Starting from a Bankrupt Sichuan Cuisine Restaurant

Zhou Yan raised an eyebrow. 'I can't believe this damn system actually has a progress bar.'

He glanced at his watch. It was nine-thirty in the morning. He figured Lai Fu must have sold all his tofu and gone home by now.

The core of the mission was to convince Mrs. Sun to change her mind and have Lai Fu stay to inherit the art of making West Bank Tofu, allowing him to make a living from it in the future.

The value of the "kickstart" he'd given them this morning was still growing.

Selling out two entire slabs of tofu two days in a row meant they could also start selling dried tofu and tofu skin.

Mrs. Sun and Lai Fu's life, once stuck in the mud, was finally starting to turn around.

Now that the mission had revealed its progress bar, Zhou Yan felt completion wasn't far off.

"Have you peeled all twenty-two pounds of lotus root and potatoes? Can we sell it all?" Zhao Tieying asked.

She and Zhao Hong were sitting to the side, peeling lotus roots and potatoes. Two large enamel basins were already nearly full.

"We're prepping all of it. This is a low-margin, high-volume kind of thing," Zhou Yan replied. "The lotus root and potatoes are dirt cheap, so there's not much to lose. We're pricing them low to draw in customers."

Even if we didn't sell out, we wouldn't lose much money.

The kelp had already been rinsed in several changes of water, and its saltiness had faded considerably.

Zhou Yan seasoned a new aluminum pot he'd bought and began preparing the braising liquid for the vegetables.

You couldn't use the same braising liquid for vegetables and meat. The old woman had drilled this into him repeatedly.

Vegetables absorbed too much oil and flavor, and their high water content would ruin the liquid. A batch used for vegetables would only last for one or two uses. For one, the flavor would get diluted; for another, the liquid itself would spoil quickly and be impossible to preserve.

Zhou Yan now had two pots of rich, mellow master stock. By braising so many pig heads and trotters in them daily, he kept the quality of the liquid at its peak.

Pork was the best for nurturing a master stock. The more you braised, the more fragrant the liquid became. Zhou Yan skimmed several pounds of rendered fat, or "braising oil," from the top every day.

The old woman had told him that the master stock needed a layer of this oil for protection, but there was a limit to everything. A layer about an inch thick was sufficient; any more would suffocate the stock and spoil it, achieving the opposite of the intended effect.

He didn't throw away the excess oil. Instead, he'd add some when starting a new braising liquid for vegetables to enhance its fragrance.

It could also be sold to shops and street vendors making barbecue, hot pot skewers, or crispy potatoes.

These were all little tricks the old woman had taught him.

She'd said that back in her day, she would braise over a hundred pounds of meat a day. The pot would yield several pounds of rendered oil, some of which she used for vegetables and the rest she sold to other businesses to recoup some costs.

The old woman had also said that chili oil made with this rendered fat was far more fragrant. The chili oil for her signature cold-dressed chicken had been made that way, which was why it tasted so much better than anyone else's.

This made Zhou Yan eager to give it a try.

His current daily output of the oil was only a few pounds; he wouldn't make more than a few yuan selling it to someone else.

But if he used it to make chili oil that could elevate the flavor of his cold-dressed chicken and set it further apart from the competition, that would be turning scrap into treasure.

Braising vegetables required the master stock to be diluted. If he used the same concentration as for the meat, it would be far too salty and completely inedible.

The ratio of stock to fresh water should be about one-to-one. Zhou Yan took only a quarter of his aged master stock, then created the new vegetable-braising liquid by adding more salt, water, and spices. This method would minimize the impact on his precious aged stock.

Once prepared, the new pot of braising liquid weighed about forty-four pounds.

The vegetables would be cooked in batches, so the total volume of liquid didn't need to be enormous.

He started with the vegetables that didn't absorb much water or oil, saving the oil-sucking monsters like tofu skin and dried tofu for last.

In terms of technique, braising vegetables was actually more demanding than braising meat.

"That's so much. Do you need us to help with the cutting? Slicing a few potatoes can't be that hard, right?" Zhao Tieying asked once she and Zhao Hong had finished peeling the potatoes and lotus roots.

