Sesame Green Bean Garlic

After eating the steak, the diner seemed to have experienced an orgasm, and leaned lazily on the back of the chair.

The music was replaced with a jazz version of Christmas songs, the lights in the hall were dimmed a bit, and the small white bulbs of the Christmas tree gave off a soft light, like a galaxy flowing down.

The waiter brought a cup of warm white drink.After a sip, it has a sweet bean aroma and wine taste.The name on the menu is "Soy Milk", and the waiter introduced that it is a classic Christmas drink "eggnog" made with soy milk instead of fresh milk. It is made of raw eggs mixed with soy milk and low-alcohol liquor.

It was snowing heavily outside the window, everyone drank wine, chatted and flirted, and felt a sense of peaceful happiness spontaneously.This is different from the experience of eating a big meal every time. The chef here does not pile up rich and luxurious ingredients, or use complicated techniques to test the knowledge and taste of diners. It is down-to-earth and delicious; this meal can feel a kind of "home cooking" that is rare in western restaurants. Home cooking is not because of the materials or cooking methods, but like the dining table at home, it will take into account the emotional needs and feelings of the people who eat.

Chen Yihang lamented: "Brother Qiu, I like this restaurant, why don't they want me?"

Qiu Xinzhi and Chen Yihang were not familiar enough to talk about everything, so naturally they couldn't tell him the delicate relationship between Huo Zian and his father, so they could only comfort him: "It's not your problem. Huo Zian's brain is flooded, and he found such an 'veteran cadre' 'Come in, and he will accept it in the future."

"Veteran cadre? What do you mean?" Chen Yihang heard this term for the first time.

Qiu Xinzhi smiled: "Do you know bureaucrats? Their greatest ability is to engage in human relationships. They make decisions based on human relationships. But in China, human relationships are actually benefits. How can there be any human touch? Such people are useful to outsiders. And the people above will always be pugs. When they return to their dens, they will become Tyrannosaurus rex. Everyone has to step on them to rest assured. You, a Singaporean, can you understand this?"

"Yes!" Chen Yihang said with a smile, "It's the same everywhere. I've seen a lot of pugs and tyrannosaurus rex. Well, but this manager is not incompetent. It's very difficult to manage such a big field very well."

Qiu Xinzhi also admits this point, but at least a large part of it is due to Liang Chen's contribution. Before Lin Feng came, the foundation had already been laid.Qiu Xinzhi disdainfully said: "It's better for him to see his position clearly and work steadily, then nothing will happen. But he looks like he can settle down?"

Just now when Lin Feng reprimanded You Liangchen, Qiu Xinzhi saw it. He really didn't understand why Lin Feng didn't have eyes so well, who was not good to bully, and went to bully You Liangchen?If the two were to fight against each other, the restaurant would definitely fail.

He couldn't help but miss the period of the small restaurant, when the staff was simple, Huo Zian's ideas were not so mature, and You Liangchen was still flirtatious and casual... Now that everyone has grown up, this is a good thing, but it has become less fun.

But isn't this all self-propelled?Huo Zian wanted to expand the restaurant, and he was also encouraged by his side.Now that it's done, it's too much for me to fall here with a cold and sad autumn, right?

He didn't know what was wrong with him, or how nostalgic a snowy night was.He chased away the thoughts in his mind, and said to Chen Yihang: "It's time for dessert. The pastry chef here is very good. If you haven't eaten it, you haven't been to Beijing."

Chen Yihang stuck out his tongue, "So powerful?!"

The first dessert is "tea". The waiter brought a few tea bags and let the diners choose the taste.These tea bags are Osmanthus Oolong, Rose Longjing, Dark Plum Calendula Da Hong Pao and Chrysanthemum Rhubarb Ginger Tea.The tea bag is no different from ordinary tea bags. The waiter pours warm water at 60 degrees, closes the lid, and says to simmer for 10 minutes.

Then the waiter took out a bunch of desserts and said, "The chef is too busy tonight to make a gingerbread house. Everyone has to do it yourself today."Then the "materials" were brought to the diners, gingerbread, white chocolate frosting, coconut flakes, chestnut macarons, various wine-flavored fudge, and engineering drawings were attached.

The guests smiled, and some ate the gingerbread directly, but most of them found it interesting and started to build it.This little trick puts a good mood and jazzes up the table.

Not long after, the waiter came again and said: "You are tired of building a house, let's have a cup of tea." When I opened the tea that was stewed before, I saw that it had become tea jelly.The waiter continued to play: "Oh, it's too cold, the tea is frozen. Why don't you have a cup of chocolate." He took out the chocolate, and the chocolate turned into ice.The waiter said shyly, "The chocolate is messed up too, let's not waste it, just mix it up and eat it together." The waiter poured the tea jelly and the chocolate smoothie together.Everyone thought it was a flowery work with a lively atmosphere, and after taking a bite, they found that this "everything was wrong" dessert tasted amazing.Seaweed powder is mixed in the tea leaves, and after congealing, it is poured into 87% extremely thick dark chocolate sorbet. The tea refrigerated is sweet and warm, while the chocolate is bitter and icy. Because of the different proportions, the taste is very different. After tasting the warm and cold in the mouth, there is still a trace of floral aftertaste.

