The Reviled God of Cooking Tries to Slack Off - Chapter 108

Chef Qiu was clearly more skilled than the others. As a veteran in the culinary world, he often visited the vegetable market and understood the “unspoken rules” there.

When he heard the competition requirements, he muttered to himself, “I came too late.”

At this hour, you could still pick decent leafy greens, but good meat—the truly fresh, just-slaughtered kind—had to be fought for.

Since this was the finals, the usual cheap frozen cuts wouldn’t cut it. Butcher shops rarely had the top-grade fresh meat available after 8 a.m.—it was either reserved in advance or already sold.

But Chef Qiu had his ways.

He knew the vendors wouldn’t sell the best cuts to strangers, not even for extra cash. That kind of meat was always saved for regular customers—restaurant buyers or long-time patrons. Even if he had money to spend beyond the 500 yuan budget, it wouldn’t help.

So, he changed his strategy.

Instead of asking the butcher, he waited outside the shop and approached customers who were picking up their pre-ordered goods. He didn’t need much—just a small portion for one dish, enough for each judge to have a taste.

Most of the butcher’s clients were restaurant suppliers. Qiu politely asked if they’d be willing to part with a small piece in exchange for a slightly higher price than market value.

The first two people ignored him. But the third paused, considered, and seemed tempted.

The transaction was discreet. Qiu even asked the cameraman to step back and film from a distance.

After a quiet conversation, Chef Qiu returned with a basket of vegetables—inside it, the rare piece of fresh meat he’d managed to acquire. A satisfied smile appeared on his face.

The livestream chat erupted:

【“He’s just waiting by the tree for the rabbit to show up!”】

【“Old ginger is still spicier!”】

【“So funny—these two met in the alley like they were doing some shady deal. I used to think Master Qiu was the serious type… turns out he’s got street smarts!”】

To secure ingredients for the competition, each contestant used different strategies.

Some found what they needed, but couldn’t afford it and left reluctantly. Others haggled for half an hour until the vendor gave in. Some bought something early on, only to find something better later—and simply paid again without hesitation.

Even though this wasn’t the official cooking round yet, the contestants’ efforts were already entertaining to watch.

As time went on, more viewers tuned into the livestream. Once the contestants had nearly spent all their money and filled their baskets, the broadcast shifted to broader market scenes.

In addition to the handheld cameras, drones flew overhead, capturing the vibrant, crowded vegetable market from above. From that angle, the contestants were tiny specks amid the sea of people. The lively atmosphere practically burst through the screen.

Most of the people shopping here today were also “chefs”—the head cooks of their own homes—carefully selecting ingredients to prepare dinner for the Little New Year.

In the livestream’s warm-up room, comments flooded in with nostalgic memories of vegetable markets:

【“The food here is fresh and cheap. I just got a box of local strawberries for 10 yuan. Snacking and watching!”】

【“Our market service is great—meat cut, veggies packed. Just stir-fry when you get home.”】

【“The snacks are amazing too. The best bun shop is inside the market. My mom always buys a big bag when she goes—so fragrant!”】

Jiang Tingzhou lived nearby and knew which stalls had the best food. If a contestant came back early, he would share some fried meatballs he’d just bought.

The vendor had mixed the minced pork fresh on-site. There was no special technique—just good meat, fried on the spot. With a little salt-and-chili powder on the side, each bite was crisp outside, juicy inside. A big bag cost only a few dozen yuan. Crispy outside, juicy inside.

One contestant, feeling a bit hungry, asked where Jiang bought them. After purchasing his own ingredients, he had a dozen yuan left, and—figuring it’d be a waste not to spend the show’s money—used it all on snacks.

He bought siumai and xiao long bao. 

Jiang Tingzhou tried one and nodded. “This is good, too.”

Others started returning with snacks. Ye Shunxin brought back white sugar rice cakes—steamed, soft, sticky, then dipped in granulated sugar, bursting with rich rice flavor.

Tao Jintian had carefully spent all his money, but a stall owner—who happened to be a fan—slipped a piece of fruit into his pocket. It wasn’t for the competition, so he peeled it in the van and shared it. It was sweet and fresh.

Even Master Qiu, usually reserved, bought a bag of Shaqima to share. Shaqima was fluffy and fragrant with eggy sweetness. He broke off a piece, sat down, and took a bite, his eyes narrowing in satisfaction.

“This was made right here in the market,” he said. “They even added olives. The method is authentic—it tastes just like the ones I used to have.”

In the past, these kinds of snacks were always around the house—especially during Chinese New Year. Now that he was older, his family rarely let him eat sweets, and it had been a long time since he tasted this flavor.

Everyone on the bus shared the market snacks. The mood was cheerful and warm.

Although this was a serious competition, the contestants got along well—especially after Zhan Rui withdrew. Tension melted away. Surrounded by food and laughter, it truly felt like New Year’s Eve was near.

