hollywood billionaire

Chapter 541 The host and guest enjoy themselves
Although he gave Yoo-jin plenty of face and claimed that the two of them would cook together, in reality, Han Yi was the head chef and Yoo-jin was the assistant chef... no, the Korean girl's cooking skills were so poor that she was not even good enough to be the assistant chef.

So far, her best dish is Shin Ramyun.

Please take a closer look at these three Chinese characters and carefully consider their terrifying nature.

After all, before meeting Han Yi, Youzhen ate mostly healthy meals that required no cooking skills, such as fruit and vegetable juices, yogurt, oatmeal, and chicken breast. It was indeed a bit difficult for her to improve her cooking skills under such circumstances.

Han Yi, on the other hand, comes from a family that runs a restaurant business. He grew up in the kitchen and was influenced by his family from a young age. The same is true at home. Although his mother is not very good at cooking, his grandmother is an excellent housewife who is skilled at managing the household and can cook delicious food.

After arriving in the United States, he had to learn to be independent and find various ways to appease his stomach, which was often neglected in the school cafeteria or at Panda Express.

"Youzhen, could you please give me the cooking wine? Thank you."

"Okay...here you go."

"Just leave this bowl over there for half an hour, okay?

"Uh-huh."

Do you know how to chop scallions, ginger, and garlic?

"Ah, yes... I do."

"Then you do it, I'll go first... never mind, give me back the knife, don't cut your hand later."

Han Yi was busy in the kitchen, preparing two dishes at the same time, while Youzhen stood obediently in place, trying her best not to make things worse.

As for Madison, she didn't care whether she was making things worse or worse, because she wasn't helping at all. The Long Island girl frequently went in and out of the kitchen, each time bringing a different kind of snack for the two of them to try.

"Try this, Yoojin, it's my favorite cookie since I was a kid! It's only available in New York!"

In an attempt to cover up their scheme, McGrady offered the first snack to Yoojin's lips.

"These are the cookies your dad has been keeping at home since you were born, the ones you told me about before, right?" Yu-jin asked, glancing at the dark blue cursive "Entenmann's" lettering on the upper left of the box.

“Yes, that’s it!” Madison raised his hand a little more. “Try it and see what you think.”

"It's delicious." Yu-jin's eyes lit up as she took a bite of the cookie. "It's very soft, and the chocolate pieces are just the right size. It's especially fragrant."

"Right!" Madison was especially excited to have her beloved treat acknowledged. Cleverly taking advantage of this excitement, she skipped over to Han Yi and brought the cookie to his mouth.

Of course, she was holding a brand new piece of skin that Yoojin's lips had never touched.

"Come on, it's your turn!"

"Didn't I just say I can't eat chocolate?" Han Yi glanced at her sideways.

“You eat the part without chocolate,” Madison persisted. “As long as it doesn’t touch the beans, it won’t taste like chocolate.”

"Hmm..." Unable to refuse, Han Yi reluctantly took a bite of the edge.

"How is it?" Madison asked expectantly.

"It's very soft... but it's too sweet."

"How could that be! It doesn't even... Never mind, I almost forgot, you men have no appreciation for sweets at all. Wait for me, I'll be right back."

McGrady, running barefoot on the floor, made a series of muffled sounds that gradually faded into the distance. After a brief pause, the sounds resumed, this time approaching from a distance and at a slightly faster pace.

"Youzhen, have you ever tried this?"

This time, Madison still didn't forget to feed his managers first.

"Doritos, cool ranch flavor, the best-tasting tortilla chips in the world!"

"Delicious." Yu-jin accepted the food without hesitation, opened her mouth, and swallowed the tortilla chip in Madison's hand in one gulp. "It has a very special flavor, ranch sauce, and the taste of garlic and onion... I like it."

"Only this one Doritos is good; the other flavors are no good." Madison, looking like a pedantic old man, raised his index finger. "Especially that grilled cheese flavor; it's awful."

"Yi, I'll pick one for you with plenty of flour on it. You won't find it bad this time."

"No, potato chips can't be sour... they have to be purely salty, or at least a little spicy." Han Yi disagreed. "For me, the best Doritos flavor is the smoked barbecue flavor; the others are just not good enough."

"Purely salty, isn't it?" Madison gritted her teeth; she was truly going to clash with Han Yi today. "You just wait!"

Two minutes later, McGrady stormed back, carrying a plate of cucumber strips in his left hand and a bowl of hummus in his right.

