Cooking System: Street Food Rules
Chapter 76 - The Outrageous Rule Behind It All!

Chapter 76: Chapter 76 - The Outrageous Rule Behind It All!

Jiang Feng didn’t stop working the entire noon.

Many students even skipped their afternoon nap; by one-thirty, they were still in line. They were determined to taste the food at Jiang Feng’s stall. The ingredients Jiang Feng had prepared were originally reserved for the evening. But with so many people queuing outside, Jiang Feng kept making more dishes. After queuing for so long, he couldn’t let them leave disappointed. This was despite many people giving up and going to other stalls because they couldn’t wait any longer. Otherwise, the line would’ve been even longer. Only those who patiently waited in line managed to get a taste.

"Is it really that good? We’ve been in line since one, and it’s already one-thirty!"

"Just a little longer, we’re almost there."

"Nearly there."

A few people murmured softly among themselves.

Before long, Jiang Feng made two more dishes, poured them into the serving pans, and rolled the food truck out. The line moved quickly forward, and the students finally succeeded in getting the food they’d been craving.

Jiang Feng glanced at the queue. Just about right, barely enough, he thought.

The rice stall had not closed yet and was keeping Jiang Feng company.

A male student got two dishes and a portion of rice.

Before eating, he muttered, "I have to see for myself just how good this food is that everyone’s queuing for!"

After eating, he chuckled, "HEH HEH, truly delicious!"

Every dish was incredibly tasty. It was the ultimate gustatory delight.

Jiang Feng saw that the queue had finally come to an end and heaved a sigh of relief. He said to the lady serving the dishes, "Auntie, don’t bother coming over this afternoon. We’re out of side dishes, so let’s take the afternoon off. We’ll come back tomorrow."

Hearing Jiang Feng’s words, the serving lady was naturally pleased. "All right, boss."

Jiang Feng turned off the stall’s lights; the dimming lights signaled that the stall was closing. As the last group of people finished their food, Jiang Feng was about to leave.

At this moment, the canteen manager of the University of Science and Technology, Shen Qiu, suddenly came looking for Jiang Feng. He had come for one reason: to ask Jiang Feng to set his stall’s daily opening time to noon.

"Noon?" Jiang Feng was somewhat puzzled.

Shen Qiu nodded. "Yes, your set meals are too delicious. Some students skip class to queue up, and others come over early. The school prioritizes academics and hopes you understand. Otherwise, the number of students skipping the fourth period in the morning will increase."

Upon hearing this, Jiang Feng understood. "Alright, no problem."

Behind every absurd rule, there’s an absurd story. Like some schools that have rules like "Do not keep crocodiles in dorm rooms," "Do not keep pigs in dorm rooms," and some canteens stipulate "Do not take food trays to public bathrooms to wash your feet," "Do not throw chopsticks in the sink." It’s not that the people making the rules are problematic, but that reality is often quite bizarre. Other stalls didn’t have a requirement to open only at noon; Jiang Feng’s stall was the exception. This was because the food he made was outrageously delicious.

"I’ll help you post a notice here in a moment, stating the opening time is after noon, with no restrictions in the afternoon – you can operate anytime after five o’clock," Shen Qiu added.

"Okay," Jiang Feng readily agreed.

Then, Jiang Feng went inside to clean up the kitchen, ready to head home.

Seeing that not many students were left in the queue and there was still some food left in the serving pans, Shen Qiu was tempted to try it himself. The situation at Jiang Feng’s stall today had even alarmed the school authorities; students were flocking to it because the food was reportedly so delicious. At its peak, the queue of students had even blocked the entrance to the Second Canteen. Talk about outrageous! So, Shen Qiu also wanted to taste for himself what kind of flavor could ignite such enthusiasm in the students.

He got a portion of braised eggplant and a serving of fish-flavored shredded pork. He also took a bowl of rice, found a seat, and first tasted the fish-flavored pork. Every strand of pork was enveloped in a rich sauce and had a superb texture—firm yet elastic. As he chewed, the juices burst from the meat, filling his mouth with flavor.

