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

Chapter 583-As a human being, never compare yourself to a monster
Sichuan cuisine can be roughly divided into three categories: Shanghebang, Xiaohebang, and Xiahebang.

The Shanghebang, centered in Chengdu, emphasizes the use of fine and precise ingredients, with a slightly lighter and milder flavor.

The Xiaohebang is centered in Zigong and focuses on young ginger and chili peppers, with a fresh, rich and strong flavor.

The Xiahebang is centered in Chongqing, and its flavors are more spicy and numb.

Twice-cooked pork and Mapo tofu both belong to the Shanghebang cuisine. Almost all Sichuan people believe that these two dishes best represent Sichuan cuisine.

Twice-cooked pork is considered by many to be the best Sichuan dish. It is famous for its unique taste, bright red color, fat but not greasy, and good color, aroma and taste.

Some people may think that this dish uses simple ingredients, simple preparation methods, and common ingredients, and cannot represent Sichuan cuisine. They should find a dish with exquisite workmanship and high-end ingredients, just like Buddha Jumps Over the Wall to Fujian cuisine.

But Wang Fan felt that this was unnecessary. Every place was different. The ingredients used in Buddha Jumps Over the Wall seemed very rare from the outside, but in Fujian, a coastal city, they were actually ingredients they often ate. Sichuan, as an inland city, really didn't need to compare them.

Whether a dish can represent a cuisine depends on its popularity.

Thinking a little too far ahead, Wang Fan looked at the two plates of twice-cooked pork rice that had just come out of the pot again and smiled with satisfaction.

This dish is far from exquisite. The various ingredients in it are disorganized and the presentation is also beyond reproach.

But the word "color" has more to do with more than just looking beautiful.

A dish may not look fancy, but it is extremely appetizing. Anyone who takes a look at it will feel their stomach rumbling and their mouths flowing. Then who can say that the appearance of this dish is not good?
Hidden in the urine mist, the bright red color is in the shape of a lantern nest, which looks very cute. The bean paste and fermented black beans stuck to the shiny and slippery lantern nest make it even more attractive.

The meat slices are fat and lean, cut thinly and evenly, with a neat and beautiful appearance. The meat slices and the green garlic sprouts complement each other, the colors are colorful, and it also provides visual enjoyment. Coupled with the line of white rice exposed underneath, it looks like fire flying on a snowy mountain.

The rich aroma of the seasoning cannot hide the freshness of the pork itself, and the refreshing taste of the garlic sprouts creates a smell that the taste buds simply cannot resist.

“Dinner is ready.”

Zhuo Qianqian cheered and immediately picked up her plate. She quickly picked up a thin slice of meat with her chopsticks and handed it directly to Wang Fan's mouth.

The rich aroma of bean paste and the unique fragrance of fermented black beans floated under his nose, making Wang Fan open his mouth involuntarily.

The slices of twice-cooked pork do not melt in your mouth. When you press down with your teeth, you can clearly feel the unique crispness and tenderness of these thin slices of meat.

When frying, some of the fat in the fat seeps out, but some still remains in the meat slices. The squeezing of the teeth causes the oil to seep out again, releasing a richer meat aroma.

The lean meat part is slightly crispy, and the flavors of various seasonings have long been integrated into the small pieces of meat. The alternation of crispy and crunchy textures fully releases the unique charm of twice-cooked pork.

The subtle fresh fragrance of Tibetan fragrant pig is the finishing touch.

Although the taste is very light, even the broad bean paste and fermented black beans cannot cover up the flavor, which makes this twice-cooked pork rise several levels at once. Wang Fan feels that the twice-cooked pork he put together would be a very popular dish even if it is placed in any restaurant.

He scooped up a spoonful of rice with two slices of meat rolls and a few green garlic leaves, and handed it to Zhuo Qianqian's lips.

Zhuo Qianqian never hides her foodie nature in front of delicious food. She opens her mouth to the limit and eats everything on the spoon in one gulp, which makes her cheeks bulge a little.

She found it difficult to describe the feeling in her mouth.

When eating, there is a distinction between main and supporting food, but at this moment it is really hard to tell which of these things in your mouth is the main character.

Take a bite, you will find that the peach blossom rice grains are slender but not too crumbly. The crystal clear rice grains are delicate, glossy and fragrant. When you chew them, you will feel the fragrance and moisture, and they are refreshing and chewy.

The meat slices are crispy on the outside and tender on the inside, full of fragrance. Wrapped in red oil, they are smooth and refreshing, leaving a lingering fragrance on your lips and teeth.

