pjbooks Chapter 108: Conquered by Food [2-in-1]
Chapter 108: Conquered by Food [2-in-1]
Chapter 108: Conquered by Food [Part 2]
She does have some good looks.
He also has an upright posture.
Could he be the gigolo of the famous Su?
Is this how you plan to gradually bring them into the circle?
Master Chen's mind raced with all sorts of thoughts, after all, there were far more outrageous things in the entertainment industry than this!
But he immediately shook his head and stopped thinking about it.
Since the other party is willing to cooperate, just focus on cooking.
As long as it doesn't bother you, it's OK.
Just then, a few stagehands and young actors gathered nearby, chatting quietly. Their eyes kept glancing over, and whispers drifted over on the breeze: "So young? Does he really have the skills of a master chef?"
"The person Professor Su invited must have some talent, right?"
"Hard to say. There are tons of people on short video platforms these days who know how to stage their videos, all flashy and fancy in front of the camera, but who knows what their real talent is?"
"He's just a hand double, why is he given an advisor title?"
"Teacher Chen is the real professional. He's worked on big productions like 'The Banquet of Nanjing,' and he comes from a proper film crew."
Wang Sheng's expression remained unchanged, as if he hadn't heard. His gaze returned to the blazing stove in the corner, and he looked at it a few more times to make sure he remembered its location.
Chen Dehai cleared his throat, and the group immediately fell silent and dispersed.
"That's settled then," Chen Dehai said to Wang Sheng. "You're free today, you can go back and rest. Be on time tomorrow."
"Okay." Wang Sheng turned and left the studio, his back straight and his steps steady.
Chen Dehai watched him walk out, still harboring some doubts, but for some reason, he felt that this young man might not be so simple.
The film crew wrapped up at 6:30 p.m.
The boxed meals ordered by the company arrived. There were two meat dishes and two vegetable dishes. The dishes, cooked in a large pot, were glistening with oil and lay in disposable lunch boxes.
The pork with green peppers was a bit dry, the eggs in the scrambled eggs with tomatoes were so broken they were almost invisible, and the cabbage stew with tofu was only salty. The only highlight was the Mapo Tofu, which barely contained any minced meat, but unfortunately, there wasn't enough Sichuan peppercorns, so it was only spicy and not numbing.
Wang Sheng finished a box of rice, but he wasn't full.
Working in the cafeteria has become a habit; it's physically demanding, and I have a large appetite.
He put down his chopsticks, looked at the brand-new antique-style kitchen utensils in the scene, and felt a little itchy to put them down.
At this time, the kitchen in the cafeteria is bustling with activity.
The stove roared and blazed, the spatula clattered against the iron wok, oil fumes billowed, and the aroma of food filled the air.
He got up and found the logistics guy in charge of props. The guy was squatting by the door scrolling through his phone. He looked up and was taken aback when he saw him.
"Hey buddy," Wang Sheng pointed to the corner, "that powerful stove, nobody uses it tonight, right?"
"Huh? Oh, that? No, not for now." The deliveryman put down his phone. "Is there something you need, Mr. Wang?"
"I bought some ingredients and wanted to borrow the stove to cook something," Wang Sheng said. "I promise to clean it up afterward and not touch any other tools."
The young man scratched his head, looked at the stove, then at Wang Sheng: "Alright, go ahead and use it. But there's not much gas left, so be careful."
"Thanks." Wang Sheng nodded and quickly walked out of the photography studio.
The area around Hengdian World Studios is full of local life. Just a few streets away from the film and television base, there's a bustling vegetable market that stays lively even in the evening. At this time, many vendors are preparing to close up shop, and vegetables and meats are on sale.
Wang Sheng looked around and picked out a grass carp that was still lively and jumping around, asking the stall owner to help him clean and scale it. He then chose a piece of pork belly with a good balance of fat and lean meat—
The meat from the hind leg near the rump is firm and has a 4:6 fat-to-lean ratio, making it an excellent choice for twice-cooked pork.
Choose garlic sprouts with thick roots and green leaves; pinch them to reveal their juiciness.
I chose Pixian chili bean paste that was dark red, oily, and glossy; Yongchuan fermented black beans that were dark, shiny, and dry; and a well-established brand of sweet bean sauce.
Onions, ginger, garlic, Sichuan peppercorns, and dried chili peppers are all basic ingredients. Finally, I saw some soft tofu for sale. The vendor said it was freshly made that morning. I pressed it lightly with my finger and it trembled but didn't break, so I bought a piece as well.
