I Awakened to a Farming TALENT

**Chapter 77: The Most Amazing Chili Oil Ever**

With all the back-and-forth between the grandfather and grandson, by the time they got to Qionghua Eatery, it was already a little late.

Before they even walked into the dining hall, the two of them were hit by a rich aroma of goat meat.

"Smell that? Good, right? I just hope those limited dishes aren't all gone yet." Zeng Haiguo chuckled happily.

"It's fine, I guess. Nothing special from what I can smell."

Zeng Fubai wasn't impressed. He loved good food, but his taste was different from his grandfather's.

Zeng Haiguo would eat anything — offal, spicy, sour, sweet — nothing was off limits.

If his health checkups weren't still decent, his family wouldn't dare let him eat like that.

Zeng Fubai, on the other hand, was pickier. Ingredient quality, cooking techniques — he preferred more refined, meticulously prepared dishes.

He was mostly here to keep his grandfather company.

When they walked into Qionghua Eatery, the place was clearly popular — almost every table was full again.

Old Zeng went straight to the front desk like he owned the place and studied the menu carefully.

He thought for a moment. "Do you still have any of that limited boiled goat with dipping sauce left?"

Zhu Lili popped her head toward the kitchen, then turned back. "Old sir, you're in luck. There's one portion left."

Zeng Haiguo beamed. "Great. Give me that, and also a goat, cabbage, and vermicelli clay pot dish."

Zeng Fubai glanced at the menu too. One look and he could tell this place clearly wasn't professional.

The menu had barely any dishes to begin with. And even the most common thing you'd find at any goat restaurant — boiled goat — was *limited quantity*? Was this some kind of hunger marketing?

Plus, the prices didn't seem to follow any logic — pretty random. Like the goat, cabbage, and vermicelli clay pot — sounded like cabbage was the main ingredient, yet it wasn't priced much cheaper than the goat dishes.

And sure, he didn't eat a ton of goat, but he knew most goat restaurants slaughtered the goats live on-site. You'd always see some traces by the kitchen. But Qionghua Eatery was way too clean!

Not professional at all!

He'd encountered way too many places that blew up through fancy marketing stunts but had completely average food. Who knew if this place was any different?

After ordering, the grandfather and grandson waited a bit, finally found a table, and sat down quickly.

"Grandpa, this place is popular, sure, but it doesn't seem like a real goat restaurant. Is the food really that good?"

Zeng Haiguo smiled. "Their osmanthus dishes were really good. But this is my first time trying the goat too. Guess we'll find out."

Zeng Fubai's heart sank a little. Seriously, Grandpa.

On the way here, he'd been raving about how amazing everything was — and he hadn't even tried it himself yet. The old man's recommendations were getting less reliable by the year.

The boiled goat with dipping sauce was prepped in advance, so it wasn't long before it arrived at the table.

Zeng Fubai runs a food account with several million followers. Old habits — he pulled out his phone and snapped a few photos before eating.

The goat was perfectly deboned, sliced evenly — not too thick, not too thin. It had the skin on, looked lean but with a bit of fat, and the texture seemed really good.

His first bite — no dipping sauce. Just the plain meat.

"Hmm. Pretty good," Zeng Fubai commented.

The piece seemed to be from the leg. The skin and meat were tender but held together well — flavorful without any gamey smell. In the world of goat dishes, this was solid.

But still not mind-blowing.

Zeng Haiguo also tried a piece plain, but didn't say anything.

He already knew this place's style — they seemed to have their own way with dipping sauces and condiments. So he just said, "Try it with the sauce?"

Boiled goat is the ultimate respect for the meat itself. And a good dipping sauce can make all the difference in the world.

Their dipping sauce plates came with two options — one dark-colored, hard to tell what was in it. The other was bright red and translucent — looked like chili oil.

Every restaurant had its own take on boiled goat dipping sauce. What was Qionghua Eatery's style?

Zeng Fubai picked up a piece of goat, dipped it in the mystery dark sauce, and put it in his mouth, chewing slowly to savor it.

One taste, and his heart skipped a beat.

Good thing he hadn't said anything pretentious earlier. This place was popular for a reason — this dipping sauce was seriously something else!

He had a good palate. He could tell that besides the usual garlic, onion, light soy sauce, and vinegar, there was also some fruity note in there. The chef had definitely added something like apple to boost the flavor. But probably not just apple — the fruity taste was pretty complex.

He knew something most people didn't — besides scallions, ginger, and cooking wine, vegetables and fruits could tame gamey flavors too. Used well, they worked even better.

Paired with the goat, this dipping sauce made it fragrant without being greasy — absolutely delicious.

"This is great! This sauce is legit!" Zeng Fubai didn't hold back the praise.

He looked up — and saw that his grandfather wasn't saying a word. He was quickly grabbing pieces of goat, dipping them in the chili oil, and shoving them in his mouth. His lips were all greasy, and he kept nodding in satisfaction.

"!!!!"

Was that chili oil sauce even better?

Zeng Fubai forgot about commenting. He quickly grabbed another piece of goat, switched to the other sauce, and popped it in his mouth.

One bite, and his eyes went wide.

This place's chili oil tasted completely different from anywhere else!

The oil was incredibly fragrant, with a distinctive aroma. Goat fat! It was definitely made with goat fat!

And the chilies used in it — the aroma hit you right in the face, the taste was incredibly pure, and the spicy, fragrant kick was especially strong.

Did the cook here make this chili oil herself? What kind of chilies did she use? The quality was absolutely top-notch!

He'd eaten at so many high-end restaurants — countless dishes that used chili oil. He'd even tried some family recipes for chili oil that had been passed down for decades.

But none of them had chili flavor this pure. The aftertaste lingered.

It was just so, so fragrant. Paired with the gelatinous goat skin and meat — the fragrance and the spiciness blended perfectly in your mouth.

If the plain boiled goat was only seventy points, then with this incredible chili oil, it was easily over ninety!

"This is so good! Both of these sauces are absolutely amazing!"

Zeng Fubai usually preferred refined, delicate cooking, but right now, even he was completely won over by this rustic boiled goat with dipping sauce.

Only problem — the owners were way too stingy. The plate didn't have much goat at all. Felt like they'd only eaten a few pieces of each flavor, and the plate was already empty.

Both the grandfather's and grandson's chopsticks reached for the last piece at the same time.

Zeng Haiguo spoke right up: "Fubai, I'm old. I don't have many years left. You need to respect your elders."

"Grandpa, you're old — you should watch your cholesterol even more. Let me have it." Zeng Fubai wasn't backing down either.

They were locked in a standoff. Fubai was about to say something else.

"Excuse me — one goat, cabbage, and vermicelli clay pot. Careful, it's hot."

Zeng Fubai quickly moved aside to let the server put the dish down.

Zeng Haiguo's hand shot out like lightning. He snatched the last piece of goat, dunked it in chili oil, and popped it in his mouth with pure bliss.

"Grandpa! You're so sneaky!"