Qingchi County, Zhengjian Alley, Ping’an Inn.

After delivering a letter to the Diao family early that morning, Wei Liangce and his group found an inn to rest. After sleeping through the entire morning, Wei Liangce regained some strength and signaled the caravan members to go out for food.

In the end, only the caravan’s accountant, Mi Kangping, got up. The rest of the group didn’t even want to stir. They had traveled south by water, spending over ten days on the boat before reaching Qingchi County. Now that they’d finally arrived in the county town for a rest, when else would they get a chance to rest properly?

Not only did those fellows refuse to rise, but they even asked Mi Kangping and Wei Liangce to bring back some food!

Though the inn served meals, the prices were steep, and the taste couldn’t compare to what you’d find elsewhere. Watching the somewhat bookish Mi Kangping, clutching his head and staggering slightly as he walked: “This boat ride was just too grueling. Even after disembarking, the motion still lingers. I’m still dizzy.“

”You can’t handle this? When I first went to sea, that was real seasickness!” Wei Liangce laughed heartily. Originally a fisherman by the coast, he’d gotten the chance to sail with a merchant family and fell in love with traveling far and wide to trade goods. Over the years, he’d built up his own caravan.

During his travels, he met Diao Kaipeng and was quite impressed, wanting to recruit him into his caravan. But Diao Kaipeng said he’d only do it for two more years before quitting, intending to return home to marry a Fulang and live a peaceful life.

People have their own aspirations, and Wei Liangce didn’t press the matter. Learning that Diao Kaipeng’s hometown, Qingchi County, lay along their current trade route, Wei Liangce offered to deliver a letter for him. Diao Kaipeng gladly wrote the letter and entrusted him to deliver it to the Diao family in Wuqu Alley.

Wei Liangce: “Brother Diao mentioned the braised pork at Gu’s Restaurant in Wuqu Alley is legendary. After all this time eating fish, I’m craving some meat. Come on, let’s check out that Gu’s Restaurant.”Mi Kangping exclaimed in surprise, “You want meat? I just crave some greens—I’ve been suffering without them for days. If we could get some scrambled eggs with hot steamed buns, that would be perfect.”“Hahahaha, Mi brother, your taste is a bit too plain. I couldn’t get used to that!” Wei Liangce roared with laughter, slapping Mi Kangping’s shoulder with a hand as big as a palm fan. The force nearly sent the already unsteady Mi Kangping stumbling.

Shortly after Gu’s Restaurant opened, Wei Liangce and Mi Kangping entered the shop together.“What would you like to eat, sir?” Yao Tianlan approached to ask.“Braised pork belly, stir-fried Chinese cabbage with tofu, stewed pork meatballs with mustard greens, stir-fried chicken with cornelian cherries, a bowl of scrambled eggs, and six steamed buns. Plus a jar of yellow rice wine.” Wei Liangce ordered from the menu on the wall, then turned to Mi Kangping.

Mi Kangping shook his head. “That’s quite a lot already.”They silently agreed that if they liked the food, they’d buy some to take back for their brothers later.“Got it.” Yao Tianlan memorized their order and relayed it to Gu Tangjin, who quickly calculated the total: one hundred and twenty-five wen.

After recording the order, Gu Tangjin went to the back to tell her father and Xia-ger what the customers had ordered.“They got scrambled eggs,” Gu Tangjin repeated with a smile. Ji Rongxia’s eyes lit up as he nodded. “Mm!”The steamed buns and yellow wine were ready to serve; Gu Tangjin just needed to bring them out.

The Gu family eatery routinely steamed two pots of rice and two pots of steamed buns daily, selling out by evening. Though pricier than specialty bakeries, some customers bought buns to eat at the eatery—a practice the establishment largely overlooked.

As for liquor, their eatery only served rice wine and yellow wine. The imperial court prohibited private If a household privately bought and sold small quantities, officials might turn a blind eye. But inns, eateries, and restaurants needed to register with the prefectural office to brew and sell liquor. As a small eatery, they could sell alcohol, but only ordinary rice wine and fermented rice liquor.

The braised pork meatballs with Chinese cabbage are easiest to prepare. The pork bone broth was simmered this morning, and the minced pork and cabbage are ready. Just add the broth, bring it to a boil, drop in the meatballs, and finally toss in the cabbage.

