Chapter 1872: The importance of the yuan s.h.i.+ trophy

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This group of people was the chefs. In the WeChat group, other than the diners, there were many chef lurkers. Like layb, they barely communicated with each other and just dived into the water. They were the kind that almost drowned.

Of course, they would also go to master chef Restaurant to eat, and they were also diners.

However, their purpose of joining the group was to follow in boss Yuans footsteps. For example, Kang Hu, who had won the t.i.tle of Yuan s.h.i.+s most antic.i.p.ated chef.

Lu cuisine. I have to see Lu cuisine so that I can win an award this year. Kang Hu pondered.

Im going to study Lu cuisine. The Sichuan cuisine compet.i.tion at the end of the year is coming up. A chef friend heard Kang Hus mumbling and advised him.

Its really like throwing away a watermelon to pick up a sesame seed. Do you think Yuan s.h.i.+s most antic.i.p.ated chef award is more important or the Sichuan cuisine Chef of the Year award? Kang Hu questioned.

Uh, thats true. The chef friend thought for a moment and nodded. It was indeed more important to get Yuan s.h.i.+s most antic.i.p.ated chef.

Unconsciously, the yuan s.h.i.+ award, which had been established for two years, had surpa.s.sed the Sichuan cuisine a.s.sociations selection in the hearts of the chefs of Sichuan Province.

In addition, as the manager of Yuan Dians negotiation with Yuan Ping.net, Cheng Cheng had a lot to do recently. As master Chengs biological daughter, she naturally heard about the matter of Grandmaster accepting in-name disciples.

Cheng Yu could foresee that once he was accepted as an in-name disciple, the influence of Yuan s.h.i.+s trophy would definitely exceed that of Sichuan Province. Cheng Yus goal was to make the yuan s.h.i.+ trophy an award on the same scale as the China Golden Chef award.

The Chinese Golden Chef award was awarded by the China chefs Alliance. It was a national award and the highest award in the Chinese circle of chefs.

However, the award was mainly given to food management and organizations that had made breakthroughs in cooking skills, not individual chefs.

The yuan s.h.i.+ award was for individual chefs, so Cheng Han felt that they could complement each other.

Back to the main topic, while they were discussing in the group, the dishes were served.

Ill give it a try, uncle Zhou. Yuan Zhou carried the dish to Zhou s.h.i.+jie personally.

As a top dessert, shredded Chinese yam had the characteristics of sweet and sticky, sweet and crisp, soft and sweet. Of course, the speed of preparation was also a major feature.

In the Qing Dynasty, there was a scholar from the Hanlin Academy who explained in detail the preparation method of the shredded Chinese yam in his a brief introduction to vegetarian food. One could imagine the popularity of this dish.

String-pulling is an important cooking method of Boshan cuisines in Lu cuisine. As the saying goes, anything can be string-pulled, and the string-pulled yam can be considered a representative series of Boshan cuisines.

As a master of Shandong cuisine, Zhou s.h.i.+jies order was naturally targeted at specific cuisines. It also covered several regional cuisines of Shandong cuisine. Among them, it was the dish that best reflected the characteristics of regional cuisines. One could see how attentive Zhou s.h.i.+jie was to the dishes.

The shredded Chinese yam was served on a light blue Plate. The pieces of Chinese yam were wrapped in a layer of slightly yellow syrup, which looked sweet and delicious. There was a plate and a bowl served. The White glazed porcelain bowl contained ordinary cold water. Of course, the water was certainly not ordinary water.

Was there anything bad from the system?

Was Fat Tiger unable to hold the knife, or was the system not cool enough?

The reason why the shredded Chinese yam was paired with a bowl of water was to prevent the customers from scalding their mouths. Many people would first rinse the shredded Chinese yam in the water to remove the excess heat and make it at a temperature that was acceptable for the mouth.

Hiss

Zhou s.h.i.+jie revealed a faint smile. He picked up the chopsticks and picked up a piece of Chinese yam. From the moment he picked up the Chinese yam, a wisp of silver thread appeared on its body.

The sugar silks were bright and tough. As Zhou s.h.i.+jies chopsticks moved further away from the sugar silks, they extended without any signs of breaking.

