The dish West Lake Vinegar Fish doesn't take long to prepare.

But from killing the fish to finally pouring the sauce and plating it, not a moment should be paused or delayed.

In other words!

Every step is tightly interlinked and seamlessly connected!

You could say, making this West Lake Vinegar Fish is a race against time.

If the whole preparation process drags on even a bit, the fish may not come out as delicious.

At least as the freshness of the ingredients declines, its taste and texture will suffer somewhat.

Significantly discounted!

The camera slowly zoomed in, focusing on this West Lake Vinegar Fish.

The image on the big LED screen became clearer, allowing the audience and chefs below the stage to see more clearly.

Ma Qingxiong and other chefs were standing on one side of the stage, feeling somewhat complicated after witnessing the entire process of Huang Tao making West Lake Vinegar Fish.

At first, when they heard Huang Tao was going to "teach live" and make West Lake Vinegar Fish,

Honestly!

They didn't really have high hopes.

The dish West Lake Vinegar Fish seems simple, but making it delicious is extremely challenging.

First, the thickening, the fish thickening has many techniques, but West Lake Vinegar Fish requires the outer layer to be set, like a transparent thin cloak, and only using sugar, vinegar, soy sauce, ginger powder, and starch, the fresh sweet taste depends entirely on the ratio. This tests your skill greatly.

Second, when served, the fish should be whole, with pectoral fins upright, and eyes slightly protruding, resembling a live fish, which relies on knife skills while cutting the fish and the poaching technique afterward.

Just the thickening, knife skills, and poaching technique are challenging to master.

Additionally, Huang Tao is too young, lacking some convincing power.

Making them initially believe he chose West Lake Vinegar Fish to show off.

Only when they saw Huang Tao using the "seven and a half cuts" modification technique while cutting the fish did they realize he genuinely has skills.

And they realized they were wrong!

Then, seeing his thickening and poaching techniques made them realize they were completely mistaken.

Huang Tao wasn't showing off; he was genuinely amazing...

As the saying goes, "The bull is at its peak!"

They, who have been in the chef's circle for years and seen various chefs, found Huang Tao's knife and heat control impeccable, and rare is his meticulous pursuit of traditional culinary arts and dedication.

This is only seen in true master chefs!

This scene shocked them immensely!

If they were so impressed, imagine the hundreds of audience members!

The majority seated in the audience were diners from the Delicious Restaurant stand.

Of course, they all had tasted Huang Tao's cooking before.

Some were residents near the commercial pedestrian street who had visited his booth several times.

Some came from other towns, driving long distances just to taste his food.

Thus becoming loyal patrons of Delicious Restaurant.

When they heard that Boss Huang from Delicious Restaurant was invited to the afternoon's "live demonstration," they were thrilled.

But when they heard that Huang Tao was going to make West Lake Vinegar Fish, they were skeptical, even resistant.

The reason being West Lake Vinegar Fish is hard to eat!

In their imaginations, West Lake Vinegar Fish,

A bite of the fish and it feels like being surrounded by the misty rains of West Lake. From the Northern Song Dynasty when West Lake Vinegar Fish was born, how many romantic tales, chivalrous spirits, and gallant camaraderie were blended into this classic dish.

But the reality of West Lake Vinegar Fish is...

A bite in, and it's like a mouthful of paste. Two bites in, it feels like the restless fish souls from West Lake are flipping in my esophagus. Three bites in, if a fish died for this famous dish, well, it indeed died in vain.

One might think since it topped the 36 Hangzhou dishes selection in 1956, claiming the title of the best Hangzhou dish, and frequently featured in state banquets, West Lake Vinegar Fish was a key dish.

The culinary experts, leaders, and foreign guests surely wouldn't praise it insincerely, right?

And it's sold everywhere, from small shops on street corners to famous big stores.

So, it's a mistake, but it shouldn't be the mistake of West Lake Vinegar Fish.

It must be our tasting method that's incorrect, making it taste bad!

With this thought!

Just eat it a few more times.

Most importantly, set aside our personal taste biases because a dish with such a long history must be appreciated with a godly, compassionate perspective.

Oh my~

Struggling to suppress my itching "petty mentality" and using a perspective of universal harmony and historical viewpoint to savor it.

The result was unsurprisingly...

Incredibly awful!

But the introduction to West Lake Vinegar Fish doesn't say so!

The introduction says it's a river-fresh dish.

With the deliciousness of grass carp paired with the simple seasoning of sweet and sour sauce, without using a drop of oil, chicken essence, or MSG, you can taste the simple but complex fresh aroma.

Like the taste of crab.

But the result?

First, a pungent sourness, followed by a sticky sweetness.

Finally, an earthy fishiness that the sweet and sour can't mask.

Even a crab would find it incredibly unlucky!

At that moment!

They finally agreed with the online saying: It's unlikely you'll ever find a delicious, authentic West Lake Vinegar Fish in the world!

Furthermore, they warned themselves: no matter what, never eat this dish again!

But such a firm idea gradually crumbled when they saw Huang Tao's West Lake Vinegar Fish and smelled its unique aroma.

They actually found that Boss Huang's West Lake Vinegar Fish looked appealing, smelled fragrant, and most importantly, Wei Mingguo claimed it was authentic, and with all of Huang Tao's previous dishes being incredibly delicious.

This sparked their interest in wanting to try it!

Not only them!

Even an authority in the culinary world like Wei Mingguo showed the urge to taste it.

On one side of the stage, Old Qin and Old Zhu couldn't sit still any longer; they stood up and headed towards the stage.

To seize the opportunity!

Ma Qingxiong and the other chefs, initially embarrassed to go up on stage, now saw Elder Qin and Elder Zhu heading towards the stage too, quickly followed suit.

The audience below watched as the group of food judges and chefs from various hotels and restaurants, dressed in chef uniforms, headed towards the stage in unison.

They were stunned!

"What on earth? What's with these food judges and chefs from the hotels and restaurants?"

"Oh my... why are they all heading towards the stage?"

Seeing everyone flocking to the stage, they quickly realized something was off.

And became more convinced that this plate of West Lake Vinegar Fish must taste amazing.

Otherwise, the chefs and food judges wouldn't be scrambling towards the stage...

Once they realized this, they voiced their dissatisfaction!

"Damn, are they trying to take up the spots? These hotel and restaurant chefs and food judges have no sense of honor!"

"What the heck! Is this how people behave?"

"What gives? Not treating the audience as humans? Don't we want to taste West Lake Vinegar Fish too?"

"Hey, hey, hey! You chefs can't monopolize the market like this! Be accommodating so we can get along in the future!"

"Oh my~ the live demonstration is for us diners to see; tasting naturally should be for us audience, not you chefs, so stop right there."

"Wow! Seems like you all are impervious to persuasion, then don't blame us for being impolite!"

"Everyone, what are you waiting for, charge!"

The guy who shouted, with a hardened gaze, silently chanted in his heart, rushed for his West Lake Vinegar Fish.

After the shout!

The surrounding audience members all stood up and surged towards the stage.

In an instant.

The scene gradually turned chaotic...

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