Abandoned the Immortal Cultivator, returned to his hometown to farm and sing

Chapter 1222, page 1211: Global Debut
"Fresh Pot Rabbit, a representative of Zigong's innovation, is made by stir-frying rabbit meat with fresh peppers, young ginger, and millet peppers. The rabbit meat is tender and the fresh spiciness hits the taste buds directly."

"Boiled beef in chili oil is the premier dish of Sichuan cuisine. Slices of beef tenderloin are coated in batter and boiled with lettuce tips and garlic sprouts. It is then drizzled with hot chili oil and is piping hot and spicy."

"Pan-fried chicken, made with diced young chicken stir-fried with fresh chili peppers and young ginger, emphasizing freshness and spiciness," the description reads. The chicken is tender and juicy, with a rich and flavorful broth.

"Salt-fried pork belly, made by stir-frying sliced ​​pork belly with green peppers and young ginger, is rich in salt flavor, fatty but not greasy, and is a representative of authentic salt workers' dishes."

"Huobianzi beef is made by slicing beef hind leg meat into paper-thin slices, then drying, roasting, and braising it. It is crispy, fragrant, and has a long-lasting flavor, making it a perfect accompaniment to wine."

"Mapo tofu is made by braising tender tofu with minced beef and seasoning it with fermented bean paste and Sichuan peppercorn powder. The tofu is tender and smooth, and the dish is spicy, numbing, and fragrant."

"Spicy braised pork intestines: The pork intestines are braised, cut into sections, and stir-fried with dried chili peppers and Sichuan peppercorns. They are crispy on the outside and tender on the inside, with a spicy and savory flavor."

"Twice-cooked pork, the number one Sichuan dish, is made by simmering pork belly until it is 70% cooked, slicing it, and stir-frying it with green peppers, young ginger, and broad bean paste. It has a home-style flavor and is fatty but not greasy."

"Dried radish and pig's trotter soup is made by slow-cooking pig's trotters and dried radishes. The soup is milky white, and the radishes absorb the aroma of the meat. The soup is fresh and flavorful, and it is a classic of salt-style soup dishes."

"Snowflake Chicken Noodles are made by pounding chicken breast into a paste, adding egg white and beating it into a snowflake-like consistency, then stir-frying it with lard until it resembles snowflakes. The texture is as smooth and fluffy as clouds, and it has a salty and savory flavor with a hint of fat. It was the top dish served at banquets by salt merchants."

One dish after another was served on the table.

The food at Jiwei Lou is served quite quickly, highlighting the kitchen's efficiency and superb skills.

However, they ate even faster.

One dish was shared among eighteen people, and each person only got one bite with their chopsticks.

Basically, it's gone after one round.

Only a few large portions can last for two rotations.

No matter how delicious a dish is, if you eat it to your heart's content, you will feel very satisfied, and you may even feel that it is nothing special, just like the post-coital period.

But if the portion is not enough, it's only enough to taste.

Then you'll feel like you've only tasted it once and it's gone, making you crave more and even creating an unforgettable memory that keeps popping into your mind.

So this is how these eighteen people felt.

I can't stop, I can't stop, I can't stop...

My stomach was gradually filling up, but my mouth was also busy, drooling profusely, and I was still incredibly hungry.

This has an advantage.

After eight cold dishes and eleven hot dishes, I still had room in my stomach; I wasn't full.

So the twelfth dish was a staple food.

A huge clay pot, lined with a thick cloth, must be very hot.

It was covered, so I had no idea what was inside.

"Lemongrass and cured pork rice, please enjoy."

The waiter placed the casserole on the table and removed the plate of snowflake chicken soup.

Okay, I don't know even if you tell me the name.

And even Master Liang didn't know.

"Girl, what kind of dish is this?"

That's good about Old Liang; he doesn't pretend to know what he doesn't, and he's not afraid of losing face, so he just asks directly.

"Hello sir, this baked rice is a dish created by Chef Xu. Today is the first time it has been shown to the public, which can be considered its world premiere."

The waiter replied with a smile.

As he spoke, he lifted the lid of the casserole.

A strong, aggressive, complex aroma burst forth, instantly filling the entire private room...

