Food: Senior year internship, you take over the university cafeteria

"What kind of filling do you want?"

Wang Sheng was even more confused. He let go of Wang Sheng's hand, pulled him up, and picked up the phone.

The screen was still lit, and a WeChat group chat record titled "[Taoyuan Gambling God Competition (Tutors Prohibited)]" jumped out at the eye:

"@All members, the betting has started! I'm betting on whether window number 07 will offer a limited-edition autumn filling for their xiaolongbao tomorrow, in addition to the original sweet and savory flavor! Place your bets now!"

"Autumn? Crab roe! It has to be crab roe xiaolongbao! A classic Wuxi style!"

"Crab roe added! Crabs are at their fattest this time of year!"

"I think it's shrimp and fresh pork! Refreshing and bouncy!"

"Fragrant dried malan!"

"Upstairs, wake up! That's spring greens!"

"I bet five cents the boss will stick to the original flavor, maybe make minor adjustments at most! Creating new fillings is too much trouble!"

"Breaking news! The boss has gone out to buy supplies! Any brave souls willing to scout ahead? The prize pool is being expanded to include a 'weekly meal card'!"

"I'll do anything to bring my meal card! [doge emoji]"

"Someone actually went? That's ruthless!"

"Already set off, wait for my good news!"

The last sender's profile picture was of the grinning boy in front of us, and his ID was "All-in is a kind of wisdom".

Wang Sheng: "..."

He glanced at his phone, then at the boy's smirking as he tried to adjust his glasses, and was speechless for a moment.

A gambling game in the dorm? For the sake of "bringing a meal card for a week"? Following people in the early morning to "gather intelligence"?

"You guys..." Wang Sheng handed back the phone, both amused and exasperated, "You're really too much of a 'study' person."

The boy took the phone, rubbed his butt, and chuckled.

"Brother Sheng, I'm so sorry! Bringing a meal card for a week... the temptation is comparable to a guaranteed spot in graduate school! Those guys in the group who are so competitive will do anything for a meal... Of course, I've never done this before! Just this time!"

He paused, staring expectantly at Wang Sheng, and lowered his voice: "So...Brother Sheng, are there any autumn limited editions today? Crab roe? Shrimp? Just give me a heads-up? If I win the prize money... we'll split it 70/30! You get 70%, I get 30%!"

Wang Sheng was amused by his cowardly yet greedy and slightly cunning demeanor, and his anger subsided considerably. He shook his head and patted the tricycle: "Get on."

"Huh?" The boy was taken aback.

"Don't you want to know what I buy? I'll take you to the market and you can see for yourself."

Wang Sheng hopped onto the seat, saying, "By the way, I'll 'scout' things out for you."

The boy was overjoyed and, ignoring his sore bottom, nimbly climbed onto the edge of the truck bed.

"Thank you, Brother Sheng! You're so loyal! You're like a brother to me, even though we're not from the same father!"

Thus, a strange scene appeared on the streets in the early morning:

A young man in a chef's uniform, riding a tricycle, carried a bespectacled man in pajamas and a down jacket, who was excitedly looking around. They sped towards the wholesale market.

Upon arriving at the Xiaguan market, Wang Sheng proceeded with his purchases as planned. Top-grade black pork, five-year-aged soy sauce, taro from Taihu Lake, soybeans, flour, eggs… the process was exactly the same as always.

【All-in poker is a kind of wisdom】Take every step carefully, observe with wide eyes, pretend to take pictures of the scenery with your phone, but actually record it.

Seeing that Wang Sheng was still buying regular meat and vegetables and had not touched crabs, shrimps and other ingredients that were obviously intended for the new filling, a smug look of "I knew it" gradually appeared on his face.

"It seems... the original flavor is still the best."

He muttered to himself, his fingers already flying across the screen, ready to announce the "reconnaissance results" in the group chat and secure the victory in advance.

Wang Sheng glanced at him but remained silent. After purchasing the main ingredients, he pushed his cart toward a relatively quiet stall on the edge of the seafood section.

The stall owner was a silent old farmer. Several bamboo baskets were laid out in front of him, but instead of lively fish, shrimp, and crabs, they contained—

Baskets of water chestnuts, their roots plump and covered in moist soil... and several bundles of water celery with thick, dark green leaves?

The bespectacled man was stunned.

Water chestnuts? Water celery? This... these aren't the usual fillings for xiaolongbao.

Water chestnuts are crisp and sweet, and are often used as a side dish or in sweet soups; water celery has a unique aroma and is often used in stir-fries or cold dishes.

Can this be used in xiaolongbao?

Wang Sheng bent down, and the [Eye of Ingredients] quietly activated.

Water chestnuts grown along the shores of Taihu Lake (freshly harvested in early autumn) (early ripening)

Freshness: Excellent (preserved with mud, harvested this morning)

[Quality Rating: Excellent (Grown in sandy loam paddy fields, uniform in size, thin-skinned and crisp, juicy and sweet, with very little residue)]

[Suggestion: This is an excellent ingredient for fillings, greatly enhancing the texture and refreshing taste.]

Local water celery (first harvest in autumn)

Freshness: Excellent

[Quality Rating: Excellent (Aquatic, hollow and crisp stems, rich and pure aroma with a slight wild flavor)]

[Suggestion: Chopping it finely and pairing it with meat can remove any fishy smell, enhance the aroma, and create a unique flavor.]

