Free Web NovelChapter 534: Chapter 446: Heavenly Flavor, but Too Many Kids Are a Problem
"Crunch"
At this moment, a crisp sound echoed in everyone’s ears.
Eventually, someone succumbed to the temptation of the Fried Dumplings and decided to take action.
The person was clearly experienced, as she didn’t take too big a bite; she only nibbled off a corner at the edge of the dumpling, equivalent to opening a skylight to let the scalding heat trapped inside escape, allowing it to cool quickly.
The person eating the dumpling was a plump woman, her whole body covered in excess flesh. Her squinty eyes were fixated on the Fried Dumplings in her chopsticks, while her other hand picked up a small vinegar jar and poured some into the dumpling’s opening, then added a bit of chili oil.
"Ah? Is that how those two condiments are meant to be eaten?"
"Why pour it in? This vinegar is so sour. Won’t it alter the dumpling’s flavor?"
Under the puzzled gazes of many diners, the plump woman gently blew a few breaths at the dumpling’s opening, lightly touched it with her lips, and only then confidently stuffed the whole thing into her mouth to chew.
"Crunch"
"Crunch"
That crispy sound resonated in her ears. With every bite, she could clearly feel the bottom of the dumpling, fried until it’s golden-brown, breaking apart.
The hot mushroom cubes inside were brimming with juiciness, with the savory fragrance spreading out, slightly spicy with white pepper, just enough to cool down with the addition of chili oil and vinegar, reaching the perfect non-scalding temperature.
The surface of the dumpling skin was also covered in a rich golden oil. The high temperature transformed the texture of the dumpling skin.
If the steamed dumplings were primarily chewy and elastic, the Fried Dumplings’ skin texture became more tenacious, almost like freshly cooked pasta, with an imperceptible white center remaining.
This texture level is favored by Westerners, and with the unique aroma added by the vegetable oil, the flavor profile of the Fried Dumplings elevated several notches.
The plump woman chewed for a long time without swallowing, seemingly savoring the taste of the Fried Dumpling.
After more than ten seconds.
"Gulp"
As soon as the dumpling was swallowed, she raised her chopsticks again, rummaging through the box to find another brown mushroom dumpling, biting into it.
This time she didn’t rush to add vinegar or chili oil but chewed a few times, her eyes suddenly brightening.
"Indeed!"
"The oil used in the mushroom dumpling filling is different from the oil outside, the flavor is completely distinct!"
"What? It’s actually different oil? I thought they used the same one."
"This golden oil is so fragrant, I swear I’ve never tasted this kind of oil before in my life."
"Does anyone know what plant this oil is made from?"
Perhaps it’s the deliciousness of the plump woman’s eating that tempted the other diners, who started mimicking and could not resist trying the Fried Dumplings.
Some impatient tourists saw her shove the entire Fried Dumpling into her mouth with ease and mistakenly thought the dumplings had cooled down enough, so they followed suit.
"Crunch"
As soon as the dumpling skin was bitten through, the crispy sound was accompanied by a torrent of scalding juice that shot out, splashing onto the upper palate.
The area hit by the juice instantly went numb, losing all sensation, leaving only a faint pain lingering.
This unexpected hot juice made them stagger, nearly spitting the dumpling out.
But thinking that others could eat it casually, if they spat it out, wouldn’t it seem incompetent?
Reflecting on this, the men’s invalid self-esteem and pride took over, forcing themselves to withstand the pain in their mouths, slowly exhaling hot breath, feeling somewhat relieved.
The remaining diners who weren’t in a hurry to eat observed the actions of those who were scalded and carefully recalled the steps the plump woman took to eat the dumpling, gradually getting the hang of it.
They imitated her, first biting a small opening in the dumpling, and indeed they felt the hot steam puffing out from the hole.
Then they poured some vinegar and chili oil in, cautiously biting into the stuffed dumpling.
Indeed!
The dumpling filling’s temperature had dropped to a slightly scalding degree after cooling by the vinegar and chili oil.
Although still a bit hot, they could manage large mouthfuls without changing expression.
The mushroom and shrimp fillings were not greasy, with the vinegar merely enhancing the freshness subtly.
In contrast, the pork and bamboo shoots filling saw the biggest transformation.
This pork filling is made by frying chopped lean meat with diced pork belly and bamboo shoots. It carries the rich aroma of pork fat, without the texture resembling meatballs.
With the first bite, you can clearly taste and chew on the graininess of the pork, especially the strong presence of the pork belly, which is the most fragrant source.
