Life is a Game

Peng Changping spoke Chinese, and Chef Arnold didn't understand him and he didn't want to understand it. Chef Arnold saw that the soup had been served and introduced today's appetizers and soups to the four people.

Jiang Feng basically gave up English after entering university. He could pass CET-6 in his freshman year because of his experience in high school. If he waited until his sophomore year, he might not even be able to pass CET-4. Later, although the game was activated and the English was set to a high level, it did not mean that he could understand all the introductions of Chef Arnold.

Chef Arnold speaks very fast, chattering faster than level 6 English listening, and with some accents, and the words are full of names of various ingredients and words that Jiang Feng has never heard before. He could only barely understand what ingredients were used in these dishes, and then guessed that Chef Arnold's other words might be introducing the rareness and origin of the ingredients.

After the introduction in less than two minutes, Jiang Feng felt as if he had gone through a CET-6 listening test.

After introducing the meal, Chef Arnold finished his work, and walked to the kitchen without looking back. Just looking at his back, Jiang Feng felt that he seemed a little angry, but he didn't know why.

As soon as Chef A Nuo left, Xu Chengcheng began to introduce the soup to them: "This veal stewed chanterelle mushroom soup is one of Chef A Nuo's signature dishes. Milk is added to it when it is stewed. It's just..."

Xu Cheng paused: "I remember that this dish was supposed to be the main course, maybe it was changed later. I haven't been abroad much in the past two years, and I haven't tasted the craftsmanship of Master Arnold for almost two years. gone."

Jiang Feng was burying his head in eating the bowl of veal stewed chanterelle mushroom soup that he said was not like soup and that the vegetables were not vegetables.

Although I know the name of the dish is a bit long, I can't find anything wrong except that the portion is too small. As Xu Cheng said, this soup is stewed with milk, but the method is definitely not ordinary. At least within the scope of Jiang Feng's understanding, simply adding milk to the soup will not make such a thick, silky, milky stew without losing the sweetness of beef and the unique flavor of chanterelle mushrooms dishes.

The chanterelle mushroom absorbs oil and can also lock the soup at the same time. Bite down, the mushroom juice and the fat it absorbs during the stew flow out together with the soup, flow into the mouth and slide into the esophagus, which is warm and delicious without burning the mouth. The beef is obviously marinated and simply fried before being stewed. The texture and taste are not comparable to ordinary beef stew.

One mouthful of chanterelle mushrooms and one mouthful of extremely soft and rotten beef, with some thick soup stuffed in the middle from time to time, coupled with the faint milky fragrance that lingers on the tip of the tongue if there is nothing but lingering, this dish says It is not an exaggeration to say that it is a delicacy.

Chef Arnold's ranking in the top 10 of celebrity chefs is not due to his unreasonable or even acerbic mouth.

Deserved.

Egg pudding with caviar as a starter pales in comparison to this stunning veal stew in chanterelle mushroom soup.

It cannot be said that it is not delicious, first of all, it must be affirmed in terms of price. But apart from the price, this dish feels very ordinary. The caviar itself has no taste. Although the taste of the large and plump ones bursting in the mouth is very good, there is still no way to make up for its lack of taste.

The sauce of caviar egg pudding is slightly sour, and the egg pudding is sweet, which is very in line with the characteristics of sweet and sour appetizers, but such a taste combination is really not outstanding. It can only be said that it does have a little appetizing effect, and it can be regarded as a qualified appetizer.

After eating the veal stewed chanterelle mushroom soup, Jiang Feng relished the caviar egg pudding that he had chewed up in two or three bites just now. He even wondered if the appetizer was made by Chef Arnold.

The level gap between the two is too large.

In fact, Jiang Feng didn't have to doubt it at all, because the appetizer was indeed not made by Chef A Nuo, and the soup should not have been made by Chef A Nuo in the first place.

For a set meal for 3 to 4 people, the main course becomes the bulk. The back kitchen seemed to have pinpointed the timing. Jiang Feng and the others had just finished eating veal stewed chanterelle mushroom soup, and the first main course, steak, was served for everyone.

In addition to the more common steak, the main course also has grilled chicken breast, cheese baked eggplant, vegetable salad, pan-fried salmon and a practice that is a bit like eight-treasure chicken, stuffed with fruit and some other things that help to enhance the chicken. Roasted whole chicken with fragrant ingredients.

It can be said that the amount is quite sufficient, and the set meal feels like a buffet.

Although Jiang Feng didn't cook western food or steak, at least he knew the ingredients. The meat selected for the steak is the best eye meat, and the salmon meat is also an excellent part, and it can be seen from the quality of the grilled meat that it should be freshly slaughtered. But these were nothing. What really surprised Jiang Feng was that the whole roast chicken was actually a free-range chicken instead of a turkey.

The 4 eye steaks on the table are undoubtedly of very good meat quality, the snowflakes are evenly distributed and beautiful, and you can feel its softness and juiciness just by looking at it.

