The story begins in Food Wars, when Alice took him home.

Taking the basket of ingredients from her, Shirabuchi went into the kitchen first, followed closely by Kikuchi Sonoka, while Nakiri Alice waited inside.

"Brother Baiyuan, Sister Yuanguo."

Upon seeing Shirabuchi and Kikuchi Sonoka enter, Alice Nakiri greeted them both and then stood obediently by the kitchen counter.

"Scallions, egg mixture, and rice."

This is the foundation of all fried rice, and it makes up a huge proportion of this fried rice, so we need to use the largest bowl possible.

As he spoke, Bai Yuan ladled the three ingredients into three large bowls and placed them side by side in the preparation area. These were all things that needed to be prepared before the meal.

"Next are diced bamboo shoots, diced shiitake mushrooms, diced chicken, diced Jinhua ham, and dried freshwater shrimp. Speaking of which, shrimp is the essence of Huaiyang cuisine."

As Bai Yuan spoke, he chopped the scallions into scallion flowers, and then chopped some bamboo shoots, shiitake mushrooms, chicken, and Jinhua ham.

The river shrimp roe is extracted at an astonishing speed, and the shrimp meat is peeled off and placed in two different bowls for later use, all within five minutes.

"Shrimp strips, diced sea cucumber, shrimp, green peas, and chicken broth."

As Bai Yuan spoke, he arranged the prepared ingredients into a nine-square grid according to the cooking order, and then began to heat the pot.

"Yangzhou fried rice may look like just a plate of fried rice, but it is a perfect example of the integration of rice and vegetables. Watch carefully and learn carefully; you should be able to gain a lot from this dish."

At this point, Bai Yuan's voice became more serious.

As a representative of Huaiyang cuisine, Yangzhou fried rice is not simple in itself. Both its taste and preparation are not simple. Learning this dish is equivalent to mastering more than ten dishes!

"Yes."

"it is good!"

Upon hearing Bai Yuan's words, Alice Nakiri and Sonoka Kikuchi's expressions changed. They had initially been somewhat dismissive, but now their faces were full of seriousness.

If a dish can make Bai Yuan take it this seriously, then even if it's just ordinary fried rice, they won't take it lightly at all.

Upon hearing their replies, Bai Yuan focused his attention on the cooking counter in front of him.

“Little Garden Fruit, I remember I once explained the principle of adding scallions twice. You were right next to me at the time. Now, please repeat it to Alice.”

"Eh?"

Faced with Bai Yuan's sudden question, Kikuchi Sonoka was taken aback at first, then she bit her lower lip and pondered, and soon found the answer.

"Adding chopped scallions a second time aims to give the dish a more distinct scallion flavor."

The scallions added initially release a rich, cooked scallion flavor after cooking; while the scallions added later retain the fresh and crisp aroma of raw scallions.

The interplay of these two distinct scallion aromas not only enriches the texture of the dish but also brings out its rich layers of flavor on the plate.

This was taught by Bai Yuan to Li Wanwan's father, Li Xiang, and it immediately cleared Li Xiang's eyes, who was also present at the time and was deeply impressed.

Alice Nakiri listened attentively, nodding occasionally, while scribbling and drawing in her notebook, memorizing all the key points.

"That's right. Today's fried rice will use the technique of adding scallions three times to create three layers of scallion flavor, which will enhance the overall flavor of this fried rice."

"Third time throwing scallions?!"

Alice Nakiri and Sonoka Kikuchi exchanged a glance, both seeing the surprise in each other's eyes, and then stood aside without saying a word.

"That's right. The first time, the scallions are used for various ingredients. The stir-frying process removes the fishy smell and enhances the aroma."

First, add diced bamboo shoots, then diced shiitake mushrooms, diced chicken, diced Jinhua ham, and dried river shrimp, and stir-fry.

As ingredients were added to the pot, a rich aroma wafted over. The next moment, to the astonishment of the two, Bai Yuan picked up the chicken soup.

"This is similar to the chicken soup that Mr. Zhou Tai made last time. Alice, weren't you wondering why I made chicken soup? You thought it was just a simple side dish, but it's actually the key to Yangzhou fried rice!"