"It's thick, salty, and savory, with a hint of garlic spiciness. I could eat it all day with cucumber strips on it! Yoojin!"

"Delicious." When it comes to food, Yu-jin seems to have no other comments. "The cucumber is refreshing and crisp, and it goes perfectly with the hummus."

"easy!"

"Who eats snacks with vegetables? Is this even a snack? Uh... First, I don't really like cucumbers. Second, where's the spiciness? Can you even call garlic spicy?"

"Ahhhh-"

“If he won’t eat, I will.” Seeing Madison start scratching his hair in frustration, Youzhen quickly took the hummus and cucumber strips from the girl’s hand.

In order to prepare gifts and ingredients, she and Han Yi did not have a proper lunch today, and just packed two cheeseburgers from McDonald's to fill their stomachs.

For Yoo-jin, eating, but only a little bit, was more unbearable than not eating for three days.

"You want it spicy, right? Okay!"

"Hey McGrady, this isn't a game, you..."

Han Yi couldn't stop Madison, who had already gone berserk. This time, less than half a minute later, the girl rushed into the kitchen with a big bag of Chester's extra spicy fries.

Behind him, Tracy shouted, "What are you doing, McGrady? We're going to have dinner soon!"

"I know! I was just giving it to him..."

Without having a chance to explain to his mother, and ignoring Youzhen who was still attacking the hummus, Madison tore open the packaging, grabbed two or three pieces, and stuffed them straight into Han Yi's mouth.

"What now?"

"This...is much better."

Actually, Han Yi didn't like the American-style extra spicy fries because its seasoning was similar to Buffalo chicken wings—spicy and sour to the point of being pungent, even astringent. The only fries he could tolerate were the extra spicy fries in Munchies, a mix of four spicy snacks.

But how could Han Yi tell the truth at this moment after realizing what had happened? If he said that Chester's wasn't that delicious, McGrady would probably drown him in a pile of snacks.

"It's very spicy and satisfying."

"I knew it!"

McGrady was finally relieved and beamed with joy.

"This is a new snack that I came across during the Future Now tour... To be precise, it was recommended to me by a fan during the second half of the tour."

"Fans?" Yoojin's alarm clock went off.

"'Recommended' to me, not 'sent me a package'," Madison quickly clarified. She knew perfectly well why her manager was so nervous upon hearing this news: never accept any food from fans, no matter how well packaged. This was a lesson learned the hard way by countless Hollywood veterans. "They said it's a beginner's snack for enjoying spicy food, and it can build up your tolerance for spiciness, so..."

Without needing to be spoken, the three people in the kitchen all understood the meaning of the second half of the sentence.

Why did Madison suddenly want to try spicy food?
Isn't it because the boy she likes can't live without spicy food?
“So, now I like spicy food.” Madison cleared his throat as he watched his manager silently break the cucumber strip in his hand, and continued, “Although I can’t push my limits right now, I’m willing to try anything.”

“Maybe we should try contacting Hot Ones, Yujin. It would be interesting if I were on that show.”

“Let’s see what the schedule looks like next.” Maddie said sarcastically, so Yu-Jin also made a veiled remark, “Some fans want to see celebrities make fools of themselves on shows, but I’m not sure if that’s what we want to show our fans before the album is released.”

"But nobody knows what will happen, maybe I can handle it?"

"Most people who have been on the show are crying and sniffling at the same time." "Maybe I'll be the exception."

"Then let's see."

"Just take a look."

After a brief but heated exchange, even Han Yi could sense the tension, the artist and her manager fell silent. One devoured cucumber strips, the other tormented spicy fries. The billionaire at the center of the storm didn't dare breathe too loudly, only managing to adopt the posture of a Sichuan cuisine master, seemingly single-mindedly preparing the two dishes at hand.

Fortunately, it wasn't always just the three of them in the kitchen. Lorian would occasionally come in to check on her stew, Tracy was baking desserts, and there were cold dishes that needed to be set out. Of course, Robert, who wasn't really contributing anything to tonight's family dinner, would also occasionally slip into the kitchen to chat with Han Yi, asking if there was anything he could help with or if he wanted anything to drink, just to show his hospitality as the "head of the household."

With Bill's family around, the atmosphere between Han Yi, Youzhen, and McGrady didn't become too delicate and difficult to maintain.

