Food Stall: Customers Chase Me across the Country

Chapter 620 - 580: Listen, Never Compare Yourself to Monsters

Sichuan cuisine can generally be divided into three sects: Upper River Sect, Little River Sect, and Lower River Sect.

Upper River Sect, centered around Chengdu, values precise and detailed ingredients with a slightly mild and gentle taste.

Little River Sect, centered around Zigong, focuses on tender ginger and small chili peppers, with a fresh and rich flavor.

Lower River Sect is centered around Chongqing, known for its intensely spicy and numbing flavor.

Twice-cooked pork and Mapo Tofu both belong to the Upper River Sect, and almost all Sichuanese believe these two dishes best represent Sichuan cuisine.

Twice-cooked pork is considered by many to be the premier dish of Sichuan cuisine, famed for its unique flavor, bright red color, fatty yet not greasy texture, and perfect combination of color, aroma, and taste.

Some people think this dish uses simple ingredients, has a simple preparation method, and common foodstuffs, and cannot represent Sichuan cuisine; they believe it should be a delicately crafted, high-end dish, like Buddha Jumps Over the Wall for Min Cuisine.

But Wang Fan thinks there’s no need for this; each place is different. The ingredients in Buddha Jumps Over the Wall may seem rare outside, but in Fujian, a coastal city, they are actually ingredients that are commonly consumed, and Sichuan, as an inland city, really doesn’t need to make comparisons.

Whether a dish can represent a cuisine still depends on its universal acceptance.

Thinking about it a bit far, Wang Fan looked again at his two plates of fresh twice-cooked pork over rice, revealing a satisfied smile.

This dish has nothing to do with being exquisite, the ingredients within are chaotic, and the presentation is simply non-existent.

But the word "color," there is more than one choice beyond looking elegant.

A dish that is unkempt but full of tantalizing appeal, placed there, anyone who takes a glance feels the stomach growling and mouth watering—who can say the dish lacks "color"?

The enticing red-bright color of the dish peeks out from a misty veil, arranged in a cute lamp shape, with douban and fermented black beans sticking to the glossy bowl, adding even more allure.

The slices of meat are interspersed with fat and lean parts, cut thinly and evenly, with a neat and beautiful appearance. The meat slices are complemented by the fresh green garlic sprouts, creating a colorful visual enjoyment, along with the white rice peeking underneath, like snow-capped mountains ablaze.

The rich aroma of the condiments cannot conceal the inherent freshness of the pork; the refreshing flavor of the garlic sprouts completes a scent the taste buds cannot resist.

"Let’s eat."

Zhuo Qianqian cheered, immediately grabbing her plate and quickly picked up a thin slice of meat with chopsticks, directly delivering it to Wang Fan’s mouth.

The rich aroma of douban sauce and the unique fragrance of fermented black beans wafted under Wang Fan’s nose, making him open his mouth uncontrollably.

The slice of pork in the twice-cooked pork is not instantly melting; as the teeth press down, you can clearly feel the distinct crisp and tender sensation of the thin meat slice.

During frying, some fat from the pork seeps out, yet some remains in the slice. The pressure from the teeth lets the oil seep out again, releasing an even more intense meat aroma.

The lean portion of the meat is slightly crisp, with the flavors of the condiments already infused into the small slice, alternating crispy and tender textures, thoroughly showcasing the unique charm of twice-cooked pork.

The faint fresh scent inherent in the Tibetan pig pork acts as the finishing touch.

Though the taste is light, even the douban sauce and fermented black beans cannot overshadow that flavor, elevating this twice-cooked pork to a higher level. Wang Fan feels that the twice-cooked pork he has crafted is worthy of being a standout dish in any restaurant.

He scoops a spoonful of rice, with two rolled slices of meat and a few pieces of green garlic leaves on top, delivering them to Zhuo Qianqian’s lips.

Zhuo Qianqian never hides her gourmand nature in front of food; she opens her mouth to the limit, taking in everything on the spoon with one bite, her cheeks bulging as a result.

She already finds it hard to describe the feeling inside her mouth.

Eating usually involves main and side roles, but at this moment, it’s challenging to discern who truly plays the lead in her mouth.

With each chew, the long grains of peach rice, translucent and glossy, exude an overflowing aroma, nourishing and refreshing with an incomparable bouncy texture.

The meat slice is crisp outside and tender inside, overflowing with fragrance, wrapped in red oil, leaving a lingering scent on the lips and tongue.

The garlic sprouts are semi-cooked, offering both softness and crispness, with their intense fresh taste erasing any greasy sensation in the mouth.

Who could possibly resist this?

Faced with such a level of cuisine, eating in large mouthfuls is nothing short of paying homage to the food!

The two of them are similar, bringing their mouths up to the plate, shoveling spoonful after spoonful directly into their mouths.

Since the dish doesn’t contain heavy-tasting condiments, there’s no risk of encountering a bad taste. Chewing big bites and swallowing in large gulps, savoring the sensation of the food filling the mouth and sliding down the esophagus into the stomach is simply delightful.

When some are enjoying, others are not; outside the food truck, diners who have been drawn by the aroma are decidedly not pleased.

"Hey! Boss Wang! I’ve tolerated you two long enough! I was planning to speak up after you finished eating, but the way you’re eating is simply outrageous! Now, immediately, arrange some twice-cooked pork for me!"

"Exactly, we smelled the meat aroma from far away, could you cook ours before eating yours?"

"Boss Wang, I don’t mind if you share half of what you’re eating; I’ll still pay for a full portion since my appetite is smaller."

At some point, a line has formed outside the RV, each person voicing their complaints to Wang Fan.

Poking his head out, Wang Fan couldn’t help but be surprised; it was empty just now—where did this long line suddenly come from? Where did these people pop up?