Chapter 130 Marrying me is a sure thing

"So that's how it is. I was being narrow-minded," Xu Zhiheng apologized frankly.

Wei Qiyu nodded generously and gladly accepted his apology. "I would never do something so foolish as to travel all this way to make things difficult for someone I've only met a few times in my childhood."

She heard that Xu Zhiheng had someone he loved, a rather famous cook. She also learned from Zhang Ping that this cook was clever and quick-witted, and that her dishes were novel and interesting, making her very popular in Lin'an Prefecture.

She was already tired of the famous chefs in the capital, so how could she resist such a wonderful person?

After much thought, she decided to use the trivial matter of refusing the marriage as an excuse to claim that she was feeling down and wanted to go out for a walk to clear her head.

Thinking of this, Wei Qiyu looked at Lin Yao with even more fervor, and his tone became more earnest and expectant: "I tried some of the snacks you made at Baiwei City before, and I found them to be quite delicious. This mutton head skewer dish is even more amazing. I'll be coming to support you at the finals the day after tomorrow, so please don't disappoint me, Madam Lin."

After they opened up to each other, they had a very pleasant conversation.

Wei Qiyu was a straightforward person, and he talked endlessly about food from all over the country, from crab-stuffed oranges at Fanlou in Beijing to water chestnut cakes in the Jiangnan water towns. He and Lin Yao got along very well.

After the tea and snacks were finished, the two said their goodbyes, and she left gracefully with her maid.

Only Xu Zhiheng and Lin Yao remained in the private room.

The silence that returned to the room began to spread with an indescribable subtlety; the huge space seemed to become cramped, making it difficult to breathe.

Xu Zhiheng sat opposite her, his elbows resting on the table, his gaze fixed on Lin Yao's face.

Although it had only been a few months, it felt like years had passed.

He missed her terribly, and he just stared at her like that, as if he wanted to make up for the months of absence with just that one look.

Lin Yao held the warm teacup. When Wei Qiyu was here, she could avoid his overly intense gaze by talking about food.

Now that only the two of them were facing each other, she could only look up and meet their gaze.

When she finally tried to look directly at the growing affection in her heart, and looked at him again, the moment their eyes met, the corners of her lips involuntarily turned up slightly.

Lin Yao smiled faintly, like a spring breeze brushing across a lake, carrying an unyielding tenderness and an unspeakable shyness.

Xu Zhiheng's heart skipped a beat. He looked at her upturned eyebrows and the reflection of himself in her eyes, and his Adam's apple bobbed involuntarily: "Ayao."

"Hmm?" Lin Yao tilted her head, looking at his serious expression.

Xu Zhiheng leaned forward slightly, his eyes filled with seriousness and guilt: "I was inconsiderate before. I only thought about keeping you by my side and was eager for your response, but I never really considered your feelings."

His gaze was fixed on her eyes as he said, word by word, "Ayao, I love you. I want to marry you, to be with you every day, to taste every dish you make, and to spend every dawn and dusk with you."

At this point, his tone became somewhat cautious: "I know you enjoy this free and easy life, the sense of accomplishment from building your own business, and the peace of mind of having your own money in your own hands. You live such a vibrant and fulfilling life, independent of anyone, able to make your own decisions."

Lin Yao was caught off guard and a look of surprise appeared on her face.

“If you are willing to give me a chance,” Xu Zhiheng’s voice became even gentler, “I will love you, cherish you, and respect you completely. I will never restrict you. You will always have your own shop, your own business, and you will always have the opportunity to leave.”

That last sentence struck Lin Yao's heart like a heavy hammer.

He saw right through her concerns that she had kept hidden in her heart.

Xu Zhiheng did not miss the light that suddenly lit up in her eyes, like a dusty gemstone being wiped clean, dazzling and blinding.

He felt a surge of joy, followed by a pang of bitterness. She wasn't even with him yet, and she was already planning her escape route.

His eyes flickered with emotion for a moment, then he changed the subject, his tone becoming sly and confident: "Of course, I will show you with my actions that choosing me is a sure win."

Lin Yao burst out laughing at his confident demeanor, and most of the tension and shyness she had felt earlier from the confession dissipated.

She looked intently at the person opposite her, someone she had known since childhood, her face beaming with an uncontrollable smile.

After a moment, she finally agreed: "Okay."

This soft reply sounded to Xu Zhiheng like the most beautiful sound in the world.

He looked at her in surprise: "You mean, you mean..."

Seeing his ecstatic and incoherent state, Lin Yao couldn't help but smile, looking at him indulgently, and repeating clearly, "I said yes. I hope that Young Master Xu will keep his word and ensure that I will always make a profit and prosper."

After receiving approval, Xu Zhiheng transformed into a sunflower that had come to life, relentlessly following his sun.

With only one day left until the final, Lin Yao dared not slack off in the slightest, spending all her time in the kitchen pondering recipes, keeping herself extremely busy.

Xu Zhiheng was an inseparable tagalong, following her step by step.

Lin Yao wanted to get the broth that was warming on the stove, but he rushed over and brought it to her first, carefully placing a heat-insulating cloth under the lid. As she bent down to pick out the fresh mushrooms, he immediately moved a small stool over and placed it behind her.

Lin's father stood at the door with his hands behind his back, and couldn't help but sigh softly, muttering under his breath, "This brat is actually quite capable." Although his tone was unpleasant, he couldn't hide the smile on his face.

The day flew by, and before we knew it, it was the day of the finals.

Lin Yao changed into a clean kitchen apron and stood in front of her own stove, her heart pounding like a drum.

She took out a candied kumquat from her small brocade pouch, popped it into her mouth, and the sweet and sour taste melted on her tongue, slightly easing the tension in her heart.

