Omniscient and Almighty

Chapter 585

During the Qing Dynasty, Kang, Yong and Qian dynasties, it became a summer resort.

Dynasties change, hot spots rise and fall.Today, Beidaihe, five hundred miles away from the Summer Resort, has become a new summer resort.Whenever it is hot summer, the "gold content" of its core villa group is particularly high.

One of the villas, today, is holding a banquet.

Banquets are inseparable from banquets, and for a group of elderly people, there is basically no wine at banquets, so dishes become the focus.

This is not a state banquet, but it is better than a state banquet. Four state-level chefs arranged the banquet. One of them is good at Sichuan cuisine, one of them is good at Jiangsu cuisine and Zhejiang cuisine, and the remaining two are good at Hunan cuisine and one is good at cooking. Cantonese cuisine.

In fact, chefs of this level basically know all kinds of cuisines, and it is rare to say that they can only do this and not that.

But people's energy is always limited, and the fields they are particularly good at are always limited.

And at this level, if they say what they are good at, it means that they are absolutely good at it, and they are number one or two in the whole country.

There may be peers, but there will be no transcendence.

In terms of the game industry, they are all T0 players, standing at the highest level in this field.

Today's banquet includes Kung Pao Chicken, Twice-cooked Pork, Sweet and Sour Pork with Pineapple, Garlic Pork Ribs, West Lake Vinegar Fish, Fish Head in Casserole, Biluo Shrimp, Braised Eggplant, Braised Ground Three Delicacy, Boiled Cabbage, etc.

In addition to considering the tastes of the attendees, from the perspective of the elderly, the main considerations are light, fresh, soft, and glutinous, and salty, spicy, and other heavy flavors are excluded. This also has a higher level of chefs. Require.

For example, boiled cabbage is the one who is the best at it. This one has been making boiled cabbage for about 40 years.

After a chief once tasted it, he was full of praise and commented on the spot: "It is colorless but has a great taste."

Another example is braised eggplant. The chef who made this dish had experience in the Great Northern Wilderness. At that time, the local supplies were extremely scarce, and it was more obvious in the diet. Part of the time, the only thing he can play is eggplant.

So for about ten years, all his energies have been devoted to eggplants, roasted eggplants, stewed eggplants, grilled eggplants, sauced eggplants, vegetarian eggplants, meaty eggplants...

Time went by, and finally, his braised eggplant was superb.

Other dishes, other chefs, are roughly similar.

In fact, each of these chefs can be said to be the heirs of the "intangible cultural heritage", or, not only the heirs, but also the creators.

Some of them will accept apprentices, but in this industry, talent is very important, it is absolutely "God rewards food", the highest craftsmanship and the best taste cannot be taught or learned, and belong to everyone Chef's natural skills, unique skills.

Sometimes, when a chef resigns, it even arouses the regret of many chiefs, because such a dish or a few dishes will never be eaten again!

At noon, the banquet began.

The dishes were served one after another.

Some heads like Kung Pao Chicken, some like garlic ribs, some like fish heads in casserole, and some like boiled cabbage. This is to consider the taste of each head.

Every chief can find his favorite two at the table.

But today, the most popular is not the favorite of every chief minister.

Those who like Kung Pao Chicken only ate two chopsticks of Kung Pao Chicken today.For those who like garlic ribs, I only ate one rib today, no, it's only half, I haven't finished a single one yet!

Those who like fish heads in casserole wanted to eat them when they were cold, but they never touched them again.

Those who like fried ground three delicacies, from the beginning to the end, that is, at the beginning, they stretched out their chopsticks and picked up a section of white bamboo shoots. After that, this favorite dish in the past was forgotten.

In fact, it is not forgotten, but just ignored.

Today, there are two red spots among the green bushes.

All the dishes are supporting roles, not even supporting roles, but just the background. — except for two of them.

Pineapple Sweet and Sour Pork.

Bi snail shrimp.

Today's two dishes have been changed, no longer pineapple, no longer Biluochun tea, but replaced by small tomato and lotus leaf tea.

Although they have certain certainty and definite confidence, but after all, this is the first time, the chefs, while full of anticipation, are still quite a little apprehensive.

As a result, it didn't take long for them to wait for new instructions.

carry on.

continue doing.

Then there is a plate of sweet and sour pork with pineapple and shrimp with green snail.

Then, one more set turned into two more sets, and then, two more sets turned into three more sets...

Finally, several chefs were called in for questioning.

After learning the reason, one of the chiefs said: "I said it!"

The small tomato and lotus leaf tea from a certain area in the Northwest, soaked in water, were used by a chef on a whim, and played a miraculous effect that the chef did not expect in advance.

The two dishes I tried today, especially the Biluo shrimp, when the shrimp is soaked in lotus leaf cold water for two hours and then cooked, the texture and taste cannot be described in any words.

Face it, there's only one word, "Eat!"

One chopstick, one chopstick, another chopstick.

One plate, one plate, another plate.

All chiefs.

They are all people with level, ability, experience and culture.

But from beginning to end, the evaluation of these two dishes on the table is only:
"Hey, this is good!"

"Not bad!"

"it is good!"

"good to eat!"

"Why is today's food so delicious? Geng Datou is not at this level."

Over and over again, that's all, with "good" and "delicious" as the center, and nothing else, people can't help but worry about their words, if people who don't know it, they will probably think it's A group of country old men, the kind who have never been to school, can't read, and haven't even eaten any good food!
Light but full of fluid.

Light and flavorful.

Eat and be full.

Eat and refresh yourself.

The chiefs ate and ate with great interest and conversation.

Unknowingly, the banquet that started at noon even lasted until four o'clock in the afternoon!While still yelling to serve the food, the health care workers had to come on stage and whispered to the chefs: "Just say no, I didn't prepare enough today, let's talk about it next time."

The chef smiled wryly and took the blame.

But the chiefs did not blame, but almost all the chiefs ordered:

"That's a good idea. Let's try more and brainstorm. Kung Pao chicken, boiled cabbage, fish head in casserole, etc., can they all be improved and upgraded?"

"Waiting for your good news."

After the banquet, several chiefs began to make phone calls again.

"Xiao Wei, it's me."

"Yes, can you have more of that lotus leaf tea? It's not enough."

"In a few days, I want to take a look over there. Can you communicate with Comrade Xu and make arrangements?"

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Thank you for the recommendation vote support of "Misty Landscape".

Thank you "Scholar Dadi" for the monthly ticket.

(End of this chapter)