Chapter 169: Chapter 169: Where Did Boss Jiang Go?!
"You’re suggesting going to Taste of Yore Sichuan Restaurant? That Sichuan place is just so-so."
Inside the office building, a few colleagues from the department were discussing where to go for dinner. Zhang Xuan strongly recommended that everyone go to Taste of Yore Sichuan Restaurant. He had eaten there at noon, and the taste was truly, exceptionally delicious.
No sooner had he finished speaking than a colleague immediately countered. Taste of Yore Sichuan Restaurant was nothing new to any of them; it was decent but just passable.
Zhang Xuan immediately said, "It’s different now. They’ve got a new chef, and his skills are particularly good. I was shocked by the taste of their dishes at lunch. Trust me, it’s absolutely delicious!"
Seeing Zhang Xuan so confident, the colleagues all became intrigued.
"A new chef? Did they hire some famous cook?"
"I remember the chef at Taste of Yore Sichuan Restaurant was a chubby middle-aged man, right? A relative of the owner. Has he been replaced?"
"I haven’t had Sichuan cuisine in a long time. We could give it a try, just right to have some home-style dishes."
"Then let’s go!"
They all agreed on the spot.
Then, they left the company and made their way to the Sichuan restaurant. From the outside, Taste of Yore Sichuan Restaurant looked as it always had. The sign was printed on oilcloth with a red background, featuring a few pictures of dishes alongside the shop’s name. The surrounding area was all large glass windows, through which one could see inside the restaurant.
However, they found the interior of the Sichuan restaurant completely different. Inside, it was bustling with people; visibly, every table was filled with customers. Everyone understood that if an ordinary restaurant was full at mealtime, it meant the food was truly delicious. When it comes to dining, people vote with their actions.
"Wow, so many people!"
"The number of patrons really has increased!"
"Let’s go! We might even have to wait in line!"
They quickened their pace and soon entered the restaurant.
Turns out, they really did have to wait in line. The line was only for two or three tables, and after waiting for a little over ten minutes, the group was seated.
"Boss, since when do we have to wait in line?" one of them, who knew Shen Hai, greeted him and asked. "Is business this good?"
Shen Hai replied with a broad smile, "We recently brought in a chef whose skills are superb, so naturally, business improved."
"Brought in a chef? Does he have some reputation?" Zhang Xuan noticed something amiss and couldn’t help but press further.
"I can’t say, sorry," Shen Hai replied with a polite smile.
The group didn’t think much of it.
Zhang Xuan was a person who loved gourmet food and had a keen interest in it. He had settled here in Chengdu for his job, attracted as well by the variety of cuisines available. Some time ago, Zhang Xuan often went to the back street to eat spicy crayfish. He had been amazed by the taste of the crayfish back then. After Jiang Feng’s shop closed down, he even joined a "Search for Boss Jiang Information Group," hoping to locate Jiang Feng. After all, Jiang Feng’s culinary skill was evident to all. He was the one to follow.
After ordering at the table, Zhang Xuan checked the group once more. No one in the group had yet discovered Jiang Feng’s whereabouts.
Zhang Xuan couldn’t help but wonder, Where on earth could Boss Jiang have gone?
「At this very moment, in the kitchen.」
Jiang Feng was bustling about energetically. The number of customers in the evening had begun to increase, but this was nothing to him. After all, compared to Jiangyue Terrace’s opening week, this was a minor affair.
Jiang Feng’s spoon whirled swiftly, and various condiment bowls were arrayed by the stove. Every now and then, Jiang Feng would scoop up a spoonful of seasoning and, without needing to precisely measure the amount, sprinkle it directly into the pan. Practice makes perfect. For him, controlling the quantity of seasoning was a piece of cake.
The dishes ordered by Zhang Xuan’s group arrived quickly at the table. The four of them had ordered four hot dishes. The first two dishes to arrive were Kung Pao Chicken and Laziji.
Zhang Xuan looked at the two dishes on the table and frowned slightly. "Come on, they’re both chicken dishes; was there a need to order two?"
One colleague responded, "I like Kung Pao Chicken. It’s delicious with rice, and the chicken is tender and not at all dry."
Another colleague said, "I think Laziji is delicious; it’s firm and has a nice bite. How can you not order Laziji when eating Sichuan cuisine?"
Zhang Xuan could only nod. "Fine, let’s try both."
The four of them immediately picked up their chopsticks and tasted the two chicken dishes.
When Zhang Xuan popped a piece of Laziji into his mouth, the intense salty and spicy flavors immediately hit him. The chicken in Laziji was very dry and not easy to flavor, so it was heavily seasoned. For those who enjoy strong flavors, this chicken was a carnival on the taste buds. Initially, it felt tough to chew, but after a couple of bites, it softened, like eating a piece of soft cube candy.
After Zhang Xuan’s colleagues tasted the Laziji, their expressions changed, and their eyes immediately brightened.
"Mmm, delicious!"
"This flavor is really good!"
