Chapter 1360 (1/2)

Guangdong cuisine master asked this is not aimless. As we all know, Huaiyang cuisine is the chef who pays most attention to knife work.

It's the famous big boiled dry silk of Huaiyang cuisine. The dry silk has to be cut so that the needle can be pierced, and it can't be broken after cooking.

This famous and powerful dish is just one of the homely dishes. It can't be called the acme of Huaiyang cuisine's blazing craftsmanship, which can be seen from this.

In the video, Yuan Zhou just used a kitchen knife to cut a thin and transparent piece of beef directly on a piece of beef.

Yes, it's cutting rather than slicing. The difficulty and difference between the two is not a little. The beef cut in Yuanzhou is a whole piece of beef tendon meat.

The beef tendon meat is cooked, but Yuanzhou starts clean and starts neatly. It seems that it is a matter of starting with a knife in the video.

In this situation, only knowledgeable people know how much time it takes to cut such a piece of beef.

The beef was held by Zhang Yan in the video and showed it to the video. You can clearly see that the sun passed through the beef tendon part, making the beef tendon dizzy and yellow, and the texture of the beef part is clear and beautiful, just like marble.

Such a piece of beef turns golden red under the reflection of the sun and looks very beautiful.

Therefore, the master of Cantonese cuisine asked Hangzhou Tian directly.

”Between Bozhong.” Hangtian sighed.

”I think so.” The master of Cantonese cuisine nodded and agreed.

”I heard that Xiao Yuan is not yet thirty.” Hangtian road.

”No, just now Zhang Yan said that this year is twenty-six.” Cantonese cuisine master road.

”Today's young people are amazing.” Hangtian road.

”Indeed, watching the video, I hope the boy can concentrate on his progress if he doesn't come.” Cantonese cuisine master road.

”You're more capable of communication.” Hang Tian shook his head.

”Oh? So you're looking for it?” The master of Cantonese cuisine turned his head and asked hang Tian.

That is, the video has been played, otherwise the master of Cantonese cuisine can give up and have to watch Yuanzhou show his cooking skills.

”Well, I have to see you.” Hangtian nodded cautiously.

”You old man, old heart is not old, long feet run everywhere.” Cantonese cuisine masters are much older than Hangtian and have long stopped cooking. That's why they say so.

”Only by making continuous progress can we keep up with the trend. We can't be old.” When saying this, hang Tian looked back at his apprentice and sighed.

And hang Tian's Apprentice felt that he was a worthless son, and his face turned red all of a sudden.

When I was really refuting in my heart, I heard Zhang Yan's voice praising Yuan Zhou and wilted in an instant.

Compared with his age, he is naturally older than Yuanzhou, but compared with his cooking, he can't help but want to avoid the eyes of his master.

”Ha ha, don't ask too much. I didn't look at Zhang Yan. I said that Xiao Yuan is one in ten thousand. He can only produce a culinary genius in a hundred years.” The master of Cantonese cuisine patted Hangtian on the shoulder.

”Yes, I'm just the same age as our grandson, but my cooking skills are the same as ours. It's really rare to see.” Hang Tian nodded.

Hangtian and Cantonese cuisine masters here have deep feelings about Yuanzhou's cooking, but who else is not present.

Of course, in addition to the long-known Li Minghui and Colin.

After watching this short video of Yuanzhou, the older generation of chefs here have a general impression of Yuanzhou's cooking.

This is not a talented young cook as they originally thought, but a mature and old culinary master.

After watching it, everyone didn't speak. They all silently looked at the apprentice behind them, and then looked at the frozen young face of Yuan Zhou in the video.