Carrying the plastic bag back to the studio, the support staff had already left, leaving only a small lamp on.
The huge shed was empty, and the antique-style set looked somewhat eerie in the dim light.
Wang Sheng didn't mind. He placed the ingredients on the small table that had been temporarily set up, rolled up his sleeves, and turned on the tap to wash his hands.
The water was very cold.
First, prepare the second cut of meat.
Put the ingredients in a pot of cold water, add a few slices of ginger, tie a knot in the scallions, and pour in some cooking wine. Bring to a boil over high heat, skim off the foam, then reduce to medium heat and simmer.
The key to cooking meat is controlling the heat. It should be cooked until chopsticks can easily pierce the skin, but not to the point of being mushy. If it's too mushy, it will fall apart when sliced; if it's too raw, it will be greasy.
While waiting, he washed the green garlic sprouts, crushed the white parts of the garlic, and cut them diagonally into sections.
Place Pixian chili bean paste and Yongchuan fermented black beans on a cutting board and finely chop them with a knife.
Ready-made products often lack finesse; chopping them yourself allows the aroma to be released more effectively.
Cut the dried chilies into sections and shake off any excess seeds.
The meat is cooked; take it out and let it cool on a plate.
It's hard to cut while it's hot; you have to let it cool down to lukewarm.
Wang Sheng then cut the soft tofu into even small cubes, boiled a pot of water, added a little salt, and then briefly cooked the tofu cubes to remove the beany smell and make the tofu firmer and less likely to break.
Once the meat has cooled down, slice it into large, evenly thin pieces.
Each slice has skin on, with a clear distinction between the fat and lean meat, and the red and white colors. Good twice-cooked pork should be translucent when sliced.
The stove was lit, and blue flames rose up.
Heat the wok, then add the mixed oils: one spoonful of pure white lard and one spoonful of bright yellow rapeseed oil. The lard adds aroma, and the rapeseed oil enhances color.
Heat the oil to 60% of its maximum temperature, then add the sliced meat. It sizzles and oil splatters slightly. Stir-fry over medium heat; the meat slices slowly curl up, the fatty parts become translucent, the edges turn golden brown, and the meat releases its oil, forming small, shiny indentations in the pan – a process known as "lamp indentations."
The oil rendered out, and the meat slices became fragrant and slightly charred. Move the meat to the side of the pan. Turn the heat to low, then add the finely chopped fermented soybean paste and black beans. The chili oil quickly rendered out, releasing a rich, assertive aroma of fermented soybean paste and black beans.
Add the sweet bean sauce and stir-fry evenly to combine the aromas. Sprinkle in dried chili pepper pieces and Sichuan peppercorns to release their numbing fragrance. Add a splash of cooking wine; the rising alcohol will remove any fishy smell and enhance the sauce's aroma. Sprinkle a tiny bit of white sugar, not to add sweetness, but to enhance the umami and balance the flavors.
Add the white parts of the green garlic shoots and stir-fry briefly until just cooked. Finally, add the garlic shoot leaves, stir-fry quickly, and remove from heat.
The slices of meat, glistening with brownish-red oil, and the distinct green garlic sprouts, with red oil glistening at the bottom of the plate, are steaming hot. The aromas of soy sauce, fermented black beans, caramelized meat, numbing spiciness, and the pungent fragrance of garlic sprouts waft into the air, layer upon layer.
Next up is Mapo Tofu.
Heat a pan with the same mixed oil. Minced meat—use a scrap of lean meat cut off when cooking twice-cooked pork, minced into small pieces.
Stir-fry in a wok until crispy and fragrant with oil. Add fermented broad bean paste and fermented black bean paste and stir-fry until the oil turns red. Then add chili powder and Sichuan peppercorn powder and stir-fry until fragrant.
Add half a bowl of hot water and bring to a boil. Add the blanched tofu cubes, gently stir to coat, and add a little soy sauce for color. Simmer over low heat to allow the tofu to fully absorb the flavors.
Add the cornstarch slurry in two stages: the first to thicken the sauce, and the second to coat the tofu tightly. Finally, drizzle a little oil around the edge of the pan and sprinkle with chopped garlic chives.
Two dishes were placed on a makeshift table. The twice-cooked pork was glistening and tempting, while the Mapo tofu was piping hot and bright red. The rich, complex aromas filled the empty photography studio, completely dispelling the lingering, bland smell of the boxed lunches.
