"Hao Baoli, a national special chef."

"The executive chef of the State Guesthouse is responsible for the 200 chefs in the 18 buildings."

Mr. Hu said in awe: "Old Hao is already sixty years old and travels between all VIP buildings every day. Each building has its own team, and each banquet has a different menu. Every day, you need to coordinate the work of 200 chefs and correct the menus of each banquet."

"It's both the chief executive and the chefs' master!"

Johnson nodded. The executive chef of Diaoyutai State Guesthouse is equivalent to the minister of management affairs in the imperial kitchen, and the emperor's absolute confidant.

Mr. Hu looked at the carefully arranged tableware on the table and said confidently: "In addition to his superb cooking skills, Mr. Hao also pays attention to the creation of food utensils, service environment and atmosphere, and strives to perfectly combine food with beautiful utensils."

"It is often said that since customers choose our Diaoyutai, they are not just for the sake of being full, but want to enjoy the treatment of state guests. As long as they are distinguished guests who have been here once, they will establish personal diet files. You will definitely be more satisfied with your visit next time."

Johnson smiled but said nothing, and was quite satisfied with the service. He was polite and concise, and the details were in place, making people feel no oppressive, relaxed and natural, and good.

"This is fresh fish steamed with Gastrodia elata..." Mr. Hu took the plate from the waiter and brought it to Johnson in person, introducing: "Gasum elata can drive away wind, nourish the brain, lower blood pressure, and unblock the liver. Fish meat belongs to earth in the five elements, can strengthen the spleen and stomach, and is most suitable for health preservation in spring and autumn."

Johnson picked up the chopsticks and headed straight to the back of the back about two inches below the fish's head. This was the best essence of the whole fish. He put it to the tip of his nose and sniffed it, and smiled and said, "Apart from Gastrodia elata, we should also add Chuanqiong, right?"

Mr. Hu's eyes lit up and he complimented: "You have really good eyesight. Gastrodia elata is slightly spicy. Combined with Shangchuanqiong, it not only tastes sweet but also has better food supplement effect."

Johnson put the fish into his mouth, it was tender and juicy, and melted in his mouth, as if in March, the river water melted and the fish were reborn.

Swimming happily between the clear spring and stream, the bitterness of the Gastrodia elata and the bitterness of the Sichuan dimple are like the cold winter, which makes the fish reborn as the fire, making it more silky and softer, with clear layers.

The young and energetic fisherman stood on the boat and slowly pulled out the water hard. The lively fresh fish showed a satisfied smile.

Scenes appeared in Johnson's mind, and countless taste cells were jubilant, colliding, and fusion. Various information was like a trickle of water, spontaneously summed up.

Putting down the chopsticks, the whole person burst into confidence and calmness, and said lightly: "Well, the taste of Gastrodia elata is still a bit heavy, and the portion should be fine. If you soak it in water to wash rice and soften it, it will not only remove the spicy food, but also increase the aroma of Gastrodia elata."

He raised his head and smiled, "I have some advice."

Butler Hu quickly took out the small notebook, wrote it carefully, and said seriously: "Thank you for your suggestions. I will give it back to the chef immediately, hoping that it will make you more satisfied next time."

Johnson nodded, and the second chopsticks picked up the fish's face. As the saying goes, eat fish heads in winter and eat tails in summer, and eat yellow flowers in spring and autumn crabs in autumn. In summer, the fish swims more frequently in the water, so the tail is the best. On the contrary, in early spring, the nutrients of fish are concentrated on the head, so the meat near the fish's mouth is the essence.

Sure enough, the taste is slightly different. If the former is melted in the mouth and the fragrance is smooth and tender, the fish face is more lively and chewy.

The fibers kept jumping in their mouths, as if fish were struggling to jump out of the water, celebrating the cold winter and welcomed the spring flowers. The faint joy made Johnson enjoy it very much.

Butler Hu paid attention to the expressions of the young distinguished guest in front of him, and a thought flashed through his mind: Could he be a foodie?

In the past, bandits asked for money to catch hostages, so they hungered the person for three days, and then ate fish, specifically looking at where to pick up the first chopsticks?

If it is a fish face, it is definitely a rich man in the family. He will take good care of him and then slaughter him hard. If it is a fish belly, then it will be a bit oily and humble for a few more days.

Those who put their chopsticks to the fish tail in the first bite are definitely paupers. It is a waste of rice to deal with it as soon as possible.

The master in front of me is exactly the same as Mr. Hao who is trying every time he tries!

Of course, the origin of the guests must not be found out. People who understand the industry need to be more careful. The second dish came on and quickly served it on the table and said seriously: "Fresh abalone and Liao ginseng are originally a classic Cantonese cuisine. They have been improved by us and the taste is more elegant. Please comment."

Johnson Johnson looked at Butler Hu's careful appearance and laughed in his heart, saying that other brothers were poor, but picked up the chopsticks, hehe...

When I was a child, I found that my nose and tongue were particularly sensitive, and the taste that others could not eat could always be captured instantly. Even a bowl of ordinary white rice could taste different flavors.

Later, when I grew up a little, I realized that it was a talent, so I chose a chef. My cooking skills improved rapidly, especially my grasp of seasonings. Even the master who had been playing with hot for decades was ashamed of himself.

Cooking is also a profound craft. Some people can make their mark, while others know nothing about it.

To put it thoroughly, there are two things: heat and seasoning, that's all.

After being a disciple for just four years, the master really had nothing to teach. This is also the biggest killer move for the emperor to come and make a living as an orphan.

Any dish, just take a bite and you will know it in your heart!

So as long as you go to the dining table, it is the most confident appearance of SC Johnson. He originally wanted to be a chef, but he didn't expect that he has transformed himself into a foodie in the eyes of others?

Pick up the chopsticks, pick up a piece of Liao ginseng, put it in your mouth, it is very elastic. When Liao ginseng meets abalone juice, it absorbs it fully, like a deep water bomb, breaking out between the teeth, and a storm sweeping over the mouth, making people fascinated.

Beautiful singing sounded in my ears, like a mermaid, lying lazy on the reef, with her tail gently patting the water surface, causing ripples.

The plump and round upper body is full of temptation, and a faint smile appears between the red lips, which makes people dazzling, exudes endless attraction, and arouses the most primitive desire in their hearts.

"It is indeed Lushun sea cucumber, which should be produced in the sea near Tieshan. Its sweetness is far from comparable to Kanto ginseng!"

Johnson nodded, picked up another piece, and said with satisfaction: "The real ginseng thorns is reduced irregularly. The most precious thing is the triangular half-edged one. If you meet sea cucumber flowers when you are lucky, you will be the best tonic for your heart and soul."

"Spirited ginseng, Po ginseng, plum blossom ginseng, square ginseng, bald ginseng, all say that ginseng is the best, but it depends on what dish is made..."

"For example, this abalone sea cucumber, I personally recommend using plum ginseng, with large thorns, small and dense tubes, slightly tilted to the ventral surface, and stronger water absorption."

"It can only be fuller with rich abalone sauce. After all, your abalone sauce is not low. Live ducks, old hens, pig's trotters, keels, flesh skin, and Jinhua ham and dried scallops..."
Chapter completed!