Sesame Green Bean Garlic
Chapter 57
When it was dark, the Caozang alley was as usual, the old man was waving a cattail fan to enjoy the shade at the door, the aunt was hugging the puppy and chatting, the children chased around the square for a while, and reluctantly walked back to the courtyard in response to the call.The cat leaned against the wall, looking warily at the strangers walking into the alley.
The guests came to the door of the restaurant one after another. Without exception, they looked up at the black French signboard above, and when they lowered their heads, they saw the wormwood and calamus hanging beside the stone lions. They all thought: the Dragon Boat Festival is coming.
The restaurant is really small. There are many high-end restaurants of this size in Japan, but it is very rare in Beijing. The waiting area of the hot pot restaurant is even bigger than it!The floor is solid wood, and the lighting is bright and warm, unlike the dim wind that is popular now.If you look closely at the white walls, it has a grainy feel like sand and gravel, like an old house by the sea; the glass bottles on the shelves are filled with various vegetable seedlings and herbs, which have not been specially trimmed and are growing unevenly.There were no candles on the dinner table, only acacia flowers in a small glass bowl, exuding a soft fragrance.
The waiter takes the seat.Each seat has its name handwritten.The waiters are also pretty, their smiles are not overly attentive, and their manners are appropriate.At first glance, some people like this style, some don't, but they all feel relieved.The restaurant is filled with a serene atmosphere. Generally, in a restaurant with such a normal heart, the chef must have the confidence to not flatter, and the food is not much worse.
A senior food critic said to Qiu Xinzhi: "You said it was a small alley shop, and I wondered if it would be full of fake antiques and rags as soon as I entered the door, for the two rabbits to put some stolen road sign tiles."
"Hey, the shops in Nanluo don't do this anymore."
"That's right, the set of nostalgia and feelings can't be sold anymore." A big Internet V interjected. "Nordic frigidity is popular now. This store doesn't follow anywhere, but it has character."
A food critic said: "What's the use of personality! Lao Qiu, I'm going to say it straight. This store is okay for gathering with friends and making appointments, but if you have important things, you want to invite important customers, celebrate weddings, etc. Anniversary, this is a bit overwhelming, not solemn enough."
"It's true. When did you celebrate your wife's anniversary? I guess you don't even remember whether your sister-in-law's birthday has passed." Qiu Xinzhi mocked.
"You're underestimating Lao Li!" The TV producer continued, "If he doesn't remember, his skin has been peeled off, and he can still come here wagging his tail."
"Fuck!" Old Li was teased so much that he drank water again and again.
The producer said: "Xinzhi, why did you hook up with this restaurant, don't you really hate this kind of alley restaurants?"
"I hate those fake restaurants, but the chef here is not fake, you will know it after eating!"
"Huo Zian's cooking skills, I have eaten twice in Shanghai, there is nothing wrong with it, and I have ideas, it can be ranked among the top chefs of Western food in China. But isn't he a Shanghainese, why is he in an alley?" Said the director of a restaurant reservation platform.He has organized several restaurant weeks in Beijing, and has a good relationship with all the first-line restaurants.
"There are not many real old Beijingers in the hutongs. They are all foreigners. Besides—Daxuan, you are the only Beijinger here. If you are a Beijinger, I also want to say—you Beijingers one by one. Yes, wearing an old man’s shirt, turning up his feet, cooking a mouthful of Erguotou, mixing it with cucumber and sesame sauce, and even cooking high-end French food without even frying garlic! This kind of fine work depends on the people of Shanghai .”
Daxuan is the editor-in-chief of the newspaper, and said with a smile: "We Beijingers don't play tricks. Hey, you came to my house last week to eat noodles with fried sauce. After eating two bowls of noodles, you turned around and turned your back on cucumbers with sesame sauce? Tell me You ha, I want to sue my mother, don't come to my house for dinner in the future!"
"Hey, don't..." Qiu Xinzhi surrendered.
