Food Stall: Customers Chase Me across the Country

Chapter 454 - 452: Brainstorming and Drafting the Menu

"Come to the Louvre, there’s some really delicious noodles here. It’s definitely a taste you’ve never experienced before. That’s right, come now. I also want to bring it to you, but the owner doesn’t allow takeout. He says that if you take it away, it greatly affects the taste."

"Hey, buddy. Come to the Louvre. There’s some great Huaxia food here, and it will be sold out if you come late."

"My friend, I just had the best noodles in the world here at the Louvre, and I believe by the time you get here, the noodles will be sold out. It’s really a sad thing."

Calling friends to share delicious food is not exclusive to Huaxia people. Some foreigners have already taken out their phones, calling their friends and family.

Wang Fan indeed does not allow takeout. His noodles don’t contain gluten powder and carrageenan; if soaked too long, they’d become soggy and broken. He doesn’t mind his reputation being affected, but if Chinese cuisine’s reputation is tarnished because of this, he’d be a sinner, so he doesn’t allow takeout at all.

The best way to promote gourmet food is always through word of mouth.

One or two would be understandable, but when every person who bought the noodles makes pig noises while eating, it clearly indicates one thing — these noodles are really delicious.

The line in front of Wang Fan’s stall is getting longer and has extended directly onto the street.

"Boss, I want an order of noodles, and make sure to add lots of chili."

"Boss, I want two orders. I want to enjoy them with my girlfriend."

"Hurry up, folks in front, my stomach is already flattening from hunger."

Gu Zhengchao is very excited. He couldn’t resist posting the video he just shot on social media in France, and within less than half an hour, the views had exceeded 5,000.

Whether it’s the scene of Wang Fan making noodles or the crowd’s reaction after eating, it amazed those watching, making the comment section unusually lively.

"From the title, is this the legendary Oriental cuisine? I must say, this boss’s skills are really awesome."

"How does he pull a big dough into so many noodles? I’m so envious of the people who can watch live."

"Didn’t the special correspondent say that the process of making Chinese food is particularly unhygienic? This person seems to make it very cleanly. And he’s quite good-looking; I’d love to eat the noodles made by him personally."

"I’m a journalist myself, and from what I know, the Chinese restaurants here are generally opened by Southeast Asians, while most Sakura restaurants are run by Huaxia people. Although this result is hard to believe, it’s the fact. So we don’t need to be overly targeting Huaxia people. Also, I’ve met some exchange students, and they are genuinely friendly people."

"I just came back from Huaxia last month, and honestly, the prosperity and modernization there shocked me. Compared to Shanghai, our place feels like a rural area from the 90s. They accomplish everything with just a mobile phone, and sometimes they don’t even need that — they can even pay with just facial recognition or palm recognition."

"Wow, that sounds amazing! I heard Huaxia has a 144-hour visa-free policy; I also want to check it out."

"Go ahead, trust me, you’ll definitely be amazed. The only worry is you might not want to come back."

Seeing the discussions, Gu Zhengchao was even happier. It’s obvious that people are harder to deceive these days.

"Welcome everyone to visit Huaxia. Huaxia is a very friendly and inclusive country; I hope you can see the real Huaxia."

...

Although Wang Fan only set up his stall for a day, or correctly speaking, less than half a day before selling out, the sensation and discussion it caused on social media were significant.

It wasn’t just because of the videos Gu Zhengchao posted but also many posts from those who tasted the beef noodles.

Challenging the media, especially the unscrupulous ones, also made these French people find it quite interesting.

"I’ve said before, the special correspondent was discrediting for the sake of discrediting. The Huaxia beef noodles I had at the Louvre today were simply better than any noodles I’ve tasted."

"That’s right, I saw the whole preparation process, and not a single step was unhygienic. There weren’t even a lot of spices in the noodles, just the rich flavors of beef and wheat. I’m just curious why the boss’s noodles can stretch so long. I tried at home, and they break at over 5 centimeters. Does the boss take apprentices? I’ll pay for tuition."

"The special correspondent is bullshit. Most of the so-called videos were shot in restaurants run by Southeast Asians, mostly targeting Asians. Why don’t you shoot at local ones? Last time I went to a local restaurant, I personally saw Mickey’s family having a party in the kitchen!"

"Disney’s subpoena is already on the way; you’d better write your last words now, buddy."

Listening to the translated meanings, Chen Menglong and the others couldn’t stop laughing.

"Brother Wang, this trip was really worthwhile; a single bowl of beef noodles made them argue with each other, hahaha."

"Wrong is wrong, right is right; these bastards can babble all they want, but it won’t change a thing."

"Exactly, every day they’re making a fuss over nothing; we should send them all to Huaxia for a good look."

Wang Fan thought for a bit and said to Chen Menglong, "Brother Chen, a friend of mine wants to invite me over to cook a Chinese meal. The guests are what you’d call the elite class here. I initially didn’t want to go, but because of this, I suddenly feel like trying. What do you think?"

Chen Menglong, upon hearing this, was excited and said, "That’s great! Brother, your skills are top-notch. Just showcase them well and let those foreigners really learn something. They shouldn’t look down on people all the time."

Master Jia agreed, "I think you should go too. These foreign media are biased beyond belief, making it tough for our compatriots to do business overseas. Your trip might just help them."

Wang Fan nodded, "I can go, but I’m not sure what dishes to make. Can you suggest something?"

The masters all fell into deep thought.

What dishes should he make?

Zhuo Qianqian chimed in from the side, "The custom for French cuisine is to start with an aperitif, then an appetizer like salad, hot, cold dishes, or soup.

Then secondary courses usually include freshwater fish, seawater fish, shellfish, or mollusks. These dishes are light-colored and thus called white meat.

After that comes the main course, mainly beef, pork, or chicken.

Then there’s cheese, dessert, and finally a cup of coffee to conclude."

Chen Menglong pondered for a moment and said, "For an aperitif, you can use plum wine. For an appetizer, you can use Li Village White Meat..."

Master Jia added, "For the secondary dish, give them a serving of Chaoshan sashimi."

"There’s plenty to choose from for the main course, like Buddha Jumps Over the Wall, Dongpo Pork, Beijing Roast Duck, and Crystal Meat..."