Food Intelligence King

Chapter 165: Mastering the Cooking Technique – A New Beginning, Another Shop Visit

After reading this senior's notes, Chen Zhou gained a new understanding of why a dish can look different in different regions.

As the old saying goes, the environment shapes the people.

Seaside areas may be saltier, while basin areas, due to their high humidity, may have a preference for spicy food.

Long-standing taste preferences are distinct.

As a dish spreads, it will inevitably be adapted and modified according to local dietary habits.

Continuing to flip through the pages, Chen Zhou quickly came across the first part of the section on wok hei (wok aroma) techniques.

Chen Zhou received a system notification directly.

The experience bar for controlling the heat has lit up considerably. He kept investing points, and his skill level kept rising. He almost used up all the positive review points that Chen Zhou had recently accumulated.

However, unlike in the novel, I did not feel the primordial power surging within my body.

Instead, a profound realization arose from my fingertips.

Chen Zhou felt that from this moment on, the timing of cooking was no longer a variable that needed to be figured out, but a skill that he could use as easily as his own arm.

"I guess I'm halfway to becoming a master," Chen Zhou thought to himself.

The notebook contains the first part of the section on scientific techniques.

The second part of the account leans more towards the art of cooking and metaphysics, so the effect should be somewhat different.

Nevertheless, Chen Zhou still couldn't suppress the urge to cook two dishes.

However, Chen Zhou had something to do this afternoon, so he had already arranged with his wife that she would pick up the children and buy them food.

There will be plenty of opportunities in the future.
Whether at home or in the shop, Chen Zhou cooks every day, so he doesn't mind having a meal or two.

Chen Zhou adjusted his position on the sofa and continued reading Wang Shen's memoir.

In addition to food research and wok hei (wok aroma) techniques.

The notebook also contains the master's life story.

Overall, this is probably the autobiography of a master chef who is both exceptionally talented and diligently trained.

Wang Shen first distinguished himself when he was in his twenties selling boxed lunches on the street.

He was quickly found by the female manager of Guangfulou and assigned to a state-run restaurant.

He then gave up the aluminum lunchbox and continued working at Guangfulou.

Aside from the hardships he faced in his early years due to the times, he later achieved considerable success.

In terms of relationships, although the senior has never married, he is not alone.

He frankly recalled that the reason he joined Guangfulou Restaurant was largely due to the attractive uniforms worn by his female colleagues there.

Chen Zhou glanced through it briefly; the words weren't particularly obscene, yet they stirred desire within him.

Ms. Lin had already returned home from get off work when she saw this part of the content.

She was already used to her husband's hobby of browsing secondhand books. After setting the food she had bought on the table, she leaned over to Chen Zhou and glanced at it.

The memoir reads:

"I have very few regrets in my life."

This page ends here.

Ms. Lin was a little curious, so she asked her husband, "Isn't it okay to regret it?"

"Food and sex are human nature," Chen Zhou said, smiling at Ms. Lin as he looked at his daughter in the small bedroom. "Are you sure you want to know?"

Ms. Lin would never think about it in particular.

But she nodded.

Chen Zhou then turned to the next page for her, continuing the story from the previous one:

"I regret not having more children or taking on more apprentices so that my skills could be passed down."

Lin Yifan didn't think it was a big deal.

That's perfectly normal.

She clicked her tongue. "Why are you being so mysterious?"

Chen Zhou thought to himself, "The old man is playing tricks on me."

He replied, "I thought he regretted not doing more good deeds."

Ms. Lin: "Okay, let's eat."

Chen Zhou has already studied and absorbed the first part of the article on the art of wok hei (the smoky aroma imparted by a hot wok).

The experience bar surged, far exceeding the experience that the fish-killing lady and Aunt Zheng could have provided back then.

Chen Zhou used his positive review points to improve his abilities.

This is a big step towards becoming a master.

As for the next part, it is engraved on the iron pot used by the late Wang Shen, and Grandpa Yu is in contact with his descendants.

After Grandpa Yu finishes resolving the matter.

Chen Zhou will have the opportunity to observe.

That evening, the two chatted, and Grandpa Yu mentioned that Wang Shen's grand-nephew, Xiao Wang, might be in debt.

The door has already been blocked.

No wonder he had so many secondhand items and even had to sell his great-uncle's belongings.

Old Yu decided to lend a hand.

Neither the old man's financial resources nor his manpower should be a major problem.

The old rule applies when dealing with Grandpa Yu: don't talk about money.

But pickled cucumbers are fine.

"The cucumbers grown outdoors will soon be past their harvest season. I've pickled some more at my shop, and I'll send you another batch later."

Grandpa Yu felt a bit like he hadn't done anything to deserve such a reward.

He treated Wang Shen's nephew's affairs as his own.

So he replied to Chen Zhou:
"I also have a homemade side dish that I'll share with you later."

Chen Zhou: A three-part "clasped fist" gesture.

Another day.

The matter of the rumored intelligence has been mostly resolved. Chen Zhou is now focusing his attention on running his small shop.

According to the [diner's update], Teacher Li will be coming again today.

Chen Zhou felt it was time to prepare properly.

Placing small portions of stir-fried dishes in a serving bowl can slightly affect the quality of the food.

Freshly stir-fried and just out of the pan is definitely the most perfect.

But while cooking, Chen Zhou suddenly felt that he didn't need to be so deliberate.

