Abnormal Gourmet Chronicle
Chapter 165 - 143: Three Course Duck (Thanks to the overlord who loves eating hamburgers for the reward!)

Chapter 165: Chapter 143: Three Course Duck (Thanks to the overlord who loves eating hamburgers for the reward!)

That evening, Huang Shengli gave Qin Huai a taste of the treatment a genius deserves.

In one afternoon, Qin Huai made Fermented Rice with Steamed Buns, Three Meat Buns, Five Fillings Bun, and Dried Tangerine Peel Tea. The entire kitchen staff watched intently, eating and showering praises as they did.

By the evening business hours, it turned into Qin Huai and Huang Shengli sitting together drinking tea while the kitchen staff started bustling around.

Even Zheng Siyuan, who had been sipping tea all afternoon, began to work.

Don’t get it wrong, he wasn’t taking over Qin Huai’s work by making more pastries, but instead snagging the stove chef’s job to stir-fry some simple, pan-flipping dishes.

Zheng Siyuan wasn’t bad at meat cooking. He couldn’t handle big dishes but could whip up simple home-cooked meals without trouble, and customers wouldn’t notice any problem, so no complaints.

Qin Huai and Huang Shengli sat together, each holding a bowl of Dried Tangerine Peel Tea. Qin Huai had been making snacks all afternoon; it was time to reward himself with a heartwarming bowl of tea, enjoying the luxury of others working while he rested.

For Huang Shengli, he simply thought Dried Tangerine Peel Tea was pretty tasty, leaving him feeling warm and comfortable inside, so he drank several bowls.

"Xiao Qin, did you also learn this Dried Tangerine Peel Tea from that Snack Encyclopedia?" asked Huang Shengli. "It looks plain and ordinary, just regular dried tangerine peel white fungus... tea, but it truly has a unique taste."

"This recipe was given to me by an elderly man in our community, the same one who gave me the guo’er recipe. When he was younger, he knew some famous chefs and bought a few of his favorite recipes from them," explained Qin Huai.

Huang Shengli felt he finally heard a fairly normal answer, nodded with a smile, drained the last bit of tea from his bowl, and gave a soft burp. He silently admitted to himself that he had been quite indulgent today, unable to control his appetite even at this age.

First, it was Fermented Rice with Steamed Buns, then Dried Tangerine Peel Tea. Eating and drinking all afternoon left him stuffed, so it was time to showcase his skills by preparing a lavish welcome feast for Qin Huai, getting some exercise to help digest the food.

Huang Shengli stood up, seemingly casually asked, "Xiao Qin, do you have any food preferences or restrictions?"

Qin Huai was taken aback and said, "No particular restrictions, I eat anything, just not really into spicy food."

"That’s good, no food allergies?"

"None."

Huang Shengli began warming up his wrist, twisting his waist, though not too much, swinging his arms as if regaining a hint of his younger self.

Let’s begin.

Huang Shengli marched towards the stove with great enthusiasm, causing a commotion in the kitchen. Huang Jia saw his master suddenly rush in and thought there might have been a complaint about a dish, frowning as he frantically went through the recent menu, only to spot Huang Shengli grabbing a spatula.

"Master, what are you doing?!"

"What else? It’s Xiao Qin’s first day here, of course I should whip up a couple of my signature dishes to welcome him!"

Huang Shengli had already planned the menu and even checked with Dong Shi to prepare the ingredients in advance, catching Huang Jia completely off guard.

"Master, your back isn’t fit for cooking. Why not take it easy for a couple of days, check with the doctor tomorrow," Huang Jia advised earnestly.

"What’s wrong with my back? It’s not like I’m preparing a banquet, just two dishes, no problem," Huang Shengli was determined.

"Master, I’ve already prepped the ingredients. Look at this fish, such beautiful knife work!" Dong Shi bragged.

"Dong Shi, how could you not tell me in advance if Master was going to cook!" Huang Jia glowered.

"Senior Brother, Master said he’d only be cooking two dishes. Let him cook, didn’t the doctor say it’s fine to cook occasionally?" Dong Shi pleaded on Huang Shengli’s behalf.

"Do you think the situation now is the same as before? Master’s status hasn’t been good these days, if his back was fine, I wouldn’t even say anything," Huang Jia insisted.

Sizzle.

While Dong Shi and Huang Jia were talking, Huang Shengli had already taken advantage of the situation and put the ingredients into the pot, adding oil to heat it.

