This group of foreigners were chattering away in words that were incomprehensible.

But Wang Jianye could see it from their confused and disgusted expressions.

They don't like this dish from the East, the preserved egg.

After all, they have never seen such strange-looking and strange-tasting food since they were young.

I can even accept canned herrings, but I just can’t accept preserved eggs.

"This food doesn't look good, I will never eat it."

“I really don’t understand why a cooking master from the East would cook this kind of food?”

"Oh my God, this looks terrible."

"Can it really be eaten?"

"..."

Soon, Wang Jianye made six plates of cold-mixed preserved eggs.

Shredded green onion, shredded chili, minced ginger, soy sauce, vinegar, sesame oil, etc.

The colorful things look a little more appetizing.

And the strange smell of the preserved eggs is largely covered up.

The braver foreigners took the first bite.

The other foreigners were not in a hurry to take action, but looked at the first foreigner who was eating the preserved egg.

After seeing that the foreigner did not feel nauseous or vomit, or look embarrassed, but had a look of surprise on his face.

The other foreigners also became bolder and tasted the cold-mixed preserved eggs on the plate.

After all, it is a legendary cold dish. Although it is simple to prepare, it tastes very good.

It has a very unique flavor that cannot be tasted in other Chinese dishes.

These foreigners found it very fresh and interesting, and immediately gestured to ask Wang Jianye what the name of the dish was.

Wang Jianye tried hard to understand what they meant.

How to express the three words "headache" and "pine flower eggs" with gestures.

So I had to write down the three words "Songhua Eggs" on the paper.

If this group of foreigners went to a Chinese restaurant.

Show them this note and they will understand what these foreigners want to eat.

As an important international publicity and exchange event, the East German Expo naturally attracted many reporters.

Seeing a lot of foreigners gathered in front of a booth in the cooking area, the reporters came over.

When the reporters saw the preserved egg on the table, they were all very curious. What was this black thing? Was it delicious?
Some reporters knew Chinese, so they asked Wang Jianye in Chinese:
"Hello, what is the name of this dish? What is it made of?"

Finally, there was something he could understand. Wang Jianye explained to the foreign reporter:

"This is a unique food in China, it is called Songhua Egg, also known as Preserved Egg.
Not only is it delicious, but it also has certain medicinal value.
It tastes spicy, astringent, sweet and salty, and can relieve heat, sober up, remove large intestine fire, treat diarrhea, and can both disperse and astringe. "

As Wang Jianye was speaking, the reporter who could understand Chinese quickly wrote it down on paper.

Other reporters who did not understand Chinese asked foreigners who had eaten this dish.

It was very delicious and extremely fresh, and it was highly praised as a must-try.

Several reporters also plucked up the courage to try this dish of cold preserved egg.

After tasting it, everyone was beaming with joy and surprise.

I didn’t expect that these plain-looking preserved eggs would be so delicious after being served cold.

They plan to publish some articles about Chinese preserved eggs in newspapers after they return.

"Master Wang, is this the fish soup you made? Why is it so white? Did you add milk?"

The reporter who understood Chinese noticed the crucian carp and tofu soup in the pot and asked Wang Jianye curiously.

Wang Jianye explained: "It's called crucian carp and tofu soup, and it doesn't contain milk.

The way we cook it, the soup is white in color.”

"Oh, that's amazing." Several reporters tasted the crucian carp and tofu soup.

Everyone's expression became one of surprise.

"Oh my god, is this still fish soup? It doesn't taste fishy at all."

“It’s really delicious.”

“I think it tastes better than milk.”

"Master Wang, can you tell me how it was made?"

The reporter who understood Chinese took out a small notebook and asked Wang Jianye while looking at him.

Wang Jianye carefully explained to the foreign reporter how to make crucian carp and tofu soup.

Then he asked his apprentice to take out his Cantonese cuisine recipe.

Crucian carp and tofu soup is a Cantonese dish.

Wang Jianye turned to the page with the recipe for crucian carp and tofu soup.

"This cookbook is my book, which not only records this dish, but also the preparation methods of many other mainstream Chinese dishes."

The reporter who understood Chinese took a quick look and was somewhat interested:
"Then Master Wang, which bookstore can I buy your book from?"

"Good question."

Wang Jianye took back the Cantonese cuisine cookbook:
"This book is only published and available in our country.
However, in the near future, I will adjust the taste and cooking methods of Chinese dishes according to Western tastes.
Make it more suitable for Western tastes and make it easier for Westerners to make it at home.”

Chinese cuisine should not be confined to the domestic market, but should go all over the world. This is what we call promotion and development.

After understanding what Wang Jianye meant, the reporter said happily, "Oh, that's great. In this way, we can make the magical Chinese cuisine ourselves."

Several reporters took snaps of the red date cake, milky white fish soup, and preserved eggs made by Wang Jianye.

So many foreigners gathered here, making it impossible to get through, and they all thought that the dishes made by Wang Jianye were particularly delicious.

Then this group of reporters will write about this new thing and publish an article in the newspaper.

One of the articles will include the fact that Wang Jianye is going to publish a cookbook abroad.

Soon, Wang Jianye’s steamed buns were ready.

There are three layers of steamers, with more than thirty small buns steamed in them.

The steamed buns just out of the pot smell very tempting.

It aroused the appetite of many foreigners.

"Master Wang, is this Chinese bread?"

a reporter asked.

Wang Jianye did not deny it: "You can say it is bread cooked with steam."

Many foreign reporters wanted to taste the steamed buns.

Wang Jianye asked his apprentice to distribute it to them.

The steamed buns just out of the pot are very soft and delicious.

Many foreigners praised it immediately after taking the first bite.

"Oh my god, is this Chinese bread? It's so delicious."

“It tastes better than the bread baked in our country.”

"It's really soft and smells so good."

"Chinese cooking is amazing. I really want to learn it."

"..."

Some foreigners couldn't help but exclaim in admiration, adding to the aroma of steamed buns, preserved eggs, red date cakes, and crucian carp soup.

More and more foreigners were attracted here.

There were three layers of foreigners surrounding Wang Jianye's booth.

Blond hair and blue eyes, green hair and golden eyes, spotted cats and foxes, a hodgepodge of all races. (End of this chapter)