The garlic sprouts are neither cooked nor overcooked, soft and crisp, and the rich and refreshing taste eliminates the greasiness in your mouth.

Who can withstand this? !

When faced with food of this level, it would be a blasphemy to the food if you don’t eat it with big mouthfuls!
Both of them looked similar. They put their mouths close to the plate and scooped food directly into their mouths one spoonful at a time.

Anyway, this dish doesn’t contain any strong seasonings, so there’s no risk of eating something fishy. Chewing and swallowing in big mouthfuls, enjoying the feeling of the delicious food filling your mouth and going straight down your esophagus into your stomach is simply too great.

When some people are happy, some people are unhappy. The diners who had smelled the food outside the car and were approaching were very unhappy at this time.

"Hey! Boss Wang! I've been putting up with you two for so long! I was going to wait until you guys finished eating before I told you, but the way you eat is just too much! Now, immediately, serve me the twice-cooked pork!"

"That's right, I can smell the aroma of meat from so far away. Can we fry ours before you eat?"

"Boss Wang, I don't mind you eating half of it. I'll pay for a whole portion. It just so happens that I don't have a big appetite."

A line had formed outside the RV at some point, and everyone was accusing Wang Fan.

Wang Fan couldn't help but be surprised when he looked out. It was empty just now, how come there was such a long line? Where did all these people come from?

"Everyone, wait a moment. This twice-cooked pork is meant to be eaten hot. I'll cook the meat first. After I finish eating, you can start making it."

As Wang Fan put a few strips of chopped meat into the pot, he warned the diners in line, "There's one more thing I want to mention up front. Today's twice-cooked pork with rice is also 90 yuan. I'm using local Tibetan pigs. You can ask your tour guide or search online for prices."

Wang Fan spoke frankly and acted uprightly. The price of his raw materials was clear, and he had no guilt in asking for a high price.

As for whether there is any difference between ordinary pork and Tibetan pork in making twice-cooked pork, of course there is some difference, but it is not too big. Wang Fan estimates that it is the difference between 95 points and 100 points.

This 5-point gap cannot be made up with his current level. This is a gap that cannot be bridged by the quality of the ingredients.

As for the difference in taste, it is actually not that big, but you can clearly feel that the difference is real.

Those unfamiliar with this type of meat cooking would naturally be dissatisfied when hearing this: "90 yuan for a twice-cooked pork rice bowl? Food in scenic spots shouldn't be that expensive, right?" "Exactly. Are you exaggerating? I ate at a big restaurant in Chengdu for just over 60 yuan a portion."

"No matter how expensive pork is, it's still pork, right? Twenty or thirty yuan a pound is not enough? This price is a bit high."

Hearing these whispers, Wang Fan didn't take it to heart and continued to eat his twice-cooked pork rice. At this time, the red oil had just soaked the rice, making it the most delicious.

He didn't say anything, but someone knowledgeable immediately explained to them, "Could you please ask the price first? Locally, Tibetan pigs are 70 to 80 yuan per pound, and you can't even buy scraps for 20 or 30 yuan."

"Exactly. I saw it on the street before and asked the price, but the guy asked me for 100 yuan per pound."

"Other people's things are expensive because they might be trying to rip you off. But Boss Wang's things are expensive because they are definitely worth the money."

Wang Fan's style has a good reputation among fans, and those who know him will not doubt it.

After finishing a portion of twice-cooked pork, the meat in the pot was cooked by the time Wang Fan cleaned up.

When the fire is turned on again to stir-fry the meat, because there are more meat slices in the pan, the aroma of the meat starts to spread everywhere like wildfire.

This dish can be stir-fried very quickly after the meat is cooked. The meat is cooked in one pot and the vegetables are stir-fried in another, so the food can be served very quickly.

The diners lined up, paid, found a place sheltered from the wind and started to feast.

When it comes to delicious food, the chef’s skill is the most intuitive. As long as the first bite goes into your mouth, the quality of the dish will be revealed.

"There are no empty warriors under such a great reputation!"

"Deserved!"

"How is 90 yuan expensive? This is such a great deal!"

With just the first bite, the rich and delicious twice-cooked pork has conquered the diners' mouths.

When you come out for fun, you won't be too fussy about the price. As long as it's not too outrageous, you can generally accept it. And Wang Fan's twice-cooked pork is definitely worth the price.

