gourmet food

Chapter 771 Torture from the Soul

There were 30 guests booking the "Fu Sheng Ru Meng" package, and these guests came from all over China and from every province.

And when these different regions, eating habits and tastes are different, all the guests think that there is no problem with this taste, and all of them can accept it.

So, here comes the question, why are Michelin judges not able to accept the taste that all Chinese people can accept?
Everyone thinks the dish is perfect, why did Michelin give it such a low score?
When the standard was introduced in the first dish, everyone could understand it, which triggered thinking about the underlying reasons.

The second time this happened, everyone discovered the nature of the problem.

After collecting the feedback information from 30 guests, Liang Haotian returned to his seat and issued a soul-like torture.

“I would like to ask, what kind of standard is Michelin’s so-called standard?
Do you know the essence of Chinese cuisine?
Fried, stir-fried, roasted, stir-fried, boiled, boiled, rinsed, steamed, stewed, simmered, stewed, stewed, grilled, baked, stir-fried, pan-fried, simmered, braised, sauced, mixed, simmered, pickled, frozen, marinated.”

Liang Haotian articulated every method of Chinese cuisine cooking. At the beginning, everyone didn't understand it. After talking a few times, they began to applaud and cooperate.

Every time a cooking method was mentioned, everyone applauded in unison, and everyone had a knowing smile on their face.

There are many cooking methods in Chinese cuisine, and there are many methods for processing ingredients, which can be said to be broad and profound.

Liang Haotian's questioning continued: "I would like to ask how much you know about these cooking methods? Is there a set of standards specifically for evaluating these cooking methods?

If not, what I would like to ask is, what standards do you use to evaluate Chinese cuisine?
Is it standard for Western food? "

The last sentence goes straight to the core of the problem. This sentence is quite explosive when asked, and it is already clear that a head-on conflict will take place.

If other translators encountered such a situation, they would probably be confused immediately. Who would have thought that the translator would translate these Chinese cooking methods accurately and quickly.

This immediately made her famous online!
Later she told everyone that because she also liked cooking, she had paid attention to the translation of these methods, but unexpectedly it came in handy.

As the translation comes to an end, the judges except Adolf and Lyon feel that it doesn't matter, no matter how many questions you ask, Michelin's standards are still standards, it is there.

This is what global unity looks like!

But Adolf and Leon broke out in a cold sweat, especially Adolf, whose hands hidden under the table were shaking involuntarily.

"Look at the good things you did, now you're in big trouble!"

While thinking about how to respond, he said viciously to Leon beside him.

"This should be an accident. I think the spiciness and numbness are acceptable, but according to the standard, I can only give this score."

Leon was also a little depressed, and also regretted why he didn't communicate this matter with Boss Chu before. He should have completely avoided the use of chili peppers and Sichuan peppercorns!
"Accident? Do you think it was an accident? Didn't you see that the person on the other side was already questioning you?

How do you want me to explain to the boss, this is a global live broadcast, you idiot! "

Adolf's anger was all directed at Leon. At this moment, he had already figured out how to deal with it, that is, he could only fool the past.

If we blindly defend or promote Michelin's standards, it will definitely be counterproductive.

On the contrary, Black Pearl will seize on this handle, thereby raising the other party's worth and making the other party's ideas deeply rooted in the hearts of the people, thereby achieving their goal of rising.

The most critical purpose of coming to China is to curb the rise of Black Pearl, but now it seems that it has begun to lose control.

“The point I want to make is that as a global gourmet institution, Michelin has great respect for the catering culture of each country.

Due to the need to promote different types of food to the vast number of food-loving guests, there will be some subtle differences in some special evaluations.

This is just an example, please understand. "

Adolf said this very skillfully, using an example to cover up the truth of the arrogant standard.

Of course, as a century-old brand, its audience is very wide. For overseas audiences, they think this explanation is acceptable.

But to the Chinese audience, this explanation was insincere and cloaked in hypocrisy, and did not answer other people's questions directly.

