Food customizer.

Su Chen perfectly interpreted with his actions what it means: as long as I am not embarrassed, others will be embarrassed.

Under everyone's gaze, Boss Su calmly bent down to pick up the blanket that had fallen on the ground, then folded it and put it back on the sofa.

Then he calmly walked to the dining table, saw the seat reserved for him, next to Ling Shuyu, and sat down very calmly.

He also said: "You are worthy of being the chef of the State Guest House! You prepared all the cold dishes in such a short time."

Li Wenkui laughed and said, "Since everyone is here, shall we start now?"

In fact, there was nothing special about the dining process. After everyone sat down, the waiter began to serve the hot dishes one by one. Li Wenkui explained briefly, "According to the association's proposition, this time we have almost reproduced the first banquet of that year one to one. Please enjoy it."

Several staff members of the association were the first to start eating.

Zhang Maolin picked up a piece of meat from the brightly colored crucian carp.

Strictly speaking, the dish of crispy roasted crucian carp is a Jinling dish. First, the crucian carp's skin is fried in oil until golden brown, then it is wrapped in tin foil and baked in the oven. Finally, it needs to be cooked with various seasonings and side dishes.

All the steps of making this dish test the chef's proficiency in cooking skills.

The fish has a tough surface and the meat is so tender that it melts in your mouth without much chewing. It tastes sweet, salty and slightly sour.

"Not bad, this dish is cooked to standard standards. I'm sure you put a lot of effort into the final cooking, right?"

Also at the table was chef Wang Wenquan, who was cooking today. He didn't pick up his chopsticks, but just watched everyone taste the various dishes. He nodded slightly and said to Zhang Maolin, "Mr. Maolin is worthy of being the best eater in the association. After this crucian carp is baked, it needs to be cooked in a wok for two hours until the bones and meat are completely tender."

Su Chen also took a bite.

The peak of taste played the greatest role at this moment. It was just a small bite of fish, and Su Chen sipped his lips a few times.

I can't help feeling a little emotional.

'The skills of the older generation of chefs are definitely worthy of recognition, but at the same time.'

'Maybe it's because of their age, they have forgotten that food also needs innovation. It's hard to satisfy modern people's tastes if they just stick to the old cooking methods.'

This crispy roasted crucian carp is really good, with soft bones and tender meat and a sweet and sour taste.

But Su Chen felt that the shortcomings were also obvious.

The last two hours of cooking caused the soup and the flavors of the side dishes in the soup to almost soak the fish, so it tasted a bit

'The taste is a bit strong, it's just the smell of cooking, ignoring the freshness of the fish itself.'

This dish should just be at the A-level.

It is definitely enough for an ordinary restaurant.

Su Chen tasted them one by one, and almost all of the sixteen hot and cold dishes had obvious advantages and also obvious disadvantages.

To sum up: this national chef named Wang Wenquan wanted to show off his cooking skills too much, so he was a little extreme in some of the more difficult techniques.

Take the braised lion head dish that Su Chen tasted later. This is such a classic Huaiyang dish, but the meatballs were a bit too chewy and the texture was more chewy.

But in fact, the most comfortable texture of lion head is that it is relatively soft and mushy. It will fall apart when picked up with chopsticks, but the places that are not touched by the chopsticks will not fall apart at all.

The S-grade braised lion head that shocked Jiang Yuan back then was of this quality.

Even though there were more than twenty dishes on the table and there were many people at the table, everyone took turns to eat and they had almost finished everything in less than an hour.

"How is it, Mr. Mao Lin?" Li Wenkui put down his chopsticks, indicating that the lunch was over.

Zhang Maolin tilted his head and smacked his lips a few times, "These dishes are still at the same level as the State Guest House. Both the texture and taste are excellent!"

Li Wenkui was already grinning when he heard this.

If we have to say that the food at the State Guesthouse is outstanding, it’s not that outstanding.

But the victory lies in a balance.

Whether it is taste or flavor, we try our best to maintain a balance, and no one flavor or taste will be too prominent, which is very suitable for receiving foreign guests.

Don’t seek merit, but seek no faults.

"But I still want to hear what Boss Su has to say?" Zhang Maolin's sudden turn of events made Su Chen open his eyes wide.

After thinking for a moment, Su Chen said, "I'm not suitable to make comments now. Just look at everyone's performance and you'll know."

He pointed at the table. All the twenty or so plates on it were empty.

