Abnormal Gourmet Chronicle
Chapter 283 - 185: The Birth of the Scroll King_3

Chapter 283: Chapter 185: The Birth of the Scroll King_3

Chen An: "I’m not quite sure about that, but if it’s about drinking cold tea, Master Qin might actually prefer freshly squeezed lemon tea."

Li Hua: ???

Master Qin, who loves freshly squeezed lemon tea, walked over to the steamer, wanting to set an alarm, and asked the helper who was confirming the time when the last batch of buns would come out.

The last batch of buns is a staff perk.

Everyone had been working hard all morning and the afternoon, you could say they hadn’t had a bite to eat, so Qin Huai specially saved the last batch of buns for everyone to have their fill in one go.

There’s also dried tangerine peel tea brewing in the pot; drink as much as you want. If you still have some left, feel free to take it home.

If the Three Meat Buns and dried tangerine peel tea aren’t enough, there’s around 40 servings of gastrodia stewed pigeon in the pot. Qin Huai knows the taste of gastrodia stewed pigeon isn’t great, but it’s effective — it nourishes, improves eyesight, and is good for your eyes.

The biggest problem with the gastrodia stewed pigeon currently is likely that the level Qin Huai makes it at isn’t very high, resulting in low buff efficiency.

At the moment, the most Qin Huai can make is a D+ level; he can’t even manage a C- level.

Poor fire control limits the level of the stewed dish. Gastrodia stewed pigeon is the least popular dish Qin Huai makes at Huang Ji, with daily sales dismally low at around forty to fifty orders, and most people who order it do so to appease Master Qin.

According to detailed analysis by Huang Ji diners, Master Qin’s gastrodia stewed pigeon doesn’t taste all that great, but it is generously portioned and priced cheaply, and it consistently appears on the menu, showing Master Qin’s fondness for the dish.

It’s just that his specialty doesn’t align, leading to subpar dish quality. For Master Qin, gastrodia stewed pigeon isn’t just a regular dish; it’s his passion, his hobby, a pursuit in his mastery of meat cooking.

Even though it doesn’t taste good, it indeed has a good price-performance ratio.

Master Qin diligently makes snacks for everyone every day — so what if he has a hobby?

It’s not even expensive. Order one to support Master Qin’s hobby; is it that hard to keep him from feeling down?

According to insiders, there’s a dedicated group for ordering gastrodia stewed pigeon among long-time local diners nearby Huang Ji. Ordering it at Huang Ji comes with a subsidy so substantial that members can get a serving for the price of a pigeon at the market.

The criteria for joining the group are simple; proof of continuous spending at Huang Ji for over three years, and a guarantee to order gastrodia stewed pigeon at least once a week.

According to a tip-off from another chef, who wishes to remain anonymous and with the surname Dong, the group leader might have the last name Gong.

Putting this aside, Qin Huai believes the gastrodia stewed pigeon he makes occasionally does activate a buff.

However, the buff’s effects on eyesight and calming are somewhat abstract. Better eyesight can be interpreted as easing eye fatigue and making the eyes feel comfortable. Calming can be understood as being in a great state of mind, which all boils down to having had a good rest, resulting in mental clarity.

Everyone knows gastrodia stewed pigeon is meant for nourishment, but its efficacy, whether one believes it or not, varies.

Qin Huai walked over to the steamer: "The last batch of thr... Ouyang?! What are you doing here?"

Ouyang, who had been in the kitchen for a solid three hours, crouching by the steamer without budging, set eight different alarms on his phone, was constantly tense for fear of missing the steaming time: ...

"I came at 11 o’clock, didn’t you see me at all???" Ouyang’s voice was filled with tearful accusation.

"No." Qin Huai answered honestly.

He was over at the cooking station kneading dough and preparing fillings, almost turning into a bun sage, with no time to look over at the steamer.

In the entire bun-making process, steaming is the least technically demanding step. As long as you put the buns in the steamer, on the stove, and set the time, anyone who can watch the clock can handle it; Qin Huai hadn’t even glanced once at where Ouyang was.

"When did you come?" Qin Huai asked.

"11 o’clock." Ouyang was on the verge of tears, "I came when your shop was full of delivery orders. I originally wanted to see if there were any buns for me to eat, but ended up not eating any. Uncle Qin told me the kitchen was a bit busy and asked me to help, and once I started, I just never left."

"While steaming, I kept wanting to sneak a couple of buns, but they were too hot. And for some reason, standing in the kitchen, I suddenly had a sacred sense of duty, that every bun must be guarded by me; stealing them was absolutely out of the question."

Qin Huai was greatly moved for a moment: "Good brother, say no more, I’ll make you elm bark steamed buns this afternoon."

Ouyang chuckled: "Can I not eat the elm bark steamed buns?"

Qin Huai: ?

Who are you? You’re not Ouyang; Ouyang would never say that.

"I want to eat guo’er." Ouyang smacked his lips, "I ate so many snacks yesterday and found that what you brought back the other day was the best tasting. Elm bark steamed buns are good, but I had enough of them yesterday; now I just want to eat guo’er."

For some reason, hearing Ouyang say this, Qin Huai even felt a bit relieved.

So touching, even though Ouyang has unique tastes, he has at least a basic sense of aesthetics when it comes to snacks.

He can discern the difference between A-level snacks and B-level ones.

"I understand what you mean, but you may not get to eat it these days."

Ouyang: ?

"Here’s the thing, I didn’t make the filling for the guo’er. If you want the level of guo’er you ate that day, you’d have to go to Gusu to eat it."

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