Everyone talked nonsense for a while, Qiu Xinzhi saw that the atmosphere was similar, and gave You Liangchen a wink.Knowing this from Liangchen, he returned to the back kitchen.
Huo Zian was stacking thin sugar cane into the porcelain plate, raised his head and asked Yu Liangchen, "Is it okay outside?"
You Liangchen let out a "huh".
Suddenly, everyone in the back kitchen stopped and looked at Huo Zian.
Huo Zian smiled lightly: "Don't put too much pressure on it, just do what you want, thanks to everyone. Let's get started!"
The crowd responded.
Zhou Dongxi said: "Come on! There are old men out there, sister Haimo and I can handle them."
Huo Zian smiled and said: "That's right, a little girl is more useful than a handsome guy in this kind of situation. If you have trouble, you go first, if not, Haimo will take care of you. If not, Qiu Xinzhi will hold you back. Don't be afraid, just go ahead as usual." It's alright." Zhou Dongxi nodded.
Huo Zi'an specially told You Liangchen and Hai Mo: "It's hot early, and this time the menu design is light, sour, and light, so you recommend wine, and try to recommend light and light ones, don't steal the taste of the dishes. Haimo Mo, I don’t need to tell you, Liang Chen is a novice, you help him.”
Haimer smiled briskly, "Don't worry, I will take care of fit, you concentrate on cooking!"
Huo Zian patted the two of them on the shoulder, feeling at ease.
Appetizers are served to the tables.The three kinds of snacks on the wooden tray are refreshing in color. The first one is sugarcane with the thickness of a few little fingers. After the liquid nitrogen molecular cooking process, the fibers inside have become brittle and easy to break. Pick it up and dip it in a little maltose, then put it Rolled in the dry spicy smoked ham, the taste is salty, fresh and slightly spicy, and the aftertaste is sweet; the second is the mustard pie in Beijing cuisine, Zi'an reduces the spicy mustard , which increases the acidity of pickled vegetables, and puts dried fish powder, the taste is closer to Korean kimchi, with a mellow fermentation aroma; the third is very intriguing, eggs are made into four forms, namely steamed eggs in mushroom soup, salty A thick sauce made of egg yolk and black caviar, a green honeycomb shape made of protein and pandan juice, and crispy shreds fried with egg flour and honey, four layers are stacked in a mold to form a round cake-like snack, with four tastes Intertwined and rich in flavor.
Daxuan: "Sure enough, it's the work of a southerner, pick it up! Nothing costs more than ten yuan."
"Yo, don't be a map gun!"
"The surface of your shot is too big. How dare you laugh at us for eating hairy crabs!" Everyone laughed.
"The catering trend is like this now," said the director of the reservation platform: "Make a fuss about the most common ingredients. Those local tyrants who eat lobster with wagyu are long outdated."
A food source businessman said: "There are fewer and fewer real good things. The taste of lobster now is not the same as that of [-] years ago. Ordinary eggs are cooked, and the taste is not bad."
Qiu Xinzhi did not participate in the evaluation, but asked the producer, "Old Ke, what do you think?"
"It's not bad! Everything tastes bright and thoughtful, but not too hard, and the presentation is also clean and restrained. Restraint is difficult to achieve. Nowadays, ingredients and seasonings are too easy to get, too many choices, and creativity is too easy. .The skill of a chef lies in how to cook it just right. The chef here controls it pretty well.”
"Old Ke is really knowledgeable." Qiu Xinzhi agreed very much.But even if Mr. Ke is talking nonsense, he will agree. This TV producer has produced many popular gourmet movies all over the country. The steamed buns he recommends can become Taobao celebrities, let alone a restaurant.
With his affirmation, Qiu Xinzhi knew it was done.He looked for an opportunity to mouth to You Liangchen, "Huo Zian."
