fictionpage Chapter 74 Potato Rice Crust
Chapter 74 Potato Rice Crust
Yesterday, Xu Liang returned home when the night was at its most beautiful.
In his home, there is a light bulb emitting a yellow glow, illuminating this small world.
Mother Zhao Hongzhi had already tidied up the hall.
Upon seeing him return, she quickly stepped forward and took the canvas bag from his shoulder.
"You must be exhausted after running around Chengdu all day?"
"I've kept your rice warm on the stove. It's plain white porridge that I cooked tonight, with some pickled radish. Have a quick bite to tide you over."
Zhao Hongzhi's tone was full of gentleness.
This morning, before dawn, my son hurriedly set off for Chengdu, traveling hundreds of miles round trip without a break all day.
Since opening this small restaurant, Xu Liang has worked tirelessly almost every day. The once carefree and playful boy has transformed the business into a thriving enterprise, which makes her very happy.
Xu Liang rubbed his shoulders and nodded with a smile.
"Not tired at all, I had a very fruitful day."
He quickly finished a bowl of warm white porridge, washed up, and went to bed to rest.
Today, the exhaustion from a long day has taken over my whole body.
But he lay in bed, unable to fall asleep.
As night fell, many people's minds were constantly swirling with plans for the restaurant.
He thought of the brand-new tin can, the catering model he saw in Chengdu, and the soft, glutinous, and crispy egg pancakes.
There are also small potatoes from eastern Sichuan piled up in a relative's warehouse in town.
What he's most excited about is the soon-to-be-released potato rice crust.
Homogeneous rice bowls will eventually fail to retain customers. Restaurants along the entire old street are largely the same, and competing on price is ultimately a low-end, cutthroat competition.
Only a unique signboard belonging exclusively to Xu Liang's small restaurant can take root in the old street and retain customers.
Even in the near future, they may expand beyond the town and establish their own reputation.
And this fragrant potato rice crust is his signature dish.
In addition, the idea came to me during my return journey during the day.
He hesitated for a long time in his heart.
The selenium-rich potatoes he transported back in bulk from Tongchuan were said to have a high starch content by his good friend Mu Ping from the industrial park.
It has a soft and chewy texture and a rich aroma.
It's a superior ingredient that ordinary potatoes can't compare to.
With ample stock in the warehouse, even with the addition of late-night snacks and daily side dishes, the daily consumption of the family's small restaurant can only consume a very small portion of the goods.
Storing large quantities of high-quality ingredients in warehouses will only result in them sitting idle, and they may even spoil if left for too long, which is a losing proposition.
The town's entire commercial street is lined with countless noodle shops, home-style restaurants, and snack stalls; every household cooks.
Instead of letting high-quality ingredients pile up, why not become a middleman and distribute the selected premium Tongchuan potatoes to various shops in the town?
The taste of Tongchuan potatoes far surpasses that of locally grown potatoes; once you've tried them, everyone will understand the difference.
By slightly increasing prices and distributing the food at low profit margins, we can not only help restaurants in the town upgrade their ingredients and improve the taste of their dishes, but also provide our own small restaurants with a stable source of income.
This is truly killing two birds with one stone.
Xu Liang's methods were a bit shady!
Xu Liang finally drifted off to sleep in the early hours of the morning.
The next morning, the east was tinged with the pale light of dawn.
The streets and alleys were exceptionally quiet in the early morning, without the hustle and bustle of daytime.
However, only early-rising vendors pushed their carts, the wheels rolling over the bluestone road.
Xu Liang woke up early and quickly washed up.
He skipped breakfast and headed straight for his small restaurant on the main road.
Upon arriving in town, shops along the street opened one after another, and steam rose from the steamers.
Along with the rich aroma of soy milk and the wheat fragrance of noodles, these are the unique aromas of a small town in the 1990s.
By the time Xu Liang arrived at the restaurant entrance, it was already broad daylight.
Aunt Lu arrived at her post early and was carefully sweeping the floor inside and outside the store.
She cleaned up every last crumb from the once messy streets and alleys, leaving not a single scrap behind, even the tiny bits of debris in the cracks between the stone slabs.
