Food starts with noodles

But those media didn't care about this, and they just connected Li Hongzhang with chop suey.

But at this time, most Americans still have a ridiculous attitude towards the dish of chop suey.

It really made chop suey close to the daily life of Americans, and it has become a nostalgia that cannot be parted from the American memory. It originated from the 1906 San Francisco earthquake.

When the earthquake struck suddenly, the people lived in tents and had nothing to eat or drink.

At this time, fried chop suey with rice, which is a cheap but rich and delicious delicacy, has become a life-saving meal for people in the disaster area.

It was from that time that Americans gave the dish chop suey an air of nostalgia.

Until now, some old Americans have traveled thousands of miles back to the place where they lived when they were young, just to eat a bite of fried chop suey with rice in their memories.

From this perspective, the Americans took advantage of Li Hongzhang's popularity.

But it's not just the Americans who rubbed off on Li Hongzhang's popularity, the Chinese themselves also rubbed off on it.

For example, the plausible Li Hongzhang chowder is a typical hot dish.

Li Hongzhang's chowder also has nothing to do with Li Hongzhang.

Some people think that the word offal is not good, and Li Hongzhang is from Anhui, so they put Anhui's chowder on Li Hongzhang's head.

He also made up some stories about his visits in a serious manner.

Why is there not enough food for entertaining foreign guests, Li Hongzhang had an idea and asked the chef to make a mixed dish, which amazed everyone.

Why is Li Hongzhang not used to Western food, so he asked the chef to make a mixed dish. After being tasted by Americans accidentally, he couldn't put it down immediately.

This is all bullshit.

A dignified first-rank official, and a nation that likes to talk about ostentation the most, how could it be reduced to a situation where there is not enough food for guests.

According to the spread of chop suey in the United States, it is impossible for the lower class to eat rare ingredients such as sea cucumber, jade scallop orchid slices every day.

Under the living conditions of the Chinese workers at that time, it was impossible for them to have so much time to cook that stewed dish.

But Chinese people like to hear such stories, and some chefs also like to use such allusions to add a bit of legend to their dishes.

So this kind of legend is still very popular until now.

Many people still think that Americans like to get together and eat the chowder invented by Li Hongzhang around the stew pot.

After learning about the history of these two dishes, Xu Zhuo was very happy.

It's not that I figured out a plausible dish, but mastered two dishes at once.

There are not only fried chop suey that Americans like to eat, but also Li Hongzhang's chowder, which has been rumored in China and eventually became a representative dish of Anhui cuisine.

After getting the two dishes, not only did Xu Zhuo master one more overseas Chinese dish.

At the same time, he was exposed to Anhui cuisine.

Anhui cuisine, one of the eight major cuisines, is a bit unfamiliar to Xu Zhuo.

Because Anhui cuisine is not as popular as Sichuan and Hunan cuisine, and it is not as famous as Cantonese cuisine, Shandong cuisine and Huaiyang cuisine.

Even in terms of local characteristics, Zhejiang cuisine and Fujian cuisine are not outstanding.

So for a long time, Anhui cuisine has no sense of existence among the eight major cuisines.

Now, the mystery of Anhui cuisine can finally be revealed...

Chapter 663 Western Breakfast

"Chicken, sea cucumber, grass carp, squid, ham, pork maw, fish maw, scallops, and magnolia slices, because we will use them tomorrow, so we can buy sea cucumbers made of water, and fish maws made of oil. It will be easier to do so."

These are the ingredients for making Li Hongzhang's chowder.

As for the ingredients for chop suey...

This thing doesn't stick to the type of ingredients at all, you can use whatever is in the kitchen tomorrow. Once this kind of stir-fry is restricted to the form, it will not taste good.

For chop suey, the more choppy the better.

When Xu Zhuo went to rest, several foreign chefs said good night to Xu Zhuo one after another, and the foreign chef in Zhao Guangming's shop also showed respect.

It seemed that he really wanted to discuss sweet potatoes with Xu Zhuo.

But it was too late now, and the two of them didn't speak the same language, so Xu Zhuo agreed with him to talk about it tomorrow. Anyway, with the skills, it's no problem to make fried sweet potato mash anytime.

Xu Zhuo said good night to them one by one, then went back to his room, took a shower, and lay down on the bed to sleep.

The next morning, Xu Zhuo woke up and was about to go to the hotel for free breakfast with Meng Liwei and Zhou Wen, when Zhao Guangming called.

"Come to the restaurant, they have prepared breakfast for the three of you, come and have a taste, pure western breakfast."

Western breakfast?

Isn't it just toast, bacon, omelette, milk and cereal.

Xu Zhuo was not very interested.

But thinking about the hotel's breakfast, it might be the same. It's not even as authentic as a foreigner's, so I brought Meng Liwei and Zhou Wen to the Rainbow Restaurant.

As soon as he entered, several foreign chefs greeted Xu Zhuo.

Invite Xu Zhuo to have breakfast together.

Breakfast is buffet style.

Xu Zhuo took a look and found that the dishes were really rich.

