Chapter 543 This Is in Line with Mr. Pei's Expectations for Ming Yun's Private Chef (Ask for a Monthly Ticket!)

Jessica tasted the tender cabbage and drank the delicious soup, and said sincerely: "Well, Elena, I have changed my mind. Now I agree with your point of view. My previous prejudice against Chinese food was entirely due to my own ignorance."

"This dish completely changed my perception of Chinese food."

Elena also nodded slightly: "This dish also surprised me. I know that there may be this dish in many Chinese restaurants, but there are probably very few that can achieve such perfection."

"Thank you Lucas, your explanation has added a lot to this food, and my understanding of food has also inspired me."

Jia Nuo smiled slightly: "Actually, I don't have a deep understanding of food. I just complete my work according to the requirements of the store manager and present the details of each dish to customers."

Obviously, this is the significance of Lin Canrong's arrangement of the explanation.

Except for a very small number of gourmets who are extremely sensitive to taste, it is difficult for most ordinary people to judge how much effort the chef has put in to achieve this taste just by taste.

Most people have very little adjectives for food, nothing more than delicious, fresh and so on.

At this time, explaining the details of each dish to customers is not only popular science knowledge, but also to create an environment and atmosphere for customers and establish a kind of "empathy".

The gourmet food of high-end restaurants is to improve the taste at all costs. If the details cannot be explained clearly, the impression of customers will not be deep.

Apparently, Lin Canrong's meticulous preparation had fully achieved its due effect at this moment.

Elena said: "Lucas, I want to discuss with you about Chinese food and Western food, is that okay?"

Jano thought about it: "I'm afraid my knowledge base is not enough to answer this question. However, I can ask the store manager to come over."

Elena: "Thank you very much if you won't disturb the store manager's work!"

Jia Nuo left the private room, and returned with Lin Canrong after a while.

Lin Canrong asked with a smile: "My surname is Lin, and I'm the store manager. Are you two satisfied with our food and service?"

Although Lin Canrong is still learning English, but after all, he is old and usually busy with work, so he is still unable to communicate with foreigners without barriers.

Therefore, it can only be translated by Jano.

Fortunately, Jano had already worked as a simultaneous interpreter, so it was a piece of cake for him to be a cameo at this level of translation.

Elena nodded: "Very satisfied! This is the most wonderful meal I have ever eaten. Whether it is Western food or Chinese food, I am deeply impressed by your attention to detail."

"I am a gourmet lover. I have been confused for a long time. I want to discuss it with Manager Lin. I wonder if the manager can solve my confusion?"

Lin Canrong said modestly: "I don't dare to answer my doubts, but I am willing to talk about my views."

Elena asked: "Nowadays, the dishes are getting more and more seasoned, and many dishes can no longer taste the taste of the food itself. I wonder what Manager Lin thinks about this?"

Lin Canrong thought for a moment and replied: "This is indeed a trend in the development of world cuisine."

"I think there are two main reasons for this."

"First of all, it is due to competition. The food industry is very cruel. Even the top restaurants in the world must constantly develop new dishes, and even provide a lot of interesting things in the restaurant, and work hard on the environment. It is seen as not enterprising. After all, the attention of diners is easily attracted by other restaurants.”

"Secondly, it is due to the needs of diners. Under the deception and temptation of many catering brands, diners have too many choices, too strong contrast, and too much stimulation, causing many diners to lose their ability to appreciate some tastes, and the threshold of taste is constantly being suppressed. Pull up."

"When the entire restaurant industry is using heavier flavors to stimulate the taste buds of diners, it naturally forms a cycle. For diners, it is true that they eat something 'tastier', but ... I think it is not It does not conform to the food philosophy of Chinese food."

"Chinese food pays attention to the big taste and must be light. One dish has one style, and a hundred dishes have a hundred flavors. Taste makes it come out, and tasteless makes it go in. Food has no fixed taste, and the palatable one is precious..."

"To put it simply, it is to pay attention to the unique taste of each ingredient. The combination of ingredients should take into account the fusion of different flavors, rather than using seasoning to force changes. Even the same meal, its taste should not last forever. It remains the same, but according to the specific needs of the diner, the food can be adapted to his taste."

"So, our restaurant has been working hard to find a balance between the two. It is necessary to maintain the original taste of the ingredients, not to abuse seasonings and additives, to make the food nutritious and healthy, and at the same time to continuously improve the taste on this premise .”

"It's like the boiled cabbage that the two of you ate today. There is a saying called 'a hundred vegetables are still fragrant with cabbage'. Although it is a very common ingredient, as long as it is cooked carefully, it can produce an effect that completely surpasses those rare ingredients. "

Jia Nuo completely and accurately translated Lin Canrong's meaning, causing the two guests to nod frequently.

Jessica listened with gusto.

If it was before today, she would have completely scoffed at these theories and would not listen to them, thinking that this is the sophistry of Chinese food because the taste is not as good as modern Western food.

But after eating today's dishes, she can understand these philosophical concepts.

Because the dish of "boiled cabbage" is completely in line with what the manager Lin said, "the taste must be light", without adding any modern seasonings, it looks like a clear soup with little water, but it contains the ultimate delicacy in the lightness.

