"Ding dong!"
"The host has successfully signed in."
"Ding dong!"
"Congratulations to the host for obtaining a special recipe: The Breaking Spell Formation."
As the warm lights of the tavern gradually dimmed, only a dim night light remained, flickering gently in the empty dining area, casting a soft glow of warmth and nostalgia.
Behind the counter, after a busy night, Sonoka and Kadosaki were tidying up. They wiped down each wooden board soaked with oil and alcohol, making sure everything was neatly organized. Despite the fatigue on their faces, their eyes sparkled with satisfaction and a sense of accomplishment.
Occasionally, they exchanged smiles, sharing amusing stories from the evening or anecdotes from the customers. Their laughter echoed in the tavern, adding to the cozy atmosphere.
Various types of sake bottles and cups hung on the surrounding walls, reflecting a gentle glow under the dim lights, as if they too were reminiscing about the night's liveliness and excitement.
Outside, a gentle winter breeze blew, carrying a hint of chill. Yet the lingering warmth and aroma within the tavern seemed to penetrate the cold, causing passersby to slow their steps and cast a longing glance at the inviting scene inside.
---
The Breaking Spell Formation.
This is a highly unique dish.
In the world of *The Legendary Chinese Chef*, it is the signature secret technique of Kaiyu, the leader of the Dark Cooking Society.
The core of this technique lies in manipulating the five elements—
Metal.
Wood.
Water.
Fire.
Earth.
—of the ingredients, using inner strength to alter and blend them in ingenious ways. This creates food pairings that were once considered forbidden, making these combinations extraordinarily delicious on the palate. However, this also greatly amplifies the dish's toxicity, even giving it the power to control people's minds.
In the original storyline, the "Breaking Spell Formation" is not just a high-level dish; it represents the pinnacle of the Dark Cooking Society's culinary skills. It is also a fusion of martial arts, inner strength, and the art of cooking.
When Kaiyu used this technique, it was accompanied by powerful inner energy waves, making the entire cooking process feel mysterious and awe-inspiring.
He could precisely control the heat, seasoning, and ingredient combinations, subtly integrating the power of the five elements into each dish, elevating the flavors to an unprecedented level.
However, this also made the dishes extremely dangerous.
Although the "Breaking Spell Formation" was astonishing and powerful, it also symbolized the Dark Cooking Society's twisted and abusive approach to the culinary arts.
In the end, Liu Maoxing was able to defeat Kaiyu's "Breaking Spell Formation" by relying on his love for cooking, his persistence, and his respect for the true essence of ingredients, showing the world the true path of culinary excellence.
---
"Oh?"
"A new sign-in reward, and it's the Breaking Spell Formation?"
Zane was surprised.
Could he really control a dish that reflects the darker side of human nature?
"Heh, using such a dish to defeat the Midnight Chefs, who share a similar ideology, might actually be interesting!"
Zane stretched lazily, and after dragging his tired body up to the third-floor bathroom to freshen up, he promptly went to bed.
---
As noon approached, Zane, now awake, was sipping tea leisurely.
Just then, the door curtain swayed slightly, and the sound of wind chimes, along with a faint floral fragrance, signaled the arrival of an esteemed guest.
A young lady dressed in an elegant gown with an extraordinary aura, Erina Nakiri, slowly stepped into the tavern. Following closely behind her was her ever-present secretary, Hisako.
Her appearance naturally drew Zane's attention.
Upon closer look, her outfit was a perfect blend of modern and classical elements. Her long hair, gently swept up, had a few loose strands that brushed against her cheeks in the breeze, adding a touch of softness to her already delicate features.
"Zane..."
Erina's brow furrowed slightly. Her usually bright and lively eyes were clouded with a faint shadow. Occasionally, she would look up at Zane, as if searching for answers or hoping for something.
The fragrance of the tea on the table curled upward, contrasting sharply with the quiet around them but seemingly amplifying her inner turmoil.
---
"Worried about me?"
Zane could see that Erina had come to the tavern out of concern for him, so he smiled and asked.
"Huh?"
"N-no, of course not!"
