The xiaolongbao skin is thin, so you have to gently pick it up, otherwise, the skin might break and the soup inside will spill out, which would be a waste.

But unexpectedly, even though Ye Huasong had his spoon ready to catch it, he found that the xiaolongbao skin seemed to have elasticity.

With the naked eye, you could see that the soup inside the xiaolongbao was quite full, pulling the skin down with the filling.

Just when everyone thought the skin was going to break, surprisingly, it held on like a water-filled balloon, elastic yet firm.

"The skin of your xiaolongbao..." Ye Huasong looked at Ye Fei.

Ye Fei smiled and explained, "I added a bit of wheat starch and cornstarch to the regular flour."

"No wonder," Guo Wenbo understood, "Wheat starch and cornstarch are used for making crystal shrimp dumpling skins, which are transparent and have excellent elasticity."

"However, if used for xiaolongbao skin, I was concerned it might become too elastic and lose the original texture and flavor of xiaolongbao. So, I only added a small amount to enhance the elasticity and strength of the skin without making it too chewy, retaining the stickiness and aroma of the dough itself," Ye Fei explained. 𝙛𝓻𝒆𝓮𝒘𝙚𝙗𝒏𝙤𝙫𝓮𝒍.𝓬𝒐𝙢

"Your idea is quite good!" Luo Jialin praised, "Did you just come up with it?"

Ye Fei nodded, "However, since it’s my first try, I was worried about time constraints and controlling the proportions, so I only used a little to be safe. After returning, I’ll attempt to adjust to the optimal proportions."

Gu Changfeng nodded approvingly, "Not bad, daring to think, daring to do."

Ye Fei felt quite fondly towards Gu Changfeng.

After all, she had eaten his delicious lunches for a long time.

However, although Gu Changfeng prepared lunch every day for someone to send to Zhao Gushen, he didn’t know that the lunches all ended up in Ye Fei’s belly.

"I’m looking forward to your finished product once you’ve adjusted the proportions. I think the ideal ratio should make the dough whiter and more translucent without overshadowing the traditional dough and ruining the original texture," Lowell said.

Ye Huasong pierced the xiaolongbao with chopsticks, and the soup inside flowed out.

"This has more soup than the xiaolongbao we usually eat," Ye Huasong remarked.

She didn’t add vinegar or ginger shreds and just tasted the original flavor of the soup.

"What’s added to the soup? It has a fresh sweet taste," Guo Wenbo exclaimed in surprise.

Before Ye Fei could answer, he hastily took a bite of the xiaolongbao again.

But the filling wrapped in soup was really hot; Guo Wenbo, experienced as he was, forgot this and ended up scalding his tongue.

"I told you not to rush; can’t you eat slowly?" Gu Changfeng teased with a smile, taking a bite himself.

"This filling..." Gu Changfeng tasted carefully, "has the flavor of beef, but also a seafood taste, like shrimp..."

"I just saw you take out shrimp and crab," Lowell noted.

Ye Fei nodded, "For the meat filling, I used beef and pork. Beef alone doesn’t have enough fat and isn’t juicy or soft enough in texture, so I added pork, especially pork belly, combining the pork belly with beef. The hand-beaten meat filling has finer fibers and more elasticity."

"Then I added crab roe and crabmeat to the shrimp paste. This way, the soup bursts more, and the filling tastes even fresher and sweeter."

"Did you add vinegar in there?" Luo Jialin asked.

"Yes," Ye Fei nodded.