Why heavy oil and salt? The reason comes from the rules of traditional banquet dishes.

The banquet dishes are first served with cold dishes, and then at the beginning are all kinds of hard dishes, and the taste is very heavy. However, the dishes that are served after the main dishes are becoming lighter and lighter, and almost all of them are soups, side dishes, and home-cooked dishes.

What is the rationale for this?

In fact, the reason is very simple, meat will have a fishy smell, and if there is a fishy smell, it needs heavy oil, salt and spicy, whether it is chili pepper or green onion, ginger and garlic, this is a law in Sichuan cuisine.

After eating a dish with a heavy taste, the sensitivity of the sense of taste will drop to an extreme in a short period of time.

Therefore, after the banquet dishes have experienced heavy dishes, they should start to serve a variety of flavor-based dishes rather than taste-based dishes.

For example, if you first eat dishes such as elbow, mao xuewang, and spicy chicken, and then eat the back pot meat, do you think you can eat the good taste? You don't even feel the sweetness of the back pot meat.

Therefore, after eating these dishes, the next dish should be soup, or side dishes that are more fragrant and may have a good taste.

It may be a bit awkward to say this.

To put it bluntly, when the judges eat the braised beef brisket, they will not be able to taste the exquisite taste in the next time, not only for their own side, but also for the opponent's dishes.

This time, the Austrian menu is not suitable for this experiment, but it is only possible to experiment with them, and when the time comes, you can use this trick with confidence when you encounter Hui cuisine and RB cuisine, and if the experiment fails, there is no way.

After all, there is a time lag between each dish to be served.

The braised beef brisket is finally ready to come out of the pot after a long time of preparation.

The aroma is intense and the taste is very strong.

The difference between the Austrian beef stew and this braised beef brisket is directly reflected.

Since it was a semi-final knockout round, Fang Hong had more chefs to control, a total of four, but more people had to help set the dishes, although they were also chefs, but they didn't do specific operations in the game.

Braised beef brisket as a famous dish of traditional Sichuan cuisine, many factions have this dish, but the taste is not quite the same, most of the braised beef brisket should be regarded as a hot stew rather than a roasted dish, the reason is that braised beef brisket is far from being as red and bright as Lu cuisine, which is good at braised beef dishes, and it is also different from other braised dishes in Sichuan cuisine.

However, this time, Fang Hong chose Zigong's salt-gang dish braised beef brisket.

In other words, this braised beef brisket is actually the familiar taste of braised beef noodles, but in comparison, it is more refined.

Among the military village dishes, braised beef is a very important dish, and it is also very important in Yanbang dishes.

Legend has it that in ancient times, the salt well needed to be pulled by an ox to pull the brine from the salt well at a depth of more than 1,000 meters, but when the cow was old, it could not be pulled, so the cow would be slaughtered for cooking.

This dish uses yellow beef, and it is not tender beef, it is old beef, so the beef beef brisket bought in the vegetable market is always a little less flavorful to make this dish.

As old beef, it is naturally difficult to cook thoroughly, so cut into large pieces and cook over high heat.

Add salt to help the dish heavy salt, so there is no tender feeling, and what you want is the taste.

After the large pieces of beef are cooked, cut into small pieces, and then cooked in heavy spicy to produce the braised beef brisket of the salty dish.

Since the salt gang is heavy physical work, water and salt are lost quickly, and the salt well itself is not short of salt, so this dish has a huge spicy salty and fresh taste.

The meaning of giant spicy is ...... Sichuan people who are not accustomed to salt dishes are spicy to eat.

However, because it is cooked as a whole piece of beef, and after cutting into pieces, it is at least the size of a thumb, and even the size of a seal, so the spiciness of this dish is small compared to most salt dishes, but that is also for people in the southwest, and for people in other regions, this dish is very spicy, let alone foreigners.

If this foreigner is Mexican, or if he can stand it, if it is the judges present, it will not be so simple.

Different from the sultry and spicy of Shanghe cuisine, Yanbang cuisine takes the taste of Shanghe cuisine and the spicy and spicy of Xiahe cuisine, and tastes spicy in the mouth, and continues to be spicy in the throat after eating.

Since the knockout round has been moved indoors, the judges have already smelled spicy and choking.

The judges were mentally prepared, so they chose the Austrian goulash first.

Goulash is a Viennese specialty. The best beef is simmered for hours in the broth, and the bones, bread, wasabi, apples, and vegetables give the beef and stock a distinctive aroma.

It is beef cut into large slices, not chunks, which is very different from the beef stew in Chinese food.

The Austrian chef uses Kobe beef, which was introduced once by Europeans after discovering the taste of Kobe beef at RB, and Austria is the only region in the world that is better than Kobe beef, where it originates.

Kobe beef is also very expensive, of course, due to the impact of mad cow disease, our country has banned the import of Kobe beef, if you see a shop selling and signboarding, it is either smuggling or fake.

However, due to the way the Austrian beef stew is eaten, it doesn't use the best snowflake part of Kobe beef, but it mainly takes the tender route.

At the same time, it is also a strong flavor type.

After eating the stewed beef, several judges nodded their heads and praised them, and the invited diners were also very satisfied.

Although Austria's food is not as good as some of the world's biggest gastronomic countries, there is always something to be said in any country, and the world-famous dishes are generally really good.

Next it's the turn of the braised beef.

Several judges didn't try it directly after seeing it served, but smelled it.

The peculiarity of spicy dishes is that they smell strong when cooked, but they don't when they are done, because the hot oil blocks the smell from escaping.

The judges all picked up chopsticks, but some of the diners chose a soup spoon instead of chopsticks.

You don't use chopsticks, you use a spoon, and you can imagine how spicy it is......

There are two extremes in the way to eat beef, one is thin slices and the other is large pieces, and the feeling of the two ways of eating is absolutely different.

The first judge started chewing on the brisket, a little confused because he felt it tasted good.

But then, his face changed, it was too spicy.

Moreover, heavy salt and heavy oil are exactly the way that Europeans do not like to eat.

However, he felt the salty and chili flavor for the first time, and he still endured and continued to chew, as a food judge, no matter how spicy he was, it was much better than ordinary foreigners, because there is more than one spicy dish in the world.

But what he tasted must have been completely different from the spicy taste he had ever tried.

And none of them noticed that this intense stimulation was gradually closing their sense of taste.