After three meals a day, I have more time to relax and have less chance to catch up.
"Inch of Time" is a cafe, not a restaurant, offering simple meals. For Ke Yike, this was a mixed bag. He lost the opportunity to hone his skills in a traditional field, but Xue Jiuyue gave him a platform for innovation. After two years of experience, and with Xue Jiuyue's guidance, he began to gradually consolidate his previously unrestrained inspiration into systematic thinking and approaches. This time, cooking for Xue Jiuyue's parents was a culmination of his years of experience.
Limited by the conditions, Ke Yike worked all morning to turn his idea into a delicious dish. When everything was ready, he sent a message to Xue Jiuyue, and then waited anxiously for the result. Fortunately, everything went as he wished!
Although it is Chinese food, Ke Yike still retains the essence of Western food. However, due to the lack of time and materials, he omitted many complicated and cold dishes, and only retained soups, main courses, staple foods and desserts.
Three bowls of soup were served first, one for each of Xue Jiuyue and the other two. The portions were not large and each one was different.
In front of Xue's mother was mutton soup. The mutton was stewed with carrots, corn, yam, longan, and goji berries. Not only was there no hint of mutton smell, but the fat had also been removed, leaving the soup as clear as water, completely free of greasiness. The soup fully utilized the natural flavors of the high-quality ingredients, avoiding any seasonings or even salt. The soup was refreshingly sweet and delicious, instantly whetting one's appetite.
"The warming nourishment of mutton can enhance your physical fitness. I heard that Auntie is from Qiuting, so she probably likes sweet and light food, so I cooked for you according to this idea." Ke Yike's words commented on this soup and the following dishes.
In front of Mr. Xue's table was a traditional borscht, cooked with exquisite control. The large pieces of beef, perfectly preserved in their chunky form, melted in the mouth, and were incredibly delicious. A spoonful of the soup revealed a rich, layered flavor, likely derived from the broth. Slightly stronger than typical borscht, the tangy yet balanced acidity perfectly offset the slight saltiness and soothed the fatigue of the journey.
"My uncle is from the north and has a strong taste, but food that is heavy in oil and salt is not good for your health." This is how Ke Yike explained.
Unlike the soup her parents enjoyed, Xue Jiuyue's "soup" was technically a bowl of jelly or chunks of almond tofu. Unlike traditional almond tofu, which is soaked in sugary syrup, this version is encased in honey and bayberry juice. Dots of broth ooze out, resembling plum blossoms blooming in the snow, a truly beautiful sight. The sweet and sour bayberry juice imbues the almond tofu with flavor, and each sip, scooped up with a spoon, is bursting with flavor, tantalizing and stimulating taste buds.
"You drank a lot last night, didn't you? You smell like alcohol this morning. The sweet and sour taste is not only appetizing but also helps sober you up." Seeing through Ke Yike's trick, Xue Jiuyue quickly covered it up, "I couldn't sleep, I drank a little too much."
The three soups each have their own unique characteristics and are ingenious, successfully tempting Xue Jiuyue and others to have endless expectations for the main course.
Like soups, main courses are also tailor-made.
A pan-fried lamb chop, with crispy skin and tender meat, had a slightly charred aroma. While clearly a Western dish, the texture and flavor were remarkably similar to Dongyuan Laozi's signature roast lamb. Even Mr. Xue, a gourmet with a special liking for roast lamb, was delighted.
Thickly pan-fried silver cod is a common dish. However, Ke Yike's sauce is unique. Besides a white jade sauce made with milk, Kraft sauce, and lime juice, he also borrowed from traditional Korean cold noodles, boldly using freshly squeezed pear juice and other seasonings to create a dipping sauce. Xue's mother found it both delicious and unique.
The last steak is not only a regular dish in the restaurant, but Xue Jiuyue had just eaten it last night. A hint of disappointment was quickly killed by the "difference" that followed. At first glance, it was indeed a whole steak, but when he moved his knife and fork, he found that under the puff pastry with beef texture, there were small pieces of beef. He used chopsticks to pick up a piece and put it in his mouth. It was tender and juicy, and the aroma of meat was overflowing. Unlike steak, it was fully cooked beef, but the taste was tender and smooth, not any less cooked than a medium-rare steak. Xue Jiuyue couldn't understand how Ke Yike did it, which not only suited the Chinese people's habit of cooked food, but also satisfied the picky taste of gourmets. If you roll it in puff pastry and eat it, it will have a richer taste, filling between the lips and teeth, bringing great satisfaction.
