The Reviled God of Cooking Tries to Slack Off - Chapter 113

This came as a complete surprise to Jiang Tingzhou.

He knew that Master Qiu’s Qibao Restaurant was immensely popular. Many had offered large sums of money to expand it into a chain, but he had always refused. His reason was simple: expansion would compromise the original flavor.

His apprentices weren’t easy to train, and with his reputation, he could have easily opened a new branch anywhere and been welcomed. But in the end, he chose Jiang Tingzhou.

Qibao Restaurant specializes in authentic Cantonese cuisine, which already carries its own reputation and loyal following. Now, the only branch it would open would be located in the second phase of the Yongqing Sugar Factory’s commercial street. Once this news spread, it was sure to draw in a wave of faithful diners.

“When the shop opens, I’ll work there for a while to help it get on the right track,” Master Qiu said. “I plan to use the time to explore Dongjiang and try all the local cuisine. Of course, it’d be even better if I could stop by Mr. Jiang’s place from time to time to taste his dishes.”

Based on today’s meal, Jiang Tingzhou was, in Master Qiu’s eyes, the most skilled chef he had ever encountered. After this competition, Master Qiu had already made clear plans for how he wanted to spend the remainder of his career.

Jiang Tingzhou smiled. “You’re welcome anytime. My home’s right next to the sugar factory.”

Right after Master Qiu spoke, Cai Yuan also voiced her thoughts.

Her collaboration with Jiang Tingzhou had been discussed even before the competition ended. It wasn’t a traditional restaurant deal—she had chosen to sign with a talent agency and would be launching a long-term food show later in the year.

From her past experience, she understood that being just a chef had its limitations. She joined the competition to gain exposure and increase her value—and she still held that mindset. Though she had no intention of backing out of her contract, some of her thoughts had shifted slightly.

Cai Yuan asked: “I remember that among the eliminated contestants before the finals, Mr. Jiang signed a Western cuisine chef, right? Planning to open a restaurant in Yongqing?”

Jiang Tingzhou nodded. “Yes.”

The chef in question wasn’t as skilled as Cai Yuan, but he was solid, especially when it came to steak. Still, one person alone wasn’t enough to run a full restaurant. Before opening, he would need to recruit more staff, train them, and expand the menu with standout dishes.

“I really don’t have time to be the head chef,” Cai Yuan said, “But I can help train some chefs or revise the menu. Of course, I’ll need equity in the restaurant. In return, I can offer some exclusive recipes—like the sauce that Lorenzo was interested in. Only Mr. Jiang will have it. Would you disagree with that condition?”

She was direct and precise—outlining the deal clearly so that both sides could benefit.

Jiang Tingzhou replied, “Of course I agree. Having you onboard is a huge gain for the restaurant. I’ll make sure your equity share is satisfactory.”

Cai Yuan smiled. “Mr. Jiang is generous and open-minded. Let me be honest: I have my own reasons for doing this. Once the hype from the show fades, I’m not sure if the resources I have now will still be there. But craftsmanship can’t be lost. So by taking a share from you, I’m securing a fallback option.”

The agency she signed with had made all kinds of promises—but business is unpredictable. If she stopped being valuable to them, she knew their attitude would change. But she also knew that Jiang Tingzhou wasn’t the kind of person who would kick someone when they were down.

“Tao Jintian was right,” she thought. “Mr. Jiang really is a good person. Working with him may not bring explosive profits overnight, but at least you won’t have to worry about getting burned.”

Then Ye Shunxin spoke up. “I know you’ve already talked to my uncle,” she said, hands spread. “My family will open a branch in your sugar factory. I won’t be cooking there—I really don’t have the time. But in a few years, when I return, I’ll come find you again. One day, I’ll surpass you.”

Ye Shunxin came from a family of gourmet professionals. Her family ran several successful restaurants, far wealthier than the Jiang family’s old establishment. Their most famous brand was “Shanhe Ji”, which specialized in her hometown’s cuisine. It was a high-end restaurant chain with considerable reputation—and Jiang Tingzhou was also discussing a collaboration with them.

As for Ye Shunxin, she was preparing for more culinary competitions. She was still young, and this chef competition was just her beginning. She would continue striving, polishing her skills until the day she earned her own gold medal.

Jiang Tingzhou gently ladled another spoonful of soup into her empty bowl and said: “Then I’ll be waiting. Best of luck to you.”

Ye Shunxin snorted and continued sipping her soup with a smile.

At another table, Liu Ping had just finished his bowl of Buddha Jumps Over the Wall. Glancing at Ye Shunxin, he turned to Zeng Rong and asked: “What about your family? Planning to work with him too?”

Zeng Rong nodded honestly. “Yes. The sugar factory site is great—I’ve been there. Lots of foot traffic. It’d be stupid not to seize this opportunity.”

Liu Ping agreed. “True.”

Zeng Rong, concerned that Liu Ping might have been influenced by Zhang Xiaocong’s slander, quickly added: “Mr. Jiang is a very decent person. Anyone who works with him ends up better off. If he were as stubborn and arrogant as some say, there wouldn’t be this many people lining up to collaborate with him.”

