Crucian carp has many bones and is not "popular" in restaurants, but it is a very popular delicacy at barbecue stalls. Wang Yuanhai was inspired by this to design this "Fragrant Crucian Carp" dish. The homemade barbecue ingredients sprinkled on the fish are very special. In the early stage of development, it took a month just to select the variety of peppers: the pepper powder bought in the market is too light in color and has not strong fragrance; the self-grinding peppers are not spicy enough. , millet is not spicy enough, and bullet peppers have too many seeds; I finally selected the peppers, but found that the peppers fried with salad oil are not fragrant, and soybean oil is too easy to steal the flavor, so only the peppers fried with rapeseed oil The taste is just right; and when grinding the powder, the ones crushed by a machine are not fragrant, and the particles when rubbed by hand are too large. The best way is to chop the skin and seeds together with a kitchen knife into fine pieces... The crushed peppers contain only cumin powder. , also added snake mugwort leaves and assorted herbs, salty and spicy with a slight sweet aroma, which is different from the general barbecue flavor.

When working in Changsha, a noodle stall in the alley next to the hotel was very tempting. Wang Yuanhai often visited it after get off work. The most common order was the stall's signature "fried vermicelli", which is chopped with Hunan noodles. Chili pepper and millet are used as auxiliary ingredients. It has a golden color and a refreshing taste. After three months of research, Wang Yuanhai discovered that the secret to the delicious vermicelli at this restaurant lies in four steps - namely, "soaking, mixing, steaming and freezing" during the initial processing. The finished vermicelli can bounce on the plate. After opening the store, Wang Yuanhai improved this vermicelli dish. The auxiliary ingredients were Sichuan's unique salt-water old kimchi, and added bean sprouts, eggs and other ingredients. In order to make the taste more special, he made it with spicy fresh dew, Long brand soy sauce, and Maggi Xian. A kind of soy sauce also contains mushroom powder and lotus leaf powder, which adds fungus flavor and freshness. Nowadays, this vermicelli has become the signature of the store, and many customers will ask to take away a piece after eating.

This is a creative dish that slices the crispy meat most commonly eaten by Sichuan people into a fish-flavored dish. In order to distinguish it from the traditional fish coriander, Wang Yuanhai used a special tomato oil: salad oil, rapeseed oil, tomatoes, parsley, onions, coriander, tomato paste, bay leaves, etc., boiled over low heat to produce a fragrant, bright red color, and It has a light fragrance and is very charming.

This dish is modified from "Daoxiang Spare Ribs". The original method is to change the ribs into long strips, wrap a circle of lemongrass around the outside, braise them first and then fry them. They are sold at a price of 8 yuan each. However, the price of making it in this way is high, which is difficult for small shop diners to accept. Wang Yuanhai followed the recipe of "Spicy Chicken" and cut the ribs and lemongrass into small pieces and put them into the pot together. After three steps of boiling, frying and stir-frying, the aroma of lemongrass was fully integrated into the ribs, and the portion of the dish seemed to be more substantial. This kind of The way of eating "looking for meat among the herbs" is also more interesting.

This dish is modified from Hunan's "Stir-fried Yellow Beef". A lot of coriander and millet are added to the ingredients, and its most special feature is the "knife technique": first slice the beef, and then use the back of the knife to Smash it hard several times to cut off the fascia of the beef and then add seasonings to marinate it, which will naturally make it more flavorful.