Chef Chat Group

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Not long after Liu Xing returned to China, he received many invitations, including an exchange invitation from New Oriental.

The influence of New Oriental in the halberd-eating world naturally exceeds that of the original world.

On the whole, the scale of the industry owned by New Oriental, if added up, even if there is a certain gap with Yuanyue, it is not much different.

Even with the development of the domestic economy, it is not inconceivable that New Oriental will surpass Yuanyue Group in terms of industrial scale in the future.

What’s more, Liu Xing’s roots are in China after all, and he is a chef of Sichuan cuisine. He always needs to deal with Sichuan cuisine bosses and New Oriental Sichuan cuisine forces. From the current point of view, it can be said that in the future Liu Xing wants to get better in the field of Sichuan cuisine. Scale development is still inseparable from the cooperation with New Oriental in order to obtain sufficient human resources. Therefore, after rejecting a large number of invitations from the media and unrelated people, Liu Xing decided to be invited to New Oriental Sichuan Cuisine Hospital before leaving China. "Young friend Liu Xing is worthy of being the nephew of Mr. Liu Ju. At only 20 years old, he promoted the quintessence of Chinese culture and spread the reputation of Sichuan cuisine to Japan." With Liu Xing this junior.

"Thank you, Master Shu, you are the national treasure master of Sichuan cuisine!" Before Liu Xing came here, he used a search engine to search for it. In this world, the master of Sichuan cuisine in New Oriental is not easy. National professional level, special first-level A chef of Sichuan cuisine, a two-star French cuisine chef rated by WGO.

In addition, there is also the title of Cha Yu "Chinese Cooking Master" awarded by the state. In addition to the fact that Sichuan cuisine has almost reached the top level of the current national professional certification, in addition, the professional rating taken by WGO is not Sichuan cuisine, but a two-star chef of French cuisine .

The two-star WGO French Cuisine is actually a phoenix water chestnut. With this score alone, it is also a world-class French cuisine master.

It can be seen from this that cooking skills are by analogy.

After studying Sichuan cuisine to the top, casually learning French cuisine is also close to the top level.

"I met your grandfather Mr. Liu more than 90 years ago, and I have always admired him for decades of studying Sichuan cuisine and insisting on practicing martial arts. That's why he is still so strong at the age of [-]." Dean Shu Hong said with a smile , "As for your uncle, we were friends forty years ago. Afterwards... even in Japan, we often met in some international and domestic culinary exchange activities.

In fact, in terms of talent and hard work in Sichuan cuisine, your uncle's research is still superior to mine.

It's a pity that God is jealous of talents and died young! Otherwise, my Sichuan cuisine would have suppressed Cantonese cuisine all these years ago!...Liu Xing said, "Sichuan cuisine and Cantonese cuisine, I think both are essentially It's Chinese food.. "It's Chinese food, but we have to separate the strong and the weak internally." Dean Shu Hong said dissatisfiedly, "Cantonese food has always been overwhelming our Sichuan cuisine in the high-end market by relying on its advantages in ingredients.

Our Sichuan cuisine chefs are no worse than them in cooking, and the training is more difficult. With Guangdong's developed transportation and economy, and access to rare ingredients, we can overwhelm us? It's amazing to be rich - after Sichuan swearing, Dean Shu Hong sorted it out Emotions, said: "I'm sorry, I lost control of my emotions! The main reason is, what the hell, in recent years, many chefs in Sichuan have gone to Guangdong to work. The good Sichuan cuisine skills are not thorough, but they cater to the market and start to learn Cantonese cuisine. up.

If Cantonese cuisine is really better than ours, I will admit it. It is just some upstarts in sand sculptures who only recognize responsible ingredients and do not recognize good cooking skills. The market preference has led to Cantonese cuisine being more profitable. They think that Cantonese cuisine is better than Sichuan cuisine. This is called What's the matter?" "Come on! Guangdong is close to the sea, Sichuan is not close to the sea! Seafood alone is a loser! Seafood transported to Sichuan by air is not directly caught at sea, when it is in the port, the seafood delivered to the restaurant is fresh "Shu Hong said, "There is also soy sauce. The soy sauce in rdong is obviously not good soy sauce. Most of the production cycle is not one month! Sichuan has a lot of brewed soy sauce with a production cycle of half a year or one year. The channels are well developed, but the market just doesn't recognize good soy sauce, so they use several channels in Guangdong to spread the soy sauce that is well advertised.

"Master, calm down! I think this is because the quality of Sichuan soy sauce is slightly better, but not so good that diners feel the difference." Liu Xing said, "Now, soy sauce! Even if you are a traditional craftman Brewing, a cycle of more than 80 days, but when you look at your raw materials, they are all defatted soybeans after frying oil. Don’t laugh at the big brother! 80-day brewing, the raw material used is still bean dregs, not more suitable for brewing Soy sauce, better flavored soybeans.

In this case, you should save money on raw materials, and you must consider the lower cost to ensure that the soy sauce is the best? 80 days of traditional craft brewing. As a result, you frankly use defatted soybeans, and the effect is greatly reduced. Right?" "That makes sense!" Shu Hong couldn't help but nodded.

"Sichuan cuisine is expensive and high-grade! The ingredients are high-grade, that's for sure.

Convincing diners to willingly spend more money to buy, the ingredients will definitely not be ordinary. In addition, condiments must also be found to be high-quality goods! By the way, master.-...I keep half a bottle of chrysanthemum soy sauce, not the market) It’s on sale, you can go back and try it! This soy sauce is made from the best soybeans and brewed with the most authentic ancient method! At the same time, the most important thing is that the chef is deeply involved in the brewing process of soy sauce! Liu Xing said, "This is very important! There are descendants of soy sauce and vinegar brewing workshops in Yuanyue, Japan. They come to Yuanyue to learn how to cook, learn the cooking process, and from the perspective of cooking, come to participate in soy sauce, vinegar, etc. from scratch. Condiment brewing.