Erina stammered, her cheeks flushing slightly.
"Alright, you haven't had lunch yet, have you? How about I make you a bowl of wonton noodles?"
Seeing her shy expression, Zane wasn't surprised and offered kindly.
"Mm!"
"If it's not too much trouble."
Erina nodded, her spirits lifting at the thought of tasting Zane's cooking again.
---
Street vendors calling out for noodle sales with carrying poles—
This was a common sight in the streets of central Guangdong in the 1920s!
At that time, wonton noodles were primarily sold to the common people to fill their stomachs. The ingredients were simple—some minced pork in the wontons, and the broth was plain, not aiming for exquisite flavor.
Later, a young man named Mak Wan Chi decided to do things differently. While others used pork, he chose shrimp for the filling, making the wontons delicate and small, about the size of longan fruit.
He also used duck eggs to make bamboo noodles, giving his wonton noodles a chewy and fragrant taste. His creation quickly became popular among the upper class! Politicians held meetings, opera singers performed, and even the noble ladies of Xiguan had to have a bowl of these wonton noodles after playing mahjong.
Despite being a simple street stall, it attracted a steady stream of distinguished customers every day, winning the hearts of many!
---
In the tavern's kitchen, Zane first closed his eyes, gathering his focus. After a moment, he opened them sharply and began to rapidly chop the lamb into a fine mince on the cutting board.
Next, he peeled and minced fresh ginger, mixing it with the lamb. He then combined the lamb, ginger, starch, soy sauce, egg whites, and salt, stirring everything together until well-mixed. He added finely chopped green onions to the lamb mixture, ensuring it was evenly blended.
Using a rolling pin, he carefully rolled out the dough into thin wonton wrappers.
He then placed a wonton wrapper in his hand, scooped a small amount of lamb filling into the center, and folded the wrapper over, sealing it with a dab of egg white. He folded the wonton again and brought the two corners together, securing them with a gentle press.
---
Noodles.
Wontons.
Soup.
These are the three key components of wonton noodles.
Among them, the broth is the most crucial, requiring a clear, rich flavor. The broth should be clear—not like mineral water, but with a golden hue that still allows you to see the bottom.
The method of simmering is critical. A slow simmer, similar to a stew, keeps the broth clear, while a rolling boil will make it cloudy. Nowadays, efficiency is often prioritized, and many people use high heat to save time, neglecting the care needed to make a perfect broth.
Moreover, the term "rich flavor" truly tests a chef's skill.
Often, people think a lack of flavor means the ingredients were insufficient. However, with the right combination and proper timing, the flavor naturally develops, not relying on an overload of seasonings.
---
Flounder, shrimp roe, and pork bones.
These three ingredients are essential for the broth in wonton noodles.
The flounder should be golden and thick, grilled over charcoal to release its oils before being added whole to the pot to retain its fragrance.
Pork bones should be fresh, using the spinal bones, which have a rich flavor without being greasy.
At this moment, Erina curiously peered over at the pot of simmering broth.
"Mm~"
"The broth is clear and rich—it's indeed a good soup."
"I remember that the essence of wonton noodle broth lies in its freshness and aroma. The soup should be clear with a golden hue and rich in flavor. Only such a broth can be called the soul of the dish!"
"To enhance both flavor and texture, the broth can be made by simmering bones with dried fish and shrimp."
"With this method, the taste will be fresh and rich!"
"And don't underestimate these few ingredients—their preparation requires attention to detail!"
"Smart!"
Zane couldn't help but wipe some sweat from his forehead, smiling.
"Zane, you really understand these traditional snacks well. My knowledge is nothing compared to yours," Erina admitted, unusually humble for once.
She noticed beads of sweat trickling down Zane's face and carefully took out a handkerchief to gently wipe his brow.
"Thank you!"
Zane replied, somewhat enchanted.
"You're... welcome."
Erina blushed even more, her shyness evident.
---
By noon, a bowl of refreshing wonton noodles was ready, quickly stimulating the taste buds.
The sweet, clear broth soothed the mouth and warmed the heart; the wontons, with their pinkish-white hue and silk-like tails, danced in the mouth; the springy noodles carried a subtle aroma of lard...
