The three old men in the tea room were extraordinary, they stood up and greeted Liu Dahong, very polite, but their eyes were full of vigilance, as if they were enemies with a smirk on each other's faces.

"Senior brother, this little brother is ------?" An old man with long black hair and a long beard said.

While talking, a service staff brought fragrant tea.

"Second junior brother, he is my chosen future disciple." Liu Dahong said proudly. He is younger than the old man, but he is the eldest brother. Obviously, this faction is based on the order of time when it entered the school, not by age. Liu Dahong's master Liu Qianyuan is his father, and Liu Dahong may have worshipped his father as a teacher to learn cooking skills at a very young age, so he is the senior brother of this faction.

"Senior brother, you actually brought an outsider to meet Master today?" The black-haired and long-bearded old man said lightly.

"I brought him here to let Master pass the purpose." Liu Dahong was very calm, "Senior brother, the Shanghe faction has made a name for itself under your leadership this year, and I heard that the next Sichuan chef to be invited by the Yang-TV Chef King Competition is the senior apprentice of the junior brother." ”

"It's just a rumor, and it shouldn't be true." The black-haired and long-bearded old man had a look on his face, and he spoke modestly, but his tone was very firm.

"Shanghe faction?" Wu Tian didn't understand any of these ways.

In front of him, the service staff did not serve tea. Tea was just given to Liu Dahong!

In the entire tea room, there was no tea in front of Wu Tian alone. He hasn't gotten the old man's eyes yet, and Liu Dahong hasn't gotten permission from the master to allow him to accept apprentices, so he is not a fellow disciple. Wu Tianjing scanned the three old men in the tea room, it turned out that these three old men all knew that his name was Wu Tian, and he and Liu Dahong's deeds in Yipinxiang three days ago, although the press conference was not successful, but the physical media and online media carried out a wide range of reports.

Wu Tian is already a 'celebrity' in the circle, but this name is derogatory!

The mirror technique carefully swept the black-haired and long-bearded old man, and some of the old man's cooking memories poured into Wu Tian's mind.

Originally, there were three schools in Sichuan cuisine, and Shanghe was the Rong style cuisine with Chengdu-Du-Le-Mountain as the core. The dishes of its faction are characterized by rich seasoning, fine materials, strictly based on traditional classic recipes, and concentrated on the palace dishes and mansion dishes in Sichuan cuisine, and each classic dish has an allusion source. Its dishes are elegant and light, and they are not known for their spicy taste. ——That is, what insiders commonly call 'classical Sichuan cuisine'.

This old man with black hair and long beard is Zhang Zhengmu, the head of the Shanghe faction.

Sichuan cuisine is famous for its world-famous spicy, but in fact, strictly speaking, it is not the authentic Sichuan cuisine. Classical Sichuan cuisine integrates the strengths of a hundred schools, and Yangxiong's "Shu Du Fu" of the Western Han Dynasty said that the five flavors of the husband, the sum of sweetness, the soup of peony, the abalone of Jiangdong, and the beef and sheep of Longxi - shows that at the beginning of the formation of Sichuan cuisine, it is to take the strengths of a hundred schools. Because there were many immigrants in the land of Bashu in ancient times, especially people from Jiangsu and Zhejiang, who came here as officials, they naturally brought the method of exquisite cuisine from other places - classical Sichuan cuisine, which Zhang Zhengmu learned. Most of them originate from the classics of ancient dignitaries and royalty.

During the Three Kingdoms period, Zhuge built the capital of Chengdu, which led to the development and prosperity of the food culture in the land of Chengdu. From the time of the Three Kingdoms, an independent Bashu cuisine began to form - Sichuan cuisine!

Its steamed buns are filled with filling, which originated from the first creation of Bashu. At that time, the steamed bread of the steamed bread was man, because its shape was like a human head, so it was called the mantou, and it was later called the steamed bun. The stuffing in the man's head was sandwiched, and then it had another name, which was called steamed buns.

In the Tang Dynasty, Sichuan cuisine began to become a characteristic, and the style of court cuisine was slowly transformed into the home cooking of the common people, that is, there were signs of changing from light and elegant to fresh and spicy. Of course, classical court cuisine is still the mainstay, which is diametrically opposed to the current Sichuan cuisine, which is mainly spicy. Today's popular spicy is actually the home cooking of the people of Bashu, not classical Sichuan cuisine, but a branch of Sichuan cuisine - modern Sichuan cuisine.

