Food customizer.

In fact, Su Chen was also confused about Chongqing cuisine and Sichuan cuisine for a long time.

Only after carefully reading and studying the general history of food did I understand.

"If we have to talk about the heritage of Chongqing cuisine, it is actually still part of Sichuan cuisine. But it changed after Chongqing became a municipality."

Su Chen spoke slowly, and the people present listened very attentively.

Especially Wang Zhijun and his disciples.

The debate over Sichuan and Chongqing cuisines has been going on for a long time, and sometimes even when Wang Zhijun went to Beijing for a meeting, he met the president of Chongqing’s cooking association. The two of them were such enemies that they would always quarrel fiercely and then have to be persuaded by others to calm down.

Although Su Chen does not have any real power or status in the association now, he is the only second-level member in the country after all. In addition, he is proficient in the preparation of major cuisines across the country and is almost recognized as the best in all major cuisines. Therefore, what Su Chen says now must have some weight.

When Wang Zhijun heard Su Chen say that Chongqing cuisine is a branch of Sichuan cuisine in terms of inheritance, his face suddenly became proud.

I thought that next time I meet the president of Chongqing City, I will just tell him that the second-level members said you are my branch, so why are you still talking so much?

That authority, wow!

"After that, Chongqing cuisine began to undergo some changes. If Sichuan cuisine is an ancient delicacy that has been passed down, then Chongqing cuisine is like a collection of delicacies from the new era. Sichuan cuisine satisfies the ultimate pursuit of human beings for delicious food, while Chongqing cuisine is pursuing a brand new experience for human taste buds!"

What Su Chen said was confusing, but everyone present basically understood it.

Although Chongqing cuisine is a branch of Sichuan cuisine, it has formed a different style from Sichuan cuisine in terms of production process and seasoning.

Moreover, Chongqing cuisine is also very good in terms of innovation. In recent years, it has continuously introduced various innovative dishes, which are deeply loved by tourists from all over the country.

"This dish of duck cooked with camphor tea is a typical postmodern Chongqing dish. Initially, this dish was included in Sichuan cuisine, and the most famous one was the duck cooked with camphor tea in Chengdu. But later in the 1960s, chefs in Chongqing City reformed and innovated this dish."

"The original Sichuan cuisine preparation method focused more on pickling and seasoning. On the other hand, the tea-cured duck of Chongqing cuisine has been prepared in the same way, but the cooking method focuses more on the smoking process."

After Su Chen said this, the young Sichuan cuisine disciples tried hard to recall the preparation process of this dish.

Because they were so busy these past two days, each of them was only responsible for a certain process of a certain dish. Most of the time, they could only take time to see how Su Chen cooked when they were not too busy.

So not everyone has tried this camphor tea duck, but it is a dish that leaves a deep impression on everyone!

Because camphor tea duck is one of the few dishes in this banquet that needs to be prepared one day in advance!

At this time, a young man raised his hand and said, "That seems to be true, but we also spent a lot of effort to marinate this duck."

Eighteen hours ago, he was responsible for the initial processing of this duck.

The first thing to do is to clean the duck, and even use tweezers to pluck out the small hairs on the surface of the duck skin. Although Su Chen did the subsequent work, the young man also watched the whole process.

He took out his phone and looked at Su Chen tentatively, "Boss Su, I'll record a video, okay?"

Su Chen looked at the clock on the wall. The tea-flavored duck had just been served, and there was still some time before the next dish. He nodded and said, "Just wait! I'll call you when the time is up."

Wang Zhijun and several old guys also hurried over to watch. A group of people crowded together and watched the small mobile phone screen.

Li Wenkui stood at the back and felt dizzy.

Isn't this the kitchen?

How come it has such a strong academic flavor?

Forget it, if you don’t want to eat the remaining camphor tea duck, I will!

A big mouthful of duck meat is stuffed into the mouth. The skin is just dipped with a small drop of sesame oil, and the rich fragrance can be felt as soon as it enters the mouth.

However, the taste of sesame oil did not affect the taste of the duck meat itself. Its existence seemed to open the taste buds first. Just when the taste buds were preparing to welcome the taste of sesame oil, the camphor tea duck that followed closely began to exert its power!

The aroma of fried food and bacon came like a storm the moment I started chewing.

With every chew, the initial 12-hour marinating process begins to show its power, and the slightly spicy mixture of Sichuan peppercorns and pepper in the meat is paired with the smell of burning camphor trees and scented tea when the meat was smoked.

Li Wenkui smacked his lips several times and exhaled the air in his mouth through his nose.

