The oriental-faced woman who wrote down the names of a few dishes on the English menu is none other than Megumi Kitaoka, the young female chef of the Suigetsu Group.

The secret recipe provided by Liu Da was cracked before, and Megumi Kitaoka became interested in Qiao Zhi.

She has always been confident in her ability to "copy".

Although they didn't fight directly, they fought indirectly, which had already made Megumi Kitaoka realize that Joe outwitted her.

I have never failed once, and my mood has fluctuated.

Desire to win, unwilling.

Calm down and make yourself sane enough. She wants to find out the truth.

Carefully studied Qiao Zhi's information.

Knowing that he opened a restaurant in Joankin.

The name is Joe's Gang Master's Cafeteria.

I thought it was the name of a packaging design.

I didn't expect it to be really just a cafeteria.

Located in a tertiary institution, you will need to go through a strict security system to enter.

Megumi Kitaoka looked at the environment of the store.

It is very different from the impression of the Chinese restaurant, the facilities are very simple, but exceptionally clean.

The walls are pasted with Chinese style patterns, plum orchids and bamboo chrysanthemums, adding a thick background like ink paintings.

The waiters in the cafeteria are not all young girls.

There are men and women, old and young.

They are uniformly dressed, well-trained, neither humble nor arrogant, and behave politely.

Judging from the details, the management of the canteen is more standardized than imagined.

Especially when Ding Chan uses fluent English to communicate with herself, she adds a lot of points.

Megumi Kitaoka has a deep knowledge of restaurants in island countries.

Even at island restaurants with a high quality of people, the vast majority of the waiters do not understand English.

Indirectly, it shows that this canteen has the strength to be in line with international standards.

The atmosphere in the cafeteria is good.

Most Chinese restaurants are noisy, but the customers here don't make a lot of noise, not for fear of disturbing others.

It seems that all diners are enjoying their meal in peace.

A couple sitting on the far right, they sit facing each other and have no verbal communication.

The two of them use chopsticks to pick up the dishes, greedily savoring the taste of each dish.

It is reminiscent of the image of the lion and the lioness enjoying their prey after hitting it in the African savannah.

Animals' primitive appetite for food!

Megumi Kitaoka frowned, could it be that this cafeteria really has this kind of magic.

Firmly grasp the needs of each customer, so that they can focus on tasting the taste of the food.

If it hadn't come out of nowhere.

Megumi Kitaoka would even mistake them for childcare from the cafeteria.

Glance at the menu and study the prices.

Even with the high cost of the island nation, this canteen can be regarded as a black shop.

It's hard for Megumi Kitaoka to imagine that such a high price will make people flock to it.

However, after this period of travel in China, she has a new understanding of the country.

In the past, I always felt that the country of China was only relatively large, and the quality of personnel and the degree of social progress were far behind those of the island countries.

But when I really came here, I found that the island country was in its twilight years, and Huaxia was a teenager.

Everywhere exudes vigor.

Kyoto is recognized as an international city, but the speed and rhythm of the sea of clouds is no less than that of Kyoto.

In addition, the level of food and the specifications of the restaurants in Unkai are basically similar to those in Kyoto.

Not only is the sea of clouds impressive, but each city has its own style and cuisine, which makes Megumi Kitaoka feel a lot.

Although the island nation is at a high level in the field of international cooking, sooner or later it will be slowly replaced by Chinese cuisine.

This is already an irreversible trend.

Let's start with a simple cold dish, which is a cucumber with sauce that will be given away for free in the near future.

Cucumbers are very thin and long, dark green, and the size of an index finger.

Take a gentle sniff and the unique sweet aroma will come to your face.

Ding Chan paid attention to the movements of Megumi Kitaoka's side and took the initiative to come over to introduce.

"This cold dish is called pickled cucumber, which is a unique cold dish in Huainan cuisine and is given to you for free. Or you can try it. ”

"Thank you!"

I don't believe that a cold dish can go against the sky.

Megumi Kitaoka thought to herself, I'll try it first.

Put it in your mouth and take a gentle bite that makes a crunchy click.

The tip of the tongue touches the sweet and sour melon flesh, and a fresh aroma penetrates the bones.

The fragrance is condensed but not dispersed, and the smell is long.

There is a salty and salty taste in the sweet and sour, which instantly opens up the appetite.

It's hard to imagine that cucumbers, which are not at all conspicuous, have such a wonderful effect of turning decay into magic.

Carefully taste the taste, distinguish the seasoning on the tip of the tongue, and analyze the secret of pickling in my mind, but I found nothing in a short time.

I couldn't help but bite again.

Sweet, mellow, beautiful and fragrant, it is like drinking a bowl of good wine.

Is it an old wine in it?

The secret recipe of fine wine is difficult to parse and difficult to replicate.

The main dish has not yet been served, and the cucumber pickled by Megumi Kitaoka has been wiped out.

Her complexion soothed, and she felt very satisfied with her arrival today.

This cold dish has inspired countless inspirations in the brain, and it is worth the trip.

The first dish has been served, and Ding Chan introduced: "This dish is called Jade Hoof Tendon." ”

I spoke it in Chinese and translated it in English.

Megumi Kitaoka nodded in gratitude to Ding Chan.

Ding Chan can basically determine that Megumi Kitaoka should be from the island country.

When the time comes for island people to express their gratitude, they will subconsciously bow their heads.