From the moment the first peanut hit the fryer, the cooking sounds, so different from traditional kosher food, drew Lorian's attention. The old lady stood behind Han Yi, hands clasped, watching with interest as he operated the frying pan usually used for latkes and schnitzels. After the peanuts were fried until golden brown, he set them aside. Then he added Sichuan peppercorns and dried chilies, sautéing them until fragrant. The two spices, representing Sichuan, mingled and blended in the pan, releasing wisps of white smoke that filled the entire kitchen with their unique aroma, even wafting outwards.

“Hmm, this smell.” Lorian was forced to take two steps back. “It smells like it’s going to be very spicy.”

"Actually, it's not spicy at all." Han Yi turned to look at the old lady and smiled. "The dried chilies used in this dish aren't spicy at all; they're just for adding aroma and enhancing the overall flavor."

"What about Sichuan peppercorns? I've never tried them, but I've heard they can make your entire mouth lose all sensation."

"I didn't put in much. Even people who have never eaten Sichuan peppercorns before won't feel anything unusual as long as they don't put these little guys directly into their mouths... Of course, this only applies to this dish."

When Han Yi put the diced chicken legs into the pot, Tracy also came to join in the fun.

"I know you've all had Kung Pao Chicken before, but believe me, compared to this, those are just chicken stir-fried in sweet and sour sauce." Han Yi stirred the chicken pieces in the pot with a spatula he'd bought from the Great Wall Supermarket, showing off his rudimentary knowledge of Chinese cuisine when no one asked him anything. "Most... no, I should say all American-style Chinese restaurants use chicken breast when they make Kung Pao Chicken. But chicken breast doesn't absorb the flavor as well, so the chicken pieces don't have that springy and tender texture. Chicken thigh meat is different. Note that when preparing it, you must keep the skin..."

Before plating the Kung Pao Chicken, even Robert and Red stood by, eagerly watching the dish, as the sauce was poured in and the chicken was stir-fried until it was almost dry with the help of cornstarch.

Unlike the "Kung Pao Chicken" they were used to seeing in local Chinese restaurants, coated in a heavy, orange-red sauce, Han Yi's dish presented a deeper, more layered amber color. The diced chicken thighs, with the skin intact, curled slightly at the edges under the hot oil, revealing a golden-brown, crispy texture, while the meat itself remained incredibly tender during the quick stir-fry. The pinkish chicken pieces contrasted enticingly with the golden-brown skin.

The air was no longer filled with a simple sweet and sour aroma, but a complex, enticing fragrance. It was the rich, smoky aroma of dried chilies stir-fried at high temperatures, carrying a hint of undeniable assertiveness, yet enveloped by a gentle undertone. The numbing fragrance of Sichuan peppercorns peeked out, playing hide-and-seek at the tip of the nose, tantalizing the curiosity of the taste buds. Roasted peanuts were evenly scattered throughout, their bright red skins standing out vividly against the backdrop of golden chicken pieces and dark chili segments.

“Wow, this smells amazing…” Robert sniffed and exclaimed, “I don’t know how to describe this scent.”

“This is exactly what they call ‘wok’,” Han Yi replied, hands on his hips, looking at his creation with great satisfaction. Indeed, the most crucial element of Chinese cuisine is what foreigners don’t quite understand: “wok”—that wok hei, a soul that can only be given to food by intense heat and rapid cooking. It activates all the aroma molecules, enthusiastically announcing the dish’s freshness.

Han Yi, eager to show off and unable to wait for the meal to start, gave each of the eager-to-eat diners a pair of chopsticks. Then, Huang Xiaochu, who had been imitating someone who had poisoned food and was waiting for praise, stood to the side with a smile on his lips and his hands clasped in his pocket.

The crowd's reactions didn't disappoint him; after all, he was fundamentally different from a complete novice who couldn't even properly stir-fry green beans. Although he didn't know how to cook many dishes, Kung Pao Chicken was undoubtedly his signature dish. Not only was he good at cooking it, but he also loved eating it. As a native of Chengdu, Han Yi had reached a level where, upon seeing a plate of Kung Pao Chicken on the table, he didn't need to smell it; just by looking at the color of the sauce and the shape of the chicken pieces, he could roughly judge whether it was delicious or not.

This level of skill requires years of dedicated study to achieve.

Just like being able to taste the difference between Coca-Cola and Pepsi even while holding your nose, it's a skill acquired through countless calories.

"Your cooking is so delicious!"

Yu-jin's eyes shone like Columbus discovering a new continent, or like a silver shaded cat discovering catnip, as she whispered in Chinese.

Why didn't you do it before?

