gourmet food
Chapter 581 Three major factions gather
Chapter 581 The three major factions gather
Chu Yunfeng took a closer look and saw that the thing Master Wang brought turned out to be a small bottle of red oil chili pepper.
Sure enough, you have to carry this secret weapon with you, and you can easily find the rest of the seasonings for the cold dishes, but this red oil, you will definitely not use it easily when others make it.
If you use this, you will risk damaging your own brand.
Therefore, Chu Yunfeng could guess from Master Wang's small gesture that the master chefs who came to cook today would definitely bring their own red oil.
It seems that I still have a difficult task, which is to tell what kind of red oil is used when tasting the food.
Mellow type?
Spicy type?
Compound?
Master Wang's cold rabbit may sound like just one dish, but for Chu Yunfeng, who is familiar with Yanbang cuisine, it should actually be several dishes.
There are actually several ways to make Zigong's cold rabbit, and there are many variations in flavor.
Common flavors include spicy pepper flavor, spicy black bean flavor, secret tangerine peel flavor, etc. There is also a kind of cold diced rabbit after being cut into pieces, which has an endless aftertaste.
Therefore, Zigong people are very serious about making rabbit meat.
Zigong's well salt has been very famous since the Han Dynasty, and in modern times it was even known as the salt capital.
In the middle of the Qing Dynasty, the Zigong Salt Fields and the prosperous well salt industry not only attracted investors and operators from Shanxi, Shaanxi, Guangdong, Jiangxi, Guizhou, Hubei, Hunan and other provinces to come here to open Jingzao bank accounts.
It also attracts workers from surrounding areas, Guizhou and Yunnan to come here to work directly or indirectly.At that time, there were about 20 salt merchants and salt workers who gathered in Yandu all year round.
Baili Salt Farm is a bustling market with numerous restaurants and guild halls.
Diet consumption and hobbies at different levels, and the fusion of food cultures in different regions have gradually formed Zigong's unique Yanbang cuisine.
In addition to Zigong Yanbang dishes, other cities in southern Sichuan also have their own characteristics. For example, Neijiang has the famous Qiuxi catfish series, and Xiaohebang snacks are also very famous.
Yibin specialties: Yibin burning noodles, Zhuhai famous dishes, Lizhuang white meat, pig cake, Nixi sesame cake, Baixi tide cake, rabbit hot pot.
Luzhou specialty snacks: white cake, London cake, yellow cake, pig cake, Jiaosha pearl balls, Lianghe peach slices, Hejiang grilled fish, Jiang's braised vegetables, old brand duck, Zhu's miscellaneous sauce.
Xiaohe Gang is also the birthplace of boiled beef, and there has been a way to eat boiled beef since ancient times.
The boiling technique has gradually become a mainstream cooking method in Sichuan cuisine, creating a series of high-quality boiled Sichuan dishes such as boiled fish and boiled meat slices.
Xiaohebang, on the other hand, plays up the characteristics of heavy spicy food. The hot pot includes fresh pot rabbit hot pot. It also invented cold eating methods, such as cold pot fish. After being introduced to Chengdu, it spread through this food center and became a very popular new way of eating.
So when Master Wang was halfway through cooking, Master Yang and Master Niu also came to the Hongyan kitchen. The dishes they brought were Lizhuang white meat and cold beef respectively.
Similarly, after an "argument" with President Hou, the two of them really didn't want to waste any more words with President Hou.
Especially Master Niu, I don't know if it has something to do with his surname, but he didn't say a word to Chu Yunfeng after seeing him.
He went directly to the freezer to take out the ingredients and started working on it. Chu Yunfeng didn't think at all about whether he could learn two dishes at the same time.
Upon seeing this, Master Yang took a look at President Hou and joined the "battle group" angrily. He also did not consider whether Chu Yunfeng could multi-purpose.
President Hou wanted to say something immediately after seeing this situation, but Mr. Li stopped him.
"Believe him, haven't you seen that he doesn't care at all? It seems that he still has some strength left. There will be other masters coming soon. I would like to see where the limit of this little guy is?"
Mr. Li was a little worried at first. It was very difficult to learn the dishes just by watching them, let alone watching three chefs cooking at the same time.
If it were anyone else, he would have been confused by the techniques and complicated seasonings of the master chefs.
