Food customizer.

As the guests came in and Ling Shuyu finished his introduction, the bigwigs exchanged brief greetings and then the banquet officially began!

“I believe that everyone has already known all the dishes today through Weibo, Douyin and other channels before watching the live broadcast.”

"Now here comes a famous dish from Anhui Province: Cloud Mist Pork."

"The skin of this dish is dark yellow, with a slight reddish luster. It has a strong tea aroma when you get close to it. It has a crispy and delicious texture, and is fat but not greasy. Because the smoke is like clouds when it is made, it is named "cloud meat."

Following Ling Shuyu's introduction, the director zoomed in directly to the small round plates in front of the guests' tables.

On the round plate, there is a green coriander leaf dotted, and in the middle is a piece of pork belly that is 2 cm long and wide.

At first glance, the surface of the meat is indeed dark yellow with a bright reddish color as Ling Shuyu said, but what makes many viewers curious is that the surface of the meat looks almost dry, because the so-called bright reddish color is all the color of the soup poured on the surface.

Since the meat has little moisture, how can it be so tender and delicious?

Aren’t these two performances a bit contradictory?

Fortunately, the live broadcast did not start at this time.

To be precise, in order to fully promote this food exchange event, someone was actually broadcasting live in the kitchen on the 19th floor when Su Chen started working early in the morning.

But there weren't many audiences at that time.

Moreover, the dish preparation stage is a bit boring. Even if there are a few viewers, they will not stay for too long. Instead, the final cooking stage of the dish is worth watching.

Although there are not many, there are still some. Those viewers who can persist in watching the whole morning are almost all industry insiders. They watch the live broadcast from the kitchen not only to understand the production of the state banquet, but more to see the cooking level of this legendary only second-level member in the country.

Seeing some of the comments in the live broadcast room were quite puzzling, those who watched the entire live broadcast of the kitchen immediately felt superior.

"You don't know yet, do you? This dish is first roasted over fire, then stewed in soup. After stewing for five hours, it is placed on a mixture of rice crust, tea leaves, and brown sugar, and then roasted over fire again until thick smoke billows out of the fire. After that, wait until the smoke dissipates before pouring soy sauce, vinegar, and sesame oil on it. That's how you get what you see now."

"Fuck, why does it feel like what you said is so complicated? How did the guy upstairs know about it?"

"Don't tell me! I stared at the stew pot for five hours!"

"I also watched the live broadcast. At that time, I admired Boss Su. This skill is really not something that ordinary people can have. The beginning was okay, but the last step of smoking the meat was really amazing! I suggest that you all watch the recorded content after the live broadcast!"

"What's the point? Just listening to what you said, it seems like I can do it easily at home, right?"

Faced with the doubts of some netizens, those industry insiders who had watched the entire live broadcast were too lazy to type on the keyboard. They almost squinted their eyes and continued to watch the guests' live broadcast rooms. At the same time, they unconsciously recalled the scenes that happened in front of them in the morning.

a few hours ago.

After the twenty large pieces of pork belly had been stewed for five hours, Su Chen took out all the meat.

At this point, there is no need to poke the meat with chopsticks to test the doneness of the meat. Just by looking at the trembling appearance of the meat, you can imagine that it is definitely extremely soft and rotten!

Meat broth is used when stewing the meat, and the spice bag contains only various spices commonly used for stewing meat. Because no sugar color and soy sauce are added, the meat out of the pot presents its most essential color after maturity.

The kitchen helpers had already prepared five large iron pots.

The bottom of each pot is filled with the same mixture: rice crumbs, tea leaves, and brown sugar.

Place the meat, skin side up, on the iron grate above the mixture, then close the lid and place the wok on high heat.

After about twenty minutes, thick smoke began to rise from the place where the iron pots were placed in the kitchen, and the range hood was unable to cope with the situation.

If it wasn't known in advance, outsiders who saw this scene would definitely think something was on fire!

In fact, after the tea leaves and brown sugar inside the pot are mixed together, they reach a temperature that is about to burn, but not yet high enough to burn!

Thick smoke came out, Su Chen turned off the fire and let it sit, waiting for the smoke in the pot to dissipate.

Because the pot was covered, the whole process took another half an hour. After opening the lid again, it was as if nothing had happened inside.

Only the pork belly, which had been originally in its original color, turned dark yellow under the effects of smoke and fire. At the same time, the skin, which had originally looked shiny and trembling, also became less moist and slightly wrinkled.

