Li Xiao chatted a few more words with this Qianbenqiao, and the two of them chatted more and more speculatively. Seeing that the time was almost up, Li Xiao also put forward his request for live broadcast to the other party straight to the point.
After looking at the number of fans in Li Xiao's live broadcast room, Qianbonqiao discussed with the chef Yuan Chun on the side for a while.
Although Shang Yuanchun felt that this seemed inappropriate, after all, live broadcast filming was not allowed in high-end restaurants like Sakura Country.
Because I worry that other sushi chefs will find out the secrets of their own special techniques through repeated observations.
Therefore, most high-end restaurants will refuse the host's request for live broadcast or video recording. Of course, this is a rule that does not exist in some low-end restaurants.
Those low-end restaurants are eager to let you come to live broadcasts for promotion, and they will never refuse a free publicity opportunity.
However, Senbonbashi, who is well-informed, understands better what it means to be an anchor with more than 4 million fans.
So he agreed without hesitation, and also convinced Yuan Chun, the chef.
After all, although his authority is even greater than that of Shang Yuanchun.
But in the final analysis, the chef of this Xingheju restaurant is Yuan Chun, not Hashimoto. He is just a temporary technical instructor, and he will leave after teaching for 20 days.
Shang Yuanchun's reaction speed was not too slow. After a short exchange, he immediately agreed to the other party's live broadcast.
After all, the price of Xinheju is now comparable to that of many high-end restaurants, but there is still a huge gap between it and those old restaurants in terms of reputation and status.
So having an anchor with such a huge number of fans live broadcast seems to be helpful to a certain extent.
After getting the chef's consent, Li Xiao turned on his mobile phone and clicked on the live broadcast on his mobile phone. He had checked the relevant information before. Many chefs in Sakura Country have the habit of cherishing their secrets.
He doesn't want his skills to be leaked. After all, there is a strict master-disciple inheritance and promotion system in Sakura Country.
It is not that simple to become a chef who can perform sushi making on the workbench.
The normal process is to start studying after high school at the age of 17 or 18, because university places in Sakura Country are very tight.
In Sakura Country, unless your family is very rich or your academic performance is extremely good, it is impossible to go to university.
Therefore, many people need to start working when they are 17 or 18 years old. If you want to become a chef, the first step is to do odd jobs.
First of all, newcomers need to do chores in the kitchen, clean tools, tidy up, and carry debris. This process takes about 1 to 3 years.
This chore stage is used to hone the patience of those who want to learn, and at the same time polish the temperament of these young people to make them more obedient.
About 70 to 80 percent of the candidates can be eliminated at this stage because there are so many tasks that need to be done in the chore stage, and all the most difficult and tiring work in the kitchen will be contracted by these chore children.
After torturing these newcomers for two or three years, they will become true apprentices.
Their original work will be handed over to the next batch of newcomers, and the task of torturing this batch of newcomers will naturally fall on the new batch of apprentices.
Then this new batch of apprentices will begin to be exposed to the real content of being a chef. They can start to help kill and cut fish, help cook soup and adjust the sauce, and start to learn how to cook and mix rice.
Don't underestimate the tasks that these apprentices need to learn. These few tasks actually train newcomers in basic skills.
Apprenticeships will take longer to study, which takes about 3 to 10 years.
Some people may wonder why the learning span is so long. The short one only takes three years, while the long one actually takes 10 years.
This is because everyone's learning speed is different. Those with poor talent will naturally learn slowly, while those with good talent will be able to master everything at once.
Moreover, due to the low wages of employees during the apprenticeship and handyman period, many unscrupulous bosses will extend their handyman period in order to obtain greater benefits.
Therefore, in Sakura Country, there are often apprenticeship periods of 10 or even more than ten years, because during this period, apprentices do similar work to ordinary masters, but their wages are only 1/3 of theirs or even less.
However, since apprentices are not recognized in other restaurants, if you leave this restaurant and work in another restaurant, you will probably start over as a handyman.
Even if you don't need to start from doing odd jobs, you will start from the apprenticeship again.
Therefore, many apprentices have no choice but to stay in their original shops and continue working until they are recognized by the chef, officially become a chef, and can start making sushi on the table.
After the cameras appeared, some technology leaks occurred in Sakura Country.
Some chefs who are unwilling to waste time on the two necessary processes of being a chore and an apprentice are photographed in public or behind closed doors.
As a result, I learned some techniques that need to be approved by the head chef.
As a result, some chefs who have been famous for a long time feel offended by their hard work. They feel that their many years of hard work are being plagiarized in vain, which is a kind of denial of their own efforts.
Therefore, those chefs who have been famous for a long time have united to formulate such a rule that video recording and filming are not allowed in high-end restaurants.
