Chapter 1467 Sichuan Kunlun Cuisine

? Dashi Xiujie clutched his chest, why did it hurt so much?

"Does this mean you don't regard me as your opponent? After a year of hard work, I will let you see that I will make you regret it." Oishi Xiujie clenched his fists and swore secretly in his heart.

"Let's go. Everyone must go all out this afternoon to give our country the honor it deserves." Oishi Xiujie said solemnly to the chefs behind him.

"Yes." Several people responded one by one, and then followed Dashi Xiujie out of the banquet hall.

In fact, sometimes I feel that Oishi Xiujie said these words without thinking. He was not an opponent a year ago, and then after a year of hard work, you think you can win. The co-author has been eating, drinking and having fun this year without working hard?

Or do you use one year as two years?

Closer to home, the process of this culinary exchange was as follows for Yuan Zhou and the others. There were four main dishes of Sichuan cuisine and four main dishes of Cantonese cuisine, a total of eight main dishes. These eight dishes were completed by Yuan Zhou alone.

The remaining banquet consisted of six dishes per person and three desserts, which were completed by eight chefs and their assistant chefs.

In total, a total of twenty-four banquet dishes, twelve snacks, and some cold cuts and pastries prepared in advance will be delivered to the banquet hall.

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 quantity, so this quantity of dishes is still very suitable.

Others said they were bitter.

After all, Yuan Zhou and the others are here to exchange the soft power of food culture and not to be chefs. The quantity and method of cooking are naturally different.

Because it was Yuan Zhou and the others who cooked it and then brought it to the banquet hall one by one during dinner time, the heat preservation, appearance and eating time of this dish were particularly important.

After all, Chinese food is about eating hot food, unlike Japanese food where you eat cold food as much.

Yuan Zhou and others arrived at the single-person kitchen provided by the hotel early, and the chef's assistants were already standing here.

"I already talked about the specific division of labor last night. Now everyone should show their best condition and strength." Yuan Zhou stood in the middle of the kitchen and said directly.

"Yes, Chef Yuan." The eight chefs and their respective assistant chefs responded loudly.

"OK,

start! "Yuan Zhou nodded and then announced.

As soon as Yuan Zhou started talking, the eight chefs got busy and each directed his own assistant chef.

The originally empty kitchen became lively in an instant, and everyone who came was not mediocre. In an instant, eight immortals crossed the sea, each showing his magical powers.

Yuan Zhou took Zhong Lili on a tour and then returned to his exclusive stove.

"Chef Yuan, is there anything I can help with?" Zhong Lili asked proactively.

"No need." Yuan Zhou said.

"But I am the general assistant this time." Zhong Lili said: "And you didn't bring a helper. The eight dishes this time are very time-consuming and laborious. I also know a little bit about cooking."

"You don't have to cook. You are responsible for taking an overview and seeing what they need." Yuan Zhou looked back at Zhong Lili, and then continued without waiting for Zhong Lili's answer: "I am very involved in cooking, so I may not notice them."

After saying this, Zhong Lili understood instantly and nodded seriously: "Okay, I will be responsible for reminding you, Chef Yuan."

"Yes." Yuan Zhou nodded, and then began to wash his hands and prepare to cook.

As Zhong Lili said, this time Yuanzhou is planning to cook the most important of the four Sichuan dishes. The first one is the deboned fairy duck, which takes five and a half to six hours.

Of course, the fairy duck cooked by Yuan Zhou is not a famous dish among the famous Confucius cuisine, but a 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 preparation of this dish is more complicated.

There is no winner or loser in cultural exchanges, but wherever there are people, there are rivers and lakes, not to mention places with so many countries.

You know, in the past, a certain chef from a certain country had a dish that was not cooked properly...and then this time, this country didn't send anyone.

It's amazing that something like this happened on such an occasion.

Fortunately, the kitchen is in a separate state, otherwise it is estimated that there will be "undercovers" coming to investigate the situation.

While the team of chefs led by Yuan Zhou were working hard on cooking, reports from various places on the Asia-Pacific Exchange Conference also came out. In such a prosperous time, whether it is for political correctness or to keep up with hot topics, it must be reported.

The first, of course, is the report from Sichuan Province, the hometown of Yuan Zhou, who serves as the head chef for the first time.

It has been reported in Sichuan Province's Tianfu Morning News, Daily News, Commercial Daily, and other newspapers and magazines.

The first is Tianfu Daily, the local official newspaper of Sichuan Province. Its title is "Yuan Zhou, leader of culinary exchanges at the Asia-Pacific Exchange Conference."

[Yuan Zhou, a famous chef from Sichuan in this province, is the chef of a small store that won the title of Kitchen God in the Sichuan Province Demonstration Store in 2018. He used a Sichuan cuisine master-level cooking technique to participate in the Asia-Pacific Exchange Conference. It is reported that he is only 20 years old. At seven years old, he is the youngest Asia-Pacific exchange chef in history. ]

Such a long paragraph is nothing more than an introduction to Yuan Zhou, written just below the title, and the following text is even more complimentary to Yuan Zhou.

Of course, reports in Sichuan Province mainly praise Yuanzhou's achievements in Sichuan cuisine and cooking skills, and rarely mention other things.

All newspapers and magazines in Sichuan Province can sum up in one sentence: praise, praise to death.

[Chef Yuan Zhou is the master of Sichuan cuisine culture and is known as the "Kunlun Cuisine of Sichuan Cuisine". His craftsmanship and artistry are both role models for chefs. The president of the Sichuan Cuisine Association boasted, “It is a great blessing for Sichuan cuisine to come out of Yuanzhou”...]

To be honest, even Yuan Zhou himself blushed when he saw this praise.

Kunlun is known as the ancestor of dragon veins. The title Kunlun of Sichuan Cuisine is simply a very high honor, much more powerful than the King of Chefs. To make a more vivid comparison, in the cultural world, there are three people with "Kunlun culture", the most famous one is Qian Zhongshu, the master of Chinese studies.

"Well, it's very fair." Chu Xiao, who was in France, didn't know where to buy Tianfu Daily. Anyway, he read the above report about the Asia-Pacific Exchange Conference and thought it was well written.

"The eldest son of the famous French chef François hopes to have a cooking 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. Therefore, Francois' eldest son is equivalent to the status of "Prince of French cuisine".

"I disagree." Chu Xiao refused.

The secretary hesitated: "But Chef Francois..."

"The second generation who lives off the shadow of their fathers has no right 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 Conference is very popular, and there have been reports since it started. When Yuanzhou's cuisine surpasses other countries, it will be famous at home...oh no, throughout Asia." Chu Xiao put down the newspaper and studied new dishes.

Chu Xiao is also making progress. A year ago, he surpassed all the younger chefs in France.

But when his personal exhibition started this year, even many of the older generation felt inferior. He became the Mount Everest that stood in front of the younger generation. Now all French chefs under the age of 35 are known for being able to compete with Chu Xiao. It is an honor to communicate.

Thinking about it, the French chef industry is quite pitiful. The leaders of the younger generation are Chinese...

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