Artists under the Rebirth of the Coal Boss

Chapter 137 Like oil being poured into a raging fire! A crushing victory!!

Youth has its advantages!

The same principle applies to cooking.

Paul Bocuse, who has held three Michelin stars for 44 consecutive years, is 82 years old. Due to his age and physical limitations, he mostly relies on his team of sous chefs and assistant chefs to cook, while he provides experience and guidance.

For the usual customized meals at the exhibition area, Bocuse arranges for a sous chef, who then assigns the orders to the assistant chefs to complete the tasks...

When the crew of "Delicious Food Wins the World" was doing a tasting, it was their Indian assistant chef who prepared the cold dishes all by himself...

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When faced with a difficult challenge...

Um... When dealing with these evil spirits, there's no need to talk about chivalry; let's all attack together!

Paul Bocuse typically designs the menus and provides experience.

Then the sous chef personally took charge, leading a group of assistant chefs specializing in sauces, fish, cold dishes, pastries, and soups, all working together...

This strategy demonstrated overwhelming dominance during the card game exhibitions in the UK, USA, South Korea, and Lin'an City, China!

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However, he was facing Zheng Xiusheng, who was at the peak of his career, serving as the executive chef of the Imperial Capital Hotel and overseeing the kitchens of four major cuisines.

That's simply not enough...

At this time, Zheng Xiusheng had just finished leading the catering design for the 08 Olympics, creating fusion dishes for global dignitaries and balancing traditional and international tastes.

It also recreated the "First Banquet of the Founding of the Nation" personally selected by Zhou Enlai in 1949, and reproduced classic dishes such as "Braised Crab Roe Lion's Head" and "Braised Dried Tofu Strips".

It's like adding oil to a blazing fire; the momentum is incredibly strong...

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In a blind taste test conducted by passersby on the street, the final score was 50 to 0, with Huaiyang cuisine completely dominating and winning.

Master Zheng left without a word, concealing his merits and fame. After the program recording, he rushed back to the capital to prepare for the state banquet for the 60th anniversary reception.

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After the match, the bus returned to the Huaiyang State Guest House.

Besides the director Tao Yan and the host Hua Shao, who both had gloomy faces, Yi Yi, sitting next to Zhu Dan, looked embarrassed and looked down at the script.

Li Nian managed to snag a seat next to Lin Xingzhuo this time, and exclaimed:

"That braised lion's head meatballs, with seasonal ingredients like water chestnuts and bamboo shoots, and duck egg yolks instead of crab roe, was absolutely amazing—first fried, then stewed, and finally steamed!"

"Waaah... It's so delicious! What will I do if I can't eat it again?"

Lin Xingzhuo looked at the business card Zheng Xiusheng handed her and said, "He's the executive chef of the Imperial Capital Hotel. You can eat there..."

Li Nian said, "Oh right, we can also visit the Beijing Happy Valley, which opened a couple of years ago. I haven't been there yet! It has the only flying roller coaster in Asia, Crystal Wing! Let's go ride it together!"

Lin Xingzhuo: "Okay."

Cao Dun, sitting in the back row, interjected, "My favorite is chrysanthemum tofu stewed with sea cucumber."

"The tofu is sliced ​​into chrysanthemum-like threads with exquisite knife skills, which then unfurl in the water... paired with sea cucumber from Liaoning, the soup base is clear, fresh and mellow..."

Haiqing said, "My favorite part was when Master Zheng taught a modified version of Boiled Cabbage in Clear Broth after the competition ended, which was also very good."

"The clear broth with American ginseng, the cabbage translucent like white jade, the broth is extremely clear and the taste is extremely fresh, it is very healthy."

Producer Zhu Jinghong said, "Speaking of which, Chef Zheng's techniques and dish pairings seem to have blended various cuisines..."

Cao Dun said, "Master Zheng is a chef specializing in state banquets, so he must be proficient in both northern and southern cuisines."

