1984: Starting from a bankrupt Sichuan restaurant

Chapter 348 The Universe's Famous Dish - Kung Pao Chicken (6k two-in-one)

Making sure guests eat happily and are satisfied is Zhou Yan's pursuit as a chef and restaurant owner.

This is why he would personally serve the dishes and chat with Teacher Song to liven up the atmosphere.

Of course, system tasks are also a factor.

Accepting Song Yang's invitation to host the banquet is just the beginning; the core of this task is to achieve a 90% guest satisfaction rate.

Given the atmosphere just now, coupled with everyone's suppressed mood, even if he had served a Manchu Han Imperial Feast, they would probably have found it tasteless.

If you're not happy with a banquet that costs thirty yuan, it's no wonder you're not satisfied.

See? Once the conversation starts and the wine is poured, the atmosphere immediately changes.

"Mmm! Big brother, this Wuliangye smells amazing today!"

"Of course! It's a vintage wine. I've been keeping it in my wine cabinet and haven't been able to bring it to drink. I brought both bottles here today so you can try them."

"Big pot, pour some for me and my second sister too."

“Alright, little sister, I’ll pour two ounces for you and second sister to try first.”

"This braised beef is so delicious! It smells amazing, even better than the braised beef from Zhao Ji's in the south of Jiaozhou City!"

"Little sister, try this winter bamboo shoot, it's absolutely delicious!"

"Oh! Second sister, these winter bamboo shoots are so crisp! Do you remember that winter vacation when the old man said he would take us to dig for winter bamboo shoots? We went over three mountains and didn't find a single one. Later, when we came down from the mountain, Uncle Wan gave us a few before we went home to report back."

"I remember, climbing the mountain exhausted me. Not only did I not find anything, but I also got blisters on my hands."

"Ahem, that's because Wan Laoliu dug up all the bamboo in that area, so we didn't find any. Actually, you old men can still dig winter bamboo shoots."

The cheerful laughter of the crowd reached the kitchen, and smiles appeared on the faces of all three.

"Teacher Zhou, it has to be you." Awei gave Zhou Yan a thumbs up, his admiration genuine.

In those days, eating out was a luxury, and spending sixty yuan on a banquet was even more so for this large family whose savings had been emptied by the old man's illness.

If you don't enjoy the food, you'll probably remember Zhou Erwa Restaurant for the rest of your life.

"Xiao Zeng, bring out two stir-fried dishes first," Zhou Yan said to Zeng Anrong while stir-frying the dishes.

"Okay!" Zeng Anrong replied, taking the still-hot beef with dried bamboo shoots and braised pork ribs out of the pot.

Zhao Hong carried a tray into the kitchen and began serving the dishes.

Zhou Yan had already put the marinated rock carp into the oil to fry. The freshly killed rock carp was the main attraction, emphasizing freshness and deliciousness.

Braised rock carp requires simmering over low heat for half an hour, so preparations must be made in advance, otherwise the flow of the dish will be problematic.

Two braised dishes were served.

To attract everyone's attention.

"Braised beef with dried bamboo shoots, when done well, the dried bamboo shoots are even more fragrant than the beef." Song Yan picked up his chopsticks, took a piece of dried bamboo shoot, and the bamboo shoot, coated in bright red broth, smelled delicious. When he chewed it, it was crisp and refreshing, and the beef juices he had absorbed splashed between his teeth. It was incredibly fragrant.

"Awesome! These dried bamboo shoots have soaked up all the beef broth, they smell amazing!" Song Yan exclaimed, and immediately picked up another piece of beef.

The beef brisket with tendons was cooked until tender and wobbly when picked up. When fed into his mouth, it was soft and chewy, tender but not mushy. Even though he had lost half of his teeth, he chewed it without any difficulty.

The old man picked up another piece of beef and said to everyone, "This braised beef brisket is so tender and tastes really good. You should all try it. The cooking skills here are much better than those of the Suji State-run Restaurant. It's definitely top-notch in Jiaozhou."

Upon hearing this, everyone picked up their chopsticks and began to savor the braised beef brisket with dried bamboo shoots and the braised pork ribs.

"It's really delicious!" Song Yang's eyes lit up as he looked at the old man and said, "Old man, do you remember the beef and bamboo shoot stew we had when we went to Ebian that year? I don't think it's as good as this one today."

The old man nodded: "I remember, your mother was still alive that year, and we bought two bunches of dried bamboo shoots on the way back. The dried bamboo shoots from Ebian are really good, and they make a wonderful dish with braised pork."

