I just want to enjoy life

Chapter 640 647 Seven Artistic Soups
At this time, Lin Haocang looked at Zhang Ningjun who was quiet beside him, and asked, "Ningjun, what do you want to eat?"

"Brother Hao Cang, I will eat whatever you eat, your chef, I will leave it to you!"

After speaking, Zhang Ningjun said it again to the chefs in extremely fluent English. The idea is that you should ask Lin Haocang as soon as possible, and don't ask her.

Lin Haocang took the menu in both Chinese and English, and ordered: "Thousand-feuille crisps with langoustine and sesame seeds, scallops, broccoli and white truffles, three-season honey, and San Sebastian ribs."

After ordering about ten samples, Lin Haocang stopped.

Because he remembered that half of his stomach had to be reserved for the chefs of the eight major cuisines.

Lin Haocang returned the meal list to Wu Lifei: "That's all for now, I'll think about desserts after I finish all the meals."

Michelin-star chef Haston guessed that Lin Haocang should have finished ordering, so he asked: "Does Mr. Lin have any preferences in taste?" (Does Mr. Lin have any preferences in taste?)

"Likes weet or salty? (For example, like to eat sweet or salty?)"

Under normal circumstances, Chef Haston will definitely eat whatever diners want, but today's situation is different, this meal is customized for Lin Haocang, so his taste preference has to be taken into consideration.

Wu Lifei translated these two sentences to Lin Haocang.

Without translating, Lin Haocang knows that his English is absolutely top-notch, but Wu Lifei loves to show off, so let her show off!

In fact, Lin Haocang has done a lot of homework recently, and has a certain understanding of the habits of three-star Michelin chefs in Europe. The dishes they make, to be honest, just look at the pictures and don't know what they are.

Sometimes it may be a piece of vegetable, pour some sauce on it, and then sprinkle some seasoning powder such as matcha powder, which looks very streamlined and alternative, not like a dish at all.

Rather, it looks like a plate landscape created by novices using ingredients.

In short, what they cook is not exactly a dish for normal people, but an art in their hearts.

Although this kind of art also pays attention to taste, it is mixed with a lot of artistic ritual behaviors. For example, Lin Haocang saw the appreciation of "Jacob mussels & garden cress poured with white caviar" by the chef of Atelier restaurant in Munich.

According to the chef, the dish combines the three ingredients into an oblique triangle, and the unbalanced beauty is born in the balance, just like the golden section of a small island on the sea. It is the concept of triangular balance and breaking stability.

Since then, Lin Haocang has known what kind of existence a Michelin three-star chef is.

——Quite like Van Gogh in a state of madness, his brain circuit is different from that of ordinary people.

With this in mind, Lin Haocang decided to follow Chef Haston's wishes and not interfere in any way.

Lin Haocang smiled, and said lightly: "The art of diet doesn't need to make concessions for the taste buds. (The art of diet doesn't need to make concessions for the taste buds.)"

Sure enough, as soon as these words came out, Chef Haston lifted his drooping eyelids due to his growing age. He snapped his fingers as if meeting a bosom friend, and praised: "That's it! (That's it!)"

Afterwards, he seemed to be in a good mood, and immediately called Wu Lifei to follow him back to the back kitchen.

When Chef Haston received Lin Haocang's invitation, he thought it was some tasteless nouveau riche who was going to show off his wealth. Unexpectedly, Lin Haocang was completely different from what they expected, and seemed to know the art of food.

Before leaving, Wu Lifei glanced at Lin Haocang with slightly surprised eyes, as if she was surprised that Lin Haocang could say what he just said.

Lin Haocang sat motionless on the armchair, as if nothing had happened.

Well, the pretense was successful.

Immediately after Lin Haocang took the menu handed over by the Chinese chef, Chef Chen said, "Mr. Lin, I heard you like salty food?"