It's called a personal dish, but the portions are generous, enough for sharing. Unlike Western cuisine, the main course is only at the end of the meal, and before it's completely finished, Ke Yike serves the main course. And the main course remains.
Xue's father's staple dish is the minced meat noodles, which Xue Jiuyue had also tried. It's a perfect match for northern Chinese palates, yet clearly crafted with even greater care. The broth is rich and vibrant, the noodles are smooth and chewy, the minced meat adds a subtle spiciness, and is garnished with chopped green onions. Not only is the aroma intense, but the vibrant colors of white, yellow, red, and green combine to create a visual and palate-pleasing allure.
The main course before Mother Xue surprised her even more—a small bowl of lard-cooked rice. I wonder how Ke Yi managed to create the thick rice crust that only rice cooked on a wood stove could achieve in a single morning. Carefully preserved vegetables, pure white lard, slightly yellowish, burnt rice crust, and a small dish of soy sauce. This authentic lard-cooked rice, full of nostalgic flavors, is not easily found even in Qiuting.
The remaining main course should be Xue Jiuyue's, Cantonese rice noodle rolls. Xue Jiuyue was already on a treasure hunt. As usual, this seemingly ordinary rice noodle roll should contain a finishing touch. Sure enough, this rice noodle roll was much richer than any I'd ever had before. And the rich flavor wasn't from the fillings wrapped around it, but from the rice noodle rolls themselves. It wasn't clear how Ke Yike had achieved this, but it didn't affect Xue Jiuyue's enjoyment of the meal.
Besides these, there was also a small tray of lotus leaf pancakes, which Ke Yike said were meant to be eaten with the main course. These were real lotus leaf pancakes, with a light green color, the fragrance of lotus leaves, and a hint of Gynostemma pentaphyllum. When rolled up with the main course, they had a completely different flavor.
The only thing I could call "ordinary" about the meal was the dessert. It was authentic, freshly cooked coconut milk sago, but the variety and quantity of fruits inside were much greater than what you'd find elsewhere.
"This way, the fruit has all the nutrients and is not cold," Ke Yike commented.
"How do you make your rice noodle rolls? Can you promote them in your store in the future?" Xue Jiuyue couldn't help but ask.
“Other rice rolls are steamed in water, but the one you tasted is steamed in soup.”
The exquisite lunch was full of Ke Yike's hard work, but the satisfied expressions of Xue Jiuyue and the other two, especially Xue Jiuyue's final question, made everything worthwhile and made Ke Yike feel so comfortable that every pore seemed to be breathing.
Worried that her parents were tired, Xue Jiuyue asked after lunch, "Mom and Dad, how about taking a nap in the cafe after dinner?"
"Time is so precious, how can I bear to sleep? Just a cup of coffee will be fine." After Xue's father "made the decision on his own", he felt that it was inappropriate and added, "right, my dear?"
This time, Xue's mother also agreed, "Well, black coffee in the morning is good."
"Okay, I'll listen to you two."
Qian Jianjun's lunchtime socializing was mostly brief. He apologized in advance, saying he had to leave early due to an urgent matter, so he concentrated all his affection on a boisterous round of drinking, truly "the pipa music urges me to drink." But when he returned to "the fleeting moments of time," the lingering aroma of coffee lingered, but Xue Jiuyue and her family were nowhere to be seen.
"Mr. Qian." Seeing Qian Jianjun, Lao Zhou came over.
"Where are Xiaoyue and the others?"
"They're leaving." Old Zhou isn't good with words, but he's not stupid, so he went on to explain, "I asked to go with them, and they were very polite and said they didn't need to bother me. Seeing that I insisted on following, Xiaoyue said they were going to check out a project that afternoon, and the security check was strict, so they needed to register in advance."
