Dessert War [Ancient and Modern]

What, I still have doubts about him?Is he too smart and cautious, or too stupid?

The wind is a little cold, and the vast morning fog makes people confused. This parting morning seems to be colder than the previous night.I don't know if it's because the wind is a bit strong, or the heart is constantly blowing, or it's the uncontrollable melancholy in my chest.

39. Find him thousands of times in the crowd

After leaving Shen Lie, Tangyu moved out of the garage, and regretfully resigned from the proprietress of the western restaurant, ruthlessly severed all ties with the past, and went to a brand new place to start over.

Fortunately, he was lucky. Not long after, he found an opportunity to work in a five-star hotel. Not only did he pay more than before, but he also had a dormitory for the staff to live in.This time, even the trouble of renting a house has been completely solved.But Tangyu learned the lesson from last time, and went to the train station to get a fake ID card, completely discarding Tang Yu's name, throwing away the sweet and bitter past, and walked from the farewell to his other life. A section begins.

Winter goes to spring, summer ends and autumn arrives, time flies like an arrow, and in a blink of an eye, it is the season of crisp autumn.In the lush green garden of Shengdi'an Hotel, a piece of Osmanthus osmanthus is in full bloom. Among the green branches and leaves, the clusters of golden or orange-red exquisite flowers exude an elegant fragrance, like a piece of gold sprinkled by the sun, dotted with stars. Like adorned with branches, it is really fragrant and lovely.

Tangyu was carrying a small bamboo basket, facing the warm September sunshine, picking those fresh and tender flowers under the sweet-scented osmanthus tree.As the breeze blows, the flowers and trees are whirling and swaying with the wind, and the fragrance of flowers all over the garden is scattered with the wind, and the fragrance is overwhelming.

A foreign old man over [-] years old smelled the fragrance and watched with great interest this picturesque oriental boy picking those sweet-scented osmanthus in a green onion cage, and couldn't help whispering: "Hey, if you want If you want it to last long, you should pick the branches."

Tangyu was surprised that this foreigner could speak Chinese fluently, so she looked back at him one more time.Although the old man had silver hair, he combed it neatly. He was wearing a Tang suit with a golden auspicious cloud and blessing pattern on a black background. The elegant silk fabric combined with the Chinese style gave him a sense of elegance and suaveness.

Tangyu guessed that this handsome foreign old man must be a guest of the hotel, so she gave him a friendly smile: "Picking osmanthus is not good, if the hotel manager sees it, I will definitely be scolded, not to mention that I pick these sweet-scented osmanthus for snacks Yes, there's no need to cut the branches."

"Oh, you are the pastry chef of the hotel?" In the slightly sunken eye sockets of the old man, a pair of light brown pupils flickered, as if he became more interested in this boy.

"My name is Nigel, nice to meet you."

Seeing the old man stretching out his hand to her with a smile, Tang Yu quickly wiped her hand on her clothes, and then stretched out with an embarrassed smile: "Hello, uncle, my name is Tang Yu, you speak Chinese really well." good!"

"Thank you for your compliment! However, this dried osmanthus is cheap and should be easy to buy. Why spend your precious time picking osmanthus to make desserts?" The old man's deep and bright eyes sparkled with curiosity.

"Although dried sweet-scented osmanthus can be stored for a long time, fresh and natural ingredients are better when making dim sum." Although Tangyu has learned many advanced dim sum methods in this world, he has always insisted on his true colors and likes Fresh ingredients.

Seeing that the sweet-scented osmanthus was almost enough, Tang Yu walked towards the hotel building with a small bamboo basket.Hearing the sound of footsteps, he looked back and saw that the old foreigner was following him, so he kindly reminded him, "Uncle, are you going back to the hotel room? Please go around the garden and go upstairs to the hotel lobby. This is the employee passageway." , it’s as difficult as a maze.”

Nigel stopped to smile, expressing his understanding, and then asked gently: "May I have the honor to taste your dessert made with fresh osmanthus?"

This dessert Tangyu was originally prepared for tonight's VIP banquet, but seeing the eagerly looking eyes of the old man, he couldn't bear to refuse, so he asked with a smile: "Uncle, which room do you live in? It's ready." I'll send you a copy too."

The old man reported the room number with a smile, and then waved goodbye to Tang Yu.After Tangyu walked into the hotel building, he picked up his mobile phone and dialed a number, and when he got connected, he laughed happily and said, "Leo, I saw your little baby, she is really cute."

"Nigel, you have always known my vision." The young man's hearty laughter came from the other end of the phone, and he asked again: "Have you got a conversation?"

"How could it not be a match? Such a gentle and lovely child." The old man's laughter was even more joyful, "Just now, he promised to make sweet-scented osmanthus snacks for me to try. I want to see, because you boasted like that How is his technique?"

