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

[Congratulations, host, you have obtained: Four-Star Snack Skill - Authentic Nanchang Mixed Rice Noodles (Secret Compound Sauce Version)!]

boom!

Another wave of heritage information, imbued with the rich local flavor of Jiangxi, is pouring in!

Unlike the delicate sweetness and freshness of Jiangnan, or the spicy and unrestrained flavor of Sichuan and Chongqing.

The essence of Nanchang mixed rice noodles lies in the skill of "mixing" and the soul of "sauce".

First, there's the powder.

Fresh, wet rice noodles made from high-quality late-season rice from Jiangxi must be selected. They should be of moderate thickness, have a smooth and chewy texture, and a rich rice aroma.

The cooking time for the rice noodles is crucial. They need to be cooked until just done but still retain a slightly firm core (in the trade, this is called "having backbone"), and then immediately rinsed in cold water to bring out their chewiness.

The soul-stirring sauce is a secret recipe passed down through each family, and the one granted by the system is a prime example of a complex flavor profile.

The main flavor profile is salty, savory, fragrant, and spicy, with a slightly sweet aftertaste.

Lard is the key to the base aroma; it must be snow-white and mellow lard carefully rendered from lard, which solidifies like mutton fat after cooling.

A spoonful of hot rice noodles is poured in, and the lard instantly melts and coats each noodle, giving it an unparalleled oily and smooth texture.

The soy sauce must be made by blending premium local light soy sauce and dark soy sauce in a specific ratio, resulting in a balanced salty and savory flavor with a bright red color.

The combination of chili peppers is even more particular.

Finely chopped bird's eye chilies provide a fresh and spicy kick, while dried chili powder is drizzled with hot oil to release its smoky aroma, and a little chili oil is added to enhance the color and flavor.

Other ingredients include minced garlic, minced ginger, and chopped green onions as a base; dried radish (called "pickled vegetables" in Nanchang) should be sweet and crunchy, diced to provide a crisp texture and a touch of pickled flavor; fried peanuts should be crispy; pickled mustard greens should be chopped to add saltiness and aroma; diced pickled mustard tuber can also be added as appropriate.

(Pickled mustard greens)

Finally, the finishing touch—a few drops of sesame oil and a small spoonful of high-quality aged vinegar—provides a very mild sour taste, balances the greasiness, and enhances the flavor profile.

All the ingredients meet the hot rice noodles in the bowl, and the diners personally use chopsticks to vigorously stir them!

The aroma of lard, the saltiness of soy sauce, the heat of chili, the crispness of the side dishes, and the subtle sourness blend together perfectly, coating every strand of slippery rice noodle...

As Wang Shengguang "thought" about the taste, his mouth involuntarily began to secrete saliva, and his Adam's apple bobbed.

Delicious! Spicy! Refreshing! Smooth!

Absolutely satisfying! And it's the kind of satisfying that's substantial, filling, and has a rich, layered flavor!

This thing, paired with the slightly cool autumn mornings, or as a late-night snack, is sure to ignite another wave of popularity!

This is a godsend, especially for those who love spicy food and find xiaolongbao too sweet!

Just then, a slightly rough voice with a hint of Hunan accent came from outside the window:

"Boss! The stuff is really good! I don't deny that!"

A sturdy young man with slightly dark skin walked over carrying an empty steamer bowl; he was one of the last few customers.

"But this sweet taste, after eating it too much... it always feels like something's missing. I'm from Hunan, and I crave something spicy! Do you have anything here... something kicking? Spicy? Something I can eat in the morning!"

Wang Sheng looked up and met a pair of eyes filled with longing.

He laughed. He had just been thinking that Nanchang mixed rice noodles were suitable for students who liked spicy food, and now he was "ordering" it.

"What a coincidence, brother."

Wang Sheng pointed to the operating room:

"I just figured out something new: Jiangxi Nanchang-style mixed rice noodles. It's spicy, flavorful, and packed with ingredients—absolutely delicious! I'll try making a batch tomorrow morning; want to come and have a taste?"

"Nanchang mixed rice noodles?!"

The Hunan boy's eyes lit up instantly:

"Food from Jiangxi? That's bound to be awesome! I trust the spiciness of Jiangxi people, and I trust your cooking skills, boss! It's a deal! I'll be the first one here tomorrow morning!"

"Okay, I'll save you a copy."

"Wang Sheng laughed.

"terrific!"

The boy from Hunan rubbed his hands together excitedly, then asked curiously:

"Boss, are there any specific rules? Let me drool a little!"

