According to international practice, the steamed fish made by Yuan Zhou is not the kind of home-made, and the most important thing is that it is not enough for so many people to eat one fish.

Yes, this fish does look like a whole fish from a distance, but on closer inspection, it turns out that it is a whole fish fillet.

All the flesh is slipped into pieces of fish of the right size, and the fiery red skin is retained, which gives the feeling of a whole fish.

"Although he is young, he speaks in a measured manner and cooks carefully. He Zhenghong picked up the fish and couldn't help nodding secretly in his heart.

He Zhenghong's praise is not groundless, first of all, many countries are not suitable for eating the whole fish, and people in some countries will be a little uncomfortable even when they see the whole fish.

But now the sliced fish fillet is a good way to avoid this, followed by the dish of goo meat just now, which Yuan Zhou specially introduced.

This is an innovative dish, and the innovation is not only in terms of taste, but also in terms of ingredients.

Whereas the traditional Guyu meat is made with pork, Yuanzhou uses chicken breast, which is tender and chewy, and has no bones.

There are many people in the world who do not eat pork, but those who do not eat chicken have not been discovered.

"The fish looked good. The prince of Thailand is not as entangled as the Japanese side and the Philippines, so he happily sandwiched a piece of fish meat with chopsticks and said with a smile.

"Indeed, the dish looks good. The Indian dignitaries nodded as well, and then quickly picked up a slice of fish.

To be honest, if it weren't for the fact that the people here all represent their respective countries, many of these people would be eager to clip a few pieces at a time.

But for the sake of their country's image, everyone is reserved and cautious.

"Looks good, you can eat more. He Zhenghong said with a smile, and then stopped his chopsticks first.

Well, he is a representative of Huaxia's own side, and he can't show an image that he can't eat enough.

"The young chef's cooking is also delicious. He Zhenghong complained secretly in his heart.

Although Ho Zhenghong said so, the most skinny of them all, the Thai prince and Indian dignitaries are also preparing to do the same.

But when they saw that there were no more fish in the pond, the two couldn't help frowning slightly, but they quickly relented.

"Who the hell is this TM whose hand is so fast, I just ate a piece of fish. The Thai prince grinned on his face and MMB in his heart.

"It's rare to meet two good tastes, it seems that all the people present are masters. Indian dignitaries thought to themselves.

These two kept doubting and cursing in their hearts, while Wu Hai and Dashi Xiujie on the other side were about to fight.

Without him, because this time the fish ate the most was not Wuhai, but Dashi Xiujie.

This "again" word is very important.

This made Wuhai unbearable, and he directly wanted to exert his skills in grabbing vegetables in the small shop, and a set of earth-shattering black-style chopsticks had not yet been used.

was just pulled by Zheng Jiawei, no mistake, Zheng Jiawei is not qualified to eat with chopsticks, but he can pull Wuhai all the way, with this drag, he can't play at all.

"Okay, I remember you. Wu Hai stared at Dashi Xiujie's back with hatred.

If there were no Zheng Jiawei and Yuan Zhou today, Dashi Xiujie might not be able to get out of the door of this banquet hall.

Wuhai's irritability, Dashi Xiujie didn't pay attention to it, just because the taste of the fish shocked him again.

The eastern star grouper is naturally extremely sweet, but it is not easy to keep it fresh and tender on such occasions.

But what Yuan Zhou did was different, he didn't enter it yet, but when he caught it in his mouth, a fragrance of lotus leaves penetrated the tip of his nose.

"This fragrance is the smell of lotus leaves, but with a faint fragrance of lotus flowers. Dashi Xiujie said secretly in his heart.

As soon as you enter the mouth, the warm and warm fish is wrapped in your mouth, and the deliciousness of the fish spreads in your mouth before you can chew it.

And when you chew it, it is even more incredible, the thin fish meat is wrapped in a delicious fish soup, and there is an extreme sweetness in the mouth.

"Well, it's really delicious. Dashi Xiujie sighed in his heart.

"Is it gone so soon?" Dashi Xiujie felt the taste in his mouth fade, and immediately continued to eat without hesitation.

As for the face of Wuhai on the side and the face of his own country's dignitaries? I'm sorry, but Dashi Xiujie, who couldn't extricate himself from the delicious taste of fish, couldn't see it at all.

The Japanese dignitaries had to endure the name of the fish and tasted it, and although it was delicious, the Japanese dignitaries had no intention of taking another bite.

But looking at the behavior of the person next to him, it is completely disregarding his intentions, and eating is called a cheerful.

"Anyway, you're also our chef, do you want to eat other people's food and eat so happily?!"

The faces of the Japanese dignitaries have changed, and they have complained strongly in their hearts, but they are helpless, after all, in society, although Japanese dignitaries are important, they are not as respected as craftsmen and writers.

Their coins bear the faces of scientists and writers, not dignitaries.

The prince of Thailand and the Indian dignitaries looked at the chef on their side, and the inquiry revealed in their eyes was "Can it be compared?"

The two chefs bowed their heads, and although they were confident in their own cooking, they were not confident that they would be able to conquer the tastes of so many countries.

Especially on the Japanese side, almost every time a Japanese dignitary eats their Thai and Indian food, although he says "very good, very good", the expression on his face is the same as that of a dead mother, and his acting skills are too lo.

"The head chef of Huaxia, why is one session stronger than the other, this is really shameless. "This is a common feeling in the hearts of chefs in all countries.

Yuan Zhou felt the gaze of other people, and continued to be light, and the small scene was not worth mentioning.

"I don't know what kind of dishes Yuan Sang will come up with next. Putting away the chopsticks, a strong sense of expectation rose in Dashi Xiujie's heart, but the thought of competing faded.

Just in everyone's expectation, He Zhenghong generously asked Yuan Zhou to introduce the following dishes.

After eating a few dishes like this, everyone also has a full understanding of Yuan Zhou, the youngest chef in history.

The Asia-Pacific Exchange Conference is the youngest in history, and at the same time the strongest in history.

It's a strange contradiction that the craftsmanship is excellent, that it satisfies all of their tastes, and that it tends to be light.

Everyone's eyes when they looked at Yuan Zhou changed, revealing their preciousness.

In my heart, I invariably felt that even the cooking skills of Huaxia were so strong.

There are a total of eight main dishes, and with He Zhenghong's guidance, everyone soon ate the last dish, which is also a big dish, and it is also the dish that Yuan Zhou made at the beginning.

Because it takes a long time to cook, it is just the right time to put it in this last position.

The dish is still simmering until it is served, but it is simmered with the remaining residual temperature, not an open flame or charcoal fire.

After the introduction of the first seven dishes, He Zhenghong also knew something about Yuan Zhou's eloquence, and when he came to the eighth dish, he asked with a smile: "What is the importance of Chef Yuan's eighth dish?"

Yuan Zhou nodded slightly as usual, and then stepped forward and spoke: "This eighth dish is based on the fairy duck in Confucian cuisine. ”

"Oh, is it an improved approach?" asked He Zhenghong.

"It doesn't count," Yuan Zhou shook his head, and continued: "Because the fairy duck in this Confucian cuisine was created during the seventy-fourth generation of Confucius's grandson Kong Fanpo when he was the prefect of Tongzhou, Shanxi, but my fairy duck is the handiwork of a Sichuan chef in modern times." ”

"And I made it based on this Sichuan chef and the fairy duck in Confucian cuisine, but the flavor type is different, and the method is different. "Yuan Zhou Road.

"This dish is a boneless fairy duck, a dish of boneless duck meat, please taste it. Yuan Zhou didn't go into detail about the method, just nodded slightly, and then stretched out his hand to signal.

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