This is not the case with Sichuan Province kimchi. The production time is relatively short. Not only do you need to add various auxiliary materials, but you also need to see water. The taste is sour, spicy and refreshing. This is the real kimchi.

In fact, even if we analyze it from historical reasons, the kimchi in Simida Country is definitely not called kimchi.

In ancient times, most of the land of Simida Kingdom was covered with ice and snow after the beginning of winter. The purpose of making kimchi was to solve the problem of unsupply of vegetables in winter, which was similar to pickled pickles in northern China.

This is not the case in Sichuan Province. Sichuan is like spring all year round and is known as the country of Tianfu. Even in winter, there are many edible vegetables. Making some kimchi is purely for the sake of delicious meals.

One is for survival needs, and the other is for enjoyment. Which one is higher and which one is lower will show your own advantages and disadvantages.

Objectively speaking, in history, kimchi in Simida has never beaten kimchi in Sichuan Province.

However, in modern times, kimchi has become the national dish of Smida. Countless Oppas who are interested in kimchi have devoted themselves to it, and naturally they have a variety of ways and are becoming more and more abundant.

However, because there are too many delicious foods in Sichuan Province, they naturally don’t work hard on kimchi. When they get interested, they naturally cannot compare to Simida’s national power, so the reputation of Sichuan Province’s kimchi is not as good as Simida’s kimchi.

Che Zaixi understood that he understood, but how could the kimchi made by his "Kimchi King" be comparable to ordinary Simida kimchi?

He ordered his assistant to take out an extremely exquisite kimchi jar, opened the lid, and served two plates of kimchi and two bowls of rice for Zhou Dong and Zhou Aiguo respectively.

"Oh, the rice is pretty good."

The small wooden bowl with black base and red edges contains snow-white rice piles. The slightly longer rice grains have full heads, each with crystal clear grains, and bursts of rice fragrance come to your face, making people's index fingers move.

In recent years, Simida, who insisted on the argument that "rice originated from Simida" has indeed done a lot of things for rice.

In order to boycott Inter Milan and support Smida as the world's rice source, Nansimida has indeed done a lot of work in the north, and the quality of the rice produced has already exceeded that of the rice in the north of China.

Even Zhou Dong must admit that this rice is good, and the little African prince who has never seen the world is even more chewing like a pig.

Such rice matches Che Zaixi's kimchi, which is indeed a perfect match for heaven and earth.

The style of kimchi is not complicated, it is the most common cabbage and radish.

The snow-white radish strips and slightly dark green cabbage were slightly red and spicy sauce, which looked like plum blossoms falling in the snow, but it was a bit tasty.

Zhou Aiguo was just unpromising, and at least he was the prince with tens of thousands of subjects. However, he seemed like a beggar who had been hungry for three days. After eating a piece of radish, he stared at him and shouted: "Teacher, it's really delicious! Gujiugujiujiu..."

He even smacks his lips!

Zhou Dong frowned without realizing it. This stick seemed not simple. He immediately started to taste the perfect taste.

As soon as the skill was turned on, the smell of kimchi in the nose immediately dispersed countless information, which were reflected in Zhou Dong's brain.

"Oh, the ingredients used for these kimchi are quite good..."

Zhou Dong ate a few slices of cabbage and white radish strips, nodded slightly and said, "Simida's 'yellow heart' leaves are as tender as yellow chrysanthemums, but the outer leaves are snow-white and crispy. It is indeed the best ingredient for making kimchi.

Paired with the top 'Yizhutian' carrot, it's a bold idea.

Mr. Che, I believe that besides you, kimchizers in Smithland rarely use such ingredients?

Because as for kimchi, flavor is the first priority. Although these two ingredients are good, they are too crunchy and dense, and have a long pickling time, making them difficult to taste.

This leads to the addition of salt and fish sauce used for kimchi to taste. After the salt content of kimchi exceeds the standard, it will completely become a pickle..."

Che Zaixi was slightly stunned: "Of course I have a way to solve this problem."

"Of course you have a way,

But your solution to the problem is to rely on the skills passed down by my ancestors in China. Wouldn't you blush?"

Zhou Dong smiled faintly.

"Chef Zhou, this is clearly the kimchi from my Simida Country. What's the matter with you Chinese?"

"Haha, are you questioning my professionalism?"

Zhou Dong shook his head, ordered a kimchi jar and said, "Although you don't use much sauce, it's definitely the finishing touch.

Don’t tell me you don’t know that this traditional method of making daiba is from China!

As early as China in the Qing Dynasty, this kind of big sauce was made in the pickle garden in old Kyoto.

Let me remind you that this kind of big sauce was stomped out by a majestic man with his feet..."
Chapter completed!