[Ding! Side quest triggered: Get your restaurant featured in the next issue of "Sichuan Cuisine" magazine to expand your restaurant's influence! The magazine's deputy editor-in-chief is currently dining at your restaurant. He's on a research trip to Mount Ermei and hasn't yet finalized the content for the next issue. Take the initiative, seize the opportunity, get featured in the magazine, and become a rising star in the culinary world!]
[Quest Reward: Rarity of reward based on influence. Accept Quest: Yes/No]
A notification popped up in Zhou Yan's eyes.
"This task..." Zhou Yan frowned. It might not be easy to complete.
The magazine had been around all along; he'd even been invited to visit the magazine office after he became famous.
"Sichuan Cuisine" was quite influential in the 1980s and 1990s.
The Sichuan cuisine craze of the 1980s not only led to the proliferation of Sichuan restaurants, but also resulted in a surge in popularity of various Sichuan cuisine books and magazines across the country.
However, Zhou Yan still decisively chose to accept.
Fame and fortune are always intertwined. He wanted to make his family's life better, so whether it was building a house or moving to the city, he had to earn more money!
He wouldn't stay in Suji forever.
But leaving Suji meant no family or brothers to support him, no elders to protect him.
His reputation would become his armor, helping him to forge a path in Jiazhou or Rongcheng.
He needed to make some plans in advance, even if it was just paving the way for years to come.
Those who have been swept up in the era of self-media are more sensitive to trending topics and opportunities.
He absolutely has to be in this magazine!
One must become famous as early as possible!
...
"So fresh! My eyebrows are practically falling off from the freshness!"
He Zhiyuan looked at the empty bowl in his hand, his face full of amazement.
The soup looked clear, but the flavor was rich and extremely delicious; it had definitely been simmered for eight hours.
He picked up a slice of beef and tasted it without any dipping sauce.
The beef slices are large, thin, and tender, and the blanching time is perfectly controlled, making them exceptionally tender and juicy with a subtle milky flavor. Children and the elderly should really enjoy them.
Then he picked up another piece of beef, dipped it in the dry dipping sauce, and the tender beef was immediately coated with a layer of chili powder.
His eyes lit up when he put it in his mouth.
The dry dipping sauce was fragrant, spicy, and slightly numbing, with a savory and delicious flavor that instantly enriched the originally bland taste of the beef.
The chili powder is made from a variety of chilies, combining aroma, spiciness, and freshness with distinct layers of flavor. With the addition of Sichuan peppercorn powder and salt, they blend together perfectly, making it a truly wonderful dipping sauce.
In Sichuan cuisine, many light dishes are best enjoyed with a dipping sauce.
For example, dishes like Lao Ma Ti Hua, Jianyang mutton soup, and meat-filled tofu pudding, the dipping sauce is the finishing touch; the difference between a good and a bad one can be significant.
Of course, Sichuan dipping sauces come in countless varieties, and every skilled chef has their own signature dipping sauce recipe.
The dish of dried chili powder served with the cross-legged beef is probably the best way to enjoy it.
He then tasted the other dishes in his bowl.
The tripe was crisp and refreshing, the beef tendon tender and chewy, and the beef intestines soft and smooth—each with its own unique flavor and characteristics, all delicious!
The soup was incredibly flavorful.
He Zhiyuan and Xiao Li shared a bowl of soup, and Huang Chen went to refill their bowls.
"Three people shared a bowl of Cross-legged Beef and the beef broth is even refillable for free? This owner is really generous!" He Zhiyuan exclaimed in surprise. Such delicious beef broth would definitely cost money at other restaurants.
"The owner of this restaurant is a 20 years old young man named Zhou Yan. The one over there tending the soup pot of Cross-legged Beef is his mother, the one cutting the meat outside is his father, and the little girl swinging her legs over there is his sister. This Cross-legged Beef is made by Zhou Yan. He is indeed a capable young man." Huang Chen said with a smile.
"Twenty years old? So young?!" He Zhiyuan exclaimed in surprise, his interest piqued even more.
