After traveling through time, the restaurant I opened became a big hit

Chapter 118

Of course, what Jiang Li is most looking forward to is Chongqing hotpot and noodles.

Let’s talk about Chongqing hotpot first. Since Jiang Li came to Modern, hotpot is his favorite dish.

Chongqing's hotpot is also very different from that in other places.

Its uniqueness lies in the soup base and the processing of ingredients.

The soup base of Chongqing hotpot is usually made from a variety of seasonings such as chili peppers, peppercorns, and butter, creating a unique spicy and fragrant flavor.

The choice of ingredients is also rich and varied, from meat to seafood to various vegetables.

Each ingredient needs to be carefully processed and cut to bring out the best texture and flavor in the hot pot.

Next is Chongqing noodles.

The production of Xiaomian noodles is very particular, requiring the use of local special alkaline noodles, so that the noodles cooked in this way are both chewy and smooth.

In terms of soup, small noodles usually use large bone soup as the base.

Then more than ten kinds of seasonings need to be added, such as red oil, pepper oil, soy sauce, vinegar, etc., to make a spicy and fragrant soup.

The ingredients are also very rich, including bean sprouts, bean skin, pickled mustard, etc., making each bite of noodles full of layers.

Although these are two different types of cuisine, Chongqing hotpot and noodles pay great attention to the control of heat and time during the production process.

Hot pot needs to maintain the proper heat so that the ingredients are fully cooked in the pot while maintaining their fresh and tender taste.

For small noodles, you need to master the cooking time and heat well, so that the noodles are cooked through but not mushy, while maintaining their chewy texture.

In order to better taste the food, Jiang Li and Lin Jiaying agreed to come two days earlier.

As for Zhu Xinliang, He Anguo and Tian Guizhen, they still come at normal times.

After all, they are not young anymore and have no desire for the delicacies in the mountain city. Eating too spicy food is not good for the body.

Let’s leave all the happiness to the two young girls, Jiang Li and Lin Jiaying.

After arriving in Shancheng, Jiang Ligang put down his luggage and immediately went with Lin Jiaying to taste the authentic Shancheng hotpot.

Before coming here, Jiang Li had heard that the spiciness of Shancheng Hotpot was really layered and rich.

The spiciness of Shancheng hotpot can be divided into multiple levels, from slightly spicy to extra spicy, and each level has its own unique spicy experience.

辣度量化分级中，辣度分为12°、36°、45°、52°、65°、75°共6个等级，度数越高意味着辣感越强烈。

This quantitative grading method allows diners to choose the appropriate level of spiciness according to their taste and experience different levels of spiciness.

The spicy flavor of Shancheng hotpot comes from its unique seasoning and cooking method.

The hot pot base contains a lot of chili peppers and peppercorns, which release a rich spicy and numbing flavor during the cooking process.

At the same time, different ingredients will absorb and blend these seasonings, making the spicy taste gradually spread in the mouth, forming a rich sense of layering.

When Jiang Li was surfing the Internet before, he often saw people sharing Shancheng hotpot.

When tasting Shancheng hot pot, you will feel the spicy impact from the tip of your tongue to your throat, as if there is a fiery power burning in your mouth.

As the ingredients are cooked and the seasonings penetrate, the spiciness will gradually become mellow and lasting, leaving people with an endless aftertaste.

In addition, Shancheng Hotpot has a unique nine-grid design, which divides the hotpot into different grids, each grid representing a different temperature and butter concentration.

In this way, different ingredients can be cooked in different grids to obtain different taste and spiciness experiences.

This design also makes the spicy level of Shancheng Hot Pot richer and more diverse. I have to say that the person who designed this thing is a genius.

This was not the first time they had eaten hotpot. Jiang Li and Lin Jiaying were already very experienced and ordered dishes very quickly, hoping to eat hotpot as soon as possible.

After all, the taste of Shancheng hotpot can really be said to be spicy, fresh and fragrant, leaving a long-lasting aftertaste.

Now, Jiang Li and Lin Jiaying's eyes are shining with love for hotpot.

After the pot started to boil, Jiang Li couldn't wait to put the vegetables in. She dipped her chopsticks in the soup and took a sip.

As soon as it enters the mouth, the spicy feeling will instantly hit Jiang Li's taste buds, making Jiang Li unable to help but want to shout out that it is so addictive!

However, this kind of spicy taste is not just spicy, but spicy with numbness, and numbness with fragrance, with very rich layers.

Moreover, the ingredients of Shancheng hotpot are also super rich, ranging from tripe, yellow throat to various vegetables and seafood.

There are a variety of ingredients in the hot pot, and each ingredient is carefully selected and processed.

This ensures that they retain their original delicious taste after being cooked in hot pot.

If you wait until they are cooked in a boiling hot pot and dip them in a special sauce, they are absolutely delicious.

Especially when Jiang Li picked up a piece of tender meat and a piece of smooth tofu and dipped them in the spicy soup, the taste was really indescribable.

The meat is tender and juicy, the tofu is smooth and delicious, and paired with the spicy soup base, it is really irresistible.

After having Shancheng Hotpot at noon, of course the next meal was Shancheng Noodles at night.

Jiang Li and Lin Jiaying also made very reasonable arrangements, and they were able to eat the two most desired foods within one day.

You can eat the rest slowly.

Since he wanted to eat Shancheng noodles, Jiang Li went to Xiaohong Bar and found a Shancheng noodle restaurant hidden in the community that had been around for decades.

For the spiciness, choose medium spicy. Jiang Li doesn't dare to choose extra spicy because the chili in the mountain city will punish anyone who is stubborn.

However, it must be said that the aroma of Chongqing noodles is really an unforgettable taste feast.

Jiang Li was first attracted by the rich spicy aroma, as if his entire mouth was surrounded by this aroma.

She couldn't help but close her eyes and indulge in it.

This spicy aroma is not just a simple spicy taste, but spicy with fragrance, fragrant with numbness, with rich layers that leave people with an endless aftertaste.

Secondly, Jiang Li also felt the wheat aroma and chewy texture of the noodles themselves.

It blends perfectly with the soup and condiments, exuding a unique aroma.

This fragrance seems to be the breath of nature, fresh and natural, making people feel as if they are in a wheat field, feeling the gift of nature.

In addition to these, what surprised Jiang Li the most were the side dishes.

Those carefully pickled side dishes will also add more aroma to the whole bowl of noodles.

For example, the cabbage in the noodles is crisp and refreshing, the bean sprouts are fresh and juicy, and the fungus is smooth and delicious.

They all release their own aroma in the mouth, echoing with the noodles and soup, forming a perfect taste experience.

After the meal, Jiang Li touched his round belly and felt satisfied with Shancheng from the bottom of his heart.

(End of this chapter)