This pork meatball and Chinese cabbage stew can be prepared ahead of time. Hurry and serve it to the customers. Braised pork belly, stir-fried Chinese cabbage with tofu, stir-fried chicken with jujubes, and scrambled eggs all need to be cooked fresh.

Usually, Gu Chuncai handled all the stir-frying alone, managing two stoves simultaneously to cook two dishes at once. Today, Gu Chuncai set up two stoves as usual. He said, “I’ll handle the braised pork, stir-fried Chinese cabbage with tofu, and stir-fried chicken with jujubes. Xia-ger, you just focus on the scrambled eggs.”“Alright, Father,” Ji Rongxia nodded.

He hesitated briefly before taking out a bowl to beat the eggs. He’d seen his father fry eggs before. Dad would light the stove and set the wok over the flame. While the oil was still cool, he’d quickly crack and beat the eggs. As soon as the oil heated up, he’d toss the eggs in and stir-fry them. This way, he could whip up a plate of scrambled eggs in no time.

But Ji Rongxia feared his technique wasn’t quite polished yet. If he heated the oil too intensely after setting up the pot, the eggs would easily burn. He cracked four eggs into the bowl, then added a splash of water.

He added salt and Shaoxing wine, whisking the mixture until smooth. Then he placed the cast-iron wok over the stove. He poured in oil, swirling the wok to coat the bottom evenly. Before the oil heated up, he poured in the egg mixture and began scrambling.

Ji Rongxia worked with practiced ease.

Once the eggs were cooked, he scooped them out. A simple dish of scrambled eggs was ready.【Ding. One slightly bland and overcooked scrambled egg.】Bland? How could it be bland? Overcooked?! Where was it overcooked?

It was golden yellow—what could he have done wrong?

“It looks pretty good—smooth and tender,” Gu Tangjin remarked, having appeared beside him unnoticed. Ji Rongxia shot him a helpless, wounded look.

Gu Tangjin froze for a moment before realizing his Fulang must be reeling from that brat’s criticism. But as a complete outsider, he genuinely couldn’t spot anything wrong with this scrambled egg dish.

Gu Tangjin found Fulang’s expression amusing.“You’re still laughing?” Ji Rongxia puffed out his cheeks.“Alright, stop standing around here. Go serve the dishes.” Gu Chuncai shot Gu Tangjin a glare.

Xia-ger did such a great job, and this brat is laughing.

Gu Tangjin: “…”

He really felt wronged.“Alright, alright, I’ll bring the dishes right now.” Gu Tangjin agreed repeatedly, quickly picking up the prepared pork meatballs stewed with rapeseed greens and scrambled eggs before leaving.

After leaving, Gu Tangjin carefully carried the dishes to the table: “Braised pork meatballs with Chinese cabbage and scrambled eggs are here. Please dig in.”“The food came pretty fast. Let’s eat. I’m starving.” Mi Kangping perked up. He was dizzy, but he was also hungry—especially craving greens and eggs.

Wei Liangce broke the clay seal on the rice wine bottle and poured drinks for himself and Mi Kangping. Mi Kangping grabbed his chopsticks and eagerly picked up a forkful of mustard greens.“Wow, these greens are so sweet! And the broth—you can tell it’s made from bone stock.” Mi Kangping could immediately tell the dish was made with quality ingredients. The tender greens were bright green, and each bite burst with fragrant, sweet juices.

“It is delicious. Brother Diao was right—this food is excellent.” Wei Liangce picked up a pork meatball and popped it straight into his mouth. It was savory, springy, and quite tasty.

But after years of traveling as a merchant, he’d tasted many fine things. While good, this dish wasn’t so exceptional as to surprise him.

Mi Kangping picked up another chopstickful of scrambled eggs.

The silky-smooth scrambled eggs made him nod in approval.

“Hmm, these eggs aren’t fishy at all. They’re cooked well. Let’s take a bowl back with us when we leave.” Mi Kangping took another bite of scrambled eggs with his steamed bun.

Hearing this, Wei Liangce also picked up a piece of scrambled egg: “Yeah, it’s decent. Cooked nicely and tender, and the portion is generous.”

As he spoke, he broke open his steamed bun and dipped it into the last bit of sauce at the bottom of the scrambled egg bowl. The sauce was rich with oil and flavor. He took a bite—it was incredibly fragrant. He loved that first bite.

