After I Picked Up the Immortal Bottle

Mi Yun was immediately shocked. Sterling was the examiner sent by Michelin to Mi Caixuan this time. It can be said that the fate of Mi Caixuan is in the hands of this person.

Mi Yun said to the employees:

"It's all gone, take your place and show your energy."

The employees all filed out and returned to their posts. Mi Yun also tidyed up her clothes, packed her mood, nodded to Lao Zhou, and left the manager's office to prepare for the Michelin assessment. official.

Willow River Hotel.

Feng Qiang, who was instructed by Wei Wuliu to investigate whether Li Zhe had raised fish, had been out for a long time, and finally opened the door of Wei Wuliu's office again!

When Wei Wuliu saw Feng Qiang coming in, he was shocked and asked eagerly:

"Well, does Li Zhe raise fish?"

"Raised."

Hearing Feng Qiang's answer, Wei Wuliu's face was ashen ashes, his own Liuhe Hotel was over.

Combining the oranges and vegetables that Li Zhe provided to Mi Caixuan before, Wei Wuliu has reason to believe that the quality of the fish raised by Li Zhe will never go down there. Once Mi Caixuan gets top-notch ingredients, even if her own chef specializes in meat dishes, it will not be able to offset the difference in ingredients.

This man who has practiced a kitchen knife for decades can't beat a man with a burning Gatling.

Who do you want to make sense? You just can't stop them.

If this is the case, Mi Caixuan Su has a main dish, then the little advantage of his own Liuhe Hotel will be wiped out, and Liuhe Hotel will be dead.

Wei Wuliu suddenly felt weak all over, leaning against the sofa behind him, and his eyes were gray.

Feng Qiang saw his boss look like this, and said quickly:

"Boss, things are not so bad."

"What do you mean by this?"

Wei Wuliu couldn't help but get angry when he heard Feng Qiang's words. This is not too bad. You, a dog, really didn't burn yourself. It wasn't so bad. What would be bad?

However, Wei Wuliu still had a glimmer of hope in his heart. He wanted to hear what Feng Qiang this dog could say, otherwise the Liuhe Hotel would collapse, and Feng Qiang would not be much better.

When Feng Qiang saw Wei Wuliu's question, he quickly answered:

"Boss, although Li Zhe is raising fish, he has only been raising fish for nearly a month. And..."

When Wei Wuliu heard Feng Qiang's words, his eyes suddenly lit up, and the gray was gradually fading, and he had only raised fish for a month...Wei Wuliu knew that there were few mature fish that could be raised within a month. Feng Qiang hesitated and hurriedly continued to ask:

"And what? Say it quickly."

Feng Qiang didn't dare to sell Guanzi anymore, and said triumphantly:

"And... he keeps sturgeons."

"what?."

Wei Wuliu was suddenly excited and took a picture on the desk in front of him.

This Li Zhe raised a sturgeon. Wei Wuliu knows that the normal growth cycle of this sturgeon is ten years or even longer.

In other words, it takes more than ten years for the sturgeon to grow into a mature fish from birth. He Wei Wuliu didn't believe how old Li Zhe could raise the sturgeon in a month. It is estimated to be the state of the fry.

In this case, Mi Caixuan could not be the fish ingredients obtained from Li Zhe. Then the top fish ingredients in the entire Jiang Province are still in the hands of Liuhe Hotel, then does Wei Wuliu still need this Mi Caixuan? ?

"Is the news reliable?"

Wei Wuliu was still worried and asked Feng Qiang.

"Absolutely reliable. I have called all the fish fry wholesale markets in Jiangcheng. Li Zhe only bought a batch of sturgeon fry from one store. At that time, the proprietress also persuaded him, so the impression was quite deep. I remembered that proprietress. Up."

Hearing Feng Qiang's answer, Wei Wuliu felt relieved and said to Feng Qiang:

"Go on, it's not bad this time."

Feng Qiang was overjoyed and went out happily.

