Gourmet: The Master Chef Just Wants to Leisurely Set Up a Stall - Chapter 41

“Flipping the pan requires hand strength first, then posture, followed by flexibility, and finally coordination between both hands to flip the pan. It’s a step-by-step process, as solid as learning to walk—you stand up first, then walk, then run,” Sun Dehai explained to Zhao Xiaojing after his laughter subsided.

“So how do I practice the basics?”

“Well… if you want to train, start with a smaller pan at home. The ones here are too large; try using a 50 or 45-centimeter pan, or even smaller. First, lift an empty pan, holding it with your left hand for two minutes daily. Gradually increase the weight by adding sand or rice until you can lift five or six kilos—then you’ve mastered the strength aspect.

Nowadays, pans have handles, but we used to practice with pans that only had ears, gripping them with cloths. Just hold the handle like this, and keep it steady,” Sun Dehai demonstrated with a kitchen pan.

Zhao Xiaojing tried lifting it, receiving guidance on her stance from Sun Dehai.

After holding it for two minutes, she exhaled, setting the pan down.

“Wow, Xiao Zhao! This pan is so big, yet you held it that long…” Chef Sun was astonished by the kitchen’s large pan and Zhao Xiaojing’s endurance.

“My hand strength is decent, right?” Zhao Xiaojing laughed at his reaction.

“More than decent! I’m genuinely surprised. Xiao Zhao, you amaze me every day…” Sun Dehai blinked in disbelief, lifting the pan himself for two minutes before setting it down with pursed lips.

“Sigh, I’m getting old.” He sighed; though he managed to lift it, it wasn’t easy.

“Chef Sun, don’t mind my holding it for two minutes—I’ve done heavy work for years. Not only pans; I’ve carried twenty-kilo lard tins up four flights of stairs for years,” Zhao Xiaojing quickly explained, noting Sun Dehai’s lowered spirits.

Her ability to lift such a heavy pan partly stemmed from system enhancements but also from past experiences.

Years ago, when her mother fell ill, Zhao Xiaojing handled all household chores alone.

When selling off household items to save money, she moved everything herself. After selling their house and moving into a rundown apartment, she again handled everything solo. Later, to save and earn extra, she took odd jobs—like delivering goods for a butcher shop. Yang City is small and hilly; one restaurant sat high above, requiring her to carry 20-kilo lard tins repeatedly…

The butcher knew her mother and offered small tasks out of pity. Though at first not intended for her, Zhao Xiaojing insisted on carrying the lard, proving herself capable and continuing the task.

“What?! How were you doing all this? What about your parents?” Sun Dehai exclaimed, voice rising in disbelief.

Steaming rice nearby, Geng Mingyan glanced over at the commotion.

“They’re not around anymore,” Zhao Xiaojing replied softly.

“…I see. You’ve done yourself proud, girl.” Sun Dehai fell silent, reflecting on his petty comparisons. He hadn’t considered what this young woman must have endured to learn so much.

Geng Mingyan, equally stunned, hesitated before leaving with a tray.

Zhao Xiaojing briefly lowered her gaze before regaining composure.

“It’s all in the past, Chef Sun. After strength training, what’s next?”

“Huh? What next? Oh yes, the next step is…” Sun Dehai’s reflective thoughts snapped back to focus, taking several moments to continue explaining.

“Normally, mastering these basics takes about three months. But you’ve got some foundation and smarts—by the time this project ends, you’ll likely have it down.”

Zhao Xiaojing nodded thoughtfully, absorbing his advice.

…

At lunchtime, just past eleven-thirty, several workers hurried to the counter.

Scanning the menu eagerly, they lit up upon spotting fried foods.

“That fried stuff! And… fish, century egg⁴!”

“What’s fried today? Give me two portions and tofu!”

“Fried chicken wings,” Hou Guihua served dishes while forcing herself not to eye the tempting wings—today’s quantity seemed ample enough for a taste later.

“Oh, chicken wings! One serving… Century egg, shredded pork.”

“Three servings of fried chicken wings!” Zhou Yicheng practically lunged onto the counter in excitement.

“Same as him!”

“Me too!”

Today, Wen Jieling, Liu Yifan, and Zhou Yicheng rushed into the canteen together, ordering fried chicken wings en masse.

Having learned their lesson yesterday, they blindly ordered anything fried—it always tasted great!

The trio found seats, eagerly picking up pieces to eat.

“Ah…” Wen Jieling bit a large chunk, immediately scalded by the juicy chicken inside.

Though the exterior felt normal, the intensely hot oil locked in juices, making them steaming hot even after refrying.

“Haha, silly son.” Despite being scalded himself, Liu Yifan couldn’t help teasing Wen Jieling.

Opposite them, Zhou Yicheng focused entirely on nibbling carefully, cooling each bite with his breath and fanning with his hand.

Who cares about those fools? Yesterday’s missed fried chicken fillet and mushrooms taught him to endure heat for these wings!

Finishing a wing despite the heat brought Zhou Yicheng immense satisfaction.

These fresh chicken wings offered perfect crispness outside and tenderness within. Each bite released savory, aromatic chicken flavor—the batter even absorbed its essence.

“I thought yesterday’s fried chicken fillet was unbeatable… seems I underestimated things,” Wen Jieling marveled while mimicking Zhou Yicheng’s cooling technique.

“I heard Old Wang say there’s a new chef—the recent fried foods are their specialty!”

“No wonder! I’ve never tasted anything like this. This chef is amazing!” Liu Yifan realized.

“Our site has great perks—hiring a master chef! I’m staying for good!” Zhou Yicheng declared enthusiastically.

“Me too!”

“Me too!”

—

Footnote ⁴ Century Egg (皮蛋, pí dàn) : A century egg, also known as a hundred-year egg or thousand-year egg, is a Chinese delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to months. The process causes the yolk to turn dark green or gray, with a creamy texture and strong flavor due to the ammonia and sulfur compounds. The egg white becomes a dark brown, translucent jelly with a slightly salty taste. Despite its name, it is not actually aged for centuries. It’s often enjoyed as a standalone dish or used in various recipes for its unique taste and texture.