Crucian carp is prickly, but it is not "eye-catching" in restaurants, but it is very popular at barbecue stalls. Inspired by this, Wang Yuanhai designed this "string crucian carp". The homemade barbecue sauce sprinkled on the fish is very special. In the early stage of development, it takes a month to select pepper varieties: the pepper powder bought in the market is too light in color and not strong in fragrance; Self-grinding pepper, two thorns are not spicy enough, millet is not spicy enough, and there are too many bullet pepper seeds; Finally, I chose pepper, and found that the pepper fried with salad oil was not fragrant, and soybean oil was too easy to grab the taste. Only the pepper fried with rapeseed oil tastes just right. Moreover, when grinding, the machine is broken and not fragrant, and the particles rubbed by hands are too large. The best way is to cut the skin and seeds into small pieces with a kitchen knife ... In addition to cumin powder, the prepared peppers are also added with wormwood leaves and herbs, which are salty and spicy and slightly sweet, which is different from the general barbecue flavor.

When I was working in Changsha, a noodle stand in the alley next to the hotel was very attractive. Wang Yuanhai often patronizes after work. The most common point is the signboard of the stall, "fried noodles", with Hunan chopped pepper and millet spicy as accessories. Golden color and refreshing taste. After three months' exploration, Wang Yuanhai found that the secret of this kind of delicious vermicelli lies in four steps-"soaking, mixing, steaming and ice" in the initial processing, and the finished vermicelli can bounce on the plate. After opening the shop, Wang Yuanhai improved the vermicelli. The auxiliary materials are old salted vegetables unique to Sichuan, with bean sprouts, eggs and other ingredients added. In order to make the taste more special, he made a spicy and fresh soy sauce, Dragon brand soy sauce, which was delicious, and added mushroom powder and lotus leaf powder, which increased the smell of bacteria and added umami flavor. Now this fan has become the signboard of the town store, and many guests will ask for packing and taking it away after eating.

This is a very creative dish. Slice the crispy meat that Sichuanese eat most often and make it smell like fish. In order to distinguish it from the traditional fish coriander, Wang Yuanhai used a special tomato oil: salad oil, rapeseed oil, tomato, coriander, onion, coriander, tomato sauce, fragrant leaves and other small fires to modulate the fragrance. The color is red and bright, with a faint fragrance, which is very charming.

This dish is mainly "Daoxiang ribs". The original practice is to change the spareribs into long strips, with a circle of citronella outside, pickled first and then fried, and sell them at the price of each 8 yuan. However, the price of this method is high, which is difficult for small shop diners to accept. Referring to the practice of "spicy chicken", Wang Yuanhai changed the ribs and citronella into small pieces and put them in the pot together. After three steps of boiling, frying and frying, the aroma of citronella is completely integrated into the ribs, and the food intake is more adequate. This way of eating "looking for meat in the vanilla pile" is also more interesting.

This dish is improved from Hunan's "stir-fried beef". A lot of coriander and millet are added to the ingredients, and its most special feature lies in the "knife method": the beef is sliced first, then mashed several times with the back of the knife, and the fascia of the beef is cut off and then marinated, which is naturally more delicious.