Divorced and Determined: The CEO's Ex-Wife Fights for Love-Chapter 206

Chapter 206

Once, when Zeng Quanyou had an apprentice, his teacher said that a perfect crystal shrimp dumpling has four characteristics—shrimp head and face, spider belly, crystal-clear transparency, and twelve folds.

After steaming it on high heat for five minutes, a magical moment occurs when the lid is lifted. The crystal shrimp dumplings lie in the steamer, as thin as a cicada’s wing, with skin as white as snow. When eaten, they are smooth and fresh, with a lasting aftertaste. This is what a truly delicious crystal shrimp dumpling should taste like.

It took Zeng Quanyou eight whole years to perfect this crystal shrimp dumpling. That year, his reputation in the pastry world began to unfold. But he never relaxed and continued to pursue perfection, constantly improving the taste and texture of his crystal shrimp dumplings.

He had tasted other well-known pastry chefs’ crystal shrimp dumplings, but he could proudly say that his dumplings had always remained unrivaled. Even if there was competition, it was more of a tie, with no clear winner.

But now… this young man’s crystal shrimp dumplings made Zeng Quanyou’s soul tremble. Both the taste and texture were better than his own! Before tasting them, he didn’t believe it, but now he believed it!

He couldn’t help but feel immense curiosity. What kind of hands and techniques could create such a taste and texture in crystal shrimp dumplings?

Zeng Quanyou, eager to learn, asked Lu Qin. But after asking, he regretted it. Because he knew asking was futile.

Could someone easily reveal their techniques? Those techniques are their livelihood. Even a chef would keep a secret when teaching their apprentice. No one would lay their soul bare.

But to Zeng Quanyou’s surprise, Lu Qin casually revealed his methods. This young man, who was so handsome, smiled slightly and said in a calm tone, “Take 100 grams of clear flour, 50 grams of cornstarch, mix evenly, pour in 200 grams of boiling water to cook, then add 50 grams of cornstarch and knead.”

A qualified clear flour skin must have a thickness of just 0.2mm. This miraculous moment comes from using a white starchy water that discards the gluten in wheat flour. It separates the wheat into its fine elements, leaving behind powder that is then settled and dried—this is the completely gluten-free wheat starch, called clear flour.

Zeng Quanyou furrowed his brows. The key to the texture of the crystal shrimp dumpling skin lies in the proportions. But when he heard Lu Qin’s proportions, he was stunned. This ratio was identical to his own!

So why was there such a difference in texture?

And how did Lu Qin make the skin so thin?

Thin, yet not breakable?

The key reason why his shrimp dumplings were not as good as Lu Qin’s lay in the texture of the clear flour skin. Seeing Zeng Quanyou’s confusion, Lu Qin said, “According to the characteristics of the clear flour, the key is to heat it in steam. You must use boiling water and stir quickly, allowing the starch to gelatinize as it heats, which will make the clear flour dough smoother, whiter, and stickier.”

With this answer, Zeng Quanyou had an epiphany. It was like the mystery that had haunted him for years was suddenly revealed. 𝘧𝑟𝑒𝑒𝘸𝘦𝘣𝑛𝑜𝘷𝑒𝓁.𝘤𝘰𝓂

He understood now. Truly, he had made a huge leap forward.

“Thank you for the guidance.”

Zeng Quanyou looked at Lu Qin with gratitude. The sunlight illuminated the young man, casting a golden halo around him. To easily reveal such a key technique made Lu Qin’s image in Zeng Quanyou’s eyes instantly grow taller.

Master Lu!

Zeng Quanyou felt no disappointment in losing; instead, he was filled with joy for what he had gained. Zeng Quanyou’s willingness to ask questions only proved his point.

Lu Qin had won again!

This time, he had won over two experienced masters from Lianhua District. It was truly impressive!

Qin Hui saw that the two masters he had invited were defeated by this young man, so he hurried over to ask, “Old Zeng, what’s going on? You lost?”

The pastry shop in Lianhua District was as renowned as South Bowen!

How could it lose to a street food stall?

This couldn’t be happening!

“I lost, but it’s not unjust. Master Lu is indeed exceptional!”

Zeng Quanyou was in a good mood. Although his skills were inferior, he had learned a lot. He even added Lu Qin as a friend, intending to exchange pastry techniques with him in the future. Master Lu didn’t reject him and agreed.

Zeng Quanyou was overjoyed. This time, he had truly gained.

“Master Lu?”

Qin Hui’s mouth twitched, and he felt something was wrong. It seemed like the people he invited had become stepping stones for Lu Qin.

Master Lu had become “Master Lu”?

This wasn’t how the script was supposed to go!

Qin Hui looked towards his last hope.

Master Qian, it was your turn!

Master Qian, who had been observing, finally understood what had happened. This young man had managed to defeat three masters!

In addition to pastry, could he also make Sichuan dishes?

A jack-of-all-trades?

Master Qian couldn’t believe it.

But then, he saw the young woman in the food truck handing out dishes of twice-cooked pork, chicken tofu flowers, and imperial chicken wings to customers. He had no choice but to believe it.

Could he really make a dish as sophisticated as the chicken tofu flower?

Not possible, right?

Master Qian didn’t want to start cooking and went directly to the counter to order a serving. He thought it was absurd to sell a national banquet dish at a street stall. But when he saw the chicken tofu flower, he was stunned.

The dish demanded not only a superior taste but also a reflection of profound technique and cultural heritage. The broth alone requires over ten ingredients, including chicken, duck, and pork bones, simmered for over six hours to create a clear, flavorful stock. However, what he received was just a simple plastic takeout box.

Master Qian frowned, thinking this wasn’t possible. But when he tasted the broth, his taste buds exploded. Master Qian froze for a moment. This was not just water—it was soup!

Clear as water, yet rich with the flavor of meat.

This wasn’t just plain broth, it was genuine mao tang, a national banquet-level stock. Mao tang is made by washing the chicken and duck bones and simmering them slowly over low heat, cleaning away any impurities. If the heat is mishandled, it becomes simple white soup. The difference in taste and texture is substantial. Master Qian sipped the tofu flower soup.

In the clear broth, tender chicken meat blended seamlessly. For someone unfamiliar with it, they would mistake it for tofu flower. But it was more than that!

It wasn’t just chicken, it was “chicken-like,” “meat-like,” and better than meat. This was the magic of chicken tofu flower!

Master Qian knew this wasn’t something he could make himself. Staring at the chicken tofu flower in his plastic container, Master Qian was humbled.