My Life Can Hang

Chen Dongcheng asked Jerry a little curiously, "I remember that Chef Zeng was always in Hong Kong City before, right?"

Jerry looked at Chen Dongcheng in surprise, this chef Zeng is rarely known to ordinary people.

Unexpectedly, Chen Dongcheng also knew that Chef Zeng was in Hong Kong City before.

"That's right, Chef Zeng joined Pengcheng Tang Pavilion about three months ago. With his cooking skills, Pengcheng's Tang Pavilion has a tendency to catch up with Hong Kong City and the Magic City."

Jerry smiled and gave an example: "For example, in the current Tang Pavilion in Pengcheng, if you don't book two weeks in advance, you can't even book a private room."

Chen Dongcheng remembered that Zeng Chaojing should have joined Pengcheng three or four years later, but he did not expect it to be so long in advance.

At that time, there was still a boss entertaining guests, and he was quite touted to Zeng Chaojing, and Chen Dongcheng knew something about it.

That is to say, after a little thought in my mind, it is impossible to be reborn without any changes, as long as the overall situation does not change.

Chapter 62. 062 Don't thank me

A top restaurant like Tang Pavilion has a team of chefs. It is impossible for all the dishes at the table to be cooked by Zeng Chaojing, so it must not be exhausted.

Only some real VIPs need Zeng Chaojing to go out, otherwise Zeng Chaojing's team is doing it.

The seafood fried egg white dish on the table quickly attracted everyone's attention. Li Xingyao and the others also heard Jerry's words just now.

Everyone is a little curious how this Zeng Chaojing's craftsmanship is.

"Try them all."

Chen Dongcheng was the first to move chopsticks, and the entrance was obviously different. The protein was smooth and tender, and the shrimp meat was sweet and delicious.

This dish is quite a test of whether the chef's grasp of the heat is accurate.

The prawns are fried together with the protein solution mixed with fresh milk. The trick is to fry quickly and vigorously on a high fire.

As expected of a top chef, the craftsmanship is amazing.

Driven by Chen Dongcheng, Li Xingyao and the others also tried a bite, and they all gave surprise praise.

"It's delicious, this egg white is so tender."

"Wow, this chef's craftsmanship is just different, it's much better than our cafeteria!"

"Woo, I want to cry, eat more today, or I won't be able to eat it in my life."

……

Chen Dongcheng looked at Huang Naixin and the others who were talking while eating, and couldn't help laughing and whispering to Li Xingyao, "You roommates are very interesting."

"Naixin and the others have good personalities. Our dormitory is not so messy, and everyone gets along very well."

Li Xingyao whispered to Chen Dongcheng, Huang Naixin and the others were busy eating, and the scene was quite harmonious.

This dish was destroyed in a short time, and the waiter who was guarding the corner of the private room came over to take away the empty plate with great discernment.

Immediately afterwards, there was a knock on the door, and six chefs walked in, all dressed in white chef uniforms.

The leading middle-aged chef smiled and said, "Mr. Chen, our team will bring you the real capital roast duck next."

"The white ducks we use are all airlifted from Beijing. They need to be roasted with perennial jujube wood for 10 to [-] minutes. The process may be a little slow, please understand."

Chen Dongcheng smiled expectantly and said, "Excuse me."

The middle-aged chef nodded with a smile, and then led the other five chefs to the side to roast the white duck with raw jujube wood.

If nothing else, the process alone is quite interesting.

Looking at the white duck being roasted by the flame a little bit and changing its color, there is a fragrance.

The whole private room was filled with the aroma of roast duck, which made people drool.

Fortunately, Zeng Chaojing on the other side brought the team a steady stream of exquisite dishes.

As the executive chef of Tang Pavilion in Pengcheng, Zeng Chaojing naturally has several specialty dishes and is well-known in the diners circle of Pengcheng.

The scrambled egg whites with seafood just now is one of them. Cheese-baked stuffed crab caps and truffled pumpkin Australian Wagyu beef are the other two dishes that Zeng Chao respects.

If it wasn't for seeing that Chen Dongcheng was a client of the hotel's presidential suite, Zeng Chaojing would be too lazy to do it.

Housekeeping is so casually done?

To put it bluntly, executive chefs are generally the existence of the town, so as not to meet the real big shots and find the chef who can take the shot.

For ordinary diners, Zeng Chaojing's apprentices and assistants can handle it completely.

Cheese Baked Stuffed Crab Cover is a dish with a high value.

Zeng Chaojing digs out the crab meat in a unique way, mixes it with cheese, chopped onion, and white sauce, and stir-fries it. Then, refill the cleaned crab shell, smear it with egg liquid, and sprinkle with thick cheddar cheese.

Just looking at the thick layer of cheese on the surface made Huang Naixin and the others drool.

