After I Picked Up the Immortal Bottle

Mi Yun was shocked immediately. Sterling was the examiner Michelin sent to Mi Caixuan this time. It can be said that Mi Caixuan's fate was entirely in the hands of this person.

Mi Yun said to the employees:

"It's all gone, take your place, and show your energy."

The employees all filed out and returned to their posts. Mi Yun tidied up her clothes, calmed down, nodded to Lao Zhou, and left the manager's office to meet this Michelin's assessment. official.

Willow River Hotel.

Feng Qiang, who had been out for a long time after being ordered by Wei Wuliu to investigate whether Li Zhe raised fish, finally pushed open the door of Wei Wuliu's office again!

When Wei Wuliu saw Feng Qiang coming in, he was shocked and asked eagerly:

"How about it, does this Li Zhe raise fish?"

"Raised."

Hearing Feng Qiang's answer, Wei Wuliu's face turned ashen immediately, and his Liuhe Hotel was considered over.

Combined with the oranges and vegetables that Li Zhe provided to Mi Caixuan, Wei Wuliu has reason to believe that the quality of the fish raised by Li Zhe will never be so low. Once Mi Caixuan gets top-notch ingredients, even if the chef specializes in meat dishes, it won't be able to make up for the gap in ingredients.

This person who has practiced kitchen knives for decades can't beat a person who holds a fire Gatling.

Who are you going to reason with? You can't stop people from chatting casually.

If this is the case, and each of Mi Caixuan's meat and vegetables has a main dish, then the slight advantage of his own Liuhe Hotel will be wiped out, and Liuhe Hotel will die without a place to die.

Wei Wuliu suddenly felt a burst of weakness all over his body, and he collapsed and leaned against the sofa behind him, his eyes were filled with ashes.

Seeing his boss like this, Feng Qiang hurriedly said:

"Boss, things are not that bad."

"What do you mean by that?"

Wei Wuliu couldn't help getting angry when he heard Feng Qiang's words.

However, Wei Wuliu still had a glimmer of hope in his heart, and wanted to hear what this bastard Feng Qiang could say, otherwise Feng Qiang would not be much better if the Liuhe Hotel collapsed.

Seeing Wei Wuliu's question, Feng Qiang quickly answered:

"Boss, although this Li Zhe has raised fish, he has only raised fish for nearly a month. And..."

Hearing Feng Qiang's words, Wei Wuliu's eyes lit up immediately, the ashes gradually faded, and the fish that had only been raised for a month... But Wei Wuliu knew that there were not many fish that could be raised to maturity within a month, look This Feng Qiang hesitated, and hurriedly continued to ask:

"And what? Come on."

Feng Qiang didn't dare to hold back any more, and said proudly:

"And...he raises sturgeon."

"what?."

Wei Wuliu was suddenly excited, and took a picture of it on the desk in front of him.

This Li Zhe raises sturgeon. Wei Wuliu knew that the normal growth cycle of the sturgeon was ten years or even longer.

That is to say, it takes more than ten years for a sturgeon to grow from birth to a mature big fish. He Wei Wuliu didn't believe how big Li Zhe could raise this sturgeon in a month. It is estimated that it is still in the state of fry.

In that case, it is impossible for Mi Caixuan to get the fish ingredients from Li Zhe, then the top fish ingredients in the entire Jiang Province are still in the hands of Liuhe Hotel, so does Wei Wuliu still need this Mi Caixuan? ?

"Is the news reliable?"

Wei Wuliu was still worried, and asked Feng Qiang.

"It's absolutely reliable. I have called all the fish fry wholesale markets in Jiangcheng. Li Zhe only bought a batch of sturgeon fry from one store. The proprietress persuaded him at that time, so the impression was deep. I remembered the proprietress when I mentioned it." gone."

Hearing Feng Qiang's answer, Wei Wuliu finally felt relieved, and said to Feng Qiang:

"Go on, you did a good job this time."

Feng Qiang was overjoyed immediately, and went out happily.

