N-M Chapter 94 Lunch is Auspicious
Chapter 94 Lunch is Auspicious
Chapter 94 Lunch is Auspicious
Professor Liu's face burned. He gritted his teeth, scanned the QR code, and reserved two servings of "Exquisite Four-Flavor Delicacies" for tomorrow, then turned and left.
I was holding back a lot of anger.
As he walked, he thought to himself: This kid is so disrespectful. I'm never coming to this window again.
The school cafeteria is so big, don't other food stalls offer low-fat meals?
Besides, how good could it taste? It's just students messing around.
Professor Liu came to the cafeteria at noon the next day.
A faint, fresh scent wafted through the air.
It's not a greasy, oily fragrance, but a clean, appetizing freshness.
His nose twitched.
Follow the smell to window number 07.
The line wasn't long.
Lin Xiaowen, who was standing at the window, recognized him and handed him a thermos with a smile: "Teacher Liu, your two servings of Linglong Quadriple Fresh Food are ready."
Professor Liu took it without saying much.
I found a seat by the window and sat down.
Upon opening the box, the four compartments of vegetables were neatly arranged: the konjac noodles were crystal clear, the chicken and tofu were white and glowing, the pumpkin puree was golden and smooth, and the seasonal vegetables were bright green.
He first picked up a piece of konjac noodles with his chopsticks.
Crispy in the mouth.
It has a subtle seafood flavor, not fishy, but a clean, fresh taste that seems to seep from the very bones. The sauce is perfectly balanced between sweet and sour, coating the smooth konjac, which is chewy yet not dry at all.
He was stunned.
I also picked up a piece of chicken and tofu.
The tofu is delicate and melts in your mouth, infusing the chicken with its savory flavor, leaving a salty, fresh, and slightly sweet aftertaste. The broth is thinly layered, yet it coats the food evenly.
The pumpkin puree is sweet but not cloying, with a hint of milky aroma.
The vegetables were crisp, and the sauce clung perfectly to their surfaces.
He finished the box in a few bites and stared at the empty box for a while.
The resentment has long since dissipated.
Instead, he felt an indescribable sense of satisfaction. He wiped his mouth, opened the insulated container, and ate the second serving.
After finishing my meal, I looked up and saw the students still busy at the window. Suddenly, I felt a little regretful for my awkwardness yesterday.
Tomorrow — I have to come again tomorrow.
he thinks.
It would be best to book one more time. The day after tomorrow is also fine.
During class in the afternoon, he mentioned it to Old Zhang in the next office.
"Hey Zhang, do you know that weight-loss meal at window number 07? It tastes really good. Low in calories, and still so satisfying. I'm ordering an extra one tomorrow afternoon, do you want to try it too?"
Old Zhang chuckled: "Professor Liu, didn't you say yesterday that you weren't coming?"
Professor Liu's face flushed, and he coughed, "When did I say that? Nonsense."
.
That evening, Wang Sheng closed the window.
He sat on a small stool in the back kitchen, rubbing his shoulders. Orders today were 30% higher than yesterday, and the exquisite four-fold fresh food was selling like hotcakes.
Chen Mo and Lin Xiaowen were cleaning up the stove.
Wang Sheng suddenly spoke up: "Do you know about window number 05?"
Lin Xiaowen wiped her hands: "I know. The owner of the rice bowl stall said he's not renewing his lease and will be leaving next week. The school is already bidding for a new contractor."
Wang Sheng nodded in agreement.
He took out his phone and browsed the forum. Sure enough, there was a post discussing the closure of window 05, and the replies were all "What a pity," "The location is so-so and the food is so-so," and "Who still goes to eat rice bowls these days?"
He put down his phone, leaned against the wall, and thought for a moment.
The system is called the Happy Food System.
The skills given after binding him to the account, from xiaolongbao (soup dumplings) to candied taro and strawberry dishes, and even weight-loss meals, are all centered around "eating happily." But so far, he has mostly made breakfast, snacks, and late-night meals, and hasn't really put much effort into making real home-style dishes.
Most of the high-end recipes in the system store are stir-fries, stews, braised dishes, and steamed dishes.
He can't keep doing this little thing at window number 07 forever.
We need to head towards the main dining area.
"Xiaowen, Mozi," he called to the two of them, "starting tomorrow, you two will be in charge of breakfast and midnight snacks. I've written down all the procedures, with proportions accurate to the gram and cooking time accurate to the second. I'll come over to check on them regularly."
Lin Xiaowen was taken aback: "Senior, so you...aren't you going to do it?"
"I'll still manage window 07, but the main focus will be on you guys. I'll be taking over window 05 now, making lunch. Proper home-style cooking, stir-fries and stews."
Chen Mo's eyes lit up: "Master is opening a big store?"
Wang Sheng smiled and said, "It's not a big restaurant, just one window. Regular food."
