All language subtitles for Time Seems to Have Forgotten (9)_track3_[eng]

[Time Seems to Have Forgotten]

[Episode 9]

Alright.

Rainy days and instant noodles
are a perfect match.

Here, this is for you.

Hold on.

What?

Hurry up.

I can't wait anymore.

Okay, let's eat.

Alright?

Wait a moment.

Cheers.

Come on, cheers.

Perfect, I'm eating first.

Eat more.

Satisfied now?

Extremely satisfied.

Take your time.

It's so hot.

Here.

Do you want an egg?

Yes.

You should also eat.

I will.

I want a little more soup.

Okay, enough.

Amazing.

Tonight feels so long.

Well.

I was actually joking just now.

You just asked me…

You have some conscience.

Lu Xiaofan, when did you
start learning cooking?

How do you even make instant noodles
so delicious?

I learned from my grandparents.

Later with Li.

Li?

I think it was in high school.

I used to go to restaurants
near the school and learn secretly,

chatting with the kitchen staff.

I got along best with him at that time.

I found that

each chef

has their own skills and secret recipes.

Without persistence, you won't learn much.

At that time, the people around him

left one after another.

There was no one to help him.

Since he and I got along well,

he taught me a lot, and I…

Why do you keep staring at me?

You rarely talk.

This seems to be the first time
I've heard you talk so much.

I'm afraid if I say too much,
you'll be annoyed.

I don't mind.

Actually, I know

crab noodles aren't very suitable
for "Nice to Meet You Again".

But I have no choice.

I really want to win
the high-quality restaurant selection.

I don't know what to do.

Do you think that dish will win?

As long as you want to win,

I can help you achieve it.

Lu Xiaofan.

Lu Xiaofan.

Where are you going?

I lost something from my bag last night.

What is it?

A toy.

It's important to me.

I need to find it.

No way, we're running out of time now.

How about this? Wait here for me.

I'll be back as soon as possible.

Forget it, I'll go with you.

Let's go, what are you waiting for?

Lead the way.

Do you have any impression
of where you lost it?

What does the thing you're looking for
look like?

- This big.
- This big.

Black and white

What is it?

A penguin.

Penguin?

How come I've never seen you bring it before?

Do you have a collecting habit?

No, it's important to me.

I always keep it in my bag.

Was it a gift from someone?

Sort of.

Sort of?

You're being vague about
whether it's a gift or not.

And you said it's important to you.

Alright, stop looking.

Otherwise, we'll really be late.

If we're late, so be it.

Didn't you say it is important to you?

It's okay, I can let them get ready first.

Thank you, boss.

Found it.

Socks again?

Is this it?

Yes, that's it.

The craftsmanship is pretty delicate, here.

Thank you.

Have you seen this kind of penguin before?

I've never seen such a good-looking one.
Let's go.

Let's go back to work.

Come on.

[Nice to Meet You Again]

Hello, welcome.

Good day, sir, just one?

Sir, please have some tea.

Please take a look at the menu.

Boss, it's him.

When he was introduced to the menu earlier,

he kept asking about the cooking methods
and ingredients without ordering anything.

It's not him.

High-quality restaurant reviewers
are usually alone.

But he's clearly waiting for someone.

Waiting for someone?

Hello, welcome.

Hello, welcome.

Welcome.

Here you are.

How did you know?

High-quality restaurant reviewers

taste-test over 200 restaurants each year.

Do you think he would take notes on-site?

It's obvious that he's doing this

to show off in front of someone.

Waitress, I'll order now.

Coming.

Homemade fresh hawthorn tea.

I can taste a hint of dew.

Fresh, but not bitter.

It's somewhat unique.

Hello, sir.

Our signature dish is actually this

crab noodle.

Our crabs

are seasonal Hele crabs

sourced directly from the place of origin.

Very delicious.

Would you like to try it?

Alright, I'll have it then.

Okay.

Hello.

Hello, I'd like a crab noodle as well.

Okay, no problem.

Thank you.

Not bad.

Peel the orange.

Remove the pith.

Leave a little juice.

Stuff it with crab paste.

Cover it with the stem.

Steam in a small steamer with wine,

vinegar, and water,

add bitter wine and salt.

Fragrant and fresh.

Who would have thought that this famous
Southern Song Dynasty dish

could be interpreted this way?

Wonderful!

Thank you.

The dish is quite delicious,

but this dish

probably doesn't
get many orders usually, right?

Our restaurant is currently
in the trial operation stage,

so the promotion might not be enough.

But as long as the dishes are delicious,

we certainly won't lack customers.

Right.

Have we met somewhere before?

I'm not trying to play tough.

I just think that as a restaurant owner,

you should be clear about
the positioning of your restaurant.

Otherwise, no matter how good your chef is,

it's hard to survive.

This young man has a point.

Although the taste of this dish is good,

you should also consider

the overall impression of the restaurant.

I feel like this crab noodle

doesn't really match

the vibe of this restaurant.

I'm just saying, don't mind me.

Bill, please.

Wait a moment.

Since both of you are so knowledgeable
about food,

would you like to try our hidden menu?

