Provencal fish soup is too common, even if Yuanzhou has not received a French meal reward, he still has a certain understanding.

"I don't know when I can get French food, or Italian food, the cooking system is indeed different."

"I'm still an apprentice on the road to cooking." Yuanzhou judged himself.

This is completely ignoring the mastery of Singaporean cuisine, as well as the upcoming Spanish cuisine, plus the steak complete, even foreign cuisine, Yuanzhou can be called a master.

You know, even chefs who can master several national dishes abroad are rare, not to mention Yuanzhou is so proficient.

Seeing that Podraco chose sea bass, Yuan Zhou knew that he should be an innovative dish. This is not easy. After all, Podraco is not Chu Xiao, and the latter "does not die without innovation".

After washing the fish again, drain the water and start to remove the head and tail, then cut the belly of the fish to separate the fish from the bone.

Because the bass has no small spines and only a large fish bone in the middle, it is easy to remove.

Podlaco said that it is true to go all out, without any perfunctory, to work at his best level.

Yuanzhou was waiting for Podraco’s fish soup, but it was only a few minutes over there. The Duoma and his party swept away the beef in the steamer.

"There is a clear gap between craftsmanship and yuan, but it is worthy of being a disciple of chef yuan, that is, the weight is the same." August murmured secretly.

It is definitely not just him who has this kind of thought, but the other people's expressions are similar.

In fact, Cheng Zhaomei is also innocent. He has prepared a lot. However, a group of people still prefer the taste of this snack, which is numb and spicy, soft and tender, and a little bit of sand.

"Excuse me, Chef G, is this dish a signature dish of the chef, or is it available in China?" Juman Li intends to ask clearly.

Auguste and Manfred also noticed that they are familiar with China and know that many dishes are exclusive to the chef.

Cheng Zhaomei replied: "This dish is not uncommon, especially this series of dishes, almost all chefs will make it, but the most authentic one is in Huaxiachuan Province."

Although there are three villages in China that are steamed dishes, namely Tianmen in Hubei Province, Liuyang in Hunan Province and Changshu in Jiangsu Province, this method of steaming flour is popular in Sichuan cuisine and promotes what it looks like steamed pork ribs, steamed meat and Cheng Zhaomei’s powder. Steamed beef has a lot of tricks.

"Sichuan Province, the Chinese food system is really big." Juman Li Mo murmured these two words and planned to write them down. Yesterday he knew that Yuanzhou was making a Cantonese food system.

"I like the taste of this dish very much, but those who don't like it may not be able to accept this rustling taste. I can accept it so I love it." Rest raised his thumbs up and continued: " Although it is unclear the specific cooking time, but from the taste of beef, this item is a perfect score."

Lester is a straightforward character, his likes and dislikes are on the surface, and his evaluation is more objective.

Just like Gauss, he couldn't accept this taste, so he didn't use chopsticks after the first bite.

Cheng Zhaomei is also not discouraged. After all, except for his master, he has never seen anyone who can satisfy everyone's requirements for delicious food.

"There should be some room for improvement in this dish for Yuan." Gauss said.

Lester only went to Italy to participate in a tasting event in a restaurant before. He came back yesterday and did not participate in the cooking competition. Naturally, he did not know the performance of Yuanzhou.

Although I can’t imagine it, seeing how everyone respects it, Rest thinks he can look forward to it, “Is Chef Yuan having a restaurant open, I want to go.”

"In Huachuan Province, you can follow me to meet the world." Juman Lee said slowly.

While everyone was gossiping, Podraco’s fish soup came to an end, and Zhou Shijie and Yuanzhou’s famous Chinese chefs spontaneously gathered there.

Just now a group of people are very low-key and familiar with Cheng Zhaomei. The president of the Sichuan Cuisine Association and the disciples of Yuanzhou's heirs, so they did not grab with those foreigners, but now it is the French chef who cooks, and it is naturally the turn of the Chinese people.

Although it is only a home-cooked fish soup, it is different after the elaborate carving of Podraco, the exquisite king.

The fish meat was cut into small squares, about a centimeter square, and three pieces were placed on a plate, poured with a spoonful of red soup, which added a bit of beauty to the original white and delicate fish.

Looking at the clear colors and exquisite presentation, it is worthy of being the representative of French cuisine, and indeed made the essence of French cuisine.

After Yuanzhou greeted each other, several chefs from Huaxia started to use spoons to enter the hometown, and it was also a respect to use tableware from the other country.

Scooping up a piece of fish meat with a spoon is probably because the red soup is soaked, the fish meat is red, because the soup is made from fish bones, shrimp shells and onions, saffron, so it has a spicy taste. .

The tongue is very stimulating as soon as the soup is in the mouth, and then the fish flesh, gently spreading in the shape of garlic petals.

"Provencal fish soup is indeed well-deserved and has local characteristics, but if you add some Provencal vanilla leaves when cooking this soup, it will be more regional, and the time can be slightly longer, it will be more fragrant." Yuan Zhouyi Speaking of ideas.

Podraco listened carefully, and the brighter his eyes, the more clearly Yuanzhou's words inspired him.

"Thank you, chef Yuan, I understand." Podraco bowed towards Yuanzhou very gratefully.

Yuanzhou waved his hands and said that he didn't care, even if it had passed, his evaluation would always be of a guiding nature, and he hadn't turned over the car.

Headed by Cheng Zhaomei and Podraco, the exchange meeting officially opened. The chefs of the two countries showed their talents. Not only did the famous chefs in China have learned a lot of local characteristics of France, but also let this group of people in France Learn more about the diversity of Chinese cuisine.

Different cuisines present different tastes, spicy, sweet and sour, full of flavors, just a day of exchange meetings, and a variety of dishes, even more eye-catching for famous French chefs.

For example, Zhang Longquan prepared Cantonese-style shrimp dumpling emperor. The combination of fresh tender shrimp and delicate and crispy mushrooms combined with soft and glutinous skin made everyone refreshed.

"It should be the ingredients. The freshness of the shrimp is not enough. The preparation of the shrimp is a bit soft." Auguste, who has entered the formal working mode, has no emotion.

"Thank you Mr. August for your evaluation and guidance." Zhang Longquan said.

"This dish seems to have failed to improve," Rest said.

Also, the West Lake vinegar fish made by Luo Qing is a good experience for the sour Gauss and the Adelaide who doesn't like sour is more depressed.

"The future of Chinese cuisine must be bright. The chefs who come to the building are not weak in cooking. The strongest g is even stronger than Julian." Manfred said.

Everyone at the meeting came up with their own best level. Of course, everyone also judged and gave suggestions very carefully. Both parties were very satisfied with this exchange meeting.

...

ps: Thank you for the leader who eats Wang, at first glance it is food, hhh.