Abnormal Gourmet Chronicle
Chapter 192 - 154 Teaching and Staff Welfare

Chapter 192: Chapter 154 Teaching and Staff Welfare

The braised pig’s head was rosy in color, with an intact sauce hue. Qin Huai didn’t even need to exert much effort with his chopsticks; it felt like with just a little force, a slight nudge, a piece of rich but not greasy, well-cooked and tender pig head meat would come off.

The meat was wrapped in a layer of gelatinous sauce.

The flavor was quite rich.

Very domineering.

This is a standard banquet dish, salty but sweet, heavy on oil and salt, packed with fats and energy, with a strong color and taste. Whether visually or sensory, it brings people the most primal joy of hearty meat-eating.

It’s completely different from the Crab Meat Meatballs or Braised Silver Carp Head. If Qin Huai were an ordinary person who had never attended the Three Heads Banquet, he certainly wouldn’t think these three dishes could be served at the same banquet.

But now, as Qin Huai enjoyed a bun with meat, carbs and fats fully merging, doubling his joy, he felt that this was just right.

Tasting good is king!

Qin Huai alternated between biting the bun and the pig head meat, eating nonstop, occasionally having some sautéed greens to cleanse his palate, lest he felt too greasy and had acid reflux the next day.

Qin Luo had learned this the hard way.

When Qin Luo was in first grade of junior high, she craved pork knuckles for a while, probably because she saw the main character eating them in a TV show, and kept clamoring to eat some.

Qin Congwen made a deal with Qin Luo that if she progressed 10 places in her class on the final exam, he would take her to eat. Unexpectedly, Qin Luo worked hard and improved by 11 places, exceeding the target and winning her pork knuckles.

Qin Congwen and Zhao Rong didn’t have time, so they had Qin Huai take Qin Luo. But they didn’t choose the right place, and the pork knuckles from the shop Qin Luo picked were slightly too rich. Qin Huai only had two bites, and Qin Luo ate an entire pork knuckle as big as a face by herself in one go.

Then she got sick of it, had acid reflux, vomited and had diarrhea, and got gastroenteritis, ending up in the hospital for an IV on the first day of the holiday.

Since then, Qin Luo never mentioned the word "pork knuckle" again.

That was probably the only time in her life when she got sick of eating food.

Having seen a negative example, Qin Huai was very restrained while eating the braised pig’s head, unlike the previous night during the welcome feast when he ate until the food felt like it was floating up every time he opened his mouth, and he only had three buns.

Qin Huai felt he was truly different now, worldly-wise, able to stop while facing such good food.

The remaining braised pig’s head didn’t go to waste, as Zheng Siyuan couldn’t finish it, there was still Huang An Yao. The Young Master wasn’t picky; as long as there was food, he didn’t mind joining in to eat the leftovers.

Even the little bit of sauce left in the plate, the Young Master wiped it clean with the bun.

When Huang Shengli reached the kitchen, what he saw was his son just short of licking the plate.

Huang Shengli: ...

Was this person in front of him really his son?

Not swapped at birth?

Over the years, he hadn’t deprived him of food or drink, and now he’d become so lacking?

Huang Shengli couldn’t understand it, but had to accept it; after all, with only this one son, there’s no one else to switch to.

Huang Shengli showed his signature master smile and asked kindly, "Xiao Qin, how was today? Is the work suitable?"

"I heard that Gong Liang added you on WeChat this noon? If he bothers you on WeChat, just ignore him, but if he sends you money, feel free to accept it. If you have any issues, come find me anytime; Zheng Da and I will help you resolve them."

Hearing Huang Shengli say this, Qin Huai knew he and Gong Liang were indeed childhood friends.

You can take money, but not do the task. No objections, true childhood friends.

"Today, we’ll try a new way to learn stir-frying greens," Huang Shengli said, signaling with his eyes for the apprentices to clear several stovetops.

Soon, the stoves were cleared and the greens, already prepped, were brought in.

"Today you’ll not only watch me stir-fry but also watch others. I remember you’re on good terms with Huang Jia, Dong Shi, Dong Li, and should be familiar with Wang Jun; let’s bring in one more... The third apprentice, Qi Tian, you should have talked to him before, just these few," he added.

Huang Shengli’s third apprentice, Qi Tian, wasn’t really familiar with Qin Huai. He came to learn under the master’s instruction. Qi Tian’s family was a renowned chef’s family, where he learned the basics from elders through hard training, then relied on connections to apprentice under Huang Shengli, ranking second in skill only to Huang Jia among all of Huang Shengli’s disciples.

With a cold face and usually not much talk, Qin Huai and him had little interaction, not saying more than five sentences while working in Huang’s Kitchen over the past few days.

Huang Shengli didn’t let Qin Huai work, having him first stand aside and watch, observing those he named stir-fry the greens one by one.

Huang Jia started first.

As Huang Shengli’s most promising senior apprentice, Huang Jia effectively inherited eight-tenths of Huang Shengli’s culinary skills. Able to handle top-level dishes like braised pig’s head that most test culinarians’ fire control, Huang Jia was naturally adept at basic tasks like stir-frying greens.

Not to mention that he had just made a plate of greens for Qin Huai as a staff meal this noon.

Huang Jia’s greens were quite beautifully stir-fried, just as picturesque as the staff meal.

His movements were graceful, control was beautiful, flipping was beautiful, serving was beautiful, and the greens in the wok were beautiful too.

If there was any flaw to point out, it might be that his greens weren’t perfect.

But crafting a perfect plate of stir-fried greens requires controlling fire control and timing to within millimeters, and even Huang Shengli couldn’t guarantee every plate is perfect.

In a sense, there is no absolutely perfect dish in this world; errors can always be found if you look, because you never know when an exceptional chef might emerge and cook up something more perfect.

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