"The venue has been prepared by Chairman Zhou. Let's go there directly," Yuan Zhou stood up first and then said.
"Ok. Let's do as you say, Head Chef Yuan," Qiu Ji also stood up and said. It seemed that he was going to show off his cooking skills.
Since someone agreed with him, the rest naturally stood up one by one.
With a sound of "Dadada", Yuan Zhou and Zhou Shijie walked in the front while Zhong Lili followed them from the side. The others naturally followed them upstairs in two lines.
Because there were many people and it was on the seventh floor, they didn't take the elevator but directly climbed the stairs.
As the headquarters of the Chef's Alliance, there were naturally many kitchens used for practice. The seventh floor was a relatively large kitchen with fresh ingredients for chefs to use.
And because it was the headquarters, as long as the ingredients were not particularly precious, they were usually prepared.
The stoves were always opposite each other. There were four stoves in a row, so there were exactly eight stoves.
As soon as Yuan Zhou entered the door, he directly went to the place where the ingredients were stored to check the ingredients. Then, he turned back and said, "The ingredients are basically all here. You just need to cook some dishes according to the ingredients here. Of course, the dishes that can be cooked on the day of the exchange will be the best."
After that, Yuan Zhou and Zhou Shijie sat on the judges' seats at the side.
The judges' seats were at the front of the big room. Zhou Shijie and Yuan Zhou were sitting there, just like a classroom, which made these famous chefs feel like returning to the classroom.
"The time limit is one hour," Yuan Zhou raised his head and looked at the time and then said directly.
"No problem," Qiu Ji and Cui Hang answered in unison.
These two deserved to be the Twin Stars of Cooking. They had some tacit understanding. They looked at each other and then answered in unison.
The Dim Sum Master at the side also nodded his head and then directly began to knead the dough.
The Sichuan chefs at the side naturally cooperated more. Li Yu said directly, "Head Chef Yuan, please give us some advice later."
Yuan Zhou nodded his head. Then, Li Yu grinned and also began to cook.
Because these eight chefs didn't bring any assistant chefs, they did everything by themselves. And the time was short, only one hour. They gathered around the place where the ingredients were placed, quickly selected the ingredients and began to cook.
On the stand, Zhou Shijie turned his head and looked at Yuan Zhou with a smile, "What do you think? The view here is good, isn't it?"
"Yes." Yuan Zhou nodded his head.
"I told you that you could participate in some selection activities. It feels good to sit here and watch them cook," Zhou Shijie said.
"I still have a long way to go. I have to work harder," said Yuan Zhou.
"You are too nervous. You are young and you have a lot of time. You have a lot of time, Zhou," Zhou said.
"No. It's a good time now. We should naturally learn more." Yuan Zhou shook his head solemnly.
"Anyway, don't ruin your body. I am still waiting for you to take over the responsibility," Zhou Shijie said with a smile while stroking his goatee.
"I don't think I can do that. I prefer to open a restaurant," said Yuan Zhou. When he talked about opening a restaurant, he thought of the customers and a faint smile appeared on his face.
"Don't worry. My old bones can still hold on for a few more years. Maybe you will change your mind after a few years," Zhou Shijie waved his hand and said indifferently.
This wasn't the first time Zhou Shijie mentioned this. Therefore, he was used to being rejected by Yuan Zhou and did not say anything.
"These kids still don't know you are good at Cantonese cuisine. They are preparing to give you a good meal," Zhou Shijie gestured to Yuan Zhou to look at the Cantonese chefs.
"That's good," Yuan Zhou said.
"It's good, but they are still a little impatient," Zhou Shijie said in a low voice.
This time, Yuan Zhou did not answer. He just looked at those Cantonese chefs quietly.
Speaking of which, ever since Yuan Zhou got all the cooking methods of Cantonese cuisine as a reward from the system, he didn't sell them immediately. Instead, he studied each dish carefully and practiced them one by one as usual. Moreover, he also looked up a lot of history about Cantonese cuisine in order to ensure that he had a complete grasp of Cantonese cuisine.
As soon as Qiu Ji picked up the ingredients prepared by him, Yuan Zhou knew what he was going to cook.
As the two stars of Fengcheng's culinary arts, they were naturally good at Fengcheng cuisine. Fengcheng cuisine actually belonged to Guangfu cuisine and was also an important birthplace of Guangfu Cantonese cuisine.
Strictly speaking, Fengcheng cuisine was famous for its rich and varied ingredients. Moreover, it was known for its culinary skills that were good at learning from others. It featured clear, fresh, refreshing, tender, and smooth dishes that focused on the original taste of the ingredients.
This kind of taste was also suitable for most people. Therefore, Fengcheng cuisine had a long history. It sprouted in the Qin and Han Dynasties, was nurtured in the Tang and Song Dynasties, took shape in the Ming Dynasty, flourished in the middle of the Qing Dynasty, and flourished in the early Republican period.
And now, Qiu Ji was going to cook one of the famous dishes, Stir-Fried Osmanthus Perch. This dish was very simple, just stir-fried, as its name suggested.
However, it had very high requirements for the ingredients and the chef's knife skills.
When Yuan Zhou looked over, Qiu Ji was butchering the perch. Whether it was the butchering method or other aspects, it looked very superb.
There was very little fish blood, so much so that it didn't even stain the white and tender flesh. The belly of the fish was also cleaned very cleanly, and the scales were also intact without any scratch on the fish skin.
"Shua Shua", the silver knife flashed, and the fish was already pressed on the chopping board and started to be sliced.
After a rough look, Yuan Zhou turned his gaze to the other of the two stars, Cui Hang. He was also cooking a famous dish of Fengcheng.
It was called Fragrant Chicken. This chicken was improved on the basis of the white cut chicken. Fengcheng's famous chefs always liked to absorb new things and then fuse them for their own use.
This Fragrant Chicken was also improved because people didn't want to eat white cut chicken after the weather turned slightly cold.
"The timing is really just right." Yuan Zhou recalled the cooking time of the Fragrant Chicken and then said softly.
Indeed, one hour was just enough to make the Fragrant Chicken.
Then, Yuan Zhou looked at the Sichuan famous chefs. They were cooking the Sichuan cuisine that Yuan Zhou was most familiar with. Among them, Wu Yue, who was a native of Sichuan but didn't eat spicy food and was good at cooking Mansion Cuisine, was cooking the salty and fresh Lotus Chicken Slices.
The identity of this dish was still controversial, but according to the most recent records, this dish was indeed the salty and fresh type of Sichuan cuisine.
At the side, Li Yu was just the opposite. Chili was introduced from Chile in South America during the late Ming and early Qing Dynasty. Legend had it that Sichuan's chili was introduced from the Silk Road in the west. However, Li Yu came from the Salt Gang cuisine, so it could be said that he didn't like spicy food. Moreover, he was also very good at cooking chili.
This formed a sharp contrast. On the side, Wu Yue's stove was Qingqing's indifferent cooking, while beside him, Li Yu was in full swing. If it wasn't for the good range hood, perhaps the whole room would be choked with the smell of spicy food.
After looking at the general craftsmanship of the chefs, Yuan Zhou looked at the dessert chef at the side. After all, dessert was also an indispensable part of the exchange.
Just like that, Yuan Zhou looked around earnestly. One hour passed very quickly and the eight people stopped one after another.
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