Because they had offended the director, there was no bottled water on the bus. Lin Xingzhuo's agent, Zhang Youqian, noticed this in time and proactively bought a case of almond milk for the bus.

Zhang Jiayi opened a can and said, "But I remember the requirements for state banquet cuisine..."

"After the meal, guests shouldn't be allowed to spit out bones; offal is offal that many foreigners avoid; and the preparation shouldn't be too strong in flavor, fishy, ​​or cause allergies. Isn't this just Huaiyang cuisine?"

Lin Xingzhuo said, "Actually, compared to the state banquet at the founding ceremony in 1949, there have been changes over the past half-century..."

"Around the turn of the millennium, there was a large-scale revision of the standards for state banquets. Master chefs from all major cuisines came to Beijing to compete at the Forbidden City." "However, in the end, it was decided to base it on Huaiyang cuisine, incorporating improvements from other regional styles, emphasizing a system that is light and balanced in both meat and vegetables..."

The crew members listened to Lin Xingzhuo's detailed explanation without finding it strange.

After all, it's their family dinner; they eat there often, so of course they're familiar with it...

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The standard for state banquets is elegance.

It can't be drowsy, it can't be niche, and it absolutely can't be weird...

Main dish: West Lake Vinegar Fish.

Cold dish: Houttuynia cordata
Soup: Douzhi (fermented mung bean juice).

After finishing their VIP meal, they carried the plane back home overnight...

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Another reason is the long-standing tradition established at the state banquet during the founding ceremony of the People's Republic of China in 49, which means that the emerging Sichuan cuisine, which began to rise in 2000, still cannot be included in the list...

Although it has been improved.

But for foreign guests, it's still too spicy and too strong in flavor.

How can you expect guests to be eating while sneezing and blowing their noses, with tissues all over the table?

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There are also some cuisines that conform to the 49 tradition, but after research and discussion, they still don't work...

With the rise of environmentalism and animal rights in the 21st century, it's definitely not acceptable to serve VIPs dishes in Northeast China that are full of criminal law.

Speaking of Northeastern cuisine, the wildest ingredient right now is dandelion...

Southern Chinese cuisine is indeed boneless so you don't have to spit it out, and it's not spicy so you won't get a runny nose or sneeze.

However, each person has their own plate of "Jian Shou Qing" (a type of Chinese herbal tea), allowing them to experience the four-dimensional world and witness novel experiences of time and space they have never seen before.

The Americans signed the agreement without even realizing it? ...Eliminated!!!
Jinyang cuisine, Henan cuisine?
The guests were full before they even ate. Each of them had a bowl of braised noodles. The old men and women felt warm and cozy after eating, then they could take a nap, and then have a meeting in the morning. How comfortable! ... Eliminated!

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In addition, the standards for state banquet management in the new century have also incorporated some Western theories of catering and tourism management.

Thus, Huaiyang cuisine gained another advantage: the dishes still taste good when they are cold.

Because state banquets are not primarily for eating, but for discussing business.

After the business was finished, the food got cold...

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The following day, at the Huaiyang Yingbin Hotel, a standard single room.

Lin Xingzhuo saved the phone numbers from the business cards he exchanged with Zheng Xiusheng into his Nokia 5230 phone.

Then they started packing their luggage, preparing to return to Lin'an City.

dong dong dong...

There was a knock at the door. Lin Xingzhuo opened the door and saw Li Nian wearing a beige silk nightgown. The nightgown was loose and hanging down to her ankles, with a thin hemp rope tied around her waist.

The game started early?

Didn't they say they were going back to the Kapoli Lovers' Inn in Lin'an City after filming the show?

As soon as Li Nian opened the door, he said, "Xingzhuo, the production crew's camera assistant came to inform us that it seems we need to re-record."

Lin Xingzhuo said, "Re-record?"

Li Nian nodded and said, "Have a meeting in the conference room on the fourth floor. According to that assistant, the camera's storage crashed, and all the data is gone!"

Lin Xingzhuo: ???

(End of this chapter)