Food Wars!: God's Tongue is no match for me.

"Finally."

"This fried chicken shop became an instant hit."

……

As soon as these words came out.

Everyone was slightly surprised.

Because isn't this fried chicken shop's operating model exactly the same as that of the globally popular KFC and Kentucky Fried Chicken?

Fried chicken has a crispy skin and juicy meat inside, while burgers offer a double dose of deliciousness from both carbohydrates and meat. Both are inherently very appealing foods.

From a food science perspective.

The deliciousness of fried chicken burgers is not accidental, but the result of careful design.

Fried chicken is crispy on the outside and tender on the inside, while hamburgers combine soft buns, tender patties, sauces and vegetables. This combination of textures naturally brings great chewing satisfaction!

In addition, deep-frying at high temperatures causes the proteins and sugars in chicken to undergo a Maillard reaction, resulting in a rich aroma.

Hamburger buns also release a similar enticing aroma during the baking process.

These flavor factors.

When combined, these factors make fried chicken burgers extremely appealing.

At the same time, the combination of fat, salt, and sugar in fried chicken and hamburgers stimulates the brain's reward system, promoting dopamine secretion and producing a feeling of pleasure.

This physiological mechanism is similar to that of certain "addictive" foods, such as potato chips and chocolate, which is why people develop a persistent craving for fried chicken burgers.

Of course.

The success of fried chicken burgers is also inseparable from the development of the food industry.

Modern food processing technology ensures standardization in large-scale production, allowing for a high degree of consistency in the crispness of every piece of fried chicken and the texture of every hamburger.

This allows consumers to enjoy similar-tasting fried chicken burgers whether they are in the United States, China, or Japan.

……

"The reason for the booming business."

"Most importantly, the burgers and fried chicken I designed are definitely more flavorful."

"But there's another reason, which is that the fried chicken is priced at only $1. Yes, my plan is to promote $1 fried chicken in the South, no, throughout the United States and even the world!"

"Of course, it would be very difficult to do this on my own."

"Therefore I hope..."

Before he could finish speaking, the CEO of one of the world's largest food groups suddenly interrupted, "You mean to say..."

"Can you buy 2000 calories for just $1?"

"interesting."

"That's really fun!"

"Process corn into fructose syrup, which is seven times cheaper than white sugar, then add it to cola, pour it on pizza, and stuff it into hot dogs."

"Furthermore, in supermarkets in New York's poor neighborhoods, 90% of the shelves are filled with canned beans and artificially colored juices that can last for three years; fresh vegetables are rarer than Hermès."

"In the United States today, the entire food system is actually controlled by capital in every aspect."

"No one can escape it."

"I see."

"It looks like a budget meal."

"In reality, it's a pig farming logic within the food industry."

"Chef Lin, our group will discuss your $1 fried chicken plan and try our best to provide full support."

"In terms of raw material sourcing, we offer you the most favorable prices and the best quality globally!"

……

"A $1 fried chicken?"

"If this were on a TV show, it would be a hot topic."

"This project is great, I, Warren, am investing!"

"In today's globalized fast-food culture, perhaps what we should be thinking about is how to ensure quality while also taking into account fairness and cost-effectiveness..."

"Chef Lin, I must admit, your idea is quite bold."

"hehe."

"I don't know much about chain stores and such."

"But as the world's largest cold chain logistics company, we have the most advanced refrigeration and preservation technology and the largest logistics and transportation capabilities."

"Therefore, regarding this global rollout plan for $1 fried chicken, I think..."

"I can still be of help!"

Time flows like a gentle stream, each minute and second slipping silently through our fingers.

The night outside the window, like a huge black silk ribbon, slowly unfolded, enveloping the entire world.

In the blink of an eye.

The bustling daytime has been replaced by the deep darkness of night.

The city gradually fell into tranquility, broken only by the occasional chirping of insects.

At this moment, Lin Xu crossed his legs, holding a cup of fragrant tea with wisps of steam rising from it. He took a small sip, and the rich aroma of the tea instantly spread across his tongue, flowing down his throat and nourishing his body and mind.

He then reached out and picked up a pastry, put it in his mouth and chewed it slowly.

