The Gourmet Customizer

This was the only way to achieve that crispy-on-the-outside, tender-on-the-inside texture. If it sat for too long, the moisture from the sauce would seep into the cornstarch coating, making the fish soft and soggy.

But this fish in front of him was different. It had been on the table for at least six or seven minutes, yet it was still crispy on the outside and tender on the inside. The texture had barely changed at all!

He took another bite.

It was still just as crispy on the outside and tender on the inside, still had that subtle sweet-and-sour flavor, and the fish was still just as fresh and fragrant!

Before he knew it, Jiang Wensheng had nearly finished half of the Squirrel Mandarin Fish.

Watching this, Fang Chang’s dad’s eyes went wide. "Son, how about we order another one? I really like this fish."

In reality, Fang Chang’s dad hadn’t taken a single bite yet. He was just being considerate of his son’s in-laws.

"Dad," Fang Chang whispered, "my friend’s restaurant is a special case. You have to pre-order dishes like this; you can’t just order them on the spot."

"What kind of restaurant is this?! Can’t we just pay for it?"

Jiang Wensheng smacked his lips, deep in thought. He still couldn’t quite put his finger on what made the fish so magical. All he could do was sigh in admiration. "Incredible. The chef here really knows their Huaiyang Cuisine. Xiaofang, what’s the story with this friend of yours?"

I have to admit...

Between the Steamed Lion’s Head Meatball with Crab Roe and the Squirrel Mandarin Fish, Jiang Wensheng was completely won over. These two dishes were on a level that completely surpassed his own restaurant!

At that moment, an idea formed in his mind.

’If only I could poach this chef for my own restaurant.’

’Forget about other dishes—based on these two alone, this chef is worth at least thirty thousand a month!’

’And that’s a conservative estimate. If they were willing, I could even offer more.’

Fang Chang could tell his father-in-law had been won over by the fish. He smiled and said, "He’s really just a local. We didn’t know each other before. I only met him because I started supplying his company."

"I see." Jiang Wensheng nodded, continuing to pick at the fish as they spoke.

’To have this kind of skill and be stuck in a place that’s neither a proper company nor a proper restaurant?’

’What a waste of talent!’

A deep appreciation for talent swelled within Old Jiang. He asked tentatively, "Xiaofang, would it be possible to meet this friend of yours?"

Fang Chang hadn’t yet figured out his father-in-law’s intentions. "Of course! But he’s busy in the kitchen right now. Would a little later be okay?"

Old Jiang nodded. "That’s fine."

As they spoke, Liu Shengnan came in carrying a dish of Braised Dried Tofu.

Glancing at the empty platters on the table, she muttered under her breath, "I thought people from the south had small appetites? How did they eat so fast..."

It was true.

Barely ten minutes had passed, and the Lion’s Head Meatballs—one for each person—and the entire Squirrel Mandarin Fish had been devoured completely!

It made the portions seem tiny.

This time, as Liu Shengnan set the Braised Dried Tofu on the table, Jiang Wensheng immediately stood up to get a better look.

His eyes went wide again.

"This dish..."

At his restaurant, their Braised Dried Tofu was prepared with different accompanying ingredients depending on the season.

In spring, they used razor clams to add a touch of oceanic umami. In summer, they used crispy eel shreds, which made the dish fragrant, crisp, and refreshing.

In autumn, they used crab roe, which turned the broth a rich, golden color packed with umami. In winter, they used wild vegetables, their tender green hue adding both color and fragrance.

It was precisely because of this versatile, seasonal Braised Dried Tofu that Jiang Wensheng’s establishment had earned such an excellent reputation among Huaiyang Cuisine restaurants. But the dish before him now...

Jiang Wensheng was genuinely baffled.

The presentation was fine, the accompanying ingredients seemed normal, and the broth’s pale yellow color wasn’t a major problem.

But what was that soaking in the broth?

After his experience with the first two dishes, Jiang Wensheng didn’t dare assume it was poorly made. He would have to taste it before passing judgment.

As he picked up his chopsticks, he didn’t forget to address the others. "Everyone, please try it. This is a very famous local dish from my hometown, Yangzhou. It’s a great showcase of a chef’s knife skills and their control of the heat."

Jiang Wensheng picked up a few strands of the shredded tofu and took a small bite.

Salty, umami, sweet... the flavors were all correct, and yet, completely wrong at the same time!

’This feeling...’

He knew it was delicious, but he couldn’t put his finger on why, or what specifically made it so good.

Jiang Wensheng quickly took another bite. The dish had all the flavors Braised Dried Tofu was supposed to have, yet there seemed to be something extra—flavors that shouldn’t have been there.

And it was precisely those extra flavors that made the dish’s profile richer and even more delicious!

Immersed in the incredibly complex flavors, Jiang Wensheng picked up a piece of one of the accompanying ingredients, examined it, and popped it into his mouth to taste.

"Kidney? And gizzards?" he murmured in disbelief. "This... what kind of unorthodox method is this?"

Meanwhile, Fang Chang had already ladled some broth into his bowl, piled it high with shredded tofu, and was happily digging in.

"Mmm, this is amazing, Yuanyuan!" he said. "This is so much better than the ones we had in Yangzhou! It even has a meaty flavor."

Hearing those words, it was as if something clicked in Jiang Wensheng’s mind. He finally understood.

’The meaty flavor! That’s it!’

The Braised Dried Tofu he knew was all about the single-minded pursuit of umami. Every ingredient served one purpose and one purpose only: to be savory and fresh!

Even the lard was only there to render down under the high heat of the boil, making the broth richer. This was to prevent the umami from becoming overpowering, creating a flavor that was both savory and mellow.

But this version in front of him incorporated gizzards and kidney. When prepared perfectly, these ingredients lose all their gaminess but release their own inherent, meaty aroma.

It added a meaty fragrance without creating an oily film on the surface, which would happen if you simply added pork. That’s why the dish wasn’t the least bit greasy. It was savory with a hint of meatiness, and eating the shredded tofu almost felt like eating meat itself!

’So this is the flavor Braised Dried Tofu is supposed to have when it’s taken to the absolute limit...’

Jiang Wensheng couldn’t help but sigh with admiration. At the same time, he silently made a decision.

’This chef... I *will* poach him.’

Just then, Liu Shengnan’s voice drifted in.

"Here is your next dish, a local specialty of our Jingzhou: Flash-Fried Pork!"