Su Chen cut the large piece of meat into small pieces with a length and width of two centimeters each. The kitchen helpers were responsible for placing the small pieces of meat on a round plate and garnishing them with a small coriander leaf.

After that, the dishes began to be served. Su Chen poured the sauce that had been prepared in advance, which was a mixture of soy sauce, vinegar and sesame oil, on the surface of each piece of meat that was about to be served, and the remaining pieces of meat were put back into the smoker to keep warm.

When finishing this dish, Lu Yongliang said from the bottom of his heart: "This is a Kung Fu dish! The temperature of smoking the meat alone is not something that ordinary people can control. Only those who cook this dish frequently can control the temperature so delicately."

Cui Yufen was deeply impressed. "If the heat is too high, the aroma of tea and brown sugar will disappear, and there will be a burnt smell. If the heat is too low, the brown sugar will start to melt and mix with other ingredients, and the taste will start to become bitter. This dish is really amazing!"

It was after listening to the comments of these two people that the industry insiders who watched the entire process in the live broadcast room finally understood the key to this dish.

It’s not about slow cooking or exquisite seasoning, it’s all about the last step: smoking the bacon!

This step is to test your skill in controlling the fire.

Anyone who has eaten smoked meat knows that a piece of meat that has been stewed until soft can be smoked for nearly half an hour in such a huge and thick smoke. This shows how high the gold content of this piece of meat is!

When pieces of cloud meat appeared in front of the guests in the hall, the guests who came here today looked at the small pieces of meat in front of them with curiosity.

Those who can come here are people who have a deep understanding of food, and they will not think that there is something wrong just because there is only a small piece of meat.

After all, they have to taste at least twenty-eight dishes today. Even if they only have a small bite of each dish, it will be a lot in total.

Several guests poked the small piece of meat with the forks in their hands. Unexpectedly, the piece of meat, which looked like it had a firm skin, was easily poked in by the fork without any effort.

Go in, go in.

Then several people put the piece of meat into their mouths.

The leader from China was not in a hurry to eat. He watched as everyone started eating and no one seemed to show any strange expressions. Then he picked up the piece of meat in front of him and put it in his mouth.

"Ok?"

As soon as he entered the room, his face became serious.

Crispy!

It feels really crispy when you first take a bite, as if the meat has been fried. But it is obvious that the pork belly has not been fried, because it even tastes much less fat than most meat!

Accompanied by chewing again and again.

The expression on this person's face gradually began to become interesting.

The crispness is only the appearance of the Cloud Mist Meat that bewitches humans. As long as you are willing to learn more and chew it more, you will find that the real taste of this piece of meat is soft, glutinous, and tender, and it melts in your mouth!

The pork belly with three parts fat and three parts lean does not taste greasy at all. I don’t know how it has been processed, but now it tastes like braised pork!

Do not!

It’s much more delicious than braised pork!

The cloud meat did not taste any extra soup. Just when he was about to savor it carefully, he suddenly found that there was nothing in his mouth.

'Am I eating too fast?'

The leader shook his head and chuckled, waving his left hand slightly at the edge of the table. The staff member next to him immediately understood and said, "Please wait a moment."

As she turned and walked towards the food elevator, the headset also said, "One serving of Cloud Mist Meat."

When the waiter walked to the elevator entrance, he was shocked to find

"Why aren't you all here?"

There are exactly thirty leaders coming today, and there are also exactly thirty colleagues queuing at the elevator entrance, no more, no less!

The girl in front looked at the banquet hall in the middle with caution, "The old man I serve has almost lost his teeth, but he really eats this piece of meat! He finished it in two smacks, and gave me a thumbs up, saying "You take care of it! Wan Rui, you take care of it! I'm here to serve him the food right away."

The girl in the middle also sighed, "Don't say that, the leader I serve keeps saying something like 'ti ti ti', Wan Rui Nais, I've been thinking about it for a long time but can't figure out what he means. It turns out he means that the meat tastes like tea! I'm stunned, foreigners really love the taste of our tea!"

Fortunately, this location is some distance away from the banquet hall, so their whispered conversation will not be heard inside.

The girls chatted a few words while waiting for the food. Soon the elevator door opened and Bai Xiaobo stood inside in a pure white chef's uniform. "Sisters!"

He grinned, trying to leave a better impression on the ladies from the State Guest House service team, "My boss said that these are all the stocks, and each person can have four pieces! I put them all here so you don't have to wait later."

The girls entered the venue in a very neat line, carrying the freshly cut pieces of meat.

