205. Check in [Neighborhood·New Cantonese Cuisine]
And sometimes, you can even see many problems through the system's evaluation of the store.
If it can be directly rated as 4 stars, then everything will be fine.
Then he would only make one or two comments. After all, the four-star score is already quite good.
With this achievement, as long as the product can be stable and have some characteristics of its own, it is not too difficult to spend some effort to select a Michelin or Black Pearl star.
If it's three stars, then he needs to put forward suggestions for improvement of some poor dishes, or even start to improve them directly.
After all, it is about to open now, and Li Xiao is not willing to make major changes if he can. Although the three-star rating is not high, it is already a middling score, which can barely meet the requirements of most people.
If there are two stars or one star or even the check-in cannot be successful, then the problem is relatively big.
Li Xiao may even propose to the squad leader a major change in the menu, and even ask the squad leader to postpone the opening if possible.
Because in Li Xiao's perception, if a restaurant cannot even achieve three stars, it is considered to be at a very average level. Two stars may only have a few bright spots.
But trying to establish a foothold in the city center of a third-tier city with just a few bright spots is simply a fantasy.
This is especially true for mid-to-high-end restaurants like this.
If it is purely promoted with bells and whistles, the possibility of death is quite high.
He Beibei took his boss and Li Xiao into the back kitchen. The environment in the back kitchen was quite good.
The design of [Neighborhood] is very unique, with a double-layer zigzag structure, so that the kitchen is located in the opening in the middle of the zigzag.
The huge floor-to-ceiling windows completely display the environment in the back kitchen to all diners.
The range hood is cleverly designed everywhere on the workbench, as well as in the hidden grid on the floor, so that there is no need to install an exhaust pipe at the top of the kitchen. The top floor of the kitchen is made of extremely bright explosion-proof glass, making it easy for people even on the second floor to
Guests can also clearly see the work of the kitchen.
All of them were neatly dressed in chef uniforms and looked full of energy.
There was not a trace of water on the floor, and the workbench was wiped clean without a trace of dirt.
The pre-processed ingredients were placed on the table. Li Xiao's eyes fell on the ingredients. The selection of ingredients was quite good, and the person who selected them seemed to have put a lot of effort into it.
After all, the quality of a food largely depends on the quality of the ingredients. If the ingredients are of inferior quality, even the god of food will not be able to make a good meal.
This winter menu prepared by Chef He Beibei has a total of 10 dishes. There are not many dishes, fewer than the set meals in many stores, but the variety is quite rich.
【Steamed fish with yellow sauce】
【White-cut chicken】
【Chicken and mashed potatoes】
【Black truffle abalone rice】
【Yuzu Sea Urchin】
【Salt and Pepper Shrimp】
【Iceland Emerald Saffron】
【Mushroom clear soup】
【Steamed Shrimp Stuffed Morels】
【Golden Tofu】
There are meat dishes, vegetarian dishes, and staple food.
There are very traditional Cantonese dishes, as well as obviously innovative dishes.
There are light dishes and dishes with rich flavor.
There are cold dishes and hot dishes.
After seeing this menu, Li Xiao was still looking forward to it.
And after he learned about He Beibei's family environment, he also wanted to know how good a three-star senior chef trained by two five-star senior chefs could be.
After all, the person in front of me and Beibei are not much older than me. It is quite extraordinary to receive a three-star honor at such a young age.
Seeing someone coming in, several chefs in the kitchen who were busy stopped what they were doing.
These chefs in the back kitchen are not as well-educated as Beibei. They all look at Li Xiao with more or less hostility.
Li Xiao even saw a man in the corner, holding up a sharp knife as long as his arm and sharpening it, while looking at him with the corner of his eye, as if he wanted to use the knife if he disagreed.
Li Xiao shook his head, "Good guy, are you going to give yourself a blow before it even starts?"
He smiled bitterly and shook his head. There was nothing he could do about it. After all, most of the chef team was working as a whole. Whether it was cutting the ingredients or preparing the salad, they all worked for He Beibei's subordinates.
If she doesn't trust He Beibei, she also doesn't trust the people under her. It's natural for the other party to have resentment.
Without much words, the food tasting started immediately. In fact, normal food testing is impossible in the kitchen.
Most of the dishes will only be tasted in the private room at most, and after the tasters have finished eating, they will make a summary review.
