Chapter 822 Combination of multiple cuisines
After four cold dishes, the dishes arranged by Feng Zhengming and his friends will no longer be served in the form of Western food.
Feng Zhengming and others switched to the unique serving form studied by him, Jiang Chengzhe and other young chefs.
It is neither the Western food, one dish at a time.
It’s not the traditional Chinese style that serves all kinds of dishes.
Instead, the hot dishes are alternated according to the thickness and light, and served to customers with different cooking techniques.
And the dishes served are served according to the number of customers on a table.
This is to ensure that it is not wasted to the greatest extent.
And it is also to allow every guest to taste more different dishes.
Of course, if the customer thinks that a certain dish is particularly fond of and wants to eat that dish again, Feng Zhengming and the others will also give the customer another serving.
There is no additional cost for the next serving, and the entire fee is included in the dinner fee for each table.
If a customer learns this, he will not help but ask the waiter.
"If I were a big eater, I would like to ask for ten servings at a time, will you give it to me too?"
The waiter smiled and nodded: "The chef said that as long as you don't waste the guests, we will give you any portion you can eat. However, if you can't finish eating and want to pack the rest, you will need to pay an additional package fee."
The guest at the table next to him heard the waiter answering, and smiled and muttered: "How much does the packaging fee cost?"
As a result, another waiter showed off the sign of the package fee tonight.
Seeing the package fee shocked all the customers tonight.
"Is it so expensive?"
"Oh my God, the packing fee is more expensive than my meal tonight."
"I understand, the top chef is not letting us waste it?"
"Hahaha, the packaging cost is so high, it's not wasteful."
Just at this moment, Feng Zhengming handed the dishes to the dining counter.
Hearing these words from outside, he simply announced to the audience seriously.
"Thank you all for coming tonight, and I hope you can respect every chef in my kitchen and every chef, and provide you with the labor of every service staff.
We have worked so hard to give up celebrating New Year's Day with our family and provide food services to our family here.
If you have a special liking for a certain dish, you can tell it out and we will give you a few more servings.
But please don't waste it. If you can't eat it, please don't take it more. ”
Feng Zhengming's words made all the customers in the store agree tonight.
"We won't waste good chefs."
"Yes, it can't be wasted, it's so hard."
"Yes, we must respect each other and we should not waste the fruits of other people's labor."
After hearing everyone's reply, Feng Zhengming once again expressed his gratitude and understanding to everyone.
The next hot dishes are the first of several dishes designed by Feng Zhengming, including the classic Shandong cuisine hibiscus crab.
The crabs used in this dish are all fresh sea crabs, and the crab meat and crab roe that Feng Zhengming led to the morning.
In a very clean stir-frying method, Feng Zhengming finally added some of the vinegar he made himself into.
When served, the whole dish will also exude an attractive and unique vinegar aroma.
This surprised all customers.
In the private room, Wei Ling saw this dish served.
He was a little surprised at the scent of vinegar.
"This is a bit interesting. Our top scholar should use the mixed vinegar, otherwise it would not be possible to exude this unique scented vinegar smell."
Mr. Cai also sighed: "Awesome, I am really worthy of being the top scorer. I can make such a new dish."
The actress who sat close to Zhang Geshen was a little curious: "This dish should be considered as our Cantonese cuisine in Hong Kong, right? Could it be made by Chef Jiang?"
Wei Ling smiled and explained: "This method is a very standard Shandong cuisine method, called Furong Crab."
These words made several big Hong Kong stars suddenly realize.
Then another male star named Zhang asked: "In our movies before, the soup of yellow croaker seemed to be the same as a Shandong cuisine?"
Wei Ling nodded: "Yes, the soup of yellow croaker is also a authentic Shandong dish. In fact, there will be a knife in the chef of Shandong cuisine that does not break the fish skin and remove the fish bones."
The brother was a little surprised: "Do you have a special knife?"
Mr. Cai helped explain: "Yes, the method of filling soup with yellow croaker is actually not open. You must first use special bamboo chopsticks to stab it in from the fish's mouth and twist the internal organs out.
Then use a special knife to slowly penetrate the fish bones and remove them without breaking the skin. ”
After listening to the explanation of how to make the soup with yellow croaker and Shandong cuisine.
This surprised the four Hong Kong City stars.
At the same time, they all looked forward to it.
