I’ve been here eating breakfast for three days, and every day I taste completely different foods and flavors. This kind of thing is unimaginable for foreigners who eat similar foods every day.

Especially breakfast!

Originally, she didn’t have the habit of eating breakfast, but now every night before sleep, she starts to feel a faint anticipation about what delicious food she will eat after waking up the next day.

But the problem is...

Hotel room prices during the tourist season are just too expensive!

Simply unaffordable, completely unaffordable.

Opening for one or two days occasionally is fine, but if she were to do it every day, she’d be a street wanderer in no time.

If nothing unexpected happens, she should check out around noon tomorrow, transferring the room rights to her friend.

Counting tomorrow and the 24-hour rights after checking out, she can still enjoy two more days, which counts as the only mental comfort.

Once again, she scoops up a spoonful of hot porridge, feeling the smoothness and rice fragrance of the porridge. The light salty and fresh taste of the small dishes permeates it, adding a little highlight to the bland flavor profile.

She had just tasted the small dish platter individually, and apart from the green pepper potato strips that can be eaten directly, the other kinds were too salty, not suitable for direct consumption; no wonder they are paired with white porridge or rice.

This way of eating is also quite novel to foreigners who haven’t tried it, as they don’t have the concept of staple and side dishes separated in their daily life, eating mixed staple foods like burgers, pizzas, sandwiches, salads, pasta, and baked rice.

With a few bites of hot porridge in her stomach, her whole body feels warm, with every cell cheering joyfully.

This is completely different from the cold feeling after drinking cold milk with oatmeal in the morning, as if she is in a sauna room gradually warming, feeling more comfortable as she drinks.

Unconsciously, all around her, dining tables are filled with diners.

Su’s gaze sweeps around the room and sure enough finds everyone drinking and leaving with glowing faces, some exaggeratedly having beads of sweat dripping nonstop like rain, with their backs completely soaked through.

"Huh?"

As her gaze sweeps over a few Asians, she inadvertently notices something different.

Other people eat fried dough sticks directly, so why do they soak them in soy milk beforehand?

Could this be the correct way to eat Great Xia’s fried dough sticks?

Compared to following foreigners’ eating habits, she is more willing to trust the diners who share Chef Lin’s skin tone.

Even if she can’t be sure whether they are Great Xia people, they definitely know how to eat better than Westerners!

Immediately, she grabs the remaining half of a fried dough stick, mimicking them by tearing it open from the middle. The fried dough stick naturally splits into two halves along its crease.

Then she dips her bitten piece into the soy milk for two to three seconds, estimating that it’s about right, before lifting it back up.

The fried dough stick soaked in soy milk doesn’t look much different; it’s just a layer of white soy milk on the surface, and the texture becomes somewhat soggy.

Can this really taste good?

She couldn’t help but feel uneasy.

She had just tasted a sip of this hot soy milk—a sweet flavor with hardly any beany taste, much better than the boxed sweet soy milk sold in supermarkets.

The only downside is that it’s hot, making it hard to drink.

If it could be sold chilled, she thinks it would definitely be popular.

Without much expectation, she bit down on the soy milk-soaked fried dough stick.

"Splash"

The sweet soy milk erupted as expected in her mouth, with not just a pure bean fragrance but also a hint of oil aroma and saltiness, as if the soy milk absorbed all the flavors in the fried dough stick.

The original crispy crust and slightly chewy soft interior of the fried dough stick are now softened, with a texture that feels both chewy and mushy, bringing a familiar sensation.

It took her a long time to think, furrowed brow, before she recalled where she had eaten this taste.

Cream soup with puff pastry!

Yes, the texture after soaking the puff pastry lid into the cream soup is exactly the same!

The difference is that the puff pastry has almost no flavor—just pure butter aroma, with the main taste coming from the cream soup underneath.

While soy milk and fried dough sticks are the exact opposite: the soy milk is bland, with the main flavor coming from the fried dough stick itself.

In terms of taste, soy milk with fried dough sticks is milder, not as rich as cream soup.

The familiar taste completely puts her at ease, so she directly tears the remaining fried dough stick into pieces and soaks them all into the soy milk, allowing them to fully absorb the sweet soy milk.

With her mind opened, her gaze shifts to the side dish plate.

Fried dough sticks can be soaked into soy milk, so why should these side dishes be spooned into rice porridge one by one?

Could the whole dish be poured and mixed into the rice porridge?

She promptly takes the remaining large half dish of side dish platter and directly pours it into the porridge.

"Hmm?"

Her actions immediately attract curious glances from many diners, especially two tables of Great Xia guests not far away. Upon seeing her actions, their eyes fill with surprise.

To think there’s a foreigner who knows how to soak fried dough sticks in soy milk?

As for mixing the whole dish into the porridge, they aren’t surprised.

This thing is indeed based on personal habits; you can eat it however you want—no need for explanations.

On the contrary, the surrounding foreign diners who don’t know how to eat start to mimic her actions, their faces soon blossoming into delightful smiles.

