Gourmet: From a Stall in Northern Europe

"Such high praise?"

Wilson’s interest was piqued instantly.

"Compared to the buns sold yesterday, which tastes better?"

"Can’t compare."

Meng Qi shook his head and said, "Buns are the main dish, while shredded potatoes are a side dish. There’s no comparison between the two. In Great Xia, the main dish and side dish should complement each other."

"But if we’re just talking about the shredded potatoes, they’re definitely tastier than any other potato dish!"

Most of the early queue-goers were regulars who had more or less seen Lucas’s homepage.

Hearing Meng Qi praise the shredded potatoes so highly, their anticipation for breakfast rose another level.

"Is breakfast going to be boxed meals?"

"Looks like it. That wooden barrel seems like the kind used in sushi places to store rice, and these vegetables are probably waiting to be stir-fried."

"Should be similar to the mix-and-match boxed meals Lucas had on his homepage before, right?"

"Today is not boxed meals though~"

Lucas, hearing the diners discuss his videos, grinned from ear to ear. As he was free, he took the chance to briefly explain what exactly was being sold for breakfast.

"Even though there is rice and stir-fry, the form is different. We’re making sticky rice balls today."

"Sticky rice is a type of rice that is chewier, with a more glutinous texture. After being steamed in a wooden barrel, each grain is distinct, chewy, and carries a noticeable aroma of the barrel."

"It’s similar to making sushi: one layer of sticky rice, one layer of vegetables, then a layer of crispy deep-fried dough sticks, and finally another layer of rice wrapped up. They can be made into long strips or round shapes; they’re a very common breakfast in Great Xia."

"And I should introduce these dough sticks too, as they’re one of the most iconic breakfast foods in Great Xia, equivalent to churros in Spain, made from deep-fried dough."

"However, freshly made dough sticks are more like bread in texture, they puff up while frying, and have a savory taste. The ones I have are cut open and refried to a crispy state, adding texture to the sticky rice balls."

"Today, there are two flavors of sticky rice balls: sweet and savory."

"For the savory ones, the vegetable toppings are what the chef is stir-frying now. You can choose which ingredients you’d like to add. If you’re not picky, I recommend adding everything."

"The sweet ones are divided into black sesame and white sugar flavors. Of course, the black sesame includes white sugar. If you’re not allergic and can accept the aroma of black sesame, I’d recommend choosing black sesame."

As he introduced each item, Lucas lifted the lid off a wooden barrel about half his height, and scooped out a spoonful of crystal-clear sticky rice, placing it in a bowl lined with cling film.

It’s true, this steamed sticky rice is notably different from the regular rice everyone is used to.

The usual rice is long-grained, fluffy, soft, and predominantly pure white.

But this sticky rice in front of them had a silver-white hue, with a shiny luster, like miniature pearls.

Lucas displayed the small bowl by the window like showing off a treasure, drawing in several curious diners who crowded around to examine it closely.

"Hey, this rice looks so amazing, it gives off this delicious vibe just by its appearance."

"You think so too? What a coincidence, I thought the same."

"The savory toppings aren’t ready yet, are you making a sweet one?"

Wilson was quick to respond, glancing at the freshly cooked green pepper shredded potatoes and Lin Chen preparing to stir-fry shredded carrots, immediately guessing that Lucas was making a sweet sticky rice ball.

"That’s right, rather than letting everyone wait idly, it’s better to start with the sweet ones; all the materials are ready, and everyone can eat while they wait."

"The default size for sticky rice balls is fist-sized. Typically, a regular male can eat two without issues. If anyone feels it’s not enough, let me know in advance, and we can add more rice to make a larger one at no extra charge."

"Does anyone not eat sweet foods?"

The people gathered around the window quickly shook their heads.

"We’ll eat whatever you give us, just go ahead and make it!"

Finding diners who don’t eat sweets abroad is as rare as finding someone in Great Xia who doesn’t eat rice.

Having been in this business long enough, Lucas understood certain patterns clearly. In most cases, without surprises, people would usually want to try one of each flavor.

"Alright then."

Lucas replied, and scooped a generous amount of white sugar over the sticky rice, then added brownish pork floss, followed by three to four pieces of old fried dough stick, and another spoonful of hot sticky rice on top.

He then reversed the cling film, gripping it tightly with both palms, and sprinkled a liberal amount of black sesame and white sugar powder on top, handing it to the window.

"Here you go, it’s ready to eat."

As soon as he let go, three hands simultaneously reached out to grab it.

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"What are you doing? I was first in line, so I should be the one to eat it first!"

"Technically, yes, but I’m so hungry that I’m seeing stars. It’s definitely a sign of low blood sugar, and I feel like I could faint at any moment. Can I eat first, please?"

