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The four imperial clan family chefs, Chef Yang, say that he is good at what kind of cuisine, which is inappropriate, because the imperial chef has derived unique cooking methods.

Strictly speaking, Chef Yang is good at Yangjia cuisine. There are ten private dining dishes in China, such as Duanjia cuisine, Renjia cuisine, Wangjia cuisine, Meijia cuisine, Tanjia cuisine and so on.

After all, Kyoto has the titles of the military family, the financial family, and the banking family, and the sheep family dishes are not obvious compared to the Yang family dishes. The main reason is that the royal chefs are low-key.

Closer to home, Yangjia cuisine is partial to Beijing cuisine, supplementing Cantonese cuisine.

Of course, saying one thing and one does not mean that Chef Yang has mastered two cuisines, and most chefs cannot completely master one cuisine.

Like Zhejiang cuisine, there are four schools of amaranth, Hangzhou, Cai and Shaoxing, which are not as simple as expected.

What Yuanzhou has mastered six cuisines?

But the wall cannot represent ordinary people!

This time the knife feast, Chef Sheep started designing a little bit three years ago, hoping to achieve perfection and draw a period to learn a lifetime, it is a kind of enjoyment and self-end.

Because I do n’t know how much praise there is, I ’m the most aware of it.

"If one day I am going to seal the feast, then I have to master at least eight domestic cuisines."

"No, if I haven't mastered all the interesting foods in the world, I might not be able to put the knife down." Yuanzhou thought to himself.

As the first dish of the small feast, Chef Sheep naturally decided it over and over again.

Into the kitchen, Chef Sheep took a boxy piece of meat from a dark jar and put it into a porcelain pot next to it. Then he started to take out a pot to catch water. It should be boiling water.

"Is this the sauce?" Yuanzhou saw that the piece of meat that Chef Yang took out had water drops on it, but the sauce was slightly oily in color and was clearly sauce.

"Chef Yuan has good eyesight." Lao Ge sighed.

"Ge Yuzhu praised." Yuanzhou responded.

There is also a more well-known name for Beijing-style ham, called Beijing-style ham, which is similar to Jinhua ham, but only similar, with very different methods.

The main name of soy sauce meat is because Lu Di habitually refers to soy sauce, and this ham is marinated with soy sauce.

All of Yuanzhou knows this, but to be honest, he hasn't eaten the authentic sauce and meat. After all, he hasn't been exposed to Beijing cuisine.

"It seems that Chef Sheep is going to make sauce." One of the middle-aged, gray-haired old men said.

"I said Lao Yang, when did you make this sauce?" Ge Ge asked.

"It was made the previous year, and it's just right now." The old sheep replied, while drawing a piece of translucent alkali from the cabinet and putting it in the already opened pot.

"This is the old man's own method. He likes to wash the meat with fresh alkaline water, but the old man likes to cook the alkaline blocks by himself." Mr. Ma stood beside Yuanzhou and seemed to be talking to himself.

"It's easy to master the acid-base balance in your own firing, and it will be more in line with your own requirements." Yuanzhou is very practical.

"Yes, that's right." Mr. Ma nodded with satisfaction: "Remember before that you went to learn woodworking in order to find the most suitable tableware for the dishes, the same reason."

The two talked, revealing that Yuan Zhou was doing the work himself.

Some of the chefs present here make their own tableware, but they can't find it since they started to learn carpentry.

So for Yuanzhou, Ge Yuchu and others, there are some other expressions in the eyes.

Everyone watched the action of Chef Sheep, standing there in twos and threes, and time passed quickly, just when Chef Sheep's second cold dish was ready, the sauce was ready.

The sheep chef took out the hot sauce from the pot and placed it directly on a bamboo cutting board. He picked up a green bamboo knife in the corner and waved at the sauce. .

"The old man's knife still hasn't regressed," Mr. Ma said.

Mr. Ma was right. Yuanzhou saw a piece of meat falling from the head chef when he raised the knife. The meat was as thin as cicada wings, and the upper part was fatty, but the lightness was completely transparent. In fact, if it is not followed by the dark red lean meat, most of the poor eyesight will feel nothing.

"Come on the first plate of hot vegetable sauce, you eat it first." Chef Yang took the still hot plate to the hall and put it on the large eight- Immortals table.

People already put on small bowls, chopsticks and cups. This was put on by Yuanzhou after they went out to the courtyard.

Chef Yang puts the dish down and goes out to continue making the second dish. Yuanzhou waited until the other chefs sat down before sitting down in the seat that Mr. Ma reserved.

Mr. Ma first stretched out the chopsticks and clamped a piece of meat, and other talents began to stretch the chopsticks. Of course, Yuanzhou must be the last one. There is no way to get there. Yuanzhou is the most respectful of seniors.

In fact, the sauce made by Chef Lamb is bright and red when you look at it. When it is served, it has a strong aroma, wrapped in a unique meat flavor, and very delicious.

"The taste is not greasy. The top grade in the sauce is the old sheep. It seems that the old sheep is also the old sword." Mr. Ma heard a lot of words this time, which shows that the chef of the sheep is quite good.

"Yes, Lao Yang doesn't know why the knife-banquet was held so early. I think I can cook for 20 years." The old man groaned while eating.

Although Chef Yang is the oldest of the four, he is only seventy-five years old. The seventy-year-old Ge Yuchi feels that he is still very young.

"It's true that the craft hasn't retrogressed. I think it's a little better than five years ago." Mo Yuchu said with a smile.

The other chefs were eating and talking, and they seemed very lively.

Yuanzhou also ate into the mouth. The taste of the clear sauce was good. First, a salty mixture of bean scent was mixed on the tip of the tongue. Because the sheep chef changed the way to eat cold, it became hot. Weihua Kai slowly evolved with the help of saliva. The fat part of the meat is a little bit melted in the mouth, while the lean part is tender but not firewood. The taste is really good.

"If it tastes cold, is the taste different? Maybe I can try it and try it with Xiaoya next year." Yuanzhou thought to himself.

Soon, Chef Lamb started to serve the second cold dish. His timing was more accurate, that is, the second dish came up about five minutes after the sauce was eaten, keeping the pace of serving, and soon the feast Three cold and three hot has been finished.

All the chefs, including Yuan Zhou, were very satisfied. The interval between the small feast and the big feast was well counted, so they all moved to the courtyard again, waiting for the first course of the big feast.

Chef Sheep's control of time is quite accurate. At one hour and thirty minutes, the first course of the feast was ready. At this time, everyone's little feast had basically been digested.

...

ps: Cai Mao has eaten Tan Jia Cai once, and the only feeling is ... so expensive! In addition, the sauce is delicious, and my friends have no appetite after watching it.