gourmet food

Chapter 766 Dishes to Sublimate the Soul
Good guy~!

Qi Tiantian was taken aback by the enthusiasm of the judges. Why didn't he follow the routine?
Shouldn’t reviews be made after scoring?
Why are you so anxious all of a sudden?

Because he had been "instructed" to give the right to speak to Michelin three times before, Qi Tiantian gave the microphone to Black Pearl first this time.

After Liang Haotian picked up the phone, the excited expression on his face immediately subsided, and he took a deep breath to calm down, as if he was brewing something.

All these actions of his made people discover something very unusual, that is, this dish was able to arouse the emotions of the judges, indicating that this dish must have extraordinary achievements.

Sure enough, Liang Haotian’s first sentence was astonishing: “This is a dish where tradition and innovation complement each other, and it allows us to see the extraordinaryness of traditional Sichuan cuisine.

At the same time, it also made us feel that traditional Sichuan cuisine has embarked on a unique path in the process of revival, which is worthy of learning from all our Chinese cuisines. "

Omg?

What did we hear?
A unique path?

Is it worth learning about all cuisines?
How high a compliment is this?

Everyone who saw this scene through the live broadcast couldn't believe that Liang Haotian would have such an almost perfect evaluation of this dish.

If anyone else had said this, they would have either been thrown away or ridiculed, but Liang Haotian was not an ordinary person.

On the surface, he is the head of the Black Pearl organizing committee, but in fact he is the honorary consultant of a top magazine in Beijing, and he is a person who has won many domestic and foreign literary awards.

But this is not the most powerful thing about him. Few people know that he is also proficient in a cuisine and is good at making Cantonese cuisine.

Proficient!

Therefore, those who understand will naturally understand the weight of these words, and those who do not understand will also understand in the future.

But there is only one core, and that is that this dish is indeed extraordinary. It is just the use of caviar that really plays the finishing touch.

Next, the other judges of Black Pearl also praised this innovative dish from various angles, especially its eclectic presentation technique, which was highly praised by everyone.

People at Black Pearl know Chinese cuisine best, and everyone has a general understanding of some traditional Sichuan dishes.

Now this innovative Snowflake Chicken Chowder is not only a set dish, but even if it is sold normally, you can also put caviar on it.

So this is an important reason why it is rated so highly, because innovation is so important, and such high-level innovation is rare.

"Good guy, Boss Chu is awesome. This is the first time I've seen such a superb evaluation."

"Only people who understand the essence of our country can comment so well. Now I want to know more about Michelin's evaluation. It must be very different from Black Pearl."

"It makes sense. After all, the systems between Chinese food and Western food are different. It's starting, it's starting. Let's hear what Michelin has to say."

It was finally his turn, and Adolf was very depressed. It was rare for him to encounter a dish that could be said to have refreshed his knowledge of dishes, and someone commented on it first.

But before, my side was the first to comment, so it’s time to change it, but why is it such a critical moment?

Fortunately, the other party only commented on this dish from a Chinese perspective, haha, and fortunately, this way, my wonderful review will not be affected too much.

The first time Adolf got the microphone, he didn't want to brew it like Liang Haotian did. He immediately said: "This is the best dish in molecular cuisine that I have ever seen and tasted."

As soon as he finished saying this, all the Michelin reviewers stood up and began to applaud, expressing their strong agreement with Adolf's words.

what's the situation?
Everyone was confused again now. What on earth are these people doing?what do they mean?
People who don't understand French certainly don't understand what Adolf is saying, but when this sentence is translated, everyone understands the meaning and weight of this sentence.

The editor-in-chief of Michelin needs to review a large number of restaurant feedback reports every day, and he is very familiar with dishes from all over the world.

Thousands of dishes have been filtered through his mind, including creative ones, special ingredients, great taste, etc. What hasn't Adolf seen before?
But for this Snowflake Chicken Chowder, his review actually put this dish at the top of molecular gastronomy, which shows his recognition of this dish.

Moreover, all the Michelin judges stood up and applauded. This was clearly unanimous approval from everyone. This seems to be the first time in the history of Michelin, right?