Wang Sheng said a few words briefly:

"Fresh rice noodles form the base, with a secret-recipe sauce. Lard is the soul of the dish, and dried radish and peanuts are indispensable. When mixed together, it's fragrant, spicy, and oily, and it's smooth and satisfying to slurp up."

"Slurp up some rice noodles!"

Upon hearing this description, the Hunan boy became even more excited:

"Yes, yes, yes! That's exactly what I want! It sounds so appetizing! No, it's perfect for breakfast! Boss, I'll go back and tell everyone! I'll get my fellow Hunanese, and my classmates from Sichuan and Jiangxi to come!"

"They don't know how amazing you are unless they have a sweet tooth!"

After saying that, he left in a hurry, and judging from his demeanor, he really was going to become a "publicity officer".

Wang Sheng shook his head and chuckled, packed his things, and left the cafeteria.

Sure enough, not long after, a new post was bumped to the top of the "Under the Sycamore Tree" section of the school forum:

[Breaking News! Window 07 will be launching something new tomorrow! A treat for spice lovers! Jiangxi locals' certified deliciousness – Nanchang Mixed Rice Noodles!]

Posted by: Fran Yazi loves spicy food

Content: Just got the inside scoop from the boss! Tomorrow morning, window number 07 will be launching a new product – Nanchang Mixed Rice Noodles! According to the boss, it's fresh rice noodles + a secret sauce + the essential lard + various side dishes, spicy, oily, smooth, and incredibly satisfying – absolutely delicious! This French person has already reserved the first bowl! Spicy food lovers, assemble! Sweet food lovers, dare to take the challenge? (doge)

Attached image: None, but the text description is very vivid.

below the post.

Those who crave spicy food are instantly ecstatic.

"Nanchang mixed rice noodles?! Holy crap! My favorite!"

"Jiangxi rice noodles are awesome! Finally, I can eat them in the cafeteria?"

"Spicy and juicy! The soul of this dish is lard! Just hearing about it makes me hungry!"

"Even if it rains knives tomorrow, I'll still get up and eat!"

"Sweet lovers, tremble! The spicy empire has descended upon the cafeteria! (Smug)"

"What about clay pot soup? Do you have any clay pot soup? It's a must-have with mixed rice noodles!"

Of course, there are also some who are still observing, and those who can eat anything with a mild taste.

"Mixed rice noodles? Such strong flavors for breakfast?"

"It sounds delicious... but how spicy is it? I'm trembling with fear as a 'mild' person."

"How's the spiciness in Jiangxi different from that in Hunan and Sichuan?"

"What about the price? Will it be very expensive?"

"So just how many local snacks does the boss know? Wuxi xiaolongbao, Guihu sugar taro, savory tofu pudding, fried dough sticks, and now Nanchang mixed rice noodles..."

"I'm more concerned about whether that food blogger, 'Food Debunker Su Hang,' will be uneasy after seeing this trailer?"

"So, should I eat sweet or spicy food tomorrow? I'm having trouble deciding."

"Adults should have it all! Start with rice noodles to whet your appetite, then finish with xiaolongbao, and finally some sweet taro to soothe your throat—perfect!"

The forum was buzzing with noise, speculation, and excitement.

The new product, "Nanchang Mixed Rice Noodles," has already generated a lot of anticipation even before it has been released.

Wang Sheng scrolled through the forum, watching the rapidly increasing number of posts and the diverse comments, a slight smile playing on his lips.

However, while new products are ready to be launched, production capacity is limited.

Window 07 only had Wang Sheng's two hands, and with the help of a few part-time students to pack and distribute the food, that was already the limit.

To ensure the quality of the newly launched Nanchang mixed rice noodles, it will be necessary to adjust the supply of other product categories.

Wang Sheng is not an indecisive person.

He directly commented on the cleaned-up forum announcement post, explaining the situation and initiating a poll:

"Dear students, we will be making Nanchang mixed rice noodles tomorrow. To ensure the quality of the new product, we need to adjust the supply of other items. Please vote on which of the following four items can be temporarily adjusted to 'irregular and limited supply' (e.g., supplied two or three days a week)?"

1. Wuxi-style steamed buns (original flavor + autumn limited edition)

2. Savory tofu pudding + fried dough sticks 3.

Osmanthus-flavored taro.

The deadline is 10 PM tonight; the winner will be decided by the number of votes.

[Please vote with recommendation tickets and monthly passes to follow the story; this is very important to the author.]

[By the way, what did everyone eat for dinner?]