Cooking System: Street Food Rules

Jiang Feng's little shop was nestled within a residential area. There were quite a few stores around, and business was more or less the same for all of them—not too bustling. However, when meal times arrived, the restaurants became exceptionally crowded.

Jiang Feng concentrated on simmering the claypot. The meats inside emitted a loud SIZZLE. Under high heat, the ingredients' inherent moisture was continuously sautéed away, allowing the flavors of the seasonings to cling to the cooked food. Finally, after adding the secret sizzling sauce and mixing it evenly, he served it to the customers. The moment he lifted the lid of the claypot, the aroma instantly wafted out.

The sizzling claypot made by Jiang Feng was surprisingly fragrant. This aroma was impossible to hide. It was the beginning of summer, and the temperature was relatively high, causing the fragrance to spread even farther in the heat.

At this very moment, a young man on his way home from work was walking down the street. His pace was neither fast nor slow, but his expression was somewhat vacant. His thoughts had flown elsewhere long ago; his body merely moved along a preset trajectory. Some people, when walking a familiar road, constantly observe their surroundings, their minds otherwise blank. Others find countless stories surfacing in their minds, their bodies simply moving on autopilot. This, too, was a form of rest.

As he walked, the young man found himself involuntarily heading toward a shop. Only when he stopped did he belatedly realize he had arrived in front of a store. He looked up to see a newly hung signboard bearing several large characters: Kung Fu Sizzling Claypot.

He needed lunch and, having no particular craving, had wandered to this shopfront unknowingly. It was like magic.

He sniffed the air. The aroma was extraordinary: the scent of sautéed onions, ginger, and garlic mingled with the fragrance of cooked meat. There even seemed to be a hint of eel. He hadn't been very hungry before, but now his stomach grumbled involuntarily. The delicious fragrance was truly tantalizing, enough to make one's stomach rumble with anticipation. Everything the young man had been pondering moments ago vanished, replaced solely by the thought of food.

Thus, he walked straight into the shop.

The place wasn't very crowded, with about five or six customers seated, all savoring their sizzling claypots. Some had even paired theirs with a bowl of rice. The primary accompaniment for the sizzling claypot here was typically rice noodle rolls. However, Jiang Feng hadn't prepared rice noodle rolls, so if customers wanted a staple food, the sizzling claypot itself was the only option. Fortunately, sizzling claypot paired well with rice, much like braised chicken with rice. Everyone seemed to be enjoying their meal.

The young man glanced at the claypot on another person's table. Inside was a "Sizzling Triple Crunch." Within the searing hot claypot, the rich sauce still bubbled, steam spreading from the pot. Jiang Feng had artfully scored the squid into flower patterns. The shrimp, white with hints of red, were thoroughly cooked. The crispy Wan fish pieces had also been vertically sliced and scored. All three ingredients glistened, every crevice filled with rich sauce. Fragrance continuously wafted from the pot, an indescribably pleasant sensation. This dish was, in three words: aromatic, crisp, and delightful.

Seeing such a fragrant and delicious sizzling claypot, the young man subconsciously salivated.

"Boss, how much is the sizzling claypot?" the young man asked, approaching the counter.

"It's 28 per serving, and you can add extra ingredients."

"Give me a Sizzling Triple Crunch, a bowl of boat congee, and a bottle of herbal tea drink."

"Alright, that's 39 in total."

The young man ordered a Sizzling Triple Crunch and then found a place to sit. Jiang Feng's sizzling claypot was considered inexpensive here. His was a small eatery, a step up from a street stall but not comparable to a formal restaurant. In many other sizzling claypot shops, a serving typically cost 58. Jiang Feng followed a model similar to that of braised chicken rice or spicy hot pot stalls, keeping his prices low. In such a residential area, excessively high prices wouldn't sell. Many people were just looking for a casual lunch, not a mall dining experience, and were unwilling to spend too much. These were ordinary working folks.

Sun Zhuangfei took a bottle of herbal tea out of the fridge and handed it to the young man. The young man opened it and took a sip; the cold beverage traveled down his throat into his stomach, finally soothing his overheated body. Then he started playing with his phone, having nothing else to do.

Meanwhile, Jiang Feng was at the back, focused on making the sizzling claypot. Into the claypot, Jiang Feng added plenty of garlic and onion, sautéing them until cooked before adding the marinated squid, shrimp, and crispy Wan fish pieces. The timing and order of these additions were important. The three ingredients required different cooking times. The squid and crispy Wan fish went in first, sizzling for 5 minutes, before all the shrimp were added to sizzle for another 3 minutes. Garlic shoots and chili peppers were added last for garnish, and then it was ready to be served. Every ingredient was cooked to perfection. Jiang Feng's control over the cooking heat and timing was masterful. Both the texture and the taste of the meats were perfect.

What appeared to be an ordinary sizzling claypot was, in fact, a perfect dish crafted by a top-tier chef. This is kung fu!

