Eight o'clock the next morning.

"The departments checked the equipment, and it was no problem that we started today's shooting. ”

Fluffy and sweet brown sugar cake with a cup of soy milk.

Encounter a pot helmet snack truck on the side of the road, come to one!

Although it is a street food, the taste of the Juntun pot helmet is comparable to that of puff pastry in Paris, France.

Juntun Guokui: Zhang Fei fought in Juntun back then, because there was no pot, he used his helmet as a pot to bake cakes and eat, and later became Juntun Guokui.

There is also a little knowledge of the shop owner: "Raw oil and cooked oil, you will know if you have fried vegetables with rapeseed oil, you can't add raw oil after the vegetables are fried, but the oil temperature is too high, so use cooked cold oil to lower the temperature." ”

Mr. Huang Lei also summed it up for the shop owner: "What he means is that it is right to use raw oil when the oil temperature is very high and slowly heating up like now, but when the temperature is too high to let the oil temperature drop down slightly, cold oil is generally added, and boiled cold oil is used at this time." When you pour raw oil directly, there will be a smell of raw oil, and when you want to cool down, you need to use boiled oil, which is very scientific. ”

Mr. Huang Lei also introduced the production of Juntun pot kui by the way: "It will be fluffy when fried all the time with high oil temperature, and he uses low-temperature oil to fry for a long time so that the skin will be very crispy, and it is impossible to be undelicious when fried like this for so long." It's not just out of the pan, and then it's baked like it's in the oven. ”

Teacher Huang Lei ate: "This is art! There is a dim sum shop that says it has a Michelin star, and one of the best dishes in that shop is this puff pastry, baked." It's a little sweet, but this one is better than that. It's amazing, in fact, puff pastries are all difficult techniques in baking products, and it is estimated that the puff pastries bought in the country are not as delicious as this. ”

"Okay, it's over. Everyone pack up, let's go to Kuanzhai Alley. Ye Xiaotong said and took over the Juntun pot in Mr. Huang's hand, which still saved half of the Juntun pot, "Teacher, there are about five meals today, let's solve these small delicacies." ”

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Kuanzhai Alley is located near Changshun Street, QY District, Ducheng City, Sichuan Province, composed of wide alleys, narrow alleys, and well alleys arranged in parallel, all of which are antique courtyards of Qingdai bricks and tiles, and here is also the relatively large-scale ancient street of the Qing Dynasty left over from Chengdu, and Daci Temple, Wenshu Monastery together and called the three major historical and cultural city protection blocks in Chengdu.

In the fifty-seventh year of Kangxi Reign (1718), after quelling the Junggar Rebellion, more than 1,000 soldiers were selected to garrison Chengdu, and the city was built on the basis of the Shaocheng of that year. In the early years of the Republic of China, the city administrator at that time changed "Hutong" to "Alley". In the 80s of the twentieth century, Kuanzhai Alley was included in the "Chengdu Historical and Cultural City Protection Plan". In 2003, the wide and narrow alley block officially appeared in the dictionary of the world.

Street Food Fighter is just looking for an alley a little away from the tourist crowds and you'll find a local food shop by accident. This is our destination this time: Yang Kee Fat Sausage Shop.

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After taking pictures of fat rice noodles, I went to the most famous delicacy in Sichuan Province: mapo tofu.

Mapo Tofu was founded in the first year of Tongzhi in the Qing Dynasty (1862), and there was a store originally called "Chen Xingsheng Rice Shop" by the Ducheng Wanfu Bridge. The owner's surname is Chen, and the small restaurant is run by the proprietor, and the female boss has a slight numb face, known as "Chen Mapo". At that time, Wanfu Bridge was a river across the Fu River, where coolies often rested and stoiled. The main patrons of the restaurant are the porters who carry oil. Chan has a unique set of cooking techniques for cooking tofu, and the tofu she cooks is full of color, aroma, and taste, and is deeply loved by people, and the roasted tofu she created is called "Chen Mapo Tofu", and her restaurant later became known as "Chen Mapo Tofu Shop".

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The shooting task in the morning was completed, and in the afternoon, I went to the century-old tea shop in Ducheng.

It is generally said that the world's tea gardens and the world's tea houses are all in China, because there is no place more developed than China's tea culture. In China, the teahouses in China are the best in Sichuan Province. About a 40-minute drive from the city, there is a 100-year-old teahouse.

In the afternoon, the shooting task is here Peng Town, a century-old teahouse and a small roadside restaurant.

The representative seasoning of Sichuan Province: fish.

Fish flavor is one of the main traditional flavors of Sichuan Province cuisine. The finished dish has the flavor of fish, but its flavor does not come from "fish", but is made by soaking red pepper, green onion, ginger, garlic, sugar, salt, soy sauce and other condiments. This method originated from the unique folk cooking and seasoning method of Sichuan folk, and has been widely used in Sichuan-style cooked dishes, with the characteristics of salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic.

There are also salty tofu flowers and kung pao chicken in the north.

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The supper at night is spicy and skewered.

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At this point, the recording of the first episode of "Street Food Fighter" has ended successfully.