Food Stall: Customers Chase Me across the Country-Chapter 302 - 303: Come On Out, Fresh Shrimp Wonton Chicken Hotpot!

Chapter 302: Chapter 303: Come On Out, Fresh Shrimp Wonton Chicken Hotpot!

Kainan University is open to the public, and its cafeteria is also open to the public.

You just need to fill out a simple application on the official website or register directly at the school gate.

The gatekeeper, old Qin, was quite anxious at the moment, not for anything else, but because there were a lot of people registering today.

It’s just past 10 in the morning, and there was already a long queue at the school gate!

In the past, most of the visitors were students, mostly high school, then middle school and elementary students, with occasional visits from people looking for friends.

When the cherry blossoms are in full bloom, local citizens tend to visit more often.

But now the cherry blossoms have all fallen, there’s no event happening, so why have several hundred people suddenly come?

Moreover, many of them don’t sound like locals!

Luo Xu is already 33 years old this year, and it’s been more than ten years since he moved from Guangfu to settle in Tianjin. With his busy work schedule, he hasn’t had the time to return to his hometown.

If there’s something he misses the most, it’s definitely the taste of hometown cuisine.

Tianjin cuisine is heavy on oil and flavor, while Guangfu cuisine is light. It’s taken him years to somewhat get used to it. The local Cantonese restaurants, although available, are somewhat influenced by local tastes and don’t taste quite authentic.

Yesterday, by chance, he found out that the Cantonese cuisine master, his own family member, Master Luo, had praised a Cantonese chef at Kainan University!

Guangfu was out of reach, but Kainan University was close, so Luo Xu slapped his thigh and decided he must come today to taste for himself and see how great the chef truly is and whether he can recapture the taste of his childhood.

He also brought his wife and children with him.

"I’m telling you, true Cantonese cuisine is definitely not like what we’ve tasted before. The cafeteria chef here being praised by Master Luo must have incredible skills. Today, I’ll let you taste authentic Cantonese flavors."

Jiang Rui laughed and said, "I’ve long suggested taking a trip to Guangfu if it’s not possible here. You always say you’re busy; it’s just half a day’s flight, how much time does it really take?"

Luo Xu sighed, "I know it’s quick, but going back doesn’t mean much. There are no relatives or friends left. Returning feels like being a guest."

The four-year-old daughter sensed her dad’s change in mood and spread her arms, saying, "Daddy, don’t be sad, hug."

Hearing this cute voice, Luo Xu’s expression brightened, and he quickly bent down to hug his little darling.

The little one pressed her chubby face against Luo Xu’s, almost melting his heart.

"Daddy will take you to eat something tasty."

The little girl cheered, "Yay, I want to eat meat."

After registering, the three of them followed the crowd through the school gate, heading straight to the second cafeteria, as planned.

Shen Teng was startled by the crowd too, thinking to himself that the group of friends wouldn’t suddenly come all at once, right?

Zhou Ruoqing was also mixed in the crowd, and upon seeing Shen Teng, she waved her hands excitedly. After they met, Shen Teng curiously asked, "What’s the situation? Why did so many people suddenly come?"

Zhou Ruoqing rolled her eyes, "Brother, you only care about killing, not burying, right? Isn’t it because of the stir-fried Beef River you posted yesterday?"

Shen Teng said, "After posting that update last night, I went out to relax, came back, and crashed into bed, didn’t check messages at all. What happened?"

Zhou Ruoqing was speechless, "You just posted a message, and somehow, one of the top ten Cantonese cuisine masters, Master Luo, liked it and even specially praised Boss Wang’s stir-fried Beef River, saying he would have to give it his all to make it himself. This blew things up. There are over 10,000 Guangdong people in Tianjin, over 70,000 in Beijing, and those who have nothing better to do came today to taste the flavors here."

Shen Teng’s mouth dropped open like a hippo, "Top ten chefs? Is Boss Wang really at such a high level?"

Zhou Ruoqing replied, "You don’t understand the legendary status of stir-fried Beef River among Cantonese chefs. A chef who can make it well is considered a distinguished chef in the Cantonese cuisine world, but who knows with Boss Wang’s personality, if we’ll get to eat it today."

Wang Fan actually didn’t prepare stir-fried Beef River for lunch.

Having steamed chicken yesterday left him unsatisfied; today he’s planning to try a chicken dish.

Guangfu people love soups, and making Guangfu cuisine without soup lacks soul, so today he’s preparing — Fresh Shrimp Wonton Chicken Pot. 𝒻𝘳𝘦𝘦𝘸ℯ𝒷𝘯𝘰𝑣ℯ𝑙.𝘤𝑜𝘮

The purpose was clear and consistent: make them drool!

Previously, this goal was merely talk, as he simply enjoyed that atmosphere, but he didn’t expect today’s words would become prophetic.

Wonton is the most delicious snack in Guangdong people’s hearts and a representative of Guangfu cuisine. Combining it with a chicken pot is sure to create a powerful synergy.

Though it’s quite labor-intensive to prepare, Wang Fan isn’t deterred by hard work.

For the Fresh Shrimp Wonton Soup, the soup is naturally key.

Boil water, add ginger slices, old chicken, chicken feet, pigskin, fresh ribs, fresh pork, scallops, none can be omitted, simmer over medium heat for two hours.

While waiting, Wang Fan began preparing the other ingredients.

The fresh shrimps had been cleaned by his two assistant helpers, and the translucent shrimp meat could practically be eaten raw.

Cut the shrimp meat into pieces, mix salt, sugar, pepper, lard, sole fish powder, mix well, and wrap in square wonton skins. In Wang Fan’s hands, they quickly transform, and wontons resembling little goldfish appeared, lined up on large serving trays, looking quite delightful.

After preparing wontons, he began handling the chicken.

Guangfu cuisine emphasizes "freshness," wasting any freshness of ingredients is disrespectful.

The chickens bought today were alive just a moment ago, so Wang Fan decided not to blanch them.

Although blanching removes a bit of fishy smell, it also wastes the chicken’s freshness and nutrition. Using his culinary skills to convert slight fishiness into freshness is truly what a chef should pursue all their life!

The recipe is firmly engraved in Wang Fan’s mind.

After handling the chicken, the two cheerful helper lads left with their payment, because working with a generous boss is indeed joyous.

Wang Fan didn’t consider himself incredibly generous; he just thought he earned money more easily than the two lads and doesn’t want to be known as a stingy boss.

The two were efficient with clean hands, withholding their hard-earned money would be truly disgraceful.

Skimming the residues from the giant pot, though called residues, they were fresh ingredients boiled together; setting aside to make a small dish later, a few bucks per serving is still delicious, and most importantly, it avoids waste.

Waste is shameful!