"Old man, try this braised pork rib, it's very delicious." The second daughter got up and put a piece of pork rib on her father's plate.

"I'm afraid the ribs are too tough to chew." The old man picked up a rib, took a bite, and nodded: "But they're cooked very tender, savory with a hint of sweetness. The braised flavor is quite good, and the kids will definitely like it."

As they were talking, the kids at the next table started fighting over the braised pork ribs, and their faces turned red.

"Zhenzhen, you've already eaten two pieces! I should eat this last one!"

"Hey buddy, you're so domineering! You ate two pieces too, but my little sister hasn't even had any yet!"

"Let go! Or I'll punch you!"

Upon hearing the noise, the adult at the table quickly got up with a smile and went to put out the fire.

The atmosphere became even more cheerful.

Four families, nine children gathered together, and every time they got together, it was always noisy and chaotic.

Seven- or eight-year-old boys, if they don't fight when they meet, they seem like strangers.

The old man chuckled and said, "If the kids like it, just save this braised pork ribs for later. We'll eat other dishes too."

Song Yang agreed, picked up the braised pork ribs and put a piece in each child's bowl, which finally calmed them down.

As they were talking, two steamed dishes, braised pork belly and steamed pork with rice flour, were served.

Steam rises, and the aroma of meat fills the air.

Everyone started eating.

The old man tasted a piece of salted braised pork belly and then a piece of steamed pork with rice flour. He smacked his lips and said, "This owner isn't bragging. He's not very old, but he really knows how to make these dishes."

"The food is excellent, even better than the Leming Restaurant in Jiaozhou," Song Ming nodded in agreement.

When he arrived, he heard that his brother had booked a banquet for 30 yuan per table, and he thought he was probably being ripped off. How could a small restaurant in a rural town afford to charge that much?

The eight dishes that came out in succession—four cold dishes, two braised dishes, and two steamed dishes—were all of excellent quality.

After the old man fell ill, his appetite was not very good due to his physical condition. He would only eat a few bites at each meal before putting down his chopsticks.

Today, I tried every dish that came out, sipped some wine, and a long-lost smile returned to my face.

This is completely different from when you're in the hospital, looking downcast, lying in bed, staring blankly at the sky outside the window.

At that moment, he suddenly understood the old man's thoughts.

Lying in the hospital for another year is not as joyful and fulfilling as returning home, surrounded by his children and grandchildren, and enjoying a meal together as a family.

"Old man, I toast you..." Song Ming picked up his wine glass, but swallowed back many words that were on the tip of his tongue. He was such a spoilsport and a terrible guy.

"Come on." The old man raised his glass, clinked it against his, and took a sip.

Song Ming drank it all in one gulp.

"Second brother, drink slowly," Song Yang said, looking at him.

"Brother, it's alright. He rarely drinks these past two years, let him have a good time," Song Ming's wife said with a smile, getting up to pour him a drink.

"Okay, eat some vegetables, eat more vegetables." Song Yang reached out and gently patted Song Ming's arm, his smile carrying a hint of mutual appreciation between men.

Next up was Snowflake Chicken Noodles.

The chicken gizzards are piled up like snowflakes, forming a snow mountain. A few bits of red ham are sprinkled on top of the snow mountain. It is served on a plate and looks very artistic.

"Snowflake chicken soup, enjoy," Zhao Hong said, then turned and left.

Everyone who saw the dish exclaimed in amazement.

The old man exclaimed in surprise, "So this is what snowflake chicken soup looks like! It really is as white and flawless as snow. Is it really made from chicken meat?"

“A few days ago, the Municipal Economic Commission entertained foreign businessmen and asked Zhou Yan to cook three dishes: a cold braised beef dish, a snowflake chicken soup dish (which is this), and a dry-fried rock carp dish as the grand finale. We can all have it today.” Song Yang picked up a spoon and scooped a spoonful of snowflake chicken soup for the old man: “Old man, you should try this snowflake chicken soup first and see how it tastes.”

The old man picked up a spoon and took a bite. The snowflake chicken soup was tender and smooth, and when you savored it carefully, it was fresh and delicate, yet had a rich and savory chicken flavor.

The old man exclaimed, "The texture is hard to describe. It melts in your mouth, incredibly tender, with absolutely no grit. It's bursting with the fresh aroma of chicken, yet you can't taste any chicken meat at all. It's like eating chicken without actually eating chicken. It truly lives up to its reputation. You should all try it."

Upon hearing this, everyone picked up their spoons and began to taste it.

After tasting it, everyone praised it highly.

