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sleepynoons · 3 months ago

Text

Made for You

You're a patisserie, and now, also the proud co-owner of your own restaurant, Zhuming Dessert Bar. You're new to this whole CEO thing, and you're hoping to seek some support from those around you – like the head chef next door!

patisserie!f!reader x chef!jiaoqiu, modern!au, sfw

word count: ~9,100

cw: explicit language, use of poisons, a lil slow burn lol

notes: i haven't played through the full story quest, so sorry if jiaoqiu is slightly ooc lol but he is blind and can only eat spicy foods yeet otherwise, wanted to write smth fluffy for this tragic, tragic man. and i also wanted to geek out about delicious east asian food yep.

thank you so much to @lychniis for beta-reading and for helping immensely with the pacing of this piece! @pawpiefawn i hope this story is at least 1/1000th as sweet as you are, and welcome to the hsr hell hole <3

I. TARO Macarons and Winter Melon Cookies

Crush almonds. Toast and grind sesame seeds. Mix egg whites with brown sugar. Skin, cut, mash taro root. Bring water to a boil. Top cookie dough with candied winter melon.

The sun starts filtering in through the window.

Steam soy milk until it foams. Melt gelatin. Frost thinly. Turn off the oven and stove. Slice coconut jelly into thin, small squares. Put everything into the fridge.

The day of a patisserie begins early – 4:30AM for you. Although you’re the head of your restaurant, the Zhuming Dessert Bar, you’re unable to separate yourself from the habitual duties of prepping, cleaning, getting a head start. To be fair, it would also be improper of you to leave such a task to your teammates. After all, these macarons and cookies are a gift for your neighbors, a first impression to the locals of not only the dessert bar, but primarily, the food it serves. The taste and presentation have to be perfect, and there’s no need to burden everyone else with an otherwise tedious and irrelevant task.

The Zhuming Dessert Bar is located in a busy food district, where there are various other diners, cafés, hole-in-the-wall gems, all waiting to be discovered and savored. After a long process of bidding and negotiating, you managed to snag a larger space, a one-story building sandwiched between a complex that housed several small businesses and a well-established hot pot spot. Unsurprisingly, a large majority of the stores in the district aren’t open in the morning, due to the lack of customers, and you only have to make a few runs.

As the time approaches 7AM, you begin to make your way out.

“Good morning, everyone!”

Those are the first words exchanged between you and your team, aside from the occasional “behind” or question, and you giggle as you’re greeted with a chorus of tired moans and lazy waves.

You ask, “I’m gonna head out – no more than two hours. Can someone meet with the vendors while I’m gone?”

Someone next to you nods, and you beam at them as you leave with a few boxes of the treats you made.

You only have three stops this morning – a trendy café co-owned by two college drop-outs, a Japanese, lunch-only spot run by an elderly couple, and a Western brunch place known for its omelettes.

The college drop-outs, acting much like their age, cheer when you hand over their sweets and quite literally gobble them up in front of you. By the time you leave, you’ve been unofficially adopted as their favorite “next-door aunt.”

When you arrive at the Japanese restaurant, only the wife seems to have arrived, and she pauses from her prep work to bring you inside to chat over cups of steaming green tea. Though the conversation is brief, the two of you quickly go down a rabbit hole, discussing the best brand for knives, how to tell when a daikon is ripe, which fruits are in season at the moment. As your exchange wraps up, you promise her you’ll return, at which she slips a napkin into your palm that has “Free Meal Coupon” scribbled on it with haphazard handwriting.

The American brunch restaurant is already bustling with noise, and a sous chef comes to welcome you at the front door. He’s polite, a little younger than you, and has the excitement of someone just starting off their career. You tell him good luck, and he responds likewise, wishing your dessert bar success.

Everyone seems pleasant and friendly, and you feel a rush of eagerness to hurry back to your restaurant.

When you return, you can’t help but pause in front of the Zhuming Dessert Bar. You admire the spray-painted logo on the windows, the clean and modern architecture of the building, the little signboards out in front with chalk writings of recommendations and prices. Yesterday was your dessert bar’s opening day, and now, you and your team are about to embark on your first full week. Instead of feeling the daunting weight and pressure, you’re restless, hands and wrists itching to pick up a spatula, mouth salivating at all of the syrups and icings you’ll have to taste-test, feet poised to navigate through a crowded kitchen. After a few more seconds of admiring, you can’t hold back any longer and burst in through the back door, absolutely needing to get back to work.

Time passes quickly for all chefs. Even though you’re surrounded by timers that count down to precise milliseconds, the minutes and hours add up, and by the time service has ended, you truly don’t feel the passage of the day until you loosen the apron wrapped around your waist and sit down for a brief break. But you’re not done with all of your work quite yet, and you leave the cleaning and tidying to the others so you can make your last runs of the day.

You had taken a brief intermission after lunch to make the majority of your visits, so the only remaining restaurant on your list is the hot pot place right next door. If you remember correctly, the restaurant’s actually part of a larger chain, Yaoqing Hot Pot, that’s known for offering the spiciest yet most mouth-watering Szechuan flavors.

You jog over to the entrance, and peeking through the glass, you can see a man with peach pink hair sitting at the bar. He’s not wearing a uniform or eating, so he’s neither a cook nor a customer. That must mean he’s either a welcome guest or the manager.

You knock on the door, hoping to grab the attention of the man. His head does perk up, and he faces the door – but makes no effort to get up. You wait for another minute or so, before knocking again. Finally, the man rises from his seat, still facing you, before grabbing a cane and making his way over to you. As he approaches, you can see that his eyes are closed, and you almost fluster with humiliation.

As the man opens the door, you immediately bow, 90 degrees at the waist. “I am so, so sorry for bothering you!”

With a light laugh, the man replies, “No problem, but unfortunately, we’re not taking any more customers for the night.”

You straighten up and hold the box out in front of you. “I’m not a customer, actually. I’m from next door, we just opened.” You quickly introduced yourself and explained the contents of the box to him.

He pauses before slowly extending his palm, face up, out in front of him, on which you place the packaged macarons and cookies.

“Please enjoy! And have a good night!”

Fearing that you’ve not only inconvenienced the man but also taken up too much of his time when his restaurant’s still crammed with customers, you bow again, despite knowing he won’t see, and scuffle away, only peering behind your shoulder once to see the man still at the door and “looking” down at the box.

II. Anmitsu

“Chef!”

The kitchen’s always loud, from boiling pots of syrup to whirring mixers kneading dough to blenders grinding up crackers, but never because of the people. It’s rare, in the first place, for someone to look for you unless you’re requested to taste a component or item being served that night, but the urgency of the call tells you it’s something different this time.

You rush over to the back door, where one of your pastry chefs, a fresh graduate from culinary school, is frowning beside an equally distraught vendor.

You pat your chef on the shoulder and wave cheerily at the vendor, “Hey, whatever the problem, there’s a way out. What’s going on?”

“We’ve run out of geomeunpat,” the chef responds.

The vendor chips in as well. “There wasn’t an order for the black adzuki beans, and I don’t have any extra. I’m so sorry!”

You nod in understanding. “Don’t apologize. Gimme a second to think.”

Geomeunpat, or black adzuki beans, is crucial to making white adzuki bean paste, which in Korean cuisine, is used to make rice cakes and other confectionery. Adzuki bean paste is also an irreplaceable ingredient for anmitsu, a Japanese dessert that typically consists of sliced fruit, kanten jelly, and rice flour dango. Given that it’s summer, your tasting menu has a few limited specials, and geomeunpat is needed for almost all of them.

