Chapter 356

Since he wants to practice crab roe sauce, he naturally has to use the thickening technique that Cao Guixiang is most proficient in.

Zang Liang secretly gave this thickening technique a name, calling it "Big Circle Thickening," meaning that the technique is very flashy when thickening, requiring one to draw a large circle to perform the thickening.

Qin Huai understood Zang Liang's intentions, and he also very considerately indicated to Zang Liang that the name was well-chosen but he shouldn't name anything again next time; let's just forget about this "Big Circle Thickening."

At this point, some people might ask: Qin Huai has been stir-frying yams at Cao Guixiang's house for many days, so has he practiced Cao Guixiang's unique thickening method?

He has.

These past few days, Qin Huai appeared to be stir-frying yams and brushing up on his knife skills and heat control proficiency—and indeed, he was actually doing those things. But essentially, what he was doing was still learning and practicing thickening.

Thickening is not a basic skill like knife work or heat control; thickening is a technique.

Cao Guixiang said right at the beginning that although Qin Huai had never learned thickening at all, by copying her style, he had actually learned a few points.

Originally, he might have only had 2–3 points, just learning the appearance. After Cao Guixiang taught him the basic techniques and methods of thickening just like she taught him how to hold a knife, breaking them down one by one, letting him understand the purpose of thickening, what effect you need to achieve, when thickening is needed, and what kind of dishes and ingredients require what kind of thickening, Qin Huai had actually already learned 5 points.

Is 5 points enough?

It is enough to teach Zang Liang.

Qin Huai doesn't really want to be Zang Liang's master; Qin Huai just wants to pass on Cao Guixiang's thickening skills and techniques to Zang Liang. Even if Qin Huai doesn't know these things, he can still teach them, because Cao Guixiang told him that if he teaches something wrong, he can still make a video call on the spot to ask for help.

Qin Huai began his teaching.

Starting directly with simmering the crab roe sauce.

During the days Qin Huai was away, Zang Liang was frantically simmering crab roe sauce every single day. As a direct disciple of the Huaiyang cuisine master Zang Mu, and currently the most loyal believer of the "Feeling School" led by Qin Huai, Zang Liang is a savory-dish chef who truly understands a little bit of what Qin Huai means by "feeling," and his talent is beyond doubt.

It is certainly far above Tan Weian's.

And as a master's direct disciple, Zang Liang's ability to endure hardship is also beyond doubt.

The apprentices at Zhi Wei Ju are recognized as being highly competitive, working over a dozen hours every day, practicing day and night. But in the culinary industry, it is never just Zhi Wei Ju that is competitive; as long as they are disciples of masters, whether direct or registered, they are all very competitive.

Especially in the early stages of learning the craft; when Zang Liang first started learning to cook, he would cry and beg to go back to school, so one can imagine the level of hardship.

Zang Liang has also lived through hard times; when he was a few years old or in his teens, he was also cutting vegetables and practicing flipping the wok until he cried every day, and he had to keep practicing while crying. At night, the nightmares he had while sleeping were about practicing basic skills, and then he would be woken up in a fright, only to find after waking up that the nightmare was real, because he really had to practice basic skills after waking up.

When Zang Liang, who can endure hardship, wanted to find the "feeling" of crab roe sauce, he was truly practicing diligently.

Because Qin Huai was away for the past few days and the apprentices at Zhi Wei Ju were not as skilled at hand-pulled noodles as Qin Huai, selling crab roe mixed noodles was not very suitable, so the Yunzhong Canteen changed to selling crab roe sauce directly.

Compared to crab roe mixed noodles, the cost-performance ratio of crab roe sauce is very high. Huang Jia felt that the crab roe sauce was a limited-time product that would only be produced in large quantities while Zheng Siyuan and Zang Liang were researching the double-crab bun, and it would not be sold for a long time and was destined to be out of print, so when setting the price, he didn't think about making money, just simply set a cost price.

Once the crab roe sauce was launched, it was instantly snatched up by new and old customers. Although the dim sum at Yunzhong Canteen was very famous before, there was really nothing that could be taken as a gift—they didn't even have enough for themselves, so what was there to give away?

Not to mention that the shelf life of dim sum is very short; dim sum bought on the day that isn't eaten on the same day will taste much worse the next day, so basically no one bought dim sum from Yunzhong Canteen as a gift.

