You should know that before the knife feast was a small feast set feast, even if you taste a dish, it is very full.

After all, the older you get, the less digestion you can do, so the less you eat, the more you eat, the more you eat. This is the law of the human body.

It is said that it is the law of the human body. As a beast, the black sea must definitely eat more and more.

So the 70-year-old celebrity chefs who are present are planning to eat two bites to taste, but ...

"I have an appetite to look at it." Ge Yuchu felt that he could eat at least three mouthfuls.

"In terms of color and aroma, cooking for a lifetime is not comparable." Chef Yang also greatly increased his appetite.

Smelling the aroma and looking at the meat, the appetite is wide, and the famous chefs present are also bright.

During the conversation, Mr. Ma had long controlled the maggots in his body, and he clamped the meat near the eye socket of the deer head. If he knew that he would eat, just look at the action.

Mr. Ma gagged, marinade wrapped in venison, rich in flavor, sweet wine juice and wild mint added the tenderness of the deer's head, the most important being the sour wood smell of the deer's head, completely gone.

After taking a bite, he directly clamped the second chopsticks. Mr. Ma ate it in the second chopsticks. Because he added milk serum bacteria, with the combination of wild peppermint and milk serum bacteria, there was more fragrance and no greasy oil. It's Yingzhang.

"Lao Ma, pay attention to the impact." Ge Yuzhu saw this and also picked up chopsticks, but his goal was deer skin.

Deer skin has also been marinated, and because the heat is moderate, Ge Yuche has a little chew in the soft glutinous mouth, and it tastes a little bit popped, as if he is eating pickled pigskin, but it is better than pigskin tough.

"How is Chef Ge Yu?" When asked, Mo Yu Chef had already eaten two venisons.

"The sourness of the deer head is completely solved, and because of the secret halogen, the taste is very rich." Chef Ge Yu said: "Good, excellent!"

Eating very happy, a lot of famous chefs have eaten all the deer heads.

In the last plate, only the bones were left, and there was still a bit of intrigue.

"It's a must. Is this secret halogen deer head Chef Yuan's specialty?" Chef Yang asked.

Yuanzhou honestly replied, "Thank you, Chef Yang for complimenting me. This is the first time I have made deer head."

The answer was straightforward, but the scene fell into a short period of silence, as if the TV suddenly paused.

"Ok?"

"the first time?"

"Is Chef Yuan serious ?!"

Three consecutive questions were asked by Chef Yang, Chef Ge Yu and Chef Mo Yu. In fact, the famous chefs present, including Mr. Ma, asked such questions.

From the beginning of Yuanzhou, he said that this unique method of marinating is considered a secret recipe, and after eating, it is so delicious, it is even considered a secret recipe.

Otherwise, the sheep chef will not ask if it is a specialty dish.

Yuanzhou nodded affirmatively and explained: "Well, the deer's head is sour, and the first time I thought of it was Qiang Cai, the famous Chishui black-bone chicken in Guizhou Province. A variety of dipped water, featuring this sourness. "

"So, based on this, combining the characteristics of venison and removing star anise, Guangdong Province will do the same. In the stewed flavor, with or without anise, I will distribute a kind of brine on the spot." Yuanzhou narrated.

"Huh, I'm the old man." Chef Yang said after a long while of silence: "This bite deer head can be used as a town dish no matter where it is placed in the store. Every cuisine is well mastered. "

Chef Sheep's words are similar, that is, what other chefs have to say, this time it can be said that they opened their eyes.

Mr. Ma recalled a detail: "No wonder, Xiao Yuan, in the beginning, you put wild mint in warm water to measure the amount of wild mint?"

"Well." Yuanzhou nodded, not really to measure weight, but to verify that there was no problem with his formula.

After all, Yuanzhou is very serious about food, and the final result shows that the proportion of each spice is perfect.

"Xiao Yuan, it seems that the old clumsy eyes are gone, has your cooking improved again?" Mr. Ma said.

When I went to eat Luzhou dishes made by Yuanzhou, I didn't feel it was obvious. However, with such an action today, Mr. Ma's eyesight was natural.

"It has improved a little, but not much, and we need to continue our efforts." Yuanzhou replied.

"Keep working hard ... You should work harder and give other chefs a chance to see your car's taillights." Mr. Ma has a toothache.

"Hahaha, there is no end to the way of cooking, so you should continue to study." Ge Yuche agreed.

"Yes, Chef Yuan's cooking skills are not weak even when compared to us." Chef Mo Yu's original smile was even greater.

"Speaking of how many chefs Yuan is good at speaking?" The middle-sized chef couldn't help asking after listening for a long time.

Although Mr. Ma introduced some of Yuanzhou's situation before, most of them talked about it. He did not make Yuanzhou good at a few dishes. His idea is to be low-key.

But from Lulutou, the feeling of Lu and Cantonese dishes is definitely not one or two dishes.

"At present, I have mastered six cuisines of Sichuan, Shandong, Jiangsu, Guangdong, Yunnan, and Guizhou. Compared to our Chinese cuisine with many stars, I am a bit slow to learn." Yuanzhou also sighed. Tone.

Mastered six cuisines.

Too little.

It's a bit slow.

Most importantly, still sighing? !!

Who is this to anger?

The above words are infinitely circulating in the heads of the chefs. Although they haven't seen each other for a long time, it can be seen from the cooking skills displayed by Yuan Zhou that he is not a bragging person, at least he is not verbal in cooking.

"I think I can choose a time to hold a knife-banqueting feast." Ge Yuchu's face was still a little dazed.

"I'll start preparations when I go back." Mo Yuzhu nodded fiercely, and the smile on his face was not natural.

Mr. Ma was the most calm at the scene, and there was Wang Ying who knew several dishes in Yuanzhou.

"Chef Yuan, when can you recruit named disciples of Zhejiang cuisine?" Wang Ying finally seized the opportunity to ask.

"I need to wait until I have a complete grasp of Zhejiang cuisine, and now I need to learn more." Yuanzhou replied, saying nothing, and the task of Qin cuisine was hanging, so for now, Zhejiang cuisine has to wait a long time. For a while.

Wang Yingwen said a little bit in his heart.

Why is this the case, because in previous exchanges, Zhejiang cuisine was also involved, and a Zhejiang cuisine question he raised.

It was Yuanzhou who expressed his views. As a vice president of the Zhejiang Cuisine Association, Wang Ying felt that Yuanzhou had a solid understanding of Zhejiang cuisine.

And then it's still not known? The chefs present had a direct understanding of how well Yuanzhou said to master the six dishes.

The back wave of the Yangtze River pushed the front wave, and the front wave died on the beach. This is just a river wave. As for Yuanzhou, it is definitely a tornado and too cruel.

...