The masters were not convinced before, thinking that the taste of the Mapo tofu they made was the best, but reality told everyone that this was just their wishful thinking.

After tasting the taste of Chu Yunfeng, who dares to say that he can make it better than him?

I know what the taste of my own production looks like, but how did Xiao Chu, who was too young, do it?

Especially the second method, the dirty lid is useless, which makes everyone puzzled.

What is even more confusing is that his cooking techniques are quite different from those of everyone. Is this the most authentic way to do it?

All the chefs were doubting this problem in their hearts. Could it be that their master was a parallel product back then and he could not have the real way to cook this dish?

Facing Mr. Li’s inquiry, no master spoke. Everyone looked at me, and I looked at you, but they were all indulging in words and didn’t know how to talk about this for a while.

If you really want to say something, what can you say?

Tell me that I was slapped in the face?

Usually, I praise myself as the "mainstay" of Sichuan cuisine, but reality has taught everyone a lesson. Who should I ask for reason?

Xue Laosan couldn't stand the dull scene and said whispered: "Old Li, I'll just say one thing. Xiao Chu's taste is really good, better than me, but I want to know why?"

This guy Xue Laosan was so straightforward that he directly said everything in everyone's mind. Although the others were embarrassed to admit that Chu Yunfeng did better than everyone else.

But I was still convinced. After all, the smell was there. If you don’t agree, you can try it and see if you can make it?

Xue Laosan became the first bird, and everyone gave in secret, then stared at Old Li to see what he said.

"Very good. It's not easy for you to say what you think, which means you still have room for improvement. If you really have a shameless face and don't admit your own shortcomings, I think his cooking skills will be in vain."

Mr. Li said this a bit severely, which made the chefs who did not speak out and the faces turned blue and white, and they were very depressed.

Who said he didn't admit it?

It's just that guy Xue Laosan is talking faster...

"Okay, let me first talk about what you are most curious about today. Why do you need to organize such a seminar? I believe everyone should know it now?

Since Sichuan cuisine went abroad, Mapo tofu has immediately spread overseas and gained a lot of foreign fans. It has had a great influence abroad.

This dish originated from our sc, so far, whether it is its origin or its practice, there have been dozens of sayings circulating outside.

I don't need to say more about this, right?

Regarding the origin of this, you can calculate it yourself. How many versions did you just talk about?

What kind of pockmarks are full of pockmarks, or there are too many pockmarks, or there are too many pockmarks in white, you can't even understand our own top chefs. Is this a good idea?"

When Mr. Li said this, a strong burst of laughter immediately broke out on the scene, especially those masters, who laughed the loudest and exaggeratedly.

"What about you? What about Chen Mapo's face full of pockmarks you just mentioned?"

"Fuck you, you are right. You just said that Chen Mapo's face was covered with black pockmarks, not even white at all."

......

The scene was in chaos. Seeing the masters fighting each other, the apprentices wanted to drill a hole in the ground, which was really a bit disrespectful to the old man.

"Cough~!"

Mr. Li cleared his throat and the venue became quiet again.

"Look at you, do you look like a role model? Is your disciples looking at you, are you embarrassed?

I continued, the dish Mapo tofu is actually not authentic, I don’t blame you at all, because your master’s generation has not understood this dish.

There are misunderstandings in both the origin and the cooking method, so what I want to tell you now is that there are actually two ways to make this dish.”

Mr. Li's words once again caused a sensation on the scene.

Two ways to do it?

If what Mr. Li said is true, then this is a big incident. It is equivalent to "setting a final conclusion" for a dish, and it is such an influential dish.

Although its production method is simple, very friendly, and easy to learn.

But none of these matters. What is important is that this dish from its birthplace will receive its due historical certification, which is very important.

If any country abroad verifies this historical fact, let alone the face of the chef, it will have a great influence on the international market.

This face is too big, so big that it will definitely not be acceptable...

"Is there really two ways to do it? Then what Xiao Chu did?" Xue Laosan said uncertainly, although he had already believed this fact in his heart.

"Okay, let's first ask Director Zhang from the Literature and History Archives to explain the history of this dish!"

We need to let everyone learn hard. If even the chefs from the origin cannot explain the origin of this dish, then how do others view it? Are they all ignorant people?

"I'm very happy and honored to be here today to share with you the history of Mapo tofu dish.

So let me first talk about a question that everyone is very concerned about, that is, what is Chen Mapo’s surname and whether there is any pockmark on her face.

According to the archives of the Museum of Literature and History, Chen Mapo's surname is actually Wen and is named Wen Qiaoqiao. Not only does she have pockmarks on her face, but she is also very beautiful.

Haha, I don’t believe it, right? So how did her nickname Chen Mapo come from?

In fact, his husband is named Chen Chunfu. Chen Chunfu's face is covered with pockmarks. In the past, women would take their husband's surname after getting married.

So Wen Qiaoqiao was called Chen, and his husband was called Chen Mazi. Over time, someone called Chen Mapo, and more and more people called him.

The tofu she made was gradually called Mapo tofu, and this dish and Chen Mapo's name came from this.

......

As for its two approaches, this is not within my research scope. We need to ask our Che Lao to explain it to us."

Director Zhang's words are very authoritative, and he also holds archive records in his hand, so everyone cannot believe it.

This made everyone understand that this beautiful Wen Qiaoqiao has taken such a big blame for it, which is simply unreasonable.

Old Che?

Isn’t this the famous reporter, plus a food expert?

Many people know about Mr. Che’s name in the food industry. Mr. Che’s words have a certain degree of authority, which makes everyone dare not underestimate the conclusions of these two practices.

"Okay, I'm very happy to share with you two ways to make this dish. Xiao Chu's first method was what I personally experienced back then."

Mr. Che's words moved everyone again. No wonder so many old people were so excited when they smelled the smell at first. It turned out that they were all witnesses of the past!

"The time nodes of the two practices are 1947 and 1957, and the focus is on the rise and fall of Wanfuqiao..."

Mr. Che’s explanation made everyone understand why the first method is not to add bean paste, and the dirty lid is also used, so the taste is so good.

The second method is also because there are many improvements later and there is no unified conclusion, so many methods have been formed, which has led to a big difference in everyone's methods.
Chapter completed!