Previously, Chen Huihong's younger brother Chen Yingjun did order a batch of noodle fruit gift boxes from Qin Huai, but that was only that one time, and many customers didn't even know such gift boxes had existed. Later, as the business at Yunzhong Canteen got better and better, Chen Yingjun never mentioned similar things again, because he also knew very well in his heart that with Qin Huai's current strength and popularity, it was already very difficult to ask Qin Huai to customize dim sum gift boxes for him.

Unless he asked Chen Huihong to help order them, but why use the favor of being a sister on something that isn't needed more, for example, eating something good?

For most customers, the appearance of crab roe sauce meant that Yunzhong Canteen had finally started to launch peripheral products.

Yes, customers bought the crab roe sauce as a peripheral, and the enthusiasm for purchasing was high.

You buy two bottles, I buy three; one for parents, one for a partner, one for a leader. Zang Liang's culinary level is there, and Huang Jia's pricing is also there; it would be difficult for it not to be popular.

Crab roe sauce can be said to be the most cost-effective product in Yunzhong Canteen besides Qin Congwen's steamed buns.

Qin Huai let Zang Liang simmer the crab roe sauce first.

Zang Liang did as he was told.

His movements were very skilled.

Qin Huai could feel that Zang Liang had already found a bit of the "feeling" of the crab roe sauce, or to be accurate, the feeling of the double-crab bun.

He found this feeling quite quickly; after all, Zang Liang is not a professional pastry chef, and Qin Huai thought Zang Liang would need to look for the feeling for a while longer.

Watching Zang Liang simmer the crab roe sauce, Qin Huai asked, "Did Zheng Siyuan make the double-crab bun?"

Zheng Siyuan, who was silently kneading dough on the side, paused his movements.

Zang Liang was very surprised: "How did you know? Didn't I always fail to find the feeling of the crab roe sauce before? Tan Weian, that kid, even mocked me for it. I thought, doesn't Zheng Siyuan know how to make the double-crab bun? It's normal that I don't know what kind of crab roe sauce is needed; if he makes a double-crab bun for me to taste, I'll know."

"But Zheng Siyuan just wouldn't do it, saying that if he couldn't make it well, forcing it would be useless, and he wasn't ready yet. I really don't understand his logic; what is there to be ready for when making steamed buns? Isn't making new dishes always like this? At the beginning, who can make it perfectly at once?"

Zheng Siyuan said silently, "It's not a new dish."

Zang Liang didn't hear him and continued muttering: "I begged him for several days, my lips were almost dry from talking, and he only made it for me once."

Qin Huai was a bit shocked; Zheng Siyuan actually made it.

Qin Huai knew why Zheng Siyuan wouldn't make the double-crab bun; the previous failure of the double-crab bun had caused Zheng Siyuan a great deal of psychological trauma. Zheng Siyuan had almost flipped everything that could be flipped, and the final product was simply a perfect product of a disaster. The most critical thing was that Zheng Siyuan actually knew how to make this dim sum, and that failed double-crab bun was simply telling Zheng Siyuan clearly: you are still unskilled, and if you are unskilled, practice more.

If this were a trial in a cultivation novel, when Zheng Siyuan goes to overcome his inner demon tribulation in the future, that damn double-crab bun will definitely appear.

"How was it?" Qin Huai asked.

"It was a disaster," Zheng Siyuan said straightforwardly. "Just like last time, the bun didn't look like a bun, and the dish didn't look like a dish; it tasted like crab roe dish wrapped in a bun."

Zang Liang held a different opinion: "But I think it was okay, quite novel."

"The filling of the double-crab bun is originally using the savory-dish approach to make the filling for a pastry dish, so it's normal that it tastes a bit like a dish. It's just that we didn't grasp the degree in the middle, and the fusion wasn't very good, so it tasted strange."

"I knew what kind of crab roe sauce was needed after tasting it once. Zheng Siyuan, if you had made the double-crab bun for me earlier, I would have known which direction to practice in earlier, and wouldn't have wasted those few days." Zang Liang said, turning off the heat and stirring the crab roe sauce in the pot.

