Jessica spread her hands: "I don't want to be prejudiced against Chinese food, but the Mingfu family banquet I went to eat a few days ago really didn't meet my expectations at all." ”

Elena was also a little helpless: "I told you a long time ago that it is not the best Chinese food in Jingzhou. ”

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

Jano smiled, not too involved in the conversation between the two people, just according to the previous plan, the dishes were served one by one according to the schedule.

It started with a small appetizer, a seasonal cold cut.

Four seasons cold cuts include four appetizers, namely pickled cucumber, vegetarian goose, braised bamboo shoots and candied plums, which come in sweet, sour, salty and fragrant flavors.

This is followed by lettuce wrapped in shrimp floss, diced with fresh shrimp, onions, celery and other ingredients, stir-fried, and finally tossed with golden and crispy fritters, then wrapped in lettuce.

Then there is a very famous traditional dish, pagoda meat.

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

Jano explains the features and details of these dishes in English before they are served.

All the introductory remarks are prepared long ago and are very concise.

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

After all, most Chinese food is served with that breath of heat, and it will not taste good after the time has passed, and customers have no time to listen to these complicated processes and steps when they are enjoying the food.

The result of dual-mindedness is often a failure to taste and remember details.

Therefore, the content of Giano's introduction has been repeatedly reviewed many times, and the time is controlled very accurately to ensure that guests can understand the characteristics of the dishes without affecting the tasting.

Elena listened as she quietly touched the edge of the plate.

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

Some high-end restaurants that don't pay attention to details don't even pay attention to wipe all the water stains off after washing the goblet.

If you don't wipe the water stains clean, even if there is only a small amount of dust around, the water stains will leave marks on the cup after they dry up.

Of course, there aren't many high-end restaurants that make this kind of mistake.

Another very common problem is the temperature of the plate.

Use cold dishes for cold dishes, use hot dishes for hot dishes, once the serving is slow and the plate of hot dishes is cold, then it should be removed and redone.

Elena gently touched the edge of the plate where the three dishes had already been served, and immediately felt that the temperature of the dishes was in the most suitable range, and everything was just right.

In addition to this, plating is also a focus of Elena's attention.

The matching of shapes, the harmony of colors, and the types of tableware...... As with painting, the chef gives mood and soul to the dishes through plating, and the presentation of these dishes is a work of art, which makes Elena very satisfied.

As for Jessica, she doesn't know so many doorways, but she just feels that the Chinese food she ate today seems to be completely different from what she has eaten in the past.

The appearance is very similar, but the subtlety of the feeling is difficult to describe in words.

Jessica said in surprise as she ate, "This so-called pagoda meat should be one of the two most complicated dishes we ordered, right?" ”

Elena shook her head: "Obviously not. ”

She looked at Giano: "Lucas, although the first few dishes are also excellent, I have also eaten in other high-end private chefs, such as the Four Seasons cold cuts at the front, I once ate at a top Chinese restaurant in Silicon Valley; As for pagoda meat, I once ate it at a top private chef in Egret Island. In terms of taste, each has its own merits, and although you are not inferior to the previous two places at all, it has not completely convinced me. ”

Jia Nuo smiled slightly: "Then you should have also eaten this next Western dessert, its name is Verjus in egg." ”

Elena and Jessica looked at the new food in front of them.

Is that...... An egg.

Jessica was a little confused: "So, is it a boiled egg drizzled with verjus?" Lucas, I remember you said it was a dessert. ”

Verjus is a sour, tangy juice made from raw grapes, which is not common outside the UK and is not to the taste of the average countryman, but it was a pleasant surprise for Jessica and Elena.

To use an inappropriate example, it's probably like the people of the imperial capital who drank the Arctic Ocean soda in Silicon Valley feel the same.

Elena had a surprised expression: "Yes, it's a dessert, and everything on this plate is edible." ”

Giano smiled and introduced, "Miss Elena should be familiar with this dish. It has nearly 100 processes and more than 70 kinds of materials to finally make such a small 'egg'. ”

Elena prompted, "Jessica, you'd better eat its 'eggshell', 'yolk' and 'egg white' together to get the best mix of flavors." ”

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

"Oh, this familiar taste! What are these egg-like looks? ”

Giano replied, "The egg white is actually coconut-flavored custard, the yolk is spiced verjus, the eggshell is chocolate, the base 'bird's nest' is a dessert made with honey and syrup, and the surrounding garnish is kabosu jelly, a citrus fruit that is a specialty of the East Asian islands." ”

"This is a very complex dish, each process is like a chemical experiment, from the preparation of the ingredients to the production are required to be precise, many details, such as the proportion of materials, temperature, heating time, etc., need to be carefully carried out with laboratory standards, otherwise a small negligence, may only be one or two degrees higher in temperature, or one or two more grams of material, will lead to failure."

