Since meeting Mr. Peter Zhou Hongbin, I have had more opportunities to meet the Hyatt hotel dining. It is no exaggeration to say that the master such as Lin has never lost his hand. Years ago, I met with international chef Ou Jin and master, and Park Hyatt Hotel chef Huang Yuan Award Master, as a disciple of his brother, personally set up a teacher and apprentice gathering banquet. As a Zhanjiang person, Huang master has a lot of brains, the skin of the golden butter aroma of Zhanjiang chicken is indispensable, and the big head fish mouth of Shajiang, which is called by Chen Xiaoqing as the "Zhanjiang cuisine soul", is even more fragrant. In addition to the traditional Cantonese cuisine, Master Huang also has some cross-border creative dishes, such as drawing on the red oil juice of Sichuan cuisine to match the basic shrimps taught by Cantonese cuisine. It is indeed a good cold dish. The bran biscuits made by crab yellow are of course Jiangnan style. But how did the banquet finally come up with a French meal of suede soup? Open the suede, which is apricot juice peach gum in traditional Chinese food. Master Huang borrowed from the western suede and carefully sealed the aroma of apricot juice.