Dashi Xiujie clutched his chest, why did it hurt so much?

"Don't you treat me as an opponent? A year of hard work, I will let you see, I will make you regret it. Oishi Xiujie clenched his fists and swore secretly in his heart.

"Let's go, this afternoon we must all do our best to give our country the credit it deserves. Dashi Xiujie said in a deep voice to several chefs behind him.

"Yes. Several people responded one by one, and then followed Dashi Xiujie out of the banquet hall.

In fact, sometimes I feel that Dashi Xiujie doesn't have a long brain when he says these words, he wasn't an opponent a year ago, and then you feel that you can win after a year of hard work, and the co-authors have been eating, drinking, and having fun all year long, without hard work?

Or do you use it for two years a year?

To get back to the point, the process of this culinary exchange is like this for Yuanzhou, with four main dishes of Sichuan cuisine and four main dishes of Cantonese cuisine, a total of eight main dishes, which are completed by Yuan Zhou alone.

The rest of the banquet was six courses per person, and three dim sum dishes were prepared by eight chefs with their helpers.

That's a total of 24 banquet dishes, 12 dim sum, and some cold pastries prepared in advance, which will be sent to the banquet hall at that time.

In fact, these main dishes are eaten by the main participants, and the rest of the people can't eat them, so they just come to make up the quantity, and it is still very appropriate to use this number of dishes.

The rest said they were bitter in their hearts.

After all, Yuan Zhou is here to exchange the soft power of food culture instead of being a chef, so the number and way of cooking are naturally different.

Because it was made by Yuan Zhou, and then they were sent to the banquet hall one by one at dinner time, it was because of the heat preservation, appearance and eating time of this dish that were particularly important.

After all, Chinese food is about eating hot, not like Japanese food.

Yuan Zhou took people to the single kitchen provided by the hotel one step earlier, and the assistant chefs of those chefs were already standing here in place.

"I already said the specific division of labor last night, and now everyone will show their best state and strength. Yuan Zhou stood in the middle of the kitchen and said directly.

"Yes, Chef Yuan. The eight chefs and their respective assistant chefs responded loudly.

"Okay, let's go!" Yuan Zhou nodded, then announced.

As soon as Yuan Zhou said that, the eight chefs got busy, and each commanded his own assistant chef.

The originally empty kitchen was in full swing in an instant, and the people who could come were not mediocre people.

Yuan Zhou took Zhong Lili around for a while, and then returned to the stove that belonged to him.

"Chef Yuan, is there anything I can help with?" Zhong Lili took the initiative to ask.

"No, I don't. "Yuan Zhou Road.

"But I'm the general assistant this time. Zhong Lili said: "And you didn't bring a cook, the eight dishes this time are very time-consuming and laborious, and I also know a little about cooking." ”

"You don't have to cook, you look at the big picture and see what they need. Yuan Zhou glanced back at Zhong Lili, and then continued without waiting for Zhong Lili to answer: "I'm very involved in cooking, and I probably won't notice them." ”

As soon as she said this, Zhong Lili instantly understood, and nodded seriously: "Okay, I will be responsible for reminding Chef Yuan of you." ”

"Hmm. Yuan Zhou nodded, and then began to wash his hands and prepare for cooking.

As Zhong Lili said, this time Yuan Zhou is going to cook the big dish among the four Sichuan dishes, and the first dish is the boneless fairy duck that takes five and a half to six hours.

Of course, the fairy duck made by Yuan Zhou is not the famous dish in the famous Confucian cuisine, but the fairy duck that has been improved by a Sichuan chef and belongs to the Sichuan cuisine method.

And Yuan Zhou changed this dish to a deboned version according to local conditions, which made the method of this dish more complicated.

Speaking of cultural exchanges, there is no winning or losing, but where there are people, there are rivers and lakes, let alone places with so many countries.

You know, a certain chef in a certain country had a dish that was directly undercooked...... And then this time, the country didn't send anyone.

It's amazing that this is the case on such an occasion.

Fortunately, the kitchen is in a separate form, otherwise it is estimated that there will be "undercover" agents to come to investigate the situation.

When the chef team led by Yuan Zhou was working hard to cook, reports about the Asia-Pacific exchange meeting also came out from all over the world, and in such a prosperous world, whether it is out of political correctness or keeping up with hot topics, it must be reported.

First of all, of course, it is reported that Yuan Zhou, who was serving as a chef for the first time, is in Sichuan Province.

Sichuan Province's Tianfu Morning Post, daily newspapers, business newspapers, and other newspapers and magazines have reported on it.

The first is Tianfu Daily, the official local newspaper in Sichuan Province, which has the headline 'Yuan Zhou, the culinary exchange leader of the Asia-Pacific Exchange Conference'.

[Yuan Zhou, a famous chef from Sichuan Province in this province, as the head chef of the Chef God Shop that won the Sichuan Provincial Demonstration Hotel in 2018, served as the head chef of the Asia-Pacific Exchange Conference with a master-level cooking skill of Sichuan cuisine, and it is reported that he is only 27 years old, and is the youngest Asia-Pacific exchange chef in history. ]

Such a long passage is just an introduction to Yuan Zhou, written under the title, and the text after it is even more capable of praising Yuan Zhou.

Of course, the reports of Sichuan Province mainly praise Yuanzhou's achievements and cooking skills in Sichuan cuisine, and rarely mention anything else.

All newspapers and magazines in Sichuan Province are just one sentence, boasting, boasting to death.

[The chief chef of Yuanzhou, the master of Sichuan cuisine culture, is known as "Sichuan Kunlun", and his craftsmanship and virtue are all models of chefs. The president of the Sichuan Cuisine Association boasted, "Sichuan cuisine out of Yuanzhou, which is a great fortune for Sichuan cuisine for a hundred years......]

To tell the truth, seeing this boast, it is estimated that even Yuan Zhou himself blushed.

Kunlun has the title of the ancestor of the dragon vein, and the title of Kunlun of Sichuan cuisine is simply a very high honor, much more powerful than any chef king. To make a more vivid comparison, in the cultural circle, there are three people who have "cultural Kunlun", the most famous is Qian Zhongshu, a master of Chinese culture.

"Well, it's fairly written. Chu Xiao, who is in France, doesn't know where to buy Tianfu Daily, anyway, he read the above report on the Asia-Pacific exchange meeting and thinks it is very well written.

"The eldest son of French celebrity chef François, I would like to have a culinary exchange with you. "The secretary reports.

Chu Xiao frowned, François is known as the pioneer of modern French cuisine, and his reputation in France is called a high, so François's eldest son is equivalent to the identity of "the prince of French cuisine".

"Disagree. Chu Xiao refused.

The secretary hesitated: "But Chef François ...... there"

"The second generation, who lives on the shadow of his father's generation, what qualifications do they have to communicate with me. Chu Xiao sneered.

A sentence blocked what the secretary wanted to say later, and then the secretary left silently.

"The Asia-Pacific exchange meeting has a lot of momentum, and it has only been reported at the beginning, and when Yuanzhou's cuisine overwhelms other countries, it will be ...... in China Oh no, it's going to be famous all over Asia. Chu Xiao put down the newspaper and studied the new dishes.

Chu Xiao is also improving, a year ago, he was beating all the young chefs in France.

But as soon as the solo exhibition opened this year, even many of the older generation sighed to themselves, he became Mount Everest in front of the younger generation, and now all French chefs under the age of 35 are honored to be able to communicate with Chu Xiao.

Thinking about the French chef world, it is also quite pitiful, and the young generation is Chinese......