Food: Starting with Wonton Noodles

Lin Wenhui was very surprised. Although he had drunk double-skin milk before, he had never drunk double-skin milk with such distinct layers.

Although the double-skin milk pudding sold outside can also be divided into two layers, the sense of layering is not very strong.

The second layer, in particular, is a bit firmer than the milk pudding inside, but the taste is not much different.

But Zhou Yu's double-skin milk pudding was clearly different.

First, the first layer of skin is very tough; you can scoop it up with a spoon without breaking it.

He lifted the bowl and pulled the first layer of skin to his lips. Unlike what he had imagined—that it would feel tough and chewy—it was smooth and slippery. After biting into it, his mouth was filled with a rich milky flavor.

He scooped up the second layer of skin. Unlike the first layer, the second layer was more like soft tofu. It was extremely tender when you put it in your mouth, and it also had a faint eggy aroma.

Liang Ding then praised, "It's been so long since I've had such authentic double-skin milk pudding, Ah Sheng, what do you think?"

Ah Sheng, who was drinking double-skin milk pudding at that moment, quickly put down his bowl. He said, "Yu-ge's double-skin milk pudding has a very strong layered texture. The first layer is very chewy, but after biting into it, it slides directly into your mouth, full of rich milky flavor, which means it's cooked just right."

"The second layer is a bit thicker, but it is very distinct from the inner milk jelly layer, and the layers of milk and egg flavors are also very rich. Moreover, the texture is different from the chewy first layer; it is very tender and has a melt-in-your-mouth feel."

"The most wonderful part is the milk pudding at the back. It's neither watery nor crumbly, but its texture is completely different from the second layer. It's very soft and fluffy, and its taste is also different from the second layer. It's sweeter. Master Ding, now I finally understand why people say that double-skin milk pudding has three layers of texture."

Actually, when he saw Zhou Yu constantly lifting the pot lid, he had a slight thought that Zhou Yu was just making a mountain out of a molehill.

Now that he'd actually tasted the double-skin milk, all he could feel was admiration.

He asked, "Brother Ding, should we change our products to this style from now on?"

Liang Ding: "What do you think?"

Ah Sheng hesitated for a moment and said, "Master Ding, it does taste better this way, but if we hire someone to keep a close eye on the milk and steamer just for a single double-skin milk pudding, the efficiency of serving the food will be insufficient."

Liang Ding sighed, "Yes, it's still a problem with the efficiency of food preparation."

Seeing everyone praising the desserts made by Linlin's uncle, Liang Xinxin became curious as well.

She hadn't originally planned to eat, but she picked up the spoon and started eating.

But this time, she just couldn't stop.

"It's delicious!" she thought. "It really tastes better than what Dad makes."

She was a little disappointed, but then she immediately thought that the little rabbits and swans her father made were even prettier.

She pretended to be generous and said to Linlin beside her, "Okay, I admit your uncle's desserts are delicious. But my dad can also make other delicious things, like little rabbits, little swans, and little lions."

Seeing Linlin's blank expression, she explained, "It's crunchy. It's cute and delicious."

Seeing that his daughter was about to get anxious, Liang Ding smiled and explained for her, "It's swan pastry."

Then he called over a waiter and ordered all the desserts his daughter had been showing off.

He turned to Ah Sheng and said, "Although we don't usually make this traditional double-skin milk pudding, you should still learn how to make it with them later. We don't make it for regular meals, but if we launch some expensive set meals later, it can be the main dessert."

After Asheng nodded in agreement, Liang Ding smiled at Zhou Yu and said, "You guys are really something, having the patience to learn and persevere. Just contact Asheng directly to arrange how much buffalo milk you need. Don't worry about the price; I'll give it to you at our wholesale price."

Liang Ding's restaurant had a large signboard and used a lot of ingredients, which made it cheaper than the average price on the market. Initially, Liang Ding only intended to help out by connecting the supplier with Zhou Yu.

But after seeing Zhou Yu's craftsmanship, he decided to do him a favor by directly sourcing the goods for Zhou Yu without taking a cut.

He thought of He Jiafu's praise of Zhou Yu, and he was also curious about how much traditional cooking skills Zhou Yu actually knew.

In fact, there is no inherent superiority or inferiority between innovation and tradition; in fact, most innovations are better than traditions. The development and prosperity of Cantonese cuisine also rely on innovation.

Even the recipes that Zhou Yu obtained from the system were innovative dishes in the last century.

For example, the first exquisite dish Zhou Yu received, Jiangnan Hundred Flower Chicken, was a dish that stood out from innovation.

However, everything has two sides. From a technical point of view, some innovations are not eliminated because of their taste.

In terms of market trends, tradition and innovation are merely trends that come and go in turn.

Just like now, the catering market is sluggish. Although Shunyilou is still a top restaurant in G City, it will inevitably be affected.

Simply wanting to create innovative dishes is not something that can be done in a short time.

They've recently been thinking about designing some traditional recipes, emphasizing nostalgia, as a gimmick to attract more high-end diners.

Therefore, Liang Ding has always respected chefs like He Jiafu and Zhou Yu who still insist on traditional dishes.

At this moment, Zhou Yu also habitually opened the system and began to check it.

Ever since the system unlocked the wish list, Zhou Yu couldn't help but check if a new wish list appeared whenever a new customer came.

Even though he didn't accept most of the missions, the information revealed in the wish missions gave him a feeling of secretly reading the other party's secrets.

Although he wasn't exactly a gossipy person, he still enjoyed the thrill of the secret.

Chef System

Today's satisfied customers: 5 (Click to view detailed customer wish list)

[Wishlist tasks claimed/Completed: 1/0]

Today's settlement reward: None (pending settlement)

[Recipes mastered: [Refined] Jiangnan Hundred Flower Chicken, Wonton Noodles, Perfect Cucumber Salad, Double Skin Milk Pudding, Ginger Milk Pudding]

He opened his wish list.

Wishlist:

[Wu Junlin: My uncle made me yogurt oatmeal a couple of days ago, but my mom took it away. It's such a pity, I really want to eat it again. (Reward: A Western-style dessert recipe)]

Lin Wenhui: Ah, this double-skin milk pudding is so delicious, I want another bowl. (Task Reward: A bag of Baisha milk tea)

[Liang Ding: Lately, we've been getting fewer and fewer high-end customers. Thinking about a new menu is giving me a headache. When will we be able to decide on our signature dishes? (Reward: SD Sashimi Recipe)]

Liang Xinxin: This uncle is so handsome, but his nephew is so annoying. When will my dad cook for me and beat his uncle for once? (Task Reward: Five random classic dessert recipes)

[Wishlist tasks claimed/Completed: 1/0]

[Note: The wish list only displays and allows users to claim wishes from satisfied customers on the same day. Wish lists cannot be discarded after being claimed. There is no time limit for claiming wishes. Users can claim a maximum of 3 wishes even if they have not completed their tasks. Please choose your wishes carefully.]