Chapter 241 You Don’t Even Want to Call Me Master Wang
After tasting the legendary Luohan Tripe made by Wang Jianye, Master Qian was shocked.

Because he had to admit that the dish was so delicious and much better than what he had cooked.

How is this possible? This dish is one of his specialties, and it took him many years to master it to this level.

How old is Wang Jianye? How can he do better than him and be so much better?
Master Qian couldn't help but shed tears as he thought about it. He was even more shocked. He actually cried because of the deliciousness of a dish!
Master Qian looked at Wang Jianye in disbelief, "Young man, how did you make this dish so good?"

Wang Jianye glanced at him calmly, "You don't even want to call me Master Wang."

Master Qian didn't get angry when he saw this, and quickly changed the subject: "Master Wang, can you tell me how this dish is made? Why is it so good?"

"it's actually really easy……"

Wang Jianye shared his understanding of this dish with Master Qian, the state banquet chef.

Although this Luohandu is Master Qian's specialty, it is far inferior to the Luohandu made by Wang Jianye.

So when asking for advice, he could only listen carefully like a student, and he also had to worry that Master Wang would fool him and not tell him the real method.

But Master Qian was obviously overthinking it. Wang Jianye didn't mind at all sharing his cooking skills and insights with others.

As for whether others can learn it or what level they can reach, that is not his concern.

After listening to Wang Jianye's words, Master Qian couldn't wait to try out the ideas Wang Jianye gave him and make another one to see whether the method Wang Jianye taught him was true or fabricated.

But Master Cheng persuaded him, "Master Tian, ​​wait until you go back before making this dish. We have to prepare for the state banquet tonight."

Master Qian nodded awkwardly.

Before this, he thought that Wang Jianye, who was so young but still received the invitation letter, must have gotten in through the back door, so he was very dissatisfied with him from the beginning.

And when Wang Jianye proposed to compete with him to see who could make the better Luohan belly, this dissatisfaction reached its peak.

Because he felt that the young man in front of him not only took the back door, but also was ignorant of the immensity of heaven and earth and had no respect for his elders at all. He must teach him a good lesson and make him fall flat on his face.

But unexpectedly, it was not the young man who was ignorant of the immensity of the world, but himself. The arhat he made was far inferior to the one made by Wang Jianye.

When Master Qian recalled the words he had said before to teach Wang Jianye a lesson, he felt a burning pain on his face.

Especially when the many masters around him were looking at him, he felt his face getting even hotter, as if he had been slapped hard in the face.

Wang Jianye found Master Cheng and asked with a smile, "Then I can take over from Master Luo and make this Luohandu dish this time, right?"

Master Cheng smiled and nodded, "Even Master Qian is convinced. You are the only one who can make this Luohan tripe the best here. Even if Master Luo, who was originally going to make this dish, comes back, he can't make it as good as you.
So of course I have to trouble you, Master Wang, to make this dish to help out.”

Wang Jianye now has three dishes to make, namely hot and sour shredded potatoes, braised pork, and monk's tripe.

The first thing he had to do was to cook the pig's tripe. According to what Master Cheng had reminded him, there were fifteen tables of guests, so he had to cook the amount for sixteen tables. Wang Jianye quickly prepared the ingredients he needed, and then began to process the pig's tripe.

After working from 11 a.m. to p.m., Wang Jianye finally made a big pot of tripe, enough for tables.

"Master Wang, it's time for lunch."

Master Cheng's apprentice came to inform Wang Jianye.

Wang Jianye had just finished his work, so he followed him to have lunch.

As a chef, you have to eat late at noon and dinner to avoid meal times. During meal times, there are a lot of customers and you need to cook for them, so you have no time to eat. You can only wait until most of the customers have left and start eating lunch at two or three o'clock in the afternoon.

Wang Jianye has long been accustomed to it. After having a full lunch, he returns to his stove. He has already prepared the dish of Luohandu, and the next thing he needs to make is braised pork.

Ever since Wang Jianye introduced the braised pork as his and Fengzeyuan's signature dish, Wang Jianye has to cook four large pots of braised pork every day, weighing a total of 100 kilograms.

We don’t need to make such a large portion today, we just need enough for sixteen tables.

Assuming each plate weighs eight taels, sixteen plates would mean eight pounds of meat. Taking shrinkage into consideration, Wang Jianye would need to prepare twelve pounds of pork belly when he started cooking.

After the meat was prepared, Wang Jianye began to process it. He did it all by himself without the help of his apprentices. Fortunately, the amount of pork was not large, so he could handle it by himself.

From 2:30 pm to 4:30 pm, Wang Jianye spent two hours to make a large pot of legendary braised pork by himself.

The remaining spicy and sour potato shreds are easy to make.

Because the texture and taste of this dish are the best when it is freshly made, Wang Jianye waited until twenty minutes before the banquet started to start making this dish.

Before this, he had already prepared all the ingredients and side dishes. He only had to wait until 5:40 in the afternoon, which was 20 minutes before the banquet, before Wang Jianye could start the formal preparation.

Wang Jianye plans to make sixteen plates of spicy and sour potato shreds in three batches, with six dishes each time, for a total of three pots.

Soon the time came, and Wang Jianye quickly started to make his spicy and sour potato shreds. It didn't take long before he had finished a pot. He put the dish into six plates, then washed the pot and made the second pot for six plates.

Three minutes before the banquet officially started at six o'clock, Wang Jianye prepared sixteen plates of spicy and sour potato shreds. Although there were only fifteen tables of guests, there was an extra dish that could be used in case of emergency.

Wang Jianye managed the time very well. At six o'clock in the afternoon, when the banquet officially started, the waiters came to the kitchen and took away the dishes one by one.

After finishing the dish, Wang Jianye had nothing else to do, so he went to the lounge next door, poured himself a cup of tea, and took a rest.

Here he met Master Qian, who was also drinking tea and chatting with the people next to him.

After seeing Wang Jianye sitting in the room, Master Qian couldn't help but move closer and said, "Master Wang, thank you for this time. Your Luohandu is so good and you are so generous to teach it to me."

(End of this chapter)