Chapter 281 - 169: You Don’t Understand, Xue’Er Is Different

Chapter 281: Chapter 169: You Don’t Understand, Xue’Er Is Different

The scratching of Li’s pen across the paper sounded exceptionally crisp.

Huang Chen and the customers at the neighboring table both had rather peculiar expressions.

That He Zhiyuan had elevated a simple piece of dried tofu and tofu skin to such a lofty status.

’As expected of a magazine’s deputy chief editor!’

He Zhiyuan tried a piece of knotted kelp, and after swallowing, he said, "In comparison, this knotted kelp seems rather unremarkable."

He then tried the numbing and spicy braised vegetables, nodding slightly. "This numbing and spicy red chili oil is mixed quite well, but I still prefer the original five-spice flavor. You can taste the aroma of the master brine and the inherent flavor of the ingredients. It has a charm all its own."

Huang Chen laughed and said, "I actually find the numbing and spicy flavor more satisfying. The spiciness emphasizes fragrance, with a slight numbness, and the sesame is especially aromatic. The lotus root and potatoes, in particular, are fantastic with drinks when they’re coated in that red oil."

"See? This just goes to show that people have different tastes and, naturally, different preferences." He Zhiyuan laughed too. "Looking at the amount of each flavor left in the basin, the numbing and spicy one seems to be a bit more popular."

"You’re not arguing at all," Huang Chen said, looking at him. "Back in school, you almost fought Pang over whether a dish should have chili peppers in it."

"I was young and too narrow-minded back then. Once I decided something was right, I had to argue with people to prove it," He Zhiyuan said with a smile, shaking his head. "I’ve traveled to many places over the years, eaten foods of all different flavors, and seen various customs and cultures. Naturally, I’ve developed a sense of reverence and empathy."

"Take the Min and Yue regions, for instance. They steam or boil their seafood. You’d probably think it would be fishy and bland. But if they saw us braising or stir-frying our seafood, they’d be slapping their thighs and calling it a criminal waste of good food."

"Makes sense," Huang Chen nodded, then asked curiously, "So they just boil the seafood with nothing else? Is that even edible?"

He Zhiyuan laughed. "It’s not that they add nothing at all. They still use scallions, ginger, and cooking wine. In their words, it’s all about savoring the natural freshness. But I’m not used to it. It’s really a bit too plain for me. At the very least, you need a good dipping sauce to go with it."

As he spoke, his chopsticks had already picked up a slice of braised beef. He examined it closely, unable to help but exclaim in admiration, "This beef shank is beautifully braised. The color is a glossy red, and after being sliced, the tendons dot the surface like amber. The meat looks very firm. The quality of the beef is good, and the Fire Control is spot on, unlike some braised beef that looks crumbly as soon as you slice it and tastes dry and tough."

"Mrs. Zhang’s braised beef was once the pride of Jiazhou," said Huang Chen.

He Zhiyuan put the beef in his mouth and chewed it slowly, his eyes gradually brightening. After swallowing, he said, "The beef has a firm texture, and as you chew, the rich braised flavor comes through. The tendons have a slight springiness, and it’s not dry or tough at all. The more you chew, the more flavorful it gets! It must be yellow cattle beef. The beef flavor is quite prominent, not overshadowed by the other seasonings."

"To be honest, a portion of braised beef like this would be considered top-tier even in Rongcheng."

"This pot of master brine is just incredible. Whether it’s the braised pig’s head or the braised beef, the flavor is so rich and mellow. It feels like it pierces right through to your soul!"

Putting down his chopsticks, He Zhiyuan’s expression was filled with emotion. "The older generation’s skill was truly remarkable. For this pot of master brine and the art of braising to be passed down, for us to be able to sit here and taste such a delicacy... we are truly fortunate."

Huang Chen and Li both nodded in agreement.

"Alright, Li, stop writing. Pick up your chopsticks and eat," He Zhiyuan said to Li. He pulled a pair of chopsticks from the holder and handed them to him, then picked up his own and took a bite of rice.

Li accepted the chopsticks, flattered. He stuffed his notebook back into his bag, clipped his pen to his breast pocket, and started by putting a piece of beef into his mouth.

’Mm, delicious!’

’The braised flavor is rich, the meat has a great texture, and it gets more fragrant the more you chew.’

’Then he tried the braised vegetables, each with its own unique flavor. The braised tofu skin, in particular, was practically more fragrant than meat.’

’Zhou Yan’s skill is really on another level!’

’Even in Rongcheng, these braised dishes would definitely be considered first-class. As long as he can build a reputation, business is sure to be good.’

After lunch, Huang Chen went back to work, while He Zhiyuan and Li sat on a long bench outside the door.

He Zhiyuan took out his camera and took some photos of Zhou Momo by herself.

"Cheese!" Zhou Momo said, sitting on a small stool and flashing a V-sign at the camera with a big smile.

"Great, let’s take another one standing up," He Zhiyuan directed with a smile. To be safe, he took two shots this time to avoid another blurry, unusable photo.

Around one o’clock, the workers finished their meals and went back for their lunch break before returning to work. The back kitchen also quieted down.

Zhou Yan untied his apron and came out of the kitchen. He placed a packaged pig’s trotter into the basket of his roadster, wheeled the bike out, and looked at He Zhiyuan and Li sitting under the tree. "Chief Editor He, sorry to keep you waiting. Let’s head to Zhou Village."

"It was perfect timing, we were just sitting here letting our food settle. Let’s go," He Zhiyuan said with a laugh, handing the camera to Li and straddling his bicycle.

"Goodbye, Uncle! Goodbye, Brother!" Zhou Momo stood at the door, waving her small hand at them.

"Goodbye, Momo," He Zhiyuan said, waving back with a smile.

On the way to Zhou Village, He Zhiyuan rode alongside Zhou Yan, praising him, "Your braised vegetables and beef are absolutely incredible. Especially the dried tofu and tofu skin—you use West Bank Tofu for those, don’t you?"

"Chief Editor He, you’ve really got a sharp palate. You could tell?" Zhou Yan glanced sideways at him, surprised. He had never told any customer about the origin of his dried tofu and tofu skin, yet He Zhiyuan had figured it out just by taste.