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

Wang Sheng's eyes lit up!

The breakfast business is on track, and I feel like my health certificate will arrive soon.

I was thinking that since the window was empty anyway, could we extend the business hours?

Late-night snacks are another major need and pain point in college life!

Takeout is expensive and not always tasty; if you could provide your own...

Without hesitation, he said, "Let's have a lottery!"

The light screen shifted, and a turntable with the ambiance of nighttime neon lights and wisps of smoke appeared.

The option above made Wang Sheng's heart race: [Cantonese-style congee]

[Chongqing Barbecue] [Northeastern Grilled Cold Noodles]

[Wuhan Duck Neck], [Changsha Stinky Tofu], [Yunnan Roasted Rice Cake]

……

And, [Cantonese rice noodle rolls].

The pointer spun rapidly, carrying with it endless anticipation for the delicious night, before finally coming to a slow stop.

[Congratulations, host, you have obtained: Four-Star Snack Skill - Cantonese Rice Noodle Roll (Seasoned with Soy Sauce)!]

A more refined and nuanced inheritance of craftsmanship is emerging.

Unlike the rustic charm of Jiangxi-style mixed rice noodles, Cantonese rice noodle rolls emphasize "smoothness, tenderness, thinness, and translucency".

The rice is made from aged early-season indica rice, which is soaked and ground into a fine, silky paste. Using the traditional cloth-steaming method, the rice paste is evenly poured onto a fine cotton cloth and then steamed in a cabinet. As the steam rises, the rice paste quickly solidifies into a thin, translucent rice noodle sheet.

The fillings can be simple or elaborate, with the most basic options being egg sausage, shrimp sausage, beef sausage, or plain sausage (without filling). The steamed rice noodle sheets are gently rolled up with a special scraper, cut into sections, and drizzled with the soul of the dish: soy sauce king—a complex soy sauce carefully simmered with various soy sauces, rock sugar, spices, and broth, resulting in a savory, sweet, and bright red color.

Texture: The rice noodle skin is incredibly smooth and almost melts in your mouth, with a delicate rice aroma. The freshness of the filling (if any) combines perfectly with the rich flavor of the soy sauce, creating a mild and pleasant taste, making it an excellent choice for a late-night snack.

Good guy!

Wang Sheng was very satisfied with his winnings from the lottery.

He also loves rice noodle rolls!

Just imagine that smooth texture...

But I glanced at the time.

The door will open soon.

Wang Sheng decided to focus on his business first.

He arranged the different flavors of mochi (sesame, pork floss, and seaweed) in separate food containers and covered them with plastic wrap. A batch of fried dough sticks was ready and placed in a warming cabinet. Steaming baskets of xiaolongbao were stacked high, steaming hot. The toppings for the mixed rice noodles were neatly arranged, and the meatball soup was kept warm in a steamer. The tofu pudding was served in a large insulated container, and the braising sauce and seasonings were packaged separately.

Everything is ready.

He went to the window, picked up the chalk, and solemnly added a few new words to the small blackboard that was already covered with writing:

【Today's Featured New Item: Golden Abundance Set Meal】

Fried dough sticks with mochi (sesame and sugar powder version): 4 yuan/set

Fried dough sticks with mochi (crispy pork floss version): 5 yuan/set

Fried dough sticks with mochi (seaweed flavor): 4.5 yuan/set

(Mochi fruit sold separately: 2 yuan per serving, can be combined with any flavor)

[The price I'm referring to is four yuan near my home.]

...

After finishing the last stroke, he took a deep breath and opened the glass door of window number 07.

Outside the door, in the dim morning light, a long, winding dragon had already formed. Countless expectant eyes turned towards it.

"Fried dough sticks sandwiched with mochi? What's that?"

"Mochi? That sounds delicious! Sesame, pork floss, seaweed? I want the pork floss one!"

"Noodles with soup! The usual!"

"One basket of xiaolongbao, please! Do you have sweet taro today?"

"Tofu pudding and fried dough sticks! And I'll try a sesame-flavored mochi too!"

The sounds of orders being placed rose and fell, a cacophony of aromas and noise.

Zhao Gang, Li Dali, and Lin Xiaowen quickly got to work. Zhao Gang, being strong, was responsible for carrying the steamers and soup buckets; Li Dali, being meticulous, was responsible for packing the mixed rice noodles and assisting with picking up the mochi; Lin Xiaowen, quick and efficient with a sweet smile, was in charge of the cash register and greeting customers. Wang Sheng, meanwhile, oversaw everything from the central office, coordinating and filling in wherever needed.

