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It's just that if you want to master more culinary knowledge, you need to memorize more. In the end, life is short, and it is still very difficult to break the barriers of knowledge and go further away from the laws of culinary truth.

If the twenty-four flavors of Sichuan cuisine can have a formula-like theory, it can be condensed into the general outline of Sichuan cuisine seasoning.

Then, the meaning is roughly equivalent to "Little Wuxiang Gong", "Nine Yin Manual", "Dugu Nine Swords" in Jin Yong's world, and it becomes the general program of martial arts or the general program of attacking moves.

Similar to "Small Formless Kungfu", any other martial arts moves can be imitated by this martial art, as if it has been practiced for decades.

The general outline in the "Nine Yin Manual" is mainly to control most of the moves with deep internal strength. In addition, it is to refine some profoundly influential moves and martial arts. The person who created this martial arts has seen almost all the top contemporary martial arts, so , the general outline of martial arts is a bit exaggerated, but it is reasonable that a classic secret book can summarize most of the essence of martial arts.

In "Dugu Nine Swords", he even held a sword to challenge the world's masters. All the moves were completely broken by him, and he could not win. This kind of state is roughly that all the moves and reactions of others have been analyzed within the framework Among them, all the movements are nothing new, but they are just some combinations that he sees through. As long as the opponent is still a human being, the movements of holding a cold weapon with the movements that the human body can do will almost be completely deciphered by him.

In terms of the complexity of cooking skills, Liu Xing really feels that what Uncle Liu Ju has done may be more difficult than Dugu Qiubai's creation of Dugu Nine Swords!

Chapter 473 Liu Xing finds that he is still too weak

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After Liu Xing closed the booth, he began to look through the manuscripts left by Uncle Liu Ju. Sure enough, in the manuscripts that Liu Xing had ignored, the clues that had been covered up gradually became clear! It turns out that the most precious heritage is not even those high-level and Special recipes, because those recipes are only exchanged for reference, not the essence of Liu Zhang's cooking skills.

The most essential part is Liu Ju's summary and thinking about the seasoning techniques of Sichuan cuisine! Compared with other cuisines, the most unique thing about Sichuan cuisine is the seasoning.

It is equivalent to a beauty with heavy makeup and good at dressing up.

Twenty-four flavors, using makeup proportions are the twenty-four makeup methods for beauties.

Sichuan cuisine will use a lot of condiments and auxiliary ingredients to fully season the main ingredients.

Sometimes, it even makes people feel that the guests are overwhelming, and the seasoning covers up the natural taste of the original main ingredients. Cantonese cuisine, as opposed to Sichuan cuisine, emphasizes the original flavor of the ingredients, which is relatively light and does not suppress the original taste.

The development of Sichuan cuisine and Cantonese cuisine is not the same. The bigger factor is that the ancient geographical location of Sichuan determines the development style of cooking. The main inland areas of Sichuan are mainly plains, mountains, rivers and lakes, and the ingredients are more based on Local ingredients are mainly used. Foreign ingredients are basically not easy to transport to Sichuan due to the inconvenience of transportation in ancient times. In terms of seasoning, Sichuan has never lacked high-quality Sichuan salt, spices and other seasonings since ancient times.

Rich condiments are the advantages of Sichuan, so a large number of chefs gradually focus on the study of seasoning.

Cantonese cuisine is rich in ingredients, which makes people feel that Cantonese eat everything.

Of course, this is due to the advantages of the superior geographical location.

Guangdong is geographically close to the sea, and there are also many inland areas, so there is no shortage of inland ingredients, as well as ingredients from the sea.

In some seaport cities in Guangdong, domestic and foreign ingredients are continuously obtained. The richness of ingredients has affected the development direction of Changdong's cooking skills.

Gradually, the characteristics of Cantonese cuisine have been formed, that is, there are countless types of ingredients that are good at cooking.

The superiority in ingredients has led to Cantonese cuisine not putting seasoning at the center of cooking. The ingredients are more important than the condiments. This is a matter of opinion! Different chefs and diners will have different opinions! Actually In fact, both of them are very important, just like the controversy of Jianzong and Qizong, even if Jianzong is not convinced by Qizong, he still has to practice Qi.

Qizong does not accept the sword, but in order to defeat the enemy, he still has to practice the sword.