Li Wenkui and Wang Wenquan smiled at each other.

Regardless of whether it was sincere or polite, it was a perfect ending to get the recognition from the second-level members of the competitor.

After all, there is nothing mysterious about the dining service or the dishes at the State Guesthouse. Except for Fang Chang and Ling Shuyu, almost everyone here has eaten here many times.

The banquet was about to end.

Zhang Maolin rubbed his hands. "Then it's up to Boss Su to show us how to do it. According to our plan, Delicious needs to complete this banquet within a week."

Li Wenkui also looked at Su Chen.

Compared to the competition at home, he was more looking forward to going there personally to taste and experience the banquet prepared by Su Chen.

What kind of magic does this young boss have that allows him to compete with the State Guesthouse on his own under the association's mechanism?

Su Chen nodded, "It won't take too long. If it's convenient for everyone, we can do it tomorrow at noon."

"Oh?" Zhang Maolin turned his head and looked over. "Don't you need to prepare anything more?"

Su Chen said, "It's just a meal. No matter how fancy the preparation is, it's still a meal, isn't it?"

This was Su Chen’s previous understanding.

After all, it is just a meal, but people have forcibly given this meal various meanings and added various etiquette for various purposes.

If all this comes back to its essence.

It was just a meal.

"Well said." Zhang Maolin clapped his hands, "It's settled then! See you in Jingzhou tomorrow at noon!"

Li Wenkui said hurriedly, "I wonder if I can join? Oh. And our chef Mr. Wang Wenquan."

"Of course! No matter who is given the right to host this time, we are all working for the country." Su Chen said with a smile, "And the value of food lies in communication. I also look forward to Master Wang coming to Delicious to guide the communication work."

Wang Wenquan is old, he just laughed and didn't say anything.

"Okay, that's settled! We'll set off tomorrow morning and arrive in Jingzhou in the morning. Where is Boss Su?"

Su Chen didn't think much about it, "I'll leave now and return to the company."

"it is good!"

Everyone exchanged greetings at the door for a long time before Su Chen and the other two returned to Shang Mingke's car.

"Then I'll go there tomorrow too?" Shang Mingke asked.

Su Chen was stunned, thinking that Brother Shang was not in the team participating in the evaluation, so why was he joining in on this?

But since the other party had already spoken, Su Chen couldn't just refuse.

"Okay, you come and support me!"

Shang Mingke turned his head back with satisfaction, looked at the scenery ahead through the windshield, and his mood inexplicably improved.

It was just past three in the afternoon when Su Chen returned to Jingzhou. As soon as he entered the company, he was surrounded by a group of men and old ladies.

"What's going on? Are you really going to arm wrestle with the State Guest House?"

"I get angry when I think of the stinky faces of those people in the State Guest House. Xiao Su must be trying to save face for us!"

"After all, our boss is now a Level 2 member. Wouldn't it be easy for him to compete with a group of Level 4 members?"

Su Chen stopped Lu Yongliang and others at the door of the office. "If you have any questions, please ask Shu Yu. I'm too tired. I need to rest! Oh, by the way."

Su Chen looked at Fang Chang in the crowd and said, "Boss Fang, keep an eye on your phone. I will send you the ingredients I need before midnight tonight at the latest. They must be good. All the ingredients this time must be the best you can find! They must be delivered to the company before 10 am tomorrow at the latest!"

Fang Chang nodded vigorously, "Don't worry, Boss Su, I will complete the task!"

After saying that, Su Chen directly closed the door of his office, blocking all the company's state banquet chefs outside.

If there is anything, just leave it to Ling Shuyu!

But he has more important things to do now.

There are four dishes and one soup, but only one dish has been decided now, and this dish has not yet been made to perfection. Given Su Chen's obsessive-compulsive disorder about food, I don't know how many times he will have to practice repeatedly before he can come up with a solution.

Considering that he had to give Director Fang enough time to prepare the ingredients, Su Chen could only decide on all the dishes first.

After entering the room, he lay down on the chair without taking off his clothes.

The famous Chinese recipes - Huaiyang cuisine - automatically come to my mind.

The ingredients of egg dumplings are simple and shrimp, so Su Chen plans to exclude the eggs and seafood.

Poultry

Four dishes and one soup give people a more homely feeling. It would be a bit inappropriate to serve a whole chicken at such a small banquet.

Then that's it.

Royal chicken wings!

