From a barbecue stand to a global gourmet tycoon

Chapter 199 Anonymous Reviewer, Mo Zhuhai

The real Big Brother is not a judging system, give you a few stars, and you will be great.

Rather, it is the chain reaction brought about by this new food movement, and the traditional food circles formed one after another by its followers.

"Hearing that the head chef at Noma now serves nutritious meals to thousands of school children every day, and that their sous chef has also created a foundation in Albania to research and catalog the country's indigenous recipes, their followers are even more It is an effort to change food policies and production practices around the world. Building on what has already been successful, the Nordic governments have established an agency to promote the region's food policies to other countries. In addition, they have also established is a non-profit organization that has worked with the United Nations to launch a campaign against the environmental damage of food production."

Chu Hao became a little fascinated as he listened.

I feel that this group of people still have dreams, although I don't know if it is true or not.

Even if what they do is ultimately for profit, such a height is worth his admiration.

This is actually a natural phenomenon.

When a person reaches the top in a certain industry and becomes a top person, then he must have pursuits. No one has no desires and desires.

And when such a pursuit appears and can be profitable for him, everyone will choose to do it.

Of course, even if these pursuits are not profitable for him, his status, assets, and strength can also obtain him more resources that are not simply money.

Making food sustainable, making food accessible to all in the world, ending hunger, and protecting food cultures everywhere from globalization…

Every goal is said to be a vast dream.

For them, it’s probably not just cooking. Among these people, they have received honors and evaluations that far exceed Michelin stars, and some have even been nominated for the Nobel Peace Prize.

"If you want to move forward, you still have to learn, there are a lot..."

Shen Yuhai patted him on the shoulder, "I will come here often when I have time to comment on diamonds. We will talk about it when you are free this week."

"it is good!"

Chu Hao was excited. After Shen Yuhai went out, he looked at Zhong Chenglin again.

Zhong Chenglin smiled and said, "What he said is true. Lao Shen's knowledge is wider than you can imagine."

Chu Hao opened his mouth, "Who the hell is Mr. Shen? Does he have any identity that I don't know about?"

Zhong Chenglin shook his head, and sighed with a smile: "He is just an old gourmet worth mentioning, but, as an old gourmet, he has gone farther than anyone else."

The corner of Chu Hao's mouth twitched.

Riddler?
I am qualified to suspect that Lao Shen is also a system owner!
Chu Hao had black lines all over his head, but in his heart, because of what Shen Yuhai said just now, he had a lot of thoughts.

A catering person, if he is a master, exists like Noma, playing circles, playing education, playing political campaigns, detached from the conventional business and capital models, and put a noble coat on it, if not Food Tycoon, so what is a Food Tycoon?
As Shen Yuhai said, he still has a long way to go.

Chu Hao has a system. He often says on the surface that he wants to retire, but in fact, if he really retires, it will be too boring, so he might as well find something to do.

The system has never forced him to achieve any kind of goal, and Chu Hao's mentality has always been that of a dou who is reluctant to leave, but today, his heart is alive, or... he can also sit in the status of a gourmet tycoon sit?
But this is too difficult...

Can the system help him achieve it?

However, Chu Hao does not intend to learn from foreign models. He has always looked down on foreign countries' excessive pursuit of catering culture, various lists and so on. Xia Guo's cuisine is extensive, profound, and inclusive, but it is extremely low-key and has completely integrated into the bottom layer. In the lives of the people, with thousands of years of cultural accumulation, Xiaguo's catering culture is more mellow, like a glass of old wine that has settled down. It has no glamorous appearance and no gorgeous publicity, but it makes people drink endless aftertaste and unforgettable memories for life. .

If you want to become a gourmet tycoon here, you may have to take a different path from Noma.

If one day Chu Hao can master the eight major cuisines and walk out of a thorny road that no one has gone before, then he will be the pioneer of thousands of years of Chinese food culture.

And becoming such a pioneer is more in line with Chu Hao's understanding of dreams.

……

Recently, the system's lottery mechanism seems to have stagnated.

The cost of the lottery draw has remained at 100 points and has not increased any further, while Chu Hao's point accumulation speed is getting faster and faster.