Flames licked the sides of the sizzling claypot, and the ingredients inside made a loud SIZZLE. When the time was right, Jiang Feng hooked the sizzling claypot, placed it on a wooden board, and had Sun Zhuangfei deliver it.

Sun Zhuangfei placed the sizzling claypot on the table and said, "Careful, it's hot." Then, he swiftly lifted the claypot lid.

In that instant, a rich fragrance and white steam bloomed together. With residual heat, the scalding broth still bubbled. The squid flower pieces and crispy Wan fish gently danced in the pot, as if alive. The sight was incredibly tempting.

The young man put down his phone and picked up his chopsticks. The more he gazed at the delicious contents of the claypot, the more his mouth watered.

This sizzling claypot looks really promising.

At the very least, the food's presentation is excellent.

The surface of the squid flower pieces glistened, looking translucent and fresh. In some less hygienic eateries, both the meat and oil often had a noticeably murky appearance. But Jiang Feng's little shop gave off a completely different vibe. After all, Jiang Feng was no ordinary proprietor. With four restaurants backing him and his serious dedication to culinary arts, the dishes he created naturally stood apart from common fare. Of course, this was also thanks to his assistant Sun Zhuangfei's diligent daily cleaning.

The young man picked up a piece of squid flower. The squid, scored with Jiang Feng's crisscross cuts, had curled under the high heat, displaying many facets. The young man blew on it lightly before placing the squid flower piece into his mouth. Searing, rich broth flowed from the meat, instantly mixing with his saliva. His taste buds were enveloped by a multitude of flavors, leaving him utterly intoxicated by the deliciousness. The squid flower was very crisp, even producing a faint CRUNCH CRUNCH sound when chewed.

The young man was so amazed he was at a loss for words. The flavor of this sizzling claypot is incredible! Each chew of the simultaneously crisp and tender squid offered an extraordinarily delightful experience. He was reluctant to open his mouth, as if afraid the wonderful taste might escape. He wanted to chew the squid thoroughly before swallowing.

This squid is exceptionally well-prepared.

It's so chewy.

And the meat is so springy!

Next, he tried a shrimp. It was large and shelled, with a deep orange hue on its back and a pure white belly. Coated in sauce, its surface was glossy and translucent. The shrimp's flavor was similar to the squid's, yet it possessed an added richness, the natural sweetness of the prawn. The texture was equally delightful.

Just then, Sun Zhuangfei brought him a bowl of boat congee and placed it beside him. The boat congee was made by Jiang Feng. Jiang Feng's boat congee, embodying the essence of local congee-making, had an exceptionally smooth and creamy texture. The rice grains had cooked until they burst open, creating a 'blooming' effect. Besides rice, the boat congee featured eight other ingredients: shredded crispy dough sticks, shredded egg, shredded jellyfish, shredded roast duck, squid, lean pork, crispy pork rind, and shredded barbecued pork. Of course, shredded ginger and chopped green onions were added for seasoning. The resulting congee was surprisingly delicious.

This dish, also part of Cantonese cuisine, was very famous locally. Cantonese cuisine covers a vast array of aspects. Both the sizzling claypot and boat congee Jiang Feng made were Cantonese dishes. This, for him, marked the beginning of his Cantonese culinary journey.

Upon seeing the thick boat congee beside him, the young man was slightly taken aback. This congee... its presentation is amazing! The rice had been simmered until it fully blended with the water, resulting in an overall smooth and creamy consistency. Shredded dough sticks, egg shreds, jellyfish shreds, squid, and more floated on the surface, enveloped by the thick congee. The pale yellow ginger shreds, resembling fine potato slivers, made it look even more appetizing. A scattering of green onion flecks added a touch of freshness. Merely looking at it made one involuntarily swallow.

The young man hadn't expected the food at this small shop to be so delicious. To make sizzling claypot and boat congee of this caliber was truly rare. He added some white pepper and stirred the boat congee evenly. Then, with a spoon, he scooped up a spoonful of congee and drank it all down.

The congee melted in his mouth. The rice grains were incredibly fine, smooth, and soft, with a rich aroma. As he savored it, he could feel the lean pork mixed into the congee. With a gentle chew or two, the pork broke apart, blending with the congee as it slid down into his stomach. Each spoonful seemed to invigorate his body, filling him with a comforting warmth. It was utterly satisfying.

The young man hummed, "MMMM," contentedly.

The taste of this congee is extraordinary!

This shop has real kung fu!

He had visited many restaurants before, ordering their signature "kung fu" dishes, only to find them mediocre. As a result, he'd become somewhat immune to the term "kung fu." But now, he felt this establishment truly possessed it. The owner who makes the sizzling claypot is incredibly skilled.

The young man glanced towards the kitchen. He saw Jiang Feng wearing a mask, his expression hidden, but he looked quite young. He silently resolved to visit this shop more often. I could even bring friends here.

The sizzling claypot and boat congee are genuinely delicious!

Simply perfect.

The young man alternated between eating the claypot's contents and sipping the congee, taking a swig of cold herbal tea whenever he felt too warm. He was lost in blissful satisfaction.