Reborn in Japan as a Chef God
Chapter 397 - 396: The Early Appearance of the Rainbow Cocktail

Chapter 397: Chapter 396: The Early Appearance of the Rainbow Cocktail

"What is this?!"

Tiqie Eriina hadn’t lost her composure, but the other spectators had already been shocked into standing up, with the rustling sounds of buttocks leaving their seats echoing around.

The light in the footage quickly disappeared.

Yuchuan Ayaka glanced at the camera and revealed a confident, clean smile. She grasped the transparent liquor bottle and slightly tilted it over an arranged, pristine white ceramic bowl.

Soon, the liquid shimmering with colorful lights filled the bowl.

A rich yet refreshing aroma of alcohol diffused into the air!

"It’s a cocktail!"

Down on the stage, Liangzi Lina and Aoki Motota stood together.

Liangzi Lina’s eyebrows were furrowed tightly.

"Hey!"

Aoki Motota touched his shiny forehead and said with a chuckle, "Ayaka is the strongest genius of our Shi Lin Temple generation. Don’t be fooled by her ’finisher’ recipes being in the dessert category, she has fused the essences of many fields!"

"Desserts, brewing, decorations, so many!"

Aoki continued, "Moreover, you might have noticed that all the kitchen ingredients she’s using now, from the seemingly insignificant sugar to white vinegar, corn oil, low-gluten flour... these ingredients are either handmade by her or supervised by her production. Even the eggs and ’cow pig bird’ dairy products have the Yuchuan Family’s brand stamp... so from the beginning, I was certain she couldn’t lose!"

Upon hearing this, Main General Liangzi took a sharp breath.

"This is a cook-off with the Yuchuan Family’s backup power..." She murmured regretfully, already making a judgment on the outcome of this culinary battle.

"Rainbow Cocktail!"

Thump!

In the guest area, several professional chefs had already risen from their seats.

Guan Xingchen was among them.

His eyes showed a trace of surprise that wouldn’t dissipate, "Why could that female chef brew such a cocktail? The Rainbow Fruit, a type of Fantasy Ingredient, although having been discovered long, long ago, is still an extremely rare species, priceless in the market! To this day, the ’Rainbow Gene’ remains one of the top ten difficult problems in the culinary research world, with many researchers throwing themselves into studying this ingredient but with no results whatsoever!"

At the judges’ table, the Far Moon Commander, Chiyoda, and Yuchuan Abbot all turned their heads simultaneously to look at the cheerful Master Yizhen.

"You old fellow, did you impart the Rainbow Fruit brewing techniques to that young girl?" Tiqie Xianzuowen asked slowly.

"I merely gave a few pointers. Ayaka brewed that little bottle of rainbow cocktail with her focus and intelligence."

Master Yizhen of Shi Lin Temple replied leisurely, "She used only one fruit to brew the cocktail. Speaking of which, that Rainbow Fruit was hunted down by Ayaka herself."

Hunted down by herself?

Neither Lin Chef nor Dragon Chef might have this luck.

The three judges were silent.

Even Tiqie Xianzuowen’s eyes revealed a sense of acceptance.

"Old friend, your grandson losing to such a genius is not unjust, he still needs to accumulate experience," the Far Moon Commander sighed internally.

The only person who remained calm in the venue was Xia Yu, immersed in his own carving world.

He wasn’t even aware of what was happening outside.

He was simply following the clear blueprint in his mind, carving a piece to his satisfaction.

"Look over there—"

Yoshino Yuuki pointed towards Yuchuan Ayaka.

After pouring a bowl of colorful and luminous cocktail, Yuchuan Ayaka brought over another bowl, containing some already melted ’fish gelatin.’

Then, the gelatin and cocktail mixed together. Ayaka cut a few slices of fresh lemon and squeezed some lemon juice into the bowl. She grabbed the bowl and shook it for a while, and finally, she covered the bowl with plastic wrap and stuffed it into the freezer.

The freezing compartment!

"Is she making a gelée?"

Morioka Makoto and Tiqie Eriina, both skilled in the field of sweets, exchanged glances, faintly understanding Yuchuan Ayaka’s dish.

