Chapter 1892: The man who has mastered six cuisines

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One had to know that the saber-sealing banquet was a small banquet. Even if one only tried a little of each dish, they would still be very full.

After all, the older one got, the harder it was to digest. Therefore, one would eat less and would be full after eating a little. This was the law of the human body.

As a beast, Wu Hai would definitely eat more and more.

Therefore, the 70-year-old chefs present all planned to have a taste of the food, but

It looks appetizing, Imperial chef GE felt that he could eat at least three mouthfuls.

In terms of color and fragrance, I cant even compare to her even if I cook my entire life. Head chef Yangs appet.i.te also increased greatly.

Smelling the fragrance and looking at the meat, his appet.i.te was greatly stimulated. The famous chefs present were also open-minded people. If they were inferior, they were inferior.

While they were talking, Mr. MA had already lost control of the glutton in his body. He picked up the meat near the eyes of the deer head. If Mr. MA would eat it, it would be obvious from his actions.

Mr. MA stuffed it into his mouth. The venison was wrapped in marinade and had a rich taste. The sweet wine and wild mint added the freshness and tenderness of the deer head. Most importantly, the taste of sour firewood that even the marinade deer head had was completely gone.

After one bite, he directly picked up the second piece. Mr. MA ate it with the second piece. Because of the milk fungus, wild mint and milk fungus, it had more delicate fragrance without the greasiness of the marinade. The combination was very good.

Old Ma, be careful of your image. When imperial chef GE saw this, he also picked up his chopsticks, but his target was the deerskin.

The deerskin had also been marinated, and because the heat was just right, it was soft and chewy in imperial chef GEs mouth. It was a little chewy, like eating pig skin with pickled pepper, but tougher.

How about imperial chef GE? When Royal Chef mo asked this question, he had already taken two bites of the venison.

It completely solves the sourness of the deer head. Moreover, because of the secret marinade, the taste is very rich. Good, excellent! Said Ge Yu.

They ate very happily, and the group of famous chefs actually finished all the deer heads.

In the end, only the bones were left on the plate, and they still felt a little unsatisfied.

Its definitely one of a kind. Is this secret braised deer head your specialty, head chef Yuan? Head chef yang asked.

Yuan Zhou answered honestly,thank you for your praise, head chef yang. This is my first time making braised deer head.

The answer was clear, but the audience fell into a short silence, as if the TV had suddenly pressed the pause b.u.t.ton.

What?

First time?

Is head chef Yuans words true?

The three questions were asked by head chef yang, imperial chef GE, and imperial chef mo. In fact, all the famous chefs present, including Mr. MA, had asked the same question.

When Yuan Zhou first mentioned the unique way of making the stew, they all thought it was a secret recipe. Moreover, it was so delicious after eating it, so they all thought it was a secret recipe.

Otherwise, head chef yang would not have asked if it was his signature dish.

Yuan Zhou nodded his head affirmatively and explained,Yes, the deer head is sour. The first thing I thought of was Guizhou cuisine. The famous Redwater black-bone chicken in Guizhou Province has a little sourness in its meat. Guizhou cuisine will use all kinds of dipping water to make this sourness its specialty.

So, based on this point, combined with the characteristics of venison, star anise was removed. This is the case in Guangdong. In the marinade, less or no star anise was added, so I added a type of marinade on the spot. Yuan Zhou explained.

Phew, this old man is convinced. Head chef yang was silent for a moment before he said,this braised deer head can be used as a signature dish in any restaurant. However, I didnt expect him to think of it immediately on the spot. He has also mastered the various cuisines with ease.

Head chef Yangs words were similar, which was what the other head chefs wanted to say. This time, it could be said that it had opened their eyes.

Mister MA recalled a detail.No wonder. Little Yuan, you put the wild mint into the warm water at the beginning to measure the quant.i.ty of the wild mint?

Yes. Yuan Zhou nodded his head. In fact, he didnt do that to measure the number of the ingredients, but to verify if there was any problem with his own formula.

After all, Yuan Zhou was very serious about delicacies. The final result indicated that the proportion of each spice was perfect.

Little Yuan, it seems that I was wrong. Has your cooking improved again? Mr. MA said.

When he went to eat the Lu cuisine prepared by Yuan Zhou, he didnt feel it clearly. However, when Yuan Zhou started cooking today, Mr. MA naturally saw it clearly with his sharp eyes.

I did improve a little, but not by much. I need to continue working hard. Yuan Zhou answered.

Continue to work hard You should work slower and give other chefs a chance to see your tail lights. Mr. MA felt his teeth hurt.

Hahaha, its true that the road of cooking is endless, and it should be continued to study. Imperial chef GE agreed.

Thats right. Head chef Yuans cooking skills are not inferior to ours. The smile on Royal Chef Mos face widened.

Speaking of which, which cuisines are you good at? The medium-height head chef couldnt help but ask after listening for a long time.

Although Mr. MA had introduced some of Yuan Zhous background previously, most of it had been mentioned. He really didnt mention which cuisines Yuan Zhou was good at. He just wanted to keep a low profile.

However, from the braised deer head and the feeling of Lu and Cantonese cuisines at his fingertips, it was definitely not one or two cuisines.

Ive mastered six cuisines of Sichuan, Lu, su, Guangdong, Guizhou, and Yunnan. Compared to the many cuisines in China, its still too little. My learning speed is a little slow. After saying that, Yuan Zhou even let out a sigh.

He had mastered six cuisines.

It was still too little.

It was a little slow.

Most importantly, he even sighed?

Who was he trying to anger to death?

The above words kept repeating in the heads of the chefs. Although they had just met Yuan Zhou, they could tell from the culinary skills he displayed that he wasnt a boastful person. At least, he didnt know how to talk big when it came to cooking.

I think I can also choose a time to hold a saber-sealing banquet. Ge Yus face was still a little blank.

Ill start preparing when I get back. Imperial chef mo nodded firmly, the smile on his face unnatural.

The calmest person on the scene was Mr. MA and the other was w.a.n.g Ying. w.a.n.g Ying knew how many cuisines Yuan Zhou knew.

Head chef Yuan, when will you be able to recruit disciples of Zhejiang cuisine? w.a.n.g Ying finally seized the opportunity to ask.

Ill have to wait until Ive completely mastered Zhejiang cuisine. I still need to learn more now. Yuan Zhou answered. He didnt mention that the Qin cuisine mission was still hanging. Therefore, it seemed that he had to wait for a long time for the Zhejiang cuisine.

w.a.n.g Ying didnt feel good when she heard this.

Why was it like this? because in the previous exchanges, they had also touched on Zhejiang cuisine, and he had raised a question about it.

It was Yuan Zhou who expressed his opinion. As the Vice-President of the Zhejiang cuisine a.s.sociation, w.a.n.g Ying felt that Yuan Zhou had a good understanding of Zhejiang cuisine.

And you call this not mastering it? All the head chefs present had a direct understanding of the level of mastery of six cuisines that Yuan Zhou had mentioned.

The waves behind pushed the waves in front and the waves in front died on the beach. And this was only the waves. What Yuan Zhou did was definitely like a tornado. It was too brutal.