Abandoned the Immortal Cultivator, returned to his hometown to farm and sing

Chapter 1368, page 1355: Going to the Market

Luo Yihang kept his word.

Four days after the live broadcast,
Luo Yihang is located in Tongzi County, Guizhou Province, as well as Zunyi City, which is a higher-level city; the mountain city to the north; Luzhou and Guang'an in Sichuan Province; and his base in Tianhan.

A total of six locations hosted the "Wolf Tooth Potato Fair," inviting friends from all over to share local delicacies.

The slogan is pretty good.

That's the name... no doubt about it, it must have been the cat-headed boss who came up with it.

A perfectly good new product launch, but the name sounds like a rural market.

Tourists from all over the country flocked to the area while complaining about it.

As the owner of the cat-head shop said, each county has its own specialty, and each township has its own unique flavor.

And "Autumn Goose No. 16" was the beginning of this plan.

I have to go and join in the fun.

This will also help the cat head sell weight loss products as soon as possible.

If this massive plan, which can only be called a "vision" at present, were to come to fruition, people would be traveling around to different places to eat delicious food during every holiday.

It was a topic of conversation back then.

Back when the first Wolf Tooth Potato came out, I went there in person. I remember the scene was like this and that. Back then, it was like this and that.

It's so cool to brag about it wherever you go.

This trip was worthwhile.

Tourists from the four southwestern provinces flocked to Tongzi, which was nearby.

Tourists from other provinces and cities usually go to Tianhan first...

Tianhan's "Wolf Tooth Potato Market" is located in the large square below the Chengnan Times Square shopping mall, and it really looks like a big market.

They set up a hundred or so tents; hmm, they've brought out the same old things for the harvest festival again.

These sheds are really worth the investment; they're always in use all year round.

Two-thirds of the space under the shed was used to sell wolf tooth potatoes.

A large oil fryer was set up, sizzling and crackling, and the aroma could be smelled from two streets away.

Once inside the market, wow, the aroma was even stronger. The smell of fried food swirled and filled the nostrils, making the faces of tourists shiny with oil.

A large crowd gathered in front of each stall.

Among them were Zhang Yufei from Beijing, her maternal grandfather Lu Jingcheng, and her father Zhang Bowen.

Three generations of a family couldn't wait for the harvest festival; they couldn't resist the temptation and came more than a month early.

The granddaughter acted as the tour guide and planned the itinerary, while the old man simply enjoyed himself. Zhang Bowen, who was in the middle, carried the bags and paid the bills. The arrangements were very reasonable.

As a result, the three of them got separated as soon as they entered the market.

As soon as old man Lu Jingcheng arrived here, he was like a mouse trapped in a flour jar, unable to move an inch.

People in Beijing, especially long-time residents, have never eaten or seen this before.

Those Beijing specialties like douzhi (fermented mung bean juice), jiaoquan (fried dough rings), chaogan (stir-fried liver), and luzhu (stewed offal) are things I only eat when I think of them, and usually I don't even remember them.

The Eight Great Restaurants and the Imperial Cuisine House are indeed excellent, but ordinary people can't afford them.

Even when we go out to eat during holidays and gatherings, we usually have hot pot or lamb spine hot pot. The dishes we order are usually just fried meatballs, braised pork strips, and stir-fried three kinds of meat, and at the end we get a roast duck. We've been eating the same thing our whole lives.

In the eyes of Beijingers, anything that is fried until golden brown and crispy is the most delicious.

At this "Wolf Tooth Potato Market," everything is deep-fried.

A few scattered stalls, without oil fryers, were selling drinks and beverages, and there were also many tea stalls with small stoves for brewing tea.

Old man Lu Jingcheng finds everything fascinating.

He hadn't walked more than a few steps before he forgot about his granddaughter, who stood outside the crowd peeking in with great curiosity.
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"Oh my, so this thing is called a wolf tooth potato? Why is it twisted?"

"Oh, so this wavy pattern is called wolf fangs? It doesn't even look like wolf fangs."

"Oh, it's a row of wolf teeth, now it looks just like one."

"This looks like French fries, and they're also dipped in ketchup?"

"What? Spicy? And you can add vinegar and soy sauce? That's amazing! I'll have one."

"Scallions and cilantro? Add them, add them all."

"Houttuynia cordata? What's that? Add it."

"Kimchi? I'd like some."

"Fried garlic? Fried minced garlic, I'll have some."

"Yes, yes, yes, sprinkle some more sesame seeds, it's so fragrant, so incredibly fragrant, it's so fragrant that even if your own house were on fire and flames were shooting up three feet high, you still wouldn't want to put down your bowl."

Lu Jingcheng really let loose after coming out. Everything was new to him, he asked about everything, and he had to chime in on everything. That's the kind of talkativeness that people from the old capital city have.

The onlookers and the stall owner selling wolf-tooth potatoes all fell silent, listening to him ramble on.

Lu Jingcheng spent a long time preparing this large portion, holding a full box in his hands.

Actually, there are only twenty or thirty potato strips inside, and the side dishes are more than the potatoes themselves.

Lu Jingcheng stepped out of the crowd and stared at it for a long time.

