Food Wars: Tavern

Afterward, Rindo leaned forward slightly.

With a voice that trembled slightly, she excitedly asked, "So, how does it taste? Is the Gold and Silver Venison good?"

Her voice was filled with a longing and hope for Zane's approval, each word carrying pride and anticipation for the carefully selected ingredients and meticulous cooking process.

If you looked closely, you could see her hands unconsciously clasping together, her fingers occasionally rubbing against each other, betraying a hint of nervousness.

"Yes, it's delicious," Zane replied with a smile.

Hearing Zane's evaluation, a subtle smile appeared on Rindo's lips, difficult to conceal. It was the kind of smile that comes with the expectation of unknown flavors soon to be revealed and a trust in her efforts.

Thus, with Sonoka and Taki before her, the tavern finally welcomed its third official employee!

...

The night was like a deep, quiet painting that slowly spread across the sky, gently covering the noise of the day.

In the grass, the insects began to chirp.

Their sounds, sometimes high and spirited, sometimes low and melodious, added a touch of life and energy to the peaceful night.

In the distance, you could occasionally hear the croak of a frog or two, harmonizing with the insect chorus, creating a symphony of summer nights.

And within this symphony, you could also hear the rustling of leaves as the night wind passed through, and the gentle sound of a distant stream. These were the purest melodies of nature, calming the mind and helping one forget the troubles of the world.

At this moment, the tavern had not yet closed.

However, Zane couldn't sit still. He was busy making a snack he had enjoyed making in his previous life: Han Baozi.

...

As the saying goes:

**"In the north, there's Goubuli; in the south, there's Han Baozi."**

Although Han Baozi is just a simple dish, its preparation strictly follows precise ingredient ratios and procedures.

First, select high-quality flour, mixed with pork fat, and sugar, to create the dough for the buns.

Second, the filling is adjusted according to different tastes. For fresh meat buns, use finely chopped half-fat pork. Half of the meat is fried until crispy and then mixed with the other half of the fresh meat. 

Then, add over ten seasonings, including premium soy sauce, pepper powder, ginger juice, Sichuan pepper powder, cooking wine, and chicken broth, and mix well.

Thanks to the meticulous selection of ingredients and careful preparation, Han Baozi, a traditional Chengdu snack, boasts thin white skin, clear patterns, tender filling, and a soft, savory taste that melts in your mouth.

...

It is well known that flour can generally be categorized into three types:

**High-gluten flour, medium-gluten flour, and low-gluten flour.**

High-gluten flour is characterized by its darker color, with a smooth texture that is not easily clumped when grabbed by hand.

It's suitable for making bread and certain puff pastry types, such as Danish pastries.

Medium-gluten flour has a milky white color, somewhere between high-gluten and low-gluten flour, with a semi-loose texture.

This medium-gluten flour is typically used in Chinese pastries like baozi, mantou (steamed buns), and noodles.

Low-gluten flour is white and easily forms clumps when grabbed. With an average protein content of around 8.5%, it has low protein content and gluten, making it less elastic. It's best suited for cakes and sponge cakes.

"Hmm?"

"As expected, anything provided by the system is top-notch."

Zane, having purchased some flour with his food credits from the food store, was momentarily stunned.

The flour's color would directly influence the bread's color, so the closer the flour was to the core of the wheat grain, the whiter it would be, and the higher its quality.

Although the color of the flour might not be crucial for making Han Baozi, it was undeniable that this kind of pure, bright flour was a first for Zane.

He grabbed a small handful of flour, squeezed it into a ball with some force, and then released it, lightly tossing the clump in his hand.

To Zane's amazement, the flour ball immediately crumbled back into powder.

There was no doubt about the extraordinary resilience of this flour.

"Premium flour, ground with traditional stone mills at a speed of 20 revolutions per minute, with no additives."

"Wow!"

"Traditional stone-milled flour?"

After opening the system panel and reading the description of this flour, Zane finally understood.

