gourmet food

Chapter 492 "The final conclusion"

In the past, the master chefs were not convinced, thinking that the mapo tofu they made had the best taste, but reality told everyone that this was just their own wishful thinking.

After tasting Chu Yunfeng’s cooking, who dares to say that he can make it more delicious than him?
I know what the taste of my own food is, but how on earth did Xiao Chu, who was a little too young, do it?
Especially in the second method, the dirty lid is useless, which puzzles everyone.

What’s even more puzzling is that his cooking method is quite different from everyone else’s. Is this the most authentic way?
All the chefs doubted this question in their hearts. Could it be that his master was a parallel importer back then, and he didn't know how to make this dish at all?

Facing Mr. Li's inquiry, none of the masters spoke. Everyone looked at me and I looked at you, but they all hesitated to speak. They didn't know how to say this for a while.

If you really want to speak, what can you say?

Just say that you were slapped in the face?
We usually boast that we are the "mainstay" of Sichuan cuisine, but reality has taught us a lesson. Who should we talk to to reason with this?

Xue Laosan really couldn't bear the dull scene, so he said bluffingly: "Mr. Li, let me just say one thing, the taste of Xiao Chu's cooking is really good, better than mine, but I want to know why?"

Xue Laosan is really upright, he speaks out everyone's heart directly, although the others are embarrassed to admit that Chu Yunfeng has done better than everyone else.

But I'm still convinced, after all, the taste is there. If you're not convinced, try it again and see if you can do it.

Xue Laosan became the first bird, everyone secretly let out a sigh of relief, and then stared at Li Lao to see what he had to say.

"Very good. It's not easy for you to speak your mind. It shows that you still have room for improvement. If you are really shameless and refuse to admit your shortcomings, I think his cooking skills will be in vain."

Mr. Li's words were a bit harsh, which made the silent chefs' faces turn blue and white, feeling a little depressed.

Who said he didn't admit it?

It's just that this guy Xue Laosan talks a little faster.
"Okay, let me talk about what everyone is most curious about today, why such a seminar is organized, I believe everyone should know by now, right?
Mapo Tofu is a dish that has spread all over the world since Sichuan cuisine went abroad. It has gained many foreign fans and has great influence abroad.

This dish originated from our SC. So far, there are dozens of theories about its origin and its preparation.

I don’t need to say more about this, right?

Regarding the origin of this issue, you should do the math for yourselves. How many versions did you just talk about?
What kind of pockmarks are all over the face of Ma Po, and there are many black pockmarks, or there are many white pockmarks. Tell me, even our own top chef in SC can't figure it out. Is it plausible? "

When Mr. Li said this, the scene immediately erupted into a burst of laughter, especially the masters, who laughed the loudest and in an exaggerated way.

"What about you? Did you just say that Chen Mapo's face is full of pockmarks?"

"Fart, it's you who is talking about it. You just said that Chen Mapo's face is full of black pockmarks and there is no white at all."

The scene was in chaos. Seeing the masters "fighting" with each other, the apprentices wanted to dig a hole in the ground and burrow down. It was really disrespectful.

"Cough~!"

Mr. Li cleared his throat and the venue became quiet again.

"Look at you, do you look like you are a role model? Your own apprentices are watching, are you embarrassed?

I went on to say, the dish you make called Mapo Tofu is actually not authentic, and I don’t blame you at all, because your master’s generation didn’t understand this dish.

There are misunderstandings about both the origin and the cooking method, so what I want to tell you now is that there are actually two ways to make this dish. "

Mr. Li's words once again caused a commotion at the scene.

Two ways?

If what Mr. Li said is true, then this is a big event. It is equivalent to "conclusive conclusion" on a dish, and it is such an influential dish.

Although its production method is very simple, very people-friendly, and easy to learn.

But these are not important. What is important is that this dish from the place of origin will get its due historical certification, which is very important.

If any foreign country verifies this historical fact, not to mention the reputation of SC chefs, the international impact will be great.

This is such a humiliation, so humiliating that it will definitely be unacceptable.
"Are there really two ways? Is that what Xiao Chu did?" Xue Laosan said uncertainly, although he already believed this fact in his heart.

"Okay, let's first ask Director Zhang from the Cultural and Historical Archives to explain to us the history of this dish!"

It’s time for everyone to study hard. If even the chef at the place of origin can’t explain the origin of this dish, how will others look at it? Are they all ignorant people?

“I am very happy and honored to be here today to share with you the history of Mapo Tofu.

So let me first talk about a question that everyone is very concerned about, that is, what is Chen Mapo’s last name and whether she has pockmarks on her face.

According to the archives of the Museum of Literature and History, Chen Mapo’s actual surname is Wen, and her name is Wen Qiaoqiao. Not only does her face have no pockmarks, but she is also very beautiful.

Haha, you don’t believe it, right? So where did her nickname Chen Mapo come from?
In fact, his husband's name is Chen Chunfu. This Chen Chunfu's face is full of pockmarks. In the past, women had to take their husband's surname after getting married.

So Wen Qiaoqiao was called Chen, and her husband was called Chen Mazi. Over time, people called her Chen Mapo, and more and more people began to call her Chen Mapo.

The tofu she made was gradually called Mapo Tofu, and this is how the name of this dish and Chen Mapo came about.

As for its two methods, this is beyond the scope of my research. I will ask our car manager to explain it to us. "

Director Zhang's words are very authoritative, and he still holds the file records in his hand, so everyone can't believe it.

Only then did everyone realize that this beautiful Wen Qiaoqiao had been shouldering such a big blame all along, which was simply unjustifiable.

Che Lao?
Isn't this the famous reporter and food expert?
Che Lao's name is still known by many people in the food industry, and Che Lao's words are even more authoritative, so that everyone dare not underestimate the conclusion of these two methods.

"Okay, I'm also happy to share with you two ways to make this dish. Xiao Chu's first way is what I personally experienced back then."

Mr. Che’s words moved everyone again. No wonder so many old people were so excited when they first smelled the smell. It turned out that they were all those who had experienced it!

"The time nodes of the two approaches are 1947 and 1957, and the focus is on the rise and fall of Wanfu Bridge."

Mr. Che’s explanation made everyone understand why the first method does not include bean paste and uses that dirty lid, so it tastes so good.

The second method is also because there are many improvements later and there is no unified conclusion, so many methods have been formed, which results in great differences in everyone's methods.

The explanations of the two important figures finally let everyone fully understand the past and present of this dish, and finally have a "conclusive conclusion" for this world-class famous dish.

(End of this chapter)