You ask, “Do we have any canned red bean paste?”

Your pastry chef goes to check the pantry and returns to report a number of cans.

“Alright, let’s do this.” You turn to the vendor. “We’re so sorry. Thanks for all of your help, and we’ll see you on Friday at this time, right?” The vendor confirms before leaving. Then, you turn back to your pastry chef. “Let’s substitute with the canned anko for today, but can you call me when you’re making the mitsu? We might need to adjust the sugar content of the syrup, or else it might be too sweet otherwise.”

“Yes, chef!”

“In the meantime, I’ll run to the market to see if there are any raspberries or cherries that can cut through the taste of the anko. Be right back.”

True to your word, you dash the few blocks to the farmer’s market, located at a nearby park with an open field and seating. It’s already mid-morning, so it’s likely that all of the best batches are gone, but there should be enough left over for you to find sufficient ingredients.

As predicted, the market crowd is waning, with many customers having already finished their shopping and gone home or enjoying their purchases at the picnic benches and tables. You look around, skittering around here and there, as if you’re a little child playing hide-and-seek, constantly changing your hiding spot.

This one’s no good either. Just as you take a step back, though, you bump into someone – wait, no, you step on something.

You look down, and you notice you’ve stepped on the ball of a white cane.

“Oh, shoot, sorry!” You jump away and nervously look at the owner of the cane. Your nervousness, though, is quickly replaced with something else, your eyes widening and brows raising.

You blurt, “You’re from Yaoqing Hot Pot!”

Behind the pink-haired man is a younger girl, brown hair tied into long, streaming pigtails and eyes piqued with childish wonder and unbounded curiosity.

The girl asks, “Chef, do you know this person?”

“I’m not quite sure.”

You speak up. “Yes, we have! Only very briefly, though. I dropped by with some treats, on behalf of the Zhuming Dessert Bar.”

Suddenly, the girl lets out a scream, at which you and the man wince. “Wait, did you bake those? They were delicious!” The girl clamors over to you and grabs you by the shoulders, shaking you back and forth. “How did you know to pair the taro filling with toasted sesame seeds? And the winter melon cookies were a spin on the traditional lao po bing, right? How did you come up with these ideas? Just hearing about them made my mouth water, but the real deal was –“

“Sushang,” the man interrupts sharply, “you’re being rude.”

“Oh, right, sorry.” The girl, Sushang, releases her hold on you with an awkward chuckle before returning to the man’s side.

You shake your head with a bright smile. “No, not at all! I’m glad you enjoyed them.”

Sushang gleams at you. “No, but seriously, they were delicious. You said you were from the Zhuming Dessert Bar, right? Are they sold in-store?”

“Yes, I’m the head chef at the dessert bar. Unfortunately, we don’t plan on putting them on the menu for a while because they still need some work.”

“More work?” Sushang’s jaw drops wide open in disbelief, and you shrug.

The man says, “Sushang, you should know that every item on a tasting menu is chosen with utmost patience and care. It can take months to perfect a new item.”

“Yes, chef, but I just can’t imagine how you could do even better.”

You chuckle. “I’m glad, then. If they ever make it on the menu, I’ll be sure to let you know.”

With happy claps, Sushang cheers. As for you, you turn towards the man.

“If you don’t mind me asking,” you say, “I never quite got your name.”

He gives you a small smile in the form of pursed lips. “Jiaoqiu, head chef at Yaoqing Hot Pot, though I don’t do much of the cooking anymore.”

“Well, Jiaoqiu, it’s very nice to meet you. Do you happen to have any thoughts on those treats I gave you?”

Before Jiaoqiu can respond, Sushang answers first on his behalf. “Oh, our chef never eats anything made by other people! He doesn’t even try my cooking, so I don’t even know how to improve!”

The chef nudges an elbow into his employee’s ribs, who winces and whimpers at the pain.

You simply just watch the interaction before saying, “No worries, I get it. Though, I feel like your name is familiar, Jiaoqiu…”

You tilt your head, attempting to recall. His name reminds you of a news headline, something about culinary school and graduation, but nothing else beyond that. Sushang looks like she can barely contain herself, but the set expression on Jiaoqiu’s face prevents her from actually spilling the truth.

Regardless, you move on. “No matter. Anyway, I’m guessing the two of you are grabbing some ingredients, yeah?”

“Yes,” Jiaoqiu affirms. “We always source our fruits locally. How about you?”

“Oh, I’m also looking to buy some fruit!”

“Then come with us!” Sushang suggests. “We know the best vendors in town.”

Before you can even ask if that’s alright with the Yaoqing’s head chef, you’re already pulled along by the arm and tugged towards a tent near the end of the market street.

III. Penghu Salty Biscuits

“Two beers please.”

You sigh, setting down the hardcover menu on the table. Yaoqing Hot Pot is packed with people, even though it’s late at night, 11PM. To be fair, the hot pot chain is a combination of a hot pot buffet and bar, so it makes sense that the store’s open until the unruly hours of the night. But while all of the customers seem to be partying and having the time of their lives, you and your co-owner, Yukong, sit tiredly across from each other.

“How is it only the third week,” you groan as you drop your forehead onto the table.

A waiter comes over to drop your drinks off, and Yukong takes a quick gulp from her chilled mug.

“Tell me about it,” she sighs.

Yukong co-founded the Zhuming Dessert Bar with you. In fact, the two of you grew up together, and have been inseparable ever since elementary school. When she transferred middle schools, you begged your parents to transfer you as well. When you both were preparing for college entrance exams, you chose the same university as your top pick. When you went to baking school, she got into a neighboring MBA program so that the two of you could continue rooming together. And when you both came up with the idea of starting a restaurant together, the logistics and enthusiasm naturally fell into place.

“That customer just wouldn’t back off,” Yukong grumbles. She takes another drink before picking up her chopsticks, skewering a slice of fatty beef, and dropping it into the boiling tomato broth. “He clearly already got a serving of the ice cream – I saw it with my own eyes! But he just wouldn’t stop lying and making a fuss.”

“I know,” you bemoan. “I’m just glad I have you to handle these kinds of customer problems. I would’ve just cried on the spot.”

“Oh, you wouldn’t.” She captures the beef with a flick of her wrist and drops it into her sauce bowl. “I just feel bad for Yunli. You know how she is, hot-tempered and impatient, but even she wouldn’t dare speak up against a customer. But you could tell it was taking every inch of her strength to not, just, yell back.”

“Yeah, Yunli was completely out of it for the rest of her shift.” You shake your head as you ladle a knotted bunch of Konjac noodles onto your plate.

The tomato soup, despite being completely plant-based, is rich, almost too aggressive in its flavor. But when soaked up, the oil and fragrance of the broth fuse seamlessly into the unseasoned nature of hot pot ingredients, so much so that you can arguably eat everything without dipping it in sauce. Still, you drench half of the noodles into your mixture of sesame oil, peanut sauce, green onions, and garlic. When you take your bite, you hum so happily, the chewiness of the Konjac providing great texture while heat permeates throughout your entire body, melting away the knots and strain in your muscles.

“This is so good,” you garble through a mouthful. Yukong’s also entranced with her bite of fish cake, and can only nod in agreement.

Once you finish the Konjac noodles, you slide in a platter of cabbage slices, balls of shrimp paste, and tofu squares.

