Gourmet Food Supplier

Yesterday when I called on the phone, Chu Yan and his party would come over to eat breakfast in advance and then start communication.

In fact, Yuanzhou did not know why it was necessary to have breakfast. It was similar to the nine people at the time. Anyway, after receiving the second call, Chu Xi said this specifically, which made Yuanzhou a bit embarrassed.

But Chu Yan and the culinary masters can be said to have come from afar. Since they are coming, they will be entertained. Sichuan cuisine is Baiwei civilian cuisine. In short, except for Rongpai court cuisine, there are no other large dishes. very expensive.

Therefore, Yuanzhou planned last night to make a breakfast that has not been made before. When he got up early in the morning, Yuanzhou found his own flour in a special cabinet for flour.

That ’s right, Yuanzhou is making noodles, and it ’s still noodles. The chef ’s shop has appeared Yibin burning noodles, mountain city noodles, Sichuan province Dandan noodles, and the first clear soup noodles. Noodles and so on.

"Speaking of which, the top ten famous noodles in Huaxia are biangbiang noodles in Qin Province, sword noodles in Jin province, Dandan noodles in Sichuan province, Xuzhou pan noodles, Yanji cold noodles, Jincheng ramen noodles, Yuntong noodles in Guangdong province, Shabu noodles in Shandong province, The capital of jjjangmyeon, um, there is no mountain city noodles, so I will only have three. "Yuanzhou suddenly pondered.

Strictly speaking, he will also serve noodles, board noodles, and wonton noodles.

"The top ten famous noodles are basically ten cuisines. Now I feel intuitively that I still have a lot of room for improvement." Yuanzhou murmured that even the best pastry master of Huaxia, even Ji Yi could not do it, and it is already a knife. Wang and Niu Wang's Yuanzhou said that he could also get the title of a face king.

The three kings are one, and it is him Yuanzhou.

Ravioli is not a type of common snacks in Sichuan cuisine, but its ravioli method is a common cooking method in Sichuan cuisine.

In the past, it was more popular in the central and northern regions of China, and many places were called ‘lumian. The famous yam egg writer Zhao Shuli especially liked this kind of pasta, so he also made some researches and thought that 'lumian' should be 'noodles'. Of course, 'Jian Mian' is not the word 'Lu' which is commonly used for noodles, but the word '垆' when Zhuo Wenjun and Sima Xiangru fell in love when they sold wine.

Of course, the ingredients added in the noodles are endless. According to local tastes, different personal tastes and different things, the names are different, such as Henan noodles, Mongolian noodles, and Fujian seafood noodles. Noodles, such as the Rongcheng Mountain Noodles.

What Yuanzhou intends to do is to make mountain noodles, add traditional beans, shiitake mushrooms, bamboo skewers, and a series of characteristic mountain and minced pork. There are still a lot of things to prepare, which causes Yuanzhou to run faster than usual. A little bit, and then came downstairs slightly in advance.

"Comrades in the system, do you have to use a special cauldron for the noodles, or you won't be able to finish them at all." Yuanzhou thinks that the noodles for cooking are three or four people. The speed is too slow.

"The pot has been released, and the host can check it." The system now says.

As far as cooking problems are concerned, the system is as straightforward as ever.

But it was the time spent before him, and a bright pot appeared in front of Yuanzhou.

This pot is similar to the kind of wood burning pot in the countryside in the past, but the size and shape are similar, but the inside is different, unlike the traditional wok, the bottom of the pot is curved, from the bottom to the pot edge It is a relatively flat existence, which guarantees the uniform heating. Visual inspection of this pot is calculated properly, that is, the amount of guests is just enough to meet the needs of Yuanzhou.

"Black technology and technology have progressed very quickly." Yuanzhou said with emotion, and began to get busy, intending to eat two portions of noodles for a while to treat himself.

The system naturally did not bother with Yuanzhou, and the finished word quickly flashed, which is its current state, so as not to cause extra branches.

Yuanzhou is busy preparing breakfast here, and Chu Yan is already up on the other side.

It was scheduled to meet in the lobby at seven in the morning, and Chu Xi had already waited in the lobby at half past six. As the initiator of Yuan Chu's round table, this was his attitude.

As a top chef, the control of time is very accurate, because many dishes have very high time requirements, so the chefs are punctual.

Chu Yan could not wait for ten minutes, and the chefs who attended the meeting came to the hall one after another.

The first thing that naturally appeared was that Opero, who was worried about No.1, planned to let Yuanzhou know what was the first style.

"Chu, isn't this arrangement good during the exchange meeting." Opero held his fat stomach, and his pace was very fast.

Opero naturally refers to a three-day exchange meeting. Each day of the exchange is when Yuanzhou runs breakfast, lunch, and after dinner. The dishes he exchanges are the meals they ordered that day.

In order to match the time in Yuanzhou, and to make the most of the time, you can eat more food made by Yuanzhou. Chu Yu also worked very hard.

Of course, the most comrade in charge should be Chu Yu's newly-appointed secretary, who stayed for a very high salary.

In order to meet the boss's requirements, in a short period of time, find a sufficient site near the kitchen **** shop to temporarily set up a place for the exchange meeting, the new secretary Zhang Le almost scratched his bald head and became Zhang Ai.

The name Zhang Le doesn't even need to worry about it, because maybe it will be changed sometime.

"Mr. Opello must understand each other as an exchange, so starting from breakfast, we can understand Chef Yuan's cooking skills well. In addition, we can have a preconceived judgment." Chu Yan was very self-confident.

It makes sense to say that Chu Yong almost believed, because it was for communication, not for two more meals.

"The arrangement is reasonable." Opero smiled and said nothing.

Chu Yan's face is still to be given, and he is really curious about the man named ‘Yuanzhou’ who has independently separated the Chinese chefs from the Asian chefs.

Between the two, the chefs came to the lobby one after another. At this time it was 6:55. Whether it was curious about Yuanzhou or for Chu Yan's face, everyone came here to exchange ideas. It is very positive, of course, it is also related to the reputation that everyone has heard of Yuan Zhou more or less.

"Okay, let's go. Now we should be able to catch up with breakfast." When Chu Xi saw that someone was almost there, he took the lead and walked ahead.

The hotel selected by Chu Yun is a hotel under Wu Yungui, which is very close to Taoxi Road. It takes twenty minutes to walk slowly.

Soon Chu Yan and his party arrived at the kitchen God's shop. At this time, three people were waiting there. One was Wang Hong who used the advantage of rest and rest to grab the jackpot, and the other was his own pub. Fang Heng, today finally got rid of the dad who had been following, intending to eat alone.

There is another one who is not standing in the line, but standing next to him. It is natural that waiting for someone is Chu Yue's new secretary Zhang Le.

When Chu Yan and his party arrived, it was less than 7:15, so there were only a few kittens. Their group of dozens of people was particularly conspicuous.