Chapter 1466: Kunlun Sichuan cuisine

Das.h.i.+ xiujie covered his chest. Why did it hurt so much?

Are you not treating me as an opponent? Ill show you what Ive done for the past year. Ill make you regret it. Das.h.i.+ xiujie clenched his fist and swore inwardly.

Lets go. Everyone must give it their all this afternoon and win the honor our country deserves. Das.h.i.+ xiujie said to several chefs behind him in a low voice.

Yes, I am. Several people answered him one by one and then followed das.h.i.+ xiujie out of the banquet hall.

In fact, sometimes, he felt that das.h.i.+ xiujie didnt use his brain to say these words. One year ago, he wasnt his opponent. Then, after one year of hard work, he felt that he could win. So, he had been eating, drinking, and having fun for the whole year and didnt work hard?

Or are you going to use one year as two years?

Back to the main topic, the process of the cooking 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, making a total of eight main dishes. These eight dishes were completed by Yuan Zhou alone.

As for the remaining banquet, each person would have six dishes, and the three desserts would be prepared by the eight head chefs and their a.s.sistant chefs.

In total, there were a total of 24 banquet dishes, 12 desserts, and some cold desserts that had been prepared in advance.

These main dishes were actually only for the main partic.i.p.ants. The rest of the people couldnt eat them. They were only here to make up the number, so this number of dishes was quite suitable.

The rest of them expressed that they were very bitter.

After all, Yuan Zhou and the others were here to exchange the soft power of food culture rather than to be chefs. Therefore, the number of dishes and the way they cooked were naturally different.

As it was prepared by Yuan Zhou and the others and then sent to the banquet hall one by one during dinnertime, the heat preservation, appearance and eating time of the dishes were particularly important.

After all, Chinese cuisines were particular about eating hot food, unlike j.a.panese cuisines where cold food was often eaten.

Yuan Zhou and his people arrived at the single kitchen provided by the hotel earlier. The a.s.sistant chefs of those head chefs had also been standing there for a long time.

Ive already explained the specific division of labor last night. Now, everyone, bring out your best form and strength. Yuan Zhou stood in the middle of the kitchen and said straightforwardly.

Yes, head chef Yuan, The eight head chefs and their a.s.sistant chefs responded loudly.

Alright, lets begin! Yuan Zhou nodded his head and then announced.

As soon as Yuan Zhou said to start, the eight chefs got busy one after another and started to direct their a.s.sistant chefs.

The originally empty kitchen was instantly in full swing. The people who could come were not ordinary people. In an instant, Eight Immortals crossed the sea, each showing their magical abilities.

Yuan Zhou walked around with Zhong Lili and then returned to the kitchen range that belonged to him.

Head chef Yuan, is there anything I can help you with? Zhong Lili asked.

No need, Yuan Zhou said.

But Im the head a.s.sistant this time. And you didnt bring an a.s.sistant chef, Zhong Lili said.The eight dishes this time are all time-consuming and laborious. I know a little about cooking.

No need for cooking. Youre in charge of looking at the overall situation and seeing if they need anything. Yuan Zhou turned his head and took a look at Zhong Lili. Then, without waiting for her answer, he continued,Im very engrossed in cooking, so I might not notice them.

Hearing that, Zhong Lili got it instantly and nodded seriously,Alright, I will be responsible for reminding you, head chef Yuan.

Yes. After a nod, Yuan Zhou started to wash his hands and prepare to cook.

Just as Zhong Lili had said, Yuan Zhou was preparing to cook the main dishes of the four Sichuan dishes this time. The first one was the deboned immortal duck, which would take him five and a half hours to six hours.

Of course, the immortal duck cooked by Yuan Zhou wasnt the famous dish of the famous Kong Fu cuisine. Instead, it was an immortal duck that had been improved by a Sichuan chef and belonged to the Sichuan cuisine.

And Yuan Zhou changed this dish to the boneless version according to local conditions. Therefore, the cooking method of this dish was more complicated.

