"Yuan's closest student, let me try it first. Huaxia cuisine is a little bit elaborate, and I will demonstrate it." It sounds good, but it comes from Lester's mouth, always showing off.

"We'll taste it ourselves. What can you eat with your tongue? With your red nose that can't distinguish between basil and lilac?" Gu Manli said solemnly.

Rest has a rosacea, but in fact he doesn't drink alcohol. This is a skin disease. He hates people talking about it.

"I..." Lester's fist hardened and wanted to flip his face, but after looking at the speaker as Guman Lee, he remembered his previous experience of turning back and was killed. He took a deep breath and decided not to fight with intellectual disability.

"How can your tongue stimulate secondary development?" Rest said: "You..."

Guman Lee's fist hardened, and Restor swallowed back the words.

"Stupid ground puller, he didn't speak." Marixero looked at Tuo Luoma.

Tuo Luoma was ready to eat, and Marixero also walked over.

"It's hot!" Marichelo opened the steamer lid empty-handed.

But I haven’t opened such a cover. It’s good to know how to open the cover. It’s not clear that I want to open it sideways.

Don’t assume that a celebrity chef knows everything about the culinary world. Humans are too sophisticated to eat, and it’s too difficult to know.

Tuo Luoma laughed at Mari Xie Luo, but did not say it.

As soon as the lid was opened, the white gas dissipated, and the spicy and fragrant flavor became more and more intense. Although it was not as pleasant as the food made by Yuanzhou, it was also able to evoke the level of greedy insects.

"Let's just divide the two of them in one basket, it's faster." Rest said.

Juman Lee apparently agreed that he did not speak again this time, and the remaining four cages were kindly divided.

In fact, it's no wonder that Marichelo is quick to deal with them. They mainly deal with steaks for life. For those who are mainly in the steak area, that is, fried, and steamed beef is really rare.

When I went to Huaxia before, I didn't eat this dish, so I reached an agreement faster than others.

After the white gas dissipated, the contents inside were exposed. Pieces of beef were laid out in the shape of flowers. Layers of layers were thick and thick. There were three layers of petals, even if they were wrapped in a thick layer of brown powder It is also about the same size, so it can be seen that Cheng's knife work has improved.

"Is this steamed beef?" Tuo Luoma stared at the beef in the steamer, and found no difference.

It looks like a very authentic Chinese food style. Before waiting to greet Marixero, he directly picked up a piece of chopsticks and skillfully picked it up, planning to put it in his mouth to taste it.

In fact, as long as it is a master who has communicated with Yuanzhou, the first thing after going back is to learn how to use chopsticks. Without him, I plan to eat faster and eat more delicious food next time I go.

Except for the novice Rest, the others were Guman Lee. Alexandra and his chopsticks made it normal, at least not with both hands.

As soon as the steamed beef was put into the mouth, Duoma first felt the taste of spicy rice noodles with some beef flavour, glutinous glutinous rice flour, which had not been exposed to this kind of taste before, it felt strange, but Not bad.

After the teeth were bitten, the rich juice inside immediately combined with some soft and glutinous rice noodles. The original tender beef was spicy and spicy, adding a heavy color to the original taste of the beef, and it was very fresh.

If it's tender, the steamed beef is definitely not as good as the tender steak of the medium-cooked and the medium-cooked steak. The two are fundamentally different. It is a brand new taste.

After swallowing, a hint of spiciness left on the tip of the tongue urged the second piece to be eaten, so Tuo Luo did not hesitate to use chopsticks to hold the second piece.

Of course, to say that it’s fast, it’s definitely Mari Mario. This guy has already started to eat the third piece. Maybe it’s advantageous to have a short height?

Others who were assigned to the steamer baskets could not wait to start eating. The action was bold and the chopsticks made it not as slippery as the Huaxia people, but much better than most foreigners.

"It tastes a bit sandy? But deliberately so? Spicy and tender, and this layer of glutinous glutinous on the outside, it's really nice to match." Lester commented while eating.

I was satisfied with the taste, and the movement was much faster. Juman Lee, who was partnered with him, also used chopsticks to make the slipping speed keep pace.

"It's an advantage to steam and tenderize the beef tenderly and firmly. Although I may still prefer steak, it is undeniable that this dish is very good." Marichelo commented while eating.

"I thought that Chinese food was so delicious, it was just a case of yuan, but now this dish breaks this possibility. Although it is not as good as yuan, it is undeniably good." Juman Li said.

In fact, this is what most people think. A chef who has reached the peak can eat a cuisine well. It is estimated that even the chef himself does not know, just like Yuanzhou is not clear. Many people want to study magic with a teacher.

A group of big guys started tasting from Cheng Zhaomei. The only thing that is relatively idle is probably Yuanzhou. He was not embarrassed to grab these foreigners, so he planned to see the display of French cuisine.

The first one locked by Yuanzhou was Podraco. Obviously Yuanzhou had heard Podraco’s name for a few days here, claiming to be the same name as Chu Xiao. French chef.

Yuan Zhou walked slowly and slowly, and it seemed that the leisurely walk was quite leisurely. Looking at Podraco, who seemed to be walking towards himself, felt extremely nervous.

When playing on the same stage with Yuanzhou, Podraco was not nervous, and it was also because the unaware were fearless, but this was the case, but announced the results, and ended watching the video...

Podraco did not arouse his fighting spirit like Chu Xiao, he just gave up chasing.

"What kind of food does chef Podraco prepare for us today?" Yuan Zhou asked.

Podraco took a deep breath before speaking slightly respectfully: "It's Provencal fish soup."

The representative of the classic school, the prepared natural is also the classic French cuisine. As the hometown of lavender, the fish soup in Provence is as famous as the stew, full of strong rural style and regional characteristics.

It is a representative dish of home cooking. Of course, Podraco’s fish soup is naturally improved according to personal habits. On the premise of retaining the traditional flavor, the pursuit of perfect shape, exquisite display, and the most essence of French cuisine Something is the subject of his current research.

"I look forward to it." Yuanzhou said.

"I will go all out." Podraco nodded.

Then he started to take out the prepared fish and started to work. The fish prepared in the fish soup are naturally different. This time, Podraco prepared sea bass.

...