Hidden menu?

Yes.

This crab noodle

is actually just our seasonal special.

But our real signature dish is

the name of our restaurant:
"Nice to Meet You Again".

Nice to Meet You Again?

You just blurted it out.

It's not made up on the spot, is it?

In fact, the characters
"Nice to Meet You Again"

have always been on the menu,

just waiting for someone
with a keen eye to discover them.

Please wait a moment, both of you.

Quick.

Hurry up.

Thankfully, I reacted quickly.

Or it would have been a disaster.

We don't have the dish
"Nice to Meet You Again" at all.

Just make your fried rice.

Wait?

Seriously?

What that guy said was right.

Actually, the crab noodle

doesn't quite fit
with "Nice to Meet You Again".

Forget it, it doesn't matter.

I don't care if there really is

a high-quality restaurant reviewer
between them.

They are my guests,

and I hope

they leave here satisfied.

Why that fried rice?

Perhaps

it's because it's homey enough,

and what you make is indeed a little different.

It's like

the taste of childhood, very intimate.

It seems that

I have tasted it

a long time ago.

And I was moved.

So I thought, if it could move me,

it should be able to move others as well.

Could it be that…?

The most important thing is that
your dish is not on the menu, right?

I can't let you experiment
with a new dish now, can I?

Anyway, the signature dish of us
will be it from now on.

Its name will be "Nice to Meet You Again".

Be bold, I believe in you.

Alright.

When I had your fried rice before,

I felt that your side dishes and ingredients

were all of a cold nature.

Just a small suggestion.

It depends on you whether to accept it.

Just a small suggestion.

It depends on you whether to accept it.

Fried rice?

Such a simple plate of fried rice

has so many layers of taste.

It feels like starting with the tongue,

the entire person is immersed
in rich and mellow flavors,

layer upon layer.

The aftertaste is endless.

This is fig pulp.

Let me see what else.

What is this refreshing
floral and fruity taste?

It's bayberry juice, right?

Bayberry juice?

Yes.

All these ingredients together

can be called a dark cuisine.

Yet you managed to
balance their flavors so well.

Not bad.

I didn't expect you to taste

so many flavors in just one bite.

I study food nutrition,

so my sense of taste is quite sensitive.

I think the soul of this dish

lies in the spiciness and warmth
during the aftertaste,

which surprisingly makes one
feel like shedding tears.

What did you use for that?

Kampot Peppercorns.

Tribute pepper?

I learned about it during a practical course.

This type of pepper has a long growth cycle,

scarce yield,

and high price.

Based on the normal price of fried rice,

it's impossible to recover the cost.

But if the price is too high,
customers will be lost.

I think a sensible restaurant manager

wouldn't let their chef
use such high-end spices.

What is he talking about?

Indeed.

Running a restaurant is different
from being a craftsman.

Would you like to taste again what's inside?

What is it?

It's galangal and fresh magnolia petals.

Our boss once said that

anything that exceeds customer expectations
is called waste.

So, we didn't plan on

winning with expensive ingredients,

but with combinations
and a little bit of imagination.

Before, I only wanted to choose

high-quality ingredients and spices.

But it was precisely because of the limitations

that I thought of many alternative methods,

resulting in the current outcome.

So running a restaurant and being a craftsman
aren't contradictory.

The head chef is speaking up
for the boss like this.

Is it a family restaurant?

No, no.

Don't get us wrong, he's my employee.

Alright, thank you for the fried rice.
I'll pay the bill.

Welcome back.

Thank you for your patronage.

Why are you forcing yourself like this?

In the end, you're the one who'll suffer.

I'm leaving, too.

Welcome back.

He's the drunk man who got dumped last time.

What?

Nothing.

You spoke really well just now.

I'm going to work.

Alright, bye.

Be careful on your way.

Mrs. Fan.

You're still not off work?

The work of inspection does not need
to be done by you.

Where's the lobby manager?

I just let them leave.

I'm waiting for the final list
of high-quality restaurant selections.

You're working so late every day.

Doesn't your girlfriend get mad?

We broke up quite a while ago.

Being so focused on work,

you'll miss out on many important things.

Hongjia.

Don't make Yihua your everything.

You should have a life of your own.

Mrs. Fan.

If there's anything

I'm not doing well in my work,

just tell me.

Don't be too hard on yourself.

If employees work too hard,

it puts a lot of pressure

on bosses.

Mrs. Fan.

The final list is out.
Do you want to take a look?

No need. Our main task
is to assist the association.

You handle the communication.

Drink some tea.

Please enjoy.

The term "dim sum"

dates back to the Tang Dynasty.

Green bean cake, sticky rice cake,

even soup dumplings, steamed dumplings,
and zongzi are included.

At first, it was to fill our stomachs,

and later it became a form
of entertainment and enjoyment.

Dried fruits fits Longjing tea.

Greasy food fits Tieguanyin.

Sweet food fits aged Pu'er tea.

It can nourish the stomach and smooth the qi.

How is it? Delicious?

This is Qingdong Restaurant's osmanthus cake.

