Chapter 1760: Special Skills

The subsequent arrangements are indeed wonderful. In addition to Peking Opera and Kun Opera, which they are familiar with, there are also other projects including art, opera, music, competitive sports, etc. that they have only seen for the first time. Along the small The lake spreads out.

Each of these projects finally formed what we usually call chess, calligraphy and painting - and of course food. For thousands of years, these projects have shouldered the important task of inheriting our traditional culture. Feng Yiping only selected some of them. , which is an eye-opener for these Silicon Valley tycoons.

They all said, “I feel like I have re-recognized China,”

Or say, "I really like Tai Chi," "Their costumes are so beautiful,"

But Mayer said something that made Feng Yiping almost choke, "I like the long ones called Xiao. Is this difficult to learn?"

It must be that she had a good impression of the girl who just performed, so she also liked her skills.

Huang Jingping glanced at Feng Yiping, who was coughing with his head down and covering his mouth, hum!

"There are many kinds of flutes, some of which should be quite difficult,"

Feng Yiping, who lowered his head, always felt that her words had other meanings. Of course, Mayer couldn't hear it, so he probably meant these words to himself.

After becoming a mother, she really dared to say some things.

"Okay, let's choose a drink,"

They were in a lobby by the lake that was also semi-open but felt quite warm. There were many drinks, mainly hot drinks, on the counter.

Naturally, it is not the coffee or hot cocoa that they are used to. In addition to various fruit juices, there are also peanut and red date soup, milk and papaya soup, pumpkin and millet juice, red date, lotus seed, tremella rock sugar water... and rice wine.

Ladies, many chose peanut and red date soup, which is nutritious, nourishing, and can also beautify skin care. Men, led by Feng Yiping, mostly chose rice wine.

Ellison glanced at Jobs and said, "It seems like it smells like sake?"

"This is just rice wine that many families in our country make in winter, brewed from glutinous rice," Feng Yiping explained, "but strictly speaking, there should be some sake like this rice wine,"

"Oh?" Ellison felt that he really saw a lot of things today that refreshed his understanding.

"You may also know that winemakers who make sake have a special name called Du Shi. This Du is the surname of the Chinese god of wine, Du Kang."

"More than two thousand years ago, during the Qin Dynasty in our history, our ancestors moved to the East to avoid war and brought the technology of rice koji winemaking with them, which ultimately led to the development of sake,"

"Before this, they had to use other methods to make wine, such as the chewing method, which is to chew the cooked rice in the mouth, saccharify the starch in the rice with saliva, and then spit it out and add water to let the wild yeast naturally It ferments and eventually turns into wine.”

Feng Yiping felt it was very necessary to clarify these issues.

"Eh!" Many ladies found it very unacceptable after hearing this. Can they still drink the wine made like that?

Feng Yiping quickly waved his hand and emphasized, "We have always used koji to make wine. Really, you can try this rice wine."

After listening to what Feng Yiping said, Mayer picked up a glass and took a sip, and said with some surprise, "It's really good!"

So, when they stood up, many ladies had unfinished glasses of rice wine in their hands.

Then, finally, projects related to Chinese food appeared.

There is a chopping board on the table. On the chopping board is a kitchen knife that is used by our chefs and is larger than the bone chopping knife in American families. Next to it is a plate of water tofu. Behind the table, stands a man with a chef. The middle-aged man wearing a hat was smiling.

"Tofu is also an invention of our country. It was invented by a prince who liked Taoism more than 2,000 years ago. It is made of soybeans. It has high protein content and low fat content, so it is green and healthy."

"And this, this is one of our Chinese tofus, water tofu. Its characteristic is that it is greased with glucose, which not only reduces the loss of protein, but also improves the water retention rate of tofu, which is twice as high as that of gypsum tofu. Come," he said, picking up the plate.

"So its texture is more delicate. You see," Feng Yiping put on a disposable glove to pick up a piece of tofu. Although he was very careful, the tofu still broke. "I can't even pick it up."

"I'll try," Laurenna said, interested.

After careful consideration for a long time with both hands, she finally picked up a piece of tofu intact. But as soon as everyone's words of admiration came out and Jobs's smile appeared, it broke into several pieces and fell on the plate and on the table. .

"The tofu we eat in the Chinese restaurant doesn't seem to be this kind?" they asked.

"Yes, this kind of tofu is very demanding when cutting and cooking,"

"So, what is this going to do?" Page asked.

He is now very interested in Chinese food, of course, authentic Chinese food.

"What we are making now is called chrysanthemum tofu,"

"Chrysanthemum tofu, do you add chrysanthemums?"

"You'll understand in a moment," Feng Yiping said with a smile, and he gestured to the chef.

The chef immediately picked up a plate of tofu with a kitchen knife and placed it on the chopping board. Next, in everyone's surprised eyes, one of his apprentices came over with an eye patch and actually put it on the chef's head.

"Is this?" Looking at the kitchen knife in his hand, many people present felt it was incredible. This was no joke.

Lao Pan and his friends also rushed over after hearing the news. Seeing this scene, they all shook their heads. Other dishes were fine, but they couldn't cut water tofu well with their eyes covered. Not only they, but also the chefs in their restaurant couldn't do it.

But even so, their knife skills had completely defeated those Michelin three-star chefs. They were looking forward to the performance of their domestic counterparts with great interest.

Yamamoto squeezed in - there was no way. With his height, he couldn't see what was happening inside when standing outside.

"Humph," he shook his head. Was this for performance?

Yes, Feng Yiping didn't arrange too much in this regard. It was indeed because cooking was not for performance, but if your level was high enough, then there would indeed be a pleasing performance effect.

Claire was naturally very interested. What she regretted now was why she didn't bring a cameraman in?

After watching the previous ones, she was fully convinced that the performance of this chef would be equally amazing.

The chef, who was blindfolded, held a knife in his hand. At this time, "clang clang," the sound of a rapid pipa sounded, and the chef's knife immediately moved.

Although he was blindfolded, the chef's knife was still as smooth as flowing water. The tofu that could not be lifted just now was extremely obedient under his knife. Not to mention breaking, there was no deformation.

What made everyone hold their breath was that he not only cut very quickly, but also the knife went back and forth with only a millimeter difference, which made people nervous and dazzled.

Schmidt also took off his glasses and rubbed his eyes. In his opinion, such a picture was a bit like the feeling of a frame stuck when watching a video.

Almost before everyone reacted, the chef had cut from one end to the other. He took off his blindfold and put the tofu that looked no different from before in a bowl of water brought by his apprentice. Then, a miracle happened. The tofu that looked intact actually took the shape of a chrysanthemum in the water.

Touching the bowl, the chrysanthemum swayed gently like in the wind.

"It's amazing!"

"It's incredible!" Everyone rushed to surround him.

"Is this acrobatics?" Michael Moritz murmured.

"No, don't you think it's a kind of Chinese Kung Fu?" John Doerr said.

Yamamoto's face was not good.

He knew that for oriental dishes, knife skills were actually deeply related to the following dishes. The finer the knife skills, the more conducive it was to the taste.

As for the knife skills of the chef in front of him, at least in the Greater Bay Area, those chefs who were complacent or proud of their knife skills in cutting raw fish could never challenge him.

Claire looked at the chef in front of her, and her eyes lit up.

She looked at the chef who was smiling again at this time, and she saw the aura of deep and majestic from him.

…………

At this time, in the capital, President Wang shouted incomprehensibly, "Just a report letter?"