The potato strips were fried until golden brown, with slightly charred edges. Even without breadcrumbs, they would still have the most beautiful color for fried food.

It's topped with a thick layer of green, black, white, and red seasonings, and garnished with chopped green onions, cilantro, and golden-brown minced garlic.

It looks really good.

But Lu Jingcheng felt a little creeped out.

I feel like I've overestimated myself; I'm an old man from Beijing, and I can't handle spicy food.

However, the side dishes of pickled vegetables, cabbage, radish, and celery stalks looked really fresh and appealing, even better than those from Liubiju.

As for those few pieces of houttuynia cordata... I've never seen them before, so I'll ignore them for now.

Lu Jingcheng picked up a golden wavy strip with a bamboo skewer, put it in his mouth, and slightly closed his upper and lower teeth.

With a crisp, clean click...
There was no resistance from the teeth; no force was applied at all, as if they had just been touched.

This seemingly solid, even slightly hard, shell crumbles, shatters, and dissolves effortlessly between the lips and teeth.

It's hard to describe the feeling. It's not crisp. Crispness is like biting into a thin layer of ice or a cucumber; it requires a little bit of force.

It doesn't require any force; it feels like it's coming from the inside out. Just a touch and it crumbles into oily crumbs.

It's like a peach shortbread, and also like fried chicken.

Like the finest fried chicken, it's crispy on the outside and tender on the inside, with a crumbly crust and juicy meat inside.

The same goes for this wolf-tooth potato; once the outer shell is broken, it releases a rich, oily texture and the original aroma of the potato.

The outer shell is flaky, but inside it is a soft and chewy filling.

No, it's not just soft.

It goes a step further than soft; it's the ultimate in "softness"—it's cottony.

It has almost no fibrous texture and can be easily mashed into a smooth paste with the tongue and palate without chewing.

It's not mushy, but rather retains the delicate, mild texture of the potato, filling the entire mouth.

It's like chewing on a cloud.

Then, the numbing and spicy flavors take center stage, creating a scalding, addictive torrent. Following that, the sourness of the vinegar rises, enhancing the numbing and spicy sensations even more vividly.

The salty and umami flavor of light soy sauce enhances the overall taste.
The roasted white sesame seeds are crushed as they are chewed, releasing another aroma of oil.

The texture offers an extreme contrast between crisp and soft, while the flavors of numbing, spicy, sour, fresh, fragrant, and crunchy overwhelm all your senses.
Finally, have a bite of pickled radish.

The crisp, clean crunch cleansed my mouth, leaving a refreshing aftertaste that made me eager for the next bite.

Lu Jingcheng stood by the stall, eating one after another, unable to stop.

It was so spicy it made me spit out bits of potato, but I kept poking it with a bamboo skewer and putting it in my mouth.

Although Tianhan's spiciness is fragrant and spicy, with fragrance as the main characteristic, it is still too stimulating for people from the capital.

But the spicier it is, the more I want to eat it, and the spicier it is, the more I can'

Almost in the blink of an eye, most of the box was gone.

At this moment, Lu Jingcheng finally remembered that there was still a clump of houttuynia cordata.

I've never seen this before.

I carefully poked one up and brought it to my nose. Why does it smell fishy? Did these blades of grass fall into the fishpond?
That shouldn't smell that strong, could it be that a fish ate it and then excreted the whole thing...?

Lu Jingcheng wanted to let it go at that time.

But then I thought, since I've already bought them, I might as well try them. I saw the locals eating several at a time, and they looked so sweet and delicious, so they must be edible... right?

Lu Jingcheng casually put the houttuynia cordata into his mouth, and had just taken a small bite...

"yue~~"

"Water! Water!"

I touched the water bottle and found it was being carried on the son-in-law's back.

The old man was furious. "He's always running around, and I can never find him when I need him."

By this time, he had forgotten who had broken away from the group and gone over to look at every stall they came across.

He took out his phone, about to make a call.

Then I saw his son-in-law, Zhang Bowen, carrying a big backpack and two boxes in his hands, running over breathlessly.

Following behind was his granddaughter, Zhang Yufei, who walked quite fast, carrying a box in one hand and constantly poking at potato strips with the other.

Nothing will be delayed.

"Dad, Dad... Whew... We finally found you! I turned around and you were gone! Feifei and I were so scared! Why did you stop here? We've only just reached the entrance..."

Zhang Bowen was panting heavily, muttering to himself.

Lu Jingcheng was translating it, and I was thinking to myself, "Didn't you see I'm sticking my tongue out here? I don't have time to listen to your complaints."

He quickly pulled out his thermos from the bag on Zhang Bowen's back, opened it, and took a big gulp of strong tea, slurping it in his mouth.

He exhaled a large, rough breath.

At least I'm alive.

At this moment, Zhang Yufei also came over, leaned close to her grandfather and peeked inside, then said with a smile, "Grandpa, why did you make such a mixed dish? It's neither Sichuan nor expensive, the flavors are all mixed up, how can it taste good?"

Upon hearing this, Lu Jingcheng's eyebrows shot up. "This stuff is so good! Besides being a bit spicy, there's also that thing at the end... no, no, I can't take it."