This gave him the idea of ​​ten consecutive draws.

And with Shen Yuhai's connections, Black Pearl's gourmet expert group will come anonymously in the near future. You don't know who is the reviewer of the expert group among the guests present. position above.

Chu Hao, on the other hand, did not regard this review as that important.

He responded with a normal heart, trying his best to use the best dishes to retain the appetite of the guests, so that everyone can feel at home.

Chu Hao is not making innovative dishes, but traditional dishes, and it is very difficult to make traditional dishes to the extreme, but if they are really good and can satisfy the appetite of the government expert group, then Chu Hao is qualified To evaluate a two-diamond or three-diamond.

The person who came to Chushi·Jianjian this time is Mo Zhuhai, a well-known gourmet in the Black Pearl expert group.

He did not come alone, but called a few friends to come together.

From the moment I walked in, I began to rate the environment, seating, service, and the overall atmosphere silently. I held a small notebook in my hand. As soon as I saw the waiter, I hid it and wrote and drew on it, with a very calm expression. .

Even the friends he brought had no idea what he was doing.

"Zhuhai, what have you been writing from the beginning?"

Mo Zhuhai smiled and said, "I plan to go back and write a food review."

Everyone nodded. They knew what Mo Zhuhai's job was. He wrote food reviews. He had been to many restaurants, covering all over the country. After eating, he came over.

"I heard that the food in this restaurant is good, and the owner is not a cook in the industry, but a barbecue restaurant."

"Huh? A barbecue restaurant?"

"Well, have you seen Li Xiaoqing's new work before?"

"Oh...you're talking about uncle Shancheng, right?"

"Yes, that's him. The owner of this restaurant not only does good barbecue, he also opened a breakfast shop, and now he has opened several branches in the mountain city."

Mo Zhuhai drank tea silently, listening to his friends tell about the origin of Chu Shi.

"At the beginning, this restaurant was not owned by Boss Chu, but by a boss surnamed Qin. I heard that she is a lady who is rich in food. She has a strong family background. She took a stake in Chu Shi Barbecue Restaurant at the beginning, and she took a fancy to it. Boss Chu's craftsmanship and talent, so the two got to know each other like this, and many people don't know where Boss Chu got the energy to open the restaurant here, in fact, it was the help of Miss Qin."

"Isn't that a hair? Go to the rich woman, and from then on, the sky will go straight up."

"No, it also depends on the craftsmanship. The dishes cooked by Boss Chu are indeed delicious. Nowadays, many online reviews mention the dishes of this Chu Food Restaurant. I have wanted to come here for a long time."

Mo Zhuhai smiled beside him: "Then try them all today, their menu only has 22 dishes, which is still too few."

Generally, forty or fifty dishes in a large restaurant are considered small, and hundreds of dishes are just right, but after all, Chushi has just opened for a long time, and it is understandable that there are not many dishes. There is only one housekeeping dish, and that is enough to become famous.

Not to mention, looking at online reviews, it seems that all the menus of this Chushi are high-quality goods?
This time he came anonymously, Mo Zhuhai didn't rely on the channel of the expert group to come directly to eat, but made an appointment three days in advance in the name of a private person, and waited three days before he was able to come here.

Before that, he also investigated Chu Hao's origins.

After finding out that he was a barbecue cook, he became even more curious about Chu Hao.

A barbecue master should be very strong in controlling the heat.

But cooking, this is a huge system, without decades of training and experience accumulation, it is difficult to satisfy the appetite of some real customers who have a tricky mouth. It is okay to do mass catering, but it is still impossible in the circle Totally catches the eye.

soon.

Dishes were served one after another.

Mo Zhuhai took a look and hurriedly wrote down in a small notebook: "The dishes are served together, up to five dishes. If there are more, you will have to wait. The dish served first will be cooled, but if you only order five dishes, it will be It can satisfy everyone and eat it as hot as it comes out of the pan.”

