The growth system comes at the age of 30

Chapter 259 Exceptional Emotional Intelligence, Guests and Host Enjoy Themselves! (5.5K Views Requesting Monthly Tickets)
Seeing that Chen Jingle kept looking towards the kitchen, Jiang Zhiqin smiled and asked, "Are you hungry? Aunt Wang will probably be cooking for a while; there are quite a lot of dishes to prepare today. If you're really hungry, why don't you eat some fruit and biscuits to fill your stomach first?"

Chen Jingle quickly waved his hand, smiling a little embarrassedly, and said, "No, no, I just wanted to see how Aunt Wang cooks, and also how she processes some high-end ingredients."

Although his culinary skills have reached the master level, he only knows how to make many dishes but has never actually cooked them.

Especially some high-end ingredients, which he would normally be reluctant to buy, given his personality.

Today is different; there are many more at Li Beixing's place.

Even just looking at it would be nice.

As the saying goes, "The stones from other mountains can be used to polish jade," and "Among three people walking together, there must be one who can teach me."

Aunt Wang had worked as a head chef in a high-end hotel restaurant and had a lot of experience with banquet dishes, something Chen Jingle, who was used to cooking home-style dishes, lacked.

With his current skill level, he can learn something even just by observing.

"What's so interesting about this?" Jiang Zhiqin was stunned and puzzled.

Li Qiguang said, "He likes to cook, so let him watch. Just don't do anything with him."

"Okay, but let's make this clear first, you can't help with anything."

Jiang Zhiqin hesitated, repeatedly giving instructions, as if she wouldn't agree unless Chen Jingle agreed.

There's no reason to ask a distinguished guest to cook for you.

Not to mention his daughter's boyfriend, his future son-in-law; if word got out, people would laugh him to death.

"Okay, I'll just take a look, I won't lay a hand on it."

Chen Jingle smiled and nodded repeatedly.

After receiving permission, he got up and walked toward the kitchen.

……

Seeing Chen Jingle arrive, Li Beixing, who was about to leave the kitchen, was somewhat surprised: "Why did you come here?"

Chen Jingle said with a smile, "I've come to see how Aunt Wang cooks."

Li Beixing was speechless and amused by his idea and actions. Could it be that he felt awkward and uncomfortable sitting there chatting with his future in-laws and wanted to find something else to do?

"Okay, then take your time looking at it."

I also stuffed half a panda pastry into his mouth.

Hearing Chen Jingle's words from the kitchen, Aunt Wang hurriedly turned around and said, "Oh dear, the kitchen is messy and smoky. Mr. Chen, please don't come in, or your clothes will smell."

Chen Jingle waved his hand and said with a smile, "It's alright, Aunt Wang. I'm in charge of cooking at home too. I just wanted to see how a master chef handles high-end ingredients, and maybe I could learn a trick or two from him."

Aunt Wang was amused: "Hey, what's this about secretly learning? In the past, you couldn't even learn if you wanted to. Now there are all kinds of recipe tutorials online, and many people don't want to learn even if you teach them step by step. Learning to cook mainly depends on controlling the heat and seasoning. You can't learn that just by watching; you need experience. Of course, you can watch if you want, and you can ask if you don't understand anything."

"Thank you, Aunt Wang!"

Chen Jingle was very happy. He looked at the ingredients in Aunt Wang's hand and asked, "Is this lamb chops?"

"Yes, lamb chops, from Dongshan goats in Haibei."

Aunt Wang answered with a smile.

"This is good stuff!" Chen Jingle exclaimed in surprise.

As is well known, Dongshan goat is a specialty of Wan'an County, Hainan Island, and a nationally renowned geographical indication agricultural product.

However, many people don't know that there are also Dongshan goats in Haibei, Nandong Province. They are also a national geographical indication, and their quality is no less than that of Wan'an.

The boiled lamb in Haibei is absolutely delicious!
When it comes to mutton, everyone knows that the Yanchi Tan sheep in Northwest China are delicious, as are the Ujumqin sheep and Albas goats in northern Mongolia, and the big-tailed sheep in the Western Regions.

