Tang Xiang returned the menu to Wu Yinfei: "That's all for the time being, and I'll consider the dessert after I have used up all the dishes." ”

Three-Michelin-starred Chef Haston guessed that Tang Xiang should have finished ordering, so he asked, "Does Mr. Tang have any preferences in taste?"

"Like sweet or salty?"

Under normal circumstances, it is definitely Chef Haston's who eats whatever the diners want, but today the situation is different, this meal is customized for Tang Xiang alone, so his taste preferences have to be taken into account.

Wu Yinfei translated these two sentences to Tang Xiang.

In fact, Tang Xiang also understood without translation.

As a northerner, Tang Xiang must be more accustomed to eating salty food, except for absolute sweets such as drinks and candies, it is difficult for him to accept sweet dishes.

For example, sweet tofu brain is simply an epic catastrophic taste bombardment.

There are also sweet scrambled eggs with tomatoes made in the cafeteria when I was a child, ah~, it's a dark dish that can't be swallowed.

However, Tang Xiang did not rush to answer, because he was sure that if he answered, he might be regarded as a tasteless nouveau riche.

Tang Xiang 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 have no idea 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 Tang Xiang'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, Tang Xiang 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, Tang Xiang decided to follow Chef Haston's wishes and not make any interference himself.

Tang Xiang 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 because of his age, and he snapped his fingers as if he had met a bosom friend, and exclaimed, "That's it!"

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

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

Before leaving, Wu Yinfei glanced at Tang Xiang with slightly surprised eyes, as if she was surprised that Tang Xiang could say what she had just said.

Tang Xiang sat on the chair and stood still, as if nothing had happened.

Well, pretending to be more successful than successful.

Immediately after Tang Xiang took the menu handed over by the domestic chef, Chef Chen said, "Mr. Tang, you are a northerner, you should like salty, right?"

Tang Xiang nodded, there are not so many things to say about domestic chefs, because the main reason for inviting Chef Haston is to broaden his horizons, and inviting these domestic chefs is to mobilize his taste buds and fill his stomach.

Tang Xiang took the menu and asked, "What is the amount of one of your dishes?"

Chef Chen replied: "It's just the normal portion of southern 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.

Tang Xiang looked at the menu and finally chose this meal to eat Cantonese food.

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

Tang Xiang 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 ......"

Tang Xiang 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.

Tang Xiang 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 clay pots on the time dining car, and the crockpots are painted with golden patterns and official books, which look very simple and noble, and Tang Xiang knows that this is a traditional Jiangxi delicacy: crockpot simmering soup.

The seven kinds of simmered soups prepared by Chef Chen for Tang Xiang 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 chefs began to prepare the seven cans of soup in front of Tang Xiang at five o'clock in the morning, and it took six hours to make it.

"Mr. Tang, you 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 Tang Xiang and quickly straightened all the utensils and bowls.

"Mr. Tang, 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.

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

Tang Xiang 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 Tang Xiang rarely eats a full meal.

Tang Xiang 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.

Tang Xiang 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 entered, Tang Xiang 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 fresh fragrance of 360 degrees without dead ends to wrap 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 a few more seconds, Tang Xiang waved his hand to the waiter.

"Write down the ......"