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#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

author:Keping Dong drinks notes

2021/07/01 Thursday Chengdu-Wuhan

On the 30th, I was busy after a busy day, and I was exhausted after supper, so I went back to the hotel and slept, and woke up at 7:30 today. These days, after sleeping for the first time for seven hours, my spirits have recovered somewhat.

The Tiananmen Square rally was broadcast live on television, and you can take a casual look when you pack your bags. The scene is big and imposing. Pack your bags and go downstairs for breakfast.

After breakfast, I went to Tiexiang temple water street to drink tea, and it rained as soon as I sat down, which was very big. I asked for a cup of white tea and sat down to drink it slowly. Chengdu people's life is very comfortable, drinking tea and then finding someone to pick their ears, squinting their eyes to listen to the rain, it is really comfortable.

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11:30 Go to Xinjin to eat river fresh. Xu Fan said this is the best river fresh restaurant in Chengdu. I sat down to serve a lot of dishes, I know yellow spicy ding, Jiang Tuan, etc., they said that yellow spicy ding is the most delicious, I looked red very spicy, just tasted some. Finally, I asked for the pot meat and ate a bowl of rice. When I was a child, my family rarely ate fish, and during the New Year's Festival, there would be fish or yellow croakers, all of which were braised to eat, like Sichuan's complicated fish dishes, which were only seen after coming out of work. There is a lack of fish in the diet, and I still love to eat meat when I grow up. The power of habit is really too strong, now eat Sichuan cuisine, I still like fish, miyaho, boiled, back to the pot of these flavor type dishes, is because when I first came into contact with Sichuan cuisine, I ate fish fragrant meat shreds, kung pao chicken, boiled meat slices, back to the pot meat these dishes, still like. There hasn't been much interest in cannabis spicy and oily jianghu dishes, probably for the same reason.

Earth eel

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

Small trash fish

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

Forgot the name.

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

Clear wave fish

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

River tuan fish

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

Yellow spicy dice.

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

Back to the pot of meat. This one is a bit sweet.

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

After dinner, I went to the airport and today I am going to Wuhan. In the airport lounge, Yin Yin and I drank a lot of tea, and although the dishes were very fragrant when I ate them, I was dry in my mouth after eating them, and I always wanted to drink water. I know that it is the cause of MSG, which reminds me of the question I asked Xu Fan at lunch: Without MSG, will Sichuan chefs still cook dishes? The problem is a bit extreme, but it is also a practical problem. Mr. Da Dong also talked about this issue in his speech at the Phoenix Food Festival Golden Wutong Restaurant Guide Guide Southwest Regional List Awards Dinner, can we not use so much MSG to be fresh? Can you use cooking methods to make the ingredients fresh? A friend who makes hot pot told me that Sichuan cuisine uses MSG compared to hot pot, which is simply a small witch, and more MSG is used in hot pot base.

I am not against the use of MSG, but also in moderation, too much damage to the ability to recognize taste is huge. In the era without MSG, chefs also have ways to increase freshness, can they continue to use it today? Mr. Li Xiaolin's dry roasted yellow croaker at the Manfu Banquet Yellow Fish Dinner did not put MSG, but the delicious taste was the best dry roasted fish I ate. Yin Yin said that all the accessories are soaked in dried scallop juice and then cooked with the yellow croaker, which is perfect natural freshness, mellow and plump, and cannot be squared. Of course, doing so will increase the cost, the cost of ingredients, the cost of time, the cost of labor, but this is the pursuit of food, not a simple and rough fresh for the fresh.

Xu Fan thought about it for a long time before answering my question. He said this one is a bit difficult and takes time. The degree of development of exquisite food in Chengdu determines the length of this process. It is impossible to eliminate it fundamentally.

A sigh.

The plane landed in Wuhan on time and went directly to the Crane House for dinner. After meeting Xiaomi, Teacher Hu, Teacher Xie, Teacher Liu Teng, and Xinwei from Beijing, Duan Yu came from Jinan through hardships, Xu Dong and Master Chen came from Chengdu, President Long and Mr. Yu came from Changsha, Yu Bin and his friends came from Hangzhou, and friends from all walks of life opened three tables and had a happy dinner.

Teochew brine old goose head

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

Foie gras

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

lobster

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

Pork hand roasted fresh abalone

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

Garlic baked king crab

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

Eel grilled catfish maw

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

Honghu Lotus Belt

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

Sautéed abalone in kale

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

Gin soup vermicelli

#Start Diary #1615 Discussion about the use of MSG in Sichuan cuisine

Return to the hotel at 10:30. Chang Ming came over to chat and went to bed at 11:30. Coming out on the 27th, almost every day in a city, today can sleep soundly.

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