Winter mornings in Chengdu were usually sunny. Sometimes, it would be cloudy, but the mornings were usually brighter.
Yan Ming had always come for breakfast. After all, he was a man of his word. Of course, he had to do the work he had to do, but a large part of it was arranged after breakfast. If he wanted the horse to run fast, he had to feed the horse grass, and it had to be full.
âI wonder what kind of breakfast head chef Yuan will prepare today. Iâm really looking forward to it.â
Yan Mingâs mind was filled with the famous snacks of Zhe province, such as zongzi, steamed buns, dumplings, wonton, and mantou. Anyway, as long as it was something that could be eaten in the morning, he had gone through it once. In this way, he would be able to guess what kind of breakfast Yuan Zhou would provide.
While Yan Ming was thinking about what to eat, Yuan Zhou was also thinking about it. The most annoying thing every day was what to make for breakfast. It wasnât that he couldnât think of it, but there were too many things to think of and he didnât know which one to make.
âSince new Zhejiang cuisine was served yesterday, why donât we make a Zhejiang cuisine breakfast?â
In the end, in order to save time, Yuan Zhou decided to choose one or several kinds of breakfast from one cuisine. It was faster than looking for a needle in a haystack.
However, sometimes it was not easy to find one even in the same cuisines. The most common cuisines in Jiangsu and Zhejiang cuisines were snacks, many of which could be sold as breakfast. It took a lot of thought to choose one.
After making the decision, it became simple. He just had to start cooking directly, which was what Yuan Zhou was best at. Therefore, he had no doubts about his own craftsmanship.
In the beginning, Yuan Zhou wanted to make tangyuans from Ningbo. As a Sichuanese, he was naturally very familiar with tangyuans. Every year, he would think of eating tangyuans during the reunion. After all, tangyuans were round and symbolized the reunion of the family.
He really didnât think of making this dish yesterday, so he didnât make the glutinous rice soaked in it. There were ready-made glutinous rice flour, but Yuan Zhou felt that it wasnât as fragrant and soft as the freshly ground glutinous rice. Therefore, he soaked the glutinous rice in it and planned to make Ningboâs lard glutinous rice balls tomorrow morning, which was completely different from the pork glutinous rice balls or yellow sugar glutinous rice balls in Sichuan.
âIâll just make steamed buns, theyâre more common. â
After making up his mind, Yuan Zhou started to prepare. Of course, he was going to make the steamed buns, a popular dish. However, he wasnât going to make them with flour. Instead, he was going to make the special thousand-Zhang steamed buns from Hu Zhou.
Previously, Yuan Zhou had even taken the time to go to Hu Zhou and had a taste of the thousand Zhang steamed buns at the old restaurant. He wanted to try the traditional taste.
Of course, in order to be in a hurry, he naturally only took a leave for breakfast. He would go in the evening and rush back after breakfast. Although it was hard work, Yuan Zhou felt it was worth it.
He was already quite familiar with the thousand Zhang buns, but after eating the traditional ones, he had even more ideas.
The main ingredients of the 1000-piece steamed bun were the 1000-piece steamed bun and the stuffing. There was no need to knead the dough. However, Yuan Zhou didnât do that first. Instead, he directly boiled a large pot of stock and then cooked the vermicelli. The sweet potato starch, which was as thick as a finger, was slightly translucent and had the unique texture of vermicelli.
Only after the vermicelli was cooked did Yuan Zhou start to wrap the 1000-Zhang steamed buns. Most of the 1000-Zhang steamed buns were wrapped in rectangular or cylindrical shapes. There were also big and small ones. However, it was generally believed that the most traditional way was to wrap the 1000-Zhang steamed buns in the shape of a triangular prism with a diameter of 3cm.
Not only was the shape different from normal, but the way it was eaten was also different from normal buns. The thousand Zhang bun was eaten in soup with vermicelli.
Yuan Zhouâs fingers moved quickly. In the blink of an eye, a beautiful triangular prism shaped steamed bun was formed and placed on the tray at the side.
While Yuan Zhou was making the steamed buns quickly, the customers that Yan Ming had been waiting for for breakfast had already taken their seats. Although it wasnât time to line up yet, Yan Ming had already had the experience of standing at the most favorable place to line up and waiting for a while.
âShould I go back and practice sprinting or something?â
Yan Ming suddenly thought that he could practice sprinting to train his reaction speed. This way, his muscles would remember this explosive force and react faster when it was possible to line up. This way, he could probably ensure that he could be at the first step of the line. He wouldnât have to wait outside with an empty stomach and drool while watching others go in to eat.
Now, Yan Ming didnât pay much attention to this idea. He was more focused on his watch. His watch had been specially checked with the big clock hanging there yesterday to ensure that it was exactly the same.
âDi da di daâ
As the time drew closer and closer, Yan Ming felt more and more nervous, and his muscles tensed up. Although he had already experienced it once yesterday and had successfully snatched the position of the first team, he couldnât relax until the last moment when facing the customers who were like wolves and tigers.
This was a rapid growth after having a meal at master chef Restaurant.
It was as if everyone had a clock in their hearts. No matter what they were doing, once the time was up, they all moved in the same way and headed to a specific position in the queue.
At first, Yan Ming had thought that his seat was already unique. After all, he had arrived really early at 6:00 am. He even saw Yuan Zhou greeting him while jogging. But now, he began to doubt whether he was old.
They were both starting lines, but why was there such a huge difference between them? he had originally thought that even if he had no chance of getting first place, he still had a chance of getting into the top three. However, he was actually ranked fifth!
Yan Mingâs position was only one step away from the line. This was already infinitely close to the line. He had arrived the earliest, so he naturally stood at the front.
But sometimes, even if he was infinitely close to the target, the result wasnât certain as long as he didnât reach the last moment. Reality gave Yan Ming a heavy blow.
The key was that the person in front of him was an acquaintance.
âGood Morning, Mr. Yan. Are you here for breakfast too?â Zheng Jiawei said with a refined and polite manner.
His refined and handsome face didnât have any traces of snatching seats. He looked as elegant as ever. Anyone who looked at him would think that he was an elegant gentleman. Of course, this didnât include Yan Ming.
Just now, he had helplessly watched four whirlwinds blowing over from God knows where. Before he could even blink, the scene in front of him had already changed. It was so fast that Yan Ming only reacted when Zheng Jiawei greeted him. He had missed the top three.
âGood Morning, Mr. Zheng. Youâre in good health and youâre very fast.â Yan Ming couldnât help but say sourly.
Although they were all the first group to go in and eat, and there seemed to be no difference, Yan Ming felt that there was still a difference, mainly because the psychological gap was too big.
âNo, no, Iâm just used to it.â Zheng Jiawei said.
The highest realm of acting tough was to act tough invisibly. It was referring to Zheng Jiaweiâs current appearance. He said that he often came to the restaurant to eat without any change in expression. Yan Ming, who had just felt that he had really eaten yesterday, felt very uncomfortable and didnât know how to answer him for a while.
In the end, su Ruoyanâs words saved him.
âToday, weâre going to draw two types of spots. One is the spot for the roast whole lamb, and the other is the spot for drinking tonight. First, weâll draw the spot for the roast whole lamb. Everything will be the same as before. Customers who want to draw can do so.â
âŠâŠ
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