gourmet food

Chapter 765 The true combination of Chinese and Western

Not only were the people at the scene excited, but even the people watching the live broadcast online were not calm. It was especially interesting when people from Michelin raised questions.

“Oh my god, this is domestic sea bass and truffles, I can’t believe it.”

"When did our domestic products have such high quality? How can this taste so delicious?"

"Are you sure it's made in China? I see it's clearly written in the introduction. Boss Chu shouldn't be cheating on it, right?"

"Yes, how could Boss Chu do such a thing? Are these foreigners acclimated?"

"I guess it has something to do with Boss Chu's cooking skills. If we can make domestic ingredients taste top-notch, then it's natural that people can't tell them apart."

A lot of discussions have spread online, and everyone wants to know what causes the cognitive bias. Are the ingredients really imported?

Michelin's request to see Chu Yunfeng was not met. At this time, another picture appeared on the big screen.

This is an introduction to sea bass. This is hand-caught sea bass from Aoshan Bay, Qingdao. The meat is very delicious and has a relatively small fishy smell.

After adding Yipin's professional processing, only the delicious taste of the seabass is retained, and the unpleasant fishy smell is no longer tasted.

The following remarks are: "The bass caught by hand is much better than that caught with a net. Generally, the fish sold in the market are always more expensive than those caught with a net."

Below is an air express bill for delivery, as well as photos of on-site procurement. The chain of evidence for all procurement links is clear and beyond doubt.

Of course, you can also say that this is fake, and you can ask Boss Chu to make a new one on site, and you will know the authenticity after you taste it.

But if you really do this, it seems to be a bit too much. This is completely the rhythm of falling out. Now it seems that there is no need at all.

So the excitement of Michelin people stabilized a little bit, but what about truffles?What's going on?

Soon, another picture continued to appear on the big screen, turning the camera to PZH, a large mountain.

PZH?

PZH again?

The mango juice and chicken in Boss Chu's shop are all supplied there. After everyone tasted the sweetness of the mango, they all fell in love with the fruit there.

One is that the price is cheap, but it is full of sweetness. It is really good, and it really smells like sunshine.

So here comes the question, are the truffles also produced there?
Next is a video of a beautiful woman carrying a small bamboo basket and a Chinese pastoral dog, which is very common in rural areas, looking for something.

Soon, the dog seemed to have discovered something, and then it rushed forward and started pawing with its front paws.

On a ground covered with pine branches, under a pine tree, the slightly black soil was flying. The dog started barking excitedly as he dug.

The beauty quickly picked up the dog, put it aside, then put her hand into the small nest dug out by the dog's claws, and began to explore.

The dog seemed to be very unhappy with what his owner was doing. He circled around his owner and kept coming forward to nudge him with his paws.

However, everything was easily resolved by the beauty. With just a gentle push with her hand, the dog stayed away from the den where it was about to be discovered.

Although it came around several times, it was pushed away every time, but it still enjoyed it and seemed to gradually start to have a sense of fun, as if it was playing a game with its owner.

Everyone couldn't help laughing when they saw this scene. They didn't expect the dog to be so fun and lively and cute.

Soon, the beauty took out a black irregular ball the size of a nectarine from the den. After taking it in her hand, the dog jumped up excitedly, obviously wanting to eat it in one bite.

The beauty picked up the black eyeball and looked at the sun, with a smile on her face, then threw it in the basket behind her, touched the dog's head, and continued walking forward.

The video ends here, and the following text introduces that PZH black truffles come from the mountains, are natural and pollution-free, and have a very unique taste.

Then, three first-class waiters came out, each holding a small plate with truffles of different sizes and colors on them.

The first portion had black truffles on it, the second portion also had black truffles on it, both were complete and had slices cut into them, and the third portion had white truffles, which also had slices.

The host did not speak during the whole process and did not explain too much. After the video was played, three waiters placed three truffle samples in front of the Michelin reviewers.

"Unbelievable!"

“Amazing place!”

"A gift from nature!"

When Michelin's comments were translated, everyone was shocked, especially when they saw the foreigners looking in disbelief. It was really interesting.

