gourmet food

Chapter 1243

Chu Yunfeng and Master Zhu became depressed immediately. Why is this Wu Ma still so arrogant?

Chu Yunfeng, who was quite surprised, quickly took a few steps forward and stopped Wu Ma: "Just tell me, where did you hear about it?"

Master Zhu was also very interested and immediately asked: "That's right. I have never heard of this. Where did you get the news?"

Master Zhu is considered a mainstay in the Sichuan cuisine world, and even he has never heard of it. This shows that this matter is indeed about to be buried in the dust of history, which makes Chu Yunfeng a little bit sad.

Seeing that she was stopped, she probably wouldn't be able to leave if she didn't answer, Wu Ma shook her head and said: "Actually, it's nothing, it's just that the master mentioned it to us before.

However, he had only heard about such a thing, but he had never seen anyone be able to cook these dishes with his own eyes. "

Just heard about it?
Chu Yunfeng suddenly lost interest, but Master Zhu was still very interested. He turned his head to Chu Yunfeng and asked: "Then how did Wan Lao know about this?
Did he come to Chengdu to find out how to make a Manchu-Han banquet? "

As soon as this question was raised, Wu Ma immediately became interested. She just remembered that there were important things to deal with in the kitchen, so she left quickly.

But facing this problem can indeed arouse people's curiosity.

Chu Yunfeng thought for a while and felt that it was better not to reveal this matter for the time being. After all, he had not yet revealed his horoscope, and he did not know what Mr. Li had planned in his heart.

Also, the negotiations between him and Wan Lao haven't started yet. At present, it seems that these two old men are both human beings, so it can only be discussed between the two of them.

"I can't come up with anything here. I'll tell you later when I know better!"

After saying that, Chu Yunfeng quickly walked into the kitchen. There were still a lot of dishes to be cooked, so he had to hurry up.

Wu Ma and Master Zhu looked at each other, with suspicious looks on their faces. It was Chu Yunfeng who mentioned this matter. Who would believe him if he said he didn't know?

It'll be later, but it's definitely not that simple.

These two are also calm people. Seeing that Chu Yunfeng was unwilling to say anything, they just waited and waited to see how things would get better.

For today's old Sichuan cuisine banquet, Chu Yunfeng carefully prepared [-] dishes, all of which were carefully selected and have extraordinary characteristics.

In addition to the pot roasted pork, glutinous rice chicken, cold salted duck, five-color fish yuan and soft fried shrimp cakes that have been made before, there are also pine nut meat and goose yellow meat.

Just hearing the name of this pine nut meat may cause some misunderstandings. This pine nut should be the pine nut that squirrels eat, but the fact is completely different.

Sending pine nut meat is also called Yipin crispy pine nut meat. Mr. Li told Chu Yunfeng the name behind this. This is a relatively old Sichuan dish.

Although this dish is an old Sichuan dish, Mr. Li said that it can be regarded as a traditional Sichuan dish because it has the word "first grade".

In the past, in the Rongcheng area, those who could afford it would have a bowl of braised pork or pork with sand during the festival, while some educated people liked to have a small jar of "Dongpo pork".

In the homes of the so-called upper class, what reflects their status is "first-grade crispy pork with pine nuts."Senior chefs of the older generation all know that only dishes that are called "first-grade" dishes can be regarded as palace or imperial cuisine.

Therefore, this first-grade pine nut crispy pork will appear more valuable and a little different.

And its preparation is also very complicated. It requires using pork belly, winter bamboo shoots, pine nuts, shiitake mushrooms, eggs, etc. You want to separate the fat and lean meat of the pork belly.

And it also needs to go through processes such as frying and steaming, and finally it is made into a bowl shape before it can be served on the table. It is definitely a dish that will amaze people.

Goose yellow meat, as its name suggests, is made with water chestnuts, eggs and pork. The finished product is shaped like a Buddha's hand and fried to a golden color.

Add a little more sauce, and the taste and color will be quite extraordinary.

The remaining dishes include longan spinal cord, spinach dumplings and white lungs, barbecued suckling pig, dry-steamed twice-cooked pork, wild cabbage lion head, lamb ear chicken rolls, ginkgo duck breast, five-spice crispy chicken, clear soup fish rolls, glass squid and sugar-sticky lamb. tail.

There are a total of eighteen dishes, including chicken, duck, fish, pork, seafood and snacks.

It was already around four o'clock in the afternoon, and Chu Yunfeng was still busy nervously. Many dishes were already prepared, but there were still a few dishes that needed to be made before the banquet started.

