After all, the dishes on this table in the "Juju" private room are not the same as those ordinary people eat.
In terms of taste, Jiang Yu tries to make the dishes on this table lighter, as greasy and spicy food is not suitable for athletes and may impact their ability to recover from fatigue. To put it simply, it hinders recovery and also burdens athletes' stomachs.
However, since it's not before a competition now, it's still permissible to taste some slightly spicy food.
At this moment, Jiang Yu is making a world-renowned traditional specialty dish, Gongbao Chicken. This dish is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine, with differences in ingredients and preparation methods.
The origin of this dish is actually related to the soy sauce fried chicken in Shandong cuisine and spicy chicken in Guizhou cuisine. It was later improved and popularized by Ding Baozhen, the governor of Sichuan in the Qing Dynasty, resulting in a new dish, Gongbao Chicken.
