The Chef's Trial

"The sausage is sliced with flawless precision, each cut showing a dense yet smooth inside, flecked with the soft green of water spinach stems, scattered like the natural marbling of stone. The exterior glows with a golden-brownish surface, glistening with a sheen of natural oils and delicate char marks that speak of a perfect roast," remarked one of the judges, after carefully observing Xiao Jiang's dish.

"Presented on a rustic plate, accompanied by bright roasted vegetables—paprika, zucchini, and carrots—the colors create an enchanting contrast. It's a thoughtful choice, especially when compared to the previous contestants," added another judge. "It seems this contestant has given an aesthetic presentation some real thought. Let's hope they haven't neglected the flavor, though. Beauty alone is meaningless."

Xiao Jiang didn't respond. Her expression was blank, betraying neither fear nor satisfaction at the initial praise.

The judges finally lifted their utensils, poised to taste her creation.

As they chewed, time seemed to stretch endlessly, like the very air had frozen still. Jiawei swore he could hear every bite, every crunch, every deliberate swallow, as if their sounds echoed in the silence.

"At the first bite, the sausage's texture immediately delights the palate—a perfect balance between chewy and tender. The banana peel within the mixture gives off a faint, natural sweetness, blending seamlessly with the earthy notes of the water spinach stems. It's like tasting the harmony of earth and heavenly fruit in a single mouthful," one judge observed, setting their fork down with subtle admiration. "It's truly impressive that you've managed to craft sausage from banana peel and water spinach stems."

"What really makes this stand out," said another judge, his tone contemplative yet excited, "is the smoky seasoning. Initially, I was skeptical when I saw this dish—it looked dry, like it was begging for some kind of sauce to complete it. But I was wrong. Just as it is, the smoky seasoning you used elevates each bite, wrapping the tongue in a soft, woody aroma, like the lingering scent of firewood. It's warm, layered, and umami-rich, building gently with every chew before leaving behind a captivating, savory finish. If you had used a sauce, I think it might have overwhelmed the delicate, earthy brilliance of the banana peel and water spinach. This was an excellent decision."

"The combination of flavors feels like being transported to a rustic kitchen deep in the forest—where the air carries the scent of wood smoke, damp earth, and the sweetness of ripened fruit all at once. And then there's the surprise: the roasted skin adds a satisfying snap with each bite, perfecting the texture. This is extraordinary," the judge continued, almost in awe.

Jiawei thought hearing such high praise would allow him to breathe easier, to finally unclench the worry that had settled in his chest. But his memory betrayed him—he recalled what happened with Contestant 07, how he had felt hope, only for that contestant to be devoured like fodder for the Sharpeners moments later. The thought gnawed at him, making him hesitant to hope again.

But as if the universe had mercy on Jiawei's anxiety, the booming voice of the announcement returned, shaking the room.

"Pass!"

"Yes!" Tian Qi and Jiawei both cheered under their breath, turning to look at each other before bursting into quiet laughter.

Jiawei glanced back toward Xiao Jiang's station. She was already looking their way, her face lit up with a wide, radiant smile. It was as if the stoic, expressionless girl who had been cooking moments earlier had transformed into someone completely different—a child brimming with unfiltered joy.

"I knew that little girl would make it!" Tian Qi exclaimed proudly. "That's our girl!"

"Indeed!" Jiawei replied, matching Tian Qi's infectious excitement. For the first time in a while, Jiawei felt something light and warm unfurl in his chest—hope. Real hope.

Unfortunately, the organizers required all participants who passed to remain at their respective stations, so Jiawei, Tian Qi were still separated and unable to gossip with Xiao Jiang just yet.

After Xiao Jiang, several other contestants had been judged. Some succeeded, while others failed.

One contestant presented Coffee Grounds and Pineapple Peel Caviar.

In this dish, coffee grounds were combined with pineapple peel extract through a spherification process, creating caviar-like spheres with a bittersweet tang, served alongside crackers made from bread crust.

Jiawei thought the idea was intriguing, but the judges dismissed it as a cheap gimmick. "Even a kid could make crackers from bread crust. Not creative," one judge sneered.

Another contestant presented Peanut Pulp Cake, where the leftover pulp from making soy milk was repurposed into a soft cake, filled with fermented fruit and dusted with herbal sugar. This dish passed.

The most remarkable entry so far, however, was Broccoli Stem Pasta.

A participant turned broccoli stems into raw pasta noodles, cooking them and coating them in pesto sauce made from carrot greens and roasted watermelon seeds.

Contestant No. 41 was truly impressive—innovative and talented. Jiawei couldn't help but admire his creativity.

Of course, competitions like this were not without their share of cheating. Two participants from the Realm of Hatred had already been caught.

The first used a secret spice powder from their realm, capable of manipulating flavors to make spoiled ingredients taste fresh and delicious.

The second deceived the judges with a visually layered dish, claiming they had used food waste as the main ingredient—when, in reality, they hadn't.

Jiawei sighed deeply. Those two Malvorians were giving their realm a bad name.

The next contestant up for judgment is someone Jiawei had also been waiting to see—Li Qi, another Malvorian.

"I hope she doesn't pull some stupid trick," Jiawei thought before catching himself. Why was he even rooting for someone he didn't even know?

Li Qi presented Macaroni Made from Potato Peels.

A plate of miniature macaroni sat enticingly, cloaked in a cheese sauce so creamy it shimmered under the light. 

The macaroni's unique shape—its edges slightly rough from the natural potato peel—gave it a rustic yet modern charm. 

Crispy fried onion made from caramel-brown onion skins crowned the dish like a delicate, crunchy tiara, while fresh black pepper and thin parsley leaves added a vibrant touch of green. Soft steam curled upward from the plate, carrying an aroma so enticing it teased the senses of anyone close enough to catch its scent.