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

Chapter 516 - Another Boss's Affirmation
Wang Fan is not very busy making this West Lake Vinegar Fish. He just needs to time each step. The busiest people now are the diners who are eating.

Being surrounded by a bunch of hungry people, I had to finish eating the fish before it got cold, and I had to post it on WeChat Moments and Weibo before others did.

I ate the authentic and delicious West Lake Vinegar Fish made by Boss Wang in Guizhou. Isn’t this worth posting on WeChat Moments to show off?
But it doesn’t matter if they show off. These people are a bit bad and they specifically want to circle around West Lake Culture and Tourism.

"Hangzhou's cultural and tourism departments, I'm telling you, you didn't even know Boss Wang was traveling in Hangzhou. You missed out on such a great opportunity."

"Oh, right, Hangzhou is a major tourist city. It's already overcrowded and doesn't need the traffic that Boss Wang brings. But don't you plan to study the West Lake Vinegar Fish that Boss Wang makes?"

"I've always been called a food desert, but Boss Wang's cooking is killer. His authentic West Lake vinegar fish is incredibly delicious. Why can't I learn from him?"

"Exactly. I used to think a food desert was due to a lack of delicious food. It turns out it's just poor cooking. Boss Wang said he's following the traditional method, but each step is more detailed. So who's lacking in detail?"

The continuous presence of these people has put a lot of pressure on the official media of culture and tourism.

If you talk about tourist popularity, Hangzhou is probably not inferior to some of them, but the food...

This is such a damn pain in my heart that will last forever!
The three major delicacies in Hangzhou are KFC, McDonald’s and Burger King. Although this is a joke, it is a joke that all locals agree with!
When they saw the pictures posted by these people and the videos of them eating West Lake Vinegar Fish, they felt like they were not feeling well at all.

Whose West Lake Vinegar Fish is so good you can eat two plates straight? Huh?! Shouldn't it be hard to eat two bites?
What do you say to yourself?
I don't have the courage to fight back. You say that photos can be staged, but they even posted videos of the production process and the process of eating the fish in my face. What else can I say?
When some local netizens saw that their own cultural and tourism media were being criticized, they stood up decisively to defend them and would never let their own cultural and tourism media fight alone.

"Who says we're a food desert here? Harbin grilled cold noodles, Shaxian snacks, KFC, Wallace, Burger King, Pizza Hut—they're every bit as good as what you have out there."

"They say those who say it tastes bad have never had the authentic one. After we've tasted the authentic one, they all say 'the authentic one tastes bad'."

"Whose group are you upstairs with? Aren't Longjing shrimps delicious? But if you think about it, river shrimps seem to taste good no matter how you cook them."

"When you mention that, it reminds me that our Longjing shrimps are made by frying tea leaves into the shrimps. Boss Wang's Michelin restaurant uses smoked tea leaves to create a smoky flavor. I'm wondering, with so many restaurants in Hangzhou these days, have any of them learned this trick? I'd love to try it."

"? If you smoke it, can it still be called authentic Longjing shrimp? Even if it tastes good, it won't be authentic!"

The person in charge was originally happy when he saw a bunch of local IDs pop up, but after seeing the remarks of these rebellious people, he decided that he'd better not watch it today, otherwise, such a young person might get a cerebral hemorrhage or something.

"On behalf of Hangzhou's local food lovers, I sincerely invite Mr. Wang to visit Hangzhou during off-peak hours. I'd like to share some tips on how to make dishes taste even better while maintaining authenticity."

Destroy it! It’s too tiring to check the news online!
He stopped watching it, but the internet was still bustling with activity.

"I was initially skeptical about whether Boss Wang's dish was authentic, but my second uncle, who was the head chef at Louwailouguo 20 years ago, saw it and praised the dish for its authenticity and the thoughtfulness with which the ingredients were selected. He even said that if the corn starch was replaced with lotus root starch when thickening the sauce, the finished product would be more translucent, moist, and beautiful."

"I'm over 50 years old. I had West Lake Vinegar Fish at Louwailou 20 years ago. To be honest, it's completely different from what it is now. I can't say the food is bad, I can only say the chef's cooking skills are too trendy."

"The master-disciple relationship between several large restaurants that were established during the restructuring was severed. There aren't many legitimate descendants left in the entire Lake Gang. What delicious food can they make?"

"I've watched this young friend Wang Fan make this antelope horn, and I can only say it's incredibly exquisite, a true master. Not to mention when I was around his age, even in my prime, I wouldn't have been as good as he is. This is for my second grandfather."

As he said this, he posted a photo.

The photo is a bit old, but the background of the person on it is still very clear: a man wearing a chef's top hat, holding an iron spoon, standing under the Louwailou sign. Some people with nothing to do used an image search and actually found this former master of Hangzhou cuisine.

"Wow, he really is the chef from back then. I think he even participated in the preparation of the state banquet, and he made this dish called West Lake Vinegar Fish."

"Incredible! One of the ten outstanding masters of Zhejiang cuisine, a true boss in the culinary world."

"Boss Wang already has two master-level figures endorsing him. He's just like the kid next door."

"Goodness me, if someone lives next door to a kid like this, wouldn't his buttocks be beaten to pieces by his own mother?"

"Now it depends on whether our local chefs can learn from their mistakes and make progress. I'm embarrassed to be called a food desert for so many years."

Wang Fan paid no attention to the news that was making a big splash online.

After selling the 100 fish today, he closed his stall and searched the system mall for chickens.

Don't think too much, it's a very serious kind of chicken.

There are really a lot of pheasants in Guizhou. A simple search will yield a large number of them. After setting the slaughtering and delivery times, he will continue to buy other ingredients in order to make the most authentic Jiangsu and Zhejiang cuisine.

He has always been very serious about making various dishes, especially when making representative cuisine of a place, he strives to restore the original flavor.

If we don’t seek to make these local delicacies famous, then at least we can’t bring shame to them, right?

He had already made beggar's chicken when he was in France, and he knew all the ingredients and cooking methods by heart. It's just that it takes longer to marinate the pheasant, otherwise it won't be easy to absorb the flavor, so he will be busy tonight.

But fortunately, I don’t have to get up very early.

The scenic area doesn't open until 9 a.m., and it takes two or three hours to float down from upstream. He just needs to let these tourists eat before noon.

Zhuo Qianqian wondered if the boss had a grudge against Louwailou?
This dish called Hua Tongzi Chicken is also a famous dish of Louwailou, but it is also a dish that has been complained about a lot.

The chicken has no taste, is woody, expensive, and not tasty...

Having just slapped West Lake Vinegar Fish in the face, now he’s going to slap Beggar Chicken in the face?

If Wang Fan knew she was thinking this way, he would definitely correct her, because he really didn't have any other thoughts. He simply thought that there were so many pheasants here, and it would be a shame not to make a beggar chicken to try.

Besides, they both like eating chicken, so it is necessary to satisfy their stomachs.

Being a chef is great. You can cook whatever you want. I have the final say over my iron pot.

(End of this chapter)