Chapter 1891 (1/2)

Chef Yang, the successor of the four imperial chefs, said he was good at what cuisine, which is inappropriate, because the imperial chefs have derived unique cooking methods.

To put it bluntly, chef Yang is good at Yangjia cuisine. There are ten private dishes in China, including Duanjia cuisine, Renjia cuisine, Wangjia cuisine, Meijia cuisine, Tanjia cuisine and so on.

After all, Kyoto has the titles of Duan Jiacai in the military sector, Wang Jiacai in the financial sector and Tan Jiacai in the banking sector. Compared with Yang Jiacai, the statement is not obvious, mainly because the imperial kitchen family is low-key.

Back to business, Yangjia cuisine is more Beijing cuisine, supplemented by Cantonese cuisine.

Of course, it doesn't mean that chef Yang has mastered two dishes. Most chefs can't fully master one dish.

Like Zhejiang cuisine, there are four schools: Ou cuisine, hangbang cuisine, Yongbang cuisine and Shaoxing cuisine, which are not as simple as expected.

What, Yuanzhou has mastered six cuisines?

But hanging on the wall can't represent ordinary people!

For this knife sealing banquet, chef Yang began to design a little bit from three years ago, in order to achieve perfection and draw a full stop for his learning life. It is not only a kind of enjoyment, but also the end of himself.

Because no matter how much praise there is outside, you know best whether you are satisfied or not.

”If one day I want to make a knife sealing banquet, I should at least master the eight major domestic cuisines.”

”No, if I don't master all the interesting delicacies in the world, I may not be able to put down my knife.” Yuan Zhou thought in his heart.

As the first dish of the small banquet, chef Yang naturally thought it over and over again.

Entering the kitchen, chef Yang took out a square piece of meat from a dark jar, put it into a porcelain basin, and then began to take out a pot to receive water, which should be intended to boil water.

”Is this to make white soy sauce meat?” Yuan Zhou saw the piece of meat taken out by the chef Yang. Although water droplets remained on it, it was brown and slightly oily. It was clearly clear that it was white soy sauce meat.

”Chef yuan has a good eye.” Lao Ge sighed.

”Chef Ge praised it.” Yuanzhou yingdao.

There is a more well-known name for the meat in soy sauce, which is called Beijing style ham. It is similar to Jinhua ham, but it is only similar, and the practice is quite different.

The main reason why the meat with soy sauce is called this name is that Rudi habitually calls soy sauce as clear oil, and this ham is pickled with soy sauce.

Yuan Zhou knows all these, but to be honest, he has not eaten authentic white soy sauce meat. After all, he has not been exposed to Beijing cuisine.

”It seems that chef Yang is going to make soy sauce meat.” Said one of the middle-sized old men with gray hair.

”I said, old sheep, when did you make this pickled meat?” Asked old Ge.

”It was made the year before last. Now it's just right to take it out.” The old sheep answered as he took a translucent alkali block from the cabinet and put it into the boiling pot.

”This is old man Yang's own way. He likes to wash meat with fresh alkaline water, but Lao Zhuo likes to burn alkaline blocks by himself.” Mr. Ma stood beside Yuanzhou and seemed to be talking to himself.

”It's easy to master the acid-base balance when firing by yourself, which will be more in line with your own requirements.” Yuanzhou is very realistic.