Vegetable salad mixed with cheese, a small pot, looks very delicate and refreshing.

Both chicken breast and salmon meat are fried and roasted, and they look a bit similar, but compared with salmon meat, chicken breast meat looks much inferior, and even has some excess.

Cheese Baked Eggplant Jiang Feng hadn't eaten it before. The name sounded dark, but it didn't look dark. It's a pity that this dish was completely blocked by the roasted whole chicken.

As far as the dining table is concerned, the whole roast chicken is the undisputed king. No matter in terms of color, fragrance, body shape, or attractiveness, it is perfect and instantly kills all other opponents.

Jiang Feng was sitting on a chair with a steak in front of him. He couldn't help but stare at the whole roasted chicken on the table.

It is so fragrant.

Different from some flavors that are forced out by spices and sauces that are not humane and may not be of good quality, the aroma of this roasted whole chicken comes from itself.

Aroma of chicken and fruit.

In addition to these two fragrances, Jiang Feng also faintly smelled a very special fragrance, but he couldn't think of the source, it wasn't the smell of spices. This made Jiang Feng suspect that the roast chicken might not be roasted in a modern oven but with firewood. The special aroma should be the smell of wood.

The profit of the catering industry is astonishing, and the more high-end and luxurious the restaurant, the more astonishing the profit. Jiang Feng originally thought that the price of the chef's set meal in the top-floor restaurant was 10% off and only charged a cost price, but now it seems that 80% of it is a loss price.

Jiang Feng is not sure if the owner of Dingcheng restaurant is a capitalist, but he must be a philanthropist, a great philanthropist.

When the appetizers and soup were served, Chef Arnold even ran out to introduce the dishes, but now that the main course was served, the chef didn't come out. After the last dish of roasted whole chicken was brought to the table, the four of them looked at each other, obviously hesitating whether to wait a little longer to see if Chef Arnold could not come out, or not to leave the food on the table to cool and start immediately.

In the kitchen, Chef Arnold was facing one side, and the wall was babbling at a very fast speed, whispering some words that other people basically couldn't hear clearly. It looked like he was practicing a speech, but his expression was very serious, and a hint of irritation flashed in his eyes from time to time, which made other people in the back kitchen dare not disturb him, and walked in detours.

"Has the whole roasted chicken been served? Why is the whole roasted chicken over there gone? Is it served?" Tao Shuyuan, a young expert who was forced to do things as usual, turned around and found the roasted chicken next to him. The whole chicken disappeared, and I panicked.

"It's up, didn't you see it? It was up 5 minutes ago, what's wrong?" The chef next to him didn't think so.

"It's over, it's over." Tao Shu looked desperate, "Just now Xiao Zhao told me to tell the chef when the whole roasted chicken was served. I was distracted just now and didn't pay attention at all. It's over, it's over, it's over."

Tao Shu acted like I was about to be fired.

"Tell him now." The chef next to him didn't understand why Tao Shu was like this, "Anyway, we couldn't understand what he was saying, and he couldn't understand what we were saying, so we just gestured to him and pointed at him." It means he doesn’t know when it will be on.”

Tao Shu suddenly realized, and hurried to the back of Chef A Nuo, poked his arm carefully, and seeing Chef A Nuo turned his head back with an unfriendly expression, Tao Shu quickly pointed to the place where the whole roasted chicken was originally placed.

Chef Arnold nodded at the meeting immediately, his expression looked okay, he straightened his clothes, and walked outside.

Tao Shu breathed a sigh of relief.

His appearance amused the chef who had been watching from the sidelines. As soon as Chef Arnold left, he chatted with Tao Shu: "Old Tao, what's the matter with you today? I didn't I think you are so afraid of him, how did you see him today, like a chicken meeting a weasel, or a mouse meeting a cat."

Tao Shu gave him an angry look: "What do you know, I made a mistake today and he caught me, if I make another..."

Tao Shu didn't say anything but just sucked in a breath of air.

"What did you do wrong?"

"I don't know, I can't understand what these foreigners are saying. I don't think it's okay, but the chef just changed my soup for some reason. I didn't order the Spanish tomato gazpacho in the original chef's set meal Did you do it? I’m still planning to get more bonuses at the end of this month. It was fine when I tried the dishes two days ago. Just before that, he changed me and my soup as soon as he came back. The veal stewed chanterelles that was the main course was replaced with soup." Tao Shu said.

"Did you get distracted and add the wrong seasoning when making the soup today?"

"No, the soup tasted normal, and I tasted it alone later." Tao Shu said more and more that something was wrong, "Do you think this foreigner is looking at me unhappy and deliberately finding fault with me and trying to drive me away?"

"You think too much, you must have something wrong with your soup. Why do you think so much? As long as he doesn't bother you before he gets off work today, it's fine. Isn't there something wrong with the food? If there is no problem with the customer, it's fine." It’s a problem. By the way, did the manager tell you about rest next week?”

"Next week? Not yet, but I heard..."