When Li Chuanshui boiled his newly obtained iron noodles and put them on the fire, the guests of Fenghua Hotel, under the guidance of Qin Jiaoyun and her waitresses, approached the banquet hall for dining.

The banquet hall of Fenghua Hotel used to be the core area for various weddings and celebrations, and now in order to hold this banquet, Qin Jiaoyun has spent a lot of money to carefully design and decorate the place.

As a result, it is far more luxurious and opulent than it used to be, and it is very pleasing to the eye.

Although Qin Jiaoyun used cheap gypsum board and gold-plated paint for decoration, this beautiful and intelligent woman was designed by a famous designer, so as soon as those guests entered the door of the banquet hall, they saw many carvings and ornaments with auspicious meanings, as well as three huge and exaggerated ...... Iron table.

These three tables, each of which is made of five or six tables, although the material is cold iron, but the top is full of gold and silver tableware, but it is pleasing to the eye, and the three antique bronze tripods with black and green lines at the end of the table are even more eye-catching.

When Qin Jiaoyun walked to the three large copper tripods, she stretched out her hand and gently patted the three banquet utensils that she usually didn't need, and then said to the guests who were looking forward to it: "Ladies and gentlemen, our hotel has made a lot of preparations for this party, in order to let everyone have a better taste of the Chinese food culture in addition to feasting on the mouth, I decided to let my core chef team make today's main dish on the spot for everyone to enjoy!" ”

While speaking, Qin Jiaoyun turned around, pointed to the three copper tripods, patted the empty tripod wall and said, "Next, I invite my capable chef team to play!" ”

With Qin Jiaoyun's shout, the lights of the entire banquet hall dimmed slightly, and then a crack suddenly opened on the ground, and with that crack, Qin Jiaoyun's four cooks wore neat chef clothes, pushed a freezer-sized teleportation cart, and ascended from the ground on an elevator.

This ingenious appearance ceremony was also arranged by Qin Jiaoyun, just to let the guests better remember the hospitality of Fenghua Hotel, and Qin Jiaoyun's arrangement did play a very good role.

Seeing such a dazzling cook, the guests present were a little dumbfounded, and everyone didn't know what kind of medicine Qin Jiaoyun was selling in this gourd, so everyone took their seats, turned their heads, and looked at the cooks pushing carts.

In the eyes of everyone, Qin Jiaoyun looked very proud.

She nodded at the four cooks, and then shouted excitedly, "Now...... Please enjoy it! ”

With Qin Jiaoyun's words, the four cooks quickly unfolded the iron kitchen cart they were pushing, and in an instant, the kitchen cart turned into a temporary and fully equipped processing table.

Then, the four of them took out a semi-finished porpoise from the bottom of the kitchen car, the pork meat had already been burned by the fire, and the inside and outside exuded a faint fragrance and golden reddish color, and the whole little pig's head and face were completely pressed on the metal cabinet, and the people who watched it were salivating.

After the pig was placed on the table, the four cooks quickly painted the whole pig into a milky white with the glutinous rice paste, and then sealed it into a large stainless steel copper pot to boil according to the general production principle.

Then, the climax of the banquet arrived, and the crack and elevator that had been used to lift the cook were opened again, followed by a large iron pot with a stove rising from below.

The iron pot was steaming hot, more than a man tall, and when the iron pot was raised, there was a shelf with iron chains on it, as if it had been specially prepared for steaming something very heavy.

Looking at the iron pot and the shelf, some knowledgeable people immediately understood, and several of the restaurant owners invited by Qin Jiaoyun immediately nodded and said, "This is the equipment for roasting whole sheep!" Install this device on a large steamer...... It's so creative! ”

Many of the things Qin Jiaoyun showed were improvised by her and Li Chuanshui two days ago, and the purpose of inventing these things was to make the main process of boiling the cannon dolphin on the spot, so that those guests who were used to seeing the finished product on weekdays could see the process of on-site production, which made them feel amazed.

After the appearance of the large pot stove, which was composed of iron pots and equipment, the four cooks vigorously held up the iron pot sealed with the porpoise, and then tied it tightly on the chain used to roast the whole sheep, followed by the two of them, pulled the bundled cauldron with iron chains, and the other two were responsible for controlling the direction, and then let it go under the series of shouts and commands of the four cooks.

After a while, the cauldron, the iron pot sealed with the pork meat, was put into the inside of the larger pot, and then with the sound of a splash, only the sound of water rushing to the iron chain was left in the pot.

With that sound, all the guests in the audience held their breath, watching this spectacular scene, waiting for the moment when the pork meat came out of the pot.

The chefs made this dish with such a strong production technique and visual impact that even though everyone just watched the water boil, they were still full of anticipation and excitement, and no one felt that the waiting time was a little long.

In such a rare period of waiting, Qin Jiaoyun found the opportunity to introduce the origin and production method of this "boiled porpoise" to all the guests.

Qin Jiaoyun is a woman who speaks well and can speak well, she started with the history of the porpoise, and according to Li Chuanshui's script, she quoted some scriptures to talk about the origin and production skills of the porpoise.

From "The Mean" to "Zhou Li", Qin Jiaoyun explained it one by one, and soon the interest of the guests here was raised to the highest point!

Qin Jiaoyun understands that these diners look gentle and elegant, with superb taste, but in fact, they are all lay people who follow the crowd, and there are few who really know how to eat like Li Chuanshui.

Therefore, Qin Jiaoyun wanted to desperately create a "potential", and driven by this potential, even if it was not delicious food, they would have a good reputation and praise it repeatedly.

What's more, Qin Jiaoyun has absolute confidence in the dish recommended by Li Chuanshui, and it can completely defeat all harsh challengers on the taste buds.

After Qin Jiaoyun basically introduced the origin and various wonders of boiling the cannon dolphin, her lead chef Du Ruifeng nodded at Qin Jiaoyun herself.

Immediately after, Qin Jiaoyun, who understood, immediately turned around, pointed to the cauldron of boiling water and said, "Everyone! The first and most popular dish after the star drop in our restaurant, boiling the cannon porpoise, is out of the pot immediately! ”