Abnormal Gourmet Chronicle

Chapter 1234 592: Lu Ziye

After discovering that the Red Silk Cake was not as simple as he imagined and that it was not equivalent to the Rose Cake, Qin Huai began round after round of experimentation.

The Yunzhong Restaurant was filled with the fragrance of flower cakes.

Yes, during his attempts, Qin Huai was also making flower cakes.

Although Wang Gen Sheng very directly expressed that Red Silk Cake is Red Silk Cake and Flower Cake is Flower Cake, the two are not the same food, and Qin Huai also clearly felt the gap between them. But Qin Huai still had to make Red Silk Cake based on the concept of Flower Cake, because in Qin Huai's view, Red Silk Cake is an improved or mutated version of Flower Cake.

It must have been made on the basis of Flower Cake.

If not, Qin Huai thinks it would be difficult for him to make it. Because he understands Flower Cake, he can get the related recipe for Flower Cake from Tan Wei'an, but he really doesn't understand Red Silk Cake, and it's also difficult to get the recipe for Red Silk Cake from anyone.

This is a lost Tang Dynasty pastry, lost for a hundred years. Qin Huai is just a system novel protagonist, not Doraemon, without a Treasure Bag and can't time travel, so where can he get a recipe?

Similarly, Qin Huai thinks that Xu Nuo can't get the true recipe for Red Silk Cake either.

Unless Xu Nuo can time travel.

Of course, if Xu Nuo can really time travel, then Qin Huai didn't say anything.

On this basis, even if changes are required, Qin Huai has to first make good Flower Cake before seeking change.

And for the diners at Yunzhong Restaurant, the new product launched by Master Qin was several times tastier than ordinary Flower Cakes, fresh and newly baked, with a unique flavor, unmatched and inexpensive Flower Cakes.

It was practically like New Year!

The last time Yunzhong Restaurant launched a new product was the Double Crab Bun, but many diners didn't consider the Double Crab Bun a new product because it was only sold for a few days.

The Double Crab Bun was too difficult, and at that time, due to Qin Huai's level, it was difficult to perfectly recreate it, so Qin Huai didn't spend too much effort on it, stopping production once the task was completed.

Of course, even at Qin Huai's current level, it would be difficult to perfectly recreate it.

Going further back, the new product should have been the Pork Crab Bun.

This new product was actually very popular; it was the standard high-priced yet common bun. It was very suitable for a time when people wanted to indulge in their breakfast a bit but didn't want to be too extravagant, buying one to indulge a bit. The only problem was that Qin Huai didn't make it often.

The Pork Crab Bun was actually a recipe gleaned from Shi Dadan's memory, but Shi Dadan himself wasn't particularly fond of this dish. This was also what Qin Huai felt was most unique about Shi Dadan; whether it was Luo Jun, Qu Jing, or Gong Liang, the recipes gleaned from their memories were all foods they liked, carrying important memories and special significance to them.

Chen Huihong was a bit of an exception, possibly because the first recipe Qin Huai gleaned from Chen Huihong's memory was tree bark. Chen Huihong loved a wide variety of snacks; basically, she loved anything delicious, without a particularly extreme preference like Qu Jing's for Rice Cake Soup, Luo Jun's for Dried Tangerine Peel Tea, or Gong Liang's for Four Happiness Glutinous Rice.

But if you ask what Chen Huihong prefers, it's definitely the Fermented Rice with Steamed Buns and Chicken Soup Noodles gleaned from her memory. She also wanted to prefer Locust Flower Buns, but Qin Huai didn't make them often, usually making Fermented Rice with Steamed Buns more frequently.

Not to mention, Fermented Rice with Steamed Buns was currently the highest level of snack Qin Huai could make, exceeding standards, and unparalleled.

But Shi Dadan was completely different; his favorite snack was always White Flour Steamed Bun.

Then possibly Meat Buns.

Followed closely by various other buns, Siu Mai, dumplings, noodles, etc., ranking possibly all ahead of the relatively flashy Crab Pork Bun.

Dang Kang's taste was so plain and unadorned; he just loved eating cheap breakfasts.

Because Shi Dadan didn't show a significant preference for the Crab Pork Bun, and Crab Pork Bun was also a seasonal snack, best made with fresh crab roe, Qin Huai rarely made it.

Therefore, for the vast majority of Yunzhong Restaurant's diners, the last exciting new product launched by Master Qin was the Four Happiness Glutinous Rice.

The Four Happiness Glutinous Rice has become a permanent fixture.

The Green Bean Cake, Yam Cake, and other things interspersed in between had long been ignored by everyone.

Strangely, when Qin Huai launched these cakes, everyone loved eating them, but they weren't very enthusiastic about promoting them. In contrast, the very standard main meals or breakfast types were very popular with everyone. It seemed that in the hearts of the majority of diners, Master Qin was perceived as a breakfast master.

Four Happiness Glutinous Rice was a long time ago.

And the current Flower Cake, in the eyes of many guests, was the result of Master Qin's long-term external study and self-discipline, ultimately resulting in this year-end new product.

And the Flower Cake was delicious.

Especially the Flower Cake made with fresh rose petals, seasoned and freshly baked, even though Qin Huai's pastry skills weren't very advanced. Thanks to outstanding seasoning and the advantage of fresh baking, which could surpass everything, as soon as the cake came out of the oven, the entire Yunzhong Restaurant was enveloped in the delicious ocean of Flower Cake, to the extent that just smelling the aroma made one feel the deliciousness in their mouth.

Moreover, it was simple, popular, and inexpensive yet characteristically delicious.

In summary, it was the people's good snack.

Master Qin launched such a snack; what an inspiring piece of news!