Punch: From third-rate anchor to top chef

Chapter 436 436. Check in [Xuanji Mediterranean Cafeteria]

At the same time, the system prompts also arrived as scheduled.

[Ding dong, you have checked in successfully. The gourmet restaurant you checked in is: [Xuanji Mediterranean Cafeteria]]

【Black Pearl One Star】

【Good service attitude】

【Choice of more than 500 dishes】

【Exquisite decoration and beautiful exterior view】

【Perfect dining experience】

[Detailed and appropriate type configuration]

[Chef: 5-star Senior Chef: Stephen Wendy]

[Sous chef: 5-star senior chef: Zhao Zhenfang]

[Sous chef: 4-star senior chef: Li Zhongjing]

[Sous chef: 2-star senior chef: Zhang Hua]

[Sous chef: 2-star senior chef: Qian Sanxi]

[Sous chef: 2-star senior chef: Zhao Yulong]

[Sous chef: 2-star senior chef: Huang Chunlai]

[Sous chef: 2-star senior chef: Ouyang Jielun]

"Ding dong, the system scores, [Xuanji Mediterranean Cafeteria] has a star rating of 5 stars."

"Ding Dong, you have received a 5-star gourmet store check-in reward"

[Ability: Quick Hand]

[Ability introduction: You can quickly make a lot of food]

[Money: 100000 yuan]

【Fame: 50】

[Fame introduction: 1 point of fame will allow 10 strangers to know you through different channels]

Seeing the introduction of the system, Li Xiao was taken aback, in his understanding.

No matter how good the buffet is, what we pursue more is always to be full, not to eat well.

So even in the future, the materials used in the so-called world's highest revolving cafeteria are not bad.

But the quality of the product will definitely not be too high, after all, the number of dishes produced is too large.

This is like the assembly line products in the factory. Although the quantity is large, it is still unable to compare with the hand-crafted products.

In his opinion, Xuanji Mediterranean Cafeteria is at most a little better than the average level, and probably 4 stars is already the limit.

However, I didn't expect that the highest buffet restaurant in the world in front of me actually got a 5-star rating. It seems that Chef Wendy is still very good at the quality of food.

In order to control the quality of the dishes, five two-star chefs were specially invited to conduct basic quality control.

Soon, Li Xiao turned his eyes away from the system's evaluation, and his eyes fell on the food in front of him.

Li Xiao chose a lot of dishes this time, but the portions of each dish were not large.

Stewed pig tail with peanuts, stewed fish maw with shark fin, braised sea cucumber, pasta stewed with tomato, king clam in sake, bluefin tuna sushi, baked lobster with cheese, steamed abalone, braised lamb chops with potatoes, orange fingers, iced sprouts, thinly sliced M6 Wagyu beef, arctic clam sashimi, geoduck clam sashimi, cream crab sea prawn porridge, mini croissants, bird's nest snow fungus gum, macarons, and a small glass of Roosevelt white wine.

Seeing that there are dozens of kinds of food, the dining table for two people in front of you is filled.

Only then did Li Xiao come to his senses. Fortunately, the other party made special arrangements for him.

Otherwise, if it were replaced with an ordinary single seat, these things in front of me would definitely not be able to be put away.

It seems that sometimes things like privileges are quite good, at least you don't have to go a few more times.

Li Xiao controlled the camera and took pictures of all the food on his table.

There was a sound of drooling in the live broadcast room.

"Good guy, the anchor is too edible, right?"

"Compared to some big eater anchors, this anchor eats less."

"This all looks delicious!"

"This is completely different from the buffet I remember."

"The seafood sashimi here doesn't come with rice under it. It's too real."

"Thanks to the host for the buffet coupon, my girlfriend and I both think the restaurant here is very good."

While chatting with the audience, wait for the next time to start tasting the dishes on the table.

Pig tail stewed peanuts.

Pig tail stewed with peanuts, added a little red bean fermented bean curd.

So the whole dish looks red and bright, and the color is very beautiful.

The epidermis of the pig's tail was treated very clean, not a single disgusting hair was seen, and the epidermis was not damaged in any way.

And under the collagen-filled pig skin, the fat and lean pork has been stewed until soft.

One bite, the pigskin is full of collagen.

The texture of the gel is very heavy, but it does not appear sticky, and the mouth does not feel sticky, but has a refreshing feeling.

The pigtails are stewed very tasty, and some horseshoes, carrots, and onions are added in the middle.

These ingredients not only make the pigtails more sweet, but also absorb the greasy feeling of the pigtails.

Shark fin stewed fish maw, a fairly standard dish.

The fins of the Brazilian spiked shark with relatively large production are used. The crispness of this fishbone is relatively poor, but the umami and sweetness are still quite good.

The flower gum used in it is ordinary yellow flower gum.

Although the two types of ingredients are relatively cheap, the portions are not small at all.

The broth is boiled with a large amount of old chicken. The chicken soup has a very strong flavor, and it is prepared without adding too much seasoning, so that the whole dish maintains its original taste.

Li Xiao licked his lips after drinking the last mouthful of stewed shark fin fish maw, and nodded with satisfaction.

"The two dishes I ate just now tasted quite good."

"The pig tail is soft but not rotten, full of collagen."

"And the ingredients for the shark's fin stewed fish maw below are very solid. The whole bowl of shark's fin stewed fish maw has already become gelatinous. I'm afraid it will solidify if left for a long time."

After a few comments, Li Xiao couldn't wait to continue tasting.

Bolognese pasta with tomato sauce.

Like this kind of staple food, he only picked up a handful.

Pick up all the tomato stewed pasta with one chopstick and stuff it into your mouth.

It is a very traditional pasta, and it is also the pasta that everyone eats and sees the most.

The tomato sauce is sweet and sour, and the meat sauce is made from a mixture of pork and beef. The meat sauce is neither too dry nor too soft.

The pasta is soft. After all, it is stewed. It absorbs a lot of water during the stew, which makes the pasta softer.

However, after absorbing a lot of gravy, the pasta became more fragrant and the overall taste improved by more than a little bit.

The taste of braised sea cucumber is relatively average. Although it is very soft and glutinous, it looks a little soft and rotten after heating for a long time.

Without the sea cucumber, it should have the QQ bouncy taste.

But the taste is still very good, sweet and salty.

Sake clam king, a home-cooked dish that often appears in coastal cities.

Later, a large number of laborers from the Sakura Kingdom came to the coast of the Han Kingdom to study and work.

This sake clam (white shell) was introduced to the country of cherry blossoms and spread a lot.

This dish is very simple to make. Put the clam (white shell) into the strong salt water and let him spit out the sand in his mouth.

After draining the water, put the clams (white clams) into a steaming vessel, add sake or rice wine, and steam for 5 minutes on high heat.

There is no need to add any seasoning, the clam (white shell) itself has enough saltiness.

(End of this chapter)