Reborn – Super Chef

Chinatown in San Francisco is an east-west street. Ye Chui and his party entered from the west entrance, and Chen's Restaurant happened to be on West Street in Chinatown. It didn't take long for Tang Shanshan to lead the three of them to the front of the restaurant.

From the outside, the Chen Family Restaurant is not outstanding, not luxurious, not magnificent, and the facade is not big, but it is clean and tidy. The restaurant is divided into two floors. The waiters are busy inside and out.

It was noon at the moment, and there was an endless stream of guests in the restaurant, and the business was very hot.

After Ye Chui, Han Yuyan, Li Xiuyun, and Tang Shanshan walked into the restaurant, a waiter rushed up to welcome them and invited them to sit down in a vacant seat. The waiter spoke Cantonese, which was unclear. Tang Shanshan After talking to the other party for a few words, she turned to look at Ye Chui and said, "She asked you what you want to eat? Oh, here is the menu."

Tang Shanshan took the menu from the waiter and handed it to Ye Chui.

Opening the menu, there are not many dishes in this restaurant. They are written in traditional Chinese and also have English introductions. Most of these dishes are mainly tofu. The main signature dish is naturally Chen’s tofu, but the Chen’s tofu here is divided There are two kinds of them, the ordinary Chen's tofu is made by the chef of the restaurant, and the special Chen's tofu is made by the proprietress of the restaurant, and the price is doubled.

Tang Shanshan obviously knew this place very well, and introduced with a smile: "If you want to eat Chen's tofu, it's best to eat Chen's tofu made by the proprietress herself. Star chef, I can’t do other dishes, but I have been practicing Chen’s tofu dish since I was a child. Even if I am the chef of Chen’s restaurant, the eight-star chef can’t compare with this dish. Of course, the proprietress has to eat it herself. Chen’s tofu is definitely more expensive, but it’s definitely worth the money.”

"Then I'm going to eat the Chen's tofu made by the proprietress herself." Ye Chui said to Tang Shanshan with a smile, feeling a little interested in this tofu beauty.

Here Tang Shanshan explained to the waiter, Ye Chui ordered several other dishes, and the waiter went down to prepare.

"Master, this restaurant doesn't look very impressive." Han Yuyan looked around and said to Ye Chui. In Huaxia, all of the top-notch restaurants are exquisitely decorated, like Chen's Restaurant. It is rare to see a simple atmosphere.

"The star rating of a restaurant has great requirements on the decoration, but the most important thing is the quality of the dishes." Ye Chui said with a smile, "Looking at the appearance of the restaurant, it should be a decades-old restaurant."

"Boss, you are so right." Tang Shanshan automatically took over the conversation, and she yelled to Ye Chui very clearly, "This store has been open for fifty years, and it has been like this since the beginning. It has been passed down for three generations and has never changed places.”

"Hehe, is this store a family heirloom?" Ye Chui asked Tang Shanshan when he thought of something.

Tang Shanshan nodded: "Of course the Chen family restaurant is run by the Chen family."

Han Yuyan said strangely: "Master, why are you asking this?"

"If my guess is correct, the ancestor of this Chen's restaurant should be the creator of Mapo Tofu." After a pause, Ye Chui continued, "Mapo Tofu was a dish that appeared a hundred years ago. During the Tongzhi period of the Qing Dynasty, there was a restaurant in Chengdu called Chen Xingsheng Restaurant. The owner was called Chen Xingsheng. I made a dish of roasted tofu. Unexpectedly, this dish became popular and even spread to the north and south of the country. This dish was called Chen Mapo Tofu at the beginning. If I guessed correctly, this Chenjia Tofu should be Chen Xingsheng's descendants opened it back then, so it would be very appropriate to change the name to Chenjia Tofu."

As a famous Sichuan dish, mapo tofu is also popular in China. Although this dish uses minced beef, it is essentially a vegetarian dish. Without the seasoning of minced beef, the taste is still outstanding, but the taste of this dish spread in China is not Not very authentic, Ye Chui guessed that something happened to the recipe inheritance of this dish during the vegetarian movement, and Ye Chui is very familiar with the origin of mapo tofu, making some reasonable guesses, probably can guess the authentic one The practice of mapo tofu spread here in Chinatown during the vegetarian movement.

The original Chen family opened this Chen family restaurant.

Hearing Ye Chui's narration, Han Yuyan and Li Xiuyun didn't think much of it, but Tang Shanshan was stunned: "You are so amazing, you know so many things."

Han Yuyan was particularly proud: "Of course, if you don't have any skills, how dare you come here to play in the gym?"

Tang Shanshan didn't understand right away, wondering if sightseeing is necessary?

If she can't figure it out, she won't think about it for the time being. This girl is also a kind-hearted person. Her eyes swept across the faces of the three of Ye Chui, and the smiles on their faces were indescribably bright. In her eyes, these three people seemed to be already It's fat sheep.

A tour guide fee of 500 yuan a day can really make a lot of money...

And you can eat a lot of big meals with them, and I will introduce them to the other big restaurants here in Chinatown later, tsk tsk, this girl has a lot of food these days...

The girl is looking forward to the dream of gourmet food, her eyes are already crescent-shaped with a smile.

It didn't take long for dishes to be served one after another.

Braised tofu in soy sauce, fried tofu at home, stewed tofu with cabbage, tofu balls with mushrooms...

Since this restaurant specializes in mapo tofu, most of the dishes in the restaurant are related to tofu.

