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

After exchanging a few pleasantries, Lin Fan carried his things and walked back to his small shop.

Back on the second floor, Su Xiaoxiao had finished the large bowl of hot soup noodles, even drinking the clear bone broth at the bottom of the bowl clean. A thin layer of sweat appeared on her forehead, and she leaned back in her chair, feeling comfortable and catching her breath.

Su Xiaoxiao was quick and efficient. When she saw Lin Fan return, she immediately took the initiative to collect the empty bowls and chopsticks and put them into the sink to wash.

Lin Fan put the pickled cabbage and vermicelli into the storage room, washed his hands, scooped out a small half bowl of light radish puree and minced meat from the large clay pot, and fed it to Tuantuan spoonful by spoonful.

The little girl, her lips rosy and full, obediently climbed down from the high chair and pulled the orange cat, Xiajiao, to build blocks on the carpet. The room echoed with the child's innocent counting.

The living room on the second floor was warm and cozy, with the partition door slightly ajar, blocking the breeze from the stairwell.

Lin Fan walked back to the small storage room in the corner.

On the shelves in the storage room were the things that had just been brought back from the courtyard house next door.

In a red plastic basin that had been washed and faded a bit, two large bundles of dried sweet potato noodles tied with hemp rope were neatly stacked.

The vermicelli, with its grayish-white color from being sun-dried in the countryside, varied in thickness and had a few bits of dried impurities left over from the drying process back home.

Next to it were two small pickle jars made of coarse pottery, with small porcelain bowls inverted over the mouths of the jars, the rims of which were filled with clear water to seal the openings, and the walls of the jars faintly exuded the unique slightly sour aroma of old-fashioned pickled vegetables.

This is a token of appreciation from Grandma Wang and her family.

In this age where human relationships are as cold as paper, the old man didn't have much of value. When trouble came, all he took out were the food rations sent from his rural hometown, thousands of miles away. Though simple, they carried a heavy weight of human warmth.

Just as Lin Fan reached out, preparing to pick up the red plastic basin and place it on the shelf...

"Buzz—"

Deep within my mind, the long-dormant mechanical system notification suddenly rang out crisply without warning!

[Ding! Detected that the host has received ingredients generously donated by ordinary diners.]

[Triggering a special cultural achievement: [Neighborhood Gift]!]

[Achievement Description: A master chef's culinary skills begin with technique, harmonize with nature, and culminate in the simple pleasures of everyday life.]

True delicacies are never merely a collection of precious ingredients; they also encompass the nourishment of human connection. Natural ingredients offered in gratitude for the food and with sincere goodwill by diners can activate the system's "Spiritual Origin and Essence Enhancement" mechanism.

[Target ingredients detected: Traditional homemade sweet potato noodles and pickled mustard greens in earthen jars.]

[Should we immediately initiate ingredient enhancement and spiritual evolution?]

Lin Fan's finger, which was suspended in mid-air, paused slightly.

Does the system have such a hidden mechanism?

Since binding himself to the Gourmet Master System, the vast majority of the ingredients he uses are top-quality products grown in the system's farm at fifty times the flow rate using spiritual spring water, or seeds and seedlings exchanged for with high points in the shop.

According to the system's standards, most of the oil, salt, and seasonings bought from ordinary vegetable markets are only considered to be ordinary condiments that meet the minimum requirements.

But right now, these two simple local specialties from the elderly lady next door have triggered the system's special upgrade privileges thanks to her pure and sincere gratitude!

"Confirmed ascension." Lin Fan murmured to himself.

As soon as he finished speaking, the dim light in the narrow storage room suddenly turned into a warm, luminous glow that was visible to the naked eye.

Pale golden fluorescent light swirled down like flowing water, gently enveloping the old red plastic basin and the two rough ceramic jars.

A strange change unfolded silently.

The two bundles of dried vermicelli in the red plastic basin underwent a rapid transformation from their originally slightly dull and rough appearance.

The uneven impurities vanished in the light, revealing translucent, ivory-colored noodles, as even and firm as if drawn from silver threads. A pure, natural aroma of sweet potato starch from the deep mountains slowly wafted through the air.

