"Wow, this looks delicious."

"Mommy, Mommy, I'm going to eat this!"

"Oh? I've never seen this kind of cuisine before. Young man, what kind of cuisine is this? ”

……

Several halls of the Enzuki Palace were temporarily arranged into giant cafeterias. Each student was assigned their own cooking table.

Nearly 10,000 people shuttle between the cooking tables of hundreds of Togetsu students, and sometimes find dishes that appeal to them, so they can use them at will.

The influence of the Far Moon School Park is extraordinary, and the summer dormitory activities for freshmen will be held once a year, and the venue needs to be rearranged every time. It is also necessary to cooperate with the publicity and find so many participants, such a huge investment, not at all for profit, but just to create a competitive platform for students.

Sure enough, we don't understand the world of local tyrants.

The assessment has begun, and most of the students are full of exquisite dishes in front of them, and Li Xiang's cooking table is no exception.

Delicate porcelain bowls sit neatly on the table, containing brown soup, pink and tawny meatballs, black crossed shiitake mushrooms, emerald green vegetables, and platinum-gold dolls. Underneath these bowls is a steam tank specially designed to keep warm. The temperature of the bowl is maintained by steam upwelling.

In addition to this, there is a large cauldron of boiling water churning in his stall, and another larger pot with a lid on it. The second pot was only lit on a low heat, which seemed to be just to keep the temperature warm.

Not long after the assessment began, many customers were still entering, and at this time, an old gentleman who was well-dressed but gently covered his abdomen walked to Li Xiang's stall.

The old man's stomach is not very good, and he has just passed by many freshman stalls, but he has always been a little hesitant.

In order to make it easier to pick up the food in a buffet style, many of the dishes prepared by the students are served cold. However, eating cold food directly can easily cause slight discomfort in his stomach.

And at this moment, he passed by Li Xiang's cooking table.

"Oh, the morning noodle dishes? It's completely different from what other people think. Speaking of which, even though it was summer, the morning was still a little cold. A steaming bowl of noodles might be a good idea. Well, it looks delicate too, let me try it. ”

A well-dressed old gentleman helped his reading glasses. Picked up a small bowl and tasted it.

As a more traditional person, the old gentleman likes to drink a mouthful of soup first, and Japanese tableware is similar to China's, in order to take care of different eating habits, spoons and chopsticks are provided by Li Xiang.

A spoonful of clear brown soup took his mouth, and the old man's eyes couldn't help but widen.

In the end, the emotion can only be turned into one word - "fresh".

Japanese ramen is based on tonkotsu broth (also known as pork bone broth), which is rich and greasy, so it is delicious and satisfying for dinner or supper, but it is too heavy for breakfast.

The soup he tasted was completely different, the soup was as clear as tea, the entrance was also pure and beautiful, and although the umami was equally prominent, it did not have the rich taste of tonkotsu ramen soup at all, but gave people a very refreshing aftertaste.

In order to make the soup more refreshing and in line with the eating habits of disliking overly flavorful dishes at breakfast, Li wanted to borrow the Baoshan Feilong pot made by the little master in the cooking comic "Zhonghua Yiban", and replaced the soup made of pork bones, earth fish, shrimp and other ingredients with a new version of the soup made from mountain goods and vegetables.

The base of the soup is made of mushrooms such as bamboo sunflower, porcini mushrooms, chicken fir puree, matsutake mushrooms, shiitake mushrooms and anchovy mushrooms, and then yam, yam, yam, beef side and radish are added at different times of stewing, as well as vegetables such as chrysanthemum and oily wheat cabbage. Compared to seafood, it can not be left behind.

The old man drank a few sips of soup with a face full of enjoyment, and then began to taste the food in the bowl, and the first thing he tasted was the side dishes on the fabric.

The golden meatballs are tiger quail eggs with a slightly tough and chewy skin, and the red meatballs are sweet lobster meat, mixed with salt, pepper and other seasonings, and the delicious taste in the soup is soaked up during the cooking process, and the tender lobster meat almost beats in the mouth when you bite into it.

And noodles, which are the main dish, are also full of surprises.

Thinly sliced noodles are chewy. The crisp and springy texture easily awakens the chewing muscles of the face. A refreshing chew can be pleasant in itself. As you chew, the aroma of duck eggs gradually seeps out from the noodles, and the soup mixed with the rich fragrance of a variety of mountain mushrooms is full of happiness.

This is exactly what people with not very good stomachs need. Light and sweet, bland and delicious, the warm heat rises from the belly almost all at once.

In the early morning when the air is slightly cool, the happiness of a bowl of steaming noodles is the most understandable thing for Li Xiang, as a Chinese.

"Whew-"

Putting down the noodle bowl in his hand, the old man let out a long sigh of satisfaction.

The older I get, the more I can feel the home-like warmth that Li Xiang injects into his cooking.

"Young man, your food is delicious and delicious. I'm sure you'll be able to become a great chef in the future. ”

The old gentleman wiped his glasses and smiled.

Li Xiang put the freshly cooked bowl of noodles on the table, and responded with the same smile:

"I'll borrow your good words, old man."

Under the influence of the old man's "role model", a group of people quickly gathered in front of Li Xiang's cooking table. All of a sudden, the sound of eating noodles came and went.

"Wow, why are these noodles so chewy?"

"The soup base is made with mountain goods, but there are almost no impurities, and you can see the clarity of the bottom of the bowl at a glance. How exactly is this done? ”

"Well, I feel warm from the depths of my heart to the surface of my skin......"

Li Xiang's Baoshan Feilong Pot version of Zhusheng noodles was a huge hit, and in less than an hour, the 250 ingredients he prepared were swept away by enthusiastic diners.

Although some are sorry for some diners who have not tasted their own food, since the ingredients are running out, Li Xiang is also difficult to cook without rice. After explaining the situation to the diners waiting in front of the stage, Li Xiang wiped the sweat that oozed from his face, packed up his personal belongings, and prepared to leave the venue.

"Emiya-kun, you're quite handy."

Just as Li wanted to carry his suitcase and prepare to leave, he met an unexpected person in the safe passage of departure.

Erina Nagikiri's cousin Alice Nagikiri, and Ryo Kurokiba, who is always inseparable from him.

"Miss Alice, you're serious, it's just a matter of luck."

On Li Xiang's face, a stylized smile is one of the basic skills of an actor.

Faced with Alice Nagi, who is more queenly than Erina on the surface, but her actual personality is very much like that of a child, Li Xiang didn't know that kind of expression should be better, so he simply put on a "perfect" smile of 360 degrees without dead ends.