Chapter 445 - 216: An Immature Startup Idea

Chapter 445: Chapter 216: An Immature Startup Idea

Zhou Yan took out the braised meat, sliced it, and arranged it on a platter.

Mrs. Qiu had prepared a set of dishes for him—a complete set of blue and white porcelain, including soup bowls, small plates, and fish platters. The quality was superb; any single piece was no less exquisite than the treasured Blue and White Porcelain Bowl from her grandmother’s collection.

The braised beef was on its own plate. The braised pig ears and pig snout were arranged together on another. The three vegetarian options—braised lotus root, braised dried tofu, and braised tofu skin—were combined on a third platter. These were the three cold dishes for the day. There were extras, so more could be added if they ran out.

Zhou Yan glanced at his watch. It was exactly twelve o’clock.

"Mrs. Li, could you please help me bring out these three cold dishes first?" Zhou Yan called out.

"Got it!" Li Lihua replied, picking up the braised dishes and carrying them out.

The Braised Beef with Dried Bamboo Shoots and the Braised Pork Ribs were also ready. Zhou Yan reduced the sauces, and they were ready to be served.

Everyone was already seated at the large square table.

Zhou Momo and Duan Yu Yan sat on one side.

When she heard that Song Wanqing was a teacher, Momo became very well-behaved, sitting obediently without moving a muscle.

"What are you afraid of? Wanqing is a teacher, but she’s not *your* teacher," Duan Yu Yan said with a grin.

"The kids at school say teachers are super scary. You have to be respectful," Zhou Momo whispered, leaning closer to her.

"GIGGLE GIGGLE GIGGLE..." Duan Yu Yan let out a cackle. ’This little one is just too cute.’

The three cold dishes were served first, immediately drawing everyone’s attention.

Song Wanqing and Song Changhe stared intently. The presentation was exquisite. The pig ears and pig snout were arranged on a single platter, each taking up half the space, with a small saucer of chili powder in the center.

The braised beef was sliced to the thickness of a coin and also arranged neatly on its plate.

The braised lotus root was cut into thick slices, then cut twice more into strips. It shared a platter with the braised dried tofu and braised tofu skin, each occupying a corner, creating a more harmonious look.

"This is the braised food Zhou Yan made. Everyone, please try some," Mrs. Qiu said with a smile, picking up her chopsticks.

Zhou Yan was the chef today, so they didn’t need to wait for him to join the table to start eating.

"This braised tofu skin looks amazing. I’ll try it," Song Wanqing said, picking up her chopsticks and taking a piece of tofu skin.

The golden-brown tofu skin was stained a glossy, reddish-brown from the brine, its surface glistening with a light sheen of oil. The savory aroma of the brine wafted to her nose.

She took a bite. The soft, tender tofu skin had soaked up the brine and was full of a savory, meaty flavor.

With one bite, the juices exploded between her teeth. Chewing it gave the illusion of eating meat, while a faint soy fragrance acted as the perfect finishing touch.

Soft but not mushy, with a slight, springy bite, the texture was absolutely sublime.

’It’s even more delicious than meat!’

She’d had the braised pig head and pig ears the other day and had found them incredibly delicious.

But she had to admit, today her affections had shifted.

’The braised tofu skin has now become my absolute favorite!’

’This is just too good!’

"This braised tofu skin is absolutely delicious! It’s not meat, but it’s more flavorful than meat!" Song Wanqing exclaimed in admiration.

"It’s great, isn’t it? The dried tofu and lotus root are amazing too!" Duan Yu Yan said with a laugh.

"My brother made all of it! He can make lots and lots of other yummy things too," Zhou Momo said, her face full of pride.

Everyone laughed at her words.

Song Wanqing tried a slice of the dried tofu next. Sliced thin, the tofu was exceptionally tender. One bite released a burst of savory brine flavor, along with a subtle smoky note.

The braised lotus root had also soaked up the brine. The lotus root was crisp, making it especially refreshing and delicious to chew.

’I feel like such a fickle woman, falling in love with every dish I try.’

’How can braised vegetables be this delicious?!’

She was quite fond of braised vegetables. She used to buy braised foods every week, getting braised pig head for her grandfather and a pound of braised lotus root and potatoes for herself to snack on.

’This is worlds apart!’

Her favorite place, Li’s Braised Shop, couldn’t even begin to compare to what Zhou Yan had made.

’Zhou Yan is just incredible!’

’He’s only twenty, yet he can already make such delicious braised food.’