He Beibei had expressed strong dissatisfaction with Li Xiao's request. Even though the request came from the boss, He Beibei was still unwilling to accept it. After all, this was already considered a serious provocation for a senior chef.
This was also the first time He Beibei encountered such a situation. If her father hadn't been inextricably linked to the other party's father's group, she might have resigned.
Fortunately, the squad leader was also prepared and had already edited some clips of Li Xiao's live broadcast last night.
When He Beibei watched these live broadcast clips of Li Xiao, he was silent for a while, and then finally reluctantly agreed.
When she saw Li Xiao competing in a cooking competition with Samsung senior chef Xie Guoyong and winning with overwhelming results, she felt a little shaken.
Ask yourself, if it were you, whether you could win or not is a question, let alone win by an overwhelming margin.
On one side is Li Xiao, a series that has never been touched before, and on the other side is the famous series created by the chef himself.
As a professional chef, she knows very well how terrifyingly difficult it is to defeat the opponent in the area where he is best at it.
Later, she also saw that after Li Xiao reviewed [Guyue Aged Brewed Snails] in Jinsha Restaurant, Cai Rongsheng, the chef of Jinsha Restaurant, a level 6 senior chef, actually came forward to express his gratitude in person.
Xie Guoyong and He Beibei didn't know each other. After all, although three-star senior chefs are rare, they are not uncommon. Basically every chef in a high-end restaurant has three stars or above, and the other person is from Hangzhou. It is normal for her not to know him.
of.
But she didn't dare not recognize the person behind him, Cai Rongsheng. After all, there were not many 6-star chefs in the Han Dynasty.
As far as he knew, there were only 120 third-tier and above cities in the Han Dynasty, and the number of 6-star senior chefs was just over 300.
In other words, on average, every third-tier city or above has less than three six-star chefs. Cai Rongsheng's Hangzhou cuisine is quite famous, and the culinary family behind him, surnamed Cai, is even more famous.
But Li Xiao was able to point out the shortcomings of the dishes so insightfully and immediately put forward suggestions for solutions, and the six-star chef even accepted them.
Li Xiao was actually able to comment on the shortcomings of some dishes in the Jinsha restaurant managed by a six-star chef. This was the main reason for He Beibei to suppress his dissatisfaction.
Otherwise, even if her boss requests it, she may refuse it directly.
Because she knows very well how big the gap is between a six-star chef and herself, a third-level chef, and she is not a fool.
As early as after joining the industry, she had met some six-star senior chefs, and there were quite a few of them. After all, her parents, as five-star chefs, were already rare masters in the industry, and they had relatively more connections.
widely.
She has been eating her parents' food since she was a child, and she often cooks it herself, so she understands it very clearly.
Even if it is the same dish, cooked with the same ingredients and ingredients, the same techniques, and the same utensils, the dishes produced by a three-star chef are still far inferior to those of a five-star chef.
Even a 5-star chef cannot fill the gap between the two stars with his unreserved and careful teaching.
Three stars is three stars, five stars is five stars.
If the gap can be filled so easily, then this star rating is really useless.
Because of this, she also clearly understood how scary it was to be able to humbly accept his suggestions from a six-star chef.
He Beibei is not the only one-star chef in her team. Besides her, there are two two-star chefs in the team.
This kind of chef configuration is actually quite good, but it is really a bit reluctant for such a team to support a restaurant with a per capita unit price of 558 and close to 600.
You must know that the original [Guiyu Shanfang] had a chef team composed of one 5-star, one 4-star, and 2 three-star senior chefs.
The price per customer is only about 700, and including services, it’s only 800.
However, it is a very cost-effective restaurant after all, and it is also the most amazing restaurant that Li Xiao has ever eaten at.
Comparing the best with the ordinary is indeed a bit picky.
Calm down, calm down, calm down, Li Xiao quickly repeated in his mind.
Thinking too much and comparing too much will only make your evaluation less objective.
Someone else's girlfriend, no matter how beautiful or in shape she is, is still someone else's girlfriend.
Someone else's husband, no matter how successful he is at work, is still someone else's husband.
It is very inappropriate to use the best as a comparison.
Since things have been pre-processed, the ingredients are already in a semi-finished state. Some items that cannot be processed in advance can be prepared after Li Xiao enters the kitchen.
