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

Chapter 573 - The Disappearing Boss Wang and the Backstabbing Mapo Tofu
Boss Wang is missing!
When Wang Fan still hadn't updated his location information until noon on Monday, the people of Tianfu had no choice but to accept this unacceptable fact!
Boss Wang sets up his stall from Monday to Friday. Normally he would tell us where he would set up his stall on Sunday, but now not only did he not tell us the coordinates, no one even noticed his whereabouts!
Boss Wang's eye-catching King of Glory RV actually disappeared in our Datianfu?!

This is really ridiculous!

"Brothers and sisters, this is not the time to hide and eat alone! If you find any trace of Boss Wang, you must inform each other immediately!"

"How could such a large person disappear without a trace? Even if the person is hard to find, the RV is so easy to spot, and no one has seen it?"

“People in Chengdu said they didn’t see it.”

"The people of Suining said Boss Wang didn't come."

"The people of Panzhihua said they didn't see it."

"The giant panda base said they didn't see it."

Messages kept popping up, and people from various blocks in the city kept relaying the news, but Wang Fan seemed to have disappeared from the face of the earth, and no one had actually seen him!

"Boss Wang isn't trying to trick us, is he? He hasn't actually been to Sichuan at all."

"That's impossible. Even if he's in the fog, why wouldn't he come to visit our great Sichuan? And he said he would come before, so he shouldn't break his promise, right?"

"Where the hell has this guy gone? He didn't even reply to my messages. Was he abducted by aliens?"

"I'm Shudaoshan! Boss Wang, please reply quickly!"

"Although the Sichuan girl's Laozi Shudaoshan is very intimidating, it is only limited to her boyfriend. Boss Wang is not your boyfriend."

"The guy upstairs has given me some ideas. If we can't get in touch with Boss Wang, let's ask the boss lady what's going on!"

"Yes, yes, yes, let's ask quickly, why don't we set up stalls in our great Sichuan?"

"I'm just afraid he won't show up at all! If that's the case, I'll definitely turn from a fan to a hater!"

"That's right. Even though he's tall, handsome, a good person, and a great cook, if he looks down on us, Sichuan, I'll be a black man for the rest of my life! This is a matter of principle!"

Zhuo Qianqian had just finished class and had just turned on the silent mode on her phone when she heard the phone notification ringing non-stop.

I quickly clicked on the tips one by one and couldn't help but laugh out loud.

It is impossible to reply to each message one by one. There are simply too many messages. If I don't read them all, there will be 999+ messages. Even an octopus monster cannot reply to them all.

But she also had a way. She logged into Wang Fan's Weibo account and quickly sent a message.

"Dear friends in Chengdu, thank you for your attention and love for the boss. He has actually arrived in Sichuan now. The reason he hasn't set up a stall yet is simply because Sichuan is so beautiful! He's currently on a mountain with no signal. He said that without spending a week exploring Sichuan's beautiful scenery, he simply wouldn't have the heart to set up a stall and cook. He expects to decide where to set up the stall this weekend. Stay tuned and thank you for your attention ^O^."

Ah this...

When Sichuan netizens saw Zhuo Qianqian’s reply, they suddenly fell silent.

It was a feeling of both displeasure and pride.

What makes me unhappy is that I waited for so long but was stood up.

I am proud that the reason for standing someone up is because my house is too beautiful and it makes people distracted from work!
"Because of this incident, I'm both unhappy and secretly happy. This feeling is really hard to describe."

"I have to say that Boss Wang really knows his stuff. The scenery in Sichuan is absolutely unbeatable!"

"I'll forgive Boss Wang this time. After all, our house is really too beautiful."

"So which mountain is he on now? Mount Emei? Mount Qingcheng? Jiuzhaigou?"

"If he's not in Jiuzhaigou, I'll be checking tickets there. If Boss Wang is here, there's no way he'll escape our eyes."

"The cousins ​​said they didn't see Boss Wang."

"There's no one in Qingcheng Mountain either. Our leaders are keeping an eye on him. If he dares to show up, our leaders will directly provide him with a prime booth for free."

The topic of public opinion on the Internet once again turned to where Wang Fan was.

Staff members of various scenic spots quickly came forward to confess that he was not in their scenic spot. After all, he is very popular now and represents huge traffic wherever he goes.

A man who was praised twice by official media!

He provided free meals to vegetable farmers over 70 years old in the foggy city, helped promote the air-raid shelter vegetable market free of charge, and donated all the proceeds from his last breakfast to the management office. This was the second time that the official media singled out this man for praise.

This official media is not the local official media, but the most authoritative one, the only one of its kind.

If you want to invite such a person, you have to invite him to your own scenic spot!
But no one saw him!