Do you have the chance to taste the real yellow croaker in Feng Zhengming’s hands?
While the hibiscus crab was served, another thick dish was soon served.
This dish, which contrasts sharply with the light hibiscus crab, is another modified Oulong opera pearl by Feng Zhengming.
This time Feng Zhengming chose better sea cucumbers.
So this dish is also served by each table of guests.
Each guest will first add a sea cucumber with a colorful hydrangea scallop.
I saw these two dishes served together.
This made Wei Ling and Mr. Cai laugh.
"It's true that there will be this mischief."
"Yes, our top scorer's specialty, but this time it seems that the method is different?"
Wei Ling suffocated with her hand and sniffed the smell.
"Well, the method is different, the scallion sauce this time should be different."
Mr. Cai used the knife and fork equipped on the table to gently break the colorful hydrangea scallops.
"Did you see it? There is also the stuffing in it, which means that our top student has made improvements again."
Next, we will eat the two dishes together.
I immediately tasted a different taste.
The unique scallion sauce, paired with Shanghai ginseng and colorful hydrangea scallops, is really delicious in taste, but you will feel a little bit heavy.
But after pairing the hibiscus crab next to you, you will feel that the combination of these two dishes is really wonderful.
As time goes by, Feng Zhengming's store has more and more customers.
Customers who booked the tables basically arrived one after another.
Except for Wei Ling and Mr. Cai and his group in Port City.
The other private rooms were basically booked by some bosses who were famous in Shanghai.
The tables in the store are ordered by ordinary customers.
In fact, there was a boss who was preparing to book Feng Zhengming's store.
But Feng Zhengming directly refused to leave.
Then the boss said he wanted to order food alone, but Feng Zhengming refused.
For this reason, some bosses were quite dissatisfied with Feng Zhengming and thought about teaching Feng Zhengming a lesson.
But later the boss found out that Feng Zhengming had participated in the return banquet and even went to Hong Kong City for exchanges, he took his wife alone.
He has also been personally received by the Chief Executive of the Hong Kong City.
He even knew that Feng Zhengming had also received attention from senior management.
Although there is no public statement.
But he has already been regarded as a national treasure chef.
Therefore, if Shanghai City wants to be rude to Feng Zhengming, it will only end up obediently. Then order the table according to all the requirements in Feng Zhengming's store.
In fact, tonight, among the customers who came to Feng Zhengming's store, there were a few who disguised themselves and later came to the store.
Their identities are not easy to be announced directly, but they did not book a private room, but just asked for a relatively corner table.
So this group of people did not receive much attention.
Of course, except for domestic people’s table orders.
On New Year's Day, Feng Zhengming's store also had many overseas friends ordering tables.
This includes some overseas personnel dispatched in Shanghai.
They also ordered their own tables to eat.
Everyone wants to taste the young national No. 1 pick who can tie Coffman.
And tonight's dishes really surprised these overseas friends.
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They didn't expect that Chinese food could be made so unique.
Overseas friends who booked the table tonight, especially those stationed in Shanghai, have also eaten a lot of Chinese food, some have participated in state banquets and tasted the top Chinese food.
But these dishes in Feng Zhengming’s store tonight really subvert their past perceptions.
It is mainly Feng Zhengming's dish. He did not specially cater to the preferences of overseas friends because he had overseas friends to order tables.
He still maintains his own characteristics and tastes the kind of dish you should make.
With dishes served one by one, customers tonight did experience a different kind of delicious food.
Not bad, the New Year's Day dinner at Feng Zhengming's store tonight is indeed a food treat.
Of course, there are also various large restaurants and high-end Western restaurants in Shanghai.
But eating in those places is not as good as Feng Zhengming’s place in terms of taste.
The second is the experience that each dish brings to people, which is even more incomparable to Feng Zhengming’s dinner tonight.
In the kitchen, Jiang Chengzhe stood in front of the stove, and the next time he performed.
He also wants to have a unique dish tonight.
It can be regarded as the most expensive dish among all the dishes in this New Year's Day dinner tonight.
Fried shark fin with osmanthus flowers.
This dish is naturally the first choice for shark fin.
The second most important thing is to grasp the temperature.
There is another part that is more exciting, which is to stir-fry osmanthus with egg yolks.
After putting the egg yolks in the pot, the heat must be controlled on the one hand, and on the other hand, it must be quickly stir-fried with a stir-frying spoon in the pot.