"Oh? Is that true?" Qian Jianjun found it hard to believe. "I guess Xiaoyue is just afraid of bothering you. She's just too considerate of others."
Old Zhou sighed, "Yes, the lunch I had with Xiao Ke, Xiao Nian and the others at noon was very sumptuous. It wasn't a staff meal."
"In Xiaoyue's eyes, they are just brothers and sisters, not employees. Come on, let's sit down and have some coffee while I sober up."
"Xiao Zhou, do you know where Xiao Yue went?" Zhou Ying came to deliver coffee, but Qian Jianjun couldn't help but continue to inquire. "Her parents are here, and I want to do my best to be a good host."
Zhou Ying smiled sweetly, "I'm sorry, Mr. Qian, Sister Yue didn't say where they went, nor did she say whether they would come back. If you're waiting, do you want me to tell her?"
"No, no, thank you, Xiao Zhou. I'll just rest here for a while and wait for the opportunity and fate. It's not good to disturb the family reunion."
"Okay, then I won't bother you for now. I wish you good luck." Zhou Ying joked with a smile, then said to Old Zhou, "You should take a good rest too, Brother Zhou."
Old Zhou took a long time to react. After watching Zhou Ying leave, he said to Qian Jianjun, "It's exactly as you said. Xiaoyue and them get along like family."
"It's more than that." Qian Jianjun was in the mood to talk. "They do have a close relationship, but you see, not only the three of Xiao Ke, but also Xiao Nian, all respect Xiao Yue. This is not simple."
Now Old Zhou was a little confused. "Xiaoyue is their elder sister, so isn't it normal for them to respect her?"
Compared with Gu Quyu, Lao Zhou was not the best person to talk to, but at this time Gu Quyu and another department head were left at the table by Qian Jianjun to replace himself.
Qian Jianjun patiently explained, "Xiaoyue is their boss after all, right? If you bring family harmony into work, it will actually be very detrimental to your work. You know this clearly."
Seeing Old Zhou nod in agreement, Qian Jianjun continued, "So many leaders are so strict, even nitpicking, just to maintain their prestige and ensure their intentions are carried out accurately by their subordinates at work! But look at Xiaoyue's team. Although it's just a small team, as a leader, Xiaoyue doesn't need to be strict or critical to maintain her prestige. She can also fully mobilize the subjective initiative of her employees. This is truly commendable!"
"Now that you explain it, it seems to be true."
"This situation only occurs when subordinates fully recognize your abilities and personalities. Perhaps this is the realm of awe without anger! Of course, this also requires the high quality of the team members themselves."
…
What Qian Jianjun waited for during his casual chat with Lao Zhou was ultimately disappointment.
It was Zhou Ying who sent the message, "Boss Qian, Sister Yue just sent a message saying she won't be back for dinner, and she probably won't be coming to the restaurant today."
"Oh, okay, thank you, Xiao Zhou. It's okay. It's nice to relax here for the afternoon. Oh, and can Lao Zhou and I have dinner with you? You can set the price."
"If you are willing to eat with us, you can add a pair of chopsticks. We are all family, so it doesn't cost any money. I'll take care of it. I'll just tell Keke. As long as you don't mind its simplicity." Zhou Ying agreed readily.
Qian Jianjun often comes to "Inch of Time", but he has never eaten "staff meals" with everyone. This is the inspiration given by Lao Zhou just now. Perhaps this will help him better integrate into the team. Qian Jianjun also decided to talk to Xue Jiuyue and eat with everyone when he comes to the cafe.
Xue Jiyue's family went home to cook their own meals. Since they couldn't have a big celebration, Xue's father and mother still wanted to celebrate their daughter's birthday with a hearty dinner, just like they did when she was little.
The most familiar meal paired with birthday cake, the taste buds brought back sweet childhood memories one by one, swirling like tears. Even after the meal, the memories still lingered in my heart and refused to dissipate.
After calming down, Xue's mother sat on the sofa and suddenly looked at Xue Jiuyue seriously and said, "Xiao Shi, we came here to celebrate your birthday, and you are already thirty, and your parents have something important to tell you."
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