A Glimpse into the National Chef Competition's Unusual Applicants

The application forms for the National Chef Competition fluttered into the organizing committee like snowflakes, each filled with eager anticipation for the five million yuan prize.

The staff of the organizing committee were dazzled by the sight; the scene was more frantic than the rush to buy tickets during the Spring Festival travel season—

From Michelin-starred chefs to street vendors, it seemed that anyone in the country who could scramble an egg had come to join the fun.

The desks of the organizing committee were piled high with application forms, each one like a unique story.

"Look at this one," a staff member held up a gold-embossed application form, "a three-star Michelin chef from France, specializes in French creative cuisine. Signature dish: 'Rose Dew with Truffle Mousse'..."

"There are plenty of these flamboyant ones," another staff member flipped through the forms in his hand, "here's one who calls himself a 'molecular gastronomy master,' claiming to turn tomato and scrambled eggs into bubble form, floating in liquid nitrogen."

"Forget about these showy ones," an older staff member pointed to a stack of ordinary application forms, "look at these chefs from street-side shops, how down-to-earth they are—'Twenty years in the trade, cooking noodles for two decades, just wanting more people to taste this traditional flavor'."

The application forms were filled with a variety of introductions:

"A one-star Michelin chef from Singapore, specializing in innovative Sichuan cuisine..."

"A rising star in the Japanese cuisine scene, able to roll sushi into rose shapes..."

"Heir to a time-honored brand, with family secret recipes..."

"Owner of a street-side shop knows only one dish but has been making it for thirty years..."

"Hey, check this one out," a staff member was drawn to a simple application form, "this one's quite interesting: 'Just want to cook a dish that reminds people of their mother's cooking'."

"This one's even funnier," another person laughed, "'My neighbor, Old Wang, said my noodles are the best he's ever had, so here I am'."

Whether submitted online or sent by mail, from exquisite gold-embossed resumes to ordinary printed paper, from lengthy lists of awards to simple, plain text, each application form carried the dreams and aspirations of a chef.

The mailbox at the entrance was still being stuffed with new application forms non-stop; the five million yuan prize had turned this competition into a gourmet feast that gathered chefs from all over the country.

When the application forms from Fu Man Lou and Wei Xiang Ju appeared in front of the screening staff at the same time, the scene was more magical than a comedy.

One was a well-known time-honored brand that could make a simple dish of twice-cooked pork as grand as a Manhan Quanxi feast;

The other was so dilapidated that its sign was about to fall off, making one doubt whether they could even boil water properly.

The contrast was more exaggerated than the bald head of the organizing committee director and his ambitions.

For everyone who signed up, the organizing committee would send out two experienced investigators, ready to weed out any contestants who tried to bluff their way into the finals.

The two staff members of the investigation team stood at the entrance of "Wei Xiang Ju," their expressions as if they had stumbled into some paranormal site.

The older investigator, Director Li, pushed his glasses up his nose; his puzzled look was as if he were watching a mystery-solving show, "This storefront is just too..."

The word "shabby" hadn't left his lips when the shop door swung open.

Several diners came out, their faces beaming with satisfaction, their expressions happier than if they had just received their year-end bonuses.

The two investigators exchanged glances and steeled themselves to go in.

As soon as they entered, they were struck by the menu on the wall, which could be considered a "trailer for a culinary horror film."

The dish names were more outrageous than the last, making them wonder if they had walked into some kind of gastronomic haunted house.

"Wasabi Ice Cream?" Young Zhang gasped, "Is this a menu or a poisoning guide?"

"This..." Zhang looked at the neighboring table's dish of pitch-black "Messenger of Hell Fried Rice," his pen nearly slipping from his hand.

"Director, are you sure this is edible?" he whispered to the older Li, "I feel like it's been served straight from the morgue..."

As they spoke, a guest at the neighboring table exclaimed, "Wow! This is so delicious!"

Zhang was stunned. He watched as the guest devoured a plate of what looked like fossilized "Ancient Hunter Fried Noodles," his face filled with bliss.

"Are you sure you want to order this 'Asura Curry Rice'?" The waiter pointed to a pitch-black dish on the menu, his tone filled with concern.

"Yes, yes!" A customer in a suit and tie said excitedly, "And also a 'Dark Destroyer Ramen'!"

Zhang watched in disbelief as plate after plate of dishes with terrifying appearances were served:

Grayish "Zombie Meat Steak"

Blood-red "Tears of the Demon Soup"

Pitch-black "Messenger of Hell Rice Balls"

Yet, with each dish served, instead of being scared away, the guests dug in with relish, even taking photos to share on social media.

"Is this for real?" Zhang watched as a guest finished a plate of "Abyssal Despair Salad," "I thought someone would call the police..."

Director Li patted him on the shoulder, "This is the specialty of this shop—looks scary, tastes great."

At that moment, a young owner emerged from the kitchen, his face wearing a smile more mysterious than his dark cuisine.

This smile made the two investigators feel uneasy.

"Excuse us, we are the investigation team from the organizing committee of the National Top Chef Competition."

Director Li took out his identification, his tone carrying a hint of official superiority,

"Seeing that your shop has signed up, we're here for an on-site inspection. Are you the kitchen staff? Could you please call out Liu Yang for us?"

He turned around, looking at the two unexpected visitors, and it took him 5 seconds to react.

"Welcome, welcome! I am him!" He quickly wiped his hands, his movements extremely nimble, "It's an honor to have you two leaders here..." His stammering was like that of a young man meeting his girlfriend's parents for the first time.

"Please have a seat,"

"Welcome, both of you!" Liu Yang's face was filled with a smile sweeter than his "Wasabi Ice Cream."

The two investigators sat down, their postures as if they were performing "how to make a quick exit without offending anyone."

They held the menu, which could be considered a "culinary horror novel," their eyes filled with the dilemma of "Are we here to inspect or to seek thrills."

"Order anything, anything at all!" Liu Yang stood by, smiling cheerfully, like a mad scientist preparing for a human experiment.

"This shop is amazing!" The old man at the neighboring table suddenly interjected, his tone more excited than when he praised his grandson for being admitted to Tsinghua University,

"It's of Michelin standard!"

The two investigators inwardly scoffed.

Michelin? The old man was truly something else! This shop probably couldn't even compare to a Michelin tire store.

They had just come from Fu Man Lou in the morning, where the decoration was almost on par with a five-star hotel.

"Well... let's have the 'Twice-Cooked Pork' then." Zhang glanced at the menu and casually pointed to the most normal-sounding dish.

Director Li quickly nodded in agreement, afraid that his colleague might accidentally order something like "Wasabi Ice Cream" or other dark cuisine.

"Coming right up!" Liu Yang responded, turning and heading back to the kitchen.

In less than two minutes, a plate of golden-brown, fragrant Twice-Cooked Pork was served, steaming hot.

Had he not seen the dish being carried out from the kitchen with his own eyes, Director Li would have thought he had wandered into some high-end food exhibition.

The presentation was so good that it could make a plating expert from a Michelin restaurant feel inferior.

But his professional ethics still compelled him to put on a stern face, like a tax inspector:

"Boss, our competition strictly prohibits the use of pre-made dishes!"

Liu Yang's lips curled into a mysterious smile, an expression more intriguing than the names of his dark cuisines: "Why don't you give it a taste first?"

The two investigators exchanged glances, picking up their chopsticks as if they were handling some dangerous package.

But as soon as they took the first bite, their expressions changed instantly—

Director Li's eyes widened more than when he found hygiene issues in a restaurant; the flavor was like a tango dancing on his tongue.