193: Chivalrous

In Nuosu language, 'Xiala' means 'meat stewed in wine' or 'meat stir-fried with wine,' a delicacy made from chicken cooked with liquor.

The origin of this dish can be traced back to the Tibetan tradition of 'meat stir-fried with wine,' later adopted by the Nuosu people and developed into a localized delicacy. The Lisu people also incorporated it into their culinary culture.

Its main ingredients are free-range chicken (local variations also use pheasant or wild boar) and it is complemented by lacquer oil or ghee, and local liquor.

Lacquer oil is cold-pressed from lacquer tree seeds, possessing a unique, delicate fragrance, and is widely used in food, medicine, and industry.

Lu Chuan cleaned the cooking utensils while mentally reviewing the recipe transmitted by the system.

He was thinking about how to cook this dish using common ingredients.

The old man sitting in the front hall was no ordinary person, and the dish he ordered was already quite niche.

Some of the ingredients used in it were only produced in specific ecological environments, and common dishes simply didn't require them.

If he just made this dish casually, it would be hard for the other party not to notice something.

To avoid unnecessary risks, Lu Chuan could only choose to modify the recipe to some extent.

Fortunately, he had extensive experience in modification.

After some thought, Lu Chuan quickly had an idea.

First, the meat alternative.

Traditional Xiala uses pheasant and wild boar as main ingredients, but based on ingredient characteristics, it can be replaced with domestic pork or beef.

Lu Chuan marinated a piece of premium beef with yogurt to absorb and remove any gamey odor.

Then, he heated the wok with cold oil, stir-fried ginger slices, star anise, and Sichuan peppercorns until fragrant, before adding the beef cut into small pieces and stir-frying until slightly browned.

The next step should be adding wine and simmering.

The Lisu and Nuosu people use homemade liquor, so Lu Chuan substituted it with rice wine, beer, highland barley wine, and coconut milk in different proportions.

Rice wine offers a mellow sweetness, beer adds a malty aroma, and highland barley wine and coconut milk can reduce the alcohol content while preserving the layered flavors.

To further enhance the flavor, Lu Chuan also chose to add tsaoko, bay leaves, and a small amount of fish sauce for aroma and umami.

As it continued to heat, the soup in the stew pot began to make a pleasant bubbling sound.

Smelling the gradually intensifying aroma of wine and meat in the air, Lu Chuan began seasoning.

Chili powder, cumin powder, and a small amount of water were mixed with oyster sauce and honey to form a paste.

Then, he poured it all into the beef broth, adjusting it to a sweet and spicy flavor, finally turning off the heat and transferring it to a large bowl specifically for soup.

Without the continuous high heat, the food aroma in the air, though slightly diminished, had become even richer in flavor.

Lu Chuan sniffed a few times, nodded with satisfaction, then picked up the large bowl and walked out of the kitchen.

But as he passed through the kitchen door and saw the scene in the front hall, he couldn't help but be momentarily stunned.

The tables and chairs that had been scattered by the aftermath of He Jingrui's fight with the shadow were now neatly arranged.

And the old man, at this moment, was meticulously sweeping up wall dust and gravel with a broom, a nostalgic smile on his face.

Lu Chuan opened his mouth in surprise and asked:

"Old sir, what are you doing?"

The old man paused, then continued to slowly and methodically sweep the floor.

"Nothing, just some habits I picked up in the past."

Lu Chuan didn't understand what he meant. He opened his mouth, but didn't know what to say, so he could only carry the Xiala he was holding and place it on a round table.

"Old sir, I'll clean the shop later, please eat first."

The old man just waved his hand, continuing to sweep the floor.

Only after he had thoroughly cleaned the floor did he clap his hands with satisfaction, then sat down at the round table and looked at the Xiala on the table.

The color of the Xiala was very vibrant, with red oil floating on the surface, like a layer of fiery flames.

Chopped chili flakes were scattered within, adorned with emerald green spring onions, like elves dancing in the flames, complementing the burnt brown beef, making it look exceptionally tempting.

The fan whirred overhead, stirring the indoor air and creating a freely flowing breeze.

Steam rose from the dish, slowly dissipating in the breeze, carrying an enticing aroma that lingered in the air.

Seeing this scene, the old man's face showed a hint of surprise and delight.

Then he twitched his nostrils, intensely sniffing the spicy aroma, both strange and familiar, that he hadn't smelled in years.

The rich and stimulating aroma of chili, mixed with the fresh scent of the ingredients themselves and the unique flavor of the seasonings, fully engaged his sense of smell, and his Adam's apple involuntarily began to move up and down.

The old man gently picked up a piece of beef and put it in his mouth, and an intense sensation erupted on his tongue.

A fiery, powerful spiciness, like a surging tide, swept through his entire mouth.

Strangely, despite such an intense spicy impact, the tender and juicy quality of the beef could still be easily tasted.

As he chewed heartily, the aroma of the meat and the spiciness continuously intertwined and collided in his mouth.

The flavorful texture of the Xiala was so delicious that the old man's eyes involuntarily narrowed, and a fine layer of sweat beads appeared on his forehead from the hot, stimulating sensation.

With the delicious food in his mouth, the old man was silent for a long time, simply burying his head in the bowl and eating and drinking heartily.

The sound of sipping soup, accompanied by the crunching of meat, was clearly audible indoors.

It was not until ten minutes later that he finally looked up from the bowl, let out a satisfied breath, and then looked at Lu Chuan with appreciation.

"I didn't expect you to have such outstanding culinary skills at such a young age. What's even more remarkable is that you could restore the authentic flavor of Xiala using substitute ingredients and seasonings. It's truly incredible."

Lu Chuan, who was standing at the shop entrance anxiously waiting for He Jingrui's return, heard this and turned back with a slightly stiff smile.

Seeing this, the old man's lips curled slightly. He looked at Lu Chuan meaningfully, then pointed to the chair opposite the round table, signaling Lu Chuan to come and sit.

Lu Chuan was puzzled and instinctively wanted to refuse.

But on second thought, He Jingrui had not yet returned, and he couldn't afford to offend the other party, so it was best to go along with his wishes. Thus, he reluctantly walked over and sat down.

The old man pushed the sparkling clean bowl aside, then looked at Lu Chuan sitting opposite him, a mischievous smile on his face.

"You don't have to be so nervous, old man here isn't some man-eating tiger."

Lu Chuan was startled, keenly noticing that the old man's attitude seemed to have changed slightly after eating that bowl of Xiala; at least he wasn't as aggressive as when he first entered the shop.

Seeing that Lu Chuan didn't reply, the old man stroked his messy beard again and chuckled:

"Alright, you little fellow, you're no fun to tease. Let me put it this way, your companion was led away by my shadow. If nothing unexpected happens, he probably won't appear until our conversation is over."

Hearing this, Lu Chuan's eyelashes trembled slightly, and a hint of shock flashed in his eyes, but realizing his lapse, he forced a smile and said:

"Old sir, what you're saying, how can I not understand?"