"Uh..."

"Don’t worry, if you faint, I’ll call the hotel medical staff to carry you away."

Wilson didn’t believe a word of it. With his experience, he could easily recognize the symptoms of low blood sugar.

Not a bit of morning exercise, just some time in the queue, and a big man like him having low blood sugar? Give me a break.

Look at that layer of fat on him; if anyone’s going to faint, it’s not going to be you!

"Forget it, making a sticky rice ball only takes a few seconds. I’ll wait for the next one just to avoid any accidents."

The guy at the front of the line was reasonable and immediately let go, letting the sticky rice ball go.

Seeing that even the person himself had no objections, Wilson reluctantly let go too.

He didn’t mean to grab it; he just wanted to stop this shameless guy.

"Hmph! Mind your own business!"

The chubby guy glared at Wilson, but to his surprise, Wilson’s stare was even more intense and intimidating, so much so that he averted his eyes immediately and stuffed the rice ball into his mouth.

"Crunch!"

A sound similar to breaking potato chips was clearly audible.

Not only Wilson and the other diner next to him but even those further back in the line heard this crisp sound.

The chubby guy looked down at the rice ball in his hands in surprise, finally realizing that the crispness came from those pieces called youtiao.

With every chew, he could distinctly feel the sugar grains breaking between his teeth, mixed with the rich aroma of sesame and the springy, perfectly cooked rice, along with the salty crunchy old youtiao pieces and some soft, moist mysterious ingredient.

The overall taste was a unique blend of sweet with a hint of salt, a rich black sesame aroma, and a subtle meaty flavor.

Such a unique combination was unlike anything he’d ever tasted!

"Oh, right."

Lucas suddenly raised his hand, "I forgot to mention, the middle layer is filled with pork floss, a food made from pork. If any vegetarians can’t eat meat, please let us know in advance. We can replace it with seaweed flakes or crushed peanuts."

Dais was waiting on the side to collect money, simultaneously raising a loudspeaker to announce the details to everyone, while Elsa was writing furiously on a small blackboard, hanging it up as a reminder so no one would forget.

It didn’t take long before the person who had been cut off and Wilson both received their white sticky rice balls.

"What a magical taste. What kind of rice is this, sticky rice? Do they sell it at the supermarket? It feels much tastier than regular rice!"

"It sure is delicious."

Wilson chewed the fragrant sticky rice ball, savoring the clash between sweet and savory. That extraordinary balance was a taste he had never experienced before.

Just adding sugar directly to the rice could taste this good; what on earth do the Great Xia People have in their heads to come up with so many tasty recipes?

And the texture of this rice is quite unusual—each grain is plump with a noticeable bite-back, completely different from the soft, watery texture of regular rice.

He even felt that eating this rice plain would still be delicious, and pairing it with these flavorful ingredients made it even more enjoyable, magnifying his hunger more than usual.

The addition of the crispy and savory youtiao pieces in the middle was absolutely perfect, instantly elevating the unassuming rice ball to a whole new level.

Each chew released a mix of flavors from the youtiao, sugar, and black sesame bits—three ingredients with completely different textures and tastes blending together to give off a fragrant aroma.

The fusion of the oiliness, wheat aroma, black sesame fragrance, and a perfect balance of sweet and savory was far beyond his expectations.

But what intrigued him most was the soft and moist pork floss layer in the middle.

It’s clearly pork, but how did they make it into this form?

The taste is somewhat similar to meat jerky, but distinctly different.

"So, how is it, how is it? Is it good?"

The people in the back were getting anxious since the three were eating intently without any expression or feedback.

"Do you even need to ask? Which dish sold from Chef Lin’s food truck isn’t good?"

"Based on previous experiences, there’s really only good and even better to compare."

"Before, most of the dishes I ordered at other Great Xia Restaurants were primarily sweet and sour, even knowing they were modified versions. I couldn’t get used to other flavors. It wasn’t until I tasted Chef Lin’s cooking that I realized traditional Great Xia food could be this delicious."

"No wonder the internet says becoming a qualified Great Xia chef is incredibly tough. It certainly seems that way now, whether it’s ingredient use or combinations, far exceeding Western chefs."

"I can’t speak for others, but at least this shredded potato is absolutely unbeatable."

Meng Qi was still craving that bright golden shredded potato, a dish that once tried, becomes instantly addictive.

It had been at least two weeks since he last tasted the crispy shredded potato. He could ignore it when it wasn’t around.

But now, with the translucent shredded potato right in front of him, the pungent aroma of stir-fry filling his nostrils, how could he possibly resist?