Flatten Aksu, Capture Boss Wang Alive!
This slogan was once again shouted by many people following the release of the town’s ultra-clear promotional video. Although the address is different, the aning remains the sa.
There’s no way around it; although roast lamb isn’t very common, you can basically find it in any city if you really want to.
But! Everything is afraid of comparison!
Boss Wang’s roast lamb, with its perfect color, the crisp and pleasing sound as the at is torn, and the crystal-clear juices at every section, constantly push the limits of diners’ patience.
There’s simply no substitute, and that’s what makes it unacceptable.
Don’t underestimate a foodie’s persistence.
Life is both long and short; it averages around 30,000 days. When you’re young, you want to eat but can’t afford it; when you’re old, you want to eat but can’t. So people think if not now, then when?
There are also those lucky enough to achieve financial independence early in life, spending the latter half seeking imdiate pleasure. When the impulse hits, they get in the car and go.
In no ti, tickets for Great Border Aksu Airport and the train station beca hard to co by.
Wang Fan was naturally unaware of this news, but the townspeople were keeping a close eye on it.
The promotional video’s views skyrocketed, followed by a surge in ticket sales. It’s even rumored that a food maniac couldn’t get a ticket from Shanghai and hired a taxi to go all the way to Great Border, and the person is already on their way!
The townspeople were completely restless, excited and a bit bewildered, all pondering one question—how should I catch this massive fortune securely?!
This overwhelming happiness ca too fast, like a black storm; it didn’t even give us ti to react!
Wang Fan didn’t care whether they could handle it or not. He could coordinate food matters, but anything else was beyond his power to help.
His only concern now was how to turn this pool of rainbow trout into delicious food and what kind of dishes to make.
He once received so rainbow trout sent by Mr. Zhuo when he was in Tianjin. The texture and flavor were alright, but compared to fish caught directly from the pond, there wasn’t really any comparison.
You could see the difference just from the cut at.
More importantly, this salmon didn’t need to be bled.
Today, Wang Fan prepared four dishes: sashimi platter, chilled fish skin salad, pan-fried fish slices, and salt-grilled fish head, with a complintary fish bone soup for any purchase.
Mr. Zhuo’s rainbow trout had an excellent farming environnt, and the fish were usually fed a plant-based diet.
Don’t underestimate the fish just because it’s on a plant-based diet. The greatest fear while eating sashimi is contracting Anisakis, and this parasite mainly cos from shrimp or krill. Fish get infected after eating parasite-laden shrimp, and humans then get infected by eating the fish.
Using plant-based feed fundantally solves the route of parasite infection.
You could say that as long as storage and transportation are error-free, the likelihood of fard fish contracting parasites is nearly zero.
And Wang Fan doesn’t need storage or transportation at all.
He learned all this after acquiring the "Seafood Recipe Collection."
After noting the needs of the first batch of morning diners, Wang Fan got busy.
The first step was breaking down the rainbow trout.
Fish skin, fish at, fish bones, and fish head were all chopped up.
The fish at was taken from the back, mid-belly, and belly, which were most suitable for sashimi. The rest of the at was used for pan-fried fish chunks.
The rainbow trout’s back at was light red, with clear and delicate grain and was the leanest piece of at on the fish.
The mid-belly was slightly translucent pink, tender and juicy, with a higher fat content than the back at.
The belly at was white with a hint of pink, evenly distributed with fat, and was the fattiest part of the fish.
The sashimi platter wasn’t large, with only three pieces of each type. For those who wanted more sashimi, there was no limit mainly to prevent waste from those not accustod to it.
Thick slices were used for sashimi. Though each type had only three pieces, they didn’t appear skimpy.
The sliced sashimi was placed on ice cubes, with white mist rising off them, making the sashimi look even fresher and more enticing.
Jiang Tian and Lu Yuan had eaten a lot of sashimi abroad.
The Great Mao Country was vast and sparsely populated with abundant resources, and eating sashimi with vodka was a local specialty.
Upon seeing the color of the sashimi, they knew the fish selection was top-notch.
Slling it under their noses, there was only a faint hint of fishiness, whereas a unique milky aroma with a hint of sweetness was more dominant.
Lu Yuan picked up a piece of back at with chopsticks. The rosy fish at had fine white streaks, and without using the wasabi dip, he popped it straight into his mouth.
The cold sensation spread from mouth to brain, and the unique sweetness made Lu Yuan breathe out involuntarily.
The back at was resilient yet succulent, firm to the bite, with a unique chewiness that Lu Yuan favored.
This piece, aside from its firm texture, surprisingly had a unique crispness, and though it was undipped, its unique sweetness needed no adornnt to make it endlessly morable.
"Wow, even sashimi can have such flair; Boss Wang is truly exceptional!"
After swallowing a piece of back at, Lu Yuan couldn’t help but praise, "The chilled sensation of the back at is simply incredible, and the taste of the rainbow trout is even more intense than king salmon."
The king salmon holds a high status in the sashimi world, so this is quite the complint.
Jiang Tian’s favorite part was the belly.
Belly at is a treasure among rainbow trout sashimi, with high fat content making it extrely smooth and soft, as if it could lt in your mouth.
Unlike Lu Yuan, she dipped her piece in the wasabi sauce before eating.
Wasabi sauce was slightly spicy, but its refreshing aroma perfectly balanced the richness of the sashimi, allowing one to fully appreciate its delicious taste.
Jiang Tian couldn’t help but close her eyes, savoring the enjoynt brought by the belly at.
The tender belly at carried a rich aroma of fish oil, and its high fat content could only be described as lting in the mouth, with a very rich milky taste. The sweet flavor combined with the slight saltiness of the wasabi sauce truly gave her an irresistible feeling.
"Belly at is the ultimate part for sashimi, no objections accepted!"
"No, the back at is the best; the belly is too greasy!"
Just as Jiang Tian finished, she heard Lu Yuan’s voice opposing her: "Back at is the eternal champion!"
"Are you looking for death or what?"
"Even if I die, this will be etched on my tombstone!"
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