Tsk... I forgot to save a piece of fish for Wei Qian, Lin Xu thought.

"Try my cooking," the chubby chef said, having returned to his stove. "After the judges have finished scoring, I'll try your fish."

Seeing that the audience and the live media were all gathered around the judges, Lin Xu picked up a Pork Rib, popped it into his mouth, and then gently pulled, the bone sliding out cleanly.

The Pork Ribs had a rich, sweet flavor. But they weren't greasy; instead, they had a refreshing quality. Lin Xu noticed half a somewhat squeezed lemon on Wei Qian's stove and understood the trick. Wei Qian must have squeezed some lemon juice into the pot just before it was ready. This added a touch of refreshing brightness that cut through any potential greasiness, perfectly complementing the sweet and sour profile of the Pork Ribs. The amount of lemon was minimal, just enough to enhance without overpowering the rich aroma of the ribs or the classic sweet and sour sauce.

This technique is impressive, Lin Xu mused. I should try to learn it. No wonder he asked to borrow a snow pear in the second round; he must enjoy experimenting with fruit in his cooking.

He chewed gently. The sweet and sour sauce coating the outside, combined with the succulent meat juices, elevated the ribs' deliciousness to another level. Moreover, the meat was cooked to perfection—pleasantly chewy yet incredibly tender.

Wei Qian's cooking skills are truly impressive, Lin Xu thought, tasting another piece and finding it even more delicious. I definitely need to use a Cooking Learning Card to learn Wei Qian's rib recipe. These Pork Ribs could be a signature dish at any restaurant. Truly impressive.

While he was eating, Guo Xinghai came over.

"Is this Wei Qian's work? May I try a bite? I'll trade you some of my Boiled Shrimp for it."

With that, he handed over a small bowl. Inside was a small dish containing dipping sauce for Boiled Shrimp. Underneath the small dish were several bright red Large Shrimps.

Why is everyone coming over to feed me? Lin Xu wondered. He handed his small bowl to Guo Xinghai, and they made the exchange.

Lin Xu set the small dish on the stove and began peeling the Large Shrimps from his new bowl. Meanwhile, Guo Xinghai popped a rib into his mouth.

"Hmm, Wei Qian's Pork Ribs are really good," Guo Xinghai remarked. "No wonder he chose this ingredient; these ribs have practically reached a level of perfection." He then urged Lin Xu, "Quick, try the Boiled Shrimp I made. See whose cooking is better, mine or Wei Qian's."

I'm not a food critic... Lin Xu thought. And these aren't even the same type of food. How am I supposed to compare them?

He twisted off a shrimp head, peeled away the shell, and revealed the whole shrimp. The vein had been removed before cooking, so Lin Xu dipped it directly into the sauce and put the entire shrimp into his mouth.

The first sensation was the savory saltiness of the dipping sauce, mingled with a subtle, spicy kick from ginger. As he chewed gently, his teeth met the tender resistance of the perfectly cooked shrimp. The natural sweetness of the shrimp then bloomed in his mouth, beautifully balancing the sauce's saltiness. This interplay enriched the overall umami, while the ginger's lingering spice continued to dance on his taste buds.

Delicious!

Previously, Lin Xu hadn't understood why people from Guangdong always described seafood as "sweet." But tasting this shrimp, he finally grasped the meaning of sweetness in Cantonese cuisine. This "sweetness" wasn't derived from sugar. Instead, it was a unique, lingering aftertaste that develops when seafood is exceptionally fresh—a sensation on the palate that closely resembles sweetness. That was why people from Guangdong habitually referred to it as "sweet."

"Well? Not bad, right?" Guo Xinghai hadn't left. He stood next to Lin Xu, munching on Pork Ribs, his face full of expectation as he waited for the expert's verdict on his dish.

Lin Xu gave him a thumbs-up. "Perfect! This is the tastiest Boiled Large Shrimp I've ever had in my life."

This wasn't mere flattery; the flavor of these Boiled Large Shrimps was truly excellent. Achieving this level of Boiled Large Shrimp depended on flawless ingredients, masterful heat control, and, crucially, that seemingly simple dipping sauce. Only the perfect synergy of these elements could create such an impeccable flavor.

"I really want to try the Steamed Sea Bass you made," Guo Xinghai continued. "I'm sure it's also superb."

Lin Xu chuckled, and they chatted quietly.

At this moment, everyone in the venue and those watching the live broadcast were focused on the center of the arena. The judges had begun tasting the Steamed Sea Bass prepared by Lin Xu. This was the moment everyone had been waiting for. They all wanted to know what kind of evaluation Lin Xu's dishes, previously featured in his cooking tutorials, would receive from true culinary experts.

The judges took turns tasting it with their chopsticks. As soon as the fish entered their mouths, the expressions on their faces changed significantly.

"This fish is unbelievably succulent!"

"The heat control was exquisite; the flesh is cooked perfectly, yet the bones retained the translucent hue of being just barely cooked through—a testament to rare precision."

"The fish is delicate and clean-tasting, yet carried a unique, rich fragrance from lard. This dish is absolute perfection."

"I agree, it's exceptional. From the presentation and cooking precision to the seasoning, every aspect is masterfully handled."

"Mr. Lishan, what are your thoughts?"

Geng Lishan pondered for a long moment before giving his evaluation: "I feel I'm not qualified to judge this fish."

This wasn't merely a judgment of a dish; it was a profound acknowledgment, a meeting of minds between two proud, exceptional talents.

His comment not only set the live broadcast's chat ablaze but also captivated the audience in the venue.

How delicious must this fish be for Judge Lishan to say such a thing? After all, he was a renowned gourmet in Beijing, celebrated for many years. A fish that could make such a distinguished gourmet feel inadequate... It was almost unbelievable!

Once all the dishes had been evaluated, the scoring began.

Thanks to Geng Lishan's comment, Lin Xu's Steamed Sea Bass undoubtedly received a perfect score.

Guo Xinghai's Boiled Large Shrimp also scored an impressive 9.7. His shrimp were perfect, but points were deducted because they required peeling. Indeed, in culinary competitions, actions required during tasting, such as peeling, deboning, or skinning, are grounds for point deductions.

Wei Qian's sweet and sour Pork Ribs received 9.6 points, missing a higher score by a mere 0.1.

The chefs who prepared Braised Pork Belly and Sweet and Sour Carp both received scores of 9.4.

The chefs from Fishing Platform, all possessing unquestionable skill, consistently scored above nine.

After the scoring, Guo Xinghai, Wei Qian, and the other chefs immediately rushed over to taste Lin Xu's Steamed Sea Bass. They wanted to see if Mr. Lishan had exaggerated, and also to understand the gap between their skills and Lin Xu's.

After tasting it, all the chefs were thoroughly convinced.

Sitting in the audience, Guo Weidong saw his nephew give Lin Xu a thumbs-up. He knew their chances of winning had become very slim.

That damn Xie Baomin, Guo Weidong fumed internally. How can his luck be so good?

He couldn't help but turn his head, bracing himself for that irritatingly smug middle finger, but instead, he saw Xie Baomin approaching him.

"Weidong," Xie Baomin said, "how about we grab a drink somewhere tonight? My treat."

"The competition isn't over yet," Guo Weidong retorted stubbornly. "It's not decided who's treating whom."

"I must say, I quite like that rebellious spirit of yours," Xie Baomin chuckled. "Alright then, let's wait until the competition ends. Whoever takes first place pays!"

Guo Weidong said nothing more, instead turning his gaze back to the competition venue.

The battle for the top five was about to begin!

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