The most feared and greedy thing for girls is probably this cheese.

The surface of the baked cheese was slightly burnt, Chen Dongcheng got a little closer and smelled it, and he felt the fragrant milk.

I dug a spoonful to taste it, the crab was sweet and fragrant, I quickly dug another spoonful and brought it to Li Xingyao's mouth.

Li Xingyao blushed and ate it in one bite while her roommates watched.

"Hey, hey, can you be careful, we still eat, but we don't want to eat dog food!"

Huang Naixin laughed and joked, and the shy Li Xingyao blushed even more.

Chen Dongcheng was thick-skinned and tasted another dish without caring.

Truffle Gourd Australian Wagyu beef is full and rich, and the meat quality of Australian Wagyu beef alone is enough to satisfy diners.

Not to mention Zeng Chaojing used his superb cooking skills to lock in the gravy of the wagyu beef.

Chen Dongcheng took a bite, and suddenly the meat juice burst out between his teeth.

I enjoyed it so much, Chen Dongcheng was really satisfied with Zeng Chaojing's three signature dishes.

It is impossible for such a star chef to not order housekeeping dishes.

For these three dishes, there is nothing wrong with Zeng Chaojing being the executive chef of this Pengcheng Tang Pavilion.

Just at this time, the middle-aged chef also roasted the duck.

Push the roast duck cart to the table, so that Chen Dongcheng and the others can watch the roast duck making process up close.

Chen Dongcheng keenly found that the fat layer of the duck meat was almost gone after roasting, and the skin was bright and translucent, showing a charming purple-red color.

In order to increase their interaction with Chen Dongcheng, the middle-aged chef made the duck meat on the spot.

The superb knife work made Chen Dongcheng and the others give their sincere applause.

The duck meat slices are good, crispy and crispy, and the taste and aroma are excellent.

The most worth mentioning is that there are a total of six chefs, who are responsible for everything from baking, making noodle cakes to sliced ​​duck.

In the end, Chen Dongcheng was presented with a delicious orthodox capital roast duck.

Chatting during the meal, Chen Dongcheng also knew that the middle-aged chef was named Ding Yuanhang, and all six of them were from the capital.

Although Ding Yuanhang's tone was very modest, Chen Dongcheng was deeply impressed by his confidence.

It is no exaggeration to say that the six of them in Pengcheng considered themselves second, and no one dared to recognize first.

Everyone who ate this meal was extremely satisfied. At the end of the fast meal, Zeng Chaojing came to the private room again.

"Mr. Chen, are you satisfied with our dishes?"

"I am quite satisfied. I hope I can taste Chef Zeng's craftsmanship when I come back to The Langham, East China Sea."

Zeng Chaojing smiled and shook hands with Chen Dongcheng: "Next time you come and say in advance, I will definitely serve you."

After chatting for a while, Zeng Chaojing left a card of his own and left.

Chen Dongcheng took Li Xingyao and the others back to the presidential suite for a while.

The curious Huang Naixin offered to leave: "Brother Chen, we made an appointment to go to Gui Temple in three nights. See if you can call a taxi for you."

"No problem, Jerry."

Chen Dongcheng gave Huang Naixin a satisfied look, and the girl really got on the way.

Li Xingyao panicked: "Naixin, why don't you call me when you go back?"

No matter how stupid Li Xingyao was in this scene, he could still feel something was wrong, so why would he need to open the presidential suite just to have a meal?

Chen Dongcheng obviously means that the drunkard is not eating, but eating himself!

Li Xingyao had an idea and said coquettishly to Chen Dongcheng: "I didn't bring my ID card. I went back with Naixin and the others. You can stay for one night by yourself, okay?"

"Oh, Yaoyao, I brought you an ID card, so don't thank me."

Huang Naixin said, and took out an ID card from her pocket, which was Li Xingyao's.

Chen Dongcheng didn't know what to say, so he could not wait to open another room immediately and call Lu Bai to satisfy Huang Naixin.

Li Xingyao was stunned by Huang Naixin's operation!

"Naixin, you..."

Huang Naixin pulled Li Xingyao aside: "I'm not here for a rainy day. Besides, I think he treats you very well. You don't want Chen Dongcheng to be taken away by other girls, right?"

"I, but..."

"Okay, don't thank me. If you push Chen Dongcheng, then you don't have to worry about other girls anymore. By the way, you must take safety measures. I'll go first."

Huang Naixin said a lot, and then pulled Qiu Shiqi and Su Jin to follow Jerry directly out of the presidential suite.

Suddenly the whole room was quiet, except for the lights that illuminated the room quietly, only a pair of young couples looked at each other.

Chapter 63, get what you want

The atmosphere was quiet and awkward.