I saw in the first issue that he sent preserved eggs to foreign chefs. At first, the foreign chef always smelled preserved eggs and said that he probably liked preserved eggs very much. Obviously, he likes preserved eggs very much and is tolerant of food, so unlike many foreigners who don't eat preserved eggs. When it was time to eat, Nicholas Tse immediately came to teach foreign chefs to eat preserved eggs. Then I remember Nicholas Tse said, I'll give you a piece of pickled ginger to eat with preserved eggs, and then start cutting preserved eggs. He said to take a piece of pickled ginger and put it on preserved eggs to eat together. Printed on the screen is: Teach how to eat preserved eggs correctly. The whole explanation process gave me the feeling that he firmly believed that preserved eggs with Japanese pickled sauce were the most correct way to eat, for fear that foreign chefs would eat preserved eggs in other ways.

Preserved eggs with dark dishes is actually a good way, but I don't quite agree that this non-mainstream way of eating is directly instilled in foreigners as the best way to eat. It is unacceptable for many people in China to eat preserved eggs, so there are many ways to eat preserved eggs. Green pepper preserved eggs, preserved eggs and tofu, the simplest preserved eggs directly mixed with vinegar, all have unique flavors, which make preserved eggs easier to eat and better to eat, but I have never heard of Japanese pickled ginger preserved eggs as the most representative way to eat. At least, I think if you are in a hurry at this time, you can only teach foreigners how to eat preserved eggs, not because the foreigner may go back and tell people in his own country that preserved eggs should be eaten like this.

That's not the most important thing. The most important thing is that foreign chefs ask how to make preserved eggs. Nicholas Tse said that the outer layer of preserved eggs was added with animal excrement. This really shocked my chin! Did you confuse preserved eggs with some dark dishes? So what will the foreigner say when he goes back to introduce preserved eggs to people in his own country? This kind of food comes from China. It is made of duck eggs wrapped in feces and pickled. The best way to eat is to add a piece of pickled ginger. I haven't seen Feng Ke before, and then I immediately went to other issues to see the level of Chinese food, especially when I saw scallion cakes.

I'm confused about the food stalls in the street. It was late summer and early autumn on 20 17. In a newly opened luxury hotel in Shanghai, Nicholas Tse came with his team! At that time, the theme of shooting should be a game about Feng Ke, because I also borrowed the open kitchen of the hotel restaurant. However, in this shooting incident, Nicholas Tse did not go into battle in person. He should be like a mentor. I remember very clearly that it was still a typhoon and it was very cold outside. The guests that day were Fu. Aarif Lee is singing outside, but the wind and rain are very heavy, and the audience is not many.

Speaking of the audience, I personally feel that all the people invited are entrusted and dressed in fancy clothes. Then a lot of applause and cheers are not recorded in the performance, but everyone will make up after the performance. After the game started, Nicholas Tse watched them cooking in several teams, and then commented. Then Fu warmed up under the stage. I have to say that this young lady is still very friendly and gives people a good sense of intimacy. Then I saw that Xie Zhenren was not very tall, and then his face turned black.

Finally, the dishes they cooked were given to employees to taste after the end, which was regarded as welfare. I remember taking a bite of clam. It is green, like matcha or something. I don't remember. But I still think the food stalls on the street taste better, so I don't look at the taste in front anymore.

He should just get tired of playing other games and find a new hobby. Then it happened that the program group found that "handsome guys have a selling point in cooking", so they hit it off. To tell the truth, cooking is not only learning, but also great talent. I haven't studied systematically, but every time I cook, it's delicious and often performed by all kinds of people. But my food looks really bad, mainly because I haven't learned it, so the knife maker is rubbish. But I am naturally sensitive to taste, whether the food is fresh or not, the taste is high or low, and so on, and I can clearly feel it. So I am very picky about the taste of food. Many people eat salty or sweet things. My friend can't even tell whether fish and shrimp are alive or frozen.

Many people think everything is delicious, but you ask him to say how delicious it is, but he can't say it. It feels like this is delicious and that is almost the same. But in fact, the difference is big. To the point where you are so picky about your taste, it is difficult to meet something that makes you feel delicious. Most of them are just so-so, and even fewer shine at the moment. I think the perception of taste is the most basic to make good dishes. Many people I know, cooking is terrible, and they have a big bad habit of not cooking often. This is really ridiculous. I'm not a chef. I haven't tasted cooking. Almost every dish tastes terrible. There is also a smell that some meat is no longer fragrant. I can't smell it. The broth still has that long smell.