Cooking System: Street Food Rules

During the week the pig's trotter rice restaurant was open, it was packed to the gills every day.

Jiang Feng had indeed become a top-tier chef.

The place was truly popular.

His fame was also resounding across the internet.

After successfully completing the week's task, Jiang Feng received his reward.

But then, something unexpected happened. After completing the task, the system's voice resounded in Jiang Feng's mind:

[Diner satisfaction levels have met the requirements. System upgrading.]

[Estimated upgrade time: two months.]

[New task will be issued in two months.]

[Additional reward received: One city restaurant.]

Jiang Feng was instantly surprised by this.

What the heck! The system can upgrade?

This development truly took Jiang Feng by surprise.

It seems there won't be any more stall-setting tasks in the future.

But Jiang Feng wasn't too concerned. His fame was so great now that setting up a stall wasn't like it used to be, when customers came purely for the food. Now, many people were just there for the excitement, and that wasn't very interesting.

Although the system was upgrading, Jiang Feng still had his businesses to manage.

So, he focused his attention on opening a Cantonese restaurant.

Conveniently, the system's additional reward was a restaurant.

Next, Jiang Feng began recruiting chefs.

When word got out that Jiangyue Terrace was opening, chefs applied in a continuous stream.

This time, Jiang Feng personally screened them, tasting dishes at the restaurant every day.

The chefs he selected were all highly skilled.

Jiang Feng was in a phase of launching businesses everywhere.

Having now established a restaurant in Guangzhou, he still had many subsequent tasks to manage.

Another point of interest for Jiang Feng was the system upgrade.

Previously, the system issued one-week stall-setting tasks. If diners were satisfied, the system gained satisfaction points and grew. Now that it has likely acquired enough satisfaction, it's bound to unlock new features. I just don't know what they'll be.

Jiang Feng had always had a win-win relationship with the system. For him, it was an extremely useful tool that could burst out gold coins and skills, providing him with immense help.

Amidst all the hustle and bustle, the Jiangyue Terrace Cantonese Cuisine Restaurant successfully opened.

Jiang Feng personally cooked Cantonese dishes at the restaurant for a week.

Signature Cantonese dishes included White Cut Chicken, Braised Squab, Lobster in Superior Stock, Crispy Pork Belly, and Steamed Star Garoupa, among others.

Actually, Cantonese cuisine is challenging to prepare because it emphasizes the freshness of ingredients, a feat only a great chef can truly master.

The restaurant's booming business went without saying; there was always a queue outside.

Everyone came for Jiang Feng.

He personally helmed the kitchen, preparing a special Cantonese dish daily, and this time, every table received one.

Securing a table at the Jiangyue Terrace Cantonese Cuisine Restaurant was exceedingly difficult.

Although Jiang Feng was tired from the daily grind, the thought of people's expectations kept him going, and he didn't find it too burdensome.

Furthermore, since its opening week, Jiangyue Terrace had consistently been a top trending topic online.

It never dropped from the charts.

Countless food vloggers visited the restaurant, all raving about the delicacies Jiang Feng prepared.

Some people even scalped dishes made by Jiang Feng, reportedly reselling them for four or five times the original price.

It was outrageous.

After all, as one of China's top chefs, Jiang Feng's current standing was considerable.

To put it simply, if Jiang Feng wished, he could sell any dish for 10,000 yuan, and wealthy patrons would undoubtedly buy it.

His skills and reputation justified such a price.

However, Jiang Feng had never done so, as he didn't need to capitalize on his fame to earn money.

「Back in the kitchen of the Jiangyue Terrace Cantonese Cuisine Restaurant.」

The restaurant's kitchen was large, equipped with many stoves and staffed by numerous chefs.

Everyone was bustling with activity.

Jiang Feng was among them, dressed in a white chef's uniform adorned with the Jiangyue Terrace logo, looking sharp and capable.

Nearby, a basket held freshly cut pineapple, fresh pork, and various seasonings.

It was the second day since the grand opening, and the delicacy he was preparing was a renowned Cantonese dish: Sweet and Sour Pork with Pineapple.

Previously, in Jiang Feng's view, cooking with fruit was tantamount to creating a culinary abomination. Fruit should be eaten raw or made into a salad. How could it be tossed in a wok with cooking wine, salt, sugar, and the like?

But in Cantonese cuisine, pineapple was an exception.

Dishes like pineapple stir-fried with ribs or pineapple in soup were not uncommon.

The Sweet and Sour Pork with Pineapple Jiang Feng was preparing followed this very principle.

Before the system upgraded, Jiang Feng had obtained the recipe for this dish as a daily reward and had immediately tried making it himself.

The result was surprisingly delicious.

The pineapple's sweet and sour notes perfectly balanced the meat's richness. Moreover, the flavors of pineapple and pork didn't clash at all; instead, they complemented each other, creating a wonderful culinary synergy.

One can only say that China's culinary culture is truly profound and extensive.

Jiang Feng diced the pork into one-centimeter cubes, then marinated them with cooking wine, salt, sugar, ground pepper, light soy sauce, and cornstarch to ensure they were well-flavored.

