Can you guys pay attention to the main character?

I've just got my emotions brewed, and the touching words are at the tip of my tongue. Can you at least let me finish?

Sigh, what was I just about to say?

When it comes to studying snacks, Qin Huai and Zheng Siyuan have developed great synergy. After all, the two have already conquered many complex snacks and understand each other's level quite well.

Qin Huai pulled up a high stool, sat a few meters away, and watched Zheng Siyuan make Crab Yellow Sauce from afar, with Tan Wei'an standing beside him to watch as well.

As Zheng Siyuan worked, Qin Huai explained to Tan Wei'an.

"Through the research I've done with Zheng Siyuan, Double Crab Buns are different from the usual Crab Buns. The regular Crab Bun may not require such a high standard for the Crab Yellow Sauce, as long as you add a slight thickening to prevent the sauce from becoming too strong due to moisture evaporation during steaming."

"There's another important ingredient in the filling for Double Crab Buns—sea cucumber. In Double Crab Buns, sea cucumber doesn't just function as a tonic, an ingredient to raise the price, or enhance the texture. It is also the main culprit affecting the overall taste and the fundamental factor for potential failure."

"Sea cucumber itself has no taste, but no taste, in fact, is also a taste. The Crab Yellow Sauce must not only tolerate it but also complement it. This can cause the Double Crab Buns, if they fail, to taste very much like a dish because the combination of crab and sea cucumber sounds like an actual dish."

"What we want to do is handle the filling with the meat cooking style and make the snack with the pastry style, combining both to create a uniquely flavored snack."

It seemed Tan Wei'an understood, as he only caught two words from Qin Huai's explanation.

Showing off skills.

"Why on earth would one make buns with crab and sea cucumber?" Tan Wei'an couldn't help but sigh, "This is way too self-indulgent."

Qin Huai looked at Tan Wei'an deeply: "If I'm not mistaken, the creator of the Double Crab Bun should be your great-grandfather, who later sold the recipe."

Tan Wei'an immediately changed his tone: "So it was my great-grandfather who was so creative, that makes sense. My grandfather also told me that my great-grandfather had his own ideas and insights in snack-making. The only problem was that we were too poor at the time, and my great-grandfather loved to spend money, so he sold most of the good recipes."

"But I should actually thank my great-grandfather. If it weren't for his penchant for spending money, my family wouldn't have shares in Zhiwei Restaurant."

Qin Huai: ?

"Your family has shares in Zhiwei Restaurant?" Qin Huai was stunned.

"Yes," Tan Wei'an nodded, "but it's very little, less than 10%. That's why my fellow apprentices can leave Zhiwei Restaurant to explore and develop elsewhere, but I can't. Even if I wanted to go, other restaurants wouldn't accept me. They'd definitely think I'm there to steal techniques."

Qin Huai: I'm truly in awe, Young Master Tan.

No, Mr. Tan.

During their conversation, the thickening of the Crab Yellow Sauce on Zheng Siyuan's side had already begun.

Cao Guixiang said that this thin thickening must be done quickly, with nimble hands. It might look impressive at first glance, and indeed it is, the more flamboyant the action, the prettier the thickening.

Qin Huai didn't understand because he couldn't do thickening at all.

However, he felt that Zheng Siyuan's actions weren't very flamboyant, but it couldn't entirely be Zheng Siyuan's fault. Perhaps he just couldn't do those exaggerated and flamboyant moves.

The Crab Yellow Sauce was ready.

"How is it?" Qin Huai headed over with a spoon.

"Not sure, I feel like I can't achieve the effect your Master Cao wants," Zheng Siyuan said, scooping up a bit of Crab Yellow Sauce, holding the spoon still and letting it cool.

Qin Huai couldn't wait, quickly blew on it for a while, and began to taste it.

Hmm.

The taste of Crab Yellow Sauce.

Cao Guixiang was right, the thickening of the Crab Yellow Sauce is crucial.

Without changing all the steps, just a slight modification at the thickening stage makes the Crab Yellow Sauce not suitable for mixing with rice or noodles.

Qin Huai thought it was more suitable for being poured into a pot and stewed with tofu to make Crab Yellow Tofu.

Isn't this the legendary approach of handling the filling with a meat cooking mindset? Now, it only lacks the pastry approach to making snacks.

Soon, the bit of Crab Yellow Sauce in Zheng Siyuan's spoon also reached an appropriate temperature, and he took a small taste.

"This approach seems correct," Zheng Siyuan said, "but my thickening skill isn't up to par."

Qin Huai asked Tan Wei'an, "Does your Zhiwei Restaurant have anyone with better thickening skills than Zheng Siyuan?"

Tan Wei'an shook his head vigorously.

Zheng Siyuan is already the best among the younger generation of pastry chefs, an absolute hexagonal warrior among pastry chefs. Having this level of thickening skill is already impressive. Which pastry chef practices thickening at home for no reason?

Although a normal pastry chef's thickening skill isn't as bad as Qin Huai's, it's not particularly better either.

"Among people like us, finding a pastry chef with better thickening skills than Zheng Siyuan is impossible, unless they specialize in meat cooking," Tan Wei'an said, "or we could drag Master Zheng over."

"Both Boss Su and Master Zhou have said that Master Zheng is considered to have a very good foundation in meat cooking among pastry chefs, but he's too unsteady and too focused on unrelated matters. Otherwise, his skill level wouldn't be inferior to Master Zhou's."

Qin Huai nodded thoughtfully.

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