The chefs slowly went to the exchange venue in Liu Tong’s various praises for Yuanzhou.

The exchange venue is in the banquet hall of the Hyatt Regency Century.

The layout of this banquet hall is completely different. The center of the banquet hall has an oval shape, separated by a dining table.

Behind the cooking table are the chefs dressed in neat new chef uniforms, each with a table opposite the table.

The ingredients are behind the chefs for easy access.

The table is solid wood, the color is the natural wood color, and there is now something to taste.

A series of utensils such as chopsticks, chopstick holders, cups, five saucers, and chairs are the matching wooden chairs.

This arrangement is obviously convenient for the chefs to taste.

In addition to such a circle of oval glass tables and dining tables, there is a circle of chairs around, which looks like a place for temporary rest.

"The placement is really neat." Yuanzhou has a good eyesight. Looking at the arrangement between the table and the distance between the table and chair, I can't help but say a word.

"Hey, this table and chair this year is definitely obsessive-compulsive. I feel that every table and chair, except the chef, is copied and pasted. It is neat." Wu Jun touched his chin and said with interest.

However, his words were directly ignored. Fortunately, the Japanese person in charge of the reception was here, and this time he was the president of the Kitcheners Association.

"Hello, everyone, come from afar, please forgive me." The president of the Japanese side looks like Zhou Shijie. Wearing a traditional Japanese kimono, the ukiyo-e embroidered on it is very delicate. When he speaks, he nods slightly. Apologize, a very sincere look.

Of course, the president said that it is Chinese, but it is not as standard as Ichiro Ichiro.

"The president of Aso is very polite, and President Zhou asked me to say hello to you on his behalf." This occasion is definitely a big apprentice of Zhou Shijie, Li Minghui.

"Mr. Li is really young and promising. President Zhou is very polite. When I go to China next time, I hope I can learn from each other." The president of the Japanese side said with a smile.

"Of course, your thoughts are exactly the thought of President Zhou." Li Minghui naturally responded.

"Well, since the greeting is over, I will not bother you, and Narita will take you around." President Aso reached the goal and said immediately.

"Okay, trouble." Li Minghui nodded.

Then, there was another chill, but Yuanzhou didn't have the heart to look at it. He was curious about the cooking of these chefs.

"I don't know what these chefs are good at." Yuanzhou is ready to go to the chef.

He saw that there was a small card on each table, with something on it, ready to go.

"Several gentlemen, if you try to finish eating, remember to go back to the chair over there." Zhong Lili first discovered the intentions of Yuanzhou and others.

"Yeah." Yuanzhou snorted, as for other chefs who did not love communication, they went there.

Yes, it’s not just that Yuanzhou doesn’t like those chills, and there are still a few who don’t like it, including Wu Jun, who has a temper, and a gray-haired middle-aged man with a bad temper.

After Zhong Lili finished this sentence, the people here are left with Li Minghui, Liu Tong, Zhong Lili and representatives of the Japanese side.

"Sure enough, it is an introduction." Yuanzhou went to the table and picked up the cards on the table, which confirmed his own thoughts.

There are only four kinds of information written on the small card, such as this in front of Yuanzhou.

Name: Matsumoto Kiyoshi

Age: 39

Kitchen age: 19

Good at: cooking puffer fish

"This kitchen is really scary." Yuanzhou whispered a word.

"What is scary? You must know that the chefs who can enter this venue today are the top level of the two countries. This kitchen age is only average." Wu Jun appeared in the back of Yuanzhou.

"Well, you are going to try it." Yuanzhou is not salty and not rude.

"Know that I know, I will say that the evaluation will be short." Wu Jun said, this time, not in the Yuanzhou, but went straight to eat.

Yuanzhou didn't try it at the beginning, and if he didn't sit down, the chef wouldn't start cooking, because the process of the exchange would also require the chef to look at it.

Around the elliptical table, the whole circle was turned around. Every card, Yuanzhou looked up and looked.

The content on the card is similar. One of the biggest chefs is 35 years old, but only one dish is good at it, which is Mita beef.

This Mita beef, Yuanzhou still knows what it is, in fact, it is Kobe beef in the ordinary sense.

But Kobe is actually a city. It does not raise cattle at all. The cows come from the countryside around Kobe. The best one is Mita beef.

The quality of the cow here is good to see a certificate, a thing called a child registration certificate.

This paper will be traced back to the three generations of cattle, including the names of their breeders and their artificial inseminations.

Such a cow needs to be inspected again after 14 months to 29 months after the certificate is issued.

The association that issues the child registration certificate will hold a competition every year, so that the cow that receives the first prize will have tens of thousands of yen for a sperm.

"Hey, it’s a different life. I’m going to do it in my next life.” This is the feeling that Yuanzhou had just heard about this cow.

"There are still ramen noodles, this is not our Lanzhou ramen noodles." Yuanzhou picked up the last card on the table and spit in his heart.

Yes, the chef recorded on this card is good at ramen.

The first meal in Yuanzhou was not ramen, not beef, but squid, squid and squid.

The chef who cooks is a middle-aged man who has been in the kitchen for 20 years and is good at squid and squid.

"Hello, what to eat." The chef saw Yuanzhou sit down and immediately asked, his noon was very awkward, but Yuanzhou could understand.

"This, eat this." Yuanzhou picked up the introduction card and pointed to the poached squid.

"Please wait a moment." This person is speaking Japanese in this time, but Yuanzhou understands that the meaning should be a little wait, and he will sit down with peace of mind.

However, from the beginning of the chef's treatment, Yuanzhou's brow wrinkled and did not loosen.

The squid has no scales, and the body is slippery. It is not easy to handle. This person wipes a fish knife with a clean white cloth, then grabs the squid with his left hand and directly cuts the squid.

The squid, which is not easy to handle, is like a cucumber. It is slaughtered by people and its movements are smooth and natural.

However, Yuanzhou has been denying this practice.

"The ironware destroyed the savory taste of the fish, the action was rude, and the knife was smashed." Others are smooth and natural, just like the flowing water, but in the eyes of Yuanzhou, it is everywhere.

The five senses different from ordinary people give Yuanzhou the harshness of being critical.

Therefore, after eating two pieces of squid prepared by the chef, Yuanzhou returned directly to the chair in the rest area.

At this time, I just started talking about the food I tasted.

"What does this gentleman think?" Ichiro Ichiro smiled and asked Yuanzhou, who had just returned.

In this way, in fact, Ichiro Ida is waiting for praise. After all, he is professional in the grilled squid!

Yuanzhou remembered what Zhong Lili said. It’s not that he can’t say too much at home. To make a low-key, Yuanzhou summed up the shortcomings he just discovered. Comments:

"Besides doing something bad, everything else is fine."

......

Ps: The personal experience of the dish cat tells everyone that in this weather, everyone pay attention to the temperature when turning on the air conditioner, don't be too low, otherwise it is easy to catch a cold if it is cold and hot.