The combination of cocktail and gelatin sheets is a typical gelée-making method.

Yuchuan Ayaka continued with her culinary process.

Next, she finally used the chocolate that had been set aside for a long time, and as she tore open the wrapper, the camera zoomed in for everyone to realize that she had prepared white chocolate.

After heating and melting the chocolate, she poured the liquid into a disposable, transparent pastry bag.

Pastry bags are a common tool for pastry chefs.

Then, Yuchuan Ayaka brought out a silicone mold and filled each cavity with the white chocolate liquid, using a tool to scrape the excess liquid smooth on the surface before also refrigerating it for about an hour.

Having finished that, Yuchuan Ayaka leisurely picked up the three previously baked chiffon cake slices.

Just three, the extras set aside.

The molds, the cake slices, and the mousse mixture she had prepared earlier.

Square slices of cake were just the right size to fit into the molds. Place one slice of bread, pour in a little bit of milky white, sticky mousse mixture—just enough to slightly cover the cake base, then place the second slice of cake on top and repeat the process.

When she finally covered it with the third slice of cake, she poured the remaining mousse mixture all at once.

With this, the cakes and molds were thrown into the freezer by Yuchuan Ayaka.

But Yuchuan Ayaka still busied herself.

She took low-gluten flour, mixed it with whole wheat flour, and added brown sugar, butter, white granulated sugar, baking powder, and eggs to mix and stir.

...

Unknowingly, 2 hours had quietly slipped by.

"Rumble"

The gradually silent venue suddenly erupted with noise.

It turned out to be a long slit, like a "valley line sky," slowly appearing at the top of the "Moon Sky Encounter" venue’s ceiling.

At eight o’clock, the night sky peeked through the slit.

The summer night sky is always studded with stars, but no matter how bright and dazzling they are, they cannot suppress that full moon.

The cool moonlight streamed down through the crack above, casting a sacred and brilliantly shining layer over the stage, the chefs, and their utensils.

In the audience, Tiqie Helinai sighed and said in a low voice to Sen Tian Makoto beside her,

"This is the true face of ’Moon Sky Encounter’!"

"Now, the moon has slowly moved from one end of the slit and is very close to the other side. When the moon truly reaches the other side, it will be 2:50. At that time, there will only be the last 10 minutes left until the end of the cooking segment!"

One hour!

Xia Yu, having received a system prompt, finally stepped back from her sculpting and took two or three steps back. She looked at the bird-shaped ice sculpture standing on one leg as if ready to dance and hesitated for a moment before she put the "Wenqu Saber" away, not rushing to carve the final eyes of the ice sculpture.

A sculpture without eyes lacks the crucial finishing touch.

Therefore, when the camera provided a close-up of the ice sculpture, many people showed profound disappointment.

Is that all?

Where is the spirit?

Hearing the whispers from the audience seats, Xia Yu chuckled softly to herself, thinking, "If I give it spirit now, wouldn’t it lose the element of surprise? Patience. I can’t rush this!"

One more hour will be more than enough.

Sashimi, or raw fish preparation, does not require much effort.

In his mind, relying on the recipe modified from "Fierce Ice Fresh Carving Mountain," the most strenuous part, both mentally and physically, was the ice sculpture.

Now that the ice sculpture hadn’t gone wrong and had safely made it close to the finish line, the following steps became much easier as he took over the baton for the final sprint.

"Time to kill the fish—"

Xia Yu finally carried a basin and approached the fish tank.

With swift movements, plump crucian carp and carp were placed into a dish. He took another basin, turned back, and scooped out cuttlefish and sea bream.

But he deliberately didn’t take the pufferfish from the tank.

This scene, seen by the audience, immediately sparked discussions.

"It’s raw fish slices after all..."

Xingping Chuangzhen scratched his head and muttered to himself, "Freshly killed pufferfish indeed isn’t suitable to be eaten as sashimi. The most suitable pufferfish meat for sashimi needs to be non-toxically slaughtered and left to rest for at least 24 hours, and only then will the fish slices have the top-notch texture!"