Street Food in Northern Europe, Bringing Chinese Cuisine to Fame

After something unexpected happens to his family, Lin Chen, who works at a Nordic restaurant, has no choice but to set up a street stall after work to earn extra income.

Crispy, flaky pork sandwiches braised in sauce; tangy, spicy Three Tender Delicacies from Qiaotou; fresh and savory three-delicacy tofu skin; scallops with garlic vermicelli so addictive you’re hooked at first bite...

“Sushi is good? Then you haven’t tried the zongzi made by Chef Lin. There’s just no comparison!”

“You call that spicy stir-fried seafood? You just boiled it, threw in some chili sauce, and mixed it around! Do you even know what stir-frying means? Watch Chef Lin. That’s the art of fire!”

“Dude, still eating bread and drinking oatmeal for breakfast? Go try the morning tea at Boss Lin’s. You could eat there for a whole month without repeating a dish!”

More and more diners discovered the culture of Daxia cuisine, growing intensely curious about that mysterious, ancient country and bringing a surge of business to every local Daxia restaurant.

When his identity was exposed and the restaurant’s head chef and staff confronted him, Lin Chen said he had wanted to revamp the menu for ages, but had never had the chance.

The head chef waved a hand. “Starting tomorrow, you’re the sous-chef. You’ll be in charge of the new menu next week.”

As soon as the menu changed, the restaurant became an instant sensation. Top-tier stars and wealthy businesspeople rushed to book tables, and seats were impossible to find.

As Daxia cuisine took the foreign country by storm, the people who learned the truth were moved to tears.

“Wait, you people from Daxia have been secretly eating this well behind the rest of the world’s back? Is there no law against that?”