Zhuzhao smiled.

"This brother, this is not a buckle, this is a sichuan burnt white."

I was a little dissatisfied with Zhaoji, but he had heard of this Sichuan specialty dish, so he endured it, picked up the rice made by candles, picked up the roasted sprouts and put them in his mouth.

Then, he widened his eyes.

The roasted white meat seems to be similar to the plum dish in Cantonese cuisine, but in fact it is very different.

First, only three-line meat is used to burn whitening and cut it very thinly.

Secondly, what is placed underneath is not dried plums, but one of Sichuan's specialties, sprouts.

Sprouts are made of pickled with the tender stems of mustard greens, which are salty and sweet. Compared with dried plums, sprouts are more crispy and can absorb greasy. Therefore, even if Sichuan whitening is more layered than the buckle and frying process, they are fatter and not greasy than the buckle.

Sprouts are divided into salty and sweet, and roasted white is naturally divided into salty and sweet. Pingya people use salty sprouts with sweet white, sweet sprouts with salty white, and red soy sauce with salty and peppery hemp, which complements all the flavors!

The slices of meat cut from the three-line meat are very thin, but not soft. After rolling up the sprouts, you can feel a little toughness in your mouth. The slightly foamy skin brings an extremely comfortable enjoyment from Shouji.

Rows of flowing banquets in the Sichuan and Shu villages were displayed, and the smiles of the farmers and villagers filled his heart with the luxuriance and comfort of Sichuan and Shu.

The next couple's lung slices, salivation chicken, diced Kung Pao chicken, spicy shrimp, double-cooked pork and tiger skin pepper were completely calmed down with ermu and spicy, making Zhaoji, who was addicted to ermu and spicy, laughed.

But the Mapo tofu that was served in the end scared everyone.

The white and tender water tofu with bean fragrance is filled with spicy flavors far beyond the previous dishes. However, after being neutralized by the tofu, you can actually taste a little tempting sweetness from the spicy flavor.

If the small noodles and shredded white bring about Sichuan's profound and profound culture, then the Mapo tofu that came out finally fully expresses the enthusiasm and blessings of Sichuan hot girls.

Not only is it a blessing, but that little sweetness is more like the unique taste of home-cooked dishes, it is the care of the family and the unscathing homesickness.

While eating the dessert, egg cake that indicated the end of the banquet, Kobayashi Gentian savored the previous dishes. Seeing everyone breathing, the sudden flash of inspiration.

Home-cooked dishes, care, blessings...hiss~

What kind of hot girl is clearly a hot mother!

Hey hey hey, boss, do you know that your dishes are full of maternal love?

If you dare to say you know, I will kick you to death after paying the order!

I treat you as a friend, but you want to be my mother?!

Is it bad to be a dad?

There seems to be something wrong...

"Sister Kobayashi, are you full? Do you still want to eat some ice noodles?

Actually, my brother also has a very good snack called tiger skin eggs. Do you want to try it?"

The voice of the candle illuminated interrupted Kobayashi's thoughts. She suddenly realized that there seemed to be no adult in this Jinzhitang. The only adult was the shop owner and chef's elder brother.

Combined with the other party's performance of some financial fans, uh...

She responded with a smile when she came up with an inspirational urban novel.

"I want to eat, please trouble you."

The gentleness in the tone was even greater than before.

"Okay~"

...

At Totsuki Academy, near Pole Star Hall, Yuhi Yoshino opened the door of the fermentation workshop dedicated to Sakarako.

"Ryoko, I'm back, I've found you another business."

Saka Ryoko shook her burgundy ponytail and her extremely magnificent capital, which was only 15 years old.

"What business?"

"A friend I just met wanted a special soybean soy sauce. Here is a sample, produced in Sichuan, Tianchao.

The spicy vegetarian noodle that is mainly used in his store requires this special seasoning, but it is a bit expensive when transported from the Tianchao. Ask if you can copy it, he can only buy it with you as long as the price is right."

"Just just a store, how much energy does it consume on soy sauce?"

"Actually, there are quite a lot of them. Their spicy vegetarian noodles were sold only in the morning yesterday and used two bottles. Now many customers ask him to sell them at noon, and the supply is tight."

“…Taste me.”

Ryoko Shizuo took the sample, poured it out and tried the taste, and shook the remaining soy sauce.

“…The color and fragrance are richer than light soy sauce, and lighter than dark soy sauce, and the flavor is indeed a bit unique.

OK, I'll try it, just try it."
Chapter completed!