The newly launched "Golden Abundance Set Meal" has indeed aroused great curiosity. In particular, the golden oil strips sandwiched with glutinous rice balls that are either covered with sesame seeds, wrapped with pork floss, or decorated with seaweed are uniquely shaped and have an enticing aroma. Many students couldn't resist ordering to try them.

"Snap—Plop..."

The crispness and softness collide in your mouth, the sweetness of sesame powder, the saltiness of pork floss, the slight saltiness and ocean flavor of seaweed, and the aroma of fried dough sticks and rice cakes blend together to create an unprecedented breakfast experience.

"Delicious! This combination is amazing!"

"Fluffy meat! A perpetual motion machine of salty and sweet flavors!"

"The seaweed is so refreshing! It's like eating breakfast-style sushi!"

"Mochi is delicious even on its own! A must-try for chewy, sticky treat!"

"Only 5 yuan? That's incredible value!"

It received rave reviews.

In Wang Sheng's mind, positive feedback about the mochi and meatball soup began to ring out frequently. Although the base number was still small, the growth rate was gratifying.

You'll be able to draw a constitution card soon!

I want to become a superhuman!

What a fruitful morning!

The procession moved forward slowly and orderly. Suddenly, Wang Sheng noticed an elderly man with gray hair, wearing a simple gray jacket, and a slender but upright figure standing in the middle of the procession, near the front.

He looked quite old, but his eyes were clear and his demeanor was calm. He stood quietly among the students, a stark contrast to the youthful faces around him, yet he did not appear out of place.

When it was the old man's turn, he glanced at the blackboard, his gaze landing on "Fried Dough Sticks with Mochi (Sesame Sugar Powder Version)".

He paused for a moment, a complex emotion flashing in his eyes—a mixture of nostalgia,感慨, and a touch of tenderness, like the trepidation of returning home.

"Young man, give me one of these, with sesame sugar powder." The old man's voice was calm, with a slight, barely perceptible southern accent.

"Okay, Grandpa, four yuan. Do you want to eat here or take it away?" Lin Xiaowen asked politely.

"Eat here while it's hot." The old man paid, took the steaming hot fried dough sticks wrapped in oil paper with mochi, and sat down in an empty seat.

He didn't eat immediately, but carefully examined the food in his hand, as if looking at a lost treasure that had been found again. Then, with his somewhat thin but steady hands, he gently broke it open.

"Click."

The crisp sound of a fried dough stick breaking.

The white glutinous rice balls stretched into long, thin threads, with sesame and sugar powder falling off them.

The old man took a bite and chewed slowly. His movements were slow, his eyes closed, as if he were savoring the moment or perhaps reminiscing.

After a while, he opened his eyes, sighed softly, but the sigh carried a satisfied smile.

He looked at the busy Wang Sheng and waved.

Wang Sheng happened to have a free moment, so he went to the restroom, wiped his hands, and went over: "Grandpa, is the taste alright? Is there anything you need?"

The old man looked at him gently: "Young man, your skills are excellent. This mochi... is pounded perfectly, and the sesame seeds are roasted to perfection. Is it made in Jiangxi?"

Wang Sheng was somewhat surprised. How could the old man have seen through it at a glance?

"Grandpa, you know your stuff! It's the way it's done in Yichun, Jiangxi. I learned it from the master craftsman," he explained vaguely.

"Yichun...a good place."

The old man nodded, his gaze drifting into the distance. "When I was a child, my family sold fried dough sticks and glutinous rice cakes... We were poor back then. During festivals, we would set up a fryer in front of the village ancestral hall, fry dough sticks and make glutinous rice cakes, and share them with the children. That was the best thing we had. They were sweet and chewy, and just one bite could make us happy for days."

He paused, his tone calm yet carrying the weight of years:

"Later... I left Jiangxi and followed the troops all over the country, fighting the Japanese and the reactionaries. Later, I went to the north and then was transferred back to the south. I've eaten a lot of good food, but sometimes when I wake up in the middle of the night, what I think about is that hot sesame-covered mochi from my childhood. I never expected to taste that flavor again today in your school cafeteria."

"And it's exceptionally authentic."

"?"

"Jiangxi...revolution...living..."

Wang Sheng was initially filled with respect, but then his thoughts wandered.

I've already started imagining the other person's extraordinary background.

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