I am the cook, but I am Li Er's son-in-law

This is the case with Sichuan cuisine.

Fresh, fragrant, numbing, spicy, these four words are the essence of Sichuan cuisine, Sichuan pepper, pepper, pepper, are the quintessence of Sichuan cuisine, almost every way can not do without these, even soup, also need to order three pepper.

Boiled and fish-flavored are the classic signatures of Sichuan cuisine.

As a side dish, there is nothing more suitable than these two series.

On the first day when the Sichuan cuisine menu was put on the menu, Tongfu restaurant seemed a little unscrupulous, full of the noises that can only be heard in some businesses in Pingkangfang.

It made those scholars who often go to Pingkangfang look strange for a while.

The feeling brought by spicy is incomparable to any taste - after all, it is a kind of pain.

Some people can't eat spicy food, and even feel some physical discomfort just by smelling these things.But some people are crazy about love, even if they are a little unwell, but they still have to hold on to eat a bite, even if they are a little unwell.

Two days later, there were a group of people in the restaurant who couldn't sit still, and could only stick their buttocks and eat with difficulty.

This made Yin Xuan amazed.

It turns out that there are so many masochistic people in Chang'an City.

It’s not that there are only these spicy dishes in Sichuan cuisine, there are also non-spicy dishes, such as camphor tea duck, boiled cabbage, chicken bean curd and so on.

Hmm... it's just a bit more expensive.

The emergence of Shu cuisine did not stop the struggle between Cantonese and Lu factions, and there was another group of Shu factions who pout their buttocks and want to argue with others even if they are angry.

Their reasons are even stronger.

Your two dishes, no matter what, are just sweet, sour, bitter, and salty, but Sichuan cuisine has an extra spicy taste, which is not very common in those two dishes.

With such an extra flavor, can't it be listed as the first in the cuisine?
The Shu faction made an oath.

But it didn't take long for their words to hit the ground when Lu Pai directly took out a thick Qi Min essential technique and slammed it in front of them.If so, Lu Pai would have something to say.

This cooking is hand-picked by the store and originated from Shandong cuisine. According to this reason, shouldn't Shandong cuisine be the first cuisine?
So they yelled, walked out of the restaurant, fought outside, came back with a bruised nose, and continued to quarrel while eating.

The recipe after Shu cuisine is Huaiyang cuisine.

It has taken two completely different paths from Sichuan cuisine, but it is similar to Cantonese cuisine. They both pursue the original taste of ingredients, freshness and peace, and they all follow the same path.

It’s just that Cantonese cuisine mostly cooks seafood, while Huaiyang cuisine mostly deals with river and lake seafood. In addition to regional differences and four seasons, this leads to a fundamental difference between Cantonese cuisine and Huaiyang cuisine. .

Crab powder lion head, braised lion, squirrel mandarin fish, boiled dried shredded...

These are all classic dishes in Huaiyang cuisine.

Li Yuan took a sip, and the soup soaked his tongue. The peaceful taste made his whole body stretch.Maybe Huaiyang cuisine doesn't have such a sudden sense of surprise, but it will definitely not make anyone hate it.

He was slightly silent.

This is also a very suitable dish for court cuisine. Although it is not as gorgeous as Lu cuisine, the palace cuisine should also consider the tastes of foreign guests in addition to being gorgeous.

It is impossible to serve Sichuan cuisine, and the guests will be overwhelmed by the spiciness after taking a sip. Although those countries dare not say anything, it seems that Datang's capacity is a bit small.

Huaiyang cuisine is not necessarily the best, but it is the least error-prone.

The light taste of Huaiyang cuisine has also attracted some people's liking, but the Huaiyang party people are not as crazy as the other three cuisines.

They don't fight for the first place, they just like it, and then they like it silently.

Isn't it delicious?
Why do you have to fight for the first place.Anyway, this so-called ranking will not affect the taste of the dishes. The first, second and third are not all equally delicious.

The mentality of the Huaiyang School is very peaceful, just like Huaiyang cuisine.They don't participate in the debate, but the topic is not low. Many people who don't like to quarrel, seeing the Huaiyang faction like this, turned around and abandoned the Lu, Guangdong, and Shu factions, and threw themselves into the arms of the Huaiyang faction.

This made the three factions hate their teeth, thinking that these people are not religious, that they are just loose, and they did not make such a choice because they like Huaiyang cuisine.

Every time there is a quarrel, people from the Huaiyang faction are always involved for no reason.

Yin Xuan was happy to see them quarreling.

Every time they quarreled, the amount of drinks and dishes in the restaurant would be sold out a few more than usual.

After Huaiyang cuisine, Anhui cuisine.

The previous four menus were all the four major cuisines before, and then four more cuisines were added to form eight cuisines. This Anhui cuisine is one of the four added later.

Different from other cuisines.

Anhui cuisine is the only one among the eight major cuisines that does not pay attention to "freshness". The original taste of ingredients, or even fresh ingredients, are not what Anhui cuisine must pursue.

Of course it’s great, if not, don’t force it.

The most representative Anhui cuisines are stinky mandarin fish and hairy tofu, and other familiar dishes, such as Yipinguo, Fuliji Roasted Chicken, and Gong Goose, all belong to Anhui cuisine.

Li Yuan got the recipe, turned to the page of stinky mandarin fish, and stopped suddenly.

He had never seen any dish that would write the word "stinky" in the name so openly, even Cheng Yaojin's favorite pig intestines, did not name the dish "smelly intestines".

The word stinky made Li Yuan flinch.

But after struggling in his heart for a while, he thought about it and ordered this dish.

The large intestine is so delicious, even though it smells a bit...then this dish shouldn't taste too bad?
In the kitchen, when Yin Xuan received this dish, he was also in a very complicated mood.

Stinky mandarin fish is a very representative dish, and it is also a dish that fully highlights the characteristics of Anhui cuisine.

Before cooking, it takes a long time to process the ingredients.

The fresh peach blossom mandarin fish is slaughtered, and then pickled to let it ferment and stink in a natural environment.This is not to say that mandarin fish is so corrupt.

It's a wonderful situation where it's going to be corrupt, but it's not yet corrupt.

This is the best time to cook stinky mandarin fish.

Of course, Yin Xuan doesn't need to marinate by himself, the system will provide him with good, stinky mandarin fish marinated in the best environment, he only needs to cook it.

It's no different from grilled fish.

Deep fry.

Then it is similar to braised sauce. After firing, put it out and drop it into a plate, although the smell is much less than when it was taken out at the beginning.

But it was still smelly, and it was different from the smell of the large intestine, with a little lifeless smell.

Yin Xuan frowned and asked Liu Jing to serve the dish first.