Of course, Liang Haotian would not let him go easily. If he had the opportunity, why not increase his efforts?
"Mr. Adolf didn't seem to answer my question directly. Is it because he couldn't answer it?

Why is a very simple question so high-sounding?
Whether your so-called Western food standards can and are suitable for evaluating Chinese food is a question we need to discuss.

Chinese cuisine has a long history and is extensive and profound. Even a chef would not dare to claim to be proficient in any cuisine in his lifetime. I don’t know what kind of confidence you have to dare to criticize Chinese food? "

The smell of gunpowder was quite strong, and the audience immediately burst into applause, waiting for Michelin's positive reply.

However, what is surprising is that the other party does not seem to respond, but is discussing something with each other, but no one stands up to answer.

The leader Adolf fell silent, his expression was very serious, and he kept talking to his deputy.

Can't answer?
Still unwilling to answer directly?
5 minutes have passed
Many people have seen the truth!

arrogant!

This is not surprising at all, because no one responded at all.

Guilty!

This is obvious because the core question is never answered directly from the beginning.

The guests at the scene originally wanted to blow their whistles to boo, but considering maintaining Huaxia's positive image, it was a bit hard to hold back.

Liang Haotian and the others saw that their goal had been achieved, so they did not act aggressively to prevent the dinner from going on. There would be more exciting things later.
This situation naturally triggered a large-scale discussion on the Internet, and the topic Black Pearl wanted to lead finally broke through the sky.

Are Western food standards suitable for Chinese food?
Is it possible to conduct an effective review of Chinese food?
The awkward atmosphere at the scene continues, and Michelin's response with silence is also a torture for itself.

Fortunately, the next dish arrived, diverting everyone's attention.

"Matcha ice cream, please try it."

The waiters served a dessert to the top set meal. This dessert looked very simple on the surface, just a round ball in the color of matcha, with two small mint leaves lightly placed on it.

There is also a small purple flower inserted diagonally on top, which looks very cute and beautiful.

Under the ball, there are 6 small round, yellow pieces guarding the ball in the middle. I don’t know what they are made of?
On the other hand, the couple's set meal and the auspicious Ruyi set meal, after the two noodle dishes were served earlier, are now served with cumin charcoal roasted pork and dried rabbit kidney.

The flavors of these two dishes are very unique. One is grilled over charcoal fire, and the other is fried through isolated heating over charcoal fire. There will be some differences in the taste between the two methods.

Although it is a relatively common ingredient, after synthesis, coupled with Chu Yunfeng's skillful handling and exquisite presentation, it looks very tall.

And the taste is also very guaranteed, a taste that you will never forget after eating.

The ice cream has received unanimous praise. The matcha relieves greasiness and the mint is refreshing and refreshing. The most surprising thing is the little purple flower. At first everyone thought it was a real flower for decoration.

But when he moved it away, he discovered that Chu Yunfeng's cooking skills were fake and real. This was a flower made with molecular cuisine, which was a bit surprising.

It has a sweet and sour taste, and it tastes a little glutinous. It complements each other well when paired with ice cream.

Full score!

Great reviews from both parties, especially the timing of the ice cream being served, which was conducive to tasting the next dish.

As soon as the next dish was served, there was a burst of exclamation from the crowd, especially the envy of the guests who did not order the top set meal.

This is a traditional Sichuan dish. Boss Chu has posted a video before. It is not easy to make, and it is also very time-consuming. It takes more than 8 hours to make.

"The braised beef head recipe, the chef spent nearly 10 hours carefully making it, please try it!"

The waiter introduced this dish, which immediately made the Michelin people feel incredible.

One dish takes 10 hours?
This was beyond their imagination, and they began to wonder why Chinese dishes took so long?
For the sake of nutritional balance, they put the beef head side at the end to taste. First, they dipped the surrounding asparagus in the sauce and took a bite. The umami flavor instantly lifted their souls.

It was so delicious that people couldn't help but shout softly, and interjections were thrown out frequently.

So what kind of divine taste will the beef head noodles with sauce taste like?

