Gourmet: Twins' Father and Chef of the Kindergarten

Chapter 607: Chapter 509: As Thin as Paper, Yet So Even—That’s Truly Remarkable_3

"Wow, this craftsmanship is simply amazing!" Lv Pengfei widened his eyes, wearing a look of disbelief: "Thin as paper, yet so even, truly miraculous!"

"Yes, with Chef Huang’s skill, it might take ten or eight years of practice to reach this level!" Jiang Shuihan’s eyes were filled with admiration.

Huang Jun smiled humbly as he sliced the wonton skin with a knife: "Oh, not at all, it’s merely skill born from practice. If everyone is willing to put in the effort and practice more, they can certainly make such good wonton skins too."

"Chef Huang, your wonton skin is not just a matter of effort and practice."

Qian Guoxiang picked up a piece of wonton skin dropped by Huang Jun while cutting, examined it closely, gently tugged it, and praised: "Look at this, the wonton skin is thin like a cicada’s wings yet unbroken, resilient with elasticity, both transparent and extendable, truly a rare culinary masterpiece, a work of art!"

After speaking, he cautiously placed the wonton skin on a transparent plastic bag printed with densely packed recipe text.

Lv Pengfei and others looked over...

And then...

Almost dropped their jaws onto their shoes with a "clang".

"Oh my god, knowing that the wonton skin’s transparency is strong, but didn’t expect it to be this terrifying! Every character on the plastic bag is clearly visible, like directly printed on the wonton skin!"

Lv Pengfei widened his eyes, fingertips slightly trembling, almost touching that seemingly translucent work of art, yet afraid of damaging this rare delicacy.

"Indeed, the skill in making this wonton skin could apply for intangible cultural heritage!"

Jiang Shuihan quickly took out his phone, eager to capture this miraculous moment.

"In my life, I’ve seen countless ’skins,’ but never a wonton skin as thin as a cicada’s wing yet so resilient! Chef Huang’s craftsmanship is truly breathtaking!" Qian Guoxiang repeatedly praised, feeling inferior...

Huang Jun just gave a faint smile, continuing his flowing movements.

As time quietly passed, the cutting board gradually filled with wonton skins rolled thin as cicada wings, precisely sized.

"Assistant Chef Qian, Aunt Li, Aunt Lin, let’s get moving, or we’ll miss breakfast time."

Huang Jun beckoned while skillfully picking up a stack of wonton skins from the board with his hand, a gentle flick of the fingertips caused one to lightly fall into his palm.

Then, his right hand accurately scooped a small spoonful of about seven grams of filling from the bowl, tracing a graceful arc in the air, steadily landing in the center of the wonton skin.

With lightning speed, he pinched the edges of the wonton skin, fold, twist, press—a neatly squared, sharply defined wonton was swiftly born in his hands.

He continued making them while speaking to the camera: "After cooking, the skin of these wontons will form crinkled patterns, looking especially beautiful—this is the origin of crêpe wontons."

Soon...

All the wontons were neatly arranged in the tray, each one’s shape almost identical, as if molded.

Next, Huang Jun started to prepare the broth.

He first put some salt, sugar, and a little white pepper powder into the bowl to enhance the flavor.

Then, added boiling chicken soup to dissolve the three ingredients.

Also added a bit of pork lard, and sprinkled some small dried shrimp and seaweed.

"Seaweed added at this time allows it to soak soft and fully release its ocean flavor."

Seeing the water boiling in the pot, he began to cook the wontons. As he placed the wontons into the strainer, he continued: "These wontons can’t be directly tossed into water to boil; they must be placed in the strainer first to cook the bottom, so when submerged in water later, they won’t roll too violently. Turn the heat to medium-low, slowly cooking the wontons—this way, they won’t break or leak..."

While he spoke, the wontons in the pot floated up, indicating they were done cooking!