Open Traveler: Culture Invasion Parallel Blue Star

Chapter 63 Dinner, the famous secrets of the six famous dishes!

Walking on the street, this time the real Shudu showed his face.

The Shu capital you saw in the first phase is just a part of Jiangduyan.

This time, the capital of Shu was truly displayed in front of the audience.

[No way, the Shu capital in this world is much stronger than our Shu capital, right? 】

【Uh, shit, sports cars are running in groups on the road, although I don’t know the brand, but this should be much richer than our Sichuan as a whole, right? 】

[The buildings here are not particularly tall. 】

Lin Xuan smiled: "Sichuan cuisine is divided into three factions: Shanghe Gang, Xiahe Gang, and Xiaohe Gang."

"In Shudu, it's mainly the Shanghe Gang."

"However, with the accelerated pace of life in modern society and closer communication, the three gangs have basically mixed."

Lin Xuan saw a random small shop by the side of the road and walked in.

The audience was dumbfounded.

Why did Lin Xuan enter a small shop?
Lin Xuan: "Are you wondering why I entered such a small shop?"

"There are three reasons."

"First, there is a saying that there is a house of flies in the capital of Shu Province in the Earth Star Dragon Kingdom."

"It means that a small shop hidden in the downtown area can also make authentic delicacies."

"The second reason is that Sichuan cuisine's home-cooked dishes are relatively standardized, and every restaurant can prepare them."

"As for the third one, the city of Shu has a strong atmosphere of wells, and people here don't particularly like to eat in tall places."

"Do as the locals do."

Entering the restaurant, an ordinary aunt stepped forward: "What about something?"

"Twice-cooked pork with garlic sprouts, boiled beef, spicy chicken, mapo tofu, Kung Pao chicken, fish-flavored shredded pork."

The aunt looked at Lin Xuan and said in Mandarin with salt and pepper: "Can you finish eating? Two dishes are enough for one person, and the portions given by our Sichuan cuisine are solid."

Lin Xuan happily said, "I have a big appetite."

I can't finish eating... I can't finish eating and take it away!

"Would you like something to drink?"

"Don't drink, I'll eat."

The bullet screen is very puzzled at this time:

[No way, both French food and Spanish white teeth are so tall, it’s up to us, so let’s show this? 】

[Even if you want to show the market culture, you don’t need to find such a small shop, right? 】

[I just looked at the menu, and I don't know how much the money can afford in Dixinglong Kingdom, these dishes are so cheap! 】

Many people were discussing on the barrage, and Lin Xuan spoke:

"The purchasing power of the Dixing Longguo Soft Girl Coin and the Blue Star Dragon Country Soft Girl Coin is exactly the same."

The barrage burst instantly!

【what? ? ? ? ?I see that the fish-flavored shredded pork is only 30 yuan on the menu, and the mapo tofu is listed as [-] yuan!The boiled beef is more than [-] more expensive. 】

[No, what kind of fairy price is this? 】

"The characteristic of Sichuan cuisine is that it is close to the people. Among the eight major cuisines, Sichuan cuisine is the most popular in various places."

"This is not hot pot."

【hot pot?what is that? 】

Blue Star World has the way of eating copper pot shabu-shabu, but they don't have the way of eating hot pot.

So there is no name for hot pot.

In Dixing, Yunding Mushroom Saving Pot is called Mushroom Soup Hot Pot.

Yanjing mutton copper pot is called northern hot pot.

Shanchao beef pot is called beef hot pot.

But in this world, they have other names, not hot pot.

Lin Xuan laughed happily: "These dishes are easy to learn, let me show you the process of making them."

Unlike others who showed superiority, Lin Xuan never thought about promoting French cuisine and Spanish cuisine, at most opening a chain restaurant to make money.

But Sichuan cuisine is different.

Lin Xuan wants to promote Sichuan cuisine.

The most important thing to promote is to be down-to-earth and close to the people.

That's why Lin Xuan chose such a dilapidated small shop.

The camera switched, and it was already aimed at the pot.

Lin Xuan can control the flow of time when traveling, and prevent others from seeing him.

Lin Xuan also took pictures of Spanish cuisine and French cuisine before, but did not announce the production process, but only showed it to Jean-André and Redondo privately.

As for Sichuan cuisine, Lin Xuan fully demonstrated the production process in the live broadcast.

While broadcasting, Lin Xuan was still explaining:
"I ordered six dishes, which are representative dishes of the Three Gangs and three Sichuan dishes that are the most popular and popular in the world."

"Twice-cooked pork is the king of Sichuan cuisine, and its status has always been super stable."

"Sichuan cuisine pays attention to one-pot cooking, and this dish is named twice-cooked pork because the meat is cooked first, then sliced, and then fried."

"Twice-cooked pork chooses two-knife pork."

"The shallots, ginger and garlic avoid the slight fishy smell of pork, and they are cooked until the chopsticks can be inserted easily."

"Cut it into slices that are neither thin nor thick. If it is thin, it will have no taste. If it is thick, it will not be easy to produce oil."

"Add rapeseed oil to the pot, turn the four corners of the sliced ​​pork in the pot to the middle, and it is shaped like a lamp. This state is called Dengzhan Bay."

"Add watercress, stir-fry red oil, add fermented soybeans, and stir-fry sweet noodle sauce."

