Chapter 262 Lu Yude Gets Angry
When Lu Yude heard Dong Yinkui announce that the Beijing team selected Yufenglou and the Shanghai team selected Jinhua, his face instantly darkened. He stared at Yue Ning on the judges' panel, his knuckles turning white from clenching the armrests of the chair. The girl's comments were like a thorn, piercing his eardrums.
"Is it not my fault?" He suddenly sneered, rushed out of the kitchen, and stood at the end of the corridor smoking fiercely.
"Yude, there are always winners and losers in a competition..."
"Don't try that on me!" He suddenly turned around, his eyes full of anger. "She's the one who's suppressing me. The chicken provided by Shanghai is not from the chicken farm designated by us in Beijing. The taste is a little off. I used a little MSG to adjust the taste. What's wrong with that? Wasn't MSG invented for people to use?"
Dong Yinkui frowned and looked at his distorted expression: "This time you really..."
Lu Yude became more and more excited as he spoke: "When will it be the turn of outsiders to dictate the Lu family's cuisine? When I was cooking for the leader, she was still herding sheep in the northwest!"
After hearing what he said, Dong Yinkui was too lazy to argue with him. After all, he was just an old friend's son, not his son.
He patted Lu Yude on the shoulder and said, "It's okay. There will be another chance next year."
"I don't want it." Lu Yude yelled.
It's up to him. Dong Yinkui returned to the kitchen and heard a laugh. Then Lao Zhou said, "Xiao Yue, you sell such a small amount of vegetables at such a high price. Isn't that cheating people?"
Yue Ning is demonstrating French plating to the chefs.
I can't participate in the competition, but my boss said they will cooperate with Gangcheng Baohua Building to send people out for further study for two years. In these two years, I can gain experience and make money. Winning or losing is not that important. What's important is to have such an opportunity.
"Lao Zhou, Lao Zhou, the seasoning packets are all here." Chef Zhang from Jinhua Hotel brought over a seasoning packet.
Chef Zhou took the bag of ingredients and said, "I'll go make it."
Seeing his impetuous look, Yue Ning said, "Master Zhou, you don't have to be so anxious, right?"
Master Zhou smiled and said, "It's only 5:20, two hours is enough. When we have dinner, we can eat and chat at the same time. It will definitely not be finished early, so it's a good opportunity for everyone to have a taste."
The chefs who came to compete were all happily watching Chef Zhou prepare the marinade, and no one cared that the boy from the Lu family was not there.
After the marinade was ready, Lao Zhou took out two large pieces of pork belly with alternating fat and lean parts, blanched them, and then fried them in a pan.
This process puzzles all the old chefs.
Lao Zhou said: "First, it removes some fat, so it's not so greasy, and second, the skin is fried, so it's easier to absorb the flavor."
"It's just like the braised pork trotters we have here, right?" asked the chef from Shanghai.
"almost."
Lao Zhou put the fried pork belly into the marinade and stewed it. He lowered the heat and simmered it over a slow fire. A faint aroma gradually emanated from the casserole.
The Shanghai chef sniffed and said, "Strange, this tastes lighter than the Suzhou-style meat you just made, but it's more tempting?"
Lao Zhou was also smelling this aroma. Usually, when guests enter Yufenglou, they can smell the aroma of Suzhou meat, which has become the unique aroma of Yufenglou. This aroma is not as overbearing as before. It seems light, but it makes people salivate and has a more elegant taste.
After stewing the meat, Chef Zhang from Jinhua called a young apprentice over and asked him to watch the stove and call Chef Zhou when the time came.
Today we are traveling together to compete, and Jinhua is having a reception in the evening, so Yue Ning and Ye Yunxian are going to the dinner together.
Jinhua is an old restaurant. The cold dish is pigeon breast meat cut into small cubes and fried into fluffy particles. In the middle is a round yellow steamed egg, and the egg whites are used to make a white dove of peace with olive leaves, which symbolizes peace.
In addition to chicken breast and sesame fried chicken roll, the sesame chicken roll also comes with two little chickens made of rice noodles, which are very cute.
Yue Ning and Ye Yunxian each picked up a tender yellow chicken and took a bite. They found sweet and sticky sweet potato filling inside. Even the small decoration was very delicious.
This is the season when water shield is on the market. Yue Ning served Ye Yunxian a bowl of water shield and said, "Sister, this is the water shield of Water Shield and Perch."
Ye Yunxian drank soup and listened to Yue Ning talking about the story of water shield. The general manager of Jinhua handed the newly served braised Jiangtuan to Yue Ning: "Xiao Yue, eat Jiangtuan. It's in season here."
Yue Ning picked up a piece of Jiangtuan fish with a serving chopstick and put it in her bowl. She picked up her chopsticks and poked it gently, and the ruddy fish skin and the white fish meat separated and put it into her mouth. Shanghai cuisine likes sweet, and the fish skin is salty and sweet, and the white meat is tender. This dish is not low in quality.
After Ye Yunxian finished eating a piece of fish, she had a small bowl of rice served and scooped a spoonful of soup on the rice. Yue Ning discovered that the Ye family members were really of the same bloodline and they all liked to mix rice with soup.
Everyone here is a top chef in the country, and they all think that their knife skills and cooking skills are top-notch.
But after watching the video and comparing it, I found that it seemed to be a little bit different. Just like the Double Dragon Spit Pearl dish in front of me, it is obviously very beautiful, so why doesn’t it look as good as the French in the video who wiped a few layers of sauce on the plate?
