gourmet food

Chapter 450 Four Factions
After listening to Mu Qing's story about the magical overseas history of this dish, Chu Yunfeng was very curious about its taste and didn't know whether it was authentic or not.

First, observe its color. At the first sight of its color, Chu Yunfeng judged that this dish was not up to standard.

Of course, this is completely judged based on the standards of traditional Sichuan cuisine.

Because its color is lighter than the normal color, not as bright red as the normal color.

The difference that caught Chu Yunfeng's attention the most was that this Mapo Tofu not only contained tofu, but also some white stuff.

These white things look white and tender, whiter than tofu, and they feel tenderer than tofu.

What the hell is this?

reformists?
What improvements have been made?
In addition to these points, the garlic sprouts, minced meat, pepper noodles and a layer of chopped green onion sprinkled on the surface look somewhat decent.

Try it first!

Chu Yunfeng tried the tofu first, and he would try the white stuff later.

The first thing you feel after entering your mouth is numbness instead of spicy!

Bad review!

Obviously, the spiciness has been reduced a lot, and there is also a hint of sweetness, which further reduces the spiciness.

As for the taste, this tofu uses southern tofu, which is a bit tender.

The most authentic Mapo Tofu actually uses brine tofu, which is called "gall water tofu" in SC dialect.

Nowadays, in order to pursue the tender texture of tofu, everyone chooses gypsum tofu.

Although the texture of gypsum tofu is relatively tender, its flavor is much inferior to that of brine tofu.

This is what Wu Ma told herself. If she wants to pursue the authentic method of this dish, the first choice is braised tofu.

Although there is less spiciness, there is not a lot of numbness at all, and it is very authentic.

The first time Chu Yunfeng tasted it, he knew that the pepper used in this store was very authentic, that is, it came from SC Hanyuan pepper.

Hanyuan's Sichuan peppercorns are not only hemp, but also have a very unique fragrance, which is the unique fragrance of Sichuan peppercorns.

This numbing taste gives the soul a numbing feeling, which is extremely wonderful.

Chu Yunfeng then tried the white stuff. He scooped it up with a little force on the spoon. It was indeed very tender.

After the entrance, Chu Yunfeng looked a little stunned. How could it be this thing?

How could this thing be used together with tofu to make this Mapo Tofu?
It was simply a divine improvement. Chu Yunfeng had to admire the imagination of these people, who actually used brain flower to mix it with tofu.

But there is one thing to say, the taste and texture produced by using Naohua are indeed not bad. The only flaw, Chu Yunfeng thinks, is that the chili flavor is a bit missing.

"This brain flower is called Baizi here. This is a classic method of the reformists, and it is very popular with some people."

Mu Qing told Chu Yunfeng the local name, and she also liked the taste of the baked brain.

The main reason is that the texture of the brain is so delicate that it makes your skin crawl. When paired with Sichuan peppercorns, both texture and taste are really good.

"The reformists are indeed reformed. It's quite interesting. Let's go and try the next one."

After finishing the plate of tofu, the two walked out of the restaurant and continued towards the next restaurant.

The next one was near Kabukicho in Shinjuku District, which was a little far away, so the two took a taxi there.

After getting off the bus, Chu Yunfeng lamented how expensive it was to take a taxi here.

The taxi fare for these 10 kilometers is more than 200 yuan. In China, it is only about 30 yuan. It is really a waste.

This store's Mapo Tofu specializes in "spicy pie", so the two found a seat by the window to wait.

It is located at the east exit of Shinjuku, Tokyo. There are many restaurants, bars, clubs, karaoke bars, cinemas, etc. nearby. It is known as the city that never sleeps.

Although it is not yet evening, it is still extremely noisy.

Soon, this dish was served. Chu Yunfeng had a good impression at first glance. It was red in color and there were a lot of peppercorns on the surface.

But why does it feel like something is missing?

By the way, there is one thing missing, that is garlic sprouts, this restaurant does not put garlic sprouts in this dish
Chu Yunfeng was a little speechless. Is this what the spicy sect does?
Fortunately, I felt pretty good just now, so I was really speechless.

After trying it for a while, Chu Yunfeng didn't want to try it again.

Without garlic sprouts, there is no fragrance, and the spiciness is also sweet.

Second, the minced beef didn't have enough crispy flavor, and it just had a numb taste in my mouth. And I don't know where the peppercorns came from, so the numbness alone didn't taste good.

Bad review!

Big bad review!
"This spicy pie is made by local chefs, that's the style."

Mu Qing said with a smile, and also believed that what they did was indeed worse than the reformists.

The two continued to explore the store, and the next store was the local creative school. When he heard the name, Chu Yunfeng had a bad feeling, and he might try dark cuisine.

Sure enough, when this dish was presented, it almost scared the soul out of Chu Yunfeng.

What the hell is this?

Do they have any unique insights into Chen Mapo Tofu?

It is said that Chen Mapo has pockmarks on her face, and the peppercorns are the concrete manifestation of the pockmarks, but we can’t misinterpret it like this?

This plate of tofu is covered with dense Sichuan peppercorns, as if the Sichuan peppercorns are free.

And what the hell is this tofu?

Chu Yunfeng roughly counted and found that there were about 10 pieces of tofu in this plate, so you can imagine how big this piece of tofu is.

From this point of view, it can be seen that this tofu must not taste good. Chu Yunfeng knew it without trying it.

And Chu Yunfeng didn't intend to taste it at all. The mere appearance of such a dish made him uncomfortable, so he couldn't even feel the mood to taste it.

"Let's go to the next store." Not only did Chu Yunfeng lose his appetite, but Mu Qing did the same. The two paid the money and walked out of the restaurant in a tacit understanding.

The waiter looked at these two strange people in confusion, wondering why they only ordered this one dish and left without eating it.
The last restaurant left is the ambassador of this dish, Chen Jianmin.

This faction has registered several brands, and the two chose one at random. Once they entered, they felt that it was very different from the other stores.

A large plate of stir-fried dried chili peppers was placed next to the door as a decoration. Chu Yunfeng stepped forward to smell it and nodded.

This is SC's chili, and it's stir-fried at a good heat, and it smells fragrant and spicy.

Similarly, the two of them only ordered one portion, and after waiting for a while, the food was served quickly.

This came as a surprise to Chu Yunfeng, this was the only "fresh" mapo tofu I saw during this trip.

It is placed in a small clay pot with a handle, and there is a small fire in the bottom of the pot that is "simmering" slowly. Although the lid is closed, you can still hear the "gurgling" sound coming from inside. .

(End of this chapter)