The biggest feature of Huaiyang cuisine is its rigorous selection of ingredients and exquisite craftsmanship. Different cooking techniques are used according to different ingredients, and great emphasis is placed on soup seasoning, as can be seen from Yangzhou fried rice!

The finished dish must retain its original flavor, be rich but not greasy, light but not thin, and the meat must be tender and boneless without losing its shape.

It can be said that the dish of Royal Chicken Wings basically and perfectly fits all the characteristics of Huaiyang cuisine.

Su Chen stood up and wrote down the necessary ingredients in his notebook, and made a special note that the chicken wings must be from chickens weighing about 1.2 jin. If they are heavier, the meat will lack a lively texture.

Now that the second dish was decided, I felt a lot more relieved.

Next comes the meat dishes.

The dish of crystal braised pork is very good, but unfortunately Wang Wenquan has already made it once at the State Guesthouse. Su Chen considered whether it would be inappropriate if he made it again?

Then

Su Chen's eyes fell on an ancient recipe.

[Furong pork, this dish was discovered after liberation from a recipe from more than a thousand years ago, and was later processed and cooked by the chef of Hangzhou Restaurant, and is very popular with customers.]

The main ingredient is pork tenderloin, and the secondary ingredient is river shrimp.

This dish is good!

And there is another very important thing.

On the way back to the company, Su Chen asked Ling Shuyu about his experience of visiting the State Guesthouse.

Ling Shuyu said at the time that the current situation of Delicious was not suitable for learning the model of the State Guesthouse. The first problem was the personnel. Delicious could not spare so many service staff.

When Su Chen expressed his idea, Ling Shuyu said, "Then let's use table setting! Don't put four dishes and one soup on the table. Just give everyone separate tableware! If you like it, you can order more. If you don't like it, just switch to the next dish!"

Su Chen had also thought about this way of dining.

If it's just a meal, Su Chen can't prepare a whole chicken or fish.

Whether it is egg dumplings, imperial chicken wings, or this lotus meat, they are all very suitable for this way of dining.

"The last dish has to be a vegetarian dish."

In Su Province, seafood, poultry and vegetables are available all year round, so people never have to worry about having nothing to eat. The Chinese cabbage there is also very delicious at this time, so Su Chen decided on chicken oil Chinese cabbage for the last dish without much hesitation.

A vegetarian dish that is made only by cooking. The finished dish has no other flavors, it is just fresh, fragrant and crispy.

“Soup couldn’t be simpler.”

Since there is milk soup in Shandong cuisine, why do we have to look for soup in Huaiyang cuisine?

Without much thought, a dish of "Peony and Tremella in Clear Soup" was decided upon.

If this dish was just for everyone to eat, Su Chen would be more inclined to make silver lung in milk soup, but considering that future foreign guests might not be able to eat internal organs, he simply chose something like peony white fungus, which is both beautiful and delicious.

Four dishes and one soup, all settled!

Su Chen wrote down all the necessary ingredients in his notebook and sent it to Director Fang.

The other party replied with a [Received] almost immediately.

It can be seen that Boss Fang has really been staying in front of his phone, afraid of missing any message from Su Chen.

Next.

Su Chen took a deep breath.

I should say, I don’t know if it’s because I’ve been living a carefree life for too long, but when I think about practicing like crazy in the practice room, I actually feel a little melancholy.

In a flash, Su Chen appeared in the practice room.

Let’s ignore the egg siu mai for now.

He directly summoned 24 bare chickens weighing jin each, pointed the kitchen knife at the ribs, and cut along the bone joints, and the whole chicken wing was cut off intact.

Then cut another cut along the bone seam from the middle bend of the wing to cut the entire chicken wing into two parts.

In the industry, the first half is called the big turn and the second half is called the small turn.

There is actually no such thing as wing tips.

The whole chicken summoned from the practice room was already clean, so there was no need for tedious operations such as scalding the skin and plucking the feathers with hot water. Su Chen put the cut chicken wings in a basin for later use.

I took out the green onions and ginger, put the wok on the stove, prepared vegetable oil, and summoned a bottle of Great Wall red wine.

"I don't know how good the Royal Chicken Wings will be when I make them for the first time."

Su Chen looked at the things prepared in front of him.

The reason why I feel a little melancholy is not because I have to practice countless times in the practice room.

But this time, Su Chen planned to give the State Guesthouse a little culinary shock.

Four dishes and one soup, starting from S level.

It shouldn’t be too much, right?