"With two chefs at home and so many restaurants in Los Angeles, it would be a bit presumptuous of me to cook as well."

"I don't care," Yu-jin said coquettishly. "I want to eat this when we get back to Los Angeles. You have to make it for me."

"Good good."

"I declare—" McGrady chimed in, loudly proclaiming in English, "I'm going to buy your meal plan for a whole year, just so I can eat this chicken every day."

“Count me in.” Robert swallowed a piece of chicken and immediately poked at another piece with his chopsticks. Indeed, he was the co-founder of a sushi restaurant and was not unfamiliar with using chopsticks, but being an American, he would instinctively use his chopsticks to stab into the meat as skewers when his hands couldn’t keep up with his mouth. “My God, this is the best Kung Pao Chicken I’ve ever had.”

Americans—or rather, residents of all countries around the world—can be broadly divided into two types. One type can only accept food from their own country, finding Burger King's double Whopper and Domino's sausage pizza to be a hundred or a thousand times more delicious than French steak or Taizhou braised yellow croaker. The other type, however, is open-minded and curious about any cuisine, willing to try and enjoy anything that tastes good.

As Jewish people, Bill's family undoubtedly belonged to the latter category.

So, an hour later, the Kung Pao Chicken, which Han Yi had specially prepared in a large portion, became the first dish to be completely devoured. After all, this classic Sichuan dish was not only delicious, but also completely avoided any of the taboos associated with kosher food—the Sichuan peppercorns and dried chilies were single-ingredient spices, violating no Jewish dietary laws. Onions and garlic, on the other hand, have a long history and cultural connection with the Jewish community. Ginger is considered a kosher food and beneficial to health. Although certain Jewish denominations avoid eating foods containing ginger during Passover for fear of accidentally coming into contact with "chametz," any food made using fermentation techniques, it was neither Passover nor did the highly secular Bill's family have this custom.

As for the chicken thighs, Han Yi, who was extremely particular about this, even went all the way to Nassau Kosher Meats in East Meadow, Long Island, which specializes in kosher food, to buy them. He even showed them to Lorian and Tracy when he started cooking.

“Actually, you really don’t have to do this, darling.” At that moment, Lorian, who had sensed Han Yi’s thoughtfulness, smiled and squeezed his shoulder. But the next second, she said something that made Han Yi feel like he had done something useless: “Even when I buy meat, I go to Costco. We’re not that particular in our family.”

It seems... I underestimated the secular nature of this Jewish family.

But thinking about it, it makes sense. McGrady's indiscriminate eating habits, putting anything that tastes good in her mouth, can't possibly be solely due to her manager's influence. The family she grew up in couldn't possibly have been too strict about her diet.

The family's tolerant approach to food also resulted in a remarkably diverse and delicious selection of dishes. Lorian prepared a dish called Sabbath Stew. Just from the name, you can tell it's a loophole the Jews found in their own doctrine. Judaism forbids believers from cooking on the Sabbath, so people begin simmering meat, grains, beans, and other vegetables from Friday afternoon until noon on the Sabbath.

Lorian did the same. She started stewing yesterday afternoon, and by the time they were ready to eat tonight, the large chunks of beef brisket and chicken thighs were stewed until extremely tender, falling apart at the slightest touch of a spoon. The fibers had absorbed the essence of the broth, turning an enticing deep brown. The large potato and carrot chunks were cut into chunks, their edges almost blurred, practically melting into the broth. Their own starch released naturally, thickening the remaining broth and making it cling to the spoon. The plump chickpeas and kidney beans were bulging, their skins intact, yet the insides were incredibly soft and powdery.

One bite, and while the flavor wasn't quite as amazing as Hungarian goulash or Chinese potato and pork rib stew, this stew, a staple in almost every culture, was so delicious that it was almost impossible not to salivate if cooked long enough. The beef and chicken fibers melted on the tongue, releasing a rich meaty aroma and collagen. The potatoes and carrots barely needed chewing, transforming into a warm, sweet sensation that thoroughly satisfied Han Yi, who already loved all kinds of braised and stewed dishes.

As for the cold salads and desserts that Tracy was in charge of, there was even less room for error. The white fish salad and roasted vegetable and quinoa salad were ordered from the Hampton Deli, north of Hampton Bay; the Moroccan orange and black olive salad was bought directly from Whole Foods in Grover Lake; and the chocolate-filled spinning top cookies, an essential part of Hanukkah celebrations for Jewish families, were made with pre-made seasoning powder, pre-made cookie dough, and… undoubtedly pre-made icing. Tracy simply had to put them in the oven in order, press start, and the cooking was done.