"Old Huang, this is such a good restaurant, why didn't you take me here last time? Why did you take me to eat at a state-owned restaurant?" He Zhiyuan looked at Huang Chen with some resentment. "If you had taken me here, I would have put him on the 'Top Four Highlights' segment of the first issue of 'Sichuan Cuisine' this year, and this 'Cross-legged Beef' would have become a famous delicacy in Suji."
"Last time you came, this restaurant wasn't even open yet." Huang Chen rolled his eyes at him, then added, "Later, try his braised dishes and cold chicken dish. It's a family recipe. After you eat, I'll tell you about its history."
"Are you going to add some mystery?" He Zhiyuan became even more interested.
The dishes they ordered arrived one after another.
"This twice-cooked pork is so perfectly cooked, it's like it's been stir-fried into a lamp-shaped. It's glistening with oil when pick it up, quite skillful indeed." He Zhiyuan picked up a piece of twice-cooked pork, rolled up a garlic sprout, and put it in his mouth. He chewed and savored it carefully, nodding repeatedly: "Authentic second cut pork, made with high quality local pork, the boiling time is just right, the heat control of twice-cooking is excellent, and the seasoning is just right. Quite skillful!"
"Editor-in-chief, how does it compare to Rongleyuan's?" Xiao Li asked.
He Zhiyuan savored it for a moment, then nodded: "Almost identical to the master chef at Rongleyuan."
"Such a high evaluation!" Xiao Li was surprised, instinctively looking towards the kitchen.
The twice-cooked pork cooked by a twenty years old young man actually received such high praise from the deputy editor-in-chief!
The deputy editor-in-chief had once said that the best twice-cooked pork in his mind was from Rongleyuan.
Next came the double pepper minced beef, which He Zhiyuan also praised highly, quickly devouring half a bowl of rice.
Braised pig ears and cold chicken dish were then served.
Huang Chen opened the liquor and poured a glass for each person.
"What did his father do before? His knife skills are truly amazing." He Zhiyuan picked up a piece of ear; it was so thin that light could pass through it, the braising sauce soaking through it, giving it a beautiful amber color, with the cartilage in the center adorned like patterns.
"The butcher, the best butcher in Suji."
"No wonder his hands are so precise!" He Zhiyuan suddenly understood, and casually put a slice of pig's ear into his mouth.
The pig's ear was sliced very thinly, with an excellent texture. The soft, chewy pieces intertwined with the crisp cartilage, creating a wonderful taste. The crunching sound echoed in his mouth, and the aroma of the braised meat exploded between his lips and teeth.
He Zhiyuan's chewing slowed unconsciously. After swallowing, he quickly picked up two more slices and put them in his mouth, closing his eyes to savor them slowly.
"Such authentic old braising liquid! The seasoning is perfect! I've only had something similar once in western Sichuan, but it's nothing like this." He opened his eyes, his gaze filled with amazement, and looked at Huang Chen, saying, "You said the owner is twenty years old? This braising liquid is almost as old as him, a family recipe old braising liquid?"
"It really can't be hidden from your mouth." Huang Chen nodded with a smile. "The old lady of the Zhou family, surnamed Zhang, used to sell braised food at a stall near the Stone Bridge in Suji when she was young. Zhang Ji Braised Food was famous throughout Jiazhou. After the turmoil, she stopped selling at the stall and has now passed on the skills to her grandson, Zhou Yan."
"Zhang Ji Braised Food! I heard the owner of Feiyan Restaurant in Jiazhou mention it. He said that back then, the braised meat they sold was sourced from Zhang Ji Braised Food in Suji, which earned them a great reputation and many loyal customers. Later, Zhang Ji closed down, and Feiyan Restaurant's own braised food was far inferior, so they simply removed it from the menu, thus losing many customers." He Zhiyuan picked up a piece of braised pig's ear, thoughtfully saying, "If the tradition could be passed down to this level, one can only imagine how delicious it must have been back then."
"A top notch dish to go with drinks." Huang Chen raised his glass and clinked it with his.
He Zhiyuan only took a small sip; he had something in his mind and didn't want to get too drunk.
He also tried the cold chicken dish. The chili oil was very fragrant, and the chicken had a perfect texture, but it didn't impress him as much as the braised pig's ears.
