Food customizer.

If Su Chen's [Hydrochloric Acid Fish] brings confusion and incomprehension to everyone.

The [Coconut Crisp] that Zhao Huilian just mentioned is like a nuclear bomb to everyone!

Let me ask you, what would be the reaction if a nuclear bomb was dropped into a crowd of people?

Not hustle and bustle, not noise, nothing at all.

This is what the kitchen looks like at this moment.

When the guests heard that the noodles they were about to eat were called "Coconut Crisp", they were stunned. Their brains were completely in a state of shutdown, and everything was blank. They had no idea what they were thinking, nor did they know what to say or do.

A crisp voice broke the silence in the kitchen.

"Master Zhao is too nervous."

Ling Shuyu walked into the crowd and faced the guests, "This noodle dish is called coconut, crispy."

"In Chinese pastry, 'su' is an adjective and also a noun, meaning that the pastry has a crispy texture, while the coconut in front describes the raw material of the pastry."

Zhao Huilian just reacted and quickly followed Ling Shuyu's words and said, "Yes, yes, yes, I'm talking nonsense. The pastry I brought today is called Coconut Crisp!"

He also paused deliberately in the middle of the words.

I was still very nervous.

No wonder I always felt that this name was so smooth to the tongue after I made it. The more I said it, the smoother it became, and I didn’t think carefully about the reason.

If it weren’t for the little girl’s extremely quick reaction just now, my career would probably be ruined.

It was originally an insignificant mistake, and with Ling Shuyu's help, the guests all breathed a sigh of relief.

Everything will be fine as long as you don't make us eat up our own beliefs.

Zhao Hui didn't dare to explain any more at this moment. He immediately turned around and went to the oven to check the timer and temperature. After making sure there was no problem, he took a deep breath and directly opened the oven drawer!

All of a sudden.

A strange fragrance began to spread in the kitchen, with Zhao Huilian as the center. The fragrance was so strong that it felt sweet just by smelling it!

It’s a bit like the feeling of smelling fried chicken on the street. It’s not certain whether it tastes good or not, but it smells very tempting and makes people want to buy one to try!

And when Zhao Huilian put the pulled-out baking tray on the workbench, the strange aroma became even stronger, it was the smell of coconut.

The baking tray was filled with small and delicate cakes, which were golden in color and shaped like coconuts by Zhao Huilian. Each cake was the same size, about one centimeter in diameter, and looked very suitable for eating.

The kind that you eat one at a time!

Each guest was given a few small cakes.

The old lady and Thomas ate them one by one with relish, while a few guests on the other side just tasted one and stopped eating.

After Su Chen noticed this situation, he could only sigh silently.

Looking back to when I was in Beijing, Qiong cuisine was actually a very controversial topic. At that time, the representatives from Qiong Province immediately proposed the four famous dishes of Qiong Province.

They are: Wenchang chicken, Jiaji duck, Dongshan sheep, and Hele crab.

These dishes are famous because the locals believe that these local ingredients are of better quality and the cooking methods are relatively simple, mainly focusing on highlighting the characteristics of the ingredients themselves.

However, after trying the ingredients brought by the Qiong Province representatives, Su Chen found

When it comes to chicken, nothing can compare to the Qingyuan chicken in Guangdong Province.

As for duck, we already have roast duck and camphor tea duck, so making duck again would be too repetitive.

The characteristic of Dongshan sheep is that it has little or almost no mutton smell. However, according to Su Chen's tasting, this kind of mutton is relatively fat, which is far inferior to the mutton from Mongolia and Gansu provinces.

There is not much to say about crab. It is not a special ingredient. It can be found all over the world and there are many ways to cook it, but it is definitely not amazing.

After much thought, it happened that the banquet was still lacking a dessert, so coconut was decided as the main ingredient, and Zhao Huilian's innovative coconut crisp was also decided.

The reason why Su Chen didn't want to do this kind of thing was not only because the effort and reward were disproportionate, but there was another very important reason.

Compared to serious dishes, desserts are really hard to satisfy everyone!

Some people like to eat coconuts while others don't. The same goes for mangoes. This is something that cannot be decided by his own skills, so Su Chen doesn't want to waste too much effort on it.

So that’s basically how Qiong cuisine is. When everyone was almost enjoying the desserts, the alarm clock in front of the workbench rang.

This voice drew everyone's attention back.

Just now, Zhao Hui confused everyone with just one [Coconut Crisp] and they completely forgot that there was another dish waiting for them to taste.

The herring, which had only been simmered in the pot for ten minutes, has now reached maturity.

Su Chen carefully used the spatula to transfer the fish to the large fish plate. The herring had been cooked to almost softness without breaking at all.

