Chapter 147

Zhao Hexi: "Yes! He's a really nice person, it doesn't feel right to refuse him, how about we give him something?"

Qing Mengzhu pulled up a file on her phone. "What's our estimated yield per acre for radishes again?"

Zhao Hexi: "Eight thousand catties!"

Qing Mengzhu did a quick mental calculation and said nonchalantly, "Eight thousand catties per mu, we probably can't deliver them all. Let's sell some."

Author's Note:

See you tomorrow!

Chapter 147

When Qing Mengzhu said those words, Zhou Yan across from her immediately looked up.

Qing Mengzhu rarely saw Zhou Yan behave like this, and she felt a little uneasy for a moment before asking, "Brother Zhou, what's wrong?"

Zhou Yan asked with bright eyes, "Does our company have any extra radishes?"

Zhao Hexi explained, "It's not really redundant. We'll keep putting them in the vegetable packages for delivery, and eventually they'll all be used up. I was just thinking that radishes tend to become hollow if they're grown for too long, and the quality will drop. So why not open up other channels to sell some of them?"

Zhou Yan: "Indeed, old radishes aren't as crisp and sweet. The radishes now are just right. If you're going to sell them, why not save a few thousand catties for me to make preserved radish?"

Qing Mengzhu: "You can make preserved radish too?"

Zhou Yan: "They're all experienced chefs, who can't do this? I'll make something as the restaurant's signature dish."

Zhao Hexi: "Radishes can be considered the store's signature dish? Doesn't that diminish the value of this 'signature dish'?"

Zhou Yan: "What's wrong with using radishes as the store's prized possession? Besides, the store's prized possession isn't radishes, it's preserved radishes."

Zhao Hexi: "Isn't preserved radish just preserved radish?"

Zhou Yan snorted, "That's because you haven't tasted good preserved radish. I'll bring some good preserved radish over this weekend to make soup for you to try."

Qing Mengzhu leaned against Ming Chunxi and smiled, "Then we'll contribute a hazel grouse."

Zhou Yan was tempted for a moment, but declined. "No hazelnut, it's too fresh and will overpower the other flavors. Save it for next time. Just give me an old duck."

There aren't many ducks left in Qing Mengzhu's family, but the ones that have survived to this day are certainly old enough. "Alright, I'll arrange it."

Zhou Yan: "Then let's choose Sunday evening. I'll come over and make soup after I finish my work in the kitchen."

Zhao Hexi immediately said, "Then I'll come and clean the ducks. We'll wait for you when we're done."

Apart from Zhou Yan, none of them had ever tried preserved radish and old duck soup before, and they were all looking forward to it.

Finally, Sunday afternoon arrived. Everyone prepared the ducks early, waiting for Zhou Yan to come and make soup.

Zhou Yan finally finished his work around 7 p. m.

He was carrying a black pottery jar, and used his knee to push open the door. "I'm here?"

Zhao Hexi jumped up from her chair and ran towards Zhou Yan: "Brother Zhou, we've been waiting for you. Is that the preserved radish you're holding?"

As he spoke, Zhao Hexi peered into the black pottery jar, almost sticking his head inside.

Zhou Yan reached out and pushed his head away. "Yes, don't look anymore. You'll see when the soup is ready."

Zhao Hexi rubbed his hands together. "I must say, this preserved radish really does smell quite good, unlike ordinary preserved radish."

Zhou Yan: "That's right, the aroma from fermentation is unmatched by any other ingredient."

Qing Mengzhu and Ming Chunxi came out of the house. "Brother Zhou, all the ingredients are ready. Shall we start cooking? Do you need our help?"

Zhou Yan: "No need, I can do it myself. Dinner's a bit late tonight, you guys find something to eat first."

Zhou Yan carried the black pottery jar into the kitchen.

In addition to the cleaned old duck, Qing Mengzhu and the others prepared various vegetables and seasonings.

Zhou Yan glanced through it and was very satisfied.

It was indeed a bit late today, so Zhou Yan specially used a pressure cooker to first cook the preserved radish and old duck soup, and then transferred it to a preheated clay pot.

More than an hour later, four dishes and a soup were served, and even the dogs' food was included.