Not bad, the heat control is quite outstanding. Zhou s.h.i.+jie was delighted.

The chopsticks circled around the Chinese yam several times and finally wrapped the shredded sugar clean. He then hurriedly rinsed it in the bowl and found that the water in the bowl basically didnt change at all. There was no embarra.s.sment of the sugar falling into the water. It was clear that Yuan Zhous control of the fire had reached the point of perfection.

When he put it in his mouth, first, it was hot enough for his mouth to accept, then it was sweet, and finally, it was soft yam, layer by layer, the texture was clear. It was obviously sweet, but when it entered his mouth, he found that it was completely different from the sweet he had imagined.

The temperature of the syrup is just right. The Chinese yam is soft and has a hint of bitterness, but it also combines the sweetness of the sugar and the fragrance of Osmanthus. This syrup is fried with sweet osmanthus. The unique astringency of Osmanthus, the bitterness of the Chinese yam, and the sweetness of the sugar are perfectly matched. Its quite excellent. Zhou s.h.i.+jie ate to his hearts content.

Of course, he didnt forget what he was here for. While enjoying the food, he would also express his feelings.

It was indeed a dish that could reach the level of Yuan Zhous dishes. It was indeed of a very high level. Zhou s.h.i.+jie was very satisfied.

Next, the milk soup cattail leaf of the Ji nan cuisines, the bag chicken of the Kong Fu cuisines, and the braised sea cuc.u.mber with scallion of the Jiaodong cuisines all gave Zhou s.h.i.+jie a great surprise. Yuan Zhou was indeed an amazing person.

The sea cuc.u.mber used in the dish of braised sea cuc.u.mber with scallion was the sea cuc.u.mber that Yuan Zhou had soaked himself. It was officially soaked last night. After careful preparation and adding his own unique ideas, the braised sea cuc.u.mber with scallion made was already different from the first time he made it. Therefore, this dish was the most surprising one for Zhou s.h.i.+jie.

The final result was that Zhou s.h.i.+jie ate until he was full. Unknowingly, he had finished his meal. In the end, he realized that he didnt even need to wash the plates. He was so full that he couldnt be any more full. It was probably the state after eating a buffet. Although he didnt go out holding onto the wall because he wanted to keep his face, he still walked slowly.

I just feel that little Yuans Lu cuisine is better than the Cantonese and Jiangsu cuisine. Hahaha. Zhou s.h.i.+jie left after eating and didnt say a word to Zhou Xi.

With a new topic to talk about, Zhou s.h.i.+jie didnt feel bloated anymore. His steps became lighter. This was probably what the so-called old and young were.

Taking Wu Hai as an example, he had eaten no less than 20 dishes before he wiped his mouth and left.

After sending off the last customer, su Ruoyan finally heaved a sigh of relief. Today, the store was exceptionally busy.

Boss, Im sorry. I didnt notice the new dish today and didnt inform the customers in time. Su Ruoyan directly apologized to Yuan Zhou.

She knew that the staff would tell the customers about the new products in the store. The boss didnt care about these things.

I didnt tell you in advance. Its normal that you dont know. Yuan Zhou didnt think it was a big deal.

Ill be more careful next time. Su Ruoyan bit her lip and said.

Inwardly, she made up her mind that such a thing would never happen again. From then on, su Ruoyan had the habit of flipping through the menu every day in order to not miss the opportunity for Yuan Zhou to serve new dishes.

Its fine. Go back quickly. Be careful on the road. Yuan Zhou said.

Goodbye, boss. Su Ruoyan waved her hand and left.

Yuan Zhou stood at the door and watched her walk away before he went upstairs to wash up. He still had to prepare the sober-up set meal for the pub later.

The number of people ordering Shandong cuisine gradually increased. It should be the spread of the news by the customers. Therefore, Yuan Zhou was not curious about that. What he was more curious about was that the number of people ordering plain water had been increasing every day recently.

Although they had received the water reward a long time ago, very few people ordered water because the welcoming set meal already had water in it. In fact, very few people even noticed that water could be ordered. After all, it would be better to order a cup of watermelon juice at such a price.

However, it seemed that since a week ago, the number of people who ordered plain water had increased day by day.