Wang Sheng was certain of his decision. This was precisely the direction of the new filling he conceived based on his profound understanding of Wuxi local flavors and the autumn season. It was not a creation out of thin air, but a well-founded "old-fashioned innovation."

Wuxi xiaolongbao is known for its fresh and sweet flavor, but the traditional fillings are not always the same.

In the Jiangnan region, where the principle of "eating only what is in season" is emphasized, experienced chefs will make slight adjustments according to the season.

Early-ripening water chestnuts are available in autumn, and their sweet and crisp texture can cut through the greasiness of meat fillings and enrich the taste.

The unique aroma of water celery can subtly complement the fat and aroma of pork, adding a touch of wildness and complexity.

This is not mainstream, but it is a real seasonal combination that is highly regarded by some gourmets.

"Uncle, I'd like some water chestnuts and water celery, each." Wang Sheng said.

The old farmer looked up, his cloudy eyes glancing at Wang Sheng. He seemed somewhat surprised that the young man knew his stuff. He nodded and said in accented Mandarin, "It's grown by my own pond. It's good."

The bespectacled man watched Wang Sheng carefully selecting the muddy water chestnuts and vibrant green water celery, filled with doubt. He couldn't help but lean closer and whisper, "Brother Sheng, is this... is this for making xiaolongbao filling? Water chestnuts... water celery? This combination... will it work? I've never heard of it."

As Wang Sheng accepted the weighed vegetables from the old farmer, he casually said, "Wuxi-style steamed buns aren't just made with pure meat. In the old way, we add a little chopped water chestnut in the autumn for a crisp texture, and a little chopped water celery for aroma. It's not unusual, it's just that fewer people make it now."

His tone was calm yet resolute.

He believed in the knowledge provided by the system.

I'm a master of xiaolongbao now, so this kind of innovation is a piece of cake for me.

The bespectacled man was skeptical, but he quickly took a picture with his phone of Wang Sheng buying water chestnuts and water celery. In any case, this was definitely "new information"!

After completing the purchase, we returned home with a full load.

Back at window 07, Wang Sheng got busy. He soaked soybeans, ground them into a paste, and added coagulant to prepare tofu pudding; he kneaded dough and let it rise to prepare fried dough sticks; he cooked taro syrup; and he processed the core black pork filling.

Everything was proceeding according to plan, but then a new step was added.

Wash the water chestnuts and quickly peel off the purplish-black skin with a special knife to reveal the snow-white and crystal-clear flesh. Cut them into very small and even pieces, squeeze out some of the water with gauze to retain the crisp texture.

Remove the old leaves from the water celery, wash it, and only take the tenderest stems, which are also finely chopped.

Then, Wang Sheng took out a portion of the seasoned black pork filling, mixed in water chestnut pieces and water celery in a specific ratio, poured in a little broth made from pork bones and chicken carcasses and specially filtered (to replace part of the aspic and add layers of umami flavor), and finally drizzled on a few drops of sesame oil.

A complex aroma, unlike anything seen before, began to rise from the filling bowl.

The rich, meaty aroma of black pork remains the base, but at this moment, the fresh, snow-white, slightly sweet scent of water chestnuts subtly seeps in, as if adding a few bright touches to the rich base. The unique fragrance of water celery, with its slightly spicy and grassy notes, then permeates the air, not overpowering, but rather intertwining and blending with the aroma of meat and water chestnuts to create a more three-dimensional, rich aroma reminiscent of an autumn field.

The aroma is not as overpowering and heavy as that of dried plum vegetables, but it is unique, fresh and lively, and subtly alluring.

The bespectacled man's nose twitched instantly, all sleepiness vanished, and he leaned closer to the bowl of filling, taking a deep sniff. His eyes widened: "This smell... is so peculiar! The meaty aroma is still there, but with an indescribable freshness and... wildness? It seems... quite interesting?"

He hurriedly took photos, his fingers trembling as he opened the WeChat group.

[Going All In is a Kind of Wisdom]: "@All Members, Frontline Report! Major Discovery! New Filling Confirmed! But it's not crab roe or shrimp! It's water chestnut, water celery, and fresh pork filling! The boss said it's a traditional Wuxi-style seasonal combination! Pictures don't lie! [Pictures][Pictures][Pictures] I'm going all in this time! I'll definitely bring my meal card!!"

The group chat exploded instantly.

"??? Water chestnuts? Water celery?"

"What kind of devilish combination is this? Xiaolongbao?"

"Wuxi has this kind of filling? I've never heard of it before?"

"It looks quite refreshing... but will it taste good?"

"The boss has a really unique imagination! But I have my doubts..."

"Water chestnuts are crisp, water celery is fragrant, paired with pork...theoretically, that seems...to make sense?"

"So who guessed right? The crab roe and shrimp parties were completely wiped out?"

"The house wins again? (laughing and crying)"

Seeing the astonished looks in the group chat, the bespectacled man felt an overwhelming sense of accomplishment, completely forgetting his sore butt, as if he already had his meal card in hand.

Wang Sheng shook his head and continued to focus on packaging.

The new filling of xiaolongbao still has an exquisite shape, but when it is sealed, a small bright red goji berry is placed on top, which is both a decoration and a symbol of autumn harvest.

At 6:30, the window was opened.

Amidst the even more surging crowd than yesterday, countless gazes from members of the "Taoyuan God of Gamblers Tournament" group were even more intense, curious, and even somewhat scrutinizing.