After walking around, the judges began to greet everyone for lunch, which is a moment that almost everyone has been waiting for for a long time, as the world's top gastronomic research place, the ingredients here are the most famous in the world, and the chefs are all of the highest level, and it is definitely a great pleasure to be able to enjoy an orthodox Western meal here.

However, when Sikong Yao noticed how complicated the etiquette of Western food was, the active atmosphere dropped a lot, and in Western food culture, the most appropriate way to sit when dining was to sit from the left side.

The reviewer demonstrates to the crowd that when the chair is pulled away and the body stands up straight almost at a distance from the table, the leader will push the chair in and bend his leg against the chair behind him, and then sit down. When seated, keep your body upright, keep your elbows off the table, don't stilt your feet, and keep your distance from the table so that you can use utensils. Don't mess with the utensils that have been set up on the table. Fold the napkin in half and gently place it on your lap.

Even Lucius, who has studied Western food etiquette and culture at the International Le Cordon Bleu Academy, has a headache when he sees the actions of the judges, and it is very appropriate to describe it in detail.

The first to come up is the soup, a rich Italian seafood soup, although the soup table can only see shrimp and fresh shellfish have silver cod, but in fact, the soup base of the soup is enough to use a pound and a half of various shellfish seafood, clams, mussels stewed.

The thick soup in Western food is different from Chinese food, and the thick soup in Chinese cuisine is also called old fire soup, which refers to boiling for more than ten hours, forcing all the essence and nutrition of the ingredients into the soup, while Western soup is a solid food material that is boiled into a liquid food, usually speaking, is cream.

Any Western soup is inseparable from cream, forced into mushroom soup, vegetable soup, corn soup, etc., will not be without the shadow of cream, this Italian seafood soup, added to a whole strip of cream and two large spoons of fresh milk. It has a charming, rich milky aroma.

In Western food culture, when drinking soup, you can't directly lean your mouth on the tableware to sip, and you must close your mouth and chew when eating, and you can't make a lip licking or lip smacking sound.

If the soup is overheated. It is also not allowed to be cooled, but it is necessary to wait until it is a little cold before eating, and it is also very particular when using a spoon, and it is necessary to scoop it from the inside to the outside with a spoon, and the soup in the soup plate is almost finished. With your left hand, lift the outside of the soup plate slightly, scoop it with a spoon, and when you finish eating the soup, leave the spoon in the bowl with the spoon pointing at you.

The appetizer is a smoked salmon, generally speaking, the taste of the appetizer is relatively unique, smoking is a very common practice, and there are many dry pan-fried.

Smoked salmon was created by the Inuit who discovered that the meat of salmon was salted and smoked to last longer. Thus was born smoked salmon. Today, smoked salmon can be used on a variety of occasions, whether as a stand-alone dish or as a side dish, whether it's winter or summer.

Fold the salmon fillet in half and roll it into a flower-like shape, place it in a pot, squeeze the lemon juice and put the mixed lettuce on the side, cut the black olives horizontally into slices and put them in a pot with the melon fillets, and cut the toast bread into thin slices. Cut off the crust on all sides, shape the knife into triangles, put in the oven, dry and place on top of the salmon. Scoop a little horseradish with a small teaspoon and place it on top of the salmon and drizzle a little vinaigrette on the outside of the basin.

This dish is smoked with fresh salmon, and the finished product has a ruddy color, maintaining the original color of fresh salmon, and the flesh is delicate and tender. Coupled with lemon juice, it is refreshing and delicious, with a faint maple aroma, and smoked food is very particular about wood to a very large extent.

When eating a dish with thorns or bones, such as fish, you should not spit out the bones directly, but cover your mouth with a napkin and gently spit it on the fork and put it on the plate. If there is a small amount of food left on the plate, do not use a fork to scrape the bottom of the plate, let alone use your fingers to help eat, but use a small piece of bread or a fork to help you eat, and when eating noodles, you should use a fork to roll up the noodles first, and then put them in your mouth.

Sikong Yao learned from the appearance of the judge, broke the toast into small pieces and sent it to the mouth with the remaining juice of the smoked salmon, the most headache is that he can't finish it all, and he can't eat the bread without dipping the sauce until there is no sauce left, which is a courtesy to the chef.

Although there are many rules to die for, Sikong Yao still enjoys the deliciousness of this smoked salmon, which is obviously more comfortable and comfortable to eat than the way of making fish sashimi in Japanese cuisine.

The main course is a famous French dish, beef stew with burgundy wine, which entered the eyes of the world when it began in the movie "Julie and Julia".