The first thing that hits your nose is the rich and mellow aroma of cured meat.

The aroma of smoke, meat, and oil carries the scents of sunshine and firewood.

Following closely behind, and even intertwined with, is a strange scent, like lemon, yet also somewhat like citrus, very refreshing.

It complements the rich aroma of cured meats, creating a unique yet harmonious flavor.

Further on, you'll hear the aroma of roasted rice, and at the very bottom, there's definitely a layer of crispy rice crust.

These are just the top notes; the final aroma is a rich, endless fragrance of rice.

The pure and authentic aroma of rice.

So many aromas wafted into my nostrils, intertwining with each other, both familiar and strange.

Looking at the glistening, oily rice, the amber-red cured meat, the vibrant green lemongrass, and the tempting golden crispy rice in the clay pot, together they create a warm and inviting scene—a meal that is both fragrant and colorful.

The result is—I want to eat it!
Besides, it's the world premiere! What a huge surprise!

Hurry up and grab it!!
Oh, no need to fight over it.

The waiter serving the dishes picked up a spatula and stirred the rice in the casserole, while another waiter brought over a stack of bowls.

They served rice to the guests, bowl by bowl.

Make sure every bowl has plenty of cured meat, lemongrass, rice, and crispy rice crust.

Every bowl was almost identical.

A clay pot of lemongrass and cured pork rice was served in just enough for eighteen bowls.

There was nothing to choose from, and everyone quickly picked up their own bowls.

I couldn't wait any longer.

Quickly scoop up a spoonful of rice containing rice, cured meat, and lemongrass segments and put it in your mouth.

The moment it enters your mouth, the salty and savory flavor of the cured pork forms a solid base. The fatty parts melt in your mouth, releasing a rich and oily aroma, while the lean parts offer a salty, chewy texture and a strong meaty flavor.

As you chew, the refreshing flavor of lemongrass begins to take hold.

It's not directly acidic, but rather brings a bright, refreshing lemongrass aroma that magically counteracts the greasiness that the cured meat's fat might bring.

The lemongrass flavor has fully permeated the rice and cured meat, bringing a lasting, refreshing sensation to the palate.

The rice absorbs the essence of the cured meat's oil and the savory flavor of the sauce, making each grain plump and flavorful, with a soft and sticky texture that is chewy from baking.

And that layer of golden rice crust is the ultimate experience of being crispy and fragrant.

It's a double climax in both taste and texture.

The beauty of this baked rice lies in the balance of flavors.

The salty and rich flavor of cured pork complements the fresh and crisp taste of lemongrass perfectly.

The richness of the oil is balanced by the herbal aroma of lemongrass and the starch of the rice.

The caramelized aroma from baking adds complexity.

The addition of lemongrass transforms this traditional cured pork rice, giving it a refreshing and novel flavor.

After swallowing, the aftertaste lingers in the mouth.

Salty, savory, fragrant, refreshing, and crispy – a symphony of sensory experiences that leaves a lingering aftertaste.

It makes you want to take another bite.

Next bite.

Another bite...

After I calmed down...

The bowl of rice was already spotless, yet I couldn't stop eating, and even wanted to lick the bowl clean...
-
"Holy crap! She's actually licking it..." Xiang Boming turned his head while licking his spoon and was startled to see his girlfriend, who was a bit dim-witted, licking the bowl with great enthusiasm.

Even after being quietly reminded by Xiang Boming, she still wouldn't listen, saying, "You're licking it too, aren't you? Let me tell you, it's oily, smells really good, and tastes delicious."

Yes, you bet. They licked it so clean, the kitchen can wash one less dish.

"I only dare to lick the spoon..."

"Look, they're licking it too."

Xiang Boming looked up and saw that it was true; the young man who had come with Old Liang was also secretly licking the bowl.

It carefully licked the lips, then glanced this way.

He was looking in Liang Yue's direction.

and so……

"That person was also brought along by you..." Xiang Boming muttered to his girlfriend in annoyance.

Liang Yue still wouldn't admit it, "Old Liang is licking his boots too..."

Hey, hey hey.

Even someone as venerable as Elder Liang... licked the bowl...

(End of this chapter)