Lin Haocang nodded, and he didn't have so much to say about the Chinese chefs, because the main purpose of hiring Chef Haston was to broaden his horizons, while the invitation of these Chinese chefs was to mobilize the taste buds and fill their stomachs.

After Lin Haocang took the menu, he asked, "How much does a dish of yours serve?"

Chef Chen replied: "It's the normal portion of Jiangnan food, which is a little less than that of your restaurant here. You can order two to three portions."

"Of course, this is calculated based on eating everything. If you want to try a few more dishes, there is no problem in ordering a few more dishes." Chef Chen added.

Lin Haocang looked at the menu and finally chose Cantonese cuisine for this meal.

In fact, it is Cantonese cuisine, but just from the name, Lin Haocang knows that this is an innovative dish, not the most traditional Cantonese cuisine.

Lin Haocang pointed: "Black truffle Dragon Emperor Banquet, fried tofu with crab meat and caviar, steamed stonefish with 20-year-old tangerine peel, roasted Lau Fu Shan oysters in black bean sauce"

He ordered eight dishes at once. Although he may not be able to finish them all, the most important thing is to enjoy his taste buds.

"The staple food is two taels of pineapple and rice, and soup"

Lin Haocang glanced twice, and found that there was no soup on the menu.

Chef Chen quickly took over the conversation: "We have prepared seven kinds of simmered soups for you." As he spoke, a chef came over pushing a dining cart.

Lin Haocang raised his eyebrows, did he prepare so much soup?

It seems that the service is still in place, and it didn't cost more than 100 million to hire these two groups of people.

There are seven earthen pots on the time dining car, with golden patterns and official scripts painted on the earthen pots, which look very simple and noble. Lin Haocang knows that this is a traditional Jiangxi delicacy: stewed soup in earthen pots.

Chef Chen prepared seven stewed soups for Lin Haocang: stewed black-bone chicken with fresh ginseng, stewed water fish with yam and wolfberry, stewed snow fungus with longan and red dates, stewed snow clam with rock sugar and papaya, stewed old duck with winter melon and barley, stewed partridge with red bean and tangerine peel, and dried vegetables Stewed keel with red dates.

The so-called simmering soup is to slowly simmer the ingredients into soup with a slow fire. The seven cans of soup in front of Lin Haocang took a long time!

"Mr. Lin, Ms. Zhang, please take it easy." Chef Chen greeted and quickly led the chefs to prepare the dinner.

Several waiters brought seven small earthen jars to Lin Haocang, and quickly arranged all the tableware and bowls.

"Mr. Lin, if you have any comments on the food, you can point it out at any time. We will record it and communicate with the chef to make adjustments." After speaking, the waiter retreated respectfully to the back, took out a pen and paper and prepared to record.

Lin Haocang hummed, it seems that this service is not usually in place, and he can even record his preferences at any time.

Lin Haocang took a deep breath, it smells so good.

He is actually a person who likes to drink soup very much, but the existence of soup is not emphasized in northern cuisine, so Lin Haocang seldom satisfies his appetite.

Lin Haocang planned to try the black chicken soup stewed with fresh ginseng first.

However, before he could make a move, a waiter hurriedly stepped forward, poured fresh ginseng stewed black chicken soup into a bowl, and placed it in front of him.

Lin Haocang picked up the spoon with the blue and white porcelain pattern and the JDZ mark, took a little soup and smelled it. The first thing that came into his nose was the unique traditional Chinese medicine smell of fresh ginseng, followed by the fragrant but not greasy smell of black-bone chicken.

After eating the soup, Lin Haocang felt the tip of his tongue rippling in the warm spring day, and the minced black-bone chicken was stewed lightly and disappeared without a trace, turning into a 360-degree fresh fragrance that envelops the taste buds.

Immediately afterwards, the bitter and healing taste of ginseng surged up, mixed with the aroma of black-bone chicken, achieving a kind of neutral and impeccable tongue-tip enjoyment.

After pondering for a few seconds, Lin Haocang waved to the waiter.

"Remember."

(End of this chapter)