After chopping the radishes, Qin Huai tasted Zheng Siyuan’s crab yellow sauce, which had been processed a second time. He pointed out two portions that he believed would be the best for crab yellow noodles and might also work well for double crab buns.
Zheng Siyuan rarely finds himself at odds with Qin Huai, but now Qin Huai preferred a crab yellow sauce with a lighter seasoning flavor, while Zheng Siyuan insisted that crab yellow sauce should convey the taste of preserved crab roe rather than fresh.
Their disagreement was unusual, specifically because it touched on fundamental concepts and directions, with neither able to sway the other. Each had their own intuition and ideas.
After five or six minutes of discussion, Qin Huai and Zheng Siyuan agreed that both directions were worth exploring.
The crab yellow sauce version of double crab buns was originally developed from the original double crab buns recipe. If Master Jing could create a new recipe, there was no reason Qin Huai and Zheng Siyuan couldn’t as well; after all, they were intending to modify the recipe.
Since they’d already defied the traditional approach, why not take it further? Who said double crab buns can only have two versions?
What if the third version is also delicious?
Ultimately, while they didn’t reach consensus on flavor and direction, they were in complete agreement about being rebellious. Zheng Siyuan decided to pursue both directions for processing crab yellow sauce, following Qin Huai’s idea to first use crab yellow sauce for crab yellow noodles and then proceed to double crab buns once they achieved a suitable result.
An inquisitive onlooker might wonder why they wouldn’t just make double crab buns directly. Is it because they don’t know how?
Indeed, they don’t know how.
The last attempt at double crab buns left Zheng Siyuan with a significant psychological block. Though he never mentioned it aloud, it was evident from his daily habit of frying large quantities of crab yellow sauce while avoiding the mention of double crab buns. Qin Huai could see that until Zheng Siyuan was satisfied with his crab yellow sauce, he wouldn’t make double crab buns.
Qin Huai truly doesn’t know how to make them.
He’s currently researching sea cucumbers and needs some time to master this ingredient before learning how to make double crab buns.
Since Zheng Siyuan had made quite a lot of crab yellow sauce, Qin Huai spent the entire afternoon making hand-tossed noodles. The crab yellow noodles sold steadily from 5 PM to 6:30 PM, attracting many working individuals.
Those who caught the sale enjoyed inexpensive green bean cake with high-priced crab yellow noodles. The combo offered refreshing sweetness without being overwhelming, as evident in the unique fresh taste of the green bean cake. The generally rich flavor, filled with the fresh taste of crab roe, and the thick, hearty carb experience from the starch-thickened crab yellow noodles didn’t pair perfectly, but that’s not important.
The main point is that the green bean cake is cheap, and after buying crab yellow noodles, it’s hard to splurge on other pricier snacks.
What? You’re asking why not opt for radish cake, which is cheaper?
Perhaps it’s not due to extreme frugality, or maybe it’s because people prefer the taste of green bean cake over radish cake.
The crab yellow noodles are now on special offer at 138 per serving, with crab sauce generously enveloping freshly tossed noodles. It’s all about satisfaction and chewy texture; if you get to eat, you gain.
Longtime customers of Yunzhong Restaurant know that their special offers are truly offers.
These discounted snacks only appear when Master Qin is practicing extensively. Once he finishes, the amount isn’t as large, and prices aren’t as low as before.
Missing out on special offers is simply a mistake.
Even though they’re available now, 138 for crab yellow noodles isn’t cheap by pricing standards. But it’s crab yellow noodles with authentic crab yellow sauce personally fried by Little Zheng, and noodles hand-tossed by Master Qin. Selling at this price is simply remarkable.
If financially strained, even with only 130 yuan, one must call up a good friend to borrow 8 yuan and eat this bowl of noodles, then worry about how to get home later.
Of course, such behaviors belong to the realm of advanced consumption and shouldn’t be universally encouraged, as ultimately one wouldn’t want to max out their budget with hours spent eyeballing the errant Engel coefficient in this month’s financial statement.
After completing crab yellow noodles and conveniently consuming two servings himself, Qin Huai began discussing specific exchange logistics with Boss Su on WeChat.
The number of people coming from Zhiwei Restaurant and who they are isn’t important. As Zheng Siyuan mentioned, Zhiwei Restaurant’s capabilities are guaranteed, having more than enough skills to handle assisting roles.
Two or three won’t feel like surplus; neither would eight or nine seem excessive.
Yunzhong Restaurant, a community-based eatery, boasts a kitchen comparable in size to Huang Ji. However, their kitchen staff is far fewer. If Boss Su is willing to send more people, it only means arranging culinary stations for Qin Huai. Read complete version only at Novᴇl_Fire(.)net
Since they’re volunteering resources their own provisions, Qin Huai is more than willing to cover this minimal cost.
Their discussion centered on when Qin Huai should go exchange with Zhiwei Restaurant.
According to Boss Su, this should ideally be as soon as possible. Preferably from May or June continuing through August or September. This way, Yunzhong Restaurant’s business won’t be a concern. Zhiwei Restaurant has plenty of pastry chefs, and Boss Su can dispatch several able hands to Yunzhong Restaurant to work, thereby achieving a true space exchange.
Implicit in Boss Su’s words was Zhiwei’s eagerness to enthusiastically welcome Qin Huai, whether apprentice or master chef. All greatly anticipated Qin Huai’s arrival.
Even Zhiwei’s leader, the undisputed top pastry chef, Master Zhou, highly appreciates Qin Huai. He believes that learning at Zheng Da’s was misguided, doubting any fruitful outcomes from following Zheng Da’s lead. He criticized Zheng for focusing on business and running a factory instead of communicating effectively about the exchanges deserved among pastry chefs.