From a barbecue stand to a global gourmet tycoon

Chapter 96 Talking about Sichuan Cuisine with Master Wu
In the late Qing Dynasty and the early Republic of China, Sichuan cuisine was created by many immigrants, combined with local Sichuan and Sichuan ingredients, and the cuisine itself is a hodgepodge, influenced by many court dishes and Huaiyang cuisine.

After all, chili peppers were introduced to the Xia Kingdom in the Ming Dynasty, and they were cultivated as an introduction. Before the Qing Dynasty, there was no such thing as a school of Sichuan cuisine. It was precisely because of several large immigrations that Huguang filled Sichuan and Sichuan, making the two lakes and two great populations fill the population of Sichuan and Sichuan. the emptiness.

At this time, peppers and cooking methods from all over the world also came to Sichuan and Sichuan with the influx of people, and the most coordinated integration was carried out here.

In fact, authentic Sichuan cuisine is not only spicy, such as bamboo pith soup, sliced ​​abalone with minced chicken, and crab roe and sea cucumber.

Boiled fish, spicy chicken, and dry pot are many new popular Sichuan dishes brought to the whole country by the people of Sichuan who went out to work.

Listening to Master Wu Tai talking about Sichuan cuisine, Chu Hao also gained a lot of knowledge...

"Sichuan cuisine pays attention to the umami taste of individual ingredients, and many dishes have complicated techniques, which are popular with many people, and there are many tricks. Just a roasted elbow with beef and Buddha involves many ingredients, such as white fungus, red dates, black beans, lotus seeds, wolfberries, Honey, etc., from the beginning to the end, have to go through soaking, steaming, removing the core and core, roasting and scraping the skin, blanching, and pressing the plate, there are many skills.”

Chu Hao listened and said with a smile: "Master knows a lot."

Wu Tai waved his hands with a humble face, "That's what my father said at the beginning. I don't have much talent to learn cooking. I'm over fifty years old. I used to work in a small restaurant, but my father is the heir of authentic Sichuan cuisine. According to his In other words, his family lineage is not considered a direct lineage, but belongs to a relatively distant branch, and I remember that he belongs to the Neijiang cuisine school, but I grew up eating my father's dishes, and I still can't forget it."

Wu Tai's speech is very slow, well-organized, and the content is very dense, not slobbery, giving people a feeling of earnestness, very gentle.

His two apprentices were sitting in the back kitchen peeling potatoes, talking and laughing without disturbing the chat between the master and the boss.

"Variations in Sichuan cuisine are also very important. A dish of twice-cooked pork can be made in many ways, such as the ingredients and proportions of the soup, whether to fry the meat first or stir-fry the ingredients first, how many times to add the ingredients, etc. To make twice-cooked pork, you can use five For flowers, use neck meat, or even bacon or ribs. You can also use cauliflower, lotus root, green pepper, garlic seedlings, garlic sprouts, and potatoes. The ingredients can also be changed. You can use Laoganma, sweet pepper, and bean paste. .”

Chu Hao was taken aback, this was the first time he had heard of this statement, and he said with a smile: "I thought twice-cooked pork was streaky pork, garlic sprouts, and Pixian Douban. There are so many ways?"

Wu Tai said with a smile: "The current mainstream method in the market, according to the main ingredients, side dishes, and sauces, there can be at least sixty or seventy types of twice-cooked pork. In fact, this is the essence of Sichuan cuisine, which lies in innovation and change. That’s how it lasts.”

Chu Hao laughed, "Not only Sichuan cuisine, but also other cuisines. Only by seeking innovation and change can development and continuation be carried out. Tradition has always been emphasized. Some dishes are gradually lost because they are too particular."

Wu Tai nodded and agreed with this sentence, and said with a smile: "Of course, it's not just about salty and fresh. There are still many types of Sichuan cuisine. Just now I just gave an example, spicy, spicy, fish-flavored, lychee, There are all kinds of home-cooked flavors, and spicy and fresh are just one of the manifestations. Of course, there are still more traditional dishes in Rongpai, but the taste is mild, moist and long-lasting. Innovation, Yanbang Cuisine pays more attention to seasoning, and the taste is relatively strong, spicy, spicy, sweet and sour."

Chu Hao asked: "The Niu Buddha baked elbow you mentioned just now is actually salted vegetables, right?"

"Yes, this is a guild hall dish, and it only entered the palace after becoming famous. It belongs to Zigong."

Chu Hao smiled and said: "I will definitely try Master Wu's craftsmanship when I have time."

"Hahaha, I'll forget it, my skills are really mediocre." Wu Tai waved his hand, very shy, but seeing his appearance, he smiled happily.

……

After chatting for a while, Chu Hao slowly went to the office.

At the same time, he was still a little bit shocked. Although he has a system now, from the overall situation, Chinese cuisine is indeed very broad. It is impossible to learn all of it in one go. It will make him spend his whole life. Thinking of this, Chu Hao I feel that the road ahead is difficult.

He still loves cooking, but so far, he is still concentrating on studying the barbecue bar, step by step. What he can learn through the system in the future depends on his fate and talent.

Anyway, judging from the current system's urinary nature, it is impossible for him to dominate the Chinese culinary world in a short period of time. No novel would dare to write this.

Every time I get the recipe, I have to ponder and research it myself, it's too difficult...

After thinking about it, some people have to study for a lifetime just for a more complicated traditional dish.

This is called focus.

Chu Hao didn't have this kind of concentration.

He may not have been born to be a cook.

When he was wandering, he suddenly heard a muffled sound of 'dong' in the office, and he was taken aback for a moment, thinking that there would be no thieves, right?In broad daylight, could it be that some workers have the guts to trespass into the boss's office?
Chu Hao frowned and pushed open the door, feeling extremely wary, but when he saw the inside of the house, he was stunned.

A little head emerged from behind the desk. He had obviously hit his head just now and looked at Chu Hao embarrassedly.

The person in the room is Wang Ting.

"Xiaoting? Why are you here?" Chu Hao smiled.

Others dare not enter her office, but of course Xiaomei and Wang Ting can.

Today's Wang Ting is still a loose sporty type, with straight-leg pants and dark-colored sneakers, and a large jacket. The zipper is not fully closed, but only halfway, revealing the black body-shaping sports vest inside. , low-cut, round rabbit-shaped, with a very white neck to the upper half.

The one-size-larger coat made Wang Ting feel a little slippery on her shoulders. The shoulders of the coat fell slightly along her upper arms, and she looked cute covering her head.

Of course, it is still those two fresh and tender peaches, the curve to the thigh is very exciting.

"Hao...Brother Hao, I, I'll get something." Wang Ting began to hesitate, obviously a little panicked.

Chu Hao sat on the sofa, waved his hands and smiled, "It's all right, I thought there was a thief in the office just now."

Wang Ting blushed, but she didn't speak. She rummaged through the drawer and found some documents, "I came here yesterday and forgot to bring them back. It's just some accounts that haven't been checked. Can I take them home and make them?"

(End of this chapter)