Food customizer.

The chattering words immediately attracted the attention of the people in the kitchen, and everyone turned their heads to look over.

I saw a big, blue-eyed man standing there holding an empty bowl filled with chicken bones.

"Who is this?" Liu Abao asked depressedly, "Why did a foreigner come in?"

Thomas could understand what Po was saying because he had headphones on. He said, "I am Thomas, a gourmet from Sweden."

Po turned to look at the others, "Who knows English?"

"That's right, who can understand this English? Lao Ba, you graduated from high school, please translate for us."

Chen Laoba touched his head and said, "It's been decades since I graduated from high school. Ask the boss. Our boss has a high degree!"

Su Chen was also confused.

He graduated from university, but is there a direct relationship between graduating from university and being able to understand English?

But everyone was looking at him, and Su Chen was embarrassed to say that he didn't understand.

"Oh, nothing. He said he was here to help, too."

So that's how it is. Everyone nodded, but they also felt strange. Why would there be a foreigner coming to help? Could he also be invited by Boss Su?

When Thomas heard Suchen say that he was here to help, he rolled up his sleeves without saying anything and said, "Yeah, I'm here to help!"

Su Chen didn't have time to care about that, and immediately clapped his hands, "We've almost finished eating the poached chicken, it's time to prepare the next dish."

Everyone looked at a small screen in the kitchen, from which they could see what was happening in the banquet hall upstairs. By now, the guests had indeed almost finished their meals, and there were basically only chicken bones left in their bowls.

There were also expressions of dissatisfaction on everyone's face.

"Why did the distinguished guest next to me go to the toilet and not come back yet?" An old lady turned her head curiously and looked at the plate on the table, on which three pieces of chicken were lying quietly.

It was the poached chicken she had just tasted.

"If he doesn't come back, the chicken won't taste good. Just give it to me to eat." The old lady said it very naturally, without any embarrassment, as if this was something that should be done this way.

The young lady in charge of Thomas was also a little strange.

This distinguished guest has been in the bathroom for so long, why hasn’t he come back yet? Is he constipated?

The old lady next to her didn't bother to ask any more questions when she saw the little girl didn't move. She just stood up and brought Thomas's boiled chicken over, muttering, "How is this chicken cooked? It's even more tender than KFC's."

I see everyone has almost finished eating.

Ling Shuyu followed the previously designed plan and began to explain while a video clip was playing on the big screen.

"The white-cut chicken in Cantonese cuisine is made from the Sanhuang chicken from Qingyuan, also known as the Sanhuang yellow chicken. All of these chickens are raised in a free-range manner, with tender meat and pure fat."

"The cooking method is low-temperature soaking, using the lowest temperature to preserve the original flavor and best taste of the chicken."

Upon hearing this, all the guests present gasped.

Watching the video on the big screen, I felt even more shocked.

There was a whole chicken soaked in the pot of water, but the water was not boiling, which was completely contrary to the traditional cooking method.

Little did people know that this was the term that Liu Abao had mentioned before, a term that Su Chen mentioned when he was making the stir-fried chicken in Cuihualou: critical value.

Different meats have a critical value for the temperature at which they mature. The West has long had a method of cooking steaks by soaking them in low-temperature water, but it is extremely time-consuming. Often a 2-centimeter-thick steak needs to be soaked in low-temperature water for up to eight or nine hours before it can mature.

How to maintain the water temperature for such a long time has become the most troublesome problem for many people. Currently, they hope to use a high-tech constant temperature box, which will automatically heat the water when the temperature is lower than the set temperature, and stop heating when it is higher than the set temperature.

so.

After watching this video, many gourmets in the banquet hall were first shocked, and then there was a burst of noise.

"How is it possible? That thermometer has remained at the same temperature and has never moved?"

"Oh my God, I remember that the most expensive thermostat now has a temperature adjustment error of nearly 2°. This chef can keep the water temperature in the pot at a constant temperature just by using fire and pot?"

"Is this still a human? Is this magic that only the devil can do?"

