Sanyin and Fu Zixin really managed to eat the second fish.

They were already hungry, and the vinegar flavor in this dish was incredibly appetizing, making one fish feel like they hadn’t eaten anything at all.

The soft and tender texture akin to ice cream, and the delicious taste reminiscent of river crabs, ignited their appetites.

As a native of Hangzhou, Fu Zixin was full of satisfaction while eating the fish.

This is West Lake Vinegar Fish!

How many people can enjoy West Lake Vinegar Fish so boldly?

It’s just me!

Those local restaurants with shoddy skills ruined the reputation of this dish; look at the one Boss Wang made? Color, aroma, taste — it has everything.

They say Hangzhou is a desert of gourmet food; I think that’s wrong. It’s more like Hangzhou is a desert for culinary chefs!

Is it because there’s nothing tasty? No, it’s because there are no chefs who can make good things!

Thank goodness Boss Wang didn’t make this dish in Hangzhou, or he’d slap their faces right into West Lake to feed the fish.

However, Fu Zixin felt a bit regretful inside.

As one of the famous Hangzhou dishes, he ended up tasting the most authentic and delicious West Lake Vinegar Fish in Guizhou...

And judging by Boss Wang’s intentions, he would be making Jiangsu and Zhejiang delicacies for the next five days. Imagine when he makes dishes like Duck Blood Vermicelli Soup, Liyue Lotus Seed Chicken, Beggar’s Chicken, Dongpo Pork and whatnot, won’t the whole Zhejiang culinary community go wild?

The way the two devoured the fish attracted many people’s interest.

Although the dish is renowned, compared to Boss Wang’s unblemished reputation, Boss Wang seems to have the upper hand.

"Boss, give me a small portion of West Lake Vinegar Fish."

"I want a large portion."

"I’ll take a large portion as well."

"I want a small portion."

Wang Fan motioned for calm: "Everyone, please wait a moment. This dish must be eaten right out of the pot. I have limited seating here and can only accommodate 6 guests at a time. We’ll serve 6 by 6, and by the time the new batch is ready, the previous customers will have finished eating."

To preserve the dish’s perfect flavor, the food must be served after the guests are seated. Thus, while there’s no restriction on portions, there is a need to control the flow. 𝙧𝙚𝙚𝔀𝒆𝓫𝓷𝙤𝓿𝒆𝙡.𝒄𝙤𝓶

Though more seats could be given in the scenic area, he’s mainly worried Zhuo Qianqian might be overwhelmed.

Now, the workload was just right, enough without overloading anyone.

Perhaps after drifting for over three hours, everyone felt hungry, or maybe Wang Fan’s West Lake Vinegar Fish was simply too delicious. Either way, everyone who sat at the table and ate the fish devoured it like they hadn’t had fish in ages.

One pretty lady ate particularly boldly, picking up large chunks of meat with each chopstick pinch.

After finishing a whole fish, the lady patted her fair belly and said with satisfaction: "I’ve loved eating river fish since I was little, but I can’t pick out bones, so I could only eat fish without many bones. Boss Wang not only made the fish tasty but also cleaned out all the bones, which is a salvation for us who can’t handle bones."

She was extremely satisfied with the lack of bones; previously, fish bones would often get stuck. Drinking vinegar or eating something to push it down didn’t work, and finally, she had to visit a hospital for help, causing her quite a hassle.

But there’s no help for it, loving something seems hardwired in one’s genes. As long as you’re not strapped for cash, you’ve got to have a bite or two upon seeing or smelling it.

Boss Wang’s products are famous for being high quality and inexpensive, there’s simply no reason not to buy.

The praises from other diners kept coming, many having eaten locally in Hangzhou.

"Honestly, the fish Boss Wang makes tastes almost identical to the ones I’ve had at West Lake, consisting of sugar, vinegar, ginger, and grass carp, but once combined, they feel like two different dishes."

"When I was in Hangzhou, I visited several places, and they were all the same, truly like eating mud dipped in sweet and sour sauce. One place even tried to innovate, making a small bowl of dipping sauce. I tried a mouthful and kicked it out the door."

"Without comparison, there’s no harm. Same dish, Boss Wang’s you can feast on, while another you’d throw out the window."

"These grass carps, if they die at Boss Wang’s hands, well, it’s worth it. Dying on other people’s plates is wasting them."

Listening to these praises or complaints, Wang Fan felt his understanding of culinary arts deepen.

The dish he made didn’t change anything, yet received rave reviews not from System Power, but simply because he nailed every detail.

Those criticized places likely skimped on ingredient and time costs, missing many details, ending up being criticized.

He didn’t plan to make this dish again, as it didn’t seem necessary to pass it on.

The conditions are too stringent, average people can’t make it at home.

Yesterday he tried a quicker version, and the taste was indescribable. Even using the best grass carp he bought couldn’t rid it of that deadly fishy smell.

Looking over the queue of tourists, Wang Fan couldn’t help but think: "If this dish doesn’t die, everyone sitting and standing here is to blame."

It’s purely because of their defiance that this dish has remained in the menu.

Isn’t it better to eat Squirrel Mandarin Fish? Sweet and sour Crispy Carp is better than this!

Quickly sell these 100 fish, and tomorrow make some chicken to reward his stomach.

It’s been a while without it, and he misses it.

As for what chicken to make, it would naturally be Beggar’s Chicken.

Though he made this dish before, he hasn’t eaten it himself, and different chickens produce different flavors.

Guizhou’s terrain belongs to Huaxia’s southwestern highland mountains, averaging 1100 meters above sea level, but that’s not the focus.

What’s important is there are many free-range chickens here.

Free-range chicken meat is usually tender and firm; although low in fat that affects texture, it contains abundant protein, amino acids, and vitamins, offering high nutritional value.

But don’t assume their meat isn’t delicious.

These free-range chickens are lively, with a diverse diet, enjoying grass seeds and insects. These traits make their meat taste far richer and more savory than those fed on fodder.

Moreover, if we take the precondition of juveniles, the low-fat drawback can be removed.

The juvenile Wang Fan wants isn’t inexperienced with hens; it’s castrated chicken previously used.

Adding Guizhou’s clear mountain and water environment, if the dish doesn’t smell ten miles, it’s due to poor skills.

Plus, there are plenty of such chickens; after all, who wouldn’t want their chickens to fatten up quickly?

As for breeding roosters, catching them all ensures hens will become roosters, saving breeders from worry.