The dough in Zheng Siyuan's hands had already been kneaded well. He didn't speak, walked to the sink, washed his hands clean, and then walked back, slowly saying: "That's different. You usually have little contact with crab roe sauce. If it weren't for those few days of massive practice, even if I made the double-crab bun for you, you wouldn't have been able to taste it properly."

Qin Huai looked at Zheng Siyuan and asked, "Then did you make the double-crab bun later?"

Based on Qin Huai's understanding of Zheng Siyuan, as long as Zheng Siyuan is willing to do it, even if Zang Liang pestered him to do it, it meant Zheng Siyuan had already planned to make the double-crab bun.

"I tried a few times." Speaking of this, Zheng Siyuan couldn't help but frown. From his expression, Qin Huai could tell that those attempts were not very smooth.

"The results were not very ideal, still the old problem. Zang Liang said I didn't grasp the degree, but I think it's not just this problem."

"More of it is... a problem on the technical level."

This is admitting that he is unskilled.

Qin Huai was even more shocked to hear Zheng Siyuan say this. What exactly did Zheng Siyuan encounter while making the double-crab bun these days that could actually make him admit he was unskilled?

If Zheng Siyuan counts as unskilled, then Pei Xing could be categorized as needing to be sent back to the furnace to be remade; no one present is not unskilled.

Zheng Siyuan is a standard hexagonal warrior, proficient in pastry and not bad at savory dishes, theoretically the most suitable for making the double-crab bun. Qin Huai is better than Zheng Siyuan in some individual items, and their comprehensive strength is a draw.

Qin Huai's Four-Joy Tangyuan can be a stable A, and Zheng Siyuan's fresh meat mooncakes are not bad either. The most critical thing is that Zheng Siyuan has no system and no cheats; if it weren't for Qin Huai, this wild path, Zheng Siyuan would definitely be the undisputed leader of the young generation of pastry chefs.

"Is it that exaggerated?" Qin Huai asked.

"You'll know if you look at how Zang Liang does it."

Qin Huai nodded, moved his gaze away from Zheng Siyuan, and returned to the crab roe sauce.

Zang Liang:... Oh, so you guys know that the person simmering the crab roe sauce now is me. You two were talking back and forth, I almost thought I had become the background board.

Soon, the crab roe sauce reached the point where it needed to be thickened.

Zang Liang was visibly a bit nervous. He glanced at Qin Huai, and seeing that Qin Huai had no intention of stepping forward to take over the thickening work, he asked, "Are you doing it or am I..."

"You do it, it just so happens that I can see how you are thickening now." Master Qin is online.

Zang Liang nodded and began to thicken.

Truly speaking of thickening level, Zang Liang is definitely better than Qin Huai.

He is a pure savory-dish chef, and all his savory-dish stats, except for seasoning, are higher than Qin Huai's. Thickening, this standard savory-dish technique, is indispensable for Zang Liang in his daily cooking.

Before, when Zang Liang was thickening, everyone didn't feel that his technique had a problem; everyone just simply felt that he didn't understand the crab roe sauce.

Now that Zang Liang understands, his level has come up, and the effect can also be reflected.

Just see Zang Liang make a big circular movement.

Qin Huai nodded slightly and commented in his heart: Random circling.

When Cao Guixiang thickens, her hand movements are very exaggerated because she wants to pour the sauce evenly. The crab roe sauce itself is thickened thinly, and if you want the sauce to truly have a sense of suspension when poured, the movements must be fast, swift, and use clever force, and the control of the wrist must be very detailed.

This movement looks like the arm is being flashy, but in fact, the most critical part is the wrist.

Zang Liang obviously didn't penetrate this point; he only achieved being flashy.

However, his thickening level is still okay, so it can be understood that he did a flashy trick but didn't produce much effect.

Zang Liang adjusted the heat.

The heat control was very good, and Qin Huai felt inferior.

After the heat control rose to an advanced level, Qin Huai not only began to understand heat control but also began to be able to see how good a chef's heat control is.

Qin Huai has discovered that the higher these skill levels rise, the more he can see things in the details.

Cooking is like this; details determine success or failure. Whoever can do it more finely, whoever can make fewer mistakes, whose dish will be better and have more personal characteristics.

Zang Liang waved the spatula to stir the crab roe sauce, an excellent reduction of the sauce.

