Youmi and her colleagues enjoyed the intangible cultural heritage food made by Qin Yi and wanted to interview Boss Qin.

Who knew Qin Yi was so busy, they followed her all the way from Zisan Elementary School to the city center.

Gyms and hair salons are packed with customers drawn in by the fragrance, leaving no time to care for them.

Yumi felt that today was not a good time for an interview, so she asked.

"Mr. Qin, where will you be setting up your stall tomorrow? Could you spare a moment for a short interview? Our theme for this episode is promoting traditional cuisine, which is a perfect match for what you're selling."

While busy, Qin Yi replied, "How about we meet at Qingyuan Temple tomorrow morning? I'll be setting up my stall there at six o'clock tomorrow morning."

"Okay!"

-------------------------------

Day 5 of the mission.

Qin Yi came to Ziyun Mountain again.

Last night, she and Zhuang Qing cleaned out all the cards in the blind box.

Vegetarian snacks and vegetarian intangible cultural heritage varieties were selected.

All the blind boxes I drew at the entrance of Qingyuan Temple today were related to vegetarian food.

Youmi also got up early and last night she teased this issue's traditional delicacies on her WeChat official account with pictures of amazing stuffed eggs, exquisitely carved candied fruits, and delicate Hunan-style steamed buns that look like works of art.

Many enthusiastic netizens left messages in the background asking which restaurant this was, saying they had to go and check it out.

Yumi then shared Qin's stall route for the day with netizens.

It's 6:30 in the morning.

There were significantly fewer volunteers and lay Buddhists out looking for food than the last time they came.

It seems that Master Guanjing's culinary skills have improved quite a bit recently, winning over the taste buds of many people.

As Qin Yi was preparing food, she spotted the young reporter who had been waiting all night.

So he greeted them, saying, "Good morning! You're here so early! You're very dedicated."

Yumi quickly pulled her colleague over to Qin Yi: "Good morning, Boss Qin! I was worried that if I arrived late you'd be too busy to get anything done like yesterday. I have to finish my task today, so let's draw some blind boxes and have breakfast first. Let's chat while we eat."

Yumi opened seven blind boxes in one go, and Qin Yi made seven vegetarian dishes and placed them on the table.

"The cards you drew today were all random cards from Gongde Ridge. I hope you enjoy this vegetarian feast."

"These are Gongde Huofang (a type of steamed bun), Gongde Cumin Lamb, Gongde Jixiang Sanbao (a type of auspicious dish), Gongde Crab Roe, Gongde Seasonal Vegetable Grilled Fish, and Gongde Braised Eel. Gongde Ridge's vegetarian dishes are mainly seasonal and feature vegetarian imitations of meat, with a variety of flavors. Although these seven cards are from the same restaurant, it has inherited a wide variety of vegetarian dishes and is a time-honored brand with a history of over 100 years."

Yumi looked at the table full of vegetarian dishes that were not vegetarian at all and clicked her tongue in admiration: "I've heard of this place before, but young people love to eat meat and rarely go out of their way to eat vegetarian food. Today, I'll take advantage of Mr. Qin's cooking skills to broaden my horizons!"

"Photographer, get ready."

Yumi: "This dish, Gongde Huofang, is said to be the signature dish of Gongde Ridge. It looks like a large piece of braised pork, with a bright red color and a rich aroma."

Yumi picked up a small piece with her chopsticks and tasted it: "Hmm? It tastes like winter melon. The surface is like the smooth pork skin of braised pork, and the bottom part is like lean meat, which is very delicious. I wonder what it is made of."

Qin Yi explained: "Gongde Huofang does indeed use winter melon to imitate Dongpo pork. The fatty part is replaced with winter melon, and the lean part is made with vegetarian ham, soybeans, and egg whites. Then they are combined, fried and shaped. Finally, the sauce is made in the same way as the regular Dongpo pork. It is then garnished with green vegetables, and it becomes a vegetarian Dongpo pork."

"Ingenious! The vegetarian dishes they imitated even have a distinction between lean and fatty meat; what a clever idea!" Yumi exclaimed.

"What are these three auspicious treasures made of?"

Qin Yi: "The Auspicious Three Treasures is a combination of vegetarian duck, vegetarian fish, and daylily."

"Hmm! The vegetarian duck is sweet, the vegetarian fish is salty, and the daylily is crisp. Each has its own unique flavor. They truly are the three treasures."

"The grilled fish with vegetables served on this large plate really looks like the fish itself. You can even see the black fish skin and the tender white fish meat. One bite is spicy and fragrant. You wouldn't know it's vegetarian if you didn't taste it carefully."

Qin Yi smiled and said, "The white fish meat is made of bean products, and the fish skin is made of a layer of seaweed. We add the seasoning of spicy grilled fish to make it look very realistic."

"What about this Merit Crab Roe? I really like this big crab container. The golden, oily layer on top really looks like crab roe. It has a rich and mellow taste, but it's mashed into a paste and I can't tell what it's made of."

Qin Yi: "Actually, it is made from potatoes and carrots. The potatoes and carrots are steamed until they are mashed, then the water is squeezed out with cheesecloth, and then shiitake mushrooms and fresh bamboo shoots are added to enhance the aroma. Finally, they are cooked and stirred to resemble crab roe."

Yumi nodded. "What about cumin lamb and braised eel? I feel like it wouldn't be surprising to get bear paws at Boss Qin's place these days!"

Qin Yi smiled and said, "There really is a dish called Honey-Glazed Bear Paw, but you didn't order it today! Cumin Lamb and Braised Eel are both imitation meat dishes that are coated with batter. The cumin lamb uses vegetarian meat instead of lamb, then it is coated with batter, fried, and then grilled with barbecue seasoning."

"Braised eel uses shiitake mushrooms coated in batter to resemble eels. The stems of the shiitake mushrooms are removed, and they are cut into long strips along the cap with scissors. After being fried and seasoned, the dish is plated to resemble an eel and is crispy when you eat it."

Yumi clapped excitedly: "It's so similar! Now who can tell the difference between halal and vegetarian meat! It's truly a meritorious deed that has brought down Pigsy from Heaven!"

Qin Yi frowned after listening: "I really want to praise your writing, but... many of these imitation meat dishes are imitation pork. Marshal Tianpeng probably doesn't want to harm himself, does he...?"