Since the afternoon, the chef's exclamations have been heard endlessly, especially after the dishes that everyone has never seen before are prepared, it is simply blinding everyone's eyes.

The key is that everyone never imagined that Sichuan cuisine could have such creativity in the past. Even today, this method is not outdated, and many people like it.

At this moment, Chu Yunfeng's cell phone suddenly rang, but he was demonstrating the knife skills of this fish roll in clear soup at the moment, so it was naturally inconvenient to answer the phone.

"Help me take it out and pick it up!"

I signaled to Guo Kui next to me, and when I took it out, I saw that it was Peng Yue calling, so I guessed that they had arrived.

Sure enough, the moment the connection was connected, Peng Yue was immediately heard saying excitedly: "All seven of us are here. We are now in the lobby of your hotel. Come out quickly!"

He really couldn't leave, so Chu Yunfeng had no choice but to reply: "I'm still cooking in the kitchen, how about I have someone take you to a private room to sit for a while?

Can I get you some snacks and tea first? "

There are less than two hours left before the banquet. These two hours are the most critical, especially some hot dishes that need to be made by yourself, and you will definitely not be able to leave the kitchen.

As soon as he finished speaking, he heard a burst of noise coming from the other side. It seemed that Peng Yue was on speakerphone and could hear everyone's objections.

"You heard it, right? Everyone expressed strong opposition to your lack of enthusiasm. We are all chefs. Can we come to the kitchen to share our experiences?"

Peng Yue's words immediately received praise from everyone, and they all began to make suggestions to Chu Yunfeng there, making Chu Yunfeng a little bit dumbfounded.

I knew these guys wouldn't miss this opportunity. They wanted to see what the chef looked like, and they were definitely very curious about the dishes they cooked today.

After all, he called everyone here in advance and said he was here to taste the food. This would arouse strong curiosity in anyone, let alone the chef.

After thinking about it, Chu Yunfeng said wait a moment, and then asked the two great masters, Wu Ma and Master Zhu, who had been standing nearby to watch: "My friend is here, the chefs from the other seven major cuisines.

They want to come to our kitchen to exchange cooking skills. Do you want to let them in? "

Wu Ma and Master Zhu are the bosses in the two kitchens of the back kitchen's bonus case and the white case, so Chu Yunfeng will not make the decision to let Peng Yue and the others come in without authorization. It is still necessary to get the consent of these two people.

"Come on, come on. Isn't this just for you?" Wu Ma naturally understood and nodded in agreement.

Master Zhu saw that Wu Ma had no objection, and he had nothing to say, so he nodded and was done.

So Chu Yunfeng said to the phone: "I'll have someone pick you up. Come in and put on your apron and hat!"

There were cheers on the other end of the phone, and then Peng Yue said: "Brother, don't worry, everyone understands the rules of the kitchen."

The hotel's kitchen is not something that people can enter casually. It is related to the food safety of the guests, and no one can be too strict.

Xingchen's kitchen management is very strict, and the hotel where people like Peng Yue and Wu Junjie stay is even more so. Everyone will abide by these rules.

"Hu Yue, go pick them up. Peng Yue, you have seen them. Bring them up!"

When they were in the capital, Hu Yue and Peng Yue had dinner together. Naturally, they were old acquaintances. After nodding, Hu Yue hurriedly ran out of the kitchen. She had to save time to watch Chu Yunfeng cook!
Not long after, they heard a bustling sound coming from the kitchen door. After the seven people put on their aprons, put on their hats and washed their hands, they rushed in impatiently.

Peng Yue was born to be familiar with himself. As soon as he walked in, he immediately smiled and said, "Brother Chu, you really make me want to die!"

Haha~!

This unoriginal greeting immediately made several people who followed behind laugh.

But when they walked into the kitchen and saw the scene in front of them, the laughter stopped abruptly.
This is, what is the situation?
There were only two or three chefs working on the stove in the back kitchen, and the rest of the chefs were all gathered in one place. Everyone was staring at the person in the middle with all their attention, and there was no noise at all.

And everyone didn't pay any attention to the seven people who walked in, as if they didn't care, which immediately made the seven people feel very abnormal.

Then when Peng Yue and the others approached, they originally wanted to say hello to Chu Yunfeng immediately, but when they saw Chu Yunfeng's operations on the cutting board, no one made a sound.

Instead, they kept their pace full, fearing that they would make any movement and affect Chu Yunfeng's operation, so they walked over slowly, staring at his every move without blinking.

Chu Yunfeng was currently making the dish of glass squid. At this moment, he was processing a whole piece of squid, and what everyone was watching attentively was his knife skills.