Elena adds: "Even in the UK, it's very rare to find a restaurant that can make this dish. ”

The dessert clearly exceeded Jessica's expectations, and she was pleasantly surprised, "It's so delicious, thank you for bringing me such a surprise!" But...... This dish also made me more determined to stand on the side of Western food. ”

If this dish is eaten by Chinese people, they may not think it is delicious, but they will be surprised by the complexity of the process and the subtlety of the appearance.

The shell, egg white, and yolk of this "egg" are completely realistic, especially the eggshell is very thin, which is no different from the real eggshell.

However, Chinese people are not very accustomed to its taste, because verjus will appear too sour, and most people are not used to it.

But the taste has a home-like flavor to Jessica.

Originally, there were two complicated dishes at the end, but the first dish had already raised Jessica's taste threshold infinitely, and Elena couldn't help but worry about whether the next dish could calm the scene.

If not, it won't do anything to reverse Jessica's stereotype of Chinese food, and although she has eaten a good meal, in Jessica's heart, it is obviously this Verjus in Egg Western food that impresses her the most.

The waiter brought a basin and placed it in the middle of the table.

Elena's eyes widened slightly.

In the basin, four or five spread leaves set off a large water lily-like ...... Cabbage?

There is no trace of boiling and simmering on the stalks and leaves, and they look like raw cabbage.

The basin was a clear broth, without any oil or color, but it could be seen steaming, and it didn't seem to be different from ordinary boiling water.

At first glance, this dish feels like peeling a raw cabbage into the shape of a water lily and putting it in a pot and pouring boiling water.

Elena was a little surprised, because she knew that cabbage was one of the cheapest ingredients, so much so that to describe something as cheap, it had to be called "cabbage price".

Jia Nuo did not rush to introduce its method, but raised his hand and signaled: "This dish is called 'boiling water cabbage', please taste it first, and I will explain it later." ”

Suspiciously, Elena picked up a small cabbage leaf and put it in her mouth.

However, the imaginary cool and crisp taste does not appear, but rather a mouth-ironing tenderness, which is obviously fully cooked, but has an unexpected tenderness, and this refreshing and fresh aroma is completely different from anything I have tasted before!

Elena gently scooped up another spoonful of the soup, and an indescribably wonderful taste stimulated the taste buds, and it was so moving.

Jessica's expression froze, and it was clear that she couldn't imagine that this dish could taste so good.

Giano explained with a smile: "This dish was originally made in late autumn, after the ground began to frost, and the cabbage was freshly rolled and left the soil on the same day. Although the season is not right now, this effect can be achieved by precise control of the ambient temperature. ”

"To remove at least two layers on the outside, leaving only the inner part of the leaf white stem tender, fist-sized part, soak the root part in the prepared soup, let the vegetable stem soften, peel off four or five pieces like a water lily blooming, lay flat on the top of the net drain, and then use a silver needle to repeatedly prick the cabbage heart, so that the cabbage is full of invisible pores from the inside out."

"To boil the soup, you should choose the chicken that is not fat or tender, neither heavy oil, nor can it be boiled, the whole chicken will be removed from the belly oil and washed the blood water repeatedly, first into the boiling water and blanched, and then into the boiling water, plus abalone slices, shredded white mushrooms and other ingredients, simmer and simmer for four or five hours, when the soup is fresh, take out the whole chicken, and then use the chicken fiber into the soup to collect the oil, and the meat made of chicken breast into the soup and roll, and finally filter out the soup with fine gauze."

"The combination of soup and cabbage is the most important step. To two fires and two pots, one pot is placed on the net leak of cabbage, one pot is prepared on the soup, put under the pot with net leakage, simmer and keep warm, the fire of the soup should be smaller, so that the soup is always kept at 70-80 degrees Celsius, and there can be no mistake at all, and then use a large spoon to pour the warm soup, repeatedly pour it on the cabbage, when the soup is almost finished, change the pot and pour it again, until the outermost layer of the vegetable stem is completely cooked and soft, you can put the cabbage into the open pot, and slowly scoop it into the hot soup. In this way, it can be called real boiling water cabbage. ”

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