Daddy, Come Home For Dinner!

Chapter 1132: Chapter 1132: Just Regret

The foundation is there; the fundamentals remain unchanged despite variations.

Although Ye Fei didn’t say anything more, everyone could see the regret on Ye Fei’s face.

It’s simply regret.

Deep regret.

If she knew it would turn out this way, why did she go to such great lengths?

Under normal circumstances, just simmering the soup for this dish takes 6 hours.

Ye Fei rushed and changed methods to shorten the soup simmering time.

But in terms of taste, it certainly couldn’t compare to a soup simmered for six hours.

No one, including Liu Jinzheng, ever thought Ye Fei could make such a challenging dish in such a short time.

Looking at Ye Fei’s regretful expression again.

Although Ye Fei didn’t, the students could still feel disdain.

Ye Fei’s mood wasn’t really disdainful, nor did she look down on anyone.

Even for relatively ordinary dishes, she used all her effort and thoughtfulness.

However, at least in time management, there wouldn’t need to be such urgency.

On the contrary, because the dish appears ordinary but is actually very complex, completing it within limited time makes it more prone to mistakes.

Ye Fei felt it was really tough for her.

But no matter how hard, she had to continue.

Ye Fei placed the plate on the table and said, "Mr. Liu, I’m pouring the soup."

Liu Jinzheng nodded, "Go ahead."

Guo Wenbo and Ye Huasong had high praise for Ye Fei.

Today they both personally came to the class to support Ye Fei.

It made him curious about Ye Fei’s skills.

Ye Fei then began to slowly pour the boiling soup from the center of the cabbage outward in circles.

Due to the heat and weight of the soup, the cabbage gradually opened up, slowly spreading out like a flower.

Looking at it now, it’s like a lotus spread out, lying calmly on a lake.

"Done," Ye Fei said.

"So it is boiled cabbage," Liu Jinzheng said, "When you were preparing, I thought it should be this dish. But I hesitated, since I couldn’t believe you’d make such a difficult dish in class."

Ye Fei didn’t mind flattering Liu Jinzheng a bit: "You certainly have a good eye."

Liu Jinzheng smiled reservedly and then looked at the dish.

The broth was clear with a light, transparent tea color.

If you weren’t told it’s broth, you’d think it’s a white lotus lying calmly in tea.

It’s particularly pleasing to the eye.

Regardless of the taste, just the color alone is already good enough.

Liu Jinzheng didn’t rush to eat, instead, he had the students come over one by one: "Everyone line up to take a look before going back to your seats."

"This dish, nothing else, has succeeded in its appearance," Liu Jinzheng said.

So the students lined up orderly, viewing it like a stream and then returned to their original positions.

"How does this dish look in terms of appearance?" Liu Jinzheng asked everyone.

"Indeed, it’s quite good," someone replied.

However, judging from everyone’s reaction, although they responded sincerely, it seemed they weren’t very willing.

Only then did Liu Jinzheng pick up his chopsticks and taste a bite.

The cabbage was steamed very soft and mushy, a gentle clip with chopsticks eased it off, making it not messy to eat at all.

Because holes were pierced in the cabbage beforehand, the broth was absorbed thoroughly.

With one bite, the fresh broth burst from the cabbage’s texture.

But this taste differs from directly drinking the soup.

Therefore, Liu Jinzheng took a spoon and tasted a scoop of soup, savoring its delicious flavor.

After all, it’s a broth cooked with ham mixed with chicken, duck, and pork; not tasting it would be wasteful.

Though Ye Fei chose the fattiest upper portion of the ham.

But due to drying and roasting, there wasn’t much fat.

Even the fat is crystal translucent.

The broth was filtered several times, removing any oil slicks.

Now it’s clear with no visible oil droplets, yet when you drink it, there’s a delightful yet rich meat flavor.

Making this seemingly plain dish unexpectedly flavorful to eat.

Liu Jinzheng nodded continuously.

It’s no wonder Guo Wenbo and Ye Huasong have such high evaluations of Ye Fei.

"The taste doesn’t feel like it’s made in just an hour," Liu Jinzheng nodded again.

The cabbage was long swallowed, yet the mouth still holds onto its rich flavor and lingering sweetness.

"If there were enough time, I wonder how the taste would be," Liu Jinzheng said.

"I’ll try it later and bring the result for you and a few teachers to taste," Ye Fei replied.

"Good!" Liu Jinzheng started to look forward.

Afterward, he began to invite the students: "Come on, everyone take your chopsticks and sample a bit."

Everyone was clearly quite experienced with this.

Without Liu Jinzheng needing to prompt, they orderly lined up, moving forward one by one.

Due to the order, the efficiency was high.

Each person didn’t eat much, just had a small bite.

"What does everyone think?" Liu Jinzheng asked.

"The broth is savory with chicken, duck, and pork flavors blended. This complex taste isn’t something a mere diner could identify immediately, only a professional chef might," someone responded.

"The cabbage absorbed the broth thoroughly, adding meat flavors to its naturally bland taste, yet retaining its sweetness."

"Not bad," Liu Jinzheng nodded, then asked Ye Fei, "Apart from the complexity of the dish’s presentation, other complex dishes exist, why choose boiled cabbage?"

"It’s summer now, the hottest season, B City especially dry, sometimes causing nosebleeds even. In this environment, people become easily agitated and lose appetite," Ye Fei explained.

"Heavy food or overly spicy and hot dishes make one feel weary at the mere smell, let alone eating it. So I thought of making something refreshing. Refreshing yet mustn’t be bland without flavor, leading me to consider this boiled cabbage," Ye Fei said.

Liu Jinzheng nodded, "In the culinary competition, I followed throughout. What impressed me most was that you always chose dishes based on different situations, never departing from the diners’ needs. Our cooking is to serve the diners. Firstly, achieving this is difficult. Because even now, few true chefs accomplish this."

"Not speaking for anyone else, just my personal view, achieving this is the first step to qualify as a chef," Liu Jinzheng stated seriously.

Liu Jinzheng’s evaluation was high, yet no one could feel it was deliberately elevated due to Ye Fei’s special status.

Because everyone tasted Ye Fei’s cooking.

Even if unwillingly acknowledged, yet must recognize.

Liu Jinzheng didn’t specify Ye Fei’s ranking in the class, or even the grade, only said, "If you’d applied to Changping, it would have been great."

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