Chapter 412: Zhao Chengan

At 9:12 AM, Qin Huai held a plate in his left hand and chopsticks in his right hand. On the plate were 18 small, exquisite, steaming, thin-skinned, translucent soup-filled xiaolongbao, each fold just right, perfect as if walking out of a painting by a painter with obsessive-compulsive disorder.

These 18 xiaolongbao meet everyone's fantasy of perfect xiaolongbao.

Crystal clear, but not completely translucent, the skin is very thin, so thin that it doesn't need strong light, and light can be felt penetrating the skin of the xiaolongbao in natural light, allowing people to see the soup and meat filling inside.

The shape is very exquisite, every fold seems to be carefully designed, the streamline of the whole bun is very comfortable, forming an irregular but at the same time very perfect triangle from top to bottom, making people imagine how much soup is contained in this bun just by looking at the shape. Taking a bite, the moment the warm, delicious, and possibly faintly sweet soup full of meat fragrance rushes into the mouth, it is such a wonderful feeling.

And the imagination and reality are perfectly matched.

Qin Huai has two ways to eat soup-filled xiaolongbao.

The ordinary way is to dip in vinegar directly, use chopsticks to gently pick up the xiaolongbao and roll it in the vinegar dish, let the bun skin dip in the vinegar flavor, and then stuff the whole xiaolongbao into the mouth with the speed of lightning, chewing and chewing.

This is the eating method Qin Huai uses most often.

The second eating method is learned by Qin Huai and Qin Luo. Luo Luo is a person who likes to dip in vinegar very much when eating buns. Not only does she dip in vinegar when eating xiaolongbao, but she also dips in vinegar when eating ordinary big meat buns, shredded radish buns, and bean buns, and it is not just a little bit.

Qin Luo's favorite way to eat big meat buns is to pour half a bowl of vinegar first, break the bun open, press the bun skin soaked in meat juice and oil hard into the vinegar, directly let the bun skin be dyed black by the vinegar, and then eat it with the meat filling in one bite.

In Qin Luo's words, the oilier the bun, the better it tastes. Qin Luo likes to use this eating method very much when eating buns made by Qin Congwen, because Qin Congwen's technique is not very good, and he often makes meat buns too oily, while Qin Huai's buns are not very suitable for this extreme eating method.

Soaking the bun skin with too much vinegar will make people only taste the vinegar flavor and not the bun flavor. Qin Huai needs to taste a little bit of the original flavor when eating buns, and cannot let the vinegar take the lead.

Under such an extreme eating method, Qin Huai derived the eating method of xiaolongbao. When eating xiaolongbao, first bite a small hole in the top, then pour vinegar into the xiaolongbao, and swallow it in one bite.

How much vinegar to pour, whether to fill it or just taste it, depends on the love of vinegar of the person eating xiaolongbao and whether the hand has shaken.

At first, Qin Huai was very respectful of this extreme eating method of Qin Luo, until once Qin Huai tried it once under Qin Luo's strong invitation, and found that this eating method also has merits.

Especially when eating xiaolongbao with very delicious soup, pouring a little vinegar into it will experience much better than dipping in vinegar directly.

For this, Qin Luo also summarized that dipping in vinegar is external application, pouring vinegar is internal use, and external application + internal use is the best treatment.

Qin Huai chose external application + internal use.

He stood by the cooking table, both hands were holding things, and the plate couldn't hold the small dish for vinegar.

But it doesn't matter, these things can be placed on the corner of the cooking table.

The corner of the cooking table was not only placed with a small dish for vinegar, but also a small pot of vinegar with a thin mouth convenient for pouring vinegar into the xiaolongbao, a cup of hot tea with suitable temperature, and a bowl of steaming 12-buckle chicken soup noodles most suitable for eating in the morning.

The chicken soup noodles were stuffed to Qin Huai by Master Hua. In Master Hua's words, he tasted Qin Huai's craftsmanship yesterday, and today it should be Qin Huai's turn to taste his craftsmanship.

The corner of the cooking table could be said to be full of Qin Huai's things, and this cooking table belonged to Su Gan.

Su Gan was kneading dough conscientiously under Master Zhou's gaze, not daring to slack off at all, completely different from his state at the Cloud Middle Canteen.

