Gourmet: From a Stall in Northern Europe Chapter 260 179: Invisible Clash—The Sakura Chef Stunned by

"Watch your words, he is a well-known chef after all. It's crucial to have basic courtesy. So thoughts can just stay in your head; don't embarrass the Great Xia People."

"Alright, alright, it's just us here anyway, nobody can understand us."

Lucas casually brushed it off and heard him ask what foods that Sakura Girl bought, lifting his head to recall carefully.

"First, she definitely bought quite a few boxed als, since all we sold last week were boxed als."

"If we go back another week... I'll check the videos on my hopage, everything should be recorded there, and she has probably tried most of the foods."

"Well, it was pointless to ask, who knows what ingredients she'll bring tonight, let's just adapt to whatever cos."

This was his first ti eting a guest from Asia, and being a fellow head chef, he couldn't afford to be careless. He had to uphold the reputation of his country well.

The Sakura People's palate tends to be mild, focusing on the natural flavors of the ingredients themselves. Their cooking thods are extrely simple, often just using soy sauce or salt and sotis miso.

There are also so heavy flavors, like in ran broth which is quite strong, curry rice sauce can be considered heavy too, and the modified mapo tofu is a very popular dish as well.

Since it's a custom nu, it has to start with the guest's taste preferences; you can't just make anything arbitrarily.

With a rough idea of Sakura Country's cuisine style in his mind, he had so idea, but the rest depended on seeing the ingredients and discussing once the person arrived to decide what dishes to make.

Nagishiro Sho appeared promptly at the restaurant entrance at six-thirty.

Just as he expected, there was a considerable number of diners already queuing at the door.

He wore a mask and a sun hat, dressed casually, looking just like an ordinary person, casually standing at the end of the line.

As more and more diners ca downstairs, he grew increasingly curious about what delightful breakfast awaited him.

Six fifty.

The restaurant doors opened, accompanied by the pleasant sound of wind chis, and two beautiful waitresses began letting people in.

"Good morning, ladies and gentlen. Before dining, we need to register and verify your room number and na to avoid any accidents affecting others' dining experience. Thank you for your cooperation."

The process went smoothly with the few people in front, and when it was Nagishiro Sho's turn to register, Dais discreetly raised an eyebrow.

"Mr. Nagi from Room 1001, welco to dine with us."

As the man walked away, Dais imdiately took out a walkie-talkie from her waist: "Chef, target suspected to be a Sakura Chef has appeared, na registered as Nagi, wearing a black mask, facial features look very Asian."

"Great, thank you."

Upon receiving the ssage, Lin Chen quickly shifted his gaze to the entrances on both sides of the green plant wall and soon spotted a slender, short man with a mask walking towards him.

That height, that aura, and that peculiar na.

It must be him!

Unlike the Great Xia People, the Sakura People don't like to give themselves English nas. Even Kimchi People sotis give themselves an English na for easier communication.

The Sakura People's nas inherently have an English phonetic style, so they usually just use their own nas openly.

When he spotted Nagishiro Sho, the man simultaneously noticed him.

Their eyes t in mid-air and sparks flew.

Nagishiro Sho smiled and nodded slightly in acknowledgnt.

His original purpose for coming here was to et the Great Xia chef; he never intended to hide his identity, nor was there a need to.

Finding a nearby table, he flipped the sign on the tabletop to indicate it was taken so no one else would take it, and hurriedly walked towards the food counter to see what delicacies were available.

Lucas was still stationed by the desserts section, continuously serving up bowls of fruit jelly and red bean soup, keeping an eye on the cold dish section nearby as well.

"Would you like a bowl of our chilled natural plant jelly, sir? And sweet, velvety osmanthus red bean soup, both are our signature desserts."

Seeing the man approach, Lucas plastered a comrcial smile on his face and loudly promoted.

Natural plant jelly?

Nagishiro Sho paused, recalling the thing Ai frequently brought ho for a while.

Upon closer inspection, it really was!

Without much hesitation, he grabbed a tray, took a bowl of each dessert, and headed back to put them down before returning to the line for more.

Red beans are also popular in Sakura Country's desserts, but it's rare to find them cooked into such a thick soup; they are usually whole and paired with rice cakes.

The golden dried petals scattered on top released an unfamiliar fragrance, piquing his curiosity about the flower species he hadn't encountered before.

After placing the two bowls of desserts down, he grabbed his tray and returned to the appetizers section by the dessert area. The lids of four serving chafers were open, making the distinct differences imdiately obvious.

The quantity of Caesar salad and spinach salad wasn't much, just enough to cover the serving chafer, while the two kinds of cold dishes beside them were piled into small mountains, so full that they'd spill over with a slight nudge.

No doubt, these must be Great Xia cold dishes!

The verdant celery paired with tender yellow and bright yuba, beside it, the colorful Northeastern mixed salad, just their presentation far outshined the two Western salads beside them.

As a head chef, he could tell at a glance where the differences lay between the two, and sparks of understanding flickered in his eyes.

"Subarashii, indeed one must explore to draw inspiration; I haven't even formally t the chef, and I've already learned a lesson."

Looking at the two types of Western salads alone, there was nothing wrong with their pairing or color, eting high-end restaurant standards.

But when compared to these two Great Xia salads, due to differences in color, ingredient pairing, and flavor profile that differed from most diners' salad impressions, it would unconsciously invoke intense curiosity.

On one side was food available anywhere, and on the other was sothing completely novel; anyone would choose to try sothing new.

In a buffet, since diners determine the quantity, they wouldn't worry about waste, so foreign diners would still be willing to try new things under such conditions.

If sold as a whole portion individually, the effect might differ significantly.

"Impressive, impressive! To think of leveraging the buffet system to create pure Great Xia cuisine to attract diners, and clearly the dishes were carefully selected to fit salad characteristics."

While marveling, he added two portions onto his plate, and the Western salads nearby weren't an exception, adding a couple of leaves to taste as well.

Moving further along, steaming strips of spicy pepper beef and stir-fried bean sprouts ca into view, followed by seafood fried rice and stir-fried noodles, both piled into towering heaps, indicating their popularity.

Moreover, as he was gathering food, Lin Chen had already begun preparing new dishes, with ingredients flying up and down in the iron wok as his wrist moved, blazing flas roaring in the pan, setting off waves of heat.

"Here it is!"

"The unique cooking technique of the Great Xia chef seen in the videos!"

The bright flas reflected in his eyes, his face under the mask filled with excitent.

A closer look revealed that what was being cooked was the seafood part of the seafood fried rice he had just scooped, and a full pot of white rice was already prepared nearby.

Instinctively, he lifted the plate to his nose for a sniff and detected a faint, unfamiliar aroma.

It resembled charcoal-grilled skewers but was slightly different.

Carefully observing Lin Chen's movents for a while, he was content only after the entire wok of fried rice was ready and returned to his seat to start enjoying the food.

From stepping into the restaurant to now, it took rely seven to eight minutes, yet he felt like he had experienced a cultural baptism.

Whether in terms of ingredient selection, variety pairing, or the culinary art, this Great Xia chef was top-notch in every aspect, delving into an entirely new field he had never encountered before.

As he contemplated, a spoonful of fried rice entered his mouth.

"?!"

The unexpected flavor made him widen his eyes in disbelief, staring intently at the vividly clear and enticing seafood fried rice on his plate.

The hint of charcoal-grilled aroma was imdiately amplified several tis upon tasting.

The rice appeared glossy and rich but was actually incredibly dry and fragrant; the seafood taste was intense, complented by a slight fernted acidity from pickled vegetables, stimulating his appetite in just one bite.