A Bite of Douluo Continent

The most direct evidence of this is that before the chef certification examination was reformed, shredded pork with garlic sauce was always a must-have dish for level three chefs, and adding any side dishes during the examination would directly lead to failure in the certification process.

If the first controversy was already difficult to discern the truth, then the question of whether or not fish is actually used in shredded pork with garlic sauce is even more contentious.

Fish-fragrant Sichuan cuisine is actually not ancient.

Numerous historical records prove that the term "fish-fragrant" did not exist in the 19th century; it was not until the early 20th century that it began to appear on the historical stage.

That is to say, the Yu Xiang Rou Si (shredded pork with garlic sauce), a common home-style dish that is now found all over the country, has only existed for a little over a hundred years.

Whether or not fish is actually in shredded pork with garlic sauce has been a point of contention since the dish first appeared.

Che Fu, a native of Sichuan, once wrote in his book "Miscellaneous Talks on Sichuan Cuisine":

"Soaking Erjingtiao peppers and crucian carp together in a jar preserves them for a long time, resulting in a crisp texture, a salty and slightly sour flavor, and a sweet aftertaste. Fish-flavored pickled peppers are an essential ingredient in cooking. To make good fish-flavored dishes, you can find them in small restaurants on the roadside or in small shops."

According to this theory, it seems that the authentic way to make shredded pork with fish flavor is to ferment crucian carp together with pickled chili peppers and then use these pickled chili peppers to cook the dish. The fish flavor is also due to the presence of crucian carp in the pickled chili peppers.

However, based on practical experience and a large amount of historical data, the practice of pickling crucian carp with chili peppers is extremely rare, and the vast majority of fish-flavored shredded pork dishes do not use fish-pickled chili peppers.

While pickling crucian carp with chili peppers can enhance the flavor, it requires a more sophisticated pickling environment and process, making it quite troublesome. The actual flavor-enhancing effect is not significant, and expecting to fill shredded pork with fish flavor using only this method is simply wishful thinking. Therefore, this approach has gradually been abandoned.

In modern compilations of Sichuan cuisine recipes, pickled chili peppers are generally used to cook shredded pork with garlic sauce.

So where does the term "fish-fragrant" come from? This story begins with the earliest appearance of shredded pork with fish-fragrant sauce.

The origin of Yu Xiang Rou Si (Fish-fragrant Shredded Pork) is that the people of Sichuan used the same cooking methods for fish to cook shredded pork. Because the shredded pork cooked in this way tastes quite similar to fish, it is called Yu Xiang Rou Si.

But... does this really taste like fish?

If you cook any two different ingredients in the same way, you will find that they taste similar. This is purely due to the flavor of the seasonings and ingredients, and has nothing to do with the ingredients themselves.

Because the fish-fragrant shredded pork cooked in this way has a salty, savory, slightly spicy, slightly sour and slightly sweet taste, it is particularly delicious. This dish has spread and gradually evolved into the fish-fragrant shredded pork we know today.

So even if you go to the most authentic Sichuan restaurant and eat the most authentic Yu Xiang Rou Si (shredded pork with garlic sauce), you will still ask yourself some profound questions while enjoying the food.

Where's the fish?

(P.S.: No more available today, no need to wait.)

Chapter 307 A Miraculous Eating Method That Sparked a Flash of Inspiration

After pondering for a while, Tang Zi couldn't help but look at Zhou Long.

"Old Zhou, didn't you have shredded pork with garlic sauce yesterday?"

"Wonderful!"

Zhou Long took a bite of the squirrel-shaped mandarin fish, shook his head and exclaimed in praise, before turning to Tang Zi, "Yes, I ate it yesterday."

"Why can't I taste any fish in this dish?" Tang Zi scratched her head. "Did you taste it?"

"No," Zhou Long said bluntly. "Why would it taste like fish?"

"Think about it, this dish is called 'Fish-Fragrant Shredded Pork,' shouldn't it be called that because the shredded pork has a fishy flavor?"

"That makes sense." Zhou Long nodded seriously, then rolled his eyes. "Just tell me, is it delicious or not?"

"…tasty."

"As long as it tastes good, why do you care so much?" Zhou Long chuckled. "Boss Qi's dishes have had strange names more than once or twice. So tell me what 'Wen Si' in Wen Si Tofu means?"

Tang Zi: "..."

Forget it, I'm not going to dwell on it anymore.

Tang Zi shook her head and reached for the shredded pork with garlic sauce again with her chopsticks.

Seeing that his friend was no longer dwelling on these trivial details, Zhou Long chuckled and reached for the squirrel-shaped mandarin fish in front of him with his chopsticks.

This squirrel-shaped mandarin fish is so damn delicious... oh no, amazing!

I, Zhou Long, am a cultured man!

As the fish-flavored shredded pork was brought close to her mouth and nose, the steaming aroma slowly invaded Tang Zi's nostrils.

The aroma carried a hint of lactic acid, but it didn't give the impression of spoiled food. Instead, it perfectly stimulated Tang Zi's appetite.

A subtle, non-pungent spiciness blends in, incorporating the flavor of lactic acid into the rich aroma of the shredded meat, creating a unique and wonderful new taste that is both peculiar and enticing.

Tang Zi blinked, and the next moment she put the shredded meat on her chopsticks into her mouth without hesitation.

The shredded pork is soft and tender, with a slightly thick, slippery sauce on the surface. This sauce is full of salty, savory, sweet and sour flavors, with a hint of spiciness.