The waitress who delivered the dishes stood aside with a smile, and then said something in English—after all, they are restaurant waiters, and ordinary residents of Chinatown do not understand English. English is a must - just listen to her say: "The tofu here is all homemade, made of high-quality soybeans, the taste of tofu is absolutely excellent, and these dishes are also handed down from the Chen family. Almost everyone who travels to Chinatown must try the tofu dishes in our Chen’s restaurant, but the mapo tofu you ordered may have to wait for a while.”

Han Yuyan was looking at the dishes on the table. Hearing what she said, he asked curiously in English, "Are there many people who order the mapo tofu made by your lady boss?"

"That's not the case." The waiter was obviously snarky, and said in a low voice, "Our lady boss is arguing with her brother, and she is angry now, so we have to take it slow."

"So that's how it is." Han Yuyan replied, he had picked up a piece of braised tofu with his chopsticks and put it in front of his eyes. Braised tofu is a technique in Sichuan cuisine, using rock sugar or soy sauce to burn the dishes to form a kind of The deep red color is appetizing.

The braised tofu here is also very delicious, at least the color and aroma of the color and aroma can be scored very high.

Han Yuyan sized it up, put the tofu into his mouth, and tasted it carefully.

The waiter saw that the guests had already started eating, so she left without a smile. Chen's tofu is well-known, and even gourmets will be very satisfied with the dishes. She is still very confident in her own dishes...

Fortunately, she took the initiative to retreat, otherwise, if she heard what Han Yuyan said next, she might not be happy:

"This tofu doesn't seem to be as delicious as the big brother's. The soft tofu taste is not good at all." Han Yuyan commented.

Tang Shanshan, who didn't regard herself as an outsider at all, lowered her chopsticks before Han Yuyan, picked up a piece of tofu ball for herself, and just put it into her mouth, when she heard Han Yuyan's words, she swallowed the tofu ball in a hurry , while saying: "This tofu is nearly ten thousand famous, but the tofu made in all Chinatowns is the best."

"It feels so-so." Han Yuyan looked at Ye Chui, "Master, what do you think?"

Ye Chui was also picking up the homemade fried tofu with his chopsticks. After looking at it for a while, he put it in his mouth, and then tasted several other dishes in turn. After a while, he smiled and said: "I can give these dishes a nine , is about the same level as Xiao Du, as for the heavy rain, you said that the taste is not as good as Xiao Du, mainly because the tofu is made of southern tofu, which is different from the northern tofu we usually eat."

"South tofu? North tofu?" Han Yuyan was taken aback.

Ye Chui nodded: "Tofu is divided into various types. There are different methods of making tofu. There are southern tofu, northern tofu, old tofu, tender tofu, flat tofu, original tofu, water tofu, etc. We use it on weekdays. The tofu here is all northern tofu, which has less water content and a harder texture, and the coagulant used is mainly brine, while the tofu here is southern tofu, which uses gypsum powder as a coagulant, which has more water content and a softer texture.”

After a pause, Ye Chui continued: "All kinds of tofu with different textures have different tastes in different dishes, but some tofu dishes also have higher requirements for the type of tofu. Mapo tofu is more suitable for making with southern tofu. , I think the tofu here is southern tofu because of this reason, but the braised tofu is also made of southern tofu, and the taste will be greatly reduced.”

"So that's the case." Han Yuyan and Li Xiuyun both nodded.

Tang Shanshan was already stunned: "You know a lot, do you work in a restaurant?"

Ye Chui glanced at Tang Shanshan with a smile: "Yes, so I know more about these things. Of course, the term "South Tofu and North Tofu" is divided according to the regions of China, and there may not be such a term here."

"I also work in a restaurant, but I don't know much about these things. There are so many differences in tofu. Today I have learned." Tang Shanshan said with a smile, her mouth was not idle at all, she kept stuffing it into her mouth With a variety of dishes, very sweet to eat.

Ye Chui tasted these dishes again, and he could basically taste the quality of each dish, and not long after, the waiter just came out with a plate of red tofu dishes, and put them on the table. On the table at Ye Chui's side: "I kept you waiting for a long time. This is the Chen's tofu made by the proprietress herself. This is one of the top ten representative dishes in Chinatown. You are welcome to taste it."

"Wow, I finally have a chance to eat the famous Chen's tofu!" Tang Shanshan cheered, and immediately put down her chopsticks to pick it up, but then she thought of something, and looked at Ye Chui with some embarrassment, "Boss, You come first, please."

Ye Chui smiled nonchalantly, and looked at this plate of mapo tofu. The appearance of this dish was dark red and bright, with red, white and green. Although the tofu was made of soft southern tofu, it was not bad in shape. From the appearance, this dish is already very outstanding, which whetted Ye Chui's appetite.

He picked up a piece of tofu and put it in his mouth, savoring it carefully.

Both Han Yuyan and Li Xiuyun looked at Ye Chui nervously. They came to kick the restaurant, and the first family had to deal with this dish of Chenjia tofu. Naturally, they were very concerned about Ye Chui's evaluation of this dish.

"Master, how is this dish?" Seeing Ye Chui eat it, Han Yuyan hurriedly asked, his eyes full of eagerness.

"This dish tastes good, but..." Ye Chui frowned suddenly.

"But what?" At this moment, even Tang Shanshan became curious.

"The dish of Mapo Tofu pays attention to eight tricks, which are spicy, spicy, soup, fragrant, crisp, tender, fresh, and alive. The eight characteristics are indispensable, which is the key to the success of this dish. The completeness of this dish Seven of the eight characteristics have been achieved, but...but the most important point is missing."

Ye Chui commented somewhat puzzled: "I seem to have forgotten to put pepper in this mapo tofu?" (~^~)