Turning his head to look at the utterly shocked expressions on the faces of Alice Nakiri and Sonoka Kiko, Shirabuchi began the next step of cooking.

Bai Yuan added shredded scallops and diced sea cucumber to the chicken broth in the pot and brought it to a boil. He didn't add shrimp or green peas because they weren't cooked through.

Heat a separate pan over high heat, add oil, pour it out, and then add a small amount of oil. The key to a non-stick pan is to use a hot pan and cold oil. Pour the beaten eggs into the pan, then add the rice grains and start stir-frying.

"Fried rice comes in three states: gold-wrapped silver, three-fragrant broken gold, and crescent white. The most commonly used base for Yangzhou fried rice is gold-wrapped silver."

The so-called "gold-wrapped silver" refers to coating each grain of rice evenly with egg liquid, without revealing any silver color, and using the heat of the pot to solidify the egg liquid.

In this way, you can taste the egg while eating, but you can't see the egg. This technique is known in cooking as "subtle flavor enhancement."

As Bai Yuan pressed the rice with a spatula to mix the golden egg liquid with the fried rice, he spoke to Nakiri Alice and Kikuchi Sonoka.

"I see, that sounds amazing."

Kikuchi nods blankly. She has heard of golden fried rice, which is what Shirai is making now.

However, she had never heard of "Three Fragrances Broken Gold" and "Crescent White Fried Rice," which clearly touched on areas of her knowledge blind spots, so she could only guess from the names.

"Yangzhou fried rice originated from the common people and was initially called mixed vegetable stew. China used to be an agrarian society, and people were very frugal due to insufficient production."

This leads them to save the leftovers from the previous meal for the fried rice in the next meal, combining the two and stir-frying them together.

In the process of evolving into fried rice, the braising technique was abandoned for the sake of convenience, leaving only the dry-frying technique. Therefore, most of the fried rice you have tasted in the past was in a dry, hard, and oily state.

As Bai Yuan spoke, he added seasonings, scooping up and dropping the fried rice with a ladle. Under the watchful eyes of Nakiri Alice and Kikuchi Sonoka, each grain of fried rice was distinct.

"However, from the perspective of traditional Chinese medicine, this kind of fried rice is too hot and can easily cause internal heat if eaten too much. Yangzhou fried rice, on the other hand, is a skillful reproduction of the braising technique by a master chef after in-depth research."

Furthermore, it incorporates the traditional Chinese medicine concept of the balance of water and fire, making it even more balanced. This is the theoretical basis for Yangzhou fried rice.

As he spoke, Bai Yuan dipped his rice spoon into the whitish soup simmering beside him, tossing and stirring it while adding broth containing various ingredients.

The moment the broth containing various ingredients comes into contact with the iron pot, it emits a steaming sound. The broth is then absorbed by the rice, while the rice continues to shrink in the iron pot, becoming dry again.

"There are two reasons for adding the rice in multiple batches. One is to allow the flavors to build up, and the other is that if you add it all at once, the rice will stick together, requiring the chef to have proper control of the heat to make it taste good."

The broth is added to the soup pot in several batches.

The fried rice in the wok was quickly stir-fried. Despite the addition of a lot of broth, the rice grains remained separate and emitted an enticing aroma along with the other ingredients.

During this process, the rice absorbs the aroma of the soup and ingredients, and even without any additional ingredients, its deliciousness surpasses that of ordinary light-colored dishes. This is why, as long as the steps are correct, it can at least reach the level of a premium dish.

"You can add shrimp when it reaches this stage."

After glancing at the state of the food in the pot, Bai Yuan picked up the condiment bowl next to him and poured the shrimp meat he had taken when extracting the river shrimp roe into the pot and stir-fried it evenly.

When the river shrimp are cooked, add scallions for aroma and green peas for color, and continue to stir-fry until the shrimp are distinct. Then, transfer two-thirds of the shrimp to a large plate.

"Every single grain of rice is coated in golden egg liquid; not a single grain is missing! What an amazing frying technique!"

"Radiant Light! A top-tier radiant dish with hidden brilliance within!"

Looking at the two-thirds of the fried rice on the plate and smelling the steaming aroma, Alice Nakiri and Sonoka Kikuchi's faces were filled with longing.

