Ever since He Shangchao told Yang Zhenxing a few days ago that Gao Rui's sister Gao Yuanyuan seemed to be interested in him.

Yang Zhenxing will think of this incident from time to time these days.

Although I have never been in love in my life, I went out singing and dancing with He Shangchao and others.

Except for the last one, Yang Zhenxing has basically experienced all the others with the girls he went out with.

As a normal human being, there is nothing surprising about necessary physiological needs.

Not to mention that he is now in his early twenties, which is a period of prosperity.

But the other party was really too young, so Yang Zhenxing subconsciously refused to resist.

In order to divert his attention, he called the masters.

I want to focus on cooking by learning from the chefs.

First, Yang Zhenxing contacted Master Li Qigui, who was the first to invite him.

It has been less than half a year since the other party invited him after the last game.

If there is no further contact, Master Li may really think that Yang Zhenxing disdains his invitation.

But after meeting, Yang Zhenxing put down his worries.

Because he knew that the other party didn't care at all that he hadn't contacted him all this time.

"I heard that your family's business has been booming since the competition. I read that you were interviewed every day in the newspaper during that time. Isn't your family making a lot of money these days?"

When Master Li saw Yang Zhenxing, he said hello and then made fun of him.

Yang Zhenxing felt embarrassed when he was told that. He scratched the back of his head and replied: "I'm very busy. Reporters come to interview me every day. It's hard for me to refuse people."

"Hahaha, you kid!"

Master Li smiled and shook his head, and then said: "Let's go, I promised you to teach you cooking, let's hurry up and get started."

After changing into chef uniform, Yang Zhenxing followed Master Li to the back kitchen of Tai Feng Building.

Compared with Fengze Garden, which has never been closed before the founding of the People's Republic of China, Tai Feng Building, which was once one of the eight buildings, has experienced countless twists and turns.

Not to mention that Tai Fung Building changed owners several times and later closed down, which had a great impact on it.

If it weren't for Master Li in front of me, I don't know how many twists and turns Tai Feng Tower would have to go through if it wanted to rise again.

"I told you before that I will teach you some of my best dishes later when I have time, so I will tell you first what my best dishes are."

Master Li washed his hands, took the towel from his apprentice, wiped his hands and said to Yang Zhenxing:

“When I participated in the 5th Olympic World Culinary Competition in Luxembourg in 1986, my dish of ‘Flower Pearl Fish’ won the gold medal.

In this national competition, we won two more gold medals with ‘Hollow Lobster Balls’ and ‘Jasmine Bamboo Sunflower Soup’.

In addition, the specialties include agar-agar in clear soup, crispy chicken, crab roe and shark fin, etc.”

After hearing this, Yang Zhenxing nodded understandingly.

After getting to know Master Li, he went around asking about him.

I know that at the World Culinary Competition in 1986, the gold medal won by the other party was the first international gold medal in the domestic culinary industry.

If Teacher Xu broke through zero Olympic gold medals.

So it is not an exaggeration to say that Chef Li has broken the zero gold medal record for Chinese food in the world.

Without thinking too much, Yang Zhenxing said directly: "Master Li, I am here to ask you for advice. I will learn which dish you teach me.

Is there any reason for students to choose what to study from their teachers?"

"Haha, I was superfluous."

Master Li was very happy, shook his head and said with a smile: "In that case, let me teach you my gold medal-winning dish first."

After deciding on the dishes to be taught today, Master Li immediately asked the apprentices in the kitchen to prepare the ingredients.

Looking at the ingredients neatly arranged on the operating table, he introduced Yang Zhenxing:

“Several of my gold-medal dishes are innovative dishes, but it’s not difficult to find traces of other traditional dishes in them.

Because I make innovative attempts based on traditional dishes.

First of all, this Baihua Pearl Fish dish uses mandarin fish, supplemented with egg whites, skinned and boned fish to make fish paste, stirred with egg whites and ham, then used the mesh of a slotted spoon to form pearl shapes and deep-fried.

It looks familiar, does it remind you of the fish you often see?"

Yang Zhenxing nodded.

He found that except for the completely different raw materials, the production process was not much different from that of noodle fish.

Later, Master Li and Yang Zhenxing briefly introduced the two dishes of hollow lobster balls and hibiscus and bamboo fungus soup respectively.

These two dishes are more simple and crude in innovation than the first dish.

Let’s talk about the hibiscus and bamboo fungus soup first.

The traditional way of making this dish is to cut the bamboo fungus into pieces, cook it in a pot, and then add eggs to make egg soup.

The so-called bamboo fungus refers to the fungus that lives on the roots of dead bamboo. It has a reticulated white snake skin and a dark fungus cap. It has been listed as one of the "Eight Treasures of Grass" since ancient times.

Master Li improved it by replacing the eggs with chicken breast, minced it into minced meat and stirred it with the egg white.

Use minced chicken to replace the previous egg drop effect, but the taste is more layered and the texture is smoother than the egg drop.

As for the hollow lobster balls, it’s even more straightforward.

Looking at the name, I can’t imagine what this dish is, but actually it’s not that complicated after you explain it.

"You should know this dish called lobster balls, right?"

Hearing Master Li's question, Yang Zhenxing nodded: "I know this, Master Li.

I made this dish when I participated in the French Young Chef Qualification Competition in Singapore."

Master Li had obviously already inquired about Yang Zhenxing's experience.

He didn't show any surprise when he said this.

He nodded and continued: "The recipe for this dish is to wrap the lobster balls with broth jelly, and then make them into fried shrimp balls."

Yang Zhenxing stared and tried with a surprised look on his face: "Isn't this method...?"

"Haha, it seems you have already thought of it. Yes, this familiar method is the traditional Shandong cuisine method of deep-fried soup dumplings."

Yang Zhenxing is quite familiar with this dish.

When Yang Xingsheng and others inspected his specialty dishes, Yang Zhenxing had made fried soup dumplings.

He didn't expect that Master Li would combine the method of deep-fried soup dumplings with lobster balls and combine the two dishes to create this gold medal dish of hollow lobster balls.

This move really shocked Yang Zhenxing!

It can be said to be shocking!

"Master Li, you are really amazing! You can actually come up with such an idea! I have made these two dishes, but I have never had the same idea as you.

You are truly worthy of being the master chef of Tai Feng Tower!"

Master Li waved his hands modestly and said nonchalantly: "How can it be that exaggerated? In fact, if everyone can pay attention, think more and observe more on weekdays.

Everyone can come up with such creativity and ideas.”
Chapter completed!