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  In the ocean bowl, there are many ingredients floating up and down, whether it is the white waxy fish lips that look delicious, or some other side dishes, because the diamond shape or other shapes become very conspicuous.

  After the thickening effect, the whole soup body has a slightly dark brown color, but the texture is very transparent and viscous, with various ingredients, it is quite good.

Generally speaking, it is said that soup dishes do not need to pay attention to the shape and the like, as long as the appearance is enough, it must be because you have not seen the soup dishes made in Yuanzhou, the knife is impeccable, the proportion is appropriate, and everything is the same. The ingredients seem to be floating on the soup surface in a disorderly manner. If you look closely, you will find that they are surrounded by each other, and they can be formed into a pattern at will. It looks very good no matter how you look at it.

  The three people looked at each other, some of them don’t know how to speak, what to say? I feel that no matter what I say, I can't express the shock in my heart.

If you want to say that the delicate dishes are becoming more refined, it is indeed a very good strength, but it is very difficult for you to make the dishes that should be rough and ingenuity seem ordinary. Especially since they are all professional chefs, they know the difficulty.

   "You said that if we succeed in apprenticeship, can we learn 50% of Chef Yuan's cooking skills in this life?" Wu Kun asked.

  A lifetime seems to be very long, but it depends on what it is used for. If it is used to learn Yuanzhou’s pinnacle cooking skills, it is not enough.

   "You are thinking about fart, you don't know what level you are, and you want to learn 50%. If you can have three achievements, your ancestors burned high incense." Xiang Yang directly exploded.

There is no way that this tone is no better than the ant saying that it can lift an elephant. Xiang Yang feels that he is self-aware, and it is enough to learn the three achievements of Yuanzhou’s true strength. This life is definitely enough. .

  Zhan Changfa suddenly felt that his parents were not interesting enough. They actually gave him birth more than ten or twenty years earlier. If he was born a few years later, he would use his strength and Xiangyang and the two boys.

  Now he also has the urge to apprentice a teacher, but in fact, various cuisines have already reached an agreement. Participants in the selection of Yuanzhou registered disciples must be under 50 years old to better lead the development of various cuisines.

  No matter how you don’t admit it, it’s a trivial matter that you can’t keep up with your energy when you’re old. As a chef, you can’t keep up with your physical strength and you can’t shake the pot. In order not to waste the number of disciples in Yuanzhou that you can hardly get, you must limit your age.

In fact, I have to talk about Li Youcai of Yunnan cuisine and Zhang Longquan of Cantonese cuisine. At the beginning, there was no set age too? They just stepped on the line. If they are left now, they definitely do not meet the requirements of various cuisines. ? The matter of named disciples will not have their share.

  "You're just floating, OK? What I'm talking about refers to the cuisine of Fujian cuisine. I'm afraid you want to talk about all the cuisines, right? You have such a big appetite, aren't you afraid to support it?" Wu Kun retorted.

  It’s really not a good thing to have a brother who knows you sometimes? Xiangyang don’t look dull and silent, ambition is really not small? He really thinks so.

   "I think we will work harder in this life. 50% of Fujian cuisine should be no problem. I heard that the master's Sichuan cuisine is now 60 to 70% of the master's skill." Xiang Yang thought for a while.

As a direct disciple of Yuanzhou, Cheng Zhaomei is definitely a shining star, where you can see his brilliance? Of course other people will want to know more about him? Therefore, many people say that Cheng Zhaomei’s achievements in Sichuan cuisine are in addition to Yuanzhou. Absolutely number one, the various culinary predecessors are inferior, so the reputation of "Sichuan Cuisine Little Yuanzhou" spread like wildfire.

  Cheng Zhaomei is still very happy about this title, and feels close to the master? Not to mention other cuisines, but Sichuan cuisine? He can slap his **** to ensure that under the strict guidance of the master, he is definitely studying with all his heart, and he is indeed outstanding.

  Even the other two registered disciples of Sichuan cuisine, Cao Zhishu, are not bad, and their talents are also very good, but they are much worse than Cheng Zhaomei.

   "Efforts should be possible, we still have hope, but the master requires the disciples to develop in an all-round way, and contact with other cuisines, so we need to work harder." Wu Kun said.

  Xiang Yang also felt the same feeling and nodded in agreement.

  "It's not too late for you to wait until you formally apprentice your teacher. If you don't eat vegetables, I will eat it myself." Zhan Changfa said that he took a spoonful of soup again and drank it.

  The soup, which was almost at the edge of the bowl, has been reduced by almost a third at this moment. There is no need to ask where the lesser ones are. Just look at Zhan Changfa's relish.

   So no longer thinking about future plans, Xiang Yang and Wu Kun quickly picked up the spoon and started to work.

Wu Kun also first scooped a spoonful of soup and put it in his mouth. It was hot and sour, fresh and sweet, mellow and rich, and the slightly sticky soup entered his mouth, which immediately aroused the whole taste buds, and the appetizing hot and sour taste just right triggered people’s emotions. Appetite and then the mellow taste are mixed with the deliciousness of fish lips and the freshness of mushrooms and winter bamboo shoots, as if the whole soul has been baptized.

From the outside to the inside, layer by layer, slowly infiltrating, the soup is also mixed with slices of very beautiful fish lips, soft and glutinous, just touching the teeth gently, they fall apart, and follow the soup into the stomach. Soothes the stomach that doesn't feel like he has eaten.

   "Drink it well, this taste is that I don't think it is a problem for another ten bowls and eight bowls." Wu Kun's eyes were bright, and his forehead was sweaty.

  Xiangyang didn’t speak, but he knew that the taste must be quite good even when he hadn’t raised his head.

   Soup is not simply delicious, it also has the richness of the meat and rice, which combines the richness of the meat and the tenderness of the fish lips.

  The fragrance of meat, rice and fish lips seems to linger between the lips and teeth. The golden, fragrant chicken paste and golden silk bamboo shoots have already arrived.

  Different from the low-key connotation of just meat, rice and fish lips, the freshly served chicken and golden silk bamboo shoots directly attracted everyone's attention with its bright appearance. As Song Shenzong's favorite dish, it naturally has its own unique place.

  It can be said that how could the emperor who grew up like Jin Zun Yugui like to eat a very ordinary dish?

  Life is not a novel. There are not so many accidents. It is only a matter of course. Although it sounds simple, it is actually very complicated.

Not only the difficulty of knife skills, but also the requirements of fire skills will be very high. If it takes a second longer, it may be battered, if less than a second, it will be a little raw, and it will look fishy when it eats. This is all mastered by the chef’s skill. .

In addition to the hairy bamboo shoots and chicken paste, this is also very particular. It is not that the finer the cut, the better. Naturally, it does not need to be thick. As for the chicken paste, it is more particular. You think it is chopped. Ok?

  If the crush is too thorough, there will be no taste, if the crush is not enough, there will be a grainy feeling. The chef's perception and the mastery of the knife are absolutely demanding.

  ……