Losing Money to Be a Tycoon

Jessica tasted the fresh cabbage, drank the delicious soup, and said heartily, “Okay, Elena, I changed my mind. I now share your view that my previous bias towards Chinese food stems entirely from my own ignorance. ”

“This dish completely changed my opinion of Chinese food. ”

Elena nodded slightly: “This dish surprised me, too. I know this dish may be available in many Chinese restaurants, but it can be so extreme, and I'm afraid few. ”

“Thank you, Lucas, for adding a lot of color to this meal and inspiring my understanding of it. ”

Jano smiled, “Actually, I don't really have a deep understanding of food, I just do my job according to the manager's request and present the details of each dish to the customer. ”

Obviously, this is what Lin Changrong arranged to explain.

With the exception of a handful of gourmands who are extremely sensitive to flavors, it is difficult for most ordinary people to judge how hard it is for chefs to achieve them simply through flavors.

Most people have a very scarce descriptive vocabulary of food, which is nothing but delicious, fresh, and so on.

At this time, explaining the details of each dish to the customer is not just scientific knowledge, but also creating an environment and atmosphere for the customer and creating a "sympathy”.

The cuisine of a high-end restaurant is to enhance that little flavour at all costs, and the customer will not be impressed if the details are not explained clearly.

Clearly, Lin Chan Rong's careful preparation was fully effective at this moment.

Elena said, "Lucas, I want to talk to you about Chinese and Western food, okay? ”

Jano thought about it: "I'm afraid I don't have enough knowledge to answer that question. However, I can ask the manager to come. ”

Elena: “Thank you very much if it doesn't disturb the manager's work! ”

Jano left the bakery and returned a moment later with Lin Chan Rong.

Lin Chan Rong smiled and asked: “My name is Lin, and I am the manager of this store. Are you both satisfied with our food and service? ”

Although Lin Chan Rong is also learning English, after all, he is old and usually busy at work, so he has not been able to reach the level of barrier-free communication with foreigners.

So it can only be translated by Jano.

Fortunately, Janoben has already done simultaneous interpretation work, and guest serial translations of this level are a small dish.

Elena nodded: “Very satisfied! This is the most wonderful meal I've ever had, whether it's Western or Chinese, and I'm impressed by your excellent grasp of the details. ”

“I am a food enthusiast and have had some confusion for a long time. I would like to discuss it with Manager Lin for a moment. I wonder if the manager can solve my confusion? ”

Lin Chan Rong humbled himself: “Don't be confused, would like to talk about my views. ”

Elena asked, "Now that the flavors are getting heavier and heavier, many dishes can no longer completely taste the food itself. I don't know what Manager Lin thinks about this? ”

Lin Chan Rong thought for a moment and replied: "This is indeed a trend in the development of world cuisine. ”

“I think there are two main reasons for this. ”

“First of all, competition makes the food industry very cruel, and even the world's finest restaurants have to constantly develop new dishes, and even offer lots of fun things in the restaurant, working hard in the environment, otherwise they have to be seen as impatient. After all, the attention of eaters can easily be drawn to other restaurants. ”

“Secondly, the needs of the eater make it so. Under the deception and allure of many food and beverage brands, eaters have too many choices, too much contrast and too much excitement, resulting in many eaters losing their ability to appreciate some flavors and increasing the taste threshold. ”

“When the entire catering industry uses heavier delicacies to stimulate the taste buds, it naturally forms a cycle. I do get ‘better' food for the diners, but... I don't think it fits the dietary philosophy of Chinese food. ”

“Chinese cuisine is about big flavors, one dish at a time, a hundred vegetables at a time, with flavor to make it come out, without flavor to make it come in, without flavor to make it come in, without a certain flavor, the delicious one is very rare...”

“Simply put, each ingredient has its own unique flavour, and the combination of ingredients should take into account the fusion of different flavours, rather than being forced to change with flavouring. Even for the same dish, its flavour should not remain the same forever, but rather it should be tailored to the special needs of the eater. ”

“So our restaurant has been trying to find a balance between the two. Maintain the original flavour of the ingredients without misusing flavourings and additives to make the food nutritious and healthy, while constantly improving the flavour under the premise. ”

“Just like the cabbage you two ate today. There is a proverb called 'vernacular or cabbage', which is a common ingredient, but if cooked with care, it also produces effects that go well beyond those rare ingredients. ”

Jano translated Lin Chan Rong's meaning completely and accurately, leading the two guests to nod frequently.

Jessica listened to the smell.

If it had been before today, she would have completely obsessed with these theories and couldn't hear them, thinking that it was a paradox that Chinese food tasted less like modern western food.

