1995: From a small restaurant to a culinary genius

Chapter 47 4 Sichuan people love spicy food

In the afternoon, sunlight streamed through the windows of the small restaurant.

The light and shadow are imprinted on the wooden tabletops in the store, leaving circles of mottled light and shadow.

After the mealtime, there were no customers left in the restaurant.

Xu Liang leaned against the kitchen stove, holding a clean rag in his hand, wiping the edge of the cutting board repeatedly, sometimes and sometimes.

Ever since Jiang Wan said her gums didn't hurt anymore when she left, he had been thinking about something.

That means developing a few new dishes for the small restaurant.

This small restaurant was created by Xu Liang, transforming it from a dilapidated, long-abandoned shop into a clean and bright establishment.

He is quite famous in the town because of his solid skills and authentic, unique flavor.

The main dishes served on weekdays, such as Mapo Tofu, Shredded Pork with Garlic Sauce, and Twice-Cooked Pork, are home-style flavors that are loved by factory employees and neighbors.

Xu Liang's business has always been stable, and he has a constant stream of repeat customers.

But Xu Liang knew very well that he was in the food business.

If you keep sticking to the same few dishes, it will inevitably bore diners over time.

He has a deep-seated passion for food; in his past life, he was a chef who specialized in culinary arts.

Returning to a small town in the 1990s, I want to put all my skills to use and create more dishes that suit the tastes of Sichuan and Chongqing, including heartwarming and comforting dishes.

He not only wants to ensure that the neighbors are well-fed, but also that they enjoy their food, find it delicious and satisfying, and that the dishes are clean and healthy.

We are committed to improving the reputation of our small restaurant.

These past few days, he's been racking his brains trying to figure out what new dish to make.

Sichuan cuisine is profound and extensive, rich in a hundred dishes and a hundred flavors.

There are countless variations of spicy dishes alone, but introducing new ones is by no means an easy task for Xu Liang.

The dishes were not very appealing to the local diners and did not fit the image of a home-style restaurant.

Too ordinary a dish might be too similar to existing dishes and lack originality.

However, if the flavor is too strong, diners might not be used to it; if it's too bland, it lacks the numbing and spicy flavor that Sichuan people love.

In the small town, there are shops that focus on making light and refreshing soups, but the radish soup in the shop is not nourishing enough. There are also shops that make specialty noodles, but there are already several noodle shops in the town, which are quite competitive. The braised food shops in Kansai have been around for more than ten years, and their flavors have long been deeply rooted in people's hearts. They can't compete with them even if they want to.

He was at a loss, not knowing how to innovate. Xu Liang thought and thought, but still couldn't come up with a solution.

He stood up and paced back and forth in the store.

Then, his gaze swept over the ingredients in the kitchen refrigerator.

There are fresh seasonal vegetables, pork with a good balance of fat and lean meat, and free-range chickens that came back a while ago.

Various Sichuan-style seasonings were piled up in the corner, including chili peppers, Pixian chili bean paste, pickled ginger, and pickled peppers.

But he didn't know how to combine these ingredients to create a stunning new dish.

Feeling lost and confused, he went to the entrance of the small restaurant, pushed open the glass door, and stretched.

I'm planning to go out for a walk, get some fresh air, and maybe change my perspective.

He walked down the street, and occasionally someone would pass by on a bicycle, its bell jingling as it came and went.

Xu Liang saw a family across the street, sitting at their doorstep eating, chatting about everyday things.

Xu Liang stood still, his gaze casually sweeping across the street.

Looking at that family, not too far away, but not too close, my gaze fell on the house.

Across the street lived the Zhou family, teachers from the town's middle school.

Teacher Zhou's real name is Zhou Yan. She is a Chinese language teacher at the senior high school of Huaikou Middle School. She usually wears a staff uniform and red-rimmed glasses. She is especially strict with her son.

