Gourmet: From a Stall in Northern Europe-Chapter 103 - 101: Only a Professional Head Chef Can Instantly Improve the Menu

After a simple chat, Lin Chen's gaze remained on the iron plate in front of Lunard.

It was the first time he had seen the inside of this guy's food truck, and it was entirely different from his own. The countertop was fitted with a wide iron plate that nearly occupied the entire width of the window.

There was no stove; all cooking processes were completed on this iron plate.

This teppanyaki cooking technique he had seen many times; back home, many shops making stir-fried noodles, fried rice, and fried vermicelli had them, as did snack carts. Abroad, it was generally dominated by Japanese teppanyaki.

Lunard's version of Brasil barbecue was somewhat different from what Lin imagined. It wasn't the big chunks of grilled meat; it was ground meat directly poured onto the oiled iron plate.

In the corner of the iron plate, there was some unused grilled meat, but Lunard seemed to deliberately start making a new batch of grilled meat from the beginning for Lin to watch the entire cooking process.

There was no special method, just continuous stir-frying, occasionally squeezing in some sauce, and sprinkling some already mixed spices.

The heat was high, with white smoke continuously rising from the iron plate, emitting a strong aroma of meat and spices.

Before long, the minced meat was stir-fried to a deep brown color, covered in powdered spices, looking a bit dry, but there was rich sauce underneath that continuously moistened the meat bits.

The cooked minced meat was pushed aside, and without cleaning the iron plate, butter was used to wipe it down, then a tortilla and corn tortilla were thrown on for heating.

Every dozen seconds, the sides were flipped, with slightly different procedures for the tortilla and corn tortilla.

After flipping both sides twice, Lunard took out a wavy wire mold and placed the corn tortilla in it to set.

In just a few seconds, the corn tortilla began to harden, for reasons unknown.

The stir-fried minced meat was then spread inside, followed by two slices of cheese, allowing the heat from the minced meat to melt it.

On the cheese, a layer of avocado mash, tomato salsa, shredded lettuce, an unknown sprinkle of bits, and a drizzle of special sauce were added, completing a fully loaded corn taco.

The meat used in the other grilled meat wrap seemed different; it was smoked meat slices, apparently roasted in an oven before being sliced for reheating on the iron plate.

The side dishes were similar to those of the taco, the only difference being the cheese used was mozzarella, which was the stretchy kind, and then it was simply wrapped up.

"Try it fast, eat while it's hot, and give me some feedback~"

To be fair, it smelled quite inviting, and looked very tempting, with ingredient pairings that seemed perfect in his view. Just by watching the preparation process, he could already imagine the taste.

Lin Chen, having been busy all day long, was starving and opened his mouth wide for a big bite.

"Crunch."

The crispy minced meat instantly burst with juice, with rich spicy aromas blooming in the mouth, followed by the sweet freshness of the avocado sauce and the slight acidity of the tomato salsa.

Chewing carefully, he could still feel a crunchy texture, which was undoubtedly the unknown sprinkle of bits.

"This is... corn chips?"

With his keen sense of taste, the chef quickly identified it as the small snack corn chips sold in supermarkets, simply crushed.

Lunard gave a thumbs up, as few people could immediately discern what was inside the taco that made the crunch.

"Impressive, worthy of being a chef."

Lin Chen was also very hungry, quickly finishing off the taco before reaching for the still-warm wrap.

The taste of the wrap, relatively speaking, wasn't as astonishing; it had a smoky cheese and beef wrap flavor, with avocado sauce and tomato salsa added for balance, though the stretchy cheese was quite satisfying.

"These two dishes of yours are great, with taste and ingredient combinations achieved in perfect balance in all aspects. It's no wonder they've sold for so many years, and I can't think of any areas for improvement."

Lunard chuckled, standing straight with pride clearly visible on his face.

"That's good, getting recognition from a professional head chef means my efforts haven't been in vain. But there's still a problem; I can't think of new flavors. I'd like to experiment with tastes from other countries, like the salted egg yolk you just used and what you taught me last time..."

"You want to add something new? Easy."

These two dishes are certainly delicious, but for Asians, trying them occasionally is enough, they won't be regular food choices, because the taste is too heavily spiced, more suited to the tastes of the Ah San and Middle Eastern regions.

From what Lunard said, it seems he wants to add the flavors of the Three East Asian Countries.

Ah San's need not be asked; just add some curry sauce. Brasil itself is in America, with a local flavor, and Northern Europe is all about fine dining, so there's no blending possible, leaving only the Three East Asian Countries to choose from.

"If you want to make a Korean-style flavor, just buy some beef rolls, the very thin kind, available in Asian supermarkets, frozen is fine. Use Korean chili paste, soybean paste, sugar, soy sauce, and pear juice for seasoning, and add some chopped kimchi as a side ingredient, it's easily done."

"Japanese style is even simpler, buy some teriyaki sauce, again using beef rolls, use the same stir-fry method as you are, and fry it with sweet onions. As for side dishes, you can add some sautéed mushroom slices." 𝐟𝚛𝕖𝚎𝕨𝗲𝐛𝚗𝐨𝐯𝐞𝕝.𝐜𝗼𝗺

"Additionally, your avocado sauce and salsa taste excellent, you can use them in both, turning them into a fusion flavor; it should create a new taste reaction."

"As for the Great Xia flavor... hmm, that's a tricky one."

Lin Chen rubbed his chin thoughtfully, continuing: "Korean and Japanese flavors are on the sweet side, the difference lies in the chili paste and kimchi compared to soy sauce, but for Great Xia, there really isn't a unified taste, it's a bit tricky."