Chapter 1779 Yuan Dictionary

"Boss, someone is looking for you." Su Ruoyan had just finished delivering a wave of customers when she saw two foreigners walking over from a distance.

Having been here many times, Su Ruoyan knew that these two people were probably looking for something to do with Yuan Zhou, so she hurriedly shouted into the store so as not to delay Yuan Zhou's important event.

Yuan Zhou, who was gathering ingredients in the store and preparing to fry himself a piece of assorted fried rice, nodded to Su Ruoyan to indicate that he understood, and stopped planning to go back to the store.

Soon the two people came to Yuan Zhou, and they were Gauss and August.

"It's rude to visit unexpectedly." Gauss said, and August beside him also agreed.

"Mr. Gauss and Mr. August, what's going on?" Yuanzhou asked. The two chefs came together, so there must be something going on.

"It's about the translation of Chinese dish names that I mentioned before." Gauss said straight to the point: "I discussed it with President Auguste and refined the idea yesterday, thinking that we can publish a book in both French and English. dictionary."

"Because if you just create a few words individually, it would be simple, but the gap between it and the variety of Chinese cuisine is still too big, so President August and I agreed to publish a dictionary specifically for translation." Gauss road.

August also added: "In a specialized dictionary, each word can have more introductions. After it is produced, it will be promoted and released in the name of the World Federation of Famous Chefs. There is no need to worry about publicity."

For example, if you put the word stinky tofu into a French dictionary and an English dictionary, it would be impossible to introduce it in a long way. But a specialized dictionary can use one or two pages to explain how stinky tofu is made. This word represents this Chinese delicacy.

Gauss and August didn't say a word. As Yuan Zhou became famous in Europe and America, the fame of this specialized dictionary would also increase.

"Yuan, what do you think about this?" Gauss and August looked at Yuan Zhou.

"Mr. Gauss and Mr. August are very thoughtful, I think it's very good." Yuan Zhou thought about it and couldn't think of a better solution than this.

Yuan Zhou said: "Mr. Gauss and Mr. August have really worked hard."

"Let European and American people know more about exotic food. This is also the purpose of our Celebrity Chefs Federation." Goss said: "Isn't that right, President?"

August nodded and continued what Gauss said: "Since this dictionary is based on Yuan your Chinese cuisine, Gauss and I named it "Yuan Dictionary"."

"Hmm... wouldn't it be more understandable if it was called "Chinese Cuisine Dictionary"?" Yuan Zhou asked.

August and Gauss smiled, and at the same time they thought highly of Yuan Zhou's personality again.

The ultimate goal of a chef is art, which is the goal of French cuisine, and the common wish of all artists is to leave a mark in history, regardless of China or foreign countries.

"Yuan Dictionary" is controlled by Yuan Zhou, Auguste, and Gauss, and there is absolutely no doubt about its professionalism.

As China's reputation in the world increases, so will the status of Chinese cuisine. It is foreseeable that such a dictionary will definitely leave its mark in history.

Comparing their hearts, if it were Gauss or Auguste, they would definitely agree without hesitation if they had such an opportunity. Instead of being like Yuan Zhou, it would be more appropriate to consider it.

"Yuan, maybe you only stayed in Europe for a short time, so there are some things you don't know.

"Auguste explained: "In fact, in Europe and the United States, there are many chefs who pay attention to Chinese cuisine. For example, chef Jacks, who fused Chinese cuisine and created Eastern French cuisine, wrote the book "The French Say Chinese Cuisine." "

In fact, strictly speaking, Jacks, who is in his forties, is already a famous chef, but in the eyes of August and Gauss, he is far behind.

"What President Auguste wants to say is that there are books about Chinese cuisine in France, but they have very little influence." Gauss said: "If it is called a dictionary of Chinese cuisine, then chefs who are not interested in Chinese cuisine will People will definitely not read it, so the promotion effect will be poor.”

"On the contrary, call it "Yuan Dictionary", and we can add a subtitle [Chinese Cuisine Dictionary], so that in the near future you will be the first in the Bocuse d'Or World Culinary Competition, and the leading chef of the Sino-French exchange team, your reputation will be qualitatively improved, and you can It's a good way to promote the dictionary and let chefs and people who are not so interested in Chinese cuisine also buy it," Gauss said.

Hearing this, Yuan Zhou nodded. Yuan Zhou was really negligent in this aspect.

After discussing the title, genre, and theme of the book, we began to plan the general content.

First of all, the first "Yuan Dictionary" mainly translates Sichuan cuisine, because Gauss and August have agreed that since it is called Yuan Dictionary, it will be translated in the order of the menu of the Chef's Shop.

In later generations, two of the three most important research books on Chef God Yuan Zhou and Chef God Shop have appeared.

The "Quotations of the Great Master" recorded and compiled by Oishi Xiujie, and this "Yuan Dictionary", the last one appeared at the latest, after Yuan Zhou's second cooking exhibition.

Although Yuan Zhou's second cooking show was also held in Chengdu, it was for Western food. The entire Western food industry in Europe and the United States cried wolf.

Yuan Zhou's second cooking show has become an indelible peak in Western food. As for the specific score and how shocking it is, I won't spoil it for now.

Anyway, after it shocked Europe and America, two biographers wrote "The Biography of Yuanzhou". These two were already famous biographers in their own right, one Chinese and one British.

This time the two of them worked together to write "The Biography of Yuanzhou", which can be compared with "The Biography of Lincoln" and "The Biography of Peter the Great" in terms of artistic achievements.

Back to business, the afternoon of discussion passed by in a flash. Gauss and August left. They first had to translate some of the more classic dishes in Sichuan cuisine, such as: Mapo tofu, boiled fish, spicy chicken...

"I'm starting to get busy again. I haven't practiced knife skills for two days in the afternoon."

Yuanzhou sighed. Although time is always squeezed like a sponge, his schedule is very full.

In the afternoon, I have to go to the carpenter to carve chess pieces and boards, and I also have to hand in the entry form for the World Culinary Competition.

Finally, regarding the Sino-French exchange meeting, President Zhou and Marisiero will also call from time to time. Finally, the first communication meeting will be held today.

The communication meeting was originally Yuan Zhou's idea to complete the first master task, but he didn't expect that the task would progress to the second one before the first session was held.

Even so, we can’t give up halfway.

Of course, even though it was so busy, the God of Cooking shop was not at all panicked.

During business hours, anyone who enters the store at any time can see Yuanzhou Gujing Wubo’s cooking.

This may also be why boxer Song An used to come to the God of Cooking shop after boxing.

Because of peace of mind.

"Then take the one hour reading time before going to bed at night and move it to half an hour to practice knife skills." Yuan Zhou arranged in his mind.

Strictly speaking, Yuanzhou, who has two sword skills in the collection of Three Beasts Crossing and Cooking Ding Jie Niu, can be said to have reached the ceiling, but he still has to find time to practice swordsmanship even if he doesn't have time. This is how hard work can make up for weakness.

Hmm... Yuan Zhou, who seems to be recognized as a genius by the system, is not clumsy either.

Then Yuan Zhou explains another sentence: People who are better than you are also more diligent than you.

Today is a rainy day. The hard-working people are still selling barbecue, but the lazy people have gone to sleep. There are also foodies caught in the middle between lazy and hard-working people who have already lined up.