But judging from Chu Yunfeng's performance, it seemed that all this was not very laborious for him, which is why Mr. Li stopped President Hou from changing anything.
It would be a bit difficult to invite these masters to come over. If you really push someone into a hurry, what if you slam the door and walk away?
Even if you finally know the whole story of this matter, it will not help the matter.
And the time is really tight. If the master chefs are really required to cook the dishes one by one, it is estimated that they will not be able to finish the dishes tomorrow.
There are really more than 100 dishes
The master chefs came one after another. After Chu Yunfeng learned a dish, he immediately entered the system space to copy and learn. After mastering it, he immediately came out to continue observing.
I dare not wait until the end to come to study together, not only will the learning efficiency be low, but it will also not be conducive to my mastery after learning so many dishes at once.
While studying, you can better understand the techniques of the chefs and appreciate the essence of this dish.
Xiahebang Sichuan cuisine is centered in Chongqing. It is characterized by its generous and rough texture, making good use of pickled peppers and sauerkraut for seasoning. It is famous for its quick innovation, bold use of ingredients, and lack of rigidity in materials.
Chongqing Sichuan cuisine is mainly based on traditional Jianghu dishes, such as spicy hot pot, pickled fish, spicy chicken, spicy fish, pickled radish duck soup, pickled pepper series, oxtail soup, bean curd rice, tangerine peel rabbit dices, roasted white, Dengying beef, and Hechuan pork slices etc.
Xiahebang snacks are mainly centered on traditional eastern Sichuan cities such as Chongqing, Wanzhou, and Dazhou, such as Chongqing hot and sour noodles, cold noodles, saliva chicken, Wanzhou Gege, FL oil fermented glutinous rice, Fuling pickled mustard, Yongchuan black beans, Zhongxian bean curd, Hechuan peach slices, Jiangjin rice cakes, Dengying beef, Ghost Town spicy chicken nuggets, Wu Chao Shou, chicken shredded cold noodles, bowl of mixed noodles, Lao Ma Chao Shou, pickled pepper chicken feet, etc.
So this group of master chefs from the Xiahe Gang came here, mainly to teach cold dishes such as spicy chicken, Dengying beef, and saliva chicken.
Shanghebang Sichuan cuisine is based on Chengdu official cuisine and Leshan cuisine. It is characterized by being friendly to the people and peaceful, with rich selection of ingredients, relatively light taste, and good use of watercress and sugar for seasoning. It is the most widely spread Sichuan cuisine.
Shanghebang Sichuan cuisine pays attention to the use of fine and accurate ingredients and strictly follows traditional classic recipes. It has a mild taste and long-lasting fragrance. It also focuses on high-end official dishes such as palace dishes and mansion dishes in Sichuan cuisine. The origins of the dishes usually have quite allusions.
Therefore, most of the high-end dishes in modern Sichuan cuisine come from here.
Famous dishes include boiled cabbage, Mapo tofu, Kung Pao chicken, Qingcheng Mountain ginkgo stewed chicken, husband and wife lung slices, ants climbing a tree, garlic white meat, hibiscus chicken slices, crispy pork slices, white oil tofu, Shaobai (sweet roasted white), Fish flavor series (shredded pork, eggplant).
Loach series (Stone Pot Loach), salt-fried meat, dry-stewed eel slices, eel vermicelli, spicy and sour duck blood, cold pot fish, sweet-skinned duck, Dongpo elbow, Dongpo cuttlefish, steamed river dumpling, and legs. Beef, Xiba tofu, konjac series (snow konjac, konjac roasted duck), Jianyang mutton soup, Ya'anya fish banquet, etc. The Shanghebang hot pot eating methods include chuanchuanxiang, dry pot pot chicken, etc.
Sichuan snacks are mainly Hebang snacks, centered on Bazi in western Sichuan, including jelly series (Northern Sichuan jelly, sad jelly), Northern Sichuan rice noodles (such as Mianyang rice noodles, Mianzhu mutton noodles), and sweet potato noodles series (fat rice rolls).
Guokui series (braised pork pot pudding, lung slices guokui, etc.), tofu pudding series (spring water tofu pudding, Tan dou pudding, beef tofu pudding, steamed tofu pudding, ice drunk tofu pudding, hot and sour tofu pudding).
