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After finishing these five dishes, she instructed Uncle Bingzi to start serving.
The next dish was Shrimp Steamed Egg. During the preparation, she asked if anyone was allergic to fish or shrimp. It took Uncle Bingzi a while to respond that there were no allergies, and only then did she decide to make this dish.
This was also a simple home-cooked meal. First, she soaked the dried shrimp in water, then took four eggs, cracked them into a bowl, added hot water, and mixed in a little salt. After that, she added the soaked shrimp and a spoonful of oil before steaming it. When it was done, she sprinkled some chopped green onions on top and added a bit of soy sauce.
The seventh dish was Spicy Oil Drizzle. Although it was the simplest dish, it was one that people never tired of. In this era, such a preparation method was rare. When Xia Muxin finished making it, Uncle Bingzi was practically in awe. As the head chef here, he usually prepared extravagant meals for guests who came for lavish feasts to showcase their status and family background.
As for these inexpensive side dishes, they had never really studied them. Even when it came to fish and meat, they were typically steamed or stir-fried in the same way. But they had never seen someone like Xia Muxin cook with such creativity—using a few eggs and dried shrimp for steaming and managing to achieve such a glossy color with just one chili pepper. The aroma was so enticing that it made his mouth water.
Since there were only three people dining, Xia Muxin didn't prepare much; with the addition of Pumpkin Cake, there were only nine plates in total. The final dish was Rock Sugar Pear Juice. She had put in considerable effort to crush the snow pears into juice, filtering out impurities with cheesecloth. Then she added rock sugar to hot water and stirred until it dissolved before letting Uncle Bingzi take it to the ice cellar for a while before serving.
As for the Pumpkin Cake, she made it quite simply with just glutinous rice flour and a small amount of white sugar. However, she crafted each piece meticulously; they all looked like they had been measured with a mold. While frying them, she constantly reminded Li Zi Ge about adding or reducing the firewood until they were all perfectly cooked without burning any.
Since she made more than enough, she only took a small portion for Uncle Bingzi to serve to the guests while packing some to take home herself; the rest were given to the kitchen staff to share.
In the private room, Ye Feng and his companions chatted quietly for quite some time. It wasn't until three dishes had been served that they shifted their attention.
"Could it be... has the chef changed?"
Ye Feng was treating them and certainly wouldn't be stingy, but looking at the peculiar small plates of seaweed strips and potato shreds left him puzzled.
Rong Li had always been picky, and upon seeing the three dishes presented, his appetite vanished instantly; he didn't even want to pick up his chopsticks.
"My family's chef said these dishes are good for soothing the throat, cooling down, and have a unique flavor. She also mentioned that you all shouldn't just look at them; you need to eat," Uncle Bingzi explained, cold sweat trickling down as he glanced at the distinguished guests. After a long pause, he relayed Xia Muxin's message, wishing he could sprout wings and fly away.
"Oh? When did your chef become a fortune teller or a seer? That certainly piques my curiosity," one of the guests remarked.
Listening to Uncle Bingzi's words, Liang Yi felt an ungraspable warmth flicker in his heart. He picked up his chopsticks and disdainfully grabbed a few strands of shredded potato, placing them in front of himself. After staring at them for a moment, he finally spoke in a nonchalant tone.
"Bring your chef here!"
- End of Chapter -
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