"Let my old man help with that. You and Zhao Hong can help me tie the kelp into knots," Zhou Yan said, politely turning Mrs. Zhao down with a smile.

Braised vegetables were all about texture, which meant the Knife Skills required were even more stringent. The slightest difference in thickness would change the required cooking time.

This was most evident when it came to the potatoes.

"Dad, cut the potatoes to this thickness," Zhou Yan said, demonstrating for Comrade Zhou. "Don't use the end piece. We can save it and stir-fry it for lunch."

Comrade Zhou picked up the three slices and compared them for a moment. He nodded, then took the cleaver and began chopping with a rhythmic THWACK-THWACK-THWACK.

There were two ways to have braised potatoes: thinly sliced or thickly sliced.

The thin slices offered a crisp texture, while the thick slices were for a soft, tender mouthfeel, deeply infused with flavor.

This time, Zhou Yan was making both the lotus root and potatoes with thick slices.

Zhou Yan had complete confidence in Old Zhou's Knife Skills.

They were even steadier than his own.

Zhou Yan himself took charge of slicing the lotus root. He cut them half a centimeter thick to achieve the perfect balance of texture and flavor.

With the addition of braised vegetables, the already hectic morning became even more frantic.

The braised meats came out of their pot, while batches of vegetables were cooked, removed, and sorted into separate containers.

The vegetables were placed in basins, and a ladle of the braising oil was drizzled over them, making their colors gleam brightly and look even more enticing.

The green kelp, golden-yellow tofu skin and potatoes, and the naturally colored lotus root all gave off an intoxicating braised aroma. It was a fantastic sight.

The braised vegetables came in two flavors: original five-spice and spicy-numbing.

Zhou Yan took out several more basins and placed half of each vegetable type into them. He added chili oil, Sichuan peppercorn powder, and other seasonings, tossing them together. The vegetables instantly took on a brilliant red sheen, dotted with sesame seeds.

He didn't have a dedicated spicy master stock, so this spicy-numbing version was actually prepared more like his cold-dressed chicken.

Zhou Yan used his chopsticks to try a strip of the spicy-numbing tofu skin.

The tofu skin had soaked up the savory, meaty braising liquid and was coated in the spicy-numbing seasoning. It was soft yet slightly chewy, fragrant, spicy, and utterly satisfying!

Ahhh—

'So this is what spicy-numbing braised tofu skin tastes like!'

It far exceeded his expectations.

He then tried a piece of the five-spice braised lotus root. It was tender with a hint of crispness and had absorbed the savory aroma of the master stock so thoroughly that it almost tasted like meat.

The fragrance of the braising liquid was so rich and satisfying on its own that he thought it might even be better than the spicy version!

Zhou Momo came toddling over, a small bowl held in both hands and lifted over her head like an offering. With a reverent expression, she pleaded in her sweet, childish voice, "Brother, can I have some? Momo's tummy is so hungry."

"Of course. Here, have some of the five-spice," Zhou Yan said with a smile, putting a little of each vegetable into her bowl.

"Thank you, Brother! I love you the most, forever and ever!" Zhou Momo took her bowl, sat down on a little stool to the side, and grabbed a slice of potato. After one bite, her big eyes immediately lit up.

'So soft! So yummy! So delicious!'

"Brother, is this potato-meat?" the little girl asked, looking up at Zhou Yan, her face alight with the joy of discovery. "It tastes like meat!"

"Maybe it is," Zhou Yan chuckled.

"Brother is the best! You turned potatoes into meat!" Zhou Momo exclaimed, then buried her head back in her bowl to keep eating, her eyes showing nothing but her focus on the delicious food and adoration for her brother.

"Let me have a taste," Mrs. Zhao said, bringing over a plate. She took a few pieces of each kind to share with Old Zhou and Zhao Hong.

"Wow, the potatoes are so tender! And they really taste like meat? The original flavor is already so fragrant."

"I think the spicy-numbing flavor is amazing. The lotus root is spicy, tingly, and so refreshing. Delicious!"

"I can't believe the braised vegetables taste this good! I feel like maybe we're selling them a little too cheap, aren't we?"

