At this time, Lin Haocang looked at Zhang Ningjun, who was quiet on the side, and asked, "Ningjun, what do you want to eat?"

"Brother Haocang, I will eat whatever you eat, your chef, I'll leave it to you!"

Saying that, Zhang Ningjun said it again to the chefs in extremely fluent English, and the consciousness was that you should ask Lin Haocang as soon as possible, no matter how much you ask her.

Lin Haocang took the bilingual menu in Chinese and English, and ordered: "Mille-feuille with sea shrimp sesame seeds, scallops broccoli white truffles, three seasons of honey, San Sebastian ribs......"

After ordering about ten things, Lin Haocang stopped.

Because he remembered that he had to leave half of his stomach for the chefs of the eight major cuisines.

Lin Haocang returned the menu to Wu Lifei: "That's all for now, I'll consider desserts after I've used up all the dishes." ”

Three-Michelin-starred chef Haston guessed that Lin Haocang should have finished ordering, so he asked, "Does have any preferences in taste?"

"Likes weet or salty?"

Under normal circumstances, it is definitely Chef Haston who eats whatever the diner wants, but today the situation is different, this meal is customized for Lin Haocang alone, so his taste preferences have to be taken into account.

Wu Lifei translated these two sentences to Lin Haocang.

Lin Haocang, who doesn't translate, knows that his English level is absolutely first-class, but Wu Lifei loves to perform, so let her perform!

In fact, Lin Haocang has done a lot of homework recently, and has a certain understanding of the habits of European three-Michelin-starred chefs, and the dishes they make, to be honest, just look at the pictures and don't know what it is.

Sometimes it might just be a slice of vegetable, topped with a sauce, and sprinkled with some flavoring powder like matcha powder, which looks very simple and unconventional and doesn't look like a dish at all.

It's like a novice's plate landscape spelled out with ingredients.

In short, what they make is not exactly a dish for normal people to eat, but an art in their hearts.

Although this kind of art also pays attention to taste, it is mixed with a lot of artistic rituals, such as Lin Haocang's appreciation of "white caviar poured with Jacob mussels & garden cress" by the chef of Atelier restaurant in Munich.

According to the chef, the dish combines the three ingredients into an oblique triangle, and in the balance is born an unbalanced beauty, like a small island in the golden section...... It is the idea of triangular balance and breaking stability.

Since then, Lin Haocang has known what a three-Michelin-starred chef is like.

- It's a bit like Van Gogh in a state of mental madness, and his brain circuits are not the same as those of ordinary people.

Thinking of this, Lin Haocang decided to follow Chef Haston's wishes and not make any interference himself.

Lin Haocang smiled and said lightly: "The art of diet doesn't need to make concessions for the taste buds." ）”

Sure enough, as soon as these words came out, Chef Haston's drooping eyelids instantly lifted as he grew older, and he snapped his fingers as if he had met a bosom friend, and exclaimed, "That'sit!!"

Then he seemed to be in a good mood, and immediately called Wu Lifei to follow him back to the back kitchen.

When Chef Haston received Lin Haocang's invitation, he thought that this was another tasteless nouveau riche who was starting to show off his wealth, but who knew that Lin Haocang was completely different from what they expected, and seemed to understand the art of eating.

Before leaving, Wu Lifei glanced at Lin Haocang with slightly surprised eyes, as if she was surprised that Lin Haocang could say what she had just said.

Lin Haocang sat on the chair and stood still, as if nothing had happened.

Well, pretending to be more successful than successful.

Immediately afterwards, Lin Haocang took the menu handed over by the Chinese chef, and Chef Chen said, "Mr. Lin, I heard that you like salty food?"

Lin Haocang nodded, there is not so much to say about Chinese chefs, because the main reason for inviting Chef Haston is to broaden his horizons, and inviting these Chinese chefs is to mobilize his taste buds and fill his stomach.

Lin Haocang took the menu and asked, "What is the amount of your dish?"

Chef Chen replied: "It's the normal portion of Jiangnan food, which is less than the portion of your restaurant here, about two to three servings." ”

"Of course, it's based on eating it all, and if you want to have a few more to eat, it's perfectly fine to order a few more dishes. Chef Chen added.

Lin Haocang looked at the menu and finally chose to eat Cantonese food this time.

In fact, it is Cantonese cuisine, but judging from the name alone, Lin Haocang knows that this is an innovative dish, not the most traditional Cantonese cuisine.

Lin Haocang nodded: "Black truffle dragon emperor banquet, crab meat grilled tofu fried caviar, 20-year-old tangerine peel steamed stone fish, soy sauce roasted Liufushan oysters......"

He ordered eight dishes at once, and although he may not be able to finish them, the most important thing is to let his taste buds be enjoyed.

"The staple food is just two taels of pineapple rice, and the soup is ......"

Lin Haocang glanced twice and found that there was no soup on the menu.

Chef Chen hurriedly took over the conversation: "We have prepared seven kinds of simmered soup for you. As he spoke, he saw a cook come over with a food cart.

Lin Haocang raised his eyebrows, he actually prepared so much soup?

It seems that this service is in place, and it didn't cost more than 1 million to invite these two groups of people in vain.

There are seven crockpots on the time dining car, and the crockpots are painted with golden patterns and official scripts, which look very simple and noble, and Lin Haocang knows that this is a traditional Jiangxi delicacy: crockpot simmering soup.

The seven kinds of simmered soup prepared by Chef Chen for Lin Haocang are: stewed black chicken with fresh ginseng, stewed water fish with Huaishan wolfberry, stewed snow fungus with longan and red dates, stewed snow clam with rock sugar papaya, stewed duck with winter melon and barley, stewed partridge with red bean and tangerine peel, and stewed keel with dried vegetables and red dates.

The so-called simmering soup is to slowly simmer the ingredients into soup with a simmer, and the seven cans of soup in front of Lin Haocang took a long time!

"Mr. Lin, Miss Zhang, please use it slowly. Chef Chen said hello and quickly led the chefs to prepare the main meal.

Several waiters brought seven small clay pots to Lin Haocang, and quickly straightened all the dishes and bowls.

"Mr. Lin, if you have any comments about the food, you can always point it out, we will record it and communicate with the chef to make adjustments. After saying that, the waiter respectfully retreated to the back and took out a pen and paper to prepare for the record.

Lin Haocang snorted, it seems that this service is not in place, and he can actually record his preferences at any time.

Lin Haocang took a deep breath, it was so fragrant.

He is actually a person who likes to drink soup very much, but the existence of soup is not paid attention to in northern cuisine, so Lin Haocang rarely eats a full meal.

Lin Haocang planned to try the stewed black chicken soup with fresh ginseng first.

However, before he could make a move, a waiter hurriedly stepped forward, put the fresh ginseng stewed black chicken soup into a bowl, and put it in front of him.

Lin Haocang picked up the soup spoon with blue and white porcelain patterns and Jingdezhen markings, filled a little soup and smelled it, the first thing that caught his nose was the unique Chinese medicine taste of fresh ginseng, followed by the fragrant but not greasy taste of black chicken.

After the soup was eaten, Lin Haocang felt the tip of his tongue rippling in the warm spring day, and the minced black chicken meat was stewed lightly and disappeared without a trace, turning into a 360-degree fresh fragrance that enveloped the taste buds.

Immediately afterwards, the bitter and healing taste of ginseng came up, mixed with the aroma of black chicken, and achieved a kind of neutral and impeccable taste on the tip of the tongue.

After reminiscing for a few more seconds, Lin Haocang waved his hand to the waiter.

"Write down the ......"