Abnormal Gourmet Chronicle
Chapter 236 - 168 Master Qin So Terrifying

Chapter 236: Chapter 168 Master Qin So Terrifying

A-level Longevity Noodles theoretically require A-level noodles, combined with A-level broth and A-level fire control.

Qin Huai had none of these.

But that’s okay, since no one else had tasted them either.

Qin Huai felt that Huang Jia’s broth was quite close to A-level; he had never truly made A-level snacks and did not have a very specific concept of A-level.

But he was sure he had tasted A-level dishes.

Huang Shengli’s dishes must have been A-level, and Zheng Da’s Crab Dumplings were likely A-level too. Qin Huai wasn’t sure about Zheng Siyuan’s fresh meat mooncakes, but even if they weren’t, they must have been close.

It’s not like he had any scoring standards.

Qin Huai knew that if he wanted to show off his skills, making Fermented Rice with Steamed Buns and locust flower buns would definitely be the best choice, as these dishes best showcased yeast technology. But Qin Huai wanted to make Longevity Noodles now.

The game’s system defines the rating of yeast more as a level of skill in yeast, mixing, kneading, and other dough-related techniques. Qin Huai thought he ended up choosing yeast because of Director Qin’s mantra.

Although it sounds ridiculous, Qin Huai initially learned how to make pastries from Director Qin.

Even though Director Qin wasn’t very good at it herself.

Because she wasn’t good at it, Director Qin often confused mixing, kneading, and yeast in her words, frequently telling Qin Huai at the orphanage when improving meals or having buns, steamed buns, or dumplings: If you have time, yeast the flour in the kitchen.

Why yeast? Mainly to bring good fortune. The orphanage had limited funding, and Director Qin’s biggest dream was for a wealthy couple to adopt a smart and obedient child from the orphanage. Years later, the child would return and hand her a check for 5 million, telling her, Mrs. Qin, you don’t need to worry anymore, just let me know if the orphanage needs money, and use this 5 million to kickstart things.

Later, this dream turned into the orphanage raising a child who starts from scratch and becomes a successful entrepreneur, handing her 5 million years later.

Then it turned into 500 thousand.

Finally into 50 thousand.

After Qin Huai gave Director Qin’s contact information to Luo Jun, the dream of 50 thousand should have been achieved, and with some luck, even 500 thousand.

I wonder if Director Qin’s dream has now turned into Qin Huai giving her the contact information of 500 philanthropists.

Sorry for digressing, let’s get back to the main topic.

Qin Huai wasn’t sure if the Longevity Noodles he made today would amaze everyone, but he just wanted to make them.

Huang Jia’s broth today tasted really good.

It would be a pity not to use it for Longevity Noodles.

Just thinking about that half bowl of broth made Qin Huai smack his lips.

Poor Ouyang, he drank so much broth yet scarcely drank a single proper sip.

Qin Huai decided that when Ouyang had a chance to come to Gusu, he would sneak him a big bowl of freshly hot broth from the kitchen, so Ouyang could drink his fill.

Fueled by his own desire to eat Longevity Noodles, Qin Huai enthusiastically started kneading the dough.

After advancing yeast to a higher level, kneading became more effortless.

In stream-of-consciousness terms, the exchange between the chef and the dough deepened; they responded to each other, understood each other better, and the resulting dough had more soul.

In layman’s terms, it’s just that as the skill improves, the dough tastes better.

The dough needs to be kneaded according to the snacks being made.

Theoretically, different temperatures, humidity, fermentation environments, and even the temperature of the chef’s hands and the bowl can influence the final dough, but that’s only in theory; practically, it’s difficult to consider all these factors.

For the temperature-sensitive Fermented Rice with Steamed Buns, it’s only important to control the temperature at specific steps.

Kneading relies mostly on feeling.

This feeling comes from the chef, where the texture, softness, and airiness of the dough can be felt by hand, and adjustments to the dough’s status also rely on touch.

The feeling comes from skill.

Once you’re skilled enough, the feeling comes naturally; if you’re not skilled, no amount of meditation or prayer will help you feel it.

Once yeast advances to a higher level, the feeling becomes even better.

Even though Qin Huai took on the task of making the lunch for the employees, it doesn’t mean the lunch was only prepared by him. Longevity Noodles were the main dish, and since there were quite a few staff members at Huang Ji, Qin Huai made a few more bowls according to the headcount but didn’t make 1.5 or even double the amount.

Making that much would just be too exhausting.

To allow everyone to enjoy the noodles better, Dong Shi also stir-fried some side dishes to go with the noodles.

Shredded potatoes, stir-fried green peppers with meat, and scrambled eggs with tomatoes.

After Dong Shi fried the side dishes, if anyone wasn’t full, there was always plenty of rice in the kitchen, with rice readily available — everything was properly arranged.

Huang Ji closes at one o’clock.

Normally, the kitchen starts lunch at 1:20 PM, and the waitstaff’s meal time is slightly later because closing at 1 PM doesn’t mean customers will leave at 1 PM; they typically eat around 1:40 PM or 2 PM.

The staff has grown accustomed to this mealtime; even though they finish work later than the kitchen, they also start work later. Besides, while Huang Ji’s meals are quite good, after eating them for a long time, they lose their excitement.

In normal circumstances, chefs of Huang Jia and Huang Shengli’s caliber wouldn’t be responsible for the staff’s lunch. There’s no fancy or exceptional dish like when Huang Jia gives Qin Huai special treatment; they mostly prepare large pot dishes for speed and convenience. Thus, the staff’s meals lack variety, cycling the same few dishes over and over, but they’ve gotten used to it over time.

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