The kitchen window was open, and a faint, pleasant kitchen aroma wafted out.
Hearing footsteps, Aunt Lu looked up and saw Xu Liang approaching. She immediately stopped what she was doing and greeted him with a smile.
"Xu Liang, you're here so early today? You must be tired after your trip to Chengdu yesterday?"
"It's okay, you're young, you can handle it."
Xu Liang smiled and pushed open the half-closed glass door.
"I found some good stuff yesterday, and today we're launching new signature main dishes at our store."
As soon as he finished speaking, Sun Zhonglei strode over.
He arrives at his post on time every day to open the door and take inventory of supplies.
These have long been established habits.
"A new staple food?"
Upon hearing this, Sun Zhonglei's eyes lit up, and he instantly perked up, pushing open the door and entering the store.
"Is it the crispy rice you mentioned yesterday? Did you manage to buy the tin can?"
"Everything is ready."
Xu Liang walked to the wooden table in the front hall and opened the cloth bag he had brought back from Chengdu the day before.
Two heavy metal rice cookers were instantly revealed to everyone.
The outer shell is made of dark gray cast iron, giving the can a very soft texture. Moreover, the can walls are of uniform and solid thickness, and after being forged and polished by an old craftsman, there are no burrs or cracks.
The two tanks, one large and one small, have clearly defined functions.
The large container is suitable for meals for multiple people, while the smaller container is suitable for single diners, catering to the needs of all customers.
The matching cast iron bracket is thick and sturdy, and can be easily attached to the gas stove burner.
By firmly holding the iron can and concentrating the heat, it perfectly solves the problem of dispersed heat and difficulty in making crispy rice crusts on gas stoves.
Aunt Lu put down her broom and curiously stepped forward to examine Xu Liang.
"Is this the special pot for making crispy rice? It looks heavy, completely different from a regular iron pot for cooking rice."
"no the same."
Xu Liang reached out and gently stroked the cold, heavy jar wall, explaining as he spoke.
"Ordinary iron pots heat unevenly, and if the heat on a gas stove is too strong, the bottom will burn easily. If the heat is too weak, the rice will not be fragrant. This special cast iron can has excellent heat retention and good sealing properties. When simmering over low heat, the water vapor inside the can circulates evenly, making the rice soft, sticky, and flavorful."
"Moreover, a complete, crispy, and non-bitter golden rice crust can form on the bottom of the pot. Most importantly, it is compatible with gas stoves and its stability far exceeds that of old-fashioned wood-fired stoves, making it suitable for the equipment in our store now."
In 1995, most restaurants in rural towns were still using old-fashioned stoves.
The food is smoky and slow to prepare, relying heavily on manual control of the cooking temperature.
Xu Liangzai Restaurant has already switched to convenient gas stoves.
While this method is hygienic, it also loses the unique flavor of rice cooked over a wood fire.
These two old tin cans perfectly fill this gap.
Sun Zhonglei reached out and weighed the tin can in his hand, unable to help but admire it.
"No wonder it's so heavy. This is an old-fashioned craft item, made with really solid materials."
"With this, our crispy rice will definitely become a dish that's unique on the whole street!"
"It's not just ordinary crispy rice."
Xu Liang turned to look at the kitchen, his gaze falling on the neatly stacked Tongchuan potatoes in the basket.
Each one is small and round, with a thin and smooth skin.
They are golden in color, and after proper storage, not a single one has sprouted; they still retain the freshness and plumpness they had when they were first transported back.
"What we're going to make is potato crispy rice."
Immediately afterwards, Xu Liang made the dish according to the recipe he remembered.
The signature Tongchuan mini potatoes, perfectly incorporated into the crispy rice, are just the right combination.
When the rice is half-cooked, top it with diced, starchy potatoes, season with simple lard and salt. Once cooked through, the rice is soft and sticky, the potatoes are creamy and sweet, and the bottom of the pot has a crispy crust.
A bowl of rice has the aroma of rice and oil.
However, its unique potato aroma adds a full range of flavors.
