Gourmet conquest starts from the entertainment industry

Zhou Mochen took a bite of the noodles. The extremely simple udon noodles had an unusually smooth taste, and most of the taste was provided by sugar, soy sauce, and seafood soup. The taste is slightly lighter. According to his taste, it would definitely be more appropriate to add a spoonful of oily spicy peppers.

"Awesome!" Zhou Mochen couldn't help giving a thumbs up.

Zhangshan Zhenrong accepted Zhou Mochen's praise with a smile. The affirmation from the guests from afar made the old man very happy.

The old man used the same method to make a green soba noodles, but the sauce was very different. In fact, many kinds of buckwheat noodles can be made, but maybe the old man prefers the simple and light taste method.

Unlike udon noodles, soba noodles are softer. But it does not prevent Zhou Mochen from recognizing it.

It turns out that this simple family meal can better demonstrate the chef's craftsmanship. Zhou Mochen seemed to have realized a lot. In the past, he was too pursuing the ultimate in cooking, while ignoring the most fundamental truth.

"Thank you Mr. Zhangshan for your guidance!" Zhou Mochen thanked him sincerely.

"You're welcome, we are communicating with each other. Mr. Zhou, it will be time for our old friends to gather in two days. They are all famous chefs in the Japanese country. If you are interested, you can go and have a look together. Exchange, I miss them would be more than happy."

"Really? Mr. Zhangshan. Then I'll bother you." Zhou Mochen was overjoyed, and there was a hidden copy.

"You're welcome. The day after tomorrow, Zhou Jun will come to my store to find me. I will be closed for a day that day. Let's go there together."

"Thank you very much. It's getting late, and I should go back. Thank you again, Mr. Zhang Shan, for your generous teaching."

"Hehe, Mr. Zhou, see you the day after tomorrow!"

"You stay!"

Zhou Mochen left after speaking. After walking for a few minutes, I came to the main road, stopped a taxi, reported the address to the master, and went straight to the hotel.

When we arrived at the hotel, we took a shower first. After drying his hair, he checked the time and sent a video to Zhao Jinmai.

"Brother Chen!" Zhao Jinmai shouted weakly, with a sad expression on his face.

"Three years old, what's the matter? You have a sad expression on your face. Tell Brother Chen. Let me have fun!" Zhou Mochen was startled when he saw it. There was no change on his face, and he joked with a smile.

"Oh, Brother Chen. You're so annoying." Zhao Jinmai immediately broke his mark. The expression is also much better.

"Okay, dear, tell Brother Chen, what's the matter? Make it difficult for my treasure." Zhou Mochen asked softly.

"It's nothing, it's just that there is a show that I wanted to invite me to. I thought I'd go and see it first. Anyway, it's only a few months before graduation. Who would have thought of going to know it? It's an internal appointment. Isn't that a bit of a joke People. I don't really want to take pictures, but this is too bullying, and Sister Hua is so angry." Zhao Jinmai said angrily, but in fact, he just wanted to act like a baby with Zhou Mochen.

"Be good at three years old, it's okay. We don't care about their plays. After my Jiabao graduates, I can shoot whatever I want. There are some books for you to shoot. Don't be angry." Zhou Mochen comforted gently. But in his heart, he was wondering if someone wanted to make Zhao Jinmai popular, after all, she was very popular now, or maybe he hoped it wasn't what he thought, and then the fierce light in Zhou Mochen's eyes flashed away.

"Yeah, I feel sorry for Brother Chen, please comfort me, please hug me." Zhao Jinmai said to Zhou Mochen pitifully.

"Okay! Silly girl." Zhou Mochen looked at Zhao Jinmai lovingly.

"By the way, Brother Chen, did you meet any good chefs today?" Zhao Jinmai suddenly became much happier.

"Yeah, I met a very interesting old man who only made tempura all his life, and specially learned two kinds of noodles for his wife Mieko. Once he made it for a lifetime, it tasted very good." Zhou Mochen said with a smile.

"Wow! It's so romantic, Brother Chen, will you cook for me for the rest of your life?" Zhao Jinmai's eyes twinkled with little stars. This kind of love reality that only appears in TV dramas actually exists.

"Of course, you don't want to run away. You will never be able to escape from my palm in this life." Zhou Mochen raised his eyebrows and said.

"Hmph, I don't believe you!" Although she said so, the expression on her face betrayed her. There are smiles in his eyes.

Zhou Mochen chatted with Zhao Jinmai for a long time, sharing with her the little things he encountered.

In the next two days, Zhou Mochen tasted a lot of Japanese food. Yakiniku, ramen, sukiyaki, and natto, a very special smelly food.

Compared with Goryeo's barbecue, Wa's barbecue is more advocating the quality of the ingredients themselves, and Wa's beef is famous all over the world. It also made Zhou Mochen hooked.

Early on the morning of the third day, Zhou Mochen went to Tempura's shop by appointment. After waiting for a while, I saw Zhangshan Zhenrong's arrival. The two rushed to the meeting place together.

A very idyllic courtyard.

"Haha, you are all here, come, come, today I will introduce to you a very interesting little friend, Zhou Mochen from Qin, a chef, his skills are no worse than mine."

"Oh? So young, amazing!"

"Haha, the young man is so handsome, he has the demeanor of my youth."

"Masters, good morning, the boy is interrupting."

"You don't need to use the translation software, I can speak Qin Yu. I have eaten a lot of Qin's food, and I go there often. I have also learned Qin Yu for many years."

"The old man speaks Qin Yu really well."

