Supply: Wuling Super Chef

A herbal infusion prepared by decocting redjade ginseng and jincao herbs. Typically consumed to revitalize the body. Many grievously wounded warriors used this decoction to treat various chronic conditions.

The judges and other tasters of this dish have arrived at a unanimous conclusion: The aromas of jincao and redjade ginseng created a natural harmony within this clear infusion. Wholesome, soothing, and possessing a distinct, layered taste, this soup imbued warmth throughout the body. However, a flaw existed in this otherwise perfect dish — the stubborn, lingering bitterness of redjade ginseng. The condiments used contradict the herb's pharmaceutical properties. We believe food should be therapeutic, but this dish fell short in that respect. Nevertheless, the infusion remained a revitalizing masterwork.

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Fried rice made with less oil and salt to bring out the wholesome flavors of garden greens and vegetables.

The judges and other tasters of this dish have arrived at a unanimous conclusion: This plate of fried rice proved exemplary among the other dishes submitted in this cook-off! The stir-fried grains of beautiful amber rice glistened with a golden hue, while powdered yazhen enhanced both the color and aroma of this culinary work. We must admit that everyday dishes truly put a chef's skills to the test. A fine plate of garden fried rice should be a ballroom of amber grains dancing on the tongue — but our contending chef probably went for a mass-production approach, and the result lacked that kiss of true Wok Hey.

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A herbal meal prepared by stewing redjade ginseng roots, meat fillet, and other ingredients. A common winter dish of the Wuling region. When the snow starts falling, a bowl of this hearty stew would offer the warmth you need.

The judges and other tasters of this dish have arrived at a unanimous conclusion: Among the dishes submitted for this cook-off, this ginseng meat stew best exemplified the delicate nature of harmony. The ribs glistened with the dark hues of redjade ginseng. The texture was soft, gently yielding in the mouth without feeling overcooked. Having a bowl of this hearty stew felt like donning a warm coat in winter. We could obviously tell that the chef has spent a great deal of effort removing the bitterness of the redjade ginseng. Though the astringent taste was gone, the processing also removed the herb's natural and distinctive aromas. Otherwise, the dish would be perfect.

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A mysterious Ursine chef came up with this recipe as he traveled across the lands. It became famous throughout the frontier for its delicious blend of sweetness and heat.

The judges and other tasters of this dish have arrived at a unanimous conclusion: A wondrous plate of Wuling fried rice, its perfect amber rice grains shimmered like gold and brimming with Wok Hey! At first bite, we were misled into thinking that it was just another serving of garden fried rice — until the rich flavors of hearty meat suddenly exploded in our mouths. More work could be put into the ingredients and processing. The meat cubes were juicy indeed, but they failed to perfectly complement the rice. A single helping was enough to ignite greasy heartburn. Nevertheless, we consider this first-rate culinary work when compared to the other submissions.

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A dish prepared with a wok and intense fire. Stir-frying this only takes seconds. A blink or two longer and you'll get a disaster with abysmal texture.

The judges and other tasters of this dish have arrived at a unanimous conclusion: This plate of garden stir-fry was truly creative. The young bamboo sprouts were crunchy, refreshing, and sweet; the powdered yazhen was smooth and soothing; and the redjade ginseng slices unleashed their unique aromas after a quick pass through the heated wok. Unfortunately, this would have been perfect if the dish were titled "Season's Produce, Simply Skilleted". Keeping the three primary ingredients aromatically distinct was no easy feat, but the product lacked the rich yet refreshing aroma required of a proper Garden Stir-Fry. What a pity.

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An everyday family dish prepared by stir-frying bamboo sprouts with meat strips. This is also the first dish that the children of Qingbo Stockade learn about ... or so they say.

The judges and other tasters of this dish have arrived at a unanimous conclusion: The chef who prepared this plate of bamboo sprouts and meat knew perfect heat control! The young bamboo sprouts were sweet and crunchy, while the fillet slices were juicy and tender. Quick stir-frying over strong fire perfectly combined the two. The sprouts soaked up the rich gravy as the fillet slices absorbed the refreshing aromas of the bamboo grove. But everything after the stir-frying revealed the chef's shortcomings. Too many condiments were used. The aroma of redjade ginseng also overpowered the flavors of the primary ingredients. The judges really had to work their palates to peel away the distractions before finally arriving at the refreshing tastes of nature and cozy family stoves. In conclusion, this dish felt like a dime a dozen.

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A mixed ration of Rhodes Island during the Age of Terra. The one who prepared it is absolutely certain of its authenticity. The production line was salvaged from the ruins of the Aggeloi War, and the replacement ingredients were foraged from various parts of Talos-II. Our memories have never been broken.

The judges and other tasters of this dish have, after lengthy deliberation and multiple rounds of discussion, arrived at a unanimous conclusion: This dish is the perfect symbol of the Endministrator's past memories. The presentation was unique. Though only mildly seasoned, the texture was compact and uniform, a package of energy and flavors compressed into ready-to-eat portions. A mysterious condiment was used, lending the rations flavors entirely new to us. If this condiment were made available on the market, it would add plenty of delightful culinary possibilities to Wuling. Unfortunately, the works of other contestants were equally astonishing. This entry also tasted similar to standard military provisions, with the condiments being the only highlight.

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