Slippery.
Fragrant.
Crispy.
Bouncy.
What should the ideal texture of noodles be?
Perhaps it's best understood when the wonton noodles are served and savored.
Finally, the wonton noodles were ready!
A closer look revealed the wonton wrappers tightly hugging the filling, creating a "wrinkled" effect.
This happened because the
meat and wrapper shrank together during cooking, with the water causing them to expand.
A small bowl with two ounces of noodles and five wontons!
Clearly, wonton noodles are best enjoyed in small portions, a style that Erina, who values the refinement of food, would likely appreciate.
"All done!"
"Here are the wonton noodles."
---
In front of her, the small bowl of wonton noodles adhered to tradition in its presentation!
The soup spoon was placed at the bottom, with the wontons beneath the noodles, keeping the noodles from soaking in the broth for too long and affecting the texture. Even the number of wontons—five—was carefully considered.
A bowl of noodles with lamb filling, ling fish balls, and fresh shrimp wontons was topped with some greens, creating an extraordinary flavor.
After tasting it, Erina was pleasantly surprised by the unexpected delight.
The broth was rich!
The noodles were springy!
And the wontons—Erina had never tasted such a fresh flavor before.
The unique taste was unlike shrimp or scallops, and after pondering for a while, Erina still couldn't figure it out.
Resigned, she continued to eat.
It wasn't until the second bite that Erina recognized the flavor of dried scallops.
Dried scallops are a delicacy made from the adductor muscle of various shellfish, historically a treasured royal delicacy.
They're typically used in porridge or broth but had never been part of wonton filling—until now. The way they blended with the meat filling was surprisingly harmonious.
This detail truly astonished Erina!
---
"Wontons aside, just the bamboo noodles alone—before they even reach your mouth, the rising steam brings the fragrance of noodles, not the smell of alkali. Then, with one bite, you can feel the smoothness of the noodles."
"A gentle bite, and it's not hardness you feel, but the slight resistance between the noodles and your teeth!"
"When the noodles break, it's like a sound rings out in your mouth. The combination of the broth's flavor with the noodle's taste creates layers of richness, and the sensation on the palate is like a symphony—simply incredible!"
"The sweetness of the seasonings and the aroma of sesame oil create an intense burst of flavor on the tongue."
"It's like a small explosion going off in your mouth, catching you off guard!"
Unconsciously, Erina's eyes became unfocused.
But the aroma that filled her divine palate compelled her to take another bite.
---
Finally, her gaze was filled with longing.
As she carefully lifted a wonton to her lips, the heat radiating from it was palpable.
Unable to resist, Erina popped the entire wonton into her mouth despite the heat!
The hot sensation forced her to roll the wonton around with her tongue. Eventually, without much chewing, she swallowed it down.
Gulp, gulp!
After swallowing, Erina came back to her senses.
"Huh? Where did the wonton go?" Erina wondered.
It was at this moment that she remembered a saying about wonton noodles: "Wonton noodles—wontons on the bottom!"
Timing is everything with a bowl of wonton noodles.
Each wonton should be consumed in just two or three bites. Even if you take your time, four bites at most are ideal—any more, and the wonton's texture might be compromised.
Zane's bowl of wonton noodles was prepared with this in mind.
Finally, the soul of wonton noodles remained:
The broth!
With a light sip, the marvelous flavor nearly sent Erina into bliss.
So much so that she finished the last of the noodles, leaving no drop of broth behind, savoring even the shrimp roe at the bottom of the bowl to fully appreciate it!
After finishing the bowl, the flavor lingered in her mouth and mind, making Erina feel that this taste was truly unmatched!
---
Authentic wonton noodles must be made with all-duck egg dough, with no water added.
The flour used should be high-quality wheat flour. This makes the noodles chewy and crisp, with a slight egg fragrance.
"Ah… Mm… Hisako."
"This bowl of wonton noodles tastes even better than I expected!"
At this moment, Hisako, who had also been savoring her portion, expressed her satisfaction with a smile.
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