After calming herself down, she opened the prepared food box, which contained various ingredients neatly arranged, the most eye-catching of which was the perfectly soaked sea cucumber.

Today, she is going to make a famous Yangzhou dish, Butterfly Sea Cucumber, which is listed as one of the Eight Delicacies.

Butterfly Sea Cucumber is a dish that Lin Yao once saw recreated in a documentary. It is one of the eight delicacies in a large banquet in the Qing Dynasty and is known for its exquisite shape and mellow taste.

Lin Yao first sliced ​​the best sea cucumbers lengthwise into thin slices as thin as cicada wings. After boiling water in a pot, she quickly scalded the sea cucumber slices, then took them out and gently patted them dry with clean gauze.

This step is the most challenging, as too much force will break the shape, while too little force will result in the shape being affected by the undried moisture.

After preparing the sea cucumber, she took fresh chicken breast, finely chopped it into a paste, added a little salt and starch, and stirred it in one direction to make a smooth chicken paste.

She spread a layer of oil evenly on the plate, laid the sea cucumber slices flat with the side facing up, and then took a small amount of chicken filling, shaped it into a small butterfly shape, and placed it in the center of the sea cucumber slices.

Then, take a few thin strips of ham and cleverly arrange them to form the butterfly's beak and body patterns. Use a crystal-clear shark fin needle as whiskers, place two black sesame seeds on the head as eyes, and finally pick two tender coriander leaves to place at the tail as ribbons.

In a short while, lifelike butterflies took shape in the plate, their wings outstretched, as if they were about to take flight at any moment.

After placing the plate in the steamer, Lin Yao immediately turned around to prepare the soup base.

Place the wok over medium heat, pour in the carefully simmered clear broth, add a few drops of soy sauce for color, and then add a little salt and Shaoxing wine to enhance the flavor. Once the broth boils, pour it into a large soup bowl that has been prepared beforehand.

By this time, the steamer had been steaming for five minutes. She took out the plate and carefully pushed the butterflies from the plate into the soup bowl one by one.

The broth is crystal clear, with sea cucumbers floating on the surface. At first glance, their wings are translucent, adorned with bright red ham strips, glistening white shark fin needles, and black sesame seeds. Garnished with emerald green cilantro leaves, it is as beautiful as an exquisite painting.

What's even more intoxicating is the aroma; the freshness of the clear broth and the richness of the sea cucumber intertwine, wafting around the arena and making the onlookers sniff.

The final dishes were served in the order drawn by lot. Chef Chen from Jingxinzhai was the first to appear, serving his signature dish, "Hundred Birds Paying Homage to the Phoenix".

This dish is made by carving a winter melon into the shape of a phoenix, hollowing it out and filling it with more than a dozen kinds of fillings such as pigeon meat, diced quail, and shiitake mushrooms. It is surrounded by small birds carved from carrots, making the presentation extremely elaborate and gorgeous.

Lord Wen examined it for a moment and exclaimed, "The knife work is exquisite, the meaning is auspicious, and the shape alone is excellent."

He picked up a piece of winter melon and ate it with the filling, then nodded, "The winter melon has absorbed all the meat flavor, and the filling is a perfect balance of meat and vegetables."

Lord Zhou added, "Eating this dish in winter is nourishing and warming."

Next up was Chef Li from Juxianlou, who brought out a dish of chicken and ham stewed with shredded tofu. This dish is a classic kung fu dish in the Huaiyang cuisine. It uses specially made large white tofu cut into hair-thin strands, paired with shredded ham and chicken, and supplemented with shrimp and bamboo shoots to enhance the flavor.

In a white porcelain soup bowl, a layer of white dried bean curd strips is laid at the bottom, followed by shredded ham, shredded chicken, shredded bamboo shoots, and shrimp. The clear broth covers the ingredients, and a fresh and fragrant aroma lingers around the judges' table.

Master Wen scooped up a spoonful of dried bean curd strips. They were soft and tender yet chewy, having absorbed the rich chicken broth and the savory aroma of ham. He stroked his beard and laughed, “Master Li’s knife skills and broth-making skills are both superb! The dried bean curd strips are cut finely and evenly without any broken pieces, and they are soaked properly without any bean-like smell. The savory aroma of chicken and ham is perfectly integrated. This is much more refined than the dishes served in ordinary restaurants!”

Several local gentry judges also praised him, and Master Li's face showed a confident smile.

Finally, it was Lin Yao's turn. She stepped forward with her soup bowl and gently placed it in the center of the judges' table.

The butterfly in the bowl is lifelike, and the clear soup has a fragrant aroma.

Wei Qiyu's eyes lit up first. He picked up a spoon and stirred it gently. Seeing the butterflies swaying slightly in the soup as if they were about to dance, he couldn't help but exclaim, "This soup is truly exquisite!"

Lord Wen didn't hesitate either. He scooped up a sea cucumber butterfly and put it in his mouth. The sea cucumber was smooth and tender, the chicken meat was fresh and bouncy, and the salty aroma of the ham shreds and the freshness of the cilantro layered on his tongue. The broth was also rich and mellow. He couldn't help but widen his eyes: "Excellent! The sea cucumber is prepared extremely well, with no fishy smell at all. The broth is fresh but not greasy. The presentation and taste are so well combined!"

Lord Zhou has always preferred light and natural flavors, and after tasting it, he nodded repeatedly: "This dish perfectly embodies the elegant charm of Jiangnan cuisine, it is truly wonderful!"

The judges expressed their opinions and debated endlessly.

In the final judging round, Lord Wen stroked his beard, pondered for a long time, his gaze lingering between the two dishes, and finally cast his decisive vote for the most ingenious butterfly sea cucumber.

"The winner of this culinary competition finals is Lin Yao from Baiwei City!" The bailiff announced the result loudly, and thunderous applause erupted from the audience.