Elena nodded: "Manager Lin's words are very philosophical and helpful to me, thank you! Then how does Manager Lin see the difference between Chinese food and Western food? Which one is better?"

Lin Canrong smiled slightly: "Food is inherently very subjective. Everyone has different tastes. I don't think there is any need to forcibly distinguish between high and low."

"Every kind of meal is rooted in its cultural heritage. Although Western food is more accepted in the world, it is mainly because the cultural heritage of Western food is more widely accepted."

"Many people have only tasted Chinese food, judging whether it is delicious based on whether the taste is strong or not. This is obviously putting Chinese food in a wrong system for evaluation, and naturally it is impossible to draw correct conclusions."

"The delicacy of Chinese food needs to be understood in a specific cultural background. It is not only an appetite, but also an expression of thought and philosophy."

"It's like a very common dish, Dongpo Pork. If you don't know its historical background, it is just a very common dish, but if you know the story of Su Dongpo, the background of his invention of this dish, and even saw it The Spring Dawn on Su Causeway in the Ten Scenes of West Lake...Then the meaning of this dish is completely different.”

"If you have read Su Dongpo's poems, if you have read Su Shi's calligraphy, then the Dongpo meat is complete."

"Many Westerners don't understand this, and are used to evaluating Chinese food by Western standards. Of course, they will conclude that it is not as good as Western food, but this is obviously unfair."

"Back to your original question."

"I don't think it's wrong for modern Western food to pursue the ultimate taste through precise control of dosage, nor do I think the food culture of Chinese food is wrong. Our restaurant does not reject any style, but strives to understand each At the same time, it provides diners with their favorite and most suitable taste.”

Under Jia Nuo's translation, Lin Canrong's long series of speeches were translated in a confident and elegant manner, concise and capable, and every word was translated just right.

Elena nodded frequently.

Finally, she said convincingly: "So that's the case! Manager Lin's understanding of catering is really profound, it's amazing!"

Jessica also said with emotion: "I will never be prejudiced against Chinese food again. It turned out that the previous Chinese food was not good, just because the quality of the Chinese food was not good enough."

Lin Canrong smiled: "Where, in the broad and profound food culture, I am just a student who is struggling."

Elena said: "Mr. Lin, I am actually a food blogger. Can I write today's experience on my food blog? Your unique insights into the food industry have provided me with a new perspective."

Lin Canrong smiled and nodded: "Of course."

...

After seeing off the two foreign friends, Jano wiped the sweat from his forehead.

"Shop Manager, these two don't look like ordinary people. Fortunately, you usually let me memorize these contents, otherwise I might really show my timidity."

"However, your last paragraph about the different views on Chinese and Western catering culture is also very precise. I can see that these two international friends have been conquered."

Lin Canrong was silent for a moment, then said: "Actually, this is something I have recently come across, and it just happened to come into use."

Jia Nuo was stunned: "Have some insight? Manager, it's too timely for you to have this occasional insight, right?"

Lin Canrong's expression was serious: "It seems to be a coincidence, but in fact... it is also a kind of necessity."

"Before I went to Mr. Pei and wanted to open a branch, but Mr. Pei rejected it. So I have been thinking about what kind of position Mingyun Private Kitchen is for Mr. Pei?"

"Later, I realized that Mingyun Private Kitchen should be a unique restaurant. What it pursues is not quantity, but quality. It is to provide diners with the most extreme experience."

"And this kind of extreme experience cannot be copied. That's why Mr. Pei emphasized that Mingyun Private Kitchen can't open a branch, but it needs to spend money urgently to improve the details."

"I try my best to find the shortcomings and strive to make every aspect perfect. Our restaurant does not treat foreign friends preferentially, but treats all diners equally and provides the most perfect dining experience."

"Although we only received two diners who were slightly picky in taste today, it is of great significance because we have withstood the test. Only by treating every day as the first day of opening, and treating every diner as the first day As a diner, we value every diner’s feedback, so we can do our best.”

"Including thinking about the difference between Chinese and Western food, and reflecting on the development of the modern catering industry, are also the insights I have gained during the process of repeatedly figuring out Mr. Pei's deep meaning during this period of time."

"I think that only by working hard to achieve this level can we meet Mr. Pei's expectations for Ming Yun's private chef!"

Lin Canrong is the store manager, not the head chef. The store manager is responsible for all operations of the store, while the head chef is in charge of the back kitchen. It doesn't make sense to ask the manager to be more skilled than all the chefs, right? If the store manager's skill is higher than that of the chef, then it is a waste, because the store manager has so many jobs, it is impossible for him to cook by himself all the time. I wrote this paragraph just to highlight a kind of professionalism. It has been simplified. I can’t just write the name of the dish and let everyone go to Baidu. What is it and how to do it? If there is no detailed description, how can we explain what Mingyun Private Kitchen has done to amaze all the diners? Part of the content of this paragraph is the linkage with the fat chicken boss. If you are interested in gourmet literature, you can read her book, Hogwarts on the tip of your tongue