Chapter 49: Having a younger sister would be fine too! (Third update!)

Today's farce at the factory canteen made the workers who enjoy stir-fry realize the true colors of Wang Defa and Huang Fusheng.

Consequently, the recently rising Zhou Erwa Restaurant became everyone's second choice.

The food at the state-owned restaurants was decent, but it wasn't as convenient to go there, and the service was slow—and one didn't dare to rush them. This was because the waiters at the state-owned restaurants had terrible tempers; not only did they scold people, but if things got heated, they would sometimes even get physical.

In contrast, Auntie Zhao at Zhou Erwa Restaurant was truly kind and approachable. If the food was slow, she would proactively bring a serving of pickled radishes and say a few pleasant words to smooth things over.

Those who frequently ate stir-fry were generally the management and technical backbone of the factory, earning monthly salaries of seventy or eighty yuan and above, often meeting friends for a meal every few days.

Of course, many were visiting for the first time and felt some hesitation seeing that the dish prices were even higher than the factory canteen's stir-fry.

As it happened, the Director and Deputy Director's families were dining together, having ordered one portion of several different dishes. Everyone was waiting for the Director to finish eating and voice his opinion.

So far, the Double-Pepper Diced Beef, Braised Dried Bamboo Shoots with Beef, Braised Pork Ribs, and Qiaojiao Beef had all received unanimous praise. Only the most expensive dish, Agastache Crucian Carp, remained to await judgment.

"Director, everyone is waiting for your review," Lin Zhiqiang said with a smile, having long since noticed the intentions of the other guests.

Although he had never tasted the Agastache Crucian Carp made by Zhou Yan, he had confidence in him. Being served as the grand finale meant it certainly wouldn't be bad.

"Don't be in a hurry. I'll taste it first, and I will certainly give a fair assessment of its quality," Wang Hongliang laughed heartily, picking up his chopsticks to lift a piece of fish from the belly.

The sauce was thickened to perfection, coating the fish as it was lifted, glistening slightly with oil without being overly greasy.

As the fish entered his mouth, numbness, spiciness, freshness, aroma, and acidity all made their grand entrance. Amidst it all, the unique scent of agastache rose prominently, elevating the entire flavor profile to a new level.

There was no single standard way to prepare Agastache Crucian Carp; every chef made it differently. This variation had been evident since the pickled cowpeas and pickled peppers appeared.

Acidity enhances freshness and pairs well with fish, which is why people in Sichuan and Chongqing love adding pickled vegetables when cooking fish. Adding cowpeas follows the same logic—adding flavor, enhancing freshness, and removing fishy odors.

Wang Hongliang had several pickling jars at home filled with pickled vegetables, cowpeas, peppers, ginger... every season, he would pickle seasonal vegetables and lock them in a cellar where only he could access them. Whether for congee, stir-fry, or braised fish, they were precious treasures.

The pickled peppers and cowpeas in this Agastache Crucian Carp were indeed excellently pickled—sour, fragrant, refreshing, distinct, yet not overpowering.

That such a variety of flavors could harmonize so perfectly was a testament to Zhou Yan's high level of talent.

Biting into the fish, the slightly charred skin was exceptionally fragrant, while the flesh was remarkably tender.

Fresh, fragrant, delicious—it was wonderful!

There are two ways to make Agastache Crucian Carp: one involves pan-frying first and then simmering in broth, reducing the sauce to pour over the fish; the other skips the frying step and simmers the fish directly in a rich broth before reducing the sauce, aiming for ultimate tenderness.

Clearly, Zhou Yan used the former method, and Wang Hongliang preferred it. In his view, if fish isn't fried, it lacks aroma, even if it's tender; but if it's over-fried, the meat becomes tough and loses its silky texture. Therefore, controlling the heat is crucial.

The heat control for this Agastache Crucian Carp was perfect.

Heat and seasoning merged perfectly. In his heart, this dish had already risen to number one, even better than the one he had eaten in a Chengdu restaurant.

Wang Hongliang pursed his lips, spat out a fine fish bone, stood up, and looked at Zhou Yan. "Master Zhou, your Agastache Crucian Carp is truly excellent. It is numbing, spicy, fresh, and fragrant, with a full-bodied flavor that is not inferior to a Chengdu restaurant. I enjoy cooking; when we are both free one day, let's have a proper exchange."

"Oh..."

The guests in the restaurant gasped in surprise. They hadn't expected the Director to give such high praise after eating the fish.

Lin Zhiqiang and Meng Anhe were also somewhat shocked.

The Director's way of addressing Zhou Yan had changed from "Comrade Little Zhou" to "Little Zhou," and now to "Master Zhou," showing the evolution of Zhou Yan's image in his mind.

Before the dish arrived, he had said he would give "Little Zhou" some pointers. Now, it had turned into wanting to "have a proper exchange with Master Zhou."

*Hah, even the old Director has two faces,* Meng Anhe thought.

Meng Anhe pursed her lips and lowered her head slightly to hide a smile. She picked up a piece of fish to taste, and her eyes quickly lit up, visibly impressed.

The design institute had high hospitality standards, and she had eaten at many famous restaurants in Chengdu. If Zhou Yan's Agastache Crucian Carp were placed on the menu of Rongle Park, it could certainly become a signature dish.

