Food Stall: Customers Chase Me across the Country

Chapter 477 - 475: So What If It Has History?!

"This tea is called Small Leaf Kuding, it’s quite beneficial for health. But typically, people with kidney deficiency will find it bitter. The more deficient, the more bitter it is. Those without deficiency might find it slightly sweet. You both are getting older, so it’s normal to find it bitter. Would you like a cup of juice to rinse your mouths?"

Professor Liu wasn’t worried that these foreigners wouldn’t understand what kidney deficiency means. Traditional Chinese medicine, clinics, cupping, etc., are common in Paris. She doesn’t believe these two haven’t tried them before.

Sure enough, Allen and Powell understood well.

Upon hearing Professor Liu’s words, the two men’s facial features, previously scrunched up, returned to normal. Except for their twitching mouths, they showed no signs of discomfort.

Allen said, "Although I’m not young anymore, it seems I’ve maintained good health. I don’t find this tea bitter at all. It has a refreshing sweetness. Powell, do you find it bitter?"

Powell exclaimed, "How could it be bitter? This is a great tea! I’ve never had tea this refreshing and sweet. I must buy a pound from the chef later."

Indeed, men who pride themselves on being tough!

Professor Liu’s expression remained unchanged, but her stomach was almost cramped from laughter.

Looking at the two still stubbornly praising the tea for its aroma and quality, she thought to herself, "Let’s see how long you can keep this up!"

...

Parker was happily reporting to Wang Fan, "Esteemed Chef Wang, the dishes you cooked today are being passionately received by the guests, and they’re also enjoying the stories paired with these dishes."

Hearing Zhuo Qianqian’s translation, Wang Fan nodded, but his facial expression didn’t change.

After all, this is just the beginning. The real show is yet to come.

Moreover, prematurely celebrating with champagne is taboo, with numerous instances supporting this.

Keep a level head, the best dish is always the next one.

The Taibai Duck has been steaming in the pot for nearly three hours, while Wang Fan was preparing the last main dish - Crispy Beef Pie.

Taibai Duck is a dish with both soup and meat, although it’s Sichuan Cuisine, it’s a dish without pepper or spice, a bit mild. The slightly bland Taibai Duck paired with the rich and incredibly fragrant Crispy Beef Pie is the key factor in tantalizing those diners today.

Wang Fan had already prepared the dough and hot oil pastry, and now he was seasoning the beef filling.

Not many seasonings were added to the beef filling, just ginger powder, salt, pepper, and soaked Sichuan pepper water.

Top ingredients often require the simplest seasoning, and Charolais beef is precisely from the top tier.

The beef stew’s vibrant ginger powder was very noticeable but quickly blended indistinguishably with the beef due to mixing.

"Clap... clap..."

"?"

Upon hearing the strange sounds, Parker looked toward the kitchen with shock and puzzlement.

What’s going on? Daytime, and there are three people inside! Isn’t this a bit too romantic?!

After he saw what was happening inside, Parker couldn’t help but blush.

Turns out they were pounding beef, he’d hoped for more...

Wang Fan was unaware that an old rogue outside had imagined an entirely unsuitable scene. He continued mixing the beef in the bowl, then lifted and pounded it back down. Adding a touch of sesame oil into the meat, he continued pounding until it turned sticky and clumped together.

The dough was rolled open, smeared with a layer of pastry, evenly spread with beef, then topped with a generous handful of scallions before folding up the beef.

Zhuo Qianqian giggled, "Boss, folding this beef looks like how I rolled my blankets as a child."

Wang Fan laughed, "I rolled blankets the same way as a child."

While saying this, he pinched one end of the rolled dough, stretching it out, then continued rolling until it resembled a rolled towel.

He picked up the "towel," used his fist to flatten one end, then "clap," slamming it onto the counter.

Just moments ago, it was as puffed up as a bun, now it was squashed flat again.

After smoothing the surface, he brushed on a layer of pastry and began making the second one.

"Clap clap clap clap..."

The beef pies were already in the electric griddle, and Wang Fan began handling the Taibai Duck.

The duck in the domestic scenes is usually served whole, but Wang Fan, concerned they might overeat, took a piece from each section of the duck.

In the small tureen, duck pieces were cut to uniform size, with a white soup base accented by plump goji berries. It looked absolutely aromatic and flavorful.

"Ding."

Every plate had a tureen of Taibai Duck, two halved Crispy Beef Pies, and a lid over the plate which was then pushed by waiters to the respective guests.

...

Dave was already impatient.

He was impatient while finishing the shrimp stewed in Longjing tea leaves.

Now, he just wanted to fill his seemingly bottomless stomach with one treat after another.

Though he used to wait longer for French cuisine, this time he wouldn’t wait a minute more.

"Waiter, isn’t the new dish ready yet? Could you urge Chef Wang on?"

Just as his voice carried, he saw the waiter bringing in a new dining cart.

Dave, overjoyed, pulled out five paper bills from his wallet and placed them on the table.

Despite the handsome tip, the waiter remained gracefully composed, "Thank you, dear esteemed guest. Allow me to introduce today’s last two main dishes."

Lifting the plate lid, pointing to the Crispy Beef Pie, the waiter said, "This dish is called ’Crispy Imperial Beef Pie,’ it’s been around for over a thousand years. It’s said that even Li Shimin, Emperor of Huaxia, couldn’t stop thinking about it. The term Tang in Tang Street originates from this dynasty."

Then pointing to the Taibai Duck, the waiter said, "This dish is called ’Taibai Duck,’ it’s also over a thousand years old. The main ingredient is duck, steamed with aged Huadiao wine, goji berries, and Panax Notoginseng. It’s said to be gifted by the famous poet Mr. Li Bai to Tang Xuanzong, who loved this dish and personally named it ’Taibai Duck.’ Tang Xuanzong is the grandson of our mentioned Tang Taizong."

A thousand years, another thousand years, yet another thousand years.

Dave felt his head tingling from this history flaunt.

If he could, he’d grab the chef by the collar and demand, "Is history such a big deal? I ask you, is it?"

Considering his own mere 200-year history, Dave thinks it’s best not to dwell too much on this.

Perhaps it’d be better to consider how much salary to offer to lure Chef Wang over to his establishment?

Never mind, that can be pondered later; right now, he just wanted to stuff that damn duck and beef pie into his stomach.