If the dishes weren't still unfinished and not yet at their most delicious state, they definitely wouldn't be able to resist and might even start eating them directly.

"Just bear with it a little longer. The fried rice isn't topped yet. Eating it now won't affect the flavor, but the first bite will be less satisfying."

Looking at the two people who were resting their hands on the counter and twisting their legs slightly, seemingly unable to restrain themselves, Bai Yuan said with a smile.

But his hands never stopped.

Pour all the remaining ingredients from the soup pot into the wok, add the remaining scallions, and continue to stir-fry until just cooked. Use a ladle to pour the mixture over the fried rice.

"Use a spoon to scoop it up, chew slowly and carefully, so that you can taste a new flavor with every bite."

Bai Yuan brought the fried rice to the living room and addressed the two people in front of him who seemed to want to pounce on it. He then brought over three spoons.

"I'm gonna start now!"

Before they could portion it out, Alice Nakiri and Sonoka Kikuchi put their hands together with their spoons, said something sincere, then scooped up some fried rice and put it in their mouths, closing their eyes to savor it.

Because the top layer is the topping for fried rice, this bite is packed with ingredients, encompassing all the components of Yangzhou fried rice, which slowly spread in the mouth.

"Each grain of rice is distinct, and each grain is evenly coated with golden egg liquid!"

When chewing, you can clearly feel the delicate texture of the egg yolk combined with the springy chewiness of the rice, creating a smooth yet slightly chewy texture.

After eating five large spoonfuls of fried rice in one go, Alice Nakiri finally came to her senses and then began to chant with a slightly flushed face.

Even without any other ingredients, just eggs and fried rice, this Yangzhou fried rice can actually reach the level of a culinary masterpiece.

After adding a rich broth made from a variety of ingredients, the rice became incredibly flavorful.

It can be said that every grain of rice in Yangzhou fried rice is a collection of the essence of the ingredients.

"Just like Teacher Bai Yuan said, every bite tastes different, like a series of exquisite aroma bombs, blooming with their unique brilliance in the mouth. The rice is moist but not dry, it's delicious!"

Savoring the exquisite flavors on her tongue, Kikuchi Yoko couldn't help but let out a soft moan. The delicacies from land and sea spread throughout her mouth, it was simply wonderful!

"It's incredible that so many flavors blend together so harmoniously, as if they were meant to be this way!"

Alice Nakiri patted her belly with obvious pleasure, her expression one of exceptional delight.

"During the stir-frying process, the flavors blend perfectly together, making them indistinguishable from each other. This is the ultimate level of fried rice!"

Kikuchi Sonoka's voice followed, full of praise for Hakubuchi.

It's really hard to imagine that such amazing dishes could be created in this tiny kitchen.

However, considering that Bai Yuan was the one who made this dish, everything makes sense. He truly deserves to be the man she loves!

Scooping up the fried rice spoonful by spoonful, savoring the exquisite flavor on her tongue, Kikuchi Sonoka's face was filled with happiness. This feeling was simply wonderful!

"I feel good today."

"This is the most delicious meal I've had all month!"

He removed the rice grains from Alice Nakiri's cheek, put them in his mouth, and savored their taste. Bai Yuan also felt that he was in good spirits today.

This dish undoubtedly reached the level of an eight-star dish, and he even felt it could be even higher.

"As expected of me!"

Bai Yuan thought to himself with a touch of arrogance.

Before long, the pot of Yangzhou fried rice was completely emptied. Bai Yuan ate the most, and his portion was equivalent to that of Yuan Guo and Alice combined.

After a satisfying meal, Bai Yuan patted his stomach, leaned back lazily in his chair, and began to gaze at the ceiling, contemplating life.

See this situation.

From the moment they sat down on either side of Bai Yuan, they exchanged a glance and saw the tender affection in each other's eyes.

The next moment, the two of them sat on Bai Yuan's lap, one on his left and one on his right, as if they had been working together for many years, with their hands naturally resting on his shoulders.

Seeing this, Bai Yuan was worried that they would fall, so he quickly reached out and hugged their waists, feeling the smoothness from his fingertips, and his expression was pleasant.

What's that saying again? Keep warm and think of…