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

Chapter 530 - How Lonely Being Invincible Is

They are all thousand-year-old foxes, so there is no need to play the game of Strange Stories from a Chinese Studio, because everyone knows the routines. But they have been eating for more than ten years or even decades, but they are controlled by a small bowl of soup.

The milky white broth was steaming in the iron spoon, and it looked so smooth and delicate.

There is almost no color in the whole body, just like directly heated milk.

Wang Fan quickly raised the iron spoon in his hand, and a line of milky white broth rushed towards the sky. He put the white porcelain bowl filled with ingredients aside, and the milky white broth obediently fell back into the bowl, without even a drop of soup splashing out of the bowl.

"Wow!"

“Oh wow!”

Seeing Wang Fan show his skills, the diners in the queue exclaimed in surprise out of courtesy, which made Wang Fan's face put on a little smile.

I learned this trick when I was making Lanzhou beef noodles. Many guys who serve bowls know how to do it. There are many advantages to doing this, such as lowering the temperature of the soup base, making it easier and softer to drink, and also making you look cool. As for the proportion of the two, it is hard to say.

The milky white soup base is rich and fragrant. After entering the bowl, various ingredients are soaked in it. Many ingredients are hidden in the soup. You can't even see what is underneath through the soup. It can be seen how rich this broth is.

With a bowl of duck blood vermicelli soup like this in front of you, what is there to hesitate about?
Just close your eyes and it’s done!
The diners in line took out their mobile phones and paid for their meals without hesitation.

It’s not that decent workers these days can’t afford 50-yuan food, but most of the time they feel a little sorry for the money they’ve worked so hard for. If they really come across a delicacy that they think is great value for money and really want to try, they will still grit their teeth.

Looking at this big bowl of duck blood vermicelli soup in front of him, any discerning person can see that it is absolutely worth the money. At most, Boss Wang can only make a profit from the processing fee.

As a person who has lived in Nanjing for 10 years, middle-aged uncle Chen Qingyang couldn't wait to sit on the stool with this bowl of inauthentic duck blood vermicelli soup.

The familiar old duck flavor is extremely rich, far superior to the authentic duck blood vermicelli soup I had in Guizhou in recent years.

He picked up the spoon and scooped a spoonful of soup. The milky white soup did not change. When he looked closely, he could hardly see any impurities. Instead, it had a rich and delicious aroma that made his mouth water, which kept stimulating his endurance limit.

There are a few small butter bubbles on the white soup base, but it not only does not affect the appearance, but makes it look more appetizing.

He brought it to his lips and took a sip. The rich and delicious taste seemed to bring him back to that stormy night.

He was very tired after a hard day's work, and he wanted to indulge himself with his newly paid salary.

He entered a duck blood vermicelli soup restaurant. Tired and hungry, the first sip of the rich hot soup not only dispelled the cold, but also made him think that this was the most delicious thing in the world.

But when I eat it again later, I no longer feel that same surprise, and all I feel is liking it.

But today, this shallow spoonful of soup made him taste that amazing feeling again.

As soon as the soup enters your mouth, not to mention the fresh, fragrant and mellow taste, the silky touch alone is enough to amaze your taste buds. The duck soup gently slides across the tip of your tongue and flows into your throat, leaving behind a rich aroma all the way.

The taste is not as stimulating as old wine, nor as mellow as spring water, but the broth that perfectly balances the various flavors can really leave him with an endless aftertaste.

No, it's more than just a balanced flavor; the flavor of the duck is particularly evident in the broth. Duck has a very strong fishy smell, far less so than chicken, but the first sip reveals this broth is a duck stew, preserving the original flavor of the duck while eliminating any unpleasant fishy notes.

For this bowl of soup, don’t even think about putting so many fresh ingredients in it. Even if you soak some leaves or slipper straps, it will still be delicious!
Now he no longer cares about whether it is authentic or not. He only knows that Boss Wang’s duck blood vermicelli soup has completely made his taste buds sing “conquer” just by using the most basic soup base.

I was conquered by you and drank the soup you stewed...

Not only did his taste buds sing the song of conquest, but even the taste buds of those diners who came from Jiangsu and Zhejiang areas specifically for the fun could not help but sing the song of conquest.

It is true that Nanjing is the birthplace and culmination of this thing, but you can’t resist the fact that Boss Wang is really willing to spend a lot of money on the ingredients!
Judging from the deliciousness of the soup base, the ingredients are definitely of the best quality, and the soft taste does not have any taste of industrial flavors or various additives.

To be honest, this soup base is enough to amaze all the restaurants that make duck blood vermicelli soup!
This mouthful of soup is definitely the essence of this duck blood vermicelli soup!
After taking a sip of soup and a mouthful of duck blood, many diners felt that they had drawn hasty conclusions.

"Oh my god, what the hell is this duck blood?!"

"I've been eating duck blood vermicelli soup for over 20 years, and I've never had duck blood so chewy and tender!"

"The rich duck blood flavor, the silky smooth texture, and even a hint of milky aroma?"

"I feel like the duck blood will explode in my mouth when I bite it! Yes, it feels like it will explode!"

"It's smooth, tender, and smooth, just like rennet tofu, and it tastes so good?"

"Incredible! I can't think of any other words to describe it. In all of Nanjing... no, there's no one in the world that can beat it!"

The duck blood made by Wang Fan himself is indeed very soft and tender. Because the proportions are well controlled, the duck blood tastes extremely soft and tender. Moreover, the broth is used when cooking. Not only is the heat perfect, but the taste also becomes extremely fresh and fragrant.

It's easy to control, no one can stop it!

Chen Qingyang has picked up a piece of duck gizzard and started eating. Although there are many side dishes in each bowl of duck blood vermicelli soup, duck gizzard is his favorite.

Duck gizzard is the gizzard of the duck, which is shaped like a flat ball. After being cooked, the meat is firm, tough and chewy. It is not greasy and has a long aftertaste.

When the duck gizzard enters your mouth, a thin layer of soup base is still wrapped around it. The rich and mellow soup base is full of flavor. Chewing the duck gizzard with this taste and silky texture has a unique flavor.

The slices of duck gizzards are relatively thick, and Chen Qingyang likes to eat this kind of thick slices. Thin slices not only have no taste, but also lack that unique aroma.

It's a thin piece that's gone in a few chews. What's the point of savoring it?

Boss Wang has to be knowledgeable!

The cooking time of the duck gizzard stew is very well controlled. When you bite it, you can clearly feel the elasticity but not hardness. As long as your teeth are a little tougher, the thick duck gizzard slices will be cut into two halves by your teeth.

The aroma of the braised meat also begins to be released at this time. As you chew it, it blends into the duck gizzard and blends with the remaining broth in your mouth, forming another unique and delicious taste.

(End of this chapter)