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On the third day, when you look at the Yuanzhou, you can get the system for four years. It is not the beginning of him. Even if the system has not been unlocked and eaten, there is still some research.

To be precise, the global popular cuisine is a little bit of understanding, but there is not much understanding in Yuanzhoukou, which is different from the normal unit of measurement.

Yuanzhou has not been unconventional, and has done a few more traditional sashimi.

Salmon, tuna, Arctic shellfish and six kinds of fresh squid, sweet shrimp and snail meat.

Together with a saucer, Yuanzhou's special sauce is placed in front of Dashi Xiujie.

As an orthodox Japanese, Dashi is very likely to eat, first eat Arctic shellfish, followed by sweet shrimp, snail meat, squid, tuna, and finally salmon. This order is white from light to heavy, from the taste of the ingredients themselves. Words, salmon is basically the most heavy sashimi.

Yuanzhou basically looked at Dashi Xiujie to eat, and he nodded from time to time.

Japan is known for its rigor, and anything that goes through Japan’s focus can’t be simple.

Just like the most authentic way of eating sashimi, you need to cut the top wire. The top wire sounds very high. It is actually the meaning of the line.

Dashi Xiujie not only guarantees the top silk, but also guarantees that the knife and fish lines are at an angle of 90 degrees. Does it sound like some egg pain?

But Dashi Xiujie is meticulous in doing this. As for the benefits, the ribs are short and the taste is good.

"Yuan chef, do you really know how to eat and eat?" Dashi Xiujie, who was in the mouth, asked this question.

"Well, I don't understand, so I can only do the simplest sashimi." Yuanzhou nodded.

“It’s not at all simple. If we do sashimi, we will worry about the shape of the knife or the sharpness of the tool, which will affect the shape and fiber of the food. Therefore, there are generally three kinds of shapes in the knife shape, but Yuan’s chef can only use a mulberry knife. Do it all."

Dashi Xiujie observed it very seriously, and said: "Not only the knife type, we are also divided into a variety of functional knives such as a scale knife, a bone cutter, a shell knife, etc. I feel that Yuan Chef can use mulberry. The knife is finished."

In this regard, Yuanzhou actually did not realize much, because his knife went there, and many dishes in China, in order not to affect the taste of the ingredients themselves, the knife with other materials may change.

Do not say anything else, Yuanzhou invented the bean knife in order not to hurt the flavor of the bean flower.

"Of course, Yuan's chef's knife is in the world, and there is no opponent, so this step can be done. It is Yuan's personal ability." Dashi Xiujie said: "The chef who really surprised me is pendulum. The combination of plate and seasoning, the accurate use of radish and perilla leaves, at least increased the artistic value of this dish by 90%."

"Yuan chef, please allow me, I guess with my poor cooking skills, the mint leaves are the chef Yuan you have repaired." Dashi Xiujie.

"Well, actually including cucumber flowers and radish, all the ingredients used to set the plate are prepared and repaired before." Yuanzhou nodded to prove Dashi Xiujie's guess.

There are a few Japanese sentences repeated in Dashi Xiujie’s mouth. Too small and too fast, Yuanzhou did not hear clearly, but it is estimated to be admired.

Yuanzhou’s understanding of the arranging plate is at the top of the world, and coupled with the engraving of the next article, it’s a great part of the content. Yuanzhou has already been integrated and has its own Experience.

So now, Yuanzhou can say unceremoniously: I, Yuanzhou, the world's first!

Whether it is French, Japanese, or Chinese, this is why Dashi Xiujie is so shocked.

"Speaking of it, I am now so good at setting the plate and the knife, I have time to go to Japan to see, the name of the sashimi king, should be someone to take it." Yuanzhou pondered in his heart.

In fact, the ingredients provided by the system are better than the outside, plus Yuanzhou's knife and plate, and immediately sashimi in the menu arrangement, no one in Japan can compare him.

About ten minutes later, Dashi Xiujie was slowed down, and began to boast about the sauce. Don't think that Dashi Xiujie was amazed.

Because as an apprentice, this sashimi of Yuanzhou can make him understand a lot of things.

Dashi Xiujie ate all the sashimi made by Yuanzhou, including radish and ginger, and there was nothing left.

"Yuan chef, I have a request, please promise." Dashi Xiujie begged.

"What request." Yuanzhou asked.

“Yuan’s chef’s arrangement is to make two dishes at the end, but after eating the sashimi cooked by Yuan’s chef, I want to cook a complete Kaiseki for Chef Yuan, and please Chef Yuan.”

After Da Shi Xiujie finished, he quickly added: "The ingredients are solved by themselves and will not bother Yuan Chef."

Yuanzhou nodded and agreed to the request of Dashi Xiujie. Then Da Shizhen thanked him and began to work.

As a pioneer in Japan's new era, Dashi Xiujie is still a bit of a network, and there are difficulties, and he can also ask for a kitchen.

Half an hour later, Dashi Xiujie prepared all the ingredients and started cooking Kaiseki.

Yuanzhou’s biggest impression of Kaiseki is that if you are hungry, don’t choose it!

This is not to say that Japanese chefs are slow-moving, but that Kaiseki cuisine is born out of Zen. The highest state is the realm of thought. There is not much to say about this. To put it bluntly, it is to be calm.

After ordering, because I like to choose seasonal ingredients, and there are production processes, it takes about ten minutes to twenty minutes to serve, and each dish is separated by five to ten minutes. The key kaiseki cuisine, although there are many styles, But it is refined and it is difficult to eat.

When Yuanzhou was swaying, Dashi Xiujie began to serve, and the first thing to pay was to pay first.

"First pay" is a few dishes of appetizing side dishes, similar to mustard.

Then "eight inches" is the seasonal sushi, then pay, miscellaneous cooking, cover, burning, simmering, cold, medium pig, strong food, royal rice, spices, bowls, water, Dashi Xiujie To Yuanzhou, of course, is the most traditional and complete Kaiseki cuisine.

A dish is coming up, and there are many eyes, but there are actually duplicates.

For example, leeks and fragrant foods are all pickles, but they are different in taste. Both are rare greens in Kaiseki cuisine.

The staple food is a strong dish, and Da Shi Xiujie has prepared roast beef for Yuanzhou. Because Kaiseki cuisine also has the requirement of “hot and hot, cold and cool to eat”, Yuanzhou did not make any comment when eating.

With a small amount of weight, Yuanzhou is also accustomed to not wasting, and has finished eating, including the final post-meal fruit "water".

After a meal, Yuanzhou gave Da Shi Xiujie a 0.4 Yuan score in his heart.

Looking at the eyes of Dashi Xiujie, I am sure that I hope Yuanzhou’s comments, and I’m going to open up Yuanzhou’s mouth...

However, Yuanzhou’s discourse has not yet been spoken, and the brain subsystem suddenly appears.

“Congratulations to the host to complete the main task: to gain the admiration of 20 domestic culinary masters.”

Yuanzhou: "???"