This dish is available in almost all restaurants and eateries all over the country. Some are delicious, some are not. Some are stir-fried, and some are pre-prepared dishes that are heated directly. It can be said that the flavors are ever-changing.

But what I am eating now seems to have directly hit my strongest aesthetic point. Just the first bite gives me the feeling that this is what the most delicious twice-cooked pork should taste like.

Even after finishing a full plate, even after half a day has passed, or even after having dinner again, that unique and wonderful taste still lingers between your teeth.

No, I can't express the excitement in my heart unless I share this online!
"I have to say, once Boss Wang's Sichuan cuisine comes out, all the other Sichuan restaurants in Sichuan pale in comparison. The twice-cooked pork I had at noon today is absolutely the best I've ever had in my life. At first I thought the 90 yuan price was too expensive, but after taking the first bite of the meat I realized that Boss Wang is really generous. 90 yuan for such delicious food is really a great deal."

"It's not just affordable, it's fantastic value, okay? The pork alone costs sixty or seventy yuan, and Boss Wang only charged a processing fee at most."

"Boss Wang's bargains are well-known throughout the internet, but I have to say this: I'm afraid this dish, which used to be my favorite, will have to be crossed off my menu. After trying Boss Wang's, everything else is just bland. There's really no harm without comparison."

The Internet is really lively now. Many people have come to Wang Fan's Weibo to share their thoughts on eating twice-cooked pork today. It seems that even the words are filled with the aroma of meat and the breath of life.

And it's not just these diners, the official Weibo accounts of Mount Emei and Daocheng Yading Scenic Area also came here to join in the fun.

"Thank you, Mr. Wang, for setting up a stall in our scenic area and providing benefits for our tourists. It seems that our scenic area is relatively more attractive. Friends who are planning to travel to Sichuan are welcome to visit our Mount Emei."

"The mountain breeze not only brings love, but also the aroma of food. Boss Wang's arrival has filled Daocheng Yading with the aroma of delicious food for the first time, bringing not only the sweetness of love but also the deliciousness of twice-cooked pork. Perhaps twice-cooked pork and love are even more compatible? Starting tomorrow, Daocheng Yading will invite Sichuan cuisine master Master Liu and his apprentice to the scenic area to prepare twice-cooked pork on site. For seven consecutive days, 200 servings of authentic twice-cooked pork will be available free of charge at noon and at night. Visitors are welcome to come and taste it."

I have to say that some scenic spots are really good at seizing opportunities. As soon as Wang Fan left, they immediately seized the popularity of twice-cooked pork and even organized a free tasting event.

400 copies a day may seem like a lot, but compared to hiring an advertising agency, it undoubtedly saves a huge amount of money.

Moreover, tourists also get real benefits, which can be said to kill two birds with one stone.

It was a bit embarrassing for Master Liu, the person who taught Wang Fan how to make twice-cooked pork, to ask Wang Fan for precautions in return.

But it is not possible not to ask for advice. What if there is a tourist who likes to argue, and eats the twice-cooked pork made by Wang Fan the first day, and then after eating the twice-cooked pork made by himself, he says that the Sichuan cuisine master himself is not as good as the outsider Wang Fan. Then it will not only be his own face that will be lost, but the face of the entire Sichuan cuisine industry.

Master Xiaoliang looked at his master's worried face and asked cautiously, "Master, I've met Boss Wang once before. How about I call him and ask?"

Master Liu rubbed his brows and said, "You? Forget it. With your current level, it's pointless to ask."

Master Xiaoliang's face fell instantly: "Master, I am your last disciple after all, my skills can't be that bad, right?"

Master Liu sighed. "You're just a talent at best. Why would you compete with a genius? Wouldn't that be boring? In France, he nearly drained me in two hours. In two days, he grasped most of the characteristics of Sichuan cuisine. Now, after coming to Sichuan and experiencing our local customs and culture, he's made up for the remaining two or three points. I absolutely agree that he's as good as me now."

Master Xiaoliang's face turned into a big "囧" character.

"Is there really such a monstrous person in this world?"

Master Liu couldn't help but sigh again when he recalled that when Wang Fan was in France, several chefs of different cuisines, including himself, explained to him, and Wang Fan absorbed every word.

"He's not a genius. Geniuses don't look like this. He's a monster. He's just a monster. He's a monster who exists to challenge the limits of food."

After saying this, he patted his closed disciple earnestly and said, "Actually, there's really no need for you to compete with him. After all..."

After a pause, Master Liu sighed with a twitch of his lips, "After all, compared to him... I feel inferior!"

(End of this chapter)