This dish is so rare that you might not even be able to find it in Jiaozhou, let alone in Suji.

The plate of snowflake chicken soup was quickly devoured, and everyone still felt a little unsatisfied.

Three dishes—shredded pork with garlic sauce, twice-cooked pork, and Mapo tofu—were served immediately after the rice, along with two small plates of pickled radishes.

The side dishes are those that accompany rice; usually, two or three dishes are served so that people who like to eat rice can enjoy them with their rice.

In this day and age, people don't have much oil in their stomachs, and a group of people can't get full just by eating vegetables.

Also served was a small wooden bucket filled with steaming hot rice, with a bamboo rice spoon inside.

"Give me half a bowl of rice. This twice-cooked pork and Mapo tofu look so appetizing." The old man pushed the bowl forward.

"Okay." Song Yang got up, served him half a bowl of rice, and then scooped a spoonful of Mapo Tofu into the bowl.

The old man picked up a spoon, scooped up a piece of tofu, blew on it a couple of times, and fed it directly into his mouth.

"It's hot..." the second daughter reminded her.

The old man frowned for a moment, then slowly relaxed. After swallowing the Mapo Tofu, he shoveled a mouthful of rice into his mouth before smiling and saying, "Tofu should be eaten hot! This Mapo Tofu is so authentic, spicy, fragrant, tender, and piping hot—just like the one I had at Chen Mapo Tofu! It's so satisfying to eat with rice!"

As he spoke, he picked up another piece of twice-cooked pork and tasted it, nodding repeatedly: "This twice-cooked pork with garlic sprouts is also delicious! It's made with pork belly, which is tender and melts in your mouth, and the lean meat is chewy. It's a home-style dish that has been cooked to an extraordinary taste. It's even better than mine."

"It's rare for the old man to praise someone else's twice-cooked pork, so we must try it." Everyone laughed upon hearing this and started eating.

"This twice-cooked pork is so fragrant and goes perfectly with rice!"

"Brother, give me a bowl of rice too."

Rice quickly became a best-selling product.

Even the children at the next table wanted to eat rice.

The shredded pork with garlic sauce is so fragrant, and it goes perfectly with rice.

"The braised rock carp is here!" Zhao Hong came out with a tray and placed the braised rock carp, which was served on a long platter, on the table.

This shout attracted the attention of many customers in the restaurant. The braised rock carp is the grand finale of the banquet menu; it cannot be ordered à la carte and must be pre-ordered. It is expensive, priced at ten yuan per serving on the banquet menu.

Ten yuan!

A new frontline worker at a textile factory earns only thirty yuan a month.

The price is staggering.

Everyone looked closely and saw a golden rock carp on a long white porcelain plate, covered with scallions, pickled peppers, chopped bean sprouts, and diced meat.

The finished dish has oil and sauce but no soup, and it has a glossy sheen that makes it look very appetizing.

It's completely different from the braised fish we usually make.

"Is this dry-fried rock carp?" Song Yan asked, looking at Song Yang.

“Yes.” Song Yang nodded.

Song Yan asked in confusion, "This braised carp is different from the one your mother makes for me. She said she learned the braised technique from the kitchen of a restaurant, and I've been eating it for decades. I think it tastes better than other people's braised fish. But this braised rock carp looks different too. Why is there no broth at all?"

“This…” Song Yang was also puzzled, “It’s not quite the same as what my mom makes.”

The second daughter spoke up: "Mom's braised fish is thickened with cornstarch at the end. She taught me how to do it. It's different from this braised rock carp. This one is obviously not thickened with cornstarch, so the fish looks very clean."

"Ten yuan a piece of braised rock carp, how about trying it?" Song Yan picked up his chopsticks, took a piece of meat from the belly of the fish and put it in his mouth, his eyes lighting up.

The fish skin is crispy and sticky, while the fish meat is firm and tender. The crispy exterior and tender interior are the ultimate expression of perfect cooking time and temperature.

Salty, savory, and slightly spicy with a hint of sweetness, a careful sip reveals the rich aroma of fermented glutinous rice and the subtle sourness of vinegar, while the unique fragrance of bean sprouts permeates the dish, bringing out the ultimate freshness of the fish. The flavors are well-balanced and harmonious.

As Song Yan savored the taste, tears welled up in his eyes.

"Old man, what's wrong?" the second daughter asked.

Everyone looked on with concern.

"So this is what dry-fried rock carp tastes like! I've been fooled by your mother for decades. Her dry-fried carp is always soupy, that's what you call dry-fried..." The old man sniffed and couldn't help but laugh again: "Oh dear, I'm afraid she's never actually eaten authentic dry-fried carp. She's just been making it like this her whole life without really knowing what she's doing, and she thinks she's making the most authentic version."