Only by stir-frying the egg yolks thoroughly, so that the egg yolks in the pot look like osmanthus.
When Jiang Chengzhe started to fry osmanthus, he could hear the noise in the entire kitchen and several tables near the kitchen.
Then many people were surprised to see it.
Jiang Chengzhe quickly stirred in the pot with a stir-frying spoon in front of the stove.
In the end, Jiang Chengzhe fried egg yolk and osmanthus flowers that could almost be faked and real.
Feng Zhengming took the lead, first everyone in the kitchen applauded Jiang Chengzhe, and then the customers who saw him in the store applauded.
Jiang Chengzhe smiled and said, "Thank you, thank you everyone."
Feng Zhengming said: "Don't relax, the next step is the key point. Don't forget that there are several gourmets tonight. You can't be embarrassed about this dish."
The next dish requires silver sprouts and some shredded ham.
The most important thing is the shark fins made from simmered in broth.
Usually, in order to make this dish delicious and beautiful, the wing needle part of the shark fin is usually used.
But shark fins are very easy to stick to the pan, so you must use a pan when stir-frying shark fins in this dish.
Feng Zhengming can still believe Jiang Chengzhe's craftsmanship.
He switched between the two pots very seriously and completed the peak dish of the Fire and Spoon.
Because this dish is very expensive, Feng Zhengming explained in advance.
"The last dish tonight is our hidden menu, fried shark fin with osmanthus flowers. There is only one dish for each customer tonight. Please try it carefully."
Then, Feng Zhengming and Jiang Chengzhe divided the dishes and asked the waiters to serve dishes for each table.
Still in the private room, Wei Ling and Mr. Cai immediately looked at each other and smiled when they saw this dish.
"This must be done by Azhe."
"Hahaha, that's right, it's Azhe's craft."
This dish is not served in one dish, but is delivered to everyone.
One serving is only about the same amount.
However, everyone can still taste the taste of this bite.
It has a dry and fragrant taste, and it is very delicious when chewed carefully after entering the mouth.
The key is that the shark fins that Feng Zhengming and others chose were also very good.
It is made from the unique broth hanging from their store.
Everyone who eats it has to admit it is delicious.
At the end of this meal tonight, Feng Zhengming and Jiang Chengzhe led everyone in the kitchen to make some snacks.
They are all designed before, both Chinese and Western style dim sums.
It is the last gift to the guests.
A batch of small badges customized by Jiang Chengzhe were served with the dim sum.
Receiving this last gift for the new year made all customers feel that tonight is really worth the trip.
Feng Zhengming and his friends finished tonight's dishes, and he and Jiang Chengzhe led the people in the kitchen out.
I took the initiative to express my gratitude to all the customers tonight.
"Thank you for coming tonight. I hope we can continue to serve you more delicious food in the new year.
Because our store will close during the Chinese New Year, the last gift tonight is to say to everyone’s early years in advance.
I wish you all the best in the new year and everything goes well. ”
Feng Zhengming, all the chefs and service staff, bowed to everyone present together.
Then they walked into the private room one by one and expressed their gratitude to the customers in the private room.
The gifts in the private room were also given by Feng Zhengming and others in person.
Delivered to this private room of Wei Ling and Mr. Cai.
After Feng Zhengming and Jiang Chengzhe entered the door, they saw that in addition to Wei Ling and Mr. Cai, there were two Hong Kong City God-level stars, and two female stars were also present to accompany them.
Jiang Chengzhe was somewhat surprised.
Feng Zhengming still remained calm.
"I didn't expect that several big stars would come. Azhe and I originally thought that Mr. Wei Ling and Mr. Cai came to support us, but we didn't expect that there were two other singers to be there."
I heard Feng Zhengming’s words that are neither humble nor arrogant, just a polite sentence.
All the people in the private room looked at each other.
Wei Ling quickly laughed: "Is it different from the chef in Hong Kong that you have met? Isn't it strange, why does this chef Feng have no intention of pursuing you?"
Mr. Cai followed and said, "Because they rely on real skills, they don't want to hype them, and they don't need us to promote them."
Feng Zhengming smiled and said, "Promotion is still needed. If you think the dishes in the small shop are delicious, please help me promote them more. I and all the colleagues in our shop are grateful."
Feng Zhengming said this, and finally the celebrities in the private room couldn't help but laugh.
(This chapter ends)