According to the established route, the first stop of Fangyu went straight to Luchuan City.

Luchuan City is a famous historical and cultural city, with a long history and abundant products, with three districts and four counties under its jurisdiction, and a large minority population.

Luchuan City is rich in fine wine, which can be seen from its other name - Wine City, there are many well-known national brands in Luchuan City alone. Among them, Laojiao wine is one of the four oldest famous wines in China, known as "the originator of strong fragrance, the master of wine".

One of the two candidates for the selection of the Culinary Association is from the famous Wen family in Luchuan City.

The Wen family's ancestors were once big wine merchants in Luchuan City, although after the change, the family once fell into a trough. However, with its excellent winemaking skills and unique recipes, the Wen family re-emerged with the help of the tide of economic development and became an influential family in Luchuan City.

As soon as Fang Yu asked a little in any of the food stalls, someone would immediately say a bunch of legendary stories about the Wen family.

However, Fang Yu was not interested in the development history of the Wen family, he just wanted to know what dishes they were good at, which was completely unknown from ordinary people.

However, Fang Yu didn't care, since he came, he would take a walk around, there would always be a harvest.

Lucheon is not big, but it also has some wonderful scenery.

The original style of Huangjing old forest and the red sandstone Danxia landform are fresh and natural, and the bacon bean flower farmhouse meal is also unique, if it is not too far by car, it is a good place to escape the summer and enjoy the coolness.

The old cellar tourist area is not big, basically belongs to the smell of the tour, get off the car is the aroma of wine, the more you go inside, the aroma is sweeter and sweeter, and so on into the cellar smell and become sake lees sour. After looking at the Chunyang Cave, a natural wine storage cave that showcases the culture of Luchuan Cave, Fang Yu tasted a small glass of Laojiao wine and came out. To be honest, the flavor of high-grade liquor is absolutely unique when used for cooking, but drinking alone is not Fang Yu's favorite, the fragrance is fragrant, and it still feels a little too strong.

Tianxian Cave is dangerous, strange, beautiful, the best for hiking, the cliff restaurant on the mountain is very distinctive, but eating a meal of bean curd rice makes Fang Yu feel a little boring.

Yaoba Ancient Town is authentic, antique, and walking above the ancient streets of bluestone slabs, Chongqing feels that it is permeated with the old market culture and lazy humanistic atmosphere everywhere. According to locals, several TV dramas have been filmed here. The yellow rake and red oil mutton soup made by the master on the spot made Fang Yu feel that the trip was worthwhile.

Among them, Fang Yu was very interested in the production of yellow ba, and spent an extra day searching around Luchuan City to gradually find out the secret of making this snack.

Speaking of this Huangba, there is also a small story related to Zhuge Kongming, but after Fang Yu's research, it should also be a posterity, which is not credible. However, this story records the original preparation method of yellow ba, but it is quite similar to the soy milk rice that Fang Yu made before, which is very different from the modern production method of yellow ba. It is thought that the local people have passed it down from generation to generation and slowly improved to what it is now.

Modern yellow rice is made by mixing glutinous rice with sticky japonica rice and brown sugar.

The two types of rice are soaked separately, and the glutinous rice is steamed and boiled in a traditional wooden retort until it is seven or eight years old. Pour in the rice milk ground from the sticky japonica rice and stir with an appropriate amount of brown sugar while it is hot, and wait until the water in the rice milk is completely absorbed by the glutinous rice, and let it dry naturally for half an hour. After the brown sugar rice milk has cleared up the sweat, the rice dumplings are made into rectangular blanks.

The finished billet is wrapped in a rectangular shape with washed ginger leaves or Qiang live leaves, tied tightly at both ends, placed vertically in a steamer, steamed over high heat for 1 hour, and then changed to medium heat and simmered for 1 hour to be considered ready.

The steamed yellow cake is yellow and crystal in color, the taste is slightly sweet, and the aromatic flavor of the ginger leaves or Qiang live leaves makes the yellow cake more distinctive.

Most people think that the color and taste of yellow rice cake is due to the addition of brown sugar. After Fang Yu's repeated experiments in the kitchen god space, he found that in fact, the yellowness and sweetness of the yellow rice cake completely depend on the long steaming.

The glutinous rice with rice milk is fermented after a long time of steaming in a closed wooden retort, and a large amount of sugar is decomposed, so the color of the glutinous rice will change from white to yellow, and at the same time, it will become more and more fragrant and glutinous, and the yellow rice will also get its name.

This is the biggest feature of yellow cake - the true color and flavor are all from themselves. In Fang Yu's view, this is not only the realm of food, but also the realm of life.