These are all varieties with top-quality meat and a milder gamey flavor.

In the south, where there is a lack of pastures and not many places to raise sheep, among the mutton from so many provinces, only Dongshan goat can be considered to be among the top tier.

Due to the long distances and transportation conditions, the aforementioned types of mutton are difficult to deliver to a small place like Jiangbei in a fresh condition. Therefore, if you want to eat fresh mutton, Dongshan goat from Haibei becomes the best choice.

Fresh Dongshan goat chops, just thinking about them makes my mouth water.

"Will you use it to make soup?"

Chen Jingle saw some chopped white radishes next to him.

Aunt Wang smiled and said, "Yes, the big white radishes from Nan'an, plus the Dongshan goats from Haibei, make a soup that's perfect for autumn and winter, as it warms the stomach and dispels the cold."

The radishes from Nan'an are also a good thing!

Chen Jingle's eyes lit up, and he nodded, saying, "Indeed. Radishes replenish vital energy and blood, and mutton is also nourishing. At the same time, radishes can remove the gamey smell of mutton and absorb some of the oil. The combination of the two is a perfect match."

This soup alone made him look forward to lunch today.

Aunt Wang exclaimed in surprise, "Mr. Chen knows so much!"

Chen Jingle smiled and said, "No, I just know a little about medicinal cuisine. After all, when cooking, the combination of ingredients is very important."

Aunt Wang nodded: "That's impressive. You're right. A balanced diet with a mix of meat and vegetables, and what to eat in each season, all have their own rules. It's just that many people don't understand these things or pay attention to them. They eat all sorts of cold foods in winter, which can easily lead to stomach and intestinal problems in the long run."

"Yes, you can't wait until problems arise to start taking care of your health."

Chen Jingle continued, then asked, "Where's this big yellow croaker?"

"How about sealing it?"

Aunt Wang observed Chen Jingle's expression and said with a smile, "Jianfeng means frying first and then simmering, or you can have other ways of cooking it if you want."

Chen Jingle is a guest, and the guest's opinion needs to be considered.

“I know the decoction method. No need, decoction is fine.” Chen Jingle nodded and then shook his head.

Just kidding, they're the ones cooking now. It's fine to watch, but it's impolite to offer opinions.

Aunt Wang, after all, was once the head chef of a high-end restaurant, so naturally she has a set of mature cooking methods.

"There aren't many young people who know about the 'decoction sealing' method these days."

Aunt Wang was surprised and looked at Chen Jingle with new respect, because many young Cantonese chefs outside might not even know him. It seems that her future son-in-law is really something.

Chen Jingle simply chuckled at this.

The so-called pan-frying technique is a Cantonese cooking method that combines pan-frying with braising. It combines the charred aroma of pan-frying with the rich flavor of braising. By first pan-frying and then braising, the fish is crispy on the outside and tender on the inside, and fully absorbs the sauce.

Its core lies in the use of a specially made simmering sauce.

The core of the pan-fried sauce is Worcestershire sauce, also known as English balsamic vinegar, Worcestershire sauce, or hot sauce. Representative brands include Lee & Pearlin and Heinz. It's seasoned with sugar, vinegar, salt, and sugar, resulting in a vibrant color and a sweet and sour flavor, making it ideal for fish with thicker flesh.

Unfortunately, many Cantonese restaurants don't use Worcestershire sauce in their cooking anymore.

In the Lingnan region, fish is generally prepared by steaming, so much so that many friends from other provinces look down on Cantonese fish cooking methods, saying things like, "You only know how to steam," or using "original flavor" to tease and mock them.

Actually not.

Pan-fried dishes can also retain their original flavor.

Pan-frying is usually only used when cooking ordinary yellow croaker; pan-frying wild large yellow croaker is a bit of a luxury.

However, eating wild yellow croaker is a luxury in itself. As long as it tastes good, the specific cooking method doesn't really matter.

The difference between yellow croaker and large yellow croaker is similar to the difference between lychee and 'Fei Zi Xiao' (a type of lychee).