Late that night, he posted an announcement on the forum.
Title: [Announcement Regarding Adjustments to Window 07 + Preview of the New Window]
text:
Hello everyone, I'm Wang Sheng.
Starting tomorrow, breakfast and late-night snacks will primarily be prepared by my assistants and student team. I have personally taught them the recipes, procedures, and quality standards for all the dishes, and have also written detailed documentation. The taste will not fluctuate much; I will conduct regular spot checks, and any that fail to meet the standards will be redone, so you can rest assured.
In addition, I will be taking over window number 05 (the original rice bowl window) to serve lunch only. The official opening is expected in about a week, and the menu will be announced then.
Thank you all for your continued support.
Within two minutes of posting, the post had received hundreds of replies.
"If Boss Wang doesn't make them himself anymore, will the xiaolongbao still taste as good?"
"Disappointing—I'm starving without Boss Wang's rabbit heads for late-night snacks."
"What if breakfast tastes bad? Can it still be that sweet?"
"New window lunch? Home-style dishes? I'm looking forward to it, but please don't let the 07th go wrong."
Wang Sheng read through the list one by one.
He picked out a few replies: "It won't collapse. The process is standardized, the proportion of xiaolongbao filling is accurate to the gram, and the steaming time is accurate to the second. The way to sprinkle crab roe powder and the way to use pine needle mats are all standardized. More complicated limited-time snacks may occasionally appear, but the main dishes will remain stable."
"For those worried about the taste, come and try it tomorrow. It's not much different."
The cafeteria opened the next morning.
The queue was still incredibly long. Many people came to buy with a tentative mindset.
A junior college student bought a basket of xiaolongbao (soup dumplings), took a bite, and his eyes lit up: "The skin is still so thin, and the soup is sweet and delicious. It's pretty much the same as before, except the crab roe flavor is a little weaker, but it's still delicious."
The girl next to me was eating candied taro and strawberries: "It's sticky, sweet, and the osmanthus fragrance is still there. It's just—it doesn't seem as strong as yesterday, but it's still much better than other places."
Spicy rabbit heads and pig's trotter soup are still available for late-night snacks.
Someone, gnawing on a rabbit head, said, "The spiciness is the same, and the meat is tender. But it just feels like it's missing something. The one made by Boss Wang himself is still the best."
Lin Xiaowen explained from the window, "We follow the standards set by Senior Wang. For the more complicated parts, he occasionally comes over to help."
""
After a few days of consumption, everyone's feedback gradually became consistent:
Breakfast and late-night snacks are still delicious, with a taste far superior to other stalls. It's just that compared to what Wang Sheng makes by hand, it lacks a bit of the "top-notch" delicacy.
Some limited-time snacks, such as osmanthus cake, are completely sold out and can only be made available occasionally when Wang Sheng is in a good mood.
A week later, window number 05 reopened.
The renovation didn't involve major changes, maintaining the original style of rice bowls, but an open kitchen counter was added, allowing people to see the entire process of Wang Sheng cooking.
He redeemed the skills for eight signature home-style dishes in advance from the system's shop, spending over 50,000 popularity points.
The menu is set as follows:
Braised chicken feet, Kung Pao chicken, shredded pork with garlic sauce, Mapo tofu, twice-cooked pork, pickled fish, shredded pork with green peppers, and scrambled eggs with tomatoes.
The prices are reasonable: a single dish plus rice costs between 15 and 25 yuan.
On opening day, Wang Sheng posted the menu on the forum: "Window No. 05 is open today. Eight home-style dishes, welcome to try them."
There weren't many people in the morning.
The first few customers to arrive were regulars, number 07. A short-haired girl walked to the window and said, "Boss Wang, I'd like an order of braised chicken feet and Kung Pao chicken, plus two servings of rice."
Wang Sheng nodded: "Okay, just a moment."
He turned and went to the control panel.
First, process the chicken feet.
The chicken feet were bought at the Xiaguan market early this morning. They were fresh, uniform in size, and cost 12.5 yuan per jin (500g), neither expensive nor cheap. The stall owner, a middle-aged man, smiled and said, "Young master, you're here again? This batch of chicken feet is good, thick skin and lots of meat."
Wang Sheng scanned it with his Eye of Food:
Freshness: Excellent
Quality: Good
[Recommendation: Braised is the best way to cook it]
He took them all on the spot.
Back at the window, he first washed the chicken feet, trimmed the tips of the nails one by one, and soaked them in cold water for half an hour to remove the blood.
Heat the pan and add oil.
Sauté ginger slices, scallion segments, star anise, and cinnamon until fragrant. Drain the chicken feet and add them to the sauce. Stir-fry until the surface is slightly browned. Add dark soy sauce for color, light soy sauce for flavor, cooking wine to remove any fishy smell, and sugar to neutralize the saltiness.
