Gourmet: From a Stall in Northern Europe Chapter 446 - 358: Since You’re Here, Get to Work

What they want to learn is not so so-called recipe, but rather the free-spirited creativity of a Great Xia chef and the extraordinary ability to combine and arrange ingredients.

Even with the sa ingredients, in the hands of a Western chef, it can only be made into Western-style dishes and flavors.

But in the hands of a Chinese chef, these ingredients can shine with a completely different brilliance.

This is what they truly need!

However, it’s not yet their turn to dine because the handcrafted noodles in the pot are ready.

Lin Chen swiftly scoops out two wide noodles, placing them in a bowl, with a spoonful of stir-fried tomato and egg, a spoonful of stir-fried carrot and potato slices, a spoonful of fried at sauce, three small bok choy, sprinkled with fine red chili powder and scallions on top, and finally pouring three scoops of scalding hot oil.

"Sizzle"

"Sizzle"

"Sizzle"

Accompanied by delightful sounds, the cart is filled with a dense aroma of oil, mingled with a hint of sauce fragrance, the sharpness of chili powder, and the freshness of scallions.

A variety of flavors intertwine and blend together, joining the aroma of wheat and diving into people’s noses, causing their suppressed cravings to stir restlessly again.

"What are you waiting for, get to work!"

Lin Chen looked at the two with confusion: "Didn’t you see that the food in the guests’ hands is all finished? Get to serving!"

"...Yes, chef."

The corners of their mouths twitched, answering helplessly, without needing any communication, they started their work with excellent coordination.

Nagishiro Sho is responsible for scooping the noodles, judging their doneness, while Raphael is in charge of plating and pouring oil, with clear division of labor in their respective comfort zones, ensuring no mistakes.

Lin Chen didn’t idle either, after making room he went to help Zhao Shun make the bread for the Roujiamo, avoiding supply delays when they start to get busy later.

Compared to the previous two mixed noodle dishes, the employees are more curious about these handcrafted noodles.

In the West, handcrafted noodles are just one kind, usually just different shapes.

The magical noodle-making technique of Great Xia is sothing most people are seeing for the first ti in their lives, it would be untrue if they said they’re not curious about the taste.

Only a few have seen it on TV shows, but certainly never tasted it.

The most important is the visual and auditory effect created by the final pouring of three ladles of oil, which magnified the curiosity to its peak.

The first employee to get the noodles eagerly plunges his fork into the noodles, quickly stirring them to blend all the toppings on the surface together, forming a magical aroma of sour, sweet, aty, saucy, spicy, and oniony flavors.

This scent is completely different from the previous two mixed noodle dishes, having no similarity whatsoever.

The natural irregular wavy edges of the wide noodles make them look especially tempting, covered with light red sauce and tomato bits, faintly with traces of brown at crumbles.

After being stirred, the noodles seem to emit a faint luminous glow.

The man tries to slurp a mouthful, but the wide noodle doesn’t budge, it was a total failure, utterly different from the thin noodles he had before.

He had no choice but to nudge the noodles into his mouth with the fork, scooping so toppings from the bottom as well.

The handcrafted wide noodles have a firm and chewy texture, just after taking a bite he realizes sothing’s different.

This firmness is very similar to wide pasta, but the texture is sowhat softer, not as rigid as pasta.

Soft yet chewy as it should be.

In the mouth, the overall flavor is dominated by the sweet and sour tomato and salty fresh at sauce, though there are visible many chili powders, it surprisingly has no spicy taste, only a faint hint of vinegar aroma.

The flavors of tomato and vinegar are relatively familiar, but the distinctive brown at sauce is quite unfamiliar to him, seemingly a sauce he has never tasted.

To be specific, it resembles the miniature concentrated at juices of the Chinese burger he ate earlier.

Soon, more people get to savor the deliciousness of the biangbiang noodles one after another.

Unlike before, there is hardly any sound of slurping noodles, nor any chatter at this mont; the employees just briefly glance at each other and continue silently devouring the noodles.

This silent dining behavior further piques the curiosity of the two head chefs.

How delicious must it be that they can’t say a word?

"Everyone, pay attention here."

Lucas, who is scooping ice cream balls onto the plated agar jelly, calls out to grab everyone’s attention.

"After you finish the noodles, co and get your agar jelly dessert, I promise you’ll be satisfied, it’s a flavor you’ve never tasted before, pure handcrafted natural plant jelly~"

"Hmm??"

Both Raphael and Nagishiro Sho curiously look over.

They had noticed Lucas’s movents when they boarded the cart earlier, but were too busy learning the craft to pay much attention.

Now hearing his introduction, is it really a plant-based handcrafted natural jelly?

