After sending Chu Yue and Jin Shasha back to their new residence, Chu Yunfeng and Mu Qing finally returned to the hotel.

"Good night, good night!"

After running outside for a day today, Mu Qing was also a little tired and felt that her eyes were almost unable to hold on.

"Okay, you can rest early, good night!"

Chu Yunfeng waited for Mu Qing to use the card to swipe the access control. As soon as the door was opened, he pulled her back and kissed her gently.

"Ok, I can have a good night's sleep tonight."

Chu Yunfeng looked very relieved, which made Mu Qing laugh suddenly.

"Sure, I find that you are getting braver now. Are you not afraid of my lady's trick?"

Mu Qing stretched out her two fingers and moved it for a moment, with a slight sense of threat.

"Are you willing to bear it? I won't say it anymore, take a break early and make delicious food for you tomorrow!"

After saying that, Chu Yunfeng watched Mu Qing go in and then returned to his room.

Huh~!

Finally I got free and looked at my phone. It was already 10:30 in the evening and President Xiong had not called yet.

Is it really taking such a long time to find information?

Or is he already found it, and will he not tell himself until tomorrow?

There is still a very important thing to do when I come back today, that is, learn all the dishes I see today.

I originally planned to wait for President Xiong's news before entering the system space, but I don't know when I will get the accurate message, so I was a little confused.

But at this moment, I could no longer hold back my mind, so I didn’t care about him anymore, and I learned these exquisite dishes first.

The first dish is of course the first choice for Wensi Tofu. This is a five-star dish. After paying 500,000 experience points, Chu Yunfeng began hell-style training.

There are two difficulties in the Wensi Tofu dish. The first is to cut the tofu into shreds, and the other is to rotate the pot and spoon.

Compared with the two, the difficulty of rotating the pot and spoon is slightly lower, but it should not be underestimated.

Because after the tofu shredded tofu and all the ingredients are put into the pot, the centrifugation principle needs to be used to make the ingredients spread. If there is a slight mistake, the tender tofu shredded tofu will be broken.

Chu Yunfeng first practiced cutting tofu shredded tofu. I don’t know how many chefs’ nightmare this step was.

It is said that in order to practice the knife skills of cutting Wensi tofu, some chefs will unconsciously make cutting tofu after a long period of training and fall asleep at night.

"Error, start over..."

The system had been a long-lost sound, and Chu Yunfeng practiced slowly and carefully without any impatience.

The system prompts gradually became numb. As long as you make a mistake, you will start over immediately after restoring it.

The knife skills are now at the level of a technician, and I have become much more skillful when practicing. If the knife skills are still advanced, it will definitely be quite difficult to practice this skill well.

But even so, with the loss of time, Chu Yunfeng didn't know how many times he failed or how much time he spent.

Anyway, Chu Yunfeng has entered a state of being completely immersed in himself, and has no external objects, and has devoted himself to this knife skills.

I came back to my senses after hearing the system prompts that I passed the test. After checking, I couldn't help but exclaim.

It took 28 days, 2 hours and 18 minutes?

Wensi Tofu's knife skills were finally solved by himself, which was indeed a bit difficult.

However, Chu Yunfeng still felt a little lucky. Others need to practice knife skills for 6-10 years, but he learned it in just about 28 days.

What else is there to be dissatisfied with this?

Fortunately, my knife skills have been upgraded to a higher level, otherwise, it might take dozens of days to study.

The next steps were much simpler. After spending 1 day, 3 hours and 6 minutes, Chu Yunfeng finally learned this dish completely.

“Yes!”

Chu Yunfeng clenched his fists and felt a little moved by learning this dish. This was the first dish I made after encountering the system.

At that time, I had experienced the peak of the chef god, and now I can finally prepare this dish myself.

After practicing such knife skills, you will also expose your skills when you go out and show off your skills...

There are four dishes, which one should I learn first?

Chu Yunfeng felt a little refreshed. Once upon a time, could he learn so many high-end dishes at once?

Queue and eat fruit...

Let’s learn three sets of duck first. This dish is like Wensi tofu. It is both Huaiyang cuisine and a classic dish among Huaiyang cuisine.

For this dish, Chu Yunfeng’s biggest feeling is that Huaiyang cuisine is indeed a strong literary atmosphere.

This reflects not only the chef's cooking skills, but also the taste of diners.

Because this dish requires the chef to fully demonstrate its characteristics, and diners also need to taste its essence, so that the two can complement each other.

Both are indispensable, otherwise it is suspected that the cow chews the peony.

Because it is very particular about eating, the taste of each layer and the combination of each two kinds of poultry are a flavor. If you don’t know how to eat it, it will really ruin the essence of this dish.

