Lin Xu glanced at the bowl of small green shrimp and said, "Let’s keep them for now. Later on, I’ll cook a dish of Fried Shrimp for the custors."
In the afternoon, when he was researching local Shanghai dishes in the points mall, he discovered that the recipe for Fried Shrimp was suspiciously cheap; the Superior level cost only 350,000 points. Embracing the philosophy that one would be a fool to pass up a bargain, he acquired the Technique. The Technique was cheap, and the accompanying Skill Task was also simple. All that was required was for ten people to say the dish tasted good within one hour of it being made. It was so easy that it barely seed like a task.
Now seeing these ingredients suitable for making Fried Shrimp, Lin Xu imdiately wanted to cook the dish.
However, the custors haven’t arrived yet. It’s better to wait a little longer.
Idle with nothing to do, he thought about the Salted Fish Eggplant Stew that Dundun had drawn a few days ago and said to the waiter, "Whenever you’re free, ask Old Huang if he has any salted fish. If so, buy a few to try. If they taste good, we’ll add so salted fish dishes to the nu later on. Autumn is here, and it’s ti to nourish ourselves."
After autumn arrived, the weather was still hot. However, custors began to lavish themselves with food and drink under the guise of ’autumn fattening’ and even requested the restaurant add more dishes that go well with rice.
Take Qiang, whose hair was on the verge of extinction, for example. Although his hair had thinned even further, his inco had significantly increased after completing a project, and he beca more demanding about the dishes. After Yue Liyue had given him a few introductions to Cantonese cuisine, he beca fixated on various claypot dishes, such as sizzling claypot, Claypot Rice, tofu skin Fish Belly claypot, and other similar als.
Seizing the opportunity, now that he had acquired the Technique for Salted Fish Eggplant Stew, Lin Xu decided to give it a try. If successful, he would introduce it to the restaurant and, based on its recipe, co up with other dishes like salted fish tofu skin stew and salted fish bok choy stew. If everything went as planned, he would officially launch a series of salted fish claypot dishes, letting the custors experience the joy of salted fish.
「At five-thirty in the afternoon.」
Outside Lin Ji’s Food, Zeng Xiaoqi walked into the shop with her bag, and Shu Yun imdiately ca to greet her. "Welco, Director Zeng, to our establishnt for guidance! If I had known earlier, I would have had soone change the carpet. With Director Zeng visiting, we should at least have had a new carpet for you to walk on."
Zeng Xiaoqi hadn’t inford everyone about her promotion, but just because she hadn’t said anything didn’t an others were silent. Her appointnt was confird in the afternoon. Right after, Xiaowei, an editor and director from "Flavors of the World," and Sis Sui, an operator from the Travel Channel, announced the news in Lin Ji’s Food’s custor group. Zhen Wensheng, who usually lurked in the group, even sent a red packet to mark the occasion.
Zeng Xiaoqi, with a smile that was not quite a smile, stared at Shu Yun and asked softly, "Shu, what’s your bra size?"
Shu Yun was dumbfounded for a mont before replying, "I’m a 36C... Why are you asking this?"
"From now on, it’s a 36B."
Shu Yun, even more confused, asked, "What do you an?"
"Because I heard that sneaking Fried Pork Chops could shrink your cup size by one!"
Shu Yun was utterly floored.
Who let the cat out of the bag?
Today at noon, trying to deceive Zeng Xiaoqi, I deliberately dug up an old photo of myself eating plain noodles and posted it in the group, all to cover up the fact that I ate Fried Pork Chops!
Great, now the news has been leaked!
"Actually, it’s not my fault. It’s all because the boss’s cooking is too good! And I think we shouldn’t be so anxious about our looks, always caught up in these internal struggles. So, I took the initiative to eat Fried Pork Chops... I heard fried foods have a breast enlargent effect, but I don’t know if it’s true or not?"
Knowing that Zeng Xiaoqi was interested in breast enlargent topics, she steered the conversation in that direction.
As expected, Zeng Xiaoqi, who was only a 34B, took the bait. She told Shu Yun, "It does have an effect, but alas, it’s only effective for n. Fried foods can increase the secretion of estrogen in males..."
After speaking, Director Zeng headed upstairs.
After dieting for so many days, I can finally go upstairs and enjoy so at! I don’t want to keep talking about Xiongxiong with Shu Yun. Even if we talked, it wouldn’t get a boyfriend, nor would my Xiongxiong grow bigger. The only thing I can do is gaze enviously at the lady boss’s impressive bust and Manager Chen’s equally impressive one.
At half-past six in the evening, Yan Lin arrived with the friends she was hosting. These people were all from Shanghai, talking in the soft local dialect that others could hardly understand.
The dishes began to be served. The delicacies were brought into the small private room where the group was dining.
"Try this Pork Rib, it’s divine!"
Yan Lin originally thought that Lin Xu’s Sweet and Sour Pork Ribs could, at best, be as good as large ribs. Yet after tasting them, she realized that not many local restaurants in Shanghai could reach this level of quality. Probably only a few master chefs specialized in local Shanghai cuisine could achieve this.
Simply delicious!
Her several friends were equally astonished. They didn’t expect such authentic local Shanghai cuisine from a Beijing restaurant.
"Let’s book our gatherings here from now on—it’s far better than those so-called modern Chinese restaurants in Shanghai."
In recent years, a surge of so-called modern Chinese restaurants had erged in Shanghai. These places charged thousands per person with a no-nu policy—you ate whatever the chef prepared—and diners at the sa table often didn’t even know each other. Such restaurants were a novelty at first. But after a few visits, it was always the sa routine. Their stories were always similar: the head chef or executive chef had studied in Japan or France. They were suddenly determined to revitalize Chinese cuisine, so they dedicatedly learned the local culinary arts abroad before returning to open their own restaurant. Even the stories were manufactured in the sa pattern, becoming increasingly mystical, and had long lost the essence of dining where taste is paramount.
This ti when Yan Lin invited them to eat, they thought it was the sa kind of place. But after coming in, they found no stories from the head chef. No diplomas from abroad hung on the walls. Even the service staff didn’t posture pretentiously.
It was so ordinary... as ordinary as any regular restaurant.
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