170: Scoring

Contrary to previous expectations, the color of the hodgepodge soup in front of them was incredibly rich and enticing.

The broth was clear and bright, with diverse ingredients mixed together like a vibrant oil painting.

Crystal-clear, hand-beaten fish balls and shrimp balls floated and sank in the hot soup.

Amber-colored bean curd sticks, fully soaked in the broth, appeared plump and tender.

Dark brown shiitake mushrooms and wood ear mushrooms dotted the soup, presenting the rustic hues of nature.

Emerald green cauliflower and tender yellow carrot slices injected vitality into the soup.

And the pristine white clams brought a savory, oceanic aroma to the rich broth.

With distinct layers of ingredients and interwoven colors, it was like a natural scroll painting full of Fujian charm; even before tasting, it was already incredibly appetizing.

The Association Chairmen swallowed their saliva, then leaned closer to the bowl and took a deep, long sniff.

A complex yet rich aroma instantly penetrated their nostrils, going straight to their lungs.

This was a top-tier, lung-filling inhale, causing their expressions to lose control; their mouths stretched into wide smiles, feeling incredibly comfortable and blissful.

“An ordinary hodgepodge soup, yet it can be simmered to this quality and aroma!”

Dai Xuesong suppressed the shock in his heart, trying hard to distinguish the complex flavors, attempting to learn from it.

During the cooking process of the hodgepodge soup, the broth, simmered from pork leg bones and chicken carcasses, naturally carried a rich meaty aroma, intermingling with the fresh sweetness of seafood.

The addition of dried scallops, dried shrimp, and other dried goods further elevated the layers of freshness and aroma.

Fried pork skin released its oily fragrance after stewing, while bean curd sticks, shiitake mushrooms, and other dried ingredients, as they absorbed water and expanded, emitted their unique bean and mushroom aromas.

Furthermore, the hot steam carried the pungent aroma of green onions, ginger, and garlic, along with the slight spiciness of pepper, causing their noses to tingle slightly.

And within, there was also the flavor enhancement of vinegar, adding a touch of fresh, sour aroma.

Multiple aromas intertwined, lingering in their nostrils, making their mouths water.

It also made one feel as if they were there, experiencing the rustic charm and homely warmth of the Fujian coast.

“...”

After a moment of silence, Dai Xuesong’s voice was dry as he spoke:

“Let’s begin the tasting.”

These words brought the other Association Chairmen back to their senses.

“Let’s start.”

“Alright.”

Dai Xuesong dipped the porcelain spoon into the bowl, and it clinked against the bottom, making a pleasant sound.

Then, he gently scooped up a spoonful, and looking at the picturesque color combination of the ingredients in the spoon, he couldn't help but admire it for a few more moments before taking a mouthful.

The delicious, rich, and thick soup revealed clear layers of flavor in his mouth.

The first sip revealed a base of bone broth, with a rich yet non-greasy taste.

The second sip brought the natural savory freshness of seafood like fish balls, shrimp balls, and clams, delivering the taste of the ocean.

The third sip, the collagen from the pork and pork skin, dissolved in the soup, making the flavor more lingering.

The fourth sip, the sweetness of vegetables and the tenderness of bean curd sticks, along with the crisp slipperiness of wood ear mushrooms, added to the rich depth of the broth.

And the fifth sip, with its perfectly balanced sweet and sour spiciness, both neutralized the richness of the ingredients and highlighted the clear, fresh taste of the broth.

These five layers of change left a long aftertaste, clearly demonstrating the essence of min cuisine’s “clear, fresh, harmonious, and mellow” qualities... The slurping sounds gradually ceased.

All the Association Chairmen fell silent, their expressions becoming incredibly complex.

Meanwhile, the audience and contestants were growing impatient.

Now, seeing that they had finally finished the soup, everyone looked over, waiting for their scores.

The previously bustling venue suddenly became so quiet you could hear a pin drop... Well, except for the occasional rustling sounds from the corner, like a hamster gnawing...

Feeling the change in the surrounding atmosphere, the Association Chairmen clearly felt the pressure.

Because after drinking this bowl of soup, not a single person, including Dai Xuesong, felt qualified to give an evaluation.

“What do you say, everyone?”

Stalling like this wasn’t a solution.

Dai Xuesong took off his reading glasses to wipe them, then pinched the bridge of his nose before asking.

But no one responded; in fact, when Dai Xuesong looked at someone, that person would deliberately turn their face away, acting as if they couldn’t be seen.

“...”

Dai Xuesong cursed inwardly.

But since no one else stepped forward, it had to be him.

“Cough, cough.”

He covered his mouth and coughed a few times, then prepared to speak.

However, he found that the main person was still eating non-stop in the corner, not even glancing over here.

Dai Xuesong’s mouth twitched a few times, but he could only pretend not to see it.

Being a chef is a very old profession, and in some places, traditional apprenticeship methods are still emphasized.

The principle of “the most capable comes first” is also highly regarded by many in this profession.

No matter if you are younger than me, as long as your ability is stronger than mine, I will be convinced!

It was that simple and unadorned.

Seeing that everyone’s eyes were focused on him, Dai Xuesong tensed his facial muscles and cautiously began to speak:

“Fujian hodgepodge soup, with its colorful ingredient combinations, rich and complex aroma, and multi-layered taste, showcases the characteristics of min cuisine: ‘a blend of meat and vegetables, and equal emphasis on soup and dishes.’ It is both a satisfying home-cooked delicacy and an embodiment of the local people’s inclusiveness of ingredients and their culinary wisdom.”

“And contestant Lu, who made this soup, possesses exquisite skill, rich experience, and superb knife work. I give... ten points.”

Before others could react, he paused, revealing an admiring smile, and exclaimed again:

“The reason I give ten points is because the maximum score is only ten points, not because contestant Lu can only get ten points.”

As soon as Dai Xuesong uttered these words, the other Association Chairmen’s eyes immediately lit up.

They exchanged glances, then simultaneously raised their scorecards, all displaying “ten points.”

“Heh heh, this old man shares the same view as Chairman Dai.”

“Yes, this old man believes that contestant Lu’s work truly deserves ten points.”

“If contestant Lu cannot get ten points, then who else can receive these ten points? Hahaha.”

All the Association Chairmen’s opinions were highly unified, causing another uproar among the contestants below.

They all felt that it was quite incredible for an unknown contestant to receive such high praise from the Association Chairmen.

However, the audience was quite in agreement, and the Regular Customers among them felt a sense of pride, believing that this bowl of soup was not too wasted on these old fellows.

Afterward, they all playfully turned their heads to look at Zheng Xingyao, who was sitting stiffly like a puppet in the center of the audience seating.