Food: Random stalls, customers chase me all over the country

Chapter 389-Wang Fan’s Rainbow Trout Set
Flatten Aksu and capture Boss Wang alive!

This slogan was shouted out again by many people with the release of the town’s high-definition promotional video. Although the address is different, the meaning is the same.

There is no way. Although roasted whole lamb is not very common, you can find it in almost any city if you want.

But! Everything is afraid of comparison!
The perfect color of Boss Wang's roasted whole lamb, the crisp and pleasant sound when tearing the lamb, and the crystal clear juice in every broken part, all constantly tease the diners' patience limit.

There is no substitute at all, which is the most unacceptable thing.

Don’t underestimate the persistence of a foodie.

A person's life is short, with an average of only 30000 days. When you are young, you can't afford to eat, and when you are old, you can't eat. There are always some people who think that if they don't eat now, when will they eat?

There are also some lucky people who have achieved financial freedom early on, and spend the rest of their lives just thinking about enjoying life to the fullest. Once the impulse comes, they just get in their car and set off.

For a while, tickets for DJI Aksu Airport and Railway Station were hard to come by.

Wang Fan naturally didn't know about this news, but the people in the town were paying close attention to it.

The promotional video received an explosion of views, and soon after that, plane and train tickets sold out. I even heard that there was a Langmie who couldn’t buy a ticket from Shanghai, so he took a taxi and used the meter all the way to DJI, and he was already on the way!

The townspeople were completely paralyzed, each one excited yet somewhat bewildered. Everyone was pondering one question: how could I safely catch this incredible amount of wealth?!
This damn happiness came so quickly like a black storm, without giving us any time to react at all!
Wang Fan didn't care whether they could accept it or not. He could coordinate and help with food-related matters, but he couldn't help with anything else.

The only thing he was thinking about now was how to make this pond of rainbow trout into delicious food, and what kind of food to make it into.

When I was in Tianjin, I received rainbow trout sent by Zhuo's father. The texture and taste were pretty good, but compared with the ones directly caught from the pond, there is definitely no comparison.

The difference can be seen from the way the meat is cut.

What’s more important is that this salmon does not need to be deacidified at all.

Wang Fan prepared four dishes today, namely sashimi platter, cold fish skin, pan-fried fish meat and salt-grilled fish head, as well as fish bone soup which was given for free with every purchase.

Zhuo's rainbow trout are raised in an excellent environment, and the fish usually eat plant-based feed.

Don't underestimate this fish just because it is a plant-based feed. The most feared infection when eating sashimi is Anisakis, and the main source of this parasite is shrimp or krill. Fish will be infected with the parasite after eating shrimp containing the parasite, and people will also be infected with the parasite after eating the infected fish.

Using plant-based feed is equivalent to fundamentally solving the path of parasitic infection.

It can be said that as long as there are no mistakes in storage and transportation, the probability of this farmed fish being infected with parasites is infinitely close to 0.

But Wang Fan doesn't need storage or transportation at all.

He only learned these after he got the "Seafood Recipe Encyclopedia".

After counting the demands of the first batch of diners in the morning, Wang Fan started to get busy.

The first step is to break down the rainbow trout.

The fish skin, fish meat, fish bones and fish head have all been cut.

The fish meat is selected from the back, middle and large parts of the fish, which are most suitable for making sashimi, and the rest of the meat is used to make pan-fried fish fillets.

The dorsal meat of rainbow trout is light red in color, with clear and delicate texture. It is the leanest part of the fish.

The mid-belly meat is a slightly translucent pink, tender and juicy, with a higher fat content than the back meat. The belly meat is white with a hint of pink, with evenly distributed fat, and is the fattest part of the fish.

His sashimi platter is not large, with only three pieces of each type of meat. If you really want to eat sashimi, there is no limit on the amount, mainly because he is afraid that those who are not used to it will waste it.

The sashimi is thickly cut, and even though there are only three pieces of each, it doesn't look thin.

The cut sashimi is placed on ice, and the ice with wisps of white steam makes the sashimi look more fresh and attractive.

Jiang Tian and Lu Yuan ate a lot of sashimi when they were abroad.

The country of Mao is vast, sparsely populated, and rich in resources. Sashimi dipped in vodka is also a local specialty.

As soon as they saw the color of the sashimi, they knew that the fish must be of good quality.

When I put it under my nose and smelled it, there was only a faint fishy smell, but more of it was a strange milky fragrance with a hint of sweetness.

Lu Yuan picked up a piece of fish back meat with chopsticks. The rosy fish meat was dotted with delicate white patterns. He didn't even need the wasabi dipping sauce and just stuffed the meat into his mouth.

The cool touch was transmitted from the mouth to the brain, and a strange sweetness made Lu Yuan couldn't help but breathe a sigh of relief.

The fish back meat is tough and elastic, with a firm texture and a unique toughness when chewed, which is what Lu Yuan prefers.

When you eat this piece of food, in addition to its firm texture, it also has a peculiar crispness. Although it is not dipped in anything, the unique sweetness does not need any dipping sauce at all, and it is enough to make people linger on it.

"Wow, you can even make sashimi so fancy, you're worthy of being called Boss Wang!"

After taking a bite of the fish back meat, Lu Yuan couldn't help but praise it: "The icy texture of this fish back meat is simply amazing. The texture of rainbow trout is even more delicious than that of king salmon."

King salmon has a very high status in the sashimi world, and this evaluation is quite high.

Jiang Tian’s favorite part to eat is the pork belly.

The fat belly is a delicacy among rainbow trout sashimi. Its high fat content makes it taste extremely delicate and soft, as if it can melt in your mouth.

She was not as primitive as Lu Yuan. She picked up the piece of meat and dipped it in the wasabi sauce before putting it in her mouth.

The taste of wasabi dipping sauce is slightly pungent, but its refreshing aroma neutralizes the greasiness of sashimi very well, allowing people to fully experience the delicious taste of sashimi.

Jiang Tian couldn't help but close her eyes and savor the enjoyment brought to her by the big belly meat.

The tender and smooth belly meat has a strong aroma of fish oil. Its high fat content makes it melt in the mouth. The milky flavor is very strong. The sweet taste paired with the salty taste of wasabi dipping sauce really makes her feel that she can't stop eating it.

"Pot belly is the perfect fish cut for sashimi. No arguments against it!"

"No, the fish back is the best, the belly is too greasy!"

As soon as Jiang Tian finished speaking, she heard Lu Yuan's rebuttal: "Fish back meat is the eternal YYDS!"

"Are you looking for death?"

"Even after I die, these words will be engraved on my tombstone!"

(End of this chapter)