After that, high-level chefs patiently participated in the improvement of soy sauce technology, and the quality of soy sauce has indeed improved a lot! Of course, my bottle is brewed by domestic experts! In short, Sichuan cuisine is the most important seasoning, but soy sauce is such an important seasoning a. Can ordinary soy sauce companies who don’t know how to cook dominate the mass production of goods?” “It makes sense! When I was young, there were restaurants with Sichuan cuisine, and they had their own soy sauce tanks and made their own soy sauce!” Dean Shu Hong said thoughtfully "This year, to some extent, Sichuan cuisine, for example, has actually regressed in terms of soy sauce! Almost no cooks make their own soy sauce! I don't want to think that since ancient times, our rural and urban restaurants have used self-brewed soy sauce, self-brewed Vinegar and wine, so that there will be no gap between cooking skills and condiments! The most glorious time for Sichuan was the late Qing Dynasty and the early Republic of China, even before the reform and opening up.

With the development of the economy, real Cantonese cuisine has become more brilliant.

In essence, Guangdong's economic development is better, some more expensive ingredients are used for cooking, and some rich people can pay more.

Rich people may not understand the difference between appreciation, but they can still understand the expensive ingredients that can be found! In this way, many chefs in China like to find some top-quality ingredients to meet the specially customized consumption of rich people .

Only sell the expensive ones, not the ones that best reflect the level of culinary skills.

On the contrary, after the economic development, the industry becomes more and more industrialized, and the division of labor becomes more and more detailed.

The practice of restaurants brewing their own soy sauce, vinegar, wine, etc., this practice of the ancient handicraft era has long been eliminated.

In the end, modern soy sauce, vinegar wine and other products are basically mass-produced on a large scale, and various personalized private brews in restaurants have long since disappeared in the long river of history.

This approach has both advantages and disadvantages. The advantage lies in the social division of labor, and the per capita efficiency is higher.

However, if cooking is involved in the brewing of soy sauce, vinegar, and wine, and the condiments needed for cooking are regarded as part of the cooking, then it will actually be helpful to the high-quality condiments.

For example, Liu Xing checked the brewing method of the chrysanthemum sauce in Liu Xing's hands, and it is almost the same as the brewing method published by Ancient 2 Kai.

But the difference is that the person who brews the soy sauce is the most skilled chef under the chrysanthemum, so the materials, methods and process of brewing soy sauce are all integrated with the chef zP, so the chrysanthemum sauce has far surpassed The quality of any soy sauce!

Chapter 554

! My name is Liu Xing! I was invited to give a speech at the New Oriental Sichuan Cuisine Hospital today. I am really embarrassed.

After all, my Sichuan cuisine is so-so, and I will blush when I give a speech to all the master geniuses! I don’t think I’m a teacher, but some of my classmates are probably better than me in cooking, so I don’t know where they are! Speaking, after all, it was Dean Shu who invited me to speak. As the entrustment of Dean Shu, the current Taishan Beidou of Sichuan cuisine, I dare not refuse.

Dean Shu invited me to speak, mainly because I hope to cheer up all the students through my speech! I want to have Sichuan cuisine, the best tea reputation in the world! Maybe some people know me, some people don’t, but I have to introduce myself , I am the first Chinese store manager to open a restaurant in Japan’s Yuanyue Food Street. I am a Sichuan chef who has taught myself cooking for less than a year! Many people in the outside world mistakenly think that I love cooking since I was a child, so I am well-trained. Raptors cross the river, relying on Ruo's superb cooking skills to attract customers and show off the prestige of my Sichuan cuisine.

In fact, there is nothing wrong with it. When I first came to Japan, I was very good at cooking, and my cooking skills are still so-so.

Relying on the help of some friends, for example, the chief chef of white rice porridge in your Sichuan cuisine department, and then defected to me, and temporarily settled in my restaurant as the chef.

So the small shop can continue to open, I actually don't contribute much, and a lot of it depends on the support of friends in diplomacy.

Although, I can be regarded as a family of Sichuan cuisine, but I couldn't bear hardships when I was a child, and I didn't study cooking seriously.

My family had no choice but to let me go to Japan, Yuanyue Food Street, to inherit my uncle's legacy.

My uncle, Liu Ju, is a domestic super chef and an international WGO star chef. However, because of the problems that some chefs may encounter, he died early because of anorexia.

Afterwards, I left some cooking notebooks and a store in the Japanese Totsuki Food Street for me to inherit.

I was able to open a shop in Yuanyue Food Street in Japan by accident, and it is still open opposite the gate of Yuanyue, because my uncle left me such a stall when I first came to Japan. The chef opened the shop! Originally, I thought that if I couldn’t even fry fried eggs well, I would tear apart the seasoning packets of instant noodles, and I was an otaku who lived on instant noodles.

It is very difficult to support a restaurant in Yuanyue Food Street.

It just happened that Yuanyue Academy expanded its campus area at that time.

Therefore, I want to sell the store to Yuanyue Academy at a high price, hoping that they will pay a high price for the demolition and let me go back to China with the demolition money.

As a result, the price was not good, and the other party refused.

So, I had to consider opening my own shop to manage Hunkou Sakae.

That is to say, he was the first person to open a store in the so-called Yuanyue Food Street.