The aroma, sweetness, softness, and glutinous textures continuously unfolded on his taste buds, bringing him immense pleasure.

Followed by.

A resolute light shone in his eyes.

After all, even he hadn't expected that his expansion plan would proceed so smoothly!

With the support of this group of global social elites, he believes that in the near future...

A great culinary empire.

It will surely be born!

Chapter 61 Alice and Leonora

From May to September.

For the Nordic countries, it is the most beautiful month.

In his Requiem, the poet Rilke wrote: "There is always some ancient hostility between life and great works."

A good meal.

It can stir up emotions, even if you can't truly appreciate it for the time being.

This feeling is like that of love and hate towards a partner.

When talking about Scandinavia, the first thing that comes to mind is a lively pub, where burly women serve beer to boisterous diners from oak beer mugs.

……

Push open the heavy, matte copper door.

Stepping inside is like entering a polar scientist's secret laboratory.

The cold, gray cement walls were inlaid with glass installations resembling glacial cracks, refracting a gradient blue-purple halo like the aurora borealis.

Passing through the wine cellar.

There is a long corridor that resembles a library.

There, in the open kitchen, was a spacious open-plan kitchen.

What came into view was liquid nitrogen tanks hissing and emitting wisps of white mist, and chefs wearing goggles operating centrifuges, looking...

It didn't look like cooking; it looked more like conducting a sophisticated chemical experiment.

"Wow!"

"It has such a great atmosphere."

"Mom, is this the molecular gastronomy restaurant that got a three-star rating from the WGO two years ago?"

A young girl with short white hair was trembling with excitement.

As a chef specializing in molecular gastronomy, Disfrutar, the world's third-ranked restaurant, undoubtedly holds a sacred place in her heart.

"Alice."

Why are you so agitated?

Beside her, a young woman of noble bearing—no, I mean, the elegant lady Nakiri Leonora—smiled faintly.

Upon closer inspection, she has a beautifully shaped oval face, and her skin is as white as snow, so delicate that there is not a single flaw, as if it could be broken with a touch.

Her eyebrows were long and curved, and her eyes were like a deep pool. Of course, the most charming feature was her small, red and luscious mouth. Whenever the corners of her mouth turned up slightly, she would reveal an elegant smile!

Her posture was always elegant and upright.

In particular, her innate noble aura makes her seem like a lady who has stepped out of a classical oil painting.

Every gesture she makes exudes an irresistible charm.

……

"Mother."

"Do you really not know?"

"This restaurant is ranked third in the world and is a three-star molecular gastronomy restaurant recognized by the WGO."

"The three head chefs, Matteu Casañas, Oriol Castro, and Edward Sartreucci, all came from the Bulldog restaurant and were also three of Ferran Adria's protégés, the father of molecular gastronomy."

"This place is a pilgrimage site for every molecular gastronomy chef!"

"nowadays."

"What you can see on the market."

"Such as sous-vide, liquid nitrogen flash freezing, foam, reverse spheroidization technology, hot and cold jelly, etc."

"Actually, they are all research legacies left by Adria."

Seeing that Alice was getting more and more agitated, Leonora could only cover her mouth and say, "Okay, okay, just know it's a molecular gastronomy restaurant."

Alice took a deep breath to calm her agitated emotions before shaking off her mother's hand.

"Mom, can I talk to you about something?"

Alice blinked her eyes, gazing at Leonora with watery eyes, and said expectantly.

"Ok?"

"You say it."

Leonora replied, puzzled.

"Could you use your family's resources to persuade or plead with the three head chefs to let me stay and work at this restaurant?"

"what?"

Upon hearing this, Leonora immediately shook her head and said, "No, absolutely not!"

"I've already discussed it with your grandfather. The new school year starts in two months, and you'll transfer directly from Northern Europe back to Japan to study there!"

"mom!"

"Please, please."

"Totsuki is indeed a good place, and besides, I haven't been back for a long time. I especially miss Erina."

"But to be realistic, even if you study at Totsuki Culinary Academy and eventually graduate, it's still very difficult to establish yourself in the molecular gastronomy world."