Top restaurants like Tang Ge have a team of chefs. It is impossible for Zeng Chaojing to cook all the dishes for the table, which would be exhausting.
Only some real VIPs would need Zeng Chaojing to take action, otherwise it would all be done by Zeng Chaojing's team.
The fried egg whites with seafood and shrimp on the table quickly attracted everyone's attention, and Jerry's words just now were also heard by Li Xingyao and the others.
Everyone is a little curious about Zeng Chaojing's craftsmanship.
"Try them all."
Chen Dongcheng was the first to use his chopsticks, and he could clearly feel the difference in his mouth. The protein was smooth and tender, and the shrimp was sweet and delicious.
This dish really tests the chef's accuracy in controlling the heat.
Sea shrimps are stir-fried with egg whites mixed with fresh milk. The trick is to stir-fry quickly and vigorously over high heat. The fire is small and the eggs will become old over time.
As expected of a top chef, this skill is amazing.
Following the lead of Chen Dongcheng, Li Xingyao and the others also tried to take a bite, and they all expressed surprise and praise.
“It’s so delicious. The egg white is so tender and smooth.”
"Wow, this chef's cooking skills are different. It's so much more delicious than our canteen!"
"Oh, oh, I want to cry. Eat more today, otherwise you will never be able to eat again in this life."
…
Chen Dongcheng looked at Huang Naixin and the others who were talking while eating, and couldn't help but smile and whisper to Li Xingyao: "Your roommates are quite interesting."
"Naixin and the others have very good personalities. Our dormitory is not so messy and we all get along very harmoniously."
Li Xingyao and Chen Dongcheng were whispering while Huang Naixin and the others were busy eating. The scene was quite harmonious.
This dish was eliminated in a short time, and the waiter guarding the corner of the private room came over with great discernment and took away the empty plate.
Then there was a knock on the door, and six chefs walked in, all wearing white chef uniforms.
The leading middle-aged chef smiled and said: "Mr. Chen, our team will bring you the real capital roast duck next."
"All the white ducks we choose are flown from Beijing. They need to be roasted with perennial jujube wood for 60 minutes. The process may be a little slow. Please understand."
Chen Dongcheng smiled expectantly and said, "Sorry to trouble you."
The middle-aged chef nodded with a smile, and then led the other five chefs to roast the white duck with raw jujube wood.
If nothing else, the process alone is quite interesting.
Watching the white duck being roasted by the flames and changing color little by little, the aroma is emitted.
The entire private room was filled with the aroma of roast duck, making people salivate.
Fortunately, Zeng Chaojing on the other side and his team continuously served exquisite dishes one after another.
As the executive chef of Pengcheng Tang Pavilion, Zeng Chaojing naturally has several specialty dishes and is famous among Pengcheng's diners.
The stir-fried shrimp and egg white dish just now is one of them, the cheese-baked stuffed crab lids, and the Australian wagyu beef cubes with truffle pumpkin are the other two special dishes of Zeng Chaojing.
If he hadn't seen that Chen Dongcheng was a client of the hotel's presidential suite, Zeng Chaojing wouldn't have bothered to do anything.
Is it so easy to prepare the house-keeping dishes?
To put it bluntly, executive chefs are generally the ones who keep the place in order to avoid encountering real big shots and finding chefs who can take action.
Ordinary diners can be handled by Zeng Chaojing's apprentices and assistants.
Baked Stuffed Crab Caps with Cheese is a very attractive dish.
Zeng Chaojing took a unique approach by scooping out the crab meat, mixing it with cheese, chopped onions and white sauce, then frying it, then filling it with the washed crab shells, smearing with egg liquid, and sprinkling a thick layer of cheddar cheese before baking.
Just looking at the thick layer of cheese on the surface makes Huang Naixin and the others drool.
The thing that girls fear and crave the most is probably this cheese.
The surface of the baked cheese was slightly burnt. Chen Dongcheng came closer and smelled it, feeling the aroma of milk.
He took a spoonful and tasted it. The crab was sweet and fragrant. He quickly took another spoonful and brought it to Li Xingyao's mouth.
Li Xingyao blushed and ate it in one bite under the watchful eyes of her roommates in the dormitory.
"Hey, hey, hey, can you please pay attention? We are still eating, but we don't want to eat dog food!"
