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As for the ten outstanding students, they have the right to read Yuanyue's ten outstanding books.

There are not only a large number of advanced recipes, but also a few special and star recipes. But any special and star recipes are beyond the ability of Shijie.

It's impossible to practice the delicacy of a recipe to the standard it should be.

If you practice all the book collection recipes, you will become good at everything, but if you are not good at everything, you may not be able to exert the power of the killer recipes.

F Therefore, Shijie usually learns a few special-grade and star-rated recipes as the bottom-of-the-box skills.

In terms of these specially trained dishes, Shijie can perform beyond the level that senior chefs should have, and use the level of these recipes to push the delicacy to the level of special and star.

But it is limited to a few must-kill dishes that have been practiced hard. Under normal circumstances, it is basically impossible for Shijie to be at the level of a top-level or star chef.

Basically, the top ten are close to super and star chefs, and their senior cooking skills have not yet reached that level.

It is necessary to rely on the recipes of the predecessors to temporarily simulate the level of a special and star chef.

If it is a chef with a lower level (such as Liu Xing himself), even if he is given the strongest recipe, it is the limit to achieve C-level deliciousness.

After all, the degree of deliciousness does not only depend on the recipe, but also factors such as cooking skills, ingredients, seasoning, etc. will affect the level of cooking.

Liu Xing nodded, and said: "This dish is called "Booze-pissing beef balls", an innovative variation of beef balls that can be seen in all major Chinese cuisines. The "Booze-pissing beef balls" in "The God of Cookery" are, in fact, in reality. There is a prototype in it, and it is also a Hong Kong-style peeing beef ball.

But this kind of beef balls was actually introduced to Hong Kong from the mainland, but there are more shops of this kind of beef balls in Hong Kong, so it doesn't hurt to call it Hong Kong style.

Everywhere in China, there are similar methods of beating with blunt objects to make elastic beef balls.

It is not uncommon to even fill the beef balls with broth.

However, the practice of filling the inside with the shrimp jelly of Pippi shrimp to form a soup is an innovative method in modern history.

However, this kind of innovation was not Hong Kong Island at first, but the Chaoshan area. Among the Chaoshan beef balls, there are peeing beef balls that use peeing shrimp as the internal soup.

Of course, after the movie "God of Cookery" was broadcast, some Chaoshan beef balls also had the signboard of "burst pissing beef balls".

It can be said that the predecessor of Hong Kong-style beef balls is basically Chaoshan beef balls.

Including, the production process of peeing beef balls is also the traditional method of Chaoshan beef balls.

"Well, yes! There are very few beef balls like this in Japan. After all... In fact, the history of Japanese people returning to eating meat is relatively short.

" Kobayashi Rindou said.

Historically, Japan banned eating meat for thousands of years, and it took only a hundred years to resume eating meat.

Therefore, most of the cooking techniques in ancient Japan, especially the history of meat dishes, are very, very crude.

In modern history, when the Civilian Restoration began, the Japanese government felt that the Japanese were too short, too weak, and the quality of their soldiers was too poor, so they not only allowed civilians to eat meat, but even encouraged them to eat meat to supplement protein, and then rapid progress was made in cooking technology.

Meat has been banned for thousands of years, and meat cooking techniques are lacklustre.

This is also modern Japan. No matter which country you eat, you will feel rich and delicious.

Even now, according to Japanese folk surveys, the most popular cuisine, unexpectedly, the voting rate of Chinese cuisine is actually higher than that of Japanese cuisine and Western cuisine.

The main reason is that Chinese cuisine always has endless dishes. Let me tell you, after worshiping Sichuan cuisine, there is also the father of Cantonese cuisine. After the father of Cantonese cuisine, Huaiyang cuisine, Shandong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, Anhui cuisine , will tell you. You still don’t know anything about the profoundness of Chinese cuisine! The richness of any major cuisine may be no less than the entire Japanese cuisine.

Of course. Chinese cuisine may be due to the richness of the ancestors, resulting in too many things passed down.

After modern times, the development of Chinese cuisine has been relatively slow.

In comparison, Japanese cuisine is still far inferior to Chinese cuisine as a whole, but in terms of development speed, it is almost as fast as China's economic development.

The real status of Japanese cuisine in the food world should be the status of the fastest growing developing country in the food industry.

In the food world, one of the reasons for the rapid development of Japanese cuisine is mainly because of Yuanyue.

Because, the graduates trained by Yuanyue are guaranteed to be senior chefs.

After the ten outstanding graduates, there is a certain probability of becoming a star.

This makes the development speed of the Japanese culinary world a leap forward.

In Liu Xing's original world, Japanese cuisine was the era of Japan's economic prosperity. The Japanese government and financial groups, in order to export cultural influence, forcibly promoted Japanese cuisine in an exaggerated manner.

At one time, it developed vigorously in the international market, but after the recession of the Japanese economy, the intensity of publicity weakened, and the influence of Japanese cuisine gradually declined.

After all, the strength has not yet reached that level, and relying on publicity alone to build momentum will inevitably feel a little bit like trying to encourage growth.

Yes, in the original world, Japan really has such a good school like Yuanyue, and the level of Japanese cooking has been greatly improved, so it is possible to get a promotion in status.

But that's not to say that Japanese cuisine is useless, at least... In terms of soy sauce, brands such as Kikkoman insist on brewing according to ancient Chinese methods.

The brewing speed is very slow, but the taste is relatively authentic.

On the contrary, domestic soy sauce is also brewed in ancient ways, but it is very small.

Soy sauce with a high market share is a brand of soy sauce that is well-known for advertising and rebates for channel merchants.

"If I show you the recipe for this dish, Senior Sister Kobayashi, are you interested in helping me make it?" Liu Xing asked. "What, you asked me to help make this? Are you afraid that I have learned it?" Xiaolin Longdan couldn't help being surprised.

Liu Xing said: "I plan to register the commercial mass-produced part as a patent, which is also a patent on canning. As the recipe itself, it doesn't matter if the senior sister has learned it, as long as it is not passed on.

"Why don't you pass it on to the outside world? You really don't see the outside world, don't treat me as an outsider.

"Xiao Lin Gendan couldn't help thinking about something, and his mood suddenly became very strange.

"I trust your character.