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The Cheat Emperor of the Culinary World

Chapter 189 188: She Could Really See Through People (Page 1/2)

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Qianlima has been open for many years, so some loyal customers often visit.

After coming frequently, the staff at the restaurant can recognize them when they see them.

”Uncle Liu, you’ve come over!” Wen Jing was talking to the greeter at the entrance and, upon seeing Uncle Liu, hurriedly went forward to assist him warmly.

Uncle Liu is seventy this year, and though his body still seems strong, his legs are noticeably worse year after year.

Nowadays, you can see the staggering posture when he walks, and it’s evident that the condition in his left leg has worsened, making him reluctant to step on it.

Uncle Liu said with a smile, ”Isn’t it that time of the year again? Coming over here to check-in.”

The order-taker enthusiastically came over, ready to make introductions for the old gentleman.

Wen Jing waved: ”No need, just make sure there’s a Rich and Colorful Seafood Cup.”

After saying that, she asked, ”Uncle Liu, do you also want a serving of seafood noodles?”

Uncle Liu nodded: ”Yes, it’s my birthday; how could I not have noodles?”

At this point, it was busy dining hours, and Wen Jing couldn’t break away, so she specifically called over a waiter to assist Uncle Liu to the 401 private room.

Upon hearing that this elderly gentleman was going to room 401, the waiter immediately felt a deep sense of respect.

In the kitchen, Fu Yu had just finished plating and was about to take over two dishes from Zhao Meng when the order-taker delivered the order.

Fu Yu reached out to take a look and was stunned.

”Why is there only one dish ordered?”

The order-taker said, ”This customer is from room 401!”

Without waiting for Fu Yu to speak, Sun Qingning asked curiously, ”Wow, who’s the big shot? Did you see them?”

The order-taker nodded: ”I saw him, it’s an elderly gentleman, he looks quite old, but his clothing is rather plain.”

Fu Yu took the order over to Zhao Meng and asked, ”Chef Zhao, there’s a customer from 401 who just ordered a Rich and Colorful Seafood Cup.”

Zhao Meng was too busy to free up his hands and replied while working, ”Is Uncle Liu here? Are you finished with your side?”

Fu Yu responded, ”Yes, I’m done.”

Zhao Meng said, ”Then you’ll make this dish. Make sure the celery is blanched tender; the old gentleman is up there in years and his teeth aren’t great.”

Fu Yu agreed and instructed Sun Qingning to prepare the ingredients.

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Sun Qingning picked out fresh squid and shrimp, processed them, and asked Fu Yu, ”Isn’t the Rich and Colorful Seafood Cup a banquet dish? Why just order one?”

Fu Yu had just taken a stack of noodle molds from the pastry area and replied, ”He also ordered seafood noodles, and they’re being prepared on the pastry side.”

Sun Qingning said ”Oh” and got back to work.

Fu Yu started laying out petal-shaped noodle molds on a round plate, forming a circle with a floral pattern, placing a scalloped bowl-shaped noodle mold in the center.

After laying out the noodle molds, he began cooking.

He cleaned the squid thoroughly and arranged the tentacle heads.

He cut the squid tentacle heads into segments about 1.5 CM and marinated them with cooking wine and fine salt.

He placed the squid belly side down flat on the cutting board, cutting cross-hatch patterns at a 35-degree angle.

Fu Yu slowed his movements deliberately, calling Sun Qingning to observe.

He guided Sun Qingning on the angle to cut and the control needed during the slicing process.

Sun Qingning listened attentively.

”Cut the squid to the desired size into chunks or wide strips, marinate briefly with cooking wine and fine salt. Pay attention to the proportions here.”

Fu Yu showed Sun Qingning how much cooking wine and salt he used.

He taught meticulously, making it easy for Sun Qingning to learn.

He cleaned and diced the shrimp, saving the tails, and marinated them with cooking wine and fine salt.

He washed the celery, peeling away the thicker stalks with his hand.

He sliced the celery into diagonal pieces about 1.5 CM in size, ensuring uniformity.

He cleaned the peppers and cut them into segments about 1.5 CM, similar to phoenix eye blocks.

He picked similarly sized broccoli, cutting them in half.

He arranged the processed ingredients on the garnish tray.

He placed shrimp heads and shells into scallion, ginger, and salt to steam for broth.

Fu Yu shared his insight with Sun Qingning: ”Actually, the most flavorful part of the shrimp is the head! The broth made from shrimp heads is especially rich.”

Sun Qingning nodded in agreement.

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