After taking a bite, everyone was melted by its soft texture and perfect comprehensive aroma.
Full score!

Black Pearl particularly emphasizes the essence of traditional Sichuan cuisine, always finding the rare in the ordinary.

Black Pearl has received lackluster reviews and doesn’t offer much additional insight into such a traditional craft.

The next dish was served in a small cup. After opening it, a sour taste hit your nose, which was very appetizing.

"Ginseng in sour soup is modified based on the recipe of hot and sour noodles. It is another innovation of the chef."

When the waiter mentioned hot and sour noodles, the guests in the hall who had not seen this dish laughed involuntarily, secretly thinking that Boss Chu would not really bring out the sweet potato noodles, right?

And the hot and sour noodles are very spicy. Wouldn’t these Michelin people all give it low scores?

But what surprised everyone was that both parties gave this dish full marks.

The people at Michelin even drank up the soup in the small cups.
“A very creative dish. Boss Chu replaced the sweet potato starch with shark fin, and the special kimchi and stock made the acidity just right.

Sea cucumbers increase the taste of some dishes and also improve some levels. It is a very good dish! "

Si Yang gave such a very pertinent evaluation. Only then did everyone know that hot and sour noodles can also use shark fin?
This is simply an upgraded version!
Milu praised this dish lavishly and said that it should be popularized in Europe if possible, because in Europe, only Poland is the best at making sour soup dishes.

But it was a red cabbage soup, and it didn’t have such a sour taste that penetrated the soul, so it was well worth a try.

Guests of the other two set meals did not envy this dish at all, because the couple's set meal came with a smoked oyster with some pearls placed on it, which looked very beautiful.

I originally thought it was a fake pearl for decoration, but I didn't expect it to be soft when I picked it up with chopsticks. Then I realized that it was molecular cuisine again, and Boss Chu was really good at it.

On the other side of Jixiang Ruyi is a dish of tangerine peel beef. The aroma of the tangerine peel fills the whole mouth, becoming a bridge to communicate with the soul, and knocking on a door of comfort.

Even though the ingredients are not so high-end, the taste and experience are not bad at all. Everyone is already in awe of Boss Chu's cooking skills.

The next dish is very eye-catching as soon as it arrives. It is golden and looks very dazzling.

"Stir-roasted squab, please taste it!"

The waiter's words made everyone understand that under the layer of golden particles, it turned out to be half a squab. After tasting a little bit of the golden particles, they realized that it was golden garlic.

The golden garlic has been fried, which removes the strong and pungent taste of the garlic. What remains is its unique aroma. Combined with the juicy squab, the taste is a little addictive.

Full score!

The other two set meals include oxtail tomato soup and old hen wild mushroom soup, which are also deeply considered.

Smoked oysters are relatively light, so oxtail tomato soup is used to add some flavor, while orange peel beef is richer in flavor, so light wild mushroom soup is needed to calm down the taste.

Therefore, if you analyze the dishes carefully, you will find that each dish has a lot of details and basically serves as a link between the past and the next.

The dinner is still going on, and there are not many dishes left. As time goes by, there are only three courses left in the top set menu and the final dessert!

"Boiled cabbage, please taste it!"

The waiter's words made the scene excited again. This is a top-notch dish known throughout Sichuan cuisine, so it naturally attracted everyone's attention.

Full score!

Adolf and Leon spent a thrilling period of time nervously, and finally relaxed a little now.

There are only the last two dishes. There shouldn’t be anything else that will raise your blood pressure, right?

It seems that Boss Chu is also very cooperative. After the major problem occurred just now, he should have adjusted the dishes, otherwise there will really be a big problem this time.

Just when the two secretly breathed a sigh of relief and greeted the last two dishes with a slightly relaxed and happy mood, the critical attack came.

And there were dark clouds, violent storms, thunder and lightning.
The last two dishes have no chili at all, but after hearing its name, it seems that people have a feeling that the soul is about to be sublimated?
Pan-fried cod with pepper and sesame seeds!
Mapo tofu!

(End of this chapter)