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Chapter 627: Treat Daigo and his group to a banquet!

After bringing Mikoli, Daigo and others to the Dragon God Hotel, the owner Liuli, after hearing Ye Chen's advance instructions, arranged for people to prepare a large table of signature dishes early.

At the same time, when she learned that Ye Chen and Lu Yu were going to cook themselves, she already prepared ingredients from all over the world in the hotel's kitchen.

Not long after, Ye Chen and his group arrived at the Dragon God Hotel.

As soon as they stepped into the store, Xiaoyou and Mikoli were instantly attracted by the luxurious decoration in front of them. They widened their eyes, opened their mouths slightly, and showed an expression of surprise that was difficult to conceal on their faces.

However, in comparison, Adam and Liuli were already accustomed to such scenes because they knew each other; and Daigo, as a rich kid with abundant assets, was not surprised by this level of luxury.

After everyone was seated, Liu Li stood up with a smile and began to introduce the signature dishes on the table to everyone present.

At the same time, Ye Chen and Lu Yu walked into the kitchen under the guidance of a waiter, ready to show off their skills and cook their respective specialties.

As soon as they entered the kitchen, Ye Chen and Lu Yu enthusiastically called out to the chefs that Liu Li had arranged in advance to come and learn.

Hearing the shout, several chefs quickly gathered around.

Ye Chen rolled up his sleeves without hesitation and said seriously, "You'd better open your eyes and watch carefully. The dishes we are going to make are very difficult! If any step goes wrong, the taste of the whole dish will be greatly reduced!"

After saying this, he deliberately glanced at the chefs in front of him, as if to emphasize the importance of the matter.

Faced with Ye Chen's serious expression, the chefs did not dare to slack off at all. They nodded solemnly and took out the video recorders they carried with them, ready to record the whole process.

The first dish, Lion's Head (Huaiyang cuisine): As one of the representative dishes of Huaiyang cuisine, Lion's Head is named for its "lion's head shape". Choose fat and lean pork belly, chop it into meat filling by hand, add water chestnuts, mushrooms and other ingredients, and knead it into meatballs. After a long time of stewing, the meat is soft and glutinous without being greasy, and the soup is thick and delicious, which symbolizes reunion and happiness. The second dish, Kung Pao Chicken (Sichuan cuisine): As one of the few "sweet" dishes in Sichuan cuisine, Kung Pao Chicken has conquered the taste buds of countless people with its sour, sweet, slightly spicy and rich taste. The chicken cubes are fresh and tender, the peanuts are crispy, and the spicy peppers, the numbing peppers, and the sweet and sour sweetness of sugar and sour, the various flavors are intertwined in the mouth, which is endless aftertaste. When Ye Chen found that the difficulty of cooking was far beyond his imagination, he took out a full million Alliance coins without hesitation and quickly exchanged them for the cooking proficiency skill.

With the help of this new skill, Ye Chen's confidence increased immediately and he worked closely with Lu Yu.

The first thing they prepared was the famous boiled cabbage.

Ye Chen skillfully picked out the freshest and tenderest yellow cabbage hearts and carefully pierced them repeatedly with a silver needle to ensure that they could fully absorb the delicious flavor of the broth.

Lu Yu was carefully preparing a rich broth on the side. Various precious ingredients were tumbling in the pot, giving off an enticing aroma.

Then, Ye Chen started making the lion's head. He chopped the fat and lean pork into small pieces, added appropriate amounts of scallion and ginger water, egg white and starch, and stirred clockwise until the meat filling was firm.

Then, he gently clenched his hands, and a round and smooth lion head took shape.

Lu Yu is responsible for controlling the heat, allowing the lion's head to gradually become crispy and tasty during the slow cooking.

Kung Pao Chicken is also an indispensable dish. Ye Chen quickly cut the chicken cubes, peanuts, chili peppers and other ingredients, heated the pan with cold oil, and stir-fried the chicken cubes until they changed color, then served them for later use.

Then, he heated the oil again, added dried chili segments and peppercorns and stir-fried until fragrant, then poured in the diced chicken and other side dishes and stir-fried evenly.

Finally, pour in the prepared sauce to make the whole dish bright red in color and taste spicy and delicious.

Squirrel mandarin fish requires extremely high knife skills, but Ye Chen, with his superb skills, easily deboned the mandarin fish, cut it into pieces, then coated it with batter and fried it until golden and crispy.

Lu Yu was busy preparing a sweet and sour sauce, which he would pour on the mandarin fish after it was out of the pot, and the aroma instantly filled the air.

Buddha Jumps Over the Wall is a dish that takes a lot of time and effort to prepare.

Ye Chen and Lu Yu worked together to clean many precious ingredients such as sea cucumbers, abalone, shark fins, etc. one by one, and stacked them layer by layer in earthenware jars according to strict order.

They then simmer over low heat for several hours until the essences of the ingredients are fully blended together to form a rich and mellow soup.

White-cut chicken may seem simple, but it actually requires a lot of attention. Ye Chen selected high-quality three-yellow chicken, blanched it in hot water to remove the fishy smell, and then soaked it in ice water to make the skin crispy and the meat tender. Lu Yu prepared a special dipping sauce with just the right proportions of minced ginger, mashed garlic, soy sauce, sesame oil and other condiments.

Making Wensi tofu requires not only knife skills but also patience.

Ye Chen held his breath and concentrated, cutting a piece of soft tofu into hair-like thin threads, and put it into clear water like a blooming chrysanthemum.

Lu Yu added chicken soup and seasonings at the right time, making the soup light and refreshing yet fragrant.

Peking duck is naturally the top priority.

Ye Chen skillfully inflated, colored, and roasted the duck in the oven. The duck skin gradually became crispy and golden under the high temperature.

Lu Yu prepared the ingredients such as pancakes, chopped green onions, cucumber strips and sweet noodle sauce.

The preparation of Dongpo pork also requires a lot of effort.

Ye Chen first cut the pork belly into large pieces, blanched it in water and fried it until the surface turned slightly yellow, then added rock sugar, dark soy sauce, light soy sauce and other seasonings and cooked it.

Lu Yu controlled the heat so that the meat became fat but not greasy during the long stewing process and melted in the mouth.

The last dish, shredded pork with fish flavor, is delicious in color, aroma and taste.

Ye Chen shredded pork, black fungus, carrots, green peppers and other ingredients and stir-fried them over high heat, creating a perfect blend of sour, sweet and spicy flavors.

Lu Yu helped to serve the dish, making it look even more appealing.

After a busy cooking process, all ten classic state banquet dishes were finally ready.

Moreover, each dish is made for nearly ten people.

At this time, Ye Chen and Lu Yu were already exhausted and out of breath, but looking at the sumptuous dishes neatly arranged in front of them, their hearts were filled with a sense of accomplishment.

So they told the chefs who had been watching and learning nearby to come and help and bring these delicious dishes to the banquet hall.

Since the preparation process of some of these dishes is more complicated, it takes a certain amount of time to achieve the best taste.

Therefore, during the production process, Ye Chen had to use the special capabilities of the system to speed up the process slightly.

However, Ye Chen explained and illustrated the preparation steps, key points and time required for each dish in detail to the chefs around him, sharing his experience and skills without reservation.