Chapter 2101: A terrible nickname

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549690339

While Bai Lang was in a daze, his thoughts were in a mess, and it was time for lunch. He was on the third line, so he could only watch as the people in front of him entered one by one.

Do I eat bacon rice, chopped pot rice, or pork ribs with fermented bean rice? Why dont I get a serving of each? Bai Lang thought he could do it!

However, on second thought, he would be blacklisted if he couldnt finish it.

Of course, there were a lot of people like Bai Lang who were hesitant, such as the person behind him.

He looked to be in his forties and was dressed in a formal suit, as if he had just come out of some meeting or banquet.

Of course, his age was just a guess. He could not rule out the possibility that he looked very young and was not as calm as Bai Lang. He muttered,Tofu fish from the Wu River, Mandarin Duck pigeon, fried preserved meat with folded ear root, sour fish soup from Kai Li, spicy chicken, and xishunyang chicken are all very famous.

If Im not mistaken, the best chicken in Guizhou is head chef Yuans disciple. Why dont I try yanglang chicken first? The man in a suit couldnt make a decision.

The No. 1 chicken in Guizhou Province that the man in the suit was referring to was COSON.

Looking at other peoples nicknames, master Cheng was the king of Sichuan cuisine.

w.a.n.g Mingjie was the head of the four young heroes. Das.h.i.+ xiujie was called j.a.pan little Yuan Zhou. Zhang Longquan was also called one dragon of Cantonese cuisine.

Even if the yellow of Yue Tang Huang Gang didnt sound good, it was several times better than top chicken in Guizhou.

Kosen really wanted to break down.

Of course, there was a reason for it. After he tied for the first place with das.h.i.+ xiujie with a xiuyang rooster at the young chefs exchange meeting, he still had the shortcoming mentioned by Yuan Zhou and then used it as his signature dish.

In Yuan Zhous words,your sunny side up chicken is already 90% of my dish.

Xi Xingyang langji was known as the number one chicken in the world, so the number one chicken in Guizhou referred to COSON.

Ill eat sunny side up chicken, which is also the signature dish of the restaurant.

Brother, this must be your first time here. Head chef Yuan doesnt have any so-called signature dishes here. All the dishes on the menu are signature dishes. Bai Lang said with a righteous tone.

He acted like an experienced player, not remembering that it was his first time here. All he knew was to read online guides.

This was the old driver Yun.

Uh The man in a suit was stunned, and then explained,No. I mean the signature dishes of my restaurant. I know everything in boss Yuans restaurant is delicious.

In the shop? Brother, you also have a shop? where is it? I also have a shop. Bai Langs eyes lit up. He had finally found a peer.

What a coincidence. What are you going to eat? The man in the suit had probably heard that Bai Lang was also a shop owner, so his att.i.tude became even better.

Im opening a restaurant in Guangdong Province. Im sorry to say that I asked a question and was selected to partic.i.p.ate in this Gaogou conference. The Gaogou conference is an exchange meeting organized by head chef Yuan. Only a few chefs are allowed to partic.i.p.ate in each conference. Its all on an invitation system. Im really sorry. Bai Lang scratched his head in embarra.s.sment.

The man in a suit was a little dazed. What was this person doing?

By the way, Im planning to try my favorite dish, the pot rice to find out the difference. Bai Lang said.

It was normal for Bai Lang to be so smug. Although the famous chefs communication high conference was only held twice, it was already quite famous. There were many tricky problems during the conference, but Yuan Zhou had really solved them all. For example, in the second conference, he had solved a problem that a senior chef in the cooking industry had been studying for twenty years.

The old seniors tears flowed down on the spot. It was really not an exaggeration. Lets not talk about the specifics, but there were also many old problems like the third one.

Therefore, many chefs were proud of being invited to the conference. It was a form of experience.

Then you dont have to look for him. Hes too far away. Itll probably be hard to find him. Im also here to attend the meeting. Look at my clothes. Do you think its formal to meet head chef Yuan later? The man in a suit said, planning to turn around.

Bai Lang looked at his opponents formal suit and then looked at his own casual clothes. It seemed that his opponent was more of a professional.

Its alright. I dont think I should disturb head chef Yuan. Its business hours now. Its probably not convenient. Bai Lang said sincerely.

You have to pay attention to your first impression. The man in a suit said sternly.

Youre right. My name is Bai Lang, and Im running a small pot rice in Guangzhou, Guangdong Province. Bai Lang said.

My name is Huang Cai, and Im running a restaurant in Anshun, Guizhou Province. I only serve some local home-cooked dishes, and I can still make a living. The man in a suit, Huang Cai, said humbly.

The two of them were really polite. How could a chef who was invited to the Gaogou conference be able to make a living? they could only say that they were not famous outside the provincial circle, so they did not know each other.

Bai Lang and Huang Cai exchanged contact information politely and started to discuss Yuan Zhous past. To put it simply, they started to talk about Yuan Zhou. Those who could come to Chengdu so early to attend the meeting naturally admired Yuan Zhous chefs. At least three out of ten sentences were about Yuan Zhou. The more they talked, the more congenial they became.

But soon, it was their turn to enter the restaurant to eat. There was only one table for two empty, so the two of them walked over and sat down in a very well-behaved manner.

Head chef Yuan looks even younger in person than in the photos. Huang Cais face was full of admiration.

Thats right. When I think of head chef Yuans achievements, I feel that everyone is educated in the same kindergarten. Why is there such a huge difference? Bai Langs face was full of admiration.

Yuan Zhou had taken a look at them since they came in. He had sharp ears.

Id like to have pork ribs in fermented bean sauce, white-cut chicken rice, bacon rice, and all the pot rice Bai Lang didnt stop there.

Huang Cai also ordered crazily. He didnt even need to flip through the menu and directly said,Tofu fish from the Wu River, stir-fried preserved meat with folded ear roots, sour fish soup from Kaili, sunny side up chicken. Ill have these first. Well talk after eating.

Alright, please wait a moment. Su Ruoyan memorized their menu and returned to the part.i.tion to hand it over.

Yuan Zhou took the menu and took a look at it before he started to prepare. Among them, the pot rice was more time-consuming, so it was the first one he prepared.

A special stove was used to make the pot rice. Charcoal was used. Of course, this charcoal was not ordinary charcoal, but the fruit charcoal provided by the system. It was similar to the roast goose and duck, but there were still some differences.

Hua la

The three kitchenware pots were washed in a few strokes. After was.h.i.+ng the special simiao rice, he put an appropriate amount into the kitchenware pot, then added water. At this time, the fire in the stove was already very strong.

When the pot was placed on the table, it made a sizzling sound, probably because it was hot and cold.

After Yuan Zhou put the pot on the table, he started to prepare other dishes. Of course, the ingredients were not limited to the ingredients of the pot rice and the dishes ordered by others.

He had already figured out a set of rules. Yuan Zhou cooked with a rhythm. Although he seemed to be very fast, he was actually very natural and his every move was very appropriate.

After a series of quick and fierce attacks, Yuan Zhou took the time and opened the lid very quickly. Then, he placed the ingredients on the rice that was already white and crystal clear one by one.

Bang!

Soon after, Yuan Zhou covered the lid nimbly. The whole process took very little time. Then, he slightly adjusted the position of the clay pot, but he didnt adjust the heat.