After drinking less than half of the bowl of soup, Li Xiao turned his attention to the radish in the bowl.
Eating radish in winter is the most nourishing, rich in nutrients and contains a large amount of amino acids needed by the human body. Eating radish in winter can ward off coldness and nourish the stomach, making it a very seasonal food.
Especially the elderly and children can eat one or two meals of carrot soup from time to time in winter to supplement the nutrients needed to resist the cold.
Moreover, white radish does not have any side effects like other supplements, and it does not cause heat or premature ripening.
The chopsticks were gently poked into the translucent radish pieces, and the radish was stuffed into the mouth.
The radish broke into two sections when I bit it lightly. The radish was very tender and a little soft because it had been cooked for a long time.
As soon as the radish entered the mouth, it turned into a puddle of pureed radish and entered the esophagus without much chewing.
This radish is very tender, so it is very smooth in the mouth, without any fiber remaining in the mouth.
The radish is very fresh and sweet. Since it has fully absorbed the soup of the duck soup, this piece of white radish also has inosinic acid from the duck meat and glutamic acid from the radish itself, providing this piece of radish with rich nutrition.
of freshness and sweetness.
Li Xiao stuffed the remaining half of the radish into his mouth and chewed it carefully. He slowly swallowed and nodded with satisfaction. He didn't expect Quanjude's first dish to be so amazing.
In fact, it cannot be said that it is amazing to be precise, but my own psychological expectations are too low.
So after eating food that is much higher than expected, there will be a surprise from deep inside.
"This duck soup is very fresh and sweet. The soup doesn't have a trace of meaty smell, nor does it have the unique smell of duck."
"It has a light peppery taste and a slight spicy feeling. Since there is a lot of soup base and white radish is added at the end, the soup feels a bit thick, but it is not greasy at all and it is very comfortable to drink."
"Having a bowl of this thick soup in winter will really make your whole body feel comfortable."
In the live broadcast room, they saw Li Xiao finish the first bowl of soup and continue to pretend to be the second one. Some old viewers understood that this one was really good, otherwise the anchor would not have been so happy.
"Anchor, tell us the truth, have you received promotion fees from Quan Jude? The information I found online is different from what you said."
"That's right, anchor, don't do what other anchors do by accepting shady money from businesses and tricking us. Then we will curse you!"
"Please, anchors don't charge promotion fees, so why should they drink the northwest wind? Others also have to support their families. This is the anchor's job. Everyone must learn to understand it and learn how to distinguish between true and false. Do you understand?"
"What you said above is wrong. Didn't anchors live well without receiving promotion fees before? Now they have to buy a house and a car!"
"Please, it seems that we don't usually give gifts? I have given more than 4,000 yuan in rewards to the anchor this month. Isn't it enough to eat?"
Seeing someone else taking the lead in the live broadcast room, Li Xiao sighed softly.
This kind of rhythmic person is the most annoying. He is not obviously trying to mess with you, but is quietly arousing the emotions of the audience in the live broadcast room.
Picking up some words at the beginning and hooking up some at the end, allowing you to refute, causing two groups of people with opposing ideas to start a debate, or leading a group of people to say something they want to say, creating public opinion.
This kind of person is the most difficult to deal with, because you can't tell whether he is an angry youth or a black man. Once you kick someone casually, it is easy to kill innocent people by mistake.
In order to prevent the situation from escalating, Li Xiao quickly explained:
"Viewers and fans who are familiar with me should also know that I do not accept any promotion. I have also pinned it to the top of my own homepage."
"Although I have carried out two promotions and products before, I did not charge any promotion fees both times."
"The bosses of the two businesses are good friends of the anchor, and they have known each other for many years."
"Anchors will promote or bring goods to them only when they have considerable trust in their character."
"And I told everyone in advance about the two promotions and sales. This was a premeditated and organized sales promotion."
"If there will be promotion among friends in the future, I will also explain it in advance."
"Of course, if you feel that my promotion will affect your viewing, you don't have to believe the anchor's recommendation. There is no problem at all."
"And things like this one that I didn't explain are 100% real store visits."
"Of course, all the comments I made in the live broadcast room are my personal subjective feelings and do not represent everyone's taste."
"Of course, if the store I criticized has any comments or dissatisfaction, you can contact me directly."
"If you do produce actual evidence to prove that what I said is inconsistent with reality, I will publicly apologize and compensate for the corresponding losses."
While talking, Li Xiao finished the soup in the bowl again. When he was about to pick up the third bowl of soup, the duck came up.
A young man wearing a chef's hat pushed a dining cart and came to Li Xiao.
The little brother is not very old, only about seventeen or eighteen years old.
This made him feel very surprised. Logically speaking, he should still be reading at this age.
