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

Chapter 448-Chinese Catering, does not need to be defined by them
Alan did think so, but he knew he couldn't do it.

Although this oriental boy made the soup right under his nose, and although he helped to cook the soup, he also knew all the ingredients.

However, Chinese cuisine and French cuisine are two completely different systems. If you don’t understand the principles behind many steps, you will not be able to make them even if you copy them.

He believed that what he made would definitely not taste the same as what Wang Fan made.

"Hey."

With a regretful sigh, he once again enjoyed the pleasure that the food brought him.

But as he was eating, his nose began to twitch uncontrollably again.

A strong sour aroma almost tempted out his taste buds.

This sour smell was different from the one he usually used. The food he made was usually not cooked too high, so even if there was a sour taste, it was subtle. But what he smelled now could only be described as hot, violent, and unbridled!
The sour taste was like the king's most invincible warrior, conquering his taste buds like a landslide.

Smelling this flavor, even the soup in my mouth seemed to become more mellow and delicious.

Wang Fan's pork belly was already stir-fried until it was fragrant. He looked at Alan and directly scooped some brown sugar from the seasoning area into the pot to continue stir-frying.

The cabbage is torn directly by hand. After the brown sugar is fully dissolved and begins to gel, the whole cabbage is poured into the pot, and then the "sizzling" sound of oil popping can be heard continuously.

Adding brown sugar is very un-Sichuan, but very Allen.

Adapting to local customs and catering to different people’s tastes is another profound realm of gourmet food.

French cuisine has always been characterized by sweet and sour flavors, which is also the key reason why many Chinese restaurants change their flavor when they move to the West.

Wang Fan had turned the fire to the maximum. The blazing flames erupted from the stove, and the whooshing sound of the explosion could be clearly heard.

Alan couldn't help but observe Wang Fan's movements again.

It is common sense that cabbage will release water. Once the water is released, half of the taste of the whole dish will be ruined. Stir-frying over high heat can instantly lock the moisture of the ingredients. The fire power must reach at least 5.0kW. Needless to say, the stove underneath must be made in China.

French cuisine also includes stir-fried dishes, but Alan rarely uses this cooking method because it is not gentlemanly or elegant at all, and is completely inconsistent with his status as a nine-star chef.

But in his opinion, Wang Fan's stir-frying was smooth and flowing.

Fresh and tender cabbage leaves, crispy red pork belly, and shiny red pepper segments slide in a beautiful arc in the air and fall into the pot.

The chef has fair skin and a tall stature. His white chef uniform is spotless. His movements are steady, powerful and unimpeded, seemingly full of violent aesthetics.

After imagining himself putting himself in the role of the person going back and forth, Alan shook his head decisively.

This violent cooking method is only suitable for young people like Wang Fan. Young people have passion and enthusiasm. An old gentleman like me is more suitable for listening to symphony and making low-temperature slow-roasted steak.

A major feature of stir-frying is its speed.

Add various seasonings while stir-frying, and finally pour in a little water, starch and a little oil. Stir-fry quickly and evenly, then scoop with a spoon and put the fried spicy and sour cabbage into the plate.

This time Wang Fan did not arrange the dish deliberately, it was just the way Chinese food should be.

"Sichuan cuisine modified - hot and sour sweet cabbage."

The name is a bit childish, but very practical.

Wang Fan introduced: "According to the taste here, I have specially adjusted the sugar ratio. I believe it will be more suitable for your taste."

After saying that, he pointed to the plate and said, "Many of our Chinese dishes are served in this way. What do you think?"

Alan looked at the plate. It was pure white, without a single hue. The white cabbage stalks and emerald green leaves intertwined, with the occasional glimpse of meat and bright red peppers. The colors were quite acceptable.

But whether it is the cabbage stalks or the cabbage leaves, they are all different sizes and look uneven. This is really hard to accept for someone like him who likes to arrange all ingredients neatly.

"Why don't you cut the cabbages into similar shapes? I believe you can do it easily with your knife skills."

Wang Fan said, "Of course you can cut them, but that will damage the cell walls of the vegetables, causing the cell fluid to leak out. This leaking of cell fluid will not only affect the appearance of the dish, but will also lead to the loss of nutrients, making the dish more likely to release water during cooking. This leaking of water is a key point that this dish cannot accept, and it will greatly affect the taste."

Alan shook his head decisively. "But this also affects the appearance. This is unacceptable in our French cuisine, and it would definitely not be accepted by Michelin reviewers."

Wang Fan said, "Chinese culinary culture has a history of thousands of years. When it comes to exquisite food, we have countless dishes that meet the standards you mentioned. Since this dish didn't turn out that way, it doesn't mean that it should be prepared in the same way. That would be a waste of time and effort."

After saying that, he pushed the plate and said, "And the most important point is - we don't need to be defined by them."

Looking at Wang Fan's confident look, Alan couldn't help laughing.

"You look a lot like me when I was younger, but I've come to terms with reality."

Wang Fan laughed and said, "You don't have 16 billion compatriots backing you up."

Alan nodded: "Your culture, your country, and your compatriots have given you endless confidence. I often see this kind of heartfelt pride in the eyes of your international students.

Then I will carefully taste your dishes, and if there is anything wrong with them, I will speak out without mercy."

After saying that, he took out a brand new set of tableware from the bar beside him.

The silver plates and silver forks have intricate patterns, which make them look very elegant and have a sense of age.

Use a fork to poke and stir the cabbage leaves, and a small cabbage-like bulge will form at the top of the fork.

When you get close, you will see the fresh and tender cabbage in green and yellow, with bright juice and starch, which has a unique beauty.

"The color of the cabbage leaves is between the perfect point of just being cut off, and the brown sugar gelatin clings to them, making them look even more rosy and attractive."

After speaking, take a deep breath.

The perfect combination of the sweetness of sugar, the sourness of vinegar, the freshness of cabbage, and the rich aroma of chili peppers made his mouth water in an instant.

"It's sour and fragrant, sweet but not greasy. The amazing thing is that even the strong smell of the chili pepper can't cover up the fragrance of the cabbage. I have nothing to say about the smell."

When he put it in his mouth, the sour, sweet, spicy and salty tastes were immediately sensed by his taste buds. The familiar yet unfamiliar taste gave him a particularly novel feeling.

"Squeak..."

With a light bite, the crispy and tender cabbage breaks, and a fresh aroma gushes out, instantly dominating the taste in the mouth.

The refreshing and crispy taste made him fall in love with this dish after just one bite.

The spicy, sour and salty tastes constantly stimulate my taste buds, making me want to chew them non-stop, while the sweetness just neutralizes the stimulation of the sour and spicy tastes, making me feel like I can't stop at all.

Alan swallowed it in one gulp without saying anything. Instead, he quickly reached out his fork and stabbed it in the food. This time he didn't roll it up, but put it directly into his mouth and started chewing it.

He had a feeling that the more he ate, the hungrier he became, and his stomach wanted his mouth to move as fast as possible.

After taking five large mouthfuls, Allen finally stopped eating. He then praised Wang Fan, "You're right. Chinese food and beverages really don't need to be defined by their rules."

(End of this chapter)