“Boss, do you want me to take care of the shop in the morning?” Su Ruoyan already knew that her boss was busy today, so she quickly packed up and asked.

“There’s no need to look after the shop. ” Yuan Zhou shook his head. It was very safe in master chef Restaurant of Taoxi road.

Yuan Zhou asked su Ruoyan to leave. As there was nothing to do in the restaurant, Yuan Zhou would never let the clerk stay. As long as the work was done, it was fine. What time did he care about?

He went upstairs to take a shower and went back to the kitchen to take a look. He had just made more than a dozen kinds of Singapore sauces. He was thinking if he should bring some over. This time, he planned to make it a mother-provoking dish. After all, the National treasure chef opello was best at making a mother-provoking dish. This was the best way to communicate.

The nianjiao cuisines were Malacca cuisines that were a combination of Chinese cuisines and Malay cuisines. It was an authentic Singapore cuisine. The traditional Chinese cuisines and Malay spices were perfectly combined, mixing sweet, sour, spicy, and many other flavors. The taste was strong, and the sauces used were mixed with at least ten kinds of spices.

Therefore, many mother’s vegetables had a very high demand for sauces. When Yuan Zhou was learning the Singapore cuisines, he had prepared a lot of sauces for later use.

Previously, the system had counted more than 2000 kinds of sauces to satisfy his appetite. As for the ratio of more than 10 kinds of sauces for the “mother’s dish,”Yuan Zhou said it was just a small matter. Actually, to be precise, the” mother’s dish “was the most authentic in Penang. When talking about the” mother’s dish “culture from the world, the first reaction was that the concept in Malaysia was similar.

This was the reason opello wanted to improve the feminine cuisine and turn it into a Singapore cuisine.

About 600 years ago, the Ming Dynasty’s Zheng He went to the West and brought the Chinese immigrants and customs to Malaysia. This led to the integration of Chinese and Malaysians, forming a new culture. This was the so-called () culture.

For the children born from the marriage between Chinese and Malays, the boys were called “bi an,” while the girls were called “niangjiao.” Not only did they adapt to the changes in their accommodation, but they also changed their eating habits. The nianyao dish was the first generation of ‘fusion’ dish that they created by combining traditional Chinese food and cooking methods with the commonly used Malay spices. It formed its own special taste, which was rich in flavor with sour, sweet, spicy, and stimulating flavors. It was full of tropical flavor.

In order to cook food that was suitable for the family at any time, the kitchen of a family would usually have all kinds of spices. Scallion, garlic, ginger, Southern ginger, ginger, lemons, cilantro, cilantro (ginger), chili, mint leaves, ginseng paste, borscht, cinnamon, orchid, caperyla, orange, orchid leaves … And so on.

An ordinary family would usually need to prepare so many Nanyang spices, so one could imagine how much sauce a genuine woman’s dish would need.

Of course, Yuan Zhou also knew a very interesting phenomenon. Mother’s provoke cuisine was initially an absolute matriarchal system, which meant that it was passed down to the females and not the males. Each family would only pass down their own unique recipes, cooking methods, and secret recipes to their daughter-in-law and daughters through oral means from generation to generation. Therefore, it was quite normal for the number one chef in Malaysia to be a lady, Huang aishan.

Huang aishan was one of the directors of the Asian famous chef Alliance. The reason why Chu Xiao didn’t invite him was that everyone knew that Huang aishan and opello didn’t get along very well.

“Forget it, I won’t bring it.” Yuan Zhou felt that if he brought the sauce made with the top-grade spices and ingredients in the restaurant, he would be suspected of cheating. To put it more bluntly, he was a bit of a bully.

Moreover, Yuan Zhou had noticed that opello, who was the best at making women’s mess cuisines, had obviously come empty-handed and didn’t bring any authentic sauces from Singapore.

Now that he had made the decision, Yuan Zhou didn’t delay any longer. He walked out of the restaurant and saw Chu Xiao and the others.

“This is the number one chef in Asia I was talking about, head chef Yuan. And these are the chefs who have participated in this round table meeting.” Chu Xiao really dared to say that. He introduced all the visitors one by one.

“Chefs, Welcome to the City.”

Although Chu Xiao’s introduction was out of Yuan Zhou’s expectation, he still felt quite happy. He straightened his back and greeted the group of Masters courteously. His manners were impeccable and he fully displayed the demeanor of a master.

“But what’s the yuan Chu Round Table Conference?” Yuan Zhou thought in the heart.