“Anyway…,” you start. “Next time, I don’t think we should even bother. Most of our customers are reasonable, anyway, and it’s honestly not worth it.”

Yukong frowns at the suggestion. “Are you sure? Because, on the other hand, I don’t think we should tolerate this behavior at all.”

“I know, but I don’t want the other pastry chefs to worry about stuff like this. Besides, we always make enough of everything. Otherwise, the extras would all go to waste, and I can’t keep giving Granny Toka and the college kids our leftovers.”

Yukong huffs and crosses her arms, a pointer finger tapping impatiently at the juncture of her elbow. Yet, Yukong can’t seem to come up with a response, so she acquiesces.

“Yukong…,” you mumble. You look at her, a little expectantly and a lot more nervously.

She slides her arm across the table, a gesture for you to do the same. As you put your hand on top of hers, she says, “I’m not angry. I’m just frustrated. You and the other chefs are our top priority, and I understand you want to avoid causing them as much stress as possible. I’ll keep that in mind next time.”

Yukong’s always been like this – able to read your mind, say the reassuring things you need to hear at the right time, find the best solution without compromising anyone’s feelings. You rub your thumb over the back of her hand lovingly before someone calls out your name.

“Hey, you managed to come!”

You turn to the side to see Sushang. You exclaim, “Yes, we did! Thanks for having us! The food’s amazing!”

“Of course! If you ever want another discount, just let me know.” Sushang wiggles her eyebrows, and you and Yukong laugh at her antics.

“This is Yukong, my co-founder,” you introduce.

Sushang steps aside, and only then do you realize someone’s behind her. Which is odd, because the man’s absolutely looming over her, but something about his quiet demeanor must’ve concealed his presence.

Sushang says, “Nice to meet you, Yukong! This here is Moze, one of our sous chefs. Moze, she made the macarons and cookies we had a few weeks ago.”

Moze stiffly nods, but as soon as Sushang mentions your desserts, a hopeful glint in his eyes appears.

“You know,” Sushang continues, “I’ve only seen Moze talk so much about someone’s cooking, like, literally a handful of times. He rarely compliments other people, but he totally ranted when he ate those sweets of yours.”

Moze scoffs and knocks Sushang on the back of her head. “We’ve told you so many times to not run your mouth.”

You and Yukong exchange warm looks. You say, “Sushang’s just incredibly honest. But I’m glad they were to your liking, Moze.”

Yukong speaks up as well. “We’d like to return the favor, too. Feel free to drop by the Zhuming Dessert Bar, free of charge.”

Sushang yells so loudly that some of the adjacent customers glance at your party. “Are you for real?! Moze, we need to go. Immediately.”

“By the way,” Yukong interrupts, tone more formal now, “is your head chef, Jiaoqiu, around? And is it possible for us speak to him?”

Puzzled, you glance towards Yukong. You came for a simple dinner, and Yukong never informed you of other plans.

Moze answers this time. “The head chef’s in the back. Can I ask what you plan on discussing?”

“Actually, I’m a family friend of Feixiao’s. I’d like to personally meet her right-hand man.”

It seems as if the world has stopped spinning. Yukong knows Feixiao? She knows the owner of Yaoqing Hot Pot? Personally? Huh? It seems Moze and Sushang are both stunned as well, and after a few sluggish seconds, Moze excuses himself, presumably to find his boss.

Jiaoqiu appears in no more than five minutes.

“Miss Yukong, it’s good to meet you in person,” Jiaoqiu greets. Yukong reaches her hand out for a handshake, and only when Moze guides Jiaoqiu’s hand forward does the head chef reciprocate.

“Oh, apologies, I didn’t know you –,“ Yukong begins.

Jiaoqiu cuts her off succinctly. “No worries. It’s only been a few years, after all. I also told Feixiao not to inform others of my condition in the first place.”

“I see.”

Jiaoqiu then redirects the conversation skillfully. “Speaking of Feixiao, I’m sure the two of you have come up with something that requires my assistance? I’d be happy to help out in any way that I can.”

You slide deeper into the booth so that Jiaoqiu can sit beside you. From this proximity, you can make out the sweat lining his forehead, the thick rubber band pulling his hair back into a ponytail, and the creases of his sleeves where they were once rolled up.

Yukong clears her throat, a habit of hers right before negotiations begin.

“The Mid-Autumn Festival’s coming up in a little over a month, and since both of our restaurants are based on East Asian cuisines, Feixiao and I are considering a collaboration. Do you think that’s something your team would be interested in?”

Surprisingly, despite his thoughtful nature, Jiaoqiu doesn’t even take a second to consider. “If Feixiao’s eager about the idea, I don’t see why not.”

“Great. So far, the plan is to add a few of our desserts to your existing menu, while we add some of your appetizers to ours. How does that sound?”

At this suggestion, Jiaoqiu hums with dissatisfaction. “That could ruin the flavor profiles of each of our own stores.”

“Right, of course. We considered that, and that’s why we think it’d be best if both of our restaurants created new items that’d fit both the theme of the Mid-Autumn Festival, as well as our respective offerings.”

“I see.”

From your periphery, you can see Moze looking at Yukong, trying to decipher her intentions, while Sushang’s rocking on her feet, cheeks puffed up with anticipation. You, on the other hand, have no problem with this idea either and simply accept the fact that the next two months are going to be very busy.

Jiaoqiu asks, “I think this idea’s not bad. How do we plan on executing it?”

Yukong gestures at you, so you perk up. “Uh, well, I guess we can just meet to hash out the details? I know you’re very busy, though, so that might not work.”

“No, it’s fine.” Jiaoqiu seems to sigh, almost as if he’s giving into defeat. “If both Feixiao and Miss Yukong think this is a worthwhile business project, then it’s my job to see it through. We should begin promptly.”

You nod and begin exchanging contacts with the Yaoqing folks. As you’re typing in Moze’s contact, though, you suddenly get a call from one of your chefs.

You excuse yourself, walking out of the noisy restaurant to answer the call.

“Yunli, what’s up?” you chirp.

You hear very panicked voices until Yunli directly replies. “Chef, the HVAC’s broken. The refrigeration doesn’t work. At all.”

You feel goosebumps snake down your arms and back. Suddenly, your throat feels entirely parched, and you’re not even able to swallow to alleviate the dryness. For once, when it comes to work, your body’s freezing up, rooting you to your spot on the sidewalk, preventing you from running into the kitchen.

Fuck.

“I’ll be there in a minute.”

You rush back into Yaoqing Hot Pot, inform Yukong of the situation, and the two of you scramble back to the Zhuming Dessert Bar.

That night, you make several runs home, but you don’t actually get to unwind until well past 2AM. Not only did you have to make several emergency calls to your property manager and repair services, but you also had to drive back and forth to transfer the ingredients to your own fridge and freezer. Simply put, everyone who stayed past service to clean up the dessert bar was utterly exhausted. It was arguably one of your worst nights since the Zhuming’s opening.

It took the whole weekend for the HVAC-R system to be repaired, which meant the cancellation of two days’ worth of reservations. The cancellations impacted the store’s sales significantly for the week, and you were forced to revise several recipes to accommodate for cheaper ingredients. While your other teammates could take the time off, you had to come in to experiment and adjust the taste of each menu item, which is always a painstakingly arduous and tedious process. At times, you felt a hint of nostalgia, reminiscent of your times in pastry school, but those flashbacks only left a bitter aftertaste in your mouth.