The classic five-layer distribution of pork skin, fat, lean meat, fat, and lean meat makes the texture of the pork belly cubes exceptionally prominent. Due to pre-frying and cutting into small pieces, any excess fat has been completely rendered out, leaving a texture similar to "soft crisps."
"Soft crisps" and "crispy crisps" are terms used in the Yunnan-Guizhou Region, referring to pork fat cracklings made with pork belly. The difference lies in how dry the meat is rendered, categorized into soft and crispy types.
The fried pork belly cubes themselves don’t taste greasy, exhibiting pure fragrance and a texture similar to jerky.
In contrast, the added chopped hind leg meat is lightly fried, retaining some juiciness and tenderness. Coupled with the moisture from the bamboo shoots and additional soy sauce and other seasonings, the overall dumpling texture becomes richly moist yet not greasy.
This pork fat and pork belly filling often shocks with its first taste. Additionally, some green peppers were intentionally added during frying to cut the grease, with the subtle spicy kick being the final touch.
The steamed dumplings of this flavor previously brought him immense surprise. Now, eating the same flavor in Fried Dumplings, the deliciousness and awe are magnified, completely beyond his expectations.
But likewise, the unavoidable greasiness comes from mixing various fats together.
Adding vinegar to the dumpling filling is the way to break through!
The black vinegar of Great Xia is entirely black, looking similar to Italian balsamic vinegar but smelling completely different—particularly pungent and quite sour.
Added to the meat filling and eaten together, it perfectly balances the excessive acidity and resolves the greasiness of the fats, creating subtle changes in the overall flavor of the dumpling, achieving multiple benefits in one go.
The presence of that chili oil is also remarkably strong—fragrant but not too spicy, with a thick and rich aroma. Even when paired with vinegar, the oil’s aroma doesn’t diminish in the slightest.
The man chewed the deliciousness in his mouth with indulgence, his mind involuntarily flashing to the Italian cheese dumplings he had eaten in fine dining restaurants.
Compared to the box of dumplings in front of him, those can’t even be called dumplings!
No wonder cheese dumplings are a completely new name—it might not even qualify as a dumpling?
Previously, he didn’t feel there was anything wrong with cheese dumplings. He would even order them in upscale restaurants, like those black truffle cheese dumplings, with just four or five on a plate, costing dozens of euros, and considered one of the tastiest varieties.
But now, compared to the box in his hand, costing only one euro per dumpling...
The man swallowed the dumpling in his mouth, hurriedly skewering several steamed dumplings whole, afraid their taste would be affected if they cooled.
After eating Fried Dumplings and then switching to steamed dumplings, the feeling changed slightly again.
It wasn’t just him; all customers who started eating had similar reactions, the more they ate, the brighter their eyes became, the more their mouths were stuffed.
Some people, who didn’t care much for appearances, ended up with their mouths covered in red oil. A shiny stream of oil slowly trickled down their lips, making the others around them swallow furiously.
"My God, is it really that delicious?"
"It looks too fragrant. When will it be my turn? I’m starving!"
"I should’ve known better than to try making dumplings. Making what? Eating faster is more important!"
Those lined up near the food cart had already received their number cards issued by Dais, and were just one step away from eating, only differing by five or ten minutes.
But those in the long line at the restaurant entrance suffered more, seeing but unable to eat, not even knowing how long they’d have to wait for their turn.
They could only smell the fragrance of rapeseed oil wafting through the air, getting restless, tiptoeing to see what was happening over there.
The restaurant entrance queue was also split into two lines, one long, one short.
No doubt, the shorter line was for the customers preparing to eat a buffet inside the restaurant.
Those who chose this were mainly late arrivals, not wanting to wait half an hour or more, barely managing with a buffet.
Yet the restaurant only started serving at seven, so they had to wait at the door, also enduring the tempting aroma.
Adding to the temptation, Dais was eating a box of dumplings nearby, the close proximity scent nearly driving them crazy with hunger, feeling they’d never craved food so much in their lives.
"Try some, Helena. There’ll surely be more later over there."
Dais had only eaten one dumpling of each flavor, then handed over the remaining three to Helena.
Helena swallowed a mouthful of saliva, nodded; without holding back, she took the dumplings and stuffed them into her mouth.
"Oh my God, these dumplings are just too delicious. Later I have to learn from the chef how to make the filling, so I can make it for Lisa."
Dais nodded in agreement: "That’s what I thought too. Your husband and daughter can at least come over to be with you two days a week. My family is tied down, with three children to care for, sigh."
"Seems like having too many kids isn’t such a good thing." Helena sympathetically patted her shoulder, starting to reconsider rejecting her husband’s proposal for a second child.
With business getting better, if she gets pregnant soon, she might miss out on the restaurant’s best business period.