A light sparked in Song Wanqing’s eyes.

’This is great.’

’Zhou Yan is Zhou Ming’s younger brother, so from now on, he’ll be my little brother too.’

’My little brother is so talented!’

’Oh, Zhou, my dear Zhou, you’re not getting away this time!’

Song Changhe was a little disappointed not to see any braised pig head, but his gaze fell upon the plate of braised beef. He picked up a slice and put it in his mouth, and his eyes instantly lit up.

The texture of the braised beef was firmer, but not at all dry. The brine had soaked through the meat, and the rich juices exploded between his teeth. The springy bite from the sinew was fantastic, and the beefy flavor was exceptionally prominent, growing more fragrant the more he chewed.

It was a completely different sensation from the braised pig head, but an equally sublime culinary experience.

"This braised beef is also phenomenal, not the least bit inferior to the braised pig head. It’s perfect for pairing with alcohol," Song Changhe said, raising his glass to clink it with Wang Yu’s, not hiding his praise in the slightest.

"Great minds think alike. Besides the braised beef, my favorite thing Zhou Yan makes is the braised pig head. It’s rich but not greasy, tender but not mushy. There’s nothing better," Wang Yu said with a laugh, taking a sip of his drink.

They had only taken a few bites of the cold dishes when the two braised entrees, the Braised Pork Ribs and the Braised Beef with Dried Bamboo Shoots, were brought to the table.

"It smells amazing!" Song Wanqing’s gaze fixed on the Braised Pork Ribs. A thick, reddish-brown sauce coated the ribs, giving them the texture of flowing amber. The meaty aroma wafted over, and she couldn’t help but swallow.

This was her mother’s specialty. The last time she’d eaten it was over three months ago.

Her father was a professor at Rongcheng University, and her mother was the director of the university library. They had settled in Rongcheng years ago and were usually quite busy, only having time to come back during the winter and summer breaks.

She had grown up with her grandparents and went to school in Jiazhou. Her grandmother passed away when she was a junior in college, so after graduating, she chose not to stay in Rongcheng and returned to Jiazhou to keep her grandfather company.

Song Wanqing picked up a piece of pork rib and put it in her mouth. The fat melted at the slightest pressure from her tongue, releasing its rich oils. When she bit down, scalding hot juices burst between her teeth. The lean meat was tender but not mushy and didn’t get stuck in her teeth at all. Chewing through the cartilage produced a crisp CRUNCH.

’So fragrant!’

The savory fragrance of soy sauce met the mellow sweetness of rock sugar. The rich aroma had penetrated deep into the bones, leaving a slightly sweet aftertaste that grew more fragrant with every chew.

She had expected to miss her mother while eating these braised pork ribs, but the difference in taste was so vast that she didn’t even have a moment to feel nostalgic. Holding her empty bowl, Song Wanqing only wanted to get herself some rice.

"Miss Song, let me get that for you," Li Lihua said with a smile, stepping forward to take the bowl from her hand and filling it with rice.

"Thank you, Mrs. Li," Song Wanqing said, taking a mouthful of rice.

’Even the rice is delicious today!’

’It’s fluffy and sweet, with a soft, airy texture. It’s steamed perfectly!’

’Zhou Yan is amazing!’

’His braised food is great, but I never expected his braised entrees to be this incredible too.’

"Mmm, these bamboo shoots are cooked perfectly. Especially fragrant and flavorful," Song Changhe said after trying the Braised Beef Brisket with Dried Bamboo Shoots.

After being rehydrated, the dried bamboo shoots had soaked up the beef broth, making them exceptionally savory while retaining their crisp and tender texture.

The beef brisket was cooked until tender but not mushy. Its perfect balance of fat and lean meat created a sublime texture that pure lean beef couldn’t match, which is why brisket is a favorite cut for chefs to braise.

He then tried a bite of the Braised Pork Ribs and nodded repeatedly in approval. He asked in surprise, "How old is he? The skill in this dish is incredible. It’s not the least bit inferior to the head chefs at the restaurants in Jiazhou."

"I think he just turned twenty this year, a year younger than me," Duan Yu Yan said with a smile. "Don’t let his age fool you. His restaurant is in Suji Town, but he’s already been on the cover of *Sichuan Cuisine* magazine and had a feature interview. A couple of days ago, he was even in the *Jiazhou Daily*. His skill level is remarkably high."

"He’s that amazing?" Song Wanqing’s mouth fell slightly open.

