Cooking System: Street Food Rules

This week, Jiang Feng's market stall was truly booming. Its popularity was incredibly high, with a constant stream of people coming to him every day. He also offered numerous ways to prepare the crabs: spicy stir-fried crab, soy sauce-braised crab, crab and egg custard... Every day was a crab feast, drawing immense crowds. He was now much more popular than the other small stall owners; after all, Jiang Feng didn't just sell one kind of snack—he could make almost anything.

Wave after wave of customers came, with nearly 700 people tasting Jiang Feng's delicacies daily. Sometimes, when he worked quickly, the customer flow could even reach 1,000 people. Because of this, Jiang Feng received many additional rewards.

Busy days always fly by, and before he knew it, seven days had passed. On the last day his stall was open for the week, representatives from several cities' Culture and Tourism Bureaus came specifically to discuss collaborations. They hoped Jiang Feng would set up his stall in their official live broadcasts. Jiang Feng could only say it would depend on his upcoming schedule.

Wenzhou had welcomed a huge wave of visitors, and Jiang Feng's popularity exceeded even his own expectations. By that afternoon, Jiang Feng had finished frying the last pot of crabs. The crowd watched him reluctantly.

"Boss Jiang, are you leaving tomorrow?" someone asked loudly.

"Yes, tomorrow is the last day. Thank you all for your support during this time!" Jiang Feng shouted back to the crowd. So many people were around that the Culture and Tourism Bureau had provided him with a microphone and speakers so everyone could hear him.

"Where are you going to set up your stall next?" another person asked.

Seeing such a great opportunity for publicity, Jiang Feng naturally wouldn't miss it. He announced to everyone, "Next week, I'll be preparing for the opening of the Jiangyue Terrace Zhejiang Cuisine Restaurant. I need to organize training for the chefs, so I won't be setting up a stall for some time."

Hearing Jiang Feng's words, the realization dawned on everyone.

"Jiangyue Terrace Zhejiang Cuisine Restaurant is opening?"

"Great! We can go taste his cooking there!"

"Where is it opening? I almost forgot Boss Jiang is an incredibly wealthy boss!"

"It's right by West Lake, a prime location. That building must be worth a fortune."

People discussed among themselves, and the atmosphere was electric.

"When Jiangyue Terrace opens, everyone is welcome," Jiang Feng added. "During the first week, I'll be the head chef in the restaurant."

Upon hearing this, the crowd shouted their enthusiastic agreement, all promising to attend.

Given Jiang Feng's current popularity, the opening of the Zhejiang Cuisine Restaurant was bound to be a bustling affair. West Lake itself was set to buzz with excitement. Then, Jiang Feng waved to everyone, marking the end of his week at the stall.

The seven days of bustle on Wuma Street had finally come to an end. Such excitement might not happen again anytime soon. After Jiang Feng left, the crowd gradually dispersed. The Culture and Tourism Bureau also sent people to dismantle the stall and the surrounding barriers. The roads were quickly restored to their original state. The neighboring businesses looked at the now-empty space and would often talk about it during their breaks.

During this period, thanks to Jiang Feng, the surrounding shops saw their business soar by more than 400%. They wished they could enshrine Jiang Feng. A living God of Wealth! So this is what "traffic" is all about? Alas, Jiang Feng soon left, as he always did.

Next, Jiang Feng's focus shifted to the opening of the Jiangyue Terrace Zhejiang Cuisine Restaurant. The restaurant's renovation was almost complete, and it was currently airing out. The overall design still combined classical and modern aesthetics. From the outside, the entire restaurant blended harmoniously with the West Lake scenery, creating a pleasant view.

Jiang Feng returned to Hangzhou to rest, interviewing chefs daily. While he was busy with interviews, Sun Zhuangfei also kept busy, cooking every day and having Jiang Feng taste his dishes.

Sun Zhuangfei brought over a plate of fish-flavored shredded pork. "Boss, try this. How is it today?"

Jiang Feng looked at the fish-flavored shredded pork, picked up a piece to taste, and nodded. "The flavor is fine; the proportions are correct."

"And the heat control? How was that?" Sun Zhuangfei asked anxiously.

"It's a bit off. It should have been taken off the heat a minute earlier; it's a little tough."

"Alright, Boss, I've noted it," Sun Zhuangfei said earnestly. Then, he brought over a plate of ribs. "Boss, how are the ribs?"

"The sugar caramelization is too dark," Jiang Feng remarked with just a glance. "If it's too dark, it will taste greasy. Plus, you blanched the ribs for too long, so the meat is falling apart."

Hearing this, Sun Zhuangfei silently took note again.

Sun Zhuangfei's dream was to become a head chef. He had no other means of livelihood, having started as a chef's apprentice and worked his way up step by step. Later, he was extremely fortunate to become Jiang Feng's employee. He worked diligently, could endure hardship, and had a straightforward nature. Because of these qualities, Jiang Feng took him under his wing, and he essentially became an assistant.

In the following period, Jiang Feng focused on the grand opening of the Zhejiang Cuisine Restaurant. Since Sun Zhuangfei couldn't help much with these preparations, he volunteered to return to the Jiangyue Terrace Sichuan Restaurant in Chengdu to work there and visit his family. Jiang Feng naturally agreed. Before Sun Zhuangfei left, while Jiang Feng was in the kitchen interviewing chefs daily, Sun Zhuangfei seized the opportunity to ask for guidance. Sun Zhuangfei learned a great deal from each session.

