"Brothers, our Jiangsu and Zhejiang culinary exploration group has arrived at Gaoguo Shui, Guizhou. Today, let’s see how Boss Wang’s Jiangsu and Zhejiang cuisine truly tastes!"

"If it’s indeed delicious and authentic, when we return, we’ll go to the Chef Association gate every day to curse! It’s infuriating how they can make it tasty, yet every dish they make is worse than the last. How can the prosperous Jiangnan, a land of fish and rice for thousands of years, become a culinary desert today? Neither uncle nor aunt can bear it anymore!"

Resentment.

A few young people walked out of the airport looking gloomy. Their goal today was simple—to taste Boss Wang’s cuisine.

He Kun grumbled, "I just hope Boss Wang cooks Hangzhou cuisine today; that would be the most humiliating. Other nearby cities at least have some famed dishes, but our Hangzhou is pitiful—every famous dish gets criticized harshly."

"The focus now isn’t on Hangzhou’s culinary desert anymore; it’s about how Boss Wang makes the most delicious food from our hometowns at the most affordable prices. I never imagined wanting the best hometown flavors would mean traveling out of town one day."

Enchanting Chu Tiantian said helplessly, "Yesterday, Wuxi was also finished. Master Qi from Xibang Cuisine bluntly stated that Boss Wang’s Wuxi Pork Ribs are even tastier than his. No one would believe this."

"Ah, let’s go!"

The young people took a cab straight to Gaoguo Shui.

There were quite a few cars heading to the Gaoguo Shui Extreme Rafting Scenic Area, whether for fun or food was hard to say.

Wang Fan had no opinion about Hangzhou.

The many tourists were due to their abilities; his reputation wasn’t big enough for special treatment.

So Wang Fan didn’t specifically target Hangzhou cuisine.

As for today, Zhuo Qianqian wanted barbecue, so naturally, he planned to serve from another renowned barbecue region of Huaxia.

Jinzhou Barbecue, Zibo Barbecue, Great Border Barbecue—these are the most well-known barbecue locations, but when discussing barbecue, there’s one place that’s absolutely essential—Xuzhou Barbecue.

Different eyes have different tastes when it comes to barbecue, making it hard to impose one’s views on others. But when discussing the origin of barbecue, most believe it’s Xuzhou.

Xuzhou is Peng Zu’s hometown; the legend says Peng Zu invented barbecue, making Xuzhou widely regarded as the birthplace of Huaxia barbecue.

Xuzhou’s barbecue history can be traced back to the Han dynasty, roughly 1800 years ago.

Han dynasty engraved stones found in Xuzhou depict scenes of grilling lamb skewers, proving Xuzhou barbecue’s ancient history.

Great Border Barbecue generally uses custom sauces to wrap the meat before grilling. Northeast Barbecue’s feature is its wild range of meats—you name it, and it can be grilled. Xuzhou Barbecue typically involves beef and lamb, cooked to about seventy-eight percent doneness, focusing on tenderness.

Northeast and Great Border Barbecues are usually served hot off the grill, while Xuzhou and Zibo Barbecues are grilled to near completion, placed on tabletop grills for diners to choose their preferred doneness. However, due to conditions, Wang Fan plans to serve it directly after grilling.

Though seasoning might differ slightly among various barbecues, cumin, salt, and chili powder are the basic flavors, so claiming drastic taste differences isn’t quite accurate; it’s mostly about the barbecue chef’s skills.

Nonetheless, Xuzhou has a unique style—white skewers dipped in sweet vinegar, which is quite distinctive, and Wang Fan plans to include this too.

White skewers mean seasoning the meat with just salt; after grilling, dip it in sweet vinegar before eating. Sweet vinegar isn’t readily available here, but making some isn’t a challenge for him.

While skewering the meat, Zhuo Qianqian delightedly smiled, her face blooming like a flower, for they first bonded over grilled lamb skewers; she remembered every detail of their first encounter.

Thankfully, she acted swiftly and early; otherwise, who knows which lady would have been lucky.

Thinking back brings a touch of pride!

The rafting area here doesn’t ban open flames, so Wang Fan plans to use charcoal grilling.

Guizhou is rich in fruitwood, making charcoal plentiful, and this sort of grilling holds more unique flavor compared to electric grills.

Not to mention, grilling’s aroma is incredibly penetrating—when lamb skewer’s fragrance blends with the wind, the cumin and meat aroma together make the breeze itself appetizing.

Above all, Wang Fan’s first batch of grilled meat is now on the grill.

Though the guests haven’t drifted down yet, a little foodie couldn’t resist the temptation.

The charcoal in the grill had turned red, with steaming heat rising in curls.

This batch grilled 60 skewers, half white skewers, half normal, plus two small flatbreads made by Zhuo Qianqian, making up lunch for the two.

Today’s rafters are particularly suffering.

Who spends half a day with a proper meal of grilled skewers?

Skewers, bragging, and beer is the nocturnal combo; bragging in broad daylight lacks appeal!

"Dear heavens, are we really doing Xuzhou Barbecue?"

"How do you know it’s Xuzhou Barbecue?"

"Boss Wang said it’s Jiangsu and Zhejiang cuisine. This aroma clearly signifies our Xuzhou Barbecue—can any other neighboring city rival our professional Xuzhou grilling?"

Xu Mingxiao expressed his satisfaction.

The group considered this—it makes sense. Boss Wang said this week is the Jiangsu and Zhejiang cuisine event, so the barbecue can only be Xuzhou.

Xu Mingxiao laughed deviously, "If Boss Wang were to make something else, he might win elsewhere, but if it’s Xuzhou Barbecue, then I’ll definitely nitpick."

Despite the small skewers, they’re enough to crudely expose the ingredients, spices, and chef skills. Having grown up eating it, Xu Mingxiao is confident in completing the task.

He Kun warned, "Don’t get too happy too soon. Boss Wang has grilled skewers before; his two apprentices now are top-notch in Zibo Barbecue."

Xu Mingxiao chuckled, "I’ve tried their stalls; to be honest, they’re quite good. But if we were to find a few spots in Xuzhou matching or even surpassing their level, we sure can. This standard might suffice for others, but Boss Wang potentially stumbling with it is another story."

Since starting his stall, those who’ve tasted Wang Fan’s food have given extremely high praise—many seem to hype as if they were paid. While this has boosted Wang Fan’s renown, those yet to try his dishes naturally have heightened expectations. Fortunately, till now, he’s managed not to disappoint.