinal aroma of angelica, creating a complex yet harmonious and wonderful taste.

The flavor of the broth lingered on his tongue before abruptly ending, leaving Yang Limin momentarily stunned.

This soup is delicious!

But for some reason, he always felt that something was missing, something that made him feel unbearably itchy!

Thinking it was the smell of pig's trotters cooking in the pot, Yang Limin couldn't wait to reach out with his chopsticks and scoop up a large piece of pig's trotter, placing it on his small plate. He took a bite, and the tender, fall-off-the-bone pig's trotter instantly melted on his tongue.

A rich, mellow aroma fills the mouth, making the flavor even more intense and irresistible.

"Okay! Okay!"

Yang Limin couldn't help but praise him immediately.

But the confusion that had just lingered in his mind did not dissipate at all; it wasn't the taste of this pig's trotter!

What exactly is that last bit of aftertaste that's missing in the soup?

Yang Limin felt as if a feather was gently tickling his heart, an unbearable itch that seeped into his very bones. He scratched his head, eager to know what the final aftertaste should be.

Perhaps sensing Yang Limin's confusion, Chen Wei suddenly grinned and brought out another dish of sauce from under the stall.

This sauce is different from the chili oil we just had. It's a mixture of vinegar, soy sauce, and other seasonings. Although it doesn't have the striking contrast of red and white that the chili oil had on the side, its aroma complements the broth perfectly.

"Chef Yang, you might as well dip it in this sauce. I specially made this sauce and it's not spicy at all."

Yang Limin raised an eyebrow and looked at the sauce with curiosity.

He didn't know why, but the sauce seemed to finish off the last bit of flavor from the pig's trotters. It was just a simple blend of vinegar, soy sauce, and scallions, but together they seemed to harmonize perfectly with the braised pig's trotters, like twins who had been together since birth.

Unable to resist his curiosity, he carefully picked up another piece of pig's trotter, lightly dabbed it in the sauce, and put it in his mouth.

The moment the pig's trotter entered his mouth, his tense expression suddenly relaxed, and his brows and eyes unconsciously unfurled.

The thick, oily pork skin is soft, chewy, and bouncy, bursting with the flavor of the sauce that instantly spreads across the tongue. With a hint of vinegar and soy sauce, the flavor is even more amazing than the rich aroma that came before.

Just one bite seemed to instantly dispel the worries in my heart, leaving only a lingering, fresh, and warm sensation between my teeth, making even my breathing slow down.

How could this be!

This person is actually a master chef of Sichuan cuisine!

Such skill could never come from an amateur. You know, although the major cuisines are all interconnected, their true essence of cooking is quite different.

This person has mastered Sichuan cuisine to such an extraordinary degree that his earlier statement about not wanting to become my apprentice wasn't because he looked down on me, but because he genuinely didn't have the time to learn Cantonese cuisine.

Yang Limin put down his chopsticks and stared intently at the stale food in front of him.

After a long while, he sighed silently.

This incredibly talented young man, at such a young age, has already mastered such culinary skills. He only studied Cantonese cuisine briefly and crammed at the last minute, yet he still managed to make the essence of Cantonese cuisine so wonderful.

It's such a shame that someone like that can't be my apprentice!

"Chen Wei?!" Yang Limin finally spoke, carefully looking at the badge on Chen Wei's chest before calling out his name.

"Could you reveal who your master is? There are only a handful of people in the entire country who could teach a disciple like you!"

"This..." Chen Wei scratched his head, feeling a bit embarrassed.

How come we've come full circle back to the master's question?

If Yang Limin found out that his so-called master was Wang Defa, that would be terrible!

The ratings aren't finished yet, and he doesn't want his hard work in making two dishes to end in failure.

Chen Wei laughed heartily, determined to continue playing dumb.

"Actually, I just figured it out on my own. I only read a couple of books before entering the competition, please don't laugh at me!"

Yang Limin didn't believe a word of what he said, but thought that the young man was probably a disciple of a master who was unwilling to reveal his master's name.

Ultimately, there are only a handful of people in the entire country who possess this skill. Yang Limin didn't inquire further, but simply nodded slightly.

He casually wrote "ten out of ten" on the grading notebook.