After stir-frying evenly, add boiling water to cover the chicken feet.
Bring to a boil over high heat, then reduce to low heat and simmer covered.
During the simmering process, he would occasionally lift the lid and gently stir with a spoon to prevent sticking. The broth gradually thickened, the chicken feet turned a bright red color, and the skin and meat separated but did not fall apart.
Take a bite, and you'll find it rich in collagen, with a perfect balance of salty and sweet flavors, and even the bones are infused with flavor.
He turned down the heat and continued to reduce the sauce until it thickened and coated the chicken feet, sticking out in strands.
On the other side of the pot, he started making Kung Pao Chicken.
Cut chicken breast into 1 cm cubes, add egg white, starch, a little salt and cooking wine, mix well and marinate for 10 minutes.
Fry the peanuts until crispy beforehand, then remove and drain the oil.
Heat oil in a wok over low heat, add dried chili pepper segments and Sichuan peppercorns, and fry until fragrant. Add minced ginger and garlic and sauté until fragrant. Add diced chicken and quickly stir-fry until it changes color and is cooked through.
Pour in the fermented bean paste and stir-fry until the oil turns red, then add diced green and red bell peppers and stir-fry briefly.
For the sauce: Mix vinegar, sugar, light soy sauce, and cornstarch slurry together. Once poured in, the sauce will reduce very quickly.
Before serving, sprinkle with fried peanuts, stir well, and plate.
Two dishes are ready.
The girl took the lunchbox, smelled it, and said, "It smells so good."
She found a seat and started by picking up a chicken foot. The chicken foot was bouncy and chewy, with a mouthful of gelatinous texture from each bite, the sauce was salty and sweet, and the bones easily separated.
After finishing two, I picked up some Kung Pao Chicken.
The chicken is tender and smooth, with a perfect balance of sweet, sour, and spicy flavors. The peanuts are crunchy and fragrant, and the green and red peppers are crisp and refreshing.
She ate quickly, finishing all the dishes before she even touched her rice.
Several students nearby came over after smelling the odor.
"Boss Wang, give me a serving of braised chicken feet and shredded pork with garlic sauce, too."
"Pickled cabbage fish and twice-cooked pork, with rice."
The window gradually became lively.
Wang Sheng was busy but not chaotic, cooking one pot after another. Flames leaped on the stove, the oil sizzled, and the aroma wafted out.
The midday rush hour has passed.
He wiped his sweat, leaned against the counter, and looked at the empty food bowl.
A prompt appeared on the system panel:
[Popularity +2874]
Positive reviews increased by 312.
He smiled.
This is just the beginning.
The next day, Professor Liu came to the cafeteria again.
He originally wanted to go to window number 07, but saw a queue at window number 05, and the aroma wafted far away.
After hesitating for a moment, he walked over.
The menu was pasted on the window glass, the handwriting neat and tidy. He glanced at it and ordered braised chicken feet and Mapo tofu.
"Please wait a moment, teacher, it will be ready soon."
Wang Sheng responded from inside.
Professor Liu stood outside the window, watching the busy figures inside. Wang Sheng moved quickly, chopping vegetables, putting them in the pan, stir-frying, and plating them all in one smooth motion.
The spatula made a rhythmic sound as it scraped the inside of the iron wok.
Steam rises.
A few minutes later, the lunchbox was handed out. Professor Liu took it and found a seat.
Upon opening the lid, the braised chicken feet are a rich, deep sauce, and the Mapo Tofu is glistening with red oil, sprinkled with fine Sichuan peppercorn powder and chopped scallions.
He tried the chicken feet first.
Soft and chewy.
The gelatinous texture melted in his mouth, the salty and sweet flavor was just right, and the bones separated easily with a gentle touch. This was unlike any braised chicken feet he had ever had before—it didn't have such a strong soy sauce flavor, nor was it simply sweet.
It is a complex freshness.
He scooped up another spoonful of Mapo Tofu.
The tofu is tender and smooth, spicy and fragrant, with the rich flavor of fermented bean paste and the numbing sensation of Sichuan peppercorns exploding on the tongue. The minced meat is fine and fragrant, and every bite is coated with chili oil.
Professor Liu lowered his head and ate his rice.
The rice was cooked perfectly, soft yet firm, and eaten with the side dishes, he couldn't stop eating it. Before he knew it, the lunchbox was empty.
He sat there, staring at the empty box.
The slight dissatisfaction she felt towards Wang Sheng had long since vanished.
This kid is really capable.
On the third day, Professor Liu brought Old Zhang along.
"This is the one, it's newly opened. Their braised chicken feet are especially good."
Old Zhang was skeptical: "How delicious could something made by a student be?"
The two people are queuing.
When it was their turn, Wang Sheng looked up and saw Professor Liu, then nodded: "What would you like to eat today, Professor?"
