Sendol, perhaps on the streets of Penang, is already a tradition, but for Lin Mu Sen, who came to Penang for the first time, this food does not have the so-called traditional taste, so Lin Mu Sen did not even find it delicious.

I just think it tastes weird, maybe in his cognition, what should be sweet should be sweet, and what should be salty should be salty.

And this thing feels like a variant of radish cake, or a bowl of cake, but salty food has become sweet, subverting Lin Musen's original impression, so in his heart, there is no such feeling as delicious.

"Seeing that you came to this place and didn't eat anything delicious, you just ate ordinary stalls?"

Listening to this voice, you didn't have to think much about it, you knew that Huang Zixing had appeared again.

"This stuff isn't very tasty, what, do you have any suggestions for anything to eat?"

Lin Musen didn't want to argue with Huang Zixing, he was a food stall himself, if it was a high-end restaurant, she really couldn't afford to eat it and couldn't taste good.

Afterwards, he always felt that the difference between the so-called high-end restaurants and ordinary restaurants was whether the spices were mixed well.

If the spices are good, the level of the dishes in the restaurant can be increased several times, and the ability to mix spices is not something that ordinary chefs can do, so the dishes are particularly expensive.

It can be seen that if Lin Musen hires a good chef and specializes in the production of spices, it is estimated that he will be able to sell the dishes.

It's not a good chef, there are good part-time jobs, most chefs rely on first-hand spice preparation, as for the chef who pays attention to raw materials, there may not be many.

Pay attention to the grade of raw materials, in fact, care more about the feelings of customers.

However, it is not easy to obtain materials that surpass other people's materials in this world, and even if they surpass the taste of other people's materials, they may not be able to greatly surpass ordinary materials.

Unlike the fruits or vegetables produced by Lin Musen, even the farmed chickens, ducks, geese, fish and shrimp can improve the natural taste of the dish by more than 30%, and fully eliminate some impurities.

In this way, in addition to the traditional taste, the taste of these restaurants is obviously much better than the average food stall, but the food stalls also do a good job, and the owner, who concentrates on research, can also make the taste very good.

Even the shopkeeper himself did not specialize in the seasoning, but someone else researched it.

And what is developed is often a collection of the essence of hundreds or decades.

As long as you make a particularly delicious snack, others will imitate and learn, and over time this practice has become a special practice for this snack in the streets and alleys.

Because this seasoning is very mature, the taste is also very delicious, and it has naturally become a popular snack.

It's really not easy to do badly.

The only difference in flavor may be one percent of the seasoning and the difference in knife work.

Lin Musen can do better than others, in fact, not in the seasoning, but in the raw materials.

So sometimes the dishes made are not as good as the good chefs with the seasonings.

Ordinary diners eat spices, while foul-mouthed diners eat ingredients.

The people who happen to go to Lin Musen's Shuiling Restaurant are all a group of people with bad mouths, even if they don't ask Lin Musen, they are still professional chefs, and the seasoning is not bad.

With the combination of the two, the taste is still outstanding.

Naturally, business will not be bad.

Lin Musen was fooling around outside, but his income was much more than he spent.

Now he is on the road to making a fortune.

"Do you have all snacks? Come to this place, how do you specialize in the things that Dayuan Island has, and I will let you taste the unique taste of Malaysia.

When you come here, you will have to eat exotic cuisine. You've been eating traditional dishes for a day, and there's always something exotic for your stomach, right?"

"Snack or big shop?"

"As long as you have a stomach, you can eat anything!"

"Although the barbecue on Dayuan Island is in the form of a storefront. However, in the mainland, there is also the so-called barbecue here, which is basically in the form of street vendors. ”

"I'm guessing you're going to make me eat a Nanyang-style barbecue, which is satay. ”

"It's the same meat, beef, chicken, mutton, and the most important thing is the taste of our satay sauce, which is different from the taste of the barbecue sauce you are familiar with, and also different from the taste of the mainland barbecue sauce stained with cumin.

Our satay sauce is basically made of peanut butter, coconut sauce, and shrimp paste, which is mellow and sweet, and of course the mix is good or not, and the difference is also very big.

You don't have to say you've eaten it, but what you eat isn't authentic. ”

"Excuse me, I've eaten at your five-star hotel in Kuching. ”

"The snacks made by five-star hotels are as professional as traditional snacks. At most, please finish eating satay and then invite you to eat Indian food. ”

"By the way, can you tell me what laksa is? I passed for a few days, but I didn't have the courage to eat it, I heard that it was the best food, but I didn't look like it at all. ”

Walking on the road, coming to a strange city, seeing a strange face, the sun is not politely scorching Lin Musen's body, holding a bag of juice in his hand, enjoying the hot temperature of this city.

Standing on the side of the trestle, you can see a fishing boat, only to go out and come back, the white-headed old fisherman returns home with a small number of fish, and then the sun sets, and it gets dark.

Lin Musen and Huang Zixing were still eating.

"Laksa is actually the basic cuisine like that, but there are some changes. Basically, it is a thick soup that is used to boil out a sour taste, as for the ingredients inside, it depends on what you want to add, but most of them will add rice noodles or rice noodles to the plate. Let's make it a staple food!

As for the spices on it, there are actually a lot of them, but most of them will add something called laksa leaves, and most of the other spices are often seen in our place, such as tamarind.

Tamarind and ginseng fruit slices are the main sources of sourness.

If it's laksa in Singapore, it's probably coconut milk!

Basically, this is a Malay cuisine, but people on our side are basically used to eating it, and there is no distinction between what people can eat and what people can't eat.

People are trying to promote their own culture and enjoy the culture of others.

In Peranakan, Malaysia, it is not feasible to study spices, but we have spices that can be plentiful. ”

"What is Nyonya? isn't it just something to eat?"

"In the beginning, it referred to us Chinese girls, and it also represented the good cooking skills we cultivated before we got married. ”

"You know how to cook?"

"Do I need to?"