AGN -Chapter 254 Questionnaire Survey

Very quickly, Dong Shi’s colorful speculation spread to every corner of Huang Ji.

Everyone thought it sounded outrageous—yet somehow completely believable. At lunch, Huang Shengli even smiled kindly and asked Qin Luo if there was anything she particularly wanted to eat.

Qin Luo was overjoyed and boldly declared that she wanted the enormous whole braised pig’s head Qin Huai had posted on his Moments.

Huang Shengli praised her excellent taste, saying she had immediately picked Huang Ji’s most famous signature dish. He told her not to worry and to wait a couple of days while Huang Anyao contacted the supplier to source the perfect pig’s head for making braised whole pig’s head. When the time came, he would personally make her an exceptional one.

Qin Huai, sitting nearby and eating his meal, was completely stunned. When he had eaten braised whole pig’s head before, he certainly hadn’t received this kind of treatment.

Master Huang, am I no longer your favorite Little Qin?

That afternoon, the no-longer-favored Little Qin turned his sorrow into motivation for practice. In a burst of determination, he stir-fried two whole batches of cabbage with pork. Both showed some improvement, though the overall level was still just average. Dong Shi felt dizzy just watching, already envisioning the tragic dinner ahead: endless plates of cabbage stir-fried with pork.

To keep Dong Shi from trembling at the mere sight of the dish and nearly fleeing on the spot, Qin Huai thoughtfully packed up two portions to take home for Qin Luo’s dinner.

Qin Luo ate happily, carefully picking out all the meat and leaving Qin Huai two servings of cabbage.

That evening, Qin Huai brought home not only dinner, but also some finely chopped meat filling.

Zheng Siyuan had helped prepare it.

In terms of knife skills, many chefs in Huang Ji’s kitchen were better than Zheng Siyuan. The reason Qin Huai specifically asked him to chop the meat was that Zheng Siyuan understood better than anyone exactly what kind of texture was needed for pure meat-filled tangyuan.

Of course, Zheng Da also understood.

But Zheng Da would never willingly do work meant for an assistant.

Unless, of course, Qin Huai were willing to become his apprentice on the spot.

If Qin Huai agreed to that, then forget chopping meat filling—even if he wanted thirty jin of meat, with ten jin minced into lean-only filling, ten jin of fat minced into fat-only filling, and another ten jin of soft cartilage minced with no meat at all, Zheng Da would cheerfully do it all. He’d probably even throw in ten jin each of hand-pounded beef balls, fish balls, and pork balls for free.

Though only for one day.

If Qin Huai wanted him to do it again next time, he’d first have to leave his current master and formally join Zheng Da instead.

But enough of that tangent—back to the main topic.

The meat filling Zheng Siyuan prepared was undoubtedly perfect for fresh pork tangyuan. Its texture was excellent, somewhere between hand-pounded pork meatballs and minced pork. It was neither too firm nor too loose, while still retaining juices beautifully.

With just a bit of seasoning, wrapped inside tangyuan, it was bound to be delicious.

Logically speaking, fresh pork tangyuan should be the easiest kind to make.

Pork is an incredibly forgiving ingredient. As long as the meat is fresh, it tastes good no matter how it’s prepared—especially in dough-based dishes with meat filling. Even if the meat isn’t particularly fresh, plenty of seasoning can mask the off flavors. And as far as Qin Luo was concerned, as long as it contained pork, she loved it.

She had happily picked out and eaten every last piece of meat from the cabbage-and-pork stir-fry Qin Huai had cooked that afternoon and only brought home at night.

But after the Four-Joy Tangyuan as a whole began to improve, Qin Huai realized that the fresh pork filling seemed to be improving more slowly than the other varieties.

The other three fillings all had accelerated-learning tutorials, tricks, and techniques.

Fresh pork filling had none.

When watching Jing Lixiang’s instructional video, Qin Huai felt that Jing was simply using the most ordinary method possible to make fresh pork tangyuan. There was nothing remarkable about it, no obvious special techniques at all.

If there was any difference, it was probably that Jing’s filling was a bit too lean, with very little fat.

Given the circumstances of that era, however, that was understandable. Back then, fatty pork was the most prized food of all—a highly sought-after hard currency. Even the candied winter melon used for the mixed-fruit filling had been cobbled together from ingredients everyone contributed. Zheng Da had even gotten hit by his mother with a stick over it.

