At ten o'clock in the morning, as the local residents of Shudu entered the venue one after another, there were more and more people in the exhibition hall, and the exhibition halls became more and more lively.

Because it has not yet arrived, most of the people who come to visit the exhibition either gather in the tourism boutique exhibition areas such as "Global Tourism" and "Charming China", or go to the experience interactive hall or folk culture hall to play, and there are not many people in the food hall now.

Dozens of tourists are picking out their favorite delicacies in the exhibition hall of Nuoda.

They could all smell the aroma of the cold pot fish just now, but most of the people who came to the food hall so early were people who came to eat breakfast after sleeping lazily.

In the morning, the average person has an appetite to eat such a strong food, coupled with the instinctive rejection of harmful food additives, so for the strong smell in the air, although they think it is quite fragrant, they do not have the idea of tasting it immediately.

But when they walked around, ate some traditional Shudu hand-making and glutinous rice balls for breakfast, and were about to leave the food hall, they suddenly smelled a familiar aroma that they had never felt.

The aroma is somewhat similar to the aroma of rice that comes out of porridge, but unlike the usual thick rice aroma, this aroma is not only mellow but also pure and fresh.

Two somewhat contradictory sensations make the aroma impressed as soon as it is smelled, and the body faintly feels a feeling of wanting to eat it in particular.

People scattered all over the food hall are looking for the fragrance and converging at the entrance of the food hall.

The staff member of Shuxiang Building, who was responsible for soliciting customers, saw someone gathering and hurriedly came over to guide:

"Hello, you can come to our Shuxiang House to taste the cold pot fish from Rongzhou, it tastes very good."

"Hello, here is the cold pot fish made by Chef Ma Hao, the heir of the famous Tang family cuisine in Sichuan and Shu, and the great writer said it was good after eating it."

"Hello, our Shuxianglou is on sale today, and if you buy a cold pot fish, you can also give a piece of brown sugar glutinous cake."

The staff member used all kinds of tricks, but those who gathered over completely ignored his efforts, nodded at him with a good temper, and then bypassed him, and pushed him away with a bad temper, when he didn't exist.

The staff member looked at Fang Yu's small booth like this, and there were more and more people in front of it.

Because it is not suitable for eating cold food in the morning, this morning Fang Yu sold "treading snow and looking for plums" made of soybean milk.

The steaming heat, with the sweet aroma of soy milk and roses, poured out of Fang Yu's small counter, making people have an appetite and saliva as soon as they smelled the aroma.

At first, because the price set by Fang Yu was too expensive, most people hesitated, and some people even accused Fang Yu of pricing too black.

After all, for Shudu, whose consumption is generally low, buying a serving for 180 yuan has never been heard of, and I don't know if there is really such delicious food, which is too luxurious for ordinary people.

But Fang Yu knows in his own heart that the ingredients he has "purified" can be said to be unique in the world, and each ingredient has been processed into the most perfect state of the ingredient itself, which is better than those special ingredients that ordinary people can't touch. If ordinary people can eat this kind of food regularly, not to mention prolonging life, at least strengthen the body and get rid of diseases.

Compared to this effect, the price I set is simply a conscience, if you follow the price of those rare ingredients, the price of each of your meals is too cheap even if you add a zero.

When Fang Yu put the first sample of "Treading Snow and Seeking Plum Blossoms" on his small counter, there was immediately a foodie who knew the goods and took the lead.

Most people in Shudu are more fond of food, and when the first person to taste it appeared, others completely dispelled their concerns and lined up to buy it.

Fang Yu's small booth is not large, and the renovated small counter can only accommodate four guests sitting side by side for dining.

Fang Yu originally wanted to make meals in batches of four in order to ensure the dining experience of each guest.

But the impatient guests would rather have no place to sit and squat to the side with a bowl to eat than wait.

So in front of Fang Yu's small booth, like planting mushrooms, hulala squatted a group of people holding bowls and munching happily.