The mood was so relaxed that someone jokingly turned to Jiang Tingzhou:

“Boss Jiang, I’ve heard your cooking is amazing. Ye Shunxin said if you joined the contest, you’d win. Is that true?”

Jiang Tingzhou smiled: “She’s exaggerating. But if we have time after the finals, I’ll cook a few dishes for you all—as a post-match exchange.”

“Sounds great!”

Even Master Qiu chuckled: “If there’s time, we’d love to taste Boss Jiang’s skills.”

The bus continued toward the competition venue.

Some contestants planned to make soup that needed long simmering—like hot pot soup base—so as soon as they returned, they began prepping immediately.

Meanwhile, Jiang Tingzhou headed backstage. Some judges had already arrived. The first person he saw was his master.

Master Chef Wang, slightly plump and always smiling like the Maitreya Buddha, was watching a replay of the morning livestream with the other veteran judges. 

Seeing the lively market scenes, he sighed with nostalgia. 

“I remember when I opened my first restaurant,” Master Chef Wang said. “I got up at dawn to shop at the market. Picked the meat and vegetables myself—I trusted my own judgment. Looking back, I really miss those days.”

Another chef chuckled: “That’s why I understand why Tingzhou chose this year’s theme: ‘Go Home for Dinner.’”

It wasn’t just a fitting theme—it carried emotional weight. They’d watched the previous episodes and knew how professional the first three rounds had been. But no matter how skilled a chef is, in the end, cooking is about daily life—eventually you return to the everyday kitchen.

Jiang Tingzhou chatted with the judges, whom he hadn’t seen in a long time. 

Just then, Liu Ping arrived.

Jiang Tingzhou hadn’t expected such a busy man to show up so early.

There was still time before the judges went on stage. Zeng Rong led Liu Ping in. Compared to his public image, Liu Ping looked older now—gray at the temples—but still full of presence. His gaze alone commanded respect.

Even now, Liu Ping radiated strength. He’d built Xiushui Group from nothing. A legend in the business world, he greeted Master Chef Wang and exchanged a few words before sitting down with a pot of tea.

Jiang Tingzhou stood and greeted him: “Mr. Liu.”

He wasn’t planning to stay long in the judges’ lounge. But as he turned to leave, Liu Ping stopped him. “Wait. You’re Mr. Jiang from Yongqing Sugar Factory, right?”

Jiang paused, then replied: “Yes, I am.”

“I’ve heard of you,” Liu said. “You’re the one who handled this entire show from beginning to end?”

Zhang Xiaocong had probably told him this—maybe even exaggerated it a little. It sounded arrogant in front of Liu Ping. 

Zeng Rong quickly tried to smooth it over with a smile.

But Jiang Tingzhou didn’t deny it. “Yes,” he said simply.

There was no need to hide—even in front of Liu Ping.

Liu Ping glanced at Master Chef Wang: “Your apprentice doesn’t take after you.”

Master Chef Wang, known for his gentle, scholarly demeanor, chuckled and explained: “Young people are like that. But Tingzhou’s a good kid.”

Liu Ping didn’t seem displeased. He looked at Jiang Tingzhou again and changed the subject.

“What’s the theme for this year’s finals?”

He hadn’t watched the livestream—just heard that contestants went to the market and something about “going home for dinner.”

“Is it really that simple? A grand finale, but everyone’s just making homestyle food?”

“Not exactly,” Jiang replied. “Tonight’s dinner may be ordinary in name, but it’s the hardest to get right. Family dinner—it’s the most common kind in the world, but also the most difficult.”

Liu Ping didn’t comment. He just said: “Then I’ll wait and see what you come up with.”

Many would be nervous under Liu Ping’s pressure. Even Zeng Rong wasn’t sure how Liu Ping felt about Zhang Xiaocong. But Jiang Tingzhou treated him like anyone else.

“I’m looking forward to it too,” he said.

What does home taste like? The taste of “home” meant something different to every chef. This year’s finals would likely have the richest variety yet.

One contestant’s family dinner focused on cured meats—a staple of winter.

Winter bacon is smoked and stored to last through the cold months, and New Year is peak season. He didn’t buy it from a regular stall but found a household air-drying their own beside the market. Homemade bacon, well-seasoned and properly cured, is the most fragrant.

A simple steamed bacon dish might be too basic for the finals, so he paired it with winter bamboo shoots and crab, creating a dish that fused mountain and sea flavors.

The salty, smoky bacon balanced the slight bitterness of bamboo shoots. The Dungeness crab, freshly steamed, brought a touch of sweetness from the ocean.

To complement this rich main course, the contestant made a light mushroom soup—forgoing heavier broths to let the crab flavor shine.

For the side dish, he chose tremella and papaya soup—a refreshing, mildly sweet dessert to end the meal on a gentle note.

Three dishes, perfectly balanced.