CHAPTER 225: CHAPTER 225: THE ACCIDENTALLY DISCOVERED CHEF!

"This snail noodle soup is really delicious, no exaggeration, no lies."

"No wonder it’s so popular!"

After finishing his noodles, Tong Jincheng pulled out a few napkins, pushed back his bangs, and wiped the sweat from his forehead. The roadside snail noodle soup had made him perspire. He usually didn’t eat much spicy food, but this bowl of snail noodle soup was so fragrant and delicious that he couldn’t resist finishing every last bit. The savory aroma mingled with a distinct spiciness, warming his body from the inside out. He didn’t feel like moving at all.

Ningning was also full and leaned back in her chair to rest.

Tong Jincheng looked at her. "Finished eating? If you’re done, let’s give up our seats. There are so many people waiting."

"We should have some courtesy when we’re out eating, right?"

Ningning glanced to the side, where two people holding bowls of snail noodle soup were searching for a seat. She nodded. "Yeah, let’s go."

"The owner of this stall makes really good snail noodle soup. I’ll definitely come back to his place next time."

Hearing Ningning’s words, Tong Jincheng chuckled. "You won’t be able to eat it next time. Do you really not know who he is?"

A flicker of confusion crossed Ningning’s face. "Isn’t he just a very popular street vendor who’s also handsome?"

She assumed Jiang Feng was merely a popular and good-looking stall owner, unaware of his actual background.

"You should look him up when you get back. I can’t be bothered to explain," Tong Jincheng said. "His two restaurants alone, with all the mutton-fat jade and gold inside, aren’t things ordinary people can possess. I’ve seen a few jade enthusiasts and bloggers who specifically visited his restaurant to inspect and review the items. That pair of mutton-fat jade chopsticks, for instance, is conservatively estimated to be worth over 30,000,000. Then there’s the White Jade Snake at the Sichuan Cuisine restaurant. Even with its simple carvings, it’s valued at over 10,000,000. The things he owns are worth more than a Ferrari."

Upon hearing this, Ningning’s expression filled with shock. This stall owner is so rich?

She looked at Jiang Feng again, a different kind of light in her eyes, as if she wanted to get close to him immediately. Hangzhou was a city of internet celebrities, with a highly developed influencer economy. For many influencers, traffic was their top priority, followed closely by money.

"Then can you invite him to do a live stream with you?" Ningning asked again.

"Didn’t you just ask? Everyone has different pursuits. Honestly, I can tell he doesn’t care about live streaming at all," Tong Jincheng replied. "He’s a real tycoon, financially independent, doing whatever he wants. Unlike us, we have to consider what our viewers want to see and show them that."

The two of them looked towards Jiang Feng’s stall. Jiang Feng was as composed as ever. He had always been like this, exuding a different aura from other stall owners—less common, more refined.

At this moment, Jiang Feng remained unhurriedly busy.

"Zhuangfei, we’re almost out of noodles, only about 20 servings left," Jiang Feng called out to Sun Zhuangfei. "Tell the people at the back of the line they don’t need to wait anymore."

"Alright, Boss." Sun Zhuangfei immediately ran to the end of the line to inform those waiting that they no longer needed to queue; everything was sold out. Not a single serving remained.

Hearing this, the customers at the back could only sigh in disappointment.

More and more people were coming for the noodles. Moreover, Jiang Feng noticed five or six internet celebrities live streaming nearby. They stood a short distance away, talking incessantly to their cameras. After all, Hangzhou was a city teeming with internet celebrities; such scenes were normal. This place was currently a scenic spot, and the area was quite spacious, easily accommodating them. Jiang Feng worried that if he later set up his stall in the city proper, such chaos could be problematic. He hoped for a spot in a proper snack street with dedicated management, or perhaps that cooking in a small eatery would be preferable.

「Through the hustle and bustle, another day of vending came to an end.」

Jiang Feng once again obtained a Zhejiang Cuisine recipe: [Sugar Glazed Soft-Shell Turtle Recipe].

Sugar Glazed Soft-Shell Turtle is a renowned Zhejiang Cuisine dish, quite exquisite, but with a predominantly sweet flavor profile. While delicious for those who enjoy sweet and sour flavors, for individuals who prefer salty or spicy profiles, their reaction might be: Sugar Glazed Soft-Shell Turtle? Can that actually be good? A pot of savory soft-shell turtle soup would be far better!

Jiang Feng found this understandable. To each their own, of course; some people’s palates naturally lean towards sweeter tastes. But for him, it was a challenge. No matter how skilled he became, he couldn’t change his personal preferences. Jiang Feng’s own palate leaned towards Northern flavors, so he wasn’t as naturally adept with sweeter dishes. Fortunately, with the system’s recipes, he could master the correct proportions of ingredients.

During his free time, Jiang Feng would explore various parts of Hangzhou, sometimes visiting well-known restaurants to sample Zhejiang Cuisine. He was not just a chef but also a connoisseur.

「After a week of selling snail noodle soup, a three-day break arrived before the next task appeared.」

During this period, Jiang Feng could get some proper rest.

「That afternoon, Jiang Feng visited a private kitchen restaurant.」

This restaurant wasn’t popular; it didn’t even appear on any ranking lists. He had learned about it while chatting with some locals.

Upon entering, Jiang Feng took a menu. It listed all sorts of home-style dishes, including Sweet and Sour Pork Fillet and Fish-flavored Shredded Pork. For chefs in ordinary small eateries, it was common to know dishes from the Eight Major Cuisines, without strictly adhering to any particular school.

The surrounding tables were occupied by local residents, chatting in their dialect. To Jiang Feng’s surprise, several tables of locals had ordered a dish he hadn’t expected: West Lake Vinegar Fish. It was well-known that locals rarely ate West Lake Vinegar Fish. Jiang Feng found it rather peculiar. A dish that locals order must have something special to it.

