Kyoto, China, XX City Hall.

At this moment, in the largest catering hall in XX Hall, hundreds of dining tables have been set up, with all kinds of wine and drinks on the table. The service staff are shuttled back and forth, but no dish appears.

At the same time, the people in the political circles, including the elders of the Shang Dynasty, the chefs and masters of Xingu, led by Hu Shenchu ​​and Cai Pinlong, famous chefs of major restaurants and hotels in China, the foodies led by Cai Chongjiu and Cai Bo, the Chinese Cooking and Food Association, the heads of the provincial associations, the news media who are afraid that the world will not be lively, and the reviewers of famous projects in the food circles in various countries, sat next to the dining tables, gathering together, and extremely lively.

It’s really a foodie, and there are gourmets when they come and go.

The scene was a prosperous moment, unprecedented, and I don’t know if there will be anyone coming later.

Chinese cuisine is unique in the world and has been famous for a long time, but there is never a recognized national dish. It is nothing more than a lack of a chef with prestige enough to convince people to come forward to determine national dishes.

Even the "God of the Ghosts" and "Eight Gate Divine Chefs" of that time have only taken this last step.

It was not until Zhou Dong was born that Guangyao diligently moved. In just two years, he went from an intern to an international gold medal winner, a master of divine chef and a divine chef. He successively conquered two great chefs as disciples, became the general judge of the first-level chef upgraded to the examination, and finally even impressed the eight-door divine chef Cai Pinlong, which made this famous and difficult old guy convinced him.

In addition to various traditional media, the Internet power represented by the Dragon God is fueling the fire. The diligent masters and the gods are supported by the gods. The name of the Chinese chef is like a tip of the iceberg under the sea. It will be confirmed when the national food is determined.

Although the masters and masters of all cuisines in the Great Hall were worried at this moment and did not know whether their cuisine could benefit from Zhou Dong's decision on national cuisine, no one was dissatisfied, and no one would be as stubborn as Cai Pinlong.

But which dish of Chef Zhou wanted to order was the national dish? There was no news in advance, and everyone was extremely curious.

Even heavyweights like Mr. Shang couldn't help but whispering to the people around him, with a look of gossip on his face.

The masters representing major cuisines have changed from initial speculation to arguments, and they all blushed.

In the Great Hall, all kinds of sounds were getting louder and louder, and buzzing non-stop.

It was not until 10 a.m. that Zhou Dong, wearing a white chef's uniform, walked out slowly and came to the kitchen counter that had been prepared in advance.

At the same time, a group of chefs carried out more than 70 woks and dozens of huge steamers, soup pots, as well as various vegetables, meat and other ingredients.

People from all walks of life and people who are working hard in the audience were staring straight. Zhou Dong had kept it secret before, but he refused to say what the national dish was to be determined in public. They could only judge it by the kitchen utensils and ingredients they used, but the number of these kitchen utensils was too amazing, right?

There are more than seventy woks alone, and there are also a large number of steamers, soup pots, and various ingredients.

Is this a determination of national cuisine on the spot or a chef in the canteen to prepare meals?

Zhou Dong smiled slightly and pressed his hands down: "Everyone, be quiet.

The determination of Chinese national cuisine has made me very troubled. There are eight major Chinese cuisines and hundreds of small cuisines. If you choose who you don’t choose who you don’t choose who you seem to offend people.”

Everyone in the audience burst into laughter. Zhou Dong said this was the truth, this was a job that offends people.

"So, I thought of a solution."

Zhou Dong also smiled: "I simply don't choose from any cuisine. I create a delicacy that contains the essence of each cuisine, the characteristics of China and the people cannot do without. I feel that it can be a national dish!

This dish is both a dish and a rice. It has a nice name, called 'If people have food, then the country will be arrogant'!"

"If people have food, then the country will be arrogant?

OK, good name, it seems that my old man did not misread the person.”

The old man Shang in the seat of the audience nodded repeatedly, looking at Zhou Dong, his face full of gratitude. Regardless of ancient and modern times, the country is based on the people, and the people regard food as the most! When the people are full, this country and this genius can be stable and prosperous, and they are so arrogant. Zhou Dong's name is deeply loved by Mr. Shang.

Shang Qingxiong followed and said with a smile: "That's right, can the person I recommend to my grandfather be wrong?"

Mr. Shang laughed: "You guy has made a contribution this time, it's good!"

