?Dashi Xiujie clutched his chest, why does it hurt so much?
“Is this not treating me as an opponent? After a year of hard work, I will show you, and I will make you regret it.” Dashi Xiujie clenched his fist and swore to himself.
“Let’s go, everyone must do their best this afternoon to give our country the honor it deserves.” Dashi Xiujie said solemnly to the chefs behind him.
“Yes.” Several people responded one by one, then followed Dashi Xiujie out of the banquet hall.
In fact, sometimes I feel that Dashi Xiujie said these words without thinking. A year ago, he was not an opponent. Then after a year of hard work, you feel that you can win.
Or do you use one year for two years?
Let’s get down to business, the process of this culinary exchange is like this for Yuanzhou and the others. There are four main courses of Sichuan cuisine and four main courses of Cantonese cuisine. There are a total of eight main courses. These eight courses are completed by Yuanzhou alone.
The rest of the banquet was completed by eight chefs with their helpers.
A total of 24 banquet dishes, 12 desserts, and some cold-cut pastries prepared in advance will be sent to the banquet hall together.
These main dishes are actually eaten by the main participants, and the rest of the people can’t eat them. They just come to make up the amount, so this amount of dishes is still very suitable.
The rest said they were very distressed.
After all, Yuanzhou and the others came to exchange the soft power of food culture, not to be chefs. The amount and method of cooking are naturally different.
Because it was Yuanzhou and the others who made it, and then was sent to the banquet hall one by one at dinner time, the heat preservation, appearance and eating time of this dish were particularly important.
After all, Chinese food is hot and not as cold as Japanese food.
Yuan Zhou took the people to the single kitchen provided by the hotel one step ahead, and the assistant chefs of the chefs were already standing here.
“I have already said the specific division of labor last night, and now everyone will show the best state and strength.” Yuan Zhou stood in the middle of the kitchen and said directly.
“Yes, Chef Yuan.” The eight chefs and their respective help cooks responded loudly.
“Okay, let’s start!” Yuan Zhou nodded and announced.
As soon as Yuan Zhou started talking, the eight chefs were busy, each instructing his own assistant chef.
The originally empty kitchen was in full swing in an instant, and all who could come were not mediocre.
Yuan Zhou took Zhong Lili around for a tour, and then returned to the stove that was exclusively for him.
“Chef Yuan, is there anything I can help you with?” Zhong Lili asked proactively.
“No need.” Yuan Zhou said.
“But I’m the chief assistant this time.” Zhong Lili said, “And you didn’t bring a cook. The eight dishes this time are all time-consuming and laborious, and I know a little about cooking.”
“You don’t need to cook, you are responsible for looking at the overall situation and seeing what they need.” Yuan Zhou looked back at Zhong Lili, then continued without waiting for Zhong Lili to answer, “I’m very involved in cooking, so I might not notice it. them.”
As soon as she said that, Zhong Lili understood instantly and nodded seriously: “Okay, I will be responsible for reminding Chef Yuan of you.”
“Yeah.” Yuan Zhou nodded, then began to wash his hands and prepare to cook.
Like Zhong Lili said, this time Yuanzhou is going to cook the big dish among the four Sichuan dishes. The first one is the deboned fairy duck that takes five and a half to six hours.
Of course, the fairy duck made by Yuanzhou is not the famous dish in the famous Confucius cuisine, but the fairy duck that has been improved by a Sichuan chef and belongs to Sichuan cuisine.
And Yuanzhou changed this dish into a boneless version according to local conditions, so the practice of this dish is more complicated.
Speaking of cultural exchanges, there is no winner or loser, but where there are people, there are rivers and lakes, not to mention where there are so many countries.
You must know that a certain chef from a certain country had a dish that was not cooked directly… Then this time, the country did not send anyone.
It’s amazing how this happens on this occasion.
It is also fortunate that the kitchen is in a separate form, otherwise it is estimated that “undercover” will come to investigate the situation.
While the chef team led by Yuan Zhou was working hard to cook, reports from various places about the Asia-Pacific exchange meeting also came out. In such a prosperous world, whether it was out of political correctness or keeping up with hot topics, it must be reported.
First of all, of course, a report from Yuanzhou’s hometown of Sichuan Province, who was the first chef.
Sichuan Province’s Tianfu Morning Post, Daily, and Commercial Daily, and other newspapers and magazines have reported.
The first is the local official newspaper of Sichuan Province, Tianfu Daily, whose title is ‘Yuanzhou, the leader of culinary exchange at the Asia-Pacific Exchange Conference’.
[Yuan Zhou, a famous Sichuan-born chef in this province, as the chef of God of Chefs, who won the Sichuan Demonstration Store in 2018, is the chef of the Asia-Pacific Exchange Conference with a master chef of Sichuan cuisine. It is reported that in 2018 At only 27 years old, he is the youngest Asia-Pacific exchange chef in history. ]
Such a long speech was just an introduction to Yuan Zhou, and it was written under the title, and the text that followed was even more compliment to Yuan Zhou.
Of course, the reports in Sichuan Province mainly praised Yuanzhou’s achievements in Sichuan cuisine and cooking skills, and seldom mentioned others.
All the newspapers and magazines in Sichuan Province are in a word, praise, praise to death.
[Chef Yuanzhou, a master of Sichuan cuisine culture, is known as “Sichuan cuisine Kunlun”, his craftsmanship and morality are the role models of chefs. The president of the Sichuan Cuisine Association boasted, “Sichuan cuisine has come out of Yuanzhou, which is the great fortune of Sichuan cuisine”…]
To tell the truth, seeing this compliment, it is estimated that even Yuan Zhou himself blushed.
Kunlun has the title of the ancestor of the dragon veins. The title of Sichuan Cuisine Kunlun is simply a very high honor, much more powerful than any chef king. To make a more vivid comparison, in the cultural world, there are three people with “cultural Kunlun”, the most famous is Qian Zhongshu, a master of Chinese studies.
“Well, it’s written fairly.” Chu Xiao in France didn’t know where to buy Tianfu Daily. Anyway, after reading the above report on the Asia-Pacific exchange meeting, he thought it was well written.
“The eldest son of the famous French chef Francois, I hope to have a culinary exchange with you.” The secretary reported.
Chu Xiao frowned, Francois is known as the founder of modern French cuisine, and has a high reputation in France, so Francois’s eldest son is equivalent to the status of “French Prince”.
“Disagree.” Chu Xiao refused.
The secretary hesitated: “But Chef Francois…”
“What qualifications does the second generation ~IndoMTL.com~ who lives on Yu Yin’s father have to communicate with me?” Chu Xiao sneered.
One sentence blocked what the secretary wanted to say, and then the secretary left silently.
“The Asia-Pacific exchange meeting is very powerful, and it has only started to be reported. After Yuanzhou’s cooking, it will overwhelm the rest of the country, and domestically… oh no, it will be famous throughout Asia.” Chu Xiao put down the newspaper and researched the new dishes.
Chu Xiao is also improving. A year ago, he was overpowering all the young chefs in France.
But when the solo exhibition opened this year, even many of the older generation felt inferior, and he became the Mount Everest standing in front of the younger generation. Now all chefs under the age of 35 in France are able to It is an honor to communicate with Chu Xiao.
It’s quite pitiful to think about the French chef industry. The younger generation is Chinese…
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