This is the biggest difference between Chinese cuisine and other cuisines.

In the cuisine of other countries, there has never been such a thing as food supplement, nor has there ever been such a cognition. This is a culture that can only be nurtured by 5,000 years of brilliant culture.

"At present, there are not enough ingredients and diversification, and food supplements cannot be launched for the time being. In the future, food tonic cuisine, which our Huaxia master will call medicinal food, will become a unique feature that truly distinguishes us from other cuisines. Li Qingming said.

Son muttered a few words, and his eyes showed even more determination. This road, he has to go all the way, to explore the mystery of this Chinese cuisine, to inherit it, and to carry it forward.

"Okay, let me try your four dishes: white chopped chicken, called flower chicken, saliva chicken, and large plate chicken. Li Qingming first took a mouthful of saliva chicken with chopsticks and put it in his mouth.

Sun Zhengyi stared at Li Qingming expectantly, and when he saw where Li Qingming's mouth was chewing, his heart was also bumpy. The first time I pondered alone, did I rely on the recipes of my master Li Qingming to ponder the dishes that were appetizing?

He tasted it himself and thought it was pretty good. At least not worse than other dishes. But whether it's good or not, Li Qingming has to say it.

After chewing, Li Qingming shook his head helplessly.

Son's heart sank, knowing that he was bad.

"Master, please evaluate truthfully, justice can withstand the blow!" Son asked respectfully.

Li Qingming waved his hand.

"This saliva chicken, there is a saying in my division, called: Famous Bashu 3,000 miles, taste the twelve states in the south of the Yangtze River. Li Qingming sighed, "Bashu is the name of my master about a place, and so is Jiangnan." ”

Famous Bashu for 3,000 miles, the taste of the 12 states in the south of the Yangtze River! Sun Zhengyi muttered, although he didn't know what kind of place this Bashu and Jiangnan were, but these words sounded like they made people yearn for it. How tempting this saliva chicken should be to get such praise.

"This saliva chicken, the reason why it is called saliva chicken, is not because of people's gluttonous saliva dripping, but because there are many peppercorns in it, its taste is a set of numb, spicy, fresh, fragrant, tender, refreshing in one, let people eat it in one bite, will be numb to the mouth paralyzed and can't help but salivate, this is the reason for the saliva chicken. Your saliva chicken is fragrant, tender, and fragrant enough, but it is not numb and spicy enough, and if you don't have these two, it will naturally not be cool enough!" Li Qingming explained, "Of course, this has nothing to do with you, the most important reason is that there is no pepper, and you are reluctant to put spicy." ”

"Master, I don't know what peppercorns are. But this is too spicy, isn't it that many people can't eat it. The federation is not spicy for many people. It's so spicy, I'm afraid no one will like it!" Son looked worried.

Li Qingming smiled.

"Justice, I understand your concerns. However, if a dish is delicious enough, then even if it is spicy, many people will try it!" Li Qingming said with a smile.

Li Qingming remembers that the first time he ate this water chicken was on Wanshou Road from Shangcheng (Hai) City to Nancheng Avenue in Chong (homophonic words, avoiding harmony) Qingnanping, at a fork in the road to Zhengyang Farmers' Market, a shop called Li Lao Wukou Water Chicken. His shop has been a time-honored brand for more than 20 years. It is a well-known long-established shop in the local area.

Many people came to eat his mouthful of chicken. His saliva chicken, when Li Qingming ate it for the first time, it was spicy, and Li Qingming couldn't stand the spicy at all. But I kept eating. Why, because when I eat it, the spicy and delicious feeling completely suppresses the spicy taste transmitted by the tongue. It's only when you've eaten it all that you'll feel the overwhelming spiciness.

You can't stand the spicy stuff at all. For the first time, Li Qingming ate a small half pot alone, but after he went back, he was all kinds of fire, his gums were swollen and painful, and he was not uncomfortable. At that time, I swore that I would never eat it again, it was too spicy. But when it was healed, before leaving, he was not afraid of death and had a beautiful meal.

There is a very important unique taste in this dish, that is: cool!

It's completely incomprehensible to eat food. Numb, spicy, fresh, fragrant, tender, you can describe in words, what it feels like. But it's only cool, which doesn't seem to match the dish at all, and it shouldn't have this kind of taste at all. However, this taste is unique. Moreover, it almost only exists in a few cuisines of Sichuan cuisine and Hunan cuisine.

Why? It's because it's spicy! It's spicy enough, it's not spicy, it's not spicy, it's not spicy. When it's spicy to the end and you're sweating profusely, that's the real coolness.

Li Qingming ate its numb, spicy, fresh, fragrant and tender for the first time, and the second time he ate it, he was sweating profusely and his whole back was soaked.

Of course, this time it still paid a big price. For another few days, my gums were swollen and painful, it was a little difficult to go to the toilet, and even my lips were swollen. But when I look back on this dish, I still feel extremely comfortable.

