Pierre was drinking fragrant green tea while admiring the two giant dragon carp jumping on the surface of the lake, and when various ideas came to mind, the dish was delivered.

The first dish is still the signature dish of the Xiao family's private restaurant, snow chicken morel mushroom soup, which is basically a big urn cooked in the restaurant every day, and has become the most popular dish among diners.

Since this time, the Xiao family's private restaurant has begun to spread in the rich circles of Yaozhou, Nanzhao and Chuncheng, and many rich people have driven over in order to eat the food of the restaurant.

The snow pheasant is raised on the Xiao family farm, and the meat is delicate from the pasture, insects and corn soaked in the spiritual spring of the space, but it lacks the fishy smell of the wild snow chicken. Morel mushrooms are fresh products cultivated in the mushroom base, full of the fragrance of the space spiritual spring, and combined with the fat of the snow chicken, it exudes an intoxicating fragrance.

In French cuisine, soup is also a very important dish, such as mushroom soup, oxtail soup, etc., which often appear in formal Western cuisine.

Therefore, Pierre's ability to identify the soup is still quite high.

The container used to hold the soup in the Xiao family restaurant is very special, it is not a common porcelain pot, but a small urn similar to black pottery, with a dark appearance and simple patterns, creating a sense of mystery.

The golden chicken fat floated on the soup noodles without the slightest heat, but Xiao Li had already reminded Pierre that the temperature of the broth in the small urn had exceeded 9o degrees Celsius, so please be careful!

Holding a spoon and gently scooping a small bowl of chicken broth, a strong fragrance began to fill the air, and the smell of fresh fragrance suddenly made Pierre's stomach growl.

After drinking a glass of milk, toast, eggs and ham slices this morning, plus running around the village all morning and taking pictures, Pierre, who was tall and tall, was already hungry. Now that the strong fragrance is stimulated, the gluttonous worms in his stomach are immediately hooked!

I took a sip of the soup. A fresh fragrance rushed to his head, so that Pierre couldn't help but play a clever way, it was so delicious!

Pierre prides himself on having tasted all the best food in the world, but he had never had a soup so delicious, before it was so delicious. He felt like all the Western soup he had drunk before had turned into dross.

The fresh aroma of this snowcock morel mushroom does not rely on the taste of monosodium glutamate, chicken essence and other seasonings, but completely relies on long-term boiling to extract the umami of the big bone broth, snowcock and morel itself, and has reached the ultimate in the control of heat!

At this time, Pierre's soup tasted similar to the chicken soup that Xiao Feng made at yesterday's luncheon, and both had a feeling of lingering on his lips and teeth. It's just that the soup in front of me is more mellow.

I have to say that Pierre's tongue is still very sensitive!

The chicken soup that Xiao Feng makes at home uses exactly the same ingredients as the chicken soup in the restaurant, but the cooking time is different.

Yesterday's lunch was made in a short period of time, and it was a little hurried, naturally not as good as the beautiful soup that Xiao Jinhao made with a large urn and slow fire for more than ten hours!

The soup is followed by a typical Chinese dish. Sweet and sour fish!

With the rapid development of China's economy, China's status and influence in the international community are also increasing day by day, and Chinese food has also become more and more popular.

More than a decade ago, most of the three-star restaurants selected by the Michelin organization were mainly Western restaurants, supplemented by occasional sushi restaurants in the East, and the proportion of Chinese restaurants was pitiful.

However, in recent years, more and more high-end Chinese restaurants in Beiping, Haizhou and Xiangjiang have been recognized by Michelin. Eventually, it became a restaurant on the list in the Michelin Guide.

As an ombudsman, Pierre certainly does not harbor some strange prejudices against Chinese food, but rather rather a keen to learn more about Eastern philosophy from the mystical Chinese food.

Therefore, Pierre can not only use Western knives and forks, but also chopsticks.

This set of sweet and sour fish is also a signature of Xiao's restaurant, using the top tench fish raised in the farm, cutting the belly, removing the scales and washing, slicing out the knife flowers, and quickly fried in hot oil for later use. Freshly picked tomatoes are chopped and stir-fried in hot oil, boiled in a tomato sauce with broth, and topped with fried cinnamon fish. Then drizzle with sesame oil, sprinkle with green onion and coriander, and you're done.

The difficulty of this dish is that the cinnamon must be processed quickly to maintain the umami of the fish itself, and the knife skill is also very important, so that the knife flower is even to ensure that the whole fish is fried in less than a minute! Of course. The preparation of the tomato sauce is also quite crucial, and without the sweet and sour top-quality tomatoes from the Xiao Family Farm, this dish would drop several notches.

With top-notch ingredients and high cooking skills, this sweet and sour dish has long been known!

Pierre carefully picked up a piece of fish with chopsticks, dipped it in tomato sauce, put it in his mouth, and savored it.

The skin of the fish is crispy after being fried in hot oil, but the inside is still very tender, and the tomato sauce is sweet and sour, with a faint aroma that is the taste of the tomato itself. These two points alone were enough for Pierre to judge that this dish was on par with the soup just now, and he was shocked again!