Since the portions required this time were not large, He Beibei decided early in the morning to control all the dishes himself, so that the production effect would be the best and the quality of the food would be uniform enough.
She also wants to know how her current level is in the eyes of this food anchor called Li Xiao.
There are no seats in the back kitchen, but someone has already brought in a high-top table in advance and placed it on the other side of the workbench.
Li Xiao and the squad leader are about half a meter away from the work table. They are neither too far away to see clearly nor too close to affect the work of the chefs.
The monitor nodded, indicating that it was time to start.
The originally quiet kitchen immediately became busy, with everyone performing their duties and starting to prepare materials at several workstations in the back.
After the monitor nodded, two cups of tea were placed in front of Li Xiao and the monitor's table by the waiter.
The tea cup was a very ordinary white porcelain tea cup. The amount of tea soup was very small, only about seven to eight percent full. Li Xiao put his nose close and took a gentle sniff. It was licorice tea.
Licorice is a traditional Chinese medicine that has the effects of nourishing the spleen and replenishing qi, clearing heat and detoxifying, eliminating phlegm and relieving cough, and relieving pain and relieving pain.
Li Xiao took a sip. The licorice flavor was very strong, and the strong sweet aftertaste swirled on his tongue and mouth.
He nodded slightly and used Chinese medicinal tea as the opening tea soup. The idea was very bold and quite unique. At least he had never seen Chinese medicinal tea used as tea soup.
It's indeed quite fresh, but I don't know if the tea will become herbal tea in summer.
This nonsensical idea suddenly appeared in his mind, which made Li Xiao feel very interesting.
In a high-end restaurant, something with strong regional characteristics like herbal tea may also be a fresh selling point.
After drinking tea, not long after, the first dish was finished while Li Xiao was chatting with the monitor.
【White-cut chicken】
Three pieces of white-cut chicken with tender meat and yellow skin lay quietly in the center of a green plate. Along with the white-cut chicken were two sauce plates with different flavors, one with soy sauce and the other with yellow and green sauce.
Alternate slices of ginger and onion.
At the same time, the system's check-in came as scheduled
[Ding dong, check-in is successful, the food restaurant you checked in is: [Neighborhood·New Style Cantonese Cuisine]]
[The menu is specially customized and supervised by two five-star senior chefs, He Chunsheng and Cromwell Anastasia, making the quality of the product far exceed expectations]
[In traditional Cantonese cuisine, a Western understanding is added]
[He Beibei relies on his own understanding of food to make traditional food more diversified]
[Chef: 3-star senior chef: He Beibei]
[Sous chef: 2-star senior chef: Song Peiyuan]
[Sous chef: 2-star senior chef: Zhao Yue]
"Ding dong, the system rating, [Neighborhood·New Style Cantonese Cuisine] has a star rating of 3 stars."
"Ding dong, you have won a 3-star food store check-in reward"
[Ability: Integration and commonality]
[Ability introduction: You have learned how to combine different cuisines]
[Money: 1,000 yuan]
【Famous: 30】
[Introduction to fame: 1 point of fame will allow 10 strangers to recognize you through different channels]
Li Xiao was greatly relieved when he heard the system's rating. With three stars as a base, the problem was not too big.
At least it is certain that most of the dishes are above the standard, and there will even be some excellent ones. However, some of the dishes must have flaws. This is inevitable, and you need to find out these flaws yourself.
At the same time, he also understood why this menu was confidently priced at 558 yuan. After all, it was jointly supervised by two senior five-star chefs, and the name alone was worth 300 yuan.
This is what is called winning at the starting line. After all, who of the same third-level chef has such good luck to have two senior chefs from different factions to guide her and help her complete the customization of the menu?
Putting aside the random thoughts in his heart, after all, as long as the skills of his parents are used, they are also abilities and capital. Since he can help the squad leader's shop, Li Xiao will not say much. If the other party can invite a nine-star senior chef to take charge, then
Even better.
Li Xiao chuckled, feeling like he had gone crazy.
I turned my attention back to the plain-cut chicken in front of me. The quantity of plain-cut chicken was pitifully small. There were only three pieces of chicken on each person's plate.
The chicken skin is crystal clear and light yellow in color. You can tell from the tight pores on the chicken skin that this piece of chicken skin must be very crispy.
