Chapter 1459 (2/2)

This is not the first time Zhou Shijie mentioned it, because he was used to being rejected by Yuan Zhou, so he didn't say much.

”These little Maotou don't know you're good at Cantonese food. They're working hard to give you an amazing meal.” Zhou Shijie gestured to Yuanzhou to see the Cantonese chefs.

”That's good.” Yuanzhou road.

”Good is good, but I'm still a little impatient.” Zhou Shijie whispered.

Yuan Zhou didn't answer this time, but just looked at the Cantonese chefs quietly.

It should be said that since Yuan Zhou had all the practices of Guangdong cuisine with systematic rewards, he did not sell it immediately. Instead, he touched every dish carefully and practiced skillfully as usual, and also checked a lot of history about Guangdong cuisine, in order to ensure that he had a complete grasp of Guangdong cuisine.

As soon as Qiu Ji picked up the ingredients he prepared, Yuan Zhou knew what he was going to cook.

Fengcheng cuisine is the double star of Fengcheng cuisine. Naturally, Fengcheng cuisine belongs to Guangfu cuisine and is also an important birthplace of Guangfu Cantonese cuisine.

Strictly speaking, Fengcheng cuisine is famous for its rich and diverse ingredients, and is good at winning many good cooking skills. It is characterized by clearness, freshness, freshness, tenderness and smoothness. It pays attention to the original taste of ingredients and has a lighter taste.

This taste is also suitable for most people. Fengcheng cuisine has a long history. It sprouted in the Qin and Han Dynasties, was bred 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 Republic of China.

Now what Qiu Ji has to do is stir fry osmanthus perch. This dish is just like its name. It's very simple, just stir fry.

But it has very high requirements for food materials and the cook's knife work heat.

When Yuanzhou looked at the past, Qiu Ji was slaughtering bass. It looked very superb in terms of slaughtering techniques or others.

The blood of the fish is very small, and it is not even contaminated with the white and tender fish meat. The belly of the fish is also dissected and washed very clean, and the scales are complete without scratching the skin.

”Shua Shua” the silver knife light flashed, and the fish had been pressed on the chopping board and began to slice.

After a rough look, Yuan Zhou turned his attention to another cuihang, who is also a famous dish in Fengcheng.

It is called Qingxiang chicken. This chicken is improved on the basis of white cut chicken. Fengcheng famous chef always likes to absorb new things and then melt them into his own use.

This fragrant chicken is also improved because the weather is a little cold, and later people don't want to eat white cut chicken.

”Time is just right.” Yuan Zhou recalled the production time of Qingxiang chicken, and then whispered.

Indeed, one hour is just enough to make Qingxiang chicken.

Then Yuanzhou looked at the famous chefs from Sichuan. They cooked the most familiar Sichuan cuisine in Yuanzhou. Among them, Wu Yue, who is a native of Sichuan Province but can't eat spicy food, is good at making residence dishes. What he made is the salty and delicious lotus chicken slices.

The identity of this dish is still controversial, but according to recent records, this dish does belong to the salty and delicious type of Sichuan cuisine.

On the other hand, Li Yu is just the opposite. Chili was introduced from Chile in South America in the late Ming Dynasty and early Qing Dynasty. The legend of chili in Sichuan Province was introduced from the Silk Road in the west, but Li Yu came from the Yanbang cuisine. It can be said that he is not happy without spicy, and he is also very good at cooking chili.

This is a sharp contrast. The Wuyue stove on the side is clear and light, while Li Yu next to him is in full swing. If it weren't for the good range hood here, I'm afraid the whole house would be choking and spicy.

After reading the chef's general skills, Yuan Zhou looked to one side again. It was a dessert master. After all, dessert was also an indispensable part of the exchange meeting.

Yuan Zhou looked around so seriously. An hour passed quickly, and eight people stopped one after another.

……