Anticipating a busier day at the stall tomorrow, Jiang Feng began his preparations early.
Potatoes needed to be pre-fried as semi-finished products, stored in the refrigerator for later use, so they could be quickly fried again when it was time. The stinky tofu required a batch of garlic and chili sauce to be fried in advance, along with a pot of broth. The Xinjiang Baked Buns had to have the buns prepared ahead of time.
