Anyway, Anthony thinks this is the best glutinous rice he has ever eaten in his life, well... of course he hasn't eaten anything else.

Although it's very sticky, it doesn't stick to your teeth. It's definitely not enough to take a bite. Anthony extended his chopsticks and planned to clamp the second one.

You should know that Yuanzhou’s participation in the Bougues World Culinary Competition not only promotes the important theme of the Chinese food culture, but also gains a lot of teaching the use of chopsticks.

In fact, this is true. Think about if the top chefs like to use chopsticks, then the younger generation will also learn something.

Then customers, when they look interesting, will use it. If more people use it, a trend will form.

To put it bluntly, this is the law of the fashion circle, but Yuanzhou used his cooking skills to show it in the chef circle by himself.

It’s enough for one person to eat one of the five colors, so everyone chooses the color of their hearts. Don’t look at Gauss is usually very enthusiastic, but he likes the deep purple, this red and blue grass plant The color infiltrated by the long and narrow leaves, although bright, is not dazzling.

The color is very dark, but there is always a sense of clarity, and Gauss has seen it at a glance. Scooped a spoon with the prepared white spoon into the mouth. It is sweet and soft, with a slight sweet taste, which makes people want to stop. .

Five-color glutinous rice is packed in a large plate, one color occupies a place, and finally it is spelled into a multicolored circle, each of which has the same proportion, regardless of each other.

A few people are fighting for it, and after eating it for a while, I will go to the color selected by others. After trying all kinds of flavors, basically all the food will be in my stomach.

Zhou Shijie silently watched a few people fighting for the five-color glutinous rice, and then finished the last spoonful of spinach they left behind.

"It seems that this time going to Europe to participate in the competition is indeed useful to Xiao Yuan, and the cooking skills obviously have new ideas." Zhou Shijie smashed his mouth.

Many European chefs who communicate with Yuanzhou are thinking about learning more from Yuanzhou, and then overtaking in corners. For example, Podraco thinks this way, learn some Chinese food, and then defeat Yuanzhou!

I don’t know if it’s time to say that Podraco’s head is iron, and that he should be ambitious.

It has been only two weeks since Podraco is still studying, and Yuanzhou has already made progress on this side. How can this be pursued?

"Xiao Yuan is really a chef nemesis. In this era, there are only two roads for chefs. One is that they can't even see the rear lights of the car, and the other is apprenticeship."

"Since there has been such great progress in Lu cuisine, most other cuisines are almost the same. You can try Yunnan cuisine tomorrow." Zhou Shijie looked thoughtfully at the clean dishes over there and whether there was glutinous rice. Gaussian meal.

I made up my mind to try Yunnanese cuisine again tomorrow. I started with the five-color glutinous rice, and it seemed that the Gaussian grabbed them too fragrant.

"Are you full?" Guman Lee rarely asked Gauss in a low voice.

Both of them had finished their dishes, but they felt like they hadn’t eaten, mostly because most of the dishes were robbed.

"Alessandra doesn't have another dish, we can wait." Gauss didn't answer positively.

But what he meant was obvious, after ordering all the dishes, I would order better.

"It makes sense." Guman Li thought for a moment.

Soon the last dish of a few people came up, Wilton steak or Wellington steak, this steak is very different from the ordinary steak.

On a black rectangular plate, is a toast about twenty centimeters long?

The golden color glowed with heat, beautiful patterns, and the slightly crispy skin exuded a strong aroma of wheat. If not all the chefs are masters, I think this is just ordinary toast.

"The surface of this meringue is too beautifully baked, and Chef Yuan's grasp of the heat is not weaker than that of the knife." Anthony got a closer look more clearly.

The surface of the beautiful diamond pattern, except for the place where it is shortened, is perfectly golden yellow, with no other variegation. It is important to know that when the chef cooks it, although it can be taken out or put in at any time, it is not Note that there will be a slight burnt yellow, with a bit of black, which is a sign of over-growth, but it is actually a gap of a few seconds, which is extremely difficult to control.

Anthony did it himself, and at least five times, there will be such a burnt yellow, even if it is golden, there is no color like Yuanzhou that seems to glow.

"It's really perfect," Alexandra said.

Then picked up the knife and fork that were sent together, and cut it directly from the middle section, revealing the steak that was only half-cooked in half, beautiful rose, with a slight blood color, proving that this steak is very tender.

Originally, this type of crispy grilled steak also needs to be served with sauce, but Yuanzhou does not have it here. There is nothing other than a steak served, and there is a knife and fork.

Everyone wouldn't think Yuanzhou had forgotten. It's a big problem to forget the cooking skills, but it's still very puzzled.

But this does not prevent them from enjoying food.

Alexandra is very conscious, picking up the knife and fork, and intending to cut the steak into one finger thick again, which is convenient for several other people to enjoy with chopsticks.

"Look," Anthony said suddenly, unable to suppress the volume.

Then everyone else's eyes were focused on the black plate. The mouth that was originally cut by Alexandra should be ham in the middle of the steak and meringue. At this time, the dark brown sauce slowly flows out between the ham and the steak. Juice, as the sauce flows out, the aroma of wine becomes more intense.

"Is this the sauce inside?" Gauss was surprised.

To be honest, after eating for so long in the Kitchen God's shop, the steak did not eat a few pieces, but the variety of Chinese cuisine is his dish, so this is the first time Gauss knows that Wilton steak can still be like this. Going on.

"This is the first time I saw this method, I don't know how the chef Yuan dealt with it, it is estimated that Tuo Lama will not work." Juman Li couldn't bear it, and just walked over.

"It's a coincidence. It's not affected by the beef at all, but it's just mature." Anthony wished to put his eyes in for a clear look.

"You will know after eating." Alexandra was the most honest.

After marking the fork, he lowered the fork and used chopsticks to pick up a piece of beef with crispy skin. The beef pattern in the middle was too beautiful. With the dark sauce rendering, he was not embarrassed to use a fork and fork. To destroy its own beauty, chopsticks are more suitable.

Take a bite of the belt meat, the crispy skin on the outside, with a slightly roasted taste, salty and fragrant ham, hot sauce, a unique aroma of red wine, plus the tender tenderness of the beef inside, the taste layer Progressive layer by layer, each taste exists alone is a kind of enjoyment, not to mention adding together, it is not as simple as one plus one equals two.

...