Noodle series (dan dan noodles, spicy beef noodles, dry noodles, fried noodles, cold noodles).
Qingcheng Mountain old bacon, Sichuan style sausage, egg cake, whitebait baked egg, leaf rake, yellow rake, diced sugar, three cannons, maocai, salt-rimmed beef, cold pot skewers, salt-wrapped eggs, Pengshan sweet skin Duck, Leshan Sweet Duck, Weird Chicken Nuggets, Bangbang Chicken, Jiazhou Baiwei Chicken.
Leshan shredded dried tofu, Leshan tofu brain, pancakes, Jiuwei chicken, Leshan Bobo chicken, husband and wife lung slices, camphor tea duck, strange flavor rabbit head, red star rabbit dices, tangerine peel rabbit dices, Lai glutinous rice balls named after the founder's surname , Long Chao Shou, Zhong Dumplings, Yang Chicken, Jiang Pork Ribs, Korean Steamed Buns, Wenfu Bean Soup and Rice, Lao Ma's Hoof Flowers, Guanghan Silk Rabbit, Qingcheng Mountain Old Bacon, etc.
Therefore, the master chefs from Shanghe Gang mainly teach husband and wife lung slices, sweet-skinned duck, strange-flavored chicken nuggets, bangbang chicken, camphor tea duck, etc.
There are also some vegetarian cold dishes that are very particular in their preparation, which is an eye-opener for Chu Yunfeng.
When you are concentrating on studying, you cannot care about the consumption of time. Just when the experience value and study time are about to bottom out, Chu Yunfeng realizes that he is already concentrating on eight things.
At this critical moment, the system finally prompted me to receive the mission reward.
(End of this chapter)
Chu Yunfeng took a closer look and saw that the thing Master Wang brought turned out to be a small bottle of red oil chili pepper.
Sure enough, you have to carry this secret weapon with you, and you can easily find the rest of the seasonings for the cold dishes, but this red oil, you will definitely not use it easily when others make it.
If you use this, you will risk damaging your own brand.
Therefore, Chu Yunfeng could guess from Master Wang's small gesture that the master chefs who came to cook today would definitely bring their own red oil.
It seems that I still have a difficult task, which is to tell what kind of red oil is used when tasting the food.
Mellow type?
Spicy type?
Compound?
Master Wang's cold rabbit may sound like just one dish, but for Chu Yunfeng, who is familiar with Yanbang cuisine, it should actually be several dishes.
There are actually several ways to make Zigong's cold rabbit, and there are many variations in flavor.
Common flavors include spicy pepper flavor, spicy black bean flavor, secret tangerine peel flavor, etc. There is also a kind of cold diced rabbit after being cut into pieces, which has an endless aftertaste.
Therefore, Zigong people are very serious about making rabbit meat.
Zigong's well salt has been very famous since the Han Dynasty, and in modern times it was even known as the salt capital.
In the middle of the Qing Dynasty, the Zigong Salt Fields and the prosperous well salt industry not only attracted investors and operators from Shanxi, Shaanxi, Guangdong, Jiangxi, Guizhou, Hubei, Hunan and other provinces to come here to open Jingzao bank accounts.
It also attracts workers from surrounding areas, Guizhou and Yunnan to come here to work directly or indirectly.At that time, there were about 20 salt merchants and salt workers who gathered in Yandu all year round.
Baili Salt Farm is a bustling market with numerous restaurants and guild halls.
Diet consumption and hobbies at different levels, and the fusion of food cultures in different regions have gradually formed Zigong's unique Yanbang cuisine.
In addition to Zigong Yanbang dishes, other cities in southern Sichuan also have their own characteristics. For example, Neijiang has the famous Qiuxi catfish series, and Xiaohebang snacks are also very famous.
Yibin specialties: Yibin burning noodles, Zhuhai famous dishes, Lizhuang white meat, pig cake, Nixi sesame cake, Baixi tide cake, rabbit hot pot.
Luzhou specialty snacks: white cake, London cake, yellow cake, pig cake, Jiaosha pearl balls, Lianghe peach slices, Hejiang grilled fish, Jiang's braised vegetables, old brand duck, Zhu's miscellaneous sauce.
