And Jiang Weijin’s pastry skills were clearly much better than Jiang Weiming’s.
In this period, Qin Huai didn’t really watch Jiang Weiming’s teaching videos, he was always watching Jiang Weijin’s, especially focusing on the Three Meat Buns teaching video.
Three Meat Buns are a very comprehensive snack.
The demands on kneading dough, filling, and even fire control are very high. An S- level Three Meat Bun can be said to bring these three skills to their extreme.
To achieve S-level snacks, there can be no weaknesses.
A week later, when making guo’er again, Qin Huai was surprised to discover that although the dough for guo’er and Three Meat Buns is completely different, with different techniques, fermentation times, and even kneading styles, they belong to the same school.
These two brothers are from the same faction!
Applying the techniques learned from Jiang Weijin’s teaching video to Jiang Weiming’s self-created guo’er turned out to be reasonable.
No wonder their father Jiang Chengde could easily make a locust flower bun to coax children to S-level; with this skill, what snack couldn’t be S-level?
Just as Qin Huai was marveling at the high culinary skills of the Jiang family, another shocking event occurred.
Qin Huai previously thought that nothing would seem ridiculous at Huang’s Kitchen that afternoon.
Reality told him otherwise.
The world could be more absurd.
Huang Shengli and Huang An Yao arrived.
The event itself wasn’t absurd, but the state of the two was.
Huang Shengli fully armed himself, dressed very warmly, not missing a hat, scarf, or mask, looking very energetic, rushed into the kitchen shouting:
"The stove? Give me a stove!"
Under normal circumstances, seeing Huang Shengli entering the kitchen, Huang Jia would have immediately stopped him, not only that but also patiently advised him that he was in a critical recovery period and shouldn’t casually enter the kitchen.
But today, Huang Jia quickly rushed to guide Huang Shengli, with such a solicitous attitude and speed that Qin Huai almost thought Huang Jia intended to harm his mentor for personal gain.
Following Huang Shengli was a half-dead tired Huang An Yao, gasping, sweating profusely, barely standing, and almost toppling over.
"Water... water!" Huang An Yao struggled at the kitchen entrance, hesitantly, "a chair, get me a chair first."
With a thud, Huang An Yao couldn’t stand and knelt down.
What happened today? Is this still the Huang’s Kitchen he knew?
Did Huang An Yao... run a marathon?
Seeing Qin Huai staring at Huang An Yao in shock, Huang Shengli comfortingly said, "An Yao just didn’t exercise much usually, and after riding a bicycle for a while just now, he’s now."
"Xiao Qin, you don’t need to bother with him, just continue your work."
Huang An Yao, supported by an assistant, sat on a small stool like a fish out of water nearing dehydration, stubbornly said, "Exactly, don’t mind me."
"Qin Huai, just make your snacks!"
While the kitchen was lively, the 888 private room was relatively bland.
Xu Cheng usually stayed silent while eating.
In his early years as a foodie, venturing across the country, he would often walk into a famous or ordinary diner like a backpacker, order a few dishes, eat quietly, and then leave silently.
Now older and less adventurous, Xu Cheng occasionally dined with friends, but more often either alone or, like today, with his assistant.
People not familiar with Xu Cheng found it hard to deduce his satisfaction with the meal based on his dining demeanor. However, Xu Cheng’s assistant could guess his mood through subtle gestures.
The assistant thought Xu Cheng was generally satisfied today.
Though not surprised, after eating for so many years, venturing globally, Xu Cheng had pretty much tasted it all, earning his current status. A random dish by an unknown chef that could astonish Xu Cheng to his core, causing applause and excitement, only happens in feel-good novels.
As long as Xu Cheng was satisfied, finishing a dish or a snack was considered a decent achievement.
Currently, Xu Cheng finished the Fermented Rice with Steamed Buns and Three Meat Buns, sipping on Dried Tangerine Peel Tea. The Squirrel Mandarin Fish, Sizzling Fried Eel, and Stir-fried Vegetables on the table remained untouched—a task for the assistant.
The assistant sipped on Dried Tangerine Peel Tea while eating.
Why call this good old Dried Tangerine Peel, White Fungus, and Lotus Seed Soup ’Dried Tangerine Peel Tea’?
The assistant was quite puzzled.
What kind of tea is eaten with a spoon? The staff at Huang’s wouldn’t make such a simple mistake as mislabeling the dishes, would they?
The assistant sneaked a peek at the boss.
Even though the Dried Tangerine Peel Tea didn’t taste that great, sipping it felt comfortable.
For a stew, achieving this flavor was already commendable. Judging by the boss’s status, it was clear he was pleased with the Dried Tangerine Peel Tea, already having sipped half a bowl, yet hesitated to pick up the chopsticks.
The assistant’s guess was correct—Xu Cheng was indeed satisfied with today’s snacks.
As a professional food critic, Xu Cheng understood that different chefs should have different evaluation standards.
For instance, Peng Changping, retired yet ranked first in Chef Record, if his dishes weren’t head and shoulders above others, didn’t make diners swing their tongues in delight, or make them want to lick the plate even when full, that would be unacceptable.