Ding Peng entered Wanfulin Hotel, and the former chef and technician established a helper.

Although the outside world does not know about this, the chefs in Wanfulin’s kitchen know about it, but they dare not say it out unless they don’t want to do it in Wanfulin.

Otherwise, if Ding Peng really leaves, the chef will be established. When he finds out, he will definitely give a black face.

Zhang He and Lian Jian accompanied Ding Peng around the kitchen. Lian Jian was there to help Ding Peng introduce some equipment and ingredients. Not long after, Zhang He received a call and left.

"Master Ding, are you really here to help for a few days?" After Zhang He left, even Jianjian asked in a low voice when he saw that there was no one in front of him and behind him.

Ding Peng looked at this guy. He knew that Lian Jian was still guarding himself. He was afraid that he would steal his position as the chef. He smiled and said, "Master Lian seems to be very nervous."

Lian Jian rubbed his hands embarrassedly, and then said to the truth: "I am indeed a little nervous. If you are Mr. Zhang who invited you to manage the kitchen, then I have to leave."

"Don't plan to fight?"

"I think, but I also have self-knowledge, I know I can't compete."

"Ha ha,".

Ding Peng smiled, then patted Lian Jian's shoulder and said, "Don't worry, the palm of the shop here is not as good as my own small shop. The chef is still yours, and no one can take it away. Actually, I came here just to see my third daughter. She is also in Kyoto, and it's just a good time to come here to help."

After hearing Ding Peng's assurance, even Jianjian quietly breathed a sigh of relief and there was more smile on his face.

"If that's the case, Master Ding, you have been in charge these days. Just give me any instructions. If you don't know anything about it, you can ask me if you don't know anything about it."

"No problem, in fact, you are the main person in charge here. You can do whatever you should do when I don't exist."

He was not even polite to establish. After all, this guy still didn't want to give up the position of the chef.

"Then let's just say that, Master Ding, you can get familiar with the environment and I'm going to do it."

After saying that, Lian Jian went to command other chefs to work.

At twelve o'clock noon, Zhang He suddenly came to the kitchen in a panic.

"Master Ding, Master Ding."

Ding Peng was processing a dish. When he heard Zhang He call himself, he paused the work in his hand for a while and said, "What's wrong?"

Zhang He came to Ding Peng and said, "Master Ding, a few foreigners came to the private room of Peony Pavilion. He said he wanted to try our classic Chinese delicacies. Can you see how many dishes you can make?"

Ding Peng smiled and said, "There are so many classic delicacies in China that even the master can make them."

Even Jianjian was standing not far away. After hearing Ding Peng say this, he quickly waved his hand with a smile and said, "No, no, with Master Ding here, I won't move forward."

Ding Peng didn't pull this guy anymore. He just came over to help. Moreover, Zhang He was really good, so he couldn't stand and not help. After thinking about it, he said, "Is it the Peony Pavilion? Then make a bird singing and a fragrance of flowers."

"Birds sing and flowers scent?"

Zhang He and Lian Jian were both stunned. They had never heard of this dish.

"Master Ding, what is the singing of birds and fragrance of flowers?" Lian Jian asked hurriedly.

Now he doesn't care about anything. Although he is a technician, he also knows that he is not a little bit different from the wild chef in front of him. It's useless to pretend to understand in front of others.

And if you can learn more, you will have your own capital in the future.

After thinking through these, Lian Jian was very modest.

Ding Peng smiled and said, "It's very simple. A flower, many birds, is called birds singing and flowers blooming."

“Uh~”

Lian Jian was confused, and this explanation...is very correct.

Zhang He smiled and said, "Master Ding, don't tease us. We have never heard of this dish before. Just tell me it."

Ding Peng said: "Master still remembers that I made a peony fish fillet during the competition?"

Lian Jian nodded quickly.

Of course he remembered that the peony fillet was the brightest scenery in that competition and the highest-end dish.