You Liangchen called Huo Zian out of the back kitchen.Huo Zian was familiar with this kind of scene, Qiu Xinzhi introduced him one by one the people in the seat, Huo Zian didn't remember many of them, but he was well-informed, and he was able to deal with people of different identities and occupations with ease.Qiu Xinzhi was relieved to see that he had a lively chat with the French in French. He invited a few foreigners here because he was worried that the restaurant was too small and the number of alleys was too down-to-earth. It's just opportunistic, so I want to emphasize Huo Zian's overseas background, and his food can be recognized by the French.Unexpectedly, Huo Zian did better. The leader of the French Cultural Center is a senior foodie. He had eaten Huo Zian's food in Paris, and enthusiastically expressed that he was his old fan.Huo Zian invited him and the ambassador to come over for dinner, and he immediately agreed, and said that he would arrange his daughter's birthday party here.
After you came and went to socialize for a while, Huo Zian returned to the kitchen.Between the appetizer and the appetizer, there is a dessert, which is Chen Langxin's work, and then the appetizer and the main course; the time and temperature control between each dish can be said to be a race against time, and a slight mistake will affect the next Huo Zian didn't dare to take it lightly.
Chen Lang fulfilled his wish and put a dessert at the front.The three of them discussed for a long time, and decided to have a fun dish, put it in front, and liven up the atmosphere first.Chen Langxin's brain hole came in handy.
While everyone was chatting, the waiter put a porcelain plate in front of them. On it was a box of mutton slices? !
The dish in front of me looks exactly like a box of mutton slices, the kind bought from the supermarket, placed on a foam box and covered with a layer of plastic wrap.
When the "preservative film" was opened, it turned out to be a film blown from syrup. The "mutton slices" inside were bright red and straight, giving off a cool air. When a fork pierced it, it was easily cut off, revealing the fragrant stuffing inside.The Lamb Slice is a hawthorn and vanilla sorbet wrapped in sesame sauce ice cream.The foam underneath is made of ice cubes, making sure the "mutton slices" don't melt so quickly.
This kind of gameplay is very common in molecular cuisine restaurants in Europe. There are all kinds of games, but this is the first time someone cosplays the mutton slices, so everyone thinks it is interesting, and the taste is also good. Sour hawthorn with sweet and salty sesame sauce, Cold and delicious, it opened up the taste buds.
These few dishes whetted everyone's appetite, and they couldn't help raising their expectations for the following dishes.
The guests came to the door of the restaurant one after another. Without exception, they looked up at the black French signboard above, and when they lowered their heads, they saw the wormwood and calamus hanging beside the stone lions. They all thought: the Dragon Boat Festival is coming.
The restaurant is really small. There are many high-end restaurants of this size in Japan, but it is very rare in Beijing. The waiting area of the hot pot restaurant is even bigger than it!The floor is solid wood, and the lighting is bright and warm, unlike the dim wind that is popular now.If you look closely at the white walls, it has a grainy feel like sand and gravel, like an old house by the sea; the glass bottles on the shelves are filled with various vegetable seedlings and herbs, which have not been specially trimmed and are growing unevenly.There were no candles on the dinner table, only acacia flowers in a small glass bowl, exuding a soft fragrance.
The waiter takes the seat.Each seat has its name handwritten.The waiters are also pretty, their smiles are not overly attentive, and their manners are appropriate.At first glance, some people like this style, some don't, but they all feel relieved.The restaurant is filled with a serene atmosphere. Generally, in a restaurant with such a normal heart, the chef must have the confidence to not flatter, and the food is not much worse.
A senior food critic said to Qiu Xinzhi: "You said it was a small alley shop, and I wondered if it would be full of fake antiques and rags as soon as I entered the door, for the two rabbits to put some stolen road sign tiles."
"Hey, the shops in Nanluo don't do this anymore."
"That's right, the set of nostalgia and feelings can't be sold anymore." A big Internet V interjected. "Nordic frigidity is popular now. This store doesn't follow anywhere, but it has character."
A food critic said: "What's the use of personality! Lao Qiu, I'm going to say it straight. This store is okay for gathering with friends and making appointments, but if you have important things, you want to invite important customers, celebrate weddings, etc. Anniversary, this is a bit overwhelming, not solemn enough."
