Losing Money to Be a Tycoon

Jessica stalled: “I don't want to be biased against Chinese food either, but the Mingfu banquet I went to the other day really fell short of my inner expectations. ”

Elena was helpless, too: "I told you it wasn't the best Chinese food in Kyushu. ”

Jessica: "But you're disappointed too, aren't you? ”

Jano smiled and did not participate too much in the conversation between the two but, as previously planned, served a dish in order of time.

Initially a small starter dish with four seasons of cold dishes.

Four seasonal cold dishes include four appetizers, marinated cucumber, vegetarian goose, red bamboo shoots and sugar plums with multiple flavors of sweet and sour saltiness.

Next comes lettuce wrapped in shrimp pine, stir-fried with fresh shrimp, onions, celery and other ingredients, then mixed with golden crispy fries, then wrapped in lettuce.

This is followed by a very famous traditional dish, Baota Meat.

Elena is very skilled with chopsticks, and Jessica is a little clumsy with them, but that doesn't prevent her from enjoying the food.

Janeau presents the features and details of these dishes in English before serving them.

All the introductory words are already prepared and very concise.

If it is too short, there is no way to explain the details contained in this dish; if it is too long, it may affect the appetite of the customer.

After all, most Chinese meals end up eating that hot air, and the time passes and it's time for customers to relax and listen to these complicated processes and steps.

Often the result is neither taste nor remembering the details.

So what Jano has introduced has been repeated many times, and the time control is very accurate to ensure that the Guest understands the features of the dish without compromising the taste.

Elena listened and touched the edge of the plate in silence.

For high-end restaurants, the details will determine the experience directly.

Some upscale restaurants that don't pay attention to detail don't even notice if all the water stains have been cleaned after you've washed your goblet.

If the water is not wiped clean, even if there is very little dust around it, it will leave traces on the cup when the water is dry.

Of course, upscale restaurants that make such mistakes are rare.

Another very common problem is the temperature of the plate.

Cold dishes use cold dishes, hot dishes use hot dishes. Once the dishes are slow to serve and the hot dishes are cold, the redo must be removed.

Elena gently touched the edge of the plate that had come up three dishes and immediately felt that the temperature of the dish was in the best range and everything was just right.

In addition, plating is also a concern for Elena.

Shape matching, color harmony, variety of utensils… Like painting, the chef gives the dishes a sense of context and soul, and the dishes are a work of art to Irina's great satisfaction.

And for Jessica, she doesn't know so much about doorways, she just feels like the Chinese food she's eating today seems completely different from what she's eaten before.

It looks pretty much the same, but the senses of subtlety are hard to describe in words.

Jessica said with surprise, "This so-called Baota meat should be one of the two most complicated dishes we ordered? ”

Elena shook her head: "Obviously not. ”

She looked at Jano: "Lucas, although the previous dishes were excellent, I had eaten them in other high-end private kitchens, such as the first four seasonal cold dishes, which I had eaten in a top Chinese restaurant in Silicon Valley, and Baota meat, which I had eaten in a top private kitchen in Koh Chang. In terms of flavour, there is a thousand autumns each, and although you have not lost the first two places here, you have not yet completely convinced me. ”

Jano smiled a little: "So you must have had this next Western dessert, which is called verjusinegg. ”

Elena and Jessica look at the new dishes in front of each other.

That's... an egg.

Jessica was a little confused: "So, are you boiling eggs with verjus in water? Lucas, I thought you said it was a dessert. ”

Verjus is a sour fruit juice made from raw grapes that is not common outside the UK and does not suit the tastes of ordinary people, but it is a pleasant surprise for Jessica and Elena.

In a less appropriate example, it's almost like Tetu drinking Arctic soda in Silicon Valley.

Elena gave the look of surprise: "Yes, it's a dessert and everything on this plate is edible. ”

Gianno smiled and introduced: "Miss Elena should be familiar with this dish. It has nearly a hundred processes, more than 70 ingredients, that culminate in the making of such a small ‘egg’. ”

Elena tipped: "Jessica, you'd better eat it with your ‘egg shell’, ‘yolk’ and ‘protein’ to make it the perfect mix. ”

Jessica tried to eat a small spoon and her eyes instantly lit up.