"The birds' songs and flowers are actually also called the birds' and fish's fragrance. It is an upgraded version of the peony fish fillet. Make the peony fish fillets and then make other ingredients around to decorate them."

Even the building is a little sweaty. I go, the peony fish fillet is already very good. You have an upgraded version. So, isn’t it even more excellent after making it? Can others still bear to put chopsticks and eat it?

He was very curious and looked forward to it.

Zhang He had a brief understanding and hurried out to comfort the guests and eat other things first. Ding Peng started to do it here.

The peony fish fillet is very easy to make. Just slice it with a piece of grass carp. After slice it, put starch in a pan and fry it into butterfly slices, and then form two peony flowers.

The middle is connected by celery stems and celery leaves, which is pleasing to the eye.

But even Jianjian knew that this was the beginning. Such a wonderful dish could not be served, and some ingredients were placed at the back.

Ding Peng asked Lian Jian to prepare some noodles, and then prepare mutton, beef, pork, chicken, and duck.

After taking these fillings, Ding Peng dipped them with his hands and tasted them. He felt unsatisfied and added some seasonings to them, and then he started to make them.

The dough is just for shaping. First roll it into dough, then add mutton filling to it. Ding Peng pinched out the shape of a little swallow after a few seconds under the gaze of many chefs.

The swallow is lifelike, as if it is flying in the air.

But after all, it is made from noodles. If you don’t deal with it every once in a while, it will deform, especially if the wings are thinner and will easily collapse.

Ding Peng was ready for a long time, and he had already burned the oil before rolling the dough.

After the little swallows filled with mutton are pinched, put them directly into the oil pan and start frying.

With a squeak, the originally calm oil surface fell into the swallows, and instantly the oil flowers appeared. A large amount of oil bubbles rinsed up from the bottom of the pot, shaking the swallows up and down in the pot.

Not long after, Ding Peng put another swallow in.

After frying the swallows made of two noodles in the pot until golden brown and shaped, carefully take them out with a colander and place them on the basin aside to control oil. Ding Peng continued to make them here.

The dough used this time was larger. After wrapping the beef filling, Ding Peng made it into a magpies with a long tail.

The magpies entered the pot and the golden oil flowers appeared again.

Ding Peng made one of the magpie, and then made another oriole, a peacock, and a red-crowned crane using pork filling, chicken filling and duck filling.

After all, Ding Peng asked Lian Jian to help bring blueberry sauce, mulberry sauce, mango sauce, tomato sauce, kiwi sauce and other fruit jams, and use a few small brushes to color the birds.

After all the birds were colored, even Kai couldn't help but sigh.

"Master Ding, where did you learn these cooking skills? It's like a god. Every bird is painted like a living creature. If I hadn't watched it here with my own eyes, you suddenly placed it in front of me, I really thought they would fly away."

Other chefs also paid attention to this place at this time. When they saw a few birds, several of them turned off the fire and ran over to see them.

As a chef, shaping is a must. Many of them can do it, but they can't do it so vividly. Let's talk about the magpie. The feathers on their bodies are carved with carved knives, and the tip of each feather is as delicate as real.

After using the color, the image is extremely impressive.

"Master Ding, aren't it birds singing and flowers fragrant? Are there only a few birds?" Lian Jian asked.

Ding Peng smiled and said, "A few are enough. If you decorate more things, the whole dish will look bloated and boring. The food is just like this, not too many, but too many."

While speaking, Ding Peng carefully placed all the birds on the plate with chopsticks.

Two little swallows were placed at the edge, as if flying from a distance.

The magpies were placed on the green celery pole next to the big peony, as if looking back and watching.

The oriole flew in the air from the middle of the plate, and the feathers sounded like the warm sun.

The red-crowned crane stood in the distance, and used a celery stem to tear it into water waves under his feet.

A little peacock is spreading its tail next to the little peony.

A dish, two flowers, and six birds.
Chapter completed!