Mianzhou is located on the south bank of the Fujiang River, and there is a Long'an River passing through the city. An abundant network of water nourishes the fertile land.

If anyone says that Qincha is a good errand, then Yang Huairen is in a hurry with him. With endless official duties and endless people, Yang Huairen realized that making an errand for the emperor was not as beautiful as he imagined.

In fact, he had already thought about letting it go, but when things came to him, he always couldn't bear to really be the shopkeeper. Even if he doesn't know much about local county governance, it can never be said that it is a trivial matter when it comes to the people.

Yang Huairen wants to be a responsible Qincha adult, so although he can't do everything, he tries to do everything himself.

It was not until later that he found out that the local officials always regarded the hospitality of his envoy as the most important thing, and it affected the ministry of the real inspector.

The final result was that Yang Huairen did not come forward to get involved, but it made his inspection of Qincha more meaningful. He knew in his heart that this kind of inspection given to him in Zhao Xu's holy decree was symbolic.

After thinking through this, Yang Huairen is no longer stubborn, many times for the sake of the people, but you may not really be able to do real things for the people.

Yang Huairen seemed to have found the position he should be, and finally became the shopkeeper, and went out to cruise with a group of four micro-clothes, maybe he could taste the most unpretentious Bashu food.

Speaking of Sichuan cuisine, everyone is naturally familiar with it, but the Sichuan cuisine of the Song Dynasty is very different from the Sichuan cuisine of later generations. The Sichuan cuisine of later generations was mainly spicy and fragrant, while the Sichuan cuisine of the Song Dynasty was mainly light and elegant.

Modern people think that spicy dishes represent the essence of Sichuan cuisine, but in fact, it is wrong, spicy has become a major seasoning in Sichuan cuisine, in fact, it is only 200 years.

Sichuan cuisine, which has a real long history, is actually based on the harmony and fusion of multiple flavors as its culinary essence, and the formation of this unique compound taste has a great relationship with the geographical environment in which Sichuan cuisine is produced and growing.

The land of Bashu has been known as the "land of abundance" since ancient times, and the unique geographical environment has created a group of people with unique tastes, so these food-loving people have created a cuisine that is different from other cuisines.

Attentive diners may have already discovered the strange point of Sichuan cuisine, in other cuisines, the birth of a delicious dish always goes through a long process, and gradually forms its stereotyped taste, which makes the cooking method of this dish also become stereotyped.

But Sichuan cuisine is the opposite, different periods, different places, different chefs, the same dish, but always can make different tastes, but the same mouth-watering taste.

This is the charm of the blending of multiple seasonings in different proportions, and the chefs make these dishes like a painter's painting, and the different colors are always matched to different effects.

The birth of Sichuan cuisine began in the Shang and Zhou dynasties, and it was relatively simple at first, and then went through a long and slow development process, until Zhang Qian brought a variety of spices from the Western Regions in the Han Dynasty, so that Sichuan cuisine began the process of transforming and integrating flavors.

It was not until the Song Dynasty that the relatively stable and peaceful environment, the rapid development of agriculture, industry and commerce, and the development of road transportation really made the food in the land of Bashu have the name of Sichuan cuisine.

It was also during this period that Sichuan cuisine came out of the relatively closed geographical environment and spread to the Central Plains and all parts of the Yangtze River. At this time, large-scale restaurants focusing on Sichuan cuisine were not common, and the most common ones were Sichuan restaurants or restaurants, which were mainly based on the special snacks of a certain place.

For example, there are yakiniku restaurants in the streets of Tokyo. Burnt noodles, in popular terms, are a kind of steamed noodles, and the unique small steamed noodles in Jiangnan in later generations are the boiled noodles from Sichuan restaurants in the Song Dynasty.

In terms of production techniques, unlike ordinary boiled or stewed noodles, steaming is another art that infuses the flavor of noodles.

The key to this art is to return to the pot. Mainly leek or leek, stir-fry pork or mutton, or even fish, add fermented bean paste or chop sauerkraut, and make a marinade for braised noodles.

The raw noodles are boiled half-cooked, then mixed with marinade, stirred, and then steamed and matured again.

The technique of returning the braised vegetables and noodles to the pot at the same time is really a very rare treatment method in other pasta, but it is somewhat similar to the bibimbap of later generations.

Different ingredients are first cooked separately and half-cooked, then mixed and then cooked back to the pot, so that different flavors can be integrated in different levels of ingredients, and this kind of creativity can only be understood by gourmets who know how to eat and know how to eat.

Another Sichuan dish back to the pot meat also takes advantage of this, but this kind of delicacy from the folk is more precisely a creation of helplessness.

Like the people in other places, the poor working masses did not often have the opportunity to eat meat, so when they bought meat at festivals, they did not want to eat it all at once, but after it was exploded, they ate some of it, and the other part was dried and stored as a reward for the children.

The prototype of the original Huiguo meat in the Song Dynasty may not be so beautiful to say, but the formal concept of life makes people cherish food and yearn for a beautiful taste.

Yang Huairen walked in the market and realized this deeply, so he felt that being a chef is not only to cook good dishes, but also to experience the production and development of these dishes with heart.

In these processes, there is the wisdom of the people, the sadness of the poor people, and the yearning for beauty, and then countless hard work and sweat.

Wandering along the path by the river, breathing in the chilly air, people feel refreshed, and those troubles in life seem to have escaped without a trace at this moment.

Brother Tianba was always the first to feel hungry, and when he was hungry, his sense of smell seemed to be much sharper than Yang Huairen's.

He twitched his nose and inhaled a faint hint of the taste vigorously, but there was confusion between his eyebrows.

"Brother Ren, have you heard it? Why is this smell so familiar? ”

Yang Huairen was still enjoying the wonderful autumn scenery of the very poetic "Lonely Boat on the River", and was dragged out of the painting by the inexplicable words of Tianba's younger brother.

"Familiar taste?"

Yang Huairen turned his head and looked back and forth, "Maybe there is some restaurant nearby." ”

He said casually, but when he also raised his head to carefully sniff the more and more clear taste, he actually looked at each other with Tianba's younger brother and said in unison, "Beef noodles?!" ”