I've been possessed by a culinary genius, and I've turned Shaxian snacks into a rip-off!

"Ahem... Boss, why does your shop only open in the afternoon? Don't most restaurants open at noon?" Su Su followed him into the shop, looking around as she casually asked.

Although the Shaxian restaurant is not large, it is quite clean. There are six small long tables in the front dining area, and a semi-open kitchen separated by a transparent glass partition in the back.

A menu was posted on the wall, with prices clearly marked.

Su Su glanced at the menu, and even she, who had eaten at Michelin-starred restaurants before, was shocked by the prices.

Fragrant Mixed Noodles: NT$128/serving, Deluxe Version: NT$588/serving.

Crystal steamed dumplings: 128 yuan/basket, deluxe version 588 yuan/basket.

Chicken leg rice: 168 yuan/serving, deluxe version 688 yuan/serving.

........

Sister Qingyuan was right after all.

The prices in Shaxian are outrageous!

Li Zhibai replied with a smile while tying his apron: "Oh, my shop is a little different from others. It mainly serves late-night snacks, and we're open from 6 p.m. to 2 a.m.

"Because I've always felt that true gourmet food is only meant for those who are still working hard in the dark of night."

Upon hearing this, Su Su secretly pursed her lips.

What? From 6 PM to 2 AM? Are they trying to rip people off at night?

Then, when Li Zhibai wasn't looking, she secretly sent a message in the group chat.

Su Su is not a sour cream: [Report! We have successfully infiltrated the enemy's ranks. The boss just said he will only be open at night from now on, from 6 PM to 2 AM.]

A fish from the deep sea: [What kind of weird business hours are these? A Shaxian snack shop only does business at night? Is this owner serious?]

Don't fill the tea cup so full: [Exactly! This completely defies the operating logic of the restaurant industry; it seems like it's definitely a rip-off!]

Even mountains and seas can be flattened: [Boss Su, take a closer look. Could this boss be a vampire? Check carefully to see if he has fangs.]

Qingyuan is not a kite: [Can you guys be serious for once?]

Li Zhibai was naturally unaware that the girl was live-streaming him on her phone in a group chat; he was currently immersed in the joy of finally having customers come to his restaurant.

The moment Su Su stepped into the store, his talent for "tailoring his dishes to the customer's taste" was automatically activated.

[Customer: A rich second-generation.]

[Personal Wealth: Purple+]

[Food preferences: Enjoys beautifully presented cuisine, has very high standards for ingredients and flavors, and possesses considerable skill in Western cuisine.]

Purple+!

Another purple-level!

Li Zhibai was overjoyed, but of course, he had to pretend to be calm and not show his murderous intent.

Slurp~~~

"Beautiful lady, what would you like to eat?"

Su Su already had a target in mind, and said, "Um, I'd like some soup. Could you give me a bowl of pigeon soup?"

Li Zhibai nodded: "No problem! Our shop has two versions of pigeon soup: a regular version and a deluxe version. The regular version is 198, and the deluxe version is 888. I suggest you choose the 888 version and then order a main dish. It's better to have it together. Just drinking soup won't fill you up."

Su Su figured that since the main purpose of today was to collect evidence, ordering an extra serving would make the evidence more substantial, so she readily accepted his suggestion: "Okay, then let's add another serving of noodles."

Li Zhibai was even happier to hear this, thinking to himself: This girl is too easy to talk to!

Hmm... From now on, we'll list her as a premium customer. If the store adds any particularly expensive new products later, she'll have priority to be overcharged.

"A deluxe version of mixed noodles is 588, and a deluxe version of pigeon soup is 888, which adds up to 1476. I'll round it down for you, so just give me 1470."

Fortunately, Su Su had already prepared herself mentally and had seen the prices on the menu. With that in mind, she didn't hesitate and directly took out her phone to scan the money.

"Ding~ ZFN received 1,470 yuan."

Seeing how readily she paid, Li Zhibai instinctively looked up at the price list on the wall.

Indeed, clearly displaying prices is the best approach; with prices clearly marked, the quality of customers noticeably improves.

