The food stall was still bustling during the last two days.
Especially on the final day, Liu Bao’s words, "Executive Chef Jiang’s last day running his stall in the food stall area," drew crowds of diners.
The line was even longer than on previous days.
For those who loved noodles, Jiang Feng’s stall was the food stall of their dreams.
There were new noodle dishes to try every day, and each ti they were delicious.
If only Jiang Feng could make noodles like this for the rest of his life, these people would surely co every day.
Jiang Feng was also busy and thodical in front of the stove.
While braising beef, he could also prepare the zhajiang sauce, and while steaming noodles, he could wash green beans on the side.
He could handle two or three dishes at a ti and still know exactly what he was doing.
A true master of ti managent.
The stove fire kept burning, and the temperature inside the kitchen steadily rose.
The custors ordered one after another, and after getting their noodles made by Jiang Feng, they left satisfied.
The last day of setting up stall at Juxing Shopping Mall was also its busiest day.
The diners were happy, and so were the other stallholders.
The only one who wasn’t happy was probably the mall manager, Jyang Xu.
Seeing the God of Wealth about to leave, how could he not cry?
If Jiang Feng stayed here, the custor flow would increase, and the mall could even raise the rent.
Unfortunately, Jiang Feng had no plans to renew his contract.
Around 3:15 in the afternoon, the number of custors gradually decreased.
After finishing the last order, Jiang Feng began to clean up the stall equipnt.
The movers arrived to help Jiang Feng transport the equipnt back to his own shop.
A few other small stallholders gathered around his stall.
Xiao Lin, who sold ran, asked Jiang Feng, "Boss Jiang, are you leaving now?"
Jiang Feng picked up a pot and replied, "Yes, I’m leaving."
Hearing his response, the owner of the rice noodle roll stall asked, "Is it possible not to leave? Business here is pretty good."
Jiang Feng replied, "I like to travel to different places and see new things. Everyone, let’s et again if fate allows."
He packed up everything.
The stove was devoid of cookware, and the shelves no longer held fresh ingredients.
Starting tomorrow, Jiang Feng would no longer set up stall here.
The business for noodle dishes was booming this week.
Although it was exhausting in the last few days, so busy that he didn’t even have ti for a sip of water, Jiang Feng still felt fulfilled.
He quite liked this kind of life.
The movers carried Jiang Feng’s kitchen equipnt away from the spot.
Jiang Feng also said his goodbyes to the others.
The manager of the mall looked at Jiang Feng with a gloomy face.
God of Wealth, why do you have to go!
Jiang Feng avoided eye contact with him, waved his hand, and quickly left.
When he got ho, Jiang Feng imdiately claid the system rewards.
After a busy week, it was ti to witness the harvest.
This week’s mission reward was equipnt, but Jiang Feng didn’t know exactly what kind of equipnt.
You’ve received:
[New Model Mobile food truck: more power, larger capacity, equipped with three stoves for simultaneous cooking, significantly quieter.]
[Special Cleaning Robot*2: extrely efficient cleaning robots that can recharge automatically and thoroughly clean dog fur from the floor.]
[Complete Set of Smart Ho Appliances: all household appliances are controlled by a smart ho system, allowing voice operation of electronic devices upon returning ho.]
[The latest Huawei phone, and the latest Apple phone, one each.]
[A computer case with a 300,000 yuan configuration*1]
Jiang Feng’s phone showed a few new orders for the items.
The cleaning robots, phones, and computer case appeared directly.
Fortunately, there were two cleaning robots. Otherwise, one would not be enough for Jiang Feng’s large ho.
The system’s generous rewards felt pretty good.
Jiang Feng started busying himself with handling these rewards.
He decided to swap out the computer case first and try it.
He wanted to see how the three-hundred-thousand-yuan computer differed from his thirty-thousand-yuan one.
Days were busy, yet with monts of leisure.
There was a job for the city police station tomorrow.
Jiang Feng had received the required nu in advance.