"So this white-cut chicken is cooked by soaking it at low temperature without adding any seasonings, and is just dipped in scallion, ginger and salt juice? How can it be so tender and delicious?"

hiss.

After the guests present understood what was going on, there was an expression of disbelief on their faces.

At the same time, the Chinese leader sitting in the main seat received a note. He looked down at the words on it with a smile on his face.

[Denmark hopes to reach an agreement with your country to purchase three-yellow chickens. ]

To ordinary people, this food exchange event might just be a simple food exchange, but to senior management, how could an event be held for no reason?

This is not just an event, but also an opportunity to showcase the country’s excellent ingredients and cooking techniques!

Any dish that performs well in this banquet will surely be loved by foreign friends, and its corresponding ingredients will also receive a certain degree of attention.

If a corresponding order can be signed, it will be icing on the cake for local development. And if the export of this kind of food receives good response, these orders will continue to be generated.

This is the true meaning of this food event exchange!

At the same time, this is also the reason why we had to choose the best chef to host this banquet. If it was just for luxury, the State Guesthouse would do a thousand times better than delicious food in this regard!

As the first ingredient to become an intended order in this event, poached chicken is undoubtedly the most popular dish among the guests.

That most original taste and flavor completely overwhelmed the guests' taste buds!

After the old lady ate the poached chicken on Thomas's table, she looked up and continued watching the video. She was shocked and suddenly pointed to a corner of the video.

"Isn't that Thomas? Why did he end up in the kitchen?"

I hadn't noticed it before you said it, but after you said it, the waitress took a closer look and it seemed to be true!

The video is showing the process of cutting the poached chicken after it is out of the pot. A strong bearded man is seen squeezed behind the crowd, holding a bowl in his hand and crying for food, his eyes full of desire and expectation!

"Can we eat directly in the kitchen? No, I have to go and take a look. It's not as direct as going there to watch the show while sitting here."

The old lady was about to stand up while speaking, and her action attracted the attention of other guests.

"what's the situation?"

"I just heard her say that we can go to the kitchen to watch and eat at the same time. I want to go too!"

"Oh my god, is this really appropriate? The owner is still sitting here."

"Thomas has gone, so why can't we go? All we have to do is put on a clean enough chef's uniform! Let's go! Let's go too!"

The old lady's behavior immediately aroused the approval of others, and several guests stood up and pretended to leave their seats.

However, they still had some reservations. Even after standing up, they still faced the main seat and looked at the Chinese leader, as if they wanted to get an answer.

The leader first looked at the note in his hand, then turned sideways and said a few words to the secretary beside him, who spoke in fluent English.

"Please be patient, everyone. Since everyone wants to visit our kitchen, this is unprecedented, so please communicate with the chef first. If it is convenient, it is not a bad idea."

After hearing this, the guests remained quiet and sat down again, and at the same time they were full of expectations for the company's kitchen.

As for the chef, I have already met him. Judging from the two videos played, today's dishes are not only delicious, but watching the chef cook is also a unique enjoyment.

And most importantly, from that video, it seems that if they could get into the kitchen, they wouldn’t feel embarrassed to just let everyone eat a few small bites!

I can finally enjoy the meal this time, right?

Su Chen was a little dazed when he received the inquiry.

"Xiao Su, what happened?"

Seeing that Su Chen's face looked unpleasant, Cui Yu asked with concern.

Su Chen put down the phone, "The guests upstairs collectively suggested that they could visit the kitchen and have a meal."

"Nonsense!" Cui Yufen immediately slapped the table beside him. "Isn't this nonsense? For such a high-end banquet, why don't the guests eat in the banquet hall and come to the kitchen? Are you causing trouble?"

Lu Yongliang disagreed. "Sure enough! No one can escape the law of delicious food. Every guest who comes to eat at Delicious Food will eventually choose to eat in the kitchen. Since they want to come, then let them come. What's the point of being high-end or not? In the end, isn't it just a meal?"

That being said, Su Chen still felt something was odd.

"Okay, everyone, get ready. Since we have distinguished guests coming to visit us, we can't play around like we did just now. Pay attention to your appearance."

