Seeing that the appearance of the "Vegetarian Soup Chrysanthemum" in his hand was so simple, it made Fang Yu have higher expectations for this bowl of soup.

There is a saying in the martial arts that Fang Yu has seen that climbing to the peak of the martial arts realm requires a process from simple to complex, and then from complex to simple.

This is the only way for most people who practice martial arts, such as those who practice swords, they have to start with chopping, chopping, intercepting, teasing, picking, hooking, stabbing... Learn these basic moves, and then use them as a basis to learn a complete set of swordsmanship routines.

Even if you practice the routines that are familiar, they are still just other people's things, and the next thing is to experience the use of various routines in actual combat, and re-split and combine those fixed routines in the continuous use, and derive thousands of different variants into your own routines.

With the learning of swordsmanship routines and the actual combat experienced, people with understanding will naturally find that our body structure determines that all routines will eventually return to the most basic moves, so that we can achieve the legendary "no tricks win moves".

This process of moving from simplicity to complexity, and then from complexity to simplicity is summarized by a Zen master as follows: when you first participate in Zen, you see the mountains as mountains and the water as water; When Zen is enlightened, the mountain is not a mountain, and the water is not water; Enlightenment in Zen, looking at the mountains is still the mountains, and looking at the water is still water.

The so-called road to simplicity and different paths to the same end, cooking is naturally the same reason.

In terms of cooking techniques, beginners start to learn the basic knife skills and heat, and then learn the basic techniques such as steaming, frying, frying, and frying, and then learn special techniques such as smoking, smoking, and stewing. However, most of the real chefs are based on seeing a variety of fancy techniques, and finally choose to specialize in a few techniques, and use these techniques to the extreme from the most basic details.

The same is true in terms of controlling ingredients, beginner apprentices learn how to handle common ingredients in the same way, and after achieving something, they are usually inclined to tell a colorful taste story to diners with more complex combinations. And one of the top chefs once said, "I've only learned how to use salt in my life." ”

Thanks to the inheritance of the "Way of Taste" and the senses that far surpass ordinary people, Fang Yu has transcended his age and experience, and has reached a level that many chefs need to spend most of their lives to accumulate. Not only is he now able to control many different ingredients, give full play to their respective characteristics, and turn all kinds of flavors into one flavor, but even have a glimpse of the simplicity and purity.

But it is not without a price to improve too fast, although Fang Yu's cooking realm has arrived, there are still too many shortcomings in the cooking skills themselves.

This is like Ling Hu Chong, who has learned the "Dugu Nine Swords", although he knows the most brilliant truth in the world, but he does not have enough internal strength to exert it.

What Fang Yu needs most now is to get in touch with as many different techniques and ingredients as possible, broaden his knowledge, lay a solid foundation, and improve his "internal strength".

Therefore, when Fang Yu instinctively felt the extraordinaryness of the bowl of soup in his hand, he was very happy in his heart, tasting a master's work is like getting a clever secret book, which is of great benefit to his own improvement.

Picking up the spoon, Fang Yu didn't rush to taste it, first sniffed the soup bowl close to his nose.

The warm soup does not have the slightest hint of animal fat, and exudes a light fragrance, mixed with a slight floral fragrance.

Fang Yu smiled slightly, this bowl of soup really lives up to its name, not only does it have no meat, but it doesn't even have the taste of common spices such as onions and garlic, and there is really no meat at all.

Fang Yu gently scooped up a spoonful of soup, the slightly brown soup was very clear, without the slightest impurity, but there was a slight "hanging edge" on the spoon, which showed that the concentration of the soup was much higher than its appearance. It can be said that in addition to the different colors, the quality of the soup is not inferior to the top clear soup made by Fang Yu.

The spoon is brought to the lips, and the warm liquid flows down the tip of the tongue to the mouth. At first, I only felt that it was not cold or hot, the temperature was just right, but there was nothing special in the taste, just a faint salty taste.

Closing his mouth, Fang Yu let the soup turn in his mouth, soaking every part of the tongue in the soup, and in an instant, a strange crisp numb appeared on both sides of the tongue, and then he felt an indescribable deliciousness on the edge of the tip of the tongue, and a stream of sweet liquid suddenly grew under the root of the tongue.

The sweetness and beauty of the soup are completely different from all kinds of broths, and it is not rich in fat and protein, but it is simply sweet and light.

It is like a new sharp bud on a tea branch before the Qingming rain, tender and sweet. It's like a touch of sunshine on an early winter afternoon, warm and refreshing. It is more like a brilliant painter's freehand with bamboo branches on the clear spring, the brush is timeless and subtle, and the aftermath is endless, waiting to be immersed in it and appreciating, and the water ripples and blends into the invisible, without a trace.

Fang Yu tasted a few spoonfuls in a shallow manner, but before he could feel and analyze, he felt that there was a steady stream of nectar gushing out of his mouth, and he couldn't help but swallow the soup.

Fang Yu couldn't help but smile, he didn't expect that his extraordinary sense of taste would become an obstacle.

This light taste is very subtle, and the average person's tongue experiences too much heavy oil. When I first tried it, I didn't think it was particularly delicious, but I only tasted a little sweetness, and I drank it in a big gulp before I knew it. However, after drinking, I will instinctively feel as if it is smoother than any drink, and I will be physically and mentally satisfied for a long time.

For an expert tongue like Fang Yu, there is a world behind the lightness, which is the ingenious combination and fusion of different umami flavors, with just the right temperature and faint aroma, the harmony is perfect and intoxicating.

The more outstanding the palate, the more you can feel the complex layers of umami in the soup, and the stimulated taste buds will cause the mouth to secrete a large amount of saliva to dilute the soup, and the temperature and aroma will change over time. So the smell is always changing, like clouds and smoke in the air, trying to hold it, and the breeze will make it more unpredictable.

In order to understand the subtlety of this soup, Fang Yu had to adjust some of his taste buds slightly, lest his overly sensitive taste sense not get rid of the influence of deliciousness and ignore those key feelings.

Fang Yu picked up the spoon again and scooped a spoonful, since the soup in the bowl was already only half a bowl left, Fang Yu inadvertently scooped up the white chrysanthemum in the bowl and sent it to his mouth.

Just after barely guessing that the main ingredients of the soup should be several kinds of mushrooms by relying on his no longer sensitive taste, Fang Yu's tongue touched a small piece of something that was unusually tender.

Fang Yu wanted to flip his tongue to feel it carefully, but it was too tender, and with a little force, it would disperse into the soup, and it was difficult to find a trace.

Meow: There is another event from Wednesday to Saturday, and this year will be considered a temporary end after it is done. And then... New Year's Day, and then .... Do next year's work, hey, hey, my dark circles are cheering

(End of chapter)