After the two spoons were taken away, the young lady came forward with a stone pot in her hand.
Seeing the vessel containing this dish, the live broadcast room quickly exploded:
"It's coming, it's coming, it's coming to everyone's attention!"
“I’ve been waiting for this for so long and this is a classic!”
"The saliva handkerchief is ready."
"Wait a minute, why are you so excited upstairs?"
"For the sake of literacy upstairs, this is the most famous mapo tofu in Sichuan! It looks like it's still rice. The dish I've been eating for so long is finally here for dinner!"
"It's obviously the anchor who's eating, we're just watching others eat..."
What was placed in front of Li Xiao was the twentieth flavor of Sichuan cuisine, the spicy flavor: Mapo Tofu Rice Bowl.
The spicy flavor can be said to be the most famous flavor in Sichuan cuisine. After all, when it comes to Sichuan cuisine, almost everyone is familiar with Mapo Tofu.
Spicy flavor is mainly made from chili peppers, Sichuan peppercorns, refined salt, cooking wine and other seasonings. The biggest feeling given to people is spicy, fresh, salty and mellow flavor.
Putting on the gloves handed over by the young lady, Li Xiao held the stone pot with his left hand and a spoon in his right hand and began to stir.
As Li Xiao stirred, the orange-yellow miso soup spread in the stone pot, and the tender Mapo tofu began to sway in the stone pot. On top was the spicy Pixian bean paste, and the sauce flowed down.
The white and tender tofu is dyed a lovely red color.
A crisp ding-ding-dong-dong sound followed Li Xiao's movements. After the mapo tofu was fully mixed with the mixed rice underneath, he first scooped out a spoonful of hot bean paste and tasted it.
"The taste in your mouth... is so amazing! The age of this bean paste is estimated to be very considerable."
"The entrance is full of soft and glutinous watercress and spicy sauce. The rich aroma of the sauce makes me look forward to what kind of delicious food it will become when mixed with rice!"
The next spoonful is aimed at the chewy mapo tofu.
Gently sway the mapo tofu in the center of the spoon, and the steaming heat goes straight into Li Xiao's nose with a spicy taste.
"This smells really good!"
Putting the deliciously smooth tofu into his mouth, Li Xiao couldn't help but tremble at the spicy taste that hit his forehead. Soon, a thin layer of sweat appeared on his forehead.
“The fresh tofu is paired with the mellow aroma of bean paste, and the spicy flavor... It is no exaggeration to say that I feel like I have eaten a piece of spicy jelly.”
"Hiss... I feel like my mouth is starting to feel numb now."
Li Xiao couldn't help but take a few more breaths before scooping up the rice mixed with bean paste and tofu.
"Hmm... This rice tastes like crispy rice, which just makes up for the soft texture of mapo tofu.
"The amazing thing is that the rice, which is similar to crispy rice, begins to dispel the numbness that I had when eating Mapo Tofu alone."
"It combines the full flavor of bean paste, and the fresh mapo tofu is wrapped in it. The spicy, fragrant, colorful, hot, crispy, and numb sensations seem to be performing a huge symphony in my mouth!"
As soon as the rice entered his mouth, Li Xiao was keenly aware of the difference. The sweetness became more and more obvious as he chewed it. This is typical rice produced in the Bay Area.
"This dish is a perfect blend of spicy, fragrant, colourful, hot, crispy and numb. I am willing to give it a high score of 95 points!"
"Of course, a friendly reminder, if you are not used to eating spicy food, you may have to be mentally prepared for such a spicy dish for the first time."
I watched Li Xiao holding the stone pot in his left hand and scooping out the rice with a spoon in his right hand while taking in the cool air to get rid of the spicy food.
Everyone in the live broadcast room exclaimed:
"The soul of the cook is beginning to awaken!"
“This is the first time I’ve seen someone make Mapo Tofu into jelly!”
"Looking at the deep color of the bean paste, if there is a channel, I would like to know where this restaurant buys it! If there is such a doubanjiang, are you afraid that my store will have no customers!"
"Just now the host said that this Doubanjiang has been aged for a long time. Can anyone guess how old it is?"
"Going back upstairs, my family is from Pixian County. I have seen my grandfather take out Douban that he has aged for more than ten years. It looks like the color of the anchor's pot."
"Should this restaurant be prepared for a rainy day or have deep pockets, it can handle such a generous amount of Doubanjiang."
"Seeing the anchor eating so deliciously, I, I can only watch and cannot eat, the child is going to make a fuss!"
······
I put down the stone pot and was still reminiscing about the mapo tofu I had just eaten. When I saw the howling in the live broadcast room, my heart moved. It seemed that the next question was about to come out.
"Well, let's all guess how long this Doubanjiang has been aged. If any audience member guesses something close, it can be considered as an answer to the question."
The guessed years flew by on the barrage, and Li Xiao didn't pause for a moment and called the young lady waiting at the door.
"Can you tell me how long your Douban has been aged for?"
"certainly."
The young lady has always been very confident about the food in her store:
"This Douban comes from Pixian County. It is an old Douban that has been aged for thirteen years. I believe I have already realized its charm when I ate it just now."
Thirteen years... The history of this store is only about ten years. If it started before then, it means that the owner of this store must have been studying food for a long time.
After getting rid of Mapo Tofu, Li Xiao's eyes fell on Tianbaishao that he hadn't noticed just now.
This dish was served at the same time as Mapo Tofu just now, but compared to the fact that it stole the show and deeply attracted the eyes and taste, this dish is not so eye-catching.
The twenty-third flavor, sweet aroma: sweet roasted white.
What is served on an elegant plain plate is a small tower made of orange-brown glutinous rice. At the top of this "tower" is a peanut that has been stripped of its red coat.
I removed the mapo tofu stone pot that still had the flavor-stealing flavor. After a few minutes, the sweet roasted white began to emit its own aroma.
After a while, the numbness and spiciness in Li Xiao's mouth gradually dissipated. He lowered his head and carefully observed the sweet and spicy food in front of him.
Sweet Shao Bai is one of the nine great bowls in Sichuan. It is commonly known as Sha Rou, and is also called the Sweet Shao Bai in front of you.
Sweet Shao Bai uses the pork belly part, supplemented with glutinous rice and bean paste. Sandwich the bean paste into the meat slices, put it in a steamer and steam it slowly over low heat until it is soft and then it is ready to serve.
Generally speaking, the appearance of Tian Shao Bai looks like an upside-down bowl, so it is called one of the "Nine Bowls".
The sweet roasted white dish placed in front of Li Xiao turned out to be in the shape of a rare tower.
At first glance from the outside, one might not notice that the tower-shaped white interior is actually of the Thousand Layer style.
