Considering China’s population, there is still a large number of people who do not know the ins-and-outs of molecular cooking. In the most recent Molecular Cooking Championships 2015, which has just been held in Guangzhou, Zhongshan based restaurant, Lucky Cat and its head chef, Mr. Zhang beat all other contenders to win first place. An extensive conversation with Mr. Zhang can definitely help people who are interested in molecular cooking draw a better idea about what this cooking method is. Once this knowledge is ameliorated, an appreciation for the meal can truly occur. The low-temperature-cooked egg salad has an aqueous texture, which makes it wonderfully special. Another example of the unique qualities about molecular cooking is, the low-temperature-cooked steak will keep its nutritious value to its maximum extent. Both the egg salad, steak and all the other meals in the menu are painstakingly developed and thoroughly prepared by Mr. Zhang in order to create a sense of perfection.
在中国，仍有很大一部分人对分子料理一无所知。2015年，中国才刚刚举办完第一届分子料理大赛。而首届比赛桂冠的得主，张远雄大厨，恰恰是招财猫的主厨。如果有幸能于张大厨进行更多的沟通，食客们肯定会对分子料理有更深入的理解，而品尝起来的时候，眼前的美食也会更多一份韵味。不管是入口爽滑口感晶莹的低温蛋沙拉，还是最大程度上保留营养成分的低温牛扒，运用科学的烹饪方式支撑的精致出品无一不是张大厨花费了大量的时间反复调试才最终得以呈现的。别具一格的巧克力蜡烛，敲断后才会发现里面灌满了用焦糖烘炒的各色坚果。招牌的甜点奇异果雪糕，由大厨在食客面前当场完成，在他的妙手之下，一罐刚刚鲜榨的奇异果汁眨眼间变成了软糯香溢的奇异果雪糕。不过记住一定要尽快把它吃完哦，因为不含任何添加剂，雪糕会融得特别的快。
