Shenhao UP Lord

Chapter 67 Michelin Three Stars?
"Is this the rattle snail?"

Ding Xu looked at the 30 per serving of rattlesnake meat, which is also the signature dish of Xijiao No. [-]. It is said to be a [-]-year-old thin-shelled rattlesnake. It usually requires a reservation, but today we were lucky enough to have the ingredients.

Picking up a piece and putting it in his mouth, he said: "I heard from the waiter that it needs to be soaked in whiskey for many years in advance. In order to get rid of the cold air at the bottom of the sea, it should be baked slowly for three hours on low heat."

"The whole snail has two different flavors, springy and soft, because of the different positions?"

Pointing to a crab, Ding Xu opened the crab shell and said, "This is called Chrysanthemum Drunken Crab. There are too few Yangtze River crabs, so I definitely won't be able to eat them today."

"Because the Yangtze River is flowing water, generally speaking, the Yangtze River crabs of the same level will be two or two bigger than the pampered Yangcheng Lake crabs, but the [-]-liangs mentioned on the Internet are really exaggerated!"

He scooped up a spoonful of caviar and murmured to himself: "Isn't it a little weird to use caviar in Chinese food?"

"This dish is called Huajian Frozen Yellow Croaker. The caviar is used to cover the yellow croaker. The so-called black and white caviar are actually ordinary sturgeon roe. Fans who have seen Brother Xu visiting the supermarket will understand."

"As for the half abalone that is bigger than the palm of your hand, I don't have it today. Otherwise, what would Brother Xu really want to taste?"

"Not to mention wild yellow croaker, it has been very expensive since ancient times. Zhoushan fishermen can easily sell it for more than 3 yuan when they catch four catties. The cost can be imagined."

"I asked about the recipe on the Internet. The fish needs to be air-conditioned first to concentrate the flavor, and then steamed in a steamer. Then it is filtered and frozen with small fish stew, and finally it is shaped together with yellow croaker."

"Finally, a layer of caviar is added on top to enhance the taste of the fish. The main taste is salty and umami. In the past, small yellow croakers were deboned. The fish jelly would melt in the mouth, and the caviar would burst in the mouth. The three flavors complement each other. .”

After finishing a few special dishes, he paid and left. He went out and showed the bill to the camera and said, "I spent more than 8000 today. How should I say this?"

"The taste is not bad. After all, it is a local dish. The sweet and salty taste is not suitable for Brother Xu, but the environment and service are okay."

"A ten percent service charge!"

Back at the hotel, seeing Zhang Yao with a tired face, he asked curiously, "Is the auto show over?"

"There are still two days, but my task is completed." Zhang Yao leaned on the sofa, took off her high heels, and said in a desperate way: "I'm exhausted!"

Ding Xu laughed loudly. It's really hard to be in charge of various media these days. The propaganda department is usually not too busy. It's rare for a large auto show to happen. Can the leader allow you to be idle?

We've just stayed in the magic city, and we're going to go back home tomorrow." Ding Xu waved his hand and said, "Let's go, let's celebrate tonight. "

"Really?" Zhang Yao, a foodie, was instantly resurrected with full health and said excitedly: "Where are we going?"

"You decide." Ding Xu said nonchalantly: "It's best to find a place where you can show off a bit, record some material and still be able to win one issue, hehehehe."

"How about three Michelin stars?" Zhang Yao said with an idea: "Tang Ge, the only Chinese restaurant in China with three Michelin stars, is it enough to show off?"

Ding Xu was taken aback for a moment, then nodded, this can be done.

Come to the Langting Hotel in the evening, enter the private room of the olive tree on the south side, and overlook the bustling crowds in Xintiandi from the window.

"Someone on the food forum commented that the taste was okay, but I heard that the executive chef was poached by Bulgari last year with a million-dollar annual salary?"

Sitting next to Ding Xu, Zhang Yao said in a low voice: "Actually, Tangge's main store is on Hong Kong Island, and Modu is the first branch in the mainland. It has a great reputation, but I can't guarantee whether it's delicious or not."

