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

Chapter 515-What to eat tomorrow? Beggar's Chicken!

Sanxin and Fu Zixin actually ate the second fish.

The two were already hungry, and the vinegar in this dish was extremely appetizing. After eating a whole fish, it felt like they hadn't eaten much at all.

The soft and tender texture like ice cream and the delicious taste like river crab whetted their appetites.

As an old Hangzhou native, Fu Zixin felt a sense of accomplishment while eating fish.

This is West Lake Vinegar Fish!
How many people can eat West Lake Vinegar Fish so generously?
It's just me!

Those crappy local restaurants have ruined the reputation of this dish with their own poor cooking skills. Look at this one made by Boss Wang? It has everything you want, including color, fragrance and taste.

People say Hangzhou is a desert of gourmet food, but I think that’s not true. It should be said that Hangzhou is a desert of gourmet chefs!
Is that because there is no good food? That is because the chef cannot make good food!
It’s a good thing that Boss Wang didn’t make this dish in Hangzhou, otherwise he would have been slapped in the face and thrown into the West Lake to feed the fish.

However, Fu Zixin also felt a little regretful in her heart.

As one of the famous Hangzhou dishes, I actually ate the most authentic and delicious West Lake Vinegar Fish in Guizhou...

And judging from what Boss Wang said, he's going to cook Jiangsu and Zhejiang delicacies for these five days. By then, he'll be making dishes like duck blood vermicelli soup, lotus seed chicken, beggar's chicken, Dongpo pork, etc. Won't all the chefs of Zhejiang cuisine be excited?
The way the two of them wolfed down their food moved many people.

Although this dish is well-known, compared with Boss Wang’s personality of never making mistakes, it seems that Boss Wang is still better.

"Boss, give me a small portion of West Lake Vinegar Fish."

"I'll have a large one."

"I'll have a large portion, too."

"I'll have a small portion."

Wang Fan stretched out his hand and pressed lightly: "Everyone, please wait a moment. This dish must be eaten as soon as it comes out of the pot. I have limited seats here and can only seat 6 guests at a time. Let's come in groups of 6. By the time the new dish is ready, the previous guests will have almost finished eating."

In order to preserve the most perfect taste of this dish, people must be seated at the table first before the food can be served. So although there is no limit on the amount of food that can be served per person, there must be a flow limit.

He could give Zhuo Qianqian more places, but the main reason was that he was afraid that Zhuo Qianqian would be too busy.

The intensity of the work is just right now and it’s not tiring.

Maybe everyone was hungry after floating for more than three hours, or maybe it was because Wang Fan's West Lake vinegar fish was so delicious. In any case, everyone who sat down at the table to eat the fish gobbled it up as if they hadn't eaten fish in several lifetimes.

There was a pretty young lady who ate particularly generously, and each piece of meat she picked up with her chopsticks was very big.

After finishing the whole fish, the young lady patted her white and tender belly and said contentedly, "I have loved eating river fish since I was a child, but I can't pick bones, so I can only eat fish without bones. Boss Wang's fish is not only delicious, but he also removes all the bones directly. It's really a blessing for people like us who can't pick bones."

She was extremely pleased with the fact that there were no fish bones. In the past, fish bones often got stuck in her mouth when she ate fish. Drinking vinegar or eating something to pull them down didn't work. In the end, she had to go to the hospital and ask the doctor to help remove them, which was very tiring for her.

But there's nothing I can do about it. It's like my love for food is in my genes. I can't move when I see or smell it. As long as I'm not short of money, I have to eat a few bites no matter how big or small.

Boss Wang’s products are famous for their good quality and low price, so there is really no reason not to buy from him.

The praises from other diners also continued, including some who had eaten there before.

"Honestly, the fish that Boss Wang makes tastes almost identical to the one I had at West Lake—it's all sugar, vinegar, ginger, and grass carp, but when you combine them, you feel like they're two different dishes." "When I was in Hangzhou, I tried several restaurants, and they all served the same dish. It was like dipping mud in sweet and sour sauce. One restaurant even innovated by serving a small bowl of dipping sauce, but I kicked it out after taking a bite."

"There is no harm without comparison. Boss Wang can devour one dish with great enthusiasm, while the other is only fit to be thrown out the window."

"It's worth it for these grass carps to die in Boss Wang's hands. If they die on other people's plates, it would be a waste."

Wang Fan's understanding of food deepened as he listened to the guests' praises or complaints.

He didn't change anything about the dish he made, but it received rave reviews. This wasn't because the system was so powerful, but simply because he had taken care of all the details of the dish.

As for those restaurants that are criticized, it is likely that they are trying to save on food costs and time costs and fail to pay attention to many details, which leads to constant criticism.

He doesn't plan to make this dish again in the future, as there is really no need to pass it on.

Because the conditions are so harsh, ordinary people simply cannot make it at home.

He also tried the simple version yesterday, and the taste was indescribable. Even with the most suitable grass carp he bought, he couldn't get rid of the deadly fishy smell.

Looking up at the tourists queuing up, Wang Fan couldn't help but think, "How can this dish survive? Everyone here and standing has a responsibility."

It is purely because of your disbelief that this dish continues to appear on the menu.

Wouldn't it be better to try the squirrel mandarin fish? The sweet and sour carp is even better than this!
Sell ​​these 100 fish quickly and make a chicken tomorrow to reward your stomach.

I haven't eaten it for a while and I miss it now.

As for what kind of chicken to make, it is naturally the Flower Boy Chicken.

Although he had made this dish before, he had never eaten it himself, and different chickens taste different.

Guizhou's topography belongs to the plateau mountains in southwestern China, with an average altitude of about 1100 meters, but this is not the point.

The point is that there are a lot of pheasants here.

The meat of pheasant is usually tender and firm. Although the low fat content will affect the taste, the meat is rich in protein, amino acids and multiple vitamins, and has high nutritional value.

But this doesn’t mean their chicken is not tasty.

This type of pheasant has a lively personality and a varied diet. It likes to eat grass seeds, insects, etc. These characteristics make the chicken of the pheasant much richer and more delicious than that of the pheasant raised on feed.

However, if the prerequisite of being a boy is added, the disadvantage of low fat content can be eliminated.

The boy Wang Fan wanted was not one who had never bullied hens before, but a castrated hen that he had used before.

Coupled with the beautiful scenery of Guizhou, if the food he makes doesn't smell fragrant enough to spread for miles, it would be considered that his craftsmanship is poor.

And there are quite a lot of these chickens. After all, who doesn’t want their chickens to grow fat quickly?
As for the roosters that carry on the family line, once all the roosters are caught, the hens will naturally become roosters, and the chicken farmers don’t need to worry about it.

(End of this chapter)