Zhang Yufei was so amused that she laughed heartily, "Grandpa, that's called houttuynia cordata. Only people in the southwest eat it. People in other places don't eat it. They can't stand it. You really have a spirit of adventure. You should throw it away quickly."

As he spoke, he handed over the box he was holding, saying, "Try this, it's sweet and sour sesame paste, it tastes just like our homemade sesame paste noodles."

Lu Jingcheng got interested as soon as he heard this, picked one up and chewed it. Hey, it was sweet, sour, salty and fragrant, crispy and soft, and coated with fried peanut crumbs and white sesame seeds. It was so delicious.

"It's just that the sesame paste isn't mixed well, it's so frustrating, it's also missing a bit of soy sauce."

Zhang Yufei laughed again, "You really think this is sesame paste noodles? This isn't made with sesame paste, it's seasoned with the sauce from Hubei hot dry noodles."

"Hot dry noodles are similar to our sesame paste noodles." Lu Jingcheng became curious again, picked up two more noodles and chewed them, thinking they were really good.

"They're about the same, one's cold and one's hot," Zhang Yufei replied casually, then snatched her box away, preventing her grandfather from eating.

She handed the box to her father, then held up a different box and showed it off, saying, "Try this one too, they say it has a 'streetwise' feel to it."

Lu Jingcheng immediately picked up a piece and stuffed it into his mouth. A cumin aroma wafted to his nose, along with chili powder, white sesame seeds, minced garlic, and peanuts. There was no vinegar or soy sauce; it was a dry seasoning.

The old man's eyes lit up, and he popped two more into his mouth, muttering as he chewed, "Why does it taste just like the barbecue you ordered tonight? What's it called again? Grilled potatoes?"

Zhang Yufei nodded, "Pretty much. In Sichuan province, people usually refer to street food stalls or open-air food stalls."

"Isn't Tianhan from Shaanxi Province?" Lu Jingcheng's focus was quite strange.

Zhang Yufei didn't know how to explain, so she shook her head and nodded, "It's Shaanxi Province, but it's different from the Shaanxi Province of the roujiamo (meat sandwich) from the Loess Plateau. It's separated by the Qinling Mountains."

As a poor student, I spent another year in college, and I've forgotten all the knowledge I learned in high school.

Might as well eat it.

Zhang Yufei swapped another box from her dad, "Let's try this one, the five-spice crispy pork flavor."

Lu Jingcheng picked up a piece and put it in his mouth, then immediately pointed to the box, "This is good, this is the best. It tastes meaty, it's firm but not dry, and it's chewy. It has pork cracklings in it, right? This was my favorite when I was a kid."

Zhang Yufei was happy and showed off, "It's crispy pork belly, not fried pork cracklings, it's from Guizhou. It's made by dicing pork belly and lean meat and stir-frying them until they're dry, and you also add fermented rice wine while stir-frying. After the crispy pork belly is made, it's crushed and mixed with five-spice powder, white sugar, light soy sauce, and wolf tooth potatoes. Finally, you sprinkle some chopped green onions on top, the green onions are the soul of it."

Zhang Yufei was just learning on the spot; she had only found out about crispy whistles ten minutes ago.

Fortunately, Lu Jingcheng didn't intend to ask any further questions; he wouldn't know how to do it anyway.

It went in one ear and out the other, and he kept eating one after another with great relish.

Zhang Bowen was really craving it.

Unfortunately, both his hands were occupied, and his daughter was only busy coaxing her grandfather, not taking care of her father.

Sigh, I have a low status in the family.

Don't worry about saving face, just open your mouth.

"Feifei, which one do you think tastes better?"

"They're all delicious." Zhang Yufei said without turning her head.

Helpless, Zhang Bowen continued to shamelessly remind her, "Feifei, which one do you think Daddy would like?"

This time, Zhang Yufei finally understood. She turned around, took a piece of the mixed stew her grandfather had bought from her father's hand, put it in her mouth, chewed it, and pouted, clearly dissatisfied.

Then she said to her dad, "Let's not stand on the street anymore, let's find a place to sit down and settle down."

Lu Jingcheng immediately agreed, "I see a tea stall, let's find a table and order a pot of tea. Let's try some local tea."

Zhang Bowen: "..."

I still didn't get to eat a single bite.
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Two-thirds of the stalls in this "Wolf Tooth Potato Market" sell wolf tooth potatoes, while the remaining third mostly sell tea and beverages, with tea stalls making up the vast majority of the market.

The three of them had just reached the nearest tea stall when they smelled a very strong fragrance, not the fragrance of tea, but the fragrance of pears.

Then I couldn't move, drawn inside by the aroma, and took up a table.

But what they ordered was not a pot of tea.

Instead, it was a small clay stove with a wire mesh on top, and a ceramic pot sitting on the wire mesh, bubbling with tea inside.

The color is a deep, reddish-brown.

Then the stall owner brought out a wooden box with many compartments and placed it on the table.

It contained walnuts, dates, longan, goji berries, raisins, dried mulberries, ginger slices, rock sugar, and a particularly ugly pear.

(End of this chapter)