Wiki & Encyclopedia: 1984: Starting From Bankrupt Sichuan Restaurant

Technical proficiency in chopping and slicing ingredients for cooking.

Mastery over managing cooking temperatures to ensure proper texture and flavor.

The ability to balance, measure, and apply seasonings to dishes accurately.

A person's ability to communicate persuasively and articulately.

A traditional dish featuring pork belly steamed with salted preserved vegetables.

A classic Sichuan pork dish prepared by boiling then stir-frying the meat.

A braised pork knuckle dish known for its tender texture.

A common, refreshing cold appetizer made by smashing cucumbers and dressing them.

A noodle dish featuring savory minced beef served without soup.

A hearty noodle soup dish with slow-cooked braised beef.

A comforting noodle soup dish prepared with pork ribs.

Traditionally fermented vegetables served as a palate cleanser or side dish.

The technical ability to manually knead, stretch, and produce elastic, smooth dough for fresh noodles.

A savory, spicy culinary preparation consisting of finely minced beef stir-fried with pickled chili, pickled ginger, and fresh chili peppers.

The technique of stretching and folding dough by hand to create uniform, elastic, and chewy noodle strands.

A signature spicy noodle dish featuring crispy yet tender beef infused with pickled peppers and ginger.

A comforting soup noodle dish with braised pork ribs.

A rustic, comforting noodle soup made with small, torn pieces of wheat dough.

The culinary technique of stretching and folding dough by hand to create noodle strands.

A system-granted ability that allows the user to analyze and identify the quality and characteristics of food.

A condiment technique involving the fermentation of mustard greens.

A traditional, savory beef herbal soup recipe, often served as a delicacy.

The specialized, highly skilled art of slaughtering and processing cattle, involving clean separation of meat, bone, and tendons.

The culinary craft of preparing and flavoring beef hot pot or soup, often involving secret medicinal herbal recipes.

A culinary technique involving the careful simmering and skimming of broth to ensure a clear, flavorful result.

The precise management of cooking temperatures to ensure meat and vegetables are cooked perfectly.

Culinary preparations that incorporate traditional Chinese medicinal herbs for health benefits and flavor enhancement.

A systemic culinary technique for steaming rice using a traditional wooden steamer to achieve a perfect, fluffy texture.

A traditional method of steaming rice in a wooden bucket, resulting in fluffy and distinctively textured grains.

A traditional wood-steaming technique that produces rice with distinct, fluffy grains and an authentic woody aroma.

A signature dish characterized by tender, succulent ribs cooked in a savory, aromatic dark sauce.

A hearty stew combining beef with rehydrated dried bamboo shoots for a balanced, earthy flavor profile.

A specially prepared beef dish featuring finely chopped meat, often utilized as a flavorful topping.

A savory, mild noodle soup dish, often prepared without chili, suitable for young children.

A simple, comforting regional rice porridge cooked with sweet potatoes.

A classic Sichuan-style dish featuring shredded pork with a savory, spicy, and tangy sauce.

A dish where pork ribs are coated in rice flour and spices, then steamed until tender.

A savory braised beef dish cooked with tender dried bamboo shoots, noted for its rich aroma.

A dish prepared by braising fresh wetland eels in a savory sauce.

A refined dish featuring shredded eel prepared in a local style.

A quick-cooked dish featuring stir-fried seasoned eel.

A sweet, crispy snack made from puffed rice, peanuts, sesame seeds, and maltose syrup.

A stir-fry featuring minced beef cooked with spicy chili peppers.

A savory fish dish prepared with fresh crucian carp and aromatic huoxiang herb leaves.

A highly specialized culinary skill requiring precision and speed to clean and slice raw eels.

A traditional dish that requires careful heat control to remove earthy odors; noted in the story as a previous attempt by Zhou Yan that was considered poorly executed.

A highly prized, multi-generational seasoning broth that has been carefully maintained and reused for over a decade. It is a family treasure used for braising various meats.

The art of cooking meats in a specialized, long-term master stock, considered a family culinary legacy by the grandmother.

A preparation method where intestines are reheated in boiling artisanal master stock, ensuring they remain tender, warm, and fully infused with flavor.

Beef shank stewed in master stock until tender, featuring a distinct marbled cross-section of meat and tendon.

Beef tongue slow-cooked in master stock, traditionally sliced paper-thin for optimal tenderness and texture.

A classic Sichuan dish featuring tender, boiled pork slices served with a savory, aromatic garlic-based sauce.

A dish featuring finely chopped beef stir-fried with hot red and green peppers, known for being spicy and savory.

A stir-fried chicken dish served in the factory cafeteria, noted here for being poorly prepared.

A specific culinary technique involving the rapid scalding of fresh beef tripe to ensure proper texture and flavor.

Pickled radish, a popular, crunchy side dish often served with porridge or congee.

A classic Sichuan fish dish featuring pickled vegetables and a spicy broth.

A spicy Sichuan dish where fish fillets are poached in seasoned oil and water, typically with dried chili peppers and peppercorns.

A savory stir-fried pork dish featuring sliced liver, often prepared in local culinary traditions.

A refined version of Twice-Cooked Pork stir-fried with fresh garlic sprouts, emphasizing precise heat control to create perfectly curled, tender pieces of pork.

A savory braised dish of beef and bamboo shoots, frequently used as a flavorful topping for rice (gaijiao fan).

A fast-food style dish consisting of a bowl of steamed rice covered with various stir-fried or braised meat and vegetable toppings.

A reward for the branch mission involving braised dishes.

A traditional Sichuan duck dish characterized by its crispy, maltose-glazed skin and tender meat.

A dish featuring assorted beef internal organs simmered in a spiced soy-based brine.

A precise culinary technique involving the careful heating and caramelization of rock sugar to create a rich, red-brown syrup used for coloring and flavoring braised meats, rather than relying on soy sauce.

The art of maintaining an aged braising broth. This includes balancing water levels, saltiness, spices, and color to preserve the integrity and depth of flavor in the stock over extended periods.

A traditional regional banquet style consisting of nine distinct, elaborate main course dishes.

A traditional, large-scale catering event held outdoors, typically for weddings or major celebrations, prepared by specialized rural chefs.

A classic Sichuan street food consisting of skewered ingredients served in a chilled, spicy, and savory broth.

A distinct local hotpot style originating from Niuhua, featuring various skewered vegetables and meats cooked in a rich, spicy broth.

A savory dish featuring beef stewed until exceptionally tender and flavorful.

A traditional dish focusing on cleaned and braised pork intestines prepared with a rich, savory sauce.

A popular street food dish where various meats and vegetables are boiled in a numbing and spicy soup base.

A dish similar to individual-portion hot pot, where various ingredients are cooked together in a highly spiced and aromatic seasoning sauce.

A refreshing, finely shaved ice dessert often topped with fruits, syrups, or condensed milk.

A rich, flavorful dish prepared by simmering pig trotters in a spiced brine until they become tender and soft.