After hearing these words, Aunt Lu immediately understood and nodded repeatedly.
"This idea is brilliant! Our potato snacks are already incredibly popular, everyone loves them. Adding potatoes to our main dishes will definitely attract our regular customers, and new customers will be drawn in by the unique feature!"
Yesterday, the late-night potato stall became an instant hit, attracting a steady stream of customers. Almost everyone who tried it praised the soft and powdery texture of the Tongchuan potatoes, resulting in a constant stream of repeat customers.
Integrating signature ingredients into staple foods is like binding the store's most popular items with its core staple dishes, a win-win situation.
"So today, we're all doing a trial run, repeatedly adjusting the heat, the amount of water, and the cooking time for the potatoes, to completely standardize the recipe and process for potato rice crust."
Xu Liang tidied up the tin cans on the table and went straight into the kitchen to arrange the follow-up work.
"Zhong Lei, you don't need to stay in the front hall to keep accounts today. Come and learn the process of making crispy rice with me. Remember every detail, cost, and serving time."
"Aunt Lu, you are in charge of preparing the ingredients. Select the best-looking small potatoes, peel and cut them into chunks, and ensure the quality of the ingredients."
"good!"
The two agreed in unison.
Smoke and flames instantly rose from the kitchen.
Aunt Lu skillfully washed the Tongchuan potatoes with clean water.
Unlike the rough skin of local potatoes, Tongchuan small potatoes have a delicate skin that can be cleaned with a little rubbing and washing.
After washing it, she took a small cleaver and peeled the fruit at a steady pace, revealing the round, golden flesh with its own aroma.
After peeling, cut them into uniformly sized cubes.
The goal is to ensure that every piece of potato is heated evenly and cooked to a uniform degree; in short, it's about improving the taste and getting more positive feedback from customers, leading to good reviews for the small restaurant.
On the other side, Sun Zhonglei took out his notebook and ballpoint pen and stood by the stove, waiting intently.
He was always ready to record the details.
Xu Liang washed the brand-new old iron can, placed it on a cast iron stand, and fixed the iron can firmly on the gas stove.
To make a perfect bowl of potato crispy rice, you can't afford to be careless about the details.
First, there's the rice-to-water ratio. Regularly steamed rice is soft and sticky if too much water is used, and dry and hard if too little water is used; this method is completely unsuitable for cooking rice in a metal pot.
Making crispy rice requires precise water control. The top layer of rice must be soft and sticky, while the bottom layer must be dried out to form a crispy crust.
Following the standards he remembered from his previous life, Xu Liang scooped up an appropriate amount of thoroughly washed rice, rinsed it twice to remove the surface bran, and ensured that the cooked rice had a refreshing taste.
After draining off excess water, pour the contents into a metal can and add the precise proportion of water.
"The ratio of rice to water should be 1:1:1, which is the standard that best suits our tin can."
However, this 1:1:1 scale appeared in the Golden Dragon Fish's GG in Xu Liang's previous life.
Golden Dragon Fish, 1:1:1, makes the world fall in love with Chinese grains and oils.
Xu Liang explained in a low voice while demonstrating, so that Sun Zhonglei could take notes.
"Too much water makes the rice mushy and prevents a crust from forming at the bottom of the pot; too little water makes the top layer of rice undercooked and dry, resulting in a very poor texture."
After saying that, he turned on the gas stove switch, and the blue flame steadily supported the bottom of the can.
The heavy cast iron can slowly absorb heat, and the temperature spreads evenly to every part of the can.
"First, bring to a boil over high heat for three minutes."
"This allows the surface layer of rice to fully absorb water and swell, locking in the aroma of the rice."
Sun Zhonglei lowered his head and wrote furiously, accurately noting down every single point.
Soon, the water in the jar began to boil slightly, and the rice grains gradually unfurled.
Xu Liang immediately turned down the flame to the lowest setting, then poured in the chopped potato chunks, spreading them evenly on the surface of the rice without stirring or turning them over, ensuring that the bottom layer of rice would form a stable crust.
