As the Fermented Rice with Steamed Buns began its second fermentation, another master of hot dishes for tomorrow's birthday feast, Tong De Yan, arrived. Unlike Zang Mu, who seemed more reserved and taciturn, Tong De Yan practically wore a "don't bother me without reason" sign on his face.
Tong De Yan didn't bring an assistant; he came alone. After entering the kitchen, he didn't waste words, nor did he exchange pleasantries with Han Guishan and Cheng Gong, he just summoned a few helpers and got straight to work.
Tong De Yan is a standard Shandong cuisine chef, and the first thing he handled was meat dishes—chicken, duck, fish, and pork knuckles. He worked quickly, with bold, sweeping knife skills, completely different from Zang Mu's style.
Qin Huai figured it out. It seemed that Cheng Gong casually contacted two renowned masters of hot dishes, and then, due to Xu Cheng's recommendation, selected him from the pastry chefs. But in reality, it was a well-thought-out decision.
