Food starts with noodles

A high-quality business is attractive.

Xu Zhuo was a little moved, whether to transform Sifang Restaurant into this kind of restaurant.

But considering the temper of the old man and the economic environment of the Central Plains, forget it.

This kind of restaurant is also suitable for super first-tier cities.

Ordinary prefecture-level cities or provincial capitals simply cannot afford this kind of restaurant.

After chatting for a while, Meng Liwei and Zhou Wen held up their mobile phones and took pictures of the inside and outside of the restaurant, and even went to the back kitchen under Zhao Guangming's leadership.

There are seven or eight foreign chefs in the back kitchen, and they are probably used to staying in China. When they saw Meng Liwei and Zhou Wen holding up their mobile phones to do a live broadcast, they immediately came over to say hello to the people in the live broadcast room.

Xu Zhuo took the opportunity to look around the kitchen.

After reading it, he felt that it was more like a chemical laboratory.

All kinds of thermometers, measuring and weighing equipment, and kitchen utensils for molecular cooking are no different from those in the laboratory.

And there is no smell of oily smoke inside, and the corners and corners are very clean.

Unlike a Chinese kitchen, no matter how clean it is, the smell of oily smoke in the air and some oil stains on the corners are still difficult to get rid of.

This is a restaurant that reveals its style everywhere, people can't help but sigh, it's still for the rich to play.

When night falls and the lights outside are on, the dinner at Rainbow Restaurant begins.

Xu Zhuo tried the six small halls one by one, and felt that the small red hall had a better view. Not only could he have a panoramic view of the Huangpu River, but he could also see the Oriental Pearl Tower.

It is indeed very pleasant to eat while looking at such a scenery.

But think about the price...

Forget it, think about what to do, anyway, this meal is free.

First came the pre-dinner dessert.

A handsome foreign guy with blond hair and blue eyes brought a plate.

There are four spoons on the plate, and there is a yellow ball in the spoon.

"What is this? Egg yolk?"

Xu Zhuo picked up a spoon, the yellow ball inside was still trembling.

Zhao Guangming said from the side: "This is a dessert processed from mangoes. Many molecular cuisines are made with spheroidization or anti-spheroidization technology. This orange is actually the same."

When Xu Zhuo heard that it was a mango, he suddenly felt that his curiosity was not so strong.

But molecular gastronomy, what you eat is a surprise.

He picked up the spoon and put the ball into his mouth.

After the outer skin bursts, the mango flesh inside melts quickly, and the whole mouth is filled with the aroma of mango.

Excuse me, just when Xu Zhuo thought that was the case, he suddenly felt something beating in his mouth.

He tasted the dish carefully and realized that there were popping candies in it.

Stimulated by the popping candy, the taste buds in the mouth are completely opened.

Everyone ate one, and found this novel way of eating very interesting.

Especially Zhou Wen, who thinks this kind of food is very fun.

Then, the appetizers were served one after another.

All kinds of novel methods and presentations are not like food at all, but like art.

Examples include cantaloupe-flavored caviar, poached eggs in mango sauce and coconut sauce, strawberries filled with ice cream powder, and foie gras made into cherries.

At the beginning, Zhao Guangming also explained.

But then he saw that a few people guessed very seriously, and even the people in the live broadcast room were guessing about the dishes, so he stopped talking and let the few people guess by themselves.

Anyway, as long as you put it in your mouth, you can taste the real ingredients.

Molecular gastronomy is popular because of the existence of such little surprises and humor.

And those who eat molecular cuisine are also those who are capable and able to appreciate this kind of humorous surprise.

Relatively speaking, Meng Liwei, a foodie, can't do it.

He ate several of the foie gras made into cherries, but nothing happened. He thought it was expired canned cherries.

After a meal, Xu Zhuo really didn't feel like he had eaten anything.

But if you eat it again, it's a bit hard to eat.

For those petty bourgeoisie, these should be just right for dinner, but because Xu Zhuo worked in the back kitchen for a long time, and because he was flying today, he didn't eat much in the morning.

So I feel a little empty in my stomach.

"How about? Go back to your room and have some instant noodles later?"

Chapter 660 Inspiration, Here Comes

After the few people finished eating, they chatted for a while, then turned off the live broadcast, left the restaurant and returned to the room, rested for a while, and went out for a stroll later.

In addition, Xu Zhuo wanted to get a gift to celebrate the opening of Rainbow Restaurant tomorrow.

He bought two bottles of 82-year-old Lafite online, and the seller was nearby, so he was going to pick them up.

When this kind of western-style restaurant opens for business, there are not many gifts to give.

You can't give any kind of decorations that attract wealth and wealth, and there is no place to put them, and calligraphy and paintings are not good, so Xu Zhuo thought about it and ordered two bottles of Lafite from a nearby winery.

This year's red wine market is somewhat sluggish, and the price of Lafite has dropped slightly, which is a good opportunity to buy it.

Although the price of this thing has reached its peak, and those investors are becoming more and more rational, the price will definitely continue to rise in the next few years.

Because of Lafite in [-], if you drink a bottle, you will lose one bottle, and the price will only increase, not decrease.

Even if ordinary people don't buy it, so many red wine speculators and middlemen all over the world will increase the price.

"Guangming, let the three of us go out for a walk later, you don't have to accompany us if you are busy."

Zhao Guangming nodded: "I'm really busy. I'm going to the airport to pick up some foreign friends later, so I won't accompany you. I hope you have a good time."

He also took out a membership card of a nearby bar for everyone to play, but few of them were interested in places like bars, so they didn't want it.

