Call Me Daddy

Following the seating numbers on the order list, Su Tianyuan called over a waiter to deliver the completed dishes along with the ordered rice.

At this time, Su Aobai had started making the Stir-Fried Squid with Double Peppers.

Those who hadn’t tasted Su Aobai’s cooking didn’t know how good it was, but they could tell by watching. Throughout, Su Aobai’s performance was smooth and confident.

The ingredients for the Stir-Fried Squid with Double Peppers had been prepped earlier.

The squid, cut with a decorative pattern, was blanched, curling into beautiful shapes; white, tender, and looking crisp and chewy. The green and red peppers were de-stemmed, de-seeded, and cut into chunks, then blanched as well.

He heated oil in the pan, adding scallion segments to bring out the aroma, then quickly added the squid and green and red peppers for a rapid stir-fry.

He seemed unfazed by the splattering oil, holding the spatula in one hand and effortlessly sprinkling in various seasonings with the other. Then, grasping the handle of the iron pan, he gave it a few light tosses. The ingredients soared into the air, flipped, and landed back in the pan neatly, without spilling a drop of sauce.

How to put it? He didn’t know if it tasted good, but the way he cooked was fluid, as if he wasn’t holding a heavy iron wok.

The entire set of actions had an indescribable charm. From an amateur’s perspective, he seemed much more agile than the old master.

Stir-Fried Squid with Double Peppers was also a quick stir-fry dish. With the ingredients already prepared, it took less than two minutes for Su Aobai to swiftly plate the seven or eight servings of squid and have the waiter serve them promptly.

He even glanced at the live chat comments.

“This is indeed my first time stir-frying, but I’ve watched my Dad do it for decades. I know what to add and when to add it better than I know basic arithmetic.”

“It’s not hard at all. What’s so difficult about stir-frying? I tried it and found it quite simple.”

Su Aobai’s casual explanation drove the audience crazy; they felt like throttling this boastful man.

However, he did look relaxed while cooking. Just because he had no issues with the process didn’t mean the food would taste good. Many viewers switched to the food bloggers’ streams to get feedback.

******

The first customer who questioned the price of the Fish and Shrimp Ball Chicken Bone Soup had received all his dishes.

The first to arrive were the Pickled Pepper Soybean Sprouts and the Fish and Shrimp Ball Chicken Bone Soup, along with a bowl of rice.

The Pickled Pepper Soybean Sprouts looked excellent. The sprouts had their heads and tails removed and were blanched to a slightly translucent state, resembling high-quality pale yellow jade. The pickled red peppers and scallion segments adorned the dish, and a close sniff revealed a faint tangy aroma that made the mouth water.

Based on appearance alone, he could give this dish a nine out of ten because the pickled red peppers weren’t cut uniformly, but that was nitpicking.

He smelled the appetizing tang and couldn’t even wait to lift the lid of the Fish and Shrimp Ball Soup. Instead, he picked up a chopstick-full of soybean sprouts and placed them in his mouth.

Crunch, crunch, crunch–

Crisp!

So crisp!

He knew that soybean sprouts were naturally crisp, but the freshness of these sprouts still amazed him. Every bite produced a satisfying crunch, followed by an explosion of juice.

The refreshing taste of the soybean sprouts, the tanginess of the pickled red peppers, and the fresh aroma of scallions created a delightful symphony in his mouth.

This appetizer, priced at just 6 yuan, tasted far better than the similarly named soybean sprout dish he had at a Michelin-starred Chinese restaurant.

He took several more bites, then eagerly lifted the lid of the Fish and Shrimp Ball Chicken Bone Soup.

A burst of steam rose and spread throughout the room. By this time, most customers who had ordered this soup had already lifted their lids, filling the not-so-spacious restaurant with a rich aroma.

Gurgle, gurgle—

Many who had yet to receive their orders began to feel their stomachs growl due to the tantalizing smell.

As the fragrant aroma hit him, the customer felt invigorated, confident that this dish would taste amazing. When he looked down into the soup bowl, he was even more impressed by its appearance.

In the simple white porcelain bowl were two plump balls, one fish ball and one shrimp ball. The shrimp ball was slightly pinker than the fish ball. The two chubby, round balls nestled in the soup bowl looked both adorable and tempting.

Apart from these two balls, the soup also contained a piece of vibrant green vegetable and a thin slice of ham. The broth was exceptionally clear, almost like pure water. It wasn’t just food; it was a work of art.

Actually, the main hassle in making this dish was the initial preparation; first, boiling the chicken broth and then hand-making the fish and shrimp balls.

Since the fish and shrimp balls were handmade, they couldn’t be made on the spot, so Su Aobai had prepared enough fish balls and shrimp balls earlier in the day.

For the fish balls, he used grass carp. Before mincing the fish, he skinned and sliced it, removing the red parts and leaving only the whitest portions. He then soaked the fish meat and shelled, deveined shrimp in water for over an hour.

Nowadays, many restaurants use blenders to make fish and shrimp balls, which saves time. However, the best method was still to mince the meat by hand and then stir it in one direction with chopsticks until it becomes sticky.

