That evening, after dinner, Luo Huai’an suddenly decided to check her social media. She discovered that the messages in the group chat, which she had set to ‘Do Not Disturb’, were already 99+.

The latest post read: [Holy crap, Professor Zhou from our math department gave us a perk! The top five students in our calculus exam got pastries from the Eighth Cafeteria. It was like Ragnarok! The whole class was fired up, and there was practically a murderous aura emanating from them as they wrote on the exam paper.

[The top student in our class is incredibly talented; he’s already completed all the university courses. He was dozing off in class, but this shocking news woke him up completely. He got first place and won a salted egg yolk pastry.

[As a husky who infiltrated a wolf pack, I, a complete noob, didn’t make it into the top five. But thanks to my thick skin and constant begging, hehe, my roommate, who came in second, shared a small piece of dragon beard candy with me.

[It can only be said that this kind of pastry exists only in heaven; how often can one taste it on earth?]

His words sparked a huge reaction from lurkers: [OMG! What an amazing teacher! I feel like I’ve eaten a ton of lemons, I’m dying of sourness.]

[I’m so jealous! Other people buy this as a gift for their teachers, but your teachers are just giving it to you as a bonus. Turns out, the happiest people on Teacher’s Day are actually your classmates!]

[How can I casually let my professor see this message?]

Luo Huai’an smiled and put down her phone. At that moment, she suddenly realized a blind spot: the group was about to reach its maximum number of members.

After having Qing Niao deliver the food orders, Luo Huai’an went to the school’s print shop to print out a QR code for Eighth Cafeteria’s second community group and posted it outside the window.

At this moment, she felt a little emotional. Only ten days into the semester, the community group was already full; it seemed the Eighth Cafeteria was doing incredibly well.

She was delighted and casually opened the Mountains and Seas Small Cafeteria app to see the customers’ feedback.

This app had a beautiful interface and comprehensive functions, including a feedback section. Many students had left their feedback and suggestions here.

Luo Huai’an opened the comments section and saw that the most liked comment was: [Boss, so far the only delivery options are crispy chicken leg rice and bamboo rice, the variety is pitifully small, I’m going to complain!]

Luo Huai’an: “…”

Luo Huai’an thought to herself that what this person said made a lot of sense. If she were to order food delivery every day and could only order two kinds of food, she would eventually get tired of it.

The cafeteria would definitely focus on dine-in service. In the past, production was insufficient, so deliveries were just a supplement. Fortunately, there was now more labor available, and deliveries would surely become more and more popular in the future.

Luo Huai’an replied: [Soon the variety of delivery options will increase, and you’ll also be able to order the cafeteria’s stir-fried dishes on delivery too. Stay tuned.]

Luo Huai’an continued scrolling down and found the second most liked comment: [Boss, the cafeteria’s breakfast selection is too limited. I’ve been eating pepper cakes for a week straight. Although they’re delicious and not cloying, people get tired of the same old thing easily (shyly).]

… … translated by Maela @ whitemoonlighttranslations.com

After reading the message, Luo Huai’an couldn’t help but nod again.

When the cafeteria opened at six in the morning, only the window selling mung bean soup and the window selling pepper cakes were open. The various stir-fried dishes would not be available until noon.

Eating pepper cakes for a week straight could get really monotonous.

Luo Huai’an then thought about the breakfast options she could make and replied: [The cafeteria will soon have goldfish tail wontons. Wontons are available all day—breakfast, lunch, and dinner.]

After replying, Luo Huai’an returned to the kitchen to find ingredients to make wontons.

There were many kinds of wontons, which could be divided into large wontons and small wontons according to their size.

Luo Huai’an felt that the texture of the large wontons was somewhat similar to that of dumplings, and that the relationship between the two was too ambiguous. They didn’t have any particularly distinctive characteristics, so she didn’t really like eating large wontons.

Her favorite food was actually wontons.

Luo Huai’an went to the kitchen, gathered all the ingredients, and said to Second Fish, “I want to make goldfish tail wontons. Can you help me chop up the meat?”

Second Fish nodded, then said with some doubt, “I know what wontons are, but what are goldfish tail wontons?”

Luo Huai’an smiled and said, “Goldfish tail wontons may have a fancy name, but it’s still just a regular wonton. It’s wrapped to look like a goldfish tail. I’ll teach you how to wrap it later.”

The soul of wontons lay in the meat filling.

Luo Huai’an chose a pork foreleg with a ratio of 30% fat to 70% lean, as this type of pork was the most chewy and flavorful for making wontons.

Many people, to save time, put the meat and other ingredients directly into a meat grinder when making minced meat. This results in meat chunks that don’t stick together, with all the grain cut off, creating a clump of ‘dead meat’ with a stiff and unpalatable taste.

Luo Huai’an didn’t use a meat grinder. Instead, she had Second Fish use two cleavers to finely chop the pork foreleg meat. This way, the chopped pork would release its own gelatinous substance, resulting in a smooth and tender texture that tasted better than meat ground by a machine.

After chopping the meat, Luo Huai’an placed the chopped pork into a container.

To ensure the pure freshness of the pork, the seasonings should not be too complicated.

Luo Huai’an only added light soy sauce and some dried shrimp, and then asked Second Fish to pour scallion and ginger water into the bowl.

Luo Huai’an put on gloves and kneaded the pork filling continuously until it absorbed all the scallion and ginger water. Then she had Second Fish add more scallion and ginger water.

One ounce of minced meat and three ounces of scallion and ginger water were added in three separate batches.

After preparing the minced meat, Luo Huai’an began to stir it continuously, a process called ‘developing gluten’. Luo Huai’an didn’t use chopsticks to stir the minced meat, but rather her own hands, because this made it easier to develop the gluten.

Luo Huai’an didn’t stop until she had stirred the minced meat to the point where it was very elastic.

Mythical Beast Cafeteria translated by Maela @ whitemoonlighttranslations.com

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Here are the scheduled advance postings per Patreon Tier as of 05 Oct 2026:
… Devoted 2nd Male Lead
Chapter 43.2 — Goldfish-Tail Wontons
Chapter 44.1 — Chancellor is Terrified
Chapter 44.2 — Chancellor is Terrified
Chapter 45.1 — From Traitor to Lackey
Chapter 45.2 — From Traitor to Lackey
Chapter 45.3 — From Traitor to Lackey
… Awakened Villainess
Chapter 46.1 — Eighth Cafeteria’s Off-Campus Delivery is Now Online!
Chapter 46.2 — Eighth Cafeteria’s Off-Campus Delivery is Now Online!
Chapter 46.3 — Eighth Cafeteria’s Off-Campus Delivery is Now Online!
Chapter 47.1 — Spicy Boiled Meat Slices
Chapter 47.2 — Spicy Boiled Meat Slices
Chapter 47.3 — Spicy Boiled Meat Slices
… Unattainable White Moonlight
Chapter 48.1 — Are You a Blue Bird?
Chapter 48.2 — Are You a Blue Bird?
Chapter 48.3 — Are You a Blue Bird?
Chapter 49.1 — Qin Yuan Who Makes Honey
Chapter 49.2 — Qin Yuan Who Makes Honey
Chapter 50.1 — Boiled Meat Slices Trends on Social Media

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