Chapter 615: Foodie communication. Despite the agent's worries, Matsui Takai was relieved to the point of collapse. Li Jinglin had no idea. Perhaps, if Li Jinglin were to know Taai Matsuichi's mental state at this time, he would even sigh and lament that it was not fun or interesting. But the good news is that Brother Lin doesn't know and is very comfortable. Being able to have Matsui Tai as his emotional trash can to release the pressure, Li Jinglin's vitality has reached a new level. I am also more energetic about the tasks I have to do next. Humming a little tune, he came to Miyin. When he saw Christopher, he bowed respectfully and immediately gave Christopher a close hug. "Teacher, I finally see you again." "Haha, Lee."
"Come on, Lee, you must try the veal Milanese speciality." From south to north, from west to east, the differences in Chinese food culture are even greater than the differences between large, completely unrelated cuisines. It is better to say it is East Asian cultural cuisine, European cuisine, Central Asian or Eastern Mediterranean YSL halal cuisine. There are even some hobby-like papers on the aesthetics of food culture. Is there an aesthetic to diet? However, this is a very general summary from the perspective of Eagle Sauce or the perspective of old Europe. Italy is definitely a country of gourmet food. In this world, if we divide it according to the three major cuisines, they are Chinese food, French food, and local food. Li Jinglin's respectful attitude made Christopher feel good. Sit in the car. throughout Europe. As people from a gourmet country, they have their own gourmet culture, and their pursuit of gourmet food is naturally different from the gourmet desert like Daiying. Not to mention Li Jinglin, who was born in China. As soon as the two foodies talked about food, the topics suddenly became more numerous. "Haha, then I would rather obey your orders than respect you!" Christopher is a senior foodie. The two most famous cuisines are Italian and French. The vastness of Chinese food is even unimaginable to many Europeans. Perhaps the various types and methods of dining in Eastern Europe, Northern Europe, Southern Europe and Western Europe can be compared with the vastness of Chinese food by summing up the various folk flavors. Said enthusiastically.
After taking off his glasses, Christopher took Li Jinglin directly into his car and drove to his home. Li Jinglin chatted with Christopher about food. Apparently there are, and quite a lot of them. The decoration of various side dishes, the harmonious combination between dishes, the color of spices, the compound aroma, etc. Food is a rather multi-dimensional aesthetic experience. "We in China often pay attention to the fact that the dishes must be delicious, tasty and beautiful. In fact, whether the dishes are beautiful enough is a very important part." Li Jinglin said with a smile. The words are quite confident. This is the heritage that comes from a great cultural country and the confidence that comes from a great gourmet country. "Chinese food is a huge paradise. I believe, teacher, you will have many wonderful experiences." "Yes." Christopher nodded repeatedly. While nodding, I didn't forget to make a comment. “Many people think that Michelin is the ceiling for gourmet food, which is really stupid.” “What kind of food does Michelin know?” After hearing what Christopher said, Li Jinglin couldn't help but laugh. Christopher works at the Conservatory of Music, but in fact, the direction of Christopher's research has always been "artistic direction." This "artistic direction" is not so much about music as it is about showing the color of the entire aesthetic from the perspective of the entire work and from the perspective of the entire art. for example. A show. How should the stage be arranged, how should it be coordinated with Taoism, and what level of sound should it be? Multi-dimensional cooperation brings aesthetic experience to the audience. This is what art directors should do. At the beginning, Christopher, who served as the art director of the food program, carried out an all-round artistic display from the audio-visual perspective of the entire documentary. After all, food can be smelled and even tasted at a close distance. But just by looking at it, I feel like there is a lot missing. It requires a considerable degree of audio-visual skills to use images and colors to express the corresponding "deliciousness" to the audience across the screen. Christopher is one of the best, and is naturally invited by many food programs to coach. Naturally, there are many of these food programs, which are programs produced by some Michelin restaurants for their own branding, or even by the Michelin Rating Association itself. During this process Some Michelin restaurants excessively pursue the so-called B style, and the fancy presentation and dish design deviate from the original intention of "gourmet food". This gives Christopher some opinions on Michelin restaurants. "Don't worry, teacher, the core idea of the food documentary I plan to shoot this time is actually the state banquet at the top and the food culture in the streets at the bottom."
"Haha, that's great!" The two of them chatted and then arrived at Christopher's house. The old man is over 60 years old and has experienced ups and downs in life. He is an absolutely rich man in Milan and owns his own large villa. There are quite a lot of people in the family. After a rough introduction, at a glance, there are at least a dozen of them. "Come on, Lee, let's come to the kitchen together." Christopher brought Li Jinglin to the kitchen with a smile. “I’ll teach you how to make the most authentic Milanese veal!” The students came and the old man wanted to cook himself. For these two in-depth food enthusiasts, practice is also essential to experience food culture in an all-round way. Although the taste of the food may not be as good as that of the chef, I still understand it and the taste is definitely not bad. Veal Milanese. Choose the short loin of veal, a bone-in steak similar to a tomahawk. Boil salt water, lower the temperature and soak the beef for 30 minutes, then beat it until soft, wrap it in milk and egg liquid bread crumbs, lightly fry it with garlic, special spices, sage and rosemary, then add herb butter, put it in the oven, and soak it in a similar Aroma of nuts. Take it out and pour butter a few times. When it's out of the pan, while it's still hot, sprinkle a little sea salt, you can also sprinkle a little Parmesan cheese, and squeeze in some lemon juice to relieve greasy taste. The golden color turns into a beautiful light pinkish white when cut open. The juice and aroma are overflowing, the taste is tender and elastic, and the meat is perfectly combined with the exotic spice aroma. "How about it?" "Smells! It has a very special meaty flavor." Li Jinglin extended his thumb. Listening to Li Jinglin's praise, Christopher smiled as if a flower bloomed on his face. "Ha ha!" "They say etiquette comes from outside." Showing off the veal Milanese a few times, Li Jinglin rubbed his hands with a smile. "Teacher, why don't I treat you to some authentic Chinese food?" "That's great! Come on, come on!" Christopher looked surprised, and immediately stood up and started moving around. "Are you missing any materials? Go buy them now?"
(End of this chapter)