想到四川重慶，你會想到什麼?
對於一名廚師來說只有想到麻辣鍋，這是一種職業病嗎?
Think of Sichuan and Chongqing, what do you think of?
For a chef, the only thing that comes to mind is spicy pot, is this an occupational disease?
兩年前，有一場在合肥的國際比賽【第一屆海峽兩岸美食文化交流論壇】【第一屆世界青年盃烹飪廚藝大賽】
Two years ago, there was an international competition in Hefei [the first cross-strait food and cultural exchange forum] [the first world youth cup cooking and cooking contest]
運氣好，本人拿金牌回來。
比賽過後，馬不停蹄搭上飛機往四川重慶出發。
With luck, I returned with a gold medal.
After the game, I kept flying on the plane to Chongqing, Sichuan.
#花椒 又稱秦椒、川椒或山椒 麻味為主，香味為輔，麻味純正
#花椒 Also known as Qin pepper, Sichuan pepper, or mountain pepper, hemp flavor is mainly supplemented by aroma, and pure hemp flavor
#青花椒 青花椒以麻香為主，麻味為輔，麻味後勁足
#青花椒 Green pepper is mainly made of hemp, supplemented by hemp flavor, and the hemp flavor stays strong
#劉一手 重慶麻辣鍋
為起源於中國川渝地區的名菜，一般以花椒粒、蔥段、薑片，辣椒粉、紫草、桂皮、八角、大小茴香等熬製而成，在台灣、中國大陸均有捧場客，但各地煮法略有不同。吃時舌頭微感麻痺，味帶辛辣，故名為麻辣火鍋。
It is a famous dish that originated in Sichuan and Chongqing areas of China. It is generally made from peppercorns, onion segments, ginger slices, paprika, sage, cinnamon, anise, and anise. It is popular in Taiwan and mainland China. But the cooking methods are slightly different from place to place. The tongue is slightly numb when eating, and the flavor is spicy, so it is called spicy hot pot.
這次正式品嘗並了解到，何謂「麻辣鍋」。
湯，是不能喝的。喝了會在馬桶上待半天吧。
並非湯頭不好，而是對於台灣人來說，喝火鍋的湯是種習慣，但面對這漂浮滿滿辣椒、辣油的湯底，請三思。
This time, I tasted and learned what "spicy pot" is.
Soup is not drinkable. Drink it and stay on the toilet for a long time.
It is not that the soup is not good, but it is a habit for Taiwanese people to drink hot pot soup, but please think twice about the soup base full of peppers and spicy oil.
麻、麻、麻！頭皮發麻、嘴唇發麻已經不算什麼，全身顫抖，爆汗阿！不是辣，而是麻。
這是一種很無法形容的感覺，個人在台灣尚未有這種經驗。只不過是一口牛肉就可以達到如此境界，真的要佩服重慶人把麻辣鍋發揚光大。
經過重慶麻辣火鍋的洗禮，回來台灣繼續研究。「麻辣火鍋」除了花椒以外，牛油，牛味是另一個重點。
要煮出一鍋好的麻辣鍋，花椒要好，要夠麻，夠香。另外火鍋的湯底，必須要用牛骨來熬煮，牛骨熬煮出來的湯底有不可取代的香氣，能夠更加帶出花椒與辣椒的美。
中藥材方面，可以使用香葉、荳蔻、紫草、桂皮、八角、大小茴香。
Hemp, hemp, hemp! The scalp tingling and the lip tingling are not much. Not spicy, but hemp.
This is an indescribable feeling, and I have not yet had such experience in Taiwan. Just a bite of beef can reach such a state, we really have to admire the Chongqing people to carry forward the spicy pot.
After the baptism of Chongqing spicy hot pot, returned to Taiwan to continue research. In addition to peppercorns, "spicy hot pot" is butter, beef flavor is another focus.
To make a good spicy pot, the peppercorns should be good, numb and fragrant. In addition, the hotpot soup base must be boiled with beef bone. The soup base boiled with beef bone has an irreplaceable aroma, which can bring out the beauty of pepper and pepper.
In terms of Chinese medicinal materials, fragrant leaves, cardamom, comfrey, cinnamon, star anise and anise can be used.
As for the pepper, you can use King Pepper, Erjing, Dahongpao, and Blue Pepper.
劉一手有許多醬料佐料可以使用。
Liu Yishou has many sauces to use.
如果真的想了解，不如安排一下，前往四川重慶挑戰麻辣鍋。
地址： 中國重庆市渝中区沧白路46号
電話： +86 23 6161 8555
If you really want to know, let's arrange it and go to Sichuan and Chongqing to challenge the spicy pot.
Address: No. 46 Cangbai Road, Yuzhong District, Chongqing, China
Phone: +86 23 6161 8555
#洪崖洞 重慶景點 有許多酒吧、商店街。
Chongqing Attractions There are many bars and shopping streets.
附上一段在 #解放碑 公轉自轉短片
有許多商店、美食小吃，特別推薦這豬腳。
麻到心坎裡阿....跟麻辣火鍋有的比。這豬腳實在是太黯然太銷魂了.....
There are many shops and gourmet snacks, especially this pork leg.
Hemp to the heart Kanlia ... compared to some spicy hot pot. This pig's foot is too dark and ecstatic ...
#解放碑 串串香
#四川重慶 #正宗劉一手 #花椒 #麻辣火鍋 #美食分享 #洪崖洞 #解放碑 #重慶旅遊
作者簡介
【Chef Michael Kuo】1985年生，有點年紀的台灣Chef。參加國內外餐飲比賽、歷經大小餐廳飯店工作，創業開店。毅然決然放下手邊穩定的工作，決定跳脫舒適圈，前往法國巴黎藍帶餐飲學院求學。
Born in 1985, Taiwanese chef. Participate in domestic and foreign catering competitions, work in restaurants, and start a business. Resolutely put down the stable work at hand, decided to break away from the comfort zone and go to the Le Cordon Bleu School in Paris, France to study.
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