gourmet food

Chapter 769 Weird smell—strange smell?

The introduction clearly describes the origin of this dish. Its origin is related to the stir-fried chicken in Shandong cuisine and the spicy chicken in Guizhou cuisine.

Later, it was improved and promoted by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty, and a new dish - Kung Pao Chicken was formed, which has been passed down to this day. This dish is also classified as BJ palace cuisine.

It has also been featured on state banquet dishes, entertained many foreign guests who visited China, and was loved by them.

In this way, things are very embarrassing. As a state banquet dish in China, Michelin has found so many problems.

What's even more ridiculous is that they actually questioned the ingredients in it, saying that they wanted to replace green onions with leeks.

What the hell is this leek?

This is the first time for many people to hear about leeks. As the name suggests, isn’t it leeks and green onions?

Is this really a state banquet dish?
Adolf believed it at this time, but this did not have too much subjective impact on him. Because of the different concepts, freedom of speech did not restrict himself greatly.

And you can't criticize or question your own reviewers at this time, because they put forward their opinions from their most professional perspective.

Even if there is a problem, it is because the dish does not meet the taste and aesthetics of the judges.

Therefore, Adolf's speech is full of egoism, and he must seize the moral high ground no matter what.

“First of all, I have to say that the taste of this dish is very special and leaves a deep impression, but for me personally, this dish is indeed a bit spicier.

As for the combination of ingredients, I think the chef may have more experience and can choose appropriate vegetables according to seasonal changes. "

As soon as Adolf said this, the crowd immediately burst into boos, and many guests couldn't help laughing.

Are you right?

The reviewer of Black Pearl has just said that in the authentic way of this dish, the ingredients cannot be increased or decreased.

One less ingredient or one more ingredient will change the shape and taste of this classic dish.

But what is this foreigner talking about?
Does he understand the essence of Chinese cuisine?
Isn't this meant to be funny?
Adolf was stunned. He still didn't understand what he said was wrong. However, even if he knew, he was already in a dilemma and had to fight to the end.

"By the way, there are these green onions!"

Adolf put a bit of scallion into his mouth, tasted it quickly and said: "As we said just now, this scallion will increase the tone, and it must be perfect if it is replaced with a leek.

You must know that leeks are very popular in France. They look very similar to green onions. We usually use them to make soups and stews, and there is also a very delicious onion pie.

The biggest advantage of leeks is that the taste is not as pungent as green onions, and it does not bring a strong breath, so the chef can give it a try. It may be a good choice. "

Adolf's words were recognized by all the Michelin reviewers. As soon as he finished speaking, everyone clapped in agreement.

The two bosses in the castle far away in France also agreed with Adolf's statement and even drank a toast to celebrate.

It's just a dish. Although the score is a little lower, it does not affect the final rating.

And these words deepened the confusion and anger of the guests, especially when it came to leeks replacing green onions, there were several guests from Shandong who expressed great dissatisfaction.

Although they don’t know what leeks are, they are already in love with the green onions in this dish.

Let’s talk about the quality of green onions first. The innermost tender heart is selected, and after synthesis, the pungent taste of green onions is almost gone, and there is still a heavy sweetness.

Coupled with the sweet and sour taste, the aroma of the green onions has been upgraded to a new level, so delicious that you want to bite your tongue.

But these people would question this beautiful combination and taste, and even want to replace it, which is simply unacceptable.

At this time, the quarrel on the Internet is coming to an end, because no matter how much the argument is, the method and ingredients of this dish have been settled after a long period of testing.

How can it be changed because of a word from Michelin?
Even if this dish has been modified in different places and some ingredients such as carrots or cucumbers have been added, it is impossible to change the status of green onions in it!
The counterattack came quickly. Black Pearl was waiting for this moment, and Liang Haotian immediately started to counterattack.

“As mentioned in the introduction, this dish has been developed over a long history, including its preparation and ingredients.

These are all proven, if there is a slight deviation, the taste will change.