“Your mother came to our family when she was sixteen. Her father was an alcoholic who was drunk every day. He wouldn’t do any work. When he was drunk, he would smash things at home, beat his wife, and beat the children.”

We sold everything in the house to buy wine, and when we had no money left, we were going to sell your mother to a tuberculous man in town as his wife in exchange for a few silver dollars to buy wine. Your mother jumped out of the window that night and walked all night along the mountain road. She collapsed from exhaustion at our doorstep. When I got up in the morning to go to school, I saw her and called my parents to carry her inside.

She was three years older than me, good-looking, and quick at work. Feeling sorry for her, my parents discussed it and decided to keep her at home, telling everyone that she was the child bride they had arranged for me years ago.

After we got married, she secretly told me that she thought I was good-looking and cultured the first time she saw me, and she liked me very much. So when my mother said she wanted to arrange a marriage for her, she agreed without thinking.

She was so good to me. After she came to our house, I never ate a cold meal. She always saved the best food for me.

"I suffered a lot giving birth to you all, but you never uttered a single complaint..."

The old man paused for a moment, then smiled and said, "This braised rock carp is delicious, and your mother's braised carp is also wonderful. I haven't had it for three years, and I've been missing it terribly."

Smiles appeared on everyone's faces. Their old man loved fishing and eating fish, and even when the family was poor, they never lacked fish to eat.

Their mother would always cook fish for them in different ways: fried fish with noodles, braised carp, stewed crucian carp with scallions, and catfish cooked with garlic, which tasted especially delicious.

The neighbor's kids were so envious; they would often come over with their bowls of rice to mooch some food.

My mother is never stingy. It's just a matter of catching one more fish. If you old men catch one, you'll always have a smile on your face.

The group enjoyed the braised rock carp, which was crispy on the outside and tender on the inside, with a savory and delicious flavor. It was indeed more refined than what their mothers made.

The taste that evoked those memories warmed everyone's hearts.

The group chatted, ate, and drank, creating a warm and pleasant atmosphere.

Finally, Zhou Yan served a small bowl of longevity noodles with a fried egg and some pea shoots.

The old man happily finished his noodles, even drinking every last drop of the broth.

The kitchen had finished serving all the dishes. Zhou Yan leaned against the doorway, watching this scene with a slight smile on his lips.

“Sometimes I think chefs are pretty amazing, right?” Ah Wei whispered.

“That’s right.” Zhou Yan nodded with a smile.

"This 30-yuan banquet is really not expensive. You can't get snowflake chicken soup or braised rock carp for 30 yuan at Leming Restaurant."

"Last time, for our director's wife's birthday, we booked a banquet at the Leming Hotel and invited a few of us teachers. The main dishes were steamed dishes, along with squirrel fish and braised duck with konjac," Song Ming said, slightly drunk.

"It's comfortable. Thirty yuan isn't cheap, but the food is great."

"There was so much food, I didn't expect to finish it all, my stomach is so full."

"There's still some braised meat on the table where the baby is sitting. Take it home in an oil paper bag; it can be used as a dish tomorrow."

Everyone was full and had smiles on their faces.

"Mr. Zhou, this banquet was excellent, thank you." Song Yang paid the bill, took out six ten-yuan bills and handed them to Zhou Yan, shaking his hand firmly.

"It's nothing, it's what I should do," Zhou Yan said with a smile.

The second daughter helped the old man over, looked at Zhou Yan and said with a smile, "Young man, your cooking is superb. Every dish is delicious. You are so young, yet your culinary skills are superb. You will definitely be a famous chef in Jiaozhou in the future, just like your master."

"You flatter me, sir. I would be content if I had half the skill of my master."

"I'll come back for dinner again, if I can still walk."

Zhou Yan smiled and said, "Then you must come. I'll be serving up a new dish every few days, so you'll be able to enjoy something new every time you come."

Zhou Yan saw everyone off at the door and watched them leave.

The children ran and played ahead, while the adults surrounded the old man, chatting and laughing.

[Ding! The Song Yang family's satisfaction rate has reached 95%! Side quest complete!]

[Reward: Kung Pao Chicken Recipe]

A familiar notification sound rang in Zhou Yan's mind.

Zhou Yan raised an eyebrow and the corners of his mouth turned up.

Wow, I got an SSS-level reward!
Kung Pao Chicken, that's a dish famous throughout the universe!
Its popularity is comparable to that of Mapo Tofu, and it represents the spicy and lychee-flavored Sichuan cuisine.

