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

Chapter 98 Mongolian Meal
This Mongolian restaurant served food very quickly. It felt like not long had passed before all the dishes were presented to Jiang Li and his friends.

The first thing Jiang Li tried was the sweet and sour pork with beef. She was very curious about what it tasted like.

It is not difficult to understand from the literal meaning that the main difference between beef sweet and sour pork and sweet and sour pork lies in the different meat ingredients used.

Beef sweet and sour pork mainly uses beef as the main ingredient, while sweet and sour pork generally uses pork, especially pork tenderloin.

In terms of production, the cooking methods and seasoning of the two may be similar, involving frying and sweet and sour seasoning.

However, the taste and flavor may vary depending on the meat.

Jiang Li took a bite first, and sure enough, the beef pot-fried pork had the unique rich meaty aroma and taste of beef.

After taking a bite, Jiang Li felt completely amazed.

The beef has a firm texture and thick fibers, so after frying, the skin is crispy while the meat inside still retains a certain chewiness.

At the same time, the freshness of the beef and the sweet and sour sauce of the sweet and sour pork are perfectly combined, making the whole dish rich in taste, with both a crispy texture and the chewy and freshness of the beef.

She always thought that sweet and sour pork was only made with pork, but she didn't expect that beef could also be so delicious.

However, sweet and sour pork may better highlight the tenderness and aroma of pork.

Because pork pot-fried pork is mainly made of pork tenderloin, this part of the meat is relatively tender. After frying, the skin is crispy and the meat inside is tender and juicy.

So in comparison, the taste of pork pot-fried pork is relatively more delicate.

The penetration of the sweet and sour juice makes every bite full of rich meaty aroma and sweet and sour taste.

Although the beef pot-baked pork is delicious, it has a rough and chewy texture.

Jiang Li still prefers the pork sweet and sour pork with a delicate texture, tender and juicy.

Next, Jiang Li turned his attention to the hand-held meat.

In fact, Jiang Li smelled the unique aroma as soon as the dish came up.

The most prominent feature of hand-held meat is its delicious and mellow taste, exuding a strong mutton aroma.

This aroma comes from the deliciousness of the mutton itself, and the penetration and fusion of the seasonings during the cooking process makes the whole dish full of tempting flavor.

I just had the chewy beef stew, and now I want to try this mutton hand-held meat.

Jiang Li first picked up a piece with chopsticks. It was not seasoned with any seasoning and retained its original flavor.

After taking a bite, Jiang Li felt that the meat was tender and juicy, with a rich taste, fat but not greasy, and melted in the mouth.

When taking a bite, Jiang Li could feel the delicateness and fatness of the mutton.

This unique texture and flavor combined together make hand-held meat a delicacy that is unforgettable.

In fact, Jiang Li thinks that the reason why hand-held meat is so delicious is mostly due to its cooking method.

The cooking method of hand-held meat is simple and primitive, which retains the original flavor of the lamb and makes its taste more authentic.

After tasting the original hand-held meat, Jiang Li tried the one dipped in sauce next.

This Mongolian restaurant has prepared a complete range of dipping sauces. When you order a portion of hand-pulled pork, you will be given five plates of dipping sauces for free.

Hand-pulled meat with different sauces can bring completely different taste experiences.

First, Jiang Li chose the most traditional sesame sauce as a dipping sauce. After taking a bite, the lamb tasted rich and spicy.

The richness of sesame paste and the deliciousness of mutton blend together, which not only highlights the delicate taste of mutton, but also adds a unique and mellow flavor.

Jiang Li thought it was okay, and perhaps this combination was suitable for people who liked a mellow and slightly stimulating taste.

Then she turned her attention to the dish of soy sauce, which gave the hand-held meat a refreshing and salty taste. The salty aroma of the soy sauce complemented the fatness of the mutton, balancing the greasiness of the mutton and making the overall taste more comfortable.

This is the type that Jiang Li prefers, because she prefers a refreshing taste and pursues the original flavor.

There is also bean paste, whose spiciness and aroma can add a unique flavor to the hand-held meat, suitable for people who like spicy food.

Jiang Li didn't like peanut butter very much, but she still tried it.

As soon as it enters your mouth, the peanut butter brings a mellow and slightly sweet taste, which forms a wonderful contrast with the savory taste of the lamb.

The garlic chili oil combines the aroma of garlic and spiciness, which can not only enhance the taste, but also add a sense of stimulation to the pork.

These five dipping sauces are all pretty good, but each has its own deliciousness. Jiang Li still likes to eat them with soy sauce or mashed garlic and chili oil.

After eating the meat, the next thing to try is the candied milk tofu.

When Jiang Li picks up a piece of milk tofu with chopsticks, long sugar threads will be pulled up with it.

When you taste it in your mouth, the textures of these sugar threads and milk tofu are intertwined, forming a unique silky taste, as if a hint of sweetness is slowly flowing in your mouth.

The taste of the candied milk tofu is also very rich and unique, it is a combination of crispy, soft and silky tastes.

The fried milk tofu has a golden and crispy outer layer.

When you take a bite, you can feel the crispy and delicious taste, as if a thin layer of puff pastry is gently cracking in your mouth.

The inner layer of milk tofu retains its original softness and delicateness, with a smooth texture that melts in your mouth.

The soft and tender texture forms a sharp contrast with the crispy outer layer. Jiang Li can fully feel the rich taste of milk tofu when tasting it.

To be honest, it was Jiang Li’s first time to eat milk tofu. When she was watching videos online before, many online review bloggers ate it raw.

Either steam it or boil it.

But it didn't look appetizing at all, so Jiang Li didn't think it was very delicious.

But now after trying it here, I found that the milk tofu made by professional chefs is indeed different and very delicious.

Sweet but not greasy, fragrant but not strong.

The dish Jiang Li saved for last was Mongolian pot tea. According to Lin Jiaying’s description, it had a unique and layered taste.

The pot tea itself is moderately thick, with a rich and mellow milky flavor, which is mainly due to its unique brewing method.

When brewing, the aroma of milk tea and the richness of milk skin are intertwined, making every sip full of rich milk flavor.

What shocked Jiang Li the most was that the Mongolian pot tea actually contained Mongolian fruits, steak, eggs and other ingredients, as well as cheese and milk curd.

How satisfying it would be to taste it.

This not only enriches the taste of the pot tea, but also makes the whole drink more authentic and genuine.

Jiang Li filled a small bowl with plenty of ingredients.

When Jiang Li tasted the Mongolian pot tea, the dried meat, cheese, milk skin and other ingredients added rich layers to its taste.

These ingredients blend with the aroma of milk tea to make the taste more mellow.

At the same time, the addition of fried rice and milk tofu makes the pot tea more delicate in taste. The longer it is steeped, the softer the fried rice and milk tofu become, and the richer the taste becomes.

These dishes were more than enough for the five of them. Lin Jiaying was afraid that it would not be enough, so he ordered several more servings of staple food.

(End of this chapter)