Wei Wuliu stood up, walked to the huge floor-to-ceiling window, looked at Mi Caixuan on the opposite side, his eyes condensed, and resentment appeared in his eyes:

"Mi Caixuan, this time there is no food advantage, I see how you fight with me."

...

At this time, Mi Caixuan was welcoming an important guest, Michelin's examiner, Sterling.

Mi Yun took the food and beverage supervisor and the chef personally stood in the lobby to greet this Sterling.

It didn't take long for a group of three people to appear in Mi Yun's sight, and the leader of them was the chief examiner-Sterling.

This Sterling is a typical Western old man, with blue eyes and yellow hair, tall cheekbones and a straight bridge of the nose.

It's just that he did wear a Tang suit, which made Mi Yun a little surprised.

This Sterling only brought two Michelin assistants behind him, and he was equivalent to a supervisor. This was also a means by Michelin to avoid the examiner and the restaurant to achieve certain goals in one fell swoop.

"Mr. Sterling, hello, and welcome to Mi Caixuan for assessment."

Mi Yun said politely, neither humble nor arrogant, but then Sterling's fluent Chinese was anxious to surprise Mi Yun.

"Miss Mi Yun, right, hello."

Seeing Mi Yun's surprised expression, Sterling smiled:

"Miss Mi Yun shouldn't be surprised. I have lived in China for more than ten years. I am currently working at Michelin China and I am responsible for this assessment."

After Mi Yun was a little surprised, she regained her composure, and welcomed this Sterling into Mi Caixuan's highest-level box.

It is useless to say more, the assessment still has to rely on real strength to speak, the restaurant's dishes are not good, and it is almost useless, and Mi Yun is very confident in her own dishes.

Seeing the confident and straightforward attitude of the Mi Caixuan operator, Sterling showed an attitude of appreciation instead.

Sterling is an extreme gastronomy. Everything speaks with food. He doesn't like the restaurant operators who have been close to each other, but in the end he can't come up with delicious food that can satisfy him.

After arriving at the most high-end private room of Mi Caixuan, Sterling looked around. The environment is still good and tidy, but that's it. This is a prerequisite for every Michelin-rated restaurant. If you can't do anything, you don't deserve to be included in the Michelin Guide.

There are no outstanding features yet.

Mi Yun directly introduced the three dishes that Mi Caixuan had prepared for this assessment today to Sterling who was already seated and the two assistants and supervisors behind him.

The Michelin assessment requires the assessed restaurant to make three dishes to accept the assessment of the assessor. The dishes must be the main course, not the fruit plate or the appetizers.

And the ingredients can’t be the same, which means that you can’t cook a fish in braised sauce if you cook it with steamed fish, and you can’t cook a dish with fish meat if you use fish head for cooking.

So what Mi Yun prepared for Sterling today is stir-fried seasonal vegetables, sturgeon sashimi, and a braised lion head in braised sauce, which is the best chef of Mi Caixuan.

After introducing Sterling to Sterling about today's three appraisal dishes, Mi Yun stopped talking, and made a look to Lao Zhou, the catering supervisor, who immediately went down and ordered the kitchen to start making them.

In order to ensure the maximum freshness of the dishes, Mi Caixuan waited until Sterling was seated before allowing the kitchen to start making dishes.

While waiting, Mi Yun also asked the waiter to serve an orange compote. This is also a careful thought of Miyun. Although this orange compote cannot be used as an assessment dish, it can be used as a bonus item.

Sure enough, after the orange fruit plate was brought up, he smelled the fragrance of the oranges that Li Zhe had poured out with spiritual water. Seeing that there were only a few oranges in the fruit plate, Sterling couldn't help showing a curious look. How can a fruit plate only contain one kind of fruit.

Mi Yun introduced to him:

"Mr. Sterling, this is the specialty fruit plate of this restaurant. Although it can't be regarded as a dish, I believe you will like it."

Sterling was attracted by the fragrance. Hearing Mi Yun’s introduction, he couldn’t help but stretched out his hand, took a piece of orange and put it in his mouth, and used his teeth to gently bite the orange in his mouth. A strong sweet and sour taste and juice filled his entire mouth, allowing the juice to flow into his stomach, and Sterling suddenly felt very comfortable.

