The Reviled God of Cooking Tries to Slack Off - Chapter 110

This round of the competition was very different from the previous ones.

The first three stages were all about catching contestants off guard, giving them little time to think before making choices. But in the final round, all the rules were announced early that morning, allowing ample time for preparation and reflection.

Moreover, the open-ended theme of “Going Home for Dinner” gave contestants enormous creative freedom—virtually ensuring that every chef could present their best, most familiar dishes.

As a result, today’s dishes came out one after another in a dazzling array. Even if the contestants didn’t bother giving them fancy names, the audience still recognized them all. These were the kinds of dishes they’d grown up with—easy to imagine, easy to crave.

Many people were watching the livestream while enjoying their own family dinners for Little New Year’s Eve. Some even had similar dishes on their own tables. Tasting food at home while watching contestants cook onscreen created a rare and intimate sense of connection.

At the judges’ table, Cheng Shifei was the most expressive, enthusiastically sharing his thoughts after every bite.

“No matter what you imagine,” he said sincerely, “this is even more delicious than you’d expect. I’ve eaten a lot of home-cooked food, but never anything quite like this. Every dish today—it’s like everyone poured their heart into it.”

He especially loved Master Qiu’s Golden Oyster Chicken Pot, praising it far more than any dish before. The other judges, including Master Chef Wang and his disciples, nodded in agreement, growing visibly happier as they ate.

As seasoned culinary professionals, they could taste the meticulous care in every bite—knowing just how much experience and hard work went into creating such complex flavors. This kind of excellence could only come from years of dedication.

Among them, the highest-scoring dish so far was still the Braised Pork Hock in Rock Sugar, a dish beloved across the country.

As for the guest judge from the public, every dish was a treat. His greatest challenge was not giving every single one a perfect score—and not overeating before the end.

Even Rolando, the judge from overseas, was visibly impressed. A portly man like Master Chef Wang, he looked kind and easygoing at first glance. Rolando had a warm personality and had previously met several of the judges, including Liu Ping, greeting everyone in halting but charming Mandarin.

But when it came to food, Rolando was no soft touch. He had eaten all over the world, and nothing had truly surprised him in recent years—until today.

He was especially impressed by Cai Yuan’s green sauce, growing suddenly serious after tasting it. He asked questions repeatedly, even requested a second serving for further analysis, and said he’d love to get the recipe.

All the contestants felt they’d performed well. The judges clearly appreciated the dishes—but scoring still had to be serious and discriminating. In competitions like this, you couldn’t hand out gold, silver, and bronze medals to everyone.

Even backstage, Zeng Rong couldn’t help sneaking a bite of the extra dishes. The chefs had prepared generous portions—too much for the judges to finish, especially heavier dishes like the pork stew.

After sampling several, Zeng Rong sighed in admiration. Every dish was excellent, each with its own merits. How on earth were they going to rank them?

And that debate wasn’t limited to the judges—it was raging online, too:

【“That pork elbow is insane! My grandma said it must win. Who doesn’t love pork elbow? If this doesn’t win, something’s wrong!”】

【“No need to fight. That home-style braised pomfret with rice cakes looked authentic and absolutely delicious. And I adore the almond tofu dessert—steady first place for me.”】

【“Folks, preserved meats are the real flavor of New Year. Please support the Steamed Winter Crab with Cured Meats and Bamboo Shoots.”】

【“The steak with green sauce is amazing. No way the Red Diamond judges are lying. I’m an overseas student—I’ve made Sichuan-style spicy steak for years, and that flavor is god-tier. I lived off it for four years abroad.”】

But amid the food praise, some netizens had other questions—especially about one particular judge.

【“Didn’t catch the earlier episodes, but this finale is amazing. No wonder the show’s so popular. But who’s that old guy on the judging panel? Everyone else is enjoying the food, but he just sits there with a stone face.”】

【“Right? Every time they cut to the judges, he’s the first one shown. But his scores are always lower than everyone else’s. He just sits there like he’s unimpressed—even when the other chefs are raving.”】

【“Wait, you mean this guy? [Screenshot]”】

【“Yeah, that’s the one!”】

【“You don’t know who that is? That’s Liu Ping. Reminder: this competition is called the Xiushui Cup.”】

【“…oh crap. My bad. Never mind.”】

Although some netizens shut up once they realized Liu Ping was the director of Xiushui Group, they weren’t wrong—his judging did feel out of place. It was like he was eating something entirely different from everyone else.

