Daddy's Gourmet Store

Chapter 621 The highest level of "Olympics" for Chinese chefs

"waiter."

Lin Jinyuan waved.

He was one of the four customers who came here shortly after the new restaurant opened.

"Hello, sir, what's the question?"

Lin Qiyu, who was closest to his table, greeted him with a smile.

"Boiled cabbage, Longjing shrimp, and braised soft-shelled turtle, are they all new today? How does it taste?"

He looked at the dishes in the ordering system, and the visual effect was very impactful.

The word "delicious" can be seen across the screen.

But when people haven't eaten, they still habitually ask the last question and listen to what the waiter said.

So as not to step on mine.

Lin Qiyu asked politely: "Sir, these three dishes are all new dishes for the opening of the new store today. The photos of each dish are taken in kind, and the taste is also very good. This boiled water Cabbage, made of selected cabbage hearts and boiled clear soup, looks simple and unpretentious, but it shows the skill of soup making. This boiled water is actually the clearest chicken soup, made with whole chicken, whole duck, ham and other raw materials Yes, after pouring the soup, you can see that the cabbage inside is like a lotus flower. It is very beautiful and at the same time, the aroma of the soup is also blowing away. The soup is transparent and free of impurities. This dish is not only very beautiful, but also It has a very good taste, the cabbage inside is tender and delicious, very refreshing, and the soup is also fresh and soft, which is better than all kinds of delicacies."

"Longjing Shrimp is made with pure and green Longjing green tea and fresh West Lake shrimp. The whole is fresh and tender, the shrimp is white and tender, the buds and leaves are fragrant, the color is elegant, the shrimp has the fragrance of tea, and the tea has fresh shrimp. , the taste is great, the taste is delicious, the fragrance relieves the greasy, and the aftertaste is mellow."

"Braised soft-shelled turtle is a dish with soft-shelled turtle and fat hen as the main ingredients. The chicken is tender and fragrant, and the soft-shelled soft-shelled turtle is tender and tasty. It tastes great and is rich in nutrition. It is not only a delicious dish, but also a nourishing top grade."

When Lin Qiyu introduced the taste, he naturally talked about his experience after trying it last night, not exaggerating at all.

When he smelled the aroma of those three dishes in the kitchen last night, he became greedy. He didn't realize the taste of these three dishes until he really tasted them. Although each has its own merits, they are all delicious!

The customer originally came for the delicious food in the store. After hearing what the waiter said about the taste, the stomach that was not that hungry suddenly started to growl.

Look at the price...

My goodness, some persuasion...

"Damn, the boiled cabbage is 158 yuan, the Longjing shrimp is 98 yuan, and the braised soft-shelled turtle is 158 yuan. It's really expensive!" Lin Jinyuan exclaimed after seeing the price clearly.

A companion said with a smile: "You don't even look at what kind of dishes these are. These are all famous dishes... It's normal for the price to be expensive. If the taste is good, the price is definitely worth it. You must know that the boiled cabbage In other restaurants, they are all above 300~”

"Don't just look at the price!"

Another companion said: "It's a holiday and rest day, we naturally want to eat something good, and treat ourselves well, besides, we have a four-person AA system, and it won't cost too much if we share it equally. Order a yellow-braised soft-shelled turtle, it looks like a lot, and it goes well with rice."

"I think it's okay, let's see what other dishes are below,"

The last companion joined the ranks of ordering the menu: "How about we order some more moderately priced dishes, such as a 28 yuan nourishing fish soup, and then order 68 yuan braised prawns, stewed meat with dried vegetables, and some more Lo mei, how about it?"

Except for a few tables like Lin Jinyuan who were obsessed with prices, which caused the ordering speed to be slow, most diners ordered quickly.

In the guest area, there is no problem of ordering food.

so!

After the cold dishes were served, the hot dishes began to be served one after another. Although there was a time interval between each dish, the speed of serving the dishes was quite fast.

Methodically, one after another.

The number of dishes is not too many, there are only ten hot dishes in total, and three of the new dishes are the finale.

There are only ten guests per table in the guest area, and there are too many dishes to finish.

As soon as the dishes were on the table, the guests moved their chopsticks one after another, trying to taste them quickly.

Then they were all overwhelmed by the delicious food, and squinted their eyes in enjoyment.

Ma Deqiang couldn't help but praise: "These dishes are very good, especially this Wensi tofu. The tofu is cut into hair-thin strands, light and white. This knife is really delicate! The taste is also good, soft It's tender and mellow, it melts in your mouth, and it's not inferior to the food that matters!"

Lin Dezhu echoed: "It's really good. This Wensi tofu has a luscious mouth. As soon as it is in the mouth, the tofu melts on the tip of the tongue and slides directly into the throat. The warm feeling goes from the tongue to the throat to the stomach to the stomach. Then spread to the whole body, the whole body is unobstructed."

Wei Mingguo said appreciatively: "Boss Huang's Wensi tofu not only has a delicious taste, but also has a beautiful appearance. Looking at a bowl of Wensi tofu, the thin tofu floats in the soup, like The pure white clouds, dotted with the yellow of shredded ham, the black of shiitake mushrooms, and the green of rapeseed leaves, are like an ink painting.”

"The "high-value" Wensi tofu has extremely strict requirements on the chef's knife skills, and the shape of this knife is nothing more than blocks, strips, slices, silk, cubes, grains, powder, mud, and specifically silk, from coarse It is further divided into five grades: bean sprouts silk, match thread thread, hemp thread thread, embroidery needle thread, and cow hair thread."

