Let’s talk about Liaozhai at the beginning, I scared all the fans on the Internet to death

"Brothers, come out, come out. Teacher Jiang Ning taught you a Sichuan-style dish called Mapo Tofu."

"Ma Po Tofu, what kind of dish is this?"

"It's actually just a bowl of fried tofu."

"Then why is it called Mapo?"

"Because Teacher Jiang Ning said that there was a man in Sichuan who had many pockmarks on his face at that time. Because his surname was Chen, others called him Chen Mazi. His wife was called Mapo. Chen Mazi's family owned a restaurant. Once, They received a group of workers who had little money but were very hungry, and then told them, please make us a cheap and delicious dish. So Mapo made this Mapo Tofu. ”

"Teacher Jiang Ning is making up stories again."

"I don't know if this is a story, but it seems like this dish is very ordinary."

Some friends who had reserved seats said while watching the video of making Mapo Tofu in the [Taste of Kawachi] store.

of course.

They also described the situation in the store to countless people who were looking forward to it online.

In fact.

No need for them to narrate.

Taste of Kawachi also launched a live video on this day.

But the Mapo Tofu dish has not been served yet.

As the highlight of today.

This dish is the finale.

However, although this Mapo Tofu dish is not available yet, a series of videos related to Mapo Tofu are already playing on the big screen in the store.

But it was precisely because of watching the video.

This makes many people feel discouraged.

"It doesn't seem to be much different from ordinary fried tofu."

"I think so too."

"Look, she's a girl. If you can understand, how can Teacher Jiang Ning still fool around? Just like the fish-flavored eggplant dish before, before you eat it, before you smell the fragrance of the eggplant, you can understand it. Yet?"

"Uh... well."

Some people didn't dare to speak after being retorted by those tough guys.

This dish is just that.

As the saying goes, a dish must be evaluated from all aspects.

Just watching the video without tasting it is not a fair assessment.

Fortunately.

Taste of Kawachi didn’t keep everyone waiting too long.

After some introduction of new dishes, this dish [Ma Po Tofu] was officially brought out from the back kitchen by several ladies.

Judging from the appearance of everyone.

The mapo tofu served is similar to the one in the video.

Many people still feel that this is similar to the tofu we usually fry ourselves.

But this is just from the appearance point of view.

Don’t wait for everyone’s evaluation.

At this time.

A very special smell wafted out from the mapo tofu plate.

"Hey, what does this smell like?"

"It tastes like tofu. Have you never eaten tofu?"

"Of course I have. I mean, besides the smell of tofu, there is something else."

"You mean spicy?"

"It's not just the spiciness, you see, it's getting stronger and stronger."

If it is just starting to come out.

The flavor of Mapo Tofu is not particularly strong.

But when one plate after another of Mapo Tofu is placed on the dining tables of various diners, this special flavor has already hit their faces.

"I smell it, it smells so special."

"Well, the incense has a smell that I've never smelled before."

"Ignore it for now, eat later."

Although everyone didn’t think this Mapo Tofu was so amazing at first.

At least judging from the appearance, this dish doesn't appear to be anything special.

But after all, his taste was very strange, which made everyone very curious.

No words.

Picking up the chopsticks, I picked up a piece of tofu.

"what……"

"Eh heh."

"Hey hey hey..."

Everyone has eaten tofu.

but.

This is the first time for everyone to eat Mapo Tofu.

Just like everyone now.

When the unique texture of Mapo Tofu reaches the taste buds, all the diners were instantly shocked.

"What does this smell like?"

"I don't know, I feel numb."

"Me too, my tongue feels numb, but it's so delicious."

No one knew where this numb smell came from.

Anyway.

When they eat the tofu, they feel spicy and numb.

"I like this hemp."

"I would also like."

"Hey, why don't you say anything? Comment."

"Evaluate the yarn, and if you evaluate again, the tofu will be eaten."

Sichuan people like to eat spicy food.

This is a fact.

But what kind of spicy food do Sichuan people like to eat?

It's really hard to say.

but now.

When this bowl of Mapo Tofu appeared, all the diners in the store understood.

They Sichuan people really like spicy food.

But this kind of spiciness is not the spiciness of pure chili.

For this kind of spicy food, he should also add the word "ma".

Spicy.

Correct.

They Sichuan people like to eat spicy food.

Although this seems strange.

This is the first time for them to eat this kind of numbing and spicy food.

But even if it was the first time they tasted this kind of spicy food, they were already convinced in their hearts.

This is probably what they will like for the rest of their lives in the future.

even.

They also think.

Maybe they ate this kind of spicy food in their previous life.

It's just that this flavor was not passed down and disappeared.

until.

When Jiang Ning restored the spicy taste again, they regained the taste in their memories.

"Anchor, what, is this Mapo Tofu delicious?"

"Anchor, we agreed to talk about our feelings during the live broadcast, why didn't we talk?"

"Anchor, anchor, speak up..."

What else are you talking about?