Wang Sheng filled a bowl with white rice and had just picked up his chopsticks when he heard footsteps coming from the doorway.
Su Yun followed the scent and found it.
She changed into casual clothes, a light gray knitted cardigan, her hair loosely tied up, and her face still looked tired after removing her makeup.
My eyes lit up as soon as I came in.
"Master Wang? It really is you!" She walked over quickly, looking at the two dishes on the table, a smile spreading across her face. "I could smell that aroma from the next stall; I knew it was you. You're quick! This is—for me?"
Her tone carried a familiar, playful undertone, but her eyes held genuine anticipation.
"Teacher Su," Wang Sheng stood up and handed her a pair of clean chopsticks, "It's just come out of the pot, would you like to try some?"
Su Yun didn't stand on ceremony, took the chopsticks, and immediately set her sights on the twice-cooked pork. Picking up a slice, the pork trembled slightly, with alternating layers of fat and lean meat, crispy edges, and coated in a glossy red sauce.
Put it in your mouth.
The rich aroma of soy sauce takes over the taste buds first, followed by the salty and savory flavor of fermented soybeans. With a light bite, the fatty part melts instantly, and the rich, oily texture coats the tongue without being greasy.
Stir-fry thoroughly, and all the oil will be released.
The lean meat has crispy edges and a tender, chewy texture. The numbing sensation of Sichuan peppercorns dances on the tongue, stimulating the taste buds just right, before being briefly neutralized by the spiciness of the garlic sprouts. In the aftertaste, a hint of sweet bean sauce softens the flavor, balancing the overall salty and spicy taste.
It has a rich and complex texture and a mellow and mellow flavor.
"Mmm!" Su Yun couldn't help but nod, swallowing before speaking, her tone filled with admiration, "Delicious! This flavor—it's just right! The meat is perfectly cooked, the sauce is rich but not overpowering, and the Sichuan peppercorns are just the right amount of numbing sensation! It's just as good as the old restaurant I ate at in Chengdu's Kuanzhai Alley last year!"
She picked up another piece of Mapo Tofu. The tofu was tender and smooth, trembling slightly when picked up with chopsticks, coated in a bright red and spicy sauce. She carefully blew on it before putting it in her mouth.
Hot, numbing, spicy, fresh, and fragrant—five flavors explode almost simultaneously. The tofu is delicate and flavorful, with crispy minced meat as a garnish, and the aroma of Sichuan peppercorn powder and chili powder fills the nostrils. The sauce is perfectly coated on the tofu, just the right amount.
"This is absolutely amazing!" Su Yun's eyes lit up even more. "The tofu is so tender, the sauce is perfectly thickened, and the numbing, spicy, and hot flavors are all just right! Chef Wang, your skills—they're truly being wasted in the cafeteria!"
She ate without any restraint, praising the food as she ate, her face showing pure satisfaction.
Just then, the light at the doorway dimmed.
Another figure stood there.
It's Lin Zheng.
The male lead of the drama is one of the most popular young male stars right now. He had just finished a night shoot, and his face, though heavily made up, couldn't hide his exhaustion; he was still wearing the long robe from the drama. He was just passing by, intending to go back to the dressing room to remove his makeup, but the overpowering fragrance wafting from the studio stopped him in his tracks.
He stopped at the doorway, hesitatingly peering inside. There stood Su Yun, completely unconcerned about her appearance, by the makeshift stove, eating with a satisfied expression. The two dishes on the table glistened temptingly under the light.
Lin Zheng's Adam's apple bobbed involuntarily.
He usually maintains a cool and handsome image in front of the camera, but in private he is not talkative and somewhat aloof. He is also very strict about his diet, with his agent and assistant keeping a close eye on him, and late-night snacks are absolutely forbidden.
But at this moment—his manager wasn't there, and his assistant wasn't with him either. The aroma was so enticing, it filled his nostrils, making his stomach feel empty. He had barely eaten any of his boxed lunch; the thought of boiled chicken breast and broccoli made him lose his appetite.
Su Yun looked up and saw him. She was still chewing tofu when she greeted him, her words muffled but enthusiastic: "Lin Zheng? Finished work? What are you doing standing at the door? Come, come, try Master Wang's cooking, it's amazing!"
She beckoned him in.
Lin Zheng's aloof expression softened slightly. He glanced at Su Yun, then at the two dishes, and finally his gaze settled on Wang Sheng.