But what everyone doesn’t understand is that it’s the same black truffle. Why is it that the first and second portions are the same, but no one questions it?

The white truffle was also nodded, shaken and approved by the group of foreigners, surprised, argued fiercely, etc. It made people feel that this was an ingredient exchange meeting, not a dinner party!

The three plates stayed with Michelin for at least 10 minutes, and were sent to the Black Pearl reviewers under their reluctant eyes.

Similarly, voices of admiration came one after another. The judges nodded to each other, picked up these truffles and took a closer look, brought them to their noses and sniffed them hard, with a look of intoxication on their faces.

After the three truffles were finished by both parties, the waiters left with their plates, and the host re-entered the stage and began to ask questions.

"Okay, we have just posted our relevant information and shown you everything. Now I can tell you what you think. Do you have any questions about the ingredients of this dish?"

After the translation, the people at Michelin immediately raised their hands. There was only one person, and that was Adolf!
After taking the microphone in his hand, Adolf calmed down. The shame on his face and the mood of war between heaven and man were well suppressed, and he secretly thought that he had been a little hasty before.

At first I suspected that there was something wrong with my sharp tongue, but then I thought about it carefully and found that this was not the reason.

In the end, after identifying the truffles, I realized that I was a bit wrong, that is, I completely underestimated the chef's cooking skills.

It is his extraordinary cooking skills that make these relatively ordinary ingredients taste high-end, giving people an intuitive illusion.

But don’t get me wrong, only the seabass is relatively ordinary, but the truffle is not. The quality of this truffle is completely comparable to that produced in France, it is very extraordinary.

"I have no doubts here. I am really surprised to see black truffles of such quality in China. It really gave me a big surprise.

However, what makes me most curious is that I only knew that in the Yunnan region of your country, they use sows to find truffles.

The locals have a very strange name for truffles, which seems to be "pig fungus", which means that these gifts of nature can only be discovered when pigs go to the ground.

Because these truffles emit an aphrodisiac-like smell when ripe, they are very attractive to sows.

Therefore, we can easily discover it and find them accurately.

But what surprised me the most was that the location in the video seemed not to be in Yunnan, but in Sichuan.

What’s more important is that the locals use dogs to hunt for truffles just like us.

You know, in France, we don’t use sows to find truffles. Dogs often come to help. Their keen sense of smell can also detect truffles.

Of course, having good quality ingredients is only one aspect. The most important thing is that a good chef is needed to bring out its maximum value.

Take the seabass in this bread as an example. The quality is actually still far behind the sea bass in Monte Carlo, but the chef has a pair of magic tricks.

He was able to make such ordinary ingredients into a top-notch taste. This is the most powerful thing, and I express the highest respect to the chef. "

After Adolf finished his lengthy comments, he acted in a very gentlemanly manner, making everyone feel his sincerity.

In fact, the truest emotion in his heart was quite complicated. Firstly, he felt a little ashamed and a little bit angry after being "cheated" on this dish.

The fact that my golden tongue for so many years would encounter such a huge setback, and in front of a global live broadcast, made me feel a little bit ashamed and angry.

Therefore, in order to get rid of this embarrassing situation, we can only praise the chef's cooking skills based on the characteristics of the ingredients.

Only in this way can we perfectly cover up the embarrassing situation we are facing and make everyone realize that this is because the chef's cooking skills are too good and can achieve the effect of "confusing the fake with the real".

Sure enough, after Adolf's remarks were made, everyone realized a question, that is, how good is Boss Chu's cooking skills?
Ordinary ingredients can produce high-end taste. What level should such cooking skills be?

As for Adolf's sworn remarks before, everyone just took it as an interesting story, and all the attention was focused on the boss's cooking skills.

In the first-class store, Lao Wang burped, as if he was a little overwhelmed by the bread. He came to the kitchen counter and said depressedly: "After today, the price of these truffles will go up!"

The reason for depression is that I bought too little before. If I had known Chu Yunfeng's plan tonight, I should have bought more.

