With a long beard and a Chinese-style white or blue cloth shirt, Cheng Fuzi's outfit can be described as extremely traditional.
▲ Cheng Fuzi is making fish oil hot pot base
However, once he began to season and make sauces, he often developed an incredible avant-garde temperament, such as mixing hot pot with fish oil.
Hot pot is actually a regional cuisine based on the inland Sichuan-Chongqing region to deal with the humid and sweltering climate. Replacing traditional butter and clear oil with deep-sea fish oil from the sea is really a sense of excitement of some sea-land collisions.
Since ancient times, the residents of Bashu have been "still tasteful" and "good spicy". The hot pot that originates from the riverside and the wharf is the representative of this food culture. Once discarded beef tripe and other offal, after being picked up by sailors and porters on the shore, pepper, pepper, ginger, garlic, salt and other spicy spices, boiled in a large iron pot, both full stomach, but also cold and damp, into a generation of classic cuisine, passed down for hundreds of years, popular in the north and south of the river.
▲Cheng Fuzi has been looking for fresh ingredients in the mountains for a long time
Cheng Xuefeng, trumpet master, Sichuan Luzhou people's clan. Since childhood, he likes to find ingredients and spice up tastes, and has been dedicated to the condiment industry for more than 20 years, focusing on the research and development of various soups, bases, sauces and seasonings, etc., and has been supplying well-known hot pots such as Haidilao for 15 consecutive years.
Although he was not born in a science class, he was less dogmatic, and on the basis of absorbing the strengths of all the families, he developed many fresh flavors with his own understanding and innovation. In the taste of the rivers and lakes and mountains, there is no lack of Cheng Fuzi's consistent "sauce people's ingenuity".
▲Fish oil hot pot
Fish oil hot pot seasoning, from Cheng Fuzi's accidental "stroke of god". Previously, many food experts and talents have also tried to iteratively upgrade the traditional hot pot countless times. In addition to various improvements to the ingredient recipe, it has also repeatedly targeted the base oil of the hot pot for changes, but most of them have not returned.
▲Fish oil hot pot has a fish shape after crystallization
A few years ago, Cheng Fuzi willfully used deep-sea fish oil in an experiment on hot pot seasonings, and suddenly became fascinated by this "clear stream" in the hot pot - compared with traditional butter and clear oil, the freshness of deep-sea fish oil was revealed.
At the beginning, the same hot pot ingredients, spices and deep sea fish oil are matched, and the hot pot soup will still have problems such as pinching and dark color. After repeated stir-frying tests and improvements, and repeated comparisons with various ingredients such as hairy belly, yellow throat and duck intestine, Cheng Fuzi finally found the secret recipe for the "taste" of fish oil hot pot.
Cheng Fuzi said: "Fish oil hot pot is not only delicious enough, but also healthy enough!" While enhancing the taste of traditional hot pot, it can also make everyone eat healthier. ”
▲ Fish oil hot pot can be paired with any ingredient
Compared with the greasy and thick traditional butter and clear oil hot pot, the fish oil hot pot is more fresh and refreshing; compared with the complex flavor type and excessive richness of the traditional hot pot, the fish oil hot pot shows more fresh flavor.
General hot pot after a long time will be muddy soup taste astringent, and fish oil hot pot from beginning to end is clear flowers bright color, long boiled soup, long to eat, long taste, and finally fish oil will be cooled into fish-like crystals, giving people a visual beauty; compared with the traditional hot pot of large molecules of the taste of the body, small molecules of fish oil hot pot can boil a pot but can be refreshing.
▲ The combination of fish oil hot pot and spicy hot pot is a collision between sea and land
The health index of fish oil can not be ignored, rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA, commonly known as brain gold) a variety of n-3 polyunsaturated fatty acids, in the protection of cardiovascular, regulation of blood lipids and blood pressure, reduce triglycerides, clean up blood clots, brain nootropics and other aspects have benefits.
Confucius's Analects of the Township Party once said, "Do not eat its sauce." Cheng Fuzi said that he has always followed the ancient precepts and immersed himself in the grinding and healthy spirit of "literati martial arts, making sauce all his life", and the fish oil hot pot is the edible sauce he has developed.