Under the catalysis of the heat, the overflowing spicy and numbing aroma made Mana's appetite soar.
She subconsciously picked up a small spoon, gently scooped up a well-formed Tofu block, blew on it, and thinking it wasn't hot anymore, she slightly opened her mouth to taste it.
"Ah, wuwuwu…"
Unexpectedly, the moment it entered her mouth, Mana's eyes widened.
She had already been cautious, but she still underestimated the heat of the entire Magical Mapo Tofu dish.
Both the simmering and the thickening could greatly enhance the heat retention inside the Tofu.
And the stimulating spicy heat from the chili powder made from Erjingtiao peppers allowed Mana to feel a scorching heat like a volcanic eruption when she chewed!
The scalding temperature made her eyes water.
But what followed was the thrilling sensation of numbness on her tongue caused by the Sichuan peppercorns.
Immediately after, the Pixian Doubanjiang (doubanjiang) made from Chuandong Erjingtiao and broad beans, mixed with chopped fermented black beans, coated the Tofu blocks under the action of warm oil, allowing her to taste a spicy but not choking peppery aroma, and the tender smoothness of the Tofu!
When the God Tongue finished appreciating the above information, it began to transmit feedback to her brain, and only one message was received:
Eat it!
…
"Although it's very hot, the taste is indeed very good!"
"Remember that among the many ingredients, the unique Pixian Doubanjiang from the Heavenly Dynasty must be used."
"This should be considered an important seasoning in Mapo Tofu dishes, requiring a spicy sauce fermented from 7 parts pickled chili and 3 parts broad bean paste."
"And this Magical Mapo Tofu…"
Suddenly, when she bit into the minced beef in her mouth, there was a "pop" sound, which instantly stunned Nagiri Mana.
"This… this is…"
"Why does the minced beef have a crispy texture when bitten?"
She couldn't help but close her eyes and use her God Tongue to analyze it carefully.
Finally, a flash of inspiration came to her mind, and she suddenly realized, opening her eyes and excitedly saying: "It turns out that the minced meat used is not real beef, but minced soy made from soybeans and then fried."
"Thus, while imitating the taste of beef, it has a crispy taste when eaten."
"Eh? Could it be that this sixth taste is crispiness?"
"Yes!"
"It is the crispy taste."
Sosuke interjected.
…
When it comes to Sichuan cuisine, many people will associate it with Douban Fish, Fish-flavored Shredded Pork, Couple's Lung Slices, Mapo Tofu, Dengying Beef…
These dishes all have one thing in common: they are mainly "spicy and numbing," so it is natural to think of spicy and numbing when thinking of Sichuan cuisine.
However, it is not appropriate to define Sichuan cuisine directly with the two flavors of "spicy and numbing."
Because there are many other Sichuan dishes, such as Boiled Cabbage, Steamed Pork with Preserved Vegetables, Dongpo Pork Hock, Leaf Ba, Crispy Rice with Sliced Pork, etc., which are not mainly spicy and numbing.
Of course, even Mapo Tofu is not entirely spicy and numbing!
What it embodies is precisely a diverse taste that includes "spicy, numbing, hot, fragrant, colorful, tender, fresh, lively, and crispy."
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