"It's true. When did you celebrate your wife's anniversary? I guess you don't even remember whether your sister-in-law's birthday has passed." Qiu Xinzhi mocked.
"You're underestimating Lao Li!" The TV producer continued, "If he doesn't remember, his skin has been peeled off, and he can still come here wagging his tail."
"Fuck!" Old Li was teased so much that he drank water again and again.
The producer said: "Xinzhi, why did you hook up with this restaurant, don't you really hate this kind of alley restaurants?"
"I hate those fake restaurants, but the chef here is not fake, you will know it after eating!"
"Huo Zian's cooking skills, I have eaten twice in Shanghai, there is nothing wrong with it, and I have ideas, it can be ranked among the top chefs of Western food in China. But isn't he a Shanghainese, why is he in an alley?" Said the director of a restaurant reservation platform.He has organized several restaurant weeks in Beijing, and has a good relationship with all the first-line restaurants.
"There are not many real old Beijingers in the hutongs. They are all foreigners. Besides—Daxuan, you are the only Beijinger here. If you are a Beijinger, I also want to say—you Beijingers one by one. Yes, wearing an old man’s shirt, turning up his feet, cooking a mouthful of Erguotou, mixing it with cucumber and sesame sauce, and even cooking high-end French food without even frying garlic! This kind of fine work depends on the people of Shanghai .”
Daxuan is the editor-in-chief of the newspaper, and said with a smile: "We Beijingers don't play tricks. Hey, you came to my house last week to eat noodles with fried sauce. After eating two bowls of noodles, you turned around and turned your back on cucumbers with sesame sauce? Tell me You ha, I want to sue my mother, don't come to my house for dinner in the future!"
"Hey, don't..." Qiu Xinzhi surrendered.
Everyone talked nonsense for a while, Qiu Xinzhi saw that the atmosphere was similar, and gave You Liangchen a wink.Knowing this from Liangchen, he returned to the back kitchen.
Huo Zian was stacking thin sugar cane into the porcelain plate, raised his head and asked Yu Liangchen, "Is it okay outside?"
You Liangchen let out a "huh".
Suddenly, everyone in the back kitchen stopped and looked at Huo Zian.
Huo Zian smiled lightly: "Don't put too much pressure on it, just do what you want, thanks to everyone. Let's get started!"
The crowd responded.
Zhou Dongxi said: "Come on! There are old men out there, sister Haimo and I can handle them."
Huo Zian smiled and said: "That's right, a little girl is more useful than a handsome guy in this kind of situation. If you have trouble, you go first, if not, Haimo will take care of you. If not, Qiu Xinzhi will hold you back. Don't be afraid, just go ahead as usual." It's alright." Zhou Dongxi nodded.
Huo Zi'an specially told You Liangchen and Hai Mo: "It's hot early, and this time the menu design is light, sour, and light, so you recommend wine, and try to recommend light and light ones, don't steal the taste of the dishes. Haimo Mo, I don’t need to tell you, Liang Chen is a novice, you help him.”
Haimer smiled briskly, "Don't worry, I will take care of fit, you concentrate on cooking!"
Huo Zian patted the two of them on the shoulder, feeling at ease.
Appetizers are served to the tables.The three kinds of snacks on the wooden tray are refreshing in color. The first one is sugarcane with the thickness of a few little fingers. After the liquid nitrogen molecular cooking process, the fibers inside have become brittle and easy to break. Pick it up and dip it in a little maltose, then put it Rolled in the dry spicy smoked ham, the taste is salty, fresh and slightly spicy, and the aftertaste is sweet; the second is the mustard pie in Beijing cuisine, Zi'an reduces the spicy mustard , which increases the acidity of pickled vegetables, and puts dried fish powder, the taste is closer to Korean kimchi, with a mellow fermentation aroma; the third is very intriguing, eggs are made into four forms, namely steamed eggs in mushroom soup, salty A thick sauce made of egg yolk and black caviar, a green honeycomb shape made of protein and pandan juice, and crispy shreds fried with egg flour and honey, four layers are stacked in a mold to form a round cake-like snack, with four tastes Intertwined and rich in flavor.
