After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

Wearing a clean white shirt and a white apron.

His movements were completely unpretentious; his hand moved swiftly and decisively, as steady as a rock.

The guests outside were making a ruckus, but he seemed detached from it all, not even glancing at them.

In this circle, Ye Wanxing had seen many people who bowed and scraped for money and fame, as well as many businessmen with ulterior motives.

But the restaurant owner's eyes remained calm and undisturbed.

Ye Wanxing opened her Weibo side account.

When she's under a lot of pressure, she likes to vent on her alternate account or share things she can't post on her main account.

Her alternate account has very few followers, mostly strangers.

My fingers flew across the keyboard as I typed.

Today I stumbled into a tiny, hole-in-the-wall restaurant by accident. I ate a dish of minced meat stuffed tofu that cost over 300 yuan.

I initially thought it was a rip-off, but... it was so delicious I wanted to fly away! It's practically a divine restaurant!

After typing this message, she was about to click send when her finger suddenly stopped at the top of the screen.

No.

Ye Wanxing calmed down and deleted the edited text word by word.

She knows all too well how quickly things can spread online these days. Even a small account with only a few followers, if it accidentally reveals its location or is dug up by someone with ulterior motives, will definitely be thoroughly exposed.

At that time, paparazzi, internet celebrities, and bloggers checking out the shops will swarm there like locusts, blocking the quiet old street completely.

That place will be completely destroyed.

More importantly, if that restaurant becomes too popular, she will never be able to have a quiet meal there again.

That rare sense of security that allows her to completely let down her guard and put on a facade is what she needs most right now.

Ye Wanxing locked her phone and tossed it onto the sofa.

She walked to the floor-to-ceiling window, looking at the gradually darkening night view of Jiangcheng outside, while a comfortable warmth still emanated from her stomach.

She had even started planning how to avoid the paparazzi's gaze and sneak off to queue up on Phoenix Golden Street tomorrow if she didn't have any work commitments.

……

the other side.

Phoenix Golden Street, Lin Family Shop.

The afternoon flew by as I prepared the ingredients and tidied up.

Lin Fan thoroughly cleaned the hall, then went to the kitchen to begin preparing the ingredients for dinner.

The handmade tofu is all sold out. To prepare for tomorrow's business, he has to grind the tofu, filter the residue, and add coagulant again.

Push open the hidden door in the back kitchen and enter the system farm.

Tuantuan has recovered very well these past few days, and her appetite has returned.

Lin Fan didn't plan to let her eat those light liquid foods anymore. The child was growing and needed to eat something substantial to make up for the weight she had lost.

He took a walk around the farm.

The black mountain pigs are plump and strong, while the yellow-feathered chickens search for insects to eat all over the grassland.

Lin Fan walked to the red soil and glanced at the batch of golden snow soybeans that he had planted earlier.

Besides the soybeans he used to make tofu, he kept some for later. Now these soybeans are fully ripe, and the pods hanging on the branches have become dry and yellow.

He didn't touch the soybeans, but instead walked to the other side of the spiritual soil specifically used to grow side dishes.

I picked two crisp white radishes and pinched off a small handful of tender cilantro. I logged out of the system and returned to the kitchen.

Tuantuan has already woken up.

The little girl was wearing a thin pink sweater and was sitting on a small chair behind the cashier, holding a small dried fish in her hand, teasing the shrimp dumpling lying on the table.

"Dad." When Tuantuan saw Lin Fan come out of the kitchen, she immediately put down the dried fish, slid off the chair and ran over.

"Are you awake?" Lin Fan bent down and picked her up, then casually touched her back. She was dry and clean, without any sweat.

"Hmm." Tuantuan hugged Lin Fan's neck and asked softly, "Daddy, what are we having for dinner? I still want to eat the tofu with meat from lunch."

"The tofu is all gone, sold out. Daddy will make you some more tomorrow." Lin Fan carried his daughter to the sink and washed her hands with warm water.

"Let's have something delicious tonight, like stewed pork ribs and a meat soup, okay?"

"Okay! Tuantuan never picks at food that Daddy makes."

Lin Fan placed her on a chair next to the square table, handed her a new picture book, and then turned and went into the open kitchen.

Take out a long row of fresh black mountain pork ribs from the refrigerator.

With a gentle chop on the cutting board, the ribs are cut into even small pieces. Place them in a pot of cold water with scallions and ginger, blanch, skim off the foam, and then remove and rinse.

In a separate clay pot, put the blanched pork ribs in.

I cut two sections of white radish from the farm and threw them in. I filled the pot with water, added only two slices of ginger, covered it with the lid, brought it to a boil over high heat, then reduced it to a simmer.

Black mountain pork is of extremely high quality. It does not require any complicated seasonings. Simply simmering it in water is enough to bring out the savory flavor and fat from the bones.

White radish can absorb excess oil, making the soup clear, sweet, and refreshing.

While the pork ribs were stewing, Lin Fan began preparing the meat soup.

This dish truly tests one's control over the heat and the starch.

He cut a small piece of lean pork and sliced ​​it into very thin slices.

I put it in a bowl, added a little salt and seasoning, then grabbed a handful of sweet potato starch, added a little water, and kneaded it repeatedly with my hands.

Continue until each piece of meat is evenly coated with a thick, sticky starch batter.

Bring a pot of water to a boil. Once the water boils, Lin Fan turns the heat down to the lowest setting, keeping the water at a gentle simmer.

He picked up the bowl of meat slices and used chopsticks to slide the starch-coated meat slices one by one into the water.

When the meat slices are placed in water, the starch on the surface quickly solidifies, turning into a transparent gelatinous substance that firmly wraps the meat slices inside.

Meat slices cooked this way are not only extremely tender, but also retain the meat's natural sweetness to the greatest extent.

Once all the slices of meat floated to the surface, Lin Fan casually picked a few green vegetable leaves and threw them in, sprinkled some chopped green onions and cilantro on top, and added two drops of sesame oil.

The meat broth was served in a large white porcelain bowl; the broth was clear and the meat was glistening.

The casserole dish next to it was almost done simmering. Lifting the lid, the radish and pork rib soup was bubbling and churning, the broth thick and white, the aroma of the meat and the sweetness of the radish mingling together.

Lin Fan served two bowls of rice and put the dishes on the table.

"Dinner's ready."

Tuantuan had been smelling the aroma for a long time and couldn't wait any longer.

She picked up a spoon and, with Lin Fan's help, took a sip of the smooth meat soup.

The slices of meat coated in sweet potato starch were smooth and melted in your mouth; you could swallow them without even using your teeth.

"It's so smooth!" Tuantuan exclaimed, her eyes wide with surprise.

Lin Fan then placed another piece of stewed pork rib on her plate, until it was very tender.

The black mountain pork is stewed until it falls off the bone; the meat separates from the bone with a gentle bite. The white radish, soaked in broth, melts in your mouth and is as sweet as fruit.