Cold noodles, renowned for their use of buckwheat noodles, are typically served with beef or chicken broth, complemented by kimchi, meat slices, eggs, cucumber strips, and pear strips.
When eating, a small amount of cold broth and appropriate noodles are placed in a bowl first. Then, add the condiments. Finally, more broth is poured over it.
Because the noodles are fine, elastic, and the broth is cool, sour, and spicy, this is a traditional Korean food loved by maany.
...
Historical records indicate that cold noodles were invented during the ancient Qin Dynasty.
Later, during the Tang Dynasty, they were introduced to Korea, where they were renamed Korean cold noodles. Whether on the Korean Peninsula or in mainland China, cold noodles are popular.
In mainland China, cold noodles are a street food favorite due to their affordability and quick preparation.
Authentic cold noodles are typically consumed in summer and served in bowls, though some are served on plates with less broth.
Generally, cold noodles are made by boiling the noodles, rinsing them with cold water, then adding salt, vinegar, soy sauce, and vegetables like tomatoes and cucumbers.
When eating, mix the vegetables with the noodles and serve with Korean pickles or kimchi.
For seasoning, Korean chili paste is commonly used, but mustard paste is also an option.
A saying goes, "Chili burns the mouth, garlic burns the heart, mustard burns the nasal passages." When having a cold, eating mustard can clear the nasal passages.
...
Gin Dojima's cold noodles, primarily made with buckwheat, look colorful and smell incredibly appetizing.
The noodles are served in large brass bowls, topped with kimchi, beef, cucumber, pear, and a boiled egg, then poured with cold beef broth, making it a unique blend of color, aroma, and taste.
Hinako couldn't help but want to take a bite!
The sour, salty, spicy, fresh, and cold flavors explode on the tongue, extremely satisfying!
The noodles are firm yet chewy, cool and light, sliding down the throat smoothly.
The combination of spicy and salty flavors, along with a hint of sweetness, stimulates the salivary glands, and the added vegetables enhance the flavor, making it incredibly appetizing.
Cold noodles are affordable, accessible to ordinary people.
The noodles are made from a mixture of buckwheat, wheat, and starch. The starch makes the noodles particularly chewy and smooth, very different from pure wheat noodles.
Gin Dojima's beef broth-based cold noodles have a rich flavor, even though the broth looks clear.
A well-prepared beef broth should be clear, without oily residue.
...
"Wow, the noodles in the bowl look like silver threads," Hinako said, her eyes wide with admiration.
The noodles are delicate and elastic, coated in a thin layer of sauce, which is red and shiny, with a slight sheen of oil, exuding a faint aroma of vinegar and soy sauce.
"Too delicious!" Hinako exclaimed, taking a big bite.
The beef slices are thin and delicate, with clear marbling.
The red and white beef slices resemble snowflakes scattered over the noodles.
Each piece of beef is carefully prepared, tender and juicy.
A bite releases the beef's rich flavor in the mouth, blending perfectly with the noodles' texture.
Cucumber and carrot strips add color and freshness to the dish, enhancing the taste.
The crunchiness of the cucumber and the sweetness of the carrot contrast with the noodles and beef.
The broth is the soul of this cold noodle dish.
Clear and cool, it carries a faint aroma of vinegar and a hint of sweetness.
A sip of the broth feels like the summer heat is instantly dispelled, leaving a sense of refreshment.
Not just refreshment, but a chilling sensation that reaches deep into the heart.
...
"Impressive! Gin's cold noodles are truly extraordinary," Hinako said, closing her eyes and savoring the taste of the cold beef noodles.
Good cold noodles are firm and chewy, smooth and refreshing, with balanced sour and salty flavors, a hint of mustard's spice, and the best pairing is the unassuming clear beef broth.
Two things:
Cold noodles and beef broth!
Combined, these seemingly simple elements create a taste and sensation that Hinako won't forget in her lifetime.
Cold noodles can be eaten in large quantities; a typical noodle dish might be two or three taels, but with cold noodles, one can eat six or seven taels!
Why?
Because besides the clear beef broth and cold noodles, the ingredients are diverse but in small amounts.
...
Hinako's mind drifted into a dreamlike scene.
She was no longer in Shinomiya's restaurant or witnessing Gin and Asahi's culinary duel, but in a snow-covered landscape!
She saw an endless snowy field, like a giant white carpet stretching to the horizon.
Snowflakes danced in the sky like countless fairies.
They landed on her hair, shoulders, and eyelashes, melting into water droplets that brought a cool sensation.
Her breath formed white mist in the cold air, creating a sense of being in a fairyland.
Hinako's cheeks were rosy from the cold.
She had to tuck her hands into thick mittens, occasionally adjusting her hat or scarf, quickly tucking her hands back in.
In this icy world, she walked cautiously.