After returning to the room and putting the live broadcast equipment back, one of them added another coat, and the three of them went downstairs.

When they got downstairs, they strolled along the Huangpu River for a while, and then the three of them turned into a ramen restaurant at the same time.

"Zhou Wen, we are men, it's normal not to eat enough, why don't you have enough?"

Zhou Wen pointed at Meng Liwei and sighed: "I can't grab him..."

Because the style of the live broadcast was different, during the live broadcast just now, Meng Liwei kept his head down, seldom spoke, and had almost no interaction with fans.

His style is like this, whether it is Xu Zhuo and the others or the fans in the live broadcast room, they are all used to it.

As for Zhou Wen's live broadcast, she almost always interacts with fans.

In addition, someone needed to communicate with Zhao Guangming to explain the creativity of each dish during the meal, so after a meal, Zhou Wen didn't eat much at all.

One person ordered a bowl of tonkotsu ramen, and after eating it so hot, the feeling of emptiness in the stomach disappeared.

"The meal just now cost 9000 yuan, and I didn't feel comfortable eating a bowl of ramen worth [-] yuan. It seems that not everyone can be a rich man."

The three of them strolled to get the red wine, and after confirming that it was genuine, they strolled back to the tourist hotel, and went back to their rooms to play with their phones.

Xu Zhuo had a video chat with the little girl for a while, then sat on the window sill, staring at the night scene outside in a trance.

Xu Zhuo was inspired by the ball served in a spoon at the beginning of the day.

He thinks he can try the same in the store when he looks back.

Use a spoon to hold the fried sweet potato mash, and then put the spoon on the plate. Even if the spoon does not pose any shape, the appearance of the mashed sweet potato has improved a lot.

He repeated the deduction several times and felt that this method was feasible.

Would love to try it, but there are no sweet potatoes and kitchen utensils nearby.

Just like an internet writer whose inspiration comes up but the computer is out of battery, now Boss Xu is getting inspiration, but there are no ingredients and kitchen utensils around him, and he is a little anxious.

At this moment, Zhao Guangming, who picked him up from the airport, knocked on the door.

"Xu Zhuo, there are a few western chefs discussing cooking skills, do you want to join in?"

Xu Zhuo became excited when he heard it.

He changed his clothes, opened the door and asked directly, "Do you have sweet potatoes in your shop?"

Zhao Guangming was a little surprised, but he nodded and said, "Sweet potatoes may not be available, but purple potatoes, they are all discussing, what do you want sweet potatoes for?"

Xu Zhuo smiled: "I don't understand English either, you guys discuss yours, I'll try a dessert. By the way, does the kitchen have a frying pan?"

"Yes, it's very strange. You can do whatever you want. It just so happens that some of my foreign friends want to experience Chinese food."

When he came to the restaurant, Xu Zhuo saw a few young foreigners talking in English with the chef of the restaurant, but Xu Zhuo couldn't understand what they were talking about.

On the contrary, Zhao Guangming's English is very good, so he took Xu Zhuo and introduced it to the chefs.

In particular, Xu Zhuo's grandfather was once the chef of the state banquet.

Several people were very interested when they heard it, and wanted to chat with Xu Zhuo.

But the language barrier made this communication difficult.

Xu Zhuo's communication was fruitless, so he simply walked to the kitchen and prepared to make mashed sweet potatoes.

After hearing Zhao Guangming's explanation, several foreigners also followed. They really wanted to see the way of making sweet potatoes in Chinese food.

Zhao Guangming searched, and found some sweet potatoes.

This was bought by the chef of the restaurant when he had nothing to do to think about new dishes, and it happened to provide ingredients for Xu Zhuo.

He quickly peeled and sliced ​​the sweet potatoes, put them on a plate, and put them in the steamer to start steaming.

While watching Xu Zhuo's operations, a group of foreigners communicated in English about the differences between Chinese and Western food.

But now I can't see any difference.

Because Western food also has dishes that are steamed and then processed, such as mashed potatoes or purple sweet potatoes.

After the sweet potatoes were steamed, when Xu Zhuo was mashing the sweet potatoes with a kitchen knife, the chefs had a lively discussion, and even Zhao Guangming joined their discussion.

He kept explaining the steps in English.

Zhao Guangming used to eat fried mashed sweet potatoes made by Zhao Jinma when he was a child, and he is very familiar with this dish.

Now that Xu Zhuo was sitting on the dish, he explained it without any pressure.

When Xu Zhuo filtered the sweet potato mash and was ready to fry it, several foreigners flocked to see how Xu Zhuo did it.

There is no stir-frying in Western food, and at most some food is fried in a pan.

So when they saw Xu Zhuo pick up the wok, they were very interested.

After smoothing the pan, Xu Zhuo started to fry the sugar.

The steps of putting the sugar into the pot for frying stunned several foreigners.

They never expected that sugar could be fried like this.

After frying the sugar, Xu Zhuo poured in the sweet potato mash and started frying.

The next step is simple, just keep the rice cooker on the line.

But this group of foreigners is curious about even this step, because in Western food, there is no step of turning the spoon.

So when they saw Xu Zhuo shaking the pot so much, but none of the mashed sweet potatoes spilled out, everyone became more and more curious the more they watched.

Although I have seen Indians make fried rice in videos before, and I have also seen Chinese food chefs perform unique skills such as spoon work, but now it is a living Chinese food chef standing in front of me and performing.

After the sweet potato mash was fried, Xu Zhuo faced a problem.

During the frying process just now, he has maintained a high-quality demeanor. If the presentation is not high-quality, it will be a bit anticlimactic.