After critiquing Su Qian’s Three at Buns, Qin Huai found it more challenging to critique the other snacks with the sa ease.
The familiar feelings, the force, the slight imperfections in certain areas, and comnts like "Do you understand that when kneading dough, you need to knead it to this point" all ca flooding back.
As he continued, not only did Qin Huai speak less, but his critiques beca briefer, his attitude more dismissive, and he seed sowhat wistful.
Huang Shengli’s experience card had expired.
Qin Huai sighed deeply in his heart.
Qin Huai felt he was being dismissive, but the apprentices at Zhiwei Restaurant didn’t see it that way.
They thought Master Qin was truly wonderful, not only eating at least one complete piece of each person’s snack but also willing to critique starting from such a basic level.
With so many snacks, Master Qin was even willing to finish one piece and then critique another, showing how accommodating, patient, and keen to teach he was. What a great person.
When they thought about how the previous batch of colleagues had been at Huang Ji for several months, they felt envious, very envious, extrely envious.
That group, except for Guli, wasn’t competitive at all. Did they understand communication? With such a great master in front of them, did they know to ask questions?
Should we step in?
What? You said Master Qin wasn’t as ticulous when critiquing our snacks as with Su Qian and Guli?
How could it be the sa? What level are we at?
Su Qian is Master Zhou’s nad disciple, Boss Su’s nephew, a major insider. Guli, too, is Master Tan’s closed-door disciple. Though he’s a bit lacking, he can compete, and he has a good senior brother. The most crucial thing is he t Master Qin before everyone else and has a good rapport with him.
We’re already fortunate that Master Qin is willing to critique; we shouldn’t ask for too much.
After all, tis change, and being ahead now doesn’t an always leading. Today is the first eting; getting familiar with Master Qin’s face is already excellent. Who knows what the future holds?
In the eyes of everyone at Zhiwei Restaurant, a competitive spirit was already shining.
"Alright, leave the remaining snacks here; soone will finish them later." After tasting all the snacks, Qin Huai made a concluding remark, "I have a general understanding of everyone’s situation. I hope you can be mutually beneficial and gain sothing in the upcoming learning exchanges."
"I’ll first ntion a few reminders. From 7 to 7:30 in the morning, as long as I’m in the shop and have an appetite, there theoretically should be enough ti to help everyone taste snacks and provide critiques."
"There’s ti around 11 a.m., but afternoons are busier—no ti before 5 p.m., and after 5, it depends."
"I particularly love staple foods and excel in more popular snacks like buns, shumai, and stead bread. Of course, I know various snacks, but I’m relatively weak in flaky pastries that require layers. If you have questions in this area, you can ask Master Xiao Zheng when he’s available."
"In the morning, I don’t want anything too sweet. If you’re making soup dumplings, it’s best not to have more than three people doing it. Coordinate main foods among themselves, and don’t make the portions too large, especially avoid having one person make beef noodles and another making lamb noodles—it’s just too much."
"And I’ll also make Chicken Soup Noodles in the morning, which you can try if you’re interested."
"As for wonton, it’s better not to make them. Master Xiao Zheng can make Zhou Sha Wonton and Paopao Dumpling. But if you’re interested in wontons, you can engage with Master Xiao Zheng more."
"The lunchti is free, but in the evening, it’s better to make more at-filled snacks; my sister particularly enjoys them."
"Yunzhong Restaurant, in theory, doesn’t limit what snack masters make daily. As long as taste and quality are ok, even temporary sign pricing is allowed. Our custors are quite forgiving, and everyone enjoys having different kinds of snacks in the canteen daily."
"Just be mindful of the closing ti in the evening; we close early at the canteen, usually before 8 p.m. Keep an eye on your work hours. If you want to stay behind for extra practice, ensure you control the portions, making only what you can eat."
While Qin Huai spoke, everyone nodded repeatedly. If they weren’t without paper and pen at hand, they would have eagerly written down key points 1, 2, 3, 4, as if what he said was imnsely valuable.
"Master Qin, may I ask, what do you usually eat in the morning?" Su Qian asked considerately.
"Any regular breakfast is fine, buns, mantou, stead dumplings, rice rolls, stead snacks. I love eating soup dumplings."
Su Qian noted it down earnestly.
"Master Qin." An unnad apprentice boldly asked, "What about lunch, what snacks do you prefer?"
"At lunch, anything goes. Sweet or salty doesn’t matter. Lunchti, I primarily have a al and pair snacks with it."
Everyone hurriedly took notes.
"Then may I ask, Master Qin, what kind of snacks does your sister like? Besides at-filled snacks, are there any other requirents?" Su Qian once again seized the key question.
Qin Huai appreciatively glanced at Su Qian: "My sister isn’t picky with snacks; she likes all kinds, especially at. Pork, lamb, fish, chicken, duck, beef—all are good as long as it’s delicious, novel, pretty, and sothing she hasn’t seen that she can post on her social dia, she likes it."
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