A gourmet master who started by visiting restaurants

Yes, Cantonese.

It means that after the cuisine reaches the local area, it is optimized and improved to suit the local tastes.

Especially for heavily flavored dishes like Sichuan cuisine, the spiciness will be appropriately reduced.

But in fact, many times, as long as you take the initiative, the chef will adjust the spiciness accordingly.

So Xu Xin said with a bit of frustration: "Actually, I chose this restaurant just to eat their Maoxuewang. With their Maoxuewang, you can choose the main dishes and side dishes by yourself."

Yu Wei understood. To put it bluntly, this fan wanted to feel the taste of his hometown, nothing more.

"No wonder when I just heard you order, you said it must be Sichuan flavor."

A large plate of Maoxuewang was served.

The main ingredients of traditional Maoxuewang are duck blood, tripe, thousand-layer tripe, and tofu.

However, Maoxuewang does not actually have too many restrictions on the ingredients. Just like Malatang, as a kind of Jianghu cuisine, there are no explicit rules, so you can use whatever you want.

You can choose your own materials for Maoxuewang in this store.

Choose two main courses and one side dish.

Xu Xin just ordered a portion of tripe with fat sausage, and then chose duck blood, luncheon meat, and tofu skin as side dishes.

In fact, as long as Xu Xin is willing, he can order a Grand Slam, which also includes shrimp, beef, bullfrog and other things.

It just seems a bit nondescript.

So Xu Xin always orders based on traditional ingredients.

After a while, a large basin of Maoxuewang was brought up.

In terms of portion size, it is indeed quite a lot.

A large red pot covered with peppercorns.

Looking at this bowl of food, Jin Zhe continued to eat his white meat with garlic paste. Although it was cut by a machine, at least it wasn't very spicy.

Xu Xin took the lead and used a colander to scoop out several pieces of stuff into the bowl.

Then I couldn't wait to start eating.

"Wow~ This is the taste! It's spicy enough!" Xu Xin's taste buds were suddenly hit by a strong spicy taste.

"Teacher Yu, try it, this one is spicy enough!" Xu Xin immediately recommended it to Yu Wei.

However, the barrages were all trying to stop Yu Wei.

【Teacher Yu! don't want! Even Sichuan people say spicy food, but you, an eastern Guangdong person, can't stand it. 】

[I don’t think it’s necessary to try, what if I damage Teacher Yu’s tongue. 】

......

There were many similar dissuasion, but Yu Wei said indifferently: "Actually, I can eat spicy food, so don't worry."

[I have a friend from eastern Guangdong who says he can eat spicy food, but every time I eat spicy hot pot with him, he always asks for an extra serving of water~]

[When eating spicy hot pot with friends, I must order the mandarin duck pot! 】

Yu Wei picked open the Sichuan peppercorns on the duck blood. Although Baiwei tongue can resist the pain of spicy taste, the numbness is still numb.

So Yu Wei still tries to avoid eating Sichuan peppercorns.

Watching Xu Xin stuff the luncheon meat with peppercorns into his mouth, his bravery made Yu Wei speechless.

Yu Wei took a bite of duck blood. The ingredients were not very fresh, but at least it was duck blood.

But what followed was an inexplicable spiciness that made Yu Wei frown.

【look! People from eastern Guangdong who can eat spicy food cannot resist the spiciness of Sichuan! 】

[Teacher Yu frowned, feeling that things were not simple! 】

However, Yu Wei frowned for another reason. It was not because Maoxuewang was too spicy, but because it was unusually spicy.

Yu Wei used a spoon to remove the red oil on the surface of the Maoxuewang and fished it out a little. Although there were a lot of chili peppers and Sichuan peppercorns, they were far from the spiciness level.

Coupled with the information from Baiwei Tongue, Yu Wei can be sure that this Maoxuewang has added chili pepper essence.

He thought for a while and looked at Xu Xin.

"Don't you think this chili, although spicy, is not fragrant enough?"

When Yu Wei said this, Xu Xin was stunned for a moment, and then slowly recalled it.

"Teacher Yu, when you put it like that, I feel like it's true. Although it's very spicy, the aroma is just that."

Yu Wei shook his head silently and looked at the camera in the live broadcast room.

"The spiciness is very unusual. If I'm not mistaken, it's high-tech and uses a kind of chili essence."

"Chili pepper? What the hell?"

Yu Wei thought for a while and explained: "Let's put it this way, capsicum essence is a legal additive. It is actually the spicy essence squeezed from peppers. To achieve sufficient spiciness, you only need to add it to Maoxuewang The above point is enough, because the cost of pepper is not low, so this can effectively reduce the cost.”

This is the best explanation.

"Capsicum essence will only increase the spiciness if it is not excessive, but if it is excessive, it will cause anorectal discomfort. In other words, your chrysanthemum will bloom!"

But Xu Xin blinked and said, "I actually feel pretty good, but I didn't expect there was chili pepper essence in it."

Yu Wei shook his head: "Actually, it may be that there are regulations on the amount of Maoxuewang chili here. If you want to eat spicier, just add some chili pepper to satisfy your feeling."

Although it was very spicy, Yu Wei still finished the fatty intestines and tripe that he took out of the bowl one by one.

"The advantage of this dish is that the intestines are washed cleanly and I didn't eat any oracle, which is great."

Xu Xin ate happily. After all, he just wanted to have a good meal of Sichuan food. Even this Sichuan food was not very authentic and even used technology.

Jin Zhe can only focus on two dishes that are not spicy.

The last few dishes came out quickly.

Boiled pork slices and mapo tofu with topaz ginseng.

In fact, this store has ordinary mapo tofu, but after Yu Wei saw this unexpected topaz ginseng, he wanted to see what it was.

When the results came up, it turned out to be sea cucumber slices.

He actually thought it was ginseng or something like that at first, but he didn't say anything at the moment.

After all, we cannot let netizens know that we are uneducated.

"Ordinary Mapo Tofu is 38, and this Mapo Tofu with Topaz Ginseng is 88. Let me see how valuable 50 yuan is!"

Yu Wei scooped a spoonful of tofu into the bowl, and then added an extra piece of topaz ginseng.

The first bite is to try this topaz ginseng.

There is a slight elasticity in the taste, but not much. In terms of taste, it is not very special, and can even be said to be extremely simple.

Yu Wei originally wanted to complain directly, but after thinking about it, he decided to take another bite of tofu.

It’s not for nothing that Mapo Tofu is famous. If Cantonese chefs are tested on stir-fried beef river and sweet-sour pork, then Sichuan chefs are tested on Mapo tofu, shredded green peppers and potatoes, and twice-cooked pork.

Mapo Tofu enjoys the highest difficulty level among the three.

It is not difficult to make Mapo Tofu, but it is the test for a Sichuan chef to bring out the eight flavors of Mapo Tofu.