Your meetings with Jiaoqiu also began the following week. On Mondays, Tuesdays, and Thursdays, you head over and enter Yaoqing Hot Pot through the back door so you can directly walk to Jiaoqiu’s office. Inside his office, there’s a small desk which he sits at, while you situate yourself on a small, plush bean bag that was brought in by Sushang. So far, the two of you have drafted initial ideas, and tonight, Jiaoqiu will be presenting the first iterations of the Yaoqing’s appetizers to you.

Like the first time you met him, you knock on the door twice. As always, when he greets you, he gives you a tight smile. Tonight, though, his expression appears more grim than usual.

“What’s wrong?” you ask.

“I’m afraid the dishes have not come out as expected.”

You see a porcelain white plate on his desk. In the center, there are a few strips of tofu, topped with finely diced pieces of thousand-year-old eggs, scallions, and garlic. There are streaks of red and black as well, no doubt the Yaoqing’s signature spicy sauce. Beside the plate is a small bowl. You take a step closer to see chunks of cabbage, ginger, radish, and carrots, all of the pieces slightly wrinkled, accompanied by a sharp smell of acid. Both are classic Szechuan dishes: spicy cold tofu and pickled vegetables.

Using the chopsticks laid out on a napkin, you take small bites of the dishes. You’re personally not too good with spicy foods, so you can only hope that Jiaoqiu hasn’t gone overboard with the seasonings.

The thousand-year-old eggs are chewy and dense, in delightful contrast to the softness of the tofu, which practically melts on your tongue. However, the garlic, scallions, and spicy sauce penetrate through and remain as the final aftertaste. Then, you pick up a piece of the pickled cabbages. The water and vinegar brine has been completely absorbed, and you notice that there’s a stark lack of peppercorns, which is usually a key component of this dish. With a crunch, your teeth pierce through the leaf, and you’re impressed by how tender the inside of the cabbage is. You pick around to try the other ingredients.

When Jiaoqiu hears you place your chopsticks down, he asks, “I’m sorry if they’re lacking.”

“No worries. Maybe we should call in Moze, so I can share my thoughts?”

Jiaoqiu does as you request, and a few minutes later, the sous chef joins the two of you.

You give a brief rundown of your suggestions.

“The Zhuming Dessert Bar is known for its milder flavors, and the two appetizers taste great as is but simply don’t make sense in the broader context. I was thinking, maybe for the spicy cold tofu, we can mash the eggs into almost something like a paste? I think it’d provide an interesting texture, and we can use fresh scallions to keep that hint of bite if needed. To be honest, I think there should be way less garlic. Maybe even no garlic at all.

“As for the pickled vegetables, I think this one’s pretty close to done, actually! I think the cabbage is perfect, and I like that there are no peppercorns in the presentation. I was thinking that maybe we can make this dish a little more – how do I put this – refreshing? For instance, instead of using radish, we can use cucumbers instead? The water content might pose an issue, but I think cucumbers could add a ‘clean,’ crisp touch, which I like the sound of. Oh, we should also take out the ginger.”

When you finish, Jiaoqiu and Moze look at you as if you’ve just committed a murder in front of them.

Moze can barely conjure a sentence. “Are – are you – can you not handle spicy foods? Are these too spicy for you? Wh – what are you –“

Jiaoqiu has to interrupt him. “Without the ginger or garlic, you’re essentially asking us to abandon core aspects of Szechuan cuisine.”

You try to justify yourself. “I know it’s a cardinal sin, I get it. It’s like asking pastry chefs to not use sugar or flour or whatever. But the appetizers are just too strong, and none of the desserts we have, including our Mid-Autumn Festival specials, will complement them. Maybe a subtractive method isn’t the best approach, but I honestly don’t know enough to propose any other ideas.”

Jiaoqiu tilts his chin, thinking. Finally, he states, “I think I have one.”

At the next meeting, the head chef presents you the same two dishes, but they look vastly different than before.

Jiaoqiu explains that, for the tofu, he listened to your suggestion and mashed the thousand-year-old eggs into a paste. Within the paste, he also incorporated the garlic, which should be diluted by the natural pungency of the aged yolk. The scallions and chili sauce are filled in a separate container, allowing customers to pour as little or as much as they want.

As for the pickled vegetables, Jiaoqiu added a rather unique ingredient.

“Why lotus root?” you ask.

He explains, “Lotus root is in season right now, and we took inspiration from the classic Yunnan lotus root salad. We soaked the lotus root in a one-to-one ratio of rice vinegar and water to extract the starch, before blanching the slices. We also added ginger and a bit of sugar to the brine, so there wouldn’t be a need to keep the ginger slices in the dish itself. The one thing I want you to check is if we added too much peppercorn and salt.”

One bite of each dish, and you’re grinning ear to ear.

“This is it,” you whisper, in sheer awe. You can’t help but take two more mouthfuls of each appetizer. “In just one night, and you made such vast improvements. Jiaoqiu, you’re a genius.”

What was supposed to be a celebratory moment seemed to be ruined instantaneously by your comment. Moze’s face drops and Jiaoqiu can’t help but wince, to your confusion.

All of a sudden, very shy and embarrassed, you mumble, “Did I say something wrong? The food’s great, Jiaoqiu, is there something that’s not to your liking?”

Moze states, rather gruffly, “No, we’re very happy that you enjoy the dishes so much. After all, it’s been a while since Jiaoqiu has cooked something by himself.”

“But that doesn’t explain why you both look so upset. What’s going on?”

“It’s nothing.” Jiaoqiu sighs. “Then, these two are a go. One more left.”

From then on, your interactions with Jiaoqiu become stiff and rigid. Not that you had made much progress in the first place, but at the very least, the two of you could speak in the same fluid prose of ingredients and techniques and practically anything related to cooking and baking. Now, the two of you barely speak outside the context of the collaboration, and even the feedback you receive doesn’t come straight from him. Sushang had mentioned this earlier, and she’s absolutely right – Jiaoqiu doesn’t touch your cooking at all. In fact, Moze’s the one who munches away at your samples, while Jiaoqiu only asks for his opinions.

Are you frustrated? Absolutely. But it’s not like you can call off this project for such a small reason. It’s not like Moze doesn’t offer great advice, but it’s not up to the level of expertise that you need. So, not only do you feel frustrated, you also feel directionless, and your creative juices are running out.

You hate to admit it, but this sucks.

IV. Taiwanese Pineapple Cake

You should’ve prepared for all hell to break loose because “busy” doesn’t even begin to describe your current state.

The Mid-Autumn Festival Is approaching in a week, which means the collaboration’s also set to launch in just a few days. But before that, it seems you have other, more urgent issues to address first.

“Wait, why isn’t Lingsha here?” You look around, hoping for someone to know. You have a full house tonight, and you need all the helping hands you can get.

Yunli, who’s busy shaping some fondant, responds, “I think she’s sick.”

Alarmed, you quickly shoot Lingsha a text, asking her about her condition, in addition to a reminder to please, please, please let you know next time.

“That’s fine, but we’re going to need someone to take over her station…”

There are two halves to your team. Since the dessert bar is split between a morning bakery and an evening tasting restaurant, you’ve placed your less experienced chefs on the morning shifts. This could be a good opportunity for one of them to learn, you think.

“Huo Huo,” you call out, “can you stay for the rest of the day? I’ll make sure Yukong pays you overtime.”

