On the media side.

Several photographers are looking for a good angle, thinking that they will make this boiling cabbage more delicious.

Therefore.

They had to rush to work and put down the chopsticks in their hands.

Ay~

That's what they do, the food they eat is basically cold, and only those professional food magazine reporters can occasionally eat a few bites of hot food during interviews.

Most of the time, you can only photograph hot food.

That's right!

Who made it their job!

Everything has to work!

Fortunately, in this shooting, the leader did not ask them to take a banquet photo of the whole table of dishes, so they did not miss the delicious dishes served in front of them.

Otherwise, it would ......

They were sure that two lines of tears crossed their hearts.

After all, missing the food cooked by Boss Huang is equivalent to missing hundreds of millions!

"Xiao Liu, the boiling water cabbage will come on the field in a while, and the soup will be poured, you must take a close-up of the cabbage in full bloom."

Lin Manli gave an order to photographer Xiao Liu, and then motioned to Lin Qiyu and said, "It's time to serve." ”

"Okay."

Lin Qiyu put the pot of boiling cabbage in his hand in the middle of the dining table.

At this time, in the middle of the pot is a cabbage root with flower bones, and both sides are empty.

After Xiao Liu and several other photographers began to shoot with their cameras on their shoulders, Li Chengzhan came over with a kettle.

He pointed the spout of the pot to the head of the flower bone, and slowly poured out the chicken soup in the pot.

The clear broth poured out from the pot and poured right on the flower bones, and under the impact of the clear soup and the heat of the clear soup, the petals on the flower bones bloomed one after another, just like flowers blooming.

When all the lotus flowers bloom......

The red wolfberry in the middle, like the red heart of the stamen, plays the role of the finishing touch.

It's good-looking.

Li Chengzhan stopped halfway through the soup, at this time, in the delicate white porcelain pot, lotus flowers loomed in the soup, particularly beautiful, the soup was also as clear as water, slightly yellow, at first glance, like extremely ordinary boiling water.

The hooves of "the little lotus is only showing sharp corners, and there are dragonflies standing on their heads" on the white porcelain pot, as well as the lotus pattern like ink painting, add a touch of artistic conception to the whole plate of boiling cabbage.

After it was done, Li Chengzhan hid his merits and fame, and went away.

Xiao Liu and others also finished filming.

"How did this come to this flowering shape?"

After Liu Zishan finished filming, she said curiously: "This cabbage will still bloom, this is the first time I have seen it." ”

"As long as you pay attention to the temperature and technique, you can use the piping hot broth to make the cabbage heart look like it is blooming, of course, the premise is that the knife skills are good to carve the cabbage root into a lotus shape."

Lin Manli smiled and answered a question or two, and then asked, "Hasn't Photographer Liu ever eaten boiled cabbage?" ”

"No, this kind of state banquet-level dish, a smaller restaurant will never have this dish, and they won't be able to eat it, because they don't have that skill, and they don't have that skill, as long as there is one in a big restaurant, the fee will never be cheap, and I can't afford it."

Liu Zishan shook her head, replied with a smile, and then said: "And the boiling cabbage I saw on the Internet is all cabbage spread on a plate, which is not at all different from Boss Huang's boiling cabbage like a blooming lotus flower!" Which one is the real way to do this? ”

Whether it is "ordinary" or "lotus-shaped" boiled cabbage, the real core is "boiling water", which requires the use of raw materials such as whole chicken, whole duck, and ham. And these two different types of boiled water cabbage are actually the same when making "boiling water", and from this point of view, both are considered authentic practices. ”

Lin Manli paused and continued: "The difference lies in the cabbage, generally speaking, the earliest boiled water cabbage is usually arranged, including the state banquet. However, the boiling water cabbage we eat in the hotel, in order to improve the grade and increase the aesthetics of the dish, the chef will use scissors to cut the cabbage, and when it is poured with "boiling water", it will bloom into a lotus flower. ”

"However, some people think that ordinary plating is the most authentic, because boiling cabbage itself is a very particular dish, and there is no need to waste effort on plating, which is a bit of a snake to add to the feeling."

"But this is a matter of opinion of the wise and the wise, after all, there are a thousand Hamlets in the hearts of a thousand people! Besides, our Chinese culture has a history of thousands of years, and the cuisine is constantly improving and innovating, and the cabbage carved into a lotus shape can not only test the chef's knife skills, but also bring visual enjoyment to diners. ”

"So, I think, it doesn't have to be an authentic competition between the two, as long as the color and flavor are complete, besides, the boiling water cabbage at the state banquet is also carved into a lotus shape."

Liu Zishan and others also felt that this remark was quite reasonable.

What they were amazed at was the moment when the last step of boiling water poured on the cabbage, which bloomed like a snow lotus in the Tianshan Mountains.

It's beautiful.

So!

For them, a wonderful visual feast is enough to arouse their cravings.

It would be even more perfect if you could enjoy it on the palate.

Everyone began to move chopsticks and spoons on this plate.

Entrance to the soup.

Fresh and elegant, the soup is rich and mellow, and it has the feeling of not being like a delicacy, but better than a delicacy.

The realm of this soup is really high!

In the long-term boiling, all kinds of flavors are blended together, and finally presented in the attitude of "boiled water". It seems to be plain, but in fact it is light and flavorful, like a distant mountain shrouded in mist, which seems to be shallow and far away, but there are thousands of scenery hidden inside. Thick to the extreme is bland, life is flavorful is refreshing, this soup is quite Zen, containing the great realm of life and life.

One bite into the stomach, everyone was shocked.

I have to say, this is really a double feast for the eyes and tastes.

At first, they were a little worried.

Will the really delicious restaurant be like those Internet celebrity restaurants, after opening a new store, they will completely take the Internet celebrity route, with high prices and poor dishes, all supported by gimmicks.

Now it turns out that their worries are unfounded.

The dishes are still so delicious!

They all nodded their heads and praised them without hesitation: "It's delicious, it's delicious~"

I drank several sips in a row.

The freshness and elegance of the cabbage with the rich aroma of the broth are fresh, smooth and tender in the mouth, juicy and delicious, and the taste is moist and smooth when you bite it gently.

"Delicious! It's so delicious! ”

"This boiling cabbage, I don't feel greasy at all, it's better than all kinds of delicacies!"

"It is worthy of the dishes of the state banquet, the taste is excellent, and it is enough to see the high craftsmanship of Boss Huang."

"Yes, yes, this Boss Huang's craftsmanship is really high, why is everything so delicious?"

For a while, the praise in the store was rave again!

The other diners in the restaurant looked strange and discussed whether to order a boiling cabbage as well.

Just a look at the price......

Oh my god......

My wallet can't afford it......

However, some old customers who have tasted Huang Tao's craftsmanship also gritted their teeth and ordered one. (End of chapter)