Firstly, Chen Zhou knew the other party was coming, but the other party did not know that Chen Zhou had already obtained this information.

On the other hand, it's not like Chen Zhou would make separate preparations just because a food blogger comes to visit the restaurant, and then wait for customers to come and eat; that's not how it works.

Isn't this deceiving customers?

The intelligence is like this: sometimes it brings surprises, but sometimes it also destroys some of those surprises.

If Chen Zhou had seen Teacher Li at the store, he would have been more excited, but now he was only thinking about how to entertain her.

During lunchtime, Chen Zhou saw the familiar Teacher Li and Xiao Sui.

The two still have excellent chemistry as a team.

One person was queuing, while the other was reserving a seat.

Inside the shop, the two young people, Junior Sister and Xiao Hou, were also familiar with them.

Xiao Hou looked utterly surprised: "Wow, I think I've seen him online before."

This was actually the first time the junior sister had seen the two of them in real life.

But as a senior colleague, she had to appear composed. Zhao Yilin said calmly, "I've been here before. Back then, our boss was still running a stall."

Hou Wen also knew about some of Chen Zhou's past.

He asked, "Sister Zhao, did you start setting up a stall with us back then?"

“Buddha.” The junior sister frowned. “I’m still working remotely at the design institute, helping my boss with his resignation. That counts as me being here.”

"Professional." Xiao Hou nodded, feeling a bit more admiration for Sister Zhao.

On the other side, Chen Zhou also greeted Teacher Li, who had come to eat.

"Long time no see, Teacher Li."

Teacher Li looks younger than before.

"Long time no see!" he replied with a smile. "The young boss has really opened a shop. Business is doing well."

"That's opening a shop, isn't it?" Chen Zhou raised his hand and pointed to his shop:

"I'm just taking your kind words to heart. After you came once, we couldn't even keep up with the demand for steamed buns. Later, I rented a shop on the ground floor and hired some people."

Teacher Li vaguely remembers that this place is not far from where she used to set up her stall.

"I came here on the recommendation of an online friend."

Teacher Li curiously looked at the small portions of dishes in the store, which included shredded pork with garlic sauce, corn with pine nuts, braised pork, mixed vegetables, and so on—there were seven or eight kinds in total.

They all look to be in very good condition.

He looked at the price again:
If you order two or three dishes, you should be able to eat your fill for less than twenty yuan.

Chen Zhou invited, "Would you like to have a regular meal, or would you like to try one of the same dishes?"

Ms. Li, who was busy with work, said, "One of each, please. And then four steamed buns, the kind with pork that I used to eat."

"alright, please wait."

Aunt Zheng's hands were very steady, not shaking at all. She filled four plates to the brim.

My junior sister helped carry it over.

at the same time,

At the dining table, Xiao Sui was already fiddling with the filming and recording equipment.

As he watched the dishes being served one after another, he said:
"It's quite a feast, even more than what netizens said. The pine nut corn and shredded pork with garlic sauce are freshly served."

He adjusted the camera position, signaling to Teacher Li to begin tasting.

Teacher Li first picked up a piece of scrambled eggs with tomatoes.

"This is a very common dish. The owner has a good grasp of the flavor, with a perfect balance of sweet and sour, and a touch of saltiness. Even when mixed with other dishes, it doesn't overpower the other flavors."

This is very appetizing when eaten with rice.

Next up is the restaurant's current signature meat dish: braised pork.

While eating, Teacher Li commented:

"Although it's a small portion, the ingredients are quite high-quality. The owner doesn't skimp on the quality; it really tastes like braised pork rice. They use shallots, which are different from regular onions. You can taste the difference if you pay attention. It has a unique aroma."

Xiao Sui added, "This is also a good dish to eat with rice."

Teacher Li smiled and said, "I noticed that many customers scooped a spoonful of soup onto their rice."

After everyone had tasted the dishes, Teacher Li emphasized the shredded pork with garlic sauce.

He started by talking about the ingredients:

"Look, influenced by Shandong cuisine, this restaurant's shredded pork with garlic sauce is garnished with shredded carrots and green peppers, which is different from traditional Sichuan cuisine. In the past, we couldn't buy bamboo shoots."

"The pork tenderloin is very fresh. After being marinated and stir-fried in oil, it has a smooth and tender texture."

"The seasoning is a local specialty, fish-fragrant flavor. I think you should find it quite palatable."

“That’s how it’s done back home,” Xiao Sui said, playing the straight man. “Teacher Li, you seem to really like this dish.”

Their tacit understanding allowed Xiao Sui to accurately capture his reaction.

Teacher Li nodded and smiled:
"The dish 'Fish-Fragrant Shredded Pork' requires precise control of the heat. The flavor is infused through stir-frying, not mixing. It should be glossy with oil but no broth. You should be able to see the red oil at the bottom of the plate, but there shouldn't be any soup."

If the heat is not high enough when cooking, the sauce will not thicken and coat the ingredients instantly.

Then it becomes a soup.

When Teacher Li spoke, it seemed as if one could imagine the scene of stir-frying shredded pork with garlic sauce over high heat, with the ingredients constantly tumbling in the wok.

Xiao Sui also felt like eating.

But he maintained the basic professionalism of a filming crew member, saying, "Let's summarize, Mr. Li."

(End of this chapter)