A small, green-haired girl squeaks at the sound of her name. Even from a distance, you can see her body begin to shake and tremble.

“Y-yes,” she stutters as her knuckles pale from gripping onto a hand mixer so tightly.

You shoot her two thumbs up and a gentle smile. “You’ll be great, I just know it, Huo Huo. You’re in charge of presentation, so all you have to worry about is not breaking any dishes, alright?”

You, in fact, did have to worry about broken dishes that night.

Frankly speaking, Huo Huo was all over the place. She confused some of the dishes with each other, so the presentation wasn’t right at times. She also spilled glaze, so those desserts had to be tossed. The most tragic of her mistakes was that she forgot basic kitchen etiquette and almost got burned in the face with a blowtorch. Yunli’s tolerance was clearly waning, and you had to pinch her multiple times to prevent her from unleashing all of her rage.

You can’t help but think this is all your fault.

And as you trudge to Jiaoqiu’s office, your stomach sinks further. You feel the fatigue coursing through your veins, and despite your usual patient and easy going temperament, you can feel your thread of optimism thinning, dangerously close to snapping.

You just never expected it to break so soon.

“Uh, where are your samples?” Moze asks.

You can only close your eyes and cover them with your palms. You feel so weak in the knees. You want to keel over.

The burning sensation at your waterline doesn’t help either, and even though you can’t breathe, you hold back so as to not let anyone hear your sniffles.

You’re an actual patisserie now. No more groveling and self-pitying – you left all of that behind at baking school and your previous stages. You’ve made it so far, and you can’t fumble it. You need to be on top of things and be professional. Why are you even upset? What’s wrong with you? Keep. It. Together.

Jiaoqiu mutters, “Moze, leave us for now.”

With barely audible steps, you feel Moze walk away, and Jiaoqiu slides his office door closed behind you. Though it takes him a bit, he manages to feel his way down the wall so that he’s stooping beside you.

“Guess it’s my turn to ask you what’s wrong.”

“Everything,” you say, voice muffled as you hide your head with your forearms, tucking your chin to your chest.

“Yeah, running a restaurant never gets easier.”

You peek up at him. “But you never seem to be sweating over it.”

“Everyone has their worries.”

You take a deep breath. At this point, it doesn’t even matter if you cry or not because Jiaoqiu doesn’t seem to be the kind of person to care.

You ask, “I feel like I don’t know how to lead my team properly. We managed to get everything out in time, but the kitchen was an entire mess. We also had to get repairs done a few weeks ago, even though the property’s new and all. And remember when we ran into each other at the farmer’s market? It’s because someone forgot to properly do inventory. Like – these are all basic procedures. What am I forgetting to teach them?”

“From my experience, it just comes from routine reminders during meetings, and being ruthless when it comes to firing people.”

You roll your eyes. “Jiaoqiu, I’m afraid not everyone has the luxury of an inbox overflowing with hiring and employment requests.”

“Then, you have to do the hard thing and train them. Over and over again, until they finally get it right.”

You take another inhale. He’s right.

The stooping’s becoming uncomfortable, so you let yourself fall back and onto the ground.

“Thanks, Jiaoqiu. I think I’ve got my shit together again.”

“Of course. Then, I’ll see you tomorrow, then?”

You begin to get up but end up deciding otherwise. You suggest instead, “Let’s just talk for a bit, if you have the time. We’ve been seeing each other so often, and I feel like I know practically nothing about you.”

You see a flash of suspicion cross his face, but Jiaoqiu doesn’t reject the idea either.

You help Jiaoqiu to his desk before finding your usual spot on the bean bag, and ask, “So, tell me. What about Yaoqing Hot Pot is stressing you out?”

“The new hires. I trust Moze, but it’s hard for him to handle everything by himself. I would ask Sushang, but it’s more important that she concentrates on honing her own skills right now.”

Something Moze said rings in your head.

“And…,” you start. “I’m guessing you can’t help either because you haven’t cooked in a while?”

Jiaoqiu remains silent. More hints from previous conversations seem to pop into your head.

You ask again, tone much quieter and more polite, “You told Yukong your blindness is relatively recent. Is… is that why you’ve stopped cooking?”

“I’d get in the way of too many people. Plus, I can really only trust Moze to help me in the kitchen, but that’d hinder his own growth as a chef. I couldn’t ask that of him.”

“So those appetizers –“

“That was a one-time thing. The others know how to replicate them by now.”

“But I want to eat your food.”

The words fly out before you can think about them. You gasp at your audacity, hands flying to seal your mouth, and Jiaoqiu has a surprised look on his face.

It takes a few moments before Jiaoqiu breaks the silence with huffs of chuckles. “You called me a genius the other day, didn’t you?”

You nod at first, but remembering that he can’t see, affirm vocally.

“It’s just a personal peeve of mine, but I detest being called that.”

Furrowing your brows and scrunching your nose, you try to think of why.

Jiaoqiu… Blind… Genius… Hate… Feixiao…

You let out another audible gasp, this time horrified.

“I remember,” you hiss.

No wonder his name’s familiar.

You’ve never paid much attention because you were so entrenched in your own work, but a few years ago, Jiaoqiu was a superstar in the culinary world. He was winning awards left and right, despite not having even graduated culinary school. But then, he suddenly disappeared, and all of the tabloids were speculating as to why. He didn’t come back into the limelight until he joined Yaoqing and became Feixiao’s right-hand man.

“You don’t have to tell me anything, but…”

“I was poisoned.”

You gape at him.

He continues, indifferent to your loud reactions. “Being a ‘genius’ comes with its own share of problems. I had classmates who were envious of my achievements, and one of them slipped methanol into a dish they wanted me to try.”

The story’s horrifying itself, but what leaves you completely stunned is Jiaoqiu’s nonchalance. He’s speaking as if he’s reading the news, as if this terrible thing happened to some stranger and not to him.

“Oh, Jiaoqiu…”

“It’s alright. I owe Feixiao for entrusting much of Yaoqing to me.”

“Thanks for sharing these painful memories with me…”

Jiaoqiu simply nods. “I hope the Zhuming Dessert Bar sees better days.”

V. Fuqi Feipian

Everything does seem to calm down, though there’s never truly a peaceful day when you’re working in the restaurant industry.

Lingsha returns in good shape, and with her and Yunli’s help, the three of you begin to offer additional training sessions after work to better prepare the newcomers. You’re a small team, after all, so it’s only right that you have each other’s backs.

The launch of the Mid-Autumn Festival goes as well as Yukong and Feixiao predict. Revenue streams are the highest they’ve ever been for the Zhuming Dessert Bar, and the food seems to be well-received. There are always a few pesky hate comments on social media platforms, but those can’t be helped.

Most importantly, your relationship with Jiaoqiu has improved dramatically. You first tested the waters by sending him an hour-long ASMR video of cat purrs, and he replied likewise with a five-minute compilation of foxes yipping and laughing. Also, even though there’s no reason to meet anymore, you still drop by and bother the pink-haired chef whenever you have the time. Mostly, it’s just you pestering him to make you food and him refusing, but after ten minutes or so of pointless bantering, he relents and you help him around the kitchen, setting timers, fetching ingredients, and making sure he doesn’t cut himself.

For the most part, he does well even without your assistance. His sense of taste is incredibly acute, and his hands seem to remember how to slice at different angles, widths, and shapes, all from rote memory. Still, it seems that having you there provides an additional layer of safety, and you’re more than happy to oblige.