Zhuo Qianqian naturally knew where Wang Fan was. He had reported it before going up the mountain, but she didn't tell anyone. Firstly, the place was a bit remote, and secondly, the boss would naturally tell anyone when he wanted to.

Where is Wang Fan?
He is at the edge of the world—Leibo Cliff of Longtou Mountain in Sichuan!
This is the only place in the world that National Geographic calls the Edge of the Earth.

The cliff is over 3800 meters above sea level and more than 10 kilometers long. On one side, there are green grasses and herds of cattle and sheep, and on the other side, there is a deep abyss with rolling clouds and mist. The huge sense of difference in height creates a unique and shocking beauty here.

Standing on the Longtou Cliff, Wang Fan felt so small, as if he had been swallowed up by the vast nature.

Cumulonimbus clouds kept rolling in front of Wang Fan's eyes, and the large number of clouds formed flag clouds directly on the cliff.

At the end of the flag cloud is a faint golden sun, as if by walking along this flag cloud, you can walk directly into the sun.

The shock and the wonders of nature really made him linger.

But the reason why we didn't leave for two days was not only because of the beautiful environment, but also because there was too much garbage here.

Plastic bags, empty bottles, instant noodle boxes and other garbage are thrown everywhere.

The sight of piles of these things mixed in with the blue sea and blue sky really made Wang Fan feel uncomfortable all over.

This is also one of the biggest drawbacks of wild scenic spots. Some people really just throw garbage wherever they go, as long as it is convenient for them and they feel happy, they don’t care whether doing so will cause damage to the environment. If you can’t stand it, just clean it up. No one cares about me anyway.

Then he spent a whole day cleaning up the garbage.

This job may not be easy for others, after all, there is so much garbage, but it is much easier for Wang Fan because he has a small crusher on his RV.

Speed ​​bumps for men include, but are not limited to, pulling bananas from Odebiao, washing carpets, trimming donkey hooves, sword-forging competitions, and smashing everything.

The thing on his car is the crusher in the speed bump.

Once the shredder shredded the garbage, its volume was significantly reduced. It took his RV three trips to get rid of it all. Seeing the green space clean and tidy again, he felt much more relaxed.

As for the wheel marks on the green grass, they were there before he came. This Sichuan friend shouldn't blame himself, right?
After doing some chest expansion exercises and taking a deep breath of the air filled with the fragrance of grass and soil and also full of moisture, Wang Fan felt refreshed and was ready to set off for the next stop.

There are so many beautiful sights in Sichuan that he simply doesn't want to leave, even though Shu is Sichuan.

Wang Fan’s second stop was Meishan.

When he was in France, he communicated a lot with Sichuan cuisine master Liu Fei. It would be very rude if he didn't visit him when he came to Sichuan.

Meishan’s status in the chef world cannot be underestimated. It is the place with the highest density of Sichuan chefs in China and is known as the “Hometown of Sichuan Chefs in China”.

With this reputation and these great chefs, it is no wonder that the food here is innumerable. This is also the hometown of Chinese kimchi and is considered the world's largest kimchi production base.

If it runs out of stock here, the people in Coria next door might not even have kimchi soup to drink.

Moreover, this place also produced a well-known gourmet - Su Shi, and of course his younger brother and father.

The fate of the Su brothers is very interesting. Because the elder brother Su was so prone to offending people with his mouth, he was either demoted or on the way to being demoted throughout his life.

Because the two brothers had a good relationship, Second Brother Su had to work hard to get promoted to save Big Brother Su. Even though he was finally promoted to Minister of the Ministry of Personnel, a real deputy prime minister, he still failed to completely save Big Brother Su.

However, Su Shi's life was absolutely wonderful, and almost wherever he went, he was able to benefit the people and leave a good story behind.

In Meishan Dongpo, it is almost becoming an independent cuisine, which shows how much people love this gourmet.

Dongpo pork, Dongpo fish, Dongpo pork elbow, Dongpo tofu, Dongpo lamb spine, Dongpo pancake, Dongpo spring pigeon sashimi, Dongpo jelly...

Master Liu is the head chef of the Meizhou Dongpo Restaurant in SC Province. He is very busy during normal meal times, so Wang Fan did not contact him. He simply went directly to a restaurant to try out the food of this old friend's restaurant.

Meizhou Dongpo is very famous locally, and many branches have been opened across the country. The treasure of each store is Dongpo pork elbow.

Wang Fan has made many pork elbows before. The ingredients used in Dongpo pork elbow are slightly different from those he made before, and Wang Fan is looking forward to it.

But I didn’t expect that the business of this restaurant was so popular. I arrived at around 6 o’clock, and when I got a number, I had to wait in line until o’clock before I could get a table.