"Wow, it’s so flavorful!"
To make good Laziji, the moisture must be removed from the chicken during frying. Generally speaking, chicken cooked this way tends to be on the dry side, almost like eating wax. But by crisping the skin of the chicken pieces and then forcefully seasoning them, Laziji transforms into an absolutely delicious dish.
People from Sichuan tend to love spicy food and prefer stronger flavors. Naturally, they heaped praise upon tasting such delectable Laziji. After consuming a few pieces of Laziji, they found the dish increasingly fragrant with each bite. The spicy flavor lingered in the mouth, and washing it down with a sip of tea to moisten the throat felt very satisfying.
Next, they sampled the Kung Pao chicken. The chicken in the Kung Pao Chicken was tender upon entry, smooth, and fragrant. With each chew, the sauce within the chicken was squeezed out. The texture of the meat gently bounced against the teeth and tongue. This sensation was truly enjoyable.
"The diced chicken is also delicious! The chef of this Sichuan restaurant is really exceptional at preparing chicken!"
"This chicken is so tender and fresh. I wonder how it’s made."
"Indeed, it’s excellent."
The group continued to express their admiration. Coming here for dinner today was certainly the right choice! Only two dishes had been served, and both were very tasty.
Typically, for a restaurant, having one or two delicious dishes is already quite an accomplishment. The rest are just alright. But every dish served at Taste of Yore Sichuan Restaurant so far had been particularly savory.
And it wasn’t just their table. All the surrounding diners felt that the dishes served to them were delicious as well. The eating experience was genuinely delightful.
At this moment, someone at the next table asked Shen Hai about the chef he had hired, questioning how such a skilled chef could end up here.
Shen Hai hurriedly replied, "I really can’t say. He doesn’t want people to know, and he’s only going to be here for a few days before he leaves."
Zhang Xuan overheard their conversation. Suddenly, a thought flashed through Zhang Xuan’s mind. Only for a few days? Why does this sound so familiar? Could it be that the chef in the back of this restaurant is Boss Jiang?
He wanted to check the kitchen, but it was marked "Staff Only," and he felt it would be inappropriate to barge in.
As Zhang Xuan continued eating, he turned to Shen Hai and asked, "Boss, is the chef in the kitchen surnamed Jiang, by any chance?"
Hearing Zhang Xuan’s question, Shen Hai remained composed and responded, "He is a chef I managed to get to help out for a few days. Let’s not pry. Just enjoy your meal and drinks. Thank you all for your support."
Seeing Shen Hai’s reaction, Zhang Xuan did not pursue the issue further, though he made a mental note to come back and take another look the next day. Zhang Xuan felt that the mysterious chef behind this Sichuan restaurant might really be Boss Jiang!
Soon, two more dishes were served. Without a doubt, they were as delectable as ever.
"This restaurant is truly exceptional; the flavors are genuinely good!"
"I’ve eaten here before, and it never tasted like this."
"Let’s come here often from now on. What a satisfying meal to enjoy before heading back."
"I’m down with that!"
"I agree too!"
The four of them were in immediate agreement.
The plates on the table were all emptied. Even most of the chili peppers in the Laziji dish were eaten. Those chili peppers were delicious too—dry and crunchy, chewing them felt like eating potato chips. Moreover, they were coated with the flavors of chicken and Sichuan peppercorns. They were like a snack, incredibly enjoyable to eat.
For those who like it spicy, the chili peppers were a treat. For those with a milder palate—who would eat the chili peppers from the plate? It was simply incomprehensible!
Contented, the four diners left the restaurant. After their departure, the next table of eagerly waiting customers quickly took their place. The servers began clearing the table. The booming business continued.
In the kitchen, Jiang Feng was deepening his understanding of Sichuan cuisine throughout the cooking process. Sichuan cuisine is characterized by its numbing spiciness, fish fragrance, and distinctive flavors. It encompasses over 40 different cooking techniques and a myriad of preparation methods. Take shredded potatoes, for example—in Shandong Cuisine, it’s prepared as vinegary shredded potatoes, but in Sichuan cuisine, it becomes hot and sour shredded potatoes. Different cuisines with different flavors cater to different demographics. So, to master Sichuan cuisine, one needs to handle the "numbing and spicy" taste properly.
Just then, an apprentice came over with more orders. "Chef, new orders. Three servings of dry-fried green beans, two servings of couple’s delight (beef and offal), three servings of mapo tofu, two servings of hot and sour shredded potatoes."
The apprentice pinned the order slips to nails on the wall.
Jiang Feng looked at the orders, mentally calculated the necessary quantities, and got back to work.
The Sichuan restaurant wasn’t large, accommodating roughly ten tables at a time. With the apprentices and Shen Hai assisting, Jiang Feng was mainly responsible for chopping vegetables and stir-frying. They could barely manage to keep up.
Today’s tasks were complete, and he received an additional recipe reward: [Sichuan Cuisine — Chicken Douhua Recipe.]
He was even closer to his weekly task reward.