This sweet and sour taste is most popular with Westerners, and you don't see many low-end Chinese restaurants in Europe that have improved many dishes to similar tastes.

Although this dish of cinnamon has a bit of bones and is not quite in line with Western habits, if you replace it with tuna, salmon and other thorny fish meat, and this tomato sauce, I am afraid it will become a favorite dish of Western tourists.

At this time, Pierre's heart began to be turbulent, he never imagined that such an inconspicuous restaurant could have such a delicious taste.

Comfortable dining, beautiful views and wonderful cuisine make up the many elements of a 'Michelin' restaurant, which already meets some of the criteria.

And then, including vegetable salad, fruit after meals, etc.6 continued, so that Pierre feasted on it, but also gradually formed an idea in his heart.

As a foodie, Pierre feels obligated to recommend the cuisine of this restaurant to food lovers around the world, a three-Michelin-starred restaurant that deserves to be eaten!

The top-notch food coupled with the beautiful scenery of Ginkgo Village can attract more tourists to visit the Jinghu Scenic Area, which can be regarded as a feedback from Pierre to this trip to Ginkgo Village.

However, Xiao Li and Xiao Jinhao, who were busy in the kitchen, didn't know that the foreigner who was eating on the water pavilion was about to bring a huge surprise to himself and the Xiao family's private restaurant.

After a while, when the wealthy from all over the world flocked to the restaurant, Xiao Jinhao was still a little confused, and finally it was the diners who revealed the secret themselves, and Xiao Jinhao realized what the three-star Michelin restaurant means in the world food circle.

Of course, neither Xiao Jinhao nor Xiao Feng would know that Pierre is the inspector of the 'Michelin' organization. Xiao Qiang would not know that Pierre, who hooked up with him and poured wine together, actually made the 'Xiao Family Private Restaurant' one of the top restaurants in China, and the continuous flow of customers promoted the exhibition of Jinghu Scenic Area, which can be described as killing two birds with one stone.

After lunch, Pierre returned to Xiao Wuye's inn to rest, and in the afternoon he began to take pictures around the village again, and when he was hungry, he went to the Xiao family's private restaurant to eat.

For several days in a row, in addition to breakfast, Pierre's other two meals were solved in the 'Xiao family's private restaurant', and he tasted almost all the dishes in the restaurant.

The more he ate, the more Pierre was able to feel the chef's mind behind the deliciousness of the restaurant, and the better he felt about the restaurant!

After coming and going, Xiao Jinhao also felt that this foreigner was very pleasing to the eye, and he was more attentive when making zuò dishes, which could be regarded as showing his cooking skills to the fullest.

For a chef, it is also a great blessing to meet a diner who likes and understands him!

By the time Pierre left Ginkgo Village, the various dishes, restaurant furnishings, layouts and service details of the 'Xiao Family's Private Restaurant' had been completely recorded by Pierre with cameras, text descriptions, etc. These materials will be featured in an issue of the MICHELIN Guide, dedicated to introducing the Siu Family's Restaurant to diners around the world.

Of course, if this topic wants to be officially disclosed, it will have to wait for other inspectors sent by the 'Michelin' agency to conduct a comprehensive inspection and re-inspection of the 'Xiao family's private restaurant', and then it can be carried out after approval.

However, in Pierre's opinion, he has strong confidence that the report will be able to pass through guò, as long as it can fairly evaluate the Yiqiē of the 'Xiao Family's private restaurant', it fully meets the relevant standards of a 'Michelin' three-star restaurant. For every 'Michelin' inspector who loves food, they will maintain a pious heart in front of food, so Pierre is not worried that other inspectors will make unfair comments about 'Xiao Family Private Restaurant'.

When Pierre left Ginkgo Village, he did not inform Xiao Feng, Xiao Qiang and others, but only after arriving in Yaozhou, he informed them through guòe-mai1. After all, after learning that the chef of the 'Xiao family's private restaurant' was Xiao Qiang's father, Pierre knew that he had to avoid suspicion.

Pierre's departure did not have much impact on the lives of Xiao Qiang and others, while the Ginkgo Village and Jinghu system still moved forward little by little at their own pace.

In the following period, more and more customers came to Xiao Jinhao's restaurant, including foreigners and diners from Haizhou, Beiping and Xiangjiang. However, Xiao Jinhao did not associate this change with Pierre, only thinking that the popularity of Ginkgo Village is getting higher and higher, and the number of guests who come here for vacation tourism has skyrocketed.

As everyone knows, some of these diners are the inspectors of the 'Michelin' organization, who are reviewing the 'Xiao family's private restaurant' to review the gastronomic report submitted by Pierre.

Through the strict review, 'Xiao Family Private Restaurant' has been unanimously recognized by all inspectors and has successfully become a three-star restaurant of 'Michelin'!

For a lot of people, this is a dream result!

ps:ps: Happy weekend folks!

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