The refreshing salad paired with the greasy meat was so bad that no one really cared about the taste itself; the job was done if it could neutralize the heavy flavors. As for dessert, everyone except Han Yi, who didn't touch any chocolate, raved about the sandwich-filled spinning top cookies.

Bill's family developed a sweet tooth because they've eaten sweets since childhood. Yu-jin, on the other hand, simply accepts anything.

They can eat anything and say everything is delicious.

Of all the dishes served at the family dinner, the one that received the most mixed reviews and reactions was the second dish Han Yi had prepared—Mapo Tofu. It wasn't because Han Yi had defied Jewish tradition by using minced pork; he would never have made such a mistake. Han Yi followed the classic Mapo Tofu recipe, using kosher-certified ground beef and Mapo Tofu seasoning purchased from a Chinese supermarket.

However, that's precisely the problem: the Mapo Tofu seasoning imported directly from China in the Chinese supermarket was far too spicy. Lorian and Tracy, who couldn't handle any spice, tried a bite, praised it as delicious, and then refused to take a second spoonful. Reed, going through his rebellious phase, disliked the texture of tofu and didn't touch it at all. Robert wanted to demonstrate his love for Asian culture, but his face grew increasingly red as he ate. He even went to the refrigerator, opened a bottle of mineral water, and gulped down half of it, but still couldn't stop the stinging sensation on his tongue and the terrifying numbness in his lips.

By then, only Han Yi, Madison, and Zhao Youzhen would still be able to properly enjoy the dish. Madison didn't find it very spicy, having eaten Sichuan food at Han Yi's house many times before, but having spent the whole day snacking, she couldn't eat too much.

Han Yi, who had been busy in the kitchen for over an hour, could eat and thought his cooking was quite delicious. However, it was impolite to eat his own cooking in someone else's home without paying attention, so he deliberately set aside a considerable portion of his stomach to accommodate the food prepared by Bill's family, and praised it with great enthusiasm and care.

"Oh, Lorian, this beef...who said it was tough? This beef is fantastic!"

"After a big spoonful of stew, nothing feels more refreshing than some orange."

"It practically... melted right in my mouth!"

While he was so enthusiastic about supporting others, Han Yi naturally neglected his own Mapo Tofu... but he wasn't worried at all about not being able to finish the dish.

As long as Yoojin is here, we are saved.

The family dinner, which lasted for an hour and a half, was a pleasant affair for all the guests. After the others stopped to chat, Youzhen listened to everyone's conversations while quietly working hard on her food. Finally, before the clock struck nine, she finished the Mapo Tofu.

"I can not make it……"

After a satisfying meal, a warm atmosphere filled the table, a blend of the aroma of food and a relaxed contentment. Robert leaned back in his chair and patted his stomach contentedly.

“I feel like I’ve gained five pounds. Yi, your Kung Pao Chicken is the culprit; I ate at least half a plate.”

“I was wondering where all that chicken went.” Madison’s eyes were half-open and half-closed lazily. “Dad, you have to eat a low-fat diet for half a month after this meal, or you’ll gain the weight back.”

"Even a month of dieting wouldn't be enough," Reed, seemingly aloof from the world, poured cold water on the idea, but the burp that followed made him blush and ruin his composure.

“It seems that dinner was a great success tonight,” Tracy said with a smile, starting to clear the plates in front of her. “However, it’s rare for a Jewish family to have a bad experience when they have a Chinese chef.”

“It’s more than just a success,” Robert said, taking the plate from his ex-wife. He would wash the dishes after they finished eating, a condition he repeatedly emphasized during the meal. “It’s incredible. Seriously, if you’re planning to open a Chinese restaurant in America, you absolutely must put this Kung Pao Chicken on the menu. I guarantee it will become a signature dish.”

"I will seriously consider this suggestion." Han Yi replied with a smile, and stood up to help tidy up, but Lorian reached out and pressed his shoulder.

"Leave the tidying up to Robert, you're the guest, dear."

Lorian gracefully wiped her mouth with a napkin, then looked at Han Yi, her tone gentle yet carrying an undeniable air of authority.

“Darling, come with me to the study, let’s have a glass of whiskey, and maybe a cigar too.”

"This is a family tradition of entertaining distinguished guests that has remained unchanged in the Bill family for decades."

(End of this chapter)