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

Chapter 447 - Flowers are not flowers, fog is not fog

"Now, it's time to witness a miracle!"

As soon as he finished speaking, the boiling broth in the kettle slowly spilled out from the spout.

The cabbage, like a flower bud, was stimulated by the hot soup from above and slowly bloomed as if it were cast by magic.

The jade-like cabbage stalks are like lotus petals, stacked layer upon layer in an orderly manner.

With the nourishment of hot soup, they become more crystal clear, like a fine work of art.

The translucent broth flows down the texture of the cabbage, like dewdrops rolling on petals, adding a touch of lively beauty.

A few wolfberries escaped from the spout of the pot and fell into the center of the cabbage, making it look more delicate.

The broth accumulated more and more at the bottom of the plate, and the pea tips gradually floated up. Some of the round leaves looked very much like lotus leaves.

This scene seemed like a wonderful interpretation of nature, and Alan couldn't help but open his eyes as wide as possible.

The most beautiful flower in the world is the ephemeral beauty of the ephemeral flower. He once stayed up all night just to witness that beauty with his own eyes.

When the night-blooming cereus is in full bloom, he thinks it is worth it even if he has to stay awake for a few more nights.

Although its beauty only lasts for a moment, that moment can become eternal in his heart.

But today, a kid from the mysterious East, with his mysterious Sichuan dish, actually made me think that it was just a flash in the pan!
“Art, this is the art of the chef!”

Alan stared at the lotus made of cabbage without blinking, but kept muttering to himself.

“If Anna saw this dish, she would definitely give it three stars without hesitation.”

"This is truly amazing. I have never seen such amazing food before. It actually transformed right in front of me."

Not to mention Allen, even the producer Wang Fan was dazzled at this moment.

The boiling hot broth was steaming all the time, and the temperature in the air-conditioned room was already low, which caused the heat from the broth to linger for a long time.

The continuous emission is like a layer of white mist covering the cabbage, making the entire blooming cabbage appear hazy.

"The flower is not a flower, the fog is not a fog. It comes at midnight and leaves at dawn. It comes like a spring dream, how long? It leaves like a morning cloud, nowhere to be found."

Allen asked curiously, "What did you mean by that? With my Chinese ability, I can only hear what you said, but I can't understand the meaning."

Wang Fan explained: "It means like a flower but not a flower, like fog but not fog. It is a metaphor that compares the appearance and disappearance of a beautiful moment to flowers and fog, mainly emphasizing its beauty and transience, just like a dream."

Wang Fan did not elaborate on the poem, as he was afraid that this chef who only knew a little Chinese would not understand it.

Fortunately, he knew some Chinese, otherwise he would have no idea how to translate it into English for him.

Firstly, his English is quite poor, and secondly, it is really difficult to translate Chinese ancient poems and idioms.

Even if a translator is very good, the three words "Hongmen Banquet" can burn out the translator's CPU.

The translators at the United Nations conference are pretty awesome, aren't they always facing a formidable enemy whenever a Chinese spokesperson says "There is an old saying in China"?

For foreigners, it is not just a word, but a super-sized compressed package thrown to them.

Although Allen didn't understand the poem, he did understand Wang Fan's translation. After thinking about the words just now and combining them with the scene he saw, he felt that the short sentence was the most appropriate description.

"This mysterious ancient oriental country, I must go there once to experience it for myself!"

Wang Fan handed him a spoon and said, "It's perfect to drink now. It will get cold if you keep it for a while longer."

Alan took the spoon and dipped the golden spoon into the broth in the bowl. The entire insertion process could be clearly seen.

He scooped out a spoonful and brought it under his nose to smell. A unique mellow yet unusually fresh scent made him feel as if all the pores on his body were about to open up. This was completely different from the delicacies he had made before.

When he smells a delicious dish that satisfies him, it is usually his brain that tells him he wants to eat it, but the soup in front of him is what both his brain and stomach tell him he wants to eat at the same time.

This soup has no sour taste and should not have an appetizing effect, but the stomach wants it.

The golden spoon slowly entered his mouth, and Alan couldn't help but close his eyes and savor it carefully.

As soon as the soup enters your mouth, you can feel a particularly gentle and smooth touch. The overall taste is sweet and mellow but not thin.

This light taste easily dissipates in the mouth, but the soup in the spoon is unusually long-lasting, and the light meaty aroma lingers in the mouth for a long time.

“Fresh and elegant yet memorable.”

Allen opened his eyes and exclaimed sincerely, "You've cooked so many different kinds of meat together, yet not only does the flavor not blend, but you've also been able to blend the essence of all the meats together. And then, through your magical three-step process, the soup becomes as clear as water. Both the taste and the visual effect have reached the pinnacle of gourmet cuisine. This is a perfect creation."

Wang Fan smiled without being modest. He could be modest about his own cooking skills, but he would not be modest about the charm of Chinese food.

We can be as humble as we want behind closed doors, but we must never discount the praise that rightfully belongs to Chinese food in front of this foreigner.

"You eat first. I'll stir-fry the remaining cabbage."

"Oh? Can these leaves be used to cook?"

Wang Fan nodded: "It's a good opportunity to make another Sichuan dish - hot and sour cabbage. This will be quick."

After saying that, he cut out some pork belly.

The pork from Gallic Chicken is of good quality, and the pork belly is also three-layered and rosy in color. Heat the pan with cold oil and add the pork belly. Stir-fry until both sides are golden brown, then add the onion, ginger, and garlic.

Once the three-piece set of ingredients for removing fishy smell and enhancing flavor is added, the smell of the stir-fried pork belly will change, especially the onion fragrance, which instantly suppresses the fishy smell in the meat, and the rich onion fragrance begins to dissipate directly.

But Alan didn't have time now because he had already started dealing with the cabbage.

At first, he thought the essence of the dish was all in the soup, and he regarded the beautiful cabbage as a decoration to make the dish look good.

But after he said this, he found that he was wrong, and extremely wrong.

The cabbage is the star of the whole dish!
The perfect steaming makes the cabbage stalks soft but not mushy, while retaining a certain crispness. While absorbing the essence of the broth, they still retain their own sweetness. The overall taste is even more delicious than the soup.

Even the pea tips decorated as lotus leaves have a unique crispness, and there is not a single unnecessary decoration in the whole dish.

"This dish is so good, I can't help but want to put it on my menu."

(End of this chapter)