I can't imagine it!

Especially people watching the live broadcast in Europe and America couldn't believe it, especially viewers in Spain, because molecular cuisine was born there, but now it seems that the number one name has appeared in China.

Adolf seemed very happy. As a food editor, he was actually ecstatic to be able to witness such a dish with his own eyes.

After gesturing for everyone to sit down, Adolf nodded and continued: "What amazes me most about this dish is the combination of ingredients, which allows me to experience three extreme flavors.

It’s the ultimate~!

The ultimate taste~!

This is a crazy enjoyment that cannot be given by any dish I have tasted before. God, you can't even imagine how delicious this dish is.

Let me first talk about this snow-white cloud-like chicken breast. If you hadn’t seen the chef making it with your own eyes, could you imagine that it was made from the hard and tasteless chicken breast?
Can't imagine it, right?

Just the first perfect taste it brings makes me unable to extricate myself. The delicate silk texture and fragrance directly impact my soul. It is simply beyond words to describe. "

When Adolf said this, he waved his hands upward, as if to express how huge the impact of delicious food was on him.

Haha~!

Everyone laughed when they saw this scene. They didn't expect Adolf to make such an exaggerated action, which shows his high regard for this dish.

After coughing and pushing up his glasses, Adolf continued: "The second ultimate experience is the collision between the snow-white clouds and the caviar.

God, this is definitely a taste that you will never forget in your life. I can only say that this is god-like food. If you come to Chengdu, you must try this dish.

These are the truest thoughts and feelings I have told you, but it is said that this dish is not so easy to taste. I wish you good luck! "

When Adolf said this, he made a very regretful gesture, and his frowning and helpless look made everyone laugh even more, and at the same time they also had a deeper understanding of this dish.

That is, if you have the opportunity, you must try its taste and see if it is as amazing as everyone said?
Adolf hadn't finished speaking yet. After a brief pause, he brought the microphone closer to his mouth, and his expression suddenly became more excited.

"The last flavor is matsutake paired with this "cloud" flavor. I have to say the chef's genius creativity here, especially the processing of matsutake is simply impeccable.

This is definitely fried with butter and iron plate. It has extracted the maximum umami flavor of matsutake. Moreover, after being infiltrated with the fragrance and oil of the chicken stock, the taste has reached the extreme.

Especially the little bit of chicken meat left on the top will not take away the delicious taste of the matsutake itself, but can also highlight the unique fragrance of the matsutake.

It is simply unimaginable that the combination of three ingredients can have so many effects, so this is all the secrets of this dish and why it is ranked first. "

After Adolf finished speaking, he made a gesture of respect to express his respect. This scene made everyone feel a little emotional, this dish has become a god.

Now it is a global live broadcast. Although the number of viewers abroad is not as large as that in China, everyone who has seen this scene has begun to search for this dish.

However, it is almost impossible to search for it abroad, but there is no problem in China. Soon, in less than 5 minutes, the four words "Xuehuajiluo" reached the top of the hot search list.

Traditional Sichuan cuisine?
I don’t think you’ve heard of it before?

Does Sichuan cuisine have such non-spicy dishes?

When did spicy hot pot lose its flavor?

Let me go, have you ever seen spicy dishes in the premium set menu?
Dude, you're not here to be funny, are you?
A large number of posts were posted, and everyone was actively discussing traditional Sichuan cuisine. It seems that Snowflake Chicken Chowder is not a very famous dish.

And compared with other traditional dishes, it seems that the method of making it is relatively simple, and it does not take too much time.

Compared with those dishes that often take more than 8 hours, it can be considered very "mild".

The excitement on the Internet continued to spread, and the scene did not show any restraint. Many people stopped talking after taking a bite, just wanting to hear the comments of the reviewers.

Many people who couldn't stand the stimulation of this fragrance finished it early, so now they are dumbfounded because they didn't taste it according to the method Adolf said.

I ate a lot before, like Zhu Bajie eating ginseng fruit. Before I could taste it, the food was gone.