Her son, Zhou Yu, is a high school sophomore and a fairly obedient child. However, since this is a crucial time in high school, his mother always asks him to study hard as soon as he gets home from school.

Therefore, he rarely goes out to play or fool around, and he rarely goes to other people's houses to play.

At this moment, what Xu Liang saw was Teacher Zhou standing downstairs in his house, clutching a test paper tightly in her hand.

Zhou Yan's usually serious face was now a mixture of anger and laughter, her tone revealing a hint of speechlessness. Her voice was also quite loud, just enough for Xu Liang to hear.

"Zhou Yu, Zhou Yu, what can I say about you!"

Zhou Yan pointed at the test paper, looking both angry and amused.

"This geography short answer question is very clear: it asks you to analyze the natural location conditions that make Panzhihua suitable for growing Sichuan pepper. Look at what you wrote!"

"Huh? You just said that Sichuan people like spicy food!"

Xu Liang was taken aback when he heard this.

My initial gloomy mood was instantly dispelled by this scene.

He continued to listen to the sounds coming from the other side.

In the courtyard, Zhou Yu lowered his head, his hands tightly gripping the hem of his clothes, his ears bright red, looking aggrieved, and muttered softly.

"Mom, that's true. We Sichuan people love spicy food, and Sichuan peppercorns are essential for making Sichuan cuisine. The reason we grow more Sichuan peppercorns is because everyone loves it, right?"

"You little brat, how dare you talk back!"

Zhou Yan was so angry at her son's words that she didn't know whether to laugh or cry. She put the test paper in front of him and brought it closer to him.

"Although I'm a Chinese language teacher, I haven't lost my basic reading comprehension skills!"

"This geography question asks about location conditions, so the answer must include natural conditions and climate."

"Let me analyze this for your child. First, Panzhihua has a subtropical monsoon climate with abundant sunshine, rich heat, and a large temperature difference between day and night, which is conducive to the accumulation of nutrients."

"Secondly, the local soil has good aeration, which is suitable for the growth of Sichuan pepper trees."

"Thirdly, the terrain; mountainous terrain is conducive to drainage."

"Listen to me, these are the points you need to score! And you, kid, just said Sichuan people love spicy food, completely missing the point. This question is worth eight points, and you got zero!"

Despite Zhou Yan's explanation, Zhou Yu still refused to admit it. He thought to himself, "Wasn't my answer correct?"

"But I think you're right. If people don't like to eat it, why grow so much Sichuan peppercorns?"

Zhou Yu continued to mutter to himself, but he was still unconvinced.

"You child, you're really stubborn!"

Zhou Yan sighed, her tone softening as she expressed her helplessness.

"When doing exercises, follow the knowledge points in the textbook."

"Don't just write whatever comes to mind. If you do it again, I'll teach you a lesson. Go back to your room and correct your mistakes. Copy the correct answers ten times and memorize them!"

"I see."

Zhou Yu responded listlessly, took the test paper, and slowly walked into the room, his back swaying.

Zhou Yan shook her head helplessly, then turned and went back into the house.

The courtyard quickly returned to silence, leaving only the sound of wind rustling through the leaves.

Xu Liang, overhearing the conversation between the mother and son, couldn't help but chuckle, finding the child utterly innocent and adorable.

Although he didn't get into university, he still knew a little about the answer to this question, mainly because he had extensive knowledge before his rebirth. Xu Liang had already seen what a pepper planting base was in Sichuan.

But as he laughed, the smile on his face gradually faded.

Suddenly, a thought flashed through her mind, and Xu Liang felt a sense of enlightenment.

He thought that Zhou Yu's words, "Sichuan people like spicy food," had awakened him from his confusion.

Before this, he had been struggling with the innovation of new dishes.

It seems that in trying to be special, going around in circles, one forgets the most fundamental point.

This is a small town in Sichuan. The Sichuan people's love for spicy food is ingrained in their bones and integrated into their daily lives.

