Chapter 485: Hype

That's right, Liu Huaxing's cooking is almost the same as Gu Jingzhou in terms of materials and dishes, but it's only "almost", and there are still some differences. The most direct difference is that Liu Huaxing's plate is more refined than Gu Jingzhou's by more than one level. The first time I saw Gu Jingzhou’s cooking, I felt amazing, but after contrast...
Looking at Gu Jingzhou's cooking now, it feels like a cheap copycat.
In addition, there are some differences in the form of the dishes.
For example, "Cheese crisps", Gu Jingzhou is made into the shape of wheat ears, while Liu Huaxing's cheese crisps are exquisite maple leaf-shaped, and you can see fine and complex lines on it. Obviously it cost before putting it in the oven. A lot of effort.
"Try it." Liu Huaxing clapped his hands and smiled. "Your lobster panna cotta is ordinary panna cotta, but I use orange panna cotta with a few drops of sea buckthorn oil. After eating like this, In addition to the extremely soft taste and sweet milky aroma, there is also a refreshing and lively sweet and sour on the tip of the tongue, adding to the flavor of this dish."
Then, Liu Huaxing turned to his second dish: "As for this cheese chip, I made it into a maple leaf shape, which is thinner and crisper. When paired with honey flower, scented chrysanthemum and lavender, this shape is easier to accept. Their aroma, the crispy taste melts quickly as soon as they are eaten, and then there is a rich walnut flavor mixed with floral fragrance."
After eating cod for three times, the same fish balls, fish floss and fish fillets. Liu Huaxing’s fish floss was added with a few salmon roe to add to the fish's umami taste, while for the fish fillets, Gu Jingzhou just roasted it with a spray gun and marinated it. The cod fillet was sprinkled with some black pepper, but Liu Huaxing pressed it into a thin slice with sauce, which looked like a shiny marble.
For black truffle lamb chops, Gu Jingzhou uses simple lamb chops, but Liu Huaxing uses lamb chops, lamb loin, lamb neck meat and lamb shoulder meat to make a piece of fake lamb chops. Its taste is as good as The flavor is stronger than simple lamb chops.
Regardless of the taste, Liu Huaxing’s cuisine is more than just the appearance and details.
But the focus of cooking is naturally the taste, so you need to taste it before you can make a conclusion. Liu Huaxing gave this right to Gu Jingzhou himself: "Come on, try it yourself, it's your'returning gift' to entertain me."
Gu Jingzhou just tasted a portion of cheese crispy skin, and was speechless.
It is not so much that Liu Huaxing copied his "Dongshi effect", it is better to say that his cooking has been completely improved and turned into "blue from blue". So now Gu Jingzhou's face is blue and red, and he can't think of anything that can save face, not just because he is a grade lower than Liu Huaxing in cooking. Only Liu Huaxing knows that there are deeper reasons.
"You have stayed in Geranium, right?" Liu Huaxing smiled with her arms folded. "Geranium, the world's fifth three-star Michelin restaurant, I have seen all these dishes in that restaurant, and I have known them. The method of making. Of course, the authenticity of that store is not as clumsy as you. Then you may wonder why I have this level but don’t cook this kind of cuisine?"
Speaking of this, Liu Huaxing put together the rows of dishes he made: "The per capita consumption of Geranium is almost two thousand six hundred yuan. You can also see that each of these dishes is quite complicated, compared to the materials. Cost, more cost lies in the production. Will anyone in China be willing to spend 260 to eat such a meal? Of course there is. But it is not our store’s customers."
Liu Huaxing looked around the restaurant’s kitchen and continued:
This restaurant is made of pickled cabbage fish. All his customers like this flavor. In that case, it is natural to make adjustments according to the tastes of the customers. It’s very common that the so-called "Zuo Zongtang Chicken" and "Tianjin Rice", which are Chinese cuisines that are not available in China, come from this way. It is you who adapt to this society, not adapting society to you. It is what others eat and what you do. It's still what you do and what others eat. It depends on the'popular taste'."
Indeed, the philosophy of many foreign three-star Michelin restaurants is "I cook what I think is excellent, whether you like it or not" and insist on their own cooking style, but this premise is also on the premise of ensuring enough customers.
If the taste and portion of the restaurant are completely unsuitable for the current environment, so that the restaurant can't even earn the cost of maintaining the opening, then what should you do to insist on cooking what you think is excellent?
It's like this set of Michelin "high-end dishes" made by Liu Huaxing. Every dish here is only one bite, and the price is very expensive, which is unacceptable to many Chinese. The most important thing is that late rice did not start with this style, and naturally it cannot become popular.
Of course, Liu Huaxing actually knows that Gu Jingzhou simply wants to come and play to make his name famous. It is estimated that there is a pinhole camera hidden somewhere on his body or someone is secretly helping him to shoot. After he goes back, he will edit and send it. On the Internet, things will naturally stir up troubles, let him catch up with the current popularity of late rice, and then take advantage of the trend to open his own shop.
Gu Jingzhou’s cooking skills are good, but he has not yet reached the level of a chef. The key point is
original
.
