Chapter 98: Chapter 88: What a Treacherous Disciple, Disgracing His Master and Ancestors

Master Xiao said with a grin, "My senior brother, Xu Yunliang. What, you know him too, Master Zheng?"

Master Zheng stopped smiling.

Zhou Yan couldn’t hold back his laughter.

’He’s pulling your leg, Master Zheng!’

Zhou Yan had already discovered that his master wasn’t just the stern-faced man who disciplined him in the kitchen; in everyday life, he also had the characteristic humor and wit of someone from Sichuan.

Master Zheng’s expression was a mixture of shock and shame. He unconsciously sat up straighter and stammered in a low voice, "Xu Yunliang... that’s my master..."

"What? Master Zheng, you’re my senior brother Xu Yunliang’s disciple? Well, doesn’t that mean we’re from the same school?" Master Xiao happily grasped Master Zheng’s hand. "Master Zheng, it’s truly fate that we met."

"Master Xiao, just call me Zheng..." Master Zheng wanted to cry but had no tears. He could feel his face burning.

’Thinking of how Xiao Lei had been calling him Master Zheng repeatedly for the past two days, he just wanted to find a hole to crawl into and hide.’

His master, Xu Yunliang, had learned to cook in Suji before heading to Rongcheng to advance his career over a decade ago. He was now the head chef at the Rongcheng Restaurant. Their Master was the renowned Jiazhou chef of his time, Master Kong Huafeng.

’His master had mentioned having a few junior brothers, but he couldn’t remember a single one of them.’

’Who would have thought that by coming back to help out with a countryside banquet in a pinch, he’d run into Master Xiao?!’

Master Xiao smiled and patted the back of Zheng Qiang’s hand. "No need to be so modest, Master Zheng. By generation, you’re my nephew, but when it comes to cooking fish, you are Master Zheng. To make thirty braised fish at once and still achieve such a flavor... it’s so good, I’m truly impressed."

Xiao Lei’s words were sincere and heartfelt, without a trace of teasing—only admiration for his martial nephew.

Zheng Qiang felt the sincerity of the praise. His tense expression relaxed, and a smile returned to his face. "Master Xiao, you’re teasing me. Our own Master was a great chef famous for his fish. You must be incredible at cooking fish too."

Xiao Lei released his hand and looked at Zhou Yan. "Call him Zheng. He is the prized disciple of your Master Xu, Xu Yunliang."

"Zheng," Zhou Yan said with a smile, raising his teacup to toast Zheng Qiang. "I’ll toast you with this tea in place of wine."

"Junior Brother." Zheng Qiang also quickly raised his teacup and clinked it with Zhou Yan’s.

"I guess this is the first countryside banquet our school has pulled off together." Zhou Yan put down his cup, looked at Xiao Lei, and asked with a smile, "Master, have you ever thought about being a countryside chef? Isn’t Zheng planning to come back to be one? If you two partnered up, you’d be the most in-demand countryside chefs in all of Jiazhou."

"That’s a great idea!" Zheng Qiang’s eyes lit up at the suggestion, and he looked at Xiao Lei with anticipation. "Master Xiao, let’s team up. You be the head chef, and I’ll be your prep cook and assistant. You take the bigger cut of the pay, and I’ll take the smaller one. This could really work!"

After the events of the last two days, he had gained a clear understanding of his own capabilities. He couldn’t possibly handle a large-scale countryside banquet alone. However, he was more than capable enough to be Master Xiao’s assistant.

At these words, Xiao Lei’s brow furrowed slightly as he fell into thought.

’He had brought up going to Rongcheng with his wife a few times. The pay would be higher than his job at the textile factory, but with an elderly, bedridden parent and a school-aged child at home, he would have to go to Rongcheng alone.’

’Leaving the elder and child in his wife’s care, living in a different city, unable to look after his family... he just couldn’t feel at ease with that.’

’If he became a countryside chef, a banquet like this one could bring in ninety yuan. After deducting the cost for seasoning, even if he split it evenly with Zheng Qiang, he would still make over forty yuan.’

’Just three banquets a month would match a head chef’s salary at the Rongcheng Restaurant.’

’Towards the end of the year, when more people get married, they could probably take on even more jobs a month, and the income would be even more substantial.’