At this moment, it was too late to eat.

As for you saying this is too exaggerated.

Is there anything exaggerated?
If you don't eat it anymore, this mapo tofu will be at its bottom.

"Holy crap, these guys were reincarnated as hungry ghosts, and they ate them all in one go."

"Is it so delicious?"

"Boss, can you bring me a plate of Mapo Tofu? Ah, I don't have a seat. I want to eat standing up. Is it okay if I eat standing up?"

The friend who originally wanted to eat minced meat.

But when they saw that almost all the diners had eaten all the Mapo Tofu, he was a little dumbfounded.

but.

Going to the store in person is not without gain.

Although I didn’t eat Mapo Tofu.

But the video reveals the process of making Mapo Tofu.

The process is very simple.

Tofu is just regular tofu.

The stir-frying method is also an ordinary stir-frying method and does not require you to be a chef.

The most important thing is.

Mapo Tofu contains the most important condiment.

This condiment is Sichuan peppercorns.

In other words.

The hemp in Mapo Tofu comes from this Sichuan peppercorn.

……

"Brothers, I saw the production process of this Mapo Tofu. It's very simple, just add Sichuan peppercorns to the tofu."

"Panthoxylum bungeanum, can you eat it?"

"Of course you can eat it. Not only is it edible, but it is also very delicious. I checked and found out that Zanthoxylum bungeanum is a traditional Chinese medicine that has a dehumidifying effect, similar to that of chili pepper. It can relieve pain and promote digestion. Also, its taste It’s numb, and according to these diners, it tastes great. Not only is it delicious, but they all say that it’s the addition of Sichuan peppercorns that gives Mapo Tofu a spiritual sublimation.”

"So awesome?"

"That's how awesome he is."

"How about compared to fish-flavored eggplant?"

"Compared to fish-flavored eggplant, I don't know how to compare it. Because I haven't eaten this dish yet, but some diners said that Mapo tofu makes them taste better than fish-flavored tofu."

"So amazing."

"Isn't that right? We'll know if we go home and make it ourselves. Anyway, this pepper is everywhere, you can buy some to take home. However, the chef in the store said, don't put too much pepper the first time. Everyone can make it according to their own needs. The taste comes.”

"OK, I'll buy some Sichuan peppercorns to try too." Yes.

When Sichuan peppers encountered the variety Zanthoxylum bungeanum.

But he completely captured the taste of Sichuan people.

After Jiang Ning shared this dish [Ma Po Tofu] with everyone, because its production is not complicated.

Almost at the same time, countless netizens bought Sichuan peppercorns to try.

This attempt.

The Mapo Tofu exploded completely.

As soon as this dish comes out.

Whether you are from Sichuan or not a friend from Sichuan.

After they made Mapo Tofu according to Jiang Ning's method, Mapo Tofu became a famous dish that everyone must eat.

But it's more than that.

Mapo Tofu not only captures everyone’s taste buds.

Zanthoxylum bungeanum, which became famous because of Mapo Tofu, was quickly used in other cuisines.

Or.

After the emergence of Sichuan peppercorns, countless netizens also opened up their imaginations.

They use Sichuan peppercorns in various cuisines.

Don't say it yet.

No matter what kind of dish this Sichuan peppercorn is put into, as long as Sichuan peppercorns are added, the dish that originally looked ordinary will become a gourmet dish in an instant.

even.

Got to the back.

There was no Sichuan peppercorns in many of the dishes, so everyone couldn't eat anymore.

influenced by.

The very famous Sichuan hotpot also improved its craftsmanship at this time.

They also specially prepared a base with Sichuan peppercorns in the hot pot soup base.

Accidentally.

Sichuan hotpot is popular all over the country.

……

of course.

Sichuan cuisine is not just about fish-flavored eggplant and mapo tofu.

There are a series of other classic dishes in Sichuan cuisine.

For example, Dongpo elbow.

Correct.

This Dongpo is the Dongpo who likes to eat and eat.

Another example is Couple's Femoral Tablets.

Don’t ask where the couple is.

You can't make a couple's lung slices, just kill the couple.

There is also Maoxuewang, which has a strong taste but is very representative.

In addition, there are boiled beef, boiled fish fillet, Kung Pao chicken, spicy chicken...etc.

Or so you would say.

Are Sichuan dishes all heavy-flavored and spicy?

What’s the answer?

No.

In Sichuan cuisine, there are also non-spicy dishes.

Among them, the most representative one is boiled cabbage.

Yes.

Like this dish, it looks like boiled cabbage.

But actually.

This dish is a high-end dish in Sichuan cuisine, and it is also one of the famous state banquet dishes. Ordinary people may not have the opportunity to eat it.

Its production process is extremely complex.

First, simmer chicken, duck, ribs, and various seasonings for 4 hours to make a slurry soup.

Then filter it several times until it becomes clear water.

Then take the Chinese cabbage, boil the clear water soup until it boils, and then burn the boiling soup on the Chinese cabbage until it is cooked.

