Chapter 68: The War of Cabbage and Radish (Part 1)

  "Then as you wish, it's settled!"

  Park Chi-soo burst out laughing and threw the white handkerchief to the high school girl behind him: "I just hope that old place can keep its promise."

  "This stick is not simple, right?"

  Ji Yi's eyebrows furrowed slightly, and he suddenly had a feeling of being plotted against by someone.

  He was admitted to Kyoto Medical University and obtained a master's degree, of course not a fool, but because of his gentle temperament, he first became a house man and then half-hidden in the mountains, after all, his life experience was insufficient; just now it was really unbearable to see Pu Zhishu's behavior, so he stood up.

  But now seeing Pu Zhishu's complacent look and thinking of his strange behavior of being polite at first but rude later, Zhou Yi suddenly understood.

  Is this guy deliberately trying to infuriate the old place? I'm afraid that if he didn't raise the stakes himself, he would think of ways to do so. The real purpose of Pocky is to make the old place close down completely!

  At this time, Zhang Zuo and the judges, as well as the representatives of various restaurants, also understood and secretly scolded Bangzi for being cunning. But Zhang Zuo was not afraid, he glanced at Zhou Yi and felt that his backstage was very strong, that is, he had a trump card in his hand, saying that whoever came would come with him.

  The Book of Changes is also secretly laughing, if you say that Park Geun-hye's move is a conspiracy, then our side is an open and honest strategy! In the face of absolute strength, is this set of conspiracies useful? With myself sitting here, I'd like to see what big waves Park Geun-hye can stir up.

  "This is Master Kim Yong, our country's top chef from Korea. Today he will be showcasing the most famous Korean dish, 'Spicy Fermented Cabbage'!"

  Basking in the glory of her own conspiracy, Park Ji-soo was like a low-life thief who had just gotten away with something, beaming with pride. She didn't even bother to maintain the noble and gentlemanly demeanor she had pretended to have earlier, and instead introduced the chef and dishes she had brought with an air of self-satisfaction: "Now, everyone can take a good look at the essence of Korea's kimchi...and you will all understand that our kimchi is fundamentally different from your country's pickled vegetables!"

  "Perhaps you all think that kimchi needs to be prepared two or three days in advance, but this is a misconception. A truly top-notch kimchi master can make it fresh on the spot, allowing guests to taste the highest quality kimchi. Only such kimchi can maintain its flavor while having a freshness that ordinary kimchi does not have. Now, please enjoy Master Kim's signature freshly made kimchi!"

  Can kimchi still be made fresh?

  Even Zhou Yi was taken aback, his eyebrows raised in surprise. The judges and representatives of the various restaurants were also drawn in by Pu Zhi Su's words, all turning to look at Jin Yong Zhu.

  This Chef Jin was a man of few words, but his hands moved quickly. He lit the stove, rapidly washed the glutinous rice clean and put it in the pressure cooker to cook.

  On the stage and under the stage are all insiders. One look at him using a pressure cooker to cook glutinous rice, and I know he wants to use the stickiness of glutinous rice to grasp various seasonings, but not to pursue the taste of glutinous rice. A qualified chef must know when to keep and when to discard, understand how to make full use of each material; if you are not willing to give up any flavor of the material, then you can only make a big mess, unable to reach the highest level of culinary art.

  Jin Yong looked at the time, waited for a moment, and then started to peel garlic, remove ginger skin, and cut out garlic and ginger with excellent knife skills. His way of taking shrimp was particularly unique, using a carved knife to make a stroke on the shrimp head, removing the shrimp brain and immediately discarding it. The more than five kilograms of "Hokkaido" shallow water shrimp only yielded about half a tablespoon of shrimp brain.

  Koreans like to add raw fish and shrimp when making kimchi, with shrimp being the most luxurious ingredient. However, Kim Yong-boon directly uses shrimp brains, a lavish style that is only possible in the palace, not in ordinary households.

  That is to say, this Jin Yongzhu is likely a descendant of the Goryeo palace cuisine, if placed in Huaxia, it would be equivalent to the imperial chef from the South Water Palace of the Imperial City!

