Chapter 857: Chapter 857: I Can Make It Too
The surface of the ribs is coated in a tangy and sweet plum sauce, which is entirely distinct from the flavor of sweet and sour sauce.
The sweetness and sourness are accompanied by a fruity aroma, making it very pleasant and refreshing.
Zhao Dingli saw the old gentleman eating with an expression of total enjoyment, oblivious to any need for further commentary.
So he decided not to wait for the old gentleman’s remarks.
Zhao Dingli picked up a piece, took a bite, and even heard a fine crunch.
"It seems there are small particles in the sauce, providing a chewy sensation," Zhao Dingli commented.
"Since there were no green plums at home, I substituted with Western Plums for the sauce. However, Western Plums are too sweet, so the sauce lacked tanginess, which is why I added crushed dry plum cakes," Ye Fei explained.
Ah, that explains it.
"Normally, eating ribs would become cloying after a few pieces, but with the plum sauce coating, it’s a totally different experience. The tangy, sweet, and refreshing fruit aroma completely neutralizes the greasiness of the ribs," Zhao Dingli remarked.
Chef Xiao Wang, the Aunt, and the caretaker ate in the kitchen.
They could hear the conversation from the dining room clearly.
Upon hearing Zhao Dingli’s praise, Xiao Wang sneered.
He had seen Ye Fei’s finished product before.
It was just like that; it’s not as exaggerated as Zhao Dingli described.
The Aunt noticed and chuckled, whispering, "We always eat the same food as the old gentleman. What’s on the table now is a portion taken from the dish just served."
Xiao Wang usually makes extra to leave for those working at the old house.
"But Young Madam doesn’t know our habits, yet you noticed she also made additional portions to share," the Aunt pointed out.
Xiao Wang looked down and, indeed, besides the dishes he made, there were also the three dishes prepared by Ye Fei.
"You’ll know how it tastes once you try it." As the Aunt spoke, she picked up a rib herself.
After hearing Zhao Dingli and the old gentleman’s comments, the Aunt was curious about the taste of the ribs.
She quickly took a bite.
Despite having heard Zhao Dingli’s description, she was unprepared.
At first bite, there was the crispy texture of the rib’s surface, carrying the fragrant and crunchy taste of fried food.
Then came the tender texture of the meat attached to the bone.
Lastly, the seasoned meat juices burst forth from the muscle fibers.
Three layers of texture, each following the other in succession, overwhelmed her senses.
Just as the Aunt thought these three layers of texture were all there was, she discovered tiny particles in the sauce.
With a strong tanginess that balanced out the sweetness of the sauce.
"It’s delicious," the Aunt exclaimed in surprise.
Xiao Wang laughed, "Auntie, we’ve been eating the same food the old gentleman eats regularly. You’re no stranger to good food, it’s just a rib dish, what’s the big deal?"
"You should taste it yourself," the Aunt joked, "Once you try it, you’ll understand."
The caretaker also took a bite: "It’s really tasty; I’ve never had anything like this before."
The caretaker usually eats Xiao Wang’s everyday cooking.
For her to say this was essentially a slap in Xiao Wang’s face.
Having never tasted such a dish meant Xiao Wang had never made it.
Extending that thought, it seemed to imply Xiao Wang wasn’t as good as Ye Fei.
After the caretaker finished speaking, she realized she had misspoken.
It was all because it was too delicious.
The incredible taste made her completely let her guard down, even losing her sense.
Trying to explain now, she found herself uncertain how best to do so.
No explanation felt quite right.
But any explanation was better than none.
The caretaker could only dryly say, "I’m not saying your cooking isn’t good, just that I haven’t had this method before."
The Aunt couldn’t help but laugh.
This kid, it would have been better if she hadn’t said anything.
She was too candid, making her unskilled at comforting others.
Xiao Wang was indignant but chose not to bother with the caretaker.
He picked up a rib to taste himself.
Whether it was truly as delicious as they claimed, he would find out by eating it himself.
Once he tasted it, Xiao Wang froze.
His face became rigid, unable to speak.
"Isn’t it good?" the Aunt asked softly.
Xiao Wang remained silent, internally acknowledging, though he refused to nod openly.
"I know you’re upset, but consider this: the ingredients at home aren’t as comprehensive as those in restaurants or competition kitchens," the Aunt reasoned.
"Just as Ye Fei mentioned earlier, the absence of green plums meant she used Western Plums instead. It’s not an excuse she inappropriately concocted; there’s no need for her to make excuses for such a minor matter."
"Besides, she doesn’t need to make excuses unless she did a poor job, which wasn’t the case," the Aunt coaxed, "You saw it yourself—it was already delicious. If all the ingredients were available, Ye Fei could certainly make it tastier."
"She managed to achieve this level using limited ingredients, proving her skill, right?" the Aunt concluded.
Xiao Wang’s expression remained stiff, unable to speak.
Actually, he had already internally agreed, but maintained his pride, unable to concede.
If you ask the Aunt, Xiao Wang had been a chef here quite some time.
Yet he had never prepared such a dish.
This indicated a lack of imagination or innovation on Xiao Wang’s part.
His skills were learned in school.
And gained from following head chefs post graduation.
His cooking adhered to instructions, to routine.
Xiao Wang’s dishes weren’t bad, but missed the element of surprise.
Then they heard from the dining room that Zhao Dingli and the others had already started eating another dish—the golden shrimp.
According to Zhao Dingli, calling them shrimp balls was more fitting.
Through heating in the pan, the shrimp naturally curled into balls.
Wrapped in egg yolk, it further resembled shrimp balls.
Entering the mouth, first came the savory aroma of salted egg yolk, accompanied by its sandy texture.
Inside, the shrimp, coated with cornstarch before frying, got encased in crisp coating.
The shrimp, marinated beforehand, contained no trace of fishiness.
Tender and bouncy upon chewing, with a hint of sweetness.
"Lately, foods incorporating salted egg yolk have become quite trendy," Ye Fei remarked, "Salted egg yolk noodles, salted egg yolk cookies, salted egg yolk ice cream. To be honest, salted egg yolk ice cream was something I never imagined."
"I initially thought sweetness and salted egg yolk wouldn’t merge well," Ye Fei noted.
Salted egg yolks aren’t just salty; they carry a slight eggy funk and post-fermentation flavors.
"Unexpectedly, it turns out quite delicious," Ye Fei considered that she needed to broaden her creative thinking further.
As Xiao Wang listened to the dining room’s reviews, he opted to eat a shrimp himself.
"The method is straightforward; I watched Ye Fei and can replicate it," Xiao Wang stated.
"Yes," the Aunt nodded, "I also saw; Young Madam made everyday dishes today."
"Did you notice? Though there are precious ingredients at home, Young Madam didn’t use them," the Aunt observed.