The humid monsoon climate has fostered a Sichuanese love of spicy food and a preference for numbing flavors.

The word "spicy" is no longer just a simple flavor, but an awakening of taste buds etched into our very bones.

When neighbors eat together, the meal feels a bit bland if there's no chili pepper or Sichuan peppercorn on the table.

When we chat about food, we always end up talking about spicy food.

Even during holidays and festivals, every household has to have all kinds of spicy dishes.

He had been thinking about all sorts of things, but he overlooked this most crucial point.

What innovation? What flavor is there to worry about?

There's no need to go to great lengths; all he needs to do is perfect the spicy and numbing flavor that Sichuan people love most, and that's the best plan.

Xu Liang felt at ease and relaxed.

Without further hesitation, he immediately returned to the small restaurant and went into the kitchen.

Xu Liang's eyes became focused, and his hands unconsciously clenched, showing his eagerness.

He wants to create a new spicy dish that retains the essence of Sichuan spicy flavor while being different from the existing Mapo Tofu in the restaurant, and with a more unique taste that is more suitable for everyone.

It has a rich, numbing flavor and a fresh, fragrant spiciness. It doesn't cause dryness and makes you feel comfortable all over after eating it. It satisfies your cravings and is also innovative.

Xu Liang paced back and forth in the kitchen, pondering the selection of ingredients and cooking methods for the dishes.

First, the ingredients must be fresh and easy to flavor.

Pork is the most common ingredient, especially tenderloin, which is tender and has no fat.

A smooth and refreshing texture is the best choice.

Choose vegetables that can absorb flavors.

The purpose is to fully absorb the spicy broth.

Lettuce, bean sprouts, and enoki mushrooms are all good choices.

It's refreshing and helps cut through the greasiness, complementing the spicy flavor perfectly.

With the ingredients determined, the next step is to prepare the seasonings.

Sichuan peppercorns must be used in the Hanyuan tribute pepper shops in the town.

I just don't know if it's genuine, but I don't care, as long as it's Sichuan peppercorns, it's fine.

He opened the food bag and found that the grains were plump and had a pure, numbing flavor.

If you're using chili peppers, choose Erjingtiao peppers to pair with it. Erjingtiao peppers can enhance the aroma and give it a bright red color.

Small red chilies are used to increase spiciness, with a moderate level of heat.

In addition, homemade fermented Pixian chili bean paste forms the base of Sichuan cuisine.

Pickled ginger and pickled garlic add a unique aroma and make the taste more layered.

Xu Liang took a deep breath and began preparing the ingredients in order.

His movements were skillful and efficient, and he put a lot of care into every step.

He first took out a fresh piece of pork tenderloin from the freezer. The meat was bright red and had no tendons or membranes.

Xu Liang picked up the kitchen knife and placed it against the cutting board.

Cut the pork tenderloin into thin, even slices, about two millimeters thick, against the grain.

Place the sliced ​​meat into a clean, coarse porcelain bowl.

Add a little salt, a spoonful of locally brewed light soy sauce, and a small spoonful of cooking wine. Gently mix with your hands and marinate for ten minutes to allow the meat slices to absorb the base flavor and remove any fishy smell.

While marinating the meat slices, Xu Liang began preparing the side dishes.

Peel the lettuce and cut it into even, thin strips.

Remove the roots from the mung bean sprouts, wash them thoroughly, and drain them.

Prepare a small handful of enoki mushrooms, remove the roots, tear them into small pieces, and wash them clean.

These vegetarian dishes are excellent at absorbing flavors and have a crisp texture.

It can neutralize the spiciness, making it less greasy to eat.

Next, he began to prepare the soul-stirring ingredients.

Take a small bowl, put in two spoonfuls of Pixian chili bean paste, and chop it finely with a knife. This will make it easier for the chili bean paste to turn red when stir-frying.

Grab another handful of Hanyuan peppercorns, pick out the impurities, and wash them clean.