Sweet and spicy flavors are supposed to be completely opposite, but they achieve a magical unity in this Yu Xiang Rou Si (shredded pork with garlic sauce). The spiciness makes the subtle sweetness stand out even more, while the sweetness has a magical effect of enhancing the freshness. The fusion of sour and spicy flavors makes it even more appetizing.

Interlocking.

The wonderful flavor seemed to keep circulating in Tang Zi's mouth. As he chewed the soft and chewy shredded meat, an even stronger aroma burst forth between his lips and teeth.

Truly...indescribable.

Tang Zi slowly closed her eyes, and the expression on her face gradually became cheerful.

He took another bite of shredded pork with garlic sauce, but didn't take another bite.

He seemed to sense something, and his eyes lit up.

This shredded pork with garlic sauce, like Kung Pao chicken, seems to be very suitable to be eaten with rice.

Tang Zi didn't order fried rice this time.

But that's not a problem.

After all, in front of Tang Zi was a deluxe upgraded version of egg fried rice – Bodhi Jade Restaurant.

Without hesitation, Tang Zi moved the Bodhi Jade Pavilion a little closer to himself and then carefully examined it.

When the three dishes were served, he only glanced at them casually before being immediately drawn to the tempting-looking shredded pork with garlic sauce. Only now was he able to see the Bodhi Jade Pavilion up close.

Bodhi Jade Studio looks unremarkable.

Even fried rice with eggs has a few scallions as a garnish, but this plate of Bodhi Jade Vegetarian Cuisine is only one color. In terms of color, it doesn't seem as good as fried rice with eggs.

But if you look closely, you'll soon discover the secret.

Although this Bodhi Jade Rice may look ordinary, a closer look at each grain of rice reveals its warm and lustrous jade color and its full and round shape, making it exceptionally tempting.

interesting.

Tang Zi raised an eyebrow, scooped up a spoonful with her spoon, and slowly brought it close to her mouth and nose.

As the Bodhi Jade Bowl drew closer to his mouth and nose, he could smell the rich aroma of meat hidden within it.

This gave him a jolt.

Where did the meat come from?

Why does this Bodhi Jade Restaurant, where there is absolutely no meat in sight, have such a rich and pure meaty flavor?

If Tang Zi closed her eyes, she might even think that what she was holding in the spoon was a Dongpo pork knuckle.

A strange feeling suddenly arose in Tang Zi's heart.

The shredded pork with garlic sauce I just ate had "fish" in its name, but I couldn't taste any fish at all.

This Bodhi Jade Vegetarian Dish has no meat in its name, nor can you find meat in the food, yet it has a rich meaty flavor everywhere.

Mr. Qi... could this be intentional?

Shaking her head to clear her mind, Tang Zi opened her mouth and put the spoonful of Bodhi Jade Vegetarian Delight into her mouth.

"Awoo!"

Upon tasting the Bodhi Jade Vegetarian, the rich aroma of meat intensified, quickly filling the mouth and nose. Just smelling that aroma brought a sense of comfort and satisfaction to meat lovers.

After tasting the Bodhi Jade Cuisine, Tang Zi noticed more details, such as the rich egg flavor hidden within the meaty aroma, which added a touch of depth to the otherwise superficial meaty fragrance.

Soon, Tang Zi began to chew. The soft rice was easily chewed up, and at the same time, an even richer meaty aroma swept over Tang Zi's mouth and nose like a storm.

The source of this meaty smell is actually rice?

Tang Zi was secretly alarmed, but her surprised expression quickly turned into satisfaction and enjoyment.

Wonderful.

Although she has always loved the fried rice with eggs served during the Cold Food Festival, Tang Zi has to say something at this moment.

Bodhi Jade Studio is his true love!

As Tang Zi scooped up another spoonful of Bodhi Jade Vegetarian Delight, she suddenly raised an eyebrow, as if she had thought of something.

A look of eager anticipation appeared on his face. He switched to holding the spoon in his left hand, raised it in mid-air, and then used his right hand to pick up the shredded pork with garlic sauce from the side.

This time he only picked up two or three shreds of meat and carefully placed them on the Bodhi Jade Vegetarian in the spoon.

The warm, jade-like color was slowly masked by the sauce coating the shredded meat, and even the surface of the rice was covered with that tempting light brown sauce. The aroma of Bodhi Jade Vegetarian Restaurant and the sour fragrance of fish-flavored shredded meat mingled together, filling Tang Zi's nostrils.

hiss…

A look of joy appeared on Tang Zi's face.

This was just a sudden inspiration, but now it seems like it would taste delicious?

Without hesitation, he put the spoonful of shredded meat and rice into his mouth and began to chew.

The sweet and sour sauce was partially absorbed by the rice, making the flavor a little milder when chewing, which actually brought out the tender meat flavor of the shredded meat even more.

The slightly diluted sauce flavor did not disappear; instead, it transferred to the rice, adding a touch of sweet and sour flavor to the already delicious Bodhi Jade Rice.

The two ingredients slowly blend together during chewing, creating a completely new taste experience that instantly brought a look of surprise to Tang Zi's face.

It really is...

Wonderful!

At this moment, Tang Zi seemed to have opened the door to a new world. With a spoonful of Bodhi Jade Vegetarian Dish and a few strands of shredded pork with garlic sauce, she quickly settled into a state of eating.

...

A constant stream of people flowed in front of Shrek City's magnificent gates.

A carriage that looked quite valuable slowly drove into the gate along with the crowd.

A little girl was sitting in the carriage.