pjbooks Chapter 110 Looking at it differently
Chapter 110 Looking at it differently
Chapter 110 Looking at it differently
Lin Zheng also came over and stood next to the monitor.
In the replay, the aroma and visual impact of the hot oil being poured on seemed to burst through the screen, and even he, who was used to big scenes, was moved.
He turned his head and his gaze fell on Wang Sheng. On that face that was used to maintaining a cold and stern expression, the corners of his mouth curved upwards in a very rare but absolutely clear arc, and there was a hint of approval in his eyes.
"Master Wang," he spoke, his voice not loud, but it sounded particularly clear in the slightly quiet atmosphere after that explosive "Cut," "Is there any late-night snack tonight?"
Upon hearing this, several staff members nearby, including the script supervisor and lighting technician who had just breathed a sigh of relief, instinctively pricked up their ears and exchanged surprised glances.
Teacher Lin proactively asked about late-night snacks? Is this top celebrity known for his dietary restraint and aloofness in private?
Did the sun really rise in the west?!
Wang Sheng looked up at him, a relaxed smile on his face after completing a key task, his eyes calm: "What would you like to eat, Teacher Lin?" His tone was as natural as a daily inquiry to a regular customer at the cafeteria window.
"You decide."
Lin Zheng answered decisively without the slightest hesitation. Then, as if recalling the lingering effects of the domineering Sichuan cuisine from the previous night, he added somewhat awkwardly, "Just don't make it too spicy."
This subtle addition cleverly revealed his lingering unease about his taste buds, and also showed a rare affability and authenticity.
"Count me in! I'll bring my own bowl and chopsticks!"
Su Yun's clear, cheerful voice chimed in at the opportune moment. She had somehow joined the monitor and, having overheard Lin Zheng's question, immediately raised her hand in response. Her bright eyes, brimming with a mischievous smile, looked at Wang Sheng. "Last night's meal really whetted my appetite! I absolutely have to mooch another one today! Master Wang, since I'm the one who introduced us, can you give me enough?"
She deliberately emphasized the words "introducer," with a hint of pride.
The whispers around them became more noticeable.
Even actress Su Yingwei is showing her support?
The chef's midnight snacks are truly magical! Unconsciously, Wang Sheng's importance in the hearts of everyone on the crew has quietly increased.
Wang Sheng smiled, didn't say much, just nodded: "Okay, I'll get something ready when we're done."
His tone was ordinary, yet it carried a convincing certainty.
When filming wrapped up in the evening, the studio was no longer filled with the tension and focus of the shoot, but rather with a subtle restlessness tinged with eager anticipation.
Many staff members, intentionally or unintentionally, slowed down the pace of packing up equipment and tidying up props, their eyes unconsciously glancing towards the corner of the kitchen—
The ingredients Wang Sheng bought at the nearby market during his afternoon break were already piled up next to the unused, high-powered stove.
Wang Sheng kept his word.
He changed out of his costume (not his chef's uniform), which was stained with oil, revealing a casual T-shirt underneath. He neatly rolled up his sleeves and got to work at the stove in that corner.
Under the lights, his movements as he handled the ingredients remained steady and efficient, with an efficient rhythm and unique sense of rhythm honed during peak hours at the cafeteria.
Considering Lin Zheng's request that it "not too spicy," and in order to balance the tastes of more crew members who might be attracted by the aroma, he did not make the spicy and numbing Sichuan cuisine.
Instead, they chose the Huaiyang cuisine style, which seems mild but actually requires more skill in controlling the heat and seasoning.
Main dish: Braised Crab Roe Lion's Head Meatballs.
The best quality black pig foreleg meat, with a good balance of fat and lean (about 3:7 ratio), is hand-cut into uniform granules the size of pomegranate seeds.
Add finely chopped, crisp water chestnuts for a refreshing and sweet taste, then mix in specially selected, fresh crab roe with plenty of roe.
Wang Sheng wet his hands and began to knead the minced meat until it became elastic, then rolled it into meatballs the size of a baby's fist. In a small, thick-walled earthenware pot next to him, clear and bright chicken broth was gently bubbling. Wang Sheng carefully placed the meatballs into the broth, turned the heat to the lowest setting, and patiently simmered them.
The soup gradually took on a rich, light golden hue, and the unique aroma of the meatballs mixed with the exquisite freshness of the crab roe transformed into a gentle, warm fragrance that drifted out slowly and steadily.
Side dish: Braised dried tofu strips.
Thin, evenly sized strips of tofu, as fine as hair, are quickly blanched in boiling chicken broth and drained. They are then paired with tender, smooth shredded chicken breast, savory and rich Xuanwei ham strips, crisp and refreshing winter bamboo shoot strips, and plump, chewy fresh shrimp.
Finally, drizzle a small spoonful of piping hot cooked chicken oil over the top to release its aroma. The color is elegant, and the soup is fresh and flavorful.
Quick and easy dish: Braised eel in sizzling oil.
Freshly cut eel segments are stir-fried until just cooked through, then neatly arranged on a plate and topped with a thick layer of snow-white minced garlic and bright green chopped scallions.
In a separate pan, heat sesame oil until it just starts to smoke. With a sizzle, pour it over minced garlic and chopped scallions! The hot oil and raw garlic and scallions collide intensely, instantly releasing a rich aroma of garlic, scallions, and pepper (the eel was marinated with white pepper beforehand), mixed with the mellow fragrance of sesame oil, overwhelmingly assaulting your olfactory senses!
Main dish: Chicken and ham stewed with dried tofu and rice.
Use the rich chicken broth from the stewed lion's head meatballs as a base, add the previously cooked dried tofu strips, shredded chicken, shredded ham, and a few tender green leafy vegetables, then pour in the cooked rice and cook for a short while.
The soup and rice blend together, steaming hot and fragrant.
As the four dishes were served one after another, the rich aroma was no longer just "wisps and strands," but rather like a warm tide, completely engulfing the huge photography studio.
The rich, fatty aroma of braised lion's head meatballs blends with the umami of crab roe, the garlicky and caramelized flavor of braised eel, the refreshing elegance of braised dried tofu strips, and the comforting warmth of soup and rice—
A variety of highly distinctive aromas intertwine and blend, creating an irresistible, all-encompassing culinary allure.
"Dinner's ready!" Su Yun greeted everyone without any airs, like a girl next door. She found two clean little bowls and excitedly went to serve herself soup, rice, and a lion's head meatball.
Lin Zheng no longer held back. He walked to the lion's head casserole, carefully scooped a large meatball soaking in the clear broth into his bowl, and added two extra spoonfuls of broth.
Director Zhao had already picked up his bag and was about to return to the hotel, but the mixed fragrance was so alluring that he couldn't help but turn back.
He leaned closer to examine the trembling, pinkish-white lion's head meatballs, their color as smooth as a baby's skin. His Adam's apple bobbed involuntarily, and he smiled at Wang Sheng, "Wow, Master Wang, your skills are truly hidden! These lion's head meatballs—they look authentic! Can I have one to try?"
"Director Zhao, please do as you please. The bowls and chopsticks are over there."
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Wang Sheng smiled and pointed to the disinfected tableware next to him.
With the director taking the lead, it was as if the floodgates had been opened.
The assistant director, the camera assistant, a few young men from the lighting crew, a few supporting actors who had just finished removing their makeup and hadn't left yet, and even a few stagehands who usually didn't stand out, all couldn't help but gather around.
Everyone lined up in small queues, each holding their own bowls and plates, and the atmosphere was even more lively than when they were filming.
"Master Wang, this dried bean curd soup with rice smells amazing! Can I have more soup?"