Cut the Erjingtiao chili peppers and millet chili peppers into sections, mince the ginger and garlic, and also mince the pickled ginger and garlic.

With everything ready, Xu Liang lit the stove fire.

The firewood crackled and popped, and the fire slowly grew stronger.

He poured enough rapeseed oil into the iron pot.

When the oil reaches 60% of its maximum temperature, the dough will ripple slightly and small bubbles will appear.

Xu Liang then added the chopped pickled ginger and garlic, minced ginger, and minced garlic, and then quickly stir-fried it, releasing a spicy aroma.

Next, add the chopped Pixian chili bean paste, turn the heat to low and stir-fry slowly. The heat control is crucial.

Too high a heat and it will burn easily; too low a heat and it won't produce red oil. Xu Liang held the spatula and gently flipped the food with his wrist.

In no time, the fermented broad beans in the pot were stir-fried into bright red oil, and the aroma of pickled ginger and garlic was rich.

At this point, he added half of the Sichuan peppercorns and chili pepper pieces.

Xu Liang continued to stir-fry over low heat, and there was a "sizzle" sound.

The aroma of Sichuan peppercorns and chili peppers burst forth, a numbing and spicy fragrance that assaulted his nostrils.

The aroma was so enticing that Xu Liang couldn't help but swallow hard.

After frying until fragrant, Xu Liang added enough water and brought it to a boil over high heat. The soup instantly turned a bright red and tempting color.

First, put the shredded lettuce, bean sprouts, and enoki mushrooms into the pot.

Blanch the vegetables until cooked, drain them, and place them at the bottom of a large bowl as a base dish.

These vegetarian dishes have soaked up the spicy broth perfectly.

Then, turn the heat down to low and slide the marinated pork tenderloin slices one by one into the boiling broth.

After the meat slices are put into the pot, wait until the surface of the meat slices changes color slightly.

Then gently separate the meat slices with chopsticks to ensure they are heated evenly.

Pork tenderloin cooks very quickly, so it shouldn't be cooked for too long, otherwise it will become tough. Xu Liang stared intently at the slices of meat in the pot, and when they all turned white and curled up, he immediately turned off the heat.

Then, Xu Liang poured the sliced ​​meat and broth into a large bowl lined with vegetables.

The final step is the soul of this dish and the essential secret to Sichuan spicy cuisine.

That is, pouring hot oil.

Xu Liang sprinkled the remaining half of the Sichuan peppercorns on the surface of the meat slices.

Plenty of chili powder and chopped green onions enhance the aroma and color.

Immediately afterwards, he reheated a spoonful of rapeseed oil until it reached 80% of its maximum temperature, causing the oil to smoke and become extremely hot.

Xu Liang quickly poured the hot oil over the Sichuan peppercorns, chili powder, and chopped green onions.

Another "sizzle".

The hot oil explodes instantly when it comes into contact with chili peppers and Sichuan peppercorns.

The aroma of numbing spiciness is overwhelming, and the bright red oil is bubbling.

The broth was bubbling, the whole bowl of food was bright red, the meat slices were tender, the vegetables were crisp, and the spicy aroma was rich.

This looks incredibly appetizing.

A steaming bowl of spicy boiled pork tenderloin slices is now ready.

Xu Liang placed the large bowl on the wooden table in the small restaurant, and nodded in satisfaction as he looked at the tempting dishes in front of him.

Then, he picked up his chopsticks and gently picked up a slice of pork tenderloin.

The sliced ​​meat is tender and smooth, coated in a spicy broth.

Xu Liang put it in his mouth and chewed it gently.

The spicy flavor slowly spreads across the tip of the tongue.

The authentic taste of Pixian Doubanjiang (Pixian chili bean paste), and the unique flavor of pickled ginger and garlic.

The two are intertwined, creating a rich and layered effect.

Xu Liang took a bite and felt refreshed all over; he could already taste the numbing and spicy flavor that Sichuan people love most.