The three of them were full of praise after tasting the dishes, their faces masks of astonishment.

A smile touched Zhou Yan's lips. 'See? That's what you call value.'

'Conquering the stomachs of the textile factory women would all come down to these braised vegetables, which were packed with value.'

Lunch was relatively simple: a serving of the braised vegetables, a plate of cabbage stir-fried with pork cracklings, and a side of [Utterly Unremarkable Stir-Fried Potato Slices]. Despite this, everyone ate with great gusto.

Zhou Yan apologized for the slightly burnt potato slices.

It was his first time dealing with such starchy potatoes, and he hadn't quite gotten the hang of it.

The factory bell rang, signaling the end of the shift. Workers poured out of the main gate in search of food.

A large, eye-catching sign stood at the entrance of Zhou Yan Restaurant:

NEW: BRAISED VEGETABLES!

INCREDIBLE PRICES!

Braised Lotus Root & Potato — 40 Cents per Pound!

Braised Tofu Skin & Kelp — 80 Cents per Pound!

FREE SAMPLES!

The passing workers couldn't help but slow their pace to glance at the newly added small table.

And that one glance was all it took for money to start flying from their pockets.

Two plates were laden with small, bite-sized pieces of braised lotus root, tofu skin, and kelp. One plate held the five-spice version, the other spicy-numbing. An enamel cup beside them was filled with short bamboo toothpicks.

Behind the sample plates sat eight large basins of glistening braised vegetables arranged in two rows—half were the glossy, naturally colored five-spice, and the other half were the brilliant red of the spicy-numbing flavor.

Free samples. Everyone loved free samples.

Especially for a new dish from Zhou Yan Restaurant.

The workers immediately crowded around. They grabbed toothpicks and speared three different items, determined to try everything in one go.

Wang Wei hadn't been to Zhou Yan Restaurant all week. She'd made plans with a colleague from her office to come for Twice-Cooked Pork today, but when she saw the tasting for the new braised items, she immediately pulled her colleague over.

"You try the spicy-numbing, and I'll try the original. We'll see which one is better," Wang Wei said. She grabbed two toothpicks, handed one to her colleague, and speared a piece of lotus root and a strip of tofu skin for herself. She then took a couple of steps back, making room for the other workers.

The samples were cut into pieces about an inch square, the perfect size for a single bite.

A small sign on the table read: Please feel free to try various vegetables and flavors, but please use each toothpick only once.

That one simple sentence conveyed both class and generosity.

A big part of why Wang Wei liked Zhou Yan Restaurant was that it was always clean, hygienic, and had a touch of class.

She first tried the braised lotus root. The thick-cut slice still had a delightful bit of crunch. The braising liquid had soaked deep into the lotus root, filling her mouth with a savory, almost meaty richness. The flavor was intense, with a long, pleasant aftertaste.

'This braised lotus root is so fragrant! And the texture is perfect!'

Wang Wei's eyes lit up. It was so much more flavorful than the usual thin-sliced versions, and she much preferred this slightly more substantial texture.

After savoring the aftertaste for a moment, she eagerly tried the piece of braised tofu skin.

The tender tofu skin had soaked up the braising liquid, making it burst with savory flavor. It was so rich it almost felt like she was eating meat. A faint, underlying bean fragrance was the perfect finishing touch. It was soft without being mushy, with just the slightest al dente chewiness that was absolutely sublime.

'This flavor… it's even better than meat!'

Wang Wei smacked her lips, already wanting more.

She glanced over at her colleague, Xiaohuang, who had just taken a bite of the spicy-numbing tofu skin. Xiaohuang wore the exact same expression of astonishment.

"The five-spice is better!"

"The spicy-numbing is better!"

The two women spoke at the exact same time, each defending her own choice.

"The five-spice is better," Wang Wei argued. "The braised flavor is so rich and perfect on its own, it doesn't need any of that spicy-numbing stuff to ruin it."

"You just don't get it! Spicy-numbing is king! That chili oil is so fragrant. It's tingly and spicy—it's just so satisfying to eat!"

...

And just like that, the ship of their friendship was ready to capsize.