Facing Chu Yunfeng's doubts, Mr. Li replied disdainfully: "So what?"

Chu Yunfeng frowned and said: "This is a big disadvantage for traditional Sichuan cuisine. It takes a lot of time to make a traditional Sichuan dish. The competition time is probably not enough!

Especially if you don’t have enough time to cook the stock, how can you present some classic dishes?”

I have to say that Chu Yunfeng is very thoughtful and comprehensive. This is the biggest difference between traditional Sichuan cuisine and other cuisines, that is, the preparation time is indeed too long.

Many times, some competitions require that the dish be ready within half an hour, or one or two hours. For some exquisite traditional Sichuan dishes, such a short time cannot even process the ingredients, let alone the finished dish.

.

However, Mr. Li completely scorned Chu Yunfeng's statement: "Have you reached a dead end? Don't you know how to cook other dishes if you don't have enough time?

Do you have to stick to traditional Sichuan cuisine?

Could it be said that when traditional Sichuan cuisine did not come out in the past, Sichuan cuisine could not participate in the competition?

Also, I see that your nine-color saving box is very easy to use. Why don’t you know how to adapt it?

If you only have as much time as you have to cook dishes that suit this amount of time, then you’re done. Doesn’t it mean that other Sichuan dishes are bad?

Or maybe you can improve it yourself and raise the quality of the dishes, but is this a big deal?"

Mr. Li's words were like an enlightenment, completely "awakening" Chu Yunfeng. It seemed that he was still struggling with the issue of traditional Sichuan cuisine, and now he had truly come out of it.

Yes, what am I so confused about?

Although traditional Sichuan cuisine is quite strong, the test of a chef's true strength still depends on his ability to adapt to situations. If he can't even do this, how can he talk about improving and innovating dishes?

After thinking about it, Chu Yunfeng bowed heavily to Mr. Li. It seemed that the old man had long seen that he had gradually entered a dead end.

So yesterday I came to plant seeds for myself, and today I let this seed grow, making myself realize that there is no end to learning, and that learning and applying it is the right thing to do.

"Yeah~! Just understand. The past is the past. This is inevitable on the road of learning cooking.

You were going too smoothly before, which is actually not good for your growth. If you make progress too fast, it will be a bit vain. Now that you can see this problem clearly early, your progress will be greater in the future."

Sure enough, Jiang is still old and hot. Mr. Li summed it up like this, which has benefited Guo Kui and Hu Yue a lot. However, he has not yet reached the level and realm of Chu Yunfeng, so he is not as good as Chu Yunfeng.

experience.

After thinking about it thoroughly, Chu Yunfeng's whole temperament suddenly changed a lot, making him look more calm, and it seemed that his cooking skills had made some progress.

It was obviously much easier and faster when handling ingredients with this hand, which made Guo Kui and Hu Yue secretly think that he was a little pervert.

After seeing Chu Yunfeng's change, Mr. Li smiled and nodded: "Let's continue, let's start making Zhangcha Duck. This dish is known as the most delicious duck meat dish in Western Sichuan.

In fact, this dish was not called this name before, but was called camphor tea fat duck, which has a history of almost a hundred years.

Nowadays, there are many people in the southwest who can cook this dish, but those who can really make it taste the best are rare."

Mr. Li's words immediately interested the three of them, especially since Mr. Li would tell everyone some stories about the dishes every time he cooked, which was very important.

The origin of a dish is accompanied by a history, and it is also a historical witness of the long spread of the dish.

If a chef knows how to cook a dish but does not know the essence of the dish, it is the same as studying a book, knowing it but not knowing why.

Seeing the eyes of the three people full of desire for knowledge, Mr. Li enjoyed it very much. He felt like a teacher, answering people's questions, which gave him a very fulfilling feeling.

So Mr. Li picked up the teacup and took a long sip, and then slowly began to speak: "In the early days of the Republic of China, there was a teahouse and tavern on the streets of Rongcheng.

This teahouse and tavern is known as the "Mouse Cave". There is a chef named Zhang who sets up a stall selling ducks at the entrance of this teahouse and tavern.

Because the duck he sells has the smell of camphor tree, it is called Mousedongzhang duck. This is also the most authentic flavor nowadays.

It has become an old signature now, and many people will try it."

Guo Kui and Hu Yue both nodded. They both knew this restaurant and it was indeed a time-honored restaurant.

But Chu Yunfeng shook his head, because he obviously knew more about this dish, and he heard about it from Master Lin in the capital.

"Actually, this dish was originally called "Zhang Tea Duck". It was invented by Huang Jinglin, a master of Sichuan cuisine. He used the tender tea shipped from Zhangzhou, Fujian to smoke the duck for the Manchu-Han Banquet, and then created this dish.

.

Moreover, this dish is also deeply loved by the Empress Dowager of Cixi, who is full of praise for this dish.

Later I heard that Huang Jinglin brought this dish back, so the chef named Zhang most likely learned this dish from Master Huang.

I don’t know if my guess is correct, but it seems that Master Huang did not specifically promote this dish after returning to Chengdu.”

Chu Yunfeng's words made Mr. Li nodded. He really didn't expect Chu Yunfeng to know these inside stories, so he added: "I'm afraid your guess is correct.