"Haha, I won the prize."

After having an old man as an interpreter, it will be much easier for Zhou Mochen to communicate with everyone. The old men were in the tea room, sipping tea and chatting about the chefs. Let Zhou Mochen shout, it's really the right time.

He also said a few words from time to time, which surprised the old men very much. No matter how the craftsmanship is, this level of convenience is not bad at all, and then the atmosphere became more intense. Zhou Mochen has more and more insights. Sure enough, if you want to improve your cooking skills quickly, you still need to prove each other.

It wasn't until almost noon that the chatting came to an end, and then it was Zhou Mochen's favorite part of cooking. Every old man also made his own special dishes, and Zhou Mochen didn't do it either. Sliced ​​chicken and squirrel mandarin fish.

After eating the dishes made by Zhou Mochen, everyone was even more surprised. It is rare that such a young chef can compete with them.

Zhou Mochen also felt blissful, trying so many master's special dishes at the same time, one of them has almost broken through, the peak of the master level, already has that taste, and it won't be long before he will be among the masters.

The party went on until evening before everyone went home. Zhou Mochen returned to the hotel happily. When chatting with Zhao Jinmai, he laughed.

As time passed day by day, Zhou Mochen traveled around the world. There are many chefs that he admires, and he has learned a lot from them, absorbing all kinds of knowledge like a sponge, and his vision is much different from when he first went abroad.

I have seen too many geniuses and masters. This made him very excited. Directly call my way is not alone.

At the same time, he also tasted delicacies from all over the world, many of which made him unforgettable.

Massaman curry in Siam, it is called the emperor curry, the king of curry, in fact, it should also be the king of all food, probably originated from the royal court cuisine, which belongs to the cuisine of southern Siam. The biggest difference between massaman curry and other curries is its thick and fragrant taste. It has a warm and spicy taste wrapped in nuts, which is one of the main reasons why massavan curry is popular among the public.

There is also Neapolitan pizza, which is a pizza topped with Neapolitan cheese and toppings. The dough for traditional Neapolitan-style pizza is pushed by hand instead of using a rolling pin. The part on the four sides is called the edge slab, and this practice is the most orthodox in the local area. Strictly speaking, the dough of Neapolitan pizza should only use four materials: flour, water, yeast, and salt.

Finally, Penang Assam Laksa, Assam Laksa is a slightly sour soup made from fish. "Asian" Assam is a tropical sour tamarind fruit, which is also the main source of the sour taste of asam laksa. The ingredients include red pepper, lemongrass, galangal, turmeric, shallot and other spices, which are added to the fish soup and boiled together.

There are also many delicacies that shocked Zhou Mochen, including extremely spicy, extremely sour, and extremely stinky that ordinary people can't bear.

After more than a month of edification and communication, Hua Mochen's culinary skills have improved rapidly. He has already reached the peak of the middle stage from the early stage of Xiaozong, and he is only a short distance away from breaking through. At this time, he is going to Gaul, the last stop of the trip, on the plane!

For many, Gallic cuisine is almost synonymous with gastronomy. Gallic cuisine has a rich and extensive culinary history, including country home cooking, exquisite masterpieces of court cuisine and the avant-garde haute cuisine of the Fragrant City. So we can compile a list of favorite Gallic recipes, from Normandy to the Cote d'Azur.

For breakfast, try hand toasting these buttery croissants. For a heartier weekend brunch, the traditional Quiche Lorraine is sure to please. Want a sandwich for lunch? Provence, served with tuna and olives, or decadent open-faced ham and cheese with a white sauce.

Came for dinner and started with appetizers. Steak tartare, frog legs and snails are bistro staples that feel like dining in Charming City. But, for something lighter, a vegetarian Provençal soup or Lyonnaise dressing will get one ready for a hearty main course.

On cooler evenings, consider a hearty casserole, Alsatian sauerkraut, or burgundy chicken. Warmer weather calls for trout, lobster or a delicious bowl of chowder. Sides like tender poached leek vinaigrette and ratatouille are delicious, but comfort food classic bistro chips cooked in duck fat are still irresistible.

If you still have room for dessert, try Mama Jacques Pepin's apple tart, crepe Suzette or clafoutis studded with juicy ripe cherries.

From breakfast to dinner, appetizers to puff pastry, here are our favorite Gallic dishes for any time of day.

Zhou Mochen smiled and thought about the Gaul food. The plane was also approaching at a high speed, and a gentle reminder sounded in his ears. Zhou Mochen knew that it was coming and the plane was about to land.

After getting off the plane, I looked at this romantic city with joy.

Fragrant City is the capital of Gaul, the largest city in Gaul, the second largest city in Europe, and the political, economic, cultural and commercial center of Gaul. Fragrant City is located in the center of the Fragrant City Basin in northern Gaul. Across the banks of the Seine. In the development since the Middle Ages, the imprint of the past has been preserved, and the layout of certain streets has a long history and also retains a unified style.

Today's Fragrant City is not only a political, economic, and cultural center in Western Europe, but also a tourist attraction. The charming scenery always attracts countless guests and tourists from all continents.

Xiangcheng is located in the center of the northern Gaul basin, straddling the banks of the Seine River, and has a long history of more than 1400 years. Xiangcheng Perfume is known as "Dream Industry". Gaul is also a land of gourmet food. Xiangcheng is a city of history, a city of gourmet food and an important town of creation.

Residents of Xiangcheng with all kinds of backgrounds bring colorful vitality to this dream city and form a unique imprint of Huadu.