Cai Peng's group is actually a Michelin-starred restaurant jury team. Vertex X 23 U S

Their trip to Xiao Jing Zhai this time was to give Xiao Jing Zhai a Michelin star rating.

It is precisely because of this that Cai Peng tirelessly made repeated appointments for Xiao Jingzhai.

In addition, in the evaluation of Michelin-starred restaurants, the reservation process is also one of the evaluation contents. Because of the difficulty of the appointment process, it is also the customer experience.

As for the tradition mentioned by Cai Peng, it is that in the process of judging Michelin-starred restaurants, in order to test the service details of the reviewed restaurant, the tableware will generally be deliberately touched on the ground in the presence of the service staff, so as to observe whether the service staff will pick up the tableware.

Thomas thought about it for a while, and then asked Qian Musong, "Team Leader Qian, what do you think?"

Qian Musong frowned, this question is not easy to answer!

Although this link is very formulaic, even an open secret in a small circle, it exists for a reason.

After all, if the customer touches the tableware to the ground in the presence of the service staff, but the service staff is still indifferent, then the service quality is indeed very worrying, right?

"I think it should be done according to tradition. Qian Musong responded decently.

Thomas laughed, "I don't think it's necessary, but since everyone thinks we should refer to tradition, let's refer to tradition." ”

After about five minutes, Dong Ping returned to the Thunder Pavilion and asked, "Excuse me, may I ask what kind of serving mode do you need?"

Cai Peng was puzzled, "What serving mode?"

Dong Ping explained his response, "Mr. Cai Peng, because you have six international friends, let's ask first, do you want to make one dish and serve one dish, or do you serve all the dishes together?"

In overseas regions, most banquets are served in the style of one dish at a time.

This mode of serving is not only to avoid the dishes from getting cold, but also to concentrate on the taste of one dish, so as to avoid many dishes mixing together and affecting the taste.

But this style of serving is not popular in the summer country!

Even if the dishes of Xia Guo are more suitable for this style of serving, after all, many dishes of Xia Country are suitable for eating while hot, but this style of serving is still not popular in Xia Kingdom.

The catering culture of Xia Guo is more decent!

For example, when you are entertaining guests, there is only one dish on a large table, what is that like?

Xia Guo's style prefers a large table of sumptuous dishes, which shows the hospitality of the host and fully expresses the sense of decency.

Xiao Jingzhai is still like this!

Under normal circumstances, Xiao Jing Zhai will also use this way of serving, unless there is a special order from a regular customer.

Cai Peng came to the door for the first time, and with international friends, Dong Ping naturally wanted to ask.

Thomas jumped past Cai Peng and responded, "Which way do you recommend serving food?"

Dong Ping thought about it for a moment before responding, "We recommend that you choose the mode of making a dish and serving a dish." I don't think you're a business meeting, so there's no need to talk about pomp and circumstance, we just serve a dish when it's ready, so as to ensure the best taste of the dish. ”

Thomas nodded affirmatively, "That makes sense, we'll choose the model you recommend." ”

"Okay, your first course is steamed osmanthus fish, it's going to be ready soon, please wait a minute. After Dong Ping finished speaking, he withdrew from the Thunder Pavilion private room.

When Dong Ping left, Toms sighed, "Our traditional test has been cancelled, and the service level of this restaurant is very good, considering that we are foreigners, so they asked us about the mode of serving, which is very good." ”

Qian Musong seconded, "This is a bit interesting, I think they even do a better job than Tange." ”

"Well, the way the food is served in the pavilion is indeed a bit problematic. Thomas nodded in agreement.

In less than five minutes, a service staff pushed an insulated food truck and followed Dong Ping in.

Dong Ping reminded, "Gentlemen, the first dish of steamed osmanthus fish, please taste it while it is hot and feel the fresh taste of osmanthus fish." ”

The service staff carefully brought the steamed osmanthus fish to the table, and then uncovered the second layer of insulation cover, and a fresh fish fragrance came out.

Thomas was Xia Guotong, he sniffed the smell with his eyes closed, and sighed, "Okay!

Dong Ping listened to Toms praising the steamed osmanthus fish, and he had already withdrawn from the private room with a smile.

After Toms commented, he looked at Qian Musong and asked, "Team Leader Qian, what do you think?"

Qian Musong responded, "You know, Team Leader Thomas, I pay more attention to taste. ”

"Aren't you Xia Guo all about color, smell, and flavor?" asked Toms rhetorically.

Qian Musong nodded, "Yes, but I personally pay more attention to taste." No matter how beautiful it looks or how fragrant it is, as long as it doesn't taste good, it's a failed dish. ”

"If it just tastes good, it doesn't look good, or it doesn't smell good, is that okay?" asked Toms.

"For me personally, yes. Qian Musong nodded.

Thomas joked, "A good dish may look bad, but it certainly doesn't smell bad." The food tastes good and smells great!"

Qian Musong responded seriously, "Team Leader Toms, I'll invite you to eat stinky tofu another day!"

"Oh my God!" Thomas spat in standard English in Xia Chinese, "Please spare me!"

Cai Peng reminded on the side, "Two big guys, can we eat steamed osmanthus fish first, Store Manager Dong recommends us to taste it while it's hot." ”

"Yes, yes, let's eat osmanthus fish first. Thomas greeted.

Everyone moved their chopsticks.

Cai Peng sandwiched a large piece of osmanthus fish's loin, according to Cai Peng's experience, the loin should be more chaiban, but when Cai Peng fed the loin into his mouth, he found that this piece of osmanthus fish's loin did not have the feeling of firewood at all, but had a delicate and nuanced taste.

In addition, as he chewed the osmanthus fish meat, the umami from the tip of his tongue made Cai Peng feel that the trip was worthwhile.

Not only that, when the umami came, a burst of vitality bloomed in the mouth, as if the osmanthus fish came to life in the mouth, making him feel that fresh feeling.

"Great!" Toms sighed before Cai Peng.

Qian Musong also seconded, "It's really amazing! I can't put it into words, I think this steamed osmanthus fish has redefined the definition of steamed osmanthus fish in my mind." ”

Speaking of this, Qian Musong continued, "I know that this is a Xia Guo restaurant, logically speaking, I should avoid suspicion, but at this moment, I have to say that this steamed osmanthus fish, I give it a 99 point evaluation." ”

Thomas answered with a smile, "You are too harsh! Team Leader Qian, you are really too strict! I give it 100 points for this steamed osmanthus fish, and I propose that it be listed as a recommended dish for Michelin-starred restaurants, and it deserves a special food trip for it to celebrate the summer country!"

Cai Peng complained on the side, "Mr. Toms, have you forgotten something?"