Many of the celebrity chefs in the group that Manfred couldn't see began to reply.

[Of course, I also received an invitation, but as you know, my wife and I went on our honeymoon again, so I can't help it, after all, I still need to maintain a relationship.] Andri, a chef from France who attended Auguste's banquet, also flexibly used an emoji from China when he sent this sentence, which was a helpless expression.

[This is as it should be, I am also due to a cooking seminar, I am the main participant, I really can't leave, I can only say sorry to Chef Yuan.] This was said by a one-Michelin-starred chef in the United States, Ofre.

[Coincidentally, I also attended a cooking seminar.] ]

[Oh yes, I'm at my sister's third wedding, and I can't leave.] ]

These people who replied one after another were quite serious, and if the uninformed people really thought that these people had received an invitation, August didn't want to speak, and threw a roll of his eyes.

However, none of this is important, because they soon have no time to discuss these, Yang Ma's live broadcast has already begun, or Yuan Zhou has already started cooking, and all eyes have shifted to the past.

It's a bit inappropriate to say that it's cooking, it should be said that it's starting to make steamed buns, that's right, in addition to the drink just served, the real first dish is steamed buns.

In the video, Yuan Zhou was wearing Hanfu, bowing his head slightly, and his slender hands were almost out of the screen with afterimages.

The clear place lies in the white and chubby buns that appeared in the rows of bamboo steamers in Yuan Zhou's hand.

But Yuan Zhou's movements were not so monotonous, and after about forty cages, he would stop and move the steamer in front of him to the stove on the side.

The originally noisy banquet hall gradually disappeared with Yuan Zhou's rapid movements, and everyone watched Yuan Zhou's movements with a little surprise.

You must know that except for the old diners in the store, Jiang Changxi, Wu Hai, He Linghong and Manion, the rest of these people are the first time to see Yuan Zhou cooking, that is, the Huaiyang cuisine masters Hang Tian and Lu cuisine masters who came to Yuan Zhou to communicate with each other are the first time to see Yuan Zhou to exert their speed.

Chu Xiao and Zhou Shijie don't count, they are busy explaining to these people.

Proofing while wrapping and then steaming, about ten minutes later, the first furnace of xiaolongbao is baked.

The small turquoise steamer, the size of one was about the size of a homely disc, Yuan Zhou effortlessly served the number of more than half a person, and then quickly put a cage on the tray on the side.

Every time a cage is placed, a beautiful waiter will immediately take it away, and this first cage is naturally served to those dignitaries.

The Thai prince is very experienced, and he doesn't greet when he comes over, he just picks up the chopsticks and eats.

This made the vice president of Vietnam, who wanted to say two words, a little embarrassed, knowing that he was the first time to come and still didn't know the rules, whether to eat directly, or to say a few words to suit the situation or something.

In the end, the Huaxia leader, who was the host, couldn't look at it, stopped his chopsticks, and said slowly: "Eat quickly, this is our country's special bun, and it's good for breakfast." ”

As soon as the Huaxia leader spoke, someone immediately gave an interpreter to the vice chairman of Vietnam, and after listening to the words of the translator, the vice chairman of Vietnam picked up chopsticks and began to eat.

Leaders at home and abroad ate it immediately, and the second and third rounds were eaten by the business tycoons and culinary tycoons.

While these tables were being served, the fourth and second first rounds were also being served into the trays.

It can be said that except for those dignitaries and bigwigs, the rest of the people enjoyed this bun almost at the same time.

At this time, Yuan Zhou dried his hands slightly, then picked up the microphone prepared on the side and said, "This is the first dish of the spring theme, Sanchun steamed buns." ”

"The filling is made from a mixture of acacia flowers, reed buds, spring bamboo shoots, and the plum meat of the pigs raised in autumn and killed in spring, and the outer skin of the buns is kneaded by freshly ground flour in the morning of the spring harvest wheat. Yuan Zhou introduced the filling and skin of Sanchun buns in detail.

And Yin Ya translated it word by word seriously.

Yuan Zhou's words here are finished, and the rest is for Zhou Shijie to start introducing the Sanchun buns.

Zhou Shijie's introduction is much more detailed than that of Yuan Zhou, from the origin of steamed buns in the Song Dynasty Gao Cheng's compilation of "The Origin of Things": "Zhuge Liang's southern expedition, taking noodles and painting human heads" to the different names of steamed buns in the north and south of modern China.

It is necessary to spread a wave of Chinese culture.

Then he began to say that this Sanchun steamed bun is made with the practice of Suzhou-style dim sum, that is, seasoning fresh and fragrant fermentation, highlighting the main ingredients, paying attention to the original taste, setting the taste with saltiness, and making it fresh with sweetness.

Zhou Shijie is old and mature, his voice is gentle and thick, and his unhurried speech does not affect everyone's taste of the steamed buns made by Yuan Zhou.

Because of this, the translators who basically don't understand are carefully translating what Zhou Shijie said.

And August, Manfred and Franci, their table was translated by Chu Xiao's cold voice.

Francie was a dignitary, and he did not sit in the dignitaries, but relied on his friend Auguste.

Chu Xiao was reluctant to be a translator, but this was a dish made by Yuan Zhou, so he could only serve it himself.

Manfred, who was eating and listening, waited for the heat to dissipate slightly before picking up the spoon and turning the bun directly into the spoon.

The buns in this small steamer are very small, about the size of a loquat, so if Wuhai eats it, he can swallow five in one bite.

So the bun can be flipped directly onto the spoon, and that's how Manfred holds the spoon to his mouth.

As soon as he approached his mouth, the aroma of wheat rushed to the tip of his nose, which made Manfred raise an eyebrow, but he didn't speak, and then put the spoon in his mouth.

The soft dough was bitten open at once, and the filling inside was slightly hot, but a stream of extremely delicious and mellow gravy poured into the mouth at once.

"Shhh Manfred covered his mouth slightly, but was reluctant to spit it out.

There was no way because it was too fragrant, so Manfred sped up his chewing speed, and the bun skin soaked into the skin with the filling soup, and the bun slowly became not hot.

At this time, Manfred chewed and swallowed again, and the rich flavor of the pork was mixed with the tenderness of the bamboo shoots and the crispy and sweet reed buds, which was a perfect solution to the greasy feeling of the pork, leaving only the rich gravy aroma.

After swallowing it, there is even the fragrance of acacia flowers in the mouth, and the fragrance of flour is still in the mouth when you sip your mouth slightly, which can be said to be very delicious.

"Oh, I feel like I've taken a bite of tender grass and eaten a handful of golden wheat, it's so delicious. Francie swallowed the bun in two bites and couldn't help but say with a satisfied expression.

"......" Chu Xiao said he didn't want to discuss delicious adjectives with a politician.

August, who was on the side, said with a smile: "Although this description is very rough, it is very accurate, this dish is the taste of spring wrapped in golden wheat." ”

......

PS: Happy April Fool's Day, guys.

。 Writing Chinese Network M.