The shop next to Lu Fang was one without a sign, and it seemed like it had never opened in the Memory Card.

Chen Mo parked the food truck here, thinking it wouldn't be a bother.

Then he unhooked it, and drove the RV back to the parking lot outside the commune. Upon returning on foot, he realized a problem: I actually need a means of transportation, maybe a folding electric scooter!

[How did you know you didn't have one?]

"Really?"

[Please check your side saddlebag.]

Forget it, can't check it now, the side saddlebag is on the side below the RV.

Chen Mo hopped into the food truck, and the recipe had already analyzed the best result.

[Sichuan-style sliced chicken!]

[A unique special recipe for Level A ingredients.]

[With sophisticated ingredients, you don't need to add too many seasonings during cooking to achieve top-tier flavors. True gourmet must cater to human taste preferences, and since you're in Sichuan and Shu, this recipe was specially analyzed for you.]

When he got Level A flour, Chen Mo didn't quite understand the system's suggestion of [handmade noodles]. He thought such amazing flour should come with a world-shocking recipe, but the result was quite plain.

Now, he had Level A chicken, and the system pulled such a move again—Chen Mo gladly accepted it.

Upon hearing the name of boiled chicken, one would immediately think of Guangdong cuisine.

Bangbang chicken is undoubtedly Sichuan Cuisine.

When boiled chicken and bangbang chicken come together, and the result is still Sichuan-flavored?

Chen Mo was eager to give it a try.

The usual practice, first walk through the entire cooking process of the recipe in my mind.

[Note: This dish must and can only use ingredients from your Cloning Chef Machine.]

[Reason: The Cloning Chef Machine has an unparalleled ability to handle ingredients, and the chicken doesn't need to be deodorized to be cooked.]

Ah, that's why, but Chen Mo had a question.

"If I slaughter a fresh chicken and use the automatic cleaning function in the cabinet, wouldn't it be the same?"

[Are you arguing?]

Chen Mo awkwardly scratched his head, afraid to say more. The little food truck had quite a temper these days.

Reading through the recipe, Chen Mo found that the cooking principle wasn't much different from the previous bangbang chicken, although it incorporated some methods from Guangdong boiled chicken.

Fire up the pot, and boil the water!

Not needing to deodorize saves many steps. If insiders saw Chen Mo's first step, they'd probably laugh their heads off.

He brought the water to a fierce boil, a state of vigorous bubbling!

Then, he directly threw the whole chicken into the pot.

"Five, four, three, two, one!"

Counting down, Chen Mo used a black ladle to accurately scoop the chicken out, letting it rest for five seconds before putting it back into the boiling pot.

Counting again, he boiled it for five more seconds, then immediately scooped it out!

This time, without giving the chicken any time to react, he swiftly dropped it into a bucket of ice water prepared on the ground!

Heat followed by cold, in the ice water you could vaguely see the chicken's skin constricting slightly!

Such was the skin, let alone the chicken meat?

After soaking in ice water for about three minutes, the chicken meat reached a very low temperature from the inside out.

Then he turned off the heat.

Since there was a progress bar in front of him, Chen Mo didn't need to use a thermometer.

If this dish were made in a restaurant, you'd probably have to use a kitchen thermometer.

Chen Mo looked at the water in the black pot, the progress bar floating above it, and quietly awaited the optimal temperature to arrive.

Optimal temperature: 40°!

This is a temperature unimaginable in the culinary world; normally no one would handle any ingredient at this temperature.

First, it doesn't achieve a sterilizing effect. Second, the ingredient can't mature.

At 40 degrees water temperature, Chen Mo placed the cold chicken into the black pot and even covered it with a lid.

Rather than cooking the chicken, it's more like giving it a bath.

But that's what the recipe dictates.

[The best mature temperature for chicken meat is 70 degrees. Once all parts of the chicken meat reach 70 degrees, maturity can be ensured.]

[Traditional cooking methods use boiling water to cook meat, which causes the chicken's maturity to become layered and prevents uniform maturity.]

[Such is the secret of Sichuan-style sliced chicken.]

Of course, it doesn't mean soaking in 40-degree water all the time.

Chen Mo watched the progress bar above the black pot, where the position of the light ball represented the temperature inside the chicken meat—every cell's temperature, you might say!

When the light ball flickered past, he decisively turned on the stove, only slightly, to begin heating slowly.

The heating process lasted barely a minute before he turned off the heat again.

"This thing is a bit of a hassle..."

Chen Mo even thought, if he were away from the food truck, this dish might only be barely completed the old-fashioned way: by sticking thermometers into every part of the chicken.

After a brief low-heat heating, the pot's temperature reached 45 degrees, and he promptly turned off the heat again.

The chicken meat inside and out was gradually warming up, though slowly, at least it was rising.

When the chicken meat reached a temperature of 43 degrees, the water, which had already slightly cooled, reached an equilibrium, and Chen Mo resumed heating.

Thus, he watched the progress bar, turning the heat on and off.

Each time he turned on the heat, the water temperature could only be raised by a maximum of 5 degrees before he had to turn it off. If he added too much, the heat transfer from the outside to the inside of the chicken would be too slow, leading to the layered maturity mentioned in the recipe.

The outer layer could be cooked while the inside was still raw. By the time the inner meat was cooked, the outside had already become overdone!

At this moment, Chen Mo was intensely focused, not daring to slack off even a bit. Mainly because of his previous highway experience, Chen Mo knew he couldn't always rely on the progress bar.

By putting in some effort and doing it multiple times, even if he left the food truck one day, he would be able to make the same dish effortlessly.

Chen Mo was so intently focused that he didn't even notice two people standing in front of his food truck.

Lu Yongjun arrived ten minutes ago. He saw the yellow food truck but didn't think much, just that this small stand owner was very diligent, coming so early and seemingly planning to stay up all night.

He was passing by the blacksmith's shop when Uncle Tie stopped him.

"Yongjun, what about tomorrow?"

"Heh, nothing much. Even though we're siblings, we have to account clearly. I'll do my best."

Uncle Tie clicked his tongue and sighed, "Will Yingqiu come back? She's been helping you since she was little, she could help a bit."

"I didn't ask her to come back, adult affairs have nothing to do with kids. By the way, Uncle Tie, have you eaten yet? How about coming to my place for a couple of drinks?"

"Won't that affect your work tomorrow?"

"It won't."

Uncle Tie gathered his things and took a jar of wine from the cupboard in the house, "This is the good stuff Little Wine King asked me to deliver last time, it's good wine."

"Alright, I'll fix up a couple of side dishes over there."

The two walked to Lu Fang together and stopped involuntarily when they passed by the food truck.

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