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

"Tomorrow night, reserve the largest private room on the second floor, the one with the 'Song' name on it." Qin Lang leaned forward and lowered his voice.

"My dad needs it."

Lin Fan draped the rag aside and sat down in the chair opposite Qin Lang.

Qin Lang's father, Qin Donghai, is the head of the Qin Group, a business tycoon who controls more than half of the commercial real estate in Jiangcheng.

People of this caliber would always dine and socialize in the most exclusive, top-tier private clubs.

"Whom do you invite?" Lin Fan asked.

"A representative of an investor from Beijing."

Qin Lang's expression was very serious. "Qin Group recently acquired a piece of land in the south of the city and plans to build a super-large commercial complex. There is a significant funding gap, and this investment is very important to my father."

"What delicacies haven't they eaten? If we go to the Grand Hyatt for French food, they'll think it's unoriginal; if we go to a time-honored restaurant for traditional dishes, they'll think it's not classy enough."

"My dad discussed this with me last night, and I assured him that I would bring people to your place."

Qin Lang stared into Lin Fan's eyes: "Brother Lin, the environment and privacy here are fine. Now we just need one dish. A grand finale dish that can impress everyone and shut up the big boss from Beijing."

"While regular beef brisket noodles and roast duck are delicious, they're not quite good enough to serve guests of this caliber."

"Brother Lin, do you have any special skills? No matter how expensive the ingredients are, I'll pay for them."

Lin Fan listened quietly to the end.

He looked at Qin Lang's anxious expression, but his tone remained calm: "Yes."

"What dish?" Qin Lang's eyes lit up, and he immediately asked.

"Brother Lin, you can cook Fujian cuisine too??"

Qin Lang was stunned for a moment, then blurted out the answer subconsciously.

Since he met Lin Fan, he has tried every dish on the menu of Lin's shop.

From the delicate and sweet crab roe soup dumplings and the elegant shrimp, to the refined and subtle boiled cabbage, to the century-old roast duck with its lingering fruitwood aroma, and the supreme clear broth beef brisket noodles with its clear soup and tender meat.

This includes Jiangzhe cuisine, Sichuan cuisine, Beijing cuisine, Cantonese cuisine, and even a common home-style dish like scrambled eggs with tomatoes, which is popular throughout the country.

However, the culinary profession has always been a field where different professions are like different worlds.

A chef who is proficient in Sichuan cuisine, accustomed to its numbing spiciness and fresh aroma, may not be able to make the clear broth of Cantonese cuisine perfectly pure; a master of Peking duck may not understand the delicate techniques of making exquisite dim sum in the Jiangnan water towns.

Lin Fan's ability to master these cuisines and achieve unparalleled skill in each one is, in Qin Lang's eyes, an monstrous feat that defies common sense.

However, Lin Fan's menu did not include any Fujian dishes that could truly "hold their own at top-tier banquets".

Buddha Jumps Over the Wall is different.

This dish, considered the pinnacle of Fujian cuisine, is a renowned gem served at state banquets.

It doesn't test your fancy skills in flipping the wok and stirring the pan, but rather your ability to soak and rehydrate top-quality dried seafood and meat, as well as your almost demanding patience and control over the heat of the broth.

Dried abalone, sea cucumber, fish maw, fish lips... it takes several days to process these ingredients from their dry and hard state to a soft and chewy texture. If even one step is not done properly, the fishy smell will not be removed, and the entire dish will be ruined.

Lin Fan leaned back in his chair, picked up the glass of water on the table, took a sip, and said in a calm tone:

"Cuisine is just a category. As long as you understand cooking time and the original flavor of the ingredients, you can cook any dish."

Qin Lang frowned, tapped his fingers on the table twice, still somewhat hesitant.

"Brother Lin, Buddha Jumps Over the Wall is indeed a very catchy name. But to be honest, this dish has been overdone in the market for a long time now."

"Those high-end restaurants outside just take some cheap, semi-finished sea cucumber and abalone, add a concentrated soup bouillon, stew it, put it in a pretty jar, and dare to call it Buddha Jumps Over the Wall. It tastes like nothing but MSG."

Qin Lang looked at Lin Fan and voiced his concerns:

"The restaurant owner my dad hired in Beijing is named Zhou Zhengye. People of that caliber are very discerning. He must have eaten authentic food at countless private restaurants in Beijing."

"If we serve this dish and he finds it unoriginal or just average, we'll lose face, and the 3 billion investment will be wasted."

Lin Fan looked at Qin Lang's worried expression with a calm demeanor.

"rest assured."

Lin Fan leaned back in his chair, speaking softly.

"I will definitely let you eat the most authentic Buddha Jumps Over the Wall."

"The dried abalone used is top-grade netted abalone that is over ten years old, and the sea cucumber is wild from the deep sea. The fish lips, fish maw, and scallops are all of the best quality among dried goods. They are soaked in water and then dried over heat alternately to remove the fishy smell and preserve the freshness."

"The broth is made without any additives. It's made with old hen, Muscovy duck, Jinhua ham (top part), pork ribs, pig's trotters, and spring water, simmered over low heat for 48 hours."

"Finally, put all the ingredients into a purple clay wine jar, seal it with lotus leaves, and simmer it over charcoal."

"When the broth is opened, it is golden in color, rich and thick. All the flavors of seafood and land are perfectly blended."

Listening to Lin Fan's straightforward description, Qin Lang couldn't help but swallow hard.

Just by listening to these steps, he could imagine how much effort this dish required.

With broth simmered for 48 hours and top-quality dried goods soaked in hot water, this kind of dish, made purely through time, is something you simply can't find anywhere else.

"How much does this dish cost?" Qin Lang asked the question he was most concerned about.

Lin Fan looked at him and held up two fingers.

"One jar, 88,000."

Qin Lang's eye twitched.

A single pot of vegetables costs 88,000 yuan. That price would be outrageous anywhere.

But he believed in Lin Fan's skills.

He hesitated for less than a second before slamming his hand on the table.

"Brother Lin, I'll take this dish. My dad and his entourage will be there promptly at 7 PM tomorrow."

"Okay," Lin Fan nodded. "I'll prepare the ingredients."

Qin Lang stood up, took a bank card out of his pocket, and placed it on the table.

"The password is six zeros. Any extra will be charged for the private room and tea. Brother Lin, I'm counting on you for this."

Lin Fan did not refuse and took the card.

Qin Lang turned and walked out of the store, then drove away in the Porsche parked on the side of the road.

Lin Fan glanced at the clock on the wall; it was five o'clock in the afternoon.

He got up, walked to the door, pulled down the roller shutter, and locked it.

I turned around and went up to the third floor. Tuantuan was playing with building blocks on the carpet in the living room.

Lin Fan entered the study and locked the door.

Close your eyes.

"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 sea came into view.

It's not very big, like a small bay that's been artificially cut off. The seawater is crystal clear, without the fishy smell of ordinary seawater, and the waves gently lap against the rocks at the edge.

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

Lin Fan stepped forward and pushed open the wooden door.