"I wondered why one was so salty and the other so bland; turns out they should be mixed together!"

"This way of eating is quite interesting; you can take whatever you like, and control the saltiness yourself. It feels like cooking your own meal."

"Different foods soaked in porridge have different tastes; since youtiao can be soaked in soybean milk, why not in white porridge?"

"I think the grooves on the surface of youtiao function like pita pockets, making it easy for us to tear open and stuff veggies inside. Let me try stuffing some shredded potatoes in; I bet it’ll be tasty."

As more people followed the trend, the scene gradually turned amusing.

Many foreigners, after trying the classic combination of soybean milk, youtiao, and small dishes with white porridge, got imaginative and started experimenting with all sorts of bizarre combinations, leaving several nearby tables of Great Xia People with bulging veins on their foreheads, just itching to flip the tables.

Soaking youtiao in porridge or stuffing youtiao with veggies is still okay—at least they have a normal taste.

But mixing soybean milk with white porridge, what on earth is that???

And look at that table on the left, actually pouring pickled mustard with shredded meat and vegetable soup into sweet soybean milk, and drinking it with relish.

What a lifesaver!!

In an instant, the tables of Great Xia People quickly bowed their heads, hurriedly finished the food in front of them, and then got up to leave, fearing they’d stroke out if they stayed a few more minutes.

"Truly eye-opening, I finally understand why Italians can’t accept pineapple pizza—it must feel like this."

"No way, are these foreigners’ brains wired differently? Even if it’s salty soybean milk, you don’t eat it this way!"

"I’m out, can’t sit still. Better queue up for starch sausages; the earlier you line up, the sooner you get to eat them."

"I didn’t think I’d fly halfway to Europe only to eat home dishes. What’s so good about starch sausages? They’re pricier than back home. Better check out the neighboring restaurant’s buffet for some local dishes. When in Rome, right? Gotta try some European food."

"Makes sense. Let’s not queue here."

A few people who initially wanted to try starch sausages suddenly realized there was a currency exchange issue and immediately gave up.

"Back home, a deep-fried starch sausage costs two or three coins; here even if they sell it for one Euro, it converts to eight coins."

"Only a fool would buy it!"

"Moreover, this is a high-end restaurant; street hot dogs here cost seven or eight Euros, how could starch sausages sell for just one Euro?"

"They get it, but the foreigners don’t."

"Especially those diners who couldn’t get breakfast due to various reasons; seeing everyone around eating with flushed faces and beads of sweat while wearing a smile, it makes them itch inside."

"If I can’t get breakfast, at least I can get a sausage, right?"

"Just queue up first, deal with it later!"

Lin Chen had been selling for half an hour by now, already starting to wrap things up, frying the remaining dough in the oil pot, leaving only one or two slots for refrying to heat up.

The porridge bucket was nearly empty; he estimated that there were about a dozen bowls left to sell.

Considering the frying time for youtiao, it should all be done within an hour.

He directly scooped the remaining white porridge into takeaway boxes, then started counting how many boxes had been used earlier.

Just as he assumed the patrons would take the porridge from the table by the window themselves like before, there was suddenly no movement, not a soul reached out for a good ten seconds.

"Hmm?"

He looked up in bewilderment, glancing at the diners outside the window.

"Do you need any help, sir?"

The man shook his head: "I’m waiting to buy sausages!"

"......?"

Lin Chen’s mouth twitched, "You still have to wait a bit for the sausages. The breakfast isn’t finished yet, customers behind..."

"I’m also waiting for sausages!"

"Me too!"

Asking around five people in a row, they were all waiting to buy starch sausages.

He was a bit baffled.

He had activated his customer attraction aura, with so many people flocking over, so please don’t let it end with less than a hundred servings sold—it would make him want to cry!!

Just as he was getting a bit flustered, the sixth customer raised a hand from afar.

"Excuse me, is there any breakfast left? I’d like to buy some."

Lin Chen’s eyes lit up, as if he found a lifesaver, he hurriedly waved him over.

"Yes, yes, there are still a dozen servings left. Customers needing breakfast, please come to the front!"

"Those in front waiting to buy sausages, if you could slightly move to the side, we’d finish breakfast sales earlier so we can make sausages sooner. Let’s help each other out~"

He never expected that these foreigners would queue up so early for starch sausages, and he couldn’t just drive them away, saying they couldn’t queue; he could only ask them to scoot to the side for now.

"A total of 116? Whew..."

He just finished counting the number of remaining takeaway boxes, and after a simple calculation, the heavy stone hanging in his heart dropped firmly.

Porridge is really hard to control in terms of specific portions, and since he usually doesn’t make porridge, he was truly uncertain.

However, after this session, he probably has a good estimate, knowing roughly how many servings a full barrel of porridge can yield.

Honestly speaking.

Making porridge is quite convenient, and the serving speed is fast.

Great Xia has so many flavors of porridge, just choosing a few should make them sell well.