The chefs slowly walked to the exchange venue in Liu Tong's various praises for Yuan Zhou's ability to make fish. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

The venue is in the ballroom of the Century Hyatt Regency Hotel.

This time, the banquet hall was completely different from the usual layout, and the center of the banquet hall was arranged in an oval shape, separated by a series of cooking tables.

Behind the counters stand chefs dressed in neat new chef uniforms, and a table is set across from each table.

The ingredients are at the back of the chefs, so they are easy to access.

The table is made of solid wood, the color of which is the natural color of wood, and there are now things for tasting.

A series of utensils such as chopsticks, chopstick rests, mouthwash cups, and five dipping saucers, and the chair is a matching wooden chair.

This arrangement is obviously convenient for the chefs.

In addition to such an oval glazed table and dining table, there is also a circle of chairs placed around it, which looks like a temporary resting place.

"It's really neatly arranged. Yuan Zhou's eyesight was very good, looking at the furnishings on the table and the distance between the tables and chairs, he couldn't help muttering.

"Tsk, this year's table and chair must be placed with obsessive-compulsive disorder, I feel that every table and chair, except for the chef, is copied and pasted, which is really neat. Wu Jun touched his chin and said with interest.

However, his words were directly ignored, but fortunately, the person in charge of the reception from the Japanese side arrived at this time, and this time it was the president of the Chefs Association.

"Hello everyone, you have come all the way to the court, please forgive me. The Japanese elder looks about the same age as Zhou Shijie, wearing a traditional Japanese kimono, and the ukiyo-e embroidered on it is very exquisite, nodding slightly when he speaks, apologetic, and looking very sincere.

Of course, this president speaks Chinese, but not as standard as Ichiro Narita, who picked up the plane.

"President Aso is polite, and President Zhou asked me to greet you on his behalf. "The one who came forward on this occasion must be Zhou Shijie's eldest apprentice, Li Minghui.

"Mr. Li is really young and promising, President Zhou is polite, and I hope to learn from each other when I go to China next time. Chairman Aso of Japan said with a smile.

"Of course, your thoughts are exactly what President Zhou thinks. Li Minghui responded naturally.

"Okay, since the greeting is over, I won't bother you, and Narita-kun will take you around. President Aso said immediately when he achieved his goal.

"Okay, trouble. Li Minghui nodded in response.

Immediately afterwards, there was another round of greetings, but Yuan Zhou didn't have the heart to look at it, he was curious about the cooking skills of these chefs.

"I don't know what these chefs are good at. Yuan Zhou raised his feet and prepared to go to the cook.

He saw a small card-like thing on each table, with something written on it, and was about to look at it.

"Gentlemen, if you're done tasting, remember to go back to the chair over there to rest. Zhong Lili was the first to discover the intentions of Yuan Zhou and others.

"Hmm. Yuan Zhou hummed casually, as for the other chefs who didn't like to communicate, they had already gone over there.

Yes, it's not just Yuan Zhou who doesn't like those greetings, there are several who don't like them, including the talkative Wu Jun, and the gray-haired middle-aged man with a big temper.

After Zhong Lili said this, the people here were left Li Minghui, Liu Tong, Zhong Lili and the Japanese representatives.

"Sure enough, it was an introduction. Yuan Zhou walked to the table and picked up the cards on the table, which confirmed his thoughts.

There are only four pieces of information written on the small card, such as the one in front of Yuan Zhou.

Name: Kiyoshi Matsumoto

Age: 39

Cooking age: 19

Specialty: Cooking puffer fish

"It's scary. Yuan Zhou muttered in a low voice.

"What's scary about this, you must know that the chefs who can step into this venue today are all at the top level of the two countries, and this chef's age is only average. Wu Jun appeared behind Yuan Zhou out of nowhere.

"Well, you go and try it. "Yuan Zhou is not salty or light.

"You know, you know, just keep the evaluation short. After Wu Jun finished speaking, he didn't pester Yuan Zhou this time, but went straight to eat.

Yuan Zhou didn't try it at the beginning, and if he hadn't sat down, the chef wouldn't have started cooking, because the process of this exchange meeting also needs to be watched by the chef.

circled around the oval table, and Yuan Zhou picked up each card and looked at it.

The contents on the card are similar, one of them has been cooking for 35 years, but he specializes in only one dish, which is Mita beef cuisine.

This Sanda beef, Yuan Zhou still understands what it is, in fact, it is Kobe beef in the ordinary sense.

But Kobe is actually a city, and there are no cattle at all, and those cattle come from the countryside around Kobe, and the best of them are Mita cattle.

The quality of the cattle here is to look at a certificate, a thing called the sub-cow registration certificate.

The paper traces the three generations of the cattle, including the names and telephone numbers of their keepers and artificial inseminations.

Such a cow needs to be inspected again from 14 to 29 months after the certificate is issued.

The association that issues the registration certificate of the cow also holds a contest every year, so that the cow that gets the jackpot will receive tens of thousands of yen for a single sperm.

"Tsk, it's really a different fate, it's okay to be a cow in the next life. This is the emotion that Yuan Zhou issued when he first learned about this cow.

"There is actually ramen, isn't this our Lanzhou ramen famous? Yuan Zhou picked up the card on the last table and complained in his heart.

Yes, the chef recorded on this card is good at ramen.

The first thing Yuan Zhou tried was not ramen, not beef, but eel, kabayaki eel.

The chef is a middle-aged man with 20 years of cooking experience, and he specializes in kabayaki eel and eel hand.

"Hello, what to eat. When the chef saw Yuan Zhou sitting down, he immediately asked, his noon was very awkward, but fortunately Yuan Zhou could understand.

"This, eat this. Yuan Zhou picked up the introduction card and pointed to the puyaki eel and said.

"Please wait. This person spoke Japanese this time, but Yuan Zhou understood that the meaning should be a little longer, so he sat down with peace of mind.

However, from the moment the chef began to deal with it, Yuan Zhou's brows furrowed and never let go.

The eel's body is scaleless, the body is slippery, and it is not easy to handle, this person wipes a fish cutting knife with a clean white cloth, and then grabs the eel with his left hand and cuts it directly.

The eel, which is greasy and difficult to handle, is like a cucumber, which is slaughtered by others, and its movements are smooth and natural.

However, Yuan Zhou has been denying such an approach in his heart.

"The iron weapon spoiled the umami of the fish, the action was rude, and the knife was crooked just now. "Others are smooth and natural, like flowing water, but in Yuan Zhou's eyes, there are flaws everywhere.

The five senses that are different from ordinary people give Yuan Zhou the rigor of being picky to the extreme.

So, after eating the two slices of grilled eel prepared by the chef, Yuan Zhou returned directly to the chair in the rest area.

At this time, I just started to talk about the food I tasted.

"What does this gentleman think?" asked Ichiro Narita with a smile and asked Yuan Zhou, who had just returned.

Asking like this, in fact, Ichiro Narita is just waiting for praise, after all, he is a professional in grilled eels!

Yuan Zhou remembered what Zhong Lili said, it's not that he can't say too much at home, he should be low-key, but Yuan Zhou summed up the shortcomings he just found and commented:

"Except for the fact that it is not delicious, everything else is very good. ”

......

ps: The personal experience of the vegetable cat tells you that in this kind of weather, you should pay attention to the temperature when you turn on the air conditioner, don't be too low, otherwise it is easy to catch a cold when it is cold and hot.