After a while, Shen Yinian came over to find Chen Er.

"The guest wants to meet you."

Chen Er let out a long burp and put down his chopsticks contentedly.

Wipe your mouth clean before going to the restaurant.

Lin Shaofeng waited a little anxiously.

As soon as he saw Chen Erlai, he immediately stood up.

His lips trembled a little, and he wanted to speak, but he didn't know what to say.

Chen Er stretched out his hand and asked him to sit down.

Then he also sat down opposite Lin Shaofeng.

Talk to him, "Do you think today's food is still to your liking?" ”

Lin Shaofeng was very frank, "It's very delicious, your food has magic." ”

Chen Er looked down at the empty plates on the table, which were cleanly eaten.

Nodding approvingly.

Lin Shaofeng took a deep breath and finally calmed down.

He thought about it for a moment, figuring out what he wanted to say.

Only then did he speak, "I've watched your live show." ”

"You're the most meticulous Chinese chef I've ever met."

Chen Er said calmly, "You have won the award, I have seen some chefs of Cantonese cuisine and Jiangnan cuisine, and their skills are more than ten times more exquisite than mine. ”

Both Cantonese and Jiangnan cuisine are notoriously delicate and delicate.

Chen Er felt that he was still a person who liked to be lazy, and he couldn't talk about the word "most meticulous".

Lin Shaofeng didn't dwell with Chen Er on this issue, but continued, "I think you have a kind of craftsman spirit. You take food very seriously. ”

Although he knew that it was definitely nothing good for the other party to praise you, Chen Er still accepted the other party's praise with a smile.

Lin Shaofeng praised Chen Er for a long time before finally getting to the point.

"Every chef who opens a restaurant wants his craft to be recognized."

"Michelin-starred restaurants are almost the mainstream of international cuisine."

"Do you have any ideas for a Michelin-starred restaurant?"

Lin Shaofeng's expression was very serious.

Chen Er still had the same smiling expression as he had just now.

"Michelin-starred restaurants are currently the most professional institutions in the world for food evaluation."

"I don't have much idea of a Michelin-starred restaurant, though."

When Lin Shaofeng heard this, he was obviously surprised.

Chen Er is telling the truth from his heart.

Michelin's influence in foreign countries may be good, but for most Chinese people, perhaps its reference is not as strong as a certain food review app.

He felt that Michelin was indeed professional, but he did not intend to pursue this evaluation.

According to Chen, the most powerful evaluation of food is the mouth of the diner.

And not what gastronomic evaluation agency.

Michelin is willing to give him a restaurant evaluation, and he accepts it calmly, and if he is unwilling to give it, Chen Er will not feel anything.

Gastronomy has always been closely linked to cultural habits.

Chen Er believes that the evaluation of food across cultural backgrounds is not objective.

Food evaluation is a subjective thing.

Ingredients that a person doesn't like, no matter how delicious they are, are unpalatable in his heart.

In the same way, different countries and regions have different standards for evaluating food.

If Michelin can't judge a restaurant with Chinese habits, then his authority needs to be considered.

However, for the time being, it is not practical for Michelin to do this.

Chen Er told Lin Shaofeng that there was no need to force this.

"If you pursue other people's evaluations too much, you will only lose your way. Pay for one's whistle. ”

Lin Shaofeng was stunned for a long time.

Only then did he move his lips.

"However, without Michelin, Chinese food will never be able to stand on the international stage......

"If we can be as delicate as the island nation is to make every dish down to every step, we can meet the Michelin standard."

The cuisine of the island nation has gained international recognition for its strict and refined practices.

Therefore, the island country is also the first Asian country to have a Michelin restaurant.

Lin Shaofeng was a little excited.

"I think we can do that too!"

Chen Er felt that his patience today was really good.

He thought about it carefully, he should have just eaten enough.

So he said to Lin Shaofeng, "Japanese food is characterized by delicacy and strict requirements for the handling of ingredients. ”

"Even the omelet must be of the same thickness and the same size."

Chen Er remembers a previous documentary about a master of Japanese food, in which the protagonist had a craft inherited from his father, and he even had to learn to fry omelets for three or four years, just to ensure that the omelets were exactly the same every time.

"It's good to be strict with the ingredients, but I personally don't appreciate it."

"I still advocate being a little freewheeling, and I think the handling of ingredients should be in accordance with nature."

"It's too particular about ingredients, but it's a bit of putting the cart before the horse."

Lin Shaofeng wanted to refute, but he couldn't find a point to refute.

Chen Er finally said, "Although I have not been a chef for a long time, I have developed my own habits. I don't want to abandon my current habits and learn from other people's methods in order to get an evaluation. ”

After Chen Er finished speaking, he got up to leave.

Lin Shaofeng shouted behind him, "Your fame is already there, and within a month, people from Michelin will come to you!" ”

If Chen's approach does not meet Michelin's standards, the opportunity is lost.

Chen Er glanced at him with a smile, "Then I wish them good luck in advance, and they can bid for a seat in two months." ”

Shen Yinian listened to it next to him and couldn't help but applaud Chen Er.

That's right, even if Michelin does come, it will have to beat so many competitors at auction first.

Shen Yinian sent Lin Shaofeng out of the restaurant.

Lin Shaofeng's assistant Xiao Zhou was already waiting for him outside.

"How?" Xiao Zhou came to Lin Shaofeng and asked him.

"Has the owner of this restaurant agreed to adopt your approach?"

Lin Shaofeng did not respond for a long time.

He looked up at the moon overhead.

"The moon is nice today."

He always remembers the year when he first arrived in the United States.

Almost all the foreigners around him have the impression that Chinese food is greasy, unhygienic, unhealthy, and cheap.

But on the other hand, the food of other Asian countries, Japanese or Korean food.

All are delicate, delicate cuisine.

He felt very unfair.

He never felt that Chinese food was inferior to other cuisines.

He wants to change that, he wants others to know that Chinese food is also exquisite cuisine.

So he worked hard for many years and finally opened his own Chinese restaurant in the United States.

But the door was deserted.

Most foreigners feel that his price is too high, and they are not willing to pay time to wait for a meal.

Business is almost untenable.

So he changed his strategy, and he began to learn the practices of Western food, and he mixed the practices of Western food with Chinese food.

Slowly, the restaurant's business is getting better and better.

However, he still felt as if something was missing from the Chinese food he was cooking.

As for what was missing, he still didn't quite understand.

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