Chen Wenxia is a food blogger. While seeking out intangible cultural heritage cuisine, she accidentally transmigrates into a book and becomes an international student in late-1990s America.
The original host couldn't stomach American food and cooked for herself, only to die of food poisoning. Chen Wenxia looks at her empty wallet and astronomical hospital bill and feels as if the sky has fallen.
The Culinary God System issues a mission: [Host, sell one hundred portions of fried rice outside the campus gates within two days to clear the hospital bill.]
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It doesn't take long for everyone to notice that the Chinese international student who used to be a terrible cook has set up a wok outside the campus gates. "Authentic Yangzhou fried rice, delicious and affordable!"
At first, the students scoff:
"Is that fried rice even safe to eat? Don't poison anyone."
"I've never heard of that kind of fried rice. Can you make General Tso's chicken?"
"Pack up and go back to washing dishes. You'll starve if you keep running a food stall."
Later, a long line forms in front of Chen Wenxia's stall every day:
The top student in her major begs, "Could you save me a portion of braised pork for tomorrow? I'll do your homework for you!"
A Shanxi coal boss savors the memory: "Will the knife-cut noodles make a comeback? I've tried so many restaurants, but your little stall still tastes the best!"
A Silicon Valley big shot waits in a luxury car: "If you'll be my personal chef, name your price."
The other customers in line protest, "No way! If you poach the boss, what are we supposed to eat?!"
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As the System's missions become increasingly devious, Chen Wenxia gets harder and harder to track down.
But wherever she sets up her stall, familiar customers always come swarming over, eagerly waiting for her to fire up the wok.
Chen Wenxia can't help asking, "My stall schedule is so unpredictable. How do you manage to find me?"
The customers all say they'll tell her if she agrees to set a fixed location and schedule.
Chen Wenxia waves them off. "Haha, no way."
The customers just laugh. If it's a no, it's a no. They've already set up a massive intelligence network behind her back to track down Boss Chen.
[Bonus Scene]
At a time when American impressions of Chinese food were still limited to General Tso's chicken and fortune cookies, a mysterious Chinese food stall quietly became a sensation.
What customers loved talking about most was how the little Chinese stall owner could use a clumsy, heavy cleaver to slice fish as thin as a cicada's wing, pull a huge lump of dough into noodles of perfectly even thickness and springiness, and even carve an ordinary cabbage into flowers, then turn it into a delicious, fragrant cabbage soup. One sip, and you'd dream about that flavor... Now this is Chinese food!
A New York Times reporter visits the incredible stall at night. Flames shoot up from Chen Wenxia's enormous wok, yet the ingredients inside remain untouched, giving off an even richer aroma.
The reporter is stunned. "Ohhh... Chinese kung fu!"
Several blonde, blue-eyed customers turn around and laugh at him:
"What do you mean, Chinese kung fu? It's wok tossing, you clueless foreigner!"
"First time trying Boss Chen's food? You can have my spot. You'll fall in love after one bite!"
"I want to visit Boss Chen's hometown every day and see what kind of magical place produces such amazing chefs!"
The reporter falls silent and focuses on ordering and eating.
The next day, the New York Times food section runs a headline: "Eastern Magic Arrives in 1990s America!"
Reading Guide:
1. A feel-good food story set in America.
2. There's not much logic. Everything serves the feel-good story.
Theme: Cultural exchange.