All of these dishes are created by the chef of the "Geranium" restaurant in conjunction with the local culture. Gu Jingzhou just copied it, and the copy is not very good. He may be considered a good cook, but he still can't sit in the position of chef.
But Liu Huaxing is different. Aside from basic skills, his creativity is what makes him the sous chef.
Because if you fail, you can read the file and start again. What is more important to innovation?
But at this time, Gu Jingzhou couldn't speak, and the others could just open the chatterbox.
"Hey, that's it?" Master Chen couldn't help being the first one to say, "I wonder if the Michelin star is at this level? Oh, it's so fancy, such a big plate, there is such a small bite. . Just sell for two thousand and six? Let's two thousand and six can make more than a dozen people full!"
At that time, the other chefs in the restaurant also followed suit, it was like the scene of everyone laughing after Ye Wen defeated Jinshan to find.
"Lord..." Gu Jingzhou snorted coldly, frowning and preparing to turn and leave.
"I'll spare you this meal. I have to pay for the boiled fish set meal outside?" Liu Huaxing shouted from behind.
Gu Jingzhou paused, and then strode out of the kitchen in annoyance. Only then did Yang Chengzhi finally breathe a sigh of relief.
"Good boy!" Yang Chengzhi grabbed Liu Huaxing's arm and said without a good air, "With this level, won't you take it out?"

It’s a torment for me to cook in this way. It is not the chef but the artist who will do it. The artist needs people who can appreciate his work, and the chef needs to satisfy the tastes of most people.
Liu Huaxing explained.
"That's also... the point is that no one will pay for this craft." Yang Chengzhi shook his head with some regret.
It’s too laborious to make such a meal by Liu Huaxing alone. It’s okay to come here once in a while, but it’s impossible to operate it as a restaurant. If you need the whole kitchen to help him, you have to put the whole kitchen in The people have changed.
"Xingxing, you were so handsome just now!" After starting to clean up the kitchen, Yang Xiaoxiao put his arm around him and let out a nympholy sharp smile.
"Why do you look like a little nympho?" Liu Huaxing glared at her and teased, "Here, there are some dishes he hasn't eaten before, do you want to try it? It's rare to take a lot of effort to make it, don't eat it. It's too wasteful."
"But these dishes are so beautiful, I can't bear to eat it..." Yang Xiaoxiao tiptoedly cut off a piece of lamb chop and tasted it. Two rows of black truffles and a few colorful honey flowers were placed on the lamb chops. The decoration was very beautiful. It's like an abstract painting.
At that time, a blush of happiness appeared on Yang Xiaoxiao's face, "It's delicious... I can't tell why, it's delicious. The taste is springy, and the lamb flavor is very strong but not mutton, and it goes well with this sauce."
"Hey, I'll try it too..." "I want to eat too, with an average consumption of 260 food per capita!" Everyone in the kitchen joined in the fun.
Ordinary people eat only when they are hungry, the purpose is to eat well; while the three-star Michelin cuisine is to eat for enjoyment, there is a difference between the two.
In fact, Gu Jingzhou knew in his heart that he deliberately said this just to keep up the heat, so as to provoke Liu Huaxing to have a "head-on showdown" with him to facilitate the hype. In the end, how did he know...
Of course, Liu Huaxing is not going to have a "head-on showdown" with the other party here. The other party's purpose is to hype, so Liu Huaxing will also follow the hype.
"Uncle, you can use the video you recorded just now." Liu Huaxing reminded in a low voice.
"Smelly boy...a man and a big ghost." Yang Chengzhi frowned, "Okay, I will find someone to arrange it."
As a result, a video titled "Cooking Showdown between the Chef of Late Rice and a Well-known Michelin Chef" became popular online. The video is played from a third-party perspective. After a certain amount of editing, it first shows the exquisite dishes made by Gu Jingzhou, and then shows the more exquisite dishes made by Liu Huaxing.
After this video was uploaded, it was reposted and liked by many parties. Many customers who have been to Late Rice also commented below, saying that it is no wonder that the late rice dishes are so delicious. It turns out that the chef has Michelin-level craftsmanship. Taking advantage of Gu Jingzhou's "kick the restaurant" this time, Late Rice was once again on a hot search, and more diners noticed this restaurant.
Of course, Liu Huaxing does not deny that this is indeed a kind of hype, but after all, it is a real skill and not a show. What about the hype? Others want to use them for hype, and it is reasonable for them to use others to counter the hype.
Moreover, after the incident at the restaurant was over, a western restaurant that was renovating not far from the late rice suddenly stopped renovating and posted a "facade transfer" notice. Liu Huaxing estimated that Gu Jingzhou had originally planned to take advantage of this "kicks" to gain popularity and then open such a western restaurant opposite the late rice to steal their guests, but unexpectedly lost his wife and broke down.
The popularity is not enough, but the other party laughed at him. If the restaurant wants to continue to open, let alone its popularity, it will become a foil of greenery and can only transfer the facade. But what the truth is, it is estimated that only Gu Jingzhou himself knows.
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