And even if you drop out of high school early, go out to work and study, and start acting in movies at the age of seventeen or eighteen, it seems a little too early.
You must know that according to the normal process, from handyman to apprentice to master, there is always a period of learning and growth.
After all, not everyone has a powerful system like Li Xiao and can achieve success overnight.
Even if he dropped out of high school at the age of 17 and went to work, at his age, he would only be able to work for a year or two at most. In such a short period of time, he would probably not have enough time to be promoted from a handyman to an apprentice.
Not to mention skipping the apprenticeship and directly becoming a master to perform duck tricks in public.
You must know that this duck-making job may seem simple, but it requires great knife skills and the ability to adapt to situations.
Since it is a live performance, there is no room for mistakes.
Therefore, only very experienced duck chefs with seven or eight years of experience in the kitchen can be allowed to perform in the hall.
Li Xiao couldn't help but secretly speculate, could it be that Quanjude not only changed its helmsman, but also changed its chefs, replacing them with a large number of young and motivated new chefs?
It’s not that motivated young chefs are bad, it’s just that in Li Xiao’s view, chefs are an industry that emphasizes the accumulation of experience.
Without time accumulation and precipitation, without constant attempts and failures, there is no way to become a good chef.
A young chef may easily master a large number of dish preparation methods through systematic study.
But often the dishes produced have only their own charm. Although the appearance is the same, the cooking method is not wrong, and it is not unpalatable, it always feels a little different.
He himself knows this feeling most clearly, because all his skills are transmitted through initiation.
The moment you acquire a skill, it's like someone engraved it deeply into your mind with a laser.
And he can clearly feel how much his cooking level has changed with the blessing of system skills.
Originally, if I cooked a pot of tomato and egg noodles by myself, the score would only be 55, not even qualified.
But after acquiring a lot of chef skills, if you just cook a piece of water noodles, you may get more than 70 points.
Therefore, Li Xiao was somewhat worried about the young and outrageous contestant in front of him performing a duck show for him.
He even thought about whether he should show the audience how to film duck as an excuse to let the other party do it themselves?
After thinking about it, Li Xiao still didn't say anything, because he felt that it would be very embarrassing for the other party if he was found out.
Besides, what I ordered was 688 ducks, and the waitress who ordered the food knew very well that she was a broadcaster with millions of fans.
Logically speaking, it is impossible for the other party to specially arrange for a rookie chef to perform for themselves.
Anyone with a slightly sane mind would go out of his way to find someone with better skills, or even ask the sous chef to come out and perform.
After all, this performance is not for Li Xiao alone, but for more than 200,000 fans in the live broadcast room to watch together.
As long as the performance is excellent, there is no doubt how much publicity it can achieve.
Just when he was thinking wildly, the guy wearing a chef's hat introduced himself:
"Hello, guest, my name is Li Bingsheng. I am from Guangdong. I am very happy to serve you today. I wonder if the guest has any requirements, such as not having more fat or more fat, cutting it thinner or thicker, or cutting it longer.
Or cut it shorter, you can propose it.”
Oh, we are actually from the same hometown, and we are from the same family, so let’s give him a chance to practice.
And from the other person's tone, it seems that he is quite confident in his craftsmanship.
After all, normal sliced duck can be cut however the chef wants.
I rarely ask guests if they have any special requirements. After all, this is a disguised form of making my job more difficult.
Seeing the other party's confident look, Li Xiao couldn't hold it back and started joking with a bald mouth:
"I want half with more fat, half with less fat, half longer, half shorter, half thicker and half thinner, can I do that?"
But after saying that, he felt a little regretful. It seemed that his mouth was getting more and more unrestrained. It seemed that his social anxiety had been reduced a lot as his physical condition improved.
However, this request was too embarrassing, and he even felt embarrassed.
He waved his hands quickly, with a satisfied look on his face:
"Sorry, sorry, I was joking with you."
He pointed to the camera next to him:
"The live broadcast effect, the live broadcast effect, you can just cut it according to your own preferences. Just cut it how you think it tastes better, don't worry about it."
Li Xiao originally thought that the other party would start performing along the steps, but unexpectedly the little chef named Li Bingsheng actually smiled and said:
"The ones with more fat should be cut slightly thicker and shorter, and the ones with less fat should be cut slightly thinner and longer. I wonder if the guests think this arrangement is okay?"
Li Xiao was stunned for a moment, then realized what he was doing, with a surprised expression on his face.
He instantly put away his contemptuous mentality, seeing that the other party could respond so quickly.
I just made a joke, and the other party gave me a very appropriate plan based on the joke.
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."
Please give me some recommendation votes and monthly passes, thank you
