Celebrity Judge Disqualifies Contestant for Using Pre-Made Hotpot Base, Sparking Culinary Debate
In a recent episode of the culinary competition show "Yi Fan Feng Shen," celebrity judge Nicholas Tse sparked a heated debate by disqualifying a contestant for using a pre-made hotpot base in her dish. The contestant, known as "Sauce Princess," had used the base to prepare an oil-blanched shrimp dish, which Tse considered cheating. This incident has brought the issue of using pre-made ingredients in professional cooking competitions to the forefront of public discussion.
17 July 2025
Tse, a renowned figure in the entertainment industry and a respected food critic, has been vocal about his stance on the matter. He emphasizes that the essence of cooking lies in creating flavors from raw ingredients, and using a pre-made hotpot base undermines the principles of a professional competition. Tse argues that such practices are akin to "cutting corners," giving an unfair advantage over contestants who dedicate hours to preparing their dishes from scratch.
The controversy has ignited a broader conversation about the role and boundaries of pre-made ingredients in professional culinary arts. Supporters argue that these components are a legitimate part of modern cooking, enhancing efficiency without compromising quality. Detractors, however, maintain that relying on pre-made elements diminishes the skill and creativity required in professional settings.
The incident has garnered significant attention on social media, with the hashtag #NicholasTseBelievesUsingHotpotBaseIsCheating trending on platforms like Weibo. The public's reaction has been mixed, with some praising Tse's commitment to upholding the integrity of the competition, while others question whether the use of pre-made ingredients should be a disqualifying factor.
As the debate continues, the episode has undoubtedly highlighted the complexities and evolving standards within the culinary world. The discussion is likely to persist as the industry grapples with the balance between tradition and innovation in the face of modern cooking practices.