Large yellow croaker is a type of yellow croaker, but due to overfishing, it is relatively expensive, and the larger the fish, the more expensive it is.

For ordinary families who want to try large yellow croaker, farmed ones are a good option, costing around 20 yuan per jin (500g), with larger ones being slightly more expensive.

The way to tell whether a large yellow croaker is wild or farmed is simple: wild large yellow croakers have red mouths, while farmed ones have yellow mouths.

If Chen Jingle were to make it, he would most likely consider making it into soup-filled yellow croaker.

Soup-filled yellow croaker is a Shandong cuisine dish, characterized by its golden and delicious broth, tender fish meat, and most importantly, the whole fish is deboned, which is a truly masterful technique.

He learned it from the teaching videos of Master Chen, a master of Shandong cuisine, who taught without reservation.

Someone with a talent for cooking like Chen Jingle can learn it after watching a few times. No wonder Aunt Wang said that there are all kinds of tutorials online now, so there's no need to worry about learning from others.

Because there are so many jobs that are more comfortable than being a chef these days.

However, making soup-filled yellow croaker requires higher standards for ingredients and techniques, and needs to be prepared in advance. I can try it next time I have the chance.

……

Premium Wagyu beef steak, double-headed abalone, lobster, grouper...

Chen Jingle glanced at the other ingredients, feeling surprised and tempted, but also somewhat pressured.

This meal would cost tens of thousands of yuan at a high-end restaurant.

No joke!

That's incredibly extravagant. Given his current status, he wouldn't dare eat like that. Only truly wealthy people would dare to indulge like that.

It's clear that Li Beixing's family takes his visit very seriously, otherwise they wouldn't have set such a high standard for the meal.

Having roughly figured out what kind of dishes would be served for lunch, he didn't stay in the kitchen for too long, so as not to affect Aunt Wang's performance.

Return to the living room.

Facing everyone's gaze, he chuckled and said, "So many top-quality ingredients, it's dazzling! I'm in for a treat today."

Without mentioning the value, Li Beixing had said he didn't like him saying that. Jiang Zhiqin smiled gently and said, "Sister Wang's cooking skills are quite good, so be sure to eat more later."

"Okay, then I won't be polite. Beixing knows how much I eat," Chen Jingle said with a laugh, patting his stomach.

Jiang Zhiqin didn't pay much attention: "Being able to eat is a blessing. Boys need to eat more to have strength."

What I was thinking was, no matter how much I can eat, how far can I go?
Due to the climate in the Lingnan region, people here don't eat much, at most three or four bowls of rice.

Li Beixing couldn't help but laugh. If Chen Jingle were allowed to eat to his heart's content, he could eat five or six bowls of rice, not including the vegetables.

I hope Mom and Dad won't be frightened later.

"I've always felt that good food is the simplest and cheapest source of happiness."

Chen Jingle smiled and said, "For example, tofu. Buy two yuan's worth and make it into Mapo tofu or braised tofu with scallions. You can easily eat three bowls of rice and be happy all day long."

Jiang Zhiqin wholeheartedly agreed: "However, there aren't many boys like you who enjoy cooking these days."

Chen Jingle blinked: "Actually, I feel that there are more boys cooking now, especially in our Lingnan region. Of course, it depends on the person; everyone has different interests and hobbies."

Jiang Zhiqin chuckled, glanced at Li Qiguang beside her, and teased, "Beixing's dad can't cook."

Li Qiguang was displeased and snorted, "You don't even know what my situation was back then. I was working from dawn till dusk in the North Transport Group, exhausted like a dog. When I got home, all I wanted to do was lie down and sleep. I had no appetite for cooking. Later, I was driving long distances with trucks. As the business grew, I had even less time."

"Yes, yes, I know you've worked hard."

Jiang Zhiqin smiled and did not argue, because it was the truth.

Chen Jingle said with a smile, "Uncle works hard outside, while Aunt takes good care of the family at home, relieving her of any worries. The two support each other. To Uncle, Aunt is 'a virtuous wife who helped me achieve my ambitions, and I repay her with a fortune.' To Aunt, Uncle is 'a virtuous wife who doesn't need a fortune, just to treat me with the same sincerity.' The two of you have gone through thick and thin together, and that is what I envy the most."

