After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

[Initial ingredients included: top-grade abalone, premium wild sea cucumber, deep-sea fish lips, and aged fish maw, which have been automatically delivered to the farm's dedicated dry goods warehouse.]

Lin Fan narrowed his eyes as he watched the series of messages that appeared on the screen.

Buddha Jumps Over the Wall.

These three words carry immense weight in the catering industry.

This dish doesn't rely on fancy wok-flipping techniques, but rather on an understanding of the ingredients, patience in soaking dried goods, and an almost demanding control over the heat of the broth.

A vast amount of culinary memories flowed directly into Lin Fan's brain like a clear spring.

It's not about rigid written steps, but rather the accumulation of muscle memory and experience over decades or even centuries.

How to soak rock-hard dried abalone in alternating hot and cold water for several days and nights to awaken its internal collagen and elasticity; how to combine roasting and boiling to remove the bitterness and impurities from the sea cucumber's internal organs; how to cut and prepare fish maw to ensure it dissolves without falling apart during long simmering.

Most importantly, it's the broth that's the soul of the dish.

It requires more than a dozen kinds of meat, such as free-range old hens, ducks, pig's trotters, ribs, and ham. After chopping them into pieces and blanching them, add spring water, bring to a boil over high heat, and then simmer over low heat for dozens of hours.

Until all the bones and flesh have completely dissolved into a pot of rich, thick, golden-yellow broth.

Finally, all the soaked seafood delicacies are layered in a specially made purple clay wine jar according to their cooking time.

Pour in golden broth and seal the jar tightly with fresh lotus leaves.

Simmer and stew over a low charcoal fire.

The flavors of dozens of ingredients permeate and blend together inside the sealed jar, removing any fishy smells and preserving the freshness, ultimately achieving a perfect balance of flavors and aromas.

Lin Fan opened his eyes and rubbed his temples.

If this dish were made in the real world, it would take at least three to four days from preparing the dried goods to the final baking.

This is assuming all the ingredients are available.

Ordinary restaurants simply cannot afford the time and manpower required, so most of the Buddha Jumps Over the Wall dishes on the market are made by using ready-made semi-finished dried goods and adding concocted broth to fool people.

But he's different. He has a farm space where time flows thirty times faster.

Lin Fan stood up and made sure the study door was locked.

"Enter the farm."

A slight feeling of weightlessness came over me.

Lin Fan's feet touched the solid ground of the farm. He turned his head and looked at the very edge of the farm.

The border that was originally blocked by thick white fog has now receded.

A stretch of azure water came into view. It wasn't large, resembling a small bay that had been artificially cut off.

The seawater was crystal clear, without the fishy smell of ordinary seawater, and the waves gently lapped against the edge of the reef.

Beside the bay, a warehouse built with heavy logs has been erected.

Lin Fan stepped forward and pushed open the wooden door.

The temperature inside the warehouse was low and the air was very dry.

On a wooden shelf against the wall, dozens of huge, transparent, sealed glass jars were neatly arranged.

He walked up to the shelf and picked up a jar.

The jar contains dried abalone.

Each one is shaped like a gold ingot, surprisingly large in size, and has a deep golden color.

The surface of the abalone is covered with a layer of even, fine white powder. This is the salt crystals that form on top-quality abalone during its long natural drying and fermentation process.

After putting down the abalone, he picked up the jar next to him.

Inside are processed wild sea cucumbers. They are jet black, with distinct, hard spines, as hard as iron.

There are also thick pieces of old fish maw, intact deep-sea fish lips, and pale yellow dried scallops.

They are all top-tier, rare items that are hard to find even with money on the market.

Lin Fan did not pause.

He rolled up his sleeves and walked to the workbench outside the warehouse. Preparations for Buddha Jumps Over the Wall had to begin immediately.

He took several large ceramic basins. He placed the dried abalone, sea cucumber, and fish maw into different basins. He walked to the well, drew up some clear, cool spring water, and slowly poured it into the basins until the ingredients were completely submerged.

When dried-out ingredients come into contact with water, they begin to slowly absorb the moisture.

Soaking is a long process, requiring changing the water, boiling, and soaking again, repeating this process multiple times. Lin Fan has plenty of patience; here, time is the most abundant resource.

After completing the first step of soaking, Lin Fan turned around and went to the livestock pen to catch two free-range old hens and ducks. He skillfully slaughtered them, plucked their feathers, cut them into pieces, and blanched them.

Using the purple-gold soup pot, fill it with spiritual spring water, put all the base soup ingredients into the pot, and start simmering the golden soup.

The farm quieted down, with only the soft bubbling of the soup pot breaking the silence.

Lin Fan calculated the time. At thirty times the flow rate, a few hours outside would be enough for the farm to soak the dried goods and prepare the broth.

Before going to bed at night, pack the ingredients into jars and seal them.

Tomorrow at noon, this Buddha Jumps Over the Wall dish will be served on the tables of the private rooms on the second floor.

After finishing all this, Lin Fan patted the water off his hands and left the farm.

Just then, the roar of a large-displacement diesel engine suddenly came from outside the shop.

Lin Fan stood up, walked to the door, and pressed the switch on the wall.

The roller shutter door slowly rose.

A 4.2-meter light van was parked on the side of the road.

The car door opened, and Qin Lang jumped out wearing a gray work shirt. He was covered in sweat, and the back of his shirt was soaked.

"Brother Lin!"

Qin Lang wiped the sweat from his neck with a towel, strode over, panting heavily, "The goods are all out."

He turned and waved to the truck bed. Two porters opened the back door and jumped in.

"Move slowly, don't bump it," Qin Lang instructed.

Workers carried sturdy corrugated cardboard boxes into the store and neatly stacked them on the open floor of the lobby.

Lin Fan stepped forward, took out a utility knife, and cut open the tape on one of the cardboard boxes.

Inside, one hundred matte black cylindrical iron cans were neatly arranged.

The can is printed with four small seal characters in dark gold: "Lin Family Shop". There are no superfluous decorations, which gives it a calm and steady feel.

Lin Fan took out a jar and unscrewed the cap.

Inside is a widened food-grade silicone sealing ring, and the inner wall is coated with a special anti-corrosion and anti-acid coating, so there is no odor of industrial sheet metal.

"How many are there in this batch?" Lin Fan asked.

"Ten thousand cans." Qin Lang walked to the water bar, poured himself a glass of cold water, and drank it all in one gulp.

"I personally oversaw the operation. The factory's three production lines ran non-stop for a single second. We finally finished it."

Qin Lang put down his water glass, pulled out a chair, sat down, and let out a long sigh of relief.

Lin Fan nodded and closed the box.

"Could you please move these boxes to the kitchen's storeroom?" Lin Fan said to the workers.

"Alright." The foreman in charge gestured to the workers to get to work.

The workers worked quickly and efficiently, and in less than twenty minutes they moved dozens of large cardboard boxes filled with ten thousand cans into the kitchen warehouse, where they were piled up tightly.

After settling the moving fee, the workers drove away.

The shop quieted down.

Qin Lang leaned back in his chair, not in a hurry to leave.

He looked at Lin Fan, his expression turning serious.

"Brother Lin, the goods have been arranged. I have something personal to discuss with you today."

Lin Fan picked up a rag and wiped away the dust left from where he had placed the box, then calmly asked, "What is it?"