Chapter 26: Fushan Noodles

The clams and razor clams she had collected had to be left to spit out the sand. Zeng Yan took out the shrimp cages she had bought yesterday, put the clams and razor clams in separate cages, and placed them in the seawater. Leaving them in still seawater was the best way for them to clean themselves. With a few hours left before the items went on sale at 4 PM, they would definitely be sand-free.

The area below the stone house had a lot of broken shells that could cut your feet, so children rarely came to play there. But Zeng Yan still chose the farthest reef to set her cages. When she was on the hillside cutting grass, if anyone came by, she could spot them immediately and retrieve her cages. It was better to be safe than sorry.

After finishing her grass-cutting for the day, it was almost noon. Since she was going to make lunch for herself anyway, she decided to start another live stream.

She pulled up the cages, poured out some clams, and prepared to show her fans a true master skill. Her fanbase, which was not even 100,000 strong, was incredibly active. It was as if they were waiting by their phones, and as soon as the live stream started, 1,000 people flooded in.

“The live stream is on again! The boss must be in a good mood.”

“Big Boss, I have to report back: the red-braised abalone you taught us how to make was so delicious.”

“Sob, I didn’t get any abalone. I’m drooling just dreaming about it.”

“The main dish at my restaurant today was all thanks to the boss’s charity. I’m bowing down to you, boss. I beg you for sea urchins and abalone!”

Someone was actually using her for wholesale! This “Dad of Kaiseki” fan was pretty good; he had an eye for quality.

“I was collecting clams and razor clams this morning. I’ll go for sea urchins and abalone this afternoon.”

Zeng Yan’s reply was met with a chorus of cheers.

“The boss is finally selling seafood I can afford!”

“I love clams. Stir-fried with some spice is the best, with an ice-cold beer. Nothing better.”

“I can’t wait to taste the oil-poached wild razor clams. Big Boss, look at my pathetic drool. Can you list them now?”

Zeng Yan was kneading the dough while replying to the impatient “Marshmallow Lollipop.” “They haven’t finished spitting out the sand.”

A string of compliments followed in the comments.

“The boss is such an honest seller.”

“The boss is beautiful and kind.”

“Stop with the flattery and answer the question. You see me kneading the dough, right? The first person to guess what I’m making today gets a free meal.”

“Is the boss making dumplings?”

“You didn’t add yeast, so it’s not steamed buns.”

“Soft dough for dumplings, firm dough for noodles. The boss must be making noodles.”

“Noodles are too general. Be more specific. What kind of noodles?”

Someone finally guessed correctly. “You’re adding lye and salt to the dough, and you’re in Jiaodong. Are you making Fushan noodles? I’ve been in Australia for over ten years, and I really miss that flavor.”

“Guiding Star, get ready to eat your noodles.” After announcing the lucky winner, Zeng Yan began her explanation. “To make Fushan noodles, you first knead the dough with clean water, then with lye water. The temperature of the water for kneading varies with the season. In the summer, when it’s hot, you need to use saltwater to knead the dough.”

Kneading the dough, letting it rest, applying the lye water, slapping the dough, and pulling the dough—Zeng Yan explained every step in detail, her movements smooth and fluid. Watching her make noodles was a visual feast.

“The width of the noodles changes their name. Three pulls give you ‘lantern wick,’ four pulls give you ‘ribbon,’ five pulls give you ‘willow leaf,’ six pulls give you ‘leek flat,’ and nine pulls give you ‘dragon’s beard’ noodles, which will result in 1,024 strands of noodles.”

Before she could finish, the comments went wild again.

“I just checked. Fushan noodles are an intangible cultural heritage. Is this something I can even learn?”

“I’ll just watch the boss perform in silence.”

“Looks easy to learn, but impossible to do. Today, I can’t even learn by watching.”

“The strength and rhythm of that pulling motion… you can’t get that without decades of experience.”

“Ten days ago, a Shandong cuisine master passed away…”

Zeng Yan: “…” Is the culinary world cursed lately?

Too lazy to pay attention to the netizens, she continued her lesson. “In northern cuisine, ‘braising’ refers to a cooking method where food is cooked in a sealed earthenware pot over low heat. The sauce for Fushan noodles is divided into several types based on ingredients and preparation: simple, thick, fried, clear, and ‘three fresh.’ The noodle shape and sauce pairing are also important. Fried sauce goes with flat noodles, thick sauce with thick noodles, and clear sauce with thin noodles.”

Zeng Yan checked the clams in the basin. After adding some vinegar, the sand was mostly gone. “The sauce at home can be as simple or as extravagant as you like. You just make it with whatever ingredients you have on hand. Today, I’m going to make a ‘three fresh’ clear sauce with clams and green beans, so I only pulled the noodles six times. In Jiaodong, a good banquet is often finished with a light and refreshing noodle dish like this.”

This brought back nostalgic memories for her viewers, and the comments were filled with discussions about banquet noodles for a long time. Zeng Yan liked to see these exchanges. What was food? It was a flowing feast, a reflection of culture and customs, and the details of everyday life.

Unlike the clam and green bean noodles Grandma Yu had given her, Zeng Yan’s version was an upgraded one. Green beans loved oil, so adding a little pork belly to a hot pan would enrich the flavor. After stir-frying the beans until they were soft, she added the clam broth to simmer for a while. As she was about to take it off the heat, she cracked an egg into it and added a few drops of sesame oil to finish. The delicious “three fresh” sauce was poured over the cooked noodles, and a bowl of the most authentic Fushan noodles was served.

Today’s lucky winner, “Guiding Star” in Australia, was eagerly awaiting the noodles, forgetting all about his farm. The system did not disappoint and delivered the food in an instant.

He couldn’t wait to take a bite. The egg was fresh, the meat was savory, the clams were tender, and the green beans were crisp. The clam broth blended with the noodle soup, making the flavor even more sublime. Not to mention the incredibly chewy, masterfully pulled noodles. One bite and he was back in his hometown. The prairie in front of him transformed into the sea from his home, and the clam and green bean noodles had a taste that belonged only to his mother. The middle-aged man with a full beard leaned against the farm fence, sobbing as he looked in the direction of his hometown.

His fellow countryman from the parallel world, who had just delivered him a delicious meal, was now starting to make another dish. The kindness of the brigade leader and others was so precious in this era of scarcity. Zeng Yan didn’t like to owe favors. Relationships were built on give and take. By giving back what she could, she could maintain these long-lasting connections.