“What are you going to make for me this time?”

You’re holding Jiaoqiu by the hands, steering him towards the industrial fridges standing tall to one side of the kitchen. Unlike the narrow and rectangular layout of the Zhuming Dessert Bar’s kitchen, the Yaoqing’s is much more spacious and has sufficient walking room.

“The freezer should have a piece of beef shank.” You let go of one of his hands to open the door, and as he said, there’s a plastic-wrapped chunk on the top shelf. You take it out, and then walk the two of you over to the central island, where there’s a large cutting board and knife.

“Knife to your right, beef to your left. Is there anything else I should grab?”

“Can you get some sesame seeds, chili oil, and a stalk of celery?”

As you collect the items, you watch him from the corner of your eye. Jiaoqiu picks up the beef shank by the fingertips, and using his other hand to roughly measure out the length of the cutting board, sets the meat down near the center. Then, with fleeting touches, he feels for the wooden handle of his knife.

“The blade’s facing downwards,” you call out.

“Thanks,” he replies.

With his left hand, he traces the shank until he reaches the edge, where he backtracks by a few millimeters and curls his fingers in so that the first joints are tucked away. With steady movements, he brings the knife over with his right hand until the flat of the blade meets his curled fingers, and now he knows where to cut. Though he’s slow, much slower than a professional chef should be, every slice is done without hesitation. There’s no wavering, no stopping, no interrupting the motion of the knife being plunged down onto the cutting board. He continues, procedurally shifting his left hand back and right hand forward, until he’s divided the chunk of beef into beautifully thin slices.

You only come back when he’s set his knife down.

“You still haven’t told me what you’re making.”

“The name’s a little misleading,” he says, “but it’s a dish I grew up eating quite frequently. Do you think you’re up to trying something spicy?”

You roll your eyes. “Oh, please, when have you made something not spicy?”

His lips break into a small, genuine smile. “Don’t say I didn’t warn you. Grab a bowl with a short rim, will you?”

“Yes, chef!”

Into the bowl, he transfers the beef shank and pours spoonfuls of chili oil, salt, and white sugar on top. He mixes everything, ensuring that the tips of the chopsticks don’t puncture through the meat, and sets the dish aside.

He then picks up the knife again, which you follow up by placing the celery stalk onto the cutting board.

“Center middle”

“Leaf intact?”

“Yes.”

He searches for the end of the stalk, and when he finds it, he chops the leafy section off. He makes diligent work of the rest, first splitting the stalk in horizontal half before chopping it vertically into small bits. When he’s finished, he transfers the celery pieces into the bowl, giving the ingredients a good mix again, before returning to mince the celery leaves.

When he’s finished, he pushes the bowl away from the cutting board. He says, “You’ll realize that Szechuan food is quite simple to put together. This dish is called fuqi feipian.”

“You said the name was misleading.”

“Well, its literal translation means ‘husband and wife lung slices.’”

You can’t help but chuckle at the name. “I don’t know if that’s supposed to be romantic or gory.”

Jiaoqiu smirks and crosses his arms. “Either way, it’s spicier than all of the other things I’ve cooked for you. Take a bite.”

Mentally, you prepare for the numbing bite of the spices and chilis as you eat a slice of beef. The acidity of the oil and celery leaf garnishing hit you immediately, and you almost choke at the sudden impact of flavor.

You cry out, “Spicy!”

“I told you.”

You quickly swallow before picking out pieces of celery and peanuts to soothe your tongue.

“Seriously, Jiaoqiu, how can you eat this all the time?”

He simply shrugs. “I can’t really taste anything else.”

“Wait, what?”

“I started losing my sense of taste in culinary school. The doctors said it was probably due to stress from the competitions and media appearances. Now, I can only really eat very strong and spicy flavors.”

You almost drop your chopsticks onto the floor.

“Jiaoqiu,” you choke, “you can’t keep dropping these severely depressing facts about yourself out of nowhere.”

“Oh, sorry, should I have mentioned a trigger warning or something?”

You huff unhappily before taking another bite, barely managing the stinging heat at the back of your throat.

Jiaoqiu suddenly asks, “Did you enjoy culinary school?”

You pause to reflect. “I kinda took an unconventional path. I actually have a Bachelor in something completely unrelated to cooking, but I couldn’t find a full-time job after graduating and decided to give baking a shot. Baking school was hellish, though, I can’t lie.”

He makes a noise of surprise when you finish.

“You didn’t enjoy baking school?”

You scratch the back of your head. “I mean, it was tough. I don’t remember much besides crying a lot and feeling very incompetent. It’s hard being surrounded by really young and accomplished people all the time.”

“I thought you were going to say you had the time of your life.”

“Why?”

“Well…,” Jiaoqiu starts, though he turns to face away from you for some reason. “You seem very optimistic and easy to get along with. People like you thrive in social environments, like school.”

You try to muster your usual smile, but you can’t will your mouth to stretch or your cheeks to lift. “I guess, and it’s not like I hated my experience. I was just… I was too concerned about making up for lost time.”

You don’t want to think about this anymore, so you take another bite.

Through a mouthful, you pivot the conversation. “By the way, there’s no way I can finish this all by myself. Have some, too!”

You tap Jiaoqiu on the shoulder so that he turns to face you again, and you tightly grip the chopsticks so that the food doesn’t drop.

Jiaoqiu tries to deny at first. “No, no, I already ate dinner.”

“But Jiaoqiu, please! You made so much, and it’d be such a waste to keep it overnight. C’mon, just one bite, it’s right in front of you.”

He opens his mouth and leans forward, but either because your hands are shaky or because he simply cannot reach, he keeps missing.

You ask with slight amusement, “May I?”

“Just hurry and give it to me.”

You slide your free hand underneath his chin and hold his head in place. Initially, he sputters out of shyness and embarrassment, but finally relents as you tell him to keep his mouth open.

When he’s chewing on it, you say, “Really good, right? You should cook for yourself more often.”

“It’s fine. Could be better,” he replies. “Besides, it’s dangerous cooking by myself.”

You shrug. “I can always come over and help, like I did tonight.”

He sighs. “You’re so demanding. You just want more free food.”

You giggle with glee and clap at his shoulders. “Of course not!” You feign hurt. “I just want to spend more time with a good friend!”

Jiaoqiu huffs and you think he rolls his eyes. “Friends,” he mutters, “don’t eat from the same pair of chopsticks.”

You feel your face burn, having been completely unaware of the implications of your actions.

“Don’t get ahead of yourself,” you retort, though there’s really no bite to your words. “You haven’t even tried my desserts once.”

VI. Sweet Run Bing

On the last day of the Mid-Autumn Festival, you come over with some leftovers to hand to the Yaoqing staff. You’ve gotten to know them quite well, and of course, Sushang and Moze are the first ones to appear.

“What’d you bring this time?” Sushang sing-songs.

You set the boxes on a counter and list everything out. “There’s coconut cake, a Taiwanese rendition of French custard tarts, some of our special mooncakes, and sweet run bing. There’s more than enough for everyone!”

You try to take a step back so that all of the Yaoqing chefs can reach your desserts, but you bump into somebody.

Or more specifically, someone holds you by the shoulders.

You look over to find Jiaoqiu resting his hands on you, face turned towards the commotion in the center of the kitchen.

He muses, “Sweet run bing? Isn’t it usually salty?”

