"Boss, the whole network is learning from you now. It seems like whatever you do, everyone follows. Many people are complaining that stuffing at into eggs is too difficult." Sun Zhuangfei reported to Jiang Feng when afternoon rolled around and work ended.
"Is that so?" Jiang Feng was sowhat surprised.
After all, the Internet is unpredictable. As a viral food blogger, whatever he did, many would naturally want to try it themselves. Figuratively speaking, it was almost like tasting food made by Jiang Feng himself.
"Yes, many food bloggers have also posted videos of stuffing at into eggs. Surprisingly, their videos are strikingly similar: they all fail multiple tis before succeeding. That thod is indeed very difficult," Sun Zhuangfei said with a touch of schadenfreude. After all, it was quite amusing to see a whole bunch of food bloggers falter.
Jiang Feng’s interest was piqued. They learn whatever I do? Maybe it’s ti to pull off sothing a bit more intricate.
However, there were too many people with great culinary skills in China, so coming up with a dish that no one else could replicate was impossible. But differences could still be seen in the details and craftsmanship.
"Prepare the ingredients for tomorrow’s dish later. Since everyone wants to learn, I’ll ramp up the difficulty," Jiang Feng said with a chuckle. "Tomorrow, I’ll make Pagoda at."
Pagoda at was a dish that only top-notch knife skills could achieve. It was also one of the dishes in all of Chinese cuisine that most tested knife skills, similar to Wensi Tofu but with a different focus. Wensi Tofu tests the chef’s stability in cutting one block of soft tofu into fifteen thousand strands. As for Pagoda at, it involves slicing a perfectly square piece of pork belly from the edges, cutting slowly inward, ensuring the slices are of uniform thickness and remain connected. It’s like peeling an apple, ensuring the peel doesn’t break at all. Once the pork belly is sliced, the slices are restored to a square shape, then placed in a mold and pressed into a pagoda shape. It tests the chef’s ticulousness and patience.
Without superb culinary skills, achieving this is impossible. After all, rely slicing a square block of pork belly into one long, connected strip of at has already stumped many. Controlling the force is crucial to ensure that with each cut, the at slices are the sa thickness. If the thickness of the at slices were uneven, the resulting pagoda would be irregular, and its shape would turn out strange.
Moreover, after special cooking techniques, each slice of Pagoda at would be semi-translucent, with a rich sauce poured on top. The interior was to be stuffed with specially seasoned dried bamboo shoots to enhance the fragrance. So, Pagoda at is, essentially, the pinnacle of braised pork dishes. Not only did each slice of at need to be square, but the thickness of each slice also had to be the sa. Only then would it stack up into a beautifully shaped pagoda.
A smile appeared on the corner of Jiang Feng’s lips. Without considering its shape, Pagoda at isn’t hard to make; even soone who can cook could do it. But to make the pagoda delicate, grand, and high-class—that truly required skill. Jiang Feng’s skills, naturally, needed no introduction, and he always pursued perfection. The pagoda he would make was bound to be perfect. The sa couldn’t be said for everyone else, though.
Let them try. They’ll all fall silent once they do.
Having been with Jiang Feng for so long, Sun Zhuangfei was only now realizing that his boss seems to possess a sowhat crafty nature. But it’s also quite interesting. Since the whole network wants to challenge the Culinary God, then let them co!
「The following day.」
The food street was packed with people. The live broadcast began. Many food bloggers and internet celebrities were focused on Jiang Feng’s live stream. Until now, no one knew what Jiang Feng was going to make. But no matter what he made, everyone would be keen to recreate it imdiately. Not just food bloggers, but many ordinary folks who could cook were also planning to learn the dishes made by the Contemporary Culinary God.
The live broadcast cara focused on Jiang Feng. Looking at the live stream, Jiang Feng smiled and asked, "He quoted, ’The Sky King’s power covers the land like a tiger, and the Pagoda suppresses the River Demon.’ The dish I’m making today is related to that saying. Do you all know what it is?"
Upon hearing his words, the netizens were slightly stunned. The Sky King’s power covers the land like a tiger, and the Pagoda suppresses the River Demon. What is he planning to make?
[Could it be tiger at?]
[I think it might be River Demon at.]
[It can’t be Bandit at, right!?]
[I know! Boss Jiang is preparing to slaughter so bandits for our entertainnt!]
Everyone was comnting. Jiang Feng glanced at the barrage of ssages and replied, unsure whether to laugh or cry, "The dish I’m making today is very famous in Chinese cuisine and is the epito of braised pork dishes. It’s called: Pagoda at. Now, I’ll show you all how to make Pagoda at. First, take a top-quality piece of pork belly and briefly sear the surface with a blowtorch."
...
Jiang Feng comnced his cooking. Several food bloggers, upon witnessing this scene, were imdiately astonished. Food bloggers are generally knowledgeable about cooking, and they knew of Pagoda at. In Chinese cuisine, it was a dish renowned for daunting even experienced chefs. Many top chefs were unwilling to make it.
It couldn’t be helped; the difficulty level was simply too high! Take slicing the at so it’s still connected, then rolling it up and placing it in a mold to form a pagoda—this isn’t sothing the average person can do!