Such as buttered cauliflower, fried bacon, fried sausage, fried eggs, milk, oatmeal, freshly baked toast, and butter and peanut butter to go with the toast.

There are also breads of all flavors, tortillas, a variety of bacon, and more.

Drinks also include various fruit juices and corn juices.

Very hearty.

Very well done too.

For example, fried eggs, all made in the shape of a heart.

The sausage was also cut into various styles.

Even the bacon was fried and rolled into rolls.

The three of them took their plates and each chose their favorite food.

Then sit by the window, enjoy the delicious food while admiring the Huangpu River outside the window.

A few foreigners had already had dinner at this moment, and they had nothing to do, so they came over to chat with Xu Zhuo.

Xu Zhuo didn't know English very well, and when he was worrying, he didn't expect Zhou Wen's English to be good.

Under her translation, they had a pleasant chat.

"When did you learn English?"

"It's been a long time ago. When I was admitted to university, I passed the second line only because I was good at English. I originally wanted to apply for a translation school, but the score requirements were too high, so I applied for traditional Chinese medicine."

If it was in another place, it is estimated that a few foreigners would have gathered to strike up a conversation with Zhou Wen.

She is good-looking and understands English, so she is very attractive to foreigners.

However, these cook friends of Zhao Guangming seem to be the same as Zhao Guangming.

and so……

Goddess Zhou Da of the medical school was deflated.

Although these foreigners were very polite and gentlemanly, anyone with a discerning eye could tell that they were more interested in Xu Zhuo.

There was some reason for Xu Zhuo's appearance, but it was mainly Xu Zhuo's cooking skills that made them yearn for it.

"A few of them said they wanted to learn Chinese food from you, but I don't know if it's convenient for you to teach them."

While eating toast, Zhou Wen translated the words of the foreigners to Xu Zhuo.

Xu Zhuo was a little embarrassed.

He really wanted to teach.

But the language barrier made him very embarrassed.

If you want to learn something else, you can compare it to painting a gourd. Even if you don’t understand the language, it’s okay, just follow along.

But cooking must communicate with language.

Otherwise, what kind of material to put, what kind of heat, these can't directly affect the data at all.

"Xu Zhuo, don't you have a video on YouTube, let them learn from it, and let them help you advertise or something, YouTube can make more money than Bilibili."

It was only after Meng Liwei reminded Xu Zhuo that he came to his senses.

I also have videos on YouTube that I can use.

Last night, because he completed the teaching task, he forgot about the Youtube.

Thinking of this, Xu Zhuo took the mobile phone and opened the YouTube client on the mobile phone to show them.

Several foreigners were shocked immediately.

They didn't know that Xu Zhuo posted videos on YouTube.

And Zhao Guangming didn't say that either.

Then look at the clicks on Xu Zhuo's videos. Although the statistics are pretty good, in their opinion, they shouldn't be so bad.

Because Xu Zhuo can make such delicious General Tso's chicken, he must have a very high level of cooking skills.

So he should go viral on YouTube.

In addition, the dishes that Xu Zhuo cooks on YouTube are almost all tastes acceptable to Westerners, which makes them like it even more.

"They said they would help you promote it, let more people know about Chinese food, understand Chinese food, and agreed that within a year, they would follow your cooking video to learn three dishes, and make them for you to comment on next year... These foreigners are quite interesting ha."

Zhou Wen's translation made Xu Zhuo suddenly realize that more videos should be shot in the future.

And you need to study more about the dishes that foreigners like.

Yuxiang Pork Shredded and Kung Pao Chicken have already been learned, and they have to find a way to learn sweet and sour pork, and try to attract as many Chinese food lovers as possible.

Isn't it a sweet and sour dish?

There are several dishes available for each cuisine.

After breakfast, Zhao Guangming pushed a trolley and went upstairs with some ingredients.

Almost most of the dishes in his shop are imported from abroad, and even those that are not imported are exclusively supplied, and none of them are purchased from the vegetable market.

Xu Zhuo took a look, the packaging of these ingredients was very high-grade.

The carrots are all packed in a transparent box with a layer of foam on the outside.

"Will this dish taste better?"

"It doesn't matter whether it tastes good or not. What's important is to be authentic. This is the foundation of molecular cuisine."

Zhao Guangming heard Xu Zhuo's words, and said with a smile, "You are not such a saboteur, if everyone is like you, who would come to my place for dinner?"

After a pause, he smiled to himself: "However, the selling price you mentioned is also correct."

There were no customers in the restaurant this morning, because a group of friends would come later. In order not to affect the dining experience of the guests, Zhao Guangming did not open the reservations for the morning.

So, this morning is the dish tasting session for all my friends.

Xu Zhuo ate a red-themed meal yesterday, and plans to try another color today.

"Guangming, most of the red ones you ate yesterday were meat, but the green ones are all vegetables, right?"

Xu Zhuo planned to take a seat first, so as not to leave the small red hall to himself later.

As a result, Zhao Guangming asked curiously after hearing what he said.

"Xu Zhuo, why are you suddenly interested in green? Could it be..."