gourmet food

Chapter 471 The Soul of Sichuan Cuisine—Pixian Douban

"Mr. Che, I have another question. According to what you just said, it seems that before 1947, Master Xue did not use doubanjiang in his cooking.

And after it reopened in 1957, did Master Xue still go to work in the newly opened store?How did the seasonings he used change at that time? "

This is the most important place to clarify these two time points, and it is also the key point where the two approaches differ.

"Yes, after the relocation, Master Xue continued to work in the store and passed on the craftsmanship to Wen Qiaoqiao's descendants.

At that time, living conditions were much better, so the choice of seasonings also became more abundant, so bean paste was added.

In the past, chili noodles were sprinkled directly, but later, refined red oil was added. These changes in seasonings made the taste of this dish richer.

But I always feel that the taste is not as good as before, and I don’t know what’s going on? "

Mr. Che said with a sigh, Chu Yunfeng could understand Mr. Che's mood very well. No matter who it was, after tasting that nostalgic taste, it was very sad to feel the loss of never being able to taste it again.

"I understand. I will experiment with it when I get back. After I succeed, I will invite you to taste it."

Chu Yunfeng felt that this trip was so worthwhile. He actually found a person who had experienced it personally to tell the story. Not only did he learn about the real ingredients used to make this dish, but he also learned about the real background of this dish. .

There must be a special live broadcast of this dish to explain the origin of this dish to everyone, especially to help Wen Qiaoqiao "clear his wrongdoing".

Carrying such "misunderstandings" for so many years not only prevents everyone from realizing the charm of this dish, but is also a cultural deficiency.

Especially for external cultural export, if you haven’t figured it out yet, how can you convince others?
If left alone, the truth of this matter may be slowly submerged in the long river of history, which is something a ambitious chef cannot tolerate.

Not to mention that this dish has become a world-famous dish. If it develops to the point where several foreigners hold different opinions and discuss the surname of "Ma Po", how can everyone keep it on their faces?
And this narrator must be Mr. Che. I will discuss this matter with him later. The most important thing is that I need to restore these two practices.

"Haha, that's good, then I'll wait for your news."

Although Mr. Che looked full of expectations, why did Chu Yunfeng feel that he lacked confidence in himself?
"Grandpa Che, don't worry. Boss Chu's craftsmanship is very good. He has opened a shop on Kuixinglou Street, and there are many people eating there every day."

Xiaoxiao didn't notice Mr. Che's true state of mind. She just wanted Mr. Che to know that Chu Yunfeng's cooking skills were indeed pretty good.

"Oh~! That's not bad. But in the past 20 years, Sichuan cuisine has changed a lot. It has become more spicy and has lost a lot of its original taste.

Although this way of cooking is very aggressive, this kind of taste is really powerful, and it has become a favorite taste of many young people.

But along the way, too many things have been lost.

Those complex flavors, subtle tastes, and high-end presentations of the past no longer exist. With this constant pursuit of spicy food, most of the dishes produced are Jianghu dishes.

Nothing else, it’s simple, easy to learn, and has a wide audience.
Haha~!On a whim, I made a complaint, don’t mind." Mr. Che’s expression gradually became lost.
But his complaint was the same as President Hou's previous mood. The changes in Sichuan cuisine in the past 20 years, the blind pursuit of spicy food, actually made many chefs complain.

When did Sichuan cuisine become so low?It actually makes the public think that Sichuan cuisine has no high-end dishes and can't even cook seafood. Isn't this simply reversing the course of history? !

"Grandpa Che, you don't know that Boss Chu also has a restaurant that specializes in high-end Sichuan dishes, and I've never heard of any of those dishes before.

If it weren't for the high price and the difficulty of making a reservation, I would really want to eat it."

Ai Ai found that it was really difficult for her. When she watched the live broadcast last time, she didn't know how much saliva she swallowed. In the end, she ate a few bags of potato chips in desperation before she stopped.

"Oh~? Is there such a thing? What kind of dishes do you cook?" Mr. Che immediately became interested and asked quickly.

"Hey, that's a lot, let me tell you."

Xiaoxiao and Ai Ai began to talk more eloquently, and it seemed that there was no dish that Chu Yunfeng could not cook, which made Chu Yunfeng feel a little ashamed when he heard it.

"Okay, you two should stop misleading Mr. Che and disturbing Mr. Che for a long time. It's time for us to leave."

If these two people continue talking, they might call themselves chef gods.

"Okay, Grandpa Che, I'm sorry to bother you today. We'll pick you up when Boss Chu's dishes are ready."

Xiaoxiao and Ai Ai also knew that Chu Yunfeng had something else to do, so they said goodbye to Mr. Che.

"Haha~! Okay, okay, okay, then I'll be waiting for your good news."

Mr. Che seemed to smile knowingly this time, and his eyes looked a little different when he looked at Chu Yunfeng.
High-end Sichuan cuisine?

Interesting, interesting.
"Let's go to Douban Factory. If you have something to do, you don't have to wait for me. I'll go back by myself after I finish the work."

Chu Yunfeng asked Xiaoxiao to send him to the factory gate, and then separated from them. They were not interested in this place where Douban was produced, so they asked Ma Fu to send them back first.

Looking at the dilapidated factory gate, Chu Yunfeng thought to himself that if he were a girl, he probably wouldn't be interested in the things inside.

But for chefs, the contents inside are like treasures, especially for Sichuan cuisine chefs, they are rare and good things.

"Who are you looking for?" The door of this factory is not very big, but the guard's voice is quite loud. He said something out of nowhere, which almost startled Chu Yunfeng.

"Looking for your Factory Director Yao, is he here?" Leng Buding was startled, and Chu Yunfeng said angrily.

"Who are you? Do you want to see Factory Director Yao whenever you ask?" The guard seems quite forceful, making people feel that this factory director has a lot of things to do, and he is not something that ordinary people can see.

"Chu Yunfeng was too lazy to pay attention to him. He took out his cell phone and dialed. After saying two words, he hung up."

After a while, a middle-aged man in plain clothes trotted out, took Chu Yunfeng's hand and said enthusiastically: "You are Xiao Chu, right? I've heard Old Wu talk about you a long time ago, come in quickly, come in quickly. "

Seeing Director Yao trotting out, the guard quickly came out of the guard room and stood there, motionless.

When I saw that the factory director was still greeting this young man enthusiastically, I immediately knew that I had hit a brick wall today.
Seeing Chu Yunfeng's thoughtful look as he handed it over, he was afraid that he would file a complaint with the factory director and that this month's bonus might be gone again!

At this time, my heart was extremely nervous, and my mouth was tightly closed, not daring to say a word, not daring to let out any wind from my mouth.
"Let's go, Brother Chu, I'll show you around. Let me tell you, my bean paste is completely brewed using ancient methods, which is different from those mass-produced outside.

But the process is too complicated, the production cycle is too long, and the cost is too high, so the price cannot be lowered, and the business is bleak."

Director Yao led Chu Yunfeng further and further away. The guard then touched his chest and let out a long breath.
(End of this chapter)