There are surprisingly few dishes in the cold dish area, only 12 dishes.
Normally, buffet restaurants like to make cold dishes because they can be prepared in advance.
Moreover, cold dishes are usually not expensive ingredients, and the portions are large, so even if you are full, you will still feel full.
However, the cold dishes here do not do this.
Not only are there few varieties, but they also use some expensive ingredients.
All cold dishes are put in glass bowls one by one and placed in the freezer.
A layer of plastic wrap was added on top to avoid contamination.
When Li Xiao moved the camera closer, behind the glass bowls protected by plastic wrap.
The audience in the live broadcast room gasped one by one.
"Is this 120 pounds of ice sprouts?"
"Good guy, are these cold abalone slices made from abalone?"
"Could this be the 'finger orange' known as 'caviar from the forest'?"
"No way, do you even have such a thing?"
"Isn't this a rare fruit that's about the size of your little finger and worth 10 yuan a piece?"
"Oh my god, what kind of fairy cold dish area is this?"
“I feel like I can make my money back just by eating cold dishes!”
As the audience said, Li Xiao was also a little stunned by the cold dish area in front of him.
Because the food is so luxurious.
After passing the cold dish area, next to it is the meat area and seafood area.
The workbench behind the meat and seafood areas has reappeared, and a dozen chefs are constantly processing dishes.
There are many already grilled pork chops, steaks, and lamb chops on the meat section.
However, guests can still put forward their own needs and make new dishes on the spot.
Seeing the M6 grade Wagyu beef displayed in the display area, Li Xiao had to admit that the owner of the restaurant was indeed very generous.
You know, the slightly better grain-fed M6 Wagyu beef costs more than 400, and if it is grass-fed, the price is at least 500 or more.
And the one in front of me is grain-fed M6 Wagyu beef.
For an ordinary adult man, if he doesn't eat anything else, he can make his money back by eating just this.
However, this way of eating is really a waste of money. The essence of a buffet is never to get your money back by eating as much as you want.
Eat as many different types of food as possible in one meal to give your tongue and taste buds different taste experiences. This is the ultimate meaning of a buffet.
The dishes in the seafood area are also very rich, with many types, and they all have some pretty good ingredients.
Abalone the size of your palm, unlimited quantity, Boston lobster, fresh Arctic scallops, scallops, crabs, three-point crabs, sea shrimps, big head shrimps.
There are many ways to prepare these seafood, including steaming, salt-baking, pan-frying, cheese-baking, and grilling. You can choose from a variety of methods.
There are plenty of choices, but it’s a pity that the location is limited.
Seven or eight seafood chefs are busy behind the workbench.
However, if necessary, the processed ingredients are still piled up in a small mountain in the food preparation area.
If it had been in another place, Li Xiao would have begun to suspect that the other party had deliberately designed it this way.
But, here is a small waist.
The other party's restaurant space has only a fixed size. If the workbench area is expanded, the area that is inferior will inevitably be compressed.
And the circular design has a very bad point.
If the seafood area is expanded, other areas must be expanded similarly.
Then the occupied position will change from 1 unit to 4 units.
So there is nothing wrong with waiting like this.
In addition, the area of the seafood area is actually much larger than other areas.
Because in addition to making cooked food here, we also need to make seafood sashimi.
There are red-fleshed fish and white-fleshed fish, and there are quite a lot of varieties.
The queue situation in the sashimi cuisine area is obviously much better, after all, there is no need for lengthy preparation.
The variety of dim sum here seems a bit lacking, but they are all very beautifully made.
Beautifully made fruits, flower-like hibiscus cakes, croissants the size of three fingers, shrimp dumplings, mini pineapple buns, and even freshly made egg rolls.
The variety of desserts in the dessert area is much better, with both Chinese and Western desserts.
Eclairs, bird's nest, snow fungus and peach gum, chocolate cake, cheesecake, puffs, puddings of various flavors, brightly colored macarons...
The number of desserts is many times more than the number of dim sum.
Apparently the chef has a special love for desserts.
Of course, if you think in a darker way, there is another possibility.
That is, the sugar and oil content of desserts are very high, and once you eat too much, you will have a strong feeling of fullness.
Then you will not be able to eat other things. Of course, this is also a common method used by many stores.
Finally, there is the beverage area. The beverage area is not included in the other dining areas, but is listed separately.
The drinks area is divided into ordinary drinks, ice cream and alcohol.
Most of the ordinary drinks are canned drinks, and the only ice cream is Haagen-Dazs.
The alcoholic beverages are the most abundant, including red wine, white wine, liquor, foreign wine, beer and cocktails made on site.
However, there is a quota limit on alcohol.
Those under 18 can only watch others drink, even if they are over 18.
Each guest can only have 2 cups, which can be said to be a very limited taste.
Of course, this is not because we are reluctant to let guests taste it, but mainly because we are afraid of excessive alcohol intake.
If you drink too much, you may suffer from sudden illness.
Even if you want to go to the emergency room in the lobby from here, it will take at least ten minutes.
If everything goes wrong during this period, that would be terrible.
After taking the audience around, Li Xiao started to pick up the dishes and prepare to purchase them.
For some of the more common products, he just passed them by.
Soon the table was filled with all kinds of food.
Of course, he didn't go out of his way to get more food just for the live broadcast.
As soon as he returned to his seat and before he could sit firmly, the young lady came to him with food.
Looking at the steaming food, the corners of Li Xiao's mouth twitched.
Good guy, how could it be so fast?
The guy who helped me place the order just now said that I still have 25 pieces of food in front of me, and I still need to wait for about 20 to 30 minutes.
However, it has only been 5 minutes since I ordered.
Sure enough, when Li Xiao looked up, he saw the young lady's meaningful smile.
He sighed secretly in his heart, he had accidentally gained a lot of privileges.
Obviously, there have been arrangements and instructions from above, and he will receive special treatment when he comes here.
The location was chosen to be the best, and even the food preparation was expedited.
However, he didn't ask blindly, after all, cutting in line was not a glorious thing.
Although he jumped in line passively rather than actively, he had done such a thing and couldn't even explain it clearly.