After a two-second silence, he stepped in.
"Teacher Su." He nodded to Su Yun first as a greeting, then turned to Wang Sheng, his eyes filled with scrutiny and a hint of barely perceptible curiosity. "Master Wang?"
"Teacher Lin," Wang Sheng replied calmly.
"Lin Zheng, try this twice-cooked pork!"
Lin Zheng paused for a moment. He looked again at the plate of glistening, tempting twice-cooked pork.
Appetite ultimately prevailed.
He took the chopsticks and picked up a slice. The slice of meat glistened enticingly under the light, the fat translucent and the lean meat golden brown. He put it in his mouth.
The rich, complex flavors instantly fill the mouth.
The aromas of soy sauce, fermented black beans, caramel, numbing spiciness, and garlic sprouts are all distinctly different.
Layer upon layer, yet remarkably harmonious. The rich, melt-in-your-mouth fat, the chewy, slightly charred lean meat, and the perfectly balanced numbing sensation of Sichuan peppercorns stimulated his weary taste buds. This was a world apart from his usual bland and tasteless fitness meals.
He paused for a moment while chewing, his brow twitched almost imperceptibly, and then he quickened his pace.
After swallowing, he didn't speak, but picked up his chopsticks again, this time deliberately choosing a piece that was mostly lean with little fat. He savored it carefully, then looked at Wang Sheng, the scrutiny in his eyes fading considerably, replaced by genuine surprise.
"The heat was controlled very well," Lin Zheng said, his voice gentler than usual. "The meat was thoroughly cooked, and the flavor—was perfect."
.
He spoke succinctly, but his focused appreciation and heartfelt approval were evident.
Su Yun laughed from the side, "I wasn't lying to you, was I? There's a reason why there's always a line at Chef Wang's cafeteria window with his skills."
Lin Zheng didn't reply, his gaze shifting to the plate of Mapo Tofu. It was bright red and glistening with oil, steaming slightly.
I picked up a piece of tofu, blew on it, and carefully put it in my mouth.
Hot, numbing, spicy, fresh, and fragrant. The tofu is tender and smooth, the sauce is rich and thick, the numbing sensation of Sichuan peppercorns spreads from the tip of the tongue to the back, and the aroma of chili peppers hits you right in the head, yet is balanced by the delicate texture of the tofu and the crispy fragrance of the minced meat. Eating it makes your forehead slightly sweaty, but it's incredibly satisfying.
He took a breath, nodded, and picked up another piece.
This scene was witnessed by several crew members who had finished work a little later and followed the scent from outside the door.
"Holy crap—Teacher Lin is having a midnight snack?"
"He's eating so heartily? Doesn't he never eat these things? His manager must be keeping a close eye on him."
"It was Teacher Su who arranged it—but judging from Teacher Lin's expression, it doesn't seem like she was forced."
"This Chef Wang is something else! He broke down the defenses of our aloof Teacher Lin with just one dish?"
"Work starts tomorrow, it looks like there's going to be a good show—"
The next morning, on the filming location.
Wang Sheng arrived at the dressing room two hours early as required.
The makeup artist was a young woman with skillful technique. While applying concealer to the back of his hand and knuckles, she whispered, "Master Wang, you need to cover up these calluses on your hands, and this little scar—the camera is too clear, you need to keep your hands perfect."
"Thank you for your help," Wang Sheng said.
"No trouble at all," the makeup artist smiled. "I heard yesterday that your cooking won over Teacher Lin? Is that true?"
Before Wang Sheng could answer, the door to the dressing room was pushed open, and Lin Zheng walked in.
He had a big scene to film today, so he arrived early. Upon seeing Wang Sheng, he paused for a moment and greeted him, "Good morning, Master Wang."
His tone was natural and casual, less distant than when we first met yesterday.
"Good morning, Teacher Lin," Wang Sheng replied.
Lin Zheng nodded, said nothing more, walked to the makeup chair next to him, sat down, and closed his eyes to rest. The makeup artist quickly went over to apply his makeup.
But this proactive greeting had already caused the other supporting actors and assistants who had arrived early in the dressing room to exchange glances discreetly.
This top celebrity, who is usually polite to staff but keeps his distance, actually took the initiative to greet a stand-in?
P.S.: As we all know, parents can't stand seeing their children idle when they go back to their hometowns. As soon as I have some free time, my mom makes me do chores, so the update time is a bit uncertain, but I still hope everyone will keep reading!