Winter melon candy could be scraped together.

Suitable pork, however, was much harder to come by. Fresh pork couldn’t be stored for long, so it was perfectly normal that Jing Lixiang couldn’t always obtain meat with the ideal fat-to-lean ratio.

Qin Huai concluded that the main reason his fresh pork tangyuan hadn’t improved much was simply lack of practice.

He had been practicing tangyuan for quite a while, but he hadn’t made fresh pork-filled ones particularly often.

And if he lacked practice, the solution was simple:

Practice more.

Wasn’t it just a matter of grinding proficiency?

Then grind he would.

With that mindset, Qin Huai left work carrying a bag of fresh pork filling. He didn’t even check how much homework Qin Luo had completed. He simply handed her dinner and headed straight into the kitchen to start making tangyuan.

In the kitchen, Qin Huai carefully prepared tangyuan in all four varieties.

Even if he wanted to focus on practicing the fresh pork filling, he couldn’t practice it alone. This variety needed to be eaten alongside the other three. Delicious on its own didn’t necessarily mean it would harmonize well as part of the Four-Joy combination.

For fresh pork filling, seasoning was absolutely crucial.

The meat itself provided the texture; all differences in flavor came from the seasoning. Following Jing Lixiang’s instructional video step by step, Qin Huai added salt, soy sauce, sesame oil, starch, and various other seasonings, mixing the filling thoroughly over and over again.

By the time Chen Huihui had been taken home by Chen Huihong for bedtime, Chen Huihong had already returned, waiting for tangyuan while scrolling through her phone.

“Little Qin, you sent a message two hours ago saying there’d be a tasting tonight. Everyone in the group is asking exactly what time.”

Observer No. 1, Chen Huihong, was as dedicated as ever.

“Today’s tangyuan come in four varieties, right? So one serving is four pieces? And after finishing one bowl, can we have another?” asked Observer No. 2, Ou Yang, holding his rice bowl.

Ou Yang had long heard that Qin Huai’s Four-Joy Tangyuan had undergone a complete transformation, and he had decided to eat his fill tonight.

Even though he was currently eating dinner, he had every intention of eating another large meal shortly afterward.

These past few days, Ou Yang hadn’t been going to Huang Ji for breakfast—not out of embarrassment, but simply because he couldn’t wake up.

Ever since living alone, he had developed the bad habit of staying up late playing on his phone. He often slept until late morning, then wandered off to Guanhulou or another restaurant for lunch, before coming to Qin Huai’s place in the evening to wait for packed dinner.

Thanks to Ou Yang, Qin Luo, Chen Huihong, and Chen Huihui, the amount of dinner Qin Huai packed each night had been steadily increasing. Ou Yang and Qin Luo each ate as much as two people. On nights with tasting sessions, Qin Huai could pack a little less. Otherwise, carrying all those boxed meals home made him feel like a food delivery driver.

“Eat as much as you like. The red bean, sesame sugar, and mixed-fruit tangyuan were all made during the day and brought home. I’m only making the fresh pork ones right now, so there’s plenty,” Qin Huai said.

With Qin Huai’s assurance, Ou Yang was satisfied and resumed eating.

“Sister Hong, could you please send a message in the group and let everyone know they can come over in forty minutes?”

“Sure thing!”

Chen Huihong immediately started typing.

Qin Huai continued mixing the filling.

His intuition told him that although fresh pork tangyuan appeared to be the simplest of the four varieties, the actual difficulty of making them might be no less than that of the mixed-fruit filling.

He only thought it was simple because his current skill level wasn’t yet high enough to perceive where the true challenges lay.

Forty minutes later, the uncles and aunties once again gathered at Qin Huai’s and Gong Liang’s homes.

Gong Liang, Guo Mingzhu, and Gong Baozhu all crowded into Qin Huai’s living room. Gong Baozhu hadn’t expected that on her very first day after moving in, she’d get to experience such a wonderful event. She was so excited that her face turned red as she repeatedly asked her mother if there was anything she should pay attention to during the tasting.

Was there a limit on how much she could eat? Should she volunteer to wash dishes? After eating, what sort of tone and adjectives should she use when praising the tangyuan?