Everyone's attention was focused on the old duck soup on the table; as soon as it was served, they all stared at it intently.

Zhou Yan gestured. "Pour some out and try it, what are you doing just looking at it?"

Qing Mengzhu picked up a bowl, ladled soup, and presented the first bowl to Zhou Yan with both hands. "Let's wait for you to sit down."

Soon, everyone had a bowl of preserved radish and old duck soup and began to enjoy it.

The preserved radish, with its naturally fermented salty and mellow sour aroma, perfectly enhances the flavor of the duck meat.

With one sip of the soup, the rich aroma of meat lingered on his tongue. Fragrant, rich, tender, and fresh, Qing Mengzhu couldn't help but raise an eyebrow slightly. This soup was unlike any duck soup he had ever tasted before.

He didn't really like duck soup before, always finding it to have a gamey smell, but he never expected that adding a little bit of preserved radish would have such a magical effect.

Zhou Yan leisurely held the soup bowl, observing the expressions of the others at the table. "How was it? I wasn't lying to you, was I?"

Qing Mengzhu exclaimed, "Yes, this soup is really delicious!"

Ming Chunxi also said, "Brother Zhou, your cooking is excellent, and the preserved radish you brought is also very good. It tastes delicious."

Zhou Yan said with a hint of pride, "That's right. Don't underestimate my dried radish. It's actually 27-year-old, top-quality dried radish. You can't buy it outside for less than 10,000 or 20,000 yuan."

Zhao Hexi exclaimed in surprise, "So expensive? Why don't we stop selling our radishes and make them into preserved radish instead?"

Zhou Yan: "It's not that simple. The best preserved radish requires not only good ingredients but also excellent craftsmanship. It can be aged for twenty or thirty years. Doesn't that require a lot of money and effort?"

Zhao Hexi asked in confusion, "Brother Zhou, didn't you want to make pickled radishes before?"

Zhou Yan: "Yeah, it's fine for us to use ourselves, but if we're making it to sell, I don't think it's a good idea. With that kind of time and energy, what can't we do?"

Qing Mengzhu made the decision. "Then we'll make some ourselves. Brother Zhou, how many radishes do you need? We'll prioritize yours."

Zhou Yan: "Two thousand catties will do. Can it be cooked at your place? We can use your well water."

Qing Mengzhu readily agreed, "Sure, we'll do it together then."

Zhou Yan: "Let's not wait until then, let's do it on Monday. I think next Monday will be sunny all week, which will be perfect for drying clothes."

Qing Mengzhu had no objection. "Just put it on my rooftop to dry."

Qing Mengzhu and the others agreed to start making preserved radish on Monday.

On Monday morning, Qing Mengzhu led a group of people back with a batch of top-quality radishes.

He personally inspected them, and all the radishes were "Good Grade+" grade. Any radish that didn't meet this quality standard, no matter how good-looking it was, would be rejected by him.

Zhou Yan arrived quickly and led everyone to prepare preserved radish.

They first washed the radishes they had picked with well water, then neatly packed them into baskets, removed the roots and ends, and then used a sharp, clean knife to cut them into appropriately sized strips.

The chopped radish strips were taken directly to the cleaned rooftop to dry in the open air, and they would turn them over from time to time.

After a day of exposure to the scorching sun, Zhou Yan led everyone to collect the preserved radish and then pickled it with high-quality coarse salt.

After pickling for three days, they carefully washed the preserved radish with well water to remove excess salt, then squeezed out the water and sent it to the rooftop to dry.

After more than a week of meticulous preparation, this batch of preserved radish was finally ready.

They collected the glossy brown preserved radish and carefully stored it in a large earthenware jar.

From then on, every year when the weather was good, they would take out the preserved radish and dry it again and again, making its color darker and shinier, and its aroma richer and more mellow.

This is a delicious dish that has been perfected by time.

Zhou Yan touched the large earthenware jar, a hint of joy on his face. "This will be the foundation of our shop from now on."

The farm they bought in town has already completed the transfer of ownership and is currently being renovated and cleaned, just waiting for Zhou Yan's team to move in.

Qing Mengzhu said, "We can gradually collect ingredients and enrich the restaurant's ambiance."

Zhou Yan: "Okay, if I see any good ingredients, I'll try to buy them."