Inheriting the spirit of strength doesn’t co without difficulty.
Teacher Wen took the kids on a school trip with little tangerines, and the expenses weren’t low. The als and accommodations had strict standards, and the parents were willing to spend on this.
A group chat was created before the trip, and every day, Teacher Wen would regularly share updates on als and accommodations, as well as any unexpected incidents.
eting Wang Fan today was naturally considered an unexpected incident.
"Good afternoon, parents. Today, we brought the kids to Dadu River, crossed Luding Bridge, and visited the Revolutionary Relics Exhibition Hall. The children are all in good health. However, there’s an unexpected event I’d like to discuss with you.
At Luding Bridge, we happened to et Boss Wang, who is known as the strongest outdoor culinary boss. He happens to be setting up a stall here to sell food. I’m thinking of letting the children have dinner here. Boss Wang will specially prepare a children’s al for 25 yuan each. If you don’t want your child to eat this, there are a few restaurants nearby that et the standards."
Not long after sending out this ssage, the small group chat was abuzz.
"??? Is Teacher Wen talking about the Boss Wang I’ve been craving for over a month?"
"No way? I’ve been waiting for so long with no chance to eat it, and my kid goes on a school trip and runs into him?"
"If the kids pack a al ho, will it spoil?"
"No objections, but can Teacher Wen ask Boss Wang when he’ll co to Guangxi? Is it that our snail noodles aren’t fragrant enough or our scenery isn’t beautiful enough?"
"Exactly, isn’t the Guilin scenery out of this world? Now that he’s in Sichuan, the next stop certainly must be Guangxi."
Looking at the parents’ responses in the chat, Teacher Wen couldn’t help but want to laugh a little.
No parents objected to their children eating food made by Wang Fan. On the contrary, they were envious of their children’s good luck.
But thinking about it, it makes sense. The parents of these kids are mostly from the ’90s generation, and they are much more receptive to new things. So parents are even more lively than their own children.
"Thank you all for your understanding and support. I’ll let Boss Wang start cooking. Today’s dish is Boiled Beef, and Boss Wang will use fewer chilies. He’s also adding two stir-fried vegetable dishes for free. I think the kids will enjoy today’s al."
"There’s additional stir-fried vegetables?!"
"Teacher Wen, have you considered sending my child back ho, so I can join you on the trip and experience the atmosphere I missed in my youth?"
"Qiqi’s dad, your calculating beads are practically hitting in the face. Do you really want to go on a trip, or are you just craving Boss Wang’s food?"
"Teacher Wen, please invite Boss Wang to visit Guangxi, especially Guilin, with its beautiful scenery and fresh ingredients..."
Putting away her phone, Teacher Wen said to Wang Fan, "Boss Wang, could you please prepare 15 portions for us? The parents have no objections and insisted I invite you to visit us in Guangxi soday."
Wang Fan replied with a smile, "I too look forward to Guangxi’s scenery; I will certainly find the opportunity. I’ll start preparing the als for the kids. Can they handle spicy food?"
Teacher Wen responded, "A little spice is fine; just don’t make it too hot."
"Got it, I’ll keep the fragrance and reduce the spice."
Boiled Beef originated from the Xiaohe gang, along with Boiled Fish and Boiled Pork Slices, part of the Sichuan Cuisine family known for its heavy spiciness and numbness.
However, to suit the children’s tastes, so adjustnts are possible.
Whether a dish is authentic may be objective, but whether it’s tasty is subjective. Although reducing spiciness veers away from authenticity, as long as it suits the children and makes them happy, the dish is a success.
Today, the at purchased was all beef rump, which is the most suitable part for Boiled Beef, as the low tendon content fits the dish perfectly.
Teacher Wen stood outside the vehicle watching Wang Fan work, partly to check the freshness of the ingredients and partly to try and learn a thing or two.
Seeing the deep red color of the beef on the cutting board made her nod in agreent. She often cooks and buys groceries, so she can tell if at is fresh or not. The color of this at was obviously not frozen at; it was definitely very fresh.
Wang Fan had already put on a mask, "Teacher Wen, this at was just purchased from Kangding; it’s all fresh beef rump."
He then took out a kitchen knife and started slicing the at.
Teacher Wen smiled, "With Boss Wang’s good reputation, I trust you completely. I’ll take a few photos for the parents to ease their minds, and maybe sneak a lesson or two."
The kitchen knife in Wang Fan’s hand moved steadily and quickly over the grain of the beef, slicing 0.2 cm thick slices evenly onto the board. The cuts were smooth, unlike other parts where the fiber is more pronounced.
As the slices piled up, a small bowl was quickly filled. He sprinkled so salt for basic seasoning and drizzled scallion-ginger water over the slices to remove the sll and enhance the flavor.
Curious, Teacher Wen asked, "Teacher Wang, I heard that beef should not be pre-salted because it might dry out?"
The title "Teacher Wang" made Wang Fan a bit awkward, but deep down, he was a little thrilled. Huaxia folks hold a special emotion for the title "teacher," although in the entertainnt industry it doesn’t have the sa impact.
"For stewing beef or other ats, it’s best not to salt early. Over ti, the at can dehydrate and toughen. But for Boiled Beef or quick-fried dishes, it’s fine because the cooking ti is short, and there’s no ti for the beef to dehydrate."
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