Xia Yu meticulously seared the beef repeatedly, a detail captured on camera that inevitably attracted puzzled looks.
In the judging panel, an examiner with blond hair and blue eyes, resembling a professor, took the initiative to explain, "The finer the beef, the more delicate it is. If the pan is too hot, it's hard to control the heat. Sear it a few seconds too long, and one side will differ greatly in doneness from the other..."
"Take notice of Xia Yu's timing in flipping the meat. That piece of Kobe beef was seared four times on each side, 30 seconds each…, no wait, the searing time decreased, from 30 seconds to 10 seconds by the fourth flip…"
Many professional chefs watching this displayed thoughtful expressions.
At Shu Restaurant, Xia Qing chuckled, "It's about the uniformity of the heat!"
"Uniform heat!"
At the venue, Tang Shan and Yu Hong, experts in Fire Control who were among the Lin giants, were secretly astonished.
"Never underestimate the details!"