Especially the taste of the combination he mentioned just now, it seems that just now I was only interested in eating caviar one by one, and I didn't expect to taste it with chicken nao?
Damn, I'm really stupid
But many people who endured the temptation seemed very happy now because they knew how to taste this dish next. Thank you very much to the reviewers!

This dish gave everyone the ultimate enjoyment. Following Adolf's instructions, everyone tasted the perfect combination.

The relaxed and pleasant atmosphere in the hall surrounded it, and the taste experience brought by this dish lasted for a long time. It was not until the next dish arrived that everyone exclaimed that time passed so quickly!

Sure enough, starting from this dish, the dishes of the three set meals have begun to differ.

The couple's set meal is a lotus cake, which is a traditional Sichuan noodle dish. When it was first served, everyone thought it was molecular cuisine. When they smelled the fragrance and touched it with chopsticks, they realized that it was a noodle dish.

With a gentle touch, the pastry on the top fell off, showing how crispy it was. Coupled with the exquisite lotus pond arrangement, the beauties kept taking photos.

The Jixiang Ruyi set menu also comes with a noodle dish, which is a little different from the couple’s set meal. It looks like an upgraded version, called Furong Crisp.

This shape is much prettier than the lotus cake, and from the surface, its workmanship is obviously much more complicated than the lotus cake, and the presentation is more emotional.

The antique dinner plate has a bamboo forest and landscape painted with sauce on it. With a few simple strokes of painting, the entire artistic conception is laid out.

It really looks like a piece of art that makes people reluctant to take it down. Not only the beauties took photos enthusiastically, but even the men took photos from various angles and posted them on their WeChat Moments.

The most expensive set meal comes with a hot dish, roasted sea cucumber in liver oil!
When they saw this dish, the guests cheered unanimously, which made the Michelin reviewers feel puzzled. Doesn't this dish seem to be anything surprising?
There are only two small pieces in the entire dinner plate. Although the presentation has been modified, the amount is indeed very small for the entire dinner plate.

The one that can be seen at a glance is the sea cucumber, and the other piece is temporarily unclear, but it looks a bit like internal organs!

Offal?

It seems that for the Michelin reviewers, when they had a premonition that this might be offal, they all had a bad impression.

Generally speaking, Europeans eat less offal, and they like to eat foie gras. Secondly, they eat more beef offal, but for pig offal.
Almost no food!

Milu seemed to have just heard the person next door, the Black Pearl guy next to him, saying that this was pork liver!

God, God!

I’d better just eat sea cucumbers!

Most of the Michelin reviewers thought this way, but they suddenly discovered that the Black Pearl reviewers were very different from them.

They directly gave up the most delicious sea cucumber. Yes, it must be very delicious, because they could already smell the green onion fragrance emitted by the sea cucumber.

At first, he carefully and thinly cut off a piece of liver with a table knife, and then put it into his mouth very sacredly and solemnly.

Then he slowly closed his eyes and tasted it with great enjoyment.

Well, Chinese people like to eat this thing. They taste it first. I'd better taste the sea cucumber first.

Milu shook his head, shrugged, and focused on the sea cucumber. He saw a trace of juice hanging on it, and a little oil on it, a very thin layer.

Gently cutting off a small piece, Milu put it directly into his mouth. Before he could even take a bite, the aroma that hit his soul came rushing out.

Oh, my God, this smells like God. How come it is so fragrant?
The aroma of the green onions is completely integrated into the sea cucumber, which is simply an incredible thing.

You know, the last time I was at a three-star Michelin restaurant, the chef who was the best at making sea cucumbers couldn't make the sea cucumbers taste good. They just relied on the flavor of the sauce to enhance the flavor.

This is simply incredible!
Amazing cooking skills, the chef is amazing!
With this thought, Milu immediately focused his attention on the dark internal organs next to the sea cucumber.

I carefully cut a small piece off, and then I realized that the inside was actually pink.

Didn't expect this liver to be so tender?
What kind of liver is this?
Could it be foie gras?
impossible?

Didn’t the person next to me just now say it was pork liver?

When Milu put this thin piece of liver into his mouth with doubts, he instantly felt that his soul was about to sublimate.
(End of this chapter)