Next, scoop in a small spoonful of rendered lard and slowly pour it along the mouth of the jar.
The lard melted slightly when heated, releasing an aroma that instantly filled the entire kitchen.
"Adding lard is the key."
Xu Liang explained patiently.
"Lard can permeate rice and potatoes, enhancing their aroma and flavor. It also forms a thin oil film on the bottom of the pot, preventing them from burning and giving the rice crust a golden color and a crispy texture, without turning bitter or burnt. We local Sichuan and Chongqing diners love this smoky, oily aroma the most."
In the 1990s, diners in small towns preferred rich and savory flavors, and staple foods braised in lard.
It is far more popular than plain rice soup, and it is an old-fashioned taste that is etched into the taste buds of locals.
Lay out the potatoes and drizzle with lard.
Xu Liang finally sprinkled a little fine salt on top for simple seasoning.
This requires no complicated seasonings, just top-quality fresh ingredients and the simplest cooking methods.
Too many seasonings will actually mask the natural flavor of the rice and potatoes.
After completing all the steps, Xu Liang put the lid on the tin can, completely locking in the moisture and aroma inside.
"The second step is to simmer over low heat for twelve minutes. Do not open the lid or shake the pot throughout the process to ensure a constant temperature and airtight seal inside the pot, allowing the steam to circulate and cook the food until a crispy crust forms."
The kitchen fell silent instantly, with only the faint sound of the gas stove's flame.
Morning light streamed in through the glass window of the kitchen, falling on the brand-new cast iron cans, warm and comforting.
Aunt Lu finished packing up the remaining ingredients and stood quietly to the side, her eyes full of anticipation.
Sun Zhonglei held his pen, repeatedly checking the process he had written down.
Twelve minutes, neither long nor short.
But it is the key to the success or failure of a bowl of crispy rice.
Time passed by, and the aroma grew stronger and stronger.
The sweet aroma of rice carries the unique soft and powdery texture of potatoes, combined with the rich, smoky flavor of lard.
It drifted out of the kitchen through the cracks in the window and gradually spread to the entire street.
Early risers stopped and peered curiously into the kitchen of Xu's Restaurant.
"Which restaurant smells so good? It's incredibly tempting!"
"Is this Xu Liang's little restaurant? They've got so many new dishes lately, the potato snacks are delicious, and it looks like they've added something new!"
"The aroma is so enticing, I definitely have to go in and try it when it opens!"
The whispers of passersby on the street drifted into the store, and Sun Zhonglei couldn't help but smile.
"Boss, just from the aroma, I know this dish is going to be a hit!"
Xu Liang smiled faintly, his gaze steadily fixed on the iron can.
"The flavor still needs refinement. It's the first time we've tried it, so it might not be perfect. In the restaurant business, all the best-selling dishes are the result of repeated trial and error, and constant fine-tuning."
The words were spoken and then the conversation ended.
Xu Liang turned off the gas stove without immediately opening the lid.
Based on experience, let the pot sit for two minutes to continue cooking the ingredients using the residual heat of the pot, so that the crispy rice crust at the bottom of the pot is completely set and crispy.
In just two minutes, the aroma became even richer and more intense, filling the entire small restaurant.
When the time was just right, Xu Liang reached out and opened the lid of the tin can.
In an instant, an extremely rich aroma of fireworks burst forth and wafted towards us!
The ingredients inside the jar amazed everyone present.
The rice at the bottom is slowly simmered over low heat, forming a complete and even layer of golden-yellow crust. It is of moderate thickness, translucent in color, and slightly browned at the edges, without any signs of blackening or burning.
The rice in the middle layer is plump, soft, and oily, absorbing the aroma of lard.
The small potatoes from Tongchuan, which form the top layer, are thoroughly cooked, turning a golden and translucent color. They become soft and fluffy with the slightest touch, and their delicate, powdery texture is incredibly appetizing.
Golden rice crust, snow-white rice, and light yellow potatoes create distinct color layers and a strong sense of home cooking.
"It's done!"
Sun Zhonglei couldn't help but let out a soft gasp.
Aunt Lu leaned closer to take a look and exclaimed in admiration.
