"The venue president has already prepared, so let's go straight over. Yuan Zhou took the lead in getting up, and then said.

"Okay, just listen to Chef Yuan. Qiu Ji also got up and said, looking like he was showing his hand.

With the people who drink with them, the rest of the people will naturally come together.

"Stepping" Yuan Zhou and Zhou Shijie walked in front, Zhong Lili followed sideways, and the people behind naturally lined up in two columns and followed people upstairs.

Because there are a lot of people, and on the seventh floor, everyone just takes the elevator and goes up the stairs directly.

As the headquarters of the Kitchen Federation, there are naturally many kitchens used for practice, and this seventh floor belongs to a relatively large kitchen, which is also always stocked with fresh ingredients for chefs to use.

And because it is the headquarters, as long as the ingredients are not particularly precious, they are generally prepared.

The stoves are still facing each other, with four stoves in a row, just eight in a row.

As soon as Yuan Zhou entered the door, he went directly to the place where the ingredients were stored to check the ingredients, and then turned back and said: "The ingredients are basically complete, you can cook some dishes according to the ingredients here, of course, it is the best to cook the dishes made on the day of the exchange." ”

After speaking, Yuan Zhou and Zhou Shijie directly sat in the position of the judge on the side.

The judge's position is in front of the big room, and Zhou Shijie and Yuan Zhou sit on it, which is like a classroom, which makes the long-established chefs feel like they are back in the classroom.

"One hour time limit. Yuan Zhou looked up at the time, and then said directly.

"No problem. Qiu Ji and Cui Hang responded in unison.

These two are worthy of being double stars in cooking, and they still have some tacit understanding, and the two looked at each other and responded in unison.

The dim sum master on the side also nodded, and then directly began to make noodles.

The Sichuan chef on the side was naturally more cooperative, and Li Yu said directly: "I'll have to trouble Chef Yuan for guidance later." ”

Yuan Zhou bowed, and then Li Yu grinned and began to move.

Because these eight chefs did not bring a cook, they were hands-on no matter what they did, and the time was short, only an hour, and a few people gathered around the place where the ingredients were placed to quickly select the ingredients and started to do it directly.

Zhou Shijie in the stands turned his head to look at Yuan Zhou with a smile and said, "How about it, the view here is good." ”

"Not bad. Yuan Zhou nodded.

"I'm going to say you can go to some of the judging events and sit here and watch them cook. Zhou Shijie said.

"I'm still far from it, and I still have to work harder. Yuan Zhou shook his head and said.

"You're just too tight, you're still young, and you have a lot of time. Zhou Shijie persuaded.

"No, now is the right time to learn more. Yuan Zhou shook his head solemnly.

"Anyway, don't break your body, I'm still waiting for you to take the burden. Zhou Shijie smiled and stroked his goat beard.

"I don't think I'm good, I prefer to open a store. When Yuan Zhou talked about opening a restaurant, he thought of those diners, and there was a faint smile on the corner of his mouth.

"It's okay, my old bones can last a few years, maybe you'll change your mind in a few years. Zhou Shijie waved his hand and said indifferently.

It was not the first time that Zhou Shijie had mentioned this, because he was also rejected by Yuan Zhou and was used to it, so he didn't say much.

"These little hairy men don't know that you are good at Cantonese cuisine, and they are preparing to give you a surprise meal. Zhou Shijie motioned to Yuan Zhou to look at those Cantonese chefs.

"That's good. "Yuan Zhou Road.

"It's good, it's good, but it's still a little frizzy. Zhou Shijie whispered.

This time, Yuan Zhou didn't say anything, just quietly looked at those Cantonese chefs.

To say that since Yuan Zhou had all the recipes of Cantonese cuisine rewarded by the system, he did not sell it immediately, but as usual, he carefully and carefully figured out each dish, practiced it proficiently, and also checked a lot of history about Cantonese cuisine, just to ensure that he fully mastered Cantonese cuisine.

As soon as Qiu Ji picked up the ingredients he had prepared, Yuan Zhou knew what he was going to do.

Fengcheng cooking double star, that is good at Fengcheng cuisine, this Fengcheng cuisine actually belongs to Cantonese cuisine, and it is also an important birthplace of Cantonese cuisine.

Strictly speaking, Fengcheng cuisine is known for its rich and diverse production ingredients, and is good at winning on the culinary skills of others, with the characteristics of clear, fresh, refreshing, tender and smooth, focusing on the original taste of the ingredients, and the taste is relatively light.

This kind of taste is also suitable for most people, it is a long history of Fengcheng cuisine, it sprouted in the Qin and Han dynasties, bred in the Tang and Song dynasties, formed in the Ming Dynasty, flourished in the Qing Dynasty, and flourished in the early Republic of China.

And now what Qiu Ji has to do is one of the famous dishes stir-fried osmanthus perch, this dish is as its name suggests, it is very simple to stir-fry.

However, the requirements for the ingredients and the chef's knife skills are very high.

And when Yuan Zhou looked over, Qiu Ji was slaughtering the perch, whether it was from the slaughtering technique or other things, it seemed to be very superb.

There was very little blood, not even the white and tender flesh, the belly of the fish was clean, and the scales were completely clean without scratching the skin.

The silver knife flashed, and the fish had been pressed against the board and began to slice.

After taking a look, Yuan Zhou turned his attention to Cui Hang, another culinary double star, who also made famous dishes in Fengcheng.

Named Qingxiang Chicken, this chicken is an improvement on the basis of white-cut chicken, and Fengcheng celebrity chefs have always liked to absorb new things and then integrate them for their own use.

This fragrant chicken dish was also improved because people did not want to eat white-cut chicken when the weather was a little cooler.

"The timing was just right. Yuan Zhou recalled the production time of the fragrant chicken, and then said softly.

Indeed, an hour is just enough to make fragrant chicken.

Then Yuan Zhou looked at the Sichuan celebrity chefs, they made the most familiar Sichuan cuisine in Yuanzhou, among them, Wu Yue, who was from Sichuan Province but couldn't eat any spicy food, was good at cooking mansion dishes, and he made salty and umami hibiscus chicken slices.

The identity of this dish is still disputed, but recent records indicate that this dish does belong to the salty and umami type of Sichuan cuisine.

Li Yu on the side is just the opposite, chili peppers were only introduced from Chile in South America in the late Ming and early Qing dynasties, and the chili peppers in Sichuan Province are said to have been introduced from the Silk Road in the west, but Li Yu came from the Yanbang cuisine, which can be said to be spicy and unhappy, and he is also very good at cooking chili peppers.

This is not a stark contrast, Wu Yue's stove on the side is light, but Li Yu next to him is in full swing, if it weren't for the good range hood here, I'm afraid the whole room would be spicy.

After reading the general skills of the chef, Yuan Zhou looked at the dim sum chef on the side, after all, dim sum is also an indispensable part of the exchange meeting.

Yuan Zhou looked around so seriously, and an hour passed quickly, and the eight of them stopped one after another.

......