Vol 5 Chapter 929: stunt

The latter arrangement is really wonderful. In addition to some projects they know about Peking Opera and Kunqu Opera, there are also other projects that they have only seen for the first time, including art, opera, music, and competitive sports. The lake spread out.

These projects finally constitute what we usually call Qinqi, calligraphy and painting-of course, as well as food. For thousands of years, these projects have undertaken the important task of inheriting our traditional culture. Feng Yiping only selected some of them. , Let these Silicon Valley tycoons feel an eye-opener.

They all said, "I think I know China again,"

Or say, "I like Tai Chi very much," "Their clothes are so beautiful,"

But Meyer said something that made Feng Yiping almost choked, "I like it. The long one is called Xiao. Is this difficult to learn?"

It should be that she has a good impression of the girl who just performed, so she also likes her skills.

Huang Jingping glanced at Feng Yiping, who lowered her head and covered her mouth, coughing, hum!

"There are many kinds of flutes, some of them should be quite difficult,"

Feng Yiping, with his head down, always felt that what she said had other meanings. Of course, Meyer couldn't hear it. Therefore, it is estimated that this was meant for himself.

After becoming a mother, she really dared to say something.

"Okay, let's choose a drink,"

At this time, they were in a place by the lake that was also half-open, but felt quite warm in the lobby. There were many hot drinks on the counter.

Naturally, it is not the coffee or hot cocoa they are accustomed to. In addition to various juices, there are peanuts and red date soup, milk papaya soup, pumpkin millet juice, red dates, lotus seeds, white fungus, rock sugar water..., and rice wine.

Ladies, many choose the nutritious and nourishing peanut jujube soup that can also be used for skin care. Men, led by Feng Yiping, mostly choose rice wine.

Ellison glanced at Jobs. "It seems that there is some smell of sake?"

"This is just our country. In winter, many families make rice wine made from glutinous rice," Feng Yiping explained. "But strictly speaking, there should be some sake like this rice wine."

"Oh?" Ellison felt that he really saw a lot of things that refreshed his understanding today.

"You may also know that the winemaker who makes sake has a special name called Du Shi. This Du is the surname of the Chinese **** of wine Du Kang."

"More than two thousand years ago, during the Qin Dynasty in our history, some ancestors moved to the East to escape the war and brought the technology of rice koji brewing, which finally led to the development of sake."

"Before that, they had to use other methods to make wine, such as chewing the cooked rice in their mouths, using saliva to saccharify the starch in the rice, and then spit out and add water to let the wild yeast naturally It attaches to fermentation and finally becomes wine,"

Feng Yiping felt it was necessary to clarify these issues.

"Huh!" Many women heard it and felt very unacceptable. Can the wine made like that still be drunk?

Feng Yiping waved his hand quickly and emphasized, "We have always used Jiuqu to make wine. Really, you can try this rice wine."

After hearing what Feng Yiping said, Meyer picked up a cup and took a sip, and said unexpectedly, "It's really good!"

So when they got up, many women were holding a glass of unfinished rice wine in their hands.

And then, finally there was a project related to Chinese food.

There is a chopping board on the table. On the chopping board is a kitchen knife that our chefs are used to, which is bigger than the bone chopping knife of American families. On the side is a plate of water tofu. Behind the table, there is a chef with a chef. The middle-aged man in the cap is smiling.

"Tofu is also an invention of our country. It was invented by a prince who likes Taoism more than two thousand years ago. It is made from soybeans and has high protein content and low fat content, so it is green and healthy."

"And this, this is one of our Chinese tofu, water tofu, its characteristic is to use glucose to make fat, which can not only reduce the loss of protein, but also increase the water retention rate of tofu, which is twice as high as that of gypsum tofu. Come," he said, picking up the plate.

"So its texture is more delicate, you see," Feng Yiping put on a disposable glove to grab a piece of tofu. Although he was very careful, the tofu was still broken. "I can't even hold it."

"I'll try," Laurenna came interested.

She used two hands to ponder for a long time, and finally picked up a piece of tofu intact, but the admiration of everyone just came out, and Jobs's smile just appeared, and it broke into several pieces and fell on the plate on the table. .

"The tofu we eat in the Chinese restaurant does not seem to be like this?" they asked.

"Yes, this tofu is very demanding when it is cut and cooked."

"So, what is this going to do?" Page asked.

He is now very interested in Chinese food, of course, authentic Chinese food.

"What we make now is called chrysanthemum tofu,"

"Chrysanthemum tofu, do you add chrysanthemum?"

"I'll understand in a while," Feng Yiping smiled and sold it off, and he gestured to the chef.

The chef immediately held up a plate of tofu with a kitchen knife and placed it on the chopping board. Then, to everyone's surprised eyes, one of his apprentices came over with a blindfold and really put it on the chef's head.

"This is?" Looking at the kitchen knife in his hand, many of the people present found it very unbelievable. This is not a joke.

Lao Pan and the others also rushed over after hearing the news. They shook their heads after seeing this scene. The other dishes were okay, such water tofu, blindfolded, wanted to cut well, not only they couldn’t, but the chefs in their shop. , The same does not work.

But even so, their sword skills have completely defeated those Michelin three-star chefs, and they look forward to the performance of their domestic counterparts with great interest.

Yamamoto squeezed inside-no way, with his height, standing outside, he could not see what was going on inside.

"Humph," he shook his head, is this for performance?

Yes, Feng Yiping did not arrange too much in this regard. It is true that cooking skills are not used for performances. However, if your level is high enough, then there will indeed be pleasing performance effects.

Kraer is naturally very interested. What she regrets now is, why didn't she bring a cameraman in?

After seeing the previous ones, she was completely convinced that the chef's performance would be equally astonishing.

The blindfolded chef was holding the knife in his hand. At this moment, "clang," the pipa sounded quickly, and the chef's knife immediately moved.

Although it is blindfolded ~www.wuxiaspot.com~ The knife in the chef's hand is still as smooth as flowing water. The tofu that can't be picked up just now, under his knife, it is very obedient, let alone broken, there is nothing Any deformation appears.

What made everyone take a sigh of relief was that not only did he cut very fast, but he also made a big knife back and forth with only a slight difference, which made people scared and dazzled.

Schmidt also took off his glasses and rubbed his eyes. In his opinion, this kind of picture is a bit similar to the feeling of frame jams when watching a video.

Almost before everyone had reacted, the chef had already cut from one end to the other. He took off his blindfold and put the tofu that looked no different from before in a bowl of water brought by his apprentice. , A miracle happened, that piece of tofu that looked intact, in the water, actually showed the shape of a chrysanthemum.

Touching the bowl, the chrysanthemum sways gently as if in the wind.

"Amazing!"

"It's incredible!" Everyone scrambled around.

"This is acrobatics?" Michael Moretz murmured.

"No, don't you think this is a type of Chinese Kung Fu?" John Dole said.

Yamamoto's face is quite ugly.

He knows that for Eastern dishes, knife skills are actually deeply related to the latter, the more subtle, the more conducive to the taste.

As for the knife skills of this one, at least within the Greater Bay Area, no one can challenge those chefs who are complacent or proud of their knife skills for cutting fish.

But Claire looked at the chef in front of her, her eyes lighted up suddenly.

She looked at the chef who was smiling at this moment, and she could see Yuan Zhen Yuezhi's momentum from him.

…………

At this time, in the capital, Mr. Wang cried out very incomprehensibly, "Just report the letter?"