He shouldn't have tried to be clever by setting such a low price. Now it's much better; rich fools will come in on their own, and he won't have to waste his breath.

"Please have a seat, beautiful lady, it'll be ready in a minute! I guarantee this meal will be unforgettable!"

Li Zhibai accepted the money, smiled, turned around, and went into the kitchen to start cooking.

Su Su sat down and looked around the ordinary-looking shop again, then looked down at the deduction records on her phone.

She actually spent 1470 yuan on a meal at a Shaxian snack shop.

This is insane!

"No, I need to report to the group first and let them know what I've done."

Su Su is not a crisp: [Family, I've already ordered.]

Su Su is not crispy: [One serving of pigeon soup and one serving of noodles.]

Su Su is not a crisp: [The boss charged me a total of 1470 yuan.]

Su Su is not a sour cream: [I feel like I'm a huge victim of injustice.]

The group was in an uproar again after seeing the price.

A fish in the deep sea: [Snatching a young man?! 1470? 1470 for a meal at Shaxian Restaurant?!]

Don't fill the teacup so full: [This Shaxian tea shop is truly terribly corrupt!]

Qingyuan is not a kite: [I told you not to go, but you wouldn't listen! Now look what happened, you got ripped off!]

Su Su is not a crisp: [No way, I absolutely have to try this 1470 yuan Shaxian snack today. If it's bad, I'm going to flip the table!]

Su Su is not a sour cream: [But if the boss holds me captive, remember to come rescue me!]

Li Zhibai was unaware that Su Su was live-streaming his ordeal in the group chat, and even less aware that the group members were already prepared to call the police.

At this moment, he is standing in the kitchen, diligently preparing the first order of the day.

The dough for the deluxe version of the fragrant mixed noodles must be kneaded with ice water, and sea cucumber powder and abalone sauce must be incorporated. This is one of the most fundamental differences between the deluxe and regular versions.

He first took out a bag of premium high-gluten snowflake flour and poured it into a stainless steel basin. Then he took out the abalone sauce and ground sea cucumber powder that he had prepared in advance from the freezer and kneaded them into the dough little by little according to the precise gram ratio on the system recipe.

Ice water makes the dough firmer, and with the addition of those ingredients, the final dough has a warm, light golden hue, which is very beautiful.

After kneading the dough, cover it with a damp cloth and let it rest before starting to prepare the luxurious pigeon soup.

The broth for the deluxe version of pigeon soup is almost the same as the chicken soup from yesterday; both are made with a high-quality stock prepared in advance.

After preparing the pigeon, two slices of ginger and a small piece of scallion were stuffed into its belly to remove any fishy smell and enhance the aroma. Then the pigeon was placed in a soup pot, sealed with a layer of parchment paper, and put into a steamer to stew over water.

After finishing the soup, he returned to the cutting board and began to simmer scallion oil.

Because he was worried that the ingredients would go to waste like yesterday, he didn't prepare a lot of ingredients in advance today, and even the scallion oil was made on the spot.

As a strong aroma of scallions wafted out, the scallion oil was ready.

Meanwhile, the dough had almost fully risen.

Then he took the pale golden dough out of the bowl, sprinkled a thin layer of dry flour on the cutting board, and began to stretch the dough using the techniques bestowed upon him by his divine culinary skills.

The technique for pulling noodles here is quite different from the traditional, bold and sweeping style of ramen; it's more delicate and refined.

The dough was repeatedly kneaded into a thick strip in his palms, then he held one end in each hand, gave it a gentle shake, a pull, a fold, then another shake, a pull, a fold...

His movements became faster and faster, the noodles dancing between his fingers. Each stretch added a new layer of texture to the noodles, which would create a fine bumpy surface during cooking, allowing them to better hold the scallion oil and broth.

Su Su also saw Li Zhibai stretching noodles through the semi-open kitchen.

She was also a chef, and although she studied Western cuisine, she could still tell that Li Zhibai's noodle-pulling skills were very impressive, and she was immediately shocked.

Is this really a chef from Shaxian County? His skills are amazing!