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

As someone who grew up eating top-quality Fujian cuisine and knows the process of making Buddha Jumps Over the Wall by heart, he understands better than anyone what the rich and mellow flavor of this soup means.

It absolutely requires more than a dozen kinds of meat, such as old hens, old ducks, and pork ribs, to be simmered in a clay pot over a low flame day and night, slowly extracting the collagen from the bone marrow and the umami flavor from the meat to achieve this thick, lip-licking consistency.

Forty-eight hours? Even if you use a pressure cooker to force it, you can't achieve that sense of time's passage.

Lin Fan remained calm in the face of Zhou Zhengye's questioning.

He simply looked at Zhou Zhengye calmly, his tone indifferent:

"Mr. Zhou, time is just a supplementary tool, not the only standard for evaluating dishes."

"Ordinary cooking methods can indeed take several days and nights. But if you have a thorough understanding of the characteristics of the ingredients and precise control over the cooking time, the time can be condensed."

"Great, it's amazing how time can be condensed."

Zhou Zhengye put down the white porcelain spoon in his hand and did not ask any further questions.

He knew that every top chef had their own secret techniques and recipes that outsiders could never learn from. But the truth was undeniable: the taste of this soup was unmistakable.

However, the soup is only the first test for Buddha Jumps Over the Wall.

The real test is the dried goods soaking in the soup.

Zhou Zhengye picked up the silver knife and fork beside him and his eyes fell on the dried abalone shaped like a gold ingot at the bottom of the bowl.

"You said this is a top-tier net baozi that's been around for over ten years."

Zhou Zhengye, holding a knife and fork, looked at Lin Fan and said, "The older the dried abalone is, the more tightly its meat fibers contract. Without repeated soaking in hot and cold water and simmering for several days, it simply won't soften inside."

"Even if you have a secret recipe to speed up the soup making process, I don't believe you can solve the physical process of rehydrating dried abalone in 48 hours."

Qin Donghai's heart, which had just been put at ease, instantly jumped into his throat again.

He nervously gripped the napkin, his palms sweating. The investors' pickiness was simply outrageous.

Qin Lang, standing to the side, didn't dare to even breathe loudly.

Although he didn't know how long it took to prepare dried abalone, he could tell from Zhou Zhengye's confident demeanor that this was definitely a knowledgeable and tough guy.

Lin Fan stood by the table and gestured for him to enter.

"Whether it's chewable or not, Mr. Zhou, we'll know once you cut it open and try it."

Zhou Zhengye snorted and gently pressed the fork onto the surface of the abalone.

The blade cuts along the edge of the abalone.

The expected resistance, as harsh as cutting rubber, did not materialize.

The blade sliced ​​lightly across the abalone's fleshy layer, feeling smooth yet slightly sticky. A clean, decisive cut, without any hesitation.

Zhou Zhengye's eye twitched.

He used a fork to flip the cut-open half of the abalone over, revealing the cross-section.

Zhou Zhengye was stunned after just one glance.

The center of the abalone has a dark brown, semi-liquid texture, and when the light shines on it, it gleams with a captivating gelatinous sheen.

Soft-boiled!

Perfectly soft and fluffy!

This is not just about being thoroughly soaked; it's about completely melting the collagen inside the dried abalone, which is what gives it its top-quality appearance.

Zhou Zhengye swallowed hard and used his fork to put the half of the abalone into his mouth.

Teeth biting.

Soft and chewy.

The rich, unique seafood flavor of dried abalone, combined with the savory aroma of fully absorbed broth, bursts forth with every chew.

Every muscle fiber is soaked in the broth, making it chewy yet easy on the teeth, and even giving you a sticky, candy-like feeling.

Zhou Zhengye closed his mouth, chewed slowly, and his expression froze completely.

He didn't stop, and immediately picked up the black sea cucumber from the bowl.

The sea cucumber has distinct spines on its surface, and it trembles when you pick it up with chopsticks.

When you put it in your mouth, the outer layer is soft and smooth, while the inside remains crisp and crunchy, and you can hear a faint "crunch" when you bite into it.

There was no fishy smell at all, only a rich and sweet flavor.

Next up are fish lips, fish maw, dried scallops...

Zhou Zhengye ate one bite after another, and the only sound in the private room was the sound of his chewing and swallowing.

Qin Donghai sat opposite him, holding his breath, not even daring to drink water.

He watched as Zhou Zhengye went from being critical and questioning at the beginning to now burying himself in his food, and the weight in his heart gradually lifted.

A full five minutes passed.

Zhou Zhengye put down his knife and fork.

He picked up a napkin and slowly wiped his mouth. Then he picked up the teacup in front of him, took a sip of pre-Qingming Longjing tea, and rinsed his mouth.

He raised his head and looked straight at Lin Fan.

The two stared at each other for more than ten seconds.

Zhou Zhengye suddenly laughed.

This time, it wasn't a mockery, but a smile tinged with admiration and relief.

"Excellent craftsmanship."

Zhou Zhengye pointed to the dull gray purple clay jar in the center of the table, his tone revealing undisguised admiration:

"I, Zhou Zhengye, have been eating Fujian cuisine for half my life. I've been to almost all the private kitchens, time-honored restaurants, and well-known establishments in Beijing."

"I always thought that in today's society, which is all about making quick money, no one is willing to put in the effort to master the time-consuming and laborious traditional cooking techniques."

Zhou Zhengye looked at Lin Fan, his gaze becoming serious:

"Boss Lin, I take back what I said at the door earlier."

"This trip to Jiangcheng was worthwhile. Your Buddha Jumps Over the Wall soup is flawless, from the smoothness of the broth to the perfect degree of rehydration of the dried ingredients."

He picked up the empty white porcelain bowl on the table and nodded slightly to Lin Fan.

"I apologize to you, and to this pot of vegetables."

A wealthy investment tycoon from Beijing bowed his head and apologized to a chef at a roadside restaurant.

Qin Donghai was stunned for a moment, then his face flushed with excitement. He stood up abruptly, waving his hands repeatedly to smooth things over:

"Mr. Zhou, you're too kind! Boss Lin's cooking is truly superb; it's our greatest honor that you enjoyed your meal!"

Qin Lang, standing beside him, clenched his fist excitedly and let out a long breath.

Lin Fan looked at Zhou Zhengye and nodded slightly, accepting the apology, but his tone remained calm:

"I'm glad you're enjoying the food, Mr. Zhou. I'll go downstairs to tidy up now. Please enjoy your meal."

After finishing speaking, Lin Fan didn't linger to listen to their next business secrets. He picked up the empty tray, turned around, and walked out of the private room, closing the solid wood door behind him.

Once the door closed, only Zhou Zhengye and the Qin family father and son remained in the private room.

Zhou Zhengye looked at the closed door, a hint of admiration flashing in his eyes.

With composure and humility, and knowing when to advance and retreat, this young chef possesses an exceptionally steady temperament.

He withdrew his gaze, turned his head to look at Qin Donghai, who was still standing, and gestured for him to sit down.

Zhou Zhengye turned his head to look at Qin Donghai, who was still standing, and gestured for him to sit down.

"Old Qin, let's sit down and talk."

He reached out and tapped the table twice lightly.

"I personally visited that commercial complex project in the south of the city this afternoon. The location and planning are fine. But your Qin Group is asking for 3 billion yuan to fill the gap."

Zhou Zhengye looked at Qin Donghai, his tone stern:

Do you know why I kept quiet about it before?