The arrangements behind were indeed wonderful. In addition to Peking Opera and Kunqu Opera, some projects they learned about, there were other projects that they had just seen for the first time, including art, opera, music, competitive sports, etc., which were spread along the small lake.

These projects finally formed what we usually call piano, chess, calligraphy and painting - of course, there are also food. For thousands of years, these projects have undertaken the important task of inheriting our traditional culture. Feng Yiping only selected some of them, which made these Silicon Valley giants and tycoons feel the eye-opening.

They said, "I feel like I have re-reached China,"

Or, “I like Tai Chi in particular,” “Their clothes are so beautiful,”

But Mayer said something that almost made Feng Yiping choke, "I like, that kind of long, called Xiao, is this difficult to learn?"

She probably has a good impression of the girl she just performed, so she also likes her skills.

Huang Jingping looked at Feng Yiping, who was coughing with his head down and covering his mouth, hum!

"There are many kinds of flutes, some of which should be quite difficult,"

Feng Yiping, who lowered his head, always felt that her words had something else. Of course, Mayer couldn't hear them, so he probably said this to himself.

After becoming a mother, she really dared to say something.

"Okay, let's choose a drink,"

At this time, they were also semi-open in a lobby by the lake, which felt quite warm, and there were many hot drinks on the counter.

Of course, it is not the coffee or hot cocoa they are used to drinking. In addition to various juices, there are peanut red date soup, milk papaya soup, gourd millet juice, red date, lotus seeds, tremella rock sugar water... and rice wine.

Ladies, many choose peanut red date soup that is nutritious, nourishing, and can also beautify and care for skin. Men, led by Feng Yiping, mostly choose rice wine.

Ellison glanced at Jobs, "It seems that there is something like sake?"

"This is just a rice wine that many families make in our country in winter, brewed with glutinous rice," Feng Yiping explained, "but strictly speaking, some sake should be like this rice wine."

"Oh?" Ellison felt that today he had really seen a lot of things that refreshed his understanding.

"You may also know that the winemaker who makes sake has a special name, called Du Shi, this Du, the surname of the Chinese God of Baccarat."

"More than two thousand years ago, during the Qin Dynasty in our history, some ancestors moved far away from the East to avoid war and brought the technology of Miqu winemaking, which ultimately led to the development of sake,"

"Before this, they wanted to make wine, so they could only use other methods, such as chewing, which is to put the cooked rice in their mouths and chew it, saccharify the starch in the rice with saliva, and then spit it out and add water, so that the wild yeast naturally adheres to ferment, and finally turns into wine,"

Feng Yiping felt it was very necessary to explain these issues clearly.

"Huh!" Many ladies felt very unacceptable when they heard this. Can the wine made like that still be drunk?

Feng Yiping quickly waved his hand and emphasized, "We have always used wine koji to make wine. Really, you can try this rice wine,"

After hearing what Feng Yiping said, Mayer picked up a cup and tasted it, and said unexpectedly, "It's really good!"

So, when they got up, many ladies were holding a glass of rice wine that they had not finished.

Next, projects related to Chinese food finally appeared.

There was a chopping board on the table, which was a kitchen knife that was commonly used by our chefs, which was larger than the bone-cutting knife of American families, and a plate of water tofu next to it. Behind the table was a middle-aged man with a chef's hat, smiling.

"Tofu is also an invention of our country. More than two thousand years ago, it was invented by a prince who likes Taoism. It is made of soybeans. It has high protein content and low fat content, so it is green and healthy,"

"And this is a type of tofu in China. Water tofu, which is characterized by using glucose to add fat, which not only reduces protein loss, but also increases the water retention rate of tofu, which is twice as high as gypsum tofu," he said with the plate.

"So its texture is more delicate, you see," Feng Yiping put on a disposable glove to get a piece of tofu. Although he was very careful, the tofu was still broken. "I can't even pick it up,"

"I'll give it a try," Laurenna became interested.

She used her hands and thought for a long time, and finally picked up a piece of tofu intact, but everyone's admiration had just echoed, and Jobs's smile had just emerged, and it broke into pieces and fell on the plate and on the table.

"The tofu we eat in Chinese restaurants doesn't seem to be like this?" they asked.

"Yes, this kind of tofu is very demanding when cut and cooked,"

"So, what is this to do?" Page asked.

He is now very interested in Chinese food, of course, authentic Chinese food.

"What we make now is called chrysanthemum tofu,"

"Chrysanthemum tofu, is it added to chrysanthemums?"

"I will understand in a while," Feng Yiping smiled and kept it a secret. He gestured to the chef.

The chef immediately held up a plate of tofu with a kitchen knife and placed it on the chopping board. Next, in everyone's surprised eyes, one of his apprentices walked over with a blindfold and really wore it on the chef's head.

"Is this?" Looking at the kitchen knife in his hand, many people present found it very incredible. This is not a joke.

Lao Pan and the others also rushed over after hearing the news. Seeing this scene, they shook their heads. The other dishes were fine. Such water tofu was blindfolded and wanted to cut them well. Not only did they not do it, but the masters in their shop were also not.

But even so, their sword skills have completely defeated the Michelin Samsung chefs, and they are looking forward to the performance of their domestic colleagues with great interest.

Yamamoto squeezed into it—there was no choice. With his size, he stood outside and couldn't see clearly what was happening inside.

"Hmph," he shook his head. Is this for performance?

Yes, Feng Yiping did not arrange too much in this regard. It is indeed because the cooking skills are not for performances. However, if your level is high enough, then there will be a pleasing performance effect.

Claire is naturally very interested. What she regrets now is why she didn’t bring a cameraman in?

After looking at the previous ones, she completely believed that the chef's performance would be equally amazing.

The chef, blindfolded, held the knife in his hand. At this time, the "Clang," the rapid sound of the pipa sounded, and the chef's knife immediately started to move.

Although he was blindfolded, the knife in the chef's hand was still as smooth as flowing water. The tofu that he could not even pick up just now was extremely obedient under his knife. Not to mention it, there was no deformation.

What made everyone breathe was that not only did he cut very quickly, but he also had a small difference in size to go back and forth, which made people worried and dazzled.

Schmidt also took off his glasses and rubbed his eyes. In his opinion, this kind of scene was a bit like the feeling of being stuck when watching a video.

Almost before everyone could react, the chef had cut from one end to the other end. He took off his eye mask and put the tofu that looked no different from before in a bowl of water brought by his apprentice. Then, a miracle happened. The tofu that looked complete actually took the shape of a chrysanthemum in the water.

Touching the bowl, the chrysanthemums sway gently like in the wind.

"That's amazing!"

"It's incredible!" Everyone rushed to surround him.

"Is this an acrobatic?" Michael Moretz murmured.

"No, don't you think this is a kind of Chinese Kung Fu?" said John Doll.

Yamamoto's face was quite bad.

He knew that for oriental dishes, knife skills were actually deeply related to the latter. The finer the more it was, the more beneficial it was to taste.

As for the sword skills of the person in front of him, at least within the Greater Bay Area, no one can challenge those chefs who are complacent or proud of their sword skills in cutting fish.

Claire looked at the chef in front of him and his eyes suddenly shone.

She looked at the chef who was smiling at this time, and saw from him that Yuan Xiyue Zhi's aura.

…………
Chapter completed!