Li Xiao picked up the chicken with chopsticks. There was no trace of blood under the chicken, which proved that the other party had a good grasp of the heat.
If there is blood, it means that the chicken on the outside is cooked, but the chicken on the inside is not. Once it is left for a long time, the blood will slowly seep out.
I put the chicken under my nose and smelled it gently. The smell of chicken was very strong, but the smell of blood was very light, so light that it was almost non-existent. I could smell a very fragrant smell of wine.
It seems that the other party put quite good quality aged Huadiao into the water used to soak the plain-cut chicken.
I bit down gently with my teeth, and after entering my mouth, the chicken skin was even more crispy than expected.
The chicken you choose should be a Qingyuan chicken of very good quality, and this chicken should be at the stage of adulthood but not yet mature, so the meat is firm and quite tender.
The meat juice hidden inside the chicken bursts out when you bite it with your teeth. The chicken juice is very sweet and rich in chicken flavor. The chicken itself is very cool. It has just been taken out of the ice cube, but the surface is very dry, and the problem of water leakage is handled very well.
After swallowing the chicken, Li Xiao nodded slightly and the product was quite good. The chicken had a chicken flavor and the heat was just right. The chicken would not be undercooked in the pursuit of freshness and tenderness.
This bite of Li Xiao was not dipped in any sauce, in order to taste the true taste of the food. If there is a problem, this kind of tasting can easily find the problem.
Dip the remaining half piece of chicken into the soy sauce and put it into your mouth again.
The soy sauce was obviously modulated and had a very light salty taste, even slightly sweet. Li Xiao could even smell the chicken juice in the soy sauce.
Li Xiao looked at the soy sauce strangely. This was the first time he had eaten soy sauce that tasted like chicken juice.
He dipped his chopsticks in some soy sauce and then put the chopsticks into his mouth.
Instantly, my eyes lit up. This soy sauce has some tricks up its sleeve.
The taste of chicken, the taste of shrimp skin, the taste of shallots.
Li Xiao lowered his head and thought for a few seconds before understanding the method of making soy sauce. Saute chicken bones, chicken and shallots until fragrant, then add water to cook a soup stock that is full of flavor.
Then add soy sauce, shrimp skin, and a little sugar to the stock. The soy sauce will be slightly sweet, full of umami, and rich in chicken and green onion flavor. It is perfect for dipping the white-cut chicken.
Unexpectedly, it was such an amazing start from the beginning, and Li Xiao was a little surprised.
He picked up the second piece of chicken with his chopsticks. This time he did not continue to dip it in soy sauce, but chose the minced ginger and green onion on the other side.
If there is no minced ginger and scallion for the plain-cut chicken, then this plate of plain-cut chicken has no soul, and a good portion of minced ginger and scallion can even make Li Xiao eat a big bowl of rice.
The color of the oil on the minced ginger and scallion is very clear. You can tell at a glance that it is made of good peanut oil. The minced ginger and scallion are very finely chopped and the color is very beautiful.
The chicken is covered in minced ginger and scallion, and the rich flavor of ginger and scallion hits your face.
But then he shook his head. It tasted good, but the proportion of ginger and green onion was slightly off, and the ginger taste was too strong.
It may be that there is too much ginger, but it is also possible that the other party did not filter out the ginger juice when taking the ginger paste.
Li Xiao's chopsticks gently opened up the ginger and scallion juice. Sure enough, at the bottom of the dish, behind the originally clear scallion oil was turbid ginger juice.
A slight ginger flavor can remove fishiness and improve fragrance, but if the ginger flavor is too strong, it can easily become overwhelming.
Li Xiao did not finish all three pieces of chicken, but kept one piece and waved to He Beibei who was instructing the waiter to serve the second dish.
Since there were only two guests in the venue, and Beibei's attention was not only focused on the dishes but also on Li Xiao, the uninvited guest, so when Li Xiao put down his chopsticks and waved to her, she raised her eyebrows.
stand up.
She was a little dissatisfied. Although the dish of plain chicken was simple, it required a lot of effort.
She thinks that her plain-cut chicken has been done quite well, and even her father has rated it quite well. However, even if it is a dish that has passed the certification of her father, there is something wrong in the eyes of an uninvited guest like Li Xiao?
Thanks for the tips guys, please give me some monthly votes.