Finally, pour in fresh chicken soup and the dish is completed.

and so.

When you see this dish, it looks like boiled cabbage, but you don’t know how much effort has gone into it.

And the taste is naturally worthy of such a complicated process.

When you take a bite, you will truly understand what the delicious flavor is.

undoubtedly.

Jiang Ning shared these famous Sichuan dishes with everyone in the video.

As for how much everyone can learn, it depends on their efforts.

……

subsequent time.

Jiang Ning went to Jiangsu, Zhejiang, Fujian, Anhui, Shandong and other places.

Go to these places.

The same as before, the purpose is to promote the eight major cuisines.

The corresponding cuisines of these four places are Zhejiang cuisine, Fujian cuisine, Anhui cuisine, and Shandong cuisine.

Zhejiang cuisine is characterized by its light taste, small size and sweet taste.

Fujian cuisine and its characteristics mainly focus on the word "fragrant".

It is also most famous for its classic cuisine [Buddha Jumps Over the Wall].

This dish is said to have been invented by a group of beggars.

It is said that there was a group of beggars at that time who begged for food every day.

Many times they will group the meals that are coming.

Because the weather is cold, they will find a place to light a fire and heat the vegetables and rice.

One day, a restaurant owner suddenly smelled a very strong fragrance. Following the fragrance, the boss saw a group of beggars cooking.

When I looked at what was in the rice, I found that various ingredients were added together in the dish, and then it gave off such a strong fragrance.

Influenced by the beggars, the boss was inspired, so he simplified the ingredients according to the meals of a group of beggars, and finally made this Buddha Jumping Over the Wall.

rumor.

When the Buddha jumped over the wall to cook the pot, all the nearby monks couldn't help it and came to ask for alms one after another.

Later, a scholar composed a poem, the altar was opened and the fragrance of meat floated around, and the Buddha heard that he abandoned his Zen and jumped over the wall.

This is the end.

Buddha Jumps Over the Wall has become a signature dish in Fujian cuisine, and is also rated as the best soup in the world.

After Fujian cuisine, there is Anhui cuisine.

The history of Anhui cuisine is very sophisticated.

Huizhou cuisine originated from ancient Huizhou, when Huizhou merchants were prevalent. When it reached its peak, wherever there were Huizhou merchants, there would be Huizhou cuisine.

Because Anhui cuisine plays an important role in social and economic activities, this has also created the reputation of Anhui cuisine.

Its classic dish is stinky mandarin fish.

This is the same as stinky tofu, which smells bad but tastes very delicious.

not only.

The reason why Anhui cuisine has become a major cuisine is because of his special skills.

This skill is fire skill.

Yes.

If we say the most important thing about Su cuisine is its knife skills.

So the most important thing about Anhui cuisine is fire skill.

To what extent does the fire skill of Anhui cuisine reach?

For example, the fire they use for cooking, the best Anhui cuisine uses firewood instead of gas, let alone natural gas.

Correct.

Just like when I was a kid, I used firewood, and I also used a wood stove.

Compared with ordinary gas stoves, wood-fired stoves have stronger firepower, and on the other hand they heat evenly, and the surroundings of the pot can be taken care of.

It is precisely because of this kind of fire that Anhui cuisine tastes particularly fragrant and can be said to be the best with rice.

The last thing Jiang Ning shared with everyone was Shandong cuisine.

Why put it last.

That's because Shandong cuisine is the first of the eight major cuisines.

As early as more than 2000 years ago, Shandong cuisine already had a historical heritage.

Whether it is culture or heritage, it is not comparable to other cuisines.

At the same time, Shandong cuisine is located in the Shandong area, where the products are abundant, which also allows many chefs to give full play to their talents.

Therefore, Shandong cuisine is the culmination of the eight major cuisines.

Whether it's the dishes or the techniques... they are all comprehensive.

In order to show the charm of Shandong cuisine to everyone.

When Jiang Ning shared Shandong cuisine with everyone, he also personally demonstrated a series of techniques in Shandong cuisine.

Such as wire drawing techniques.

The so-called silk drawing is to pull out a series of silk-like threads in a series of dishes.

Although these threads do not greatly improve the taste, the appearance is very shocking.

There is also a big turning spoon, commonly known as the pot turning. Jiang Ning performs dozens of pot turning techniques like an acrobatic.

Jiang Ning even built a large iron pot with nearly 50 kilograms of ingredients in the pot, and Jiang Ning was able to cook it.

Of course, the knife skills in Shandong cuisine are not bad either.

During the live broadcast, Jiang Ning performed a whole fish deboning.

finally.

Jiang Ning has shared all eight major cuisines.

And the next time.

Jiang Ning plans to do something more important.

He was going to sort out the history of foreign countries.

of course.

Sorting out the history of foreign countries is not a favor to them, but Jiang Ning discovered it.

He meows.

Why does the history of this foreign country seem to be all made up? (End of chapter)