Jiang Feng found that cooking braised shark's fin was quicker than he had imagined, and making the stock was easier than he had anticipated.
He felt that during the final, he could probably make not only a dozen pots of porridge but also some other dishes, like pigeon swallow, sweet and sour yam, stacked duck, and two-colored shrimp.
He believed the twelve hours given for the final would be enough for him to make Jiang's Sea Cucumber Soup, and then still have time to cook all the other tasty dishes on the menu that didn't take as long to prepare and weren't as complex.
The thought was somewhat exhilarating.
Before he knew it, it was afternoon.
The stock was ready.