The rough clay particles on the surface of the two coarse earthenware jars were gradually refined under the halo of light, transforming into two ancient, airtight porcelain jars with a delicate texture and a warm, matte sky-blue hue.

The originally slightly pungent, strong salty aroma inside the jar was replaced by a mild, refreshing, and slightly sweet natural lactic acid fragrance.

[Ding! Ingredient enhancement complete!]

A semi-transparent blue system panel unfolded naturally before Lin Fan's eyes, and information on two brand-new ingredients was updated one by one:

【Sublime Product 1: Lingquan Pure Handmade Snow Silk Sweet Potato Noodles】

[Quality: Excellent]

[Description: Originating from an ancient, deep-mountain rice noodle-making process, the noodles are purified by the earth's natural spring water. The noodles are straight and will not fall apart, cloud the broth, or break even after prolonged cooking. They absorb flavor remarkably quickly, becoming smooth and bouncy after soaking up the rich meat broth, with a texture like soft jade.]

【Sublime Product Two: Ancient Method Sky Blue Altar Aged Snow Cabbage】

[Quality: Excellent]

[Note: Fresh, tender mustard greens harvested at the beginning of winter are selected, and then naturally sealed in a jar with coarse salt from a spiritual spring and aged brine from a deep cellar.]

[Through slow fermentation at low temperatures using pure lactic acid bacteria, oxalic acid and nitrite are completely broken down.]

[It has a vibrant green color with a yellowish tinge, crisp and tender stems without any tough fibers, and a pure, pleasantly sour and savory flavor without being overly salty, with a lingering sweetness. It possesses natural benefits such as stimulating appetite, invigorating the spleen, and aiding digestion.]

Looking at the instructions on the panel, Lin Fan reached out and picked up a piece of the enhanced sweet potato vermicelli.

It feels slightly cool to the touch and has a very resilient texture. Even when bent with a little force, the rice noodles only present a soft arc, without the crisp and brittle feeling of inferior rice noodles that break easily when bent.

Immediately afterwards, the system notification sounds in my mind rang out again in succession:

[Ding! Detected that the host has unlocked premium fermented vegetables and premium traditional dried rice flour ingredients for the first time.]

[A special winter-themed home-style recipe series is now available!]

[Congratulations, host, you have obtained a brand new recipe!]

1. Braised Pork with Pickled Cabbage and Vermicelli in Traditional Chinese Medicine

2. "Golden Jade Snow with Minced Pork Rice"

3. Clay Pot Pickled Cabbage, Black Fish, and Crystal Noodles

A vast and intricate array of cooking techniques, the art of controlling heat, and muscle memory flooded into Lin Fan's mind in an instant.

Unlike the previous high-end dishes like Buddha Jumps Over the Wall and Boiled Cabbage in Clear Broth, the three recipes unlocked this time are all down-to-earth, popular everyday dishes that are truly rooted in the kitchens of ordinary people.

The recipe for "Old Altar Pickled Cabbage and Pork Stew with Vermicelli" emphasizes using thin, translucent slices of black mountain pork belly, frying them in boiling water to release their oil and aroma, then adding tangy and crisp pickled mustard greens to a simmering pot over high heat in a hot pork bone broth, and finally topping it with juicy sweet potato vermicelli.

The pickled cabbage cuts through the greasiness of the pork belly, and the aroma of the pork fat permeates the glass noodles. In winter, a large bowl of this soup warms you from your tongue to your heels.

"Golden Jade Snow Pickled Mustard Greens and Minced Meat Rice" involves finely chopping snow pickled mustard greens and stir-frying them with diced lean pork from the front leg of a black mountain pig in a large iron wok over high heat with rendered pork fat. A little bit of red chili flakes is sprinkled on top to enhance the shine. When it comes out of the wok, it is fragrant, oily, tangy, and appetizing. Poured over steaming hot rice, it is considered the ultimate rice-eating dish.

The "Casserole Pickled Cabbage Black Fish Crystal Noodles" dish makes the best use of the plump black fish caught from the farm's spring pond.

Fish bones are pan-fried until golden brown to create a milky white broth. The fish meat is sliced ​​into thin pieces and cooked until tender. It is served with pickled cabbage and translucent glass noodles, offering a perfect balance of freshness, sourness, crispness, and smoothness.