He's had better cold chicken dish; this cold chicken dish still has room for improvement.
Finally, a braised pig's trotter was served. It had been chopped twice, but the skin wasn't completely cut open, so it was still arranged as a pig's trotter on a plate and brought to the table.
"Braised pig's trotter! And it's still hot!" He Zhiyuan's eyes lit up.
The color of this braised pig's trotters is so vibrant, the caramel color is quite even, a bright red, steaming hot. When poke it with chopsticks, the skin trembles and a little bit of oil spilling out.
Who could resist this?
"Come on, let's divide it." He Zhiyuan used chopsticks to pick up the tender meat skin and separated it. The pig's trotter has been cut vertically and horizontally into four pieces.
Without any hesitation, he grabbed a piece of the pig's trotter tip and took a bite.
The pork skin melted in his mouth, the tendons were soft and slightly sticky, and the meat fell off the bone with a gentle bite. The braising liquid had even seeped into the tendons. He couldn't stop eating it, it was so delicious!
"This old braising liquid is so fragrant! I feel like even a belt would smell amazing if threw it in!" He Zhiyuan licked his fingers, still savoring the flavor, and looked at Huang Chen, saying, "Old Huang, I admit it now, Suji does have some skill."
Huang Chen looked at him with a smug expression, tilting his chin up: "You said in your letter that if you admit it, you'll punish yourself with three drinks."
He Zhiyuan said with a smile, "Let's pack these pig ears and take them home. We can drink and eat them slowly tonight. It's not possible now. I want to talk to the owner later."
"Okay." Huang Chen nodded.
Xiao Li, who was picking up pig ears with his chopsticks, froze. He looked at the pig ears on his chopsticks, then at the two leaders, and awkwardly smiled as he put them back.
Xiao Li: Please feed me some peanuts.
Zhou Yan brought out a serving of spicy stir-fried pork liver and served it to the people at the next table.
"Zhou Yan." Huang Chen greeted him.
"Mayor Huang, is there something you need?" Zhou Yan approached with a smile.
He Zhiyuan sized up Zhou Yan, a hint of surprise in his eyes.
So young!
And handsome too.
His white chef's uniform was spotless, and he was a towering 1.8 meters tall. His appearance was absolutely top tier among chefs, just like a movie star.
Huang Chen had a very good impression of Zhou Yan and introduced him with a smile: "This is my friend, the deputy editor-in-chief of 'Sichuan Cuisine' magazine. He praised your cooking highly and would like to get to know you."
"Hello, I'm He Zhiyuan. You can just call me Old He." He Zhiyuan stood up, wiped his hands on his clothes, and extended his right hand to Zhou Yan.
Zhou Yan glanced at his still slightly greasy hand after wiping, and shook his hand without hesitation: "Hello, Editor-in-Chief He, I am a loyal reader of 'Sichuan Cuisine' magazine. It is an honor to meet you. Your magazine is so well done and of such high quality. I benefit a lot from reading it every time.""
"Really!" He Zhiyuan's eyes lit up, his face beaming. He tightened his grip on Zhou Yan's hand, saying with a touch of excitement, "It's wonderful that it can help readers and young chefs! That's exactly the purpose of our founding!"
"Yes…" Zhou Yan's smile faltered slightly, for he sensed the other person's sincerity and genuine joy.
In this era, there are still idealists who strive for their ideals.
He'll definitely subscribe to 'Sichuan Cuisine' magazine next time!
"Boss, haven't you caught our crucian carp with perilla leaves yet?" a customer at the next table asked with a smile.
He Zhiyuan quickly released his grip: "You go ahead and do your work. We can chat more when you're done. Your cross-legged beef and braised meat are excellent; I must discuss them with you."
"Okay, please enjoy your meal." Zhou Yan replied with a smile, turning and going into the kitchen.
Successfully establishing contact with He Zhiyuan and leaving a good impression was a good start.
He Zhiyuan watched Zhou Yan enter the kitchen, then leaned over and whispered to Huang Chen and Xiao Li, "Great! This boss seems very kind and easy to talk to, unlike his mother who's a real jerk. I think I made a good impression on him, right? I wonder if he'll be willing to do an interview with us."
...