This may be the most delicious fruit plate in all the restaurants he has eaten, even the Michelin-rated restaurant. This orange instantly won Sterling's favor.

Sterling hurriedly signaled to the two supervisors next to try to eat. This is a necessary process. All dishes are appreciated by the fruit plate provided by the restaurant. The chief examiner and the two supervisors need to try all of them to avoid deviation. Finally, It is based on the opinions of the chief examiner, supplemented by the opinions of the two supervisors, to determine the fate of a restaurant and whether it can rise in the Michelin ranking or even get a star.

Generally, the opinion of the chief examiner shall prevail, but if the opinions of the two supervisors are contrary to those of the chief examiner, then the opinion of the chief examiner will not be adopted.

After the two supervisors had eaten this orange fruit plate, their eyes were bright. With this orange fruit plate, they had a good impression of this restaurant called Mi Caixuan, and they couldn't help but feel the appraisal dishes provided by Mi Caixuan. Start looking forward to it.

Seeing their expressions, Mi Yun felt a joy in her heart, even if her goal was achieved.

However, this method of gaining goodwill is not applicable to everyone. If the taste of your next appraisal dishes can meet the standards of examiners and supervisors, then the fruit plate in front is naturally a bonus item, if it is the appraisal dishes later The taste is not good, then this fruit plate has a counter-effect. The huge gap will make people think that your restaurant will only rely on the fruit plate to get points.

But Mi Yun has no such concerns. She knew her own dishes, even if she didn't believe in herself, she had to believe in Li Zhe. He provided all the ingredients.

Thinking of that man, Mi Yun was full of confidence in an instant. This time she must make Mi Caixuan a higher level in the assessment, otherwise she would be too sorry for the ingredients that the man provided for herself.

Mi Yun didn't want to disappoint Li Zhe.

quickly! The first dish from the kitchen was delivered, and it was the braised lion head that Chef Mi Caixuan is best at! The chef Mi Caixuan was originally a Chinese cuisine and also specializes in Western cuisine.

This braised lion head can be regarded as a classic dish in traditional Chinese cuisine. It is also called Sixi Meatballs. It is a process that combines fat and thin meat with water chestnuts and shiitake mushrooms to make meatballs, which are fried and then boiled. The most important thing is to test the chef's control over the heat!

The chef of Mi Caixuan has been immersed in bayonets for many years and has a good posture. Otherwise, it is impossible to make this dish as one of the three dishes that will be assessed by Michelin today, alongside the stir-fried seasonal vegetables and sturgeon sashimi!

Sure enough, when this dish came out, a strong aroma hit the face, and people knew it was definitely a good dish and full of appetite.

Four golden-yellow meatballs slowly simmered in a casserole after being deep-fried over a small fire dominate people's sight. Underneath is a layer of rich soup, which looks lovely and gratifying!

"Mr. Sterling, this is our chef Mi Caixuan's specialty, braised lion head in brown sauce!"

As a Westerner who has lived in China for more than ten years, Sterling naturally has a deep understanding of China’s food culture. He knows that this braised lion head is the most traditional Chinese cuisine that focuses on heat and tests the skill of chefs. The dishes, so he is also looking forward to this braised lion head!

There have been well-dressed waiters who provided tableware for Sterling and the two supervisors. Since this braised lion head is a typical Chinese traditional dish, the tableware prepared by Mi Caixuan for the three of them is also full of Chinese With national colors, tableware including bowls and spoons are all covered with blue and white porcelain patterns!

The three good-looking waiters carefully picked a braised lion head into the bowl in front of the three, then took half a spoon of soup with a spoon, poured it on the lion head, and pushed it to the back!

Mi Yun stretched out her hand to indicate that she was ready to enjoy it, and Sterling took the lead in picking up the lion's head with the soup in front of her with chopsticks!

I like to ask everyone to collect it after I picked up the fairy bottle: (ltnovel.com) After I picked up the fairy bottle, the literature updates in my pens are the fastest.