The Cheat Emperor of the Culinary World Chapter 410 - 406: How Is This Even Possible? (Double-Length

This is simply too ingenious!

The caraman coordinated to zoom in, allowing the fans in the live stream room to see this plating detail.

Soon, the comnt section was flooded.

"How is this shrimp made to look like a specin, and the shrimp legs aren’t even broken?"

"Looks so appetizing, and the size of this shrimp is no small thing!"

"I was just about to jump on the bandwagon and brag about it, but then I saw it was Qianlima’s seafood and imdiately cald down."

"Their seafood has always been known for its quality, genuine and fair, honored by all!"

...

While the fans were having a heated discussion, Brother Hua pointed to the plump and large squid next to him, which looked like blossoming flowers.

"Last ti I visited the store, I also ordered this dish." Saying this, he motioned for Bo Ming and Feng Xiaoxiao to co closer and observe.

"Does this squid look like it’s skewered on a stick?"

Bo Ming beca curious and leaned in for a detailed look.

From what Brother Hua was implying, the squid wasn’t skewered on a stick, but possibly plated with a special technique.

Yet, no matter how you looked at it, the stick seed clearly buried under the squid, and there wasn’t a trace of a cut on the squid’s body.

Feng Xiaoxiao also couldn’t discern any tricks on it, so she asked, "Isn’t this just skewered on a stick?

The part of the squid that was skewered was slightly curled up, showing a distinct curve.

Brother Hua chuckled at this, "Actually, this squid isn’t skewered on a stick at all; it’s just part of a plating design."

Bo Ming: "!"

Feng Xiaoxiao: "This, how could that be possible..."

Brother Hua laughed and said, "I was in awe at the ti too. I’m not sure which of the brilliant chefs at Qianlima made this; their craftsmanship is exceptional!"

Bo Ming quickly caught on and cooperated by saying, "Hearing that makes quite interested in this grilled squid. I’ll definitely try this dish first during the tasting later!"

The comnt section imdiately filled with expressions of agreent!

At this mont, the second layer of the wooden box was also removed, revealing the dish at the very bottom.

Charcoal Grilled Oysters.

The live stream room was silent.

The three strears looked at the plating inside the box, all showing expressions of amazent.

This dish is quite a common grilled seafood dish.

Fresh oysters are shucked, removing the half shell without at, leaving the other half with oyster at, and grilled with seasoning sauce.

As for takeout plating, it’s no more than ensuring the oyster shells don’t tip over. So ticulous chefs might add so garnishes.

But the plating of Qianlima’s Charcoal Grilled Oysters was particularly unique.

The bottom layer had a specially designed concave box where each oyster was firmly fixed, facing each other, six in total.

The oysters were really large, with very plump at. Because they only had a thin layer of sauce on top, you could clearly see the oyster at texture inside.

What truly amazed people was a very small white scallop embedded at the tip of the oyster shell.

From the outside, it looked like the scallop was clamping the tip of the oyster shell.

The design of this setup was truly exquisite.

The thoroughly cleaned, pure white scallop perfectly covered the sowhat unsightly connection at the end of the oyster shell.

"Marvelous!"

This ti, even Brother Hua couldn’t help but exclaim.

Even though it was just a simple scallop shell embellishnt, it imdiately elevated the class of the whole dish.

Usually when eating oysters, everyone grips the oyster shell tail to scoop the at.

But with this ticulously designed plating, oysters can be enjoyed by holding the clean scallop shell to scoop the at.

No greasy sauce on your hands, and easier to pick up the oyster at.

Qianlima’s seafood barbecue indeed exhibited ingenious and considerate detail all throughout!

Leaving the flavor aside, rely from the perspective of takeout packaging and plating, the three strears already had an exceedingly favorable impression of Qianlima Restaurant compared to other eateries.

The detailed and thoughtful service left one feeling exceptionally pleased.

The barbecue takeout review spearheaded by Bo Ming was pulling in quite a crowd.

Managent from the seven different restaurants was all watching the live stream intently.

In the group chat Luo Rang had created, folks from the other restaurants couldn’t help but genuinely praise Qianlima for its ticulous and unique takeout packaging and plating.

Yao Shi modestly sent a , joining in the conversation.

The atmosphere in the live room was completely livened up, and onsite organizers maintained strict silence to ensure the orderly progress of the event.

After the boxes were opened, the review quickly began.

The three collaborated to organize a tasting order for all the barbecue dishes based on their preferences.

The first dish was the grilled squid from Qianlima that caught the eyes of the three presenters.

Bo Ming held the highest status, so he was the first to pick up his chopsticks for the tasting.

Since Luo Rang had said that the grilled squid wasn’t skewered on a stick, he didn’t reach for a skewer but instead used communal chopsticks to clip a piece from the squid’s end.

As he lifted it with chopsticks, he felt a bit of resistance, but with a slight wrist flick, the grilled squid was easily lifted.

It wasn’t until then that he realized, the part that looked connected was actually already cut on the inside.

The craftsmanship was so ticulous, the depth of the cut so precise, that it left no visible traces outside.

The grilled squid was spicy; although it surely wasn’t as good as being freshly grilled and eaten, its taste was still pleasant.

Flavor-wise, it was decent, tasty but not breathtaking.

Yet, due to the initial impressive impression of its plating, the dish received fairly favorable reviews from the three strears.

After tasting Qianlima’s grilled squid, the review sequence reverted to the original setup.

Cold mutton spine can’t be eaten.

The next was the Roasted Mutton Spine from Four Seas Banquet.

Mutton spine is complete lamb vertebrae with tenderloin and spinal marrow.

The at on such lively bones is the most flavorful and tasty.

Four Seas Banquet’s Roasted Mutton Spine is a specialty barbecue where marinated mutton spine is blended with dozens of spices and roasted in custom ovens.

The mutton spine must first be braised to soak in flavor, then roasted over high heat in an oven to create a crispy exterior.

This specialty dish filled the off-season gap for hot pot restaurants.

Although Bo Ming was not a professional food strear, he was very familiar with Four Seas Banquet’s Roasted Mutton Spine.

"I heard Four Seas Banquet’s mutton spine is roasted in a tandoor?"

Bo Ming, wearing gloves, picked up a mutton spine and started conversing with Feng Xiaoxiao and Brother Hua instead of eating imdiately.

Feng Xiaoxiao nodded, "Yes, the mutton spine is roasted using a ’tandoor’ oven."

She picked up a piece of mutton spine as well, and while eating, she said, "This thod uses the even high temperature inside the tandoor to quickly crisp the surface, achieving a crispy outside while keeping it tender inside."

After tasting it, Brother Hua put down the mutton spine and evaluated, "Four Seas Banquet’s mutton spine is roasted quite well. It’s crispy on the outside and flavorful to the bone, without the greasiness of pork ribs."

"As the saying goes, ’better to eat cow than pig, better to eat lamb than cow.’ And mutton spine is the best among lamb; the at is tender and not greasy, the bones are rich in marrow and not slippery. It’s worth a try."

The three happily sampled each dish in the live room, with fans drooling at their screens.

The comnt section was bustling, with almost all fans actively comnting on their impressions of the various delicacies.

Fu Yu was busy grilling seafood while listening to various critiques coming from Zhang Jinyu’s phone.

After listening for a while, Fu Yu suddenly realized so shortcomings in his grilling process.

Nothing too serious.

But by addressing these areas, he could reduce the impact of long delivery tis on the taste, thereby enhancing the quality of barbecued seafood.