At Huang Ji, Qin Huai watched Guli make various snacks every day, clearly aware of Guli’s skill level. Hence, when the 8 snacks were laid out on the culinary table in succession, Qin Huai’s eyes imdiately fell on the Ruyi Roll, instinctively comparing it to the ones Guli had previously made.
As everyone noticed Qin Huai’s gaze directed first at the Ruyi Roll, their expressions varied.
Most of the ordinary apprentices felt a mix of disappointnt and envy, occasionally tinged with a bit of jealousy. Everyone, being apprentices themselves, knew well that the master wasn’t always available. The snack comnted on first was often the one the master valued most, put in the most effort, and had the most patience with.
It’s no surprise, though, for Guli, being a direct disciple, to receive such an honor.
Qin Huai looked at the Ruyi Roll in front of him.
There’s been progress, but not much.
The old problems remain; solid basic skills, but lacking in technique. A successful Ruyi Roll should reveal a cloud pattern when cut. You can’t say Guli’s Ruyi Roll has no cloud pattern at all, but it’s hard to say it truly has one, either.
After evaluating the appearance, Qin Huai picked up a small piece with chopsticks and took a bite.
The Ruyi Roll is fried.
Fried snacks share a common trait: they taste best right after coming out of the pot, as the fire control is perfect then, making the temperature ideal for crispness.
An excellent Ruyi Roll has a golden crisp outer layer, the at inside is tender, and though it has no strong taste by itself, dipping in pepper-salt introduces a unique flavor.
The outer layer of the Ruyi Roll is an egg roll. Frying an egg roll in oil requires excellent fire control skills; otherwise, it’s uncertain whether it can be golden and crispy, let alone golden.
Qin Huai’s refined palate and master-level seasoning told him that Guli had improved.
Guli’s fire control is better than his own.
Since more than half a year ago, Qin Huai had been claiming he was diligently practicing fire control. While his other skills improved, fire control remained stubbornly unchanged, prompting Master Qin to lower his humble head.
Oh, damn fire control!
Qin Huai took another bite.
Several apprentices from Zhiwei Restaurant began exchanging glances quietly, their eyes filled with shock, silently saying: Whoa, Master Qin actually took two bites!
With this bite, Qin Huai detected Guli’s deficiencies in seasoning.
Seasoning heavily relies on talent.
Guli doesn’t have a great palate, to be precise, he doesn’t have an exceptionally good one. His taste isn’t extraordinary, and his comprehension is lacking, often leaving him understanding things but unable to fully grasp them.
What geniuses could easily break through, would find Guli lingering at the doorstep for a long ti, not knowing where to start.
A single cut Ruyi Roll wasn’t much, so Qin Huai took the remaining bit, stuffed it into his mouth, chewed, swallowed, and then spoke.
"Are you still practicing the Ruyi Roll every morning and Golden Thread Shaomai every evening as before?" Qin Huai asked.
Guli nodded, "Yes, and if I find the ti, I try to focus on these two snacks more during other tis."
Afterwards, Guli glanced at Tan Wei’an and added, "Sotis I also practice Four Happiness glutinous rice with my senior brother."
Qin Huai: ...
There’s no need to make excuses for Tan Wei’an.
Since Tan Wei’an would always take a picture of the final product and send it to Qin Huai whenever he practiced.
He truly loved sharing pictures, whether they were his own or others’.
"The fire control is good," Qin Huai praised, acknowledging Guli’s current craftsmanship. "I rember a few months ago, when you made Ruyi Roll, you often struggled controlling the oil temperature and timing during the frying process. It’s not that there were issues; it just felt like it wasn’t the best texture each ti to eat."
"Have you found a bit of that feeling now?"
Guli nodded, "Yes, Master Qin, earlier I didn’t understand what you ant by ’feeling,’ but during practice on the eighth day of the lunar new year, I suddenly had a mont where I seed to grasp the feeling you ntioned. You ant the mont the Ruyi Roll goes in the pot, without needing much observation, one can tell if the timing is right, just knowing it’s early or late when flipping."
"Without waiting for the result, the mont I take action, instinct tells if I’m right or wrong."
"Is this the feeling?"
