This is something that ordinary chefs simply cannot do.

Only when you are quite proficient at the job you are doing can you cope appropriately.

All the proficiency is achieved through hard training in the audience.

If you want to clearly understand the level of a person in his own professional field, just see if he can easily introduce his work content to outsiders in an easy-to-understand manner.

And the little chef in front of him can give a proper solution so quickly and easily. It is obvious that he has an in-depth understanding of sliced ​​duck.

Otherwise, it would be absolutely impossible to respond so easily. Only then did Li Xiao take a serious look at the other party.

He is indeed seventeen or eighteen years old, and looking at the childish look on his face, he must have only been out of society for a short time.

After all, I have been out of society for a long time, and I always have a unique temperament that belongs to a social person.

If the other person wasn't wearing a chef's uniform, Li Xiao would have even thought that the other person should be a student at school.

Without hesitation, Li Xiao nodded and said,

"Okay, just cut it as you said."

"OK."

As he finished speaking, Li Bingsheng pulled out a pair of brand new transparent gloves from under the dining car. The style looked a bit like surgical gloves.

But the surgical gloves are blue, and this one is transparent.

The roast duck is still emitting a slight white smoke. You can tell at a glance that it has just been baked not long ago, so it is logically very hot.

Therefore, when carving duck, many chefs will put a towel between the roast duck and their palms to insulate it from the temperature.

At the same time, this towel can also increase the friction between the roast duck and your palms, so that you can better grasp the rotation direction of the roast duck and adjust the angle of the duck slices at any time.

However, Li Bingsheng did put on a thin layer of gloves and started doing it.

However, Li Xiao, who had sharp eyes, soon discovered the clues, and then his eyes widened slightly.

He secretly marveled that this time he really made a mistake. This young master who was only seventeen or eighteen years old was actually a master.

I immediately understood why he could drag the roast duck without using a towel to insulate it.

I saw his left hand dragging the roast duck, and it was constantly changing its shape.

Sometimes the index finger and tail finger drag the duck, sometimes the thumb, middle finger and heel of the palm are used to support it, and sometimes the middle finger, ring finger and palm are used to support it.

By constantly changing the support points in this way, different hands and different positions of the palms can be heated in turn.

Before you feel the heat, change the points of support on other fingers and palms. This technique sounds simple.

But just mastering the balance and the possible deflection when replacing it is not something that ordinary people can learn.

Moreover, Li Bingsheng's right hand for holding the knife is also skillful.

I saw his blade pressing down slightly, the blade squeezing the surface of the roast duck.

In this way, the bottom of the roast duck can firmly rest against your fingers and palms, making the roast duck even and stable.

There will be no bumps and the cutting will be more stable.

Moreover, the opponent's sword skills are also quite good, fast, accurate and stable.

Every time the knife fell, there was no stagnation or hesitation. It seemed that I had already planned it in my heart, and it seemed that I had practiced millions of knife strokes.

As the roast duck slices are peeled off quickly, the aroma of the roast duck spreads with the heat rising from its body.

A strong aroma of duck filled the surroundings of the table.

A smile appeared on Li Xiao's lips. He finally understood why the waiter arranged for Li Bingsheng, who was only seventeen or eighteen years old, to perform for him.

Although many duck chefs use towels, it has become a common rule to use towels when performing duck performances.

However, using a towel is indeed unsightly. Even if you use a clean and white towel, it will always give people a slight sense of diaphragm.

After all, it is something that goes into the mouth. If the chef touches it with a towel and displays it in front of the diners, the guests will feel uncomfortable to a certain extent.

However, the convention does not mean that everyone can accept it, so the other party specially sent a duck chef who can perfectly slice the duck without using a towel.

Quanjude's superb duck-making technology can be fully displayed in front of everyone.

Moreover, the other party's movements are not flashy at all. They look elegant and graceful, but have a sense of ingenuity and lack of workmanship.

Pieces of roast duck slices fell from the roast duck, and then landed on the plate. As the number of roast duck slices increased, two flowers of different shapes gradually formed on the plate.

Although the audience in the live broadcast room did not find the cleverness in it, they did not hesitate to praise it.

"I'll go, this guy is good at knife skills!"

"This is the first time I've seen a piece of roast duck. It turns out this is how it is made."

"Wow, look at the hot oil and gravy coming out, you can tell it's delicious!"

"The skin is all roast duck skin. Roast duck skin is my favorite. It's a dish tailor-made for me!"

"I like to eat more roast duck rack then. It can be paired with beer. A sip of beer and a mouthful of duck rack. One roast duck rack can be eaten for one night. It is really comfortable."

"This roast duck looks so smooth and oily, it must be delicious."

"Yesterday I passed by and saw how many people there were, so I didn't go in. Today I have to go and eat whatever I want."

"Actually, there are many roast duck restaurants in the capital. Quanjude has a famous name and a long-established store, but in fact the food is just like that."

"Hey, I am a fastidious brother who dares to tell the truth. If you want me to tell you, you have to go to Siji Minfu, Dadong and Bianyifang for roast duck. It has to be better than Quanjude!"

"Actually, it's not bad. The cheap roast duck in Quanjude is not expensive at only 328."

"Good guy, does the big brother upstairs have any misunderstanding about the price? A roast duck at Siji Minfu is only 228. I can get half a duck over there, and the half is a little more expensive, only 138. That's a hundred dollars difference.

All right."

Seeing that there was a sudden quarrel in the live broadcast room, Li Xiao felt a little pain in his head.

What is this all about?

How can this cause a quarrel?

He quickly tried to smooth things over:

"Actually, which one is good at this kind of thing? Everyone has their own preferences, everyone has their own opinions, everyone has different tastes, and everyone has their own preferences for radish and green vegetables."

"There is really no need for everyone to argue over these. Moreover, it is the same roast duck and the same size. Different varieties have different prices."

"Similarly on Wangfujing Street, the rents for shops in different locations are also different."

"So you can't say where the roast duck is more expensive or worse, and you can't use such a crude comparison to judge whether a duck is delicious or not."

"Of course, I have also read a lot of information about other roast duck restaurants on the Internet. It is true that relatively speaking, these roast duck restaurants are more cost-effective."

"But after all, it's rare to come to the capital. As a tourist, I don't have much problem eating at a time-honored restaurant with a history of 150 years."

"Moreover, maybe you are not there, so you can't intuitively feel how good the knife skills of the young master in front of me are."

"Let's put it this way, even if I do it myself, I'm afraid I can only do it as well as a young master."
Chapter completed!