God: "Lao Liu, you really won't participate in the World Chef God Contest this time?" Lin Xiao picked up the wine bottle and poured wine into the goblet in front of Liu Mang.

The bottle is bottled in a slender glass with a golden brown colour that, when poured into the glass, exudes an intoxicating, fruity aroma.

Icewine – It is produced in only a few parts of the world in a few countries such as Austria, Germany and Canada.

It is made from grapes after frost falls, and only when the temperature, climate and other conditions are in harmony to produce high-quality ice wine. Due to the unique production method and the scarcity of production, it is only natural that it is expensive.

As one of the world's most famous master sommeliers said, all vineyard owners always pray for frost to fall in late autumn every year as if they were looking forward to love, but the people who can taste real ice wine are as rare as those who can get true love.

Liu Mang sniffed the end of his nose with a wine glass, and then drained the glass of ice wine worth tens of thousands of dollars, and then exhaled slowly: "When is the World Chef God Competition?"

"In October of this year, Paris, France. ”

"October? That should be too late. Liu Mang picked up a peanut and put it into his mouth, and asked, "Do I need to prepare anything to participate in the World Chef Competition?"

"Well, it takes a nice team. Lin Xiao smiled, picked up the wine bottle again and poured it full of wine for Liu Mang: "But you shouldn't be lacking." ”

"I understand. Liu Mang picked up the cup and touched it with Lin Xiao: "When that day comes, I will come back." ”

"Boss, aren't you going back to the brewery to have a look?" said Five Eyes muttering, nibbling on a chicken leg in his mouth.

"No, just have you over there. Liu Mang replied.

"By the way, Lao Liu, what do you want to do with Manhanlou?" Lin Xiao stretched out his chopsticks, picked up the shredded green onion of a steamed fish in the middle of the table, and took a piece of fish belly from his belly and put it into his mouth.

After finishing the show, Lin Xiao took Liu Mang and Five Eyes directly to Wangjiang Pavilion. This is the best restaurant in Shanghai, with a minimum per capita consumption of about 3,000.

"I don't have time to take care of Manhan Tower now, you can help me watch it for the time being. ”

"Well, don't worry, with me, the guy hasn't made any waves in those days. ”

"Thanks, Brother Lin. ”

"What are you talking about? Come on...... Drink. ”

Early the next morning, Liu Mang said goodbye to Lin Xiao and Wuyan and returned to Fengcheng by car alone.

"Boss, you're finally open!" Waiting for about five o'clock in the afternoon, Liu Mang opened the door of the store, and the fat man and Lao Zhang rushed in.

"Well, it wasn't long ago. Liu Mang pushed the black-rimmed glasses on the bridge of his nose and replied.

"Huh, boss, how do I think you're a little different from usual today?" the fat man said in surprise.

"Maybe it's because I've shaved my beard. Liu Mang touched his chin with some weakness, and then kneaded his hair into a chicken nest as much as possible.

"Boss, what do you have to eat today?" asked Lao Zhang.

"Do you want to try shredded pork in Kyoto sauce?"

When he came back, Liu Mang found that the sweet noodle sauce he made some time ago had been fermented, so he bought a tenderloin from the butcher stall proprietress and planned to try it in the evening.

"Okay, boss, whatever you do is delicious. The fat man answered and sat down at the bar.

"Okay, wait a minute. Liu Mang pulled an apron and tied it around his waist, opened the refrigerator and took out the tenderloin.

The origin of 'shredded pork in Kyoto sauce' is very interesting. It is said that a poor family who made tofu wanted to eat roast duck but couldn't afford it, so they imitated the way to eat roast duck and used pork instead of roast duck slices.

Later, after generations of chefs improved, it became this famous 'shredded pork in Kyoto sauce', which is famous all over the country.

Liu Mang cut the tenderloin into even shredded meat on a cutting board, and added half an egg white, salt, cooking wine, light soy sauce, and starch to taste for later use.

Then remove the head and tail of the green onions, wash them, cut the white onions into thin strips, and spread them on a plate.

Blanch the dried tofu skin once with boiling water, wait until the water is drained, and then change the knife into square pieces.

After all this preparation, Liu Mang washed his hands, put the pot on the stove, and prepared to start frying.

The recipe for 'shredded pork with Kyoto sauce' is not complicated, and it is a home-cooked dish. But when it comes to the taste, in addition to the method of marinating the shredded meat, the most important thing is to wait for the sweet noodle sauce to be put in the pot.

In the early days, Bu Yu taught Liu Mang that a large part of the flavor of Chinese food comes from the spices added to it. And if a chef only uses the common popular seasonings on the market, then he can only be a grass chef forever.

Real chefs have their own secret ingredients, and this is the only way to become a top chef!

Liu Mang abides by this rule, so 90% of the seasonings he uses now are made by himself.

The sweet noodle sauce that Liu Mang wants to use today is sealed in a red clay clay pot, and the lid of the clay pot is gently lifted, and a sweet and greasy aroma comes to his nose.

This sweetness comes from substances such as maltose, glucose, etc., which are produced during the fermentation of the dough. In order to obtain this sweetness, it is necessary to go through many tedious processes such as washing, maceration, steaming, planting koji, making koji, and fermentation.

Liu Mang's secret recipe for making sweet noodle sauce comes from the "Tune Ding Ji", which adds a special kind of flour ground from the fruit in addition to ordinary wheat flour.

It is also known as chicken head rice, egg ling. It is not a legume, but a plant of the water lily family.

It is generally found in the major swamps and ponds in the south. The outer shell of the fruit has thorns, and the seeds inside are rich in starch, which is beneficial to the kidney, spleen and diarrhea, dehumidification and band.

When added to the sweet noodle sauce made from the starch powder, the taste is much more delicate and sweeter than the ordinary sweet noodle sauce sold in the market.

"Well, although it's the first time to make sweet noodle sauce by yourself, it tastes really good!" Liu Mang dipped his finger in the crockpot, brought it to his mouth and tasted it, and nodded with satisfaction.

The sweet noodle sauce made according to the secret of "Tune Ding Ji" has a sweet and salty taste, and it melts on the tip of the tongue with a light sip, which is very layered.

Heat the pot on the stove, add a spoonful of salad oil, and when the oil smokes, Liu Mang pours in the shredded meat that has been flavored in advance, and stirs it quickly with a frying spoon.

When the shredded meat turned slightly whiter, Liu Mang immediately scooped out a large spoonful of sweet noodle sauce from the crockpot and added it to the pot, added a little sugar and oyster sauce by the way, dripped a few drops of sesame oil, hooked a thin thickener, and then immediately removed from the heat and put the fried shredded meat into the plate that had been placed on the shredded green onion in the morning.

The fried shredded meat is ruddy and translucent, stained with a dazzling oily sheen. Liu Mang's secret sweet noodle sauce is heated at a high temperature to evenly wrap the shredded meat, and the flavor of it exudes and floats into the nose slowly, attracting people's hearts.

"Please slow down ......"