Food: How did I become a chef when I set up a stall.

On the second day after the restaurant opened, it was still lively.

People come here just for the name of Jiang Feng.

Everyone knew that Jiang Feng was a chef, so they wanted to try the chef's skills.

People got their number plates and sat on chairs outside to rest.

A group of six people sat and laughed:

"After buying it, guess what Chef Jiang will cook today?"

"I guess it's fish-flavored shredded pork, I'll press 50!"

“I’ll squeeze the Kung Pao Chicken!”

“I think it’s the turn of the twice-cooked pork!”

"Is it possible that it's ants climbing the tree, or Mapo tofu!"

Several people were discussing the delicious food Jiang Feng was going to make today.

Full of anticipation.

When other people around them heard what they said, they were also looking forward to it.

What will Jiang Feng do today?
There are also many categories of Sichuan cuisine, including five major categories: banquet dishes, home-cooked dishes, three-steamed and nine-duck dishes, popular light dishes, and snacks.

There are countless types.

Chinese food culture is really developed.

There are too many kinds of dishes.

Diners are looking forward to Jiang Feng’s dishes today.

In fact, what Jiang Feng is going to make today is not a dish, but a hot pot.

It’s Maodu Hot Pot!

Tripe hot pot is a Sichuan cuisine dish from Xiahe Bang. The main ingredients are tripe, beef liver and beef kidney.

It's spicy and spicy, and the soup is rich and mellow. When the weather is cold in winter, eating a hot pot of tripe hot pot is also a local favorite.

And making hot pot is relatively simple, there are only two key points, one is to adjust the base, and the other is to select the ingredients.

The hot pot soup tastes good, the ingredients are of good quality, and everything tastes delicious.

There were several basins in front of Jiang Feng, filled with clean black and white fur bellies.

The apprentice in charge of washing vegetables had already washed the hairy belly, and there was no trace of dirt.

Jiang Feng picked up a long knife, picked up a large piece of tripe from the basin, cut it up one by one with the knife, cut the tripe into thousands of layers, and then put it on the plate himself.

Stacks of hairy tripes were piled up, filling the entire plate.

Jiang Feng's dishes are very conscientious. The tripe is placed directly on the plate without ice underneath.

Unlike some manufacturers, the bottom is completely covered with ice and there are only a few pieces of meat.

The tripe hot pot Jiang Feng wants to make is naturally different from ordinary hot pot.

The materials are carefully matched by myself.

Then, he put the washed and peeled shrimps on the chopping board, chopped them into shrimp paste with a knife, put them all into a basin, poured some starch, sprinkled some salt and pepper, cracked in an egg, and stirred Evenly.

Then, put these shrimp sliders on a plate and arrange them.

Jiang Feng found another long wooden plate with slices of freshly cut beef on it.

The beef is all bright red, and the white fat lines are very obvious, which means it is good meat at first glance.

Two plates of tripe, one plate of shrimp paste, and one plate of beef, this is not the end yet.

Also add Jiugongge side dishes.

On the nine-square grid plate, each grid is placed with a porcelain bowl, and a piece of lettuce is placed in the bowl.

Place yellow throat, duck gizzard flowers, braised fat sausage, 2 portions of fresh brain flowers, fresh duck intestines, Xiaojun liver, rocket squid, and small sausages in order in the nine grids.

In this way, all the side dishes for hot pot are ready.

Then came the soup prepared by Jiang Feng himself, which was still made from broth.

Add hot pot base ingredients, butter, dried chili and Sichuan peppercorns, duck blood and old tofu, onion and ginger slices, and rock sugar to the broth and bring to a boil.

A spicy and delicious pot with bubbling red oil and chili peppers is ready.

“Hotpot is so convenient.”

“It’s convenient for the cook and also convenient for the guests.”

Jiang Feng sighed sincerely.

Compared with making other Sichuan dishes, making hot pot only requires mixing the soup base and matching the dishes.

It really saves effort.

Today I am in charge of Maodu Hotpot, which can be regarded as a holiday for myself.

At around 11 a.m., the Sichuan restaurant opened for business.

The first thing many customers look at when they enter is the Today's Chef Bar.

Chef Jiang Feng, special dish: Mao tripe hot pot
Seeing this answer, many diners were a little surprised.

"Huh? Maodu hotpot! I guessed it wrong."

"It seems like no one guessed it right!"

"Who would have thought that the chef would stop cooking and start making hot pot!"

"Great, I just want to eat hot pot!"

"Me too, it's so fun to eat hot pot!"

The guests were very excited.

Sichuan restaurants have all kinds of Sichuan dishes, and of course the delicious hot pot is indispensable.

But it’s rare to see hotpot made by a chef himself.

At this moment, Shen Hai walked into Jiang Yuetai with his wife Zhu Hong.

Shen Hai is the owner of "Old Taste Sichuan Restaurant", and Jiang Feng had cooked Sichuan cuisine there before.

Sichuan cuisine was very popular at that time, and one dish, "Chef Jiang's limited edition boiled fish so delicious that you won't jump off the building," was even more popular.

Recently I heard that Jiang Feng's restaurant was opening, and he specially brought his wife here to support it.