Daxuan: "Sure enough, it's the work of a southerner, pick it up! Nothing costs more than ten yuan."
"Yo, don't be a map gun!"
"The surface of your shot is too big. How dare you laugh at us for eating hairy crabs!" Everyone laughed.
"The catering trend is like this now," said the director of the reservation platform: "Make a fuss about the most common ingredients. Those local tyrants who eat lobster with wagyu are long outdated."
A food source businessman said: "There are fewer and fewer real good things. The taste of lobster now is not the same as that of [-] years ago. Ordinary eggs are cooked, and the taste is not bad."
Qiu Xinzhi did not participate in the evaluation, but asked the producer, "Old Ke, what do you think?"
"It's not bad! Everything tastes bright and thoughtful, but not too hard, and the presentation is also clean and restrained. Restraint is difficult to achieve. Nowadays, ingredients and seasonings are too easy to get, too many choices, and creativity is too easy. .The skill of a chef lies in how to cook it just right. The chef here controls it pretty well.”
"Old Ke is really knowledgeable." Qiu Xinzhi agreed very much.But even if Mr. Ke is talking nonsense, he will agree. This TV producer has produced many popular gourmet movies all over the country. The steamed buns he recommends can become Taobao celebrities, let alone a restaurant.
With his affirmation, Qiu Xinzhi knew it was done.He looked for an opportunity to mouth to You Liangchen, "Huo Zian."
You Liangchen called Huo Zian out of the back kitchen.Huo Zian was familiar with this kind of scene, Qiu Xinzhi introduced him one by one the people in the seat, Huo Zian didn't remember many of them, but he was well-informed, and he was able to deal with people of different identities and occupations with ease.Qiu Xinzhi was relieved to see that he had a lively chat with the French in French. He invited a few foreigners here because he was worried that the restaurant was too small and the number of alleys was too down-to-earth. It's just opportunistic, so I want to emphasize Huo Zian's overseas background, and his food can be recognized by the French.Unexpectedly, Huo Zian did better. The leader of the French Cultural Center is a senior foodie. He had eaten Huo Zian's food in Paris, and enthusiastically expressed that he was his old fan.Huo Zian invited him and the ambassador to come over for dinner, and he immediately agreed, and said that he would arrange his daughter's birthday party here.
After you came and went to socialize for a while, Huo Zian returned to the kitchen.Between the appetizer and the appetizer, there is a dessert, which is Chen Langxin's work, and then the appetizer and the main course; the time and temperature control between each dish can be said to be a race against time, and a slight mistake will affect the next Huo Zian didn't dare to take it lightly.
Chen Lang fulfilled his wish and put a dessert at the front.The three of them discussed for a long time, and decided to have a fun dish, put it in front, and liven up the atmosphere first.Chen Langxin's brain hole came in handy.
While everyone was chatting, the waiter put a porcelain plate in front of them. On it was a box of mutton slices? !
The dish in front of me looks exactly like a box of mutton slices, the kind bought from the supermarket, placed on a foam box and covered with a layer of plastic wrap.
When the "preservative film" was opened, it turned out to be a film blown from syrup. The "mutton slices" inside were bright red and straight, giving off a cool air. When a fork pierced it, it was easily cut off, revealing the fragrant stuffing inside.The Lamb Slice is a hawthorn and vanilla sorbet wrapped in sesame sauce ice cream.The foam underneath is made of ice cubes, making sure the "mutton slices" don't melt so quickly.
This kind of gameplay is very common in molecular cuisine restaurants in Europe. There are all kinds of games, but this is the first time someone cosplays the mutton slices, so everyone thinks it is interesting, and the taste is also good. Sour hawthorn with sweet and salty sesame sauce, Cold and delicious, it opened up the taste buds.
These few dishes whetted everyone's appetite, and they couldn't help raising their expectations for the following dishes.
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