For ordinary chefs, since they can't taste the dishes on the table, listening to the reviews is the most beneficial thing.

What's more, the person in charge of the review this time is Ren Jiahua, the executive chef of the Diaoyu Hotel, who is the top boss in the Chinese chef industry when rounded off.

The audience instantly fell silent, and everyone looked at Ren Jiahua, looking forward to his comments on these dishes.

After all, in a sense, the masters of various cuisines do not make a move, and what is presented here is the top level of Chinese cuisine, even if it is the production of the chef of the Diaoyu Hotel.

Ren Jiahua obviously knew the thoughts of the chefs in the audience, and after a little silence, he directly began to explain.

"First of all, let's talk about the world harmony of Master Zhou of our fishing hotel"

As soon as this sentence came out, everyone's interest was attracted.

I saw Ren Jiahua walking to the side of the world's Datong dishes, tasting a few bites of the dishes, revealing an intoxicated expression.

"This tofu dish is, without exaggeration, one of the most exquisite dishes I've ever had. ”

"There are 34 tofu dishes in one dish, and the flavors are different and do not affect each other, but they are linked together by one ingredient. ”

"And each individual dish tastes exceptionally perfect. ”

"The numb, spicy, fresh, fragrant, refreshing, mellow and thick flavors are intertwined, and when I eat this bite, I seem to hear a symphony playing in my ears."

"It is impossible to say that this is a more intoxicating pleasure than listening to a symphony, flowing from the lips and teeth, from the taste buds to the throat, to the limbs."

"Perfect"

I can't think of any other adjectives than those two words. ”

"I'm almost certain that this is a dish that can be on the state dinner, and the rating will not be low. ”

"It was a good idea to use the melon as a container, considering that the taste of the melon itself will not affect the taste of the dish, and at the same time, it will make the container more transparent. ”

In addition, this eco-friendly way of dressing up is also more in line with the requirements of the state banquet, which is worth everyone's reference and learning in the subsequent research and development of dishes. ”

Listening to Ren Jiahua's comments, the other chefs showed an expression that was indeed so.

I know that what Ren Jiahua said at the beginning does not exist, which is obviously about the same as wanting to suppress the first Yang.

But it is true that as he said, this world harmony in the first place does have a unique advantage, which can be regarded as letting these young chefs who have never seen the world know what it means to have people outside the world and there is heaven outside the world.

And Su Zifang realized through the world Datong that he could improve in several dishes.

In particular, Shuangpin dishes and Huofang tofu almost see another direction of development, which has a great effect on Su Zifang.

Next, Ren Jiahua walked to the side of the crab three to eat, looked at the dishes on the table, and bowed slightly.

"Master Gu's crab three dishes are the most creative crab three dishes I have ever seen. ”

"Ordinary crab three meals are made with three crabs separately, regardless of whether the taste is good or not, when serving, the presentation method has always been a problem, and on occasions such as state banquets, it is impossible to let the guests do not dismantle the crabs, which is not in line with etiquette and embarrasses the guests. ”

"The portion of this crab dish is just right, and the crab bucket of the soft-shell crab is used as a container, and the crispy crab bucket is filled with drunk crab and steamed crab respectively, showing off the deliciousness of both crabs while keeping the crab as it is, which is very impressive. ”

"At the same time, crab roe noodles are the perfect finishing touch, as they can be used as a staple or as a snack, making them a great value for money. ”

"There is also one problem, the only problem with this dish. ”

Ren Jiahua paused for a few seconds and said: "As a dish, its flavor is too scattered, although it reflects the umami of crab, but it may need some blended side dishes to neutralize the taste." ”

"As a crab dish, this dish has reached the extreme, but as a perfect crab dish, it is still a little less meaningful. ”

Gu Pingping nodded, as if he understood something, turned around and went back to think.

Many of the chefs in the audience don't seem to understand.

I always feel that they seem to know what Ren Jiahua means, but they can't fully understand it.

Without leaving much time for digestion, Ren Jiahua began to comment on Hong Xiangming's Bashu version of pepper sesame chicken.

This dish is more like a fusion dish,

When you eat, you don't need chopsticks, but you can just hold the skewers and start tasting them.

After tasting it, Ren Jiahua had a certain understanding of this dish, glanced at Hong Xiangming and said straightforwardly: "Master Hong, I should have tasted this dish of yours once a year ago." ”

"That was during a visit to Bashu, I traveled as a chef with a group, and when you made this dish, you didn't think of blending the cold pot with pepper chicken, or in the form of plating, although the taste is really good, but it is not as good as this time. ”

"Of course, this seasoning is not too problematic, but it is not too brilliant. ”

"The biggest problem is that there are some features missing"

"Pepper sesame chicken blends the tenderness and spiciness, giving people the feeling of a savage girlfriend, while the cold pot skewers are like the calm of the savage girlfriend before they want to quarrel. ”

"Although this dish has red oil and sesame peppers, it doesn't feel like I'm going to be beaten after I eat it, so it's very calm. ”

Everyone laughed out loud when they heard Ren Jiahua's comments, and this calm metaphor before being beaten was appropriate

Many lovers of cold pot skewers almost instantly think of the fear of being dominated by spicy flavors.

Hong Xiangming was also thoughtful in front of him, and suddenly spoke: "Master Ren, I have a question." ”

"A lot of diners can't accept too spicy dishes, so I'm going to be more calm, but if you want to be unique enough, as you say, it will become a food that only a few people can enjoy. ”

Ren Jiahua listened to this question, and his eyes showed a bit of approval.

Nodding his head, he said, "This is not suitable for explaining this dish, but a kind of phenomenon." ”

"Whether or not to change the taste of the dish for the sake of the diners is actually considered on a case-by-case basis. ”

"For example, the classic Kung Pao Chicken has different versions in various places, but it is equally delicious, which is the acceptance of people everywhere. It is also an adjustment made by chefs everywhere in order to make this dish acceptable. ”

"Similarly, for example, hot and sour fish actually tastes like this in every city, and those who like to eat it will insist on chasing this taste, and even drool when they think about it. ”

"That's what characterizes sticking to a taste. ”

"At the end of the day, cooking is a private, yet open business. ”

"Private is because you are the chef and you can control the taste of the dish, while open means that the taste of the dish will come in many forms, which is determined by the diner. ”

"As for the advice I can give you, it's to stick to yourself when you want to show your style, and choose diners when you want to please them. ”

Hong Xiangming's brows slowly relaxed, and he suddenly had a flash of inspiration when he looked at the dishes, and bowed slightly.

"Thank you, Master Ren"

Ren Jiahua walked to the next dish satisfied.