Liu Mang doesn't mean to belittle Michelin, and he doesn't think that other countries don't have real food. But in his mind, Michelin can't be used as a measure of Chinese food at all, and it can't be measured at all.

As a person who has been immersed in Chinese culture since childhood, Liu Mang feels that the culture of his country can certainly be appreciated by people all over the world, but he refuses to put it under other people's standards and judge it by other people's standards, which is unfair and groundless.

It's like a dazzling 'boiling cabbage', in the eyes of those foreigners, it is only delicious at best, but how can he understand the Zen contained in this dish?

Thick to the extreme is bland, life is flavorful and refreshing - Chinese cuisine has transcended ideology and entered the spiritual level hundreds of years ago. If you are not in it, you will not feel the essence of it at all.

Mr. Liu...... Mr. Liu ......" Huang Guanghui saw where Liu Mang was stunned, and reminded him loudly: "Don't you want to?"

"Oh, I don't want to. Liu Mang turned sideways and dodged the camera's lens: "I am even more reluctant for someone to impose the so-called standards on me, even if there is no malice." ”

"Ah, I really don't want to?" At this time, not only Huang Guanghui, but the other people gathered in front of Liu Mang's shop also showed incredible expressions.

This is Michelin! The world's most recognized food magazine! Almost every chef is proud to be featured in this red magazine!

In addition, the award-winning restaurant will not be short of customers in the future. Because of the popularity of this magazine, every Michelin restaurant has to make a reservation in advance, and sometimes the reservation time can be for months, even a year or two!

But such a good thing that is both famous and profitable, the young man in front of him actually refused so simply?

"Boss, you don't know about Michelin, do you?" asked a woman in a professional skirt who was supposed to be a TV reporter.

"Michelin? Liu Mang smiled faintly: "Michelin restaurant is the "Michelin Red Book" to the cuisine and restaurants from all over the world, which is regarded as a treasure by those gourmets, known as the food bible of Europe, and having 3 Michelin stars is also the highest pursuit of many people in the catering industry. ”

"If you know, why refuse? This is the first Michelin restaurant in mainland China, and the restaurant that has really been evaluated by food reviewers is far from being comparable to those fake brands under the banner of Michelin, do you know what?"

"Of course I know. Liu Mang shrugged his shoulders: "This means that I will be an instant hit, and it also means that my small shop with light business will be popular in the future, and it also means that I will become the envy of many chefs, but ......"

Speaking of this, Liu Mang paused: "Evaluation is important, but it is far less than the cooking itself. Every dish made with care is worthy of respect. Our stomachs may have been soothed by a Michelin-starred dish of caviar with smoked egg yolk soup, or by a takeaway of braised chicken and rice on a rainy night. Whether it's Michelin or other kinds of food awards, these are just a kind of rules that people set in the process of pursuing food. ”

"But these rules can make the people who make food known to more people, so that more people can pursue it, right?" Huang Guanghui interjected.

"Yes, there is some truth to what you say. Liu Mang nodded: "But food has never been ruleless, whether the zongzi is made of bean paste or salted meat? Is the moon cake made of lotus paste or five kernels? Is the tofu brain sweet or salty? Is the hot pot clear soup or spicy? 10,000 people have 10,000 flavors, and a dish has 10,000 recipes. After all, the best dish in our hearts, the best restaurant, where can a few stars decide?"

"But ......" Huang Guanghui wanted to refute, but was interrupted by Liu Mang without hesitation.

"Thank you, Mr. Huang, for your kindness and Michelin's appreciation of my restaurant, but at the moment, I just want to enjoy cooking and convey this pleasure to my diners. I don't want to be tied down by certain rules, I don't want any reviewers to judge my dishes with a purpose, and I don't want to affect my mood in the future for the sake of rising or falling to a star. So, your star, go and give it to those who want it. ”

When Liu Mang finished speaking, there was silence all around, but after only a dozen seconds, some people couldn't help but applaud.

Refuse a Michelin star, refuse a low-hanging honor?

At first, many people thought that this was an incredible, even somewhat silly move. But after listening to Liu Mang's words, he couldn't help but admire the young man in front of him from the bottom of his heart.

Perhaps, such a person, such a store, is really worthy of the Michelin bronze star.

"Mr. Liu, I was abrupt. Huang Guanghui, who was still guilty, chewed on what Liu Mang said, and stepped forward: "You are the most persistent chef I have ever met, and I apologize to you on behalf of Michelin." ”

"It's okay. Liu Mang smiled: "Michelin is really not suitable for me, I just made a choice of my own." ”

"Boss, can I go in and have a look now and taste the dishes?" asked the female reporter just now.

"I'm sorry, it's not business hours yet, you can come back in the evening. Liu Mang bowed to apologize, then turned around and walked into the store, closed the door, and blocked everyone out, only then did he take a long breath.

Liu Mang just said the truth in front of everyone, in his heart, Michelin is not remarkable, and his cooking skills really don't need to be recognized by an institution, let alone sought after by everyone.

In addition to these, there is a more important reason, that is, he just wants to complete the bounty issued by the Kitchen God Space with peace of mind and obtain that god-level recipe, as for the rest, it is all just floating clouds.

On the back kitchen stove, the brine is already steaming slightly, and it is time to start recording the duck feet, Liu Mang put a pot on the other stove to boil water, and put the duck feet he bought back into it to blanch.

"I've deliberately covered my face, I shouldn't be able to recognize it, right? If I really let people recognize it, I have to change places. Liu Mang thought in his heart.

The blanched duck paw is put into the brine bucket, and Liu Mang turns off the flame of the stove to a minimum, so that the brine in the pot is kept in a state of boiling and not boiling, and the brine gently marinates the duck paw.

Compared with Michelin's star, Liu Mang prefers to pay attention to the taste of duck paws in the barrel.