Finally, he used his wet hands to shape the minced fish and shrimp into round balls, which he placed in water. When the balls floated to the surface, he scooped them out for later use.

This method produced fish balls with the best texture, but the process was quite labor-intensive.

While mincing the fish and shrimp, Su Aobai also added a little bit of fatty meat, chopping it all together. This made the fish and shrimp balls slightly more oily and tender, maintaining a bouncy texture without becoming dry.

Once the fish and shrimp balls and chicken broth were ready, the rest of the process was simple. He placed the fish and shrimp balls and chicken broth in a clean soup bowl, brought it to a boil, added a slice of ham, and just before serving, he added the greens to avoid overcooking them, which would dull their color and soften their texture.

The customer first picked up the fish ball.

It was crisp and bouncy, with a perfect texture. A pinch of salt had been added while mincing the fish, giving it a balanced flavor. The outer layer soaked up the rich chicken broth, masking any muddy taste of river fish, leaving only a light, fresh sweetness.

Unable to resist, he took another spoonful of soup.

Despite being made with a whole chicken and enhanced with the extremely fresh fish and shrimp balls and ham, the soup tasted remarkably light and pure.

Even though he had already eaten so much, the diner felt his stomach demanding more.

I need to eat more! I especially want more! It felt like what was in front of him was simply not enough!

When the stir-fried squid with double peppers arrived, the spiciness further stimulated the man’s appetite. He ended up eating an additional bowl and a half of rice, finishing all the dishes cleanly. Only then did he realize he was completely stuffed, far beyond his usual capacity.

He was a regular at the Su family eatery and had witnessed the main chef Old Su’s skill growth. But even after Su Lao’s culinary improvements, he had never reached the level displayed today.

Reluctantly, the man stood up. There were still many diners waiting outside, and it wasn’t right to occupy a seat any longer after finishing his meal.

Before leaving, he glanced at the newly posted notice in the store.

(The main chef was on vacation and would return in 21 days.)

Feeling a bit guilty, he thought, “The outside world is so enticing. Hopefully, the old man enjoys it so much he decides to retire and never comes back.”

As he pondered this, he couldn’t help but burp contentedly.

He patted his protruding stomach, already considering what to eat for dinner.

***

Meanwhile, several livestreaming hosts had similar reactions.

None of them could maintain their composure and were furiously ordering more food. Most food streamers have large appetites, and by now, almost every one of them had refilled their rice seven or eight times.

One host, when trying to order another serving of the fish and shrimp ball chicken broth, was told that all fifty servings had sold out. He let out a wailing cry.

But rules were rules. He could only take the soup bowl, carefully pour the remaining bit of broth into his rice, mix it meticulously, scoop it into a spoon, and savor it with a look of devout happiness.

“Ugh, it’s just too delicious. I think even a Michelin three-star Chinese restaurant is nothing compared to this. In those places, the top chefs rarely cook themselves. But the standard here rivals those top chefs. Friends, promise me, if you come to Xijiang, you must visit this restaurant. Look at the quality, and then look at the price. It’s a steal, really. Eating here is like hitting the jackpot. I swear, every word I just said is my genuine opinion.”

Not being financially motivated, these food streamers didn’t randomly say anything bad to smear the Su Family’s Snack Shop’s reputation. Today, the taste of this restaurant truly won over their appetites.

They were drooling! They were famished!

Similar sentiments were no longer being uttered by the audience behind the screens. They watched closely the segments showcasing these dishes and the blissful expressions of the hosts as they tasted them, mouths watering until they were completely dry.

Moreover, while the hosts might have been performing due to sponsorship, what about those unintentionally caught on camera, like the ordinary patrons?

The camera also captured some customers sitting next to or at tables behind the hosts. Among them were elderly individuals who also found the food exceptionally delicious, their calls to the wait-staff for more rice full of vigor.

Throughout the entire livestream, besides the hosts’ commentary, the most frequently heard phrases were “Waiter, please give me another bowl of rice” and “Waiter, I’d like to order a few more dishes.” If the food wasn’t good, could it make people’s appetites so hearty?

In Su Aobai’s livestream room, some fans who came over to watch were already stunned.

Where did the ordinary chicken go? This was clearly a divine chicken!

As for the little duck sitting in the restaurant, she didn’t pay any attention to what was happening in the livestream room at all.

She had unilaterally decided to elevate the Golden Chicken to the status of Divine Chicken. During these 7 days in Xijiang, she wouldn’t visit any other restaurant; she would only check in here!

******

In the kitchen, facing the incessant stream of new orders, Su Tianyuan had become numb.

The pre-cut ingredients were far from sufficient, and now he was like an emotionless chopping machine. He constantly felt that the kitchen’s supplies might not last until the end of the lunch service.

The frequency of new orders alone indicated how popular the dishes his father cooked were. Not to mention, he wasn’t without a nose; the aroma filling the entire kitchen was much more dominant than when his grandfather used to cook.

They had agreed to be wastrels together, but his father had unexpectedly picked up speed halfway through. It turned out he was the only clown.

As Su Tianyuan chopped vegetables, tears of sadness trickled from the corners of his mouth… lips.