Provence Fish Soup was very common. Even if Yuan Zhou hadn't received the reward of a French dish, he had a certain understanding of it.
I wonder when I can get a French dish or an Italian dish. The cooking system is indeed different.
"On the path of culinary skills, I'm still an apprentice." Yuan Zhou judged himself.
This was completely ignoring the fact that he had mastered Singapore Cuisine, as well as the upcoming Spanish Cuisine and the Steak Encyclopedia. Even when it came to foreign cuisines, Yuan Zhou could still be called a master.
It should be noted that even in foreign countries, it was rare for a chef to master several cuisines, not to mention a master like Yuan Zhou.
Seeing that Bordraco had chosen the sea bass, Yuan Zhou knew that he must have created something new, which was not easy. After all, Bordraco was not Chu Xiao, who would rather die if he didn't create something new.
After washing the fish again, he drained the water and started to remove the head and tail. After that, he cut open the belly of the fish and separated the flesh from the bones.
As the sea bass had no small bones and only a big bone in the middle, it was relatively easy to remove.
When Bordraco said he would do his best, he meant it. Without any perfunctory words, he started to work with his best skills.
While Yuan Zhou was waiting for Bordraco's fish soup, Toroma and the others finished the beef in the steamer in just a few minutes.
There is an obvious gap between their craftsmanship and Yuan Zhou's, but he is indeed the disciple of Head Chef Yuan. Even the portion is the same, Ogyust muttered inwardly.
He was definitely not the only one who had such a thought. The others also had similar expressions.
In fact, Cheng Zhaomei was also wronged. He had prepared a lot of it, but the group of people still liked the taste of this snack. It was numb and spicy, soft and smooth, and a little gritty.
"Head Chef Cheng, is this a signature dish of the chef, or can it be found everywhere in China?" Ju Man Li intended to ask clearly.
Ogyust and Manfred also noticed it. They were familiar with China and knew that many dishes were exclusive to the chef.
Cheng Zhao Mei replied, "This dish is not rare, especially this series of dishes. Almost all chefs know how to make it, but the most authentic is in Sichuan Province of Huaxia."
Although there were three famous steamed vegetables in China, namely Tianmen of E Province, Liuyang of Xiang Province, and Changshu of Jiangsu Province, the method of rice flour steaming was popular in Sichuan Cuisine and had been carried forward. There were many dishes like steamed pork ribs with rice flour, steamed pork with rice flour, and steamed beef with rice flour cooked by Cheng Zhao Mei.
"Sichuan Province, the Chinese cuisine system is really big." Ju Man Li silently repeated these two words, intending to memorize them. Yesterday, he found out that Yuan Zhou was cooking Cantonese cuisine.
"I think those who like the taste of this dish will like it very much, but those who don't might not be able to accept this kind of rustiness. I can accept it, so I like it." Rester gave a thumbs up and continued, "Although I'm not sure about the specific cooking temperature, from the taste of the beef, this is a perfect score."
Lester was a straightforward person. His likes and dislikes were all on the surface, and his comments were more objective.
For example, Gauss could not accept this kind of texture, so he did not move his chopsticks after the first bite.
Cheng Zhao Mei was not discouraged. After all, other than his master, he had never met anyone who could satisfy everyone's requirements for delicacies.
"This dish should have some room for improvement if Yuan were to cook it," Gauss said.
Lester had just gone to Italy to participate in a restaurant tasting event and had just returned yesterday. He did not participate in the cooking competition, so he naturally did not know about Yuan Zhou's performance.
Although he could not imagine it, seeing how everyone was praising it, Lester felt that it was worth looking forward to. "Does Head Chef Yuan have a restaurant? I want to go there."
"In Sichuan Province of Huaxia. You can follow me there to broaden your horizons," Ju Man Li said slowly.
Just as everyone was chatting, Baldraco's fish soup came to an end. A few Chinese chefs who followed Zhou Shijie and Yuan Zhou automatically gathered there.
The group of people had been very low-key just now. They were very familiar with Cheng Zhao Mei, the president of Sichuan Cuisine Association and the disciple of Yuan Zhou. Therefore, they did not compete with the foreigners. But now that the French chefs were cooking, it was naturally the Chinese's turn.
Although it was just a home-cooked fish soup, it was different after being meticulously crafted by Baldraco, the king of delicacies.
The fish meat was cut into small cubes, about one centimeter square. Three cubes were placed on a plate, and a spoonful of bright red gravy was poured over them, adding a touch of beauty to the snow-white and tender fish meat.
The colors were distinct, and the plate presentation was exquisite. No wonder he was the representative of French cuisine. He had indeed created the essence of French cuisine.
After Yuan Zhou said that, the Chinese chefs started to pick up their spoons. When in Rome, do as the Romans do. Using the utensils of the other country was also a kind of respect.
They scooped up a piece of fish meat. Probably because it was soaked in the red gravy, the fish meat turned red. As the gravy was stewed with fish bones, shrimp shells, onions, and saffron, it had a spicy taste.
As soon as the gravy entered the mouth, it stimulated the tongue. Then, the fish meat spread out like garlic cloves. The fish skin was soft and the fish meat was tender and smooth. The taste was not bad.
"The Provence Fish Soup is indeed worthy of its reputation. It has a lot of local characteristics. But if you add some Provence vanilla leaves during the stewing, it will have a more regional flavor. Also, if you cook it for a longer time, it will be more fragrant." Yuan Zhou got to the point as soon as he opened his mouth.
Baldraco had been listening attentively. The more he listened, the brighter his eyes became. Obviously, he was inspired by Yuan Zhou's words.
"Thank you, Head Chef Yuan Zhou. I understand now." Baldraco bowed to Yuan Zhou gratefully.
Yuan Zhou waved his hand, indicating that he did not mind. It was all in the past. His comments would always be of a guiding nature. So far, he had not made any mistakes.
Headed by Cheng Zhaomei and Bordraco, the exchange meeting officially began. The chefs from the two countries showed their talents. Not only did they let the famous chefs from Huaxia see a lot of local specialties, but they also let the French people know more about the diversity of Huaxia cuisine.
Different cuisines presented different textures. Spicy, sour, sweet, and all five flavors were present. The exchange meeting only lasted for a day, but the variety of dishes was an eye-opener for the French chefs.
For example, Zhang Longquan had prepared a Cantonese style prawn dumpling. The combination of the tender prawns and the delicate and tender Ostrich mushrooms, coupled with the soft and chewy skin was refreshing.
"It should be because of the ingredients. The prawns are not fresh enough. It's a little soft when it's washed." Ogyust, who had entered his working mode, did not care about others' feelings.
"Thank you, Mr. Ogyust, for your comments," Zhang Longquan said.
"The improvement of this dish seems to have failed," Lester said.
The West Lake Fish in Vinegar Vinegar made by Luo Qing was a good experience for Gauss, who liked sour food. Adelaide, who didn't like sour food, was more depressed.
"The future of Chinese cuisine must be bright. The chefs who came to hand over the restaurant are all good at cooking. The best chef, Cheng, is even better than Julian," Manfred said.
Everyone at the meeting did their best. Of course, they also gave careful comments and suggestions. Both sides were very satisfied with this exchange meeting.
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