Besides the rice noodles, the flavorful oil is also key to whether the jelly is delicious or not; each vendor has their own exclusive recipe.
Take a bite with your chopsticks, and you'll find it has the perfect chewy texture, and the seasoning is rich and flavorful... It's numbing and spicy, fragrant, and subtly sweet and sour. Delicious!
A simple bowl of cold noodles is enough to demonstrate Mr. Huo's skill.
No wonder many master chefs say that the more ordinary the ingredients, the more they reveal the true skill.
There were countless dishes to be served after that. Zuo Ling tasted two bites and then set her sights on the cold-cooked rabbit.
The waterfall was unwilling; the woman was so focused on eating that she forgot about the rabbit, and kept struggling to climb upwards with her small body.
After asking the Huo family for a large bowl of water, Zuo Ling took out the waterfall's special plate from her bag, rinsed the jelly in the water, and then fed it to the waterfall.
The Huo family looked at the waterfall with curiosity. City people really know how to have fun, keeping rabbits as pets.
Waterfall eats cold noodles, Zuo Ling eats cold rabbit.
Cold-cooked rabbit, as the name suggests, is a dish that can be eaten cold.
Rabbits weighing around three pounds that have grown up eating grass, vegetables, and radishes are best for cold-served rabbit dishes.
Rabbit itself has no taste, but when cooked with chicken, it tastes like chicken; when cooked with pork, it tastes like pork.
For dishes made with rabbit as the main ingredient, the quality of the ingredients is 30% dependent on the ingredients and 70% on the seasonings.
For the best results, use ingredients like old ginger, young ginger, chili peppers, Sichuan peppercorns, and salt, preferably those produced in Sichuan.
The most crucial ingredient for cold-cooked rabbit is alcohol, which can be either baijiu (Chinese white liquor) or red wine.
Zuo Ling believes that cold-cooked rabbit cooked with red wine is the best.
Although it's called "cold-cooked rabbit," it can be eaten hot, but it tastes even better cold.
When you savor the wine, its aroma lingers on your taste buds, possessing the mellow fragrance of red wine and the cool crispness of white wine. The combination of these two aromas creates a truly unique flavor.
Zuo Ling nodded repeatedly as she ate, no wonder the Huo family could stand out among the Sichuanese who were skilled in cooking.
The waterfall stretched out its little head, wanting to eat too, so Zuo Ling tapped it twice with her chopsticks.
You dare eat your own kind! I cooked a piece of chicken with bean curd and put it on a plate.
The waterfall grunted twice in dissatisfaction and lowered its head to eat the bean curd chicken.
Bean Chicken, despite its name, is a vegetarian dish made primarily from soybeans and is highly popular among Buddhist and Taoist believers.
Nowadays, "bean chicken" is no longer a true vegetarian dish.
To enhance the flavor of bean curd chicken, vendors often use chicken broth, pork bone broth, or beef bone broth to simmer the tofu skin. With the addition of meat, it's no longer a vegetarian dish.
Zuo Ling is not a vegetarian, regardless of what she uses.
For her, deliciousness is the most important factor.
One bite of this bean curd chicken is tender, dry, and fragrant, with a savory, spicy, and slightly numbing flavor that is perfectly balanced.
Zuo Ling likes food made with glutinous rice, and the three cannons served on the table were to her liking.
Three Great Cannons are somewhat similar to Kyoto's famous donkey roll, with glutinous rice, brown sugar, sesame seeds, and soybeans as the main ingredients.
To create distinct layers, donkey rolls use white sugar instead of red sorghum, have no sesame seeds, and are filled with red bean paste.
What they have in common is that the glutinous rice needs to be cooked until it's firm and elastic to taste good.
The "Three Great Cannons" dish involves taking a large lump of glutinous rice cake from a hot bowl, dividing it into three smaller pieces, and then forcefully slamming them onto a cutting board.
With three loud bangs, three clumps of glutinous rice cakes flew into a bamboo winnowing basket, rolled in sesame powder and soybean powder, and then drizzled with brown sugar syrup before being eaten.
Once the donkey roll is coated with soybean powder, there is no need to pour sauce over it.
All four dishes were delicious, and Zuo Ling was very satisfied. If she hadn't been worried about the dishes that were to be served later, she would have finished them all.
The Huo family women served her, carefully observing Zuo Ling's expression. While she was in the kitchen getting the dishes, they reported to Old Master Huo on the guest's reaction to the food.
The first order after the incident was a big one, so Old Master Huo didn't dare to slack off in the slightest and put in his utmost effort to prepare the dishes.
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