Li Qiguang glanced at him in surprise, "You're quite the smooth talker, kid."

Jiang Zhiqin laughed so hard she covered her mouth.

These words struck a chord with her. Some people outside always thought she was lucky, that her husband could make money and she could just enjoy life at home. They never thought that she had been by Li Qiguang's side before he became successful, solving all the problems in his life and doing what a wife should do.

How can I marry a general?
The answer lies in his time as a soldier.

Therefore, Jiang Zhiqin emphasized to her daughter the most about finding a partner that the man must have good character. Otherwise, when the man becomes successful or she herself grows old and loses her beauty, she might end up with a divorce agreement.

Li Beixing, resting his chin on his hand, asked with great interest, "And what about me?"

Chen Jingle smiled and said, "You are my aunt and uncle's little darling, their precious treasure, and a great benefactor in my life."

"Why do you say he's a benefactor?" Jiang Zhiqin asked curiously.

Chen Jingle explained with a smile: "Because I didn't initially intend to pursue calligraphy and painting as a career. I was just writing casually. But Beixing was the first to say that my handwriting was beautiful and asked me to commission calligraphy works. With her help, I sold a few pieces and found that it was much more profitable than my previous job, so I thought about whether I should try to make it a profession."

Later, I realized I couldn't rely solely on Beixing's help, so I started posting my calligraphy and painting works on Douyin (TikTok). Initially, no one paid any attention, until a buyer from Beijing thought my painting was quite good and commissioned me to create a meticulous lotus painting. Since then, more and more customers have been commissioning my calligraphy and painting works.

It's fair to say that without Beixing's initial support, I probably wouldn't have chosen this path. I used to think this industry was too murky, too much of a bubble, and too unstable. Now, my overall view remains the same, but at least with genuine talent, your work won't be buried. This is the biggest benefit the internet age offers to ordinary people.

Thinking back to the beginning, he was just an older rural youth who had quit his job and was unemployed at home, not wanting to work, and just wanting to stay in his small villa in his hometown, living a life of leisure and waiting to die.

However, Teacher Li did not look down on him at all and even tried her best to help him.

In just a few months, he can now earn two to three hundred thousand yuan a month just from calligraphy and painting. Isn't that a benefactor?
Not to mention, Li Qiguang also gave him a job with an annual salary of 200 million.

Only then did Li Qiguang and Jiang Zhiqin learn that the two young people had such a story, and they listened with great interest.

Based on Chen Jingle's current performance, he certainly meets Jiang Zhiqin's requirements for character. Let's see what happens next. If there are no problems, this son-in-law will most likely be settled.

Li Beixing smiled broadly, but at the same time felt a little guilty.

The first calligraphy work she bought from Chen Jingle is still hanging in Li Qiguang's office, and she even quoted double the price.

Well, I hope Comrade Lao Li never finds out the truth.

……

Finally, it was time to eat.

At everyone's insistence, Aunt Wang sat down to eat with them. She worked very hard preparing the meal by herself the whole time.

The table was laden with delicious and visually appealing dishes, which gave Chen Jingle a real-life demonstration of what top-class Cantonese banquet cuisine truly meant.

Each dish is small in portion, but it's definitely enough for five people, and it looks very appetizing.

Let's start with a bowl of radish and mutton soup.

People from Jiangbei have a habit of having meat, vegetables, and soup with their meals. The soup isn't drunk last; it's drunk first to moisten the throat before starting the main meal. They eat until they're about 80% full, and then have a bowl of soup at the end.

Because of the hot and humid climate in Lingnan, drinking soup can stimulate the appetite.

Each region has its own unique culture.

Chen Jingle had eaten radish and mutton soup before, but the soup made by Aunt Wang was exceptionally smooth, tender, and incredibly fragrant.

Even Chen Jingle, who doesn't particularly like white radishes, found them delicious!

