After a full day and night on the train, Cheng Su and their team set foot in Qingcheng. This time, three technicians came to participate in the competition. Besides Xiao Zhu and Old Liu, the other one stayed at the factory to handle any sudden issues in the operating room.
Additionally, Ning Ge also came, along with two business personnel, Wang Bo and Zhao Da, and Mai Yanmei, making a total of seven people.
Following the directions, once off the train, Cheng Su and the team rented a vehicle specially for passengers, headed to the competition venue where they first registered, received the competition schedule, and then checked into the designated hotel.
Of course, it was the subordinates who handled the checking-in process, while Cheng Su and Ning Ge, the two bosses, analyzed the competition schedule.
The on-site jam preparation process is cumbersome and only six hours are allotted. You have to select the main ingredients, prepare the jam, and ensure it has the right texture. After doing the math, it’s barely enough time, as just the time spent removing fruit pits already eats up the majority of it.
"Do we really have to remove the pits first?" Ning Ge knew that step was quite troublesome.
"If you don’t remove the pits and boil them together, they will add a bit of bitterness, affecting the overall taste of the jam," Cheng Su replied.
"Alright, then we need to move quickly, otherwise it’ll be problematic if others finish before we’ve even removed the pits," Ning Ge sighed. "You always strive for perfection in your work."
"If I have the capability to be number one, why should I settle for number two?" Cheng Su rolled her eyes in annoyance and continued studying the schedule.
Due to confidentiality concerns, each participant will have an isolated setup to work in, to prevent competitors from observing their methods. The only ones allowed close are the judges.
During the competition, only two representatives from each team are allowed on the stage, and apart from the judges, no one else is permitted to enter or exit.
"In fact, removing the pits is fine; my biggest concern is the freezing not being done promptly," Cheng Su said.
The jam, once cooked, must be cooled and frozen for the best texture. If it’s still warm, the taste will be far inferior, so the cooling process is actually the most critical step.

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