While everyone was talking, there were more than a dozen extra-large basins with a diameter of about two meters and a depth of nearly five feet were placed in a temporary kitchen area on the table. Dozens of chefs poured bags of rice into the basin at the greeting of Zhou Aiguo and the Su brothers.

When the raw rice is poured into the basin, bursts of rice fragrance come to your nose. There are many experts present. From the rice fragrance, you can tell that although these rice are all top-quality, they are all available on the market.

Mr. Shang was slightly stunned, wondering why Zhou Dong got so much rice, and he didn't use the "Black Cloud Chasing Snow" cultivated by Ajie Gu. He felt relieved after thinking about it. After all, this is to make national dishes, which can represent a country's dishes. If you still use the best rice like "Black Cloud Chasing Snow", it will lose its "universality" and become a top-notch delicacy that only high-ranking officials can enjoy.

However, some of the people who were diligent in the audience were puzzled, and some people could not help but ask: "Che Shen Zhou, can your Chinese food be fried rice, right?

This is also...it's too ordinary, and this fried rice is not considered a dish?"

Zhou Dong smiled slightly: "You are right. It's fried rice, but it's definitely not ordinary fried rice. You will naturally understand in two hours."

Dong actually smiled and said, "You guys who asked just now are confused. You need to know that the so-called 'national cuisine' is originally a broad concept, not a dish in a narrow sense. Otherwise, Russian borscht would be a soup, so why would it become a national dish?

It’s just because borscht is both unique and delicious and an indispensable table delicacy for Russians. The top Russian caviar cannot be a national dish, because it is not something that every ordinary person can eat casually.”

"That's right, how can the fried rice made by my master be comparable to ordinary fried rice?

You just wait quietly to eat, how can you have so many problems?"

Shi Buyu was very dissatisfied. He was also a master who was diligent in his life, but he looked down on fried rice? It’s not that I, the old man, looked down on you. Speaking of fried rice, apart from those who were present, how many of them could make qualified fried rice? I really think it’s very simple?

At this moment, most of the basins of rice had been filled with more than a dozen basins. After the kitchen workers poured water with a water dragon, they evacuated one after another. Zhou Dong rolled up his sleeves and began washing the rice.

What Chinese cuisine emphasizes is "universality", so he did not use the perfect or even legendary vegetable washing skills, but instead suppressed the skills at the master level and began to wash rice quickly.

A dozen large jars with a depth of five feet and a diameter of two meters must be washed all. Even a dozen chefs can be exhausted if they do it together, but Zhou Dong washed them alone, but the speed was not slow at all.

I saw him moving in front and behind between more than a dozen basins, left and right, with his figure floating and his steps steadily, and he controlled the rice and water in more than a dozen basins at the same time. The water in each basin was not bad at all.

The rice slurry rose, and the rice grains gradually became crystal clear. After three times of water, Zhou Aiguo and Su brothers immediately called the chef to steam the cleaned rice in the pot!

Of course, the best rice is not steamed, but the rice required at this moment is large and is used to make fried rice. The requirements for rice quality can be slightly reduced, which can also reduce the difficulty of operating this Chinese dish and make it easier to promote in the future.

After the rice was steamed in a cage, Zhou Dong greeted him, holding the "Mr. Xiao Zhou's kitchen knife" in his hand, and a chef immediately threw the various ingredients that had been cleaned and processed in advance to him.

There were swords in the air, as if there were swords rising from the ground. Various meat and vegetable ingredients were quickly divided into pieces, slices, shreds, and dips, just like magic. As Zhou Dong danced his sword, he was put into dozens of soup pots. As soon as these soup pots were opened, all kinds of aromas suddenly overflowed, but they were chicken soup, bone soup, beef soup, mutton soup, fish soup, tofu soup, and even sauerkraut soup, spicy vegetable soup, and high-branded soup!

There are more than thirty different soups!

I'll shake!!!

Who can come here to watch Zhou Dongli's peers who decided to eat Chinese cuisine? Who is not a big figure in their area? Just by relying on your nose, you can quickly distinguish the taste of various soups. When did you settle the color and types of soups, you were confused on the spot and just make a fried rice dish. When did you need so much soup?

At this time, various ingredients have been divided by Zhou Dong and fell into different soup pots. Zhou Dong secretly wiped his sweat and said with a smile: "I am pursuing a big and complete this time. However, since it is a national dish, we must first consider the difficulty of promotion. In the future, we will naturally make this national dish into a teaching video for your reference. We can make a complete version like me or a simplified version. There is no need to use so many kinds of broth every time."