The nu included: Four Happiness atballs, Sweet and Sour Pork Fillet, Shrimp with Jade Belt, and braised intestines in brown sauce.
The senior officials were from Eastern Shandong, so four Shandong dishes were chosen for Executive Chef Jiang to prepare.
This is simple, Jiang Feng thought. After arranging the ingredients in advance, he just waited.
By around 10 in the morning, Jiang Feng arrived at the municipal public security bureau’s cafeteria.
It was his first ti entering the station, and he found it sowhat novel.
However, the station’s cafeteria wasn’t much different from those elsewhere.
Yang Zheng led Jiang Feng to the back kitchen. After Jiang Feng inspected the ingredients and found no issues, he prepared to start prepping the dishes.
The young chefs in the back kitchen sized up the situation, murmuring among themselves.
"Who is that? The person Yang Zheng personally brought over, is he new here?"
"He’s in charge of the special nu for the leadership."
"Can this young man handle it?"
"I was chatting with Yang Zheng yesterday; seems like he was hired from the street stall across the street!"
"Hired from a street stall? They’re all small vendors; what skill can they have!"
While the group was discussing this, Jiang Feng paid them no mind, as he only needed to complete his own task.
He chopped the pork filling finely. It was three parts fat to seven parts lean—the optimal ratio for the best mouthfeel.
He mixed in minced scallions and ginger, cracked in an egg, then added salt, white sugar, pepper powder, Sichuan pepper powder, soy sauce, and oyster sauce.
Then, wearing disposable gloves, he mixed the pork filling evenly in the mixing bowl.
The pork filling instantly turned a rich soy color.
Such filling, whether used for stead buns, dumplings, or fried as a at sauce, would be exceptionally enjoyable to eat.
After mixing the pork filling evenly, Jiang Feng scooped it up with one hand and slamd it back into the mixing bowl, continuing this process for two minutes.
The young cooks nearby were astounded.
What kind of technique is this?
Slamming the filling?
They all felt they had learned sothing new.
Wearing disposable gloves, with the white sleeve covers of his chef’s uniform rolled up, Jiang Feng revealed clean forearms, and his ten fingers were slender and nimble.
This sight looked less like the hands of a chef and more like those of a magician.
After beating the pork filling, Jiang Feng mixed starch with water to create a slurry. He then incorporated this slurry into the pork filling, along with finely diced water chestnuts (amounting to about one-tenth the volu of the at) to enhance texture, and finally added a dash of sesa oil for extra flavor.
Next, he could start rolling the atballs and then fry them.
The thod for making Four Happiness atballs was not complicated.
The real challenge was how to make them soft and flavorful, with a reddish appearance.
He rolled the atballs by hand and fried them in the wok.
This step required controlling the oil temperature and frying ti.
Jiang Feng removed the fried atballs from the wok. Upon close examination, each one was perfectly round, as if made from a mold.
Then, he added spices and seasonings to the wok and stewed the fried atballs for half an hour.
They would be ready to plate when the ti ca.
The young chefs had witnessed the entire process of Jiang Feng making Four Happiness atballs.
Their eyes were no longer dismissive.
"Those atballs look really tasty."
"Did you guys catch the steps he took to make the atballs?"
"I saw them clearly, but I didn’t morize them."
"Impressive, he seems professional."
As the group continued to whisper among themselves, Jiang Feng remained focused on his craftsmanship.
While the atballs were stewing, he started preparing his signature dish: Sweet and Sour Pork Fillet.
He had once sold Sweet and Sour Pork Fillet at a stall in Hongshan Park, so now he was adept at making it, and much faster.
As this dish was nearly ready, Jiang Feng began to focus on the next dish: braised intestines in brown sauce.
He considered whether to preserve so of the intestines’ natural flavor. That way, the dish would taste more authentic and have more of a kick.
But then he thought better of it. No, making the intestines taste perfectly clean and fresh is where my true skill lies.
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