Chen Yizhen has many students, and she is also happy to teach her skills, so people who are familiar with her habitually call her Teacher Chen instead of Chef Chen, and she also likes to be called this name.

After Teacher Chen came, the obscene uncle with the Chinese character face no longer acted indiscriminately, and Wen Ruilin stopped making trouble, everyone exchanged some cooking experiences around Teacher Chen, and the atmosphere immediately became harmonious and warm, making Fang Yu feel a lot more comfortable all of a sudden.

After a while, Fang Yu saw that the stipulated time had arrived, but no one else came, and just as he was about to ask a question, he saw Referee Zhong walk in from outside with a pair of reading glasses.

"Director Zhong, you're here." Teacher Chen Yizhen smiled at Referee Zhong.

Referee Zhong saw that Teacher Chen Yizhen was also full of smiles, and politely greeted a few words, and everyone else also greeted Referee Zhong one after another.

Referee Zhong asked everyone to take their seats, and walked to the presentation table in the conference hall to turn on the projection.

"Now that all the comrades who participated in the exchange have come, I will begin to introduce the association's arrangements for this exchange activity."

Fang Yu suddenly raised his hand and said that he wanted to ask a question.

"Oh, Fang Yu, what's your problem?"

"Director Zhong" Fang Yu is inconvenient to call Judge Zhong "brother" in public, so everyone calls him "Director" together.

"Didn't you say that there were seven people in the exchange group before, and today there are only five of them including you?"

Director Zhong patted his head, "Oh, I forgot to inform you, something happened to the Quancheng Association, although they insisted on continuing the exchange activities, but the number of people participating in the exchange was reduced, so we made adjustments accordingly." ”

Fang Yu asked curiously: "What happened to them?" ”

"Don't you know? It's all in magazines. Cao Yingjun handed over the internal journal of the association that had been opened.

Fang Yu took it and took a look, and there was a brief message in the section of the association's dynamics, saying that the Donglu Provincial Cuisine Association cooperated with state organs to crack a case of espionage with internal and external collusion, arrested a number of foreign personnel, and arrested a number of people involved in the association.

Fang Yu remembered that Yi Wuya had said last time that they had captured the internal ghosts of the Cheng family in Minyue Province through Fang Yu's clues, and by the way, they also fished some overseas personnel. Fang Yu estimated that he had obtained some clues from the last operation, and Shun Teng touched the melon to clean up the Donglu Provincial Cooking Association under his own jurisdiction.

Director Zhong saw that everyone had no questions, so he continued with the agenda just now:

"The original arrangement was that the exchange group between the two sides was composed of one exchange group leader, one or two representatives of special chefs under the age of 30, under 40 and under 50, and one or two representatives of new members, with a total of seven people.

Now that the situation has changed, the Standing Council of the Association and Izumi City have decided to adjust the composition of the exchange group a little after consultation.

At present, it has been decided that the exchange group will have a head and a deputy head respectively by me and Chen Yizhen, and a special chef representative under the age of 40 and under the age of 30.

I hope you will live up to the expectations of the association and reflect the style and level of our Shudu Cuisine Association in the exchange. ”

Except for Fang Yu, everyone knows that what Director Zhong said is just an official article, and the council itself must hope that they can perform well in the exchange and make the Quancheng Association bow down. But after all, it is still a healthy competition within the association, and it is difficult to say it too bluntly.

After talking about the composition of the exchange group, Director Zhong began to inform everyone of the scheduled exchange itinerary.

On the first day, Quancheng departed in the morning, Shudu picked up in the afternoon, and arranged a welcome dinner in the evening, mainly to get acquainted with each other.

On the second day, he accompanied the Quancheng exchange group to inspect the hotels and restaurants opened by members of several associations in Shudu, and visited several inheritors of intangible cultural heritage. On the third day, an exchange forum was organized in the morning, and the final and most important farewell dinner began in the afternoon.

Director Zhong convened everyone today, in fact, the main thing is to set the menu for this farewell dinner. Some special materials may need to be prepared many days in advance, while others may need to be pre-ordered.

Since it is called a dinner party, it must be held according to the banquet specifications. The specifications of formal dinners have always been strictly regulated, and different levels, different occasions, and different themes have been different.

Huaguo is a country with a long cultural history, and it is not only the pinnacle of culinary arts, but also the world's most exquisite etiquette.

There are countless famous banquets that have been handed down in history, and there are Manchu and Han full banquets that need to be prepared one hundred and eight dishes and can be eaten in three days. There is also a very luxurious and novel "roasted tail feast". The regulations of these historical banquets all reflect the economic level and cultural customs of the time and place.

Compared with the legendary banquets left in history, the regulations of folk banquets are more colorful, and weddings, funerals, and welcome and send off guests are different.

The local tradition of Shudu has a series of banquet regulations such as "Nine Big Bowls", "Thirteen Tricks", and "Long Water Banquet". The specifications of each banquet are regulated by the selection of raw materials, pairing, preparation methods, and the type of wine to be matched, and even the order and time of serving are also required.