"It's so beautiful! In all my years, I've eaten countless rice crusts cooked on a wood-fired stove, but I've never seen such perfectly crispy rice crusts cooked on a gas stove. It's just as good as old-fashioned wood-fired rice!"
Xu Liang picked up a clean rice spoon and gently mixed the potatoes and rice on top evenly.
The steamed potatoes are soft and fluffy, blending perfectly with the oily rice, each grain of rice coated with a subtle aroma of oil and potato.
The crispy rice crust at the bottom is formed into a single piece, creating a perfect contrast in texture with the soft and sticky rice and potatoes.
He first served three small bowls of potato rice crust and divided them between the two of them.
"Try it, tell us about the taste, find out what's lacking, and we'll continue to fine-tune it."
Sun Zhonglei couldn't wait to pick up his chopsticks, take a bite of rice and potato, and put it in his mouth.
The moment it enters your mouth, the ultimate smoky flavor explodes in your mouth. The rice is oily and soft, neither dry nor tough, while the Tongchuan potatoes have a natural sweetness, are soft and fluffy, and have no hard texture whatsoever.
The most amazing part was the crispy rice crust at the bottom of the pot. It was crispy and fragrant, with a subtle aroma of lard. It was slightly crunchy but not hard, and had no burnt or bitter taste at all.
With one bite, layers of sweetness, oiliness, and caramelization unfold, simple ingredients creating the most authentic Sichuan and Chongqing flavors.
After taking a bite, Sun Zhonglei nodded repeatedly, his face full of praise.
"It's so delicious! The rice is so much more fragrant than regular rice bowls! You definitely won't find another place like this in town with this smoky, homey feel and this texture!"
Aunt Lu chewed carefully, savoring the layers of flavor, and gave her thoughtful comments.
"The taste is very authentic, but it's a little on the bland side. Many of the diners in our town do manual labor and prefer stronger flavors, so they might find it a bit bland. It would definitely taste better with some homemade chopped chili peppers or pickled vegetables."
This review is accurate and to the point.
Xu Liang nodded slightly, noting down the key points in his mind.
"That's right. The main dishes are on the lighter side, which is perfect for pairing with the home-style dishes in our store. They complement each other in terms of taste. In the future, we can specially pickle side dishes and prepare chopped chili peppers as exclusive side dishes for the rice crust rice, and give them away for free to enhance the customer experience."
He tried it himself and found the overall taste far exceeded his expectations. The only minor flaw was that some of the potatoes weren't flavorful enough.
The rice absorbed the flavors of lard and salt, while the potatoes on top were rather bland, lacking a bit of depth.
Once a problem is identified, it should be rectified immediately.
"One more batch, with a slightly adjusted recipe."
Xu Liang didn't stop; he immediately cleaned the iron can and started washing rice and preparing the ingredients again.
This time, after cutting the potatoes into chunks, he marinated them for two minutes with a little salt and a little cooked oil to give them a basic flavor. At the same time, he slightly adjusted the simmering heat, shortening the boiling time by ten seconds and extending the simmering time by one minute to allow the ingredients to absorb the flavor more thoroughly and make the rice crust crispier and thicker.
The two stood aside and observed and learned from the whole process.
Smoke rose from the kitchen again, the tin can stored heat, and the simmering over low heat released a familiar aroma.
While waiting, Xu Liang looked at the two of them and took the opportunity to talk about the new plan he had come up with the night before.
"Oh, right, there's something else I want to discuss with you. We have a large stock of Tongchuan potatoes stored in the town's warehouse, and the store's daily consumption alone is far from enough to use them all."
Sun Zhonglei was taken aback upon hearing this.
"Won't our food spoil if we stock up too much? Should we increase the portion sizes at our late-night food stall and sell more at a lower price?"
"There's no need to sell at a low price."
Xu Liang shook his head, his eyes clear and his thoughts exceptionally sharp.
"The quality of Tongchuan selenium-rich potatoes far surpasses that of our local potatoes; their texture, sweetness, and overall taste are all top-notch."
