The sky was completely dark. A bright moon rose slowly from the east, bringing a star-studded night sky.

Inside the new Delicious Restaurant, there was still not a single empty seat.

Outside the restaurant, many customers still lined up to wait.

Facing the crowd of customers, Yang Huiru at the front counter couldn’t help but relay the news that the restaurant would close by 8 p.m. to those queuing outside, so they wouldn’t wait in vain.

With an apologetic look, she said, "Everyone, I’m very sorry. Our restaurant closes by 8 p.m. Please come back tomorrow!"

"Isn’t it not 8 o’clock yet? Why stop doing business now?"

"Stopping business now?"

"It’s only 7:55 p.m.! The night life is just beginning..."

"Closing before 8 p.m.? Even the donkeys on the production team don’t rest this early!"

Some customers still didn’t understand and wanted to enter to eat.

"Well..."

With a polite smile, Yang Huiru decisively said, "It’s almost 8 o’clock now! It’s getting late, and most of the day’s ingredients have been used up. So, sorry everyone, please forgive us, really sorry~"

She could only blame the few remaining ingredients as the scapegoat...

No other way!

The boss had already instructed that the closing time would be 8 p.m. in the future, and as a competent employee, she naturally had to follow the boss’s arrangement.

In this way, customers would know the exact closing time from the beginning and remember it.

Besides.

Xuanxuan’s birthday party had already been postponed once. If it were delayed again... the little one’s mindset might crumble, leaving a bad memory for the little one.

That wouldn’t be good.

Also need to avoid keeping Qianqian and her father waiting any longer, right?

So!

Considering all factors, closing time had to be observed!

"Ah! In the end, I was just a step too late!"

"Can’t be helped, you all have a good rest, we’ll come back tomorrow!"

"I saw many people queuing earlier, so I thought I’d go to the nearby mall to shop for a bit and come back later, never expected when I returned, I’d be told the restaurant is closing. Regret it now..."

"Sister, same boat here... Suddenly, the spoils in my hand aren’t as appealing, not appealing, not appealing at all..."

"Saw my friend’s post on my feed earlier, instantly tempted by those dishes. I asked for the address to come eat; my friend told me to come early, otherwise, regret it. I thought exaggerating, but now, regret it... better take advice next time..."

"Who would’ve thought a newly opened place would be so popular..."

Helplessly.

After a few grumbles, the diners dispersed.

In the kitchen.

Huang Tao had finished all customer orders.

Looking at everyone’s slightly tired faces, he cheered them up, "Everyone will get a 200 yuan bonus later. The business was great on the first day, worth celebrating."

"Thanks, boss..."

Upon hearing the bonus, the employees perked up significantly.

Huang Tao smiled and asked, "Old Qian, how much ingredients are left in the store?"

Old Qian briefly reported the store’s situation, "All marinated flavors are consumed, need to remake tomorrow. Rice cakes are gone. Every ingredient, whether meat or vegetables, need replenishing tomorrow. Some dried goods also need the supplier to expedite delivery..."

"Alright, so you arrange it..."

After instructing Old Qian, he peered over and nervously checked the stewing ribs in the pot.

The nervousness came from the fact that the ribs were stewing without any peppercorns, star anise, scallion, ginger, or even a drop of cooking wine.

Wondering if the result would have a gamey smell?

Typically, after blanching meat, it’s removed from the pot, rinsed with warm water, and then cooked.

But the system’s method defied conventional practices.

After bringing cold water to a boil, skim off the foam cleanly, then leave the ribs to stew for around half an hour.

This was his source of anxiety.

Trusting the system, he had to patiently wait a few more minutes.

No doubt.

He was preparing sugar vinegar ribs, which Xuanxuan loved, as a small compensation for her delayed birthday party.

Sugar vinegar ribs feature across various cuisines.

Its preparation style!

Varies widely.

Some places favor frying, others master stewing, while some stew before frying or fry before stewing.

Regardless of the initial steps, the final dish tastes sweet and sour.

Honestly.

Huang Tao wasn’t sure which cuisine the sugar vinegar ribs supplied by the system belonged to.

As the method was somewhat complex!

However, the method given by the system must be bestowed with premium dishes’ prestige.

Seeing the ribs were cooked.

He scooped them out, drained the water, placed them in a basin,

added two spoons of cooking wine, two spoons of soy sauce, one spoon of dark soy sauce, four spoons of fragrant vinegar, mixed thoroughly, and let them marinate for a while.

After a suitable marination time, he scooped the ribs from the basin.

Drained the juices.

Since the leftover marinade would be used later, he left it in the basin instead of discarding it.

"Boss, the oil is heated to eighty percent hot," Old Qian informed after heating the oil.

"Great~"

Huang Tao glanced at it and poured all the ribs into the hot oil, deep-frying them.

This way, the moisture inside the ribs was locked.

A minute later...

He took the fried ribs out, placed them in another clean basin, set aside.

Then, he poured out the oil from the pan, put the fried ribs back, adding five spoons of sugar per rib quantity, poured in the marinade and a bowl of rib broth.

Turned on the heat.

When the water in the pot boiled, he added a spoon of salt.

Covered the pot.

Simmered for ten minutes.

When the time was up, he uncovered the pot, turned up the heat to reduce the sauce.

The broth in the pot became glossy and viscous.

The aroma of sauce, meat, and fragrant vinegar diffused, mouthwatering.

But then!

The vinegar aroma had mostly dissipated during cooking, so despite the fragrance, it was slightly lacking overall.

Thus!

As the sauce further reduced, he poured a spoon of fragrant vinegar around the pot edge.

With the vinegar added, steam billowed forth, and a pleasant fragrance permeated, instantly elevating the ribs.

Served!

He took the plate Old Qian handed over, arranged the ribs neatly, and poured the remaining sauce over them.

The ribs were glossy, the sauce sticky, the mere glance at the color was mouthwatering.