He had to go through this method to truly feel what the two flavors were.

'The smell of wood? The smell of pine and cypress?'

When he looked down at the uneaten camphor tea duck on the plate, Li Wenkui's eyes rolled around, and no one knew what he was thinking.

Over there, a group of people gathered together, watching the video on their mobile phones.

"Oh my god! How did Boss Su develop such great knife skills? I feel like it's impossible for him to have such skills if he doesn't kill three or five ducks every day."

"I seriously suspect that Boss Su studied veterinary medicine in college. How could he know so much about the body structure of animals?"

"Oh my god! I was really surprised by the hand stuffing the seasoning into the duck's back! This is the only way to maximize the marinating effect of the seasoning in the duck's stomach, right?"

No wonder the onlookers felt incredible.

When the mobile phone image appeared in the live broadcast room, the hundreds of thousands of people who were watching the live broadcast from the kitchen were also a little shocked!

That is

Just after the young man washed the duck clean, Su Chen appeared on the screen.

Holding a kitchen knife in his right hand, he casually made a cut on the duck's neck near its back, about an inch in length.

Put your finger into the hole and dig and pull!

The soft throat and duck gallbladder inside were pulled out, and the appearance was extremely intact!

Then Su Chen made another horizontal cut on the duck's back near the tail end. This time the cut was about two inches long.

He reached his right hand in here, fiddled with it for a few times, and then dug out almost all the internal organs at once!

Holding the duck, rinse the cut edge on its back under the faucet several times until the water is free of debris, then put it aside to dry.

Not to mention anything else, just the method of processing the slaughtered duck seems to involve many procedures, but in the video, Su Chen only took about thirty seconds to process one.

No wonder the chefs watching kept shouting in shock!

With this skill, I can make a lot of money by slaughtering ducks for people in the market, right?

The guy holding the mobile phone fast-forwarded the video a lot and went directly to the next production process - pickling.

"Please take a good look at this step. I really can't see anything." The young man said helplessly after fast-forwarding.

Lu Yongliang and several other national chefs immediately narrowed their eyes and became serious.

Is this going to create a problem for us on the spot?

The only parts captured in the video were Su Chen's hands.

The nimble hands took handfuls of the mixed seasoning in the bowl and applied them along the incision on the back into the duck's belly, making it look like they were smearing it.

Lu Yongliang said immediately, "You can tell at a glance what this seasoning is. It's just Sichuan peppercorns, refined salt, and a little pepper powder mixed well. It's not difficult."

Seeing that Lu Yongliang had gotten there first, Wang Zhijun jumped up and down anxiously.

Cui Yufen was exceptionally calm, "What's so good about a seasoning? Why don't you tell me about Xiao Su's technique?"

Seeing Lu Yongliang's face turn red due to his choking, Cui Yufen continued with satisfaction, "Because the moisture has dried, if you want to apply it evenly, you have to rub your fingers hard after inserting them! But don't rub too hard, or you'll easily break the epidermis of the inner cavity. Plus, you can't see with your eyes, so you can only figure out the strength yourself. You should all learn it well."

It seems to be a simple action: pinch the seasoning and stuff it into the duck's belly, then spread it evenly on the surface of the abdominal cavity.

But after Cui Yufen's explanation, the young disciples present realized how difficult this seemingly simple movement was to perform.

I couldn't help but feel more admiration for Su Chen.

After applying the paste to several ducks in succession, he mixed the prepared cooking wine and fermented glutinous rice wine and applied it on the surface of the duck skin.

Li Wenkui realized only then that it was no wonder that the food tasted so strange and fragrant just now, it turned out to be the effect of the fermented glutinous rice!

After the ducks were coated with seasoning inside and out, they were placed into the basin one by one and began to marinate for twelve hours.

The video ends here.

The young man put away his phone with some regret, "I knew how to marinate it, but seriously, the duck tastes so good after it's marinated!"

When the young man said this, he closed his eyes, with an expression of enjoyment on his face, as if he was eating the duck in his memory. "Just marinating it for twelve hours, I almost drooled, the taste inside, wow!"

He thought he would enjoy everyone's envious looks and compliments, but he didn't expect that as soon as he finished speaking, one of his fellow apprentices sneered.

"Hey, after watching my video, aren't you going to die of rage?"

This senior brother directly took out his foldable screen mobile phone. After unfolding it, the screen size doubled, which looked a lot more comfortable.

"Don't forget, I'm in charge of smoking the duck! If you want this duck to taste good, it has to be smoked, right? Let me show you, hehe."