Unlike Mapo Tofu, Kung Pao Chicken has been served at state banquets and is loved by gourmets both at home and abroad.

This dish is quite special. Sichuan cuisine lists it as a representative dish, while Shandong cuisine, Guizhou cuisine, and Beijing cuisine are not to be outdone and all have a strong desire to claim Kung Pao Chicken.

When Zhou Yan was a food blogger, she did in-depth research on the origin of this dish.

One cannot help but mention a man named Ding Baozhen. Born in Guizhou, Ding Gongbao rose through the ranks and received a raise. He brought Gongbao Chicken from Shandong to Sichuan, where it was integrated and improved, resulting in the Sichuan-style Gongbao Chicken with a spicy and lychee flavor. It eventually became very popular in Beijing.

Therefore, there are many different opinions about what cuisine Kung Pao Chicken belongs to.

This is a legacy issue from history.

There are quite a few differences between Sichuan-style Kung Pao Chicken and Shandong-style Kung Pao Chicken.

In contrast, Zhou Yan prefers the spicy lychee flavor, which has a unique taste due to the fusion of spicy aroma and sweet and sour flavor.

Sichuan is a province with a large immigrant population. The migration from Hubei and Hunan to Sichuan brought countless immigrants and shaped the inclusive and open-minded character of Sichuan and Chongqing.

Sichuan cuisine has twenty-four basic flavor profiles, including fish-fragrant, red oil, numbing and spicy, strange flavor, pepper and numbing, garlic paste, ginger juice, charred and spicy, lychee, salt and pepper, and so on.

Sichuan cuisine is not just about numbing spiciness; that's a misconception that arose after hot pot became famous throughout the country.

In Zhou Yan's personal observation, when it comes to eating spicy food alone, Sichuan is generally not as good as Jiangxi, and even not as good as Quzhou in Zhejiang.

He had eaten at his local friends' homes a few times. In Sichuan home cooking, fermented bean paste was often the main source of spiciness. Chili peppers only became the main ingredient when cooking elaborate dishes like fish or rabbit.

Of course, Zigong salt-based cuisine is a different story. It's so fresh that you'll scream, so spicy that you'll jump, and after eating it, you'll head straight to the proctology hospital.

Zigong, a city that's incredibly spicy!

Sichuan cuisine is a diverse and integrated culinary system.

Kung Pao Chicken is undoubtedly the most representative dish of this cuisine.

How can a dish with ordinary ingredients and an unremarkable appearance be served at a state banquet?
smell!

Its delicious and unique flavor has made it a representative dish of Sichuan cuisine.

It can be served at state banquets and is also a signature dish at roadside Sichuan restaurants.

It lacks the mystique of boiled cabbage in clear broth; it's just a Sichuan restaurant where you can order a serving for around twenty yuan.

If you happen to come across a skilled chef, it's hard not to fall in love with this dish.

"What are you grinning like an idiot standing by the door? Didn't you make plans to go for a run with Yao Yao?" Aunt Zhao's voice rang out from the side.

"Oh dear! I almost forgot." Zhou Yan quickly took off her apron, went upstairs to change her clothes, and ran out the door.

"Where is Master Zhou going?" Zeng Anrong had just finished tidying up the stove when she saw Zhou Yan rushing out the door in a panic and asked casually.

"He went on a date, ran as fast as a dog, hmph." Ah Wei snorted.

“Ah, no wonder.” Zeng Anrong laughed upon hearing this, and glanced at Awei: “Awei, if you had such a beautiful girlfriend, you’d probably run away faster than a dog.”

Ah Wei looked at her with some surprise: "Sister Zeng, you still have the talent of the Confucian school."

"Running after get off work? I just want to lie down." Awei took off his apron and hung it on a nail by the door, stretched, and looked at Old Zhou who was sharpening a knife, saying, "Uncle Zhou, wanna play chess?"

"Come back later, I still need to take your aunt and Momo to their literacy class," Old Zhou said without looking up.

“Okay, then I’ll ask Sister Zeng to order two dishes first.” Awei nodded, and when he turned his head, he saw Zeng Anrong holding the first volume of “Sichuan Cuisine Cooking”, already sitting in the corner with a notebook and pen beside her.

"Huh? Isn't it?"

"Zhou Shi went for a run, and Zeng Jie is studying!"

"Wouldn't that make me look useless?"

　There will be an extra chapter later, please vote with your monthly tickets!
　　
　
(End of this chapter)