The flour is ground using a low-speed, low-temperature traditional technique that doesn't destroy the wheat's nutrients. It preserves most of the protein, gluten, carotene, carbohydrates, calcium, phosphorus, iron, vitamins B1 and B2, and other nutrients found in the wheat.

Additionally, the carotene and vitamin E content in stone-milled flour is 18 times higher than in other types of flour.

The low-speed grinding maintains the molecular structure of the flour, with no need for additives.

In short, this flour was truly a natural, green, and healthy product!

Zane knew that if this level of flour were sold on the market, it would be quickly snatched up, even if the price was raised several or even dozens of times!

...

Next, he gently patted the dough with his hands.

As he continued kneading, the dough gradually lost its roughness, gaining elasticity.

Throughout, Zane's kneading technique was clean and efficient.

If anyone were watching, they would be amazed. Zane used not only the strength of his hands but also the power of his firmly planted feet and waist to knead the dough thoroughly!

Since he kept mixing the dough carefully, there was no need to add any extra water.

With the dough prepared, it was time to make the filling.

Pork belly comes from the pig's belly, which contains a lot of fat tissue interspersed with muscle tissue, providing a balance of fat and lean meat.

This part of the pork is the most tender and juicy.

Typically, pork belly is cooked with the skin on, as the skin adds richness to the broth and gives the meat a glossy appearance, enhancing the flavor.

The fat in pork belly melts when heated, and the lean meat doesn't dry out even after long cooking. It's the perfect choice for making Han Baozi filling.

Unlike beef, pork should be sliced diagonally, as the fine texture and lack of sinew mean that cutting across the grain would result in the meat crumbling after cooking.

...

With a sharp sound, Zane swiftly sliced through the pork belly.

His knife skills were sharp, aggressive, and fast, almost too quick to see each precise cut.

He gripped the knife handle slightly forward, with his index finger pressing against the back of the blade, his palm supporting the knife, and he chopped decisively, without hesitation or distraction.

In the end, the meat strips he produced were uniformly thin, even in thickness and length, and perfectly aligned.

In the culinary world, knife skills are crucial.

Chefs use various cutting techniques to process ingredients into specific shapes required for different dishes.

Clearly, Zane's knife skills were impressive.

He chopped the pork into rice-sized pieces, cleaned and finely minced the fresh shrimp, then combined them in a bowl. He added salt, soy sauce, pepper powder, MSG, and chicken broth, mixing everything until well-blended into a smooth filling.

Next, he took the fermented dough, kneaded it until smooth, and rolled it into a cylinder about 3 cm in diameter. He divided it into ten pieces, sprinkled them with a little flour, and pressed each piece flat with his palm to form a round wrapper. He placed about 40 grams of filling in each wrapper, pleating the edges to form delicate folds around the filling, leaving the top slightly exposed, then placed the buns in the steamer.

His movements were fluid and graceful.

...

The kneaded dough was smooth and even had a subtle shine.

As he added broth to the filling, Zane stirred it continuously, ensuring that the broth's flavor blended perfectly with the meat filling, enhancing the taste.

Zane had mastered the key steps in making Han Baozi.

Finally, he placed the buns in the steamer and cooked them.

Using boiling water and high heat, the buns were quickly steamed.

Soon, a rich aroma filled the air.

After all his efforts, Zane could finally take a deep breath and relax.

...

Time passed slowly.

The steaming Han Baozi had just been taken out of the steamer.

As soon as the lid was lifted, an irresistible fragrance wafted out, as if the buns had just undergone a ritual of purification.

The buns were neatly arranged, their white surfaces soft and smooth, resembling chrysanthemums shrouded in mist. Although there were only ten buns in the steamer, each was round and plump, like little snowballs.

The aroma was so intoxicating that Zane couldn't help but want to devour the entire tray of freshly steamed buns in one bite.

"Finally done, it wasn't easy!"

Looking at the steaming Han Baozi, Zane couldn't help but smile.

...

"Hmm?"

"Are these... buns?"

At that moment, an unexpected guest, Mana, walked into the tavern, also drawn in by the tantalizing aroma.

"Mana, you've arrived just in time!"