Because the name of this dish was left from the old recipe, it was called Zhangcha Fat Duck, and the name was changed later.

As for whether Master Zhang studied under Master Huang, this happened more than a hundred years ago, and there is no way to verify it now, but the practice has changed."

Change?

Chu Yunfeng immediately asked: "The previous method was pickling, smoking, steaming and frying. What will be changed now? What impact will this change have on its taste?"

hehe!

Mr. Li laughed because Chu Yunfeng had hit the point and patted the fat duck on the kitchen table. Mr. Li thought about it for a while and then said: "Nowadays, many people's methods are pickling, smoking, braising and frying.

I just changed the previous steaming process to marinating. In fact, if you do this, the duck will taste even more delicious. This is a last resort!"

Regarding the change of process, Mr. Li shook his head helplessly, but Chu Yunfeng immediately understood what was going on.

"This is because the quality and aroma of duck cannot meet the previous standards, so we can only increase its taste through spices, otherwise it will not be so delicious.

There’s nothing we can do about it. With such a large amount of food, no one would raise a duck for a year or two and feed it exclusively with organic feed.”

After Chu Yunfeng explained, Guo Kui and Hu Yue also realized that there was indeed nothing they could do about it.

Just like why many dishes cooked nowadays have strong flavors, because the aroma in the meat has been reduced a lot. If you don't rely on things like chicken essence and MSG to enhance the flavor, many people may think it is bland.

Mr. Li waved his hand and said: "These are all external factors, but for people who really want to cook well, these are not problems.

Okay, I won’t say more, I will use the latest method to make this dish. After all, we still have to keep pace with the times. If you go out to make this dish for a banquet in the future, it will always be much more economical to braise it than to steam it.

time."

This is indeed very reasonable. Mr. Li also concluded from Chu Yunfeng's cooking experience in Thailand that Chu Yunfeng alone is still unable to prepare a large-scale state banquet.

So if it can save time, it will be a great help. This made Chu Yunfeng nod, thinking that what Mr. Li said was right.

"Is this smoked smoked or open smoked?"

Chu Yunfeng is still worried. If it is an open fumigation, it is probably impossible to do it. Nowadays, environmental protection inspections are very strict. The smoke of this fumigation is quite large. The environmental protection department is expected to do it soon.

I'll come here to fine you.

"It's smoky. Don't you have circulation equipment here? The smog can be dealt with. It's not a big problem."

Mr. Li naturally knew what Chu Yunfeng was worried about. The machines in the kitchen made him jealous. He really got what he wanted.

Phew~!

Chu Yunfeng breathed a sigh of relief and turned on the fume-smoking machine. It was actually a small fume-stove that was rarely used. The circulation pipe had to be connected, otherwise the smoke would fill the entire shop.

After Chu Yunfeng installed the machine, Chu Yunfeng pointed to the ducks in the cupboard and asked, "How many should we make at a time?"

Upon hearing Chu Yunfeng's words, Hu Yue said before Guo Kui this time: "Make a few more. It's best to fill up this furnace!"

Poof!

Chu Yunfeng couldn't help but laugh. It seemed that these two guys wanted to keep two of them as gifts, and the person they gave them to would naturally be their future mother-in-law.

After the camphor tea duck is prepared, it is sealed in vacuum plastic. It will last for a week without any problem, and it can be eaten after being steamed and heated without any loss of moisture inside. It is definitely a top-notch gift-giving artifact.

Seeing the fiery gazes of the two men, Mr. Li shook his head slightly and said, "Okay, hang in quickly!"

“Long live Mr. Li!

Thank you, old man!"

The two of them cheered at the same time. There was a lot of duck in the cupboard, but it would probably take a long time to make this dish, so I could only make it once a day today.

If Chu Yunfeng was not leaving tonight, the two of them would not be so anxious, so they had to seize the opportunity, otherwise they would have nothing to eat when Chu Yunfeng left.

Not to mention giving it as a gift!

What could be more appropriate than giving a gift tonight in front of the mother-in-law?

Moreover, it is freshly baked, and even produced by a master like Mr. Li. Such treatment and quality are definitely very rare to come across.

Regarding the meeting between their parents tonight, the two of them were actually a little unsure. With the food as a foundation, this could at least make them feel more at ease.

Following Mr. Li's instructions, the two of them were obviously more energetic. They took out the ducks in the cupboard, cleaned them, wiped them dry with absorbent paper, and prepared to hang the stove full of them.

Although the furnace in the store is a bit small, it can be hung three levels at a time, and six can be hung on one floor. This makes the number of hangings eighteen.

Excluding the six tables tonight, there were still twelve animals left, and the two of them began to wonder whether to give away two or three...

Mr. Li was not interested in guessing what the two of them were thinking. After Chu Yunfeng opened the furnace, the two of them couldn't wait to hang the duck into the furnace.

However, Chu Yunfeng immediately turned off the stove, which stunned Guo Kui and Hu Yue.

What's going on?

Is this not allowed?

Seeing the blank stares of the two people, Mr. Li sat down and continued to sip tea. He flattened his lips and shook his head. Chu Yunfeng looked at the two of them jokingly and said, "Look at you two, you are so upset when your parents meet tonight."
To be continued...