Su Xiashan smiled and said, "Okay, this meal was well eaten tonight.
We have eaten our Xichuan food culture.
Come on, Mr. Zhao, please give me a cup of it. Thank you for popularizing the origin of 'Hai Pepper'."
Zhao Manfu replied with a smile: "Okay.
cheers."
Zhang Yunqing picked up the wine glass and toasted Su Xiashan with a glass of wine and said, "Mr. Su, thank you for helping our company actively strive for it today, which achieved the successful payment result of our company's payment today."
"You are welcome."
Zhang Yunqing pointed to the "salted green pepper tube" on the dining table and introduced to Su Xiashan: "This dish is also a way to make it in our countryside when it has been returned to it for more than 20 years.
Just cut the green pepper tank into finely chop it, soak it with salt, and then pour a small amount of rapeseed oil.
Ah, I drool when I think of it. It smells so good, and I especially have a meal.”
Su Xiashan smiled and said, "You can also make one and try it."
Zhang Yunqing smiled and said, "The ingredients now may not be as good as they were at that time. No matter how you make them, you can't make the original taste."
Zhao Manfu smiled and said, "It's not that reason at all.
The most basic reason is that the living conditions are much better than before, and there are too many foods to choose from.
I ate my mouth so I couldn't taste the original delicious food."
Su Xiashan smiled and said, "Mr. Zhao, it makes sense."
Zhao Manfu smiled and said, "We should not forget our protagonist, Mr. Su tonight. Our colleagues who come to Western Architecture will pay tribute to our Mr. Su together.
Thank you Mr. Su for his care for our Western architecture over the past period of time.
Without Mr. Su, it would be hard for me to imagine that we could get the money back so smoothly.”
The other three shouted together: "Good to Mr. Su."
The five of them had a pleasant drink together.
Hot dishes are coming one after another, Mapo tofu, fish-flavored shredded pork, dry-fried beef shredded pork, garlic sprouts and cooked pork, spicy chicken.
Every time a dish was served, Zhao Manfu gave a grand introduction to Su Xiashan.
Among them, Mapo tofu is the most interesting.
Mapo tofu is one of the traditional famous dishes in Xichuan. The main ingredients are: tofu, and the auxiliary ingredients are: garlic sprouts, beef foam (other meats are also available), and the seasonings are: beanban, chili noodles and pepper noodles, soy sauce, etc. Macao comes from pepper, spicy
From chili noodles, this dish is made of numb, spicy, fresh, fragrant, hot, green, tender, and crispy, showing the characteristics of Xichuan cuisine's spicy flavor.
Zhao Manfu enthusiastically scooped Su Xiashan a spoonful of Mapo tofu and said, "Mr. Su, the taste of this dish is very good, you can try it."
Su Xiashan put Mapo tofu into his mouth, and felt a numbness coming from the tip of his tongue. A sensation of talking came immediately and he quickly swallowed it.
I felt a numbness in my throat. I quickly picked up the teacup next to me and took a sip of tea. After a while, I said intermittently: "It's so hot, so hot."
Zhao Manfu smiled and said, "Oh, I'm sorry, Mr. Su, I forgot to say that this is called anxious and unable to eat hot tofu.
This tofu is very hot, it should be slightly cold, but not cold. When the heat is just right, it is the most delicious to swallow."
Su Xiashan said: "If I hadn't had dinner with you, I would have thought this was a black shop and had been poisoned?"
Zhao Manfu stared at Su Xiashan for a few seconds and felt like he had taken a photo. Hahaha, he laughed and said, "Don't you think your tongue is numb? So you think it's poisoned?"
Su Xiashan replied: "That's right, that's what you mean. I can't describe what you don't say."
Zhao Manfu continued to explain: "This is a special seasoning for Sichuan cuisine, called pepper. You can see it is the gray-black powder sprinkled on the surface of the tofu.
This peppercorn is the main numbness.
And these red peppers are spicy.
So the main taste of this Mapo tofu is that it is both numb and spicy.
Generally speaking, when we eat this dish, we should mix the pepper powder with a small spoon and mix it with the tofu.
This can avoid being too numb.
I've mixed it now.
I'll try the temperature for you first."
After Zhao Manfu finished speaking, he picked up a piece of tofu with chopsticks and put it in his mouth to try it. After eating, he pulled a napkin, wiped the red oil star on the corner of his mouth and said, "Well, the taste of Mapo tofu is made.
It's authentic and the temperature is just right.
Mr. Su, pick up another piece and try it.”
Su Xiashan looked at Mapo Tofu with a little hesitation, then looked at Zhao Manfu and asked, "Is it really as delicious as you said?"
Zhao Manfu replied confidently: "Of course, try it quickly, Mr. Su, it will be too cold and it will not taste delicious again."
Su Xiashan carefully picked up a small piece of tofu and put it into his mouth and carefully felt the temperature, well, at least it was not hot anymore.
The numb, spicy and meaty taste came from the tip of the tongue. This time the feeling was much better than the last time when I was hot, and it felt very wonderful.
It turns out that tofu can be made so delicious, it’s really amazing.
After feeling it, Su Xiashan said to Zhao Manfu: "Well, this time I feel much better.
It's really delicious.
I want to try it again.”
Su Xiashan ate a lot of Mapo tofu again and praised it endlessly.
Zhao Manfu introduced again: "Eat this Mapo tofu with rice, which tastes even more fragrant. Do you want to have some rice?"
Su Xiashan preached: "Come on, come on."
Zhang Yunqing shouted the service and said, "Give us five bowls of rice, and can you add another Mapo tofu? Everyone said that your dish tastes good."
The waiter replied, "Okay. Add five bowls of rice.
You can add one Mapo tofu.
This dish is the restaurant in our restaurant. Almost everyone comes and orders this dish.
There are also many customers like you who add some Mapo tofu today.”
Zhang Yunqing said to the service again: "Okay. Please put the rice first, so make Mabo tofu as quickly as possible."
The service replied: "Okay, please wait."
Zhao Manfu introduced again: "There is one disadvantage of this Mapo tofu, which is that it feels a little greasy.
So I ordered this pea soup, which is vegetarian soup.
And it's oil-scraping.
Very suitable for this Mapo tofu.”
After saying that, Zhao Manfu put a bowl of pea soup for Su Xiashan and signaled Su Xiashan to take a sip and try it.
After taking a big sip of pea soup, Su Xiashan sat upright and said, "Mr. Zhao, you really know how to order food.
I didn’t expect that a Sichuan cuisine order would allow you to order so many tricks.
It makes people feel very comfortable to taste.
I feel like I haven’t eaten such a fascinating delicacy in a long time.”
Zhao Manfu smiled and said, "As long as Mr. Su thinks it tastes delicious."
I'm still afraid that Mr. Su wouldn't get used to the spicy and spicy Sichuan cuisine.
I know that many northerners like Sichuan cuisine, but they are not suitable for authentic Sichuan cuisine. They must eat the modified Sichuan cuisine.
The main reason is that it can't stand the hemp and spicy food of Sichuan cuisine.
The Sichuan cuisine recipe in this restaurant seems to be to try to keep the original flavor as much as possible, without artificial improvement.