"Indeed, radish and mutton soup is the perfect winter dish. Radish and mutton are a perfect match. The soup base is mellow and delicious, and the mutton is tender and smooth, warm and nourishing. It's so delicious, I love it!"

Chen Jingle was full of praise.

Li Beixing nodded: "It's really good. It's a bit chilly today, but having a bowl of this soup warms me up."

"If it tastes good, eat more."

Jiang Zhiqin said with a smile that she was also paying close attention to Chen Jingle's eating habits.

Aunt Wang was the happiest.

For a chef, the greatest happiness is to have their culinary skills recognized by everyone, even for master chefs.

After finishing the soup, it's time to start eating.

Chen Jingle got up to serve himself rice. He was a carb addict and a regular exerciser, so he couldn't afford to eat too little.

"Let me do it," Aunt Wang said, standing up to offer her help.

"No need, no need, I can do it myself."

Chen Jingle smiled and waved his hand in refusal, but when he saw the cooked rice, he was a little surprised and asked, "Is this jasmine rice?"

Jiang Zhiqin was quite surprised and said with a smile, "Yes, your uncle is used to eating indica rice. Whether it's porridge or rice at home, it's usually this kind of rice."

The high-quality rice from the provincial capital is on par with a certain brand of rice, just not as famous. The advantage is that there aren't as many counterfeit products.

Of course, it's impossible to have absolutely no counterfeit products.

Chen Jingle took a bite and found it to be almost identical to the online description; it should be authentic Silky Rice.

I'll have to ask my father-in-law for two jin later; he probably has a way to get them.

If you buy online, you might get mixed in with counterfeit products, just like with the hairy crabs from Chengyang Lake.

Chen Jingle used to think that indica rice didn't taste good, but it seems that he just hadn't eaten good rice before.

……

It is said that delicacies from the mountains and the sea are abundant, and Jiangbei is located by the sea, so high-end dishes naturally mostly consist of seafood.

Today's dishes are also mainly seafood.

Besides the snowflake beef, black char siu, and scallion oil chicken, there's also lobster baked in broth, steamed grouper balls prepared in the traditional way, pan-fried grouper balls with black truffle, abalone with satay sauce, and braised sea cucumber in abalone sauce...

I can't eat it, I can't eat it at all.

What surprised Chen Jingle the most was the satay abalone. Although the name sounded a bit like an insult and satay sauce didn't seem to go well with abalone, he was amazed by the first bite.

"The abalone has such a wonderfully soft and tender texture, with a rich and sweet abalone sauce that isn't overpowering with satay flavor. It's much tastier than I expected."

Chen Jingle was generous with his praise.

The reason why abalone can form a soft, chewy texture is mainly due to the fact that during the long-term drying process, the surface moisture of the abalone evaporates, but the internal protein does not evaporate. After enzymatic hydrolysis, it eventually forms a sticky, soft, and semi-solid texture.

Previously, only dried abalone aged for more than three years could achieve this effect, and the price was not cheap. However, at present, the technology for softening dried abalone in China is very mature, and it only takes three months to achieve the same softening effect as the traditional three-year-aged abalone.

Ingredients are one aspect, but the key is to make the cooking method delicious.

Excellent, excellent, definitely worth learning from!

Aunt Wang smiled broadly: "As long as it tastes good, that's fine."

Chen Jingle's comments were spot on. He didn't just say it was delicious; he clearly explained the specific highlights and selling points of the dish, which takes real skill.

It's clear that her future son-in-law is a connoisseur of food, at least a gourmet, and judging from that panda-shaped pastry, his cooking skills are likely no less than hers.

The praise from such a person is far more pleasing than the praise from an ordinary person.

After finishing the meal, the guests and hosts enjoyed themselves.

Chen Jingle's appetite surprised everyone except Li Beixing, even when he had slightly restrained himself.

After eating and drinking his fill, along with some fruit and a cup of tea, Chen Jingle prepared to leave.

"Wait a moment, don't rush off."

Jiang Zhiqin called out to him with a smile.

(This is from May; I'm borrowing my June quota in advance. Could you please give me a monthly pass?)

(End of this chapter)