随着中西方文化的合并，吃惯了热狗、芝士的外国人也越来越热爱起了中国菜。中国地大物博，美食就更有地方特色，使得外国饕餮们为之振奋。不少老外也热衷于系起围裙，下厨烹饪地道中国菜，上海复旦皇冠假日酒店总经理科里先生也加入了这“不务正业”的行列。而从未烧过中餐的科里先生也因此成为了酒店中餐行政总厨叶伟先生的徒弟。
 
师父领进门，修行在个人。让我们一起去看看科里先生的杰作吧！
 
上海复旦皇冠假日酒店

上海复旦皇冠假日酒店正对享有盛名的复旦大学，紧邻高速发展的五角场商圈，交通便利。 下榻上海复旦皇冠假日酒店，中外客人将得到全方位的舒适体验。舒适优雅的客房，殷勤周到的服务以及一应俱全的休闲娱乐设施，无疑是您舒适商旅的理想之选。2006年诺贝尔和平奖获得者穆罕默德尤纳斯教授以及2007年诺贝尔和平奖得主本田靖先生曾到访酒店，并受到总经理科里先生的热情接待。

厨师：科里   职位：总经理    
指导者：叶伟   职位：中餐行政总厨    菜肴：花生黑菌糊

配料：
熟花生5g，云南黑块菌25g，铁塔奶油150g，鲜牛奶450g，黄油35g，面粉25g ，蜂蜜185g，纯净水30ml 。

烹调步骤：
1. 花生碾碎备用；
2. 黑块菌，纯净水放入粉碎机中搅碎成汁；
3. 锅中放入黄油，小火化开后放入黑块菌汁，加奶油，牛奶，蜂蜜，煮开后加入面粉用蛋器调成薄糊状，装入杯中，洒上花生即可。

这道菜中包含了黄油、奶油等外国人所熟悉的用料。从简到繁也比较容易上手，为想学习烹饪中国菜的老外们打通了一条大道，就从这道花生黑菌糊着手吧！

As the eastern and western cultures merge and influence each other, many of those who are used to hotdogs and cheese diet become fans of Chinese dishes as well. There is a diversity of unique cuisines in China because of its vast land and rich culture, which fascinated a lot of gourmets from other countries. Not to mention those who put on an apron, learning to cook Chinese dishes. Mr. Christophe Jean Francois Lajus, General Manager of Crowne Plaza Shanghai Fudan who had never tried the Chinese style of cooking before, becomes a student of Mr. Ye Wei, Chinese Executive Chef of the hotel, learning to make a Chinese dish.

Teacher shows you the way, but you’ll have to walk it on your own. Let’s follow Mr. Christophe and see how he’s doing with this.

Crowne Plaza Shanghai Fudan

Crowne Plaza Shanghai Fudan is located opposite to the prestigious Fudan University and easily accessed to Wujiaochang Commercial Area. At Crowne Plaza Shanghai Fudan, you'll enjoy a comfortable stay with attentive, courteous service and an impressive offering of business facilities and leisure venues. Porfessor Muhammad Yunus, winner of the 2006 Nobel Peace Prize and Mr. Yasushi Honda, Nobel Peace Prize winner of 2007 had a stay at the hotel and enjoyed a warm welcome from Mr. Christophe Jean Francois Lajus, General Manager of the hotel.

Chef: Christophe Jean Francois Lajus    General Manager

Instructor: Allan Ye   Executive Chinese Chef    Sweetened Black Truffle Cream with Peanuts

Ingredients:
Peanuts 5g, Black Truffle 25g, Fresh Cream 150g, Fresh Milk 450g, Butter 35g, Flour 5g, Honey 185g, Mineralized Water 30ml.

Method:
1 Peanuts is crushed.
2 Put truffle and water into the blender to make juice.
3 Melt butter into the warm pan. Add black truffle, milk, cream, honey and take it to boil. Then add flour inside and stir it with the whisk until the soup is thick. Put it into the cup and sprinkle the peanuts.

This dish has ingredients that are very familiar to the westerners, such as butter and cream, and clear and relatively simple steps are quite friendly to the beginners. If you want to learn some Chinese cuisine, why not take a crack at it beginning with Sweetened Black Truffle Cream with Peanuts?