Teacher Liu from her office loved reading *Sichuan Cuisine* magazine. He subscribed to every issue and would often make delicious food to share with them—all new dishes he learned from the grandmasters featured in the magazine.

She never would have thought that Zhou Yan, at only twenty, had already been featured in an interview and even appeared on the magazine’s cover.

"I remember now! Isn’t he the young man who helped the American find his relatives?" Song Changhe said in a moment of realization. "I saw it in the newspaper a couple of days ago."

"That’s him," Duan Yu Yan confirmed with a nod.

"So he’s a helpful young man, too," Song Changhe said with a smile.

"Zhou Yan does have a good character," Wang Yu agreed, nodding deeply.

Zhou Momo ate with her head down, her little legs swinging back and forth. Hearing them praise her brother, she was overjoyed.

The group ate and chatted. After a short while, Mrs. Li came out carrying a serving of Snowflake Chicken Porridge.

Everyone’s gaze was immediately drawn to it.

In a blue and white porcelain dish, the freshly made Snowflake Chicken Porridge looked like a cloud. It was as white and soft as snowflakes, piled in layers, its surface gleaming with a gentle sheen of oil as it quivered slightly.

Deep red minced ham was sprinkled on top of the "snowy peak," the contrast of red and white making it exceptionally striking.

"It’s so beautiful! This is Snowflake Chicken Porridge, right? It truly looks like snow falling on a cloud, with amber for the finishing touch!" Song Wanqing’s eyes lit up as she exclaimed in admiration.

"Try it. I saw him make this dish in the newspaper the other day, but it’s not on his restaurant’s menu. I had to specially ask him to make a portion for us. It’s a limited, special-order edition," Duan Yu Yan said with a smile, already eagerly picking up her spoon and scooping some from the edge.

It was as white as snow and looked a bit like whipped cream. It smelled of the fresh, sweet fragrance of chicken.

When she put it in her mouth, the chicken porridge collapsed like fresh snow kissed by the sun. It was soft and silky smooth, and the savory flavor of the chicken exploded silently on her tongue, exceptionally rich.

A Sichuan dish made from chicken, yet without a single visible fiber of meat, it filled her mouth with the savory fragrance of chicken.

’Eating chicken without seeing chicken. It’s truly marvelous!’

"This dish is so interesting," Duan Yu Yan said, her eyes filled with delight.

She had tried so-called "molecular gastronomy" in Western cuisine before, but compared to this Snowflake Chicken Porridge, the flavor was worlds apart.

Many of those dishes were "molecular" purely for the sake of being molecular. An afternoon tea set would sell for 888 yuan, and after eating it, you wouldn’t know what it was made of or what you had even eaten.

’This Snowflake Chicken Porridge... if it were served in a high-end restaurant in Xiangjiang, it would sell for at least 668, right?’

’Get a few newspapers to report on it, find a couple of food critics to write some articles, and business would definitely be good.’

Gazing at the Snowflake Chicken Porridge, Duan Yu Yan fell into thought. A nascent business idea suddenly came to her.

"Mmm, the texture and flavor are so unique. How do you get chicken to have such a wondrous texture?" Song Wanqing asked after trying a spoonful, her face also full of admiration. "I had Chicken Tofu Pudding once in Rongcheng, and it feels a bit similar. The texture is delicate—eating chicken without seeing chicken."

Mrs. Qiu put down her spoon and explained, "The methods for Chicken Tofu Pudding and Snowflake Chicken Porridge are similar, but the final step is different. One becomes a soup dish, while the other is soft-scrambled. In terms of taste, Chicken Tofu Pudding is more refreshing and moist, while Snowflake Chicken Porridge is more fragrant.

Originally, a chef at Le Ming Restaurant named Luo made these two dishes very well. Since he passed away, I haven’t had a good Snowflake Chicken Porridge in Jiazhou.

The Snowflake Chicken Porridge Zhou Yan made today is phenomenal in both texture and flavor. The fact that he could recreate this dish just from a recipe shows he is truly gifted."

"He recreated it from a recipe?!" Song Wanqing was even more shocked. She had bought many cookbooks, but whatever she made never turned out like the recipe described.

The hard-to-describe expression on her grandfather’s face after he tasted her cooking had left a deep impression on her.

Later, he even started giving her money to just get takeout from the cafeteria to bring home.

’This is good.’

’From now on, I’ll have Zhou Yan teach me how to cook. I don’t have to learn Snowflake Chicken Porridge, but I should at least learn a few home-style dishes.’