“Oh, this familiar smell! What are all these things that look like eggs? ”

Jano replied: "The protein is actually coconut-flavoured milk jelly, the yolk is spiced verjus, the egg shell is chocolate, the ‘bird's nest’ on the base is a dessert made of honey and syrup, surrounded by kabosu jelly, a citrus fruit specialty on the island of East Asia. ”

“This is a very complex dish, and each process is like a chemical experiment, requiring precision from the preparation of materials to their manufacture. Many details, such as the ratio of materials, temperature, heating time, etc., need to be carried out carefully and with laboratory standards. Otherwise, a small negligence, perhaps just one or two degrees above the temperature, or one or two grams above the material, can lead to failure. ”

“Even in England, restaurants that can make this dish are rare," added Elena. ”

This dessert clearly exceeded Jessica's expectations completely, and she said with surprise, "It's delicious, thank you for bringing me such a surprise! But... this dish also makes me more firmly on the side of supporting Western cuisine. ”

This dish may not taste good if it is eaten by a person, but will surprise you with the complexity of the process and the delicacy of its appearance.

The egg shell, protein and yolk of this “egg” is perfectly fake and genuine, especially as the shell is very thin and unlike the shell in reality.

However, people don't really adapt well to its flavors, because verjus can look too sour and most people don't.

But for Jessica, it has a taste of home.

At the end of the day, there were two complex dishes, but the first one had raised Jessica's taste threshold indefinitely, and Elena had to worry about whether the next dish would settle down.

If not, it would not help to reverse Jessica's stereotyped Chinese meal. Although she had a good meal, she was clearly most impressed by this verjusinegg Western meal in Jessica's heart.

The waiter came up with a pot and placed it in the middle of the dining table.

Elena's eyes widened slightly.

In a tampon, four or five pieces of sprinkled leaves lined with a large sleeping lotus-like... cabbage?

The stems and leaves have no trace of boiling and burning, and look like lettuce cabbage.

The pot is fresh soup, no oil filament, no color, just can see that it's hot air, it doesn't seem to be any different from normal boiling water.

At first glance, it feels like peeling a lettuce into a sleeping lotus and pouring boiling water into the basin.

Elena was a little surprised because she knew cabbage was one of the cheapest ingredients, so cheap to describe a thing as “cabbage".

Jano is not in a hurry to introduce it, but raises his hand and says: “This dish is called ‘Spicy cabbage', please taste it first and I will explain it later. ”

Elena puts the letter in the entrance with a small leaf of cabbage in suspicion.

However, the cool, crisp taste imagined did not appear, but rather a tender mouth ironing, which is obviously fully ripe, yet unexpectedly tender, a refreshing fragrance that is completely different from anything you've ever eaten before!

Elena scooped up another spoonful of soup juice, an unspeakably delicious flavor that stimulated the taste buds, so touching.

Jessica's expression also solidified, and apparently she had no idea how wonderful the dish tasted.

Jano explained with a smile: "This dish was supposed to start frosting at the end of the autumn, on the ground, after choosing the cabbage that had just been rolled into its heart, leaving the earth that day. This is not the right season, but it can also be achieved through precise control of ambient temperatures. ”

“Going to remove at least two layers outside, leave only the inner white stem and fist-sized part, soak the root part in the adjusted soup, soften the stem, peel off four or five pieces like sleeping lotus bloom, lay flat on the leak, then use a silver needle on the heart of the dish repeatedly, so that the cabbage fills the inside to the outside with invisible air hole. ”

“To make soup, choose non-fat chickens, neither oil weight nor boil, cut the whole chicken out of belly oil and wash the blood water repeatedly, first into the boiling water, then into the boiling fresh water, add abalone tablets, white mushroom silk and other ingredients, cook for four or five hours, when the soup taste is intense, remove the whole chicken, then use chicken fiber in the soup to collect the oil, roll the meat roast made of chicken prong into the soup, and finally filter out the soup juice with fine gauze. ”

“The combination of soup and cabbage is the most important step. You need two hot pots, one with a leak of cabbage on the pot, one with a conditioned soup, under a leak pot, keep the heat warm, the fire on the soup should be smaller, keep the soup at 70-80 degrees Celsius at all times, without any errors, then use a large spoon to sprinkle the hot soup on the cabbage, once the soup is almost finished, change the pan and drizzle until the outermost layer of the stem is completely cooked and soft, you can put the cabbage in the pot and slowly scoop it into the hot soup. If you do that, you can call it a real cabbage. ”