Food Stall: Customers Chase Me across the Country-Chapter 301 - 302: Recognition from a Cantonese Cuisine Master

Chapter 301: Chapter 302: Recognition from a Cantonese Cuisine Master

"Slurp, slurp, slurp..."

Yang Wei looked speechlessly at Wu Ming, who was eating like a pig: "Bro, have some restraint. Eating like this makes you seem like you’ve never seen the world."

Although the eating manners of the classmates around weren’t much better, none of them were making such a ruckus.

But despite saying that, Yang Wei felt secretly delighted inside.

What happened to that arrogant demeanor just now, how did you become a captive of delicious food so quickly?

I still prefer your rebellious look, hahaha!

While eating, Wu Ming took a quick moment to grumble: "You jerk, you had something this delicious and only mentioned it today. I haven’t even figured out how to settle accounts with you yet, and you’re critiquing how I eat? If it weren’t for my birthday today, were you planning not to mention it at all?"

Three different titles in one sentence show just how wild Wu Ming is eating.

Yang Wei couldn’t be bothered to argue over verbal cheap shots, but he had to harshly punish the chopsticks reaching for the beef on his plate!

"Show some decency, eat your own, don’t overstep."

Wu Ming complained: "Today’s my birthday, is it not right to share some of your delicious food with me?"

Yang Wei was resolute: "Once we leave this door today, anything you want to eat I won’t hesitate, but if you intend to touch my dry-fried Beef River, I suggest you kill that idea early, not even the king above would succeed!"

"Burp..." 𝐟𝕣𝗲𝕖𝕨𝗲𝐛𝗻𝗼𝐯𝗲𝚕.𝗰𝚘𝐦

Wu Ming quickly polished off a big plate of dry-fried Beef River; only some residual sauce remained in the dish. He patted his belly after a satisfying belch and said: "All dry-fried Beef River dishes, yet such a huge difference. The one at the school gate also costs over ten bucks per serving, but eating it feels nothing like this."

Yang Wei chuckled: "You’ve not yet tried the morning’s fried buns and potstickers nor the crispy roast meat, Five Willow fried eggs, oyster sauce lettuce from a few days ago, each one is absolutely amazing."

Wu Ming got furious just hearing it: "You jerk, not inviting me over to eat, and teasing me with food? Let’s go, you must arrange tonight!"

...

"Burp..."

Shen Teng also let out a big belch.

Savoring a whole extra serving of dry-fried Beef River alone provided an unparalleled sense of satisfaction.

He patted his belly, indeed only Boss Wang’s shape... oops, indeed only Boss Wang’s food could heal his stomach.

He took out his phone and shared in the group: "Brothers, tonight I had the ancient-style dry-fried Beef River, though not sure how it’s made, it’s definitely better than what I’ve had at major restaurants and hotels, much tastier! They simply aren’t comparable!"

After saying that, he posted a few of the photos he had previously taken in the group.

Zhou Ruoqing couldn’t resist drooling at the sight, an essential dish for a Guangfu native that she had eaten since childhood!

"No envy for couples or immortals, envy Shen every day. I also want to eat dry-fried Beef River! As a Guangfu person, I must critique this; a perfect plate of beef river noodle standard: no oil at the bottom, noodles slightly charred on the edges, tender beef, crispy bean sprouts, must have wok hei, this plate perfectly meets all standards."

After saying this, Zhou Ruoqing recalled her tragic experiences eating dry-fried Beef River in Beijing and couldn’t help but mockingly complain: "Many chefs in Beijing can’t differentiate between dry-fried Beef River and Chaoshan fried rice cakes, every time I want to eat dry-fried Beef River, it’s like divination, not knowing if the kitchen will serve dry-fried Beef River or kale fried beef rice cakes, truly frustrating!"

Hiss...

Seeing Zhou Ruoqing’s message, group members were dumbfounded; what on earth was she talking about?

Noticing she accidentally spoke her hometown dialect, Zhou Ruoqing explained: "It’s that some chefs mistake kale fried rice cakes for dry-fried Beef River, even though kale fried rice cakes are somewhat delicious, they’re salty and oily, but most importantly, I want to eat dry-fried Beef River, not kale fried rice cakes!"

"Sympathizing with the girl above for three seconds."

"No need to sympathize, the girl above just got notified, she’s going on a business trip to Tianjin tomorrow! Ahh, why can’t it be me?!"

As Shen Yu howled miserably while rolling on the bed, Zhou Ruoqing was laughing uncontrollably looking at the work group.

Just after complaining, the boss gives a warm gift, going on a business trip to Tianjin and a meal at Boss Wang’s, quite reasonable, right?

After Shen Teng posted the photos in the group, he wasn’t satisfied; he also posted them directly on his Weibo.

"Any Guangfu folks want to critique the dry-fried Beef River I had; what level is it? By the way, it cost 18 bucks."

These days if you share daily activities, probably few will watch, but if you’re seeking critiques, usually such posts get decent traffic.

Not long after posting, the comment numbers started skyrocketing.

"Seeing the blogger’s profile location, I don’t need to see the pictures; once Beef River leaves Guangdong, it can’t be called dry-fried Beef River anymore."

"You upstairs, take a closer look; I think this version looks quite good."

"You can see the noodles have charred edges, at least there’s wok hei; this color looks beautiful, what the blogger ate seems quite authentic."

"Impossible it’s real, definitely photoshopped, such high-class dry-fried Beef River is rare even in Guangdong."

"Seems a bit dark, must be oily; we Guangfu people prefer eating light."

There were many discussions with various views, but when the latest comment appeared, the comment section suddenly went quiet.

"Didn’t expect to see ancient-style dry-fried Beef River outside the region, this color, this gelatinous texture, clearly cooked with brown sugar, this color is perfect now, slightly lighter would lack the caramel flavor, heavier would taste burnt and bitter; just from this single dish you can see the chef’s craftsmanship is excellent, this level of dry-fried Beef River is very rare in Guangfu, even for me, it’s a challenge to cook."

"If possible, please tell the chef to visit Guangfu for tea and exchange Cantonese cuisine insights with me."

The comment was very professional, but professionalism wasn’t the focus; the focus was on the person’s Weibo official verification.

Seeing this, Liang Shi, who just commented that it was photoshopped, couldn’t help but gasp.

Luo Yongduo, received a personal gold award at the Guangfu Food Festival in 1978, Huaxia culinary master, one of the top ten Cantonese cuisine masters, previously served as an international judge for the World Huaxia Culinary Union!

Under the avatar, a slew of titles that made one’s eyes dizzy.

This master often shared videos of his culinary creations online, and even Liang Shi was his fan, collecting and watching each episode meticulously.

Even this master praised that dry-fried Beef River?

Liang Shi quickly scrolled back in the thread and deleted his own comment.