And if she praised them, should she be completely honest, exaggerate a little, or simply invent compliments so grand they reached the heavens?

Guo Mingzhu told her daughter that if the tangyuan were delicious, she should just be herself. If they weren’t, then it would be time to unleash her acting skills.

As for exactly how to perform, her parents would demonstrate first. The performance couldn’t be too over-the-top, because everyone in that room was a professional actor.

Gong Baozhu didn’t really understand, but she sensed it was a highly advanced skill. She decided that when the tasting began, she would quietly stay near the back and observe first.

While the newcomers were learning, the veterans were networking.

Because he had left home too late, Xu Tuqiang couldn’t even squeeze into Qin Huai’s apartment and had to stay next door at Gong Liang’s place. As he comforted himself with the thought that this apartment at least had excellent floor heating, he simultaneously cursed Old Man Qian and Grandma Ding for not saving him a spot.

At the same time, he pulled out a small notebook and repeatedly reviewed the notes inside.

On nights when Qin Huai wasn’t making tangyuan, the uncles and aunties hadn’t been idle. They had been practicing their tasting commentary at home.

Whether or not their remarks were accurate didn’t matter.

The important thing was to say something first.

For example:

“I think this tangyuan is excellent indeed. The glutinous rice skin is as lustrous as pearls, washed in well water. The mixed-fruit filling has a delicate fragrance. It’s smooth on the tongue, springy yet soft, and never sticks to the teeth. The nutty aroma is wonderfully rich, and the pairing of candied fruit with nuts is simply perfect—completely harmonious, as if made in heaven.”

Never mind whether it was entirely correct.

Just saying it was already half the battle.

Among all the people waiting for the tasting, only Qin Luo was different.

She was in Gong Liang’s room, quietly doing her homework.

The house Qin Huai rented didn’t come with a desk in the bedrooms. But the apartment next door, which Gong Liang had bought, did have one. In fact, it was brand new—purchased during the move—a proper study desk, perfect for doing homework.

Far more comfortable than writing papers at the dining table.

Gong Liang and Guo Mingzhu had already told Qin Luo that whenever she needed to, she was welcome to come over and do her homework there. She could even have tutoring sessions at their place. After all, they had underfloor heating, and it was nice and warm.

Meanwhile, in the kitchen, Qin Huai was cooking tangyuan.

There were only two burners, so he couldn’t cook all four varieties in four separate pots. He had to be a little flexible, splitting them between two pots while paying special attention to the fresh pork-filled tangyuan.

Soon, the tangyuan were ready.

He served them all in bowls at once. As per the usual routine, Ou Yang would be the first to taste them after exactly three minutes and fifty seconds. Once he finished, he went next door to call Qin Luo over, while Chen Huihong helped distribute the bowls.

It had been a while since everyone had eaten a proper, normal Four-Joy Tangyuan, and when the uncles and aunties saw their bowls, they were all a little surprised.

Ah—today there was no mystery box.

Everyone immediately started eating.

Qin Huai joined in as well.

He began with the mixed-fruit filling.

Delicious.

With the “answer key” now in hand, the mixed-fruit tangyuan was unquestionably excellent. The sweetness was just right, and the balance of flavors was perfect. Whether it was the sunflower seed and peanut version or the walnut and almond version, each had its own distinctive charm. All of them highlighted the nutty flavors against the sweet, fragrant backdrop of candied winter melon.

This was a sweet lover’s dream.

That was Qin Huai’s first verdict on the mixed-fruit filling.

Next, he tried the red bean paste filling.

Smooth and velvety, with a rich, mellow flavor. It was exactly what a classic red bean filling should be—moderately sweet and wonderfully textured. With just a gentle press of the tongue, the warm bean paste seemed to melt and flow across it. Paired with the soft, chewy glutinous rice skin, it was simply a perfect match.

This one was even better. The red bean filling had overtaken the mixed-fruit filling!

Red bean gets an extra point!

For the third tangyuan, Qin Huai chose the plain fresh pork filling to balance out the sweetness.

After eating two sweet ones in a row, he was already feeling a bit cloyed and urgently needed something savory to reset his palate.

He took a bite.

…Very ordinary.

