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Zhang Wei said that Hangtian is not good to ask again. He can only chat with two other chefs and then go to other chefs to chat.

However, Colin did not leave, but also stood on the edge of Zhang Huan.

"What did the kid learn recently." Colin asked with a serious face.

"Master Ke said Xiao Yuan." Zhang Hao turned and asked.

"Yeah." Colin nodded, not much to say.

"I am still researching new dishes recently. It is said that there has been another snack." Zhang Yu did not conceal, said one by one.

Although Zhang Wei wants Yuanzhou to stay in the development of Sichuan cuisine, but as Zhou Shijie said, if you leave Yuanzhou in a certain cuisine, it is a violent thing for the whole Chinese cuisine, and it is a waste of Yuanzhou's talent.

Therefore, after Zhou Shijie and Zhang Wei’s 'friendly consultations', Zhang Hao had long wanted to understand, and did not give any pressure to Yuanzhou. He wanted to learn what he wanted to learn. He hoped that he could reach a higher level. This is the Sichuan cuisine alliance and The president of the entire chef union gave Yuanzhou a policy in mind.

Therefore, for Colin’s inquiry, Zhang Wei did not hide, but said it directly.

"This stinky kid's appetite is very big." Colin snorted.

"Xiao Yuan is still young, he always wants to try more, and recently came out some new dishes." Zhang Yidao.

"You don't care?" Colin asked, looking at Zhang Wei.

This is naturally for you, including Zhou Shijie. After all, Colin and Zhou Shijie are also aware.

"Young people will let him fly high and not be able to bind their wings." Zhang Yan said with a deep and unpredictable look.

This time, Colin did not answer, but turned to his son, Kesen, and said, "You don't want to learn the little Yuan, you have to work hard to get through the dishes on your hands. Don't compare yourself with that kid." The kid is not a person."

"Yes, Master." Kesen nodded seriously.

"Master Ke is too strict." Zhang Wei looked at Colin and looked at Kesen Road.

What Zhang Jian refers to is the problem that Cosson called for Colin.

Almost all of the older generation who came here knew that Corson was Colin’s son, but before Colin, Colin never allowed Coson to call him a father.

If it is in the kitchen, it is required that Cosson call him a chef, and he is called a master before the person.

Because Kesen is really a good teacher to worship Colin as a teacher, even if these two people are really father-son relationship.

"Strict requirements are the basics of being a chef." Colin said: "On this point, it is reflected in the kid."

"The master is right." Kesen nodded and studied Yuanzhou, a good example!

"I am still more ancient than I am." Zhang Wei said silently.

Fortunately, the dialogue between the three did not last long, and the host over there announced that the food exchange meeting had officially begun.

Speaking of Zhang Wei and Zhou Shijie have made a mistake of course, that is, they did not ask Yuanzhou about the exchange of cuisine.

If asked, according to Yuanzhou's current needs, he will really come, and see that the older generation who is sitting in the basics are the top leaders of all kinds of cuisine.

If Yuanzhou is coming, then the system's tasks can be completed in an instant.

However, Yuanzhou did not know about this matter. Yuanzhou is opening a shop at this time.

The exchanges of the seminar were very smooth. Although the older generations were older, some even had already withdrawn from the stove, but talking about cooking is also endless.

By the way, I don’t forget to compare the young chefs who have recently appeared in their own cuisines. At this time, they will let the young chefs say a few words.

When it was Colin’s turn, he naturally said something about leeks, and he mentioned Kesen behind him, but then he said about Yuanzhou.

So when the Zhang Wei talks, other people can't help but speak directly. The first thing to talk about is the Huaiyang cuisine master Hang Tian: "The video brought by Zhang Huichang will be shown to us."

“Yes, Master Ke still seldom respects one person so much.” Cantonese cuisine master said

"It's not that the younger generation loves to go online. There is news on the Internet. It is said that this Xiaoyuan is also very famous on the Internet." Huizhou cuisine master also nodded.

"The last Fujiwara family was worshipped by Xiao Yuan's cooking skills. Unfortunately, I was not in the country at the time, otherwise I could see how the swordfish steamed rice was dazzling." This is a magical dish. Grandmaster.

“Yuan Boss’ performance at the Sino-Japanese chef exchange meeting is indeed very eye-catching.” Li Minghui, who spoke on behalf of Zhou Shijie, attended the food exchange meeting.

The nature represented by Li Minghui is Lu.

"Ming Hui and you Xiaoyuan participated in the Sino-Japanese exchange meeting." Modu this cook chef nodded.

"Yes." Li Minghui nodded.

Then everyone urged a few more words. Zhang Wei took the USB flash drive and stood up and said: "This is the internal communication video of our Sichuan cuisine. I contributed dry goods today."

Zhang Xiaoxiao gave the USB flash drive to the staff responsible for the screening, and then laughed.

"Which of us did not come up with dry goods, you will be invited to work." The nature of the talk is still the older generation of chefs.

Everyone is a generation of people, and it is natural to talk a lot.

"This video was taken when I talked with Xiao Yuan about the famous dish of Guanyin beef in Sichuan cuisine." Zhang Xiao smiled and said nothing, directly introduced the video.

“This light-shadowed beef is a speciality of our Sichuan-based Dazhou. Xiao Yuan has a deep understanding of this dish. There is not only a discussion process in the video. Xiao Yuan also deliberately demonstrated how to cut this light-shadow beef and let it serve its dishes. Name." With the introduction of Zhang Wei, the video over there has also begun to play.

The video is like what Zhang Wei said, and there are two people in him and Yuanzhou.

Most of the people here know that there is a young talented chef in Sichuan Province. When they convinced Fujiwara, they became famous, and a series of things made Yuanzhou famous.

But the chefs of the older generation are all curious, but they don’t say the desire to see. Every year, the chefs will have talented chefs. In the case of Yuanzhou who don’t know, Yuanchuan’s Sichuan cuisine is the most Very powerful.

But what does it have to do with these other cuisines?

Therefore, the older generation of chefs present here have a profound and intuitive understanding of Yuanzhou cooking, but there are really few people who are standing behind them, almost all of them know Yuanzhou, regardless of the cuisine.

Think about it too, it’s so hot on the Internet.

The apprentices of these younger generations looked at Yuanzhou’s eyes with complex eyes, ambiguous feelings, envy and envy, and in short, it was very complicated.

When the older generation saw Yuanzhou appear in the camera, his heart immediately appeared: "This child has become a big device."

That's right, there is this evaluation on the first side.

Yuanzhou, who appeared in the lens, has a serious face and straight back. When he talks to Zhang Wei, he is not too slow. There is a great master style. The posture of the knife is also extremely easy and freehand. At first glance, it is a person with the ability.

"This Xiao Yuan's craftsmanship is probably similar to you and me." This is the Huaiyang cuisine master Hang Tian, ​​who said to the Cantonese chef on the side.

The Cantonese chef nodded with deep enthusiasm and then pointed to the meat that Yuanzhou had just cut: "How does this knife work than you."

......