Su Gan was the deputy leader at the Cloud Middle Canteen, the backbone of the whole team, doing everything with ease, including making dim sum usually. But here, Su Gan is Master Zhou's nailed-down closed disciple.

Saying it is nailed down, actually it is still not a direct disciple, so he is still the apprentice with the greatest pressure and the most involution in Zhi Wei Ju.

The few cooking tables near Su Gan belong to his future senior fellow apprentices, that is, the three direct disciples under Master Zhou's name.

These three direct disciples were already introduced to Qin Huai by Master Zhou when Qin Huai was holding xiaolongbao and eating, and all three had very distinctive characteristics from appearance to personality.

Master Zhou's eldest disciple is named Wang Jiayi, older than Huang Jia by a few years, and his daughter is about to go to junior high school. Wang Jiayi is both Master Zhou's direct disciple and a master chef at Zhi Wei Ju, and his various treatments are almost the same as a master chef, and he himself also has two apprentices.

In terms of cooking skill level, Wang Jiayi himself is already very mature, and he is only one step away from the apprenticeship in Master Zhou's mind, that is, having his own cooking style.

In terms of talent, Wang Jiayi belongs to the type that Master Zhou likes, with upper-middle talent but extremely diligent, more like a high-profile version of Gu Li from a certain level.

In terms of personality, Master Zhou didn't introduce much, but Qin Huai could roughly see that Wang Jiayi looked chubby and easy to talk to, and he himself should be easier to talk to than he looked. Because when Qin Huai came over with xiaolongbao to strongly watch Master Zhou's few apprentices, Wang Jiayi glanced at the xiaolongbao on Qin Huai's plate and got him a small dish to hold vinegar.

Yes, Qin Huai's small dish was gotten by Wang Jiayi, and the action was so skilled and smooth that Qin Huai felt that this was a habit Wang Jiayi had formed in his daily life.

No wonder Master Zhou would like Gu Li, he himself has such a type of disciple, and it is inevitable that he will have some love for the house and its crow when treating Gu Li.

Master Zhou's second disciple has the same surname as him, and is a very rare female chef, named Zhou Yan. Although the proportion of female chefs in pastry chefs is higher than that in savory restaurants, the number of female chefs is still very small, because there are almost no female chefs in savory restaurants, and top female chefs are even rarer.

Qin Huai saw so many master chefs at Zhi Wei Ju yesterday, and there were only two female masters, which showed the preciousness of Zhou Yan.

In terms of talent, Zhou Yan is far above Wang Jiayi, but because she is not as involuted as Wang Jiayi and is eight years younger than Wang Jiayi, her strength is much worse compared to Wang Jiayi, belonging to the level of master chef reserve at Zhi Wei Ju, and there is still a long way to go before apprenticeship.

Compared with the first two, Master Zhou's third disciple is relatively young, only three years older than Su Gan, named Zhao Chengan. Zhao Chengan also caused a sensation when he entered Zhi Wei Ju, and can be considered a legendary figure. Tan Weian even mentioned this person to Qin Huai when telling gossip.

Unlike most apprentices who come to Zhi Wei Ju to learn art, Zhao Chengan entered Zhi Wei Ju because he didn't study, and his parents wanted him to suffer a little. Coincidentally, his parents knew Boss Su's relatives, so they sent Zhao Chengan to Zhi Wei Ju as an apprentice through connections, letting him know what is the most relaxing thing to study.

As a result, Zhao Chengan gave his parents a lesson, letting his parents know that your son, I entered Zhi Wei Ju as an apprentice, can also be considered to have entered the right path.

Before entering Zhi Wei Ju, Zhao Chengan could be said to have no foundation at all, but he was young at that time, only nine years old.

Yes, nine years old, this child didn't study in the third grade of primary school, and his parents were forced to have no choice but to send him in for two months of suffering in the summer vacation through connections.

What kind of apprentice can a nine-year-old child with zero foundation be when he comes to Zhi Wei Ju, it's not bad if he doesn't add chaos. That is to say, Zhao Chengan's parents have connections, otherwise he wouldn't be able to enter at all.

At that time, Zhi Wei Ju was in the golden expansion period, and Boss Su didn't have time to manage this relationship household, so he just entrusted a master chef with a very good temper and personality to take care of the child more and let the child suffer a little. ===== CHAPTER 413 =====