According to the Chinese dictionary, the word 烩 means to pull unrelated people or things together.

In the culinary performance, this is a cooking technique, which literally means that the raw materials are fried or cooked, then changed to a knife, and put into a pot with auxiliary ingredients, seasonings, and broth.

In this way, the ingredients generally used are dishes such as fish and shrimp, shredded meat, and sliced meat, but Yuan Zhou used mung bean sprouts this time.

Yes, Yuan Zhou naturally uses broth to stew this dish.

The dish in front of everyone is now served in a dark brown wooden vessel, and the white mung bean sprouts are each of the same thickness and length, neatly arranged on the plate.

The dark brown plate, crispy white mung bean sprouts, and a pale golden layer of slightly thick soup at the bottom of the bowl look refreshing and have a thick flavor feeling.

"What's this slender?" asked Fiji's prime minister curiously.

"This is called bean sprouts, and it is also one of our seasonal vegetables in China. Minister Hao said with a smile.

"It's weird. The Fijian Prime Minister said that they don't have it in that place, and in fact most countries don't.

"You won't be surprised when you eat it. He Zhenghong said with a smile.

"Of course, because this is what Chef Yuan did. The Prime Minister of Fiji nodded approvingly.

The Fijian Prime Minister was curious about the name of the dish, while the Japanese Cabinet Ministers and the Thai Prince were not curious, they only cared about the taste of the dish.

So, as soon as the food was served, they picked up the chopsticks and started eating.

And the same people as them are the business tycoons and culinary tycoons over there.

In fact, in addition to the foreign bigwigs sitting at the same table, the domestic culinary bigwigs also sat at the same table, such as Song Ming, the president of Cantonese cuisine, and Hang Tian and Kelin, the masters of Huaiyang cuisine, who were also at the same table.

"Old Song, how about you take a look at this dish?" Hang Tian said with a smile and pointed to the mung bean sprouts in front of him.

"Everything from the appearance to the smell is good. Song Ming said seriously.

"It was very good. Colin said solemnly.

"Haha, I think so too. Hang Tian said with a smile.

"No, I'm more curious about this soup, that's why I said it's good. Song Ming shook his head and said.

"Indeed, this mung bean sprouts have a light taste, and they are crispy, tender and sweet, and if they are made by stewing techniques, it will inevitably destroy the refreshing taste of the bean sprouts. Hang Tian nodded.

"As long as you think about it, you will know if you eat it carefully. Colin was not worried about Yuan Zhou smashing this dish, and said directly.

Indeed, although the people at this table are all bigwigs in the culinary industry, when it comes to understanding Yuan Zhou, only Colin is the only one.

After all, Zhou Shijie, Zhang Yan and Li Yanyi are not here to sit at the main table, and although Hang Tian and Song Ming have met Yuan Zhou in private and exchanged cooking skills, they have only one time, and they rarely chat.

Unlike Colin, he and Yuan Zhou now have a tacit understanding, and from time to time they will express the food they make to exchange cooking skills.

In so many culinary exchanges, Colin's understanding of Yuan Zhou has naturally deepened a lot, and one of the points is that Yuan Zhou will never make dishes that are not perfect for diners to eat.

This is Yuan Zhou's principle, and Colin is also deeply aware of this.

So Lin was the first to pick up the chopsticks and eat directly.

Seeing Colin like this, the others also picked up chopsticks and ate them.

As the president of Cantonese cuisine, although Song Ming is good at Cantonese dim sum, he also knows a lot about Cantonese cuisine.

So when Song Ming eats it, he naturally tastes it according to the highest specifications of Cantonese cuisine, the dark brown chopsticks pick up the white raw bean sprouts, the bean sprouts are thinly wrapped in a layer of pale golden thick soup, and when it is clamped to the mouth, a fresh and sweet taste has first entered the nasal cavity.

As soon as the fragrance entered the nasal cavity, the brain immediately emitted a pleasant sensation, and the mouth began to secrete saliva.

"The scent was good. Song Ming said in his heart, and then stuffed the bean sprouts into his mouth.

As soon as the bean sprouts are eaten, the pale golden soup that wraps around the bean sprouts immediately bursts into an extremely delicious flavor as soon as it touches the warm mouth.

The thick aroma of meat suddenly hits the mouth, and instantly awakens the tasteless mouth, making people feel fresh and sober.

Taking advantage of this taste, Song Ming immediately chewed.

The crisp and tender mung bean sprouts are just like the one you see, they are crisp and raw when you chew them, and the light juice in the bean sprouts suddenly dilutes the thick deliciousness in the mouth, making the taste instantly elegant and indifferent.

As you chew, the sweet and refreshing taste of the mung bean sprouts itself gradually takes over, making the extremely delicious pale golden soup a supporting role, which sets off the sweetness and freshness of the mung bean sprouts.

"Well, it's like a fresh storm in the mouth. Song Ming squinted his eyes and tasted the taste in his mouth with satisfaction.

When the taste in his mouth faded slightly, Song Ming immediately picked up a chopstick again and stuffed it into his mouth.

When he ate it this time, Song Ming had a new feeling, that is, in the freshness and freshness, there was a faint sourness in the layered taste.

The sour taste is very light, but this little bit of sourness directly makes people more appetizing and more unstoppable.

The crisp texture spread in his mouth, and Song Ming took the fourth bite again, and he ate a little spicy taste again.

If you taste it carefully, you will find that it is this faint spicy flavor that removes the beany smell of the mung bean sprouts themselves.

"The taste is rich and perfect, and this extremely thick soup does not spoil the freshness and crispness of the mung bean sprouts, which is really ingenious. Song Ming said with sincere admiration.

"Simple bean sprouts, this Chef Yuan will give me a new understanding every time. "Hang Tian.

"Of course, it's like herbal tea for breakfast with breakfast. Collindo Road,

"Our local Mandarin peel is boiled with a little fresh mint and seasoned with sucrose, which is indeed a good choice to drink to relieve the heat and appetize. When Song Ming spoke, he didn't forget to point out that the tangerine peel was from their Guangzhou.

"I'm curious to see how satisfied everyone will be after dinner today. Hang Tian looked at Yuan Zhou, who was serious and busy, and asked sideways.

"I think it's going to be a perfect score. Song Ming said.

"If it's not a perfect score, it's someone who doesn't know how to cook. Colin snorted.

"If it's really a full score, then the tone of our Huaxia personal cooking exhibition is too high and too high, I'm afraid no one will be able to break it in the future. "Hang Tian Dao.

"What's this, the tone of our Chinese chef's first official personal cooking exhibition is already high, and the score is better. Colin had a different opinion and said very seriously.

"Indeed, if Chef Yuan's score is not high, then I am afraid that no one will dare to hold this person's cooking exhibition in the future. Song Ming nodded.

"Also, Chef Yuan has set a capstone goal for young chefs, and this is fine, this is fine. "Hang Tian Dao.

Time flies quickly, and at noon the first fragrant and appetizing mung bean sprouts are served, and then ends with the West Lake listening rhyme in Dongjiang cuisine.

Yuan Zhou chose Soviet-style dim sum as usual for the afternoon dim sum, and this time he chose shredded chicken noodles and scallion pancakes from Qinhuai Eight Uniques, and his solo exhibition is about to end.

...... 8)