Back To The 80s: President's Doted Wife novel Chapter 1202

Chapter 1202: Chapter 1203: Cantonese Style Needed

Cheng Su tentatively asked Chen Guorong what kind of mooncakes he planned to make.

Chen Guorong and Old Song found it even more puzzling, exchanged glances, and thought, what else is there to mooncakes? Aren’t they just the same as the current kinds?

"President Cheng couldn’t possibly have never tried the mooncakes from Qing City, right? They’re all the same; it’s just about the skill and timing, and of course, the proportions and recipe!" Chen Guorong replied.

Making mooncakes isn’t difficult; what’s hard is making them tasty, not greasy, with a fragrant, soft, crispy sweetness. So, it’s extremely important to choose the right ingredients and ratios.

Cheng Su listened, lightly furrowing her brows. This was indeed challenging. She had tried Qing City’s mooncakes before, but some feature fruity or bean paste fillings. What she wanted Joy Soon Loy to sell, however, were Guangzhou-style mooncakes.

And she had just mentioned a few types of fillings, which are the most renowned varieties in Guangzhou-style mooncakes.

The pastry department was set up when Joy Soon Loy was renovated and reopened this year, and Cheng Su hasn’t spent much time at the restaurant, so Chen Guorong, the head of the pastry department, couldn’t quite guess her thoughts when he saw her silent.

Old Song, on the other hand, felt differently. Having worked with Cheng Su for quite some time, he understood her well. Seeing her contemplating, he asked, "President Cheng, do you have any ideas you’d like to share?"

Cheng Su pursed her lips and said, "Actually, I hope our restaurant can sell Guangzhou-style mooncakes. I’ve tried them, and their texture is naturally more fragrant and delicious than ours here. However, I’m an outsider when it comes to tasting these kinds of foods. You all are insiders and know more than I do, so share your thoughts, and let’s discuss together."

Old Song laughed and said, "You’re being modest. Your expertise in the food industry is by no means inferior to those culinary experts. What you think is good must indeed be good; as for the method, that’s up to Chef Chen. I’m not very good at making pastries myself."

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