Using "reduction" to describe it might not be very accurate, but it doesn't matter; that's how Qin Huai understands it.

Turn off the heat.

The crab roe sauce is out of the pot.

Looking at the crab roe sauce in front of him, and then thinking about the production process just now, Qin Huai felt that if he were to rate this crab roe sauce, it could at least be rated as C+, and if he were lucky, it could be rated as B-.

This level is already not low, and Zang Liang's level is indeed a leader among his peers. That he could run from so far away to specifically help Qin Huai and help him research new dim sum can be considered Qin Huai's gain.

"Your thickening is wrong." Qin Huai said directly. "Of course, I'm not saying your thickening level is not good; in terms of level, you are definitely higher than me, but your technique just now was wrong."

Saying this, Qin Huai demonstrated in slow motion in front of Zang Liang, focusing on showing Zang Liang his own wrist.

Qin Huai just thickened the air like this once.

"See it? The movement is a smokescreen; control the wrist well, the small movements of the several subtle points on the wrist are the most important purpose."

"Just like Master Cao said my movements were very strange when I was stir-frying, but it didn't matter; my purpose was correct, and every movement I made was an effective movement, just that I added a lot of flashy things."

"Of course, Master Cao's thickening is not a flashy trick. The movement is big, and the arm swing is also big, in order to let the sauce pour down better. This belongs to advanced teaching, a high-difficulty movement that makes thickening go to a higher level after mastering the preliminary skills. At the current stage, we definitely can't learn it, because I don't know it either."

"I don't know if you understood; why don't I thicken it for you once, and you look at the movements of my wrist to find the feeling."

"Learning this kind of thickening technique, the wrist is very important; you must find the right feeling. That moment when you hold the bowl, your wrist moves slightly, and you pour the sauce down, you will know how to turn, what angle, and what force the feeling is."

"I understand!" Zang Liang nodded heavily. "Qin Huai, I understood as soon as you said it just now; I understand the feeling you are talking about!"

"This kind of feeling is that kind of feeling, that indescribable feeling, that feeling where you know it's this kind of feeling once you feel it, is it that kind of feeling!"

"It should be." Qin Huai was also not very sure, but he felt that Zang Liang really seemed to understand.

Tan Weian:... Is he crazy, or is this world crazy?

Tan Weian looked at Zheng Siyuan, and seeing that Zheng Siyuan had gone back to kneading dough, he immediately put down the dough in his own hands, trotted over and asked: "Has Zang Liang gone crazy?" "What Qin Huai said just now was easy to understand." Zheng Siyuan said. "Although his expression is still unclear, his technical demonstration was quite detailed; it's not strange that Zang Liang could understand."

Tan Weian:?

After Zang Liang indicated that he understood, he immediately started the production of a brand new pot of crab roe sauce. Qin Huai watched from the side, and as he watched, he found that Zang Liang really seemed to understand.

Brand new techniques need to be practiced to become proficient; after all, people like Qin Huai who copy and paste are in the minority. Zang Liang is not mindlessly agreeing with Qin Huai's words after becoming a loyal believer of the Feeling School; he has really found the feeling, really synchronized with Qin Huai, and learned very quickly.

Extremely high comprehension; he is the fastest chef Qin Huai has ever taught, without one, and the speed of progress is visible to the naked eye.

Qin Huai: Holy crap, could it be that his expression level has improved, and he has started to know how to teach people!

He is really going to become Master Qin!

Qin Huai glanced at Zheng Siyuan and found that Zheng Siyuan was still kneading dough. He glanced at Tan Weian and found that Tan Weian had already started making his own dim sum.

Qin Huai guessed that Zheng Siyuan would most likely make the double-crab bun today, and this dough was kneaded for the double-crab bun.

In the production of the double-crab bun, Zheng Siyuan needs to be responsible for most of the processes, because currently only he knows how to make it, and he is relatively familiar with it.

Qin Huai belongs to the type who knows a little bit of everything.

He can simmer crab roe sauce, but he doesn't simmer it well. He can thicken, but he doesn't thicken as well as Zang Liang. He can handle sea cucumber, but he doesn't handle it as well as Zheng Siyuan.