After hearing this, the diligent masters in the audience breathed a sigh of relief, but in their hearts, they were more and more looking forward to the saying "If the people have food, the country will be arrogant."

After various ingredients were put into the pot, Zhou Dong inspected the soup pots one by one. The ingredients in each soup pot were different, so some were cooked on high heat, some were cooked on low heat, and various changes in civil and military fires were taught to three disciples and some excellent kitchen workers one by one.

Only after he was busy at this moment could he take a break from his busy schedule. He took a purple clay teapot from a chef who flattered him, took a nice sip, and sat aside for a while to rest.

However, it was just less than ten minutes before the first batch of rice steamed in the steamer had reached the heat. Zhou Dong didn't have to do it himself. Zhou Aiguo and others called the chef to put the rice out and let it cool, and then put it in a clean freezer to "strengthen" it.

At the same time, the second round of rice is steamed.

This time he had to make too much fried rice, so at least he had to let everyone present eat a few bites, so the amount of rice must be absolutely indispensable.

After silently calculating the time, Zhou Dong stood up and said, "Hand up the pot, pour oil!"

Turn on the stove at the same time, pour cold oil into the pot, and put more than 30 fried spoons into the pot, leaning against the wall of the pot.

The rice that was already hard in the freezer was also brought to the stove by the chefs.

While waiting for the oil to heat up, Zhou Dong quickly walked towards the soup pots and opened the lids in turn.

Onions, ginger, eggs, and seasonings that are popular in various provinces and regions are placed on the table one by one.

Zhou Dong walked quickly toward a frying pan without having to look carefully, and directly used a frying spoon to pick up the required auxiliary ingredients and put them in the pot according to different heat. More than thirty fried spoons were flying in his hands in turn, and put the hard rice and the ingredients that had been cooked in each soup pot into the pot in turn.

"Sheep!"

Fried rice sounded, and Zhou Dong walked among more than 30 woks, his expression was leisurely, like walking in the garden, and he was stir-fried, straight, twisted, hooked up the fire, and flipped the pot in an orderly manner. One person controlled more than 30 furnace eyes and more than 30 woks at the same time!

The entire catering hall of XX Hall was silent, countless people were speechless and fell into a state of confusion. Even Chef Hu and Cai Pinlong looked disbelief.

For an ordinary chef, it is a basic skill to control two stoves by one person.

When you reach the 2nd or above, if you do your best, you can control four to eight stoves at the same time.

Those who can control more than ten stoves at the same time are at the level of a master.

If the Chinese God Chef uses all his strength, he can control about fifteen stoves and ensure that the food is of no loss!

But like Zhou Dong, he controls more than 30 stoves at the same time, and the fried rice supplements on each stove are different, and the ingredients are different, and he also needs to be fried. I have never heard of it.

It turns out that he is the only chef in China. If anyone had any questions about this before, he would be convinced at this moment!

In the huge kitchen area on the stage, Zhou Dong's figure was as fast as a phantom, and even reached the more than thirty fried spoons, sometimes it spontaneously as if it was uncontrolled, and it seemed like it was a ghost.

The sizzling sensation lasted for seven or eight minutes, and then Zhou Dong shouted: "Put on the plate!"

Suddenly, dozens of chefs came in groups, holding more than 30 super large plates with a diameter of half a meter, and walked to Zhou Dong in front of him.

"Come on me!"

As soon as Zhou Dong took a spoonful of fried rice from the first wok, he put it on a plate, and then walked towards the second wok. The chef holding the plate immediately followed...

So, the fried rice on the first plate gradually became rich, but it was a plate of mixed fried rice made from more than 30 woks of rice.

After walking down, the first plate of fried rice was already placed on the table where Mr. Shang was.

Then there is the second trip, the second set.

It was a long time to say that, and after more than 30 super large plates filled with fried rice, the rice in the thirty woks had already reached the bottom.

Zhou Dong greeted everyone and asked the "guests" assigned to the fried rice to start tasting, and immediately started to stir-fry the second set of fried rice.

"This is!"

On the tables of several chefs such as Hu Shenchu ​​and Cai Pinlong, they were also "fortunate" to allocate this special fried rice in the first batch. In addition to these chefs, there were senior masters such as Dong Qishen and Yi Zhiyu at the table, representing the peak of the Chinese cooking and food industry.

But even they were shocked to see it.

On the super large plate, there was a rooster with a head and tail that looked down on the world!
To be continued...