After entering Jiangyue Terrace, Shen Hai looked amazed when he saw such a low-key and luxurious decoration.

"Look at this restaurant, it's so grand, it costs tens of millions at least!"

Chen Hai praised.

His Old Flavor Sichuan Restaurant is just a small restaurant, with a contract cost of around hundreds of thousands.

Now the business of the Sichuan restaurant is pretty good, and the hospitalized chef has returned to work, so the business is stable.

They are all people running for life.

Coming here today, Shen Hai had no other ideas. He just wanted to support Jiang Yuetai's business and have a taste of Sichuan cuisine. Zhu Hong said with emotion:
"This boss Jiang is really our noble man."

"Who would have thought that such a big boss with such a high net worth would go to our small restaurant to cook Sichuan cuisine?"

At that time, both of them were worried about finding a suitable chef.

Jiang Feng suddenly came in.

Like a divine weapon descended from heaven.

And after that, the two of them realized what a hot business is.

Both of them are kind people, and they often offer incense, so it is normal for them to receive blessings.

Chen Hai nodded, "I need to pay homage to the gods. The gods will protect me and my life will not be cut off."

Zhu Hong smiled and said: "You should come to Jiangyuetai more often and support Boss Jiang's business."

The two of them entered the store and saw the information on the chef's column. They knew that Jiang Feng was making hairy tripe hot pot today.

"This is good, I just really want to eat hot pot!"

When Zhu Hong saw the word hotpot, he instantly became excited.

It’s really a great day!
The two of them walked inside again.

Further forward, I saw many people looking around a display cabinet.

The two of them went over to watch the fun.

There is a pagoda made of gold and a white snake carved from white jade.

The pagoda is splendid and magnificent, and the wealth is overwhelming.

The white snake is extremely agile and ingenious.

Shen Hai looked like a villager entering the city for the first time, with a hint of wonder in his eyes, "Can't this pagoda be real gold?"

Zhu Hong nodded, "It should be real gold. I seem to have heard that another Jiang Yuetai store also has it."

"Boss Jiang is too rich."

"Nothing to say."

Then, under the guidance of the waiter, the two found a seat and sat down.

They looked at the menu.

The food in the restaurant is more expensive than the food in the small restaurant, but the price is still reasonable.

Today’s portion of Maodu Hotpot is 138.

It includes two plates of fresh tripe, one plate of shrimp sliders, one plate of freshly cut beef, one plate of Jiugongge, two vegetarian dishes of your choice, and a small plate of fresh fruit.

Very affordable.

If two people eat, this pot is enough.

"Have some hairy tripe hot pot."

"Add two more spicy oil dishes for dipping."

"Add an extra plate of hoof flowers and a plate of green bamboo shoots."

"I want another cold dish, cold cucumber and yuba."

“Two more bowls of handmade smoothie glutinous rice balls.”

Zhu Hong immediately ordered.

Shen Hai didn't say anything, just waiting aside.

After a while, the hairy tripe hot pot was served.

The waiter explained:

“The soup base of the pot is prepared by our boss himself, and all the dishes are freshly cut by the boss.”

"As an opening reward this week, each table will receive a plate of tiger skin duck feet."

With that said, the waiter put out the dishes one after another.

The first thing that was put out were two large plates of hairy tripe.

One plate is black, and the other is white. They are piled high and stacked on several levels.

Each piece of hairy belly is long and connected together.

Just looking at it makes me salivate.

Maodu is really special in hot pot.

It has a crisp texture and a delicious flavor, and can fully absorb the flavor from the bottom of the pot. When eaten with seasonings, it is simply not too delicious.

“The portion is quite generous!”

Chen Hai exclaimed.

Then, the waiter put out all the shrimp, beef, and Jiugongge plates, as well as two vegetarian dishes.

Then there are soft and glutinous pig's trotters, a plate of tiger skin duck feet, and a plate of green bamboo shoots.

The desktop immediately became rich.

Many diners who had just come in looked back and forth, and were immediately attracted to the Maodu hotpot set meal placed on the table.

Jiang Feng plans to make this tripe hotpot a specialty of Jiang Yuetai.

There are so many delicious hotpots in Chengdu.

At the same time, there are too many people who love hot pot.

As long as the Maodu Hot Pot tastes good, Jiang Yuetai's business will not be bad.

In front of Shen Hai and Zhu Hong, the water in the pot began to boil.

The two immediately started pouring the contents of the plates into the hot pot.

Put the pig's trotters and duck paws in early so they can stew for a while.

The remaining tripe, shrimp paste, and freshly cut beef are all boiled in water for a while.

People here are very experienced in hot pot.

Chen Hai found the right moment and dropped some black tripe into the pot.

After a while, the two began to pick up the tripe and put it in an oil dish filled with coriander and chili.

Let the hairy belly absorb the seasonings before putting it in your mouth.

The spicy taste spreads all over the body along the tip of the tongue, and the wonderful feeling makes the pores of the body seem to be opened.

The white tripe is more tender, and the black tripe is chewier.

It makes a "click-click" sound when chewed.

Swallow it in one gulp and have endless aftertaste. (End of chapter)