Her steps made a "crunch crunch" sound in the snow, leaving deep footprints.
But in this quiet, cold world, her soul seemed purified, forgetting the hustle and bustle of the world, focusing only on the beautiful scenery before her.
She felt the softness and coldness of the snow, listened to the wind and the snow's whispers.
Yes!
This cold noodle is cold!
Cold enough to calm her restless heart.
...
When she opened her eyes again, she found the entire bowl of cold noodles was gone, not a drop of broth left.
"Senior, your dish..." Hinako started to speak to Gin.
Gin shook his head, signaling her to taste Asahi's Mapo Tofu.
Compared to the "cold" of cold noodles, Mapo Tofu emphasized another word:
Hot!
The first sensation is heat!
While Mapo Tofu's features are numb, spicy, hot, fragrant, crispy, tender, and fresh.
But it's not just throwing tofu into a pot with water and various spicy powders.
First, it needs to be blanched and thickened with starch.
Besides adding Doubanjiang, fermented black beans are also added, and beef and beef broth are incorporated to infuse the tofu with beef flavor, making authentic Mapo Tofu!
The tofu retains heat, keeping the dish hot after serving.
A bite releases the freshly cooked flavor as teeth meet the soft tofu.
The heat fades, replaced by the shocking numbness and spiciness.
...
Asahi's Mapo Tofu was fresh, tender, green, and red and white, unexpectedly flavorful.
Hinako found it flawless!
"Wow," she exclaimed, feeling the heat.
Her eyes welled up with tears, her eyes sparkling.
The tofu was tender and glossy, covered in a layer of red chili oil.
The dish was not only visually appealing but also fragrant with peppercorns.
It must be eaten hot.
The tofu melts in the mouth, leaving a lingering taste.
"Mm..."
Hinako's face flushed red.
The spicy, numbing flavor quickly spread through her mouth, making her feel distant.
She realized she was momentarily lost in the flavor of the Mapo Tofu.
Embarrassed, she blushed, looking down at the dish, its aroma teasing her senses.
Unable to resist, she scooped another bite.
...
Great food is like stars in the night sky, countless.
Asahi's Mapo Tofu is a prime example of Sichuan cuisine.
The white tofu sits neatly in the dish, surrounded by fiery red chili sauce, looking like flames, with bits of crispy meat mixed in.
Green scallions scattered like stars add color.
A single sniff makes one drool.
"So numb."
"And so spicy."
Overwhelmed, Hinako started sweating, tasting the numbing and spicy flavors.
Her nose tingled, and the aroma filled her mouth again.
"As soon as it enters, a mix of numb and spicy hits my mouth, stimulating my taste buds."
"This flavor is so thrilling. The tender tofu slides through my mouth, melting instantly, leaving a memorable taste, sometimes with crispy meat, delicious."
"Finally, some scallions' fresh taste clears the spiciness, leaving a refreshing sensation."
Hinako savored it deeply.
Her delicate face blushed, her eyes slightly hazy, and she couldn't help but say, "Delicious!"
She picked up the plate, eagerly scooping tofu into her mouth, eating hungrily.
...
"Spicy!"
"So spicy!"
Hinako sweated profusely.
She desperately wanted a glass of water.
The red sauce held tender, white tofu blocks, scattered with peppercorns, with a unique spicy flavor.
Despite feeling hot, sweating all over, it was one word:
Refreshing!
In modern society, Mapo Tofu is a common name.
From luxurious Sichuan restaurants to cheap eateries, this classic dish is everywhere, even in overseas Chinese restaurants.
In Japan, Mapo Tofu is not only popular but even available in canned foods!
This might surprise people.
It seems the Japanese love Mapo Tofu even more than the Chinese.
"Mapo" has become a specific cooking term.
Sadly, many Mapo Tofu dishes have lost their numbing and spicy essence.
...
Gradually.
Hinako felt surrounded by hot lava and molten flows, like being in a giant furnace.
The air was filled with sulfur and burnt rock smells, choking.
The orange and red lava flows were magnificent.
Like boiling rivers, they made a "sizzling" sound, roaring from the earth's depths.
The heat was unbearable, with waves of heat constantly attacking her.
Every breath felt like burning flames, unbearable, sweat evaporating
instantly, leaving a thin salt layer!
...
"Senior, your dish is not as good as this Mapo Tofu."
Hinako hesitated, but after thinking, she honestly gave her verdict.
"Oh?"
"Lost?"
Gin spoke softly.
In the next moment, a feeling of weakness began to spread through his body.
He sensed the world around him blurring, a heavy fatigue like invisible chains binding every cell, making it impossible to break free.
At first, he felt dizzy.
His steps wavered, losing support, becoming unsteady. This sense of powerlessness spread rapidly through his body.
----------
For 10 advance chapters: patreon.com/angelictranslating