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

Chapter 458-Brainstorming, the Fire of Innovation
Ever since Li Zhuang white meat came out, it has either been hung on a rack or placed on a plate. I have never heard of anyone putting it in a fancy way.

Wang Fan had seen this kind of plating and decoration when he had French food before, so he thought of giving it a try. He didn't expect that he would actually succeed after trying it.

Although the meat slices are thin, they are quite tough and will not break when rolled. You only need to slightly modify the edges and corners to get a good-looking meat peony.

Finally, he added some green leaves made of cucumber peel at the bottom, which also gave it a unique flavor. Wang Fan was very satisfied with his creativity.

"Master Jia, please try it and see how it tastes."

He also didn't know what the taste requirements were for cutting the white meat, and whether his meat flower would be affected.

Master Jia brought the plate in front of him, scooped out some soy sauce with a spoon and poured it on the meat flowers, then poured a layer of red oil on it, and then added a little minced garlic and chopped green onions.

After showering, he frowned, feeling that he had ruined the flower.

"I think you could put some thought into the toppings later. It should make this piece of meat look even better."

After saying this, he picked up the meat flower.

The rolled peony flower is very firm and about the same size as your mouth. You can just eat half of it when you open your mouth.

As soon as the meat enters the mouth, the sweet and rich aroma of the replica soy sauce quickly attacks the taste buds, followed by the spicy red oil, the pungent garlic and the fragrant green onion, which directly penetrate the defense line of the taste buds and whet your appetite.

The thin slices of pork belly are extremely tender and smooth, slightly elastic but not dry. Just one bite and Master Jia discovered the special effect of this meat peony.

In the past, I usually had two ways of eating this kind of white meat. The first was to simply fold it up and pour the sauce on it. The second was to pick it up with chopsticks and toss it in one direction, then roll it directly onto the chopsticks and pour the sauce on it.

These two ways of eating it, one loose and one tight, will have slightly different tastes.

Wang Fan only took a light bite and could clearly feel the touch of teeth piercing through the flesh layer by layer.

When you get to the center of the peony, it is rolled more tightly, giving it the texture of being rolled up with chopsticks. It can be said that all the looseness and relaxation are contained in this peony flower.

There was definitely no problem with the sauce since he made it himself, but it was the different taste that made him feel that the dish tasted a little better.

"I'm impressed. I don't know how you practiced it, but your meat flower tastes even more distinct than mine. The taste is much better. If my master's family knew about this, they would definitely jump for joy."

Chen Menglong was surprised. "That's not the case? There's even a change in taste. Isn't it just a piece of meat?"

Master Jia said, "Take another slice, and this time pour the sauce over it yourself to see if the appearance has changed. And let Master Chen and the others try it too."

Wang Fan was also excited to see the prey, so he didn't waste any words when he heard the suggestion. He started to slice it directly, and then rolled it into a meat peony again after slicing it.

Looking at the peony meat rolls with the red sauce in hand, put the spoon under the meat flower and gently turn it, then quickly pull it to the side, and a flower branch will be formed under the spoon.

Although the sauce is useless without being poured onto the meat, it does look better.

But he was not done yet. He dripped some sauce in the middle of the meat flower and poured red oil on the upper part. As the red oil flowed downwards, the whole meat flower looked a little more oily.

The chopped green onions were placed in the center, and minced garlic was used to cover the stamens, making the whole dish look much more lively. Chen Menglong grinned and said, "Wow, you've changed it up so much that it could become a signature dish in our restaurant. Let's not talk about the taste, just the appearance alone will definitely make people think it's worth the money."

Wang Fan smiled and said, "Our ancestors just don't like to do this kind of empty talk, otherwise how would those foreigners have any business?"

Master Jia was very happy to hear this: "That's right, the common people eat something clean and affordable. It's so beautiful that our kind people are reluctant to destroy it. Their appetite has decreased, and the price may even go up a lot."

Wang Fan pushed the plate in front of Chen Menglong and continued to slice the meat. There were so many people in the kitchen, and it was not the Chinese tradition to favor one over the other.

Although the meat in this dish is warm, it can basically be considered a cold dish after being poured with the sauce. The main reason for using it hot is because it allows the sauce to stick to it more easily.

Chen Menglong was not in a hurry to eat. He waited until Wang Fan finished cooking before eating together.

He made one for everyone else, and finally one for Zhuo Qianqian and himself.

After making the last portion, Chen Menglong gave a signal and everyone picked up the meat peony from the plate and tasted it.

"This sauce is so rich in layers. No wonder Lao Jia didn't mix the sauces together. This alternating flavor of sweet, spicy, salty and fragrant is truly rare."

“The ingredients are good and cooked perfectly. The pork belly is fatter than the pork belly, but it doesn’t feel greasy at all when you eat it.”

"The thin slices of meat are very chewy, and the most important thing is the layered texture of the meat, which is simply amazing when paired with the sauce."

"Well, it feels like it does have more variations in taste than just dipping it in the sauce, making the whole dish more interesting."

They are all professional chefs and their comments are also very professional.

Chen Menglong thought for a moment and said, "Since we've already innovated, why not be a little bolder and add a little sour plum wine to the sauce? I heard that people in France like to add wine to their cooking, so we can just follow the local customs."

Chef Wang clapped his hands. "Yes! And since it's eaten with plum wine, it ties it all together. I also think we could add a little rice vinegar to the sauce to make the meat more sour and appetizing."

"I think……"

This completely unleashed the chefs' desire for innovation. Not only this dish, but also several other dishes that had been finalized had some of the chefs' ideas incorporated into them.

Then Wang Fan was responsible for realizing these ideas one by one.

Some ideas were good, while some were inappropriate. Several people wrote them down one by one and kept changing the menu. Everyone enjoyed it so much that they even forgot to eat and sleep.

However, after trying so many dishes, none of them were hungry. If their age allowed them to, they would have stayed up all night.

Wang Fan felt as if he had turned into a big sponge. The chefs were all the best in their respective cuisines. They themselves could almost represent the top of their respective cuisines. The various suggestions for improvement they put forward were better than those provided by the system.

Wang Fan enjoys doing experiments, which also contain many of his own ideas. Looking at the final menu and recipes, Wang Fan is very careful.

Whoever comes here in three days will have to kneel down and sing "Conquer" to Chinese food!

(End of this chapter)