After the two sweet fillings, the fresh pork filling felt especially underwhelming. It was like a glass of plain water served between two dishes—useful for cleansing the palate, but hardly something that elevated the meal. It certainly wasn’t adding the finishing touch, much less saving the day.

After finishing the rather average pork tangyuan, Qin Huai moved on to the sesame sugar filling.

Ah, delicious again.

Sorry, savory filling—in today’s bowl of Four-Joy Tangyuan, the sweet fillings were clearly the true stars.

Sure enough, this was yet another day without unlocking the mysteries of the fresh pork filling.

Qin Huai swallowed the last bite of tangyuan and let out a satisfied burp.

He was stuffed.

Glancing around the kitchen, he saw that Qin Luo had already started on her second bowl.

Ou Yang was nearly done with his second bowl as well.

“Don’t eat too much. Too much glutinous rice at night can upset your stomach,” Qin Huai reminded them kindly before pushing open the door and stepping outside.

The room was packed.

Everyone was enthusiastically eating tangyuan. The faster eaters had already emptied their bowls and even finished the soup, while the slower ones were still working on their last piece.

As soon as Qin Huai appeared, the uncles and aunties became visibly excited, all trying to crowd forward and be the first to speak.

“Master Qin, today’s tangyuan are simply—”

“Hold on, everyone. There’s still more tangyuan in the kitchen, so if you’d like seconds, you can get some in a bit. But first, I have a questionnaire for everyone to fill out. Luo Luo, come out and bring your pens—we don’t have enough.”

With a dramatic flourish, Qin Huai pulled out a thick stack of questionnaires, instantly interrupting the impending flood of praise.

The uncles and aunties were all stunned.

A questionnaire?

Today they had to fill out a questionnaire?

Previously, they had always just given verbal feedback. If they had to fill out forms now, what were they supposed to do with all the elegant praise they had spent days preparing? Write it in the comments section?

Qin Luo ran out to fetch pens. Though her grades weren’t particularly impressive, her school supplies were abundant. She had over twenty pens, more than enough for everyone.

Qin Huai and Qin Luo worked together—one handing out questionnaires, the other distributing pens. Soon, everyone had a copy.

Because the print was perfectly ordinary, many of the elderly participants were forced to pull out their reading glasses and squint carefully at the pages. The whole scene looked remarkably like a large-scale scam operation.

Breaking News: A Group of Elderly People Forced to Fill Out Surveys—The Shocking Truth Behind It!

The questionnaire read:

1. Do you prefer sweet foods or savory foods?
2. Please name your favorite meat-filled pastry or snack: ______
3. What do you think is the most important quality of a meat-filled pastry?
4. Which of the following pastries do you prefer?
   …
5. Of today’s Four-Joy Tangyuan, which filling did you like best? ______

This questionnaire had been meticulously designed by Qin Huai specifically to improve his fresh pork-filled tangyuan. Starting today, he planned to hand one out every evening to see whether people’s answers changed over time.

The uncles and aunties immediately began writing furiously.

When Gong Baozhu received her questionnaire, she was utterly baffled. She had been expecting a lesson in the art of acting—how had this turned into a pop quiz?

Still, determined to prove her love for Four-Joy Tangyuan, after completing the survey she added an extra note at the bottom:

“I love all four flavors. Master Qin, your craftsmanship is truly amazing!”

Once everyone had finished filling out the forms, they didn’t linger for long. After estimating how many tangyuan remained in the pot, each person took two more, carried their bowls home, and left.

They would wash the bowls and return them the next day. Since Chen Huihong spent most of the day at Qin Huai’s place supervising Qin Luo’s homework, there was always someone home.

After everyone left, Qin Huai carefully reviewed the questionnaires.

People’s tastes varied widely, but the answers to the final question were surprisingly consistent.

70% chose red bean paste

20% chose mixed-fruit

10% chose sesame sugar

Even Qin Luo, a devoted meat lover, had honestly chosen red bean paste for the last question.

It was clear that in the face of truly superior flavor, personal preference could be set aside.

The fresh pork filling had been completely overshadowed by the other three sweet fillings, reduced to little more than a supporting extra.

Qin Huai sighed.

Fresh pork filling, you really need to step up your game.

You’re the only savory filling in the Four-Joy Tangyuan!

Come on, pull yourself together!

Fresh pork filling: And this is somehow my fault?