"Leaving them idle is a waste, and selling them at a low price is a loss. Instead of that, why don't we start a potato distribution business?"
"Distribution?" Aunt Lu asked, somewhat puzzled.
"right."
Xu Liang nodded and explained.
"Almost every snack stall, noodle shop, and home-style restaurant in town needs potatoes as a side dish or ingredient for snacks. Our potatoes are of better quality, with a uniform appearance and consistent freshness."
"We can select high-quality potatoes with perfect appearance, add a little markup, and distribute them to our catering partners in the town."
"Firstly, we can revitalize our inventory and generate a stable source of income from an unexpected side business."
"Secondly, it will upgrade the taste of the snacks in the whole town, and by leveraging the reputation of potatoes, we can indirectly consolidate the reputation of our Xu Ji Restaurant."
"Thirdly, this will also help stabilize our potato supply chain and establish long-term, in-depth cooperation with farmers in Tongchuan."
This well-organized plan instantly enlightened the two of them.
Sun Zhonglei's eyes lit up instantly, and he suddenly realized.
"Xu Liang's idea is brilliant! Isn't this a sure-fire way to make money? Many restaurants in town serve potatoes that are tough and often sprout, so everyone will definitely want to switch to better ingredients! Plus, we'll focus on volume with low profit margins, and little by little, it'll add up to a significant amount of net income every month!"
Aunt Lu readily agreed.
"That's a great idea! The quality of the ingredients speaks for itself; one taste and you'll know the difference. There's no worry about selling them, and it also avoids food waste—it's a win-win situation."
"So next, in addition to refining our new crispy rice dish, we'll add another task."
Xu Liang made the arrangements in an orderly manner.
"Zhong Lei, take some time to count the number of all the restaurants in town, visit them one by one, introduce our Tongchuan potatoes, and discuss long-term supply cooperation."
"Aunt Lu, you are in charge of sorting the stock of potatoes, separating them into premium and regular varieties. The premium varieties will be distributed externally and used in the store, while the regular varieties will be used as snacks for night markets, maximizing the use of ingredients."
"clear!"
The two agreed in unison.
No sooner had he finished speaking than the second pot of potato rice crust was cooked.
The aroma was even richer and more intense than the previous pot the moment the lid was opened.
After minor adjustments and improvements, this pot of rice crust is golden and translucent, with a uniform thickness, and fits perfectly to the bottom of the jar. It can be easily detached with a gentle scoop.
The steamed potatoes absorbed all the oil and salt, becoming flavorful inside and out, soft, sweet, and perfectly blended with the oily rice, creating a truly delightful texture.
The three tried the food again, and none of them gave it a bad review.
The flavor is fresh and fragrant without being greasy, with a smoky and delicious taste. The crispy rice crust, soft and sticky rice, and fluffy potatoes create a delightful three-layered texture.
It has the nostalgic flavor of old-fashioned wood-fired rice, as well as the unique sweetness of Tongchuan potatoes. It is a unique flavor that belongs to Xu Ji Restaurant and no other restaurant in the town can replicate or imitate it.
"This is the taste."
Xu Liang put down his chopsticks, finalized the recipe, and looked at Sun Zhonglei.
"Compile the final process, proportions, cooking temperature, and time into a booklet and set it as the standard operating procedure for the store."
"The rice-to-water ratio is 1:1. Boil over high heat for three minutes. Marinate the potatoes in advance, simmer over low heat for thirteen minutes, let it sit for two minutes before serving. This is all fixed, and the production will be standardized to ensure that every bowl of potato rice tastes exactly the same."
Sun Zhonglei immediately lowered his head and began to write, meticulously recording each word to create a menu exclusive to the restaurant.
In the 1990s, rural restaurants were almost entirely unstandardized, relying entirely on the chef's intuition, resulting in inconsistent and varied tastes.
Xu Liang has insisted on standardized food preparation since the beginning of his restaurant, with fixed taste, portion size, and process. This is the core reason why the restaurant has a stable reputation and a steady stream of customers.
By the time we finished preparing the new staple food, it was already broad daylight.
