AGN -Chapter 219 Double Crab Buns

After lunch, Zheng Siyuan packed up and prepared to head home.

Qin Huai’s work schedule had changed, but Zheng Siyuan’s hadn’t. Aside from Guo’er, the rest of Huang Ji’s pastries were still only sold at lunchtime.

Although Zheng Siyuan had spent the morning helping Qin Huai make San Ding buns, his own fresh meat mooncakes were still on sale. He had even made wrinkled wontons and bubble wontons in the morning.

In other words—his workload had been doubled… no, tripled.

And now, this overworked Zheng Siyuan decided to go home and “take revenge on society” by experimenting with the hundred-fruit filling.

If Zheng Da happened to be at home that afternoon, then the one suffering would be his father—because Zheng Da would have to taste everything.

Zheng Siyuan went to the changing room to change.

Qin Huai also went to grab his phone. Ou Yang had successfully delivered the pastries to the hospital, once again making Qu Jing the most dazzling person in her department.

However, as an “unqualified delivery guy,” Ou Yang regretfully reported that because he tried to save money by cycling first and then taking the subway, the soup from the tangyuan had spilled.

At the same time, he also complained about the “unqualified merchant.”

Qin Huai hadn’t separated the tangyuan and the soup when packing them. By the time Ou Yang delivered them, the tangyuan had soaked too long and become overly swollen, ruining the texture.

On top of that, the hospital lacked proper equipment to reheat tangyuan. Qu Jing simply microwaved them—nearly turning them into sesame rice paste soup.

The only thing keeping them recognizable as tangyuan was that they hadn’t completely fallen apart.

Even so, Qu Jing still gave a five-star review—because she loved rice cake soup.

Qin Huai stared at his phone for two minutes, unsure how to respond. In the end, he simply replied:

“As long as you like it.”

He even briefly considered asking if her love for rice cake soup came from childhood trauma—perhaps someone used to overcook frozen tangyuan into mush and call it “sesame rice cake soup.”

But he decided against asking.

After replying to both Qu Jing and Ou Yang, Qin Huai waited outside the changing room for Zheng Siyuan.

As soon as Zheng Siyuan came out and saw him waiting, he knew Qin Huai had something to discuss privately.

“Got a new idea for the hundred-fruit filling?”

“No.”

“No time to make rice cakes tomorrow and want me to help?”

“Also no. I actually think making rice cakes is relaxing.”

Zheng Siyuan gave him a look that clearly said: You’re insane.

Qin Huai continued, “Do you know how to make double crab buns?”

“I looked it up online—it seems to use crab roe and sea cucumber. But I couldn’t find a single recipe.”

Even obscure dishes usually had at least a few incorrect recipes online—but not this one. It was strangely hard to find.

Zheng Siyuan’s expression instantly changed to: So you’ve already fallen out of love with tangyuan after just a few days?

“Did Mr. Gong ask for it?”

“No,” Qin Huai said. “A friend of mine wants to try it.”

“It’s out of season,” Zheng Siyuan explained. “Double crab buns require the best crab roe and sea cucumber. You can’t make them now.”

“And it’s normal you couldn’t find anything online—this is a true secret recipe.”

He continued, “My grandmaster only got the recipe because a customer loved it so much that he bought it at a high price and asked him to learn it.”

“Later, because that customer wanted it year-round, my grandmaster developed a method using crab roe paste for preservation. But my dad only learned how to make the paste—not the bun itself.”

“Is it that difficult?” Qin Huai asked, surprised.

Zheng Siyuan shook his head. “Not because of difficulty. Probably because the recipe was bought out exclusively. My dad once said—since he couldn’t make it anyway, there was no point learning it.”

Qin Huai nodded, understanding.

Wealthy patrons buying exclusive recipes wasn’t uncommon.

“Looks like if I want to learn it, I’ll have to wait until next year,” Qin Huai sighed.

Zheng Siyuan nodded. “But it should suit you. The key is seasoning.”

“It’s similar to crab roe siu mai—preserve the original flavor while eliminating fishiness. But harder, because combining crab roe and sea cucumber is more complex than crab roe and shrimp.”

“Back then, my grandmaster even got inspiration for improving crab roe siu mai from double crab buns.”

Qin Huai’s eyes lit up instantly.

Seasoning?!

That was his favorite thing to grind experience on!

“Let’s start practicing double crab buns next September!” Qin Huai said enthusiastically.

Zheng Siyuan: ?

You’re already scheduling your next obsession months in advance?!

“…Alright,” he agreed. “September is perfect—best crab roe, fresh sea cucumber.”

“So… still practicing tangyuan?”

“Of course!” Qin Huai said firmly. “We must be missing a key factor in the hundred-fruit filling. Once we figure it out, everything will fall into place.”

Zheng Siyuan nodded. “Then I’ll go home and make tangyuan.”

“Don’t worry about the rice cakes tomorrow—I’ve got it.”

Since Qu Jing had clearly expressed her craving, Qin Huai naturally had to deliver.

Making glutinous rice cakes wasn’t difficult—but it was labor-intensive.

The rice cake had to be made from scratch. Using store-bought ones wouldn’t guarantee quality.

Previously, he would spend two hours preparing large batches—preferably with Ou Yang helping, since constant stirring was exhausting.

The next day after lunch service, Qin Huai began making rice cakes.

If anyone saw his recent “relaxation activities”—tangyuan yesterday, rice cakes today—they’d think he loved glutinous rice foods.

Of course, the heavy stirring work was handed to Tan Weian.

As Tan Weian stirred vigorously, one thought filled his mind:

He even knows how to make rice cakes?!

Buns, dumplings, noodles, siu mai, tangyuan… and now rice cakes too?

Was the rumor true—was Qin Huai really an all-purpose breakfast chef before?

“Chef Qin, your friend is here!” a waitress called.

Qin Huai knew Ou Yang had arrived. He grabbed the packed Guo’er and headed out.

“Keep stirring hard,” he reminded Tan Weian. “No technique—just strength.”

Tan Weian forced a smile.

Sure… if only I had that strength.

Soon, he dragged Gu Li into helping, insisting there was technique.

Outside, Qin Huai handed the pastries to Ou Yang.

Ou Yang immediately opened the box and took a big bite.

“That one’s cold,” Qin Huai warned.

“Still delicious!” Ou Yang said, chewing happily.

“Any tangyuan today?”

“Nope. Making rice cakes—they’ll be ready tomorrow.”

Ou Yang nodded, clearly satisfied. “No wonder your pastries are so popular. That line last night went on until 9 p.m.—people still didn’t leave. This stuff is amazing.”

“Honestly, this might be your best pastry yet.”

Hearing that from Ou Yang said a lot.

“By the way, how’s Doctor Qu doing?” Qin Huai asked.

“Pretty good,” Ou Yang said after thinking. “She’s more cheerful now, gets along well with coworkers. They were complaining about cafeteria food when I arrived.”

“She kept one Guo’er and shared the rest. One male doctor got so excited he started helping her write medical records.”

Qin Huai: …

That’s real excitement.

“She also asked about your workload—said rehab treatments might suit you too. You should get checked out sometime.”

Qin Huai sighed. “Thanks for the reminder.”

Then added sincerely:

“Next time… don’t mess with smart home systems at midnight.”

“Especially the lights.”

“There are other features, you know.”