Shang Yuanchun has worked in high-end restaurants for too long, and he also agrees with this rule.
After all, he himself went through three years of working as a handyman and seven years of apprenticeship before he truly became a chef.
After 10 years of hard work, he didn't want others to learn from it in vain, but he forgot that the place he was in now was Han Dynasty and not Sakura Country.
Although becoming a chef in the Han Dynasty requires a step-by-step process, it does not require such a long ordeal.
Usually you only need to do odd jobs for a few months to become an apprentice, and you only need to perform well during the apprenticeship period.
It only takes about a year or two to start learning the real techniques very quickly, and the complexity of cooking in the Han Dynasty cannot be learned in a few short bursts.
Even if you study seriously, it will probably take several years. If you want to rely on videos to learn, you will probably only be able to learn something superficially.
Although I can barely make something, the taste and texture are definitely very different. It's not like sushi, which doesn't require too much tedious cooking.
After setting up the tripod for shooting, Li Xiao logged into his live broadcast room.
The broadcast message was quickly sent in the background, and the number of people going out increased quickly.
In less than one minute, the number of people in the live broadcast room exceeded 100,000. In two minutes, the number of people in the live broadcast room exceeded 250,000. By the third minute, there were already 300,000 people in the live broadcast room.
"What delicious food did the host take us to eat today?"
"By the way, what happened to the anchor yesterday was such a big fuss?"
"What happened yesterday? I worked overtime yesterday and didn't watch it!"
"You can tell from the look upstairs that you're not a die-hard fan, so why don't you watch the replay?"
"I guess the big brother upstairs is like me. He only likes to watch live broadcasts and doesn't like to watch replays."
"Yesterday the anchor ate a spoiled shrimp in Quanjude, and the chef in Quanjude came out to apologize."
"Since they can come out and apologize, does it prove that they really use spoiled shrimps to cook?"
"Have you not watched the news? The news has come out, but it is not that they deliberately used spoiled shrimps, but that someone instigated the chef in the back kitchen to deliberately let the shrimps spoil."
"I deliberately used spoiled shrimps. Isn't this a serious crime?"
"Yes, now Quanjude has released the video, relevant data, and their receipt of filing the case."
"Hey, I know about this. There was a fuss among the chefs in the capital area yesterday. It was Quanjude's former chef who had a grudge and instigated his former subordinates to do it."
Li Xiao saw the audience's comments and explained:
"Yes, I also looked through the relevant information. Yesterday, someone from Quanjude came to me specifically, apologized to me again, and explained what happened."
"However, it is still in the process of handling the case by the Security Department. I can't explain the situation in more detail. I can only say that this matter is indeed not caused by Quanjude."
"After the dust settles on this matter, I will follow up and explain the ins and outs of the matter to everyone clearly."
"Okay, let's not talk about the issue of Quanjude today. Now let's go back to Xinheju."
“Today I’m bringing you all to eat the set meal from Xinheju, a newly opened Sakura restaurant.”
"Because the chef is a 3-star chef from Sakura Country, and the boss spent a lot of money to hire a 5-star senior chef to come here and become famous for a while."
"All the ingredients here are imported, and most of them are deep-sea fish."
"And in order to keep the food delicious, they use a special refrigerator worth hundreds of thousands."
It seems that in order to cooperate with Li Xiao's live broadcast, when he talked about a special refrigerator worth hundreds of thousands.
The young lady with her hair in a bun who was standing next to Senbonbashi went to the refrigerator and opened it.
The young lady put her left hand in front of the refrigerator and made a greeting. Li Xiao came closer and asked with some words:
"Do you want me to go over and take pictures?"
Senbonbashi, who was doing preparations on the side, nodded and said in very standard Chinese:
"Of course, but please don't get too close."
Li Xiao also understood what the other party meant. After all, he knew very well how this refrigerator worked. It was different from an ordinary refrigerator.
Moreover, guests who are too close to the refrigerator where ingredients are stored may also cause food contamination.
If it weren't for the fact that Li Xiao is an anchor with more than 4 million fans, he probably wouldn't have been allowed to get close.
Li Xiao took a few steps closer to the refrigerator and pointed the camera inside the refrigerator.
"This refrigerator does not have a refrigeration system. It relies entirely on the two layers of ice cubes above and below it. After the ice cubes melt, they will take away a lot of heat and keep the refrigerator at a suitable temperature."
"And because there is no refrigeration system and no fans to circulate the cold air, there is less air flow inside, reducing the loss of moisture in the fish and keeping the freshness of the fish as much as possible."
"After all, everyone knows that sashimi must be eaten fresh. For the same price and the same quality, the fresher it is, the more delicious it is."
