After finishing all the preparations for the dishes he was going to make in the ingredient room, Jiang Yu put the prepared dishes on a small stainless steel cart and pushed it to the kitchen.

Lu Shuwu was much slower; after all, his knife skills could no longer compare to Jiang Yu's, so naturally, his speed couldn't keep up.

Seeing Jiang Yu had already left, he didn't even raise his head, just focusing more intently on his slicing.

In the kitchen, Ma Guoqiang and He Chunxiao had already prepared several fillings, and now with a ball of dough each, they were doing the final steps on the counter.

Jiang Yu leaned in to take a look. The large bowls contained scallion and fresh meat filling, spicy tofu filling, and mushroom and greens filling. Although the fillings for the buns were still raw, they already emitted a faint fresh aroma.

Just by looking at the mixing of the fillings, one could discern a bakery chef's level of skill.

Especially with the mushroom and greens filling, which easily becomes watery. If it waters too much, the buns are difficult to wrap and prone to breaking. But Jiang Yu had just taken a close look and found that the mushroom and greens filling didn't have any excess moisture and was very refreshing.

Seeing Jiang Yu coming over, He Chunxiao smiled but said nothing, continuing to knead the dough, while Ma Guoqiang chuckled and said:

"Boss Xiao Jiang is here. We've made three types of fillings, both meat and vegetarian. There's no time to make red bean paste buns today, as making the paste takes too long.

However, we can make some steamed buns and flower rolls."

"Yes, these are enough. No need to rush the red bean paste buns, we'll do them after making our own bean paste."

Jiang Yu nodded and said with a smile, "You guys carry on. I'll go stir-fry a few dishes."

"Alright, Boss Xiao Jiang, go ahead with your work. Don't worry about us."

Ma Guoqiang nodded with a grin and continued kneading his dough.

The cookware and utensils from the Soup Bun Canteen's small shop had been transported over here a few days ago, including the small steamers used for steaming soup buns.

After pushing the small cart to the stove, Jiang Yu didn't immediately start stir-frying. Instead, he decided to prepare the steamed pork with rice flour and silverfish steamed eggs first.

These are actually both steamed dishes, not stir-fried. Once the preparation is done, all it's needed is to steam them, similar to how chopped chili fish head is made.

The main ingredients for the steamed pork with rice flour are pork belly and potatoes. First, the pork belly is cut into thick slices, then mixed with soy sauce, salt, oyster sauce, chicken essence, sesame oil, and minced garlic to marinate.

This step had been completed by Jiang Yu earlier in the ingredient room.

Next, he just needed to wait for the pork belly to marinate and take on flavor, then mix it evenly with rice flour, ensuring the rice flour coats the pork pieces evenly.

Then, peeled and sliced potatoes are placed in a bowl, with the rice flour-coated pork pieces layered on top. The bowl is sealed with cling film, poked with a few small holes, and ready to be steamed.

The silverfish steamed eggs are even simpler.

Eggs are cracked into a large bowl, beaten into a liquid, then mixed with an appropriate amount of warm water. After skimming off the foam, add a suitable amount of fine salt for seasoning, then place the rehydrated dried silverfish into the mixture. Similarly, cover with cling film, poke a few small holes, and it's done.

After finishing the preparations for these two steamed dishes, Jiang Yu took them to the electric steamer, set the steaming times, and started steaming them.

When he finished all this, Lu Shuwu came out pushing a small cart. Seeing that Jiang Yu hadn't seemed to start cooking, he couldn't help but ask curiously:

"Boss, you haven't started the fire yet? Are you waiting for me to join?"

"You're thinking too much, aren't you?"

Jiang Yu glanced at him, pointing to the lit-up electric steamer, and said flatly, "I've already done two dishes."

"..."

Lu Shuwu's face fell instantly, and he couldn't help but internally grumble:

"Were those two dishes made by you? They're being cooked by the steamer, aren't they?"

Back at the stove, Jiang Yu washed and cleaned a small frying pan, then turned on the exhaust hood overhead, lit the stove, and got ready to start stir-frying.

He planned to make Lotus Blood Duck first.

Lotus Blood Duck is one of the top ten classic dishes of Zhangjiang. The dish is a purple-red glossy color, with crispy and tender duck meat, deliciously spicy and mouthwatering, with even the bones being chewable, adored by diners.

The ingredients for Lotus Blood Duck must be freshly slaughtered live duck. During slaughtering, fresh duck blood is collected in a bowl and mixed with a bit of rice wine and salt, stirring constantly for one to two minutes to prevent coagulation.

After slaughtering, plucking, and cleaning the duck, it is chopped into tiny pieces. Then, chili, ginger, and garlic are sliced into pieces of similar size as the duck and set aside.

Jiang Yu had already completed these preparations earlier in the ingredient room.

When the pan on the gas stove heated up, Jiang Yu poured in some tea oil, then added the chopped duck pieces. As soon as that "sizzle" sound rang, a rich aroma of meat instantly filled the kitchen.

Jiang Yu, with a spoon in his right hand, kept stirring the duck pieces. When the moisture evaporated, he poured in a little rice wine to remove any gamey taste and added soy sauce for color.

When the fragrance of the wine wafted from the pot, he began adding water until the duck pieces were just submerged, then added a small spoon of fine salt for seasoning, covered the pot, and simmered.

In the "gurgle gurgle" simmering sounds, waves of rich meat aroma kept drifting out, so much so that even Ma Guoqiang and He Chunxiao, who were wrapping buns at the counter, couldn't help but glance back frequently.

Over at the neighboring stove, busy stir-frying, Lu Shuwu couldn't refrain from swallowing his saliva, yet had no time to speak, so he just endured it.

A few minutes later, when only a little moisture remained in the pot, Jiang Yu evenly poured in the prepared duck blood, stirring as he poured. Until the duck pieces were coated with the duck blood, he added the chili, ginger, and garlic, along with pepper and MSG.

At this moment, the fusion of duck meat and duck blood intensified the aroma, mingled with the sweetness of the rice wine and the spicy aroma of the red chili, simply mouthwatering.

After a bit more stir-frying, Jiang Yu deftly turned off the heat and plated the completed Lotus Blood Duck.

Lu Shuwu was still busy in the vicinity, having no time to talk, while Ma Guoqiang couldn't help it anymore. He swallowed his saliva and, looking longingly at the large plate filled with Lotus Blood Duck, asked:

"Boss Xiao Jiang, is this Lotus Blood Duck?"

"Yes, Lotus Blood Duck."

"Tsk! Boss Xiao Jiang's skills really live up to their reputation. I once went to Lotus County and tasted the authentic local Lotus Blood Duck; that aroma still makes my mouth water just thinking about it. But your Lotus Blood Duck smells even better than the locals'!"

Ma Guoqiang smacked his lips, looking greedy, and said,

"I'm so glad I came here today. Where else would I get such a treat?"

"If you like it, eat more later."

Jiang Yu smiled at him, then cleaned the pot and began preparing the last dish - Gannan Stir-Fried Fish.

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