Wang Fan has time, but the cost of time is high, so Wang Fan unconsciously raises his expectations.

You made me wait so long, so I have to make it worth it, right? That's what he demands of himself anyway.

At around 6 o'clock, there was finally a vacant seat, which happened to be in an inconspicuous corner. Wang Fan ordered Dongpo pork elbow, Mapo tofu, classic spicy chicken with large French fries, traditional sizzling rice crust and a bowl of white rice.

Meizhou Dongpo knew about this hotel before he met Master Liu and was very much looking forward to it. Although it was not the main store, the craftsmanship should be better than other places.

But when the dishes came up one after another, Wang Fan really began to doubt a question - is it really impossible to go to a big restaurant if you want to eat local specialties?

The first dish served was Mapo Tofu.

Wang Fan didn't need to eat it. He just took a look at the surface of the dish and touched the plate, and he no longer had any expectations for the big plate of spicy tofu in front of him.

The plate is not small and the amount inside is also good. The white and tender tofu is wrapped in the rosy sauce, some green chopped green onions are dotted on it, and the brown sauce complements it.

Wang Fan reached out and touched the plate, then sighed silently.

The plate was actually cold!

What’s more, the dish is topped with chopped green onions and臊子!

Use chopsticks to pick up some of the tofu, including the soup and sauce. The hard texture tells him that the meat is still pork.

Wang Fan began to doubt his life.

Really, even in the anime in the Sakura Country, we know that authentic Mapo Tofu is made with beef and fried until crispy, but Meishan, which is said to be the birthplace of Mapo Tofu, actually uses pork!
It's not that we can't accept innovation, but this innovation has to be for the better, right? Even this臊子 is a semi-finished product made in the central kitchen!

Even I, who have been looking at Sichuan cuisine recipes for a few days, know that traditional Mapo Tofu uses ground beef instead of pork, and it is characterized by being spicy, fresh, hot, tender, tight and crispy.

Bund means that the tofu is intact and not rotten, and crispy means that the beef is crispy and fragrant.

Although this small plate of Mapo Tofu is simple, it has a lot of details to it. Apart from the amount of food, there is nothing to praise about the plate in front of me!
Putting aside the taste, the first thing to pay attention to when cooking Mapo Tofu is that it is “hot”!
This dish itself is very oily, and the taste deteriorates significantly once the temperature drops. Without the added bonus of heat, there is basically no way to talk about numbness or spiciness.

When a proper plate of Mapo Tofu is served, the first thing people should see is the heat. If there is no heat and the plate is still cold, it is purely a scam.

Besides, proper Mapo Tofu should be topped with green garlic and pepper powder, so what the hell is going on with chopped green onions and臊子?

Wang Fan was a little angry and waved to the waitress.

The little girl came over and asked with a smile: "Hello, what's going on?"

Wang Fan said politely, "Could you please heat up this plate of Mapo Tofu for me?"

Naturally, he would not vent his anger on the girl.

The girl nodded. Although she was a little confused as to why the dishes had to be heated up right after they were served, she still took the dishes back to the kitchen.

Less than two minutes later, the plate of Mapo Tofu was served again. Wang Fan only took a glance and knew that this thing had not even entered the pot.

I guess it just went around in the microwave a few times before he brought it back to himself.

Sighing inwardly, Wang Fan said "thank you" to the little girl waiting beside him, then picked up a piece and took a bite.

The tofu was still very soft and tender, and the seasoning was okay, but it just wasn't fragrant enough.

The most important thing about this dish is that it is hot. If it is not hot, it will not be numb. What you eat is the "sha" "sha" feeling of the hotness. Only with that hotness will you have the numbness like an electric shock.

Has the food in Meishan degenerated to this extent?
To be honest, if this dish was called Meizhou tofu or any other kind of tofu, Wang Fan would not have any complaints. It is your own dish and you can change it however you want. But since you called it Mapo Tofu, it must have some tradition in it. To fool people like this is simply destroying your reputation.

He had heard before that the status of Sichuan cuisine had been declining, because making Sichuan cuisine was not only time-consuming and laborious, but also earned less than making hot pot, so the excellent chefs all went to make hot pot, and there were fewer and fewer people making Sichuan cuisine.

But what no one expected was that in this place known as the cradle of Sichuan chefs, you can eat such unorthodox Mapo Tofu.

The cartoon he watched the most when he was a child was Cooking Master Boy. He had a very good impression of Sichuan and Sichuan cuisine, but he didn't expect that he would be backstabbed by a famous local restaurant as soon as he arrived in Sichuan.

Could it be that this trip to Sichuan is a challenge?

(End of this chapter)