Qian Duoduo didn't stand on ceremony and followed Chef Jiao to the kitchen. After Chef Jiao told Qian Duoduo where the seasonings were, he followed Liu Haibo to the main hall.
Not long after, Qian Duoduo brought out a plate of bright red tofu. The color of the tofu caught Chef Jiao's eye. Most of the dishes in Northeast China are salty and savory, and there are also sweet and sour dishes, such as Guo Bao Rou (sweet and sour pork), but such a spicy dish is rare.
At least Master Jiao had never made such a dish since he started as an apprentice. He looked at Qian Duoduo, and after receiving a signal from the other party, he picked up a spoon and took a bite. He immediately grimaced from the heat, chewed the tofu quickly a couple of times, and swallowed it.
The waiter next to him saw Chef Jiao's appearance and snorted, "What is this you've made? It's all reddish, I've never seen anything like it before."
Master Jiao laughed and said, "Now I finally understand what it means to be hasty in eating hot tofu. This tofu doesn't look very hot, but it's all coated with starch. Taking a bite without any preparation burned my palate."
Looking at Chef Jiao's expression, Liu Haibo understood that this dish was not as simple as it looked. He also took a small spoonful, but he cleverly blew on it before eating it. After taking a bite, his eyes lit up. The tenderness of the tofu and the fiery flavor of the chili peppers blended together, and the sauce was thickened to coat the tofu. One bite was a delightful surprise.
Qian Duoduo pushed the two bowls of rice forward and said, "You two mix the rice and give it a try."
Master Jiao obediently poured the tofu over the rice, mixed it, put it in his mouth, his eyes lit up again, then gave Qian Duoduo a thumbs up and quickly ate it.
Seeing what Master Jiao was doing, Liu Haibo also started eating without any hesitation, and only then did he realize that scallion tofu was indeed a side dish.
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