"You still care about this?
With your strength, this little money should be nothing, right? "

Chu Yunfeng didn't know that there were such good truffles in China at first, but Yang Ming told him and mailed him some fresh ones he dug out.

After simmering chicken soup, I discovered that the taste was simply amazing, so I thought of promoting it vigorously.

Moreover, the local price is too cheap compared to France. The best quality of local truffles can only be sold for a few hundred yuan per catty, while in France, such truffles can be sold for tens of thousands.

Moreover, any particularly large ones are put up for auction directly, and it is not surprising that the prices often fetch tens of thousands or hundreds of thousands.

Therefore, the price gap was dozens of times different, which made Chu Yunfeng think that he must promote China's good products and not let them be buried.

Lao Wang spread his hands, and then burped again, which immediately made Chu Yunfeng laugh, and handed him a glass of juice to relieve him.

The judges of Black Pearl also had roughly the same view. They also boasted about the high quality of domestic ingredients and then praised Chu Yunfeng's cooking skills.

"Come on, come on, the next dish is here, what will it be? I just said that this dish is the last dish that is the same for all three set meals."

In the hall, the voices of discussion started quietly. Everyone was looking forward to this dish, because everyone's dishes would start to change later.

This is for sure. After all, the prices of the three set meals are different. The level of the dishes determines the difference. But whether the taste will be very different is a question that everyone is thinking about.

At this time, the worry and melancholy in Adolf's heart began to rise again. The mistake just now dealt a serious blow to his self-confidence.

My mind began to panic, and the thought that tonight's dinner was a trap reared its head again, and I was almost unable to suppress it.

And Leon was very happy in his heart. Fortunately, he didn't get up to speak just now, otherwise he would be the one who was embarrassed.

You must know that there are big bosses watching this live broadcast headquarters, and everyone's performance will deepen their impression a lot, so I have to be more cautious about the dishes later.

However, when the next dish was served, Adolf's nervousness was immediately relieved. He breathed a long sigh of relief, and then sat upright, his confidence seemed to have returned.

It seems that I am too nervous and thinking too much?

"Matsutake caviar, snowflake chicken, this is an innovation on traditional Sichuan cuisine, please try it."

After the waiter announced the name of this dish, everyone became excited because this dish looked very high-end and too exquisite.

The chicken soup is as white and flawless as snowflakes. A piece of matsutake placed underneath plays a great role as a foil, and its umami flavor will enrich the taste of the chicken soup.

The most creative thing is the use of caviar. Originally, the traditional Snowflake Chicken Cake was topped with particles of Xuanwei ham, which served two main purposes.

Firstly, it is to add color, the red particles will make the white chicken meat stand out more, and secondly, it is to increase the salty taste.

Caviar not only has a salty and fresh taste, but also has a unique texture. This is what Chu Yunfeng asked Hu Yue and Guo Kui when they were making this dish in the store.

Is there any way to combine Chinese and Western elements in this dish and enhance its taste and texture?

The answer came out at this moment, which was to use caviar instead of Xuanwei ham to completely sublimate this dish. Unfortunately, neither Hu Yue nor Guo Kui could answer it.

It wasn't until Chu Yunfeng placed the caviar on it that the two of them suddenly realized that they could still play like this?
This kind of innovation was highly praised by Mr. Li, saying that this is the true combination of Chinese and Western elements, which has the finishing touch.

At the same time, I would also like to remind Chu Yunfeng that traditional Sichuan cuisine should also adapt to the development of the market. We cannot blindly adhere to the old tradition and should make some improvements in a timely manner. After all, the current tastes and ingredients have changed a lot.

The green mint on top of the caviar makes people feel a hint of vitality in the ice and snow, and many people are reluctant to start tasting it right away.

After taking many photos with their mobile phones, everyone started to use a spoon to gently put a little bit into their mouths and taste it.

"Fuck, this is too delicious, isn't it?"

"The taste is simply too overbearing, it's a delicious flavor bomb!"

Not only the guests were amazed, but even the judges from Michelin and Black Pearl were excited and signaled the host to ask for the microphone before even giving a score.
(End of this chapter)