So I have two questions for the people at Michelin to answer, so we can clear up the confusion.

First, for what reasons or principles did you decide that there was something wrong with the taste of this dish, for example, it was too spicy?
Second, on what basis do you decide that the ingredients of this dish need to be improved or replaced? "

Liang Haotian's two questions immediately gained unanimous support from all the guests present, and everyone clapped their hands and applauded.

What no one noticed was that Liang Haotian's words were very vague and he did not directly ask what standards Michelin used.

Instead, the word "standard" was replaced with "principle", which implicitly led them into the ditch, and also allowed everyone to slowly realize the huge difference between the two standards.

This allows Black Pearl to get rid of the suspicion of "digging holes". The difference between just two words can have such great significance.

Adolf actually had the same idea as the two bosses. A question about the taste of a dish, and a slightly lower score, did not have a great impact on the final evaluation.

And he also thought that after something like this happened, in order to avoid causing another controversy, the chef should avoid it in the subsequent dishes so as not to affect the restaurant's star rating.

So there is no problem in discussing it. After all, this is a standard that Michelin is proud of.

"Let me answer your first question first. The most important thing in Michelin's standards is to guide healthy cuisine, advocate low salt, low oil, green and healthy, and pursue the taste of the food itself.

And if a dish is too spicy, it is unqualified according to our standards.

The second question is also one of our standards. Any dishes that hinder guests' study and work will also be judged as unqualified.

And the tone obviously hinders the work, so there is no problem in our scoring. "

Long-term work habits and self-confident industry standards made Adolf speak confidently, and the impact was that a "snap" shattered the good impression of many people.

standard!

This is what Adolf emphasized in his words. Everything is based on Michelin's standards, and as long as the dish violates Michelin's standards, no matter what the reason is, it will not receive a high score.

Sure enough, as soon as the words were translated, people who watched the live broadcast at the scene or online felt very dissatisfied, especially the guests at the scene, who wanted to pick up the microphone and have a good debate with him.

The debate on the Internet has tended to be unified at this time, that is, whether the so-called Michelin standard is suitable for Chinese food.

This topic that was unified through debate was not guided by trolls, but formed naturally. This shows the confidence of Chinese netizens and their protection of their country's cuisine.

The battle has begun, how could Black Pearl not seize the opportunity?
An Zifang was known as a venomous man, so he would never miss an opportunity like this. He stood up and shook his fat body, as if he wanted to find a more relaxed standing position.

"I strongly disagree with your point of view. Do you know what Chinese cuisine is?
Do you know the characteristics of the eight major Chinese cuisines?
Did you know that Sichuan cuisine has 24 flavors?

Do you know what it means to have a hundred dishes with a hundred flavors and a dish with one style?

Did you know that the flavor of this Kung Pao Chicken is called spicy lychee flavor?

Do you know that just adding a single seasoning or changing a single ingredient will change the taste of this dish?
You don’t know anything, so you dare to make such arrogant comments about a dish that has a long history and is very classic, and it is also a Chinese state banquet dish?
What confidence do you have to use so-called standards to evaluate classic Chinese dishes? "

Every rhetorical question of An Zifang will raise the momentum to a higher level, and every question will set off a wave of cheers and support on the scene.

Punish the heart!

Not only do you punish every sentence, but you also punish every word!
All the questions that Michelin people could not answer with logical and convincing reasons.

In the face of such questioning, Michelin's momentum cannot be weakened, making people think that Michelin cannot give a reasonable explanation.

The only thing that can explain this is the only explanation, and that is the word standard!
All codes of conduct and evaluation methods are judged according to globally accepted standards!
The people at Michelin didn't even want to debate this matter too much. Leon stood up helplessly and said only one sentence: "We conduct the review strictly in accordance with Michelin's general standards.

Please trust our judges, they are the most powerful gold medal judges of Michelin and the most professional food connoisseurs in the world. "

Good guy, after all, it's still the same taste, meaning it's my standard, I have the final say!