Huang Jia: ...

Huang Jia decided to stand by with a spatula, watching over Huang Shengli to prevent him from cooking too many dishes out of excitement and being unable to walk due to back pain the next day.

Qin Huai stood at the kitchen door with his bowl of Dried Tangerine Peel Tea, watching the drama unfold with wide eyes. The others in the kitchen were unfazed, busy with their tasks, even Huang Shengli’s son, Huang An Yao, stood aside watching the spectacle without joining in.

Qin Huai only knew Huang An Yao from a couple of video chats where they exchanged greetings. But no one had cheered more excitedly or eloquently that afternoon than Huang An Yao, leaving a deep impression on Qin Huai, feeling as if they were old friends at first sight.

"Is Master Huang’s back really okay to cook?" Qin Huai asked with some concern.

"It’s fine," Huang An Yao replied calmly. "Standing by the stove for a long time is certainly a no-go, but it’s okay to occasionally cook a few dishes. My dad’s back acted up because he went out fishing recently, sitting for long periods without moving. A bit of activity is actually good for his back."

"Brother Huang reacted so strongly because, in the past, Dad often used cooking two dishes as an excuse and couldn’t stop once he started, then complained of back pain the next day."

"Brother Huang?" Qin Huai caught the key word.

"I also learned cooking from my dad when I was young, so everyone refers to each other as brother or junior," Huang An Yao explained. "But I don’t have the talent like Zheng Siyuan, and my dad isn’t one of those people who insists their son carries on their craft."

"I lack the talent for it and couldn’t endure the hardships of learning to cook, so I quit after a year or two," Huang An Yao laughed, focusing on the stove where his dad was. "Hey, Dad’s making Three Course Duck!"

Huang Anyao glanced at the prepped dishes nearby, eyes gleaming as he began announcing the menu.

"Squirrel Mandarin Fish, Crab Meat Tofu, Eight Treasures Chicken, Sizzling Fried Eel, Biluo Shrimp, Crab Meat Meatballs, Big Braised Dry Shreds, Braised Silver Carp Head... and shrimp." Huang An Yao swallowed hard, uncontrollably.

Qin Huai: ...

How could you, the Young Master of Huang Ji Restaurant, be as hopeless as my sister?

"What is Three Course Duck?" Qin Huai asked naively.

"It’s domestic duck, wild duck, and pigeon, all boned entirely and nested together in three layers. In between, fill with mushrooms, ham slices, and bamboo shoots, and during the nesting process, the skins of the three birds must remain intact. Then it’s placed into a pot and simmered slowly. On the outside, it looks like a duck with three heads sticking out."

"This dish is perfect for autumn and winter nourishment. It combines the flavors of the three birds into seven distinct tastes. You must eat it from the outer layer inward, escalating layer by layer, with the freshness increasing the deeper you go," Huang An Yao was getting more tempted as he spoke. "My dad said Three Course Duck must be slowly simmered until the duck appears intact, and the broth is clear, but the inside is tender and flavorful."

"Only when it combines tenderness, glutinousness, richness, aroma, crispness, and freshness can it be considered a qualified Three Course Duck."

"This dish isn’t even on the menu anymore because Brother Huang hasn’t perfected the skill. Dad said good dishes, especially big, expensive ones, shouldn’t be messed around with; either do it right or don’t serve it at all."

"Dad can make it, but it’s labor and time-intensive. It was a signature dish at Huang Ji back in the day, selling 70-80 servings daily when I was young, demand was high."

"Now he only makes it when he’s in good health for regular customers’ weddings or birthday feasts. I haven’t had it in several months."

One could see that Huang An Yao truly craved it.

"Really?" Qin Huai didn’t fully understand, but hearing Huang An Yao’s description made it seem delicious indeed and he smacked his lips.

"Good thing I didn’t eat much this afternoon," Qin Huai started to count his blessings.

Huang An Yao: ...

He had an entire Fermented Rice with Steamed Bun, two Five Fillings Buns, one Three Meat Bun, and three bowls of Dried Tangerine Peel Tea in the afternoon.

QAQ

Dad, you simply don’t love me. You don’t secretly tell me when you’re making such good dishes.

If only you’d told me, I wouldn’t have drunk two bowls of Dried Tangerine Peel Tea, saving room for tonight’s feast.