Speaking of which, there was no winning or losing in cultural exchanges. However, where there were people, there would be martial arts, not to mention that there were so many countries.

One had to know that a certain head chef from a certain country had a dish that was not even cooked yet And this year, that country did not send anyone to come.

It was truly amazing that such a situation would occur in such a situation.

Fortunately, the kitchen was a separate one. Otherwise, there would probably be more spies coming to investigate.

While the team of chefs led by Yuan Zhou was working hard to cook, the reports about the Asia-Pacific Exchange meeting came out from various places. In such a prosperous era, it must be reported, no matter if it was for political correctness or to keep up with the hot news.

First of all, it was the report on Yuan Zhous hometown, Sichuan Province, where he had served as the head chef for the first time.

The Tianfu Morning Post, daily newspaper, business newspaper, and various other newspapers and magazines in Sichuan had reported about it.

First, it was the local official newspaper of Sichuan Province, the Tianfu daily. Its t.i.tle was Yuan Zhou, the leader of the cooking exchange in the Asia-Pacific region.

[Yuan Zhou, a famous chef from Sichuan Province, is the head chef of master chef Restaurant, which won the Sichuan exemplary restaurant in 2018. He won the t.i.tle of head chef for the cooking exchange at the Asia-Pacific Regional meeting with a Sichuan cuisine master-level cooking skill. It is reported that he is only 27 years old and the youngest head chef in history for the Asia-Pacific Exchange.]

Such a long paragraph of words was just an introduction of Yuan Zhou. It was written under the t.i.tle. The following text was full of praise for Yuan Zhou.

Of course, the reports in Sichuan Province were mainly praising Yuan Zhous achievements and culinary skills in Sichuan cuisine. There was little mention of other things.

All the newspapers and magazines in Sichuan Province only had one thing to say: praise, praise to the death.

Head chef Yuan Zhou was the master of Sichuan cuisine culture and was known as Kunlun Sichuan cuisine[his craftsmans.h.i.+p and artistic virtue were all role models for chefs. The chairman of the Sichuan cuisine a.s.sociation boasted,its the greatest fortune of Sichuan cuisine for a hundred years to have Yuan Zhou in Sichuan cuisine

To be honest, even Yuan Zhou himself blushed when he saw such a compliment.

Kun Lun was known as the ancestor of dragon veins. The t.i.tle of Kun Lun of Sichuan cuisine was simply a great honor, much better than the king of chefs. To make a more vivid comparison, in the cultural world, there were three people who had cultural Kun Lun. The most famous one was the National Master, Qian Zhongshu.

Yes, its written very fairly. Chu Xiao, who was in France, bought the Tianfu daily from some unknown channel. Anyway, he read the report about the Asia-Pacific Exchange and felt that it was well written.

The eldest son of the famous France chef, franois, would like to have a cooking exchange with you. The Secretary reported.

Chu Xiao frowned. Francis was known as the founder of modern French cuisine and had a very high reputation in France. Therefore, the eldest son of Francis was equivalent to the ident.i.ty of the Prince of French cuisine.

I dont agree. Chu Xiao refused.

But chef Francis The Secretary hesitated.

What right does a second generation who lives on the shadow of his father have to communicate with me? Chu Xiao sneered.

The Secretary stopped what she wanted to say with one sentence, and then left silently.

The Asia-Pacific Exchange has a great reputation. It has been reported since the beginning. When Yuan Zhous cooking skills surpa.s.s that of other countries, he will be very famous in the country Oh no, in the whole Asia. Chu Xiao put down the newspaper and started to study the new dish.

Chu Xiao was also making progress. A year ago, he had suppressed all the young chefs in France.

However, after the opening of this years exhibition, even many of the older generation felt inferior to him. He became the Mount Everest that blocked the way of the younger generation. Now, all the France chefs under the age of 35 felt honored to be able to communicate with Chu Xiao.

Thinking about it, the France cooking world was quite pitiful. The top dog of the younger generation was Chinese