AGN -Chapter 379 He Didn’t Spare Master Zheng Either

In the locker room, after listening to the information Dong Shi had gathered, Qin Huai now had a fairly complete understanding of the “Four Happiness Rolls.” He lowered his head and adjusted the Huang Ji staff uniform he was wearing, making sure the embroidery of the words “Qin Huai” on his chest was straight. He smoothed out the hem of his clothes and headed to the kitchen.

This time, Dong Shi’s information was quite comprehensive and, more importantly, likely reliable.

It seemed Zheng Da had not been making Four Happiness Rolls much in recent years—possibly because he really had psychological trauma about them. (Afraid of being scolded.)

Based on Qin Huai’s understanding of Zheng Da’s personality, he could absolutely imagine him choosing to pretend that the dish never existed, quietly working on it in secret, and acting as if nothing from the past had ever happened.

As for why Zheng Da, with his current culinary skills, still couldn’t face the Four Happiness Rolls…

It might be because Master Jing’s craftsmanship was truly exceptional. Even with cheap, low-quality ingredients, he could still elevate the Four Happiness Rolls to a very high standard, while Zheng Da’s current level simply wasn’t enough.

Of course, the main reason was probably that Zheng Da was too lazy. He only made a little effort secretly during the few days around New Year’s each year. Working hard for only a few days a year was simply not enough to produce real results.

Qin Huai guessed that Zheng Da most likely didn’t even know the true recipe for Four Happiness Rolls. The information Dong Shi had gathered made it very clear: Four Happiness Rolls were the type of pastry Zheng Da was least skilled at. Master Jing had retired due to illness, and after accidentally injuring his leg, it was basically impossible for him to cook or make pastries again.

Back when Qin Huai was still a completely self-taught amateur, he didn’t really understand how formally trained chefs learned their craft. Even when he was studying at Huang Ji before, he hadn’t fully understood it. It was only recently, after properly learning under Cao Guixiang, that he finally grasped the teaching methods of these masters.

They teach apprentices what they are able to learn first.

Everyone has their own strengths. Even famous chefs inevitably have areas they are not good at.

Not every chef can become a “hexagonal warrior” with maxed-out skills in every area. That kind of perfect build mostly exists in video games—and even then, it usually requires spending money.

Because masters understand their apprentices well, they design targeted training: amplify strengths to the extreme, and just ensure weaknesses are passable.

Four Happiness Rolls happened to be a type of pastry Zheng Da was not good at in the first place. It was understandable that Master Jing didn’t specifically teach him much about it.

It was also understandable that Zheng Da, in his early years, was mocked in his heart by neighbors for making bad Four Happiness Rolls.

And it was even more understandable that Zheng Da developed a psychological block and refused to make them anymore.

Thinking of this, Qin Huai suddenly felt a bit regretful that he hadn’t asked Dong Shi to gather information first before asking Zheng Da whether he could make Four Happiness Rolls.

Since Zheng Da had psychological trauma around it and even became emotionally triggered when hearing the name, wasn’t it a bit too abrupt—and inconsiderate—to ask him to teach it?

Qin Huai felt a little guilty.

Behind him, Dong Shi followed along, completely unaware of Qin Huai’s mood change, still chattering nonstop.

“Qin Huai, you don’t know—since you stopped selling Guo’er after the New Year, there haven’t been many customers lining up anymore. But it might also just be the off-season. Every year business after New Year isn’t as good as before it. My salary last month and the month before was much lower than before the holidays.”

“But during New Year, Manager Gong gave me and my brother really big bonuses. I heard he also gave you several huge ones. Oh, and Manager Gong and Uncle Zheng weren’t even in Suzhou for a while—Uncle Zheng went to Sanya for vacation, and Manager Gong went to Beijing to eat. They only came back the day before yesterday.”

“Beijing food? Fen Garden?” Qin Huai remembered Gong Liang had gone to Beijing before and eaten there for several days.

“Yes, Fen Garden. I heard a disciple of Chef Xia just came back from training in Japan, so Fen Garden updated its menu. Manager Gong originally wanted to eat there for seven days straight like last time, but couldn’t book tables. So he could only go twice a week and ended up staying in Beijing for a whole month.”

“Fen Garden is that hard to book?” Qin Huai said casually. “I was thinking of going to Beijing sometime too, and maybe eating there. Last time I did a catering job in City A, I met Chef Tong from Ba Ba Zhai. He’s a nice guy. We even agreed I’d visit Beijing someday to try his cooking.”

