It was already noon when we arrived in East Germany, and the expo would be held the next morning.

So we need to set up the venue and prepare the ingredients this afternoon.

Otherwise, it would be too late to prepare tomorrow.

As a representative chef of Chinese cuisine, Wang Jianye plans to prepare six dishes.

One meat dish, one vegetarian dish, one cold dish, one soup, one dessert, and one pasta dish.

These dishes are all representative of Chinese cuisine.

For example, for meat dishes, Wang Jianye plans to make braised sea cucumber with scallions.

I originally planned to make Buddha Jumps Over the Wall, but the time given was too short and I couldn’t make it at all.

For a vegetarian dish, make fresh mushroom hearts.

For a cold dish, make cold-mixed preserved eggs.

Soup, Wang Jianye plans to make a pot of crucian carp and tofu soup.

For dessert, make red date cake.

For pasta, just steam a pot of buns.

These are just tentative recipes.

The specific dishes to be cooked will depend on what ingredients Wang Jianye can purchase.

After all, East Germany is a place where the environment is different from that in China, and many ingredients may not be available.

But Wang Jianye was lucky.

Whatever dish he wanted to cook and whatever ingredients he needed, he could basically buy them in the markets in East Germany.

Chen Kejia and his apprentice Chen Xiaoyang followed him to visit the local vegetable market.

Chen Kejia was responsible for translation and communication, and Chen Xiaoyang was responsible for carrying things.

Like Wang Jianye, Chef Qian, the head chef of Tianfu Food House, was also invited to the East German Expo.

Of course, Master Qian did not come alone, he brought his apprentice with him.

It’s just that his apprentice doesn’t speak the local language.

Master Qian and the other one could only follow Wang Jianye.

Thanks to Wang Jianye, Chen Kejia helped to purchase all the necessary ingredients.

When it was almost dark, the group of people returned to the expo with the purchased ingredients and various cooking tools.

In the exhibition area where Wang Jianye is located, basically all the cooking demonstrations and exchanges from countries participating in the expo are gathered in this place.

When Wang Jianye came here with his things, there was a group of foreigners nearby who were setting up the stalls, arranging the ingredients, etc.

Master Qian and his apprentice were at adjacent booths with Wang Jianye.

"Master Wang, we have to do it well this time. Be alert and don't lose face."

Wang Jianye nodded when he saw Master Qian: "I know how important it is. This is a great opportunity for Chinese cuisine to go global. I will do my best to make the dishes as perfect as possible."

……

The next morning, Wang Jianye and others arrived at the venue of the East German Expo.

First, Wang Jianye prepared to make the dessert red date cake.

"System, upgrade the red date cake to the legendary level for me."

[Ding, Red Date Cake (National Banquet Level 100+) has been successfully upgraded after spending 999 experience points. Congratulations to the host for mastering Red Date Cake (Legendary Level 1000). ]

In order to better showcase Chinese cuisine, Wang Jianye will elevate all the dishes he is going to make to a legendary level.

In this world, only legendary dishes can be delicious to everyone regardless of region, race, or environment.

Wang Jianye washed his hands and his apprentice tied an apron on him.

Eggs, milk, brown sugar, pitted dates, low-gluten flour, baking powder, and corn oil.

All these ingredients are prepared.

Wang Jianye first removed the pits of the large red dates and beat them into date paste.

Then pour appropriate amount of milk and corn oil into the date paste and stir well.

The date paste that absorbs milk and corn oil will have a richer aroma.

Next, Wang Jianye found a large bowl, beat in 4 eggs, and then added an appropriate amount of brown sugar.

He gave it to his apprentice Chen Xiaoyang, and asked him to stir it constantly with chopsticks until it was beaten, that is, until the lines were obvious.

At this time, the eggs and brown sugar in the bowl produced very fine foam.

Pour the low-gluten flour and baking powder into the mixture and stir evenly. Finally, pour in the soaked jujube paste.

After stirring evenly, put the paste into a container.

It can then be baked or steamed.

By that time, East Germany already had electric ovens.

It is more convenient to use this foreign thing to participate in the production.

But it cannot represent the most authentic and genuine traditional Chinese red date cake.

So Wang Jianye chose to use a steamer.

It takes 20 minutes to steam after the water boils.

At this time, Wang Jianye was not idle either.

Instead, he started kneading the dough and steaming buns.

Noodles that represent Chinese cuisine.

Wang Jianye thought about it and consulted various white-flavor steamed buns chefs, and found that only original flavor steamed buns were the most suitable.

Don’t underestimate steamed buns because they are ordinary and tasteless.

But it is still not easy to make it delicious, fragrant and chewy.

Before starting, Wang Jianye had raised his steamed bun making skills to legendary level.

The first step is to dissolve the yeast powder with an appropriate amount of warm water.

The second step is to find a basin and put in an appropriate amount of flour.

Make a small well in the middle of the flour and pour the dissolved yeast powder and water into it.

Next you can start the third step, kneading the dough.

With Wang Jianye's legendary skill in steaming buns, he can achieve the three clean aspects easily and naturally.

Clean face, clean hands, and clean basin.

The dough needs to be fermented after kneading.

The weather in East Germany was a bit cold in January, so Wang Jianye placed the basin covered with a cloth in a warmer place next to the stove so that it could ferment faster.

For the next dish, Wang Jianye prepared crucian carp and tofu soup.

The crucian carp I bought yesterday is still swimming vigorously in the water.

Wang Jianye asked his apprentice Chen Xiaoyang to clean it up.

Chen Xiaoyang has been fighting against Wang Jianye for such a long time that his level has long reached the second-class level.

Processing a crucian carp is very familiar and quick.

With just a few strokes, the crucian carp was cleaned up neatly.

Crucian carp and tofu soup is a Cantonese dish.

Wang Jianye has already raised his cooking skills of this dish to legendary level.

After the ingredients are prepared, start heating the pan and add oil.

When the oil in the pot was heated, Wang Jianye picked up the fish tail and put it into the pot.

Fry until both sides are golden brown and the fish is set.

This step is the key to making the fish soup milky white. It must be fried well and just right.

Then add two bowls of boiling water and put in cooking wine and ginger slices to remove the fishy smell.

After boiling over high heat, the fish soup turns milky white. Add tofu and simmer over low heat.

Wait until the soup thickens and sprinkle with salt.

There was a blond, blue-eyed foreigner from an unknown country who walked up to Wang Jianye's booth.

He talked a lot, but Wang Jianye couldn't understand what he said.

If only Chen Kejia were here.

Wang Jianye sighed in his heart, facing a foreigner who couldn't understand what I was saying and I couldn't understand what he was saying either.

The most primitive form of communication was used: gestures.

Soon, Wang Jianye understood what this blond-haired and blue-eyed foreigner wanted to express.

He was curious if there was milk in the soup in the pot?

Otherwise, why would it be so white? (End of this chapter)