Therefore, Jiang Feng also ordered West Lake Vinegar Fish, along with a serving of Longjing Shrimp.

Soon, the dishes arrived. Jiang Feng tasted them, and the flavors completely surpassed his expectations. The West Lake Vinegar Fish was authentic. Although the fish itself was a bit lacking in quality, the thickened sauce was exceptionally well-made. The Longjing Shrimp was also commendable, and the preparation technique was sound.

Someone in this little restaurant can actually make authentic West Lake Vinegar Fish!

It’s so much better than the West Lake Vinegar Fish in the scenic area restaurants!

Jiang Feng’s interest was suddenly piqued. At least in his eyes, this West Lake Vinegar Fish met the standards of a proper restaurant.

With a little training, they could definitely reach the level of truly authentic West Lake Vinegar Fish.

Jiang Feng had eaten at many restaurants recently but had finally found one that satisfied him.

So, Jiang Feng called out to the proprietress, "Hello, may I meet the chef who made this dish?"

Jiang Feng could see it was a husband-and-wife operation that had hired one server. Dealing with owners of such small businesses was usually straightforward.

The proprietress had recognized Jiang Feng earlier and quickly said, "Certainly, please wait a moment."

Before long, a well-proportioned man in his late twenties emerged from the kitchen. He looked very young. Approaching Jiang Feng, he greeted, "Hello, Boss Jiang."

Jiang Feng smiled. "You know me? That makes things easier."

"Of course, I’ve seen videos of your cooking. It’s very impressive," the man responded.

Jiang Feng looked at him and said, "Your West Lake Vinegar Fish is the most authentic I’ve had so far, and your Longjing Shrimp is also well-made. The flavors are all correct. Did you formally study culinary arts?"

The man nodded. "I studied under a master chef for a while. Later, due to some issues, I left and opened my own restaurant. I don’t have any other skills, so I just rented a shopfront and started making home-style dishes."

Jiang Feng observed him. Typically, the head chef of a large restaurant was older, at least over thirty-five. That age usually brought sufficient experience and superior cooking skills. But Jiang Feng never believed age determined culinary skill. Some younger cooks possess greater talent and a stronger willingness to learn, often resulting in superior cooking. And there were many such young people. This world should belong to the young.

Jiang Feng got straight to the point. "Here’s the situation: in about a month or two, I plan to open a Zhejiang Cuisine Restaurant in this area. I’m currently looking for a head chef. I think the West Lake Vinegar Fish and Longjing Shrimp you make are excellent. I wanted to ask if you’d be interested in being the head chef at my restaurant. The restaurant work will be more tiring, with fixed hours, but all benefits will be provided, including paid leave, social insurance, and housing fund contributions."

Before Jiang Feng could finish, the man interjected, "Boss Jiang, you don’t need to say any more. As long as you’re sure you want to hire me, I’ll definitely accept. I have no objections."

Jiang Feng hadn’t expected him to agree so readily, as some family-run businesses were quite profitable, and their owners might not want to work for others.

"Then let’s exchange WeChat contacts. I’ll get in touch with you," Jiang Feng said immediately. "Within a month, I’ll finalize the restaurant’s location. Then we can sign a contract and begin preparations for training."

"Okay."

Everything went smoothly. Jiang Feng chatted with the chef a bit longer. The man’s name was Zhao Cheng, a local who had studied cooking for several years. He had previously worked in a large hotel but later resigned after offending one of the head chefs in the back kitchen. Zhao Cheng was still somewhat young and impetuous. Afterward, he opened his own shop.

Jiang Feng asked if he could look at the kitchen, and Zhao Cheng agreed. Being a chef himself, Jiang Feng could get a good read on Zhao Cheng’s character just by observing the state of his kitchen. An expert recognizes quality. Delicious food combined with a well-managed kitchen—that’s a rare find.

"You’ve never been a head chef before?" Jiang Feng inquired.

"Not in a hotel. I only did prep work there. I was hired for prep, and those head chefs didn’t easily let us cook hands-on," Zhao Cheng replied.

"Alright. If I hire you, you’ll be the head chef," Jiang Feng assured him. "You just need to do your job well."

Zhao Cheng’s culinary skills were indeed excellent. His experience working in a large hotel, coupled with running his own restaurant for some time, made him a true talent in the culinary field. If he could recruit him, he would.

Even when casually strolling or dining out, Jiang Feng never forgot his restaurant ventures. Whenever he encountered a good chef, he always made inquiries.

Hangzhou is often called a culinary desert. The more that was the case, the more advantageous it was for him.If I open a Jiangyue Terrace Zhejiang Cuisine Restaurant and build its reputation, it could easily become a culinary landmark in Hangzhou.However, that step would also be quite difficult.Sometimes I wonder, if I opened a Shandong Cuisine Restaurant or a Sichuan Cuisine Restaurant here, business would surely be even better.But good chefs are hard to find.It’s still best to focus on local cuisine.

「After finishing his meal, Jiang Feng left contentedly.」

Zhao Cheng returned to the bustling kitchen, his heart pounding with excitement. For him, running a family restaurant was exhausting, arduous, and came with immense pressure. It’s really not as good as being a head chef in a proper restaurant.After all, a head chef’s status in a restaurant is quite high.Just having that kind of experience on my resume is a great thing for a chef.

He felt as if luck had suddenly smiled upon him. How did this happen? Out of nowhere, a big boss who was just wandering around picked me to be a head chef!I worked myself to the bone in that big hotel, all for a chance to be promoted to head chef, but it never happened.And now, while I’m just here cooking in the kitchen, opportunity comes knocking!

This must be timing, destiny!

Sometimes, luck is just so unpredictable.