From the perspective of a bystander, both sword and qi are important, and the egg that the two are still fighting for? In fact, in most cases, it is not so much the conflict of sword and qi concepts as the conflict of interests between different factions. Seasoning and ingredients, the two Both are part of the art of cooking.

It is impossible for any chef to only learn seasoning without studying the characteristics of specific ingredients.

According to different ingredients, adopting different cooking techniques is also a sense in Sichuan cuisine. Impossible, the seasoning has been improved, and the characteristics of the ingredients themselves are not considered at all. A good dish can be made only by seasoning. "Seven Flavors) Weisheng "Ke Lun (Draft)" Liu Xing took out a small notebook, and after flipping through it for a long time, he felt that there were stars in front of his eyes. Sure enough...he read this article a few months ago, but at the time he felt that it was of no reference value ( I don’t understand), so I put it aside for the time being.

Even looking at it now, it is still jerky and difficult to understand, and requires a lot of knowledge and experience.

This is already relatively superficial, and Liu Xing felt even more in "A Preliminary Exploration of Twenty Flavors of Shengke" later on, he practiced Lingbo microsteps with Duan Yu, and Feng Qingyang taught the formula of "Dugu Nine Swords"- It generally makes people feel big.

"Sure enough, I'm still too weak!" Liu Xing not only sighed with emotion for the time being, judging from his culinary performance, Liu Xing seems to be able to suppress some senior chefs, almost reaching the threshold of super or star chefs in half a step.

He even thought for a while that his cooking skills have improved, and his knowledge, experience and understanding of cooking skills have also caught up with his skills.

But now Liu Xing realizes that he is far behind! If he wants to understand Uncle Liu Ju’s manuscripts, he should read more literature related to cooking. It's impossible to sell these advanced research materials.

To put it simply, it is to study the posthumous manuscripts and projects left by the world's leading scientists one by one. Even if ordinary people get these materials, let alone complete it further, they just need to figure out what these piles of words are. , it may be that you need to make up related courses from scratch.

18 "Originally I thought that the way of cooking is at least at the level of a college student (senior chef), but now I find that it is probably at the level of just finishing elementary school.

When it comes to professional skills, there is a certain gap between the students who have completed the middle school of Yuanchu. "Liu Xing not only feels from the bottom of his heart, he is really good! It seems that uncle's culinary skills are hard to learn since he was a child. It is estimated that he is a talented chef with [-] years of experience. The accumulation of life experience and wisdom. Liu Xing even uses The acceleration of cheating in the culinary art laboratory is equivalent to three to five years of culinary experience.

It's just that Liu Xing's cooking experience has been completely covered up by Liu Xing's series of tricks, such as a bunch of high-level recipes, and the addition of internal strength to cooking skills! After the addition of internal strength, even if it is cooked according to the ordinary process For a dish, however, his five senses have been enhanced a lot compared to ordinary people, he can correct some wrong movements faster, and the progress of fine control when cooking is faster.

But it is precisely because progress is too easy, the purpose is not to accumulate experience and thinking from the perspective of ordinary chefs.

Therefore, his accumulation of knowledge and experience actually held him back far.

Just like, God's Tongue will affect other aspects of cooking because of its talent. If it can't make up for its shortcomings, God's Tongue may not become a world-class chef. Liu Xing's internal strength is too easy to use, which also leads to He, who relies on internal strength to cook, has some detours for chefs, and he has never experienced it.

And many successful people have summed up their lessons. If they never do it once, they still have to suffer all the losses in the past.

Because the thinking brought about by setbacks and setbacks may be more than success. Success is just to cash in the rewards, and failures and setbacks after the event are turning points that can bring people reflection, progress and ideological sublimation.

The greatest sublimation and transformation of many giants who have achieved great careers is often brought about by failure.

"It's done!" Liu Xing held a pile of cooking books and materials that he hadn't read in the past, and exchanged for 500 hours of the different-dimensional cooking laboratory.

When I decided to practice cooking this time, I no longer used internal force to assist and seal the internal force.

Carry out cooking training at the level of five senses of ordinary people.

At present, Liu Xing is not only lacking in knowledge, but also lacks the understanding of ordinary chefs who lack talent to practice their skills assiduously.

It is very hard work for ordinary chefs to improve.

It even takes a long time to make many mistakes, and Cai slowly discovers and corrects them.

How can the five senses surpass ordinary people, and mistakes are quickly discovered and corrected? The easier it is to make progress, the more shallow the foundation of real knowledge will be!

Chapter 474