54 Traditional Cuisine and Molecular Gastronomy

Spring is filled with wine and festivities.

This is the best eight-character evaluation of Buddha Jumps Over the Wall.

Upon first taste, the textures of various ingredients are tender, not spoiled, and quite memorable.

There's no exclusive seafood sweetness; instead, it's more of the collagen from meat ingredients that have been simmered for a long time, slightly sticky in the mouth.

Rich flavors of meat.

Fragrant essence of vegetables.

Richness of the wine.

These flavors are always complex yet well-organized.

By the end of the meal, it truly makes Alice feel heavenly enchanted!

"Mm-mm!"

"The flavor is so rich."

"This Buddha Jumps Over the Wall dish, even just a drop of its broth."

"It can contain the flavors of various ingredients, with a long-lasting and endless aftertaste."

Without a doubt, this dish with many traditional methods preserved, for the first time made Alice feel an unprecedented sense of pressure.

She thought, if in an important Food War competition, the opponent presented this aromatic Buddha Jumps Over the Wall.

Then, could her proud molecular cuisine win?

In the future, what can lead the new era is only molecular cuisine.

This viewpoint has always been upheld by Alice.

For example, even with Alsace wine, the traditional method from 30 years ago would cause a headache and could only be stored for 4 years.

Now, with the advancement of modern technology, today's Alsace wine has been recognized as fine wine and can be stored for a long time.

Another example:

Previously, yogurt.

Made with bulky household yogurt makers, the taste was quite ordinary.

Now it has been completely replaced by industrially produced yogurt, and it must be admitted that industrial yogurt, both in texture and taste, is considered perfect.

Therefore, in Alice's eyes, a pot of Buddha Jumps Over the Wall dish that preserves traditional methods would gradually be phased out and discarded with the development of the times.

After all, these traditional dishes can only be meticulously controlled in ingredient processing and cooking processes by experienced chefs.

But molecular cuisine is different; it can completely change the taste, texture, quality, and even the internal structure of ingredients with new techniques and instruments!

So she always believed that traditional cuisine could only be considered an art, while molecular cuisine is a science.

However, only when this pot of Buddha Jumps Over the Wall, which combines various precious ingredients and creates an exceptionally fragrant taste, appeared before her.

Did she completely understand that traditional cuisine, done well, could also rival those molecular cuisines?

No, what about the molecular cuisine she made in front of Zane?

In the end.

A whole pot of Buddha Jumps Over the Wall.

Just like that, in a warm and tranquil atmosphere.

Consumed cleanly by Zane, Sonoka, Erina, and Alice.

...

Seeing a part to understand the whole.

Just by listening to the descriptions of the leaders and Erina, Alice was certainly unable to truly understand Zane.

Only when she personally came to the tavern and quickly ate this pot of Buddha Jumps Over the Wall, did she fully believe in Zane's strong culinary skills!

In fact, the Buddha Jumps Over the Wall dish.

Associated with luxury and sophistication, has long been a synonym for nobility.

But Alice understood very well that this pot of Buddha Jumps Over the Wall made by Zane was infused with a lot of thought.

Whether in the preparation process or the choice of ingredients, every aspect was perfect and impeccable.

Even if it hadn't undergone thorough preparation beforehand and ten hours of simmering, it wouldn't have had such a stunning taste effect!

After finishing the Buddha Jumps Over the Wall, Alice couldn't help but glance up at Zane.

What kind of thoughts was this handsome owner using to make this Buddha Jumps Over the Wall dish?

Of course, before she could dwell on it further.

Her gaze quickly shifted to the busty beauty sitting next to her, Sonoka!

From start to finish, this slightly older woman always commanded Erina's respect.

Although she was a bit ditzy, her whole demeanor still made Alice feel that she was extraordinary!

"Erina, who is sitting next to Zane?"

Unable to help herself, she withdrew her gaze and quietly asked Erina.

"A former graduate of Totsuki, Sonoka-senpai." Erina explained.

"Really?"

"She's a Totsuki graduate?"

At this, Alice was stunned.

To think that this small tavern could make the Leader, Erina, Totsuki graduates, and others all feel attached and fascinated!

Inadvertently, she vaguely felt that this place indeed had many unique aspects compared to other restaurants.

...

By 7 o'clock, in a corner of the food street, the time belonging to the tavern finally began!

Here, you won't see any special dishes on the menu, but if you want to eat something, you just have to tell the owner, Zane.

"Owner, do you have sweet and sour pork?"

"We do."

"Okay, just one, and two bowls of rice."

"Sure, please wait."

As a new customer came in and ordered sweet and sour pork with two bowls of rice, Zane started working at the cooking station.

Meanwhile, Alice quickly sat upright, wanting to carefully observe how Zane would make the sweet and sour pork.

One wine, two sauces, three sugar, four vinegar, five water - that's the secret to sweet and sour pork.

It means 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of sugar, 4 spoons of vinegar, and 5 spoons of water.

As long as you mix according to this ratio, you can make perfect sweet and sour pork, also known as the 12345 sweet and sour sauce technique!

First, prepare pork ribs, green onions, garlic, star anise, rock sugar, cooking wine, white sesame, and other ingredients and seasonings.

Then, use a boning knife from the Peacock's Charm kitchen set to chop the pork ribs into pieces, add water to the pot, and blanch the pork ribs in cold water.

Also, add some cooking wine and ginger slices.

When the pot boils, skim off the foam on the surface with a spoon, continue to blanch the pork ribs with high heat.

At the same time, prepare a small bowl, add cooking wine, soy sauce, rock sugar, vinegar, and water in a 1:2:3:4:5 ratio, mix it well, and pour it into the pot.

Stir fry it over low heat until it melts, continue stirring, when it turns into caramel color, quickly stir-fry the pork ribs to even color.

Finally, after about 10 minutes, when the sauce thickens, add a moderate amount of salt for seasoning, then it's ready to be served.

This method made Alice immediately think of something and she couldn't help but gasp.

"Huh?"

"The... the method of making this dish."

"Could it be using heterogeneous reactions in the field of molecular gastronomy?"