Chapter 484: Kick hall

During the Spring Festival, because the "late rice" side is also facing the peak of the New Year's meal, Liu Huaxing and Yang Xiaoxiao will go to the restaurant to help. At this moment, the decoration of the restaurant next door has been officially completed. The next step is to recruit new employees and then conduct training, which may take another month or two.
Yang Chengzhi's plan is to start recruiting and training after the Spring Festival has passed.
Liu Huaxing was busy in the restaurant on the first day of the new year, and Yang Chengzhi hurried to the back kitchen.
"A Xing, there is a guest outside who wants to see you." Yang Chengzhi frowned. Seeing Yang Chengzhi's expression, it seemed that the guest didn't want to call him out to thank him for his hospitality tonight, so he didn't panic. Wiping his hands, followed Yang Chengzhi to the outside lobby.
At this moment, a young man is sitting at a table with their classic boiled fish set meal. This young man was in his early thirties, his cheeks were thin with a small beard, and his body exuded a confident and unrestrained smell.
Because it is the first day of the New Year, most of the people who come to the store at this time are here for the New Year's dinner, so most of them are sitting in the box, sitting in the lobby below and alone, he is the only one who looks particularly conspicuous.
"You are the chef of this restaurant." The other party wiped his hands with an elegant napkin and asked faintly as he watched him.
"Yes, can I help you?" Liu Huaxing asked with a smile.
The other party threw the napkin on the table, squinted his eyes and sat on the bench while squinting Liu Huaxing with a sneer: "It's quite young, so this level is understandable. However, I didn't expect Michelin to fall now. Ah, in order to open up the domestic market, I actually gave two stars to restaurants of this level."
"Which dishes are you dissatisfied with?" Yang Chengzhi asked patiently.
"Which dishes I am dissatisfied with?" The other party asked with a sneer, "These dishes are not worthy of appearing in a Michelin-starred restaurant. Do I need to tell you what the real Michelin restaurant is?"
Upon hearing this sentence, Liu Huaxing knew that the other party had come prepared. Because the late rice business is so good now, many people want to take advantage of the popularity of late rice. For example, some time ago, many people wanted to cooperate with the brand "Late Rice" to open branches, just to keep up the heat.
And the one in front of him is another kind of person, the kind who wants to gain popularity by proving that he is better than the "late rice".
Once someone can prove that they can make dishes that are more refined than late rice, and give the appropriate amount of publicity, then they can take advantage of this gimmick to promote their restaurant. And this is probably the so-called "kicking hall".
"What? As the chef of the first two-star Michelin restaurant in China, don't you even have such confidence?" the other party asked.
The provocative meaning in this sentence is beyond words. Yang Chengzhi has also been in the catering industry for decades. Of course, Liu Huaxing wanted to get everything he wanted, so he decided to refuse at that time. After all, this kind of kicking behavior does no good to them. Even if they prove themselves, others just think it should be right, but once they can't prove themselves, the consequences will be disastrous.
Liu Huaxing estimated that someone was secretly filming a video at the scene. He thought about it. Maybe he should use his plan to continue to propagate the late rice through the other party's plan. Therefore, when Yang Chengzhi refused, Liu Huaxing smiled: "Okay, let me see what you call Michelin-level craftsmanship."
"Huh, good to say." The other party smiled, then stood up and began to untie his tie, with an arrogant smile: "My name is Gu Jingzhou. After completing my training at Le Cordon Bleu in France five years ago, I spent four days in Europe. Five Michelin restaurants, today I will let you see what is the real Michelin-level craftsmanship."
"Hmm—" Liu Huaxing nodded and smiled happily, and then whispered to Yang Chengzhi: "Don't worry, uncle, leave it to me."
After the other party came to the kitchen, he took care of himself and started busy. Liu Huaxing was curiously looking for the other party's method of shooting. There must be someone shooting all this in secret, and he didn't know what the technique was.
"Who is this person?" Yang Xiaoxiao frowned and looked at Gu Jingzhou, and asked Liu Huaxing in a low voice, "He looks like his own home... His character Hu is really disgusting, looking like a movie in the War of Resistance Against Japan. Like a Japanese devils."
"I'll know in a while. You take your phone and take a picture here." Liu Huaxing exhorted in a low voice, then came to Yang Chengzhi's side and confessed to him: "Uncle, you go and ask a few people to find a way to do this. A farce is recorded. Just in case."
Yang Chengzhi naturally knew what he meant. This kind of private "cooking showdown" must leave a little evidence to prevent the other party from making a big incident in the end and suddenly biting back because of the lack of evidence. So Yang Chengzhi immediately arranged for someone to prepare for this. Is up.