’This way, he wouldn’t have to go to Rongcheng, and he could still take care of his family.’

’He used to think being a countryside chef wasn’t a very respectable profession, but this experience had changed his biased view.’

’From the host family to the helpers, everyone respected the countryside chef.’

’This was the most important feast for a young couple starting their married life. A countryside chef couldn’t just get by with slapping together a few steamed dishes. When a banquet was done well, the guests were happy and satisfied, the host family gained face, and the newlyweds were filled with joy. It was a beautiful thing.’

Xiao Lei made up his mind and nodded. "I think that’ll work. Once we get all the necessary equipment, Zheng Qiang and I won’t be any worse than the other chefs out there."

"Great! From now on, I’ll follow your lead, Master Xiao!" Zheng Qiang declared with a serious nod.

"Sounds good. Once everyone’s about finished eating, I’ll get up on stage and do some advertising for you. Who knows, among the three hundred guests here today, some might be planning a countryside banquet of their own," Zhou Yan said with a smile. "Besides countryside banquets, you could also take on private family banquets—the kind with just one or two tables. If you get a few of those jobs a month, you can keep busy even during the off-season."

Zheng Qiang’s eyes lit up. "Junior Brother, you’ve got a sharp mind. Wealthy people in Rongcheng really do that. People often pay a high price to hire my master for private banquets, usually when a boss is entertaining guests."

"I’m afraid there aren’t any big shots like that in Suji." Xiao Lei shook his head, not too optimistic.

"Whether there are or not, we should advertise first and worry about it later. Once you build a reputation, you’ll get requests from all over Jiazhou," Zhou Yan said with a smile. "The guests today aren’t just from Suji. There are people from Jiazhou and even Rongcheng. If they leave satisfied with this meal, then in the future, when someone they know is planning a countryside banquet, they’ll think of you. This is a great start."

"That makes sense." Zheng Qiang nodded repeatedly.

Xiao Lei thought for a moment and also nodded. "Alright, we’ll do as you say."

’Zhou Yan’s way of speaking and handling things was becoming more and more mature. He had a quick mind—definitely cut out for business.’

Zhou Yan leaned in and quietly discussed the pricing with Xiao Lei and Zheng Qiang. For cooking only, they’d charge three yuan per table. For jobs that included both labor and ingredients, the price would be calculated separately based on the menu and the market price of the ingredients that day.

The others at the table paid no attention to what the three of them were discussing. After a busy morning, they were all ravenous, and faced with a table full of such fine dishes, they ate with great relish.

"Time to eat, I’m starving." Zhou Yan picked up his chopsticks and, with a deft movement, snatched the last piece of Salted Burnt White from the bowl.

The aunties were silent, focused solely on the meat.

’This Salted Burnt White is really popular!’

Seeing Zhou Yan snatch the last piece of meat, everyone else shot him a look. An untold number of them sighed in their hearts.

It was a thick slice of pork belly, marinated in sauce to an amber hue, resting on a bed of preserved vegetables. It had been steamed until it was exceptionally tender, trembling precariously as he lifted it with his chopsticks.

His chopsticks sank into the meat at the slightest touch, releasing a glistening ooze of juice and oil.

[A Rather Good Piece of Salted Burnt White]

Not daring to make any unnecessary movements, Zhou Yan popped the meat directly into his mouth.

With the first bite, he felt his very soul shudder with pleasure.

The fat had been steamed to such a perfect tenderness that it melted the moment it touched his tongue.

The lean meat was fall-apart tender, not at all dry, having fully absorbed the distinctive aroma of the sauce and the preserved vegetables. The flavor was rich and fragrant—savory and umami with a hint of sweetness in the finish.

Delicious!

Zhou Yan felt this was the best Salted Burnt White he had ever eaten. The versions he’d tried in his previous life while exploring restaurants all paled in comparison to this.

’This pork is amazing!’

It was from a home-raised local pig, using the finest cut of pork belly, and steamed in a traditional earthen stove.

Of course, the most important factors were Master Xiao’s exquisite culinary skill, his impeccable Fire Control, and the perfect seasoning.

’Good thing I was quick enough to grab the last piece of Salted Burnt White.’