The first step is bone removal, which is simpler for Chu Yunfeng, but the system has relatively high requirements for speed and accuracy.

Chu Yunfeng spent 1 day, 8 hours and 28 minutes and finally passed the test.

What is left is the production of raw embryos and the combination of ingredients. These are very simple. Chu Yunfeng only took 5 hours and 16 minutes to complete the remaining steps.

Seeing the final product, Chu Yunfeng couldn't help but sigh. This dish is indeed very distinctive, and the chef who created it is really ingenious.

Two dishes were received, and Chu Yunfeng chose the Nine-Turn Large Intestine in the next dish.

This is a classic Shandong dish. Its name is similar to the hot pot pork in Sichuan Province. They are both famous dishes that can represent local characteristics.

There are also many people who like this dish in the capital area. The key is that the special smell of the large intestine will be very fragrant after being fried.

People who like it love it very much, but some people who don’t like it feel that this taste is a bit unbearable.

It's a bit like Houttuynia cordata. The ones you love are particularly fond of and treat it as a superb delicacy. However, the ones you don't like feel that it smells too smelly and feels uncomfortable when you smell it, let alone eat it.

There is also a dish that is very similar to its recipe in Sichuan cuisine, which is soft fried rings.

But there are also some big differences between the two.

Chu Yunfeng also heard Mr. Li talk about it before, to see if he could let Mr. Li make it once when he goes back this time. Wouldn’t he be able to make two classic fat sausage dishes?

Before frying the Nine-turn large intestine, it needs to be cooked with water, but soft-fried rings need to be put in a cage to steam. The steaming time is longer than the ones cooked, and it takes 3-4 hours.

Moreover, the frying process is different. When frying, the Nine-turn large intestine is cut into sections, while the soft-fried finger is a long piece of intestine and frying it directly into the pot.

Moreover, before frying, you need to apply soy sauce to increase its color.

The last step is also very different. After frying, the Nine-turn large intestine needs to be added with broth and other ingredients to collect the juice, which tastes soft.

However, the soft fried ring is directly fried and cut into the shape of the ring ring, and then start dipping the sauce to taste it.

There are two ways to eat this, one is to dip in salt and pepper, and the other is to eat it with sweet noodle sauce, lettuce and chopped green onion.

The way to eat pepper and salt is from the old traditions. The pepper and salt here should not be understood as pepper noodles and salt. The pepper here refers to pepper.

It is a dipping sauce that combines pepper and salt, which is the most traditional way to eat this dish.

Sweet noodle sauce, lettuce and chopped green onions are also very particular about eating, especially the shape of chopped green onions, which does not directly make the scallions shredded like roast duck.

The green onions here are the shape of "flower onions" and are also very particular.

It is to cut the scallions into small sections, tie it with a shredded scallion in the middle, and then chop both ends with a knife.

In this way, the two ends of the onion section present a flowery shape, which is very beautiful and more likely to exude the fragrance of onion.

It is said that two great painters Zhang Daqian and Xu Beihong like to eat this soft fried ring the most, and some popular stories have been circulated in this dish.

The soft fried finger-ring dish was invented by Huang Jinglin and is also a famous dish on the Aunt Banquet.

Xu Beihong and Huang Jinglin are good friends, and Xu Beihong loves this dish very much. Since he is an old friend, Huang Jinglin must cook it himself to serve guests.

To express his gratitude, Xu Beihong wrote on the spot and gave him a horse painting.

The story of Xu Beihong's use of paintings for delicacies was exaggerated by the rumored sensation of food forests and was passed down as a legend in the kitchen hall.

Zhang Daqian is even more fond of the dish of soft fried fingers. It is said that he also loves to make this dish at home.

This soft fried ring with golden color, crispy on the outside and tender on the inside was specially added to the menu at Zhang Xueliang's banquet earlier, which shows Mr. Daqian's love for this dish.

Since this dish is called "soft frying", it means that the large intestine is steamed and fryed directly in the pan. Later, some chefs fry it with flour or starch.

Although it tastes crisper, it does not match its name and is suspected of being extravagant.

After thinking about it carefully, Chu Yunfeng even thought about learning this dish, but he had to talk about it after returning to Rongcheng.

Let me tell Mr. Li at that time, see if he is willing to make this dish, hehe...

However, we still need to integrate this nine-turn large intestine first!

Chu Yunfeng immediately started learning, and the system gave two methods to treat the large intestine, one is the ordinary version and the other is the innovative version.

It seems to be related to Master Ji’s own innovation, which is that when cooking the fat intestines, they are wrapped in celery, and the fragrance is more unique.
To be continued...