Chapter 2100 Bad Nickname

While Bai Lang was in a daze and his thoughts were confused, lunch time came quietly. He was in the third echelon, so he could only watch the people in front of him go in one by one and continue to wait.

"Should I eat cured meat claypot rice, white-chopped chicken claypot rice, or black bean pork ribs rice? How about I have a portion of both?" Bai Lang thinks he can do either!

But then Bai Lang thought about it, if he couldn't finish eating, he would be blacklisted.

Of course, there are many people like Bailang who are hesitant, such as the man behind him.

He was estimated to be about forty years old, and he was wearing a fairly serious suit, as if he had come from some conference or banquet.

Of course, the age is just a guess. It cannot be ruled out that he is very anxious. He is not as calm as Bailang. He muttered: "Wujiang tofu fish, Gastrodia mandarin duck and pigeon, fried bacon with Zheer root, fish in Kaili sour soup, spicy chicken, Xifeng Yanglang chicken" These are famous."

"If I remember correctly, the best chicken in Guizhou Province is Chef Yuan's apprentice, otherwise I will eat Yanglang chicken first?" The man in the suit was very undecided.

The number one chicken in Guizhou Province, according to men in suits, is Ke Sen.

Looking at other people’s nicknames, Technician Cheng is the king of Sichuan cuisine.

Wang Mingjie is the "First of the Four Young Masters", Oishi Xiujie is even called the "Japanese Little Yuanzhou", and Zhang Longquan is also called the "Cantonese Cuisine One-stop Service".

Even the "Yue Soup Yellow" Huang Gang is not good-sounding, but it sounds several times better than the "No. 1 Chicken in Guizhou Province".

Ke Sen really lost his temper.

Of course there was a reason. After he tied for first place with Dashi Xiujie with a dish of Xi Feng Yang Lang Chicken at the Young Chefs Exchange Meeting, he still had the shortcomings Yuan Zhou said and used it as his signature dish.

In Yuan Zhou’s words, “Your Yanglang Chicken dish has made me nine points.”

The dish of Xifengyang Langji itself is known as "the best chicken in the world", so "the best chicken in Guizhou Province" refers to Ke Sen.

"The Yanglang chicken is the restaurant's signature dish."

"Brother, this is your first time here. Chef Yuan doesn't have any so-called signature dishes here. All the dishes on the menu are signature dishes." Bai Lang said righteously.

He behaved like an experienced driver. He didn't even remember that it was his first time here. All he knew was reading online guides.

This is the old driver cloud.

"Um..." The man in the suit was stunned, and then explained: "No, I'm talking about eating the signature dishes of my own shop. I know that boss Yuan's shop is delicious."

"In the store? Brother, you also open a store. Wherever the store is, I also open a store." Bai Lang's eyes lit up, he had found a colleague.

"What a coincidence, what are you going to eat?" The man in the suit probably had a better attitude after hearing that Bailang also opened a shop.

"I opened a store in Guangdong Province. I'm embarrassed to say it. I asked a question and was selected to participate in this Gaogou Meeting. The Gaogou Meeting is an exchange meeting organized by Chef Yuan. Every session can be attended by There are very few chefs, and they are all by invitation. I’m so sorry.” Bailang scratched his head in embarrassment as he spoke.

The man in the suit is a little dazed. What is this man doing?

"By the way, I plan to eat my own clay pot rice later to find out the difference." Bai Lang said.

Bailang's voice was normal. Although the Celebrity Chef Communication Summit was only held twice, it was already famous. There were many tricky issues at the conference, and Yuan Zhou really solved them all. For example, he solved a chef's problem in the second session. The old-timers in the industry have been studying this issue for twenty years.

It’s no exaggeration to say that the veteran burst into tears on the spot. I won’t go into details. The third session also has such “old” problems.

Therefore, many chefs are proud to be invited to attend meetings. This is a qualification.

"Then you don't have to look for it. It's too far away and it's probably hard to find. I'm also here to attend a meeting. Look at what I'm wearing. Do you think it's official to meet Chef Yuan?

"The man in the suit said and planned to spin around.

Hey, Laise met a colleague. Bailang looked at the strict suit of the other party, and then looked at his own rather casual clothes. It seemed that the other party was more sophisticated.

"It's okay, I think it's better not to disturb Chef Yuan. It's business hours now, so it might be inconvenient." Bai Lang said sincerely.

"You must pay attention to the first impression." The man in the suit said seriously.

"What you said makes sense. My name is Bai Lang. I opened a small claypot rice shop in Yangcheng, Guangdong Province to make some food." Bai Lang said.

"My name is Huang Cai. I open a shop in Anshun, Guizhou Province. I just serve some local home-cooked dishes and can make a living." The man in the suit, also known as Huang Cai, said very modestly.

The two of them spoke so politely. How could a chef who was invited to Gaogou Hui be able to make a living? It can only be said that his fame did not go beyond the provincial circle, so he did not know each other.

Bai Lang and Huang Cai politely exchanged contact information and began to discuss Yuan Zhou's past. To put it simply, it was about Yuan Chui. Those who came to Chengdu to attend the meeting in advance were naturally the chefs who admired Yuan Zhou. In ten sentences There were at least three sentences about Yuan Zhou, and the two of them became more and more congenial as they chatted.

But soon it was their turn to enter the restaurant to eat. Only one table for two was empty, so the two of them walked over there and sat down in a polite manner.

"Chef Yuan looks younger in person than in the photos." Huang Cai said with admiration on his face.

"That's right, when I think about Chef Yuan's achievements, I feel that everyone started their education in the same kindergarten, so why are there so many differences?" Bai Lang also looked admiring.

Yuan Zhou glanced at the two of them since they came in, and he was not as good at hearing them.

"I want black bean pork ribs rice, white-cut chicken rice, cured meat rice, and clay pot rice." Bai Lang kept ordering them all without stopping.

Huang Cai was also ordering like crazy. He didn't even need to look through the menu and said directly: "Wujiang tofu fish, stir-fried bacon with Zheer roots, Kaili fish in sour soup, and Yanglang chicken. I want these first, and then we'll talk about it after eating."

"Okay, please wait a moment." Su Ruoyan memorized the menus for the two of them, then returned to the partition and handed the menus in.

Yuan Zhou took the menu and looked at it and started to prepare it. Among them, claypot rice was more time-consuming, so it was the first one to prepare.

A special small stove is used to cook clay pot rice, which burns charcoal. Of course, this charcoal is not ordinary carbon but fruit charcoal provided by the system. It is similar to roasting goose and duck, but it is not the same.

"Wow"

The three clay pots were washed in just a few seconds. After taking out the special rice seedlings and washing them, put an appropriate amount into the clay pot and then add water. At this time, the fire in the stove was already very strong. .

When the pot was just put on it, it probably made a "sizzling, sizzling" sound as soon as the hot and cold came into contact.

Yuanzhou put the pot away and began to prepare other dishes. Of course, it was not limited to other ingredients for claypot rice, but also other people's dishes.

He has already figured out a set of rules. Yuan Zhou's cooking is very rhythmic. He seems to be very fast, but he is very organized and every move is very appropriate.

With a burst of rapid fire, Yuan Zhou seized the time and quickly opened the lid, placing the ingredients one by one on the white and crystal clear rice.

"eating"

After quickly coding, Yuanzhou quickly closed the lid, the whole process took very little time, and then slightly adjusted the position of the clay pot, but did not adjust the heat.

…