In fact, it wasn't just the fish; the Braised Dried Bamboo Shoots with Beef, the Double-Pepper Diced Beef, and the Braised Pork Ribs were all top-tier, no worse than famous restaurants in Chengdu.

For the first time, Meng Anhe looked at this young man seriously.

This restaurant in a small town could not confine his talent. With more time, he might make a name for himself in the catering industry.

The three youngsters at the table stared at Zhou Yan, their eyes filled with admiration. Today's food was simply too delicious! Especially the ribs—they wanted to eat even the bones!

"You flatter me. I still have much to learn from you," Zhou Yan said with a humble smile.

"No, no, no, I am telling the truth. When it comes to cooking, I am never vague," Wang Hongliang waved his hand and said with a smile, "Your master is more well-rounded, but you have more soul. Even among first-class chefs in those big Chengdu restaurants, few could do these dishes better than you."

As soon as these words were spoken, the gaze of the entire room toward Zhou Yan changed.

If it were anyone else, people might think he had hired a plant to act as a customer. But the old Director was different; he had traveled far and wide, had great experience, and was extremely particular about food. For him to say such things meant Zhou Yan's dishes today were indeed exceptional.

His skill was actually better than a first-class chef in a Chengdu grand restaurant!

If this news spread, many people would surely come to eat by reputation tomorrow.

Auntie Zhao looked at Zhou Yan and smiled, but her eyes welled with tears. How much hardship must this child have endured?

"Landlady, give us a serving of Agastache Crucian Carp too!"

"We'll take one Double-Pepper Diced Beef and one Agastache Crucian Carp..."

The customers couldn't sit still and began ordering one after another. The Agastache Crucian Carp and the Double-Pepper Diced Beef became hot commodities.

After a few polite exchanges, Zhou Yan returned to the kitchen to work.

*Director Wang is quite interesting; he's not pretentious and speaks very pleasantly,* Lin Zhiqiang thought.

"Come, Director, have some more wine," Lin Zhiqiang said, pouring wine for Wang Hongliang.

"Two liang is enough. I want to order a bowl of rice," Wang Hongliang waved his hand and said with a smile, "This is food meant for eating with rice. Eating rice is even more satisfying than drinking wine."

"Alright, then I'll eat rice too," Lin Zhiqiang smiled and put the wine away.

In a short while, the Braised Dried Bamboo Shoots with Beef and the Double-Pepper Diced Beef were marked as "sold out" and moved to the "estimated clearance" area.

"I'm sorry, everyone, these two dishes are gone. There are three portions of Braised Pork Ribs left, six portions of Agastache Crucian Carp, and about ten portions of Qiaojiao Beef. Once today's orders are placed, everything will be cleared out," Auntie Zhao announced apologetically.

The Braised Pork Ribs and Agastache Crucian Carp were slightly expensive, but it didn't dampen the crowd's enthusiasm at all. Instead, they were afraid others would grab them first and leave them with nothing, so they crowded forward to order.

The dishes were ordered in an instant, even the Qiaojiao Beef was completely sold out.

"Auntie Zhao, prepare more food tomorrow! Looking at this momentum, business will definitely be booming tomorrow."

"Exactly! I'll be here tomorrow at noon!"

The customers who missed out grumbled.

"Alright, we will definitely prepare more food tomorrow so that everyone can eat," Auntie Zhao said with a beaming smile.

The three youngsters, having eaten their fill, left the table first and coaxed Zhou Momo out of the kitchen to play with them.

"Momo, do you get to eat your brother's cooking every day?" Lin Bingwen asked Zhou Momo. "Is it that delicious every day?"

"Mm-hmm," Zhou Momo nodded. "Every day."

The three youngsters were incredibly envious upon hearing this.

Lin Bingwen turned to look at Lin Jingxing. "Brother, when are you going to cook for me?"

"Huh?" Lin Jingxing spread his hands.

Having eaten and drunk their fill, the group settled their bills and left satisfied.

"Zhiqiang, you really know how to find places. Otherwise, I wouldn't have known there was such a hidden gem of a restaurant right under my nose," Wang Hongliang said, pulling Lin Zhiqiang as they stepped out of the restaurant.

"I just came for the lively atmosphere. Only the Director could see the true quality. Little Zhou's food is great, and he's a good person too," Lin Zhiqiang said with a smile.

"He is good. I'll have to come back and seek advice from him some day. This is much more convenient than going to Chengdu," Wang Hongliang nodded.

The two families parted ways at the entrance. Wang Hongliang rode his heavy-duty bicycle, carrying his grandson and Li Meilin back. Lin Zhiqiang's family walked unhurriedly along the river embankment toward the residential compound.

"Dad, Mom, when are you going to send Brother to learn cooking?" Lin Bingwen said, tugging at Lin Zhiqiang's hand and acting spoiled. "Other people's brothers know how to make delicious food!"

"Give it a rest!" Lin Jingxing rolled his eyes at him, then turned to Meng Anhe, clinging to her arm and acting spoiled. "Mom, when are you going to have a sister? Little Momo is so cute!"

"Having a sister would be fine too!" Lin Bingwen's eyes lit up.

"You two certainly have quite the imagination."

Meng Anhe and Lin Zhiqiang couldn't help but laugh.

The family's laughter echoed along the river embankment as the setting sun stretched their shadows long.