Almost everyone present subconsciously straightened their clothes and checked whether there was anything on the operating table that shouldn't be there.

Fortunately, the kitchen under Su Chen's management was quite strict in all aspects, so there was no need to worry too much about hygiene. He simply cleaned up the tableware used for eating and immediately reported to his superiors.

"Everyone, don't just stand there, do what you need to do, just pretend they don't exist."

The Cantonese dish of poached chicken is obviously the most popular dish today, but there are so many other dishes to come.

Su Chen took a deep breath.

We have already completed one of the two provinces, Guangdong and Guangxi; the second one will be a bit more difficult.

Unlike Guangdong Province, Guangxi cuisine seems to have never been very famous nationwide. It was only in recent years that an old mandarin orange became famous because of the spread of the Internet.

But when it comes to cooking, after leaving Guangdong and Guangxi, I'm afraid outsiders really don't know what delicious food there is in Guangxi Province.

There is another very important reason for this, which Su Chen only understood after reading the general history.

Guangxi cuisine is famous for its cooking of all kinds of delicacies from land and sea. This worked in the past, but now it is basically the same as Northeastern cuisine. One dish can be sold for three years, and expensive dishes may even be sold for life.

Take for example the osmanthus dishes collected in the famous Chinese recipes. Su Chen was so frightened when he was browsing through them.

There are red-buttoned pangolins, mandarin duck-buttoned civets, and iron-digging sand sculptures.

I can’t say whether it tastes good or not, but the name sounds very delicious!

Even now, Gui cuisine is still promoted as “natural ecology, original flavor”, which also limits the development of Gui cuisine.

Therefore, when deciding on Guicai, many members of the association had a headache for a long time. In the end, they decided that the characteristics of Guicai must be highlighted first: fresh, fragrant, sour, sweet, and slightly spicy.

This is also the reason why netizens cannot be allowed to fully participate in voting to decide the dishes.

A few days ago, according to netizens' voting, the dish that won first place in Guangxi cuisine was: snail noodles.

Well. In front of so many gourmets from all over the world, serving a bowl of snail noodles to everyone was a very beautiful scene. Su Chen couldn’t imagine it anyway.

In short, when the decision was first made, Guangxi cuisine was the most troublesome cuisine for the entire association. It not only had to highlight the flavor of Guangxi cuisine, but also had to take into account the characteristics of "development". When everyone was at a loss, Su Chen proposed a dish that did not violate the rules, highlighted the flavor of Guangxi cuisine, and took into account local development.

“Fish maw stewed with sea dogs!”

When Su Chen proposed this dish, some senior members of the association who didn't quite understand Gui cuisine were stunned.

"I can't do it! I can't do it!"

What is a sea lion? Can it be eaten?

Forget about eating it, is that something that can be talked about?

But after Su Chen gave the explanation, everyone breathed a sigh of relief.

The stewed sea lion in Guicai is not a real sea lion, but a short name for sea lion fish. This fish has several other names that are easy to understand.

Giant salamander, giant salamander, and dogfish!

If we simply put it this way, it is true that this kind of animal is absolutely not to be eaten.

However, because pike is extremely nutritious, artificial breeding technology is now very mature, and large-scale breeding has already been formed in the Guangxi Province area. If we can take advantage of this opportunity to promote pike, it will not be a bad thing for local development.

After understanding what Su Chen said, the leaders of the association finally breathed a sigh of relief. After some discussion, they believed that the dishes proposed by Su Chen were indeed desirable.

After trying to make it once in the kitchen of the State Guesthouse, the texture and taste of this dish instantly conquered everyone.

Therefore, this dish of fish maw stewed with sea lion became the most popular dish in this banquet!

However, the process of slaughtering sea lions is still a bit bloody, so Su Chen chose to bear this step alone.

Taking advantage of the quietness of the night, I prepared the ingredients in the kitchen in advance.

This dish is also prepared by boiling first and then steaming.

At this moment, while waiting for the guests to come to the kitchen, everyone silently looked at the countdown alarm clock in front of the steamer in the corner.

【00:00:9】

There are still 9 seconds before the dish is ready!