In the Chinese dictionary, the word “烩” refers to the meaning of pulling irrelevant people or things together.

In the performance of cooking, this is a technique of cooking. The official literal meaning is to change the knives after frying or cooking the raw materials, and put them into the pot to add the auxiliary materials, seasonings and broth.

The ingredients commonly used in this way are dishes such as fish and shrimp, shredded pork, and meat, while Yuanzhou uses green bean sprouts this time.

Therefore, Yuanzhou used natural broth to lick this dish.

The dish in front of everyone is now dressed in dark brown wood, and the white mung bean sprouts are thick, slender and short, arranged neatly on the plate.

Dark brown plates with crispy white mung bean sprouts, a light golden thick soup on the bottom of the bowl, looks both refreshing and has a strong sense of freshness.

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

"This is called bean sprouts, and it is also one of our Chinese vegetables." Minister Hao smiled.

“It’s very strange long.” The Prime Minister of Fiji said that they did not have that place, and in fact most countries did not.

"I won't be surprised if you eat it." He Zhenghong laughed.

"Of course, because this is what the Yuan chef did." The Prime Minister of Fiji agreed with a nod.

The Prime Minister of Fiji is curious about the name of the dish, and the Japanese cabinet minister and the Thai prince are not curious, he only cares about the taste of the dish.

Therefore, when they came up at one end, they picked up their chopsticks and ate.

And the people like them have commercial shackles and culinary masters over there.

In fact, in addition to the foreign big brothers sitting at a table, the domestic culinary giants also took a table, such as Cantonese cuisine president Song Ming and Huaiyang cuisine master Hang Tian and Colin they are also on the table.

"Old Song, how do you look at this dish?" Hangtian smiled at the green bean sprouts in front of him.

"From the sale to the fragrance is very good." Song Ming said seriously.

"It is very good." Colin said seriously.

"Haha, I think so too." Hangtian smiled.

"No, I am curious about this soup, so I said it is very good." Song Ming shook his head.

"Really, this mung bean sprout tastes light, and it is a crisp and sweet taste. If it is done with a simmering method, it will inevitably destroy the refreshing taste of bean sprouts." Hangtian nodded.

"As far as you think, if you eat it seriously, you won't know." Colin did not worry about Yuanzhou doing this dish, directly.

Indeed, although the people on this table are all about the kitchen industry, but to understand Yuanzhou, there is only Colin.

After all, Zhou Shijie, Zhang Wei and Li Yanyi were not here at the main table, but Hangtian and Song Ming had seen the cooking in Yuanzhou privately, but only once, but there were very few chats.

Unlike Colin, he and Yuanzhou now have a tacit understanding. From time to time, they will express their own food for cooking.

In so many cooking exchanges, Colin's understanding of Yuanzhou has naturally deepened a lot, one of which is less than perfect dishes, Yuanzhou will never make it for diners to eat.

This is the principle of Yuanzhou, and Colin is also deeply aware of this.

Therefore, Lin first took the chopsticks and sprinkled them directly.

Seeing Colin like this, other people took the chopsticks and ate them.

As the president of Cantonese cuisine, Song Ming is good at Cantonese dim sum, but he is also very familiar with Cantonese cuisine.

Therefore, Song Ming naturally tasted according to the highest specifications of Cantonese cuisine. The dark brown chopsticks sandwiched the white bean sprouts, and the bean sprouts were wrapped in a thin layer of light golden thick soup. A sweet taste has first entered the nose.

As soon as the scent entered the nasal cavity, the brain immediately gave a feeling of pleasure, and the mouth began to secrete the outlet water.

"The smell is very good." Song Ming said, then stuffed the bean sprouts into his mouth.

The fresh golden broth of the bean sprouts first wrapped in the bean sprouts immediately burst into a very delicious taste when it touches the warm mouth.

The thick flavour of the meat suddenly hits into the mouth, instantly awakening the odorless mouth, giving people a sense of freshness and sobriety.

"嚓嚓" licking this taste, Song Ming immediately chewed.

The crisp green bean sprouts are as crisp as they are seen, and the light juice in the bean sprouts once dilutes the thick and delicious taste in the mouth, making the taste taste elegant and light.

With chewing, the fresh and sweet taste of the mung bean sprouts gradually gains the upper hand, and the light golden soup that is extremely delicious is the supporting role, which makes the green bean sprouts more fresh and sweet.

"Hey, it's like a fresh storm of the mouth." Song Ming squinted, satisfied with the taste of his mouth.

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

When I was eating this time, Song Ming had a new feeling, that is, in the fresh and refreshing, there is also a faint sour taste in the layered taste.

The sour taste is very light, but the bitterness of the bite is more appetizing and more unstoppable.

The crisp taste spread all the time in the mouth. At the fourth mouth, Song Ming once again ate a little bit of spicy taste.

After careful tasting, it was found that this faint spicy taste removed the bean flavor of the mung bean sprouts.

“The taste is rich and perfect, and this extremely thick fresh soup does not destroy the fresh and crisp green mung bean sprouts. It is ingenious.” Song Ming praised sincerely.

“Simple bean sprouts, this Yuan chef will give me a new understanding every time.” Hangtian.

"This is of course, like the herbal tea for breakfast with breakfast." Colin Road,

"Let's add a little bit of fresh mint to the local glutinous rice, and season it with sugar. It's really a good choice to drink and soak up the heat and appetizer." Song Ming did not forget to point out that the tangerine peel was They are in Guangzhou.

"I am really curious about how much satisfaction you will give after today's dinner." Hangtian looked at the busy Yuanzhou and asked.

"I think it will be a perfect score." Song Ming said.

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

"If it is a perfect score, then the tone of our Chinese personal cooking exhibition is too high and too high, I am afraid that no one can break it in the future." Hangtian Road.

"What's the matter? The tone of our first Chinese chef's first official cooking show was originally high, and the score was higher." Colin's views are different, very serious.

"Indeed, if the head chef of Yuan is not high, then I am afraid that no one dares to engage in this culinary show." Song Ming nodded.

"Also, Yuan’s chef has set a goal for the young chef, so it’s good, so it’s good.” Hangtian Dao.

The time passed quickly, at noon with the first fragrant appetizing green bean sprouts on the table, and then ending with the West Lake listening rhyme in Dongjiang cuisine.

In the afternoon, Yuanzhou, as usual, chose the Su-style Dim Sum. This time, the chicken noodles and scallion cakes in the Qinhuai Eight-Piece are selected, and the solo exhibition is about to end.

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