Free Web NovelChapter 1159: Chapter 468: Program Collisions Aren’t Scary—It’s Awkward When You’re Inferior! Netizens: Spare That Duck!
Usually, sleeping in late is fine, but today my mother-in-law is here.
If I sleep in, it would give people something to talk about.
Just as Han Shuzhen finished speaking, Shen Jiayue, dressed in her sportswear, poked her head out from the stairs:
"I just heard someone badmouthing me..."
Han Shuzhen was amused and annoyed. This cheeky girl, getting up without coming downstairs, sneaking around like a thief?
"Go upstairs and work out, I’ll call you when breakfast is ready."
"Oh... did you steam the sweet potato balls? I’m not greedy, just a reminder not to forget, no other intentions."
Chen Meijuan said:
"Yes, I steamed them, all the leftover ones from last night, and added a lot of sugar. You can eat more later."
Hearing this, Shen Jiayue happily turned around and went upstairs:
"Thanks, Mom, I knew you treat me the best!"
Han Shuzhen took a deep breath, constantly reminding herself:
"My own, my own..."
Shen Guofu coughed lightly, changing the subject:
"My brother-in-law has arranged with Professor Ren’s family, and they’ll get engaged on New Year’s Day. We’ll have a banquet then."
Speaking of this, Han Shuzhen asked:
"Where is the engagement party going to be held?"
"My brother-in-law wants a high-end place, but Xiao Yan and Xiao Jie insist on having it at Lin Ji’s Food. They said it’s where they met, and it has sentimental value."
Having the engagement party at Lin Ji’s?
Lin Xu didn’t expect his sister-in-law and Officer Ren to be so sentimental.
He should inform Shu Yun to reserve the banquet hall for the engagement, so it’s not booked by other parties.
As the year ends, various companies and organizations are waiting for year-end bonuses and holding their annual parties.
The banquet hall bookings are also numerous, though most companies book for the evening so as not to disrupt work during the day.
A mature capitalist would never miss an opportunity to exploit.
Lin Xu brought out the shrimp he took home from the store yesterday, peeled them to prepare a shrimp salad.
Of course, the shrimp heads and shells wouldn’t go to waste; he planned to make shrimp oil with them later, to cook various dishes at home.
Besides the salad, he also sliced some cabbage hearts, placed them on a plate, and mixed them with chili oil.
Before long, breakfast was ready.
Chen Meijuan made pumpkin millet porridge, served with steamed glass noodles meatballs and sweet potato balls, along with shrimp salad, chilled cabbage, and steamed buns. Delicious and healthy.
The sweet potato balls were sprinkled with lots of sugar while steaming, but it had all melted by now, leaving glossy sugar syrup on top.
Picking one up and popping it in the mouth, it was both fragrant and silky.
The meatballs were steamed to a very soft texture, requiring no chewing, just a press with the tongue, and they slid down the throat.
Compared to being freshly fried, the sweet potato balls were now sweet and delicious, rich in sweet potato flavor, extremely tender, and uniquely tasty.
Shen Jiayue, who had just finished a sweaty workout, said:
"No wonder you kept saying steamed food is tastier, this flavor is truly amazing, it feels like it just slips down the throat sweetly."
The leftover glass noodles meatballs had a stronger meaty aroma too.
Lin Xu said:
"Back in the old rural days, sweet potato balls, glass noodles meatballs, crispy meat, steamed chicken, steamed fish, steamed pork ribs, and strips of meat were essential steamed dishes at banquets."
"What are strips of meat?"
"They are just Pickled Pork without the pickles, fermented tofu pork without the tofu, taro pork without the taro... basically stacking slices of meat and steaming them."
Shen Jiayue was a bit tempted by the big banquets in Yinzhou.
She curiously asked:
"Could we prepare a banquet like that for our wedding back home? It sounds so interesting."
Lin Xu initially didn’t want to agree, because as living standards improved, most back home opted to hold banquets at town or village restaurants instead of outdoor setups at home.
It’s too troublesome and doesn’t seem grand enough.
However, just as he was about to decline, he heard a system prompt in his mind:
"Host fulfills fiancée’s wish, triggering reward task [Village Banquet]: Host is to conduct a retro-style village banquet for the Yinzhou wedding, completion will reward a mysterious big gift package."
A big gift package?
Those are usually a trap.
But since my dear brought it up, let’s do it.
We could entertain guests at the scenic spot, also letting hometown folks enjoy the built-up attractions.
Thinking of this, Lin Xu said:
"Alright, we’ll hold an outdoor banquet like from my childhood, so you can experience the joy of those old-time weddings."
Shen Jiayue’s eyes twinkled, remembering viral videos of people grabbing pork knuckles and Pickled Pork at banquets, she curiously asked:
"Would there be people stuffing food into plastic bags before a dish is even finished?"
Chen Meijuan chuckled:
"No, even when Yinzhou people were poor, they didn’t rush for the banquet dishes, and now life is better, that won’t happen."
After breakfast, Lin Xu drove to the store.
Meanwhile, Shen Guofu, Han Shuzhen, Chen Meijuan, and Shen Jiayue took Dundun to choose some photos taken by Cai Sen a few days ago.
At 5:00 PM.
"Taste of the World" officially launched on Yanjing Satellite TV. With the overwhelming advertising campaign, and the fame Lin Xu and Zeng Xiaoqi have gained, the show achieved high ratings.
Many netizens were eager to see what the new version would bring, and what surprises were in store.
But after the opening credits, they found the host different; no longer the goddess-like Zeng Xiaoqi, and not the familiar handsome chef either.
Nor was it Xie Baomin, Dai Jianli, or Qiu Zhentao, the well-known chefs.
Instead, it was a stranger wearing a gold watch and rings.
Did we tune to the wrong channel?
Where’s everyone?
Where did our familiar host and chefs go?
Curious, everyone continued watching the video program. The intro described this dish as the famous traditional specialty—Eight Treasure Gourd Duck.
Viewers with some culinary knowledge knew this dish involved boning the duck and stuffing it with eight kinds of treasures.
Even though there’s a new chef, it’s still a food show, so let’s watch it.
Then we can ask what’s going on under Lin Ji’s discussion thread.
But as they watched, many viewers furrowed their brows in a frown.
The normal duck, yet they cut off the duck legs and sewed it back on, such a method, how unprofessional!
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This Chapter has 5,200 words, asking for monthly tickets, brothers!
