"But can real Chinese food be liked by Westerners?" Sun Youchen muttered.

This sentence was very quiet, but it was still heard by Liu Mang, and he thought for a while: "Mr. Sun, maybe you have been living abroad and can't understand our feelings for Chinese food. For us, Chinese food is no longer a simple dish, but more of a cultural inheritance. ”

"Cultural heritage?"

"Yes, there are many cultures of a people. For example, writing, folklore, art...... But for ordinary people, what is more important than three meals a day on weekdays? When your taste buds have been invaded by familiar flavors since childhood, even if you are thousands of miles away from home, you can still remember your hometown, right? Therefore, when someone makes dishes that are not Chinese food in the name of Chinese food, it is difficult for not only us Chinese chefs, but also ordinary Chinese diners, to accept it, right?"

Speaking of this, Liu Mang paused, took a sip of tea, and moistened his throat: "Besides, I don't think authentic Chinese food can't be accepted by foreigners. Although there are slight differences in taste, the food is universal, and everyone can taste the sweet and sour. In the final analysis, it's not that you don't accept it, it's that you don't do it well. ”

"Okay. Master Liu Mang, I admit that you made me feel a little shaken in my heart. Sun Youchen nodded: "Then what is the real Chinese food?"

"What is real Chinese food?" Sun Youchen's seemingly simple question stopped Liu Mang, and he was silent for a moment.

"There are eight major cuisines in China, countless dishes, and a variety of cooking techniques, if you explain them to you one by one, you may not be able to finish them in one day and one night, so ......"

Liu Mang stood up: "You come with me to see the whole process of making Chinese food." ”

Liu Mang led Sun Youchen to the kitchen of the suite, and Lin Xiao had already begun to prepare stir-fried dishes.

"It's all the ingredients and ingredients for cooking 'pineapple grunt'. Liu Mang pointed to the ingredients on the cutting board that had been cut into simple terms.

"Don't use lean meat, use pork belly?" Sun Youchen leaned down and looked at the things on the table very carefully.

"That's right, the fat and thin pork belly can be fried to create a crispy skin, and the taste is too chai to be suitable for just using lean meat. ”

"My father used to use skinless pork belly, but the guests didn't appreciate it, they thought it was too greasy. ”

"That's because your father didn't blow it up. Lin Xiao put the pot on the rack, poured half a pot of vegetable oil, and twisted the fire: "You must completely force out the fat in the fat before you can proceed to the next step of cooking." ”

"Oh...... So what is this?" asked Sun Youchen, pointing to the sweet and sour sauce on the board.

"You try it, it's a sweet and sour sauce commonly used in Chinese kitchens, and it's all about the sweet and sour flavor of the sour pork. You don't need tomatoes to have it. ”

Sun Youchen took a pair of chopsticks, reached into the sweet and sour sauce and dipped it, and put it in his mouth for a sip.

"This tastes great!" The sweet and sour flavors can only be described in one word – balanced.

When the mouth is moistened with sweetness, the sour sensation immediately rises from the base of the tongue, causing a large amount of saliva to be secreted, and the sweetness is raised, and so on......

"The taste of this sauce will definitely be acceptable to Americans! I dare say that there is no ketchup on the market in the United States that can compare to it!" Sun Youchen was full of praise.

"I made this sour vinaigrette myself, if you like it, I'll write you the recipe later." ”

"Really?" Sun Youchen was a little unconvinced.

"Of course it's true, the recipe for this sour vinaigrette is simple, and there's nothing to keep secret. ”

"Then thank you, Master Liu Mang. Sun Youchen felt a little embarrassed.

At this time, the oil temperature in the pot had begun to rise, Lin Xiao put the cut pork belly into a colander, pinched up a little dry starch and sprinkled it, and then shook the colander so that each piece was evenly smeared.

"If you want to make a good Chinese dish, every step and detail is important. For example, this piece of meat should not be starched with wet starch, so that the fried skin is very thick, which will prevent the flavor of the vinegar sauce from entering. Lin Xiao was doing it, and Liu Mang was explaining on the side.

When the oil temperature in the pot reached about 150 degrees, Lin Xiao put the meat pieces that had stuck to the starch into the pot.

The pork belly pieces make a 'squeak' sound in the oil pan, and gradually float from the bottom of the pan as the fat is forced out.

The oil is released evenly and after being stained with dry starch, the meat is soaked with a golden color.

Lin Xiao scooped it up with a colander and put it aside to brew cold.

"Is that all right?"

"Of course not. Although the pork belly is now cooked, the texture is not crispy enough and the color is not beautiful enough, so it must be refried a second time. Re-frying is a common technique in Chinese cuisine, which can completely drain the moisture of the ingredients and force out the excess oil. ”

After five minutes, Lin Xiao twisted the flame switch to the maximum, raising the oil temperature to about 180 degrees again, and then put in the already slightly cool pork belly pieces.

"Zila!" Unlike the first time it was fried, this time the pork belly pieces immediately made a violent noise as soon as they were put into the pot.

Lin Xiao picked up the pot, gently rotated his wrist to prevent the meat pieces from sticking, and only fried it for about ten seconds, and immediately started the pot.

After the second re-frying, the body size has been significantly reduced, and the color has changed from light yellow to attractive golden yellow, and the tempting aroma of meat has begun to spread.

Next, leave the bottom oil in the pot, add the minced ginger, stir-fry the garlic slices until fragrant, add the pineapple pieces and green and red peppers and stir-fry, cook in the sweet and sour sauce, and finally turn on the high heat and add the meat pieces, stir-fry quickly......

As the sweet and sour sauce dries as it heats up, the skin of the ingredients is coated with a faint layer of crimson.

Remove from the pot and put it on a plate, and this 'pineapple grunt meat' is complete.

"Mr. Sun, let's try it and see what the authentic 'pineapple slur meat' tastes like. Lin Xiao pushed the plate in front of Sun Youchen.

"Is this the authentic 'pineapple grunt meat'?" Sun Youchen sniffed, and his hand holding the chopsticks trembled a little.

You don't need to taste it, just look at the color of the dish and smell the aroma of the dish, this 'grunt meat' is already much better than your own.

The golden pieces of meat are steaming slightly, and the bright yellow pineapple pieces and bright red bell pepper segments are wrapped in a sauce that is as thick as honey, giving it a pleasing sensation to the eye.

Picking up a piece of grunt meat, Sun Youchen put it in his mouth and bit it down.

"Click!" the teeth closed, and there was a crisp sound between the teeth and cheeks.

I don't have the soft and crumbling feeling of my own dish, and now the crust of this piece of meat is really crispy. Chewing again, a warm sweet and sour sauce spills out of the meat, and the sweet and sour taste moistens every cell in the mouth, causing them to start cheering.

Reluctantly swallowed, the fresh fruity aroma of pineapple lingers in the mouth, and the aftertaste is endless.

"It's delicious!"