Natural osmanthus, juice extracted,
pulp removed,

stored for three years,

paired with cloves, agarwood, and nutgrass,

as well as Indian borage.

Do you know why I invited you here?

Isn't it for the high-quality
restaurant selection?

You are half right.

Half of it is for this reason.

As for the other half…

I want to invite you to Yihua

to be the head chef.

I won't go.

Alright, I will get to the point.

I admire your talent and strength very much.

With Yihua's scale and platform,

you should know that

the resources I can provide for you

are much better than those
at Nice to Meet You Again.

And this time, Nice to Meet You Again
was able to be shortlisted

for the high-quality restaurant selection

thanks to your game-saving fried rice.

That's our signature dish.

The original signature dish
might not be it, right?

As a judge, if I didn't even
do some investigation,

that would be way too irresponsible.

This time it was luck.

But I think I know

why you didn't make it your signature dish.

Many small-scale restaurants
want to imitate Yihua,

but they eventually go bankrupt.

I see such a sign in Nice to Meet You Again.

I don't want you to be wasted.

Your words are very reasonable

and honest.

However,

I won't leave Nice to Meet You Again.

Are you two…?

Of course not.

We just have a normal
superior-subordinate relationship.

Salary, vacation, benefits,

you can mention all of those.

But I guess you might not care too much.

Can I still persuade you?

Thank you for the tea and dim sum,

but I have to get back to work now,

or she'll cause me trouble again.

See you next time.

See you next time.

Would you like to dine? How many?

Could you please ask Fan Yihua here?

Do you have an appointment with Mrs. Fan?

No.

Please wait a moment.

Okay.

Chef Fang.

Chef Fang.

This napkin is folded in a special way.

It was taught to me by

someone very important to me.

What's wrong?

Nothing.

Have you decided to

join Yihua as the executive chef?

I haven't decided yet.

I know salary and benefits aren't your concern.

As long as you're willing to join Yihua,

the menu can be adjusted
according to your preferences.

No way.

Yihua is a time-honored brand.

Significantly changing the menu

will cause a loss of old customers.

I don't have that much skill.

I can't be an executive chef.

So I don't want to change jobs just yet.

Fang Heng,

you've been a chef for thirty years.

With your experience, you should have been
an executive chef long ago.

Why aren't you willing to fight for it?

Fang Heng,

why don't you want to fight for it?

Yihua must be the restaurant with

the greatest freedom for you among all.

Think about it again.

I need to go back and figure it out.

Bai,

according to the rules of the pawnshop,

when a bell turns ash-gray,

it means

the pawn term is almost over.

Re-firing is to make the pawned person's wish
more stable,

right?

Or is it that

the ash-gray bell itself

represents

the person who was pawned

has gotten his memory back?

Even if the memory has gone back,

if they can be re-fired, they'll come back.

What's wrong, boss?

So that's how it is.

Boss.

Bai is talking nonsense.

So, previously, when customers

came to you with withering Geminate Flowers,

you stonewalled by saying the pawn term
was almost over.

Actually, it was related to the memory
being awakened,

right?

Bai,

this is a secret between the two of us.

Since memory can be awakened,

what is it that awakens them

beyond the pawnshop rules?

Is it the pawned feelings?

Yihua, I'm back.

You're back.

Look, what did I bring you?

What is it?

Look!

Why did you buy food

at such an expensive restaurant

My old comrade is the head chef there.

These didn't cost any money.

So it's the restaurant that

initially wanted you,

but then said no?

It was snatched away by someone else, huh?

It's all in the past.

What do you mean?

Fang Heng,

why don't you want to fight for it?

There will be opportunities in the future.

I didn't go in vain today.

Look.

Look.

Orchids?

I'll teach you.

I almost forgot.

He and that person have deep feelings.

Could it be

that feelings can really awaken memories?

♫ We're like strangers ♫

♫ Passing each other impassively ♫

♫ We all undervalue what we pay ♫

♫ And think we can be cool with it ♫

♫ We can't show our hard feelings ♫

♫ We peek at each other and fall silent ♫

♫ The memories we share
can tell how much we love each other ♫

♫ We repeatedly remember, forget, hug ♫

♫ Push each other away, and suffer ♫

♫ We're suffering the same pain ♫

♫ You were heartbroken ♫

♫ Tortured by repeated memory flashes ♫

♫ Every minute of every day ♫

♫ Stop pushing me away ♫

♫ Can you get over me? ♫

♫ Don't say you have no regrets ♫

♫ And deceive yourself ♫

♫ People destined to be in love ♫

♫ Will meet again one day ♫

♫ Don't hesitate and catch your dream ♫

♫ You know how much you love her ♫

♫ And miss her ♫

♫ Love is the flower bloomed ♫

♫ Atop the ruins ♫

♫ Being affectionate is never a joke ♫

♫ Don't leave me ♫

♫ Can you get over me? ♫

♫ Don't say you have no regrets ♫

♫ And deceive yourself ♫

♫ People destined to be in love ♫

♫ Will meet again one day ♫

♫ Don't hesitate and catch your dream ♫

♫ You know how much you love her ♫

♫ And miss her ♫

♫ And miss her ♫