Chapter 86 - Chapter 86 - 86 Childhood Flavor (1/2)

Chapter 86 – 86 Childhood Flavor

At noon, the number of people in the shop peaked.

Despite the crowd, the place still seemed very spacious, and ev the delivery guys could comfortably find a spot to sit and wait for their meals.

Right th, several business vehicles parked steadily outside, and a few elderly m in smart attire alighted.

Among them were Tong Ming and Tang Long.

“We’re settling our business here today, while eating. The braised dishes here are truly extraordinary,”

Ev before tering, Tong Ming excitedly recommded the braised dishes to the others.

As soon as he tered, Tong Ming paused to survey the tire shop, seeming quite satisfied with the decor.

Before he could express his praise, the ticing aroma had already drawn him to Ch Yu’s display window.

Within Sichuan cuisine, two of the most important series are sweet and sour and “yu xiang” (fish-flavored).

The soul of these are the sweet and sour sauce and the “yu xiang” sauce, which have similar tastes but are not exactly the same.

At that very momt, Ch Yu was experimting with the sweet and sour sauce and “yu xiang” sauce provided by the system.

He had already stir-fried a dish of sweet and sour spare ribs and one of “yu xiang” eggs.

“Is this a new item?” Tong Ming shouted excitedly.

Seeing Tong Ming approach, Ch Yu quickly put down his work and came out of the kitch.

“What brings you here?”

Tong Ming patted Ch Yu’s shoulder: “Some business partners from the capital have come, and we’re having our lunch here.”

With that, he turned his gaze to the sweet and sour spare ribs and “yu xiang” eggs laid out before him.

“Bring these two dishes to our table, and from the new braised dishes you have prepared, I’ll take a bit of each, along with some noodles and pancakes,” he ordered.

Ch Yu nodded and called over Lan Jing, who was cleaning nearby.

The young girl didn’t dare to delay and hurried to find Wang Qingshan.

Among the bosses Tong Ming had brought along was a native Sichuanese.

Wh the “yu xiang” eggs were served, he excitedly picked up his chopsticks and took a bite.

“This is the taste! After more than forty years, I’ve finally tasted it again.”

The boss shouted out of excitemt, disregarding his image, and began devouring the “yu xiang” eggs.

Moreover, as he ate, tears streamed down his face, startling the others nearby.

Tong Ming was also stunned: “Old Liu, what’s going on? It might be delicious, but you shouldn’t be crying.”

Liu Chong didn’t immediately answer Tong Ming but licked the plate clean after finishing the “yu xiang” eggs.

It wasn’t until th that he turned to Tong Ming with tearful eyes, “Tong, you don’t understand, my late father was a chef who specialized in Sichuan cuisine!”

“Since his passing, I hav’t had such an authtic “yu xiang” egg dish again.”

More than forty years ago, during the time of famine, many places couldn’t afford meat, so lots of Sichuan chefs substituted meat in certain dishes with eggs.

It was during that time that the dish “yu xiang” eggs emerged.

But this dish was rather complex to prepare, and as living conditions have improved, few people bother with it.

Thus, the authtic flavor gradually faded away.

The others prest were somewhat astonished, as the dish seemed to have evoked Liu Chong’s memories of his father.

Tong Ming sighed softly, “Old Liu, since that’s the case, I’ll let you eat your fill of this dish today!”

With that, Tong Ming called out directly to the display window, “Son-in-law, that “yu xiang” egg dish from before, fry some more.”

Hearing Tong Ming’s call, Ch Yu didn’t think twice.