At eight o'clock in the morning, Xu's Restaurant opened for business on time.
The roller shutter door slowly opened, and the morning sunlight streamed into the store. The clean and tidy tables and chairs, and the brand-new storefront, were a sight to behold.
The streets gradually became more crowded with people: early risers going to work, villagers going to the market, and students going to school, all weaving through the old streets.
The enticing aroma wafting from the kitchen last night has already left a lasting impression on many passersby.
As soon as the small restaurant opened, regular customers walked straight into the store.
"Boss, the kitchen smells especially good this morning, have you brought in some new dishes?"
A regular customer familiarly pulled out a table and chair, sat down, and asked with a smile.
"That's right."
Xu Liang stood in front of the counter and spoke with a smile.
"Today, we are officially launching our signature main dish, potato rice crust rice. It's an exclusive dish, the only one of its kind in town. You can give it a try."
"Potato rice crust? I have to try it! I'll have a bowl of this!" A regular customer placed his order immediately.
With the first customer placing an order, Xu Ji Restaurant's potato rice crust officially went on sale.
The kitchen immediately sprang into action, with Aunt Lu skillfully handling the ingredients and strictly following standardized procedures.
Xu Liang occasionally steps in to control the heat, ensuring consistent quality.
In just ten minutes, a steaming bowl of fragrant potato rice crust was served on the table.
Golden and crispy rice crust is laid on the surface, and the soft and fluffy potatoes are paired with oily rice. It's steaming hot and the appearance alone is enough to make it tempting.
The customer picked up his chopsticks and couldn't wait to taste it. After the first bite, his eyes lit up instantly.
"Delicious! So delicious!"
The customers kept praising it, remarking as they ate.
"I've eaten countless rice crust rice dishes since I was a child, cooked over wood fires and gas stoves, but I've never tasted anything this fragrant! The rice is moist but not greasy, and the potatoes are so powdery! And the rice crust at the bottom is perfectly crispy, not burnt at all! This new dish of yours is definitely going to be a hit!"
The customers' praise was undisguised; their voices were soft, but just loud enough for all the diners who entered the store to hear.
In just half an hour, more and more customers came in to try the new product, and almost everyone ordered a bowl of potato rice crust rice when they saw the new item.
Every diner who finished their meal gave it rave reviews.
"It tastes so much better than regular rice bowls, it has a smoky flavor, and it's so satisfying to eat!"
"These potatoes are amazing! They melt in your mouth and are so fragrant!"
"The rice crust was crispy, the rice was flavorful, and it was such a great value! From now on, this will be my go-to dish when I come to your place!"
The endless stream of positive reviews caused the store's popularity to skyrocket.
Regular customers who used to only order the home-style rice bowls have switched to the new dishes, and even many passersby have been drawn to them.
Pedestrians were drawn in by the aroma and diners' praise, and went in to check it out and try it out.
The small restaurant was bustling with customers.
Aunt Lu's skills have become increasingly proficient, and she can now independently complete the entire process of making potato rice crust. She has precise control over the heat and time, and the quality of her products remains consistently excellent.
While taking orders and cleaning tables in the front of the restaurant, Sun Zhonglei also took the time to organize the list of merchants distributing potatoes. He was busy but full of energy.
Xu Liang stood at the store entrance, looking at the packed restaurant and the bustling scene inside, his eyes calm and clear.
From its initial days of simple home-style rice bowls to its wildly popular Tongchuan potato snacks, and now to its signature potato rice crust, Xu Ji Restaurant is gradually breaking free from the limitations of small-town dining.
Tongchuan selenium-rich potatoes are a high-quality ingredient that cannot be replicated by others.
Specially made cast iron rice cooker.
A standardized formula refined through repeated practice, and a unique process that others cannot replicate.
The combination of these three elements is the foundation for Xu Liang's small restaurant to gain a foothold in the town.
The sunlight gradually rose higher, bathing the entire old street in its glow.
The smoke from the small restaurant drifted into every corner of the streets and alleys.
A simple bowl of potato rice crust carries the most unpretentious delicacy of a small restaurant.