  "No wonder Pak Chi-soo dared to make such a big bet! It turns out that the Kim Yong-bok he invited is actually so powerful!"

  Everyone present was an insider, and even if they didn't care much about Korean kimchi, they still had some common sense. Therefore, after seeing Kim Yong-bok's technique, even Feng Huoyan furrowed his brow, exchanging a glance with Chang Aiguo, both old men's faces were deeply worried.

  The successor of Goryeo's imperial kitchen is nothing to worry about, the problem is that today's competition is kimchi, can two old men not be worried?

  Yang Cai, on the other hand, was even more curious. As a journalist first and a judge second, she became increasingly interested in Jin Yongzhong. If it weren't for the inconvenience of sitting at the judges' table, she would have already taken out her camera and rushed over to take pictures...

  Jin Yong prepared various seasonings before opening the pressure cooker, discarding the glutinous rice and only pouring the thick rice liquid into a glass bowl; then he picked up the Goryeo yellow heart white cabbage, gently removing the large sheet covering the outside and placing it on the chopping board for later use.

  He then picked up the cleaver and brought it down heavily on the cabbage that had been stripped of its outer leaves; with this one chop, the chopping board shook, but the cabbage was not damaged in any way, it just collapsed a bit like a person whose skeleton had been removed.

  "The most difficult 'Zen' technique in knife work! This chef is not simple at all? Even in my China, such knife skills are top-notch, and it's hard for any chef who isn't a special first-class to master!"

  The judges on the side of Huaxia suddenly changed their faces. Jin Yong's move was as amazing as Zhou Yi's knife skills when he made the world's first stir-fried cabbage; if it were used in martial arts, it would be the '隔山打牛' divine skill!

  After Jin Yong showed his hand, his face was still calm as water, and he began to pick up the cabbage and tear it apart. The Huaxia people looked at his cabbage-tearing technique and were shocked again.

  All he saw was that the white cabbage he casually tore off was exactly the same size and thickness, even more accurate than measuring with a ruler; although it wasn't knife work, his hands were like knives, with the knife in his heart, already subtly entering the realm of no-knife surpassing having a knife!

  This person is probably not a chef from Changjin Restaurant at all, but a top-notch master brought in by Park Ji-soo from Goryeo at an enormous cost! Park Ji-soo is indeed not to be underestimated, he's going to shut down the old place for good...

  Within a few minutes, Jin Yongzhu had the cabbage ready, took out something similar to a syringe, sucked up the previously obtained shrimp brain, and injected it into the tender yellow cabbage leaves; this step requires the chef's hands to be extremely stable, otherwise the shrimp brain cannot penetrate the dish and will be wasted.

  But this most difficult program, in his hands, is light as a feather. Soon, more than half of the shrimp brain was injected into dozens of white vegetables, and Jin Yong began to add salt, garlic, ginger and other seasonings to the glutinous rice juice, using his hand to apply it evenly on both sides of the vegetable leaves, finally sprinkling chili powder on both sides of the leaves. This step is simultaneously seasoning and locking in moisture, as well as the effect of the shrimp brain, requiring a gentle yet quick motion, which cannot be achieved without thousands of practices, and thus appears so effortless.

  Dozens of pieces of Chinese cabbage were processed and then lightly stacked together by Jin Yong. He took the outermost leaf that was taken down first, and used a knife to thinly slice it into 5 or 6 layers of thin cabbage leaves, wrapping dozens of pieces of cabbage with shrimp roe and seasonings layer by layer...

  With this, the dish of Goryeo-style kimchi pancake is finally done. The entire process took Kim Yeong-bun less than fifteen minutes!

  "Great technique! Although Jin Yong's cooking hasn't reached the level of a culinary god yet, he is also a top-notch chef."

  Even Zhou Yi nodded in agreement after watching his performance. But he, like everyone else in the hall, had some doubts. According to the recipe for kimchi, at this point, the cabbage should be fermented first and then refrigerated, and it would take at least a day before it could be eaten. But Jin Yong was going to serve it fresh, and have the judges eat it on the spot?

  What secret does he have, can't even transcend the law of time?

  Even Zhou Yi, this kitchen god, has started to become a little curious...

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