Seeing this situation, Ma Hao and the on-site person in charge of Shuxianglou stared wide-eyed, a little unclear about what the situation was.

During the prime time last night, the "cold pot fish in the food hall" appeared on the Shudu News Channel as scheduled, and Ma Hao and Du Changfeng watched the final interview together before opening the wine to celebrate.

In addition to feeling that the cameraman did not grasp the angle well and did not reflect his maturity and handsomeness, Ma Hao felt that the whole process was perfect.

It stands to reason that with the wave of assists from the TV station last night, it should be the booth of Shuxianglou that is crowded today, and there is no reason why it will become like this.

The person in charge of the site of Shuxiang Building was half explaining and half comforting himself, and attributed this phenomenon to the fact that the cold pot fish is not suitable for breakfast.

Ma Hao convinced himself to believe the person in charge's statement, otherwise everything in front of him would not make sense at all.

Ma Hao is still confident in his cold pot fish. In the morning, some people may go to eat Fang Yu's sweet and fragrant things, but at noon, Ma Hao believes that cold pot fish is the favorite of Shudu people. When the time comes, my business here will definitely be like yesterday, and it will far surpass Fang Yu.

Ma Hao patiently waited for the arrival of noon, but as time went by, the number of people in front of Fang Yu's booth not only did not decrease, but more and more, and there was even a large group of more than a dozen people who came together.

Ma Hao stirred the sauce in the cauldron in vain, hoping to win more guests for himself with the strong fragrance, and the staff of Shuxiang Building also worked hard to introduce and guide.

However, except for some people who bought a few copies because the queue on Fang Yu's side was too long, they all lined up on the edge of Shuxianglou, and there were very few people who came to the booth of Shuxianglou.

It's a little bit closer to noon, but it's basically all elderly, and there are almost no people under middle age.

Ma Hao couldn't figure it out, yesterday his side was as hot as cooking oil, how could the whole world completely change in just one night's work. Could it be that I didn't drink too much wine late and didn't wake up until now, all of this is an illusion?

Things are so abnormal, Ma Hao feels that there must be something wrong here.

Because the staff of the Shuxiang Building on the periphery had met with Fang Yu, he called another staff member of the Shuxiang Building and told him to change out of the uniform of the Shuxiang Building, and also pretended to be a tourist who came to visit the exhibition, and went to Fang Yu's booth to investigate.

The staff member changed into a pair of beach pants and a T-shirt as Ma Hao instructed, stepped on a pair of slippers and ran to line up in front of Fang Yu's small booth.

Although as long as the materials are prepared in advance, the production of "Treading Snow and Seeking Plum Blossoms" is relatively simple and fast, but there are too many people who can't stand it, and the queue in front of Fang Yu's booth is already very long.

But even so, there are still people who keep joining the queue.

The staff member pretended to be a loitering tourist, slipped to the back of the line, ready to wait in line for a while, and take the opportunity to chat with the people in the queue to see if he could figure out what was going on.

As soon as he stood in the line, another wave of three people stood behind him.

The staff member originally wanted to accosting the people in front of him and asking, but when he heard that the people in the back were talking about Fang Yu, he immediately pricked up his ears and stole it.

The girl in the blue sundress standing behind him complained to her best friend:

"I said come early, you see, I'm only here now, and I'm going to have a long line."

The round-faced girl in the ruffle babydoll shirt gently pounded her boyfriend:

"It's all because he can't get out of bed, otherwise I would have come with you a long time ago."

Her boyfriend is a handsome guy in a black printed T-shirt. The young man yawned and said helplessly:

"Who knew that a booth at an exhibition would have to queue up. If you want me to say, we might as well go to the stall of Shuxianglou next to it, I don't know what it sells, but it smells very good, we don't need to stick to it. ”

When the staff member heard this, he immediately interjected and said: "Shuxianglou invited the chef of Rongzhou Tangjia cuisine to make cold pot fish, it tastes very good, you can go and try it." ”

"Cold pot fish? That's what it is. The round-faced girl in the ruffled babydoll asked curiously.