Gu Jingzhou was busy back and forth in front of the stove, while Liu Huaxing watched him cooking over there with full of interest. In all fairness, Gu Jingzhou is indeed a bit of a real skill. Whether it's cooking techniques, knife skills or arranging dishes, it is impeccable, absolutely He is a chef from a regular Michelin restaurant.
But Liu Huaxing did not make any comments, nor interrupted the other party, just watched hard until the other party was finished.
"It's done." Finally, Gu Jingzhou wiped the sauce on the plate in a beautiful arc, then smiled slightly, wiped his hands and looked at the people in front of him, "Okay, come and see the real Michelin craftsmanship, Turtle People."
Everyone immediately gathered around, and there was a moment of silence at the scene. Even if the entire kitchen was an old chef who had been a cook for more than ten years, he was speechless when he saw the dishes in front of him.
A typical Michelin dish, one bite of food on a plate, the presentation is extremely delicate, everything is like a work of art, not only makes people unbearable to eat, but also makes people wonder how to eat. Most of the chefs at the scene are domestic cooks, so I don't know the Michelin style, so I dare not comment casually.
"This...how do you eat this?" Master Chen asked, looking at the four "wheat ears" inserted in the quilt.
Visually speaking, this dish is a bunch of colorful flowers and plants with four wheat ears made of unknown materials. Although it looks gorgeous and exquisite, for a while, people don't know whether to eat these four "ears of wheat" or the flowers in the middle.
"Heh..." Gu Jingzhou seemed helpless. He let out a sneer, folded his arms and said: "This is a cheese chip made of grains, and the center is made with honey flowers and vegetable cores. When eating, the cheese As soon as the crispy skin melts in your mouth, you can taste the fragrance of plants from the honey flower and vegetable core. Try it, you may not taste it in the future."
At that time, Master Chen blushed, put down the wheat ears and retreated aside. The other dishes are basically the same as this one, each serving is a small bite, but each serving is exquisite like a work of art. A total of six dishes, lobster panna cotta, clam cream caviar, wheat bread, cod three-meat, black truffle lamb chops, matcha mousse with caramel sauce,
"Oh, I thought there was something special about the first Michelin restaurant in mainland China. This level really disappointed me." Gu Jingzhou sighed disappointedly, then put on his coat, "It looks like this is going to be in China. It’s not difficult to get out of the roll call."
After speaking, Gu Jingzhou buttoned the suit buttons on his own, looked at Liu Huaxing, patted him on the shoulder and smiled: "Those dishes are treated as I entertain you. If you like them, I will eat them. For restaurants, you are also welcome to come and taste."
From beginning to end, Gu Jingzhou's face was filled with indescribable confidence and indifference, as well as full of arrogance. And now, he still holds this arrogance, planning to leave the field as a winner.
Somehow, Gu Jingzhou reminded Liu Huaxing of Jinshan who came to play in "Ip Man", kicked it all the way with confidence, and then yelled, "No one can beat Foshan!". It's just that Liu Huaxing played the role of Ye Wen today. Therefore, Liu Huaxing raised his hand and smiled and said, "Don't rush to go. If you entertain me, I always have to respond? It's like you come to kick the gym, you make a move, and then you want to slip away before I make a move?"
After speaking, Liu Huaxing began to roll up his sleeves, sighed slightly, and smiled faintly: "Some people think that others are frogs at the bottom of the well. It may be that you have stayed abroad for too long. Have you ever heard of China The saying goes, "There are some outside people and there are heaven outside the sky"?"
Gu Jingzhou still had a confident smile at the corner of his mouth, but Liu Huaxing would soon let this smile disappear.
He rolled up his sleeves, picked materials back and forth in the kitchen, and then came to the stove.
Gu Jingzhou noticed at this time. Liu Huaxing and he chose the same material, so he sneered: "Then you know that there is a Chinese term called'Dongshi Xiaoying'?"
"Of course." Liu Huaxing said with a smile, getting busy in front of the stove.
Because it was also past the noon dining peak, the back kitchen was idle and everyone started to join in the fun. But even so, no one could influence Liu Huaxing. He prepared the food in front of him with all his concentration. It can be said that he has never done so seriously. At this time, he has a different mentality from cooking for his family. Now he is a professional chef.
As the finished dishes began to come out one by one, the arrogance on Gu Jingzhou's face gradually began to shake, and he began to feel a little restless, and the hands he was holding began to exchange and support his chin.
When Liu Huaxing carefully wiped off the excess sauce on the dinner plate with a napkin, leaving a beautiful arc, he also brought the last dish to the table, then smiled and raised his hand to Gu Jingzhou and said: " So, this is my dish, lobster panna cotta, clam cream caviar, cheese crisps, cod three-cooked fish, black truffle lamb chops and matcha mousse. Please use it."
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