You laugh. “Yes, but it’s pretty popular in Taiwan to add ice cream and nuts to make a sweeter version of it.”

The question always floats in the air but is usually left unaddressed. This time, though, Jiaoqiu surprises you.

“Can I try?”

A sense of pride and satisfaction pumps through your entire body. “Of course!” you exclaim. “Let me get you one!”

The two of you retreat to the calmer corner of his office, and you watch him intently as he holds the run bing close to his nose.

“I smell peanuts, almonds, and vanilla. There’s also something sweet?”

“Yes, we added some of our homemade canned peaches!”

“I see. Let me try it.”

Slowly, methodically, Jiaoqiu rolls up the crepe and takes a bite from it. You gulp and can almost feel beads of sweat forming at your temples from the anticipation and anxiety.

Then, something in his features softens.

“The texture’s great.”

At his compliment, you bound out of your seat, whooping and cheering.

“I’ll take it! Next time, I’ll make something you can actually taste. I roasted the nuts to create a smokey flavor and to add some crunch, but I didn’t want it to be too overpowering, so I also added some herbs, like ground coriander and –“

“Wait, there’s coriander in this?”

You comically pause in the middle of your celebrating. “Uh, yes?”

It’s your first time seeing the man… so frightened.

You can’t help but glare at him. “Don’t tell me you don’t like coriander.”

Jiaoqiu doesn’t move.

“Isn’t coriander supposed to be important in Szechuan cuisine? You were the one nagging my ears off weeks ago –“

“First of all, I wasn’t nagging you. Second, I personally don’t like to eat it, but that doesn’t mean I don’t use it.”

“Sure, fine, but the run bing doesn’t taste bad, does it?”

Jiaoqiu grimaces. “It tastes fine… even if there’s coriander in it.”

You smugly croon at him. “What other foods do you hate? I’ll convince you otherwise.”

Jiaoqiu takes another big bite of the run bing, before replying, uncharacteristically serious, “I’ll eat whatever you give me.”

You flush at his words, rendered unable to speak. In fact, you have to clear your throat a couple of times in order to respond. “And… you’ll cook for me, too?”

He nods, with firm intent. “For as long as you want me to.”

You feel like the vanilla ice cream in the run bing, melting and dripping, positively overheating.

#honkai star rail #hsr #honkai star rail x reader #hsr x reader #honkai star rail fluff #hsr fluff #jiaoqiu #hsr jiaoqiu #jiaoqiu hsr #honkai star rail jiaoqiu #jiaoqiu honkai star rail #jiaoqiu x reader #jiaoqiu fluff #carrot cake!#nereids' realm #house of solis occasum

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sweetlyskz · 1 year ago

Text

Emerald Gem||Chapter 2

Pairing: Hybrid!OT7 x fem!reader

Overview: Living away from society has its perks. All natural food from your thoroughly cultivated farm, no nosy neighbors, and peace and security with your animals. But sometimes you did get lonely, having no one the talk to but the pigs. However, when 7 extremely wanted hybrids stable upon your deserted farm, everything changes.

Genre: Hybrid Au, Strangers to lovers, slow burn, smut, fluff

Warnings: Suggestive themes, language

Word count: 2.6k

Unedited

The next morning you wake like any other morning. When the roosters crow, you absentmindedly make your way downstairs, partially unaware of the mess you had made yesterday. The first floor was empty, not a single hybrid in sight. The house was quiet- a little too quiet. You began to make breakfast, cooking a meal for a family instead of just one. After searching the fridge, you grab about 10 eggs instead of just one and use all of your fresh bacon from the butcher shop in town. You also scrummaged through your cabinets for some flour. Maybe they'll like pancakes?

The first of the pack to wake up was the bunny hybrid. He told you his name was Jungkook. Sleepy-eyed, he tiptoes his way to the kitchen, following the aroma of bacon and eggs.

"Mm, smells good", he mumbled, sneaking a piece of bacon off of one of the plates. You smacked his hand lightly.

"Not so fast", you warned him. "Go wake the others and tell them to come to the dining table. I wanna talk about something while we eat breakfast."

He gulped. The last time someone just wanted to talk, they were put on the streets and being hunted like rabid animals. He was praying to whoever above that this was not the case.

"It's nothing bad", you promised him, as if you could sense his nervousness. "I meant what I said the other day. You all can stay as long as you please. I just want to go over some ground rules and make sure your stay is as comfortable as possible."

He nodded, making his way back to the room to wake up his pack mates. While he gathered up the crew, you set the table, laying out two plates of bacon, two stacks of pancakes, a plate of eggs, and a glass bottle of homemade maple syrup. You placed a fork and knife at each chair and a pile of napkins on the center of the table, close enough for everyone to reach.

One by one, everyone made their way to their seats. First was Jungkook who rushed to the table after informing the other breakfast was served. Next was timid Fox, Hoseok. He took the seat closest to you. Trailing after him was a panther hybrid, Yoongi. You haven't had the chance to talk to him yet, but it seemed like he wished to keep it that way. He took the seat furthest away from you. The pack leader, Namjoon, came out last with two other wolves and a sugar glider.

"Thank you for the hospitality", said Namjoon. He sat directly across from you, speaking with his head hanging low. Now that you think about it, none of them made eye contact when speaking to you, head always in their lap fiddling with thier fingers.

"No need to thank me", You replied, scraping some scrambled eggs onto their plates. The bunny looked at them with disgust, picking up his fork and picking through it, not ever putting the fork to his lips.

"Is it not up to par?" You asked him. Maybe the eggs went bad. Sometimes you don't get to the eggs fast enough. He shook his head.

"No! I bet there great... I just don't really like eggs", He whispered, as if he said something he shouldn't. However, The pack omega, Jin, was quick to scold him.

"Don't be a brat", he reprimanded. "Eat the food that miss y/n took her time to cook for us. She's been gracious enough to let us stay here. Don't give her a reason to kick us out!"

You interrupted his scolding. "It's okay! there's plenty more for you to eat here, as long as you still get your protein."

They looked at you in confusion, and you returned the same look. If you were being honest, it scared you, listening to Jin talk to him that way. Did they actually believe that you would put them out over something so trivial? Everyone went silent, slow to touch their plates.

"Just to be clear, I would never kick you guys out. This is your home now, if you so choose to stay. You don't have to walk on eggshells around me. Tell me if you do or don't like something. I want to get to know you guys more, now that we're roommates and everything."

"T-thank you miss y/n", Jin uttered. "We've never been treated like..."

Like people, he wanted to say.

"And another thing", you continued with your speech. "You don't have to call me that. I would actually prefer you just call me by my name. Just y/n will do just fine." You showed your bright smile to let them know you weren't upset.

"okay... y/n" he hesitated. You could see a slight smile sneak up on his face, but he quickly pushed it away. You took it as some progress. Instead of putting everything on their plate, you let them choose what they wanted. It made it easier to see what you should cook next time, knowing what foods they craved the most.

"Also, I have to go in town and get you guys some new clothes, but in the meantime you guys can wear some of my brother's old clothes. I probably won't get any until next week. I don't like going in town." It's true, you dreaded going into town. That's why you preferred the rural setting. Your brother however, wanted to experience more, leaving you and your parents to take care of the farm. And when old age finally caught up to your parents, they moved to the city, wanting a minimalistic life. And you inherited it all, and he wanted nothing to do the family farm or you.