However, Qin Huai has one strength that everyone recognizes and is beyond doubt, which is that his seasoning is very excellent, and the most difficult part of the double-crab bun is the seasoning.

Before this, Qin Huai had actually never discussed the division of labor for the double-crab bun production with Zheng Siyuan, but everyone tacitly took on their own work.

The crab roe sauce is handled by Zang Liang, Zheng Siyuan is responsible for the sea cucumber part, and both Qin Huai and Zheng Siyuan can knead the dough, but the most critical filling preparation, which is how the crab roe sauce and sea cucumber should be combined to become the filling for the red-and-white double-crab bun, is solved by Qin Huai.

Before Qin Huai solves this matter, Zheng Siyuan needs to set a good example for Qin Huai. At least make a double-crab bun that is not so disastrous, let Qin Huai roughly find the direction of seasoning, or fail enough times to clear the mines for Qin Huai.

The research on the double-crab bun is Zheng Siyuan and Zang Liang struggling in the front, and Qin Huai having difficulties in the back.

Seeing that Zang Liang's thickening was already on the right track, Zheng Siyuan's kneading was not yet finished, and Tan Weian had completely withdrawn from the double-crab bun research group, Qin Huai originally planned to return to his own cooking station to make a batch of Four-Joy Tangyuan first to ensure the noon supply.

The new and old customers of Yunzhong Canteen hadn't eaten the Four-Joy Tangyuan made by Master Qin for several days, so they must have missed it to death.

Of course, everyone also missed the mung bean cakes, San Ding Bao, mung bean rolls, Jiang Mi rice cakes, osmanthus cakes, Gorgon cakes... made by Master Qin.

But now Master Qin just wants to make Four-Joy Tangyuan; Master Qin just loves to make Four-Joy Tangyuan.

The Four-Joy Tangyuan that Qin Huai left at Luo Jun's house yesterday afternoon had a little less than half missing when it was delivered to Yunzhong Canteen this morning. According to Zhang Shumei's relay, Luo Jun indicated that those Tangyuan were the storage fee and kitchen usage fee he deducted, intending to warn Qin Huai and others not to be idle and go to his kitchen to make food.

But Qin Huai could roughly guess that it was Luo Jun who wanted to eat Four-Joy Tangyuan, so he found an excuse to deduct a portion.

Yesterday's Four-Joy Tangyuan was made with meat processed by Cao Guixiang, and the taste was much better than the Four-Joy Tangyuan Qin Huai usually makes.

Luo Jun's mouth is so picky that he must be able to taste the good and the bad; after Qin Huai and the three left yesterday, he tasted a Four-Joy Tangyuan and found it delicious, so it was understandable to deduct a little.

After all, the old bird doesn't have much time left, so let him eat more if he likes to eat.

Qin Huai had already thought it through: in the future, he wouldn't need to wait for Zhang Shumei to come to Yunzhong Canteen to buy dim sum every day, nor would he need Chen Huihong to provoke Luo Jun to let Luo Jun come out to eat; he would just take the raw embryos to Luo Jun's house to steam every day after work!

Little Master Qin visits to serve Bifang every day.

As the first heir to Luo Jun's estate, and also the heir to the entire estate, Qin Huai indicated that his hospice care would definitely be done very well.

Matters like how to hold a grand funeral and whether to choose a flashy tombstone that fits Luo Jun's wishes are the responsibility of Chen Huihong and Qu Jing; Qin Huai just needs to do the hospice care well.

Qin Huai returned to the cooking station, intending to make Four-Joy Tangyuan.

He took a look and found there was no flour.

Alright, it can be seen that everyone still respects him very much; Master Qin's cooking station hadn't been used by anyone during the days Master Qin was not at Yunzhong Canteen.

Qin Huai went to the warehouse to get flour. Just after walking two steps, a clever Zhi Wei Ju apprentice saw what Qin Huai needed and hurriedly put down the work in his hands to run the errand.

Qin Huai happened to take a look at the dough he kneaded.

Hmm, very average, even more average than the dough Pei Xing kneaded.

Oh right, Pei Xing.

Qin Huai began to look for where Pei Xing was.

As a formal employee of Yunzhong Canteen, Pei Xing is considered one of the chefs Qin Huai has taught more often, and he hasn't taught him very well.

