Dashi Xiujie covered his chest. Why did it hurt so much?
"Are you not taking me as your opponent? I will let you see my one year's hard work. I will make you regret it. "Dashi Xiujie clenched his fists and swore inwardly.
"Let's go. This afternoon, we must do our best to win the honor for our country," Dashi Xiujie said to the chefs behind him.
"Yes," they answered one by one and then followed Dashi Xiujie out of the banquet hall.
Sometimes, Dashi Xiujie felt that he didn't have a brain when he said those words. One year ago, you were no match for him. But after a year's hard work, you thought you could win. But the other party had been having fun all year and didn't work hard?
Or did you take one year as two years?
Back to the point, the process of the culinary exchange was like this 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, which were cooked by Yuan Zhou alone.
For the rest of the banquet, there were six dishes for each person and three snacks for the eight head chefs and their helpers.
There were a total of 24 banquet dishes and 12 snacks, as well as some cold plates and pastries prepared in advance, which would be sent to the banquet hall.
Only the main participants would eat these main dishes. The others couldn't eat them. They just came here to make up the quantity. Therefore, this quantity of dishes was quite suitable.
The others expressed that they felt bitter in their hearts.
After all, Yuan Zhou and the others were here to exchange the soft power of the culinary culture, not to be chefs. Thus, the quantity and method of cooking were naturally different.
Because the dishes were prepared by Yuan Zhou and the others and then sent to the banquet hall one by one at dinner time, the heat preservation, appearance and serving time of the dishes were particularly important.
After all, Chinese cuisine was particular about eating hot food, unlike Japanese cuisine, where most people ate cold food.
Yuan Zhou led the others to the single kitchen provided by the hotel, where the head chefs and their helpers were already standing in position.
"I have told you the specific division of labor last night. Now, show your best state and strength," Yuan Zhou stood in the middle of the kitchen and said straightforwardly.
"Yes, Head Chef Yuan," the eight head chefs and their helpers answered loudly.
"Okay, let's begin!" Yuan Zhou nodded and announced.
As soon as Yuan Zhou gave the order, the eight head chefs got busy and began to instruct their helpers.
The originally empty kitchen instantly became bustling with activity. Those who were able to come here were not mediocre people. In an instant, the eight immortals crossed the sea, each displaying their own abilities.
Yuan Zhou took Zhong Lili to make a round of inspection and then returned to the side of the stove that belonged to him.
"Head Chef Yuan, is there anything I can help you with?" Zhong Lili asked.
"No need," Yuan Zhou said.
"But I'm the chief assistant this time." Zhong Lili said, "Moreover, you didn't bring a chef with you. The eight dishes this time are very time-consuming and laborious. I also know a little about cooking."
"There's no need to cook. You're in charge of overseeing the overall situation and seeing what they need." Yuan Zhou turned around and looked at Zhong Lili. Before Zhong Lili could reply, he continued, "I was very focused when I was cooking, so I might not have noticed them."
Zhong Lili immediately understood and nodded seriously, "Okay, I will remind you, Head Chef Yuan."
"Um," Yuan Zhou nodded and began to wash his hands, preparing to cook.
Just as Zhong Lili said, this time, Yuan Zhou was preparing to cook the main dish of the four Sichuan Cuisines. The first dish was the Boneless Immortal Duck that would take five and a half to six hours to cook.
Of course, the Immortal Duck cooked by Yuan Zhou wasn't the famous Confucian Cuisine dish. Instead, it was a Sichuan Cuisine dish that had been improved by a Sichuan chef.
Moreover, Yuan Zhou had adapted this dish to the Boneless Immortal Duck, making the cooking method of this dish even more complicated.
Speaking of which, there was no winning or losing in cultural exchanges. But wherever there were people, there would be conflicts, not to mention in a place with so many countries.
One ought to know that a certain head chef from a certain country had a dish that was left uncooked. And this time, that country didn't send anyone here.
It was truly miraculous that something like this could happen on such an occasion.
Fortunately, the kitchen was in a separate state. Otherwise, there would probably be "spies" coming to investigate the situation.
While the team of chefs led by Yuan Zhou was working hard on cooking, reports about the Asia-Pacific Exchange Conference came out from all over the country. In such a prosperous era, whether it was for political correctness or to keep up with the hot topics, they had to be reported.
The first report was naturally from Sichuan Province, the hometown of Yuan Zhou, who was serving as the head chef for the first time.
The Tianfu Morning Post, Daily News, Business Daily, and various other newspapers and magazines in Sichuan Province all reported about it.
The first report was from the local official newspaper of Sichuan Province, Tianfu Daily. Its title was "Asia Pacific Exchange Conference Culinary Exchange Leader Yuan Zhou".
[Yuan Zhou, a famous chef from Sichuan Province, is the head chef of The Kitchen God, who won the Sichuan Province Exemplary Restaurant in 2018. He is the head chef of the Asia Pacific Exchange Conference with a Sichuan Cuisine master-level cooking skill. It is reported that he is only 27 years old and is the youngest head chef of the Asia Pacific Exchange Conference in history. ]
Such a long paragraph was just an introduction of Yuan Zhou. It was written under the title. After that, the main text praised Yuan Zhou even more.
Of course, the report of Sichuan Province mainly praised Yuan Zhou's achievements in Sichuan Cuisine and his cooking skills. There was little mention of other things.
In short, all the newspapers and magazines in Sichuan Province only had one sentence: praise, praise to the extreme.
[Head Chef Yuan Zhou is the master of Sichuan Cuisine. He is known as the "Kunlun of Sichuan Cuisine". His craftsmanship and artistic ethics are the model of all chefs. The president of the Sichuan Cuisine Association praised, "Sichuan Cuisine has produced Yuan Zhou, which is the greatest fortune of Sichuan Cuisine in a hundred years …]
To be honest, when he saw this praise, even Yuan Zhou himself, who was introverted on the outside, blushed.
Kunlun had the title of the Ancestor of Dragon Veins. The title of Kunlun of Sichuan Cuisine was simply an extremely high honor. It was much better than the king of chefs. To make a more vivid comparison, in the cultural world, there were three people who had the title of "Kunlun of Culture". The most famous one was Qian Zhongshu, a master of Sinology.
"En, it's very fair." Chu Xiao, who was in France, bought the Tianfu Daily from an unknown source. In any case, he read the report on the Asia-Pacific Exchange Conference and felt that it was quite well written.
"The eldest son of the famous French chef Francois hopes to have a culinary exchange with you," the secretary reported.
Chu Xiao frowned. Francois was known as the founder of modern French cuisine. His reputation in France was very high. Therefore, Francois's eldest son was equivalent to the "Crown Prince of French cuisine".
"I don't agree," Chu Xiao rejected.
The secretary hesitated, "But Chef Francois …"
"He's just a second generation living off his father's shadow. What qualifications does he have to communicate with me?" Chu Xiao sneered.
This sentence stopped the secretary from saying anything else. Then, the secretary left silently.
"The Asia-Pacific Exchange Conference is very popular. It has just started and there are already reports on it. When Yuan Zhou's dishes surpass the other countries, he will become famous in the country … oh no, in the whole of Asia." Chu Xiao put down the newspaper and started to study the new dishes.
Chu Xiao was also improving. A year ago, he was the best chef of the younger generation in France.
But when the solo exhibition this year started, even many of the older generation felt that they were inferior. He became the Mount Everest in front of the younger generation. Now, all the chefs in France below the age of 35 felt honored to have an exchange with Chu Xiao.
Thinking about it, the French chefs were quite pitiful. The leader of the younger generation was a Chinese …
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