’I have to learn this dish!’

Zhou Yan’s gaze swept across the table and locked onto the nearby Sweet Burnt White. Half the sticky rice in the bowl was gone, and only a single piece of meat was left.

Unfortunately, before Zhou Yan could make his move, Master Zheng had already beaten him to it. He snatched the piece before several of the aunties could extend their chopsticks, popping it straight into his mouth. His eyes lit up. After savoring it for a moment, he looked at Xiao Lei and said, "Master Xiao, this Sweet Burnt White is even more delicious than my own master’s! Could you teach me how to make it?"

’Having failed to snag the meat, Zhou Yan rolled his eyes. ’What a traitorous disciple, disrespecting his own master!’ he thought. ’Next time I see Master Xu, I’m definitely telling him exactly what he just said, word for word!’’

’His master’s steamed dishes were truly exceptional. The ratings from his Identification were all "Rather Good" or better. The level of consistency was astounding.’

As Zhou Yan ate, he mused to himself that it was a common misconception that Sichuan Cuisine was only about one thing: being spicy.

’Hot pot doesn’t represent all of Sichuan Cuisine, you know!’

’Of the eight steamed dishes today, only the Steamed Pork with Rice Flour and the Dongpo Pork Knuckle were spicy. The other six dishes had no spice at all, emphasizing instead a deep, savory umami.’

’Take the Steamed Pork with Rice Flour, for example. Marinated pork belly is coated in rice flour and steamed until it’s meltingly tender and the fat has rendered. The texture is soft and sticky, and the flavor penetrates from the outside in, creating a unique taste. The fragrance is the star, with the spiciness serving as a subtle, integrated accent.’

’And the spiciness in the Dongpo Pork Knuckle wasn’t overpowering either. The sauce was a blend of sour and spicy with a sweet finish—plenty of fragrance, but not overtly hot. The knuckle itself was stewed until meltingly soft. The fat dissolved on the tongue, and the lean meat shredded at the slightest touch of his chopsticks. Dipping a piece into the sauce to coat it completely and taking a bite was pure, absolute bliss!’

’In comparison, authentic Jiangxi and Hunan cuisine made Zhou Yan a bit hesitant. Even the duck heads from Quzhou in Zhejiang Province had once brought him to tears with their spiciness.’

’Now *that* was a spiciness that didn’t pull any punches!’

’Of course, Sichuan Cuisine has an incredibly diverse range of flavor profiles. But if you’re talking about pure heat, the cuisine from the Salt City could definitely compete.’

’Anyway, whenever Zhou Yan went to the Salt City, no matter how delicious the rabbit dishes were, he never dared to eat to his heart’s content. He was afraid he wouldn’t make it to the proctologist in time.’

Zhou Yan turned his attention to the braised fish.

[A Decent Braised Fish]

He took a bite. The skin of the fish was crisp and aromatic, yet the flesh was exceptionally tender. The Fire Control during the frying process had been superb.

Carp can have a muddy taste if not prepared correctly, but Zheng Qiang had suppressed it perfectly. The broth had permeated the flesh during the braising process. Coated in the thick sauce, that single bite of fish showcased a perfect harmony of numbing, spicy, savory, and aromatic flavors.

’It really is good.’

’Just as Zheng Qiang had said, their culinary school was famous for its fish dishes. Zhou Yan’s own master was also an expert at cooking fish, proficient in techniques like dry-braising, red-braising, and poaching.’

’If Zhou Yan were to make his Huo Xiang Carp, it would be every bit as good as this braised carp.’

’Still, to be able to cook thirty carp at once for an occasion like this while maintaining such high quality—Master Zheng’s skill was truly impressive!’

’No wonder his master was teasing him. Even if he wasn’t some heaven-sent prodigy of their school, he was definitely a core disciple.’

Zheng Qiang ate a few slices of pork ear, then a couple of pieces of pork head meat, and finally a piece of the cold-dressed chicken.

He was absolutely blown away after tasting them. He looked at Zhou Yan, then at Master Xiao, a shocked expression on his face. "Master Xiao, did our Master give you secret lessons? How come my master doesn’t know how to make these cold dishes?"

"It’s not too late for me to switch allegiances and become your disciple, is it?"