The system opened the fifth-level food authority, Ye Fei was really excited to fly, he didn't expect the system to give out all the other four cuisines at one time.

Shandong cuisine, Zhejiang cuisine, Suzhou cuisine and Fujian cuisine, these are the other four pillars of Chinese cuisine, and Sichuan cuisine, Hunan cuisine, Cantonese cuisine and Hui cuisine support a piece of Chinese cuisine.

It's just that when he saw the Lu cuisine introduced by the system, this product was a little uneasy, because Lu cuisine was really tough, and he couldn't believe it.

Thousands of years of history, and there is no reference to the production techniques of any kind of cuisine, it is completely self-formed, not only that, but it also has a very strong influence on several other cuisines, and many cuisines have the shadow of Lu cuisine in their production techniques.

"Awesome, no wonder you can become the head of the eight major cuisines in China, it's really strong enough. ”

After Ye Fei finished speaking, he then looked down at the system's introduction to other cuisines.

Zhejiang cuisine, that is, the general term for the cuisine in Jiangsu and Zhejiang provinces.

This cuisine is very distinctive, and it has to do with the ingredients it uses.

Jiangsu and Zhejiang provinces are located in the coastal zone, and the ingredients are mainly seafood, which is somewhat similar to Cantonese cuisine, but the two are different.

Compared with the freshness of Cantonese cuisine and the characteristics of light Chinese and American cuisine, the taste of Zhejiang cuisine is slightly sweeter, while Cantonese cuisine attaches more importance to freshness, in other words, the taste of Zhejiang cuisine is slightly heavier than that of Cantonese cuisine, which can also be seen from their cooking techniques.

The cooking methods of Cantonese cuisine are mainly steamed, stewed, stir-fried and baked, and the resulting food can maintain the inherent umami of the ingredients to the greatest extent.

The cooking techniques of Zhejiang cuisine are mainly fried, fried, fried, etc., and the food made with this cooking technique will taste slightly heavier, but it will not let the ingredients lose too much of their own taste, and it can still maintain the characteristics of the ingredients tender and fresh.

Therefore, although both are made of seafood, they are completely different flavors, so it is natural to form two different cuisines.

However, there are some similarities between the two, that is, they both pursue to retain the quality and taste of the ingredients themselves, and maximize the umami and flavor of the ingredients themselves, so that you can eat the real flavor of seafood.

In Zhejiang cuisine, there are quite a lot of delicacies, and it can be said that many of them have spread out of Jiangsu and Zhejiang provinces, spread all over the motherland, and even at home and abroad.

Among them, the West Lake vinegar fish, called Huatong chicken, silk oranges, Wushan butter cakes and so on are the most famous.

It can also be seen from the names of these delicacies that Zhejiang cuisine is not only the route of seafood, but also poultry cuisine, fruit and vegetable cuisine, and even noodle cuisine.

This also shows that Zhejiang cuisine is also an all-encompassing and colorful cuisine.

Ye Fei watched it for a long time, and said in his heart that if this Zhejiang cuisine can be studied thoroughly, it will definitely be an invincible existence.

The third type of system introduces Su cuisine.

This kind of cuisine also has similarities with Zhejiang cuisine, but what it is good at is slightly different from Zhejiang cuisine.

Zhejiang cuisine is good at seafood production, while Su cuisine is not only good at seafood ingredients, but also integrates the characteristics of Cantonese cuisine when making it, that is, delicate and delicate.

A Su dish, after being made, can not only satisfy people's appetite, but also give people a feeling of artwork, which is very beautiful and elegant.

Different regions of Sujiang Province are good at different ingredients, some regions are good at vegetables, some places are good at seafood, some places are good at dishes, and some places are good at making soups, so Su cuisine is a very regional cuisine.

At the same time, Ye Fei took a look at the practice of Su cuisine, the cooking techniques of this cuisine are similar to those of Zhejiang cuisine, but the main techniques are much more than Zhejiang cuisine, stewing, stewing, burning, simmering, baking, etc., are its main cooking techniques.

In addition, Su cuisine also has a characteristic, that is, it is good at carving and shaping, that is, the shape of the color, flavor, and shape in the food is very good.

The various things carved out of the ingredients are lifelike and vivid.

The more Ye Fei looked, the more interested he became, the more he felt that the Chinese cuisine was broad and profound, and he was fortunate to have met the Meibo system, if he hadn't met this guy, let himself learn from the masters of those hotels, not to mention that he had learned these knowledge, it was estimated that he would not have heard of it.

The last systematic introduction is Fujian cuisine.

Fujian cuisine is the delicacy of southern Fujian Province.

Southern Fujian Province is similar to Eastern Guangdong Province and Jiangsu and Zhejiang Provinces, close to the sea, so the ingredients it uses are mainly seafood and aquatic products.

It's just that the seafood made by people in this kind of place is different from the taste of eastern Guangdong Province and Jiangsu and Zhejiang provinces, which are fresh in eastern Guangdong Province, sweet and fresh in Jiangsu and Zhejiang provinces, and mellow and fresh in southern Fujian Province.

A southern Fujian delicacy, eat into the mouth, that is fresh, mellow, meaty, a bite can not only eat the taste of seafood, at the same time the taste of the seasoning in the seafood can also be perfectly integrated into the food, so as to form an unforgettable taste.

