Chapter 483 - 229: You’re Too Young to Get Addicted to Living Off a Woman

Chapter 483: Chapter 229: You’re Too Young to Get Addicted to Living Off a Woman

It was nothing unusual for a Sichuan Cuisine restaurant to serve steamed dishes. In fact, many Sichuan Cuisine eateries in Jiazhou featured steamed dishes as their specialty.

During peak hours, when a customer ordered one, it could be served directly from the steamer or after a quick reheating, which was convenient and fast.

These dishes weren’t as time-sensitive, so they all had to be prepared in advance.

When they catered rural banquets, complicated dishes like Salted Burnt White and Sweet Burnt White had to be made a day ahead just to keep up.

’But does Zhou Yan know how to make steamed dishes?’

’I taught him back at the cafeteria, but I don’t think he ever actually made them himself, did he?’

"That’s right. I plan to start with Salted Burnt White. It’s the dish I learned the most from you at the cafeteria, and I’ve been studying it for a while since I came back," Zhou Yan said with a smiling nod, deciding to pass the buck for now.

"That could work. The Salted Burnt White at the cafeteria used to sell pretty well," Xiao Lei nodded. "Later, Liu Er Pangzi took over the steamed dishes, but his Salted Burnt White never tasted quite right. If you can do a good job, you’ll definitely be able to win over the customers who like Salted Burnt White."

"Master, where do you buy your pickled mustard?" Zhou Yan asked.

The essence of Salted Burnt White wasn’t the pork, but the pickled mustard spread on top.

You could say the quality of the pickled mustard determined the quality of the entire dish.

The pickled mustard his master used was excellent, full of flavor with a great texture.

Xiao Lei chuckled. "You know what’s important. I get this pickled mustard from Old Huang in Jiazhou. Number sixteen Yutang Street. There’s a small sign hanging by the door that reads ’Pickled Mustard for Sale.’ If the door’s not open, just knock and tell him you’re my apprentice.

"Old Huang’s family is from Yibin, and his recipe is a family heirloom. The pickled mustard he makes is just more fragrant than any we could make ourselves. For the price, just use the one I negotiated with him: thirty cents a catty. He usually sells it to others for forty or thirty-five cents, and you don’t use much for a serving of Salted Burnt White."

"Got it." Zhou Yan nodded with a smile.

’This is the benefit of having a master. I can even inherit his ingredient supply chain and save myself the trouble of negotiating prices.’

Xiao Lei continued, "For steamers, go find the bamboo weaver Hu Tianlei on the front street. The steamers he makes are solid and durable, and he has them in all sizes. You can also get them custom-made. Later on, if there are any small problems, you can go to him for repairs. Just pay him a little for his labor and you’ll be set.

"Since you’re planning to make steamed dishes, you won’t stop at just Salted Burnt White. You’ll add Sweet Burnt White and Steamed Pork with Rice Flour later. You might as well just buy a bigger steamer from the start and steam more at once. That way you won’t have to replace it with a bigger one later and have the small one go to waste."

"Okay, I’ll go straight for a large steamer." Zhou Yan nodded. He knew to listen to an old master’s advice. He then added, "Master, when you have time, can you teach me how to make Steamed Pork with Rice Flour and steamed pork intestines? One steamed dish alone can’t carry the menu."

"We usually start prepping the steamed dishes the afternoon before a banquet. Next time we have a rural banquet within Suji, you can come over to learn after your lunch rush. You learn fastest by doing," said Xiao Lei.

Zheng Qiang nodded in deep agreement. "The more you do it, the faster you really learn. I’ve almost mastered the ’Three Steams and Nine Buckles’ myself."

"Definitely! I’ll be there next time," Zhou Yan nodded. ’This really is the fastest way to learn how to make steamed dishes.’

’Learning more dishes is all about building up the technical skills I’ll need to open a restaurant in Jiazhou.’

’Jiazhou isn’t like Suji. There are so many Sichuan Cuisine restaurants, so many old masters. If I want to make a name for myself, I have to be extremely competitive.’

’By the time I open my restaurant in Jiazhou, I want customers to open the menu and see that I have several standout signature dishes in every category: braised, stir-fried, steamed, and cold dishes.’

Customers started to arrive, but Xiao Lei and Zheng Qiang didn’t leave. They stayed to take charge of the Fiery Pork Liver and the Pork Lard-Stir-Fried Cabbage.

In his master’s words, he was just "solidifying his skills."

Zhou Yan made a point to observe him.

Every order of Fiery Pork Liver his master cooked that afternoon received a [Perfect] evaluation.

Just as he’d thought, once that hurdle was cleared and his confidence returned, the dishes he cooked had an extra bit of soul.

After the lunch service ended, Xiao Lei took off his apron and came out of the kitchen. "I’m about to head to Jiazhou to buy spices and other ingredients," he said to Zhou Yan. "Do you want to come with me? I know a few places with good Sichuan peppercorns and Erjingtiao peppers at the right price. I can show you where they are, so next time you can go get them yourself."

"Yes! Of course I’m going!" Zhou Yan agreed without hesitation. He went upstairs to change his clothes, tucked the wallet Xia Yao had given him into an inner pocket, and went back down to wheel his bicycle out.

’An ingredient supply chain was a vital part of an old chef’s repository of experience, and knowing how to select ingredients was a fundamental lesson for chefs of the Kong Sect.’

’His master was about to give him a lesson!’

Zhou Yan could use Identification, but that didn’t necessarily mean he could find ingredients hidden away in the city’s streets and alleys.

Catering rural banquets required large quantities of various spices, necessitating a procurement trip every week or two.

Zheng Qiang also rode his bike along with them, his main responsibility being to transport the goods.

As a partner in the rural banquet business, Zheng Qiang was learning by doing and growing quickly.

On the way, an excited Zheng Qiang said to Zhou Yan, "Your master and I have already discussed it. Once I’ve finished my training, we’re going to take on some kitchen helpers and split up to work separately. On some auspicious days, several families book on the same date and all want to hire us. We’ll be able to take two jobs at once, earn double the money, and grow the business bigger and stronger!"

Zhou Yan laughed. "That’s a great idea! I bet you’ll soon become the number one rural chef team in Jiazhou! In the future, whenever a family wants to host a rural banquet, you’ll be the first ones they think of."

"With your master’s skill, we’re already number one. There’s no doubt about it," Zheng Qiang said, full of confidence.

"Don’t get arrogant. Each generation brings forth new talent. You never know when a more skilled chef might decide to get into the rural banquet business," Xiao Lei said calmly.

The three of them chatted idly as they rode their bikes all the way to Jiazhou.