Wei Wuliu stood up, walked to the huge floor-to-ceiling window, looked at Mi Caixuan opposite, his eyes froze, and the color of resentment appeared in his eyes:

"Mi Caixuan, this time I don't have the advantage of ingredients, let's see how you compete with me."

...

At this time, Mi Caixuan is welcoming an important guest, Michelin inspector, Sterling.

Mi Yun brought the food and beverage supervisor and head chef to stand in the lobby to welcome Sterling.

It didn't take long for a group of three people to appear in Mi Yun's sight, and the leader of them was the main examiner - Sterling.

This Sterling is a typical Western old man, with blue eyes and yellow hair, high cheekbones and a straight nose that invariably underscore this message.

It's just that he was indeed wearing a Tang suit, which made Mi Yun a little surprised.

This Sterling only has two Michelin assistants behind him, which are also equivalent to supervisors. This is also Michelin's means to prevent the examiner and the restaurant from colluding to achieve certain goals.

"Mr. Sterling, hello, welcome to Mi Caixuan for the assessment."

Mi Yun said politely, but then Sterling's fluent Chinese quickly surprised Mi Yun.

"Miss Mi Yun, right? Hello."

Seeing Miyun's surprised expression, Sterling smiled and said:

"Miss Mi Yun, don't be surprised. I have lived in Huaguo for more than ten years, and I am currently working in Michelin Huaguo, responsible for this assessment."

After being slightly surprised, Mi Yun regained her composure, and welcomed this Sterling into the highest-level box of Mi Caixuan.

It's useless to talk too much, the assessment still has to rely on real strength to speak, the restaurant's dishes are not good, and it's almost useless, but Mi Yun is very confident in her own dishes.

Seeing the confident and straightforward attitude of the operator of Mi Caixuan, Sterling showed appreciation instead.

Sterling is an extreme gourmand, and he talks about food in everything. He also doesn't like restaurant operators who keep getting close, but in the end they can't come up with food that satisfies him.

After arriving at the most upscale box of Mi Caixuan, Sterling took a look around. The environment is good and tidy, but that's all. This is a must for every Michelin-rated restaurant. If even this If you can't do it at all, you don't deserve to be selected in the Michelin Guide.

Haven't seen any outstanding features so far.

Mi Yun directly introduced the three dishes that Mi Caixuan prepared for this assessment today to Sterling who was already seated and the two assistants and supervisors behind him.

The Michelin assessment requires the assessed restaurant to prepare three dishes to be evaluated by the examiner. The dishes must be main courses, not fruit plates, appetizers, etc.

And the ingredients can't be the same, that is to say, if you steam a fish, you can't cook it in braised sauce, and if you use the fish head to cook, you can't use the fish meat to cook another dish.

So what Mi Yun prepared for Sterling today was stir-fried seasonal vegetables, sturgeon sashimi, and a braised lion's head, which Chef Mi Caixuan is best at.

After introducing today's three assessment dishes to Sterling, Mi Yun stopped talking and gave Lao Zhou, the food and beverage supervisor, a look. Lao Zhou immediately went down and ordered the kitchen to start cooking.

In order to ensure the maximum freshness of the dishes, Mi Caixuan waited until Sterling was seated before letting the kitchen start making the dishes.

While waiting, Mi Yun also asked the waiter to serve an orange compote, which was Mi Yun's careful thought. Although this orange compote cannot be used as an assessment dish, it can be used as a bonus item.

Sure enough, after the orange compote was served, Sterling couldn't help showing curiosity when he smelled the fragrance of the oranges that Li Zhe had watered and planted with spiritual water. Seeing that there were only a few petals of oranges in the compote. How can there be a fruit plate with only one kind of fruit.

Mi Yun introduced to him:

"Mr. Sterling, this is a special fruit plate of this restaurant. Although it cannot be regarded as a dish, I believe you will like it."