Ye Fei read all the Zhejiang cuisine, Suzhou cuisine and Fujian cuisine in one go, and he also understood why the system would introduce these three cuisines together, because these three cuisines have great similarities and obvious differences.

After understanding all the cuisines, Ye Fei was full of strength, he knew that these things were his capital in the live broadcast industry in the future, and with these things, he was still afraid of hair.

Overcoming obstacles?

Impossible!

Because what you want is invincible!

It's unstoppable!

No one can stop themselves, the world's top food streamers?

After reading the introduction of several cuisines again, and after integrating all the things, Ye Fei's eyelids were a little heavy, he took out his mobile phone and looked at it, and found that it was already more than eleven o'clock in the evening.

"I'm going, it doesn't feel like it's long, why is it already past eleven o'clock?"

I have to say that sometimes when you concentrate on something, time flies really fast.

"Sleep, I'm going to see how He Peng's guy auctioned the company tomorrow. ”

There was nothing to say all night, and at dawn the next day, Ye Fei got up early, made a few baskets of xiaolongbao, and then boiled some porridge.

It was the first time he had made porridge in the morning, and in order to make it less troublesome, he just used a little mung bean with crystal rice.

If the mung bean is boiled normally, if you don't use a pressure cooker, then the first thing is to soak it some time in advance, so that it is easier to cook rotten, if you don't soak it directly in the rice and cook it together, it can be said that the rice is boiled, and the mung beans may not be able to be boiled.

Of course, this is not absolute, there are several ways to cook mung beans even without soaking, the best and most time-saving method is to first fry the mung beans in an iron pot, and then put them in the pot to cook, so that the mung beans can also be boiled.

The mung beans used by Ye Fei are provided by the system, so there is no need to be so troublesome, just wash it, wash it, throw it into the pot and cook it with crystal rice, and it didn't take long for a pot of crystal rice mung bean porridge to come out of the pot.

The aroma overflowed, and the mountain cannon upstairs was not a cannon to lure it down.

The thing didn't even wash its face, rubbed its hands and smiled, and then took a deep breath and praised: "I can guarantee that this is definitely the most delicious and delicious breakfast I have ever had in my life." ”

As he spoke, the guy reached out and lifted the steamer.

Ye Fei said: "Can you wash your hands first?"

The mountain cannon has already opened the steamer, took out a small steamed bun from it, and stuffed it directly into his mouth, but the heat in the xiaolong bao spewed out, along with some fragrant soup.

Mountain artillery is not a cannon: "............."

"Woo woo~~~~"

This thing was scalded and grinned, but he was reluctant to let the fragrant buns in his mouth point at his mouth, jumping around.

Ye Fei rolled his eyes.

"Damn, no one is robbing you, as for this? You're a killer, you're from the National Security Agency, and you're so hungry?"

The mountain cannon is not a cannon and hurriedly waved his hand, now he can't say a word, tears are flowing down, but he just doesn't spit out the hot bun in his mouth.

Ye Fei gave him a thumbs up and praised, "Awesome!"

He has seen people who don't want to die when they eat, those who come to him as live broadcast guests, every time they see the food he makes, they can't help but eat wildly, but no matter how fierce they eat, they are not as fierce as mountain cannons, this girl's mouth is burning red, and the xiaolongbao in her mouth is still reluctant to spit it out.

In the end, in Ye Fei's stunned, the mountain cannon stretched out his neck and swallowed the xiaolongbao, then wiped his tears and said, "My God, if I don't swallow it, I will be scalded to death." ”

Ye Fei was speechless and could only cry and laugh, let you eat, didn't you see that the steamer was not opened?

Ye Fei put two bowls of porridge, walked towards the bamboo table, and said, "Please bring the xiaolongbao." ”

The mountain cannon hurriedly ran over with a few baskets of xiaolongbao, and after putting the xiaolongbao down, he ran back and got two pairs of chopsticks.

In fact, he had already seen that the guy Ye Fei used was not an ordinary thing, this chopstick was made of ivory, and he didn't care so much, he just wanted to eat xiaolongbao now.

Ran back again, gave Ye Fei a pair of chopsticks, he opened the steamer, carefully picked up a small steamed bun, put it to his mouth and blew it, and then ...... Then I ate it again.

Ye Fei has completely accepted this goods, you haven't been burned enough, have you?

"Not hot?"

"Uh-huh, hot. ”

"Eat like this when it's hot?"

"That's a lot, and I can't wait to eat a cage in one bite. ”

Ye Fei stopped talking, what else can you say when you meet such a foodie? Hurry up and eat, if you don't eat for a while, it is estimated that you won't be able to eat a bun.

After eating breakfast, the mountain cannon was either satisfied, or his mouth was a little swollen.

"Ye Shen, go to Carlsberg now?" Seeing that Ye Fei packed up his things and was about to go out, the mountain cannon was not a cannon and asked.

Ye Fei said: "Go now, the place is a bit far away, it is estimated that the place should be about the same." ”

The two of them drove the bulletproof treasure diamond, left the farmhouse, and went straight to the Carlsberg auction house.