After Qin Huai finished kneading the dough for the Fernted Rice with Stead Buns, he even felt confident enough to attempt the more challenging locust flower buns. What he previously didn't understand was now clear, and it was ti to reach out to Grandma Ding to purchase another batch of locust flower honey.
Qin Huai couldn't stop kneading the dough.
Fernted Rice with Stead Buns, plain buns, Three at Buns, Five Fillings Buns, red bean paste buns—Qin Huai even began to hand-roll noodles, intending to make a batch of Chicken Soup Noodles without chicken for his family, essentially just boiling noodles in water.
While Qin Huai was imrsed in rolling the noodles, the first batch of Fernted Rice with Stead Buns was out of the stear.
Standing before the stear, Qin Huai rubbed his hands nervously, took a deep breath, stepped forward half a step, and reached out to uncover the stear.
The aroma of rice wine was pervasive.
Compared to ordinary buns, the biggest feature of Fernted Rice with Stead Buns is their strong fragrance, a sweet aroma of rice wine that is hard to conceal, especially when just out of the stear.
Old patrons of Huang Ji once described how, back when Master Jing was making Fernted Rice with Stead Buns at the State-owned Restaurant, the aroma could waft down half the street whenever the buns ca out. It was alti for children living nearby when the buns were ready, and many children's childhood sll was the aroma of Fernted Rice with Stead Buns mixed with rice, which was no exaggeration.
Previously, when Qin Huai made Fernted Rice with Stead Buns, the aroma couldn't travel half a street away; having it waft into the hall was already considered decent.
But now it could.
It was truly fragrant.
The steam dissipated after a few ters, yet the aroma spread far and wide. Qin Huai keenly noticed that the scent of the Fernted Rice with Stead Buns this ti wasn't just the simple sweet aroma of rice wine but a mix of the aroma of wheat as well. It seed slightly less intense than before, but it was an aroma that made one hungry.
It's the kind of aroma that makes you want to eat the main course.
No wonder the children living nearby used to take this aroma to mix with rice.
In the entire Yunzhong Restaurant, Wang Gen Sheng was the only one who, when young, had slled and eaten the Fernted Rice with Stead Buns made by Master Jing. At the first mont Qin Huai lifted the cover, Wang Gen Sheng jumped up excitedly, babbling and waving his hands around.
"This... this... this... bun..." Wang Gen Sheng didn't have ti to curse his own clumsiness, feeling like his brain had stalled.
Every ti he ate Fernted Rice with Stead Buns at Yunzhong Restaurant, Wang Gen Sheng felt it was already the taste of Master Jing. However, the mont he slled today's buns, mories flooded back.
This aroma loudly told Wang Gen Sheng that this was the taste of Master Jing, this was the sll of Fernted Rice with Stead Buns that wafted half a street away, the taste that countless employees of the cotton spinning factory and silk factory would rush to on their bicycles after work, pedaling so hard that they might break the pedals and spark the tires in a frenzy to grab these Fernted Rice with Stead Buns.
This was the taste!
Sitting at table number 9, Xu Tuqiang slled the aroma two seconds later than Wang Gen Sheng. Seeing Wang Gen Sheng suddenly jumping up excitedly as if having a seizure, Xu Tuqiang complained helplessly to Grandpa Qian, "What's up with Wang Laogen? Having a seizure? I've never heard of him having epilepsy before."
"Maybe he got poisoned by eating too many potato dumplings." Grandpa Qian's words were full of envy. Before he could finish, he slled the aroma of the Fernted Rice with Stead Buns, took a deep breath, and showed a satisfied expression. "Today, these Fernted Rice with Stead Buns... sll like a good al."
"Did you not have enough to eat at lunch and are hungry?" Grandma Ding took a deep breath as well, "I feel a bit hungry too, these Fernted Rice with Stead Buns are perfect; maybe I'll have one to fill my stomach."
While Grandpa Qian and Grandma Ding were still exclaiming, Xu Tuqiang was already ahead of them, standing in line at the window, eager to see how many Fernted Rice with Stead Buns Qin Huai had stead this ti.
What was Qin Huai doing at this mont?
Qin Huai was still standing in front of the stear looking at the Fernted Rice with Stead Buns.
To be precise, he was admiring them.
Qin Huai felt this ti he had truly redefined buns.
[Fernted Rice with Stead Buns S-Level]
Who would have thought that leveling up yeast to Master Level wasn't a leap from A-level to A Level but a leap from A-level to S-level.
Wherever S-level Fernted Rice with Stead Buns are placed, they are remarkable. Even when placed alongside a table of dishes prepared by Xia Mubing at Fen Garden, they would still not be overshadowed.
At Fen Garden, you could taste S-class dishes, and Xia Mubing, being the number one in Chinese cuisine today, has served dishes where just a belch would let the taste co out of the throat, Qin Huai trusted her skills imnsely, convinced that her dishes reached S-class quality.
You could have S-class red at dishes, but have you ever tasted S-level buns?
Even Master Zhou, the undisputed number one in pastry, might not necessarily make S-level buns.
Looking at the Fernted Rice with Stead Buns before him, Qin Huai felt it sowhat unreal.
Could it be that an S-level snack was made just like this?
No getting stuck, struggling like before, no catastrophic failures leading to self-doubt, just smoothly creating it in one go?
Is this the benefit of a solid foundational skillset?
Is this the invincible tactic described in textbooks?
Qin Huai didn't imdiately take the buns out of the stear, just standing there silently admiring them.
Qin Huai could see the rating, but Zhao Cheng'an couldn't. Standing beside him, Zhao Cheng'an was getting anxious. He wasn't blind; he obviously could tell that Qin Huai's kneading skills had improved significantly.
In Zhao Cheng'an's eyes, Qin Huai's breakthroughs have never been sudden; he's constantly progressing, only his pace is fast enough to be visibly noticeable.
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