That difference was especially obvious in his scoring.

In this final round, the judging panel had been carefully assembled to ensure fairness. There was no score elimination (e.g., removing the highest and lowest scores). Each judge’s score counted toward the average, and each dish was scored out of 100 points—broken down into five categories: appearance, aroma, taste, dish combination, and theme relevance (20 points each).

Most contestants were receiving scores in the 90s, with a few standouts earning 95+ from some judges. In certain cases, the dishes were so exceptional that nearly perfect scores were well deserved.

But Liu Ping was different. His scores started at 70, and his highest rating was just 80—consistently lower than everyone else. His expression never changed, no matter how good the dish was.

Even though the program ensured judges had enough food—and enough breaks to avoid palate fatigue—Liu Ping barely touched most dishes.

He had spent decades in the business world and had tasted the best food the world had to offer. To impress someone like him took something extraordinary.

Zeng Rong had been happy with how smoothly the finals were running—until he glanced over and saw Liu Ping’s cold expression.

Suddenly anxious, his first instinct was to consult Jiang Tingzhou—but when he looked around, Jiang Tingzhou was nowhere in sight.

Instead, he found Lu Baiyu nearby.

“Mr. Lu, where’s Tingzhou?” he asked.

“He went to prepare his own dish,” Lu Baiyu replied. “He said he wanted the contestants to get a taste of his own skills. Tingzhou said he didn’t need to watch the rest. He already knows who’s going to win. I’m just here to see if he’s right.”

“What?” Zeng Rong blinked. “Mr. Jiang already made his prediction?” He glanced toward the competition stage.

The contest was nearly over—the final dish was being served. But for the sake of showmanship, not all judge scores had been revealed yet, and several contestants were still neck-and-neck.

It looked far from decided.

Lu Baiyu smiled. “He’s been observing all day—watching how each contestant picked ingredients and prepared their dishes. I asked him what result he expected. He said, ‘I think the lamb dish will win… by a narrow margin.’”

“The lamb dish?” Zeng Rong frowned. “You mean that First-Class Lamb Stew”

The final contestant to present had drawn a late slot. He wasn’t considered a top contender, and drawing last was a disadvantage—judges were often too full or fatigued to give high marks by then.

The contestant’s name was Yu Li—Zhan Rui’s replacement.

In his thirties, solid in fundamentals and versatile in cuisine, but unremarkable compared to others. A big, quiet man—honest, not talkative.

That morning on the shuttle bus, while others brought snacks, he’d brought a giant skewer of freshly grilled lamb. The smell of cumin and charred meat filled the bus.

Yu Li had purchased a whole slab of mutton—the best cuts went into his competition dish. The rest he had cooked at a nearby diner, then shared with the crew and contestants.

The meat was so fresh, someone asked, “What kind of lamb is this?”

Jiang Tingzhou, who also took a bite, answered,“It’s Yanchi Beach Sheep.”

He was impressed that Yu Li had found the tiny, remote butcher shop that sold authentic beach lamb. These sheep live on saline-alkali land, and their diet—herbs like licorice, clover, and bitter beans—gave the meat a uniquely fragrant taste. The lamb had no gamey odor and needed almost no seasoning—just pepper, ginger, and a pinch of salt.

Yu Li’s dish for the finals was First-Class Lamb Stew. He explained to the cameraman: “My mom taught me this recipe. Her name is Yu Yipin (‘First-Class Yu’). That’s why I call it that.”

For him, going home for dinner meant lamb from his hometown—the taste of his mother’s cooking.

He asked for a clay pot and charcoal stove to cook the lamb traditionally. The spices he used were subtle—enhancing the meat without overpowering it. He paired the main dish with radish soup and sesame flatbread. The bread was crispy and aromatic on its own, but even better when sliced open and stuffed with chunks of stewed lamb.

Zeng Rong hadn’t tasted it yet, and upon hearing Jiang Tingzhou’s prediction, his first reaction was: “No way…”

But then the judges began scoring.

To his surprise, the first judge to mark—Liu Ping—gave it a rare high score: 85.

The next three judges also gave strong scores. While not the highest overall, they placed it clearly among the top contenders.

And now, with all dishes served, it was finally time to reveal the true champion.