Chapter 34
"Sorry to keep you waiting!"
"Here is the Mapo Tofu you ordered! Please, enjoy!"
Mineo placed the dish on the dining table and lifted the warming cover.
Master Pai immediately focused her attention on the meal he had prepared. The presentation of this Mapo Tofu was incredibly detailed and neat. Mineo's version was quite different from her own understanding of the dish.
Each cube of tofu was uniform in its square shape. The color of the thick sauce looked glossy and crystal clear. The aroma rising from the plate hit Master Pai's sense of smell directly.
Just by inhaling the scent, she could feel her five senses being stimulated.
Master Pai used a spoon to lift a piece of tofu and brought it close to her mouth. After blowing away the hot steam, she took a bite. She closed her eyes and let her throat work slowly, meticulously analyzing the flavors.
When the thick red sauce touched her tongue, her body gave a slight shiver. Her tongue felt a sensation akin to an electric current. The impact of the flavor surging from the dish hammered against her senses repeatedly.
Master Pai felt her body temperature begin to rise. This was caused by the reaction of her increased blood circulation. The spiciness and the numbing sensation of the Mapo Tofu were technically fused together within her mouth.
Both the aroma of the minced meat and the texture of the tofu were of exceptionally high quality.
Master Pai took another piece of tofu for a more detailed observation. She noticed that the surface of the tofu was covered in tiny, microscopic holes. The owner of this restaurant must have used an incredibly fine needle to prick the tofu, creating air pockets so that the seasonings could penetrate the center more easily.
It had to be said—Master Pai's culinary intuition was top-tier. Even though she didn't understand Molecular Gastronomy or high technology, she understood the fundamental principles of cooking.
The vital details in Mineo's cooking were detected by Master Pai almost instantly. However, she still had a few unanswered questions.
The first was regarding the glossy look of the sauce. The second was the sheer intensity of the spiciness and the numbing sensation, which were remarkably prominent. The third related to the aroma; this was the most fragrant Mapo Tofu she had ever smelled in her life.
She wanted to know how the owner created such a concentrated scent.
Master Pai closed her eyes to analyze the taste in her mouth. She concluded that this superior flavor came from the processing of the base ingredients themselves. However, she didn't understand how that method was achieved. It felt as if the owner had concentrated the deliciousness of several servings into one.
The extraction, concentration, and release of flavor details happened instantaneously. It was something very difficult to grasp through conventional means.
After five minutes, Master Pai finished the entire dish. She looked up and met Mineo's gaze.
"Owner! This dish you've made possesses an truly extraordinary flavor!"
"I didn't expect the taste of Mapo Tofu could be made so concentrated and bold. However, I also have many questions."
"I cannot imagine how you achieved this level of quality. There are fine air holes in the tofu made with thin needles, allowing the sauce to seep in better during the cooking process."
"But that alone shouldn't enhance the deliciousness by this much. If possible, I would like to know how this was done..."
Mineo took a moment to think of an appropriate answer. Molecular Gastronomy involved many advanced scientific concepts that might be hard for Master Pai to process.
After thinking for a bit, Mineo explained using simpler terms.
"The flavor of this dish stands out because I performed repeated extractions of the ingredients' deliciousness."
"For example, tofu is made from thickened soy milk. I have specialized equipment to extract the flavor of the soy milk to make it more concentrated."
"Additionally, some of the ingredients used are brought in from different parts of the world with premium quality, making the flavor more prominent than in other dishes."
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