Take the high-end "Yan Xi" in the folk food heritage of Shudu as an example, the first plate of hot dishes must use a good official swallow, whether it is made into pigeon egg swallow dishes or fish noodles swallow dishes, it must be a watchful and clear theme.

After the protagonist appears, the next side dishes should also emphasize the "layout of monarchs and ministers", with a clear hierarchy. Swallow vegetables are like Mount Tai pressing the top, and the hot dishes in the back will use precious ingredients such as fish lips, deer tendons, and bear paws.

But all dishes must revolve around the main course, and even sea cucumbers and abalone, which are relatively precious for inland cities like Shudu, sometimes have to be relegated to the position of side dishes or cold dishes.

Of course, this arrangement is not to deliberately reduce the status of these ingredients, but more to play the role of baking clouds and moons through clever cooking techniques and menu arrangements.

It can be said that there are so many things to consider when preparing a banquet menu, from the perspective of the guests to be entertained, the cultural background, age, health, tastes, hobbies, religious customs, and other factors.

In the dish itself, it is necessary to pay attention to avoid the recurrence of the same ingredients, the cooking method is too similar, the taste adjustment is heavy, the taste of the ingredients is similar and similar, and the color and luster are lacking in change.

All in all, an excellent menu will not only allow the attendees to enjoy the food, but also make them feel the taste and care of the host.

It can be seen that the arrangement of banquet menus is a skill that requires a high level of ability and experience.

Traditionally, networking events are an annual official event of the Culinary Association, usually in the same format as a formal business dinner.

In the past, China has always regarded itself as the superior kingdom of the Celestial Empire, so the reception of VIPs pays special attention to pomp and extravagance.

Before the founding of the People's Republic of China, the regulation of the traditional feast of Shudu to entertain distinguished guests was to first look at the dishes, also called the plates, that is, through various colors of ingredients and pastry decoration carved and made of particularly exquisite cold dishes.

Traditional ornaments often use auspicious patterns or historical allusions, and some special banquets will also use the theme of the occasion to make the ornaments.

Ostensibly meant to whet the appetite of guests through rich colors and chic shapes, these plates also contain another layer of purpose.

Generally, the banquet guests should be enthusiastic enough and not appear cold. If the VIP and the host are very familiar and convenient, there will be a lot of topics. However, if it is the first time you have met or you have not seen each other for a long time, sometimes you will have an embarrassing situation where you don't know how to talk after a few sentences.

At this time, the host can use the watch plate on the table to provoke the topic, whether it is to tell the allusion of the watch plate, or to tell the process of making the watch plate, or simply to make fun of the shape, it can effectively enliven the atmosphere and avoid the cold scene.

Although the traditional kanpan is very exquisitely made, it is generally not for people to eat, and after the guests officially take the seats, there will be 12 cold dishes, 12 small meats, and 4 hot dishes as appetizers before the main meal.

After the welcome wine in front of the toast is finished, the host waved his hand, all the front ones were removed, and then the main dish was served.

Usually the number of main dishes is an even number, according to the identity of the VIP is also divided into eight, ten, twelve and so on different regulations, there are two soups in the middle, and at the end of the four dishes, three snacks.

When eating, it is also very particular, the general escort will raise chopsticks to say "please" and "please" to the VIP, and the general VIP will also symbolically raise the chopsticks to return the salute, and then take one or two chopsticks for each dish.

Even if the dish is very tasty, the guests and the host will not eat more, and certainly not more. First, it is out of etiquette to be restrained, and the number of dishes is too much, and no one has such a big appetite.

A formal banquet like this usually involves singing, dancing, singing, and all kinds of red tape, often from noon to late at night.

This may have been a common thing in the past, but since the founding of the People's Republic of China, China has been advocating frugality, especially pragmatic and efficient. The first banquet of the founding of the country was only eight cold and eight hot four dim sum.

Later, the founding leader also set the official standard of "four dishes and one soup", strictly prohibiting extravagance and waste. So for a time, all kinds of banquets became simple and efficient.

From the founding of the People's Republic of China to the present, the country has become stronger and stronger, the people's living standards have also been greatly improved, and gradually the standard of non-governmental business reception has gradually become higher and higher, and even some special banquets have appeared that imitate historical banquets or palace regulations.

However, on public and formal occasions, out of respect for the founding leaders, the regulation of formal banquets will not casually exceed the standard of the first banquet of the founding of the country.

The regulations of the farewell dinner exchanged by the association are generally composed of five parts: cold dishes, hot dishes, soup dishes, beets and snacks:

Among them, the cold dish is served first, and usually consists of a fancy platter and eight side dishes. This is followed by the main course of the hot dish, which is followed by a soup to clear the mouth.

After the eight hot dishes are served, a beet is served first, followed by a soup dish. After all the dishes are used up, the four dim sum dishes will be served at the end of the banquet.

(End of chapter)