He also remembered: "The dishes are bright, with thick oil and red sauce, and the smell is also very strong, and you can smell some cooking gas. This is the effect of the master chef, and the time between ordering and serving is not more than 20 minutes. The environment is elegant, the service is in place, it is not difficult to wait for 20 minutes, and the waiter is really beautiful..."

Picking up the chopsticks, I picked up a piece of sweet burnt white.

It costs 68 yuan a plate, neatly stacked, and wrapped into a small hill. The big fat slices don’t feel greasy at all. The sweetness is moderate, and it melts in your mouth when chewed. The glutinous rice underneath is also particularly delicious.

This dish is cooked to the essence, and it is a classic non-spicy dish in Sichuan cuisine. This kind of dish is especially suitable for eating, and it is a test of the master's control ability, especially the selection of meat, whether it is from the chewiness or the meat itself. , are particularly delicious, this must be the meat of the day.

I heard that one of the biggest advantages of Chu Shi is the supply of goods.

Since Chu Hao opened his barbecue restaurant, his supply of goods has been very good. I heard that his barbecue restaurant can launch new grilled products every week, and the ingredients for these grilled products are all selected from all over the world. How does the whole process of delivery ensure the freshness? If the whole city has a cold chain, the cost would be too high, but Chushi can guarantee the price is cheap.

This is indeed a miracle.

Mo Zhuhai wrote down a lot while eating, and took another spoonful of mapo tofu. The characteristics of po tofu are well grasped, and the heat is suitable, giving people a strong sense of chewing.

Chestnut roasted chicken, chop the chicken into small pieces, remove the bones on the cutting board in advance, fry it in a pan, cook it thoroughly over low heat and thicken it with water starch, the aroma is fragrant, sweet, salty, soft and glutinous, the chicken is fried just right It's good, and all the soup has been absorbed. It's very delicious. The chestnuts are soft and become sandy when you take a sip. The color is also very accurate.

Cabbage roll meat, the juice is milky white and transparent, and it tastes salty and fresh. The steamed roll meat is full of flavor, the materials are very fresh, and the craftsmanship is very old. It is the most traditional method without any innovation, but Mo Zhuhai does. I know that it is very rare for people nowadays to be able to make traditional colors so accurately. They are all skills that can only be mastered by old masters. Chu Hao is so young, and his future is limitless.

While eating, Mo Zhuhai was completely immersed in the delicious food on the table.

A few times I almost forgot to comment on the record. I squinted my eyes and enjoyed it for a while before I realized it. But when it was time to write, I didn’t know how to write. For some details, he felt that there was no written description to describe it better. It is clear, and if you simply score, a full score is enough to qualify. Some restaurants with three diamonds do not taste as good as this restaurant's dishes.

From various perspectives such as ingredients, cooking techniques, heat, knife skills, coloring, flavoring, etc., if you analyze it from the perspective of a professional, you can't find any shortcomings.

Mo Zhuhai fell into a state of confusion...

The dishes on the table made him find some of the excitement he had when he first entered the industry.

For gourmets, the more they know, the more rational they become, and the enjoyment and sense of immersion in food will gradually disappear, and Mo Zhuhai has not had this kind of time to judge a dish based on emotion for many years.

No... It should be that he was able to remain rational at the beginning and use professional techniques and techniques to judge the quality of a dish. But as he ate, his rationality was suppressed by his sensibility. Many feelings could not be written down with a pen. What comes out can only be felt silently.

Mo Zhuhai is not a writer, if some bigwigs in the circle come here to judge, they can really write an essay with Chushi's dishes as the core...

Really great.

These dishes brought back countless memories for him, and made him fall into the quagmire of sensuality. This is a double enjoyment. On the one hand, the secretion of dopamine makes him feel stimulated; Among them, let him not forget for a long time.

"Amazing……"

When Mo Zhuhai came back to his senses, all the food on the table had been eaten.

They ordered seven dishes, and the latter two dishes were served relatively late, but the speed was very fast. Not long after the first five dishes were moved, the last two dishes were served in about 10 minutes. The delicious taste experience, and the freshness of the second layer of transition, Mo Zhuhai observed while waiting for the food to be served, and many people were full of expectations.

What kind of magic does this restaurant have?
(End of this chapter)