After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

Lin Fan swallowed the food in his mouth and took a tissue to wipe the corner of his mouth.

He looked at Su Xiaoxiao, whose face was full of anxiety, but his tone remained calm and resolute:

"Whether you're a big star or an ordinary diner, once you enter this golden street, you have to queue up according to the restaurant's rules. Since there will be even more people tomorrow, the kitchen will just increase the amount of ingredients prepared."

Hearing Lin Fan's methodical instructions, Su Xiaoxiao's previously flustered emotions miraculously calmed down.

Having worked for Lin Fan for so long, what she admired most about her boss was his composure in the face of adversity.

"Okay! I'll go and prepare the takeout boxes for tomorrow morning!" Su Xiaoxiao finished her rice in one big bite and ran to the front desk with great enthusiasm to organize the takeout boxes.

After finishing his meal, Lin Fan turned around, walked through the corridor, entered the small storeroom, locked the door behind him, and entered the Spirit Field Farm with a slight thought.

Standing in the vibrant spiritual field space, listening to the subtle sound of the flowing spiritual spring water, Lin Fan stopped and stared blankly into space.

A big star?

Lin Fan silently recited a sentence in his heart.

In the past, if he heard a top celebrity with millions of fans recommending him on Weibo, he would probably have thought it was a very important thing.

When he married into the Su family, the Su Group spent tens of millions of yuan every year to hire celebrities and internet influencers to endorse and promote its cosmetics and high-end shopping malls.

He had seen countless glamorous celebrities and supermodels on television screens at the Su family's business dinners.

The celebrities, holding their wine glasses, were very polite to Su Qing, but when they turned to look at Lin Fan, who was standing in the corner serving tea and water and preparing meals, they didn't even glance at him, completely ignoring him as if he were invisible.

In everyone's eyes, he was nothing more than a stay-at-home dad with no real job who only knew how to work around the stove.

But after experiencing so many things, Lin Fan's restlessness had long been worn away.

They're just celebrities; they're human too.

Identity, status, and fame are meaningless in front of a scalding hot stove.

Once you enter this restaurant, whether you're a billionaire tycoon, a glamorous celebrity, or a poor student, you're just an ordinary customer.

The skill is in your own hands, the food is in the pot, the rules are posted on the door, and it doesn't matter who comes.

Just as Lin Fan was sorting out his thoughts and preparing to head to the Tiangong Workshop to check the supplies, a clear, unprecedented mechanical voice suddenly erupted from the depths of his mind without warning!

"clang--!"

[Ding! Detected an explosive increase in the host's online popularity, public recognition, and diner loyalty!]

The overall online popularity score has officially surpassed the 100,000 mark!

[Achieved a top-tier management achievement: [Renowned throughout the region]!]

[Achievement Reward: 100,000 System Shop Points]

Immediately afterward, the system's mechanical notification tone didn't stop; instead, it rose in pitch and issued a bombshell announcement that was enough to break all previous rules:

[Ding! Given that the host's popularity has surpassed 100,000 points and the Spirit Farm has been fully upgraded to an intermediate-level ecosystem, the system rules are officially undergoing restructuring!]

[Special Core Permissions Unlocked: Starting tomorrow, the "daily supply limit" for all unlocked dishes will be completely removed!]

[Permission Description: All system ingredient quotas and production quantity limits for all dishes under the host's name are cleared! Unlimited daily sales to restaurants are permitted!]

Upon hearing this series of system announcements, Lin Fan froze on the spot.

Unlimited unlocking of daily quotas?!

From the very first day he activated the Gourmet Master System, "limited purchase" and "limited quantity" were ironclad rules ingrained in the system.

Initially, when setting up a stall at the night market, only fifty servings of fried rice and one hundred tea eggs could be sold per day. Later, the limit was fifty baskets of soup dumplings and one hundred servings of mutton hot pot.

Even as the store expanded and customers lined up in long queues, he was still constrained by the daily ingredient quota given by the system. Once the quota was reached each day, he had to put up a "Sold Out Today" sign and close the store.

He originally thought that such strict limitations would continue indefinitely.

But now, after the popularity value exceeded 100,000, the system has actually shattered the shackles of the daily supply limit!

This means that starting tomorrow, the number of items a store can sell each day, the number of customers it can serve, and the amount of revenue it can generate will no longer be subject to any rigid system quotas!

As long as he makes enough pan-fried buns and his big frying pan keeps burning, he can sell a thousand or two thousand buns a day, it's entirely up to him!

With the addition of his newly upgraded Tiangongfang fully automatic dough cutting and kneading equipment, and his own mastery of the god-level cooking efficiency of "multiple controls," the last invisible ceiling that had previously restricted the store's development completely disappeared at this moment!

"call……"

Lin Fan let out a long sigh of relief, suppressing the shock in his heart.

Now that the upper limit has been lifted, there's no need to be so stingy with calculating those few hundred quotas for tomorrow's morning and afternoon markets.

Faced with the massive online traffic surge triggered by Ye Wanxing's Weibo post tomorrow, he can go all out and fight a tough battle!

Lin Fan strode into the Tiangong Workshop.

Inside the workshop, the advanced processing production line, upgraded to a hundred times the flow rate, is quietly waiting to be used.

Lin Fan invoked the system's batch operation instructions and directly retrieved 150 jin of fresh black mountain pig foreleg meat from the warehouse and fed it into the non-destructive cutting machine.

"Buzz—"

The machine began to run with a deep, powerful thud.

The feed inlet of the meat slicer is like an abyss, where large chunks of fresh meat with alternating layers of fat and lean are fed in. The discharge outlet below slides out neat and delicate three-millimeter-sized pieces of meat like a waterfall, with the meat juices firmly locked inside the meat pieces, and not a trace of blood can be seen at the bottom of the basin.

On the other side, two hundred kilograms of high-gluten flour were poured into the traditional constant-temperature kneading vat.

The spring water is poured in, and the wooden stirring arm rapidly kneads the mixture, mimicking the techniques of a master.

Within just fifteen minutes, several large vats of semi-fermented dough, with its elastic texture and smooth, jade-like surface, were kneaded.

Lin Fan kept moving his hands and feet.

He prepared the scallion and ginger water, soy sauce, sesame oil and white pepper powder, poured a large bowl of crystal clear black mountain pork skin jelly into the minced meat, and vigorously stirred it with both hands until it became elastic.

Then, the panel opened, and Lin Fan's hands flew across the screen.

Divide the dough into small pieces, roll out the wrappers, add filling, pleat, and turn them upside down.

With the combined effect of multiple controls and his superhuman physique, Lin Fan could wrap dumplings so fast that only a blur could be seen.

Plump, white pan-fried buns with cornstarch coating their bottoms are arranged in neat rows and continuously fed into multi-layered wooden refrigerated racks.

1,500 raw pan-fried buns!

Next, Lin Fan walked to the fully automatic stone mill, poured in several large baskets of plump golden silk snow soybeans, ground out several large buckets of thick white raw soy milk, simmered it over low heat in a large iron pot, skimmed off the foam, and divided it into ten large stainless steel insulated buckets.

A full 1,200 cups of freshly ground pure soy milk!