Immediately pour the previously prepared water starch into the pot, add sesame oil and pepper powder, simply thicken and flavor with starch, and pour the fish soup over the six blue carps.

According to the original plan, Su Chen also needed to use a knife to cut off the head and tail of each fish, and then select the four most delicious parts of each fish and put them on the plate.

But seeing the guests swallowing their saliva one after another, they looked eager to try.

Su Chen walked slowly to the leader.

"Leader, since everyone is here, why don't we change the original banquet method and simply use our Chinese communal dining system?"

The main point of doing this is that it saves trouble for the kitchen, but it can save the guests from the anxious waiting and let everyone enjoy the meal all at once!

Didn’t you say there’s not enough to eat?

Well then, we’ll get them all for you!

The leader smacked his lips, obviously thinking seriously about the feasibility of this suggestion.

Before he could say anything, Thomas came over and said, "I think Boss Su's suggestion is very good! Now that we are in China, we should integrate into Chinese culture! Not only should we eat local Chinese dishes, but we should also eat in a Chinese way. This is the true way to appreciate Chinese food culture!"

Su Chen turned his head with a look of surprise on his face.

It sounds so high-sounding, is it really for the purpose of experiencing the culture?

The old lady also stood up and said seriously, "I agree with what Mr. Thomas said. If we want to experience Chinese food, we should also experience Chinese culture! Only by combining food with culture can we better understand the spirit contained therein!"

Wow, the height is getting higher and higher.

In this case, the leader did not hesitate, "Then let's go back to the banquet hall? Change the separate dining system to a shared dining system?"

"Why go back to the banquet hall? I see there's a place outside Boss Su's kitchen. We can just eat here! Real food doesn't need an environment to set it off!"

Thomas now seemed to have become a mouthpiece for the other guests. Whenever he said something, the others immediately nodded and echoed his agreement.

If this were to happen, the service team in Li Wenkui's company would be a little confused.

They have always been experienced in big events, so how should they serve such small situations?

Besides, the dining area is so small that the round table can only seat about ten people at most. There is also a small square table that can only seat four people.

However, there is also a quaint little private room next to it, which seems to have six or seven seats.

Considering the number of people, it seems like it would be okay if we just squeeze in?

What will happen to their service team? The restaurant is almost full of customers. If they add 20 or 30 more waiters, there won’t even be room for people to move around!

The kitchen was gradually becoming chaotic due to the temporary changes.

"Everyone, please follow me."

Ling Shuyu stood up again. Her fluent English immediately attracted everyone's attention. Everyone subconsciously followed Ling Shuyu out of the kitchen and into the restaurant.

Zhang Li, Liu Shengnan, He Shuting!

These three girls had been waiting outside the restaurant, and they were whispering to each other when it was bustling inside just now.

"Such a grand banquet ended up with no participation from our people"

"Who said it wasn't? Hey, let's go. It feels inappropriate to leave. If we don't leave, I feel awkward standing here. This is obviously our own company, but now it seems like we are outsiders."

"Ah, there's nothing we can do. It's because we don't have the skills. They are all waiters trained by big hotels, and we are just monks who changed their careers halfway."

The three were talking in boredom when they saw Ling Shuyu leading a group of people out in a mighty procession. He also glanced at the three and said, "Shengnan, you are responsible for arranging for the guests to take their seats."

Here comes the work!

The three people's eyes suddenly flashed, "Okay!"

It's true that they couldn't help much in the banquet hall above.

But if you move the venue to the 19th floor, I'm sorry, we are professionals!

These three girls are all college students after all. Apart from anything else, their English is passable.

Under their arrangement, more than 12 guests were seated very quickly. There were 8 people sitting at the round table, and people sitting in the small private room, which was the temporary room built for Fang Chang's engagement banquet.

There is also a small square table next to it, where four people sit.

In this way, the guests have all been seated, and reception in this place is the forte of the Delicious employees.

When Zhang Li passed by and saw the waiters in neat uniforms, she raised her head arrogantly and said, "Huh~"

This scene really made the audience laugh.

Regarding the misunderstanding about hydrochloric acid fish just now, the audience also felt that it was just a translation problem.

The subsequent misunderstanding about the coconut crisps, although funny, was not something to be joked about.

But now?

Instead of staying in the luxurious banquet hall, they first clamored to visit the kitchen, and now a group of people are eating together.

A high-end banquet suddenly turned into a Chinese feast!

This time, Su Chen didn't have to taste all the dishes later, so he made them in particularly small and exquisite portions.

We're already having a grand feast, why should we be so refined?

There are six fish, three on the large round table, two in the private room, and one on the small square table.

The number of dishes served afterwards should follow this and that’s it!