In an instant, several types of plant seeds flashed through Nagishiro Sho’s mind, but the finished product seed sowhat different from what he had seen before.

Not to ntion Raphael, who had no idea since such ingredients weren’t used in Western cuisine; all the jellies there were made from jelly or gelatin powder, with no concept of anything handmade naturally.

"What kind of plant seed is that?"

Nagishiro Sho was straightforward, directly asking Lin Chen.

"It’s ice powder seed, also known as stone flower seed, originally from Peru, later widely cultivated in Great Xia, mainly used for making jelly."

"Lucas has the preparation process recorded on his hopage, it should be in the first few videos, you can look it up later, I won’t demonstrate."

The two nodded, secretly keeping this in mind, planning to take a look later.

Rovena at this mont also received his portion of at sandwich, having taken precautions by placing an extra napkin in his palm to avoid the at juice spilling everywhere.

The warm flatbread was crispy on the outside and soft on the inside, baked to perfection, especially the two sides stuffed with at filling absorbed the soup, making it exceptionally delicious.

Having eaten several big bites, it even gave him a feeling similar to pastry puff cream soup, only replacing the pastry puff with English muffin.

But all that didn’t matter, as long as it’s delicious!

The following three kinds of noodles left him amazed as well, all with sauces he could accept, and the texture of the noodles was very unique, distinct from the taste he previously experienced in Chinese restaurants.

Though the noodles tasted in those Chinese restaurants were also good, there was a very obvious familiarity that ca with them, even if he had never tasted Great Xia Cuisine before, he could guess it’s certainly a modified product.

But now, the flavors of the sauces in these three noodles had a very obvious unfamiliarity, yet carried an unexpectedly familiar sense.

He dared bet, these are definitely traditional Great Xia flavors, whether there was a slight adjustnt he couldn’t distinguish, but surely the head chef has ticulously selected these specific flavors for the sake of the custors’ acceptance.

"Finished eating, girls and boys?"

He was gobbling up the thick handmade noodles, eating to the point his lips were glowing, while weaving through the crowd, loudly shouting.

"If you’ve finished eating, return to your posts, if you need a nap, make it quick, later when the guests arrive, there won’t be ti for laziness!"

Upon hearing the word nap, the employees hopped up like clockwork, and instantly scattered, disappearing onto various boats by the dock.

The once bustling scene now only left the people on the food truck and Rovena himself.

He was in no rush, leisurely enjoying the al, approaching the food truck window with a smile to ask.

"Chef, what’s for lunch?"

"Garlic roasted oysters."

"?!"

Rovena’s eyes lit up: "Is it the food that ranked first on the official poll?"

"Oh right, speaking of which, it seems like the Chinese burger and noodles were also ranked quite high? Haven’t visited the site for days, can’t quite recall."

"Yes, it’s that one."

Lin Chen nodded, not at all surprised.

"Today’s preparation is plenty, should be enough to last for quite a while, later let the employees co and have so as well when they have spare ti."

"We’ll see, we’ll see, depends on if there’s a lot of guests wanting to play, if too busy, no ti for them to rest on shore, they’ll have to stay on the boat."

"Ah... is that so? Alright then, since I’m not familiar with the system here."

Lin Chen hadn’t expected that employees were so busy here that they even lacked break ti, instinctively turning to glance at the nurous fishing boats docked by the harbor.

Can’t really call them fishing boats, more like cruise ships, anyway he had little knowledge in this aspect, only these few words ca to mind to describe them.

If taking these boats to the fishing area, the round trip should take so ti, along with the substantial ti needed for fishing and diving, roughly calculating indeed they seem quite busy.

Taking advantage of this free ti, Raphael and Nagishiro Sho swiftly finished making another batch of food, as breakfast for the team employees.

"So that’s the taste, hmm, interesting, peanut sauce can be used like this."

"What’s the specific significance of this step of pouring oil over chili powder? To release the chili powder’s aroma? How about pouring chili powder directly into the oil?"

"Certainly not."

Without thinking, Lin Chen blurted out.

"If the oil temperature isn’t enough, it can’t release the chili powder’s aroma, but if poured on, the oil will flow away, the chili powder won’t get continuously heated and won’t burn."

"If chili powder is poured into oil, it would cause the powder at the bottom to overheat and burn, while the top doesn’t release the aroma."

"Theoretically, if stirred quickly it might work, but chili powder will settle at the bottom, can’t distribute evenly by bowl, pouring oil is more convenient."

"Most importantly, pouring oil is a ceremonious act, it evokes strong anticipation from the guests for the bowl of noodles."

"Chef, you haven’t seen the process of making Great Xia chili oil, right? Just in ti the kitchen needs restocking today, co watch the production this afternoon, what you imagined as that kind of thing should be the state of chili oil, but the production technique is entirely different."