Wow, this kind of thing can only appear in Shuangwen novels.

Basically, it can satisfy Xu Cheng and finish a dish or a snack, which is considered very good.

Now Xu Chengcheng has finished eating the fermented steamed buns and sandwich buns, and is drinking tangerine peel tea. The squirrel mandarin fish, fried eel paste and stir-fried vegetables ordered on the table were all eaten by his assistant without touching a single chopstick.

The assistant ate while drinking tangerine peel tea.

Why is this delicious tangerine peel, tremella and lotus seed soup called tangerine peel tea?

The assistant was very puzzled.

Is there any tea that is eaten with a spoon? The waiter at Huangji didn't make a stupid mistake and typed the names of the dishes wrong, right?

but……

The assistant glanced at the boss quietly.

Although this tangerine peel tea tastes just average, it is really comfortable to drink.

As for the stew, it already tastes pretty good. Judging from the owner's condition, you can tell that he is very satisfied with the tangerine peel tea. He drank half of a small bowl, but he was reluctant to pick up the chopsticks.

In fact, the assistant's guess was correct. Xu Cheng was indeed very satisfied with today's snacks.

As a professional food critic, Xu Cheng knows very well that different chefs should have different judging criteria.

For example, if Peng Changping, who is ranked number one in the list of celebrity chefs and has retired for many years, does not make dishes that are far ahead of other chefs, that do not make diners’ tongues lick their tongues when they eat them, and that do not make everyone’s throats soar when they eat the food.

But if you still want to lick the plate and fail to live up to expectations, then you are unqualified.

But there is only one Peng Changping, and there can only be one number one in the list of famous chefs. Xu Cheng cannot hold all chefs to the standard of number one in the world.

Xu Cheng knew that there were many unknown outsiders hiding among the people.

Just like when he was traveling in Southeast Asia in the early years, he once ate at a famous roadside stall. It is said that everyone who ate at it would never forget it, and people nearby would feel uncomfortable if they did not eat for a day.

Xu Cheng ate and found that the snacks in this stall seemed to have some ingredients that shouldn't be added.

Feeling uncomfortable after not eating for a day may not be purely psychological.

Of course, except for such rare and bizarre cases, Xu Cheng has indeed eaten in many hidden private restaurants. Some chefs may not have high overall skills, but they only cook one dish their whole life, and they cook the same dish to perfection.

Faced with such a famous chef who is destined to never be on the list of famous chefs, Xu Cheng has never been stingy with words of praise.

"Zhiwei" is still a monthly magazine, and Xu Cheng will occasionally open a special issue that only introduces the dishes but not the chefs. He uses all the space to describe these recipes and introduce these good dishes scattered among the people to readers.

Of course, "Zhiwei" will not publish this kind of journal now. Almost everything that can be introduced has been introduced, and there is not enough space.

Xu Cheng feels that today's Sanding Bao and Jiongniang Steamed Buns are not as good as a column like Babao Lixiangge that can be featured on the cover, but a short recommendation, occupying half a page or a full page, is still okay to be sandwiched in the middle of a magazine.

.

Think of it as encouraging newbies.

After all, Master Xiao Qin seems to be in his 20s, very young and has a promising future.

Nowadays, the Chinese dim sum market is weak, and the good ones are basically found in Zhiweiju. The dim sum in many big restaurants is only edible.

It is rare to find a young chef who can make fermented steamed buns and sandwich buns to this level. Xu Cheng feels that it is worthy of being featured in "Zhiwei" to encourage and publicize.

Not to mention that this snack is not expensive.

The fermented steamed buns cost RMB 18 each, and the three-pack buns cost RMB 56 each. In Xu Cheng's opinion, the taste is worthy of the price.

Food at this price is absolutely cheap if you put it on "Zhiwei".

In the past year, none of the dishes listed in "Zhiwei" that could be reviewed by Xu Cheng himself were priced below 100 yuan.

Xu Cheng's original intention when he founded "Zhiwei" was to share with the public the delicious food he had eaten while traveling around the world over the years. As a result, as the influence of "Zhiwei" grew, whether a dish could be listed on "Zhiwei"

It has become the best standard to test its price.

Xu Cheng originally wanted everyone to be able to eat delicious food without being overly surprised, but instead he wanted everyone to be able to eat delicious and expensive food without being overly surprised. Such a result would occasionally make Xu Cheng laugh or cry.

If Xu Cheng wasn't too rich to be tempted by the price of the food that the restaurant sells for three melons and two dates, some high-end restaurants would have paid Xu Cheng to write food reviews in order to increase the price of the dishes.

Xu Cheng quietly drank a bowl of tangerine peel tea and breathed a sigh of relief.

Very magical.

This was Xu Cheng's first feeling after eating today's meal.

With his taste and sophistication, a normal bowl of tangerine peel, tremella and lotus seed soup would never get into his eyes. He would only taste one or two mouthfuls at most and would not drink a full bowl like today.

But today...

Xu Cheng felt very comfortable drinking it.

This comfort is not brought about by the taste, but comes from the heart. When drinking tangerine peel tea, I feel warm and comfortable in my heart.

He was so comfortable that he even wanted to eat another three-piece bun.

This is not in line with his usual eating habits.

When Xu Cheng reaches middle age, he inevitably starts to maintain his health, restrain his appetite, and avoid eating too much at one meal like he did when he was young.

But today.

The future life is terrible.

Xu Cheng already knows where he will go for dim sum in 10 years.

"Xiao Wang, have you finished eating?" Xu Cheng asked.

"Mr. Xu, you're done eating."

"I remember Huang Ji stopped accepting meals around one o'clock. What time is it now?"

"1:07."

"The kitchen should still be busy. Let's wait. Do you... want some snacks?"

"I...want to eat...yes, Mr. Xu!"

Xu Cheng showed a satisfied smile: "Then ask the waiter if there are any fermented steamed buns and sandwich buns, and I'll have another half of them too."

The assistant quickly went to take the order.

Five seconds later, the news of Xu Cheng's additional order reached the kitchen.

The whole kitchen was in a state of shock. Huang Anyao was so excited that he almost jumped out of his chair, but he couldn't jump because his legs were too sore.

"Are there any sandwich buns and fermented rice dumplings?"

"There are some, I kept them specially!"

"Quick, quick, load the plate!"

Qin Huai looked at the suddenly excited crowd with some confusion, and asked Zheng Siyuan in a low voice: "Do you think everyone is acting weird today?"

"Did you notice that Master Huang's flipping of the spoon was particularly exaggerated just now?"

Zheng Siyuan:……

Zheng Siyuan felt that it was boring that everyone had to act hard just to surprise Qin Huai even though they were not very good at acting.

But now that the play is about to reach its climax, it’s not okay if I don’t act.

"No." Zheng Siyuan pretended to be confused and said, "Is there anything strange? I think everyone is very normal today. They will get off work soon. It is normal to be happy."

Qin Huai:......

Do you know that the strangest thing right now is you?
Chapter completed!