But after eating today's dishes, she was able to understand these philosophically meaningful concepts.

Because the dish “cabbage" perfectly fits what Manager Lin called “big and light”, without adding any modern seasoning, it looks like soup and water, but it has the ultimate taste in the light.

Elena nodded: “Manager Lin's words are very philosophical and very helpful to me, thank you! So how did Manager Lin see the difference between Chinese and Western meals? What are the advantages and disadvantages? ”

Lin Chan Rong smiled slightly: “Food is inherently very subjective, everyone has different flavors, I don't think it is necessary to force a distinction between high and low. ”

“Every dish is rooted in its cultural heritage. While Western cuisine is now more acceptable worldwide, this is mainly due to the wider acceptance of the cultural heritage of Western cuisine. ”

“And a lot of people stop trying Chinese meals shallow and judge whether they are delicious simply by the intensity of the flavour, which is obviously putting Chinese meals in the wrong system to evaluate, and naturally it is not possible to draw the right conclusions. ”

“The delicious taste of Chinese food needs to be understood in a specific cultural context. It is not only a desire, but also an expression of thought and philosophy. ”

“Like a very common dish, East Slope meat. If you don't know its historical background, then it's just an ordinary red roast meat, but if you know the story of Su Dongpo, know the background of his invention, and even see Suti Chunxiao with ten views of the West Lake... then the meaning of this dish is completely different. ”

“If you've read Su Dongpo's poetry, if you've read Su Dongpo's calligraphy, you'll eat Dongpo's meat; otherwise, it's just an ordinary piece of red roast meat. ”

“Many Westerners do not understand this and are accustomed to evaluating Chinese food by Western standards, which of course leads to the conclusion that it is not as good as Western food, but it is clearly unfair. ”

“Return to your original question. ”

“I don't think that modern western cuisine is wrong to pursue the ultimate flavour through precise control of usage, nor do I think that Chinese dietary culture is wrong. Instead of excluding any style, our restaurant strives to provide our guests with their favorite and most suitable flavors while understanding each dish. ”

With Jano's translation, Lin Chan Rong's long series of speeches were translated in confidence, succinct, competent, and not every word translated properly.

Elena nodded frequently.

In closing, she said sincerely: "I see! Manager Lin's understanding of food and beverage is amazing! ”

Jessica also moaned: “I will never be biased against Chinese food again. The previous Chinese food was not good, just because the Chinese food was not good enough. ”

Lin Chan Rong smiled with a smile: “Where, in the deep culinary culture of Bo Da, I am just a struggling student. ”

Elena said, "Manager Lin, I'm actually a food blogger, can I write about what I saw today on my food blog? Your unique insights into the catering industry give me a whole new perspective. ”

Lin Chan Rong nodded with a smile: “Sure. ”

……

Two foreign friends were sent away, and Jano wiped the sweat off his forehead.

“The store manager, these two don't look like ordinary people, thanks to you for letting me know all this stuff, otherwise it's a real possibility to show off. ”

“However, the last part of your opinion of the Chinese and Western restaurant culture is also very sophisticated, and I can see that both international friends have been conquered. ”

Lin Chan Rong silenced for a moment and said: “Actually, this is also something I have recently realized and happen to use. ”

Jano stunned: “Sometimes you feel it? Shop manager, is it too timely for you to come to your senses? ”

Lin Chan Rong's expression was serious: “It seems like a coincidence, but in fact… it is also a necessity. ”

“Before I went to see President Bai, I wanted to open a branch store, and President Bai refused. So I've been thinking, what exactly is the positioning of Ming Yun private chef for Bai? ”

“Later I realized that Mingyun Private Chef was supposed to be a unique restaurant that sought not quantity but quality, but the ultimate experience for the diner. ”

“And this ultimate experience is simply not replicable. That's why President Pei stressed that Ming Yun's private chef can't open a branch store, but he needs to spend money urgently and improve the details. ”

“I try to find shortcomings and try to make everything perfect. Our restaurant does not treat foreign friends favourably, but treats all guests equally and provides the perfect dining experience. ”

“Today we are hosting just two diners who are a little bit picky on flavors, but it makes a lot of sense because we stand the test. We can only do the best if we treat every day as the first day of business, treat every Guest as the first Guest, and value the feedback of every Guest. ”

“Including reflections on other aspects of Chinese and Western cuisine, and on the development of the modern catering industry, I also learned during this period of repeated thinking about Mopei's deep intentions. ”

“I think this is the only way to meet President Pei's expectations for Ming Yun's private chef! ”