Jiang Feng never held back his knowledge, especially since it didn't involve any secret recipes, just critiques of Sun Zhuangfei's control over cooking heat and ingredient proportions. Jiang Feng noted Sun Zhuangfei's improvement and believed he would be capable of becoming a head chef at the Sichuan restaurant in the future.

Assisting Jiang Feng with the interviews was Head Chef Zhao Cheng. Zhao Cheng was also very talented. Not yet thirty, his cooking skills were excellent, and he was adept at management. He handled every task Jiang Feng entrusted to him properly. It was clear he had ambitions. He wanted to be more than just a head chef; he aspired to become an executive chef. With so many large restaurants around, a thirty-year-old executive chef had limitless prospects. However, Zhao Cheng was also aware that his own foundation was somewhat shallow, without many apprentices under him, so he was very polite to all the chefs who came for interviews. After all, from Jiang Feng's perspective, a harmonious kitchen was preferable.

Through continuous interviews, Jiang Feng finally selected seven head chefs. With the head chefs chosen, the next step was to hire for other positions, such as station chefs and prep cooks. These roles were less complex; hiring competent candidates was straightforward. The head chefs Jiang Feng selected were all highly skilled. Nearly all of them were formally trained in Zhejiang cuisine, and three had over twenty years of experience. Their culinary expertise was formidable.

Jiang Feng felt pleasantly surprised that such individuals would apply. It couldn't be helped; the culinary industry was currently in a downturn. With Jiangyue Terrace's good reputation and attractive compensation, it was bound to attract many talented chefs. Moreover, Jiang Feng himself was knowledgeable about culinary arts and more than capable of discerning the chefs' skill levels.

And so, the seven head chefs were all confirmed.

Jiang Feng held a meeting with them, and together, they began to compile the menu. The menu for a grand restaurant is far from simple. Main dishes, cold dishes, and side dishes all needed to be meticulously listed. Jiang Feng's plan was to include every Zhejiang dish available on the market. He first listed all the Zhejiang dishes he knew how to make—a total of thirty-six.

Jiang Feng said to the others, "I will divide these dishes. Each of you must master at least five and be proficient in at least fifteen. We will go through them one by one. I will demonstrate for you. If anyone has any ideas, feel free to suggest them."

When conducting the meeting, Jiang Feng exuded an authority completely different from his demeanor at the food stall; his words carried significant weight. The head chefs were all impressed by his presence.

"Boss, rest assured. We've been chefs for many years; these dishes won't be a problem."

"We'll discuss and divide the work shortly."

"Boss, no worries, we can definitely handle all these dishes."

The room buzzed with their responses. All of them were seasoned chefs, the least experienced having worked in the industry for at least five or six years. Once the restaurant opened and everything was running smoothly, the kitchen wouldn't require too much of Jiang Feng's attention.

Preparations for the opening of Jiangyue Terrace were proceeding in full swing. Jiang Feng stopped taking on other tasks and focused on managing the restaurant's affairs. Selecting the right candidates for positions such as hall manager, finance, and logistics management all required his approval. Interviews were exhausting work. Fortunately, Hangzhou is a place of outstanding talent. Many candidates were highly capable, boasting impressive educational backgrounds and work histories, so they passed the interviews quickly.

Everything was settled.

「Then, on an auspicious day in April, Jiang Feng's Jiangyue Terrace Zhejiang Cuisine Restaurant had its grand opening by West Lake.」

The news quickly topped trending searches. Countless internet celebrities came to dine. It wasn't just internet celebrities; this time, mainstream celebrities also made an appearance. The restaurant's private rooms had been reserved long in advance.

As a server was presenting dishes, she was astonished to find that one of the private rooms was occupied by a celebrity. The individual was very low-key, accompanied only by family, and there was no promotional fanfare. This celebrity was very beautiful; her name was Zhang Ruonan. When the server saw her, she was struck by her beauty.

Zhang Ruonan was from Wenzhou, the city where Jiang Feng had previously set up his stall in collaboration with the Culture and Tourism Bureau. In fact, upon hearing the news about Jiang Feng's positive impact on Wenzhou, Zhang Ruonan had developed a particular fondness for him. After all, the people of China deeply value their hometown ties. Even if not living in their place of origin, they wish to see their hometown thrive.

Coincidentally, Zhang Ruonan was in Zhejiang for an advertisement shoot. Having heard about the opening of Jiangyue Terrace Zhejiang Cuisine Restaurant, she had someone book a private room, intending to try the food. The server reported this to the hall manager, who in turn informed Jiang Feng.

"A celebrity is in our restaurant?" Jiang Feng wasn't too surprised by the news.

"Yes, a very popular one," the hall manager replied.

Jiang Feng nodded. "Treat them like any other guest. Don't give them any special treatment or disturb them."

Celebrities had often dined at his previous two Jiangyue Terrace restaurants, so Jiang Feng didn't think much of it. Celebrities are people too, and it's perfectly normal for them to enjoy good food.

"Who is it?" Jiang Feng inquired.

"Zhang Ruonan, the very beautiful one," the hall manager answered.

"Ah, it's her. She's quite pretty," Jiang Feng remarked. He didn't think much more of it. After all, many celebrities visited his restaurants, and he had seen his fair share of attractive people. At most, he'd spare them a glance.