Yao Tianlan watched her son bustling about serving dishes. He was trying to take over her job of passing food. She gently patted her son’s shoulder: ” Stop hanging around the kitchen. I’ll serve the dishes. You just focus on keeping the accounts.”

Gu Tangjin had no choice but to go keep the accounts first.

Yao Tianlan smiled and shook her head as she headed to the kitchen to serve the dishes. Soon, braised pork, stir-fried tofu with Chinese cabbage, and stir-fried chicken with cornelian cherries were served. Wei Liangce and Mi Kangping drank and ate, while the restaurant gradually filled with more diners.

Meanwhile, in the kitchen, Ji Rongxia was conversing with the system.“What did I do wrong?” Ji Rongxia asked, puzzled. He genuinely didn’t understand.【Ding! Received genuine praise from two patrons.】Ji Rongxia: “!!!”Wow!“So fast?” Ji Rongxia exclaimed in delight.

Cooking God System: “Congratulations, Host. Though you haven’t earned the Cooking God System’s official recognition, you’ve gained the diners’ approval!”Ji Rongxia perked up instantly upon hearing this.“Quick, quick, tell me what I did wrong! I’ll practice more—I can’t serve my diners poorly cooked dishes!” Ji Rongxia hurriedly said.

【Ding, Corrective Guidance Mode activated.】

Before Ji Rongxia could ponder what this correction mode entailed, words began appearing on every cooking implement within his sight—the stove, eggs, water, salt, bowls, chopsticks, and more!

He tentatively picked up an egg.

【Ding, Fairly fresh free-range chicken egg.】

Ji Rongxia: “???!!!”

He picked up the salt next.

【Ding, slightly coarse salt.】

Ji Rongxia set down both the eggs and salt, reaching for the pot handle.

【Ding, well-maintained iron pot.】

“Holy crap, this is so cool. Wait, what does this have to do with my cooking?” Ji Rongxia asked after the initial shock wore off.

“Host, when you make scrambled eggs, the error-correction function will calculate a reference recipe based on your ingredients and cooking environment, then correct your cooking mistakes.” The Cooking God System explained.

“So it’s like having a master chef teaching me step by step?” Ji Rongxia voiced her thoughts aloud.

Cooking God System: “Host, you can understand it that way.”

“I see. But since no one’s ordering scrambled eggs right now, I can’t try it out immediately,” Ji Rongxia said with a hint of regret.

Scrambled eggs taste best when freshly cooked. Making them ahead of time would compromise the flavor, so Ji Rongxia patiently waited for a customer to order.

Though he had no orders to fulfill, he wasn’t idle. He helped Gu Chuncai tend the stove, as the latter was slightly overwhelmed preparing two woks of dishes simultaneously.

“Another customer wants scrambled eggs! He’s ordering a bowl of scrambled eggs and a plate of braised fish,” Yao Tianlan hurried over.

Ji Rongxia sprang to his feet.

Here it comes! Here it comes!!!

Ji Rongxia cracked four eggs as usual, then went to pour in cold water.

【Ding. Please use lukewarm water. Adding lukewarm water creates a small amount of steam during cooking, ensuring the eggs heat evenly.】

Ji Rongxia hurriedly fetched hot and cold water, mixed them to create lukewarm water, and poured it into the egg mixture.

He then picked up the yellow rice wine to add a small amount.

【Ding, please reduce the amount of yellow rice wine. When wine removes fishiness, it does so by evaporating the alcohol, which also carries away the natural sweetness of the ingredients. Adding too much cooking wine will cause the dish to lose its original flavor.】

Hearing this, Ji Rongxia carefully added only a tiny splash of rice wine.

He added salt by feel, slightly more than last time, since the system had rated it as a bit bland. Satisfied there was no warning sound this time, Ji Rongxia began whisking the egg mixture with confidence.

【Ding. The salt used is coarse-grained. It is recommended to mix it thoroughly with the egg mixture before use. Additionally, when whisking protein-rich foods like eggs, please stir in one direction.】

Finally, the stove was lit, and the oil poured.

The system began correcting him again—oil quantity, pan temperature, timing for flipping, and so on.

Ji Rongxia’s scrambled eggs turned out a bit clumsy this time, not as smooth as his first attempt.

But when the eggs were served, it was all worth it.

A plate of golden, fragrant scrambled eggs—they certainly looked much better than his first attempt.

【Ding. A barely passable plate of scrambled eggs.】