Xiaohe Gang is also the birthplace of boiled beef, and there has been a way to eat boiled beef since ancient times.
The boiling technique has gradually become a mainstream cooking method in Sichuan cuisine, creating a series of high-quality boiled Sichuan dishes such as boiled fish and boiled meat slices.
Xiaohebang, on the other hand, plays up the characteristics of heavy spicy food. The hot pot includes fresh pot rabbit hot pot. It also invented cold eating methods, such as cold pot fish. After being introduced to Chengdu, it spread through this food center and became a very popular new way of eating.
So when Master Wang was halfway through cooking, Master Yang and Master Niu also came to the Hongyan kitchen. The dishes they brought were Lizhuang white meat and cold beef respectively.
Similarly, after an "argument" with President Hou, the two of them really didn't want to waste any more words with President Hou.
Especially Master Niu, I don't know if it has something to do with his surname, but he didn't say a word to Chu Yunfeng after seeing him.
He went directly to the freezer to take out the ingredients and started working on it. Chu Yunfeng didn't think at all about whether he could learn two dishes at the same time.
Upon seeing this, Master Yang took a look at President Hou and joined the "battle group" angrily. He also did not consider whether Chu Yunfeng could multi-purpose.
President Hou wanted to say something immediately after seeing this situation, but Mr. Li stopped him.
"Believe him, haven't you seen that he doesn't care at all? It seems that he still has some strength left. There will be other masters coming soon. I would like to see where the limit of this little guy is?"
Mr. Li was a little worried at first. It was very difficult to learn the dishes just by watching them, let alone watching three chefs cooking at the same time.
If it were anyone else, he would have been confused by the techniques and complicated seasonings of the master chefs.
But judging from Chu Yunfeng's performance, it seemed that all this was not very laborious for him, which is why Mr. Li stopped President Hou from changing anything.
It would be a bit difficult to invite these masters to come over. If you really push someone into a hurry, what if you slam the door and walk away?
Even if you finally know the whole story of this matter, it will not help the matter.
And the time is really tight. If the master chefs are really required to cook the dishes one by one, it is estimated that they will not be able to finish the dishes tomorrow.
There are really more than 100 dishes
The master chefs came one after another. After Chu Yunfeng learned a dish, he immediately entered the system space to copy and learn. After mastering it, he immediately came out to continue observing.
I dare not wait until the end to come to study together, not only will the learning efficiency be low, but it will also not be conducive to my mastery after learning so many dishes at once.
While studying, you can better understand the techniques of the chefs and appreciate the essence of this dish.
Xiahebang Sichuan cuisine is centered in Chongqing. It is characterized by its generous and rough texture, making good use of pickled peppers and sauerkraut for seasoning. It is famous for its quick innovation, bold use of ingredients, and lack of rigidity in materials.
Chongqing Sichuan cuisine is mainly based on traditional Jianghu dishes, such as spicy hot pot, pickled fish, spicy chicken, spicy fish, pickled radish duck soup, pickled pepper series, oxtail soup, bean curd rice, tangerine peel rabbit dices, roasted white, Dengying beef, and Hechuan pork slices etc.
Xiahebang snacks are mainly centered on traditional eastern Sichuan cities such as Chongqing, Wanzhou, and Dazhou, such as Chongqing hot and sour noodles, cold noodles, saliva chicken, Wanzhou Gege, FL oil fermented glutinous rice, Fuling pickled mustard, Yongchuan black beans, Zhongxian bean curd, Hechuan peach slices, Jiangjin rice cakes, Dengying beef, Ghost Town spicy chicken nuggets, Wu Chao Shou, chicken shredded cold noodles, bowl of mixed noodles, Lao Ma Chao Shou, pickled pepper chicken feet, etc.
So this group of master chefs from the Xiahe Gang came here, mainly to teach cold dishes such as spicy chicken, Dengying beef, and saliva chicken.
Shanghebang Sichuan cuisine is based on Chengdu official cuisine and Leshan cuisine. It is characterized by being friendly to the people and peaceful, with rich selection of ingredients, relatively light taste, and good use of watercress and sugar for seasoning. It is the most widely spread Sichuan cuisine.