"This Wensi tofu is cut with tender tofu. If you want to cut the shredded tofu thinly, the first step is to slice it thinly. For chefs in Yangzhou, knife skills are "housekeeping", which is nothing. But The texture of soft tofu is softer than "Sister Lin", and it can't withstand any tossing after being sliced ​​into thin slices. However, soft tofu is particularly easy to stick to. If you have to wipe the tofu slices down, it will shatter. "

"If the thin slices can't guarantee the integrity of the shape, how can we talk about the filaments? Therefore, for more than 270 years since Wensi Tofu became famous, the thickness of the tofu in this dish has always been at the level of "matches". And cutting it to the level of "cow hair silk" was after 1997."

"In 1997, the China Cuisine Association held the [-]th National Cooking Competition in Beiping, which was the highest level of "Olympics" for Chinese chefs. Cheng Fayin was in his early [-]s at that time. After researching, he finally presented the "thinking like hair" Wensi tofu to the judges for the first time."

"The secret of cutting a piece of tender tofu into countless "cow hair silk" is that it must be sprinkled on the knife before it is cut, so that the thin tofu slices will slide down naturally. For the "craftsmen" at that time, the action of the day and night was indeed of epoch-making significance!"

"Therefore, this Wensi Tofu has become the first spokesperson of Huaiyang Knife Crafts "lively". However, since then, Wensi Tofu has become a "performance item". With help, Wensi Tofu became more and more famous, and the shredded tofu was cut thinner and thinner. But unfortunately, the diners who came here for the name found that this dish was just for viewing, that’s all… "

"Fortunately, Boss Huang not only has knife skills comparable to that of Master Xue Quansheng, but also mastered clear soup, which is the most test of the chef's internal skills, and thus created a top-notch soup dish for us."

This evaluation can be described as quite high!
While listening to the knowledge of the guests, they also respected Huang Tao.

Lao Qin lightly shook his folding fan, nodded and said: "Indeed, when cooking soup, the ratio of various ingredients, what kind of simmered seeds are used when sweeping the soup, and the heat required for hanging the soup, every step will determine the soup. The final quality, these are the places where the chef's inner strength is really tested, impetuous people can't do this delicate work well."

Wei Mingguo agreed: "Yes, what the clear soup pursues is a taste art effect of "thunder in the silent place", which requires the chef to have a kind of persistence of "the belt is getting wider and wider, and it makes people haggard for Yixiao". , what one cultivates is the tranquility of "extremely gorgeous, returning to plainness", and Boss Huang is such a chef."

"Yeah, it's time to serve again."

Lao Qin's eyes lit up again, and he said with a smile, "It should be Jiuzhuan Dachang. Let me tell you, Boss Huang's Jiuzhuan Dachang is not only delicious, but also looks like it."

Say Cao Cao Cao Cao is here!

As soon as Lao Qin's words fell, the Jiuzhuan Dachang was really served.

A dead branch was drawn with caramel on the plate, and five small pieces of Jiuzhuan large intestine were placed on those branches, which looked like plum blossoms.

"Hey, the arrangement of the nine-turn large intestine is too exquisite! It can be called a work of art! Lao Qin, why don't you put down the chopsticks first, let me move the chopsticks after taking pictures." Ma Deqiang said excitedly .

Lin Dezhu also echoed: "Yes, this is like a work of art. It would be a pity not to take a picture and post it on Moments, so Lao Qin! You wait until we finish taking pictures before using your chopsticks~"

"Hehe~"

Only these two words can express Lao Qin's heart at this moment.

Originally, Lao Qin didn't want to spoil the two of them, but after thinking about it, they posted on Moments, wasn't it just an advertisement for Boss Huang's shop in disguise, and publicized one or two? !

So...

Lao Qin also took out his phone, picked a good angle, snapped a photo, and posted it on Moments.

Ma Deqiang: "..."

Lin Dezhu: "..."

What's the matter?

Lao Qin, who just looked down on them for taking photos, why did he suddenly change his mind and take photos to post on Moments?

Worried that Lao Qin would directly move his chopsticks after posting to Moments and ruin the overall aesthetics of the Jiuzhuan Dachang's presentation, the two didn't bother to think too much, and just picked up the phone to find a good angle to take the photo, and saw that Lao Qin had moved Chopsticks, they also immediately picked up a piece of large intestine with chopsticks, the taste is soft and porcelain, the outside is oily and smooth, and after chewing, the very full taste and slightly chewy skin make people's brain crash instantly.

I can't think of anything else other than delicious food.

Ma Deqiang said while eating, "This Jiuzhuan Dachang is really good, and the heat is quite good. Mr. Qin, you can't do it. I went to your house last year, and the Jiuzhuan Dachang you specially cooked is not as delicious as this."

"The last time I made braised large intestine." Lao Qin corrected him speechlessly.

Ma Deqiang: "..."

"It's almost all large intestines, but your temperature control is not as good as Boss Huang's!"

Old Qin: "..."

Life is already so difficult, some things should not be exposed face to face, okay?

Moreover.

He, Lao Qin, knew that his cooking skills were not as good as Boss Huang's, but you don't have to bluntly advance him in front of so many people...

He is shameless!
In short.

Lao Qin expressed that he didn't want to talk to Ma Deqiang, and gave Ma Deqiang a small expression of disgust.

Ma Deqiang: "..."

(End of this chapter)