Sterling was already attracted by the fragrance, but when he heard Mi Yun's introduction, he couldn't help reaching out, took a piece of orange and put it in his mouth. A strong sweet and sour taste and juice filled his entire mouth, allowing the juice to flow into his stomach, Sterling immediately felt extremely comfortable.

This may be the most delicious fruit plate in all the restaurants he has eaten in, even Michelin-rated restaurants. This orange instantly won Sterling's favor.

Sterling hurriedly signaled the two supervisors next to him to taste the food. This is a necessary process. All the appreciation of the dishes is the fruit plate provided by the restaurant, etc., and the main examiner and the two supervisors need to taste all of them to avoid deviations. Finally It is mainly based on the opinions of the chief examiner, supplemented by the opinions of the two supervisors, to determine the fate of a restaurant, whether it can rise in the Michelin ranking or even get a star.

Generally, the opinion of the chief examiner shall prevail, but if the opinions of the two supervisors are contrary to the opinion of the chief examiner, then the opinion of the chief examiner will not be adopted.

After the two supervisors ate the orange fruit plate, their eyes lit up. Just because of this orange fruit plate, they had a good impression of this restaurant called Mi Caixuan, and they couldn't help but appreciate the next assessment dishes provided by Mi Caixuan. Start looking forward to it.

When Mi Yun saw their expressions, she was overjoyed, and her goal was achieved.

However, this method of gaining goodwill is not suitable for everyone. If the taste of your next assessment dishes can meet the standards of the examiners and supervisors, then the fruit plate in front of it will naturally be a bonus item. If the taste is not good, then the fruit plate has a counterproductive effect. The huge gap will make people think that your restaurant only relies on the fruit plate to gain points.

But Mi Yun has no such worries. She knew the dishes of her own house, even if she didn't believe in herself, she still had to trust Li Zhe, the ingredients were all provided by him.

Thinking of that man, Mi Yun immediately became full of confidence. This time, she must let Mi Caixuan improve in this assessment, otherwise she would be too sorry for the food that man provided her.

Mi Yun didn't want to disappoint Li Zhe either.

soon! The first dish in the kitchen was served, it was the stewed lion head that Chef Mi Caixuan is best at! Mi Caixuan, the head chef, was originally from Chinese cuisine, and also majored in Western cuisine.

This braised lion head is a classic dish in traditional Huaguo cuisine. It is also called Sixi meatballs. It is made of fat and thin meat with water chestnuts and shiitake mushrooms. It is first fried and then boiled. The most important thing is to test the chef's control over the heat!

The chef of Mi Caixuan has been immersed in bayonet knives for many years, and his posture is easy to handle. Otherwise, it would be impossible to take this dish as one of the three dishes accepted by Michelin today, alongside stir-fried seasonal vegetables and sturgeon sashimi!

Sure enough, as soon as the dish came out, a strong aroma hit the face, making people know that this dish is definitely a good dish, full of appetite.

Four golden meatballs that are slowly simmered in the casserole after being deep-fried over low heat occupy people's sight, and there is a layer of rich soup underneath, which looks lovely and gratifying!

"Mr. Sterling, this is our chef Mi Caixuan's specialty dish, braised lion head!"

Sterling, as a Westerner who has lived in China for more than ten years, naturally has a deep understanding of the food culture of China. He knows that the braised lion head is the traditional Chinese cuisine that pays the most attention to heat and tests the skill of the chef. So he is also looking forward to this braised lion head dish!

There were well-dressed waiters who served tableware for Sterling and the two supervisors. Since this braised lion head is a typical Chinese traditional dish, the tableware prepared by Mi Caixuan for the three of them was also full of luxury. Chinese colors, tableware including bowls and spoons are full of blue and white porcelain patterns!

Three good-looking waiters carefully put a braised lion's head into the bowls in front of the three, and then took half a spoonful of soup with a spoon, poured it on the lion's head, and pushed it to the back!

Mi Yun stretched out her hand to signal that it was ready to enjoy, and then Sterling took the lead to pick up the lion's head drenched in soup in front of him with chopsticks!