The squid itself is not very thick, but under Chu Yunfeng's knife skills, the cut squid pieces are now being sliced ​​into thin slices.

Under normal circumstances, this piece of squid can be roughly cut into two or three pieces, but Peng Yue clearly found that he had already cut into five pieces from the moment he saw him handling it.

And it's not over yet. The movements of his hands are still continuing. After looking closely, he can find that the squid slices should still be half thick. How thin is it cut?
Not to mention the thinness of the cut, the important thing is that he was very fast. He almost saw the knife passing sideways, and a thin, thin squid slice was attached to the knife.

It's not that everyone can't cut as thin as Chu Yunfeng, but it requires careful cutting, and the speed is not as fast as him.

It is absolutely impossible for anyone to do whatever he wants, just like playing with the same tricks.

Eight pieces?
Ten pieces?
It's not finished yet?
Finally, I saw that Chu Yunfeng cut the squid block into twelve pieces with eleven knife blows, and this was considered finished.

Whoo~!

Good guy, your knife skills have improved a lot, haven't you?

After finishing the processing, Chu Yunfeng raised his head and said hello: "Are you here? Feel free to take a look, I'm still busy at the moment, you can do it yourself!
Oh, by the way, let me introduce to you, this is Wu Ma and Master Zhu."

After introducing both parties, everyone became more lively, especially after Peng Yue and others introduced their own cuisines, and then the kitchen staff knew that these seven people actually represented the seven major cuisines.

Then if Chu Yunfeng is added, all the eight major cuisines will be collected?
After looking at the age of these seven people, they were all about the same age as Chu Yunfeng, and secretly guessed the level of cooking skills of these seven people. After all, they were acquainted with Chu Yunfeng, so they must have good cooking skills.

After obtaining the permission, the seven people naturally wandered around the kitchen, wanting to see what was different about Xingchen's kitchen.

But before they could further check the kitchen facilities, etc., they immediately heard Beibei screaming: "Oh my god, what kind of dish is this? Why have I never seen it before?"

Not only Beibei, but Ren Tingting also exclaimed: "It's also available here. What kind of dish is this? Why have I never seen it before?"

Huh~?

Among the younger generation of chefs specially trained by the eight major cuisines, there are only two girls, Bei Bei and Ren Tingting, so it was not surprising to hear the screams.

As for girls, there was nothing special about making a fuss, which made the other five men look at each other, and they all showed that it was true.

Peng Yue suddenly laughed: "Can you two be more reserved and not be so loud?"

Song Shaochen also shook his head helplessly and said: "Don't forget that we are guests, don't act like you have never seen the world, and don't disturb everyone!"

Pan Liang and Liang Yihai walked forward with smiles, ready to take a closer look at what these two people were screaming about. Isn't it just the food? What's there to be surprised about?
Only Wu Junjie became suspicious, and his expression became slightly dignified. He knew Chu Yunfeng too well, and these two girls must have discovered something important.

Sure enough, when Peng Yue and others went forward to take a closer look, Peng Yue, who had just said that he should be more reserved, immediately shouted loudly: "Fuck, what is going on?"

Peng Yue was indeed dumbfounded. When he saw Beibei opening the gap in the steamer, and the figure of the glutinous rice chicken appeared inside, he was beyond surprised.

The color of the glutinous rice chicken is very rich. It is definitely a dish I have never seen before. The key is that as soon as the steamer is opened, the fragrance of glutinous rice will hit your nostrils.

In addition, Song Shaochen also lost his temper and said: "Here, what kind of meatball is this? It comes in five colors?"

What Ren Tingting saw was the half-finished five-color fish balls. The five-color meatballs gave people a strong visual impact, and she naturally understood that she had never seen this dish before.

The subsequent exclamations came one after another, diverting the attention of all the chefs who were watching Chu Yunfeng's cooking.

Everyone is having some doubts in their hearts. Is this ignorant?
Is it okay to see such fuss over the dishes in the kitchen?

But no one has thought that this morning has been the same since the beginning, right?
It's just that everyone has seen it in advance and is already somewhat immune, but to Peng Yue and the others, all this seems a bit unusual.

Because as a special cultivator of the eight major cuisines, I am quite familiar with the dishes of the other seven major cuisines, especially the more famous dishes of the seven major cuisines, which everyone is familiar with.

However, the finished and semi-finished dishes that I saw in the Star Kitchen today are obviously beyond the scope of my understanding, and there are quite a few of them. How can this not shock people?

As a result, Chu Yunfeng immediately became the focus of everyone's confusion. Peng Yue immediately began to ask: "Brother Chu, are these Sichuan dishes? How come we haven't seen them before?"

(End of this chapter)