Seeing Mana appear before him, Zane was momentarily surprised.

Finally, feeling somewhat enthusiastic, he handed her a small Han Baozi, inviting her to use her "God's Tongue" ability to taste it.

The bun in Mana's hand was warm, like a small, translucent lantern, emitting a rich fragrance. It was irresistibly cute.

She blew on it gently to cool it down.

Unable to resist

, Mana took a bite.

As soon as she bit through the soft, tender outer skin, the rich, savory meat juice "poured" into her mouth.

The tender meat had been steamed to a crisp golden brown, with the flavorful juices surrounding it. The filling became even more tender and incredibly delicious.

"Is this really a bun?"

"The skin is thin and tender, with plenty of juice. The filling is full of flavor."

"With one bite, the rich, fresh juice flows out, bright and clear, rich but not greasy, and savory with just the right amount of saltiness. It's so aromatic."

"The bun's skin is soft but not loose, with a fragrant steamed dough aroma. The filling inside is made from pork, forming a firm but tender texture, smooth but not crumbly, with plenty of juice. It's absolutely delicious."

...

Buns are a simple and affordable breakfast, but their flavor is what adds value. The more delicious the bun, the more it's worth pursuing.

For example, the famous Goubuli Baozi from Tianjin, established in 1858, is considered one of Tianjin's "Three Delicacies" and a renowned brand in China.

The dough and filling are carefully selected, with strict preparation standards. The buns are beautifully shaped, with even pleats, each bun boasting at least 15 folds. Fresh out of the steamer, the buns are savory but not greasy, with a light, pleasant aroma.

The ingredients are all common, as buns, no matter how they're made, are essentially the same.

However, a single authentic Goubuli Baozi from Tianjin can sell for twenty or thirty yuan, or even more.

The difference lies in whether the flavor is truly delicious.

Of course, brand recognition also plays a role.

...

Eating Han Baozi is all about the joy of that first bite and sip of the broth.

The bun dough is made from a hot-water dough, slightly firmer than that used for dumplings, ensuring the broth stays inside.

You bite a small hole in the side of the bun, revealing the red meat filling inside, garnished with a few sprigs of cilantro, like green leaves against a red flower, releasing a fragrant aroma.

After finishing the bun, the rich aroma lingers around your mouth, making it unforgettable.

Mana, who had just licked her lips after finishing the Han Baozi, showed an expression of wanting more.

...

On the other side, after finishing the Han Baozi, Zane started preparing the special dish, "Peerless Warrior Noodles."

His skilled hands lifted a handful of distinct, perfectly cooked noodles from a large pot. The noodles were white with a hint of yellow, their surface glistening with a crystal-clear broth, shining temptingly under the light.

Next, the noodles were gently dropped into a bowl, and Zane ladled in a spoonful of carefully prepared clear broth. The broth was transparent yet rich, with layers of flavor.

It combined the richness of bone broth with a refreshing lightness, as if it could wash away the fatigue of the night.

Upon closer inspection, the noodles in the bowl, thin and elastic like silver threads, had absorbed the essence of the broth.

They maintained their original springy texture while gaining a smoother and softer mouthfeel.

On top of the noodles, colorful, beautifully arranged seafood ingredients resembled a miniature ocean, each showcasing its freshness and abundance.

The plump, translucent shrimp gleamed like tiny jewels.

The golden scallops, tender and slightly curled at the edges, resembled the ocean's golden pearls.

There were also vibrant green mussels, silver-white squid rings, and occasional chunks of crab meat, each carefully selected to ensure the best taste and texture.

All of this was enveloped in a rich, savory broth that was both flavorful and light.

This broth had been slow-cooked from a variety of seafood, chicken bones, and pork bones, with the cooking time and heat perfectly controlled.

Additionally, to enhance the texture and diversify the flavors, the dish included vegetables like vibrant green scallions, tender pea shoots, and crisp wood ear mushrooms.

These not only added a refreshing green to the dish but also balanced the flavors, making the dish more diverse, nutritious, and visually appealing.