The Reviled God of Cooking Tries to Slack Off - Chapter 70

After Lu Baiyu got his cue not to intrude unnecessarily, he no longer barged in just to make his presence known. Jiang Tingzhou needed focus while cooking, and Lu Baiyu understood that if he interrupted at the wrong moment, it would only earn him Jiang Tingzhou’s displeasure.

Still, Lu Baiyu now found himself paying attention to even the smallest details about Jiang Tingzhou.

He came early today, before dinnertime. Jiang Tingzhou had already prepped the dishes but hadn’t begun cooking. Some guests hadn’t arrived yet, and he needed to wait for everyone to be present so he could serve the food at its best.

During this waiting time, with nothing urgent to do, Jiang Tingzhou had a moment to pause.

Lu Baiyu seized this opportunity to make his appearance—quite tactfully, it seemed. 

He came bearing snacks: some light bites to tide everyone over before dinner. The chef Lu Group had specially invited was excellent with taro-based dishes. In addition to the signature taro-lotus tart, the candied taro fries he made were also outstanding—crispy and satisfying, ideal as a pre-dinner treat. As soon as a fresh batch came out of the kitchen, Lu Baiyu brought over a plate.

“Tingzhou, try it—something to fill your stomach before the meal. Everyone outside has had some and said it’s good,” he said. “Director Cheng, you too.”

He casually included Cheng Shifei, as if to make his offering to Jiang Tingzhou seem less deliberate.

Cheng Shifei understood immediately and smiled to himself. He knew he was just included as an afterthought. When Baiyu had spoken, he had been looking at Jiang Tingzhou the entire time. Still, the snack was indeed delicious, so Cheng said nothing more.

The taro snack was exceptionally well made. Jiang Tingzhou glanced at it and didn’t refuse—he liked taro anyway. 

He took a bite.

He could tell immediately: it tasted even better than it looked. The sugar-coated exterior was crispy but not overly sweet. The inside was soft and fluffy—glutinous with a delicate sandy texture. It was a well-executed dish, and the chef’s skill was obvious.

Lu Baiyu could read Jiang Tingzhou’s reaction from his face. He was clearly pleased, even though he tried to remain composed. He couldn’t help smiling. 

Moving a bit closer, he asked, “Tingzhou, does it taste good?”

Jiang Tingzhou picked up another one and nodded. When it came to food, he was always honest. “It’s good.”

There was no room for doubt. Even the livestream chat confirmed that it wasn’t their imagination—Lu Baiyu’s attitude toward Jiang Tingzhou was clearly different.

Netizens, naturally attuned to drama, were quick to stir up speculation about their relationship. But longtime followers of Jiang Tingzhou in the livestream could already see what was going on.

【“Look at Lu Baiyu’s smile—it’s priceless. He signed a billion-dollar contract and didn’t smile like this.”】

【“I believe they knew each other before. But it looks one-sided—Lu Baiyu is clearly interested, but big brother’s just focused on the food.”】

【“You think it’s one-sided? Come on. This is Mr. Lu we’re talking about. How many people dream of getting close to him and can’t.”】

【“Fan filter? This is reality. The Lu family is rich, sure—but there are plenty of rich people. Jiang Tingzhou is one of a kind.”】

【“Exactly. Everyone who knows him knows—he cares more about farming and food than anything else.”】

Lu Baiyu didn’t have the energy to pay attention to the comments. He stepped forward again to speak, but Jiang Tingzhou had already walked around him and gone straight to the chef who made the dish.

He introduced himself politely. Upon hearing his name, the taro chef smiled and said, “Ah, Jiang Tingzhou—I’ve heard of you.”

They shook hands.

Jiang Tingzhou was well known in the culinary world, especially among elite chefs. It’s a small circle—most trained by masters or came from culinary families. Jiang Tingzhou, a young protégé of Chef Wang, was someone many had heard about.

Though it was their first meeting, the conversation flowed naturally. The chef, surnamed Wu, mentioned where he was from. Both Jiang Tingzhou and Cheng Shifei immediately recognized the surname and the region. Cheng Shifei,  who had been standing nearby, stepped forward to greet him.

After a brief introduction, Jiang Tingzhou got straight to the point—he wanted to learn how to make the taro snack properly.

He had tried making it before, but it never came out quite right. He wanted to humbly learn from someone more experienced.

Chef Wu was generous with his knowledge. This wasn’t about secret recipes—it was technique. Just as a painter’s style can’t be copied by watching, culinary skill must be learned through practice.

Jiang Tingzhou was a quick study.

He listened carefully, then tried it for himself. When Chef Wu made a batch of salted egg yolk taro sticks, Jiang Tingzhou followed along. When his own version was finished, Chef Wu tasted it and nodded. “Delicious. With a few more tries, it’ll be perfect. But this one is already quite good.”