Ding Xu waved his hand and took the menu. It doesn't matter if it's delicious or not, as long as it's enough to pretend to be good. This is also the first time for my brother to eat three Michelin stars.

After going through the old rules and special features, when the waiter left, Fat Tiger quickly took out the DV. Ding Xu smiled and said: "Brothers, Tang Ge has three Michelin stars, the first Chinese Michelin star in the country."

"Everyone knows that Brother Xu is not a professional gourmet or a senior car reviewer, so a lot of the data is based on his own feelings. Is it correct or not?"

"Everyone just take a look!"

After speaking, he picked up the Michelin sign on the table and chatted: "Many people are curious about why Michelin, a tire maker, can review gourmet restaurants?"

"In fact, the Michelin guide is updated once a year. For 365 days every year, any restaurant does not know when the unannounced visitors will come and secretly rate the restaurant. The chef needs to tense up to prepare each dish. It would be a great shame if the star is dropped. .”

"How stressful is the chef?"

"For every one star dropped, the reservation rate of the restaurant drops by 25%. Many famous Michelin chefs are overwhelmed and choose to commit suicide!"

"In 66, Michelin three-star chef Alain Zick, the restaurant was downgraded from three-star to two-star, becoming the first three-star chef to commit suicide."

"In 07, the 41-year-old female chef of a Michelin-starred restaurant broke out and died of taking tranquilizers. In her suicide note, she wrote: I can't hold on anymore, the pressure is too great!"

"So for a restaurant, a Michelin star is equivalent to a free gold signboard, with unlimited glory and money."

"Chefs with three Michelin stars are recognized as the most valuable and distinguished chefs in the world. For example, Gordon Ramsay of Hell's Kitchen is known as the most valuable chef, with a net worth of more than [-] million pounds."

"The sous chef of any Michelin three-star restaurant will earn at least one million per year. The chefs are basically the bosses and they are awesome."

After saying that, he stood up and looked around the private room. It was an ordinary decoration, ordinary furnishings, even some old dining tables and turntables, and the spoons were polished silverware. There were no surprises at all, it was just passable.

To be fair, my first impression was not very good. I recalled the kaiseki cuisine and the tableware worth tens of thousands. As the first Michelin three-star restaurant in the Mainland, you took off your pants and showed me these?
Zhang Yao smiled and said, "But the price is not bad, basically a few hundred, which is not too expensive for three Michelin stars. If you are in Hong Kong Island's three-star French restaurant Hou Buchon Gourmet Restaurant, Tokyo three-star Kaiseki Dragon Yin, the lowest set meal They’re all over 2000 yuan.”

"Do you see that there are 588 packages here?"

Ding Xu shook his head and could only hope that the dishes would be surprising. The first dish was a combination of roasted meats. You could choose two out of three. In front of you was a combination of roasted goose and barbecued pork. Instead of roasting suckling pig, you could have something fresh.

Picking up a piece, the skin of the roast goose is crispy and the meat is tender, a little less plump. The taste is barely passable, no surprises.For such a large and comprehensive restaurant, the roasted pork is certainly not as good as that of a century-old restaurant like Gampai Roast Goose in Hong Kong, where the standard is [-]%.

A six-pound roasted goose weighs a lot, and the various parts of its body are quite different. Getting a satisfactory piece depends on luck. If it gets a perfect score of five, Ding Xu can only give it three points.

That's it!

Then came the barbecued pork. Ding Xu frowned. He had never eaten such soft barbecued pork before. It was extremely bland and his taste buds had no reaction. Is this a Meituan takeaway?
Even Zhang Yao frowned, and complained: "The level has dropped so much? It seems that the chef must be changed!"

There is no way, after all, it is just the beginning, I can only hope for a miracle.Today's special soup is lotus root and pork ribs soup. The waiter said that it takes four hours to stew. Highly recommended?

Take a sip, the pork has a sense of presence, and then?
Lotus root does not add any sweetness to the pork soup like its old partners corn or carrot.To use the most popular sentence to describe:

It seems that the body of the ribs has been hollowed out, short and weak!
(End of this chapter)