"Braised chicken feet, twice-cooked pork, and two servings of rice."
"it is good."
Old Zhang ordered pickled fish and shredded pork with green peppers.
While waiting for the food, Old Zhang said in a low voice, "This student seems quite steady."
"It's more stable when cooking."
The lunchboxes were handed out. The two found seats and sat down.
Old Zhang tried the pickled fish first.
The fish slices were thin, tender yet intact, the pickled cabbage was crisp, and the soup was fresh and flavorful. He took a bite, said nothing, and then picked up another piece with his chopsticks.
Then try the shredded pork with green peppers.
The shredded pork was tender and smooth, the green peppers were crisp and sweet, and the sauce was evenly distributed with just the right amount of saltiness.
He looked up at Professor Liu.
Professor Liu was intently eating a chicken foot.
"How is it?" Professor Liu asked.
Old Zhang nodded: "It's really good."
The two finished their meal in silence.
As he got up, Old Zhang asked, "Will you come again tomorrow?"
"Come on," Professor Liu said, "come early to avoid queuing."
A week has passed.
Business at window number 05 is getting better and better.
Every morning, Wang Sheng gets up at five o'clock to go to the Xiaguan market to pick out ingredients. The pork must be from the front leg, with a good balance of fat and lean; the chicken feet must be fresh, with the nails trimmed clean; the fish must be freshly killed and sliced thinly; the tofu must be tender, but not so fragile as to crumble at the slightest touch.
I returned to process the ingredients and prepare the seasonings.
I opened the window at 11 a.m. and was busy until 2 p.m.
.
After finishing, he went to window 07 to check on Lin Xiaowen and Chen Mo's work. Occasionally, he would adjust the proportions and demonstrate a few key steps.
That evening, he read the feedback on the forum.
"The braised chicken feet at No. 05 were amazing; I ate them for three days straight."
"Mapo tofu is a perfect dish to eat with rice, but it's too spicy. Could you adjust the spiciness level?"
"The scrambled eggs with tomatoes were just average; they weren't as impressive as the other dishes."
Wang Sheng wrote it down.
The next day, he adjusted the spiciness of the Mapo Tofu, offering both mild and medium-spicy options. He also remade the tomato and egg stir-fry, scrambling the eggs until tender, cooking the tomatoes until they released their juices, and adding a touch of sugar to enhance the flavor.
The feedback improved immediately.
"Tomato and egg stir-fry tastes much better today!"
"The mildly spicy Mapo Tofu suits me perfectly, thank you Mr. Wang."
Another week has passed.
When Professor Liu came for lunch, he noticed a new notice posted in the window: "New dishes this Friday: Sweet and Sour Pork Ribs, Dry-Fried Green Beans, and Boiled Sliced Pork. Welcome to try them."
His eyes lit up.
He arrived early on Friday noon. When he got to the window, there were already more than a dozen people in line.
When it was his turn, Wang Sheng asked, "Teacher, would you like to try the new dish?"
"I want everything. Sweet and sour pork ribs, dry-fried green beans, boiled sliced pork, and a serving of rice."
"it is good."
Wang Sheng turned around and started cooking.
The sweet and sour pork ribs were fried until crispy on the outside and tender on the inside, with a perfectly balanced sweet and sour sauce that coated them evenly. The dry-fried green beans were fried until fragrant and dry, with slightly wrinkled skins and tender inside, and a touch of minced meat added for extra flavor. The boiled pork slices were spicy and savory, with tender slices and refreshing side dishes.
Professor Liu ate to his heart's content.
After finishing his meal, he looked at Wang Sheng, who was busy at the window, and suddenly felt a little emotional.
This kid is only a junior in college.
They had already made both windows very successful.
And the craftsmanship is truly excellent.
It's not the kind of fancy goodness; it's the real, authentic goodness that makes you want to keep eating it.
At night, Wang Sheng closed the windows.
Take inventory of the ingredients and calculate the amount needed for tomorrow.
On the system panel, his popularity score had accumulated to over 200,000. He looked at the recipes in the shop and selected a few: Dongpo pork, steamed sea bass, and steamed shrimp with garlic and vermicelli.
These dishes take more time to prepare.
But it's worth it.
He plans to launch new products next week.
The next day, when Professor Liu came for lunch, he found a new notice posted at the window: "New dishes coming next week: Dongpo pork, steamed sea bass, and steamed shrimp with garlic and vermicelli. Reservations are required in advance, limited to ten servings per meal."
.
.
He immediately took out his phone to scan the QR code.
I made a reservation for Dongpo pork and steamed sea bass.
Then he left, completely satisfied.
As I walked, I thought to myself: This is great, I can have lunch here from now on.
Wang Sheng saw the appointment information at the window.
Professor Liu's name popped up.
He smiled and continued chopping vegetables.
......