Of course, later Li Qingming learned that when this foreigner eats so spicy, he needs to pair it with chrysanthemum herbal tea, or turtle jelly or the like, which can alleviate the sequelae of this spicy and refreshing.

As for what to do when it's too spicy? There are many ways to do it. For example, iced sour plum soup is very effective. Or fruit juices with vitamin C, such as orange juice, apple juice, etc. Of course, there is another one that is also super spicy, and that is to drink milk.

When eating spicy dishes, you can't cold beer, then drink milk. It not only relieves spicy, but also nourishes the stomach and intestines, and avoids the impact and stomach cramps.

Therefore, spicy, as far as Li Qingming's personal feelings are concerned, in fact, people are not afraid of spicy. What I'm afraid of is that it's only spicy, not delicious. You have to be delicious enough, so much spicy will be eaten. On the contrary, if it is simply spicy, then it will fall inferior, and it will not be spicy and refreshing, but spicy spit. If you take one bite, you don't want to take a second bite.

"Justice, as long as it is delicious, don't be afraid that the guests will dislike the spicy. There is only one reason why you don't eat it because it's spicy, and it's not delicious. Of course, this dish must also be hemp, and I will find a way to match some of the related auxiliary materials here!" Li Qingming said.

Son nodded and jotted it down in detail. Be prepared to try it later.

"White chopping chicken!" Li Qingming picked up a piece and put it in his mouth.

This white chopped chicken is one of the representative dishes of Cantonese cuisine and is extremely famous. It began in the folk hotel of the Qing Dynasty, because the chicken is boiled without seasoning, and it is eaten with the chop, so it is called "white cut chicken" and "white cut chicken". And because of its materials, the three yellow chickens (feet yellow, skin yellow, mouth yellow) produced in Yang () County, Qingyuan City, Guangdong Province, are also known as three butter chickens. Later, all restaurants and delicatessens in the province operated "white chopped chicken", and a unified style was slowly formed.

Not only is it made with fine ingredients, but it is also served with boiled shrimp soy sauce and dipped in chicken. This white chopped chicken served in the pot is golden in color, crispy skin and tender meat, and the taste is exceptionally delicious, and you will never get tired of eating it for a long time.

As for the most delicious white chopped chicken, it is actually not in Guangzhou (Zhou). Although when it comes to Cantonese cuisine, everyone's impression is that Cantonese (Zhou), and after many people arrive, they think that this white chopped chicken is delicious and delicious, and it is widely spread after going back. But in fact, the really delicious white chopped chicken is not in Guangzhou (Zhou), but in Hua (Zhou) South (Sheng), which is the birthplace of modern white chopped chicken.

It is rumored that in 1995, Zhu Risheng, a native of the South (Sheng), improved the practice of white chopping chicken, and featured it with sesame oil chicken bibimbap, opened the first "Huazhou Sesame Oil Chicken Restaurant" on Donghu Road in Mao (Mingming) City, with an area of only a small 50 square meters, but the first year made a profit of 3 million, and the business was so hot that even the aisle in front of the hotel was filled with diners in other positions, and in just one month, a small street less than 500 meters long on Donghu Road was opened with dense "Hua (Zhou Xiang) Oil Chicken Restaurant".

Therefore, everyone only knows about sesame oil chicken, and because of its small place, it is not widely known, and it is far less popular than white chicken. But only after I went and ate this dish, did I know what authentic white chopped chicken is. The taste is far better than any white chopped chicken you can eat in Guangzhou.

Li Qingming, as a foodie, also went to admire. After all, for ordinary people in Li Qingming's family, going to Guangzhou (Zhou) to eat is too expensive and too luxurious. On the contrary, it is much cheaper to go to Nan (Sheng), so I also ate this authentic white chopped chicken. Indeed, it must be admitted that the queue was too long. That's no less than the pomp and circumstance of Apple's iPhone 4s when it was launched.

"Hey!" Li Qingming sighed again.

"Master, please speak up!" Son Masayoshi calmed down and picked up a pen and paper.

"Justice, this color, taste, your heat is still not at home, I don't worry about this, do it a few more times, just master the real heat." But the real reason why your dish doesn't taste good enough is the lack of seasoning, and when it is boiled, there are still some special techniques to boil out this unique taste of chicken fat. Li Qingming frowned.

He is just a foodie, and Li Qingming naturally does not know these key know-how. Although we generally know how to do it, whether a dish can be fragrant for ten miles and become famous in Kyushu really requires some small know-how. Don't look at the trick and know it, it seems that it is nothing. But just this little trick determines whether your dish can stand out in the culinary world and become a household name.

For now, Son just makes it tastier. As for the level of being famous in Kyushu, it is really far from it. Although the whole chicken feast is good, these dishes are the essence of each cuisine. It's extremely difficult to make that original taste. This needs to be studied! <