Huang Naixin joked with a smile, which made Li Xingyao blush even more.
Chen Dongcheng was thick-skinned and tasted another dish without caring.
The Truffle Pumpkin Australian Wagyu Beef Grains are plump and juicy, and the meat quality of the Australian Wagyu beef alone is enough to satisfy diners.
Not to mention that Zeng Chaojing used his superb cooking skills to firmly lock in the gravy of the wagyu beef.
Chen Dongcheng took a bite, and the meat juice burst out between his teeth.
I enjoyed it so much that Chen Dongcheng was truly satisfied with Zeng Chaojing’s three signature dishes.
It's impossible for a star chef like this not to order special dishes.
With these three dishes, there is nothing wrong with Zeng Chaojing being the executive chef of Pengcheng Tang Pavilion.
Just at this time, the middle-aged chef also finished roasting the roast duck.
The trolley for roasting duck was pushed to the dining table so that Chen Dongcheng and the others could watch the roast duck making process up close.
Chen Dongcheng keenly discovered that after roasting, the fat layer of the duck meat was almost gone, and the skin was clear and thin, showing a charming purple-red color.
In order to increase the interaction with Chen Dongcheng and others, the middle-aged chef made the duck meat on site.
The superb knife skills earned Chen Dongcheng and others a heartfelt applause.
The duck meat slices are instant and crispy, melting in your mouth without any residue, and the taste and aroma are both excellent.
The most noteworthy thing is that there are a total of six chefs, who are responsible for everything from baking, making bread to slicing duck.
What was finally presented to Chen Dongcheng was the delicious orthodox Capital Roast Duck.
While chatting during the meal, Chen Dongcheng also learned that the middle-aged chef's name was Ding Yuanhang, and the six of them were all from the capital.
Although Ding Yuanhang's tone was very humble, Chen Dongcheng was deeply impressed by his confidence.
It is no exaggeration to say that in the entire Pengcheng, the six of them consider themselves second, and no one dares to consider themselves first.
Everyone who ate this big meal was extremely satisfied. At the end of the meal, Zeng Chaojing came to the private room again.
"Mr. Chen, I wonder if you are satisfied with our dishes?"
“Very satisfied. I hope to come back to East China Sea Langham next time and taste Chef Zeng’s craftsmanship.”
Zeng Chaojing smiled and shook hands with Chen Dongcheng: "Let me know in advance next time you come, and I will definitely serve you again."
After chatting for a few words, Zeng Chaojing left a business card and left.
Chen Dongcheng took Li Xingyao and the others back to the presidential suite for a while.
The sensible Huang Naixin took the initiative to say goodbye: "Brother Chen, we have made an appointment to go to Guimiao in three nights. See if you can help call a taxi."
"No problem, Jerry."
Chen Dongcheng gave Huang Naixin a satisfied look, and the girl was indeed on the right track.
Li Xingyao suddenly panicked: "Naixin, why didn't you call me when you got back?"
No matter how stupid Li Xingyao is in this scene, he can still sense that something is wrong. Why does he need to have a presidential suite just to have a meal?
Chen Dongcheng is obviously a drunkard who is not eating, but eating himself!
Li Xingyao had an idea and said coquettishly to Chen Dongcheng: "I didn't bring my ID card. I went back with Naixin and the others. You can stay by yourself for one night, okay?"
"Oh, Yaoyao, I brought you your ID card, you don't need to thank me."
Huang Naixin said as she took out an ID card from her pocket, which belonged to Li Xingyao.
Chen Dongcheng didn't know what to say. He wished he could open another room immediately and call Lu Bai to satisfy Huang Naixin.
Li Xingyao was stunned by Huang Naixin's operation!
"Naixin, you..."
Huang Naixin pulled Li Xingyao aside: "Isn't this just for emergencies? Besides, I think he is really good to you. You don't want to let other girls take Chen Dongcheng away, right?"
"I, but..."
"Okay, don't thank me. If you push Chen Dongcheng, you won't have to worry about other girls. By the way, you must take safety measures. I'm leaving first."
Huang Naixin said a lot, then pulled Qiu Shiqi and Su Jin and followed Jerry directly out of the presidential suite.
Suddenly the whole room became quiet, except for the lights shining quietly on the room, leaving only a young couple looking at each other.