Li Xiao quickly nodded to the young lady and thanked her for her help.
After all, I’m afraid the audience won’t have many opportunities to see this kind of refrigerator that costs more than 100,000 yuan.
And ordinary anchors probably don't have this kind of treatment, and they can be allowed to take this close-up of themselves.
After all, every time you open the refrigerator, the freshness of the food inside will decrease by one point.
Even when they make food normally, they will take out all the food in the set meal at one time to avoid the loss of freshness of other food.
Li Xiao introduced:
"There are two packages at Xinheju, one is the 2,500 package and the other is the 1,500 package. Both are single packages."
"The reason why the two packages have different prices is because they use materials with different prices. To make it easier for everyone to see, I chose the 2,500 package this time."
Li Xiao is not short of money now, so of course he chose the 2,500 package. This type of package has a local name in Sakura Country, Omakase.
"Omakase is pronounced in Sakura language, and the literal translation into Chinese is 'chef faban', which means please."
"Everyone can understand that I am entrusting you with this meal."
“Guests don’t need to order, the type and portion of the food is entirely up to the chef’s arrangement.”
"An Omakase meal usually includes appetizers, sashimi, grilled items, fried items, sushi, soups, staple dishes and desserts, all prepared by the chef."
After listening to Li Xiao's introduction, many people in the live broadcast room gasped.
"Good guy, this cherry blossom meal actually costs 2,500 yuan? Isn't it very poor over there? Why are the things sold so expensive?"
"It is indeed much poorer than Dahan over there, but high-end cuisine is also very expensive, but there are also a lot of low-end Sakura cuisine, and the price is not very high."
"Omakase cuisine, for people like me who have a choice syndrome, this way of dining is more considerate, which is simply good news."
"Omakase cuisine is not fixed depending on the set menu. Some set menus may cover forty or fifty kinds of ingredients. If you have any taboos, you can discuss it with the chef in advance, and he will directly help you replace the ingredients that are not to your liking.
"
While talking, Li Xiao had already completed the payment.
Because of the young lady's understanding, he specially took the camera around the work table and took a close-up.
"The workstation where the sushi chef works now also has a special name in Sakura cuisine, and that is Itamae."
"The chefs who can often work in front of the plate are the most experienced and highest-level chefs in the store. As for other chefs, they can only perform other auxiliary work in the back kitchen."
"The chefs who are showing us in Itamae today are Senbonbashi Ue from Sakura Country, and Kamimoto Haru who is also from Sakura Country."
Sitting at the workbench again, Senbonbashi and Uehara Haru had completed their preparations.
Senbonqiao used standard Chinese pronunciation and asked:
"I wonder if Mr. Li Xiao has any taboos? Or any preferences?"
Li Xiao hesitated for a while and then said:
"I am a Cantonese from Han Dynasty. I prefer soup, fresh and sweet taste, and the original taste of food."
After listening to Li Xiao’s statement, Qianbenqiao nodded slightly.
"Okay, I understand."
He didn't have to wait long, and the appetizers were quickly served.
【Hokkaido Hairy Crab Meat Soup】
The first appetizer was soup, which was really bold.
I am indeed very confident. Generally speaking, the appetizers are light and refreshing appetizers.
The purpose is to allow diners to open their taste buds so they can better appreciate the food behind them.
Usually it is sweet and sour food, but this Senbonbashi boldly uses seafood soup.
It's interesting but I don't know. He is overconfident in his cooking skills and thinks he can open up his taste buds with a seafood soup.
Or do you plan to make today's menu blindly based on your own preferences?
[Hokkaido Hairy Crab Meat Soup] is placed in a small silver-gray porcelain cup. The surface of the small porcelain cup is painted with tiny white flowers, which makes it look somewhat elegant.
When I opened the lid of the soup, a faint white smoke immediately came out, and a rich seafood aroma hit my nostrils.
At the same time, the system's check-in reminder came as scheduled.
[Ding dong, check-in is successful, the food store you checked in is: [Xinheju]]
[New store, new people, new atmosphere]
【Using top-quality seafood as ingredients】
[The boss goes all out to let his wife eat food from his hometown]
[Because Senbonhashi has studied under famous chefs from the Han Dynasty for a long time, his cuisine is even richer]
[Shangyuan Chun has been studying the use of sauces for a long time, so he has unique insights into sushi sauces]
[Taiichi Sasaki, who studied under Cooking Taro, has a deep understanding of how to cook a pot of delicious rice]
[Tanimura Yamashita’s 10 years of dedicated swordsmanship training have given him a swordsmanship level that far exceeds his level]
[Yinhua Country has been at a backward level for a long time, so its requirements for the service industry are more stringent]
