Chapter 2577: 50% is no problem

Translator:

549690339

In the big ocean Bowl, there were many ingredients floating up and down. Whether it was the White, soft, and delicious-looking fish lips or some other side dishes, they were very eye-catching because of the diamond-shaped or other shapes.

After the thickening effect, the whole soup was slightly dark brown in color, but the texture was very transparent and sticky. With all kinds of ingredients, it was quite good.

Generally speaking, it was said that one didnt need to pay attention to the shape of the soup dish as long as the appearance was good enough. That was definitely because he had never seen Yuan Zhous soup dish before. His cutting skills were impeccable and the ratio was just right. Every ingredient seemed to be floating on the surface of the soup in a disorderly manner, but if one looked carefully, one would find that they were surrounded together and could form a pattern at will. No matter how one looked at it, it was already very nice.

The three of them looked at each other, not knowing what to say. What should they say? He felt that no matter what he said, he couldnt express the shock in his heart.

It was indeed impressive to say that an exquisite dish was becoming more and more exquisite. However, it was very difficult to turn a dish that was supposed to be rough into a dish that looked ordinary but was actually full of ingenuity. This was especially so since they were all professional chefs, so they knew the difficulty of this.

Do you think we can learn 50% of head chef Yuans cooking skills after we become his disciples? Wu kun stammered.

A lifetime seemed to be a long time, but it depended on what it was used for. If it was used to learn Yuan Zhous superb culinary skills, it was definitely not enough.

Youre thinking of eating sh * T. You dont even know your own standard and you still want to learn 50%. If you can learn 30%, itll be a blessing from your ancestors. Xiang Yang directly cursed.

It couldnt be helped that his tone was no better than an ant saying that it could lift an elephant. Xiang Yang felt that he was self-aware and it was already enough for him to learn 30% of Yuan Zhous true strength. He had definitely made enough for his life.

Zhan Changfa suddenly felt that his parents were not very kind. They had given birth to him ten or twenty years earlier. If they had given birth to him a few years later, with his strength, there would be nothing left for him and Xiang Yang and the other two kids.

Now, he also had the impulse to acknowledge Yuan Zhou as his master. But in fact, all the regional cuisines had already reached an agreement that those who partic.i.p.ated in the selection of Yuan Zhous in-name disciple must be below 50 years old. Only then could they better lead the development of each cuisines.

No matter how he refused to admit it, it was a small matter that his energy couldnt keep up with his age. As a chef, it was a big matter that his physical strength couldnt keep up and he couldnt carry the pot. In order to not waste the quota of Yuan Zhous disciple that he had obtained with great difficulty, he had to limit his age.

In fact, Li Youcai from Yunnan cuisine and Zhang Longquan from Cantonese cuisine had to be mentioned. At the beginning, there was indeed no rule on age. They had just stepped on the line. If it were now, they would definitely not meet the requirements of various cuisines, and they would not have a chance to be registered disciples.

Youre the one whos getting ahead of yourself, okay? Im only talking about the Fujian cuisine. Im afraid youre talking about all the other cuisines, right? your appet.i.te is so big. Arent you afraid that youll be stuffed? Wu kun retorted.

Having a brother who knew you well was not always a good thing. Although Xiang Yang was quiet, he had a lot of ambition. That was what he really thought.

I think if we work harder in this life, 50% of min cuisine should not be a problem. I heard that now eldest brothers Sichuan cuisine is already 60% to 70% of the masters skill. Xiang Yang said after some thought.

As Yuan Zhous direct disciple, Cheng zhaomei was definitely a s.h.i.+ning star. His brilliance could be seen everywhere. Of course, other people would also want to know more about him. Therefore, many people said that Cheng zhaomeis achievements in Sichuan cuisine were not only the absolute number one of Yuan Zhou, but also the other senior chefs. Therefore, the elegant name Sichuan cuisine little Yuan Zhou spread like wildfire.

Cheng zhaomei was very happy with this t.i.tle. She felt that she was closer to the master. Other cuisines aside, he could guarantee that he had studied Sichuan cuisines with all his heart under the strict guidance of the master, and he was indeed outstanding.

Even the other two in-name disciples of Sichuan cuisine, Cao zhishu and the others, were not bad, and their talents were also very good, but they were still far from Cheng zhaomei.

Its possible to work hard. We still have hope. However, the master wants us to develop in all aspects. We still need to learn other cuisines. We need to work harder. Wu kun said.

Xiang Yang also felt the same and nodded in agreement.

Its not too late to talk about these things after you formally acknowledge me as your master. If you dont want to eat, Ill eat it myself. As he spoke, Zhan Changfa took another spoonful of soup and drank it.

The soup that was almost a line away from the side of the bowl was now almost a third less. There was no need to ask how little it was, just looking at Zhan Changfa eating with great relish, one could tell.

Therefore, Xiang Yang and Wu kun didnt have time to think about their future plans. They quickly picked up their spoons and started drinking.

Wu kun also scooped a spoonful of soup and put it in his mouth. The sour, spicy, fresh, sweet, rich, and slightly sticky soup entered his mouth, immediately stimulating his entire taste buds. The appetizing sour and spicy taste just triggered his appet.i.te. Then, the rich taste mixed with the fresh taste of fish lips and mushrooms and winter bamboo shoots, as if his whole soul had been baptized.

From the outside to the inside, it was deep in layer by layer and slowly soaked. There was also a piece of beautifully cut fish lips mixed in the soup. It was soft, sticky, and smooth. It fell apart when it touched the teeth gently. It followed the soup into the stomach and comforted the stomach that did not feel like it had eaten anything at all.

Its so good. Id be fine even if you had another ten or eight bowls of it. Wu kuns eyes were sparkling, and sweat was dripping down his forehead.

Although Xiang Yang didnt say anything, he could tell from the way he didnt raise his head that the taste must be quite good.

The soup wasnt just fresh and delicious, it also had the rich and rich meat and rice, which perfectly combined the rich meat and the tender fish lips.

The rich fragrance of the meat, rice, and fish lips seemed to linger in his mouth, but the Golden and fragrant chicken paste and golden bamboo shoots had already arrived.

Unlike the low-key taste of the fish lips with rice, the Golden bamboo shoots with chicken paste directly attracted everyones attention with its s.h.i.+ny appearance. As one of Song Shenzongs favorite dishes, it naturally had its own unique place.

It could be said that the Emperor, who had grown up with great honor, would not like to eat an extremely ordinary dish.

Life wasnt a novel. There werent so many accidents, only things that were natural. Although the chicken paste golden thread bamboo shoot sounded simple, it was actually very complicated.

Not only the difficulty of the cutting skill, but the requirements of the fire technique were also very high. If it was one second more, it might be overcooked, and if it was one second less, it might be a little raw, which would taste fishy. This was all up to the chefs skill.

In addition to the hair-thin bamboo shoots and minced chicken, this was also very particular. It was not better to cut it as fine as possible. Naturally, it was not better to cut it as thick as possible. As for the minced chicken, it was even more particular. Did you think that it would be fine just by chopping it?

If it was crushed too thoroughly, it would lose its taste, and if it was not crushed enough, it would have a grainy feeling. The chefs perception and control of his cutting skills were absolutely high.