Why not just make so neatly squared braised pork belly with preserved mustard greens? Why insist on Pagoda at! Yet this dish definitely exists. Because once it’s presented, the Pagoda at glistens, enveloped in a thick sauce, making its appearance incredibly appealing. And since the slices of at are cut apart, they can fully mix with the sauce, making the at incredibly flavorful and delicious.
"No way, he’s going to make Pagoda at? My God, how do you even recreate that?"
"This is crazy! It’s another huge undertaking. We might not even be able to make it today."
"Does he an to open a stall selling Pagoda at? One serving per person? Just hearing about it makes want to get in line. This dish isn’t easy to co by."
"It’s outrageous! It’s outrageous! A top-tier Chinese dish that few can make, and yet he’s setting up a stall to sell it—that’s just preposterous!"
"He sells snacks, doesn’t he? How co he’s also selling Pagoda at now?"
Food bloggers voiced their complaints one after another. This truly left them speechless.
Currently, with Jiang Feng’s popularity soaring, many were looking to cash in on his traffic by replicating the recipes of the dishes he made. And since Jiang Feng was selling his dishes at a street stall, they had assud his food wouldn’t be too difficult to make. Who knew he’d pull out Pagoda at! How could one learn to make that?
With no other option, those wanting to ride the wave of his popularity just had to follow along and try to learn. In the live broadcast, Jiang Feng explained the preparation process step by step in detail.
The pork belly was blanched, then simred to remove any gaminess. Then it needed to be marinated and refrigerated. Since Jiang Feng had prepared a lot of pork belly the day before, the marination ti could be skipped. Next ca slicing the at.
He grasped his kitchen knife and began slicing a square piece of pork belly, starting from the edge and cutting inward. Soon, the entire piece of pork belly was transford into one long, connected sheet of at. On closer inspection, the slices were nearly identical in thickness.
When Jiang Feng lifted the sheet of at with both hands, holding it up for everyone to see, the online viewers were dumbstruck.
[WHOA! That’s incredible!]
[After watching Boss Jiang’s video, I’ve accepted that I can’t learn this dish!]
[I wanted to learn cooking from Boss Jiang, but now I can only feast my eyes!]
[Co on, I’m just a beginner in cooking, and you start off with one of the top three most difficult Chinese dishes?]
[I should have just gotten in line!]
[For the first ti in my life, I’ve learned that you can eat a top-tier Chinese dish like Pagoda at at a street stall!]
The bullet comnts flew thick and fast across the screen. Clearly, Jiang Feng’s preparation of Pagoda at had taken everyone by surprise.
Then, Jiang Feng rolled the sliced at back into shape. By placing it in a pagoda-shaped mold, the slices could slide and be secured within. The base of the pagoda was hollow, to be filled with specially prepared dried bamboo shoots. Jiang Feng also shared the marinade ingredients with his viewers, so everyone knew how to prepare it. The inside of the pagoda was filled to the brim and pressed down firmly.
After that, the mold could be placed in the stear. Jiang Feng stopped explaining and swiftly made ten Pagoda ats, placing all ten molds into the stear at once. Once stead, the dish would be complete.
Sun Zhuangfei was assisting on the side, responsible for handling the pork belly and preparing the side dishes. The two worked thodically.
The preparation for today’s dish was slower, so he couldn’t satisfy as many custors. However, those at the very front of the line, who had been queuing since early morning to taste this dish, felt it was more than worth it. The wait had been truly justified.
Online, after seeing Jiang Feng’s cooking process, many still decided to give it a try. After all, having seen it demonstrated, they felt compelled to try and learn it. Who knows, they might succeed.
The live stream chat was incredibly active. Many people were following Jiang Feng’s updates. At the sa ti, the number of tourists visiting the area had skyrocketed.
In eager anticipation, the Pagoda ats in the stear were finally ready. Sun Zhuangfei took out a pagoda, inverted it onto a plate, and as he lifted the mold, the true appearance of the Pagoda at was finally revealed to everyone.
When everyone saw the Pagoda at through the live broadcast, their expressions were filled with amazent. The dish was beautiful.
A pagoda stood erect on the plate, composed entirely of pork belly slices. Each slice of at was translucent, displaying a glossy, rich brown and orange hue. It shone brilliantly under the light, indescribably beautiful. Rendered fat and rich sauce coated the pagoda, giving it a steamy, mouthwatering appearance. Just looking at it could whet one’s appetite.
A perfect fusion of art and cuisine. One of the essences of Chinese culinary art. This Pagoda at has won gold awards at many international culinary exchange events. Foreigners find it hard to imagine that at could be turned into such an artistic masterpiece.
[So beautiful!]
[Everything Boss Jiang makes is always so stunning!]
[No wonder he’s known as the Culinary God; it’s not a joke at all!]
[I never thought a dish could be made like this!]
[This live stream really is educational!]
Netizens in the live stream chat were exclaiming in amazent. Jiang Feng’s live stream today had, yet again, astounded everyone.
Reviews
All reviews (0)