Six hydrochloric acid fish appeared on the guests' tables. This time there was no restriction of small portions. Everyone felt very happy for no reason when they saw the whole fish in front of them.

The old lady took the knife and fork in her hands and was about to start eating the most tender piece of meat in the fish belly. Just as she stretched out the knife, she saw a pair of bamboo chopsticks quickly picking up the piece of meat!

Wardfa?

Immediately, the old lady pointed the knife and fork in her hand at the piece of fish back meat with the most meat next to it.

But before the knife was put down, the pair of chopsticks appeared again!

She raised her head with an unpleasant expression, only to see Thomas enjoying the meal with relish. He ate one of the three fish on the table, then another, and after eating one he had to touch another!

The pair of chopsticks in his hand were so flexible that they seemed as if they were grown together with his fingers. The foreign guests nearby who were also using knives and forks dared not say anything and could only watch Thomas show off the fish at a speed nearly four times faster than theirs.

Just like the hydrochloric acid they had just tasted, the fish had absorbed some of the taste of the hydrochloric acid, but because it had been cooked in other ways, the taste of the hydrochloric acid was not so strong, retaining only the freshness and slightly sour taste of the green vegetables.

The old lady finally grabbed a piece of meat, and before she had time to chew it properly, the piece of meat seemed to have grown legs and ran down her throat into her stomach.

“I watched the whole process of Boss Su cooking this fish, but I still can’t figure out why the fish meat is so fresh and tender!”

The old lady grabbed another piece of meat. This time she was not in a hurry to eat it, but observed it again and again.

After being cooked by Su Chen, the fish looked very different from the fish she had seen before.

No shredded meat in sight!

It was as if the fish was a whole piece, and if it was stirred slightly with a fork, some of the fish would fall apart on its own, and each piece of meat would be in the shape of a garlic clove.

"Never mind, let's eat first!"

The old lady saw from the corner of her eyes that Thomas was stuffing food into his mouth, not caring to taste it slowly like her. She could only complain in frustration, "Vulgar!"

After switching to the banquet mode, Su Chen actually had less to worry about in the kitchen.

Arranged in alphabetical order, the dishes that should be presented now are from Hebei Province. Just like the recent dishes, the dishes from Hebei Province are also extremely controversial.

Hebei Province currently has a very weak presence in China, and the taste and flavor of Hebei cuisine are also mediocre.

Moreover, even the locals in Hebei Province would quarrel among themselves over the food, let alone people from other places who don’t understand their food.

People in Baoding and Shijiazhuang think that their southern Beijing cuisine is the authentic Hebei cuisine. After all, their dishes are derived from the gifts of agricultural society and the preparation methods have been continued for thousands of years, so they seem to be more orthodox.

People in Tangshan and Qinhuangdao were not convinced.

Is it our fault that we are next to the sea that we can eat seafood?

Who wouldn’t rave about our Jingdong cuisine’s seafood dumplings?

The shrimps and crabs from the Bohai Sea jump into our bowls. We just add a little oil and fresh leeks, and the taste is enough to charm anyone. Isn’t it delicious?

Not to mention seafood dumplings, let’s just put a layer of seafood on the meat pot from the three northeastern provinces. Who wouldn’t be addicted to the taste?

Are our Jingdong dishes not qualified to represent Hebei cuisine?

When the two factions were arguing fiercely, some local people from Zhangjiakou and Chengde would often smile and remain silent, until everyone had no energy to argue anymore and then they would jump out.

It's so funny, what is our Beijing cuisine called? It's called Zhili official uniform cuisine!

If you can call it authentic Hebei cuisine, then what is our official cuisine?

Our Chengde was once a summer resort and the emperor's back garden. Do you think the thousands of famous palace dishes left here are just for display?

If all of your dishes can be called Hebei cuisine, then I really don’t know what our palace cuisine should be called!

Generally speaking, this kind of debate will arise whenever the topic of Hebei cuisine comes up.

Even if we don’t talk about food, we are still from the same hometown. If you want to talk to me about food, I’m sorry, we are not the same kind of people!

Su Chen faced this dilemma when he was in Beijing. There were three pairs of presidents from Hebei Province!

When the agenda came to the famous dishes of Hebei Province, there was a lot of debate. In fact, the situation at that time was to first decide on the dishes of the provinces after Hebei, and then return to continue studying Hebei cuisine.

It was at this darkest moment, amidst this historical issue that had been left over for hundreds of years, that Su Chen directly conquered the three presidents with a dish.

At this moment, Su Chen was unwilling to recall the dark meeting that lasted for half a month.

He took a deep breath.

This is another dish that is cooked and eaten immediately.

Improved version, Governor's Tofu!