novelraw Chapter 447 - 445: Huaxia Cuisine Does Not Need to Be Defined by Them
Chapter 447 - 445: Huaxia Cuisine Does Not Need to Be Defined by Them
Allen did think like that, but he knew he couldn’t do it.
Although this young man from the East made it right under his nose, and even though he helped simmer the soup, and he was clear about all the ingredients.
But Chinese cuisine and French cuisine are two completely different systems. Even if you copy the steps without understanding the rationale, you’ll miss the essence.
He believed that what he made would definitely not taste the same as what Wang Fan made.
"Sigh."
With a regretful sigh, he once again indulged in the pleasure brought by the delicacies.
But as he ate, his nose started twitching uncontrollably again.
A rich tangy aroma almost seduced his taste buds.
This sourness was different from what he often used; the dishes he usually made weren’t very hot, and even if there was acidity, it was subtle. But the scent he smelled now could only be described as fiery, aggressive, and unrestrained!
The sourness was like the king’s most invincible warrior, easily breaking through his taste buds.
Smelling this aroma, even the soup in his mouth seemed to become richer and more delicious.
Wang Fan’s pork belly had been stir-fried to a crispy, aromatic state. He glanced at Allen and directly scooped some brown sugar from the seasoning area into the pan to continue stir-frying.
The cabbage was torn by hand, and when the brown sugar was fully dissolved and started to gelatinize, he poured the cabbage into the pot, and the "sizzle" of the oil constantly sounded.
Adding brown sugar isn’t traditional in Sichuan Cuisine, but it’s very like Allen.
Adjusting to local customs and individual preferences is another profound level of gastronomy.
The flavor profile of French cuisine is usually sweet and sour, which is a key reason why many Chinese dishes taste different when they arrive in the West.
Wang Fan had already turned the heat to high, with scorching flames erupting from the stove, making a distinct "whoosh" sound.
Allen couldn’t help again but observe Wang Fan’s actions.
Cabbage releasing water is common knowledge, and once it does, half the dish’s flavor is lost. Stir-frying on high heat can instantly lock in the moisture of the ingredients. It surely needs a 5.0 kW powerful flame, undoubtedly, the stove below was made in Huaxia.
There are also stir-fried dishes in French cuisine, but Allen almost never uses this cooking method because it lacks gentility and elegance, not matching with his identity as a Nine-star Chef God.
However, in his view, Wang Fan’s stir-frying was executed impressively.
The tender cabbage leaves, crispy red pork belly, and bright red chili segments drew a beautiful arc in the air before falling into the pot.
The chef was tall, with fair skin, and his pristine white chef’s coat had not a speck of dust, his movements were stable and forceful, full of aesthetic violence.
Imagining himself in Wang Fan’s role, Allen decisively shook his head.
This fiery cooking method is only suitable for someone young like Wang Fan. It is the young who have passion and enthusiasm, while a veteran gentleman like himself is more suited to listening to symphonies and slow-roasting beef steaks at low temperatures.
One major characteristic of stir-frying is speed.
While stir-frying, a variety of seasonings are added, and finally a little water starch and oyster oil are drizzled in, swiftly stir-fried evenly before being scooped onto a plate.
This time, Wang Fan didn’t intentionally plate it, leaving it looking as a Chinese dish should.
"Sichuan Cuisine - Modified: Sweet and Sour Cabbage."
The name is a bit juvenile, but it’s quite fitting.
Wang Fan explained, "I specifically adjusted the sugar ratio to match the taste here, believing it’ll suit your palate better."
Then he pointed to the plate, "Many of our Chinese dishes present this way. How do you find it?"
Allen looked at the platter.
The platter was white as snow without any distractions. The white cabbage stalks and green leaves intertwined with the occasionally visible meat and fresh red chilies, making the color scheme quite acceptable.
But whether it was the cabbage stalks or leaves, their sizes were inconsistent. To someone like him who likes everything neatly arranged, it was somewhat hard to accept.
"Why don’t you cut the cabbage into more uniform shapes? I believe with your knife skills it would be effortless."
Wang Fan replied, "I could cut it, but doing so would destroy the cellular structure, causing cell sap to leak. The leakage not only affects the appearance of the dish but also leads to nutritional loss, and makes the dish more prone to water during cooking, which is an unacceptable key point in this dish as it greatly affects the taste."
Allen decisively shook his head, "But that also severely impacts the appearance. In our French cuisine, it’s unacceptable and certainly wouldn’t be accepted by Michelin reviewers."
Wang Fan said, "Huaxia has thousands of years of culinary culture. If we talk about the refinement of cuisine, we have countless dishes that meet your standards. The fact that this dish doesn’t mirror those means it shouldn’t be made that way. That would be penny wise and pound foolish."
He then pushed the platter forward, "Moreover, the most important point is — we don’t need to be defined by them."
Looking at Wang Fan’s confident demeanor, Allen couldn’t help but smile.
"You remind me of my younger self, but I later accepted reality."
Wang Fan chuckled and said, "You don’t have 1.6 billion fellow countrymen backing you up."
Allen nodded, "Your culture, your country, and your compatriots have given you boundless confidence. I often see this genuine pride in the eyes of your international students."
"Then I shall seriously taste your dish, and if there’s anything wrong, I won’t hesitate to speak out."
Finishing, he picked up a new set of cutlery from the bar beside him.
The silver platter and fork with complex patterns looked very exquisite and had a vintage vibe.
Using the fork, he skewered a piece of cabbage leaf, swirling it into a small bundle atop the fork.
Bringing it close to his eyes, the vibrant green and yellow of the cabbage, along with the bright sauce, had a unique aesthetic appeal.
"The color of the cabbage leaves are at a perfectly blanched state; the gelatinous texture of the brown sugar rests upon it, making it look incredibly enticing."
He then took a deep breath.
The sweet fragrance of sugar, the acidity of vinegar, the freshness of cabbage, and the rich scent of peppers combined perfectly, instantly causing a surge of saliva in his mouth.
"Rich in sour aroma, sweet but not cloying, and mysteriously even the robust aroma of the peppers can’t overshadow the freshness of the cabbage. In terms of aroma, I have no complaints."
He put it into his mouth, and the sour, sweet, spicy, and savory flavors were instantly perceived by his taste buds, creating a uniquely fresh feeling.
"Crunch..."
As he softly bit down, the crisp cabbage snapped and released a refreshing aroma, suddenly dominating the flavors in his mouth.
The refreshing and crisp texture immediately made him fall in love with this dish.
The spicy, sour, and savory flavors continually stimulated his taste buds, driving him to chew eagerly, while the sweetness perfectly balanced the spiciness and acidity, leaving him with a feeling that he simply couldn’t stop.
After swallowing a mouthful, Allen didn’t speak but quickly speared another forkful with his fork, not bothering to swirl it this time, and immediately began to chew eagerly.
He had a feeling as though the more he ate, the hungrier he became, his stomach urging his mouth to work at maximum speed.
Only after eating five large bites did Allen gradually stop, and afterward praised Wang Fan: "You are correct, Huaxia cuisine indeed doesn’t need to be defined by their rules."