It's not that Pei Xing's comprehension is too poor; in terms of talent, Pei Xing is actually okay.

It's mainly that the major wasn't chosen well; Qin Huai doesn't really know how to teach people to knead dough; what he is best at is seasoning. When Qin Huai usually teaches Li Hua seasoning, the effect is quite good, but as soon as he teaches Pei Xing, it seems that Pei Xing's comprehension is not good, and Qin Huai's expression is also not good.

Plus, Pei Xing is the type who has a lot of inner drama, and every time he thinks about this and that, he wants to bite his back teeth, which leads to Qin Huai actually always giving some care from the boss to Pei Xing, who is silently biting his back teeth in the corner.

Yes, Master Qin is just this caring and considerate of employees.

Now Qin Huai feels that his teaching level is okay, and the first person he thinks of is Pei Xing.

Qin Huai searched everywhere and finally found Pei Xing, who was still making Shaomai for some reason, in front of the cooking station in the very corner.

Qin Huai:?

Do you like making Shaomai so much?

Why didn't I see it before?

Could it be because Pei Xing was a dim sum chef before and didn't have the space to make breakfast for him, and in fact, Pei Xing's true dream for so many years was not to become a dim sum chef, but to become a breakfast chef specializing in Shaomai.

Qin Huai was moved by Pei Xing's dream; he didn't expect that there was really a dim sum chef in this world who wanted to be a breakfast chef. The moment Qin Huai discovered that he could not be a breakfast chef, Qin Huai never got up at 4 AM again.

Can't get up, simply can't get up.

Qin Huai walked to Pei Xing's side and found that Pei Xing's Shaomai was still as bad as ever.

Simply put, this is not good, that is not good, and compared to his open-crisp dim sum, it is really a bit not good.

Qin Huai is not very proficient in making Shaomai, but he can say a bit more.

"The skin of your Shaomai has a problem." Qin Huai said. "Let's not talk about the problem with the filling first; you haven't really changed the problem with your filling, this is your old habit that you can't change for a while."

"The usual way to make Shaomai skin is to mix the dough with warm water first, and then mix the dough with cold water; you indeed do it this way, but haven't you discovered that you are very ignorant of flexibility in this regard?"

"You roll the skin very well, thin but not flat, and there are lace edges on the four sides to facilitate putting the filling in the middle, but this dough of yours has a problem first."

"I have told you many times, kneading dough requires finding the feeling, finding that clever force. Where is that clever force? That is the feeling the moment your hand touches the dough, the force you press down, you feel that there is communication between you and this dough, you can feel whether its softness and hardness meet your requirements."

"This kind of feeling is that kind of..."

"Did you understand the feeling I was talking about?"

"It's this kind of feeling, not that kind of feeling."

"That kind of feeling is that..."

"This kind of feeling is..."

Qin Huai rattled off a lot, to the point that the Zhi Wei Ju apprentices on the side cast envious eyes at Pei Xing, their faces full of "formal employees are really good, they can make Master Qin spare no effort to walk to their side to specifically provide small-stove guidance and teaching."

It's really enviable!

Qin Huai finished speaking.

"Understood?" Qin Huai asked.

Pei Xing had actually been dizzy from listening for a long time; he could hear that Qin Huai really wanted him to understand, and he was also not very embarrassed to tell his respected Master Qin that he seemed to not understand a little bit.

Pei Xing could only nod his head with a dizzy head: "Seems to understand a little, thank you Master Qin!"

Qin Huai was very gratified: "Then knead the dough again."

Pei Xing: (°ー°〃) There is still an assessment?!

Master Qin, this is our Zhi Wei Ju's standard script; wasn't there no assessment before?

Pei Xing could only bite the bullet and knead the dough.

Qin Huai saw it after watching for a while; Pei Xing didn't understand.

"Sigh." Qin Huai sighed deeply. Sure enough, he felt that his teaching level had improved, but it was just his hallucination; his teaching level was still not great, because Pei Xing still didn't understand.

Qin Huai sighed for his teaching level, but this sigh fell into Pei Xing's ears, but it was a sigh for his dullness.

Pei Xing suddenly felt very uncomfortable, and an unprecedented unwillingness arose in his heart.