“I’ve long wanted to have an exchange with head chef Yuan. It’s a rare opportunity.” The chefs headed by opello all appreciated Yuan Zhou’s performance very much. As for Chu Xiao’s introduction, they probably didn’t hear it clearly.

“Everyone, please follow me.” After receiving Chu Xiao’s signal, Zhang Le knew that his work had arrived. He immediately stood up and asked everyone to follow him.

Huanting building was really near. They arrived at the entrance of the venue after walking for a few minutes. At this time, master Cheng was already waiting for them at the entrance.

“Master, you’re here.” As soon as master Cheng saw them, he immediately went up and greeted Yuan Zhou. He stood in front of Yuan Zhou like a well-behaved disciple.

“Sister Zhao, you’re here. You’ve worked hard.” Obviously, Yuan Zhou knew that master Cheng was responsible for the preparation of the ingredients.

However, now that master Cheng had been promoted, he should be called Chairman Cheng. Of course, Chairman Cheng was just a little apprentice in front of Yuan Zhou, no different from before. He treated Yuan Zhou with the same respect as always.

“No, master, this is what I should do.” President Cheng said.

Yuan Zhou nodded his head and didn’t say anything. Instead, he turned around and introduced Chairman Cheng to the chefs,”this is my disciple, Chairman Cheng of the Sichuan cuisine Association.”

Opello and the others had also witnessed Yuan Zhou’s prestige when his apprentice could become the chairman. Of course, they didn’t think there was anything wrong with Yuan Zhou taking in such a big apprentice at such a young age. In the cooking circle, whoever had the best cooking skills was the teacher.

The few of them exchanged greetings for a few minutes, but they soon arrived at the venue.

The venue was actually very simple. In fact, they had only built ten temporary cooking stoves, and then they had to store the ingredients. As expected of the engineering team that bragged about taking several cooking exchange meetings, they did a pretty good job.

On one side, there were ten cooking stoves, which were clean and comfortable to look at. Because the venue was large enough, there was enough space for each cooking stove. On the other side, there were rows of shelves and glass water tanks. In the middle, there was a very eye-catching big table.

Of course, no one was close enough to see those specially carved words.

All kinds of fresh vegetables, spices, and meat were neatly arranged on the shelves, looking very fresh. The glass tank should be filled with all kinds of seafood. After all, whether it was Singapore Food or Western food, a lot of them used all kinds of seafood.

Not only was Yuan Zhou satisfied, but all the other chefs also revealed visible happiness on their faces.

“Zhao Mei, the ingredients are not bad.” Yuan Zhou complimented.

“It’s good that master is satisfied,” President Cheng’s originally cold and aloof image collapsed at once. He smiled like a fatty who weighed more than 140 pounds.

“Then let’s start. Everyone will cook a dish and Exchange ideas.” Chu Xiao, as the initiator, spoke first.

“Alright, let’s start then.” Yuan Zhou agreed with a nod.

After witnessing Yuan Zhou’s culinary skills, the other grandmasters couldn’t wait to show off their culinary skills. Therefore, they all prepared to start cooking.

Every chef walked to the ingredients side and began to carefully select the ingredients they needed. After taking a look at Yuan Zhou, Chu Xiao also went to select the ingredients full of fighting spirit. Yuan Zhou had already thought about which dish he wanted to cook. Therefore, he went straight to the position of each glass water tank and looked for the ingredients he needed.

Opello had the same reaction as Yuan Zhou. When he ate the stewed noodles cooked by Yuan Zhou, he had already made up his mind to cook the chili crab that he was best at today. He also went straight for the glass water tank from the beginning and very soon, he chose an especially good Sri Lanka crab. It was of very good quality and was also the most suitable species to make chili crab.

On the other side, Yuan Zhou also came to the tank where the crabs were kept. However, unlike opello, he chose an ordinary Porcupine with three warts. Although it looked full of vitality and baring its fangs and claws, it was obviously a little less impressive than the big crab of Sri Lanka.

“Is he going to make spicy crabs?” Opello was a little suspicious when he saw Yuan Zhou grab a crab and leave with great precision.

The crab struggled hard. However, when it was in Yuan Zhou’s hand, it was like sun Wukong in Tathagata’s hand. No matter how hard it tried, it couldn’t break free and was easily carried by Yuan Zhou with one hand.

[Ps: look at this. Not only did the cat not ask for leave when it was sick, but it also updated two chapters a day!] Have you ever seen an author in a better situation than a noob cat?

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