The flowers are gradually becoming charming, and the asakusa can have no horseshoe. Pen fun and pavilion www.biquge.info

Ye Luo looked at the dazzling menu, the dishes on it were varied, but all of them were very tempting without exception, the irresistible fragrance seemed to penetrate the menu pictures and drill into his nose, just looking at the pictures made his saliva secretion accelerate.

However, it has to be said that the more choices you can make, the more difficult it will be for people to choose, this dish looks very tempting, you want to eat! That dish looks very good, you want to eat!

"Hello, I don't know what you're going to eat? If not, you might as well listen to my introduction. ”

Just when Ye Luo was hesitating to eat something, chef Tan Shiye entered the private room again, this time directly holding five menus and handing them to others, so that almost two or three people could share a menu.

"Well, let's highlight the most famous dishes in your restaurant. Ye Luo said as he flipped through the menu.

"Okay. ”

Tan Shiye nodded, and then began to talk eloquently:

"The first plate is a grand introduction to our Four Treasures Sandwich. This is a rich starter with a variety of appetizers. The protagonist is a layered dish, with the bottom being the dough cake, the top being cucumber strips, sweet noodle sauce, suckling pork, fried tofu skin, black pork barbecued pork, mango, and the top layer being suckling pig skin. When eating, first eat mango with suckling pig skin, and then eat barbecued pork, layer by layer. Black fungus and carob beans are interspersed to eat, fresh and can help clear the mouth and get tired, it is a very handmade and various ingredients to match the first appetizer, and it is also one of the must-order dishes for every guest who comes to the store.

As for the head soup, the snail stewed fish maw must be something you can't miss, this soup has the main effect of nourishing yin and nourishing the skin, taking the American snail head and a large piece of complete high-grade fish maw as the soup material, and the soup base is stewed for 6 hours with old chicken, lean meat and mineral water. ”

Tan Shiye introduced them to the first dish and the first soup in one breath, I have to say that he is not only good at cooking, but also quite eloquent, and he can describe all the characteristics of a dish in just a few sentences, so that guests can immediately understand this dish.

"Beauty-friendly, then we must be fine, right?" Baby's eyes lit up after hearing the effect of the soup of snail stewed fish maw, beauty is every female star, no, it is when every woman cares very much.

Naturally, others are also agreeing with each other!

Chen Chichi didn't care about the first plate and the first soup, but looked at the main dishes on the menu and shouted: "Chef Tan, what about the main course? I want to eat meat, it's best to introduce meat to eat!"

"You're a pig, you, come here to eat meat, go home and buy a pig for you to eat!" Li Chen, who was sitting next to Chen Chichi and reading the same menu with him, patted his head and said angrily, this guy has been looking at the meat in the main course with the menu, so that the big black cow can't see anything else.

"Boys don't need to drink snail stewed fish maw, change our boys' head soup to black gold mine. Ye Luo suddenly said loudly, this soup is an innovative dish, the picture is very unique, the introduction says that it is a perfect combination of black tofu and seafood stock, so he is very curious to try it.

Tan Shiye was not in a hurry to record Ye Luo's request, and then continued to introduce: "For the main dish, I will introduce you to three major dishes.

The first dish is the truffle Wagyu gift box, selected Australian grade 8 Wagyu beef, fried until medium rare, drizzled with black truffle sauce, a little gold leaf, and served with cabbage gall garniers, this is a real big dish, very suitable for Chen Chichi's requirements.

The second course is the ice drunk sea cucumber, the top imported Kanto ginseng is selected, soaked for three days, and then poured with the secret old vinegar sauce made by Master Tan Shiye, the sea cucumber tastes for three points, the entrance is crisp and not greasy, slightly spicy to the taste buds, and then paired with a refreshing vegetable salad, especially in this high temperature season, the ultimate enjoyment of ice and fire will definitely make you feel refreshed.

The third dish is my latest innovation, crispy barbecued pork, which combines traditional Cantonese barbecued pork with a new cooking twist, and the most eye-catching is the hollowing out of kumquats, the sweet and sour grunt meat is put in it, and then wrapped in boiled hot white syrup to set the shape. Barbecued pork is eaten with salad, which definitely does not make people feel greasy, but is full of gravy mixed with lean protein fiber, which is perfectly relieving and satisfying the health needs of meat lovers under the combination of salad. ”

The three main courses are like telling a simple little story, from the bland beginning, to the unstoppable middle, to the ending full of extreme contrasts.

I have to say that Tan Shiye can become a three-star Michelin chef, naturally has his own advantages, when he sees the guests at first sight, the next second he can recommend the most suitable dishes for the guests according to different guests and different characteristics.

For celebrities, what they are most concerned about is their appearance and figure, so there are no particularly greasy dishes from the first plate to the main dish, which completely solves their ambivalence of wanting to eat but afraid of getting fat.

Of course, Chen Chichi, a foodie, is an exception, for him, he eats the most in the world, what is his figure? Who cares about it, think about it after eating!

Ye Luo looked at everyone, basically had no opinions, and seemed to be basically satisfied with Tan Shiye's recommendation as the chef, but it was rare to come to a three-star Michelin, so he couldn't satisfy him, and quickly flipped through the menu and said:

"Just follow Chef Tan's recommendation, and then ask for this green pepper steamed star grouper, this fried lobster with three shallots, flaming conch and red wine Australian Wagyu beef cubes! ”

I ordered four more dishes in one go, and all four dishes have the same characteristics: precious ingredients and exquisite methods, and they are all recommended by five stars on the menu popularity.

After Tan Shiye heard the names of the four dishes reported by Ye Luo, his face showed a look of pride and pride, because these four dishes were just created, and he was still very happy to be discerned by the guests from so many dishes.

Hmmm~ I took a pen and added these four dishes for the first time, and then asked: "Do you need a wine?" ”

"Okay!"

Ye Luo didn't ask the price, he nodded directly and agreed, so that the menu was completed.

Tan Shiye bowed slightly and said, "Please wait", then exited the private room, taught the menu they ordered to the service desk, and then entered the back kitchen, he decided that all the dishes had to be done himself.

......

While everyone was chatting in a private room, they were swallowing saliva from time to time in anticipation of the arrival of food.

"I'm going to shoot a TV series. Ye Luo suddenly said.

His words were like a thunderclap on the ground, which made everyone present stunned for a while, and they didn't know how to react.

In fact, this decision was not made by Ye Luo when his mind was hot, but a plan that had been formed in his heart as early as when he founded the company, if the company wants to rise, in addition to having artists who can do it themselves, it also needs a work to fire the first shot and start its own fame!

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