Restrained and humble, it's hard to see their eyes.

And Koreans habitually raise their chins when they are grateful.

There will be a lot of drama in the eyes, and the expression will be slightly exaggerated.

Emerald color, is chopped with shepherd's cabbage as the main food.

Then mix with the ham, mushroom, dried shrimp and fungus.

Stir-fry the hoof tendons and jadeite powder until fragrant, and then boil with Shao wine and broth.

Thicken so that the green wraps around the tendons and add a dash of sesame oil.

Stir over and place on a plate and sprinkle with a little minced ham.

Megumi Kitaoka carefully analyzes the flavor.

The method of stir-frying can be deduced, but the most important thing is the broth, which is difficult to replicate.

The hoof tendons are soft and smooth and glutinous, the minced vegetables are evenly greasy, the color is green, and the fragrance is attractive.

Before I knew it, Megumi Kitaoka had already eaten most of it.

As a chef, being able to make her forget about portion sizes is already a great success.

Unprecedentedly discouraged.

Not only can't the pickled cucumber just now be unlocked, but this jade hoof tendon is still an encrypted dish.

The password is in the dashi.

The second course is served with rice.

Ding Chan glanced at the small amount left on the plate.

"Looks like today's food is to your liking. ”

Megumi Kitaoka was slightly stunned.

Only then did I realize that it was not an exaggeration to describe myself as gobbling up just now.

Lost the reserved that it should have.

Thankfully, no one saw what they were like.

Actually, it doesn't matter if you're seen.

If you really enjoy yourself, it is also a normal thing to express heartfelt recognition to others.

The second dish is the "Kyoto Sauce Beef Formula", which uses the method of grilling.

boxy beef,

It is covered with a coffee-colored sauce.

Arrange on neatly shredded green onions.

The thick beef cube and the white plate create a sharp contrast in color, which makes people look appetizing.

What is strange is that the taste of this dish does not have a special aroma.

It is as if the food has been placed for more than a dozen hours.

But because it had just come out of the pot, there was a thick white mist above.

She swept her fingers towards her nose, excellent sense of smell, and didn't smell anything.

I took a bite gently, and although the beef was stewed, the aroma of the beef did not leak out, and the taste of Beijing onions and cloves exploded in surprise on the tip of the tongue.

I see!

Megumi Kitaoka suddenly realized that the chef used exquisite frying skills to lock in the flavor of the beef, and then put it in a pot to grill.

If you look closely, you can see that there is a flower knife with a doji on the outer layer of the cow square.

Use a flower knife to change the texture of the meat, so that all the flavors are blocked.

It's an unbelievable trick.

Even if you see through the method, you don't have the confidence to draw a scoop on the gourd.

Qiao Zhi is really stronger than he imagined.

With a solemn expression, he elegantly picked up his chopsticks and began to taste them slowly and methodically.

Megumi Kitaoka no longer has the mentality of a test, but with the ordinary mentality of a diner.

The rice is ordinary, full of grains, and served with two dishes.

The soft and glutinous outer layer is sweet and moisturizing, fragrant and delicious, and oily.

Two dishes that are very good, and suddenly there is some regret.

If you can still eat a bite of cucumber in sauce at this moment, how refreshing it would be.

"Can you please ask the chef to come over, his food is delicious, I want to thank him in person. Megumi Kitaoka wiped her lips with a tissue.

The tableware on the table was very clean, and even the sauce was soaked and eaten by myself.

"I'm sorry, the chef still has a lot of work to do, I can ask the manager to come and meet with you. ”

Ding Chan didn't mean to obstruct it.

If Qiao Zhi is not in charge of the back kitchen today, maybe Megumi Kitaoka has a chance to meet him.

Megumi Kitaoka was a little surprised.

Whether in Europe or an island country, chefs are happy to agree to a customer's request to meet.

Looking around carefully, there are still customers coming to dine, and I really caught up with the busiest time.

Megumi Kitaoka smiled and said, "Then let's meet your store manager." ”

Ding Chan called Chen Xuehua, and Chen Xuehua shook hands warmly with Beigang Hui.

She didn't understand English, and with the help of Ding Chan, she had a simple communication with Megumi Kitaoka.

Leaving the cafeteria, I looked at the inconspicuous façade, and felt a little disappointed in my heart.

Because I couldn't meet Qiao Zhi.

Counting his fingers, there is less than a month left, and he will compete with him.

There was still some excitement in my heart.

Have enough confidence in cooking skills and will not be afraid of competition.

On the contrary, I hope that my opponent can be equal, which will make you full of fighting spirit.

After finishing today's noon task, Qiao Zhi had an unprecedented feeling of unfinished business.

called Ding Chan and asked specifically, "What is the response to the two dishes I made for that foreign woman today?"

Ding Chan glanced at Qiao Zhi strangely, "It's the same as the other guests, it's very calm!"

"Didn't show a super delicious, exaggerated look?" Qiao Zhi asked disappointedly.

Today's jade hoof tendons and Beijing sauce beef recipe are proud.

In particular, the Beijing sauce beef recipe draws on the taste-locking skills of Jin Yangping, the "Nanyue soup god".

"No, she eats elegantly!"

Ding Chan said with great certainty.

"It shouldn't be. ”

Qiao Zhi was keenly aware that something was wrong with this customer.