He then cut the pineapple flesh into pieces and soaked them in salted water for fifteen minutes.

Next, he coated the pork cubes in a mixture of cornstarch and beaten egg. He began by deep-frying them over low heat, then removed them, and finally flash-fried them again over high heat.

The resulting pork cubes were fragrant and exceptionally crispy, so delicious that even a simple dip in ground pepper made them irresistible.

But this was just the beginning.

Then, he heated oil in a clean wok, added ketchup and sugar, and stir-fried the ketchup until smooth.

The aroma of tomatoes instantly wafted through the air.

He then added all the pork cubes to the wok, stir-frying them briefly before adding diced green and red bell peppers and the pineapple pieces. He tossed everything together to ensure the pork and pineapple were evenly coated with the sauce, and then it was ready to be plated.

The stir-frying process was brief to ensure the meat remained tender yet crisp, the pineapple retained its fresh aroma, and the bell peppers kept their crunch.

"Boss, five more orders for this!" an apprentice said hastily, rushing over with an order slip.

"Alright, no problem," Jiang Feng replied. He poured the freshly stir-fried Sweet and Sour Pork with Pineapple onto several plates and had the apprentice take them out to the guests.

Soon, plates of Sweet and Sour Pork with Pineapple began appearing on the customers' tables.

「In a small private dining room, three guests were seated.」

One of them was Wang Shulin, a master chef of Jiangsu cuisine who had previously overseen state banquets.

His granddaughter, Wang Shuran, was also present, along with Wang Shulin's son, Wang Xiaohu.

Upon hearing that Jiang Feng's new restaurant had opened, Wang Shulin insisted on coming to try the food.

This desire mirrored Wang Shuran's own.

Both of them knew Jiang Feng. Previously, during the week Jiang Feng had showcased imperial court cuisine, Wang Shulin had been deeply impressed by his culinary skills.

He held Jiang Feng in extremely high regard and had even invited him to join the team of state banquet chefs, an offer Jiang Feng had declined.

"It's here, it's here! We've been waiting for this dish!" Wang Shuran exclaimed happily as the Sweet and Sour Pork with Pineapple was served.

The plate was placed on the table.

A closer look revealed pieces of pork coated in a glistening, translucent sauce that still seemed to flow over them, looking utterly tempting.

Bright yellow pineapple chunks and pieces of green and red bell pepper were mixed in, creating a vibrant, eye-catching presentation.

There were also some other accompanying vegetables.

The dish was a feast for the eyes.

"Pineapple can be used in cooking? Is it actually good?" Wang Shuran wondered aloud.

Although she had great faith in Jiang Feng, this was the first time she had seen fruit in a stir-fried dish.

She didn't pick up a piece of pineapple; instead, she chose a piece of pork and put it in her mouth.

The delicious sauce met her tongue, and her taste buds instantly awakened.

There was a hint of fresh tomato sweetness, the aroma of pineapple, and the flavors of chili and rich oil, all mingling together. The combination made Wang Shuran's eyes widen in pleasant surprise.

Heavens, this meat is incredibly delicious!

Wang Shuran chewed gently.

As she bit into the pork, an explosion of flavors erupted.

The pork, marinated with cooking wine and pepper, coated in egg and cornstarch, twice deep-fried, and finally stir-fried... there's no way this wouldn't taste incredible!

"This is really delicious!" Wang Shuran exclaimed, slightly amazed. "So pineapple *can* be stir-fried!"

Wang Shulin also picked up a piece of pork and placed it in his mouth, savoring it carefully.

First, he appraised the overall flavor of the dish, appreciating the delicious harmony of ingredients and seasonings achieved through meticulous cooking.

Then, he focused on the texture of the meat.

Wang Shulin possessed a keen ability to judge the quality of a dish, discerning a chef's skill from multiple aspects.

For instance, the uniform size of the pork cubes and bell pepper pieces revealed the chef's knife skills.

The balance of flavors demonstrated the chef's fundamental mastery of ingredients.

The meat's tenderness, crispiness, and overall texture indicated the chef's precise control over heat.

After tasting one piece, Wang Shulin found not a single fault—only merits.

These stir-fried pork cubes are delicious. The texture is excellent too. This is truly a pleasure to eat. This trip was definitely worth it!

"It's truly excellent," Wang Shulin remarked, giving a very high appraisal. "Jiang Feng's skill definitely matches the level of a state banquet head chef.

"He's the most talented chef I've ever encountered, and he has an exemplary attitude as well.

"With his abilities, I wouldn't be surprised by any heights he achieves."

The family began to savor the delicious Sweet and Sour Pork with Pineapple.

Though it was a common dish, in their eyes, it was no less impressive than any creation served at a top-tier banquet.

To make pork this delicious was truly a unique talent.

In the main dining hall, other customers shared the sentiment.

Every bite was incredibly satisfying, leaving a lingering, delightful aftertaste.

Boss Jiang truly lives up to his reputation! The food he creates is simply excellent. It's no exaggeration to call him the Contemporary Culinary God!