The chef didn't think it was lively enough, and the third dessert was served immediately, which was candied haws on a small flower pot.The candied haws are colorful, like beautiful flowers blooming.This flower hides sweet, sour, salty and spicy. There are real hawthorn candied haws, and there are also films made of strawberry juice or chili peppers, which are wrapped in milk ice cream, and the outer layer is saffron, but the inner layer is aged cheddar cheese.Which one was chosen was pure luck.

Desserts are beautiful and interesting, with philosophical thinking with a sense of fate. When the guests are tired after eating the steak, another climax is set off.

Chen Yihang praised: "This baker is very good at playing, he must be very interesting?"

"She is a straightforward girl, she has no other shortcomings except being lazy. She is still single, if you like women, let me introduce you?"

"I don't like women."

Qiu Xinzhi sighed: "It's a pity." This "pity" was written for Chen Langxin. He was really worried about Chen Langxin's love life. The restaurant is gaining momentum now. She doesn't even have time to go out on a blind date, let alone make friends normally. .After so many years, haven't you been delayed by Huo Zian, the black-hearted boss?

Just thinking of Huo Zian, Huo Zian came out.

He brought them coffee and small desserts himself, and asked, "How was the meal?"

Chen Yihang replied: "Very good, chef. This is my best dinner out this year, and I am very lucky to have the food you cooked." Huo Zian was very happy. The chef of the restaurant Chen Yihang used to serve was the best in Asia One of the chefs is a well-informed connoisseur; compliments from connoisseurs naturally have different meanings.

"Thank you," he turned to look at Qiu Xinzhi, full of expectation, "Old Qiu, what do you think?"

Qiu Xinzhi frowned and smiled: "You look at me like this, can I say bad things?"

"When have you ever been polite to me, tell me!"

Qiu Xinzhi sighed secretly, he was obviously a modest gentleman, how could he be so brazen and vicious in the eyes of Huo Zian and You Liangchen? "Let's not talk about the taste and technology. The menu is very mature, and the hutong elements are well played. After today's meal, this restaurant has established itself in Beijing."

This sentence was said lightly, but Huo Zian almost cried when he heard it.

No matter how famous a restaurant is or how high its attendance rate is, it may be a flash in the pan. Many restaurants that are extremely popular will not be remembered after a few years.In order to stand firm, there is actually only one condition: an irreplaceable and unique existence value.

Huo Zian knew how difficult it was to do.At the beginning, he was also groping blindly, and even wondered why he came to the Hutong many times. It was not until the restaurant gradually got on the right track, and Qiu Xinzhi pointed out the framework of French cuisine in the Hutong for him, that he found his way.He didn't like this kind of general label at the beginning, and he didn't agree with using folk customs and local colors to package French food, but after a long time in the Hutong, the Hutong has a unique and accessible environment and close neighbors. , The sense of belonging to his family that the compound gave him gradually penetrated into his creations.Here he seeks the sense of security he wants, and then projects this feeling into cooking.Everything comes naturally.

The editor-in-chief said that he was standing here. In other words, isn't it that he was finally accepted here?

This is the greatest need in his heart.

He couldn't help hugging Qiu Xinzhi, and said, "Thank you, chief editor."

Qiu Xinzhi pushed him away in disgust, "Chef, the public, pay attention to the influence. You are a big star now, and everyone is watching you."

Huo Zian looked around, and sure enough, there were already several tables of people waiting for his autograph and group photo.

He poured wine for the two of them, "Drink slowly. It's snowing outside, don't rush to leave, the back kitchen has made dumplings, let's eat together after we're done."

When it was almost midnight, the diners slowly dispersed and went to other bars to continue the carnival.The restaurant was still brightly lit, and the chefs and waiters of restaurants, big and small, gathered together for supper.

The dinner didn't go wrong, the food was served smoothly, the guests' comments were good, and everyone felt a sense of relief that a big job had been completed.More importantly, this is the dinner with the largest number of customers and the most complicated menu since the restaurant opened. It can be successfully completed, which means that the team of the restaurant has matured and has more confidence in future work.

Huo Zian drank a lot of wine back and forth, said hard work to everyone, and left first.

It was snowing heavily outside, and the wind was blowing, and the snowflakes rushed towards my face in a hurry, and when they touched the warm skin, they immediately turned into water droplets.Huo Zian walked towards You Liangchen who had been waiting under the locust tree for a long time.

You Liangchen asked: "Did you drink too much?"

"No, I'm sober, I can climb trees now."

"Well, do you want to climb?"

"No."

You Liangchen said with a smile: "It's not too high. Let's go, go back to sleep."

The two walked a few steps towards the entrance of the alley. Huo Zian saw You Liangchen staggering and said, "I'll carry you back."

"I can walk by myself."

"Lu Hua, your crutch is not easy to use, I'll carry you on my back, be good."

"Okay, brother Zi'an." You Liangchen grabbed his shoulders and jumped onto his back with all his might.

The author has something to say:

In many high-end restaurants, you can take a photo with the chef to get an autograph, ask to visit the kitchen, ask the chef to feed, ask for a mobile phone number to chat...

I made up the last two~

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Continuing with the topic of the previous chapter.Another important feature of high-end restaurants is that the chef has his own philosophy and system.This chapter is about this. Only with a clear concept and implemented in excellent food can it have its own unique existence value.After all, there are so many delicious things. If you can’t give others a unique experience, who wants to spend a lot of money and time to eat in a restaurant?