As a connection-holder, he had more advantages than other apprentices when he entered Zhi Wei Ju, and his talent was also okay. Before going to Zhi Wei Ju, he always felt that he could make a name for himself in Zhi Wei Ju, could become a disciple of a master, could stand firm in the pastry world, and could become a famous chef of a generation.

But all these ambitions were wiped out in the first month of entering Zhi Wei Ju.

Pei Xing realized his mediocrity on the first day of entering Zhi Wei Ju, and learned to accept his mediocrity in the first month.

During this period, Pei Xing also worked hard and fought for it, but it was useless. He worked hard, others also worked hard, and there were people who worked harder than him; he had talent, others had more talent than him, and there were people who had more talent than him.

Zhi Wei Ju is not short of geniuses, nor is it short of diligent people, and it is even less short of diligent geniuses.

So in the end, Pei Xing gave up the dream he had at the beginning of wanting to make a splash, make a name for himself in the pastry world, and become a master of pastry, choosing to return to his hometown. Leaving Zhi Wei Ju, which he had dreamed of going to, and returning to Shancheng to become a mediocre dim sum chef.

Of course, things went against his wishes; after Pei Xing returned to Shancheng, he came directly to Yunzhong Canteen to work, and simply didn't become a mediocre dim sum chef.

But this was the first time Pei Xing was so unwilling.

Unwilling for his own dullness.

Master Qin is such a good person; even with so many excellent Zhi Wei Ju apprentices, he still remembers him, and still specifically comes over to guide him in kneading dough. But he is still so stupid, still so mediocre, still so elm-headed and not enlightened, and still so unable to understand the master's guidance.

Even Master Qin didn't blame him, just sighed.

It would be better to just scold him for being a fool.

And he, this fool, even wanted to write a resignation letter and quit a few days ago.

Pei Xing, oh Pei Xing, who are you worthy of?

With your talent, your perseverance, and your mentality, if you weren't a connection-holder, why did you enter Zhi Wei Ju in the first place? You entered Zhi Wei Ju and couldn't mix, came out, and now that you've come to Yunzhong Canteen, you still don't cherish it.

How long do you want to be mediocre? Do you really want to be an ordinary dim sum chef for the rest of your life, muddling through and waiting for death?

When you submitted your resume to Yunzhong Canteen, wasn't it because you heard that the boss of Yunzhong Canteen was a very powerful dim sum chef, thinking that maybe he could guide you, you would be enlightened in one morning, your strength would advance by leaps and bounds, and then you could gloriously return to Zhi Wei Ju to continue to shine in the pastry world?

Pei Xing gritted his teeth and continued to knead the dough.

At lunch time, Ouyang stepped into Yunzhong Canteen happily at 12:05 as usual, preparing to go to the entrance of his loyal back kitchen to eat small-stove meals with a plate.

Before Ouyang could happily run to the entrance of the back kitchen, he was stopped by Qin Huai, who was guarding the entrance of the back kitchen in advance, and was stuffed with a plate of Shaomai by the way.

Ouyang:? Shaomai?

Is this time point for eating Shaomai? Isn't Shaomai for eating in the morning? Didn't he already eat a lot of Shaomai in the morning?

Eating Shaomai at this time point, then what about his dear stir-fried vegetables and stir-fried meat?

Ouyang indicated that he loves eating some vegetables, especially the vegetables stir-fried by Zang Liang.

"Taste Pei Xing's Shaomai." Qin Huai said, handing Ouyang a pair of chopsticks by the way.

Ouyang took the chopsticks without knowing why, picked up a Shaomai, stuffed it into his mouth, and chewed it vigorously.

"How do you think it tastes?" Qin Huai asked.

"Quite good." Ouyang said blankly. "Seems to taste a bit better than the morning's; the morning's Shaomai was also made by Pei Xing, right? He has been making Shaomai every day recently."

"Even you can taste that Pei Xing's Shaomai has improved." Qin Huai muttered. "Could it be that this time, besides my heat control and knife skills improving, my teaching and language expression have also improved, and the latter is the one that has improved the most."

"Although I don't know why Pei Xing has been making Shaomai all morning like he's gone crazy, he seems to have really found the feeling, and the progress is quite obvious."

"Could it be that I really have the talent to be a master?"

(End of chapter)