Dining Room No. 7, in the kitchen.
Du Guangning, Pei Guofu, and the others had just picked up their chopsticks, ready to taste what this royal dish actually tasted like. Just as the chopsticks were stretched out but hadn’t picked up the at, they suddenly heard an angry roar from behind:
"Stop! Nobody move!"
Du Guangning and others were startled by this sudden shout, turned around, and saw Hua Xiaoling rushing over, holding a selfie stick in a hurry.
As soon as she entered, Hua Xiaoling imdiately spotted the Royal Blessed Pork on the counter. She couldn’t help but swallow and then put on a stern face, pointing at Du Guangning and the others with a look of regret and saying,
"I told you before, the boss has made new dishes, and I have to shoot a video first. Otherwise, how would the netizens know our boss’s skills? How can the store’s business flourish?
But why don’t you understand? As soon as the boss finishes cooking, you guys just think about eating. How can that be?!"
After she finished, she imdiately put on a smile, turned to Jiang Yu, and with a flattering look asked, "Boss, wasn’t I right?"
"This dish is from the North, not many people around here order it, so there’s no need to take a video and upload it."
Jiang Yu waved his hand, glanced at Hua Xiaoling and the others, and said with a smile, "Alright, if you want to taste it, go ahead, taste it quickly so we can get on with work."
Saying this, he picked up the plate of Royal Blessed Pork that was already plated and handed it to the waiter to be served.
This dish took too long to prepare, and the guests in the "i" room had already arrived even before he started plating.
Fortunately, during the intervals of making this dish, Jiang Yu didn’t just sit idle. Quick dishes like Beijing Shredded Pork, Stir-Fried Mixed Vegetables were mostly made during these spare monts.
Just as Jiang Yu left the kitchen with the dish, Lu Shuwu, Pei Guofu, and others imdiately reached out with their chopsticks and each grabbed a large piece of Blessed Pork and stuffed it into their mouths. Hua Xiaoling, who was a step slower, finally ca to her senses and quickly picked up her chopsticks and rushed over with a shout.
Was she here to record a video?
Of course not!
She just followed the aroma of the Blessed Pork to grab a bite!
...
Inside the "i" room.
On a not-too-large round dining table were various dishes like Beijing Shredded Pork, Deep-Fried Fish Fillets, Stuffed Chicken, White Fungus Vegetarian Stew, and Stir-Fried Mixed Vegetables. These Beijing famous dishes were exquisitely plated, almost like works of art, making it difficult for one to disturb their beauty with chopsticks.
A few elderly n, all past their fifties with so grey at their temples, were seated around the table, carefully savoring these delicacies while leisurely chatting.
Unlike the lively and noisy scenes in other rooms, the guests in the "i" room were extrely calm, tasting the delicacies on the table slowly and steadily, forming a stark contrast to the frequent drama of grabbing food in other rooms.
In fact, these elderly n were mbers of the Huaxia Cooking Association’s Famous Chef Committee, each a master of Chinese cooking and a renowned chef, naturally not comparable to ordinary people.
"Mmm, this Beijing Shredded Pork is very authentic, the sauce is rich, the shredded pork is tender and smooth, sweet and delectable, and paired with these green onion shreds, cucumber shreds, and tofu skin, it’s indeed a rare delicacy!"
A rather scholarly old man wearing glasses polished off the Beijing Shredded Pork wrapped in tofu skin, wiped the sauce at the corner of his mouth with a tissue, and then said with a cheerful smile,
"Although many restaurants in Beijing serve Beijing Shredded Pork, I never expected to taste the most authentic one in such a school cafeteria at Jiang University, it’s truly unbelievable!"
"It’s actually not too difficult to make a good Beijing Shredded Pork, but this Deep-Fried Fish Fillet, crispy on the outside, tender and smooth on the inside, with a sweet and sour, salty and savory flavor, and most importantly, the fish fillets remain intact without breaking apart, that’s quite remarkable."
Another elderly man in a Zhongshan suit expressed his amazent, took a sip of tea to clear his palate, still sowhat in awe,
"It’s truly hard to imagine that such a young chef who has always lived in the South could produce such an authentic Beijing style, it’s quite baffling!"
"Being able to cook authentic Beijing dishes is nothing."
The bespectacled elder raised his hand, took a sip of tea, and shook his head with a light smile,
"The problem is, he doesn’t just know how to make Beijing dishes. Just looking at the ’recomnded dishes’ offered in this restaurant, it’s clear he can also make Sichuan, Xiang, Cantonese, Shanghai, and Jiangzhou cuisines.
I’m beginning to wonder if there are any regional cuisines in the country, big or small, that he can’t cook?"
It’s common knowledge that Huaxia’s culinary culture is profound and far-reaching. Due to differences in regions, products, and eating habits, it has ford eight major cuisines and countless local styles. In terms of the variety of dishes, breadth of flavors, and intricate and complex thods, it ranks among the top worldwide.
Even if a chef chooses to specialize in just one cuisine, it would be difficult to reach the pinnacle in a lifeti, let alone master an entire style.
Therefore, in real life, most traditional chefs are typically only proficient in one cuisine. As for dishes from other cuisines, they might manage to cook them, but it certainly wouldn’t be authentic.
But now, they’ve encountered such an "oddball," soone so young who has mastered the essence of multiple cuisines, and every dish he cooks seems genuine and tastes authentic.
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