The first girl just put down the plate, looked at the guest's actions, and immediately turned around and walked outside.

The audience in the live broadcast room were suddenly a little confused when they saw this scene.

"No. This is a high-level banquet anyway. Why does it look so chaotic now?"

"It's a bit chaotic. There are too many waiters serving the dishes, right? And why are they walking back and forth all the time without stopping? Director, please cut the camera. I want to see what's going on with the meat!"

"Oh my god! Did you see that brown-skinned foreigner? I was staring at her. How could a woman eat so much? She's already on her fifth piece! Others seem to be only on their third piece!"

"Ahem. Normally, this kind of banquet wouldn't be so chaotic. Generally speaking, after the guests have finished eating a dish, they will slow down a bit, and the waiters' actions will be orderly. What happened today?"

Not to mention that the audience felt confused.

At this moment, even the girls in the State Guest House were confused.

"Ouch! Slow down, you're stepping on me!"

"Watch out! Hey, hey, hey, it's the last portion. What about you? My guest still wants to eat!"

"Your guests are guests, but mine are not? I was here first!"

There was a specially designated area in the stairwell, with a simple operating table and an incubator. The pieces of meat had no chance to enter the incubator at all, and were snatched away by everyone.

The key point is that the girls grabbed the food and they couldn’t eat it themselves!

All of them are for the guests inside.

In the blink of an eye, the dish was completely gone.

The guests at the scene never stopped talking and were whispering to each other from time to time, but they had no time to speak. They just raised their thumbs and made satisfied expressions.

After a girl went out for a stroll and returned empty-handed, the guest wearing a headscarf asked curiously, "Can I have another serving?"

After the girl understood what the guest meant through the translator, her face looked very embarrassed.

To be honest, she has been working in the State Guesthouse for three or four years, and has hosted hundreds of banquets of various sizes. It can be said that she has witnessed all kinds of accidents and emergencies.

I've never seen this kind of situation before!

There is not enough food!

Fortunately, her years of work experience allowed the girl to react quickly. She smiled professionally and bowed slightly to the guests, "The tasting of this dish is over. Please look forward to the next dish."

The chaotic situation at the scene was completely beyond the director's expectations.

The director gestured to Ling Shuyu beside him.

At the same time, he pushed a button in front of him. As soon as Ling Shuyu opened his mouth to speak, a look of extreme surprise appeared on his face.

because

Her voice no longer just appears in the live broadcast room, but appears directly on the scene.

Fortunately, Ling Shuyu was in a good mood and her voice did not show any disorder.

"The dish you are about to taste is a famous delicacy from Beijing, Beijing roast duck!"

"I believe everyone is familiar with this dish. As a dish with a world-renowned reputation, our ingredients come from local stuffed ducks raised in Beijing."

"The breeding method of Beijing's stuffed ducks is very special. It only takes more than three months from hatching to roasting and eating."

"Due to its unique breeding method, the meat of stuffed duck is very tender. There are many ways to eat traditional Beijing roast duck. A duck can be roasted, cooked in soup, stewed with four treasures, fried liver, stir-fried intestines, etc. Today, we will only taste the roast duck."

As soon as Ling Shuyu finished speaking, waiters appeared at the entrance of the banquet hall carrying small wooden boxes.

As the camera zoomed in, the audience watching the live broadcast were all shocked.

It was supposed to be roast duck, so why was it served in a fully enclosed wooden box?

Is this also a part of roast duck?

As for the many ways of eating roast duck that Ling Shuyu just mentioned, even the nearly one million foodies in the live broadcast room don’t know much about them. Many people only know to eat roast duck, and in addition to duck meat, the restaurant will also serve a soup made with duck bones.

Little do people know that duck offal is also a good thing!

However, considering the guests' habits, Su Chen did not add the method of cooking duck offal to the roast duck.

Following the service staff's entry.

The wooden box was placed in front of each guest.

On the front of the box is an ancient Chinese buckle lock with the key inserted in it. The outside is carved with some quaint patterns and designs, which looks retro and noble.

The Chinese leader was still reluctant to give up the cloud meat, but it was not convenient for him to say anything in this situation.

At this moment, look at the Beijing roast duck in front of you.

To be honest, the leaders had high expectations for this dish. After all, Beijing has a very special status and is nicknamed a "food desert" by netizens.

If this event can bring some benefits to the capital, then the event itself will be very meaningful!

The leader gently turned the brass key.

The lock clicked and opened!