Such a domineering response naturally made everyone see a lot of things clearly. There was a thorn in everyone's heart, the thunder had been laid, and the influence began to slowly spread.
The goal has been achieved, and there is not much point in arguing anymore. There is more exciting drama waiting for you later. The people in Black Pearl looked at each other, and everyone laughed in tacit understanding.

The host took over the topic at the right time and acted as a peacemaker. He could not let the smell of gunpowder continue to spread.

At this time, the next dish was served appropriately, diverting everyone's attention, but the online complaints continued.

Everyone started to criticize Michelin.

"Damn it, what a broken tire, can you understand the delicacies of my country?"

"Your broken standards have the final say. Why?"

"If it doesn't suit your taste, just give it a low score. If someone like me likes spicy food, won't I be your enemy for the rest of my life?"

"Bland dishes are your favorite? Then don't people like me with strong tastes always have a bird out of their mouths every day?"

All kinds of complaints continued, and many talented netizens made up many jokes, which made people laugh!
Adolf and Leon finally breathed a sigh of relief when the next dish came, pan-fried foie gras!
Needless to say, the frying method of the foie gras is perfect, and paired with a side of crispy bread and carefully prepared sauce, it makes people have endless aftertaste.

This dish made the Michelin reviewers immediately excited. They talked about Michelin's standards and applied them all to this dish, hoping to arouse everyone's resonance.

Black Pearl kept a low profile this round and did not get too entangled with Michelin.

However, Michelin's "self-promotion" performance made more people feel a little disgusted with them.

Too selfish!

This is the consensus of most people!
But the people at Michelin still feel that they feel pretty good, and they are looking forward to the arrival of the next dish.

After a while, the next dish came, and the people at Michelin were dumbfounded.

Lobster Colorful Noodles!
The delicacy of the dish was astonishing, and it was a very beautiful lacquered dish with only four items in it.

What is placed on top is a complete lobster. At this time, only the shell is left, and the head and body are disconnected. They are just spliced ​​together.

It's golden, very conspicuous and beautiful!

There is a small plate next to the lobster with some sauce in it.

Below are two exquisite noble dinner plates. The one on the left contains lobster meat. After a rough look, there should be four pieces, and the entire shrimp tail meat is here.

On the right is the most eye-catching thing, noodles!
The reason why it attracts attention is that it has seven colors in total, which are very dazzling and look very pleasing to the eye.

The waiter very thoughtfully told everyone that this is a colorful cold noodle made with seven kinds of vegetable juices. The sauce is a strange-flavored sauce unique to Sichuan cuisine, and you need to cool it yourself.

Ok, as soon as this dish came up, the Michelin staff got excited. It was definitely the first time I encountered such an exquisite and creative dish.

Colorful noodles?
It seems that the monotonous color of pasta has made everyone very boring, and suddenly they are excited to see such a prominent approach.

Especially when you smell the sauce, a slightly sweet and sour feeling comes to your face, mixed with the aroma of sesame sauce, it is definitely everyone's favorite.

The lobster meat also has a sweet and sour taste, which makes people's taste buds start to secrete like crazy. How can people resist it?

But everyone usually eats too much lobster meat, but this colorful noodles makes people "can't put it down"!
So these 10 reviewers unanimously chose to try the taste of this noodle first, especially since the chef specially prepared the sauce so that you can mix it with your own hands. This is definitely a very good idea.

If it is mixed and served directly, it will reduce a lot of fun, so such a small detail has captured the hearts of the reviewers.

However, when the translator translated the word "strange taste" in time, they poured the sauce on the cold noodles and heard the explanation of "strange taste".

Oh, God?

Why is such a fragrant smell called a strange smell?
This is too strange, right?
The Michelin reviewers who couldn't figure it out couldn't wait to take a big bite of the so-called strange-flavored noodles without any precautions, and an unexpected effect suddenly appeared.
(End of this chapter)