But Liu Ping waved his hand. “Relax. I’m not senile yet. I can judge for myself.”

The contestants continued eating and chatting. Before long, everyone was full and cheerful.

Next to the food stalls were interactive games, reminiscent of a lively street fair. Some enthusiastic fans even pulled the contestants aside for photos. 

One by one, they left in high spirits.

Even Master Chef Wang and his group didn’t sit still—they grabbed food and joined the fun outside.

Liu Ping, however, stayed behind. He seemed content, putting down his bowl. He looked toward Tao Jintian, who was standing nearby, and asked: “What about him? What’s your plan?”

Jiang Tingzhou and Tao Jintian were preparing for deeper cooperation.

“His dishes are home-style,” Jiang replied. “But what’s rare is that he’s refined the traditional flavors in his own way. This kind of cuisine is perfect for large-scale promotion. It suits many people’s tastes. So I’m planning to launch a chain brand with him.”

Tao Jintian’s recipes were well-suited for replication—even if later chefs could only achieve 70% of his flavor, it would still be more than good enough.

Liu Ping frowned slightly. “He’s a good cook, but a bit quiet. If the business gets big, he might not be able to manage it well.”

“That’s why it’s a partnership,” Jiang replied. “Let the right people do what they’re good at. I’ll have the chefs focus on cooking.”

Liu Ping raised an eyebrow. “You’re willing to give him a stake in a business that big? Aren’t you worried about the Zhou family interfering?”

Tao Jintian had become quite popular through the competition. With his name, a restaurant could easily be profitable—as long as it was run properly. More importantly, he trusted Jiang Tingzhou deeply.

“He trusts me, so I’ll give him the best I can,” Jiang said. “I don’t know how big this will become, but it won’t be bad. As for the profits—we’ll share them. If we grow the pie together, I won’t earn any less in the long run.”

The Zhou family had experience running chain restaurants. Their “Bingcheng Chao” was a budget-friendly fast food chain with small storefronts. 

By contrast, Tao Jintian’s brand could be positioned as a premium restaurant, opening its flagship location at the sugar factory, and other branches in upscale malls and commercial districts, all with a unified aesthetic.

This didn’t conflict with the Zhou family’s existing business. Instead, it complemented it. Jiang Tingzhou had already reached an agreement with them and jointly invested in the project alongside Tao Jintian.

This kind of large-scale branding and operation was Zhou family’s specialty. Jiang Tingzhou never intended to handle everything himself. After the exhausting competition, he planned to take a break after the New Year.

Liu Ping looked at him and commented, “You’re smart. And you’ve benefited the most from this competition.”

There was no doubt—Jiang Tingzhou was the biggest winner.

And there was also no doubt that Jiang Tingzhou had contributed the most. Even Zeng Rong admitted that this competition could go on without anyone else, but not without him.

Now, nearly all the top contestants had chosen to work with him, either deeply or loosely. They trusted him, even though his sugar factory project wasn’t yet the largest or most lucrative in the industry. But clearly, someone like him wouldn’t stay at the bottom for long.

“Maybe everyone just liked my cooking,” Jiang Tingzhou said with a smile. “What did you think, Mr. Liu?”

Liu Ping finally smiled. “Your cooking is excellent. If I were scoring you in the competition, I’d give you 90 points.”

That was the highest score Liu Ping had given anyone tonight.

Zeng Rong quietly sighed in relief. But then Jiang Tingzhou added: “Don’t rush to a verdict yet. There’s still one more snack you haven’t tried. It’s a post-meal treat that was drying in the oven earlier. It should be ready now.”

He poured Liu Ping a cup of tea, then brought out the final dish.

It looked simple—nothing grand. Zeng Rong took one glance and guessed it was beef jerky.

Everything Jiang Tingzhou made was delicious, and this jerky had a special, mouth-watering aroma. But compared to the rich flavors earlier, this one seemed a bit plain—and a bit tough. Plus, everyone was already full. It didn’t make a strong impression.

Why serve this to Liu Ping?

“This is yak jerky,” Jiang Tingzhou explained. “Yongqing’s been dry lately, so I air-dried it outside. It turned out quite well. It should still carry the original flavor of the meat.”

But Liu Ping was taken aback when he saw the jerky.

Unlike the common sliced variety, this jerky had been cut into strips. It wasn’t fully dried—just to a certain point—then slow-roasted and seasoned, especially with sesame seeds. The outer layer was crispy, and the inside retained just a bit of juicy texture. It wasn’t tough to chew, but had a complex flavor that grew richer the more you chewed.

This was not a common recipe. True yak meat, especially from grasslands, was far chewier than ordinary beef.

Zeng Rong thought the recipe might work better with regular beef, and the seasoning was a touch too salty. He wasn’t sure why Jiang Tingzhou chose this harder meat—or why he served it specifically to Liu Ping.

But Liu Ping liked it very much.