"Pat the garlic sprouts with the back of the knife to loosen the white heads, then cut them with an oblique knife, and cut the garlic sprouts with a straight knife."

"Stir-fry until raw, and become a dish."

Lin Xuan's description is very simple, basically no nonsense.

The white and greasy meat, stir-fried in the pot to produce oil, gives people a strong appetite.

After the watercress is fried in red oil to give it a bright red color, the whole dish gives people a feeling, it's ready to eat!

Put the garlic sprouts into the pot, everyone can already imagine the feeling of the aroma of the garlic sprouts soaking into the meat!

Absolutely!

"Douban is the soul of Sichuan cuisine, tempeh is the god of Sichuan cuisine, and twice-cooked pork is the leader of Sichuan cuisine."

"In Sichuan cuisine, there are many famous dishes served on state banquets, and there are also many dishes that are popular all over the world."

"But twice-cooked pork is firmly in the No.1 spot in Sichuan cuisine."

The emerald green garlic seedlings are more shiny after being stained with oil.

The golden-yellow meat exudes intense heat in the red oil.

The camera cuts back, and Lin Xuan is already sitting at the table, with a big bowl of rice in his hand, a piece of twice-cooked pork on top of the rice, and the rice, put it in his mouth at once.

This sense of satisfaction was vividly reflected on Lin Xuan's face!
"Fat but not greasy, salty and fresh, the aroma of garlic sprouts and meat are perfectly combined, together with the sweetness of sweet noodle sauce and the saltiness of tempeh, the simple twice-cooked pork is one of the representative works of Sichuan cuisine and the most representative dish of all Longguo cuisines. An easy dish to learn.”

"Shanghebang twice-cooked pork, the best."

While talking, the boiled beef has been served.

[The efficiency of this dish is too high, isn't it? French food is served in half an hour, and Sichuan cuisine is served in 3 minutes? ? ? 】

【If I'm not mistaken... this is boiled beef? ? ? ? 】

[This color, this amount of oil, this pepper, this pepper, you call this boiled? ? ? ? 】

Lin Xuan smiled, and everyone appeared in the kitchen camera again.

"Boiling is the representative practice of the Xiaohe Gang."

"Xiaohebang's dishes are characterized by freshness, fragrance, numbness, spicyness, tenderness and hotness."

"This dish is the ancestor of most of the red soup dishes that are popular all over the country."

In the picture, the chef stir-fries vegetables for the bottom, then fry the watercress and Ciba chili (fresh chili sauce) with oil, and add water to cook the soup.

Boil the marinated beef in slightly boiled soup.

Then put it on the vegetables at the bottom, and sprinkle pepper noodles, minced garlic, and chili peppers on top.

Drizzle over hot oil.

In an instant, countless audiences had an illusion—the rich aroma of pepper, garlic, and chili stimulated by hot oil! !
When the hot oil meets the watery soup, it crackles and bursts.

Sizzle.

This kind of scene is a top-level enjoyment for the stimulation of taste buds and the impact of vision.

The point is, you only need to spend more than 30 yuan to eat it!
“Xiaohebang boiled beef, classic!”

[I beg, please promote Sichuan cuisine quickly, I really want to eat this dish! ! ! 】

[It doesn't matter if it's not cheap, the main thing is to feel the taste. 】

[Cover your mouth and cry.JPG, it looks delicious!It feels like eating again! 】

That's right, the characteristic of Sichuan cuisine is to serve with rice.

The home-cooked dishes in Sichuan cuisine are sold all over the country and even the world, because they are perfect with rice.

A plate of bright red dishes was served.

Mountains of chili slices and fried meat visible to the naked eye, mixed together, give people a fiery visual impact that is beyond words.

Spicy Chicken is here!
Lin Xuan raised his chopsticks to look for chicken inside the chili.

After a few chopsticks came down, the spicy Lin Xuan was sweating profusely.

This kind of transparent spicy makes the audience empathize.

"Spicy chicken, look for chicken in the spicy, the representative dish of Xiahe gang, shh~xiu is a bit spicy, drink your saliva..." Lin Xuan took a sip of water and let out a long sigh of relief: "Woo~"

The few judges who were watching by the side were already dying, and they were very anxious.

Wang Youxi pulled Huang Gang: "Master Huang, can you cook these dishes?"

Huang Gang said OK: "This method is really simple, let alone me, anyone who has learned how to cook will be able to do it at a glance."

"You don't even need to learn how to be a cook. If you follow the video at home, you should be able to learn a lot."

No wonder Lin Xuan said that it is widely spread. This feature is easy to learn, the materials are cheap, and the method is quick, resulting in affordable dishes. Anyone can learn it.

Is it not easy to spread?

With the addition of another meal, it must be very popular among the general public.

At least half of the people in Longguo will not reject chili, which will naturally lead to the widespread spread of Sichuan cuisine.

Lin Xuan had already finished a bowl of rice: "Boss, make another bowl of rice."

"After the representative dishes of the Three Gangs, three Sichuan dishes among the ten most famous dishes in the world are coming!"

"Spicy, fresh, crispy and tender mapo tofu!"

"There is no fish, but fish-flavored shredded pork!"

“Sweet and sour Kung Pao Chicken with little lychee flavor!”

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(End of this chapter)