Tang Dufu wrote the poem "Huaiye Cold Tao", which is the current cold noodles. It is also one of the classical cuisines, which is the seasonal diet of court banquets in the Tang Dynasty, and it has become popular among the people at that time.

Wu Tianjing found Zhang Zhengmu's culinary knowledge, and he was like a primary school student learning with relish. Being able to learn the culinary culture of mortals is a kind of culinary experience in Wu Tian.

The classical cuisine of Sichuan cuisine has a lost supreme secret book called the "Food Codex", which brings together all the methods and secret ingredients of classical Sichuan cuisine. Famous masters in the culinary world know the famous work of the Codex, everyone knows that the Codex has been lost, and the Codex in the National Library of Huaxia is actually a manuscript, and it is a fragment.

However, this "Codex" secret book, which makes everyone in the industry excited, is actually inherited in the hands of Liu Qianyuan, a master of Sichuan cuisine. Except for Liu Qianyuan and his four disciples, no one in the outside world knew about this secret.

The purpose of Zhang Zhengmu's trip, the same as Liu Dahong's, is to get the approval of his master Liu Qianyuan, so as to get the inheritance of the secret book of the "Food Codex".

The "Codex" is not only the essence and secret book of classical Sichuan cuisine, but also has a record of the roots of the inheritance of famous dishes of other factions, and, strictly speaking, the "Codex" is not only a cooking secret, but also a health book with the same origin of medicine and food. In a sense, it is a very authentic and very precious medical ancient book.

This is the fundamental reason that attracted Wu Tian to come here to help Liu Dahong, Wu Tian really wanted to see the secret book of mortals - "Codex". In addition, from Liu Dahong's ideology, the mirror technique also searched out another secret book about modern Sichuan cuisine - "Awakening Garden Record".

Sichuan cuisine is divided into two major lines: classical and modern. The secret book of the emperor of classical Sichuan cuisine is the "Food Codex", and the culmination of modern Sichuan cuisine is "Xingyuan Lu" - the dishes in Xingyuan Lu are all famous for their spicy and fragrant style, which is the so-called Sichuan cuisine that everyone knows and understands now. The styles of the dishes in "Xingyuanlu" and "Codex" are diametrically opposed, but they both belong to the essence of Sichuan cuisine. It can be seen that the characteristics of Sichuan cuisine and its great inclusiveness.

Because of these two precious cheats books, Wu Tian, who is obsessed with cooking practice, came here to help Liu Dahong.

Although he is the Chef Emperor of the Demon Realm, he doesn't know much about the cooking skills in the mortal world, and he needs to learn like **. When he smelled the Terran cooking book, he was like a sponge stained with water, and the leech smelled blood. Even if Liu Dahong didn't ask him for help, after he found this information, he would find a way to come here to find out.

The stout old man on Zhang Zhengmu's left hand side is about fifty years old, dressed in white casual clothes, with a Chinese character face, and a good temperament, his name is Diao Zhiqiang. He is the master chef of the Xiaohe faction in Sichuan cuisine. The dishes of the Xiaohe faction are the Yanbang dishes centered on Sichuan-South-Zi-Gong and Yi-Bin; It is characterized by being atmospheric, weird, and high-end. The reason for the formation of the style of its dishes is related to the wealth of ancient salt merchants.

Yanbang cuisine is divided into three major branches: salt merchant cuisine, salt worker cuisine, and guild cuisine, with spicy, spicy, and sweet and sour flavors as three categories.

The lean old man on Zhang Zhengmu's right hand is called Zhao Nianwei, and he is the authoritative boss of the Xiahe faction in Sichuan cuisine. The Xiahe faction is mainly based on eastern Sichuan cuisine and hot pot. Xiahe school to Chongqing, Da-Zhou, Nan-Chong as the center, Xiahe school Sichuan cuisine is generous and rough, with rapid renovation of patterns, bold materials, not sticking to the tradition is famous, because of the influence of ancient and modern Chang-riverside wharf culture, Xiahe school Sichuan cuisine it has a more down-to-earth name - Jianghu cuisine.

Liu Qianyuan's three disciples, Zhang Zhengmu, Diao Zhiqiang, and Zhao Nianwei, represent the three lines of Sichuan cuisine: the upper river system, the small river system, and the lower river system.