There is indeed a problem with my summoning spirit system

Chapter 100 Baoshan Flying Dragon Bamboo Noodles

"Wow, this looks delicious."

"Mom, Mom, I want to eat this!"

"Oh? I've never seen this kind of cuisine. Young man, what kind of cuisine is this?"

……

Several halls of Yuanyue Palace were temporarily arranged into a huge cafeteria.Each student is assigned a cooking table of their own.

A total of nearly ten thousand people shuttled between the cooking counters of hundreds of Yuanyue students, and sometimes they found dishes that appealed to them, so they took them at hand.

The influence of Totsuki Academy is extraordinary. The summer dormitory event for freshmen is held once a year, and the venue needs to be rearranged every time.It also needs to cooperate with publicity and find so many participants, and such a huge investment is not at all for profit, just to create a competitive platform for students.

Sure enough, we don't understand the world of local tyrants.

The assessment has already started, most of the students are full of delicate dishes in front of them, and Li Xiang's cooking table is no exception.

Exquisite porcelain bowls are neatly placed on the table, containing tea-colored soup, pink and tan balls, black shiitake mushrooms with a cross, emerald green vegetables, and a ball of platinum-gold fine noodles .Below these bowls, there is a steam tank specially designed to keep warm.The temperature of the bowl is maintained by steam upwelling.

In addition, there was a large pot of boiling water boiling in his booth, and another larger pot with a lid.There is only a small fire under the second pot, it seems to be just to maintain the temperature.

Not long after the assessment started, many customers were still entering the venue. At this time, a well-dressed old man who was gently clutching his abdomen walked to Li Xiang's booth.

The old man's stomach is not very good. He just passed by a lot of freshmen's stalls, but he was still hesitant.

In order to facilitate taking meals in the form of a buffet, many dishes prepared by students are cold dishes.But eating cold food directly can easily cause slight discomfort in his stomach.

And at this moment, he passed Li Xiang's cooking table.

"Oh, morning noodle dishes? It's completely different from other people's ideas. Speaking of which, even though it's summer, it's still a bit cold in the morning. It might be nice to have a bowl of steaming noodles. Well, look It's also very delicate, let me try it."

A well-dressed old gentleman adjusted his presbyopic glasses.He picked up a small bowl and tasted it.

As a relatively traditional person, the old man likes to take a sip of soup before eating noodles. Japanese tableware is very similar to that in China. In order to cater for different eating habits, Li Xiang provides spoons and chopsticks.

A spoonful of clear brown soup entered the mouth, and the old man couldn't help but widen his eyes.

The mouthful of emotion can only be turned into one word in the end-"fresh".

Japanese-style ramen is basically based on tonkotsu soup (that is, pork bone broth), which has a strong taste and is also a bit greasy. It is naturally delicious and satisfying for dinner or supper, but it seems too heavy for breakfast.

The soup he tasted just now is completely different. The soup is as clear as tea, and the taste is also pure and delicious. Although the umami taste is also prominent, it does not have the rich taste of the tonkotsu ramen soup, but it gives people a very refreshing aftertaste.

In order to make the soup more refreshing and in line with the eating habits of people who don’t like overly flavorful dishes for breakfast, Li Xiang borrowed the Baoshan Feilong Hot Pot made by the little master in the cooking comic "Zhonghua Ichiban" to make wonton noodles made of pork bones, earth fish, and shrimp. The soup made from other ingredients has been replaced with a new version made from wild products and vegetables.

The base of the soup is stewed together with mushrooms such as bamboo fungus, porcini mushrooms, chicken fir, matsutake mushrooms, shiitake mushrooms, and anchovy mushrooms. Later, yam, sweet potato, ox side, radish, and chrysanthemum chrysanthemum were added at different stages of the stew. Vegetables such as lettuce, lettuce, etc., have been simmering since late last night until now. The long-time stew makes the soup fully absorb the umami of the ingredients themselves, especially the fungi.Compared with seafood, it can not fall behind.

The old man drank a few sips of the soup with a look of enjoyment on his face, and then began to taste the food in the bowl. The first thing he tasted was the garnishes on the fabric.

The golden balls are tiger skin quail eggs with a slightly tough and chewy skin, and the red balls are fresh and sweet lobster meat, kneaded with salt, pepper and other seasonings, and absorbed during the cooking process The delicacy in the soup, with one bite, the tender lobster meat almost jumps in the mouth.

The noodles as the staple food are also full of surprises.

Thinly sliced ​​noodles, full of chewiness.The crisp and elastic taste easily wakes up the chewing muscles of the face.Refreshing chewing, which in itself brings pleasure.With chewing, the aroma of duck eggs gradually permeates from the noodles, mixed with a rich and fragrant soup made from a variety of mountain mushrooms, every bite is full of happiness.

Just what anyone with a weak stomach needs.Light and sweet, flat and delicious, the warm heat rose from the abdomen almost all at once.

As a Chinese native, Li Xiang can most understand the feeling of happiness after a bowl of steaming noodles in the cool morning.

"call--"

Putting down the noodle bowl in his hand, the old man let out a long sigh of satisfaction.

The older I get, the more I can feel the warmth of home that Li Xiang puts into his cooking.

"Young man, your cooking is delicious and full of flavor. I believe you will be a great chef in the future."

The old gentleman wiped his glasses and smiled.

Li Xiang put the newly cooked bowl of noodles on the table, and responded with a smile on his face:

"Thank you for your kind words, old man."

Under the influence of the old man's "example role", a group of people quickly surrounded Li Xiang's cooking counter.All of a sudden, the sound of "wheezing and wheezing" eating noodles came and went.

"Wow, this noodle is obviously so slender, how can it be so chewy?"

"The soup base is obviously made of mountain products, but there are almost no impurities, and you can see the clarity of the bottom of the bowl at a glance. How is this done?"

"Well, it feels warm from the depths of my heart to the surface of my skin..."

Li Xiang's Baoshan Feilong pot version of Zhusheng noodles was very popular. In less than an hour, the 250 ingredients he prepared were swept away by enthusiastic diners.

Although I feel sorry for some diners who have not tasted their own dishes, since the ingredients are exhausted, Li Xiang can hardly cook without rice.After explaining the situation to the diners waiting in front of the stage, Li Xiang wiped the sweat from his face, packed his personal belongings and prepared to leave the venue.

"Emiya-kun, you're pretty good at it."

Just as Li Xiang was about to leave with his suitcase, he met an unexpected person in the safe passageway.

Nakiri Erina's cousin, Nakiri Alice, and his "attendant" Kurokiba Ryo who is always inseparable from him.

"Miss Alice, you are serious. I am just lucky."

On Li Xiang's face, there is a stylized smile that is one of the basic skills of an actor.

Faced with Alice Nakiri, who looks more like a queen than Erina on the surface, but actually has a personality like a child, Li Xiang didn't know which expression should be better, so he simply put on a 360-degree pose with no dead ends. The "perfect" smile.

(End of this chapter)