If I ask you to set up a stall, why do you always run to deserted places?

After Zhou Ye and the others left, Su Yun glanced around. The tourists had all crowded to higher places to wait for the sunrise, and the platform he had chosen was now quite empty, making it a perfect spot.

Just then, the familiar system notification sound rang out.

[Ding! Host has successfully arrived at this week's stall location. Bonus rewards for first-time top rankings are being distributed.]

[Congratulations, host, you have acquired the Advanced Pastry Mastery! New recipes are also unlocked: Cloud Top Juicy Beef Pastry, Taishan Sanmei Mountain Mushroom Pastry, Osmanthus Sauce Jujube Millet Pastry...]

[System notification: Mountain climbing is extremely energy-consuming; both calories and delicious food are essential! This series of dishes can quickly replenish your energy!]

Su Yun's eyes lit up immediately. Shortbread, this stuff is great!

People who have just finished climbing the mountain are cold and hungry. At this time, a hot pancake and a bowl of hot millet pudding are irresistible.

Su Yun originally thought it would be the same as before, like fried rice or steamed buns for breakfast, but he didn't expect the system to be so thoughtful.

At the same time, the experience of kneading dough, letting it rest, making pastry, preparing filling, and baking instantly flooded my mind, each step crystal clear.

Su Yun unfolded the folding table, placed the cutting board and portable windproof stove on it, and then covered the back of the table with a windproof cloth.

Using the cover, he quickly took out a basin, a refrigerator, and a power storage device from the treasure box.

"I'm simply a genius!"

All the equipment was foldable, making it look like it was really taken out of a bag. Several tourists nearby glanced at Su Yun curiously, but didn't think much of it.

These days, there are so many people doing performance art that they wouldn't find it strange if someone were to carry a refrigerator and film a video.

"Is this person probably filming outdoor guys?"

"I think so. His pots, pans and utensils look quite professional."

"They might just do a couple of poses and then call it a day."

"By the way, how did you bring him up here?"

"It must be the employee elevator, right? Did they carry it up themselves?"

"..."

After a few words of discussion, the group quickly went to watch the sunrise again.

Su Yun didn't mind. He first poured the special wheat flour into a basin, added hot water to half of it, and then quickly stirred it into a soft dough shape.

He added cold water to the other half and sprinkled a pinch of salt on it. After the temperature dropped, he kneaded the two sides together.

This way, you get the softness of hot water noodles while retaining the chewiness of cold water noodles.

"Not bad, not bad."

Su Yun pushed her palm forward and then pulled it back. The dough quickly became smooth and fine, and it would slowly bounce back after being pressed down.

"Beautiful." Su Yun brushed a thin layer of oil on the surface of the dough and covered it with a damp cloth to let it rest.

Next comes the most important part: the filling.

The beef used is beef ribs with an 8:2 lean-to-fat ratio. A meat grinder cannot be used because the minced meat produced by the machine will lose a lot of its texture. It is better to cut this with a knife.

As everyone knows, Su Yun is also a craftsman and is quite particular.

First, cut it into thin strips along the grain, then cut it horizontally into small pieces. The large knife hits the cutting board with a crisp, pleasant sound.

Fortunately, the tourists are all waiting for the sunrise on the mountaintop, otherwise, seeing his actions would have shown that this was no joke, he was absolutely serious.

In less than a minute, a whole piece of beef was transformed into uniformly sized pieces. The pieces retained clear fibers, were bright red and glossy, and looked incredibly tender.

Just then, a tourist happened to walk by, glanced at him, and exclaimed, "Wow, that knife skill is fucking amazing!"

A companion standing nearby remarked, "Is this some kind of food blogger filming a video?"

The two of them didn't pay much attention. After all, there are food bloggers who go to deserted islands to film videos, so what's the top of Mount Tai?

Su Yun put all the beef into a bowl, then added scallion, ginger, and peppercorn water, and stirred it quickly in one direction. After the beef absorbed the water, it gradually became sticky and shiny.

"Next, add salt, light soy sauce, and a little sugar in that order," Su Yun said while seasoning the ingredients. "Finally, add a spoonful of thick broth made from beef bones."

Cut the jelly into small cubes and stir it evenly into the beef. When heated, it will melt completely and burst with juice when you bite into it.

"Oh right, we also need to chop two purple onions and mix them in." Su Yun casually said. The freshness of the beef, the sweetness of the onions, and the slight spiciness of the pepper would blend together, making it look tempting even before it was cooked.

After preparing the meat filling, Su Yun began to prepare the vegetarian filling.

Take the tenderest cabbage leaves and tofu that has been boiled in spring water. Shape the tofu into small, snow-white pieces, chop them together, and mix them in. Finally, add blanched wild mushrooms, golden-fried vermicelli pieces, and a small handful of scallions.

Hot oil is poured over it, and with a sizzle, the aroma of mushrooms and scallions is instantly released, making the tofu so tender it seems to melt.

The cabbage is very sweet, and the three kinds of mushrooms are very fresh and fragrant. Although they look light, they smell just as good as ground beef.

"Holy crap, wait, is this guy really cooking?"

"Yeah, it looks pretty professional."

The tourist who had been passing by glanced back and immediately froze.

"Are you stupid? You have to actually do it if you're going to film a video. Just pack up after you're done posing."

"Oh, you're right."

Even at this point, no one seems to realize that something is wrong.

Su Yun had already rolled all the rested dough into long strips and then divided them into equal-sized portions.

Next comes making the pastry.

Pour all the heated butter into the dry flour, stir with chopsticks, and the butter mixture immediately turns into a smooth, golden-yellow color.

Su Yun rolled the dough into a long, thin sheet, brushed it with a layer of oil paste, and then rolled it up tightly from one end. After rolling it into a long strip, she coiled it into a small round cake. She repeated this process twice, and countless layers of pastry were formed inside the dough.

Rolling, brushing, folding, and coiling, a row of dough pieces quickly took shape, the movements fluid and graceful, leaving the onlookers in a daze.

"Why do I have a feeling he's really planning to set up a stall here?"

"Are you kidding me? What kind of good person would set up a stall on the top of Mount Tai?"

Amidst the chatter of the group, Su Yun wrapped the beef filling inside the dough, gently tightened it with her thumb and forefinger, and then pressed it down with her palm, creating a round and plump beef pastry.

The shortbread is sprinkled with white sesame seeds, while the vegetarian filling is sprinkled with black sesame seeds. The two are neatly arranged on the cutting board, one black and one white.

"Great, great, it looks really good," Su Yun praised.

Next, the real highlight arrived. Su Yun lit the windproof stove, and the pot quickly heated up. After brushing a thin layer of oil around the pot, he placed the pastries on it one by one.

It's sizzling!

The moment the dough touches the hot oil, a crisp sound travels far, and the bottom layer of dough changes color at a visible speed, gradually turning from snow-white to pale yellow.

Su Yun turned down the heat and flipped the beef every ten seconds or so, making sure to cook the sides as well. As the heat penetrated the meat, the broth inside the ground beef began to melt.

The oil and broth boiled over the dough, causing each sheet of flaky pastry to slowly puff up.

Su Yun kept a close eye on the timing, and after the flaky layers on the surface had all opened up, she turned the heat down a little. At this point, the pastry was very golden and crispy, with edges as thin as cicada wings.

Immediately afterwards, the first wisp of fragrance emerged.

Meanwhile, among the crowd watching the sunrise, someone finally noticed something was wrong.