Though they had just met, the admiration in Chef Wu’s eyes was evident.

Two flavors of the snack were served. 

Seeing them, Cheng Shifei’s food instincts kicked in. He zoomed the camera in to capture the moment the snack was broken apart. Everyone who tried it gave it an enthusiastic nod. Even viewers watching the livestream commented:

【“Brother, I want to eat that so bad.”】

【“3, 2, 1… I’m ordering it right now!”】

【“Keep this chef in Yongqing forever—bring him to the sugar factory, don’t let him go.”】

In the face of great food, who cared about Mr. Lu anymore?

Chef Wu, a bit flustered by the comments, waved his hands quickly, saying no, no, no. He had his own shop back home and was only here temporarily.

Jiang Tingzhou smiled and reassured him—they were just compliments. Then he asked for the salted egg yolk version to be brought out and said, “Thank you for teaching me. You’re a guest today—please try mine as well.”

Lu Baiyu saw all of this from the side. Jiang Tingzhou hadn’t looked back at him once. He sighed, a little helpless, but also understanding. This was who Jiang Tingzhou was.

He was focused, humble, and serious when it came to food. That’s where his heart was. 

Lu Baiyu tasted the taro dish—it was excellent. Salty, sweet, sandy on the outside, glutinous inside.

At that moment, Jiang Tingzhou smiled, finally satisfied after perfecting a new dish. He looked up at the clock. 

Someone outside announced that everyone had arrived.

“It’s time,” he said. “Let’s eat!”

The celebratory banquet began. The atmosphere was light, and the food outstanding.

The taro appetizer was a hit. Fresh seafood followed, barely cooked to retain its flavor. Every dish was simple but delicious—even the seasonal stir-fried greens were perfect.

But the highlight was Jiang Tingzhou’s Yongqing Tofu, served last.

At Gongyan, it had been delicately plated with decorative pine and cypress. But today, in this setting, it came sizzling on a hot iron plate. When the lid lifted, steam and aroma filled the room.

The tofu was a light green hue from wild vegetable juice. Silky as jelly, stuffed with rich fillings using a technique inspired by the award-winning Stuffed Rivers and Mountains. It combined premium ingredients without letting any one overpower the others.

Its texture, aroma, and flavor were balanced perfectly. Those who had only heard of it now truly understood its worth.

As the dish was served, the lively chatter paused—everyone was busy eating. Then came the chorus of praise. Even Chef Wu was impressed.

“If you have time later, I’ll teach you,” Jiang Tingzhou offered. “Let’s consider it an exchange.”

Cheng Shifei, still livestreaming, took close-ups. 

Jiang Tingzhou had made enough for everyone. But he himself barely ate—just one piece.

“You should eat more,” Cheng said.

“I’ve had it many times before,” Jiang Tingzhou replied with a smile.

He’d eaten more of other people’s cooking today—especially Chef Wu’s taro. He clearly loved it.

For Lu Baiyu, that one sentence was enough, hearing that sentence—others might not think much of it, but Lu Baiyu, sitting across from him, froze for a moment. His expression changed slightly, because he remembered.

He knew how many times Jiang Tingzhou had made this dish while developing it. Repeatedly tasting and adjusting the flavor. Even after the criticism it received on “A Bite of China,” he had kept tweaking it—sitting alone, testing it again and again, trying to figure out what went wrong.

By now, Jiang Tingzhou understood clearly—it hadn’t been the dish’s fault.

He had made Yongqing Tofu countless times. The first time it was successful, he had let Lu Baiyu taste it. Later, during the tasting sessions for Gongyan, it made the menu. As its price increased, Jiang Tingzhou became more involved in Lu Group’s business—not just as a chef. He cooked less and less himself, reserving the dish for truly important guests in serious business settings—to lighten the mood and impress high-level clients.

Today, he made it again—but in large quantities. And even so, the dish was crafted with the same care and precision. He taught the recipe in full detail during the stream. In this simple rural courtyard, with no ulterior motive, he served it to his friends, neighbors, and the sugar factory staff.

No one said anything extra—just that it tasted amazing. And to Jiang Tingzhou, that was enough.

Now, the banquet was halfway through. Everyone was enjoying the Yongqing Tofu to the fullest. Cheng Shifei raised his glass, and Jiang Tingzhou stood beside him. He didn’t need to lower his head to explain anything to VIPs. Instead, he raised his glass and, as he had done before, shared the short story behind Yongqing Tofu.

He had told it many times before—could recite it word for word. But today, he wasn’t using it to prove anything. His face was relaxed and smiling. The words came out as a sincere blessing.

Not just to those at the table—but to every viewer still watching his livestream.

“…Later, the official gathered his flags and set sail,” Jiang Tingzhou said. “This Yongqing Tofu—I wish you all smooth sailing, good fortune, and evergreen happiness.”