Shanghebang Sichuan cuisine pays attention to the use of fine and accurate ingredients and strictly follows traditional classic recipes. It has a mild taste and long-lasting fragrance. It also focuses on high-end official dishes such as palace dishes and mansion dishes in Sichuan cuisine. The origins of the dishes usually have quite allusions.
Therefore, most of the high-end dishes in modern Sichuan cuisine come from here.
Famous dishes include boiled cabbage, Mapo tofu, Kung Pao chicken, Qingcheng Mountain ginkgo stewed chicken, husband and wife lung slices, ants climbing a tree, garlic white meat, hibiscus chicken slices, crispy pork slices, white oil tofu, Shaobai (sweet roasted white), Fish flavor series (shredded pork, eggplant).
Loach series (Stone Pot Loach), salt-fried meat, dry-stewed eel slices, eel vermicelli, spicy and sour duck blood, cold pot fish, sweet-skinned duck, Dongpo elbow, Dongpo cuttlefish, steamed river dumpling, and legs. Beef, Xiba tofu, konjac series (snow konjac, konjac roasted duck), Jianyang mutton soup, Ya'anya fish banquet, etc. The Shanghebang hot pot eating methods include chuanchuanxiang, dry pot pot chicken, etc.
Sichuan snacks are mainly Hebang snacks, centered on Bazi in western Sichuan, including jelly series (Northern Sichuan jelly, sad jelly), Northern Sichuan rice noodles (such as Mianyang rice noodles, Mianzhu mutton noodles), and sweet potato noodles series (fat rice rolls).
Guokui series (braised pork pot pudding, lung slices guokui, etc.), tofu pudding series (spring water tofu pudding, Tan dou pudding, beef tofu pudding, steamed tofu pudding, ice drunk tofu pudding, hot and sour tofu pudding).
Noodle series (dan dan noodles, spicy beef noodles, dry noodles, fried noodles, cold noodles).
Qingcheng Mountain old bacon, Sichuan style sausage, egg cake, whitebait baked egg, leaf rake, yellow rake, diced sugar, three cannons, maocai, salt-rimmed beef, cold pot skewers, salt-wrapped eggs, Pengshan sweet skin Duck, Leshan Sweet Duck, Weird Chicken Nuggets, Bangbang Chicken, Jiazhou Baiwei Chicken.
Leshan shredded dried tofu, Leshan tofu brain, pancakes, Jiuwei chicken, Leshan Bobo chicken, husband and wife lung slices, camphor tea duck, strange flavor rabbit head, red star rabbit dices, tangerine peel rabbit dices, Lai glutinous rice balls named after the founder's surname , Long Chao Shou, Zhong Dumplings, Yang Chicken, Jiang Pork Ribs, Korean Steamed Buns, Wenfu Bean Soup and Rice, Lao Ma's Hoof Flowers, Guanghan Silk Rabbit, Qingcheng Mountain Old Bacon, etc.
Therefore, the master chefs from Shanghe Gang mainly teach husband and wife lung slices, sweet-skinned duck, strange-flavored chicken nuggets, bangbang chicken, camphor tea duck, etc.
There are also some vegetarian cold dishes that are very particular in their preparation, which is an eye-opener for Chu Yunfeng.
When you are concentrating on studying, you cannot care about the consumption of time. Just when the experience value and study time are about to bottom out, Chu Yunfeng realizes that he is already concentrating on eight things.
At this critical moment, the system finally prompted me to receive the mission reward.
(End of this chapter)
You'll Also Like
-
People are in Star Iron, but the universe is plagued by locusts
Chapter 330 21 minute ago -
Ocean Survival: Get the God-level Kraken at the beginning
Chapter 198 21 minute ago -
One Piece: My Five Elder Stars Father
Chapter 97 21 minute ago -
Devouring Stars, becoming Luo Feng's golden finger
Chapter 119 12 hours ago -
Humanity is missing, luckily I have billions of clones
Chapter 186 12 hours ago -
The villain in the book: Lost all cultivation, the heroine reversed
Chapter 483 12 hours ago -
Simultaneous time travel: invincible starting from the anime!
Chapter 385 12 hours ago -
New Gods of North America
Chapter 510 12 hours ago -
Mortal Cultivation, Demon Immortal
Chapter 54 12 hours ago -
Rules Strange Talk: They Say I Have Multiple Personalities
Chapter 505 12 hours ago