A gleam appeared in Shen Qiu’s eyes. Quite impressive! For a canteen stall to achieve this level... impressive!

He tasted the braised eggplant next. Equally delicious. These dishes were exceptionally good with rice. The students, having had classes all morning, were hungry and in desperate need of rice to fill their stomachs. Encountering such tasty dishes, they were naturally deeply attracted.

Shen Qiu had eaten some food at noon. But now his appetite was whetted, and he devoured the rice and dishes on his tray like a whirlwind. He ate until beads of sweat formed on his forehead.

"Ahh, that’s satisfying," Shen Qiu exclaimed. "This skill is undeniable."

After tidying up the back kitchen, Jiang Feng left the school. The stall was closed in the afternoon.

"Number of customers served: 612/200"

"Obtained an extra reward: Sweet and Sour Spare Ribs recipe."

The system awarded another recipe. For Jiang Feng, such a reward was not bad. It was perfect to try making sweet and sour spare ribs himself that evening. The sweet and sour spare ribs turned out with a perfectly tangy and sweet flavor, and a reddish glaze. One bite, and the mouth was filled with an indescribable mix of sour and sweet.

However, the cooking method was meticulous. The cut prime pork ribs were blanched in boiling water, then spices and sugar for coloring were added to stir-fry the ribs, followed by water and seasonings for simmering, and finally, sprinkled with some sesame seeds before serving. While these steps sound simple, they are very difficult to execute in reality because there are too many problems to consider in practice. Many people who follow video tutorials to make sweet and sour spare ribs end up with numerous mistakes. Questions like "The rock sugar doesn’t melt after a long time frying, but the scallions are burnt, what should I do?" "My spare ribs got burnt after simmering for just over 20 minutes!" "Why is there no reaction when I stir-fry my ribs?" Culinary art also requires talent.

When Jiang Feng returned, he bought a good cut of pork ribs from the supermarket outside the complex and then went home to work on the sweet and sour ribs recipe. Despite having the recipe, he still needed to practice. The kitchen was a busy scene, but everything was completed in an orderly manner.

When the ribs were ready, Jiang Feng sprinkled some sesame seeds on top and picked up a small rib to taste. All it took was to grab the bone in the middle with chopsticks and pull outwards, and a smooth bone was effortlessly pulled out from the meat. To achieve such quality with sweet and sour spare ribs was extremely difficult. Many chefs struggled during the process; their meat wasn’t tender enough, or the bones couldn’t be cleanly separated from the flesh. But the ribs that Jiang Feng made were tender, flavorful, and the bones could be easily pulled out. The taste was superior.

Not bad, Jiang Feng thought, tasting the sweet and sour ribs and nodding in satisfaction.

The sourness stimulated the appetite and salivary glands. The sweetness excited the taste buds, bringing a sense of pleasure. The combination was just right, not overpowering the meat’s texture. Very comforting to eat.

Jiang Feng ate the ribs contentedly. Little Black wagged its tail eagerly at his feet. He hadn’t taken it out for a walk for some time because it wasn’t convenient to bring it to the school. After all, there were many students, and they all liked dogs. However, dogs had to be tied outside. If someone walked away with it, it would be a significant loss. Little Black also wanted some ribs. Jiang Feng didn’t give it any bones but instead put several pieces of meat into its bowl. Pork rib bones are too hard for a small dog to chew, so Jiang Feng always fed it meat directly.

Another relaxing day went by.

At the same time, Jiang Feng also spoke with the canteen manager Shen Qiu, asking him to help find another helper—someone who could chop vegetables and assist in the kitchen would suffice. After all, ingredients like potatoes, eggplants, string beans, and ribs all required washing and chopping. A helper would also reduce Jiang Feng’s workload. Shen Qiu agreed and found someone quite easily.

With everything ready, all that was left was to go to the University of Science and Technology’s cafeteria the next day. Looking at how things were, the Second Canteen was likely to be even more crowded.