Chapter 376: Breakfast Service Begins
After finishing her meal, Ji Yunruo obediently cleared away her bowl and chopsticks. Then she resumed studying the menu in her hands, diligently trying to memorize the key details.
'Hmm… I need to have it all memorized before business starts.'
It wasn't until Qi Han spoke up and asked her to open the shop's front door that she was pulled out of her intense memorization state.
She quickly walked to the front door. Glancing outside at the long line of people already queued up, Ji Yunruo took a deep breath. Recalling the mannerisms and posture that Fu Ya always used when opening the shop, she put on a smile and opened the door.
"W-Welcome!"
The customers, who had been eagerly waiting, surged inside. At the front of the line were none other than Tang Qianqiu and Qi Poxiao.
Noticing the girl's nervousness, Tang Qianqiu gave a gentle smile and whispered reassuringly, "Relax."
"Mm-hmm!" Ji Yunruo nodded vigorously, then quickly pulled out a notepad and pen from her apron pocket and began taking down orders one by one.
As before, Tang Qianqiu and Qi Poxiao chose a table beside the floor-to-ceiling window. After glancing at the newly updated price board on the wall, the two exchanged a knowing smile.
"Eleven new dishes. That should last us a while," Tang Qianqiu said with a satisfied nod as he picked up the menu on the table and flipped through it carefully.
"This breakfast is indeed somewhat similar to the morning meals we've had before, and the prices are much more affordable than lunch," Qi Poxiao said with a smile as he browsed the menu. "Looks like I'll be eating well every morning from now on."
As a Limit Douluo-level powerhouse, Qi Poxiao—though already advanced in age—was still highly disciplined. He maintained a strict routine of going to bed early and rising early. Now that he could enjoy such breakfast every morning, the mere thought brought him genuine joy.
"My disciples in Tang Sect are the same," Tang Qianqiu said with a light smile. "In our sect, we practice the Purple Demon Eye technique. To train it, our disciples must rise early each day. This breakfast offering is quite suited to us."
"Indeed," Qi Poxiao nodded. "Judging by the crowd queuing this morning, I'd say nearly all of the Tang Sect disciples came."
"The timing of Boss Qi's breakfast service is quite clever," Tang Qianqiu said, glancing at the other tables filled with Tang Sect disciples, a look of satisfaction spreading on his face. "After morning eye training, they can come straight here and queue up. It's perfect timing for breakfast. Plus, breakfast is cheaper than lunch, so it's more affordable for our disciples. Naturally, everyone is happy to come."
As the two continued chatting, they carefully read through the menu.
With over a dozen new breakfast dishes, they quickly got a general idea and made their selections.
"Little Ji," Tang Qianqiu called out to Ji Yunruo, who wasn't far away.
She had just finished taking the previous table's order and quickly hurried over. "Sect Master, Senior Qi, what would you like?"
"I'll have a serving of the Steamed Dragon Dumplings and a portion of the Three Delicacies Meat Buns," Tang Qianqiu said with a gentle smile.
"I'll take the Century Egg and Lean Pork Congee Set," Qi Poxiao added, glancing at the note that read 'Choose any two from six side dishes'. He chuckled, "I'll go with pickled radish and kelp strips."
"Got it," Ji Yunruo nodded and jotted down their orders before heading to the kitchen.
A few minutes later, she returned to the two Limit Douluos with a delicate clay pot in hand. Steam puffed out of a small hole on the lid, carrying with it a subtle and strange but alluring fragrance.
Following behind her were Gulu and its clone, each carrying a small refined dish. They leaped onto the table, gently placed the dishes down, and then quickly left.
"Senior Qi, here is your Century Egg and Lean Pork Congee Set. Please enjoy."
"Looks like I'd better start eating," Qi Poxiao chuckled as he picked up his chopsticks and reached for one of the small side dishes.
The small dish held a neatly arranged row of finger-sized pieces of pickled radish. Each piece had a tempting light orange hue, with tiny flecks of chopped chili clinging to the surface, making it look especially appetizing.
Skilled and familiar, he picked up a piece and brought it close to his nose. Surprise flickered across his face. The aroma of this pickled radish was somehow even more enticing than smashed cucumber. As he leaned in closer, a unique blend of sour, sweet, and spicy smells drifted into his nostrils.
Interesting.
His eyes narrowed slightly as he placed the piece of pickled radish into his mouth.
The texture was exceptionally crisp and refreshing. The surface had a juicy, tender quality and hadn't dried out from the pickling process, retaining its internal moisture.
After a couple of chews, Qi Poxiao's eyes lit up. The radish had a rich, sweet-and-sour flavor, with a subtle undercurrent of spice that felt neither overpowering nor out of place. Combined with the natural freshness of the radish, the taste was surprisingly appetite-stimulating.
This particular pickled radish was made using the Taihe-style pickling method.
Taihe, located in Jiangxi Province, is a hilly region known for its abundant vegetable production. To preserve their crops, locals developed a variety of pickled products.
Among them, pickled radish stands out as a regional specialty. Its seasoning is distinctive—it combines sweetness, sourness, spiciness, freshness, and crunch into one harmonious flavor. This unique taste leaves a lasting impression—once you try it, just hearing the name again can make your mouth water.
While it might not be the absolute best pickled product in China, Taihe pickled radish certainly holds its place among the country's many regional delicacies.
After finishing that first bite, Qi Poxiao turned his attention to the other side dish—shredded kelp.
The kelp, sliced to a thickness of about two millimeters, was neatly coiled in the dish, resting in a shallow pool of light brown sauce. Finely chopped chili was sprinkled evenly on top, giving it a refined and appealing look.
Having been impressed by the pickled radish, Qi Poxiao now had high hopes for the kelp as well. He gently picked up a chopstick-full and examined it closely.
Though the kelp strands were tangled together, separating them was surprisingly easy. With a slight tug, the seemingly knotted strands smoothly unraveled.
Suspended in midair, the kelp had a dark green, almost inky sheen, with a gentle, moist luster. A thin coating of sauce clung to the surface, trembling slightly as he moved his chopsticks.
It looked just as tempting as the pickled radish.
Unable to resist, he popped the bite into his mouth. A look of satisfaction quickly spread across his face.
The kelp carried the rich umami flavor of the sauce, along with a subtle note of the ocean's natural freshness—the inherent taste of seaweed.
If the pickled radish was a unique blend of sweet, sour, and spicy that awakened the appetite, then the savory-spicy profile of the kelp was something that jolted the senses.
The strands had a slightly slick and tender surface, thanks to the natural mucilage released when kelp is sliced. But rather than feeling off-putting, this silky texture blended with the kelp's inherent crunch to deliver a satisfying, appetite-rousing experience.
Another impressive side dish.
Having sampled both side dishes, Qi Poxiao now looked expectantly at the clay pot in front of him. With a hint of anticipation, he reached out and lifted the lid.
A rich and unusual fragrance burst forth the instant the lid was removed, flowing straight into Qi Poxiao's nose. He couldn't help but take a deep, greedy breath.
Time to taste this Century Egg and Lean Pork Congee and see what it's really made of.
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