Among the many delicacies that appear in this movie, the most intense dish is "beef stew with red wine" that is the most impressive. In the film, Julia, who followed her husband who was a diplomat, came to France, as a standard foodie, the legendary French famous dish - burgundy red wine goulash, decided to learn to cook as a hobby to pass the time, starting from scratch. In France, which was full of male chefs at the time, she was really blinded at first, and she slowly worked hard and slowly did better than others. Later, I met a few like-minded partners and decided to publish a book to help Americans experience French food, but I didn't expect to run into a wall everywhere, and I learned that I would later be in the hands of a female editor of Knopf Publishing House.

The female editor tried one of the dishes with the mentality of giving it a try, and when she tried it well, she was shocked and said it was delicious. Then it came to fruition, and Julia's work was published, kicking off the half-century legend of the female editor's trial dish, beef stew in red wine.

This dish is very time-consuming, it takes at least 8 hours from the preparation of the ingredients to the completion of the production, but fortunately it can be made in advance, it is made the night before, and it is very suitable as lunch the next day, it is very suitable for feasting, it is definitely a favorite of carnivores, the classic accompaniment of Burgundy red wine beef stew is mashed potatoes, the potatoes are steamed and mixed with salt, pepper, and cream are stirred into mashed potatoes, and then drizzled with red wine beef stew and sprinkled with some green beans, melt-in-your-mouth beef, dense sauce with dense mashed potatoes, The verdant green beans will definitely impact everyone's taste buds.

The use of knives and forks for dining is definitely the most maddening in Western food culture, you must take the knife and fork from the outside to the inside, and you must hold the fork in your left hand and the knife in your right hand; When cutting something, hold the food with a fork in your left hand, and hold a knife in your right hand to cut it into small pieces and use a fork to put it in your mouth.

Moreover, when using a knife, the blade should not be facing outward, and when the knife and fork are put down during the meal, they should be placed in a "figure eight" shape and placed on the side of the plate. The blade is facing you, indicating that you will continue to eat.

After each dish, put the knife and fork together on the plate, and if it is a conversation, hold the knife and fork without putting it down.

When not using a knife, you can hold the fork in your right hand, but if you need to make a gesture, you should put down the knife and fork, never wave and shake in the air with a knife or fork in your hand, and do not hold a knife or fork in one hand and wipe your mouth with a napkin in the other, and do not hold a wine glass in one hand and a fork in the other. Remember, at no time should you put one end of your knife and fork on the plate and the other end on the table.

The constantly changing fork gesture made Sikong Yao almost crazy, but she didn't dare to say anything impatient in front of the commentators, so she had to learn the methods of the commentators to change the gestures again and again, fortunately, this Burgundy red wine beef stew is really good, enough to link her inner irritability, the melt-in-your-mouth beef has a strong aroma of wine and potatoes, and the satisfied flesh can sweep away all troubles.

The judges made an exception to prepare two main dishes, and if you eat more, you won't break your stomach, and everyone is still very happy to enjoy one more delicious meal, after all, there are not many opportunities for such a meal, and there is no limit to the number of main dishes in Western food.

Chicken roll is definitely a well-known British dish, is a kind of chicken rolled in pancakes, convenient and fast fast food, the nutritional content reaches 50%, adding a little green vegetables can have more nutrition, is a food suitable for all ages, this dish can be made in advance when feasting, that is, there is a grade and can save cooking time, avoid busy.

Although the chicken thigh meat is obviously more tender, the protein content is still not enough to be comparable to chicken breast, which shows that foreigners still attach great importance to nutrition.

Put the beaten egg in the cut chicken breast strips, evenly coat the egg wash and dip it in fried chicken powder to prepare for frying, take a deeper small pot, pour in oil, when the oil temperature is 8 hot, put the chicken strips in batches, fry until golden brown and then take out.

At the same time, pour water into the steamer, heat over high heat, wait for the water to boil, put in the lotus leaf cake and steam for half a minute, after steaming, put the cake into a pan without oil, and use the smallest low heat to brand a single color.

The satisfying chicken with the sweet and sour tomato sauce, and the tough wheat pancakes are enough to show the high level of this chef.

Although the whole meal was somewhat awkward because of the problem of Western food etiquette, but fortunately, Sikong Yao's adaptability was very strong, and the food was attractive enough, these problems were naturally blocked by her.

It was very lively for everyone to talk about their experiences and feelings about the food, and there was no forbidden talk in Western food, so people could talk to their heart's content at the table.

Whether it's the seafood soup or the smoked salmon, or the two main dishes, they are all talked-about, but the topic of conversation has always been the same around this theme, that is, the last dish that will appear next, that is, the main axis of Western food, dessert! (To be continued.) )