There are also clips of Yue Ning cooking in the video. Why is the overall presentation of their dishes more exquisite than theirs, even though they have dragons, phoenixes, peonies, flowers, birds, fish and insects?
Yue Ning took the double dragon spitting pearls as an example: "Look at the two dragons, one is yellow and the other is purple. There are enough colors. We also use yellow ground and gold-painted porcelain. The plate is not big enough, so the colors look a bit mixed..."
Yue Ning was answering everyone's questions in detail when Lu Yude, who was sitting alone in the corner, suddenly sneered. His voice was not loud but loud enough for everyone at the table to hear: "It's just a fancy trick. Do you really think that learning the Western way of plating can be considered an innovation?"
Lao Zhou paused with his chopsticks holding the dish in the air, but Yue Ning seemed not to hear him and handed a piece of pickled chicken to Ye Yunxian: "This pickled chicken is really authentic."
Just as Ye Yunxian was about to eat, Lu Yude suddenly slammed his chopsticks and said, "Who are you pretending to be? Are you qualified to talk about the inheritance of Chinese cuisine with your Hong Kong-style worship of foreign things?"
The atmosphere at the dinner table froze instantly. Dong Yinkui frowned and coughed twice: "Yude, if you drink too much, go and take a rest..."
"I'm not drunk!" Lu Yude stood up suddenly, dragging his chair on the ground with a harsh sound. "What on earth are you doing? You are clinging to the Hong Kong capitalists."
"I'm too lazy to deal with you!" Lu Yude turned and left.
Yue Ning looked at Lu Yude's back and couldn't help but feel sad for Chef Lu Yongding. A man like Chef Lu actually gave birth to such a narrow-minded son.
The scene was awkward for a while, and Lao Zhou stood up: "The Su Zao meat should be ready, I'll go take a look."
Old Zhou walked quickly to the back kitchen and opened the lid of the clay pot. The Suzhou-style meat that had been simmered for two hours in the clay pot was trembling gently in the steam. The apprentice guarding the stove looked at him eagerly: "Master Zhou, the meat smells so good that it makes people drool!"
He scooped up the meat with a slotted spoon, and the large chunks of meat fell onto the chopping board. Old Zhou roughly chopped the meat into one-inch square chunks. He took a large bowl, picked up several chunks of meat with a kitchen knife and put them in the bowl. He scooped a large spoonful of the stew from the casserole, and handed the bowl to the apprentice: "Here, let's taste it together."
The chefs who were preparing dinner nearby said, "Thank you, Chef Zhou."
Lao Zhou put the chopped meat back into the pot and took the casserole out directly.
In the banquet hall, the awkwardness after Lu Yude's departure had not yet dissipated, and Lao Zhou's loud voice rang out: "Everyone! Try the Suzhou-style meat made with Xiao Yue's recipe. I was in a hurry to eat it, so I just cut a piece randomly. Everyone, make do with it."
The lid of the casserole was opened, and the rich aroma of meat filled everyone's nose, instantly breaking the dull atmosphere. Chef Zhang of Jinhua said: "The aroma is lighter, but the taste is very comfortable."
"Yes, I know the difference when I smell this. This smell is just like the presentation of the dish. It's obviously lacking and simple, but it feels high-end, very high-end." Lao Zhou didn't have the airs of a chef. He stood there and spooned meat and soup for everyone. He said, "It's just that the sesame seed cake is missing."
"Lotus leaf pancakes are OK!" Chef Zhang turned to the waiter and said, "Steam a plate of lotus leaf pancakes."
The chef of Xijiao Yingbin Hotel tasted it first and said: "This improved recipe has less spicy flavor and more meaty aroma. There is indeed a difference."
"I also think it tastes smoother and more comfortable," added another chef.
When the lotus leaf cake came up, Yue Ning took a piece of it, broke it open and dipped it in the marinade: "I think there is no good or bad between the two recipes, it just depends on what everyone likes! Just like when I went to Japan, the Japanese ramen was salty and oily, and the taste was very heavy. But the Japanese kaiseki cuisine is very light."
"Xiao Yue, how can you know so much at your age?" Lao Zhou asked her, "And you grew up in the mountains of the northwest. Isn't this amazing?"
Yue Ning brought up her father again. After hearing what happened to the father and daughter, Master Zhou sighed heavily: "What a pity! If your father were still alive, he would have been a great chef. Fortunately, you have inherited his skills."
"Let's not talk about this anymore. Everything is fine now. Although Lu Yude's temper was wrong, there is one thing he said that I think is right. I always tell myself that I can't worship foreign things or belittle myself. The innovation of Chinese cuisine cannot be copied from the West. We must learn from the strengths of others and stick to our original intentions."
“That makes sense.”
After dinner, Yue Ning invited Director Li and two other leaders to sit in the lobby coffee bar for a while.
"Leader, I am still a little worried about what Lu Yude said just now. Will it have a negative impact on the competition and cooperation?" Yue Ning said, "I have been cooperating with the Second Commercial Bureau of Yuecheng for a year. Chefs and service staff go to Hong Kong to exchange and learn. To be honest, I thought of this idea at the time because I knew that my grandfather's Baohualou was in trouble, so I wanted to let the chef of Fuyunlou go there to ease the dilemma. But from my heart, I still hope to give everyone a chance to go abroad and let everyone see the international trend."
"Xiao Yue, thank you for your reminder. We will pay attention to it."
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