Qin Huai nodded, "Yes, that’s the feeling. I’m glad you understand. I thought it was my unclear explanation. I’ve been telling Pei Xing the sa about kneading dough and failing to grasp the right feeling, and he still hasn’t. It’s good you understand; next ti, exchange ideas with Pei Xing, the one kneading dough on the far left culinary table."
"Okay, Master Qin, are there any areas in my Ruyi Roll I could improve right now?"
Pei Xing: ? (༎ຶ-༎ຶ)
"You’ve found the feeling for fire control but haven’t for seasoning. The texture is just the icing; the most crucial factor in snacks is taste. Didn’t you find your at filling too plain?"
"The Ruyi Roll recipe, shown to by Tan Wei’an, is a classic recipe, and since Master Tan could reconstruct it, the original recipe is flawless. It must be your handling of details that’s off."
"The filling requires nurous spices, yet cannot be made overly distinct in flavor. While making the filling, it demands careful deliberation, lots of tasting, experiencing, and practicing, which is your forte."
"I’ve never tasted the authentic Ruyi Roll, but in my view, the amount of Shaoxing wine you’re using is a bit excessive. Don’t increase certain seasoning amounts in pursuit of removing the gay taste. Sesa oil—I can’t say for sure; have you considered trying a different brand which might better suit the Ruyi Roll?"
Guli, a bit sheepishly, said, "Master Qin, you don’t have the brand of sesa oil I usually use here, so..."
Qin Huai imdiately understood, pointing out to Huang Xi outside, "Over there is our canteen’s supervisor; she’s primarily in charge of purchasing. You can add each other on WeChat and tell her your requirents regarding ingredients, seasonings, and tools; she’ll handle it for you."
Having said all this, Qin Huai remarked further on Guli’s previous Ruyi Roll and finally asked:
"You’re on the morning shift tomorrow, right?"
"I should be."
"What snack are you making in the morning?"
This question is crucial as it directly determines what breakfast Qin Huai will have the next morning.
Previously at Huang Ji, Qin Huai would make breakfast, but wouldn’t always eat his own creations. Besides eating his own snacks and Zheng Siyuan’s wontons, Qin Huai also enjoyed the snacks made by others at Zhiwei Restaurant.
With a variety, delicious, favorites, and delights aplenty.
Guli imdiately understood, "Golden Thread Shaomai."
"Excellent, that’s perfect for breakfast." Qin Huai cast an approving glance at Guli, then began eating the Three at Buns.
When it cos to eating Three at Buns, tasting isn’t necessary bite by bite; Qin Huai is too familiar with this snack. No matter who makes it, even if it’s from Master Zhou, he could say a few things.
Praising a bit is still talking.
Swallowing a whole Three at Bun, Qin Huai started delivering a comprehensive critique from the dough to the filling, discussing strengths, weaknesses, potential improvents, and what the outco should be, detailing little tricks for making the Three at Buns.
He couldn’t help himself, absolutely couldn’t.
Qin Huai expressed that he had never critique snacks so completely in his life.
He used to lant being tongue-tied, shared empathies with Zheng Da, pondering how anyone on earth can articulate so clearly. Is "feeling" such a hard concept? Feeling is just feeling; don’t you understand the feeling I’m talking about?
Now, Qin Huai finds himself increasingly empathetic with Huang Shengli, keenly explaining 1, 2, 3, and 4 points, saying, ’this is the feeling,’ ’do you know what that feeling is,’ ’use a deft touch,’ ’it’s not this touch, it’s that touch.’
The ability to express in words felt truly amazing!
Initially, Qin Huai didn’t intend to speak so much; however, once he started, he just couldn’t stop.
With such detailed comnting, it almost turned into a food critique; not only were the ordinary apprentices stupefied, but even Su Qian was dumbfounded.
Su Qian: Damn, isn’t this the treatnt reserved only for direct disciples?
Ordinary apprentice: Damn, being a direct disciple is such a treat.
Tan Wei’an nearby: When did Qin Huai beco so expressive? What did he secretly practice over these months?
Zheng Siyuan: No wonder Su Qian is remarkable.
Pei Xing: Wuwuwu, damn you, Su Qian, competing in Zhiwei Restaurant, competing again in Yunzhong Restaurant, why doesn’t Master Qin ever say these things to ?!
Li Hua: ...I strive!
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