In 1995, I followed my master to Guangzhou Shamian and entered the kitchen of a Swan Hotel. He is the first five-star hotel in the country. The catering department is naturally divided into Chinese and Western cuisine. The western chef invited blue-eyed and blonde hair, which is said to be from Gaul.
As a colleague, although the language is not clear, it does not affect communication. Foreigners come to see us when they have time to stir-fry, which is shocking to see our flip-flop.
We went to see foreigners cooking in ordinary stove top pans, marveling at their placing shape, which was pleasing to the eye, especially the desserts, which are so complicated that they are much better than us.
After watching it for ten days and half a month, we can’t go there. In the words of the chef, it is to roast, fry, fry and cook, except to sprinkle salt and pour juice.
Caviar is too salty and fishy, black truffles are a gimmick, and the flavor is not as good as Yunnan's mushrooms. Foie gras is surprisingly large. It's okay to eat it once occasionally, but it's too greasy.
There are people in the world, there are gossips in the back kitchen, and the foreigner's leader also received the "wind". Hearing that the chef commented on him like this, he naturally was dissatisfied, so he came over to challenge him.
The method is simple. The Chinese side makes Western food, foreigners make Chinese food, and both sides send representatives to the stage.
Later on, the ancestors imitated us here.
The topic of going out is fried steak, our side is dried fried beef .
The chef skillfully flipped the steak on the iron plate and poured it into whiskey . It burned in an instant, and bursts of burnt fragrance came, and the salt was added to the plate.
On the side, the foreigner first pulled the beef (you can see it too much), but when facing a big wok with a hot stove, he would not turn the pot when frying the noodles. As a result, he was in a hurry, the rice noodles were muddy and clumped, and the finished product was terrible.
I feel more like glutinous rice cake .
Afterwards, the chef told everyone: "Foreigners only have a few tricks. I can do what they can do, and they can't learn what I can do..."
Hearing the person next to him, the foreigner was so angry that he was angry.
, but his body is very honest, and he came to learn from his master.
The chef disdained to teach him, and Sichuan cuisine chef Liu Chang took the lead. In order to facilitate teaching, he also gave the foreigner a Chinese name: Liu Zhong.
This is bullying, Liuzong is a jargon, the end of the copycat.
Master Liu came up and saw a hundred killing sticks. After throwing a stack of information, he asked Liu Zhong to find out within half a month: strange flavor, sauce flavor, fragrant stew, beanban, ginger sauce, spicy, garlic paste, pepper and sausage, spicy and sour, fish flavor , sweet and sour, lychee, white oil , salty and fresh and other compound flavors.
also the hot dishes are fried, rinsed, stewed, stir-fried, fried, boiled, hot, fried, fried, sautéed, rolled, steamed, roasted, stewed, stewed, stewed, stalled, stewed, blanched, roasted, baked, sticky, and rolled.
The cooking techniques and characteristics of cold dishes such as frying, roasting, sauce, stew, frozen, wax, pickling, braising, mixing, etc.
Liu Zhong was confused, and the fire was divided into white, braised, dry fired, etc.
There is also a small stir-fry but not oily. If you don’t change the pan, stir-fry one pot quickly and make a dish. For example, fried liver and waist only takes about 1 minute. The vegetable will be tender but not raw, and it will be hot and fragrant.
What the hell is "Eighteen shovels of liver and waist"?
Liu Zhong did not collapse, but started from theory steadily. If you don’t understand, you will not be ashamed to ask questions. It is not limited to Master Liu, including , water-table , knife skills, and fighters.
For example, what is a refrying pot or a pot, why is tofu called Mapo, beef called lamp shadow, chicken is called a stick, lung slices are called couple, beef steamed in small chamber, cowpea with minced meat...
Liu Zhong didn't learn very well, once he made " fish-flavored eggplant ", Master Liu wanted to throw him and the vegetables into the trash can.
However, they have high emotional intelligence and learned the basic process. They resigned and went to Nanshan, Shenzhen to open a "Waizong Sichuan Restaurant". All the condiments are made in Sichuan, such as Yibin sprouts , Pixian bean paste, Zhongba soy sauce, Baoning vinegar, Tongchuan fermented black beans, etc.
The first time a Chinese people saw foreigners cooking Sichuan cuisine, they flocked to them, and the guests came like clouds. Liu Zhong was busy in the kitchen and hired two more chefs. This is a story later.
Now answer the questioner’s question: Is Chinese food lagging behind Western food?
The barbarians who eat with knife and fork are always inferior to the Chinese children who eat with chopsticks.
Regarding this aspect, in China and overseas Chinese people have always been the world of Chinese food!
has never been imitated and has never surpassed it!
Not to mention domestically, we will only talk about overseas Chinese restaurants, that is, localization, "Zuo Zongtang chicken", "chili shrimp", and "sweet and sour gourmet pork", and will continue to innovate and remain undefeated, with the potential of latecomers to take the lead.
My uncle Chen Liming has a restaurant in Xinma Thai , which mainly focuses on nasi lema and Hainan chicken rice . The seasoning used is curry, inspired by Indian sausage.
, just ask if you agree or not!
Of course, one place is a place of water and soil to nourish the other people. Even in China, there are hundreds or thousands of ways to make a chicken. What suits your taste is food, and the same is true for the world.
Canned Nordic herring, British looking up at the starry sky, Germanic elbows, big hairy red sausage, American imperial sandwich , book tempura , stick kimchi, our bean juice , snail noodles , stinky tofu, etc.
has loyal fans within a certain range, but they did not see each other fighting each other, but instead tolerating them.
This is the right way to eat. If you criticize others and praise yourself, you will be despised!
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