Food Stall: Customers Chase Me across the Country

Chapter 636 - 588: Chengdu Joy Valley, Halloween Preview Event

"A 19-year-old man flew a drone at Chengdu Giant Panda Breeding Base, frightening the panda Huahua into climbing a tree."

"Permanent ban! The person who flew the drone at the Giant Panda Breeding Base is permanently banned from entering the park."

"The panda was frightened, the strongest wild food boss steps up forcefully—I’ll pay for the damages!"

"Mapo Tofu, Twice-Cooked Pork, Boiled Beef, Mouth-Watering Chicken, four representative Sichuan dishes, why are local dishes and Boss Wang’s reputation so polarizing? Is local cuisine in decline, or does the strongest wild food boss have his own filter?"

"Positive reviews, positive reviews, positive reviews, our channel reporter randomly interviewed diners purchasing Boss Wang’s food, not a single negative review! Turns out the secret is..."

Latest news updates are refreshing quickly, but the heat of the two issues remains high.

The first issue is the drone incident at Villa No. 6.

In the hearts of Sichuan people, black and white fluff balls are absolutely treasures, and Flower Bureau is a top-tier female celebrity. Anyone daring to bully Flower Bureau is explosive news locally and nationally.

Seeing the person who secretly flew the drone taken away by the police and then permanently banned, netizens everywhere cheered.

Currently, Huahua and Huaye are still undergoing assessment, and only after confirmation will they be returned to the outdoor area.

The second issue is Wang Fan’s cuisine.

His popularity has already been high, and this time, at the invitation of Sichuan foodies, cooking Sichuan cuisine in Sichuan is like playing a big move face-to-face; many are watching to see if Wang Fan can succeed in face-slapping.

From online reports and various coverage, Wang Fan has undoubtedly succeeded.

Not a single negative review!

Even the pickiest diners, when faced with food made by Wang Fan, eat ecstatically, and no matter who asks, they rave with praises. Moreover, when recalling that taste, just the glow in their eyes and an insatiable expression tells you it’s all true.

Numbing, spicy, fresh, fragrant, tender—the core characteristics of Sichuan cuisine are vividly displayed under Wang Fan’s hands.

It’s not that Sichuan cuisine isn’t good; it’s the chefs that aren’t good!

"No wonder they say Sichuan cuisine has declined; turns out the craftsmanship has been lost. Seriously, if restaurants could make food that tastes like Boss Wang’s... no, even if it had seven or eight parts of that flavor, I’d frequently support it."

"Every day they sulk saying we diners only eat hotpot and chuan chuan and don’t eat stir-fried dishes. I’m wondering why we don’t eat stir-fried dishes; don’t you have some idea?"

"Yesterday I tried Boss Wang’s boiled beef; honestly, the flavor was truly fragrant, the meat was really tender, and it’s like I’ve eaten something so delicious in my childhood but haven’t had a similar impression in recent years."

"Yesterday, I ate the Mouth-Watering Chicken, and although 60 yuan per piece isn’t cheap, I feel even if charged 100 yuan, I’d still be willing to eat several more pieces. It really is worth the money."

"Eating a meal of hotpot or chuan chuan alone costs nearly a hundred. We aren’t stingy about spending money on food; mainly, you have to make us feel that what’s eaten is worth the price."

Wang Fan’s affair is like a fuse, triggering Celestial Paradise netizens’ resentment entirely.

Everyone expresses complaints, ceaselessly criticizing the sharp drop in flavor of Sichuan restaurants in recent years. Some remarks are too intense due to high mom-count, making them unsuitable for display.

But upon closer inspection, all lines from everyone actually boil down to four characters—annoyed by ineffectiveness.

If you say Boss Wang has some exclusive seasoning, that would be feasible. Yet, every procedure is done in front of diners, and each ingredient and each seasoning is clearly shown, not at all resembling having any secret prescription.

Moreover, the final products are identical to those introduced in ordinary recipes, truly capturing the essence of each flavor characteristic.

This indicates that Boss Wang’s delicious food isn’t due to different recipes; similarly, others’ bad tasting food isn’t due to the recipes being wrong.

Burned out!

The Sichuan Cuisine Chef Association’s big shots are all feeling this way right now.

The projector in the conference room is working; the light screen repeatedly playing is the process of Wang Fan making several dishes in recent days.

It was already an open kitchen; Wang Fan didn’t forbid photo or video capturing, so there’s quite a bit of footage circulating of him cooking.

A group of masters and their most outstanding apprentices are focused on Wang Fan’s maneuvers on the big screen, more attentive than elementary students in class.

Once the video finishes, the masters furrow their brows, pondering over those scenes to figure out what’s special or exceptional about them for diners to praise them so highly.

President Wang Qi clapped his hands and said, "Let’s each share your thoughts."

Since the last meeting, each restaurant has strictly demanded their chefs to treat every dish seriously, striving to uphold their reputation.

But even though the praise rate has increased over the past two days, it still hasn’t met expectations, prompting another meeting of calling the masters to discuss.

Taibai Building’s Chef Li furrowed his brows and said, "Could it be a specific spice added? Although we can see each step clearly, it’s possible he added some unique spices privately during preparation, mixed into the regular seasonings."

"Makes sense."

"There have been examples using this method before."

"It could be ingredients we’re unaware of."

Chef Li’s words find support from several masters, as this seems the most reliable explanation currently.