Siheyuan: Fatty’s Counterattack

She was picky about the cleanliness of the floor and kitchen.

If she was cooking a meal, she would definitely have to hold two rags in her hand, one for wiping the pot and one for wiping the stove. She kept wiping them constantly, and there was no chance of any oil or spices spilling out.

When it was the fat man's turn, he would always quarrel over such trivial matters, causing internal friction and consuming all the little love between husband and wife bit by bit...

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In the TV series, Silly Zhu cooks Beijing-style Sichuan cuisine. Later, when Yu Li opened a restaurant, the manager also confirmed this when he entertained guests.

But the fat man knows that the big leader is from Sichuan, so he must let the big leader eat authentic Sichuan cuisine.

One of the authentic Sichuan dishes that Fatty plans to cook for the big boss today is fish-flavored shredded pork, and the other is twice-cooked pork.

The great leader's kitchen has a complete range of condiments, and it looks like a gourmet restaurant.

When the aunt came in, she happened to see the fat man putting the oiled twice-cooked pork slices on a temporary bamboo rack he made, piece by piece, just like drying a quilt.

The aunt exclaimed: "This time the pot meat looks delicious!"

The fat man put on the last piece of meat and said with a smile: "Auntie, you know the goods."

To eat twice-cooked pork, you must eat Lianshan twice-cooked pork.

Its main feature is that it is as wide as a chopstick and as long as an adult male's palm. Every piece of meat is oiled to remove excess fat. It is fat but not greasy, thin but not fluffy, and fragrant after a hundred steps.

The side dishes are only garlic sprouts, nothing superfluous.

The fat man had already made couple's lung slices, cold chicken, fish-flavored shredded pork, mapo tofu, and kung pao chicken and served them.

The senior leader led his subordinates into the restaurant, took a glance, and affirmed: "Sit down, it looks pretty good."

Director Wang praised Fatty in a timely manner: "Chief, Fatty's craftsmanship is really nothing to say. I have eaten in their factory several times, otherwise I would not dare to introduce him to you."

"You said he is a master of Huaiyang cuisine, but you didn't expect that he can also cook Sichuan cuisine with style."

While the secretary was pouring wine for everyone, the senior leader took a chopstick of fish-flavored shredded pork and tasted it in one bite. This was not Beijing-style Sichuan cuisine, but an authentic Sichuan style!

The big leader put down his chopsticks and said to the secretary: "Go and call the master over. I want to see him."

The secretary quickly came to the kitchen and said to the fat man calmly: "Sir, please stop for a moment. The chief wants to see you."

The fat man quickly took out the twice-cooked pork and tidied up the stove very quickly, making the secretary nod his head.

When the two of them entered the door, they heard the leader say very firmly: "This dish must be twice-cooked pork."

The fat man was a little surprised. He looked at Director Wang and then at the factory director. Seeing that they were both smiling, he felt confident.

Serve the food in a polite manner, without saying a single unnecessary word.

When the big boss saw this twice-cooked pork, he couldn't help but take a second look and asked in surprise: "This is it?"

The fat man glanced at Director Wang carefully, who said cheerfully: "You answer whatever the leader asks, don't be nervous."

The fat man then explained: "Boss, this dish is called twice-cooked pork."

The big leader repeated: "Lianshan Twice-cooked Pork?" After that, he asked him with great interest: "What did you just call me?"

The fat man smiled shyly and said, "Great leader."

Director Wang came over and whispered, "I didn't tell him who you were."

The big leaders all laughed: "Aren't you curious?"

The fat man didn't hesitate: "I'm not curious. The factory director told me before I left. Just cook carefully and don't make any mistakes."

This answer not only satisfied the senior leader, but also Factory Director Yang felt proud.

The previous unhappiness caused by Xu Damao and Silly Zhu was wiped away, and he quickly praised the fat man in front of the chief.

Before leaving the house, the leader said: "I guess your next dish must be Dongpo pork elbow. Right?"

"Your Majesty, you have a good reputation, but the last dish today is not Dongpo Pork Pork."

oh? Isn't this the last dish? The big leader was a little surprised now: "Then what is the last dish?"

The fat man didn't answer, but looked at Director Wang. He hurriedly explained: "Captain, you have forgotten, he is the master of Huaiyang cuisine. This last dish is exactly the soft pocket long fish, which is known as the first dish in the founding of the country. I ate it once in their factory. It’s still unforgettable.”

"..."

Back in the kitchen, Fatty wiped his sweat.

In another world, the biggest leader he had ever seen was the chairman of the District Federation of Literary and Art Circles. It was the first time I faced such a high-level leader. It would be a lie to say I wasn’t nervous.

Haven’t you heard Director Wang call him chief? Can this word be used casually?

After wiping away his sweat, the fat man gathered all his energy and started cooking the last dish.

Ninety-nine steps have been taken, all that's left is the last tremor. Success or failure depends on this!

As the last soft-pocket long fish was served on the table, and looking at the very satisfied expressions of the leaders, Fatty finally felt a stone in his heart fall to the ground; he finally grabbed the opportunity given to Silly Zhu.

The senior leader was quite satisfied with the meal and commented: "Okay, authentic Sichuan cuisine. As soon as I tasted the fish-flavored shredded pork, I knew that this was not a Beijing style recipe, but a local recipe in Chengdu. It is authentic Sichuan cuisine." "

The aunt was satisfied with how the fat man looked now, so she asked jokingly: "Isn't it true that the Sichuan food we ate before was not authentic?"

The big leader smiled, then pointed at the fat man: "Little master, you answer it."

The fat man cautiously said to everyone: "In Sichuan, Sichuan cuisine is divided into Shanghebang cuisine, Xiahebang cuisine, and Xiaohebang cuisine."

The aunt was confused: "He Gang?"

Fatty explained: "Shanghebang cuisine is mainly Chengdu cuisine and Leshan cuisine, which is characterized by being relatively light and rich in snacks. Representative dishes include Mapo tofu, twice-cooked pork, Kung Pao chicken, roasted white rice, steamed pork with rice flour, couple's lung slices, sugar Vinegar pork tenderloin, fish-flavored shredded pork, etc.”

Only then did everyone present suddenly realize that what they used to eat was Shanghebang cuisine.

Director Wang asked him: "What about the food from Xiahe?"

"Xiahebang cuisine is mainly Chongqing cuisine and Dazhou cuisine. It is characterized by excellent home-cooked dishes, heavy on sesame and spicy. Its representative dishes include pickled fish, Maoxuewang, boiled pork slices, spicy chicken, etc."

Heavy numbing and spicy, that’s what it is.

The fat man continued: "Xiaohebang cuisine is mainly Zigong cuisine and Neijiang cuisine, focusing on grand and high-end cuisine. Zigong is a big salt well, so Xiaohebang cuisine is actually also called Yanbang cuisine. Its representative dishes include fish-flavored eggplant, water Boiled beef, cold pot fish, cold rabbit, hammered beef, etc.”

No one in this era has organized Sichuan cuisine in such detail. Even the twice-cooked pork dish that Fatty served just now was not officially known until the 1986 Canton Fair.