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When he graduates in that class, there will be a bunch of restaurants in Japan that have the best Sichuan cuisine in the world, and Laozi is authentic Sichuan cuisine.

Although, the ability is limited, the Chinese Cuisine Research Association that Jiu I rectified according to the discipline has abolished other cuisines, and gave priority to the research of Sichuan spicy cuisine, which is the easiest to achieve results, but this is actually similar to Liu Xing's current practice.

Therefore, Liu Xing has a little recognition for Jiuga Zhaoji, whom he has never met before.

"No way race!" Miyoko Hojo couldn't help but blush.

Because, she is really interested in Chinese culture, learns the major dishes of Chinese cuisine, studies Chinese history and culture hard, and knows Chinese Kung Fu.

Miyoko Hojo's cheongsam was praised by many people as a true Chinese style after wearing it.

But...she is still too immature, she is not a native Chinese, and it is normal for her to misinterpret some habits.

Qipao has never been a chef's clothing, and female chefs of Chinese cuisine will never wear Qipao to cook.

Ladies and sisters who wear cheongsam are basically used for welcoming guests, etiquette and other occasions.

In the Chinese chef competition, the lady in cheongsam who serves the dishes is not the chef herself, but the waitress at the event, helping to serve the dishes on the table.

I don’t know, why was it misunderstood by Hojo that female chefs wear cheongsams!

"If I hadn't pointed it out, you might think that the dishes made in cheongsams are authentic Chinese dishes, right?" Liu Xing said.

"...I've been to China, and I've seen female chefs, but most of them don't wear cheongsam, but dress like Western chefs.

I just think that Chinese cuisine should wear some traditional clothes to look authentic. "Hojo's tone weakened a bit.

"Tang suits, commoner clothes, any ancient-style suits are more suitable than cheongsams." Liu Xing said, "Of course, I think ancient-style commoners are the most harmonious."

"Don't Chinese chefs have traditional professional attire?" Miyoko Hojo was not reconciled.

"I don't know. I'll have a chance to ask some big bosses in China later." Liu Xing said.

……

10 am.

Standing on the cutting board in the kitchen, Liu Xing practiced knife skills meticulously. At the same time, as a novice with the awareness of a novice, he wore the hand-cutting device specially purchased by Tiansuo.

"Novices practicing knife skills can easily cut their fingers if they don't pay attention to protection." Tian Suohui recalled his childhood, "I used to practice knife skills with band-aids all over my hands.

I almost wanted to give up, but later, after gradually practicing, I would not make mistakes.

However, it’s better now. China’s New Oriental taught novice chefs to get started, and they used protective tools.

Later, during the exchange of culinary skills between China and Japan, New Oriental’s anti-cut hand tools were also sold in Japan.

Although wearing it may affect the feel a little bit, it is better than making a mistake and cutting your hand.

After practicing for a period of time and becoming more and more proficient, you can gradually cancel it. "

"Thank you, Xiaohui!" Liu Xing said emotionally.

If you want to practice knife skills well, it is easy to cut your hand in the early stage. Without protection, it is common for novices to cut your hand.

The ones that didn't get cut may be salted fish, not too hard.

The anti-cutting device is a very practical tool for novices.

Of course... students who entered Yuanchu Middle School don't need to use this thing.

Because, the kind of idiot who cuts his hand will not pass the junior high school entrance examination.

Most of the students in Yuanchu Middle School, although they are mainly recommended, still have entrance exams.

The foundation is too poor, Yuanyue is not necessary.

To put it simply, if a rookie of Liu Xing's level went to Yuanyue to study, in fact... not to mention the entrance examination for the high school, the junior high school would not be able to reach the entrance level.

Because, the entry level of the junior high school is actually above the junior chef.

Although junior chefs can be considered rookies, they are already much more professional than ordinary people.

Most of the second-generation chefs have reached the level of junior chefs under the age of ten.

Those who are over ten years old and do not have junior chef qualifications will not be recommended to Yuanyue to study.

Because, this level should be sent to New Oriental, and New Oriental started teaching from scratch.

Yuanyue is not teaching from scratch, but an elite school that can only be admitted to a certain foundation.

Tian Suohui and Hojo Miyoko helped prepare the business at noon, and from time to time they came to point out Liu Xing's correct posture for knife skills.

For the ingredients prepared at noon, the main ingredient is the spicy hot pot base.

Due to the current winter, it can be stored for at least three days without affecting the taste of the base material.

In addition, some of the ingredients are processed, and they are stored in a fresh-keeping box for future use, so as to avoid making them temporarily at noon and being too busy.

When it comes to cutting vegetables, it is not difficult and does not affect cooking.

Liu Xing now takes the initiative to cut, and because he has practiced knife skills for a long time, when he sees a piece, he subconsciously wants to cut it.

Kitchen knife, already hungry!

Craving for slicing, dicing, and dicing!

As for shredding, forget it, for the time being, shredding is still too embarrassing for Liu Xing.