After saying that, the senior brother slapped back the hand that the junior brother extended to him, "Just watch, don't touch my phone!"

The video starts playing.

For this duck dish, they have been marinated for twelve hours with peppercorns, salt and other seasonings!

The moisture on both the surface and inside the abdominal cavity has dried up, and the surface looks slightly wrinkled.

At this moment in the video, Su Chen brought a wooden basin from somewhere!

The key point is that the things in the basin are puzzling. It looks like a mixture of black and gray, and it doesn't look very good.

The senior brother laughed and said, "This is something I mixed up according to the recipe given by Boss Su!"

The junior brother couldn't wait to ask, "What is it?"

The senior brother looked at him arrogantly and said, "There are scented tea, sawdust, pine and cypress branches, and camphor leaves in here."

As he was speaking, Su Chen in the video had already placed a piece of red-hot charcoal on top of the mixture in the wooden basin.

Now the structure of the wooden basin is like this: a wooden basin with an earthen bowl inside, in the bowl is the mixture and red-hot charcoal, then Su Chen puts a wire grate on top, and the pickled duck that has just lost moisture on the skin is now placed on the wire grate.

Then he brought another large basin and used it to cover the duck!

Soon, smoke was seen rising from the wooden basin. The smoke first floated into the bowl, and when the inverted bowl could no longer contain the smoke, it began to spread out from the gap between the bowl and the iron grate.

"That's it. First, ten minutes. Then change the fuel and smoke for another seven minutes. Then change it again and smoke for another five minutes. Hehehe!"

The senior brother pulled the progress bar directly to the last step.

The duck skin, which originally looked a little wrinkled, now turned a dark yellow due to the smoke.

Should I say or not

The duck at this time does not look that good and does not give people a delicious feeling.

On the contrary, Li Wenkui, who had been eating duck, suddenly understood.

'No wonder it tastes so complex.'

It smells like tea, pine and cypress, camphor leaves, and that strange smell of sawdust.

That's how it came about.

Logically, these flavors should not exist in food. They are the flavors of various vegetation in nature. However, when these flavors are combined and incorporated into the duck, they actually become another complex aroma.

magical!

Put the dark yellow duck into a large steaming bowl and steam it directly. This step still takes a long time, and it needs to be steamed over high heat for three hours!

After going through the three processes of marinating, smoking and steaming, and when the ducks are cooled, the scene that happened when the dish was served just now is what happened. All the ducks have to go into the oil pan and go through the [frying] process.

After watching the video which lasted only a few minutes, the kitchen helpers were filled with sighs.

From processing the duck at the beginning to the four working procedures, all of this takes more than sixteen hours in total to make a dish of "Camphor Tea Fat Duck"!

The audience who watched this scene through the live broadcast also felt very happy at this moment.

"I apologize for Chongqing cuisine. If the restaurant has this dish, I will definitely order it when I visit the mountain city next time!"

"Who said that the only dish in Shancheng is grilled fish? From now on, this dish of camphor tea duck will be the synonym of our Shancheng!"

"That's awesome! If anyone makes me a duck like this, I'll marry him right here, okay?"

Otherwise, the best way to capture a person is to capture his or her stomach.

Perhaps, such exquisite and delicious food does not capture people's stomachs and taste buds, but reflects their love for their significant other.

The duck, which was originally dark yellow and wrinkled, has become plump again after being steamed. After being fried, it presents the most attractive color of meat: golden red!

Everyone was still immersed in the excitement brought by the video just now, and Su Chen clapped his hands vigorously.

"Okay, time is almost up, let's prepare the next dish!"

The provinces and cities of ABC are all over when F appears.

Everyone's eyes widened at the same time, and they all turned their gazes to the bowl on the other side that was still gurgling.

If Beijing roast duck is world-famous and boiled cabbage is nationally renowned, then this dish from the province beginning with F can be said to be synonymous with luxury and high-end!

In fact, if you want to eat such an authentic dish in the birthplace of this dish, you have to search for a very long time. The cooking process and time consumed of this dish are the most complicated among the twenty-eight dishes!

Su Chen brought a group of people to the steaming bowl and took a deep breath.

Just as he was about to lift the lid, his outstretched hand was interrupted by a sound coming from the door.

"Boss Su, something bad has happened!"

"Some guests are making a fuss! They say you cook too little and they can't eat enough every time!"

"They say you don't respect them, and everyone wants to see you!"

Su Chen paused what he was doing and turned his head to look at Zhang Li at the door.

What the hell?