The electronic sound of the system continued to sound, and a sky-high price that was simply terrifying was exploded.

[Six dishes of the whole fish feast, with a total basic price of 19,999 yuan. 】

19999 yuan......

When Bai Xiaobai heard this offer, the chopsticks in his hand almost fell off.

Gao Chao saw that Bai Xiaobai was in a trance, his expression was wooden, and he asked, "Bai Xiaobai, what's wrong with you?"

"It's okay, I'm just thinking about cooking. Bai Xiaobai casually found an excuse to prevaricate.

This is the first time that the system has quoted five-digit pricing.

Don't exaggerate.

Bai Xiaobai naturally understands the principle of what you pay for.

It's just that this five-figure priced whole fish feast dish, how many customers will there be?

Take Jianghai's current consumption level as an example.

First-class hotels in Jianghai, such as Haochuang Hotel, Hengyuan Hotel, Chaoyang Hotel.

In these five-star hotels, the general banquet is more than 800 yuan a table, and if the ingredients are a little high-end, it is only one or two thousand a table.

Of course, if it is a top-notch mountain and sea delicacies.

For example, there are 10-14 seats, the dishes are very complete, abalone, ginseng, wings, belly, bird's nest, fish gelatin, and the price of such a table will not exceed 5,000 yuan.

Now the whole fish feast of the system, 6 dishes, costs 19,999 yuan.

On average, almost a dish costs 2,000 oceans.

One dish is worth a table of high-end banquets in a five-star hotel, and there is really no one.

Qing Leng Electronic Tone continues to broadcast reports:

[Host, you have the right to semi-self-pricing, and you can adjust the pricing of the whole fish feast within a limited range.] 】

After calming down a little, Bai Xiaobai said, "I know, after I finish making the dishes of the whole fish feast, I will taste them one by one, and then I will consider adjusting the pricing." ”

Bai Xiaobai will not blindly adjust the price, he plans to taste all six dishes, and then finally determine the price after comprehensive feeling.

Selected sashimi, Yipin fish head tofu soup, squirrel carp, Bai Xiaobai has tasted them one by one.

The sashimi is selected for its freshness, and the umami of raw food is impeccable, and the sashimi is as if it has been resurrected in the mouth, and it is very smooth and chewy.

Yipin fish head tofu soup, the pure and faint milk aroma, with the fresh fragrance of fish, and the tender and juicy tofu, every bite is the supreme enjoyment.

Bai Xiaobai's personal favorite is the squirrel carp.

The golden and crispy fish, crispy on the outside and tender on the inside, is paired with a sweet and sour tomato sauce, fragrant but not greasy, sweet and sour, triggering taste buds on the tip of the tongue and enjoying it.

In particular, the fish is really delicious, and the natural sweetness of the fish is vividly reflected in the mouth.

It is worthy of the Yellow River carp that the system calls the fish leaping over the dragon gate.

The taste is too good to be said.

Bai Xiaobai ate very well with Ota rouge rice.

Gao Chao and Bai Xiaobai enjoyed lunch.

It's already lunchtime.

There are also a lot of regular customers coming outside.

Late arrivals can only queue outside.

And the regular customers who arrived first did not rush to choose a seat as soon as they entered the store.

Some regular customers had bright eyes and saw the fish bones left on the table, so they asked, "Boss Bai, what kind of fish are you eating? It's so fragrant? Is it new?"

"It doesn't look like steamed anchovy with lettuce, Boss Bai, do you have a new product?"

"When will it be released? What kind of fish?"

As soon as they entered the store, two or three regular customers asked the same question.

Bai Xiaobai simply mentioned the whole fish banquet in passing, and publicly said that it would be launched in the near future, but the price of 19,999 yuan, he did not say it for the time being, first, the price was not completely determined, and second, it was not to scare off old customers.

One after another, many regular customers entered Xiaobai Restaurant.

After listening to Bai Xiaobai's introduction to the whole fish feast, some old customers expressed great expectations.

"Boss Bai, I'm looking forward to your whole fish feast, when will it be officially launched, say it. When the time comes, I'll bring my family to visit. ”

"By the way, it's almost the New Year, I don't plan to cook the Chinese New Year's Eve dinner at home, so I eat it in your store, Boss Bai." ”

"Boss Bai, is your store still open for the Chinese New Year?"

"Yes, Chinese New Year's Eve, I am too lazy to do it at home, if Boss Bai is open for business, I will eat Chinese New Year's Eve dinner in your store." ”

Many regular customers suddenly mentioned the Chinese New Year's Eve dinner.

With the continuous improvement of material living standards, some urban wealthy families, in order to save time and unnecessary trouble, rarely do Chinese New Year's Eve dinners, and generally book Chinese New Year's Eve banquets in high-end hotels to solve the problem.

Regarding the closure of the camp for the Chinese New Year's Eve, Bai Xiaobai has not yet been approved this year.

There is still more than half a month to go before the Chinese New Year.

Bai Xiaobai didn't know if Uncle Bai Yuanshan would come back for the New Year.

If he comes back for the New Year, he will not be open for business in Chinese New Year's Eve.

If Uncle doesn't come back, Gao Chao will go home again, and he will be the only one in the store.

Bai Xiaobai, who is lonely, has nothing to do, so he will naturally make money in business.

Therefore, there is no matter of quasi-faith for the time being, and Bai Xiaobai answered vaguely, indicating that it is still unknown whether Xiaobai's restaurant will open in Chinese New Year's Eve.

With the expectation of the white white whole fish feast, all the old customers began to order one after another.

After finishing lunch, Gao Chao went up to the small room on the second floor alone to code words, and Li Qin also went home.

Bai Xiaobai half-pulled down the roller shutter and continued to be busy in the glass kitchen alone.

He didn't have time for a lunch break, so he put the customer's used dishes and chopsticks in the dishwasher and cleaned up the kitchen briefly.

After everything is done, he wants to try to make the fourth dish of the whole fish feast - chopped pepper fish head.

This is the second fish head dish of the whole fish feast after the first fish head tofu soup.

Chopped pepper fish head is a well-known Chinese delicacy and a classic representative of Hunan cuisine.

Bai Xiaobai learned from the existing gastronomic literature.

The origin of the chopped pepper fish head is said to be traced back to the Yongzheng period of the Qing Dynasty.

Huang Zongxian, an anti-Qing literati, fled because of the "literary prison". On the way, he passed through a small village in Huxiang and lived in a poor rural farmer's house.

The farmer happened to catch a fathead fish from the pond, and the peasant woman used it to cook for Huang Zongxian.

After the fish is washed, the fish meat is boiled in soup with salt, and then chopped with home-grown chili peppers and steamed with the fish head.

After Huang Zongxian returned home, he asked the chef to improve this dish, so there was today's "chopped pepper fish head", which has been passed down to this day and has become the representative of Hunan steamed dishes.

Because the meat of this dish is delicate, fresh and spicy, it is especially suitable for eating, and it is also a private dish that Bai Xiaobai likes very much.

Eating more fish is said to make you smarter, especially many people think that fish heads are more brain-replenishing.

In the past, there was a lot of pressure in junior high and high school, and Bai Xiaobai's father often cooked chopped pepper and fish heads for him.

Because he has often been in the kitchen since he was a child, Bai Xiaobai is very familiar with the practice of chopping pepper fish heads.

The systematic method of chopping pepper fish head is basically the same as the traditional practice.