The south side of the pavilion is a private room.

Although it was a bully meal, He Xiaoguang really unceremoniously pointed out the problem of the pavilion, and the problem of the pavilion was indeed relatively big.

"Mr. He, have you found any more problems?" Cai Siman humbly asked for advice.

He Xiaoguang glanced at Cai Siman suspiciously, and he found that Cai Siman was not talking back, "What's the matter with this guy, I belittle them to visit the pavilion, doesn't she mind?"

In fact, He Xiaoguang pointed out the problem of exploring the pavilion, and Cai Siman was happy in his heart!

Because it is currently Lu Guocheng who is managing the Exploration Pavilion, and Cai Siman is only a marginal person, the more problems He Xiaoguang points out, the worse Lu Guocheng's impression in Lu Xingfa's heart will be, and then Cai Siman can successfully replace Lu Guocheng's position.

"Actually, the biggest problem is that your chef doesn't cook. He Xiaoguang said that there was a problem, "For example, your signature dish is fried lobster with shallots." ”

Cai Siman asked rhetorically, "Is there a problem with the fried lobster with three shallots?"

He Xiaoguang replied affirmatively, "Of course there is a problem! I said before, I have been to the Pavilion on Hong Kong Island, and in the Pavilion on Hong Kong Island, I have been cooking lobster with shallots for 38 years, right?"

"Hmm. Zesman responded affirmatively.

He Xiaoguang continued, "I have eaten the lobster with three shallots no less than ten times at the Tange over there, and my evaluation is that it is worthy of the signature dish that has won numerous awards. But, your family's three-onion fried lobster, seriously, there is a bit of a smashing sign!"

Lu Xingfa frowned when he heard this, and when he heard He Xiaoguang say smashing the signboard, he couldn't help but interject, "Mr. He, can you comment in detail on our three-onion fried lobster?"

He Xiaoguang asked rhetorically, "Is the fried lobster with three shallots cooked by Bao Yalong?"

Gu Kaiwen secretly guessed on the side, I'm afraid that the three-onion fried lobster was not cooked by Bao Yalong himself, right?

However, Zeisman affirmed!

"Yes. Stir-fried lobster with shallots is our signature dish, and it can only be cooked by Chef Bao himself. Zeisman responded.

He Xiaoguang was stunned for a moment, he, like Gu Kaiwen, thought that the three-onion fried lobster was not cooked by Bao Yalong himself, but it turned out to be the opposite?

Gu Kaiwen thinks that the taste of fried lobster with three shallots is good, the taste of Australian lobster is very fresh, and the taste of fresh lobster is light and sweet.

Cai Siman saw He Xiaoguang's doubts, and she asked, "Mr. He, why do you think that the three shallots and lobsters are smashing the signboard?"

He Xiaoguang commented, "First, your family's three-onion fried lobster pays too much attention to the plating style, and the Exploration Pavilion on Hong Kong Island directly puts it on the plate at will. ”

Hearing He Xiaoguang's comment on the plating, Cai Siman frowned slightly.

Lu Guocheng finally couldn't help but interject, "Isn't the plating style bad?"

"Not good!" He Xiaoguang retorted directly, "When I first came in, I observed your internal layout, and the box on our south side should be some distance from your kitchen, right?"

Zeisman nodded, "Yes." ”

"I also observed that when the scallion fried lobster was served, it was served without using a thermal insulation cover, right?" He Xiaoguang made another observation.

Zeisman nodded again, "Hmm." ”

The head chef of Hong Kong Island Exploration Pavilion insisted on using an iron wok, when cooking fried lobster with three shallots, for 38 years, for the so-called wok. He Xiaoguang explained in a condensed voice.

The so-called wok, simply put, is steaming.

To be more specific, wok gas is actually a kind of pot gas, which usually refers to when food is cooked in a high temperature environment, which generally refers to more than 200 degrees.

According to the chief chef of Hong Kong Island Exploration Pavilion, there is no need to plate the fried lobster with shallots, and the time for serving the dish cannot be delayed, and once the temperature drops, the taste will be far worse.

"The distance between our box and the kitchen is too far, and you deliberately put it on the plate, and there is no thermal insulation cover on the way to serve the food, how can such a fried lobster with shallots come to be a wok, and how can it be delicious?" He Xiaoguang glanced at Lu Guocheng, and his eyes were full of disdain.

"Finally, there is a little problem!" He Xiaoguang raised his right index finger.

He said directly and murderously, "Master Bao is still a little worse on the heat of the fried lobster with shallots, and the taste of the shallots and sauce has not entered the lobster meat at all, only floating on the surface." If I'm not mistaken, Chef Bao hasn't been learning this dish for a long time, right?"

Cai Siman was silent for a few seconds before nodding and saying, "Regarding the three-onion fried lobster, Master Bao personally went to Hong Kong Island to study for several months. ”

"How many months?" He Xiaoguang sneered, "Thanks to the freshness of your Australian lobster, at least the quality of the ingredients itself is high enough to barely make up for the problem." Still, it's the same old question, you're a three-Michelin-starred restaurant, and your cooking is meant to be enjoyed by customers, but I can find so many problems as a layman, what do you think?"

Cai Siman responded politely, "Thank you, Mr. He, for your comment." ”

He Xiaoguang looked at Gu Kaiwen, "Brother, can you add something?"

Gu Kaiwen waved his hand and shook his head, "I haven't been to the Pavilion on Hong Kong Island, nor have I tried other high-end Cantonese restaurants. For me, the taste of the pavilion is still okay. ”

Lu Guocheng breathed a sigh of relief, at least Gu Kaiwen did not fall into the well.

But the next moment, Gu Kaiwen added, "However, your cooking level of Xiaoqingpo Running Pheasant, as Ah Guang said, is really ordinary." The head chef of our ginseng chicken soup restaurant is an ordinary chef, and he has not even passed the chef exam. ”

Lu Guocheng's heart was originally relieved, and he almost vomited blood!

Gu Kaiwen is more heart-wrenching than He Xiaoguang!

According to Gu Kaiwen, isn't the level of their three-star Michelin restaurant ordinary?

Cai Siman was also a little embarrassed, "Ahem, about this problem, we will hire a chicken and poultry cooking master as soon as possible to solve this problem." By the way, Mr. Gu, from your personal point of view, what dishes do you recommend?"

"From my personal point of view?" Gu Kaiwen responded with a smile on his face, "Of course, it is all the dishes of Xiaoqingpo Running Pheasant." By the way, Mr. Cai, when I just looked through the menu, I found that you still have Huadiao bamboo silk chicken fried rice?"

"Hmm!" Zeisman nodded.

Huadiao is rice wine, and bamboo silk chicken is black-bone chicken.

Gu Kaiwen proposed, "You can replace the bamboo silk chicken with a small Qingpo running pheasant, just to use some leftovers, right?"

Cai Siman thought for a moment, then nodded in agreement, "Thank you for Mr. Gu's suggestion!"