The guys looked like they had questions, but they didn't dare ask them. Instead, they thank you for the meal and go wash up, putting on the clothes you gave them, giving you enough time to clean up and wash the dishes.

"I can help with that, if you want", you heard a voice behind you whisper. You turned around to see who was speaking, only to see no one there.

"Uh, sure?" You spoke into the air, hoping whoever asked could hear who. Then a head peaked around the corner with perked ears, followed by the rest of his body.

"H-hello", the wolf whispered. "I'm Taehyung. Jimin wanted to come too but he's a little more shy." He spoke whilst looking at the ground, face as red as a cherry tomato. "I'm good at washing dishes!"

"Really? I would love that", you smiled, lightly ruffling his hair with your slightly wet hands. He hid his face in his hands, making you smile even harder. If he is this shy, you can't imagine how Jimin must be.

After a while he gained enough courage to grab the sponge from your grasp, washing each plate carefully. While he washed the dishes you dried them and put them away, creating a system for the both of you.

"So, where are you guys from?" You tried to make small talk, hopefully lightening the mood. Sadly it did the exact opposite. his head tilted at your question, like he was trying to remember.

"You mean where we were born?" He asked you.

"Yeah, like your birthplace. For example, I was born right in this very house. My mother had a home birth." You don't think he understood what that was, but you decided to just leave it alone for now.

"Well, I was born in a lab, I think. The lab is all I remember. I never met my parents. Jin was made in a test tube, so he doesn't have any parents. I think the only one who grew up with parents is Hoseok."

"Oh, that's unfortunate", is all you could bring yourself to say. You can't imagine it, your whole life being used as some project, some new invention, being given away as pets or fighters. Life must've not been too kind to this pack of hybrids.

Taehyung shrugged. "It's nothing we're not used to. That's why this is so important to me. I really don't want to mess this up again."

"I would never. There's nothing you guys can do that would make me do such a thing."

"That's what the last one said", he sighed. "That's why Joon is so cautious. The last time he let someone in, he was being hauled to a research facility."

"I'm so sorry", you sympathized. "But I promise you will never have to deal with that as long as you guys are here. Let me prove it to you." After hearing all that these guys have gone through, you made it your personal agenda to make them feel as loved and wanted as possible, starting with the oldest.

***

In order to understand your new roommate's better, you began to do some research on their breeds in your study. Panther hybrids, like Yoongi, sleep for almost have of the day and prefer dark spaces. A bunny hybrids favorite snack is carrots, of course. Luckily you have plenty of them in your garden. Honeydew is a very important part of a sugar glider hybrids diet. Wolves and foxes need a large grassy area to call their own and shift into their animal form more often.

"Y/n?" A voice called on the other side of the door, breaking you away from your research.

"You can come in, Tae", you knew that smooth deep voice by memory now. "I was just finishing up but you can sit down, if you want."

The wolf opened the door, observing the decor in your office. He was mesmerized by all of the books you kept on the shelves, probably covered in a white, dusty film. It's been a while since you dusted. You pointed to the comfy navy blue couch in the corner of the room, suggesting he take a seat.

"Are you busy? I don't want to interrupt..." he slowly sat down on the couch, finding the comfiest spot.

"Not at all! I actually need your help with something, if you're up for it."

He shook his head, a little too eager. "Anything."

"I want to know what Jimin and Yoongi like. Out of all of you, they're the ones I interact with the least, and I really want everyone to feel welcomed here", you stated. "I want to respect their space, but also let them know I want them here."

Taehyung thought about it for a second, looking up as if there was a thought bubble above his head. "Well, Yoongi is a domesticated panther, so he likes cat trees and anything he can scratch or lay on... But Jimin is a little more difficult."

You made a mental note to add that to your shopping list.

"Wait!" He blurted, as if the thought bubble above his head turned into a light bulb. "There is one thing that Jimin loves, but you might not be ready for it."

Your mind automatically went to another place, somewhere Tae was not trying to go. "Nothing like that!" The look on your faced must've been too obvious. Embarrassed, you put your head in your hands to cover the red that crept up your cheeks.

"Jimin really loves scenting", He said plainly, as if you knew what that meant. After a minute of silence he realized you probably needed a definition. Stupid humans, he thought.

"Scenting is really a comfort thing. He's a little more territorial than the others, and I bet he would be pleased if you let him scent you. It's just rubbing scents glands, like your neck or your wrist."

You nodded, taking in all of the notes Taehyung gave you. Maybe this will work, you thought. Can't get any worse, right?

***

That same night, Jimin was in the living room, watching some silly cartoons on the old television. You took it as an opportunity to go and socialize, get to know him better.

"Can I sit?" you asked him, pointing to the spot next to him on the couch. He nodded, scooting over some to give you a little more space.

"You don't have to move, Jimin", you told him. "There's plenty of room here for both of us."

"I just didn't want to make you uncomfortable", he whispered, never breaking eye contact with the tv. You scoot closer to him, gently overlapping your leg with his.

"Is this okay?" He nodded quickly. You could feel his heart start to race. You could see his mind racing. Something in you made you want to go further, to see how far you could go. You laid your head on his shoulder, wrapping both of your arms around his arm.

"W-what are you doing?" He stuttered.

"Trying to get comfortable", you shrugged nonchalantly. Even though you played it off, your heart was also racing. You hadn't been close to anyone this way in such a long time. You felt rusty. "Are you comfortable?"

"N-not really... n-nervous."

You pouted. "Oh... well, Tae told me that scenting helps calm you down. You can scent me, if you want." You kept your attention on the cartoons, but you could see him looking at you startled.

"How do you know what that is?" He questioned. Maybe she doesn't know what she's asking for... this must be too good to be true.

"Taehyung explained it to me briefly. He said it would make you more at ease." You swung your hair to the other side, tilting your neck, as if giving him permission to do as he pleases. "You can scent me if you want to. I don't mind it, really."

You could tell he was contemplating it, his hand easing its way to your waist. "Are you sure? This isn't something I take lightly. Once, you do this, you're mine." Your eyes widen at his choice of words. His darkened.

"O-okay", you whispered. You couldn't speak any louder, for fear that the tremble stuck in your throat would escape. His? You can't possibly become his, not when he already has plenty.

In a sudden haste, he lifted you from the couch and onto his lap. You gasped, clinging onto his shoulders to balance yourself. He then slid his hand behind your neck, forcing you to tilt your head back, giving him perfect access to your sent glands. Taking advantage of this opportunity, he licks a wet stripe down your neck.

"Holy shit, Jimin", you moaned. it was honestly an accident. Tae told you this was supposed to be comforting for him. He didn't say you would enjoy it. Maybe you should've done your own research.

Instinctively, you try and pull away from him, but it seemed that his reflexes were much faster. He continued peppering you in sloppy kisses, mind in a haze. Jimin couldn't think even think clearly. If he could, he would realize that you were now slowing grinding on his lap, subconsciously trying to relieve the tension between your legs.

"What the hell am I doing?" He whispered to himself. he couldn't stop repeating it. And no matter how many times he said it, he still couldn't find the answer.

Then, as if suddenly finding the answer, he shot up from the couch, tossing you from his lap to the seat cushion. His eyes were wide, obviously in distress.

"Jimin, what-"

"I... I c-cant", he stuttered, backing away from you slowly. You tried to reach for him but it only made him more apprehensive. "This was a mistake... I'm so sorry..."

And with that he ran to his sleeping quarters, leaving you sitting in the living room dumbfounded. Guess things could get worse...

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