Dong Shi froze.

Chef Tong from Ba Ba Zhai… besides Tong Deyan, was there another Chef Tong?

Tong Deyan—the famously sharp-tongued chef, known alongside Chef Xia Mu as one of Beijing’s “Double Complainers.”

And Qin Huai said he was a “nice guy”?

Dong Shi stood there completely stunned.

Qin Huai had already walked into the kitchen.

The moment he stepped inside, he saw Huang Shengli and Gong Liang crowded at the entrance. Gong Liang was stretching his head trying to look inside, while Huang Shengli stood like a goalkeeper, blocking him from entering.

“Hey, Old Huang, don’t be so distant. Just let me take a look. That crab roe sauce smells amazing—can Xiao Zang fry me a couple jars to take home and mix with rice?”

“Old Huang, move aside, you’re blocking my view. I’m not going in, I know kitchen rules are strict, I know outsiders can’t enter, I’m just standing at the door looking.”

Huang Shengli didn’t move an inch.

“I know you too well. I told Anyao to watch you, and you still tricked him into leaving with just a few words. If I hadn’t noticed, you would’ve already gone in to talk to Xiao Zang.”

“I’m just curious,” Gong Liang said with a grin. “Double Crab Buns, you know how long it’s been since I had them? Ever since Master Jing retired…”

Huang Shengli interrupted coldly.

“Cut it out. It’s only been four years.”

“And don’t act like it’s not your fault. The last time Zheng Da made Double Crab Buns, he planned to only make 100 for tasting. You, without telling anyone, bought over 500 crabs and even shamelessly went to his house to pressure him into making more with Chen Si.”

“You made him stuck, forcing him to make them for five days straight. Since then, he runs away every crab season.”

Gong Liang immediately protested.

“Hey, Old Huang, that’s slander! You twisted the facts! Four years ago YOU told me Zheng Da was too lazy and needed more practice, preferably difficult dishes. I just came up with a method! And do you know how hard it is to get 500 good crabs? I specially arranged them!”

“I never told you to buy 500 crabs!”

“I originally wanted to buy 800, but I really couldn’t get that many.”

Qin Huai: …

It sounded like neither Huang Shengli nor Gong Liang had spared Master Zheng in the past either.

Qin Huai quickly stepped forward, pretending he hadn’t heard anything.

“Good morning, Master Huang. Sorry I’m late.”

Then he turned to Gong Liang.

“Hello, Mr. Gong. Long time no see. I heard you went to Beijing recently. How was Fen Garden’s new menu?”

Gong Liang immediately got excited.

“It’s amazing! You get what you pay for. Xiao Qin, you must go to Beijing and try it sometime—I’ll book a table for you!”

“Thank you, Mr. Gong,” Qin Huai smiled.

Huang Shengli didn’t speak. He just looked Qin Huai up and down, then said: “You’ve lost weight.”

“Are you confident about the Double Crab Buns?” he asked.

“Of course. Not saying they’ll be perfect, but I can definitely make them.”

Qin Huai raised his head confidently.

“Master Huang, not to brag, but my seasoning, knife skills, and heat control have improved tremendously over the past few months. You’ll definitely be impressed.”

“If these Double Crab Buns were sold at Huang Ji now, they wouldn’t damage its reputation at all.”

Huang Shengli laughed loudly.

“Now Huang Ji’s reputation has already been built by you. Even after the New Year, many customers ask why we stopped selling pastries—why the signature rice wine buns, San Ding buns, and Guo’er are no longer on the menu.”

Then he looked at Gong Liang.

“Gong Liang heard the Double Crab Buns were ready, so he came early this morning at 7 just to wait. If I hadn’t stopped him, he’d already be tasting crab roe sauce with Xiao Zang.”

Huang Shengli gestured toward Zang Liang, who was busy simmering crab roe sauce. Qin Huai followed his gaze and saw that everyone was already at work.

Tan Weian was handling sea cucumbers, Zheng Siyuan was seasoning them, dough was already kneaded, and Zang Liang had nearly finished the crab roe sauce.

Everything was ready—just waiting for Xiao Qin to take center stage.

Qin Huai took a deep breath.

“Just wait and see. Today’s Double Crab Buns will not disappoint.”