Chapter 384: Chapter 289: A Stroll
He diced the potatoes and tossed them into the pot of cooking rice, then gently stirred with a spoon to mix everything together thoroughly.
This method produced rice that had both the fragrance of grains and the soft, tender texture of the potatoes, giving it a richer flavor and more complexity.
Next, Feng Mountain took the frying pan from Yves, picked up his Hunting Knife, and deftly flipped the chicken pieces in the pan.
The butter danced merrily in the high heat, continuously coating the chicken and making it SIZZLE as it fried.
He then selected a few suitable spices from the supply they’d brought to the camp and added them to the pan one by one, giving the chicken a richer, more complex flavor.
Finally, he boldly tossed a large amount of chili peppers and Sichuan peppercorns into the pan. A rich, spicy aroma instantly drifted out with the steam, filling the entire tent with a tantalizing fragrance that made everyone’s mouth water.
Before long, the rice in the pot was steamed to perfection, each grain plump and full. Mixed with the potatoes, it gave off a rich aroma of grain and earth.
The chicken was also done, fried to a tempting golden-brown with a glistening sheen of oil. The numbing, spicy aroma assaulted the senses, practically boring its way into your nostrils.
"Dinner’s ready!" Feng Mountain called out. He pulled some plates from their luggage, handed one to each person, and lifted the lid off the rice pot.
The wonderful sight of fragrant rice mixed with golden-yellow potatoes was revealed to everyone, a view that was enough to whet anyone’s appetite.
Feng Mountain then took a ladle and scooped out a heaping portion of the numbing and spicy chicken, piling it high on top of the rice.
The red of the chilies, the yellow of the chicken, and the white of the rice made for a strikingly beautiful combination. Its appearance alone was enough to make you imagine the wonderful, savory, numbing, and spicy flavor.
The spicy, numbing sauce blended perfectly with the rice. The tempting color and overwhelming aroma were simply irresistible. Yves and Director Roland couldn’t wait, each scooping up a large spoonful and putting it in their mouths.
Instantly, an intense, spicy flavor exploded on their taste buds, as if they had swallowed a mouthful of burning charcoal.
The fiery sensation spread from the tips of their tongues to their entire mouths, an overwhelming heat that was almost unbearable.
Director Roland’s face instantly flushed bright red, like a ripe apple. Beads of sweat popped out on his forehead and rolled uncontrollably down his cheeks.
Nash, on the other hand, was much calmer.
He’d known for a while that Feng Mountain couldn’t enjoy a meal without spice. Whenever Feng was cooking, you could count on the food being spicy, and usually very spicy at that.
So, when he received his plate, Nash had the good sense not to dig in right away. Instead, he quietly watched Yves and Director Roland’s reactions.
Seeing Director Roland’s face turn crimson as he dripped with sweat, Nash knew what to expect. ’Looks like the food is definitely spicy.’
"What is this? It’s a strange sensation. My mouth feels... dull," Director Roland said with a frown, a look of utter confusion on his face.
It turned out he had just eaten a Sichuan peppercorn without realizing it. Not knowing what it was, he’d assumed it was just another ordinary ingredient and chewed it right up.
The moment he bit down, the peppercorn’s unique numbing flavor instantly filled his mouth, creating a bizarre, dull sensation. He was even starting to slur his words, unable to enunciate clearly.
In the typical Western diet, one rarely encounters Sichuan peppercorns. Commonly used spices are mainly things like chili peppers, black pepper, basil, rosemary, and thyme.
Most people can handle the taste of chili peppers. After all, they are quite popular in the United States, especially in Mexican cuisine, which is famous for its signature sour and spicy profile that many people enjoy.
But the numbing quality of Sichuan peppercorns is a different story. It’s not purely a sensation of taste or smell; to be more precise, it’s more of a tactile stimulation.
To a Westerner, this tingling numbness could easily be mistaken for a mild allergic reaction, or an unusual texture caused by spoiled food.
After all, it was perfectly normal for them to be unfamiliar with it, given they had so little exposure to it.
"That’s a Sichuan peppercorn, a major spice in China. It adds complexity to the flavor and gets rid of any gamey taste," Feng Mountain said with a laugh, seeing Director Roland’s reaction. He used his spoon to fish a scorched peppercorn out of the sauce and held it up for everyone to see. "These are authentic Dahongpao numbing peppercorns. They’re very fragrant and very numbing. If you’re not used to them, you can just pick them out."
"This flavor... it’s so unique!"
After hearing Feng Mountain’s explanation, Director Roland remarked in amazement as he took his spoon and carefully picked the peppercorns out of his chicken, one by one. Even after he was done, he wasn’t satisfied and checked a second time just to be sure.
Once he confirmed there were no more peppercorns, he cautiously scooped up a small bite and slowly put it in his mouth.
The moment it entered his mouth, he was first hit by a wave of fiery spice. This was immediately followed by that unique, tingling numbness, as if countless tiny needles were gently pricking the tip of his tongue. It was a very peculiar sensation.
Then, the rich flavor of the chicken began to spread through his mouth.
The three sensations intertwined.
This rich complexity built up layer by layer, ultimately creating a unique flavor with an unforgettable, lingering finish.
After a few more tries, Director Roland gradually grew accustomed to the numbing quality of the peppercorns. Not only did he stop finding the sensation strange, but he actually began to enjoy the unique flavor and the novel experience it provided. He ate the rest of his meal with great relish.
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