In less than twenty minutes after placing the order, a waiter came over carrying a tray. On the tray was a fish wrapped tightly in oiled paper.

There was a grill pan on the table. The waiter placed the tray onto the grill pan and drew out the oiled paper, and the grilled fish appeared in the grill pan.

The fish was not small, and as the waiter moved, various condiments flowed into the grill pan, the dark red condiments looked quite appetizing.

There were various seasonings on the fish, along with some fresh celery, onions, and minced garlic. The grill pan beneath the tray continued to heat, causing the juices in the grill pan to bubble continuously, with the enticing aroma of the condiments becoming increasingly strong.

Wang Fan sniffed, a rich aroma of garlic and the fragrance of chilies and peppercorns instantly filled his nose. Just the smell alone was commendable, and at that moment, a piece of fish was already brought to his mouth.

Wang Fan opened his mouth and took the fish into it. As soon as the tip of his tongue touched the fish, it melted in his mouth, even Wang Fan couldn’t help but feel a bright spark of amazement.

To achieve such tenderness, two conditions must be met: first, the fish must be quite fresh since extended freezing dries out the fish, making it impossible to maintain this texture.

Secondly, the cooking heat must be spot on. This texture occurs at the exact moment when the fish is just done, requiring the chef to have excellent control over the heat.

Zhuo Qianqian served Wang Fan a piece of fish with skin. The fish was tender and springy, melting in the mouth, and the fish skin was also extremely smooth and tender. Additionally, the fish itself had a strong sour and fragrant taste, with salt and other spices already in the fish.

Is this perhaps the reason they don’t kill and prepare live fish on the spot?

While fresh, killing live fish on the spot means it takes more time for the fish to absorb the base flavors, which might make customers impatient. Pre-slaughtering and marinating allows for quicker serving, which benefits both the restaurant and the customers.

Moreover, the garlic aroma and slight spiciness of the fish matched well with other seasonings, indicating that the proportions of various ingredients likely followed strict standards.

With Wang Fan’s taste and skills, replicating the recipe wouldn’t be difficult, but there was no need.

Wang Fan placed a piece of belly fish on Zhuo Qianqian’s bowl. The belly had more fat, and with this preparation method, it tasted rich and tender, the utmost essence. Meanwhile, he himself began experimenting with the side dishes.

Picking up a potato slice to examine it, the golden potato slice was cut very thin and curled. It didn’t look like fresh potato, nor could it be expired potato.

Taking a bite confirmed his suspicion—a crisp sound and a chewy texture undoubtedly indicated dried potato slices.

This means fresh potato slices were cut and then dried, ready to be boiled as needed.

Though these potato slices lacked the crispness or fluffiness of fresh ones, they were chewier, absorbed flavors better, and endured cooking longer.

This is interesting!

Wang Fan felt he had learned something new. He planned to dry some potato slices upon returning for experimenting with different dishes later.

Zhuo Qianqian picked up a piece of cooked beef for Wang Fan. The thin piece of beef had absorbed the rich and delicious broth, offering a tender texture. If there was any flaw, it was the lack of beef flavor.

Looking at the uncooked beef, Wang Fan immediately identified the issue—the coating was too thick.

If this dish were served in Guangfu, it would certainly receive a bunch of negative reviews.

It lacked the flavor and texture of beef. If one hadn’t ordered it, they’d be clueless about what they were eating.

If fluffiness were the only pursuit, wouldn’t using mock beef be a better substitute?

However, Wang Fan was strict with himself but had modest expectations for others. Although the side dishes of this Wushan paper-wrapped fish varied in quality, the fish itself tasted very good, and the overall price wasn’t expensive—only around 150 for both of them.

...

After eating to their satisfaction and returning to the RV, Wang Fan posted the refined noodle and pasta recipes from the morning online and on social media, while also posting a request for recommendations for local small eateries.

The fact that Wang Fan actually arrived thrilled the Wudu netizens. Although he had not yet started setting up shop, having the chance was better than being away with no opportunity at all.

Responding to Wang Fan’s post, those enthusiastic netizens quickly listed all the places they thought were good in the comments.

Some individuals, recognizing places they’d visited and liked, would also give a thumbs up. This way, Wang Fan could visit the most recommended places, saving him from wandering aimlessly like a headless chicken.

After posting, Wang Fan and his companion had a delightful nap, waking up refreshed to continue their restaurant exploration journey. Zhuo Qianqian’s goal was to eat, eat, and eat, while Wang Fan absorbed every establishment’s virtues as they dined, making them both delighted by the endeavor.

In the afternoon, they planned to start with Jianghu cuisine.

Among the Jianghu cuisine recommendations, many suggested small eateries, with the highest recommendations going to a place called "Renhe Shui Shang Piao."

Wang Fan decided to start right there.

Jianghu cuisine is a specialty of Wudu and carries a strong rustic flavor.

Jianghu cuisine, as culinary experts describe it, differs from authentic traditional cuisine. It is rooted in folk cooking, based on Sichuan Cuisine, drawing merits from various cuisines, with unorthodox methods of repetitive cooking, compound seasoning, adapting Chinese dishes to Western styles, revamping old dishes, northern ingredients cooked southern style, and so forth.