80s Wife is Sweet and Sassy - Chapter 472

80s Wife is Sweet and Sassy 
Chapter 472 – A capable father (1) 

Translator : Moon Lee
Editor : Tea
This translation made by Moonlight Teatime.
Please read my translation only at Moonlight Teatime. 
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Xuan Hongxia was left speechless, choking on her words. 

After a long pause, she finally said helplessly, “While it’s logically correct, but Xiao Chu, you still have to consider the aspect of personal relationships. Being cold and unyielding won’t get you far in the factory.”  

Chu Qiao smiled. “Sis, let’s not meddle in men’s affairs. I’m heading back to cook.” 

In a few years, state-owned factories would struggle with a lack of talent, while private factories would spring up like mushrooms after rain. 

Many workers from state-owned factories would switch to private ones.

At that time, what really mattered was true ability. Who cared about personal connections?

Those with real ability would have nothing to fear and thrive anywhere, while those without would be left in the dust, unless their parents were high-ranking officials.  

(Author’s note: Flattering others is also a kind of superpower. Don’t underestimate the art of flattery!)

Xuan Hongxia sighed, looking even more helpless. 

The couple, Xiao Chu and her husband, were still too young. 

She used to think the same way when she was younger. But after suffering a few setbacks, she learned to be more flexible. 

There was no other way, without compromise, one simply couldn’t survive in the factory. With elderly parents to care for and children to raise, she didn’t have the privilege of being willful.

Chu Qiao returned home to prepare dinner. She guessed the guests Gu Ye mentioned were probably the factory director and the secretary. 

Some things were harder to discuss in the office but much easier over drinks.   

The factory director was from Zhejiang, and the secretary was from Southern Jiangsu. 

They were similar to Shanghai cuisine, so Chu Qiao planned to cook a few local dishes. 

She was running low on ingredients, so she cycled to the market and bought a lively mandarin fish, a beautifully marbled slab of pork belly, a tender piece of pork loin, some beef brisket, and spring roll wrappers. She also picked up the last of the fresh scallops and live crabs. 

After returning home, Chu Qiao began to get busy. 

She started with the spring rolls first, which were filled with savory stuffing. She shredded cabbage, carrots and wood ear mushrooms, then stir fried them with shredded pork, then wrapped them in the spring roll skin and deep fried them until they became golden crispy. 

They looked appetizing and tasted delicious, a popular snack in Shanghai enjoyed by all ages. 

-Fried Spring rolls 

Next, she cut open the belly of the mandarin fish, and cut its flesh in a crisscross pattern, and patted it dry before frying to crisp perfection in hot oil. 

This step really tested one’s control of the cooking heat. 

Chu Qiao had only mastered the technique after making it many times in her previous life. 

She planned to make Squirrel-shaped Mandarin Fish, a classic and authentic Shanghai local cuisine. 

There were two key secrets to it, one was frying with precise heat control, and the other was the sauce. 

-Squirrel-shaped Mandarin Fish 

After frying the mandarin fish to golden perfection, she moved on to the pork tenderloin. 

She wanted to make sweet and sour pork tenderloin, another recipe where precise heat control technique was very crucial. 

The corridor soon filled with mouthwatering aromas, and everyone had gotten used to it. 

Chu Qiao always cooked something tasty every day, and it would only be strange if there was a day she didn’t make one. 

-Sweet and Sour Pork Tenderloin 

Sweet and sour pork tenderloin, squirrel-shaped mandarin fish, braised pork belly, white cut chicken, steamed scallops with garlic and vermicelli, fried spring rolls, borscht, fried peanuts, and a large plate of stir fried rice cake with crab. 

This stir fried rice cake with crab could be served as both main dish and side dish. Since the flavor of the crab had fully seeped into the rice cakes, it tasted so delicious. 

-Braised Pork Belly / Hong Shao Rou 

-Stir fried rice cake with crab 

-White cut chicken / white sliced chicken 

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-Steamed scallops with garlic and vermicelli 

-Borscht is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. 

-Fried peanuts 

Then there were also Shanghai Shrimp Stir-fry and stir fried river snails, with just a little chili, perfect as snacks for drinks. 

She also prepared two vegetarian dishes. A large table of dishes of steaming hot food with irresistible aromas. 

-Shanghai Shrimp Stir-fry 

-Stir fried river snails

When the workday bell rang, Gu Ye brought the factory director and the secretary home for dinner. 

He had casually mentioned it in the office earlier, but the two hadn’t agreed. 

After all, Gu Ye’s request was simply too outrageous, completely unprecedented. They didn’t dare set such a precedent. 

Even dinner was something Gu Ye had dragged them into. On the way, he kept saying:

“Business is business, personal is personal. Let’s eat first. I’m sure you’ve heard of my wife’s cooking, it’s on par with a professional chef at a hotel. If you miss out on this, then you will regret three lifetimes!” 

After hearing him say that, the factory director and the secretary couldn’t help but feel tempted. 

Chu Qiao’s cooking skills were famous throughout the entire factory, and of course, they had definitely heard of it, but had never actually tasted it themselves. 

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