Chapter 1001: Chapter 416: An Ordinary Yet Perfect-Level Stir-Fried Rice Noodles with Beef! "Passing the Torch" at the Fishing Platform!

Both sides are cooked well, using the technique of tossing with a small pan to break up and scatter the pancake-like rice noodles.

When stir-frying at this step, pay attention to the force used, not to break or scatter them. Try to use tossing and shaking the pan instead of stirring to prevent the rice noodles from being broken by the spoon.

Soon, the fragrance of rice became rich, and the rice noodles were fully scattered.

Cheng JianShe scooped some Light Soy Sauce with a spoon and drizzled it along the edge of the pan.

With a sizzle, the distinctive fermented aroma of the Light Soy Sauce was released from the hot iron pan.

Taking advantage of this moment, quickly stir-fry to let the Light Soy Sauce coat the rice noodles and evenly wrap the fermented aroma around them.

After the Light Soy Sauce is added to the pan, quickly stir-fry evenly, then shake the pan with the left hand and scoop a bit of Dark Soy Sauce from the seasoning table beside with the right hand, and drizzle it into the pan again.

Quickly stir-fry evenly to coat the Dark Soy Sauce on the rice noodles uniformly.

The originally white rice noodles instantly turned into a rosy hue.

Once the Dark Soy Sauce is evenly stir-fried, immediately empty the colander’s contents into the pan and continue to stir-fry, shaking the pan to gather the wok essence.

When the ingredients and rice noodles are well mixed, Cheng JianShe leaves the flame with the pan and uses the cooking spoon to plate the rice noodles.

After plating, he placed the plate on the table beside, and Guo Jichang, leaning on a cane, came over and said to Old Master Qiu and Old Master He:

"Let’s all have a taste. These rice noodles are dry enough, and the seasoning is simple, embodying Old Gao’s concept of simplifying complexity, no wonder he’s a chef from Building Two."

Hearing this, the other old folks nodded in agreement, feeling it indeed had Old Gao’s touch.

The rice noodles looked great and smelled well; however, what everyone found intriguing was that only Light Soy Sauce and Dark Soy Sauce were used for seasoning during the stir-fry, omitting the usual salt, sugar, Chicken Powder, Flavoring, Oyster Sauce, etc.

This step was bold and risky.

Because the flavors of Light Soy Sauce and Dark Soy Sauce are fairly singular, novice cooks risk making mistakes while preparing them.

But Cheng JianShe nailed it.

The fermented aroma of Light Soy Sauce, the soy aroma of Dark Soy Sauce, and the rice aroma of the rice noodles were perfectly blended.

Everyone grabbed chopsticks and plates, tasting earnestly.

Not far away, He Jiajun leaned on the table, also intending to stand up.

"Brother, what are you doing? They’ve done it so perfectly, let’s not make it awkward for ourselves."

"I’m going to taste it; win or lose, we can’t hide and be cowards."

He was already seventy-five this year, yet he still managed to walk shakily to the dry fried rice noodles, smelled the aroma, checked the color, then gave Cheng JianShe a thumbs up:

"Chef Cheng, excellent skills."

Cheng JianShe politely handed him a pair of chopsticks:

"Master He, as an industry veteran, please give some feedback." 𝘧𝓇ℯℯ𝑤ℯ𝘣𝓃ℴ𝓋𝑒𝑙.𝑐𝘰𝑚

He Jiajun smiled self-deprecatingly, said nothing more, but picked up his chopsticks, grabbed a bite of the elastic rice noodles, and put them in his mouth.

The rice noodles appeared a bit glossy, yet tasted delightfully dry and aromatic.

Especially those parts that were fried, offering a slightly charred taste, chewy and fragrant, leaving a pleasant lingering flavor.

The beef was also tender and delicious, fragrant but not greasy.

"So perfect, flawless, especially the use of Light Soy Sauce and Dark Soy Sauce, being so pure yet rich in aroma. Truly gained insight today."

Cheng JianShe said:

"This was taught to me several years ago by Head Chef Gao."

"No wonder, Gao Peisheng’s culinary talent indeed no one can fault. When he wasn’t retired, Yanjing Hotel sought Fishing Platform’s guidance more than once... that was the most phenomenal genius I’ve ever seen."

With the atmosphere easing up, Guo Jichang said:

"Old He, you spoke too soon."

He Jiajun paused for a moment, then asked:

"Is there someone more talented than Gao Peisheng?"

"Yes."

"Who is it?"

"Old Gao’s new apprentice."

He Jiajun glanced in Lin Xu’s direction, muttering to himself:

"No wonder he can become a director, Fishing Platform truly is rich in talent, our vision is narrow, not wide enough."

Seeing the other side had already backed down, Guo Jichang was about to say a few things to ease the atmosphere, when another master stood up from Yanjing Hotel and said to He Jiajun:

"Old He, why are you boosting others’ spirits while diminishing your own prestige? How is Fishing Platform different from us? Both are father-son succession, both are master-apprentice, why do they get to be more high-ranking?"

Earlier when He Jiajun voluntarily came to taste the dry fried beef noodles, the Fishing Platform side felt it showed a sign of concession, so none further provoked them.

But now, the other’s words reignited the tension between both sides.

Those observing, including Huo Yuanchao, thought today’s clash was truly spectacular.

Guo Jichang heavily tapped his cane twice on the floor:

"Didn’t intend to say much more, but since you’ve touched upon father-son succession, allow me a few more words. You saw that Fishing Platform operates under the father-son succession model, but didn’t witness how harsh we can be in raising our children. Every apprentice declares they can be hit or yelled at freely, but they are after all someone else’s children; when it comes down to serious punishment, we only dare discipline our own children... ask any head chef at Fishing Platform how little they’ve been spared from getting hit?"

Getting worked up, the old master pointed at Guo Xinghai beside him and continued:

"My grandson, Xinghai, began practicing cutting with a small knife at five, tossed sand with a pan at eight, and could independently roast suckling pigs by twelve. From childhood til now, I’ve swollen his palms countless times, on several occasions his mother was so enraged she’d almost fought me with a kitchen knife... the reason Fishing Platform’s father-son model isn’t criticized is our children faced many more hits and sweated far more. If your next generation can bear this, Yanjing Hotel wouldn’t have fallen to its current state."

His voice wasn’t loud, yet like a heavy hammer, fiercely striking at everyone’s heart.

Even the elder folks from Yanjing Hotel were downcast with shame.

"Congratulations to the host for listening to heartfelt advice from the Cantonese cuisine master, receiving two Perfect Level Cantonese Cuisine Study Cards and two Perfect Level Cantonese Cuisine Upgrade Cards."

Lin Xu, who was savoring the words of the old master, was startled by the system notification, completely unexpecting rewards at this moment.

Perfect Level Cantonese Cuisine Study Card...

Doesn’t this limit the dishes you can learn?

Yet it seems suitable, with so many varieties of Cantonese cuisine, it’s time to learn a few more dishes.

As for the Perfect Level Upgrade Card, Lin Xu used it straight away on the currently Excellent Level technique for roasting suckling pig.

After handling these, he signaled to Qi Zhentao.

Come on, Head Chef Qi, start your performance!

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This Chapter is 5,200 words long, asking brothers for monthly tickets!