The yellow rice cake bought on the market is added with too much brown sugar, and the heat is not good when steaming, and the wrapped leaves are also trying to save trouble with the zongzi leaves, and the yellow rice cake is made into a rectangular sweet rice dumpling, which makes many outsiders ask strangely: why the yellow rice is red.

In the final analysis, it is a matter of people who do not make things well.

After leaving Luchuan, Fang Yu came to Rongzhou, known as the "first city of the Great River".

Rongzhou City is located at the junction of the three provinces, the confluence of the three rivers, since ancient times it is an important post station that communicates the east and the west, connects the north and the south, and is known as the "southwest half of the ancient Rongzhou", and is a national historical and cultural city.

The Tang family is also known to everyone in Rongzhou City, and most of the chefs of many famous restaurants in the city have studied in the Tang family cuisine industry, and a few of them are simply apprentices and grandchildren of the Tang family cuisine.

Because the Tang family's influence in the local area is much greater than that of the Wen family in Luchuan, it is not easy for Fang Yu to ask around, so as not to be targeted by people with intentions.

However, he ate the famous dishes of Rongzhou one by one.

Rongzhou people love to eat noodles, all kinds of noodles are rich, stewed chicken noodles, salty fresh noodles, fat intestine noodles, beef noodles, mushroom noodles, three fresh noodles, spicy chicken noodles, eel noodles, dragon and phoenix noodles, so that Fang Yu, who also likes to eat noodles and is good at making noodles, is addicted.

The most famous of all kinds of noodles is Rongzhou Ran Noodles, and after tasting it, the boss of the founding fathers of the People's Republic of China said that this noodle dish "hopes to be inherited." ”

As a food named after a place, burning noodles naturally has its own characteristics.

This kind of noodles was called fried noodles in ancient times, because it was heavy and waterless, and it burned when ignited, and later it was called burning noodles.

Although this kind of noodles is heavy in oil, it is a plain noodle, the main material is the famous specialty yellow sprouts of Rongzhou, and then with a small grinding sesame oil and a variety of spices, sprinkled with sesame seeds, peanuts, walnuts, chives, and then moistened with pea tips or spinach leaves, it tastes fragrant and flavorful, dry and refreshing.

The material for burning noodles is simple, but it is very difficult to make it well.

The first noodles are completely different from the others.

Authentic noodles can not be machine-made noodles, and the water mixed in when kneading the noodles by yourself is two or three percent less than that of ordinary noodles, so that the noodles have tendons and bones after cooking, and they will not break when kneaded with oil. It has a smooth feeling in the mouth, and it has a fragrant aftertaste at the end of the chew.

When boiling noodles, the heat is very important, with boiling water pot, just cooked to become soft and scooped up, at this time the starch in the noodles is gelatinized by heating, forming a protective layer on the surface, coupled with the short heating time, the noodles absorb limited water, the noodles after cooking are soft and lubricated, and soft and tough, and the water content is not much.

The next spin drying is an important part of the whole production process, which is quite similar to hot dry noodles.

Dry the water that adheres to the noodles and knead them repeatedly with rapeseed oil mixed with sesame oil, pepper oil, star anise, kaempfera, walnuts, etc. The oil, flavor and noodles are fused together, which not only tastes good, but also makes use of the flammability of the fat, so that the noodles have the unique characteristics of ignition and ignition.

Finally, sprinkle with chopped peanuts, sea pepper noodles, minced yellow sprouts, chopped green onions, refined salt, and a little soy sauce to taste, and a traditional dish of burning noodles is completed.

This is the noodle-making process that Fang Yu gradually restored after visiting more than 20 old shops in a row. The final product made Fang Yu sigh that although the modern version of Meat Ran Noodles pushed this signboard overseas, the old recipe and old process were actually more distinctive.

As an important town in ancient times, Rongzhou has a lot of delicious scenery, such as ancient towns, Linhai, Chishui River, white meat, cold cakes, and eyebrow crisps, each with its own characteristics. In particular, the "Zhuhai Famous Dishes" table is full of bamboo, and there is no food without bamboo, which makes him eye-opening and unforgettable.

Fang Yu stayed in Yibin for four days, and did not leave regretfully until he received a call from Judge Zhong, informing him that he was going to participate in the membership selection assessment of the Culinary Association in three days.

Carrying his bags, Fang Yu felt that the travel time was too short, only two of the four major towns of the Xiaohe Gang had gone, and the two most important places of Yandu and Sweet City had not yet had time to go. However, the selection of members of the Culinary Association is imminent, and the opponents are strong, so it is absolutely impossible not to go back and prepare.

Fang Yu sat on the car bound for Shudu, recording the harvest and summary of this trip with a notebook, and his heart was full of expectations for the selection and assessment and confidence in victory.

Culinary Society, I'm coming.