"I will never let you down." The young man on the other end of the phone smiled at Yan Yan, and said again: "Nigel, you are more familiar with the executive chef of Shengdi'an Hotel than I am, please invite Mr. Yang Take care of him more, I will definitely repay this favor in the future."

Seeing that Leo cared so much about the young man, the old man laughed wantonly and ambiguously, and sighed: "Leo, I didn't expect that you, a fierce lion, would sometimes fail to catch the lamb. Would you like me, an old man, to help you?"

"Thank you." The young man called Leo declined politely with a smile: "This is my own business, and I will solve it myself."

Still so proud and conceited, Nigel stroked the beard on his chin, smiled and closed the thread.

And Tangyu did not disappoint Leo as he said. Before the sun was about to set, the young pastry chef knocked on his door with snacks.

"Crystal sweet-scented osmanthus cake." Tangyu opened the food box with a smile, and saw that on the dark green ancient disk, four pieces of crystal cakes in the shape of water droplets were combined into the shape of flowers, and the light golden cake was really crystal clear. , and even the petals of each sweet-scented osmanthus inside are clearly visible.In the center of the four petals is fresh sweet-scented osmanthus chestnut sauce served in a thin-footed shallow cup. The orange-colored chestnut sauce is like the delicate stamen of sweet-scented osmanthus, and it is fragrant.

Nigel took the plate of perfectly shaped dim sum and sniffed the rich sweet-scented osmanthus fragrance in a relaxed and happy manner. Before tasting it, he couldn't help admiring: "Good craftsmanship! No wonder you can be a five-star hotel at such a young age." Baker."

Tangyu was embarrassed by his praise, so she explained with a smile: "It's actually not difficult, it's our traditional Chinese pastry. Just make mature rice flour, sprinkle licorice water and Chengfen, knead, add Wild Sophora japonica honey is mixed evenly. Dangui and Jingui are washed and drained. I also tried seasoning with a little Grand Marnier liqueur, and wrapped them in the dough one by one, molded them into a mold and steamed them in a basket. This crystal sweet-scented osmanthus cake. When eating the cake, it can be eaten with sauce according to personal preference, and the taste will be richer."

Nigel tasted a piece, and it was really fragrant. The texture of the pastry is moist and soft like traditional Chinese pastry, and the soaked osmanthus has a refreshing taste of Grand Marnier, which is very sweet and delicious.The most amazing thing is that he is able to integrate the ingredients and skills of western pastry in traditional Chinese dim sum, which makes people enjoy the classics and at the same time has a refreshing feeling.

If at the beginning when Leo talked to him about the boy, he was a little dubious, but at this moment, he was deeply attracted by the young pastry chef's superb skills and lovable personality.The person who can be missed by Leo is really extraordinary.

Nigel put down the floppy disk, took out a business card with a golden edge, and identified himself to Tangyu.

The large list of titles on the business card dazzled people, but he did not expect that this kind-looking old man in front of him was actually a senior international dessert master. Tangyu couldn't help sticking out her tongue and said with a smile: "Uncle, I don't know you It's a master, if I had known earlier, I wouldn't have dared to use an ax in front of you."

"I really like the Chinese dim sum you made. Do you dare to go to the Netherlands to participate in the 'Dessert Master Challenge'?"

"Huh?" Tang Yu was slightly startled after receiving the entry manual and a light chocolate-colored entry card from the old man.

"Have you heard of Shen Lie? The one and only person in China who has the title of dessert master." The old man asked him with a smile.

Tangyu's heart skipped a beat. This name, which he hadn't heard for a long time, suddenly appeared in his ears, and it still had a huge impact on him.Taking a deep breath, he squeezed out an awkward smile, and replied vaguely: "Well, I've heard of him."

"Three years ago, Shen Lie also became famous in that race in the Netherlands. However, you are younger than him when he participated in the competition. You have a bright future, young man!" The old man patted Tang Yu lightly. shoulders, the smile on the face is meaningful, and the kind eyes are full of encouragement and expectation.

After a busy day, Tangyu left the hotel and went back to the dormitory, it was past eight o'clock in the evening.On the street full of green shades, a round and big round moon hangs high above the trees, and if there are a few drifting clouds that seem to be absent, they slide slowly around it, leaving the moonlight a little dim.

I couldn't help but took out the entry card from my pocket again. On the exquisite card was a gold cake in the shape of a tulip, and in the upper right corner was a badge of the World Dessert Association.On the reverse side of the card is the national emblem of the Netherlands, where the competition is held, and the competition number.

I put this small card in my hand and rubbed it, but what I felt in my heart was an indescribable feeling.Looking forward to it, but also at a loss, I couldn't help but think of someone.