Fu Yu was about to leave when he was stopped by Gu Yunwu.

Gu Yunwu pointed to a pile of dishes on the shelf next to him and said: "The big deep-mouthed white porcelain bowl used to stew river eel in wine is the one with a small blue fish on the edge."

"For the sake lees field fish, use a light blue threaded plate, a medium size will do."

"Fa Cai Braised Eel Gum, using a shallow casserole with an orange handle."

"For fresh solitary fish eggs, use the black hibiscus flower plate set, and choose the dark brown one for the upper small tray."

"We also use a combination plate for millet crab and a medium round bowl on top."

"Of course, although this kind of plating design is classic, it is somewhat outdated now."

“Pay more attention to details!”

When Fu Yu heard this, he quickly wrote it down carefully.

The taste of the food is very important, but the final effect of the dish is also very critical.

For a dish to be cooked perfectly, color, flavor and flavor are indispensable.

The presentation of the dish in front of the customer sometimes directly affects the customer's visual perception of the dish, and even has a certain impact on the price of the dish.

Gu Yunwu just gave some instructions casually, but Fu Yu felt very grateful and admired him deeply.

It's just a simple instruction, but you can see Gu Yunwu's carefulness in cooking and thoughtfulness in treating others.

Even if Fu Yu has a master filter for Zhao Meng, he has to admit that Zhao Meng is indeed far behind Gu Yunwu in terms of sophistication and meticulousness.

As for myself...

Still need to improve our efforts!

However, this was not the time to express his emotions, Fu Yu needed to seize the time to cook.

With Gu Yunwu's guidance, I have to say that it was of great help to deal with Yu.

In fact, the records on the cooking methods of these dishes in the classic old taste recipes are different from those of Chollima.

I think so. After all, it can be called a classic old taste, which means that the ingredients and taste are all from the same origin.

Even if there is a slight difference, it is nothing more than the occasional difference in the details of the cooking techniques and the presentation.

Combining the two, Fu Yu mainly relied on the cooking methods taught by Professor Gu Yunwu, and some detailed operations followed the tutorials on the classic old-flavor recipes.

As for the plating operation, Fu Yu decided to refer to the styling of classic old-flavor recipes.

After all, the aesthetics of many years ago are completely different from what they are now. While restoring the previous look, it also incorporates some of the current popular elements.

But it’s not that simple to add some creativity.

Why does Fu Yu think Gu Yunwu is awesome?

Because of what Gu Yunwu just said: "Pay more attention to the details!"

This sentence can be said to have profound meaning!

After tasting it carefully, Fu Yu understood what Gu Yunwu meant.

I couldn't help but be more and more impressed by Gu Yunwu.

Regardless of his character and scheming, just in terms of cooking methods, this is a great person!

Industry specializing in surgery.

No wonder Gu Yunwu is quite experienced in stewing!

A simple sentence directly allowed Fu Yu to find the core elements of cooking this table.

If you want to cook a dish well, you must know the key points of operation!

Only by discovering and mastering this key point can we truly cook the characteristics of this dish.

This is what the master chefs in the back kitchen pass down from word to mouth: the secret of cooking!

For example, when frying, you need to understand how the heat affects the maturity of the ingredients.

For example, when stewing, you need to know how much control of the amount of water affects the taste of the ingredients.

but!

Not all dishes have standard cooking keys.

This requires you to slowly explore and find it through specific operations, based on experience and observation!

Once you successfully find the key points, you can cook delicious dishes perfectly.

Fu Yu stood in front of the kitchen counter and couldn't help but take another look at Gu Yunwu.

Three people go together there must be my teacher.

If you can become a chef, no matter how sneaky and cunning you are, you must still have real skills.

Fu Yu restrained his original repulsive mood and gained a little respect when facing Gu Yunwu.

Don't look down on anyone, especially when you are still young.

Being too ambitious and arrogant are stumbling blocks to success.

Fu Yu secretly warned that no matter when, humility is the right way to go!

...

Gu Yunwu naturally noticed Fu Yu's gaze.

Looking back, he saw Fu Yu smiling gratefully.

Gu Yunwu nodded, turned around and continued busy with the matter at hand.

He is a great person, that's why he is so great.

Although he is lazy and greedy, the people under his command are very convinced of him and are very obedient.

He can suppress people and control them as he pleases.

This is also a skill.

However, the most powerful thing is not only here.

The most powerful thing is his smooth way of dealing with others.

He knew that Fu Yu would encounter difficulties when cooking, and the operation might not go smoothly or even cause problems.

But he won't say it directly.

He knew who Fu Yu was and whose words he would listen to.

Even if Fu Yu is the person working under him, he will not directly put forward all the points to the point, nor will he point fingers or deliberately show off during the actual cooking operation.

However, since I asked him for help, he agreed to provide guidance, so he was still willing to give a little bit of guidance on some key operations.

After all, sending the Buddha to the West, a good game of chess has been played, and this last tremor is not missing.

Learning to cook requires one word of understanding.

The master leads you in, and practice is personal.

He said everything that needed to be said, and the rest depended on Fu Yu's specific cooking operations.

After all, no matter how much you talk, it’s better to actually put it into practice.

And the reason why he repeatedly emphasized the final presentation.

This is because old-fashioned dishes like this have long since been taken off the shelves. Due to their age, they have long been different from the aesthetics of modern customers.

Don't underestimate the details of plate placement. This step seems simple.

However, if done well, it will increase the influence of a dish on customers' appetite.

This is where it's awesome.

In addition to the final presentation, the specific preparation and cooking process of ingredients are also important.

The precautions that Gu Yunwu mentioned before, such as what kind of heat to use when stewing with wine, and what to pay attention to in terms of time control, are all very important.

With these pertinent suggestions, the cooking operations Fu Yu needs to do next become simple and clear.

With detailed tutorials on classic old-flavor recipes and Gu Yunwu's careful guidance, Fu Yu now knows these old-fashioned dishes very well.

So when he ordered Zhang Jinyu to prepare the dishes, he was very crisp and clear.

The wine-braised river eel is priced at 188 per serving at Chollima.

The price is hefty.

But after seeing the materials used, Fu Yu felt it was still worth it.

Ten years of flower wine, pure Jinhua ham, and fresh river eel.

This pricing is still very conscientious.

Especially because the prices a few years ago are certainly incomparable to what they are now, so for this dish, the customers actually took advantage.

Zhang Jinyu quickly prepared the ingredients.
To be continued...