Chapter 42 - Ordinary Ingredients, Unusual Dishes (1/2)

Translator: Atlas Studios Editor: Atlas Studios

The onions that Xu Le chose were from Beijing. Moreover, they had to be fresh onions harvested from the ground after the frost descended and before the weather became frozen.

Only when the ground was covered in frost would the texture of the onions become more crisp and delicious. Only such onions could be considered high-grade onions.

The onions were very thick, about two centimeters thick. Xu Le peeled off the outer skin of the onions, leaving only the white parts. Then, they were cut into about six centimeters long.

Everyone in the kitchen was focused on Xu Le.

In the program team of Taste of China, from the director to the cameraman, from the producer to the lighting staff, and even the accompanying staff who were in charge of arranging accommodation, all of them were interested in delicious food.

There were even two gourmet consultants in the team, both of whom were chefs from Beijing Hotel.

At this moment, everyone was focused on Xu Le.

They wanted to know the taste of this long-lost dish, stewed onions, that originated from Mr. Wang Shixiang.

“These onions are really not bad.”

Xu Le muttered softly.

The onions were not prepared by him, but were brought over by the program team. However, it just happened to meet the strict requirements of [Stewed Onions].

Xu Le took a pot and added some vegetable oil into it. He then heated it with a small flame.

Xu Le, who was standing by the hot stove, felt a little tired.

After all, he had been busy in the kitchen for the entire day. That day was the first day of the opening of the [8-year-old canteen], and the business in the restaurant was exceptionally busy.

For the entire day, the shop was packed.

The ingredients that Xu Le had prepared in advance ran out halfway through, so he hurriedly called the supplier to send him another batch.

Meanwhile, Xu Le was still trying to sustain himself.

Because he knew that being able to be participate in the filming of Taste of China was a very rare opportunity.

This was the most famous food documentary in China. Every episode would have tens of millions or even hundreds of millions of views.

Being filmed by this program would further increase his popularity.

Furthermore, Xu Le also wanted this Chinese cuisine to spread widely so that the whole world could see what Chinese cuisine was like!

This dish, Stewed onions, was such a dish.

With the theme of this episode, “the original taste of food”, Xu Le wanted to show the audience the charm of Chinese cuisine.

There was no need for special cooking or expensive and precious ingredients.

Even ordinary onions and shrimps could still produce a wonderful taste after being cooked skillfully.

This was the charm of cooking.

This was the essence of the Chinese people’s wisdom!

In this world, there were three universally acknowledged cuisines: Chinese, French, and Turkish. There was a reason for this.

China has vast land and abundant resources. There are 56 ethnic groups on its 9.6 million square kilometers of land.

The water and soil of the various lands were